Dutch stew Hachee

Person Author: Maaike Calender December 19, 2014 Posted No Tags Comment No Comments
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Hachee (pr. hushay) is a typical Dutch winter stew, mostly served with red cabbage and potatoes. You can use any kind of beef stewing meat, the marbled ones are best, depending on the cut the cooking times might be longer to ensure a nice tender stew. Vinegar or red wine is up to you, it doesn’t matter really, the acidity in both will help tenderize the meat, the flavor of red wine is, of course, completely different. Make it twice and try them both ;-) The water is a guideline, you might need a bit more or less. Serves 6: 8 onions, roughly chopped 75grams of butter 1,2 kilo of beef stewing meat 3 tablespoons of flour 1000ml water 2 beef stock cubes 250ml red wine 2 tablespoons of vinegar or more wine 1 teaspoon of sugar 3 bay leaf 6 clove

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Small Plots Can Produce A lot.

Person Author: Mark Calender December 17, 2014 Posted Tags: , , Comment No Comments
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The joys of growing our own produce should not be limited to the space we have. With the need for new houses and land in great demand gardens are becoming smaller and space a premium resource. Living in a semi Urban area i am fortunate to have a reasonable sized garden for the family to enjoy at the rear of the property this is our space to retreat to on a quiet sunny evening with a glass of vino. However we have always wanted to grow our own vegetables so we looked out to the front garden. In early 2014 we sourced a local farmer to deliver a good load of well rotted manure, Slightly more than we anticipated arrived but i set to work and made a raised bed which we would grow the usual beans, lettuces, leeks and the main general veg most people grow year in year out. This raised bed was

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Potato and courgette soup

Person Author: Maaike Calender December 11, 2014 Posted No Tags Comment No Comments
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  Serves 8: 500grams of crumbly potatoes, chopped 2 (vegetable) stock cubes water 4-6 spring onions, 3 chopped, 2 reserved for decoration 1 kilo of courgettes, chopped 100grams cheddar or other matures cheese, grated 50grams of extra cheese to decorate Nutmeg, salt and pepper to taste     Method: Put the potatoes in a large pan and cover with water, so they are just covered, add stock cubes. Bring to the boil and cook for 5 minutes. Add the courgettes and cook for another 5 minutes with lid on the pan. Add the spring onion, cover and cook another 5 minutes. Take pan off the heat and add the 100grams of cheese, season with nutmeg, salt and pepper. Use blender to puree the soup to a fine smooth consistency, adding w

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Gnocchi with Italian sausages

Person Author: Maaike Calender December 6, 2014 Posted No Tags Comment No Comments
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Serves 6-8: 12 small Italian sausages (1-2 per person) Sage to taste either dried or fresh 1 onion, chopped 2-3 tins of peeled tomatoes in chunks 1 Chili Pepper left whole, or more to taste 1 basic gnocchi recipe (see blog) 1 tin on lentils (400grams ), drained and rinsed 1 carrot chopped into cubes 1 stalk of celery, chopped finely 2-3 cloves of garlic, chopped finely 2 tablespoons of (sunflower) oil Salt and pepper to taste   How: Heat oil in a large pan that has a lid. Fry the onions and garlic until soft (about 5 minutes). Add the carrot, celery and chili pepper. Put the lid on and let simmer for about 10 minutes until vegetables are almost done. Add the sausages and brown them (you could do this in a separate pan t

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Gnocchi di patate

Person Author: Maaike Calender December 6, 2014 Posted No Tags Comment No Comments
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Serves 6-8 people: 1kilo of floury potatoes whole and in their skin 300grams pain flour 1 egg salt to taste   How: Wash your potatoes and boil them in salted water until tender. Drain and peel while they are still warm. Pass through a ricer if you have one, or mash them well. Tip flour and mash onto work surface, make a well. Break egg into well and add salt (need a lot). I use a fork to break up the egg and start to work it into the flour, I then switch to using my hands to kneed the dough. Work the dough into a smooth ball without crumbs or big bits of potatoes. Let the dough rest for about 15minutes. Then cut it into batches and roll those batches into 2-3cm thick sausages. Cut sausages into pillow shapes about 3-4cm long.

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Braised beef with cranberries

Person Author: Maaike Calender November 28, 2014 Posted No Tags Comment No Comments
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Braised beef with cranberries & spices   Prep:35 minsCook:3 hrs, 30 minsplus reheating if frozen Easy Serves 5-6 Slow cook beef with cinnamon, saffron, coriander and harissa for a deeply fragrant rustic casserole Freezable Healthy Nutrition per serving Kcalories 306 protein 29g carbs 15g fat 15g saturates 5g fibre 3g sugar 11g salt 0.5g   Ingredients 2 tbsp olive oil 8 thick braising steaks, 1.25kg meat in total 2 large onions, very finely chopped, preferably in a food processor 4 garlic cloves, sliced 25g ginger, peeled and cut into slivers good pinch saffron 2 cinnamon sticks, snapped in half 1 tbsp ground coriander 1 tbsp harissa 2 tbsp ground almonds 1.2l hot beef stock 2 bay leaves 85g dried cr

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Chermoula spice mix

Person Author: Maaike Calender November 22, 2014 Posted No Tags Comment No Comments
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I made my own spice mix as I found loads of versions on the internet, and they vary greatly from region to region. I HATE coriander leaf, as to me it tastes like dishsoap, so I went towards the Maroccan style which uses dried parsley instead. I combined all kinds of spices I like from different recipes I found on the great wide web. You need: 2 tablespoons of  ground cumin 1 tablespoon of ground coriander (seeds are fine no soap taste ;-)  ) 1/2 teaspoon of chilli or cayenne pepper, or more if you like things hot 2 tablespoons of mild paprika 3/4 teaspoon of ginger powder (again the fresh stuff..urgh...ground up dried stuff...fine) 1 teaspoon of turmiric 1 tablespoon or dried parsley, could be fresh if yo use it immediately 1/4 teaspoon ground up cloves

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Maroccan style chicken

Person Author: Maaike Calender November 21, 2014 Posted No Tags Comment No Comments
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Prep:10 minsCook:40 mins Easy Serves 2 Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd Freezable Easily doubled Nutrition Kcalories 476 protein 31g carbs 11g  fat 35g saturates 8g fibre 2g Sugar 7g salt 1.74g   Ingredients 2 tbsp olive oil 2 chicken legs pieces 1 onion, sliced 1 lemon 1 garlic clove, crushed small knob ginger, peeled and finely chopped 2 tsp chermoula spice mix 225ml chicken or vegetable stock (from a cube is fine) 1 tsp clear honey handful green olives chopped coriander, to serve   Method Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one sid

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Sprouts in orange juice with almonds

Person Author: Maaike Calender November 18, 2014 Posted No Tags Comment No Comments
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Another sprout recipe aimed to people and especially children that nevee liked sprouts before. The orange juice takes away the bitterness and the crunchy almonds and sweet raisins are sure crowd pleasers   Serves 4: 750grams of sprouts, halved 75grams of butter 1 orange juiced ½ orange zest Salt and pepper 25-35grams of shaved almonds, toasted in a dry pan 50grams of raisins   Method: To  a pan add sprouts, juice and butter and the zest, cover and heat gently . Leave for 8-10 minutes or until sprouts are soft (depends on their size) Shake or stir pan once in a while to make sure nothing sticks. Season with salt and pepper, sprinkle over the toasted almonds.   My tips: too much zest can make the dish bitter, I find halv

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Recipe: sprouts with raisins and pecan nuts

Person Author: Maaike Calender November 18, 2014 Posted No Tags Comment No Comments
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As Christmas  is approaching I thought a few, out of the ordinary, sprout recipes,  might be a good addition to any dinner table. This recipe is one of 2 aimed to please children, with sweet raisins and crunchy pecannuts. Serves 4: 500grams of sprouts 2oograms or 2 onions 100grams raisins 50grams of butter 20grams of pecan nuts Salt and pepper     Method: Bring salted water to the boil in a large pan, Put the raisins in a bowl and pour hot water over them so they can soak, once reconstituted pour off water and let drain, The hot water speeds up the process. Melt half the butter in a pan and put in the onions. Let them soften on a low heat, add salt and pepper to taste. Roast the pecan nuts in a dry pan until golden brown.

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