Cream of garlic and saffron soup

PersonAuthor: MaaikeCalender August 29, 2015PostedNo TagsComment No Comments
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  I’ve adapted this recipe slightly as I couldn’t find any green garlic I decided to first roast my garlic bulbs to get a soft creamy garlic paste . I was afraid it would burn kind of immediately with the onions. The original recipe is from BBCGoodFood.com so go check it out there too. Ingredientsgood pinch saffron threads85g butter1 tablespoon of (sunflower) oil3 large heads of garlic, outer skin removed2 medium onions, sliced2 sticks celery, chopped1 bay leaf2 tbsp dry sherry ( I used rice wine)1.2l chicken or vegetable stock3 tbsp risotto or long grain rice142ml carton double creamlemon juicecrisp croûton, to serve MethodHeat the oven at 180degrees.Wrap the garlic bulbs i

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One pan pasta dish with courgette and tomatosauce

PersonAuthor: MaaikeCalender August 25, 2015PostedNo TagsComment No Comments
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If, like me, you're looking for ways to use the odd courgette or twenty and allt he tomatoes you're collecting now, this might be a nice, quick way to cook up a wholesome dinner after the hard labour at the lottie ;-)Done in 15 minutes.Serves 2:1 small onion (50grams)1 small courgette (150grams)300grams tomatoes, preferibly steak1 stock cube500ml water170grams of dried pasta of your choice or spaghetti2 cloves of garlic2 tablespoons of (sunflower) oil20grams of Parmesan cheese or Grana Padano, gratedSaltChilli or black papperBasil chopped  Method:Chop the onion finely, chop the tomatoes, dice the courgette.Heat oil in a large casserole style pan (with a lid).Add the onion, garlic, courgette an

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Carrots with raisins and pinenuts

PersonAuthor: MaaikeCalender August 23, 2015PostedNo TagsComment No Comments
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Serve 4 as a vegetarian main or 8 as a vegetable side dish800grams of (big winter) carrotsCube of butter50grams of pinenuts50grams of raisinsPinch of sugar (optional)Handful of chooped parsleySalt and pepper  Method:Peel the carrot with a peeler and cut into 2 or 3 cm pieces.Put the carrots in apan with water and salt and bring to the boil. Let boil for  about 8 minutes or until al dente.Drain the carrots and set aside.In a large fryingpan metl the butter and add the pinenuts and raising and let them color slightly, add the carrots and the parsley and season to taste with salt and pepper, if neede a pinch of sugar.mix well and serve Per portion of 100grams 101caloriesRecipe from BBC Good Food, p

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Cold cucumbersoup

PersonAuthor: MaaikeCalender August 18, 2015PostedNo TagsComment No Comments
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 Summery cold soup, fora n extra bite you could add Cayenne pepper or more salt and white pepper.I usually use lemon juice from a bottle as youneed such a small amount, I don;t want to waste a whole lemon. Serves 4:3 cucumbers, of which 2 peeled and chooped and 1 unpeeld and diced for presentation300ml  yoghurt (fullfat or skimmed)300ml milk2 teaspoons roughly chooped dill1/2theaspoon lemonjuice2teaspoon flatleaf parsley, roughly chooped, some for decoration1 teaspoon mint, roughly chopped Method:In a blender,  blend the 2 peeled cucumbers until smooth, add the rest of the ingredients (except the presentation parsley and cucumber). And blend again until smooth.Refrigerate for at least 1 hour.To serve divid

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Cold Peppers and Harissa paste soup

PersonAuthor: MaaikeCalender August 13, 2015PostedNo TagsComment No Comments
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With the heat outside it's nice to eat a cooling soup. No spending time behind hot stoves either! done in 5 minutes means more time at the allotment ;-) or garden or beach or...Serves 2-3:2-3 yellow or orange (bell)peppers2-3 teaspoons of Harissa paste (some pastes are spicier than others so to taste)150grams of Greek style yoghurt1 cube of vegetable stock and some hot water to dissolve it6-8 spring onions (white and pale green parts onlySalt and pepperOptional:1 chilli pepper to decorateChopped spring onions to decorate  Method:Dissolve the stock cube in a little hot water and let it coolCut a few nice rings off the bellpeppers for decoration, chop  the rest into small cubesCut up the spring onion.P

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Courgette and tomato soup

PersonAuthor: MaaikeCalender August 5, 2015PostedNo TagsComment No Comments
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 Batch cook a vegetable soup when you have a seasonal bounty and you'll always have a healthy meal in the freezer Prep:10 minsCook:35 minsServes 8FreezableVegetarianKcalories 90  protein 4g carbs 12g Fat 3g saturates 1g fibre 4g  Sugar 8g salt 0.8g Ingredients1 tbsp butter2 onions, chopped1kg courgettes, sliced1kg tomatoes, chopped2 tbsp plain flour½ tsp turmeric2l chicken or vegetable stock from cubescrusty bread, to serve (optional) MethodMelt the butter in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.Add the tomatoes and flour. Cook for a couple of mins, stirring around to stop the flour from becoming lumpy. Add th

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French onion soup

PersonAuthor: MaaikeCalender July 24, 2015PostedNo TagsComment No Comments
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Have you harvested your onions yet? and your garlic? here's a delicious recipe to take advantage of your fresh produce!For about 8 bowls:1 kilo onions halved, then slices (crescent shape)2-3 cloves of garlic3-4 twigs of thyme or 4 theaspoons2 liters of beefstock (from cubes is fine)Salt and pepper to taste75grams of butter1 chilli pepper (optional)½ tablespoon of Brown sugar (optional) Method:Melt the butter in a large pan on the lowest heat, so it melts but doesn’t Brown, add the onions, garlic and thyme, season to tate, add chillipepper is using.Cover with lid and let caramelize on lowest heat, they will also soften and Brown.This will take quite long, as much as 1 hour, but it’s worth it!Keep checking is the p

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Aubergine and courgette “cordon bleu” or “sandwiches”

PersonAuthor: MaaikeCalender July 21, 2015PostedNo TagsComment No Comments
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Serves 4:1-2 aubergines (16 slices) or use both aubergine and courgette2 eggsFlour as  neededBreadcrumbs as needed(sunflower) oil for fryingSal and pepper1 lemonOptional:Basil leavesHam slicesThin Mozzarella slices or other melting cheese Method:Wash the vegetables and cut 0,5cm thick slices ,  sprinkle the slices with salt and leave to drain in a colander fora bout 30 minutes, then pat them dry with kitchen towel.In 3 seperate bowls prepare the flour (seasoned), the eggs (beaten) and the breadcrumbs (seasoned).Cover each slice of aubergine or courgette with ham and cheese, then cover with another slice of aubergine or courgette and secure with a toothpickCover eacht “sandwich”with flour, then eg

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Fennel, broccoli, sausage pasta

PersonAuthor: MaaikeCalender July 17, 2015PostedNo TagsComment No Comments
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Serves 4-5:500gram of pasta1 head of broccoli, cut small1 head of fennel, sliced2 cloves of garlic, chopped finely1 onion, halved and sliced4 italian sausage, casing removed cut into 2 cm pieces.4 tablespoons of Grana Pardano or Parmesan cheese125ml of white wine250ml of cooking or double cream2 tablespoons of  (olive) oil1 chilli pepper or flakessalt and pepper Method:heat oil in a pan with a lid, add garlic onions and chillipeppers, cover and let soften on low heat.meanwhile slice the fennel and add to the onion. season to taste and then cover again.bring a pot of water to the boil, salt it and add the pasta al dente (2 minutes before done), add the broccoli and cook another 2 minutes.reserve some water

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German roulade

PersonAuthor: MaaikeCalender July 14, 2015PostedNo TagsComment No Comments
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For two:2 pieces of thin beef flank steak2-3 onions, halved then sliced2 cloves of garlic, crushedbacon or pancetta, enough to cover the flanksteaks, mine are round I used 6 for the two, you might need more for stripsmustardpepper,salt, paprika powder,100ml red wine500ml beef stock2 tablespoons of (sun flower) oil or butter1 gherkin, quartered lengthwise method:heat oil in a pan with a lid.add onions (reserve some) and garlic and let soften and colour slightly on low heat whilst  the lid is on.put the flank steaks between clingfilm and bash them as flat as you can.then spread mustard on each piece of meat and cover with the bacon or pancetta, chorizo would also be nice.spread over entire surface some o

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