Sunday, September 28, 2014

Menu for week 39

In the past week we cooked for Mabon and tried some other new recipes. In the next week we will be quite busy so I don't expect many new recipes then. But I have enough recipes in my archive that I still want to write about, so hopefully I will be able to do that. But before we are looking ahead to next week, here is what we ate this week.

Sunday: It was Mabon, so we made apple pancakes for dinner. They were good! The recipe will follow.

Monday: Nick was away all day so we used a coupon from New York Pizza to get the 2nd pizza for free.

Tuesday: Mozzarella schnitzels with potatoes, baked beans and apple sauce. Recipe for the mozzarella schnitzels to come.

Wednesday Baking: Yoghurt cake with apples and raspberries (recipe to come)

Wednesday: Lettuce Mashpot. Yes, the mashpot season is slowly starting.

Thursday and Friday: Creamy tomato risotto. It doesn't look like much, but it tastes great! Really nice for the last days of summer! (recipe to come)

Saturday: Vegetarian shoarma, mushrooms and fries. Yes, very healthy ;)

Thursday, September 25, 2014

FoodBlogSwap Extra: Lettuce Soup

Another fun recipe that I found on Gewoon Lekker Koken, the blog I was assigned for the Foodblogswap. I ate lettuce soup one time before, but never made it myself. That needed to change. I love to use lettuce in other ways than in a salad, so the choice for this recipe was easily made. This is the perfect recipe for the last summer days because it is still light but also warm. I loved the egg that is added at the last moment. It gives the soup a little extra. We served some bread with herbal butter on the side to make it a meal.

Lettuce Soup (serves 2)
- half a head of butter lettuce
- 1 spring onion
- 1 clove of garlic
- 500 ml vegetable broth
- 50 ml cooking cream
- 1 hard boiled egg
- pepper and fresh chives

Wash the lettuce and cut the leaves smaller. Save 2 leaves from the heart and put aside for later. Cut the spring onion into rings and mince the garlic. Heat some butter in a soup pan and bake garlic and onion for about 2 minutes. Add the lettuce and stir until the leaves have shrunk. Add the vegetable broth and bring to a boil. Turn the heat to low and leave the soup to simmer for about 10 minutes.

Mash the soup with a handheld blender and add the cooking cream. Season to taste with pepper. I don't add any extra salt because there is enough in the broth. Garnish the soup with the lettuce leaf and scoop in some egg pieces and chopped chives.

Wednesday, September 24, 2014

Shortbread Month: Blackberry and White Chocolate Shortbread

This will be the last post in the shortbread month. We have tried a variety of recipes to expand the number of different shortbread cookies on the blog. We have found out that the most basic recipes are the best ones. But that shortbread is very forgiving when you add extra ingredients. I know that we won't stop making shortbread because the theme has ended on the blog :D

The recipe that we will be sharing today is another seasonal treat. The recipe was originally with dried cherries, but we couldn't find those and the season for fresh cherries had already ended. So we came up with blackberries which are in season now. I did have to get used to the blackberry flavour for a bit because I haven't eaten them a lot, but the combination with the white chocolate is very nice. They are a but unruly though. These cookies can also be served at Mabon festivities because blackberries are a fruit that is used in a lot of Mabon dishes. The original recipe for Cherry and white chocolate shortbread cookies came from Joyful Scribblings.

Blackberry and White Chocolate Shortbread
- 2 cups butter, softened
- 1 cup sugar
- 4 cups flour
- 75 gr white chocolate chips
- 1.5 cups blackberries

Pre heat the oven to 180 degrees. Beat butter and sugar together in a large bowl until light and fluffy. Add the flour and mix until combined. Carefully stir in chocolate and blackberries. Drop rounded tbsps of dough on a baking sheet and flatten each drop slightly. Bake for about 15 minutes.

Monday, September 22, 2014

FoodBlogSwap: Apple Sauce

For this months Foodblogswap I was cooking from a blog called Gewoon Lekker Koken. The blog has some easy accessible recipes and is just about non nonsense and tasty food. It seems that I am getting in the habit of cooking multiple recipes from a blog in the past months, because I did so again this month. I choose the apple sauce because it was something that was on my to make list for a long time, but I never felt comfortable enough to do so. But it seemed easy enough, so I thought I would give it a try. Especially since Mabon was approaching at the time I made this and apple recipes fit that theme perfectly. Mine did turn out a bit then. Maybe I used a bit too much water, but it was tasty!

Home made Apple Sauce (serves 2)
- 1 apple per person (so in this case 2)
- sugar
- cinnamon

Peel the apples and cut them in little pieces. Bring apples with a tiny bit of water to a boil. Turn heat to low and leave the apples to simmer until they are soft. Stir regularly and break up the apples each time you do so. It will take about 30 minutes for the apples to soften. When the apples are soft, transfer them to a bowl and mash them until you have the structure you want. We used the handheld blender because we like a smooth apple sauce. But just mash it with a fork, if you like it chunky. Add sugar and cinnamon to taste.

Sunday, September 21, 2014

Menu for week 38

Another week - another menu! This was a week where we tried some new and budget friendly recipes which will be posted on the blog soon. I love that we are able to try all kinds of new things lately that still fit in a lower budget.

Sunday: We visited a zoo parc that day with friends, so after we came back we just ordered in. This is a vegetarian kapsalon.

Monday and Tuesday: Pasta oven dish with ricotta and leek (recipe to come)

Wednesday: Lettuce soup. We had some bread with herbal butter on the side. (recipe to come)

Thursday Baking: Stroopwafelcake (recipe to come)

Thursday: We were supposed to cook the dish below, but we were both too exhausted after several bad nights, so Nick just went to the store for microwave dishes. This is something we almost never do. Mine is a red cabbage and apple mashpot. I didn't finish all of it, the portion was huge!

Friday and Saturday: Cauliflower, potato and faux mince meat oven dish (recipe to come)

Saturday, September 20, 2014

On a Budget: Unstuffed Vegetarian Peppers

I love stuffed peppers! But the thing is, that the peppers always stay a bit raw when I make them. So when I saw this version of the stuffing including the peppers tossed in an oven dish, I thought I should try it. The recipe is easy and tastes really great. Just my kind of recipe! The original recipe is from Spoonful. Make without the cheese for a vegan version.

Unstuffed Vegetarian Peppers (serves 4)
- 3 cups of bell peppers, 1 of each, red, yellow and green, diced
- 0.5 cup spring onion, sliced
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 425 gr tomato sauce
- 0.5 cup grated cheddar cheese
- 1 cup rice

Cook the rice in a rice cooker. Pre heat the oven to 180 degrees. In a large frying pan heat the olive oil. Add the onion and peppers and cook for about 5 minutes, until the veggies start to soften. Then add the garlic and stir will, cook for another minute. Add the cooked rice and the tomato sauce and stir to combine. Remove from heat and place the stuffing in an oven dish. Top it of with cheese and place in the oven for about 15 minutes until the cheese is melted.

Friday, September 19, 2014

Easy Peasy: Nigella's Naan Pizza

I never tried a Nigella recipe before. I know, I know! But until recently I didn't see much of her way of cooking. But after I did, I searched some of her recipes online. I choose to make this naan pizza because I needed something easy for the weekend because I was eating alone that day. This recipe comes from the book Nigella Express, which I borrowed from the library, but it can also be found on her website. Next to an easy weekend meal, it would also be a good lunch dish.

Nigella's Naan Pizza (makes 2)

- 2 store bought naan bread
- 4 teaspoons tomato pulp
- 140 gram mixed mushrooms, sliced
- 150 gram grated cheese (she used fontina cheese, but I couldn't find that)
- 6 stalks thyme

Preheat the oven to 220 degrees. Lay the 2 naan breads on a baking sheet. Spread the tomato pulp or sauce over the naan breads, then lay mushrooms on top and sprinkle with the grated cheese. Strip the thyme leaves from the stalk and add those as a finishing touch. Place in the oven for about 5 minutes, by which time the cheese should be bubbling and melted.