Tag Archives: snack

Beet burgers

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BietenB2My friend loves taking me to great lunchrooms. At one of these fabulous lunches I tried my first beetroot burgers, and I was hooked. Unlike other vegetarian burgers this burger does not try to replace meat, it is a totally new flavor sensation providing great texture and filling you up for the rest of the day.

Obviously, it is also a very healthy alternative to your regular meaty version. But that is not why you should try this. This is a new flavour you have to introduce to your pallet, the healthy part is just a bonus!

I have to honestly admit this dish isn’t for everyone, especially meat lovers that think veggie burgers are blasphemy. And you have to love beetroot. I do think that offering lots of garlic rich yoghurt sauce will help convince your family members.

These burgers and sauces can easily be made a day in advance, making them the perfect easy home made fastfood!

BietenB

Beet root burgers (4-6 burgers)

  • 1 uncooked medium beet root, finely grated
  • 800 grams of tinned beans, I used field peas (we like to call them kapucijners in Holland)
  • 1 onion, grated
  • 2 eggs
  • 2 cups of oats

Mash up the peas (in the foodprocessor), I like leaving some chunky pieces for texture.

Mix in the beet root, onion and egg. Season the mixture with salt and pepper.

Add half the oats and let the mixture stand so the oats can soak up the moisture. After 20 minutes, check the mixture and add oats as needed. You want a firm, non-sticky mixture that still holds together well. I like to compare it to how my meatball texture feels when it is just right.

Shape your burger paddies, dust with oats to prevent the paddies from sticking if needed and let them rest for at least 30 minutes. For the practical busy moms I recommend making these a day in advance.

BIetenBPan

Fry your paddies in some oil on a high heat for a few minutes on each side. After making the paddies crusty on each side, place the paddies in the 220 degree oven for 20 minutes.

Serve with some fresh crispy buns, some lettuce, a spicy yoghurt sauce and a yoghurt mint sauce (you find the recipe with the posh fish and chips recipe).

Spicy sauce

  • 1 tomato in small cubes
  • 1 onion finely sliced
  • 1 finely sliced chili pepper
  • 2 tbsp lemon juice
  • handfull of freshly sliced parsley and/or koriander

Blend half the tomato, union and chili to a pulp. Mix the pulp with the other ingredients and season to taste.

BietenBSaus

Simple jummy scones

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We love having cream tea on a rainy sunday afternoon. Nothing tastes better than home made scones! I recently discovered a great secret making scones an even more attractive recipe. The scones puff up more when you rest the dough in the fridge for a couple of hours.

This means you can make the dough an evening in advance, take it out of the fridge, make scone shapes and place them in your oven. Now just enjoy those lovely scents filling your house as you make tea and take out your favorite jams and fresh fruit!

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Scones (8 – 10)

  • 225 grams plain white flour
  • 1 tsp baking powder
  • pinch salt
  • 25 grams caster sugar
  • 50 grams butter at room temperature
  • 150 ml buttermilk (optional: add some vanilla essence to the buttermilk)
  • 1 egg, beaten, or coffee cream, for brushing or dusting
  1. Mix the flour, baking powder, sugar and salt.
  2. Rub your butter in the flour mixture untill you have a bread crumb consistency.
  3. Stir in the buttermilk combine your dough into a ball.
    This is the kind of dough you want to handle as little as possible.
  4. Wrap your dough in kling film and let it rest in your fridge from 1 hour to 24 hours. Whatever works with your schedule. This does enable you to plan ahead if you are making an elaborate high tea.
  5. Preheat your oven at 220 degrees C.
  6. Roll out your dough on a floured surface. I like to make a circular disk, about 1,5 cm thick and slice 8 scones with a sharp knife as shown in the picture.
    CuttingScones
  7. Place your scones on a baking tray lined with baking parchment.
  8. For golden and glossy scones, brush your scones with egg or coffee cream.
    You can sprinkle your scones with sugar for a crusty top.
  9. Bake your scones for 15 to twenty minutes or untill they are puffed up and golden brown.

Let your scones cool for at least ten minutes before digging in. This may be the hardest part of the recipe!

Scone

Easiest healthy cookies ever!

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I love looking for inspiration on Pinterest. This time I ran into a 3 ingredient cookie recipe. This inspired me as it also contained no sugar and they looked delicious, find my inspiration here.

The cookies were easy to make. They are best eaten right away, or within 24 hours. This would not be a problem in my home! It is a great way to make use of that overripe banana. The riper your banana gets, the sweeter your cookies will be.

These cookies make a great healthy snack for the entire family. They could even be used as a breakfast cookie along with a smoothy or a tall glass of milk. I tested my cookies on my toddler and my colleagues. They were all amazed at how delicious they were without added sugar.

Koek2

This simple recipe would also be a great recipe for children to make with very little help from you!

3 ingredient cookies

  • 1 overripe banana
  • 2 handfulls of quick oats
  • 2 handfulls of chocalate chips
  • Optional: dried fruit and/or nuts

Mash up your banana and mix your ingredients. Spoon your cookies on a baking sheet. I made 6 smaller cookies, but you could make 3 larger cookies as well.

Bake your cookies in a preheated oven for 20 minutes at 180 degrees C and enjoy!

Find more tips for cooking with toddlers.

Quick and easy mini veggi pizza

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This is not a recipe for real pizza (Read more about pizza dough and pizza toppings). These mini pizza are delicious glutenfree vegetable bites. My son loves making these and having them for dinner. But they would also make a great party treat or be part of a great high tea.MiniPizza2

Once you have sliced your ingredients, you can assemble these mini pizzas with your toddler.

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Mini veggi pizza’s

  • Eggplant/aubergine in 5 mm slices
  • 1 cup of my no fuss Tomato sauce / or a jar of ready made sauce
  • 1 cup of grated Parmesan
  • 1 mozzarella cheese ball in slices
  • 1 tomato in small cubes
  • optional: 1 onion in small cubes
  • Oregano

Lay your eggplant slices on a baking sheet. Spoon a small spoon of sauce on each slice. Sprinkle with some oregano, then add your tomato and union. Sprinkle with Parmesan and top with a small slice of mozzarella.

Bake in a 220 degrees C oven for 15 minutes and enjoy!

MiniPizza4

We tried this recipe with courgette as well, this worked fine but we just love eggplant more.

Read more about cooking with toddlers here.