Funny farfalle with chanterelle cream sauce

Posted on July 7, 2015 by elsje

I love trying new ingredients, and the other day I found some forest mushrooms in my supermarket. As I love any mushroom, I had to buy and try it.

I decided a simple pasta would do this ingredient justice. My son loved the flavor of the pasta and the sauce, but returned the fried chanterelles to my plate. Oh well, the texture of mushrooms isn’t for everyone, and I was happy to receive extra mushroom.

This recipe would work with any flavorsome mushroom, or even a mix. You can easily leave out the ham for a vegetarian option.

If you are going all out, garnish your pasta with freshly chopped parsley for some freshness and drizzle with some truffle oil.

Funny farfalle with chanterelle cream sauce (serves 2 and 1 toddler)

250 grams of pasta
150 grams chanterelle mushrooms
1 shallot, finely sliced
1 garlic clove, finely sliced
100 grams of ham in fine ribbons
1 glass white wine
150 ml cream
Handful of chopped flatleaf parsley
Some olive oil and a knob of butter

First boil your pasta according to the instructions. While your water boils and your pasta cooks, you can make your sauce.

1. Clean your chanterelle mushrooms and cut them in similar size pieces.
2. Gently fry the chanterelle mushrooms and union in the butter and olive oil until soft. Add salt and pepper to your mushrooms.

3. Add the garlic and the wine. Let this mix stew for a few minutes so the alcohol can evaporate.
4. Stir in the ham and add the cream. You can turn off the heat on your sauce until your pasta is cooked.
Drain your pasta when it is cooked.
5. Warm your sauce and pasta while combining them.

Sprinkle with parsley and dress with some olive oil or truffle oil and enjoy!

Simpel starters : Bruschetta

Posted on June 22, 2015 by elsje

We love eating dinner al fresco. But not every food is equally appropriate for this. This snack makes perfect finger food with a glass of wine in your sunny garden.

Combined with a pasta salad and some veggies it makes a lovely summer meal or a great starter at a barbecue.

You can make the garlic oil by simply finely slicing the garlic and covering it with olive oil. After half an hour the oil will have a lovely garlic flavor. You can keep this oil for a few days.

Rockin Bruschetta (about 12 servings)

1 jar of Rockin Rocket pesto
12 slices of mozzarella
Cherry tomatoes in different colors
Slices of old bread
Garlic olive oil
Olive oil
Balsamic vinegar

Brush the bread slices with the garlic oil, then grill or toast them. Season the slices generously with salt and pepper while they cool. I quartered all bread slices to create the right bruschetta size.

Halve the tomatoes, dress them with a drizzle of olive oil and balsamic vinegar. Season the tomatoes and toss to dress them.

Spread the Rockin Rocket pesto on each slice. Layer the mozzerella and a few tomatoes on each slice. Take your bruschetta and enjoy.

Flower salad

Posted on June 14, 2015 by elsje

For a beautiful salad follow these 3 steps.

Summer salad

1. Mix the following ingredients in quantities suited to your taste buds.

Butter lettuce – ripped into bite size pieces
Lamb’s lettuce
Spring onions
Mixed colors tomatoes in chunks
Blue cheese in cubes

2. Dress with olive oil and fresh lemon juice

3. Garnish with freshly picked viola’s.

Be careful to use viola’s from plants you grew yourself, or make sure that you know how the plants were cultivated. Growers may use pesticides or fertilizers not fit for human consumption.

Simple Seasonal treat: Spinach quiche

Posted on May 30, 2015 by elsje

As you might know. I like making vegetable quiches and pies. This is a lovely way to eat your spinach!

For a vegetarian alternative I would replace the bacon with a handful of toasted nuts like pine nuts.

Spinach quiche

Pastry:
- 100 gr flower
- 60 gr butter
- 1 tsp salt
- 50 ml water
Filling:
- 300 gr of fresh spinach leaves
- 1 tbsp olive oil
- 100 gr Bacon cubes
- 125 gr soft goats cheese of feta cheese
- 3 free range eggs
- 75 ml cream
- Pepper and ground nutmeg to tast

Prepare your base as described in my asparagus pie recipe.
While your base bakes:
1. Clean your spinach leaves.
2. Fry your leaves in the oil until all spinach has wilted.
3. Place your spinach in a collinder and let the access water drain out.
4. Fry your bacon cubes until they are crisp.
5. Wisk and mix your eggs and mix in your cream.
Build your pie:
1. Divide your spinach and bacon over the base.
2. Pour over the egg and cream mixture.
3. Crumble the cheese over the top.
Bake for 20 minutes in a 200 degrees C oven.

Simple Seasonal treat: green asparagus pie

Posted on May 20, 2015 by elsje

I love eating vegetables at their absolute best. Asparagus are one of the most seasonal vegetables for me. During the asparagus season I am always looking for simple dishes that do this tasty ingredient justice.

The cheese and eggs in this recipe enhance the asparagus flavor. Serve it with a salad , a glass of white wine and you have a complete and healthy spring meal.

Feel free to use ready-made short crust pastry or quiche dough, for an even easier meal.

Because I am a busy mom, I like making pies ahead. That way, I can play with my toddler when I get home from a busy day while the pie warms in the oven. To warm up your pie place it in a preheated oven of 160 degrees C for twenty minutes.

Asparagus pie

This recipe is for a 25 cm quiche mold.

Short crust pastry:
- 100 g flower
- 60 g butter
- 1 tsp salt
- 50 ml water
150 gr green asparagus
Filling:
- 3 free range eggs
- 75 ml cream
1 cup of grated strong cheese like old Gouda or Parmigiana
Pepper and ground nutmeg to taste

Preheat your oven to 200 degrees C.
Make your short crust pastry:
1. Rub the butter into the salt and flower until the texture resembles bread crumbs.
2. Combine the crumbles into a dough by stirring the water in gradually. Combine the dough, don’t knead it. If you fuss around less with your dough, your dough will be more crumbly. For an even more crumbly result, wrap your dough in cling film and let it rest in the fridge for 30 minutes.
Make your pie base:
1. Roll out your pastry to a 5 mm thickness.
2. Line the a greased quiche mold with your delicious pastry.
3. Line your mold with some baking parchment and fill your pie with dried beans or actual baking beans.
4. Bake in the oven for 20 minutes.
While your base is in the oven, prepare your asparagus:
1. Remove the hard section of each asparagus. This is usually about 2 cm, depending on how fresh your asparagus is.
2. Place your asparagus in a pan of cold water. Bring the water to the boil.
3. When the water boils, immediately take your pan of the heat and cool your asparagus in cold water.
4. Let your asparagus dry.
Prepare your filling by mixing the cream and eggs.
Take your base out of the oven and let it cool for 10 minutes. (Leave your oven on!)
Build your pie:
1. Cover the base of your pie with cheese.
2. Pour in half your filling.
3. Sprinkle with pepper and nutmeg.
4. Arrange your asparagus. You might need to trim your asparagus a bit for this step. Try to make one nice even and neat layer of asparagus.
5. Add the rest of the filling.
6. Sprinkle over the remaining cheese.
Bake your pie in the oven for 20 minutes at 200 degrees C.

Enjoy!

Sweet mini veggie burgers

Posted on April 30, 2015 by elsje

I love making my own vegetarian balls and falafel look-a-likes. I was looking for a new way to cook with sweet potatoes. I sometimes find them overly sweet. This is why I thought of a sweet potato and chick pea mini burger. I packed the mini burgers full of flavors and textures complementing each other. Instead of mixing salt into the burgers, you coat them with it. The sesame seeds add even more flavors.

These little veggie burgers make it easy to eat a vegetarian meal, because they are so satisfying and filling.

Sweet veggie burger

1 tin of chickpeas (265 grams)
1 large sweet potato
1 cup of grated grated carrot
1 finely sliced union
1 garlic clove finely sliced
1 tsp cumin
1 tsp carraway
1 tsp sweet paprika
1 tsp crushed black pepper
For the coating:
- 2 tbsp sesame seeds
- 2 tbsp black sesame seeds
- 1 tbsp sea salt

Sauce:
- 1 tsp mustard
- 1 tbsp mayonaise
- 3 tbsp greek yoghurt
- 1 tsp mint
- 1 tsp dill
- 1 garlic clove, finely sliced

Preparations
1. Preheat your oven to 220 degrees C.
2. Prick some holes in your sweet potato and place it in your microwave for 3 to six minutes until it feels soft to the touch.
3. Fry your union and carrot in some oil until they are soft.
4. In a blender, chop your chickpeas. Don’t blitz them to a pulp, keep some chunky bits in for a bite.
Shaping your mini veggie burgers
1. Mix all the ingredients the veggie burgers. Mold them into mini burgers or balls, whatever shape makes you happy.
2. Mix the coating ingredients in a plate. Place the mini burgers in the coating on each side.
3. Place the mini burgers on baking parchment on an oven tray. Be careful your mini burgers are delicate and slightly crumbly!
Bake the veggie mini burgers in your oven for 20 minutes or until golden. You can bake your mini burgers for 15 minutes, then refrigerate or freeze them. They can be reheated at 200 degrees for 20 minutes.
Mix the ingredients for your sauce and prepare your side dishes while your mini burgers bake.

Veggie mini burgers taste great squashed inside pita bread with some Dutch Ceasar Salad on the side.

BBQ favorites : Carrot soda bread

Posted on April 24, 2015 by elsje

I love making soda bread. It makes the perfect dipping material with a freshly made tzaziki or with plain olive oil and vinegar. I inspired this bread on a recipe by Lorraine Pascale. I was out of olives at the time. Which meant adding sweet carrots to the mix, and a matching herb; caraway.

Remember this is a soda bread: Which means no kneading, just mixing and combining! This creates that light and cake-like texture.

Carrot soda bread

450 grams self raising flower
1/2 tsp of salt
1 tbsp olive oil
1 cup of finely grated carrot
2 tsp caraway seeds
225 ml water

Preheat your oven at 200 degrees C.

Combine all the dry ingredients and the carrots. Combine the olive oil and water.

Mix all ingredients with fork. When it all seems combined, tip the bowl on your counter and combine into a ball. Place the ball on a baking tray which you dusted with flower against sticking.

Flower the handle of a wooden spoon. Push the handle into your loaf to create, halves, quarters and then 1/8 wedges.

Bake your loaf in the oven for 35 minutes. Leave to cool for 15 mins before eating, bon apetit!

Pizza Angry Monkey

Posted on April 19, 2015 by elsje

My husband named this pizza and it is his idea of food heaven. You can make this pizza using the dough I described in the Perfect Pizza Peluzza. Angry is a reference to the chilies used in this pizza, giving it a kick. And monkey is a reference to the primal state your husband will be in while he waits for this pizza.

Please remember not to put to many ingredients on your pizza, it should be a thin slice of goodness that cooks in a short amount of time. This recipe is for 1 pizza, feel free to make many more and discover your own favorite pizza.

Pizza Angry Monkey

Pizza dough
1 cup of tinned, diced tomatoes
grated cheese (I use Gouda because I’m dutch, but any hard neutral cheese would do)
3-5 slices of mozzarella
3-5 slices of tomato
1 tbsp oregano
5 sliced button mushrooms
half an onion in rings
3-5 slices of salami
2 chilies (jalapeno or regular red chilies) in rings
1 finely sliced garlic clove
3 tbsp olive oil

Preheat your oven to 220 degrees C. Make sure it is well and hot before placing the pizza in, as this guarantees the best crust.

Combine the olive oil and garlic and set aside for after baking.

Roll out your dough to a 30 cm diameter. Prick the bottom thoroughly with a fork. This prevents the dough from puffing up under the topping, and pushing your topping of.

Place your pizza base on the oven plate. Spread the tinned tomatoes over the pizza. Generously season this sauce. Sprinkle with oregano, then with cheese.

Evenly spread out layers of Mozzarella, fresh tomatoes, mushrooms, salami, onion and chili slices.

Bake your pizza for 10 to 20 minutes. Brush your pizza crust with the garlic oil and crack fresh black pepper on top….. and enjoy!

By the way, pizza’s are a great recipe to make with your toddler.

Perfect Pizza Paluzza

Posted on March 22, 2015 by elsje

Thanks to a sweet friend of mine, I am the proud owner of the Italian cooking bible “the silver spoon”. The book itself ways several kilo’s, but is worth all the shelf space it occupies in my book cupboard.

My Italian cooking bible

What you notice when you leaf through this book is how delightfully simple the Italian cuisine really is. Few ingredients are used to make the star of the show shine. I would recommend this book to any starting home cook.

One of my favorite recipes from “The silver spoon” is pizza. I use the recipe for making pizza dough but for the toppings I let my guests decide. I knead the pizza dough the evening before. I let the dough proof in the fridge. This means that making the pizza’s takes little time on the day itself.

My toddler loves pizza. From the moment we bought his kitchen stool he has been joining me to “help” with my cooking. And pizza is the perfect opportunity for this because:

Your toddler can help you knead the dough. Simply give your toddler a small portion of the dough and continue kneading together. My son loves pushing his fingers or fists into the dough! Simply combine the dough every now and then, and give your toddler a new ball to knead.
Your toddler can help dusting your work top and roll out the dough. At this point in time my toddler runs to the kitchen cabinet container a big and a small rolling pin. My toddler is so experienced now (3 years old), that he rolls out a pizza all by himself, but you might wanna help a bit the first few times.
Your toddler can prick holes in the pizza with a fork.
Your toddler can sprinkle cheese, oregano and veg on his own pizza.

My son is always extremely proud of his creation and walks to the oven to check on his pizza regularly. Both dad and son are big pizza lovers.

Pizza dough (for 2 adults and 1 toddler)

500 gram plain flower and extra for dusting
7 gram instant yeast
1 1/2 tsp salt
240 ml lukewarm water
Olive oil

Mix your flower, water, salt and yeast together. Cover the mixture with a kitchen towel and let this mixture stand for 10 minutes (you can skip this step, but I promiss you it makes the kneading easier.

Knead your dough for a minimum of 10 minutes. Time your kneading, it will seam like forever the first time, but after 10 minutes you will have that smooth, elastic stuff people like to rave about.

tip: knead your dough on a table top, not your kitchen counter. This lower surface makes it possible for you to use your body weight when pushing into the dough to stretch it.

Make sure your dough is covered in oil to protect it from sticking and place it in a large container. The dough (at least) will double in size. Make sure you prevent your dough from drying out by applying an air tight lid or use kling film. Now you have two choices: let your dough proof in the fridge for up to 24 hours, or proof it at room temperature for 1 hour.

When you want to make your pizza, take the dough out of the fridge, knock it back and let it get to room temperature for at least 30 minutes. Now you can devide your dough into 2 large balls and one smaller ball. Protect your dough by covering it with a (damp) kitchen towel until you roll out your pizza.

Roll out your dough to form your pizza. Prick holes with a fork where the topping goes.

Place your toppings on your pizza and bake for 10 to 20 minutes at 220 degrees.

I will blog about my husband’s favorite pizza some other day.

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