Piperade (a North Spanish pepper stew)

PersonAuthor: MaaikeCalender January 29, 2016PostedNo TagsComment No Comments
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Serves 4-6:1 onion chopped2-3 garlic cloves  chopped6 peppers, in colours of your choice, cut into strips1 small tin of tomato puree or 2 tablespoons1 can of chopped tomatoes3-4 tablespoons of vinegar, or to taste2-3 tablespoons of sugar or to tasteSalt and pepper(sunflower) oil for the pan Method:Heat oil in a casserole style pan. Soften onions,  do this on a low heat, so they don’t colour too much, it helps if you add the salt and pepper now.Once the onions are translucent add the peppers and the garlic and cover with lid. Let the pepper soften for about 5 minutes. Some  like their piperade all mushy I prefer some bite,  you can cook them longer if you want ofcourseAfter 5 nminutes add the tomato pure and stir

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no machine icecream and only 3 ingredients

PersonAuthor: MaaikeCalender January 1, 2016PostedNo TagsComment No Comments
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You need:A 1.5l container for the freezer750ml double cream1 can (400ml) of sweetened condensed milkVanilla extract to taste  Method:Whip the cream to soft peaks.Add the condensed milk and vanilla and mix some more to combine.Pour into the freezable container and freeze for a couple of hours (4-5)When serving take out the container about 20 minutes before, it gets pretty hard. I found many recipes online all using 1:1 ratio for cream and milk. I found that sickly sweet and have adapted it more to my taste, but you’re welcome to experiment.Vanilla is only one of the aromas you can add, this is a Blanc canvas and will take any flavoring! Like frozen fruit, coffee, chocolate etc.

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easy shrimp cocktail

PersonAuthor: MaaikeCalender December 24, 2015PostedNo TagsComment No Comments
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I'm going retro with my Christmas feast, to the 70's to be precise with shrimp cocktail, cheese fondue and black forest gateau and  Irish or royal coffee, depending on taste...Merry Christmas everyone! Serves 8-10For the sauce:1 tub of fresh cheese like Philadelphia4 tablespoons of mayonaise2 tablespoons of ketchup½ tablespoon of brandy or cognac, or more to tasteSalt and pepperTabasco to taste1 teaspoon of Worcestershire saucePinch of smoked paprika (sweet)1 clove of garlic, pressed For the salade:Watercress or lambslettuce1 apple, diced finely4  halves of peaches from a can100grams of chicken or turkey flesh (cooked leftovers)Dille to tasteAppr. 500grams of shrimps, I’ve used frozen, but yo

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5 minute cranberry sauce

PersonAuthor: MaaikeCalender December 24, 2015PostedNo TagsComment No Comments
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 1 packet of cranberries 340 grams fresh or frozen135ml orange juice, from a carton is fine135grams of sugar (any kind )1 lemon, juice ofSalt and pepper In a sauce pan add the sugar and juices and bring to the boil.Once the sugar is dissolved add the cranberries and let simmer for 5 minutes, until the berries start to burst but still retain their shape for a lumpy rustic sauce or boil longer for a smooth jam/jelly like consistency You can keep the sauce up to a week in the fridge.The sauce thickens more when cooling down. 

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yoghurt almond curry

PersonAuthor: MaaikeCalender December 11, 2015PostedNo TagsComment No Comments
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serves 6:2 green chillies, roughly chopped100g ground almonds (i’ve used 150gr almond flour)thumb-size piece ginger, grated (i’ve used 2tsp of powder)4 garlic cloves200ml single cream2 tbsp vegetable oil1 onion, finely chopped3 cloves2 cardamom pods (i’ve used 2 tsp powder)1 cinnamon stick4 tsp garam masala12 skinless, boneless chicken thighs (i’ve used filets cubed)100g full-fat natural yogurt20g pack coriander, chopped (i’ve used parsley)naan bread or basmati rice, to serve   MethodHeat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.Heat the oil in a large, deep ovenproof casserole and add the onion

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Cauliflower and apple soup

PersonAuthor: MaaikeCalender November 26, 2015PostedNo TagsComment No Comments
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Serves 8-10 bowls:50gram of butter4 onions, choippped1,5kilo of cauliflower (weight without leaves)8 elstar apples or jonagold, 6 peeled and in chunks, 2 unpeeled and in matchsticksstock cubes (chicken or vegetable for 1.5litres)1.5l milk125ml double creamOlive oil to serveSome twigs of  fresh thymeLemon juiceSalt and white pepper Method:Strip off all the thyme leaves from the stalks.Cut two apples in small matchsticks with the skin on (for color), sprinkle with lemon juice so they won’t discolor.Put butter in a large pan and add the onions. Let them softe non a low heat, without coloring the butter and or the onions.Meanwhile peal the other apples and cut them in chunks, cut up the cauliflowers.Whe

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mash with leeks and sundried tomatoes

PersonAuthor: MaaikeCalender November 22, 2015PostedNo TagsComment No Comments
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Serves 4:½ a jar of sundried tomatoes on oil( mine was 180gr), chopped1 kilo of floury potatoes2 tablesppons of oil or butter500grams leeksSalt and pepperBunch of parsley, chopped125ml crème fraicheNutmeg125ml white wine Method:Boil potatoes with salt.Heat oil in a pan with lid.Add leeks and tomatoes and let soften for 2 minutes with the lid on.Add wine and salt and pepper. Taste First some sundried tomatoes are really salty.Cover with lid and let simmer for 10 minutesDrain potatoes, and add the crème fraich and nutmeg to taste, mash well.Add parsley to the leeks and add that to the potaotes.Season if needed.  source: Allerhande 1 2001adapted, and photographed by Garden

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Grilled Halloumi and Fennel salad

PersonAuthor: MaaikeCalender November 13, 2015PostedNo TagsComment No Comments
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2 x 250g blocks halloumi cheese , cut into 6 slices eacholive oil1 large fennel bulb , thinly sliced3 stalks celery , thinly sliced - keep any leaves for salad200g Kalamata olives , pitted (I used black ones)100gram cherry tomatoes, quartered1 lemon , zested and segmented45ml freshly squeezed lemon juicecrusty bread , to serve  Heat a non-stick frying pan over a medium heat, then drizzle the halloumi slices with a little olive oil and cook for 2-3 minutes on either side,un till golden.Combine all the other ingredients in a bowl (except the bread) with another 3 tbsp olive oil, and season. Pile onto plates, top with halloumi and serve with bread. Recipeadapted  from olive magazine, April 2010, Photo Gardeninglady

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Halloween: rest in peas soup

PersonAuthor: MaaikeCalender October 31, 2015PostedNo TagsComment No Comments
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Because of the pun it’s great for Halloween, but with “normal” soldiers good for any day of the year.For 8-10 bowls:50grams of butter2 onions, chopped finely2 cloves of garlic, chopped finely1.5 kilo of frozen peas (if you bags are 450grams like mine just use 3)750ml of (chicken) stock100grams or streaky bacon1 green chilli pepper, wholeSalt and pepper1 tablespoon of oilBunch of parsley (chopped)1 slice of white bread per person, roasted cut in half and made into gravestones Method:In a dry frying pan, place rashes of bacon and bake until crispy, do this in batches if needed, let drain on kitchen paper.In a souppan het oil and  soften onions, garlic and chilli on alow heat.Once softened add 2/3 of the froze

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For Halloween: pepper “pumpkins”

PersonAuthor: MaaikeCalender October 30, 2015PostedNo TagsComment No Comments
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 For 7-8 peppers:7-8 (bell) peppers in red yellow or orange1 kilo of beef mince2 slices of white bread100ml milk1 tablespoon of mustardSalt, pepper, peprika and garlic powderWorcestershite sauceButter Method:Cut of crusts from the bread and cut the bread in chunks, soak in the milk.Pre heat an oven at 180C If needed cut a sliver off the bottom of each pepeprs , so it will stand. Cut off the top about 2 cm in, so the stalks stays attached. Empty the peppers. If you need it, draw a pumpkin like face on the peppers and carefully cut them out.Squeeze excess milk from bread and place in a bowl, add the meat, mustard and seasoning, mix until combined.Fill each pepper with meat and plac

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