Archive for the ‘Recipes’ Category

Chilli con carne according to Gardeninglady

Person Author: Maaike Calender March 13, 2016 Posted No Tags Comment No Comments
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Which means lots of added vegetables ;-) Serves 4-6: Oil for the pan 2-3 cloves of garlic, chopped finely 1 big carrot, peeled and diced 1 twig of celery, peeled and diced 1 onion, peeled and diced 200grams  of button mushrooms, halved and then sliced thickly 1 red bellpepper, diced 500grams minced meat (half beef, half pork) 1 litre of  sieved tomatoes or juice 1 small can of tomato pure 1 beef stock cube 1 big can of beans, drained and rinsed ½ tablespoon of ground mild paprika powder 1teaspoon of ground cinnamon 1 teaspoon of ground cumin powder 1 teaspoon of marjoram (dried) Salt and pepper 1 chilli (dried whole) or a few drops of hot sauce like Tabasco to taste     Method: Heat oil in a casserole

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Belly of pork stew

Person Author: Maaike Calender February 20, 2016 Posted No Tags Comment No Comments
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I'm not sure if you can get marinated belly of pork outide the Netherlands. But I just bought these as they were on offer, otherwise I would use natural (or plain) ones. You can always add paprika and herbs to your liking. I served this with potatoes and red cabbage with apple. Serves 4-6: 1 kilo of belly of pork (no rind, natural or marinated) 2-3 carrots 2 sticks of celery 1-2 cloves of garlic 2 onions 500ml beef stock ( from a cube is fine) 125ml red wine or ore to taste Salt and pepper Butter  for the pan   Method: Melt and Brown butter in a casserole style dish. Add the meat and let  change colour (no need to brown) Meanwhile clean and cut the vegetables. When the meat has changed colour, you’re probably left with a

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Gardeninglady pie

Person Author: Maaike Calender February 15, 2016 Posted No Tags Comment No Comments
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  I was inspired byt the British classics, Shepherd’s pie, cottage pie and Cumberlandpie and I combined elements of all into a Gardeninglady pie   Serves4: 500grams beef mince 4 tomatoes or a can of chopped tomatoes 1 big onion 3 cloves of garlic 1 red bell pepper 2-3 carrots 2 stocks of celery 2 tablespoons of plain flour 1 small tin of tomato pure 1 bayleaf 1 liter of beef stock (from cubes is fine) Thyme to taste Salt and pepper Oil for pan and ovendish 200grams of mushrooms 125ml of red wine     For the mash: 1 kilo of floury potatoes Nutmeg 100ml milk Breadcrumbs 150grams Grated cheese of your choice   Method: Boil the potatoes with salt, drain and set aside.

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Piperade (a North Spanish pepper stew)

Person Author: Maaike Calender January 29, 2016 Posted No Tags Comment No Comments
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Serves 4-6: 1 onion chopped 2-3 garlic cloves  chopped 6 peppers, in colours of your choice, cut into strips 1 small tin of tomato puree or 2 tablespoons 1 can of chopped tomatoes 3-4 tablespoons of vinegar, or to taste 2-3 tablespoons of sugar or to taste Salt 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 ofcourse After 5 nminutes add the tomato pure and stir

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no machine icecream and only 3 ingredients

Person Author: Maaike Calender January 1, 2016 Posted No Tags Comment No Comments
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You need: A 1.5l container for the freezer 750ml double cream 1 can (400ml) of sweetened condensed milk Vanilla 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

Person Author: Maaike Calender December 24, 2015 Posted No Tags Comment 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 8-10 For the sauce: 1 tub of fresh cheese like Philadelphia 4 tablespoons of mayonaise 2 tablespoons of ketchup ½ tablespoon of brandy or cognac, or more to taste Salt and pepper Tabasco to taste 1 teaspoon of Worcestershire sauce Pinch of smoked paprika (sweet) 1 clove of garlic, pressed   For the salade: Watercress or lambslettuce 1 apple, diced finely 4  halves of peaches from a can 100grams of chicken or turkey flesh (cooked leftovers) Dille to taste Appr. 500grams of shrimps, I’ve used frozen, but yo

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5 minute cranberry sauce

Person Author: Maaike Calender December 24, 2015 Posted No Tags Comment No Comments
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  1 packet of cranberries 340 grams fresh or frozen 135ml orange juice, from a carton is fine 135grams of sugar (any kind ) 1 lemon, juice of Salt 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

Person Author: Maaike Calender December 11, 2015 Posted No Tags Comment No Comments
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serves 6: 2 green chillies, roughly chopped 100g ground almonds (i’ve used 150gr almond flour) thumb-size piece ginger, grated (i’ve used 2tsp of powder) 4 garlic cloves 200ml single cream 2 tbsp vegetable oil 1 onion, finely chopped 3 cloves 2 cardamom pods (i’ve used 2 tsp powder) 1 cinnamon stick 4 tsp garam masala 12 skinless, boneless chicken thighs (i’ve used filets cubed) 100g full-fat natural yogurt 20g pack coriander, chopped (i’ve used parsley) naan bread or basmati rice, to serve       Method Heat 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

Person Author: Maaike Calender November 26, 2015 Posted No Tags Comment No Comments
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Serves 8-10 bowls: 50gram of butter 4 onions, choippped 1,5kilo of cauliflower (weight without leaves) 8 elstar apples or jonagold, 6 peeled and in chunks, 2 unpeeled and in matchsticks stock cubes (chicken or vegetable for 1.5litres) 1.5l milk 125ml double cream Olive oil to serve Some twigs of  fresh thyme Lemon juice Salt 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

Person Author: Maaike Calender November 22, 2015 Posted No Tags Comment No Comments
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Serves 4: ½ a jar of sundried tomatoes on oil( mine was 180gr), chopped 1 kilo of floury potatoes 2 tablesppons of oil or butter 500grams leeks Salt and pepper Bunch of parsley, chopped 125ml crème fraiche Nutmeg 125ml 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 minutes Drain 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 2001 adapted, and photographed by Garden

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