Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Black Kale smoothy! Healthy, Vegan & Gluten-free!

Yum!

Yum!

This morning, I invented this dark green healthy smoothy! You know that I have 3 black kale aka Tuscany Cabbage plants. One got ripped out of the soil, I think because of rats underground, so I had to pull it out! You must check your black kale often, on caterpillars. Wash well, spin dry use. I like to sue fresh black kale in a breakfast smoothy. I also freeze a lot of the torn cleaned leaves, for later use in fall or in Wintertime for in soups, stews, etc. :)

Look at my beautiful black kale leaves! These are not all the black kale leaves!

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Recipe: For 1 big smoothy

Ingredients:

2 cups (56 gr) cleaned, chopped fresh black kale

1 cup pitted halved frozen cherries

400 ml water

3 tablespoons chia seeds

2 pitted soft dates

2 tablespoons raw cacao nibs

Method:

  1. Place all ingredients in this order into your Vitamix & place fitted tamper & lid on. Blend on high-speed until it is fully mixed, using the tamper to push ingredients into the running blades. Taste. You must taste the chocolate & the kale! Pour into a lovely large smoothy glass & enjoy with a thick colorful straw! ;) Yum!

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You might like other kale recipes:
1. Cheesy smoked kale stomp with fried tofu burgers!

2. Vegan curly kale lentil stew!

3. Raw minted kale smoothy!

18 Comments »

Healthy tasty fish dinner with 2 veggies from the garden!

Yesterday evening, I invented this lovely healthy lighter fish dinner. I also used 2 veggies from my garden in a lovely raw crunchy marinated side salad! :)

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Yesterday, I pulled a giant red cabbage from under the net! The red cabbage itself was hard & a real beauty! I had to take off the long hard stem, roots & many giant red cabbage leaves before I could get it into my bike basket to take it home. The cabbage head itself was 1982 grams,..really! After, I pulled away the 2-3 outer leaves, this bright sharp pinkish-purple color came through! Just look for yourself. I also used the outer leaves, but not the big stalks, of course! I had 1542 grams of shredded red cabbage! Waw, hey? The rest, I froze shredded for later use in Fall or in Wintertime! ;) We are ever so proud! ;)

Great, hey? Who would have guessed, red cabbage in Full Summer? Ha, not me!

I also used fresh spring onions from my garden. So, I also marinated the salmon. Let’s see how I made it all! :)

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Recipe: For 2 persons

Ingredients:

For the marinated fish:

1 big piece of salmon fillet, about 300 gr, cleaned, pad dry on kitchen paper, cut into 2 equal sized portions

1 teaspoon of peeled finely grated ginger

2 tablespoons of maple syrup

black pepper

Maldon sea salt

to oil your oven dish: a fruity extra virgin olive oil

For the marinated side salad:

160 gr red cabbage, shredded into strips with a sharp knife, not too big though

2 large carrots, peeled, each carrot peeled into strips, like photo above

2 spring onions, cleaned, cut up into fine rings (white & green parts)

1 +1/2 tablespoon of fresh lemon juice

5-6 grins of black pepper

1/8 to 1/4 teaspoon of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

1 teaspoon of peeled finely grated ginger

For the sweet potato mash:

4 sweet potatoes, peeled & cut up into chunks

Herbamare salt

unsweetened soy milk

a knob of vegan butter

black pepper

sea salt

Method:

1. Cook your sweet potato chunks in boiling water where you added a bit of herbamare to taste. Drain well & steam of the excess of water. Add 2 splashes of unsweetened soy milk & a knob of vegan butter. Mash well. Season with some sea salt & black pepper to taste. Keep warm.

2. In the meantime, marinate your side salad. Place the 3 veggies all together in a bowl & ad olive oil, lemon juice, grated ginger, some sea salt & grins of black pepper. Mix well with a spoon & taste. You must taste the lemon juice & the ginger too! Marinate for about 15 minutes, tossing often.

3. Now, marinate the fish too. Take a fitted oven dish & smear in with that fruity evoo. You don’t have to do this if your oven dish is non-stick! Place your fish fillets in it. Cut a few slices into the top of your fish. Put the grated ginger pieces into these pockets, all over the fish. Season with black pepper & some sea salt. Pour your maple syrup all over the top. Let the fish marinate for 15 minutes. Now, preheat your oven for 10 minutes on 180°C ( 350 F).

4. Place your fish dish into the hot oven & bake for about 14 minutes, depending on the thickness of your fish. When you open the oven door, your house will smell amazing! Enjoy your lovely healthy fish dinner, & plate up like photo up above! Yum Yum Yummy! :)

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26 Comments »

Oil-free Vegan Wholemeal Oat Plum Muffins! A healthy snack! :)

Today, I invented these lovely wholemeal oat & oat bran flour muffins. I still has some leftover red plums from a friend’s garden. I needed to use them up! Let’s face it, how many can you eat straight away?

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Just look at this lovely yummy inside! ;)

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These lovely muffins are not so sweet either, just the way, we like them! ;) These are healthy tasty breakfast or snack muffins on the go! Either way, they are freaking delicious,… ooh yes!!!

Recipe: For 9 larger flower-shaped muffins

Ingredients:

Dry ingredients:

1/4 heaped cup (50 gr) vegan dark mini chocolate chips

1 cup (150 gr) wholemeal stone ground oat flour

1/4 cup ( 37 gr) stone ground oat bran flour

1 teaspoon + 1/4 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

Wet ingredients:

1 ripe large banana, peeled & mashed with a fork

1/2 cup (155 gr) unsweetened apple sauce (compote )

1/4 cup (60 ml) unsweetened soy milk

1/4 cup (60 ml) maple syrup

1 cup (175 gr) cleaned, pitted dark plums, cut up finely

Method:

1. Preheat your oven to 180°C (350 F ) for 10 minutes. Meanwhile, take a large bowl & ad dry ingredients in it. This means oat flour, oat bran flour, baking powder, baking soda, mini chocolate chips & cinnamon. Mingle well with a spoon.

2. Take a smaller bowl & ad wet ingredients. This means, mashed banana, apple compote, soy milk, maple syrup & plum pieces. Mix well with a whisk or spoon. Now, add bowl of wet ingredients to the bowl of dry ingredients. Mix it with a spoon. Do not over mix!

3. Take a cool oven rack & place a Silpat on it. Fill your flower-shaped silicon holes for 3/4 with the batter. Place them onto the Silpat oven rack into the center of the hot oven & bake for about 23-25 minutes until browned & cooked through. I tested it with a smaller pin. Take out of the oven & leave the tasty muffins into their silicon moulds for about 15 minutes. This way, they get their lovely shine & pattern. When they are a bit cooler, carefully, with help of your hands, take them out of their casings. Leave them on a wire rack to cool down more. My husband & I ate on when it was still warm. This way, you could taste the chocolate more. When we devoured another one, when the muffins were cooled down, you could taste the plums better! ;)  Enjoy, sliced open, just like that or with a good cup of fresh coffee! DIVINE either way! :) MMM,….Enjoy, sweeties!

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21 Comments »

Vegan whole grain oat spelt pancakes with plum spiced compôte!

Hello sweeties! It has been a while, no? Peter & I were very busy in our garden. We needed a break from it all so we went away on a quick holiday & now, we are back with plenty of energy!! Yes, yes, that is what we want, right? I have several recipe ideas on in my mind, like usual, you would say! ;) This recipe combination, came to Peter & me this midday. I invented the lovely whole grain pancakes recipe & he invented the spiced red plum compôte. A few days ago, we received a whole lot red plums, from a friend so we had to use them up.

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Just look at that beautiful red spiced plum compôte, shall we?

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These are really healthy filling pancakes topped with a delicious spiced up red plum compôte, which isn’t too sweet either! Our plums were a bit more sour, so if you want to have a more sweeter compôte, add more maple syrup, it is up to you! :)

Recipe: For 10 medium pancakes

Ingredients:

For the pancakes:

Dry ingredients:

1/2 cup whole oatmeal flour

1/2 cup whole grain spelt flour + 2 tablespoons extra

1/4 teaspoon ground cinnamon

a pinch of ground sea salt

1 tablespoon baking powder

Wet ingredients:

1 cup + 1/2 cup unsweetened soy milk

1 tablespoon maple syrup

For the spiced plum compôte:

500 gr red plums, big pits removed, cleaned, pad dry, cut up finely with the help of scissors

1/2 teaspoon ground cinnamon

50 ml water

1 tablespoon maple syrup

1 star anise

Method:

1. Take a larger bowl, add oat & whole grain spelt flour. Now, add ground cinnamon, sea salt & baking powder. Stir well with a spoon. In another smaller bowl, add soy milk & maple syrup. Whisk away. Now, add bowl with wet ingredients to the bowl with dry mixed ingredients. With help of a spoon or small whisk, whisk it all together! No lumps, please! Let the batter sit, rest for about 15 minutes. Meanwhile, make your red plum compôte.

2. Take a fitted cooking pot & add cut up red plums. Add 50 ml of water, star anise & ground cinnamon. Stir well & bring to the boil, on a lower heat, with a fitted lid on. Boil or simmer it for about 15-20 minutes or until the plums are cooked down. Add your maple syrup & stir well. Turn heat up to reduce your compôte. Taste. It was just right with hints of star anise & now & then some cinnamon flavor. The sweetness & sourness was just right! Keep warm while you prepare your pancakes. Just before serving, remove your star anise.

3. Now, fry your pancakes. Take a smaller non-stick pan & heat up on medium-high heat. When hot, add some drizzles of a fruity olive oil in it, swirl it all around the base of the pan. I used a small soup ladle to pur the batter into the hot pan. Swirl the batter a bit round. Fry for a few minutes or until there are many air bubbles on the top surface of the pancake. Turn or flip the pancake over but re-oil your pan a bit more, if you need to. Fry this side for a few minutes or until browned on this side too. Stack them onto a clean plate with aluminium foil onto them, to keep them warm. Do the same with the remaining batter. Reheat your spiced plum compôte, if you need to. Enjoy, my sweeties! :)

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16 Comments »

A garden update, part 4!

What has been happening in our garden the last weeks?

We have 2 aubergine plants & have had 10 aubergines already! yes, yes!

And our 3 Cavolo Nero kale are doing really well. We took them out from under the netting to let them grow bigger & bigger, you see?

2 Cavolo nero kale plants!

2 Cavolo nero kale plants!

Cavolo Nero in Dutch: Palmkool, also called Black kale is originally from Tuscany, Italy! We have 3 plants that I grew from seed indoors.  The other plant is still is under the net, on the other side. We are going to set it free soon! ;)

We have had the pleasure of eating a few leaves already! Divine, a bit bitter & very delicious too! :) Kale is very healthy too! We cleaned it, cut out the big nerve & sliced the leaves & fried them in a bit of a fruity evoo, some spring onions, garlic & a bit of red-hot chili pepper,..Yum! We always take the leaves from the bottom. It is also great in a soup with white beans. They are also very yummy sautéed in olive oil & served with vegan chorizo or real chorizo sausages.

What else has happened in our garden???

One of 5 courgette plants!

One of 5 courgette plants!

We have 5 courgette plants, 2 green one’s called Black beauty & 3 yellow courgette plants! Recently, they have produced lots & lots of courgettes( zucchini!). I think we lost count. I think we have had in total already + 70. We have given many away to our friends & family! :) So everybody is happy! :)

These photos were from a few weeks ago, now, The New-Zealand spinach plants are even more huge! :) We have taken a few times 3 buckets full of the spinach & you don’t even see that we took it! :) Great, hey?

5 New-Zealand Spinach plants!

5 New-Zealand Spinach plants!

This one plant of NZ spinach grows in between of the courgette & pumpkin plants! :)

Here a quick look at the pumpkin-courgette patch! :) We grow 2 Hokkaido pumpkins, 1 Musque de Provence & 2 Butternut Pumpkins! :)

More details on our pumpkins later in the year! We already have 7 Hokkaido pumpkins that are orange in color & have a good size! :)  In our plastic conservatory there is a pointed paprika plant. Normally, the colour must be red, but we ate them all 3, just like that. the flavor as awesome tasty, not bitter at all! :(

We have had many purple kohlrabi’s! They were so yummy & sharp in flavor. We lost a few of them because of the critters! :(

We will be sowing them next year! :) So easy to grow too!

Here are the last of our famous very tasty Bolivar red beets! We have had about 56 of them! They were sown between the purple kohlrabi’s! :) We also eat the leaves & stalks! :)

So, this is the end, …for now! We also have sown yellow low bean plants & climbing green beans. More info on them later!

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38 Comments »

Refreshing breakfast smoothies! Vegan & Gluten-free!

This morning, I invented this tasty refreshing breakfast smoothy, ooh yes!

Go on, grab one & you will love it too, I promise you! ;)

Recipe: For 1 big smoothy

Ingredients:

15 fresh blackberries

1 peeled frozen banana

1/2 cup frozen pitted cherries (71 gr)

1/3 cup Gluten-free oats (30 gr)

1/8 cup vegan gluten-free dark mini chocolate chips (22 gr)

2/3 cup unsweetened soy milk (160 ml)

1 tablespoon chia seeds

2 large soft pitted dates

* To top your smoothy: a few vegan gluten-free dark chocolate mini chips!

Method:

1. Place all your ingredients in this order into your Vitamix container. Place fitted lid with tamper in it & blend on high & on high-speed until it all is completely blended. Use your tamper to push ingredients into the running blades. This will take about 10-15 seconds max! Taste! You must taste the blackberries, then the cherries & banana with now & then a touch of yummy chocolate! ;) Pour into a big smoothy glass & top with extra mini chocolate chips! Enjoy, my sweeties! xxx

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You might like:

  1. Raw Vegan Gluten-free blackberry caramel nougat bars!
  2. Raw Vegan Gluten-free special smoothy with a lovely apart topping!
18 Comments »

Raw Vegan Gluten-free smoothy with a special topping!

You know, that in my last post, I made these glorious winning Raw Vegan Gluten-free Blackberry Caramel Nougat layered bars, right? I wanted to use them in a lovely afternoon smoothy! Don’t you want to grab one, at least?

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I know, I do! :) You must sip a bit from your smoothy before you add the lovely topping: 1 raw bar, chopped up into 4 pieces! :) Just for fun! :) And because it is unbelievably delicious at the bottom of your smoothy! ;) x

Recipe: For 2 smoothies

Ingredients:

350 ml unsweetened soy milk

2 large peeled frozen bananas

2 raw vegan gluten-free blackberry caramel nougat bars, straight from the freezer

To top: 1 raw blackberry bar, cut up into 4 smaller pieces, like picture above, each cut up bar/ smoothy, so 2 bars, straight from your freezer!

Method:

1. Take your beloved Vitamix & add soy milk, 2 frozen bananas & 2 straight from the freezer raw blackberry caramel nougat bars. Place fitted lid & tamper in it. Blend on high-speed until it is fully mixed. This will take about 10-15 seconds, by using the tamper to push your ingredients into the running blades. Pour into 2 smoothy glasses. Place a lovely paper straw in it & sip a bit. Now, add your chopped raw blackberry bars, all around the straw & enjoy! :) Eat the last bits of your smoothy with a lovely long spoon! :) Enjoy! xxx

You might like:

1. Raw Vegan Gluten-free blackberry caramel nougat bars!

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19 Comments »

Raw Vegan Gluten-free blackberry caramel nougat bars!

Today, I invented these tasty beauties! :) They are very addictive, raw, vegan, gluten-free delicious amazing freezer bars! Ooh yes, check them out! ;)

These are the best raw bars I have ever invented let alone made! :) They are fantastic, amazing & just wonderful in the mouth! The combined flavors go magically together! ooh yeah! ;)

Recipe: For 18 bars

Ingredients:

* For the base layer:

1/2 cup + 1/4 cup brazil nuts

1/2 cup + 1/4 cup pitted Medjool dates

3 tablespoons solid coconut oil

4 + 1/2 tablespoons raw cacao

3 tablespoons maple syrup

* For the middle layer: the caramel-nougat Peanut butter layer:

1 cup pitted Medjool dates

1/2 cup solid coconut oil

3 tablespoons raw peanut butter

1 teaspoon vanilla extract/ I use home-made

2 tablespoons maple syrup

1/4 cup chopped brazil nuts, measured when chopped

* For the top layer, the blackberry layer:

1 cup fresh blackberries, rinsed & pad dry / I have fresh blackberries from my own plant in the garden!

2 pitted Medjool dates

1 tablespoon maple syrup

Method:

1. Take your food processor & place S-blade in. Place ingredients for the base layer all in here. So that are your Brazil nuts, pitted dates, coconut oil, cacao powder & maple syrup. Place fitted lid on & pulse until it all comes together & forms a sticky crumble. Take a fitted squarish plate with sides up or oven dish & smear it in with vegan butter. Now, line your baking paper all in it so that you can easily remove the bars later on, to cut them! Push baking paper all into the base & sides up. Put your base mix into the fitted lined dish. With clean hands, push your base all equally into the dish. You will end up with a thicker layer of this yummy mix. Place into the freezer to set. This will take about 10-15 minutes. You can do this while you prepare the middle layer. Clean your food processor & put the S-blade back in again.

2. Now, you are ready to make the 2nd layer. Place all your ingredients for the 2nd layer in it. This is: your pitted dates, coconut oil, raw peanut butter, vanilla extract, maple syrup & chopped Brazil nuts. Process until nearly smooth. You still want small pieces in it, for an added crunch later on. See pictures above! Take your set bottom layer out of the freezer & smear this 2nd layer all over it, evenly divided. Place into the freezer to set. This took me about 15-20 minutes on -18°C! Wash your food processor & S-blade once again & now, finally, make the 3rd, last top layer.

3. Take your food processor & place the S-blade in. Add ingredients for this layer & that will be the fresh blackberries, maple syrup & 2 pitted Medjool dates. Blitz until completely smooth. take your dessert out of the freezer & smear your top layer equally all over the 2nd layer. See that you have everything covered! Place into the freezer for about 1 hour to set. take out of the freezer & wait for about 5 minutes. Take your bars to be out of the oven dish with the help of your hands & the lined paper. Place it on a chopping board & with a sharp knife, cut into equal sized bars. I got 18 bars out of it! ;) Eat 2 of them & place the rest back into the freezer, into fitted food containers with fitted lids. Keep into the freezer! Remove from the freezer, 10 minutes before devouring! They won’t last long, I assure you! :)

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You might like:

1. Raw Vegan Gluten-free smoothies with a special topping!

45 Comments »

Vegetarian red currant ricotta appetizers!

These lovely vegetarian appetizers were invented by my beloved mom, Lou. Can you spot the resemblance???

The last time, we had a family gathering, we made them together in our kitchen. It was fun but the appetizers take a reasonable time to make. They are best made the same day that they are eaten! ;) We served 2-3 of them on a nice dessert plate & served them, dipped into a combination of soy yoghurt with raspberry coulis & a mint leaf. The red currants in the appetizers & the mint leaves, came straight from our garden! ;) Ooh yes! We served them with the excellent Champagne, Duval Leroy Brut. You see, you can’t fail here with this fab duo! Later on, nearly every guest, also devoured 3 extra appetizers! Yum yum, I say! :)

Extra appetizers

Extra appetizers

I will give you a step-by-step guide in pictures! ;)

Recipe: For about 60 appetizers

Ingredients:

1 egg yolk, well-beaten loose with a fork

1 pot of 250 gr ricotta + 1/2 pot of 250 gr = in total: 375 gr!

2 x 300 gr puff pastry with margarine, in squares. Every square will be cut up into 6 or 7 long slices.

200 gr red currants, all blended fine with an immersion blender

To serve with: 2 pots of 500 gr Soy yoghurt, not so sweet, a mint leaf, 1 per person, a good drizzle of sweetened raspberry coulis. ( I bought that like that in the supermarket! )

Method:

1. Take puff pastry out of the fridge & out of its package. Place 1 or 2 square pieces on a large chopping board. With help of a spoon or knife, smear ricotta in 1 layer all over the surface of the square.

2. Now, place your blended red currants in a fine sieve & place it on top of a fitted bowl. Let the red currants sit there for about 5-10 minutes. With the help of a spoon, see that the juice is in the bowl below. Shake off the juice of the berries & use the berry juice for later on in smoothies or in your daily yoghurt-cereal breakfast! ;) We are just going to use the red mixed berries & we don’t want to have the excess of liquid otherwise the pastry will be too runny & the pastry will get soggy before baking! ;) And we don’t want that! So, now, with help of a spoon or knife, smear an equal layer of the mixed berries on top of the ricotta layer. Now, with a sharp knife, cut the square into 6-7 equal long slices. See pictures further below.

3. Preheat your oven to 190° C ( 374 F) for 10 minutes. Place a Silpat or Silpats on 2 oven racks. Place your appetizers all evenly divided on the Silpat, with space between each of them. We got about 15-16 onto each Silpat. Finally, brush egg yolk all over the appetizers, with a silicon brush, also on the sides. Place them, spaced apart, into the hot oven & bake them for about 12 minutes, watching them carefully not to be over browned or toasted black, of course! We don’t want that! ;) Take them out of the oven & leave them for about 10 minutes onto the Silpats. Then, transfer them carefully onto wire racks to cool down completely. Serve them, like picture above, on a nice dessert plate, 2-3 appetizers, with on the side a small pot with soy yoghurt, topped with a good drizzle of sweetened raspberry coulis & a mint leaf. Because you are going to dip the appetizer, into the yoghurt-coulis dip & enjoy your Champane with it! Yum! Serve at once to your loved one’s & with a good glass of your favorite champagne Brut & that happens to be Duvall-Leroy, at the moment! MMMM! You have guaranteed success! ;) xxx

 

My favorite Champgne at the moment! :)

My favorite Champgne at the moment! :)

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27 Comments »

Vegan Gluten-free banana ice-creams with Sophie’s twists!

Recently, I have experimented with home-made banana ice-creams! I used a lot of recipes from you-tube & the internet but made this one on my own! ;)

It is really amazing that you can make fabulous banana ice-cream out of 3 large frozen bananas! The flavors, here beautifully combined: rock my taste buds! ooh yes!

Recipe:For 11-12 scoops of banana ice-cream with toasted walnuts, maple syrup, cinnamon & white chocolate chips!

Ingredients:

3 frozen very ripe large bananas if they are not large use 4!  (I peeled my ripe bananas, broke each one into 2 & froze them together in a plastic bag. I freezed them overnight!)

1/2 cup chopped walnuts ( 56 gr), measured when chopped up

1/4 cup vegan white chocolate discs, cut up into smaller pieces, measured when they were discs, not cut up (33 gr) in recipe number 2, use the same amount of vegan dark mini chocolate chips! See picture later on! :)

1/4 teaspoon ground cinnamon

1 tablespoon maple syrup ( if you use 4 bananas, add 1/2 tablespoon of maple syrup extra!)

Method:

1. First, take a medium non-stick pan & add chopped walnuts. On low heat, toast your nuts until browned on both sides & they must smell amazing! Set aside.

2. Now, place frozen bananas, maple syrup & cinnamon in your Vitamix. Place fitted lid & tamper in. Turn machine on & turn quickly from number 1 to number 10 & then on high-speed. Push your ingredients into the running blades. Stop from time to time. After about 10-20 seconds, your machine will make another louder noise. Now, your banana ice-cream is ready. It is like soft-serve. Scrape every last bit out of the Vitamix & place into a fitted bowl. Now, with help of a spoon, spoon your toasted walnuts & white chocolate pieces through your banana ice-cream. Stir it right through, evenly divided. Place fitted lid on & place into the freezer to turn into a real ice-cream, at least for 5-6 hours. My freezer is set on -18°C! Thaw your ice-cream, 10-15 minutes before serving. Enjoy! :)

Yum!

Yum!

2. Recipe: For 11-12 scoops of ice-cream: Banana ice-cream with maple syrup, toasted walnuts, cinnamon & vegan dark mini chocolate chips! Just the same as above but I use vegan dark chocolate chips instead of the white vegan chocolate discs! Same method as above! :) Enjoy them both! I preferred the one with the dark vegan chocolate chips! YUMMM! Keep obviously in the freezer. It is best made the same day that you want to eat it, otherwise the next day, your banana ice-cream has a more banana flavor & is less interesting & less yummy. So, I made my ice-cream in the early morning & served it after 6-7 hours in the freezer. 

Just coming out of the freezer!

Just coming out of the freezer!

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25 Comments »

Harvest of the day & A Summer pasta dinner!

A few days ago, I invented this lovely Summer’s pasta dinner! I used organic spiced pork sausages here but you can make it vegan by using vegan seitan sausages! ;)

Yum!

Yum!

We harvested this lovely mix of veggies that day:

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You know what you see: 3 yellow courgettes, 1 summer leek, 2 red beets type Bolivar, 3 stalks white chard & leaves, some cut up salad leaves. Some of the veggies here went into this lovely Summer pasta dish! :) Yum! I also had 2 fresh green courgettes, 1 big stalk of celery, rosemary, garlic & some red cherry tomatoes from our city garden & wanted to use them in this spelt penne pasta dish.

I also had 2 organic spiced pork sausages, I needed to eat up! ;)

2 fresh ripe green courgettes

2 fresh ripe green courgettes

Yummy! We ate our dinner outdoors in our city garden, with a good glass of red Cabernet Sauvignon wine. The red wine had an added kick in it so that it really went well with the organic spiced pork sausages! ;)

Recipe: For 2 persons

Ingredients:

2 courgettes, like pictured above, cleaned, & each cut up into thicker strips

1 yellow courgette, cleaned, cut up into thicker strips

8-9 tablespoons of an existing mild tomato sauce from a pot. Mine was seasoned with black pepper, some sea salt & some fresh basil.

1 red onion, peeled & cut up into thinner strips

1 green celery stick, cleaned & cut up finely ( leaves put away for later use like in an omelet! ;)

1/2 fresh sprig or rosemary, cleaned, big stalk removed, needles finely cut up

3 cloves of garlic, peeled & finely chopped

16 red cherry tomatoes, each cut up into 2

a fruity extra virgin olive oil

black pepper

Maldon sea salt

300 gr egg-free dairy-free spelt penne

2 organic spiced pork sausages ( or vegan seitan chorizo sausages!)

Method:

1. Cook your spelt penne according your packet instructions. Drain & rinse well. Set aside to keep warm.

2. In the meantime, take a large non-stick frying pan & heat up on medium-high. When hot, add some drizzles of a fruity extra virgin olive oil & heat up. Now, add garlic, red onions strips & celery chunks. Stir often. Season with some fresh-cut up rosemary, 5 grins of black pepper & some sea salt. After 5 minutes, add courgette strips. Add some more black pepper, sea salt & some freshly chopped rosemary. Stir often & cook until al dente. Now, add chopped cherry tomatoes on top of the veggies & turn heat up a bit. Place fitted lid on & let the cherry tomato halves sit there for about 2-3 minutes. Carefully, with 2 large spoons, mingle the fried cherry tomato halves through the veggie-mix. Now, add 8-9 tablespoons of that ready tomato sauce through the veggie-mix. Check the seasoning, one last time. You must taste the lovely rosemary, the pepper & some sea salt. I added 10 grins of black pepper & som sea salt too! :) I heated the pot up a bit so that the sauce was warm too! Keep warm.

2. When your courgette strips are frying in the veggie pan, heat a non-stick pan on another heat. Heat up. When hot, add some drizzles of that same fruity evoo. Put your 2 organic spiced pork sausages in it. Fry them on both sides until cooked through & browned. Depending on the size of the sausages, this will take about 10-15 minutes. Place fitted lid on & let the fried sausages be aka rest in their pan for 5 minutes. This way, your sausages will be very juicy inside! ;) Now, cut up each sausage into bite-sized pieces & plate up, like picture above! Enjoy, outside in your garden, with a loved one & a good glass of a spiced red Cabernet Sauvignon wine! ;) Yummm!

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24 Comments »

Allotment garden, update 3!

Here, I will give you another allotment update, number 3! :) Let’s see what has happened in our beloved garden, in last weeks! :)

There are 3 cavolo nero plants growing, under a large net, all grown from seeds, by us! ;) Further along, you will find young Summer leek plants, 58 of them, alongside red onion & 10 bunches of spring onions! :

There are 3 plants of cavolo nero growing, all grown from seed, under a net.

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What else has grown well?

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Red beets, Bolivar & Purple kohlrabi's! :)

Red beets, Bolivar & Purple kohlrabi’s! :)

What else?

5 courgette plants, New-zaeland spinach & 5 pumpkin plants!

5 courgette plants, New-Zealand spinach & 5 pumpkin plants!

Let’s see them closer:

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This is one of 6 New-Zealand spinach plants, all grown from seed indoors! This one is the biggest because we have planted it in half shadow & the rest of them were growing from tiny plants into the full sun!

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And some more yellow courgette plants. All my courgette plants are grown from seeds, by ourselves! :) Ooh yes!

And here are the pumpkin plants, all grown from seeds too! :)

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Here are 2 Uchi Kuri pumpkins growing! Ooh yes! Real beauties! :) And finally, we have 2 Butternut Pumpkin plants growing. In the beginning, they were a bit smaller than the other plants, but now, they are growing bigger each day! Further along, you see 1 Butternut pumpkin on your left side! ;)

So, there has been a lot happening already in our garden. It isn’t finished yet!

Orange raspberries!

Orange raspberries!

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3 red roach plants aka red spinach!

3 red roach plants aka red spinach!

One bad news, all of our tomato plants, in our plastic conservatory, has gone dead because they had the potato disease on them. And we grow veggies the organic way so we didn’t spray a poison on our tomato plants. So, we threw them out. Our 2 aubergine plants are doing great though. They are producing many new aubergines! :) Just see:

And finally, we have 10 green celery plants in our conservatory. We already have had 10 curly green lettuce crops! Ooh yes, a bit bitter & yummy too! :)

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So, this was the 3rd allotment update! :) I hope you enjoyed it too! :) See you later in the year! ;)

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You might like:

1. We have got an allotment yeah!

2. Allotment update 1!

3. Allotment update 2!

34 Comments »

Raw carob red currant chocolates! Vegan & gluten-free too! :)

Today, I invented these tasty Vegan Gluten-Free carob red currant chocolates! Ooh yes! They melt in the mouth. They are a bit sweet with the carob powder & Medjool dates in them & now & then, you can taste a hint of sourness of the fresh red currants. The red currants come from my allotment! ;) They make an ideal food gift too! ;) MMM!

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A Yummy interior!

A Yummy interior!

Recipe: For 12 larger chocolates

Ingredients:

75 gr solid organic unrefined coconut oil, not melted yet

2 tablespoons raw carob powder

2 tablespoons water

70 gr finely chopped pitted Medjool dates

60 gr ripe, cleaned, red currants, no stalks & stems please!

Method:

1. Take your food processor & place fitted S-blade in. Add chopped dates, water & carob powder.

2. Now, in a medium bowl, scoop out the pot your coconut oil. Place it on a fitted cooking pot & pour some water in the cooking pot below. Place your coconut oil bowl over the top & let the water come just to the boil, but the water must not touch the bowl with coconut oil in it. This is called: au-bain-marie. When the water comes to the boil, lower your heat to a good simmer. The coconut oil will start to melt & with a spoon, spoon it around the bowl. Let it completely melt. Turn heat off & carefully pour your melted hot coconut oil into the rest of the mix. Now, place lid on & pulse until it is very well mixed in. Now, add your red currants. Place lid back on & pulse or mix it again & again. Now, taste. You must taste the sweetness of the dates & carob flavor too! You can also taste the yummy ripe a bit sour red currants from time to time. That is what you want! ;)

3. Take fancy silicon mini muffin mats & fill the holes completely with the chocolate-berry mix. I could fill 12 holes. Place into the freezer for at least 1 hour to set. Then, when you want to eat one, flip it over with your hands & you will see a nice flower pattern on top! Yes, yes! Enjoy, straight away or wait 5 minutes but no longer because the coconut oil in your chocolate will start to melt again at room temperature! Enjoy just like that, hop into your mouth or with a nice cold vegan café latte or with a lovely tea. They make an ideal food gift. Store them in the freezer! ;) MMM!

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You might like:

1. Home-made Vegan Gluten-free Carob Chocolates!

2. Chocolate squares with cranberries & pecans!

3. Home-made white chocolate coconut bars! 

 

29 Comments »

Vegetarian courgette-pea ricotta patties!

Today, I harvested 2 courgettes, a few garlic bulbs &  spring onions from our allotment garden. I wanted the veggies to shine in my recipe so I invented these tasty beauties! If you serve them smaller, you can use them as appetizers! ;)

Let’s look at the yummy inside, shall we?

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A lovely vegetarian dinner!

A lovely vegetarian dinner!

Recipe: For 15-16 medium-sized patties

Ingredients:

* For the patties:

120 gr (1/2 cup) ricotta

3 spring onions, cleaned, each cut up into rings

2 fat cloves of garlic, peeled & finely cut up

2 medium green courgettes, shredded in a food processor

1/2 yellow courgette, shredded in a food processor

black pepper finely milled: 30 grins

Maldon sea salt: 3/4 teaspoon & a bit more

2 eggs, beaten

96 gr (3/4 cup) organic white spelt flour

88 gr (1/2 cup) fresh podded peas

* For the roasted sweet potato fries:

2-3 medium sweet potatoes, peeled & cut up into fries

a few drizzles of a fruity extra virgin olive oil

10 grins of finely milled black pepper

1/8 teaspoon of Maldon sea salt

* For the rest, a mixed side salad, with whatever you want, straight from the garden

Method:

1. Preheat your oven to 200° C ( 400 F) for about 10 minutes. Arrange sweet potato fries in 1 layer in a fitted non-stick oven tray. Season with sea salt & 10 grins of finely milled black pepper. Drizzle your fruity extra virgin olive oil all over it & with clean hands, mingle everything together. After 10 minutes, place into center of the hot oven & roast for about 20-25 minutes until roasted & ready. After 15 minutes, turn fries over to prevent burning & for an equal roast. Turn oven off when ready.

2. In the meantime, cook your fresh podded peas until just al dente. it took me 3 minutes, drain well & set aside. Now, make your fritters aka patties. Take a large bowl & ad ricotta, spring onion rings, cut up raw garlic, shredded courgettes, podded peas, 2 beaten eggs & white spelt flour. With a whisk or large wooden spoon, mix it well through. Now, add seasoning. I added 3/4 teaspoon of sea salt, a few pinches more & about 30 grins of black pepper in total. Taste the batter before frying, please! Now, when your side salad is cleaned & ready to be eaten & your potato fries are ready, take a large non-stick frying pan & pour the same oil in it. See that you end up with a fat layer of oil in your pan. The patties must sit 1/2 into the oil. Heat it up! With the help of a spoon, scoop 1 heaped tablespoon of the batter into the hot oil. Do this the same with 3 other parts. Now, you have 4 patties frying into your pan. You don’t want the patties to be too big otherwise they will collapse during frying & they won’t hold together! Let them fry for about 2-3 minutes on one side & carefully flip them over with the help of a spatula & a fork. Fry the other side for about 1-2 minutes until golden brown & cooked through. Place the fried patties on double layered kitchen paper to dip off the excess of fat. Refill the oil in your pan if you need to. Fry the other patties too.

Dipp them on double kitchen paper to get the excess oil off. Serve at once like picture above! Enjoy, with a loved one! ;) xxx

The ready batter before frying into patties!

The ready batter before frying into patties!

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34 Comments »

Garden potato salad served with grilled marinated green & yellow courgettes!

A few days ago, I received some good new tasty potatoes from a friend at our allotment. I also had several fresh veggies from the garden that we needed to use up. So, I invented this garden potato salad with no mayo & served it alongside grilled marinated green & yellow courgette. I served it with bought organic marinated chicken pieces but you can serve with it what you like, vegan sausages or fish!

MMM!

MMM!

This garden potato salad, I served cold, included with the fried or cooked ingredients. Only my chicken & grilled courgettes were warm. My husband Peter & I ate it outside in our city garden & washed it all down with some great Belgian pils beer, Jupiler! ;) Here you can see this lovely cold potato salad: Enjoy!

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Recipe: For 3 persons

Ingredients:

* For the garden potato salad:

3-4 large new potatoes, peeled & cut up into wedges

5 sprigs of fresh chives, cleaned, pad dry, finely cut up with scissors!

2 cloves of garlic, peeled & finely chopped

black pepper

Maldon sea salt

a fruity extra virgin olive oil short = evoo

80 gr red orach, washed, cleaned, pad dry, cut up

80 gr NZ spinach, washed, cleaned, pad dry, cut up

1 big stalk fresh sprig of rosemary, stalk removed, cleaned, 1/2 of the needles used in here, needles finely cut up

135 gr freshly podded peas

* For the grilled marinated green & yellow courgette:

1 medium yellow courgette, cleaned, cut up into thinner & thicker rounds

1 medium green courgette, cleaned, cut up into thinner & thicker rounds

1 fat clove of garlic, peeled & finely chopped

the rest of that 1/2 fresh sprig of rosemary, cleaned, stalk removed, needles finely cut up

5 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

a few drizzles of a fruity evoo

* For the rest:

marinated organic chicken pieces, fried in that same fruity evoo, like above, not extra seasoned.

Method:

1. One hour & half before dinner, marinate your green & yellow courgette rounds. In a bowl, add the chopped courgettes. Scatter chopped garlic & rosemary pieces all over the courgette rounds. Add 5 grins of finely milled black pepper & 1/4 teaspoon of crushed sea salt. Finally, drizzle some fruity evoo all over it & with clean hands, mingle it all together! Place onto the kitchen counter for an hour to marinate. After 30 minutes, mix it all through again. It will look something like this:

Just before marinating!

Just before marinating!

2. In the meantime, cook your new potato wedges until just al dente, you don’t want them to fall apart though!  Throw in your podded peas in the last 5 minutes of cooking. You want the peas, to be just al dente. Drain well & rinsed under cold water. Drain again. Cut your potato wedges smaller & place them into a larger bowl. Add finely cut up chives & mingle with a spoon. Add cooked new peas to the potato mix. Fry chopped garlic, red orach, NZ spinach & chopped rosemary in that same fruity evoo for a few minutes. Season with some sea salt & some grins of black pepper to taste. Add this mix to the cooked potato chives mix. Mix it carefully through. Place your bowl into the fridge to cool down completely.

3. Just before dinner, take a large griddle pan. Brush your courgette rounds with some of that same fruity evoo, if you need to. Let the griddle pan get really hot. When, hot, place all of your chopped courgettes onto the hot griddle pan & pour on top the chopped marinated garlic, rosemary & oil. Grill your pieces for a few minutes on one side or until you see the grilled stripes on the grilled side & turn them over. Grill the other side for one or 2 minutes more or until grilled through. Also fry your marinated chicken piece in a large non-stick pan until al dente, browned on all sides & cooked through. Serve at once! Just like picture above & don’t forget your beers! Enjoy, my sweeties! :) xxxx

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35 Comments »

Rhubarb & red currant spelt crumble! All home grown!

Yesterday, I cut some nice rhubarb stalks from the garden. I also had a lot of fresh red currants & wanted to create a lovely dessert with them both. What would I make? I knew instantly what to do with them. This is what I created:

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Do you also love what you see? Join me for some hot crumble fresh from the oven. I added some nice good COLD custard with it. Why? Because it was 35°C outside. You see what I mean?

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The yummy crumble filling is not too sweet either because you can & must taste a hint of fresh ripe red currants from time to time. They are not sour though. That is what you want. There is a  nice flavor of ginger with the rhubarb & red currants. You can also taste a hint of cinnamon in this lovely crumble. The cold custard with it is just perfect! :) I used Devon dairy-full custard here, but to make it completely vegan use a vegan coconut milk or soy milk custard.

MMM,….I can assure you! We have another big serving for us waiting until tonight! :) ooh yes!

Recipe: For 4 big portions 

Ingredients:

* For the crumble topping:

125 gr cold vegan margarine, straight from the fridge ( I always use 100% planta ), cut up into knobs

50 gr coconut sugar

125 gr white spelt flour, I used British Organic Sharpham White Spelt Flour, see this picture:

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* For the filling:

300 gr ripe juicy red currants, cleaned, pad dry & stalks removed

300 gr fresh rhubarb stalks, cleaned, sac stalk cut up into pieces, each 3 cm long

1 teaspoon ground ginger

1/2 teaspoon cinnamon

3 tablespoons water

40 gr coconut sugar

1 tablespoon maple syrup

* To serve: cold dairy full custard aka I used Devon custard or use a vegan cold custard to make this completely vegan! ;)

Method:

1. Prepare your rhubarb mix. Take a medium cooking pot & add rhubarb pieces, ginger, cinnamon, coconut sugar & 3 tablespoons of water. Stir. On low heat, stew the rhubarb mix until the rhubarb is nearly soft. This will take only max 5 minutes. Lower the heat if you need to. You don’t want the rhubarb to be completely soft! You still want a bite in that rhubarb! Now, add the red currants & stir it all through.

2. Preheat your oven to 200° C for 10 minutes. Make your crumble topping. Take a medium bowl & add white spelt flour, coconut sugar & knobs of margarine. With clean hands, mingle everything together until it resembles crumbles, bigger & smaller ones. Take a fitted oven dish & pour your mixed filling in to it. Top with your lovely crumble topping & divide it all evenly over the surface of the filling. Place into the hot oven for about 17 minutes, or until your crumble topping is golden brown & cooked. Take out of the oven & leave to rest it for a few minutes before indulging. Take your custard out of its package & whisk it through with a smaller whisk. Scoop a big part onto a lovely dessert plate & spoon your lovely cold custard besides it. Indulge with a loved one! ;) Yummmmmmmm! :)

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28 Comments »

Vegan Gluten-free Cold fresh pea mint soup!

MMM!

MMM!

Yesterday, I made this glorious winning served cold fresh pea mint soup! I made it with every ingredient from my garden,….except the vegan gluten-free stock, of course! I podded 750 gr fresh peas from the garden yesterday, but just used 400 gr of them! Just look at these beauties:

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The mint in the soup is just right & first you taste the fresh mint & then the lovely fresh pea flavor! I served it with some freshly chopped mint leaves, not too much though & some dollops of vegan gluten-free soy cream. Join me for some cold yummy soup, will you?

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Recipe: For 1700 ml soup

Ingredients:

3 fat spring onions, cleaned, pad dry & cut up into rounds, white & green parts

2 fat cloves of garlic, peeled & finely chopped

2 smaller stalks of fresh green celery, cleaned, pad dry & cut up finely. (Leaves not used in here, use it in an omelet or so!)

1/3 peeled sweet potato, cut up into smaller chunks

400 gr fresh podded peas, rinsed & drained

11 gr fresh Moroccan mint leaves, washed, pad dry, stalks removed, leaves torn

1 teaspoon vegan gluten-free stock paste

1700 ml just boiled water

black pepper: 25 grins

Maldon sea salt: 1/2 teaspoon or less depending on the saltness of your stock paste!

Extra: 2 gr fresh mint leaves

9 water ice-blocks

a fruity evoo

To serve: 2 mint leaves, per soup bowl ,finely cut up with scissors & some dollops of soy cream

Method:

1. Take a soup pot & add some drizzles of that fruity evoo. Heat up on medium heat. When hot, add chopped garlic, spring onion & celery. Fry for about 4 minutes, stirring often. Now, add podded peas, 11 gr of chopped mint leaves & sweet potato pieces. Fry for about 5 minutes or so. Stir often. Add some more oil if you need to. Now, add your stock paste & 1700 ml of boiling water & stir everything round into the pot. Bring to the boil & let it boil for about 8 minutes or until your veggies are just al dente. taste. I added 25 grins of black pepper in total & about 1/2 teaspoon Maldon sea salt.

2. I added 9 ice blocks to my soup to cool it down more easily. I vitamixed my soup & tasted it again. Then, I added the 2 gr of mint leaves raw into the soup. I vitamixed it one more time & tasted it & it was just right. Pour the soup in a soup container & place into the fridge to cool down completely. I waited a few hours. This is more of a thicker soup. To serve: Ladle your cold soup into lovely soup bowls & scatter your 2 finely shredded mint leaves in the middle of the surface of each soup. Pour some dollops of cold soy cream around it & with a fork, make some lines into the dots! Serve at once! You can also serve the cold pea soup into lovely apéro glasses to enjoy it at a party! ;) Enjoy, my sweeties! :) xxx Stay Tuned! If you liked this post & want more of them, join 1,301 email followers! Subscribe by email! It is free!

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22 Comments »

5 veggies from the garden pasta with smoked bacon!

Yesterday, I ended up with 5 different vegetables from my garden. I wanted to include them in my dinner pasta dish. This is what I made, doesn’t it look just fabulous/ clean/refreshing???

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Let’s see what veggies that I used!

This is one of the best easy pasta dishes that I made in a long while! I had 183 gr podded fresh peas!! Ooh yes! There was a whole lot of podding,…:(

So, this is how I made it:

Recipe: For 4 persons

Ingredients:

350 gr spelt penne, egg-free & dairy-free

2 fresh fat spring onions, cleaned, pad dry & cut up into rings (white & green parts!)

183 gr of fresh podded peas

62 gr fresh New-Zealand spinach leaves, chopped

62 gr of red Orach leaves ( red spinach), chopped

3 fat cloves of garlic , I used 2 small garlic bulbs

black pepper

Maldon sea salt

a fruity extra virgin olive oil

200 gr of smoked bacon pieces, dairy-free

hot pasta water

Method:

1. Cook your penne according to your packet instructions. My penne took me 7 minutes. After 3 minutes of cooking, add the fresh peas. My peas were thicker & needed about 3-4 minutes of cooking, to be just al dente. When pasta is al dente & peas are the way you like them drain well but keep a bit of the pasta water, to create kind of a sauce. Keep warm. Otherwise your complete pasta dish will be too dry! And we don’t want that, do we?

2. At the meantime, take a large non-stick pan & add few drizzles of that same fruity evoo & swirl it around the pan. When hot, add chopped up garlic, spring onions & fry for about 2 minutes, stirring often. Now, add smoked bacon & a few grins of black pepper. Stir now & then. When bacon is browned & fried on all sides, set aside. Add this mix to the pasta-pea mix. In the same pan, add chopped green & red spinach & fry for 1 minute or 2. Season with a pinch of sea salt & some grins of black pepper. Add this mix to the rest. Stir everything through. Now, add some of the leftover hot pasta water so that your mix isn’t too dry. Spoon into 2 lovely pasta plates & dive straight in, best enjoyed with a loved one! ;) MMM! A perfect lighter dinner filled with yumminess & goodness! You won’t be disappointed! ;) Stay Tuned! If you liked this post & want more of them, join 1,296 email followers! Subscribe by email! It is free!

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25 Comments »

Fish dinner with veggies from the garden!

Yesterday, I invented this lovely easy peasy dinner. Let’s see how tasty it all looks, hey?

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I worked in our allotment & pulled this all from our garden: fresh podded peas, 15 sugar snap peas, fresh lemon thyme & garlic bulbs. I added a few other veggies & made tho lovely easy tasty dinner served with oil fried fish sticks! Yum yum, I say! :)

Let’s see the peas in their pods in our garden:

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Not every pod is ready yet, so Peter & I have eaten every other day, about 30 to 60 gr fresh podded peas! We get used to that easily! ;)

Recipe: For 2 persons

Ingredients:

* For the peas-snap peas-lemon thyme mix:

55 gr or more, freshly cleaned, pad dry sugar snap peas

65 gr freshly podded peas

a few sprigs of lemon thyme, I had some flowers on them, 2 stalks to put into the cooking water & the others, chopped up, the flowers too!

1 medium white onion, peeled & sliced into thin strips

1 fat clove of garlic, peeled & finely chopped

a fruity extra virgin olive oil

black pepper

Maldon sea salt

* For the roasted sweet potato-garlic mix:

2 large sweet potatoes, peeled & cut up into wedges

2 small garlic bulbs, each cut up into 2, Unpeeled!

black pepper: about 15 grins

some Maldon sea salt, about 1/8 teaspoon or a bit less

a fruity evoo, the same one like above, about 2 tablespoons

* For the fried fish sticks:

14 pre fried fish sticks, straight from the freezer

the same fruity evoo, like used above!

extra: I served extra beside this full plate: a mixed green salad.

Method:

1. Preheat your oven to 200°C ( 400 F) for 10 minutes. Take fitted non-stick roasting tin & place sweet potato wedges in 1 layer in it. Tuck your garlic halves between them. Season with 15 grins of black pepper & your sea salt too. Drizzle your lovely olive oil over the top & with clean hands, mingle it all together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over, after half of the roasting time. Keep warm. In the meantime, cook your peas, snap peas & 2 sprigs of lemon thyme together until just al dente. This took me 2-3 minutes only! Drain & rinse well under cold water to keep the greenness & to stop the cooking process. In the same pot where you cooked your veggies in, heat up on medium heat. When hot, add a few drizzles of olive oil & heat up. Add chopped garlic, onion slices & other sprigs of lemon thyme, finely chopped up. Fry until tender & yummy. Season with some black pepper & a pinch of sea salt. Keep warm.

2. At the same time, in a large non-stick frying pan, pour a lot of the same fruity evoo in it. When hot, place your fish sticks in it & fry until just cooked through & browned on both sides or according to your packet instructions! Now, plate it all up, just like plated above! ;) Enjoy, my sweeties! :)

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22 Comments »

Oven roasted dinner with marinated salmon!

I pulled 4 medium beets, some fresh lemon thyme stalks & 1 small ball of garlic from our garden yesterday. I wanted to use it all to create this lovely oven roasted dinner & I marinated my salmon before roasting with what? Can you guess the marinade ingredients?

MMM!

MMM!

This is a perfect & light dinner also!  Just look at our lovely beets!

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Recipe: For 2 persons

Ingredients:

* For the lemon thyme oven roasted beetroot & sweet potato wedges:

4 medium beets, peeled & cut up into smaller wedges, like picture above!

1 tablespoon of finely chopped fresh lemon thyme, with flowers, big stalks removed, all finely cut up (You don’t need the flowers, but I added them, finely chopped up!)

2 larger sweet potatoes, peeled & cut up into smaller thicker sticks

a fruity extra virgin olive oil ( short: evoo)

1/8 teaspoon of Maldon sea salt, crushed

10 grins of finely milled black pepper

2 tablespoons of that same fruity evoo, of noted above!

* For the lemon thyme marinated salmon:

1 piece of salmon, no skin, no bones, about 250 gr

5 gr lemon thyme, big stalks removed & finer stalks & lemon thyme, finely cut up

juice of 1 organic lemon

1/2 of the zest of the same organic lemon

3 fat cloves of garlic, that was 1 small garlic bulb, cut up

5 tablespoons of that fruity evoo

2 tablespoons of a good flavored honey

10 grins of finely milled black pepper

some pinches of sea salt

Method:

1. 1 hour 15 minutes before dinner, make your marinade. Take a medium zip lock bag & add everything in it except the salmon. Mix with a small whisk & then, place your salmon fillet in a fitted bowl. Pour your marinade into it & see that the fish is surrounded by the marinade. You also must top your salmon with the marinade, like this picture:

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Put the bowl into the fridge & leave to marinate for 1 hour. After 30 minutes of marinating, with help of a spoon, spoon your marinade, over the fish & on top of the fish. Your fish will have absorbed a bit of the marinade. That is what you want. Put back into the cold fridge & leave to be, for another 30 minutes.

2. Just before preparing dinner, preheat your oven to 200°C ( 392 F ) for 10 minutes. You can do this in the last 10 minutes of marinating time. Take a non-stick oven tray & place your sweet potato wedges & beetroot wedges in it. Scatter with the finely cut up lemon thyme, add your sea salt & black pepper. Drizzle 2 tablespoons of a fruity evoo all over the veggies. With clean hands, mingle everything together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over in half of the roasting time. Keep warm. In the last 15 minutes of roasting, take an oven dish & smear it in with olive oil. Place your marinated  fish fillet on a chopping board & cut into 2 equal sizes. Place them in that oven dish. Spoon your marinade on top of your fish pieces & the marinade will cover the fish & sit besides the fish, on all sides. Roast the fish until just al dente on the inside. check that. My fish was ready after 15 minutes. This also depends of the thickness of the fish fillets. Take the fish dish out of the oven & place cling film over it. let the fish rest for 5 minutes. Plate up just like picture above & enjoy with a loved one! :) The only thing, that we didn’t eat were the cut up garlic,…It was still a bit raw.

For the rest is this a lovely elegant simple yet more light dinner! My husband Peter gave me a 10/10! Ooh yes!

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25 Comments »

Allotment produce from the last week & tips how to use them in your kitchen!

This is from a few days ago!

This is from a few days ago!

A few days ago, I had this produce from the garden! yes, yes! :) There were 15 sugar snap peas, a whole lot of fresh strawberries about 30 of them!  yum yummy yum! We had the 1st ever beetroot, type: Bolivar, red beet. It weighted without leaves & stalks: 150 gr netto. I also used the stalks & leaves in a recipe, more to come later in the week! :) We also had the 1st 13 fresh peas! ooh yes: delicious! :)

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Two days later: I had this:

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These juicy strawberries all together were: 1,2 kg!!!! Ooh yes, mama! And a part of these yummy strawberries, 670 gr to be exact, went in this lovely redcurrant-strawberry jam! I also used red currants from the garden! You can find the tasty recipe: here! :) And there was also this, 3 full buckets of them:

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Since the beginning of  April, my purple kohlrabi’s are growing between the rows of red beets.

I needed to cut away some beetroot leaves & stalks to get more sunshine to my kohlrabi’s :)

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How to use them in your kitchen?

After washing & pad drying, I cut my stalks in smaller pieces & sauté them in a fruity extra virgin olive oil for a bout 5 minutes with some veggies from our garden like fresh green celery pieces, cut up garlic cloves & spring onion rings. I add some hot vegetable stock & reduce it. At the last moment, I add the chopped beetroot leaves & put the lid on. They will wilt. You can prepare them just like spinach! ;) Season it all with black pepper & some sea salt, but not too much because the veggie stock already has salt in it! :) Yum! The beet leaves are a bit more bitter, what we like & the cut up stalks taste of a mild beetroot flavor! Double yum! :)

Cut up beetroot leaves

Cut up beetroot leaves

And there is more harvest:

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This was planted or sown by the previous owner back in October! They are small but very delicious, roasted or not! :) I love to peel them & fry them finely cut up in olive oil or roast them in their skin, whole of into unpeeled garlic cloves with some sea salt, black pepper, the same olive oil & some spices, like cumin, spicy smoked paprika, etc! :)

And even more snow peas! :) Most of the time, I cook them for 2 minutes or so, rinse them well under cold water to stop the cooking process & to keep the bright green color! Drain well. Then we eat them cold in our mixed salad or warm them up in stir fries! Yummy yum! You can find here, a lovely recipe: Pasta dish straight from the garden!

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And more sugar snap peas:

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And wait, there is more:

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The 1st green courgette & 1st bunch of fresh spring onions!

The 1st green courgette & 1st bunch of fresh spring onions!

Yummmm! There is also the 10 th head of curly green lettuce, we grow, in our plastic conservatory. Yummy yum! The 2 of us, eat 4 days from the yummy more bitter salad leaves! ;) Again more garlic, a few sugar peas & 1 smaller green courgette: type: black beauty! :) Just look at that lovely bunch of spring onions! 9 stalks! They smelled amazing & were so bright, fresh & sharp!

Again but closer

Again but closer

And finally, the last harvest: A mix of cut away salad leaves: An Asian one & a normal bitter one, lamb’s lettuce, yellow purslane & fresh chervil ! :)

Cut away salad leaves

Cut away salad leaves

So, I hope enjoyed this lovely harvest post :) See you all later! :)

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34 Comments »

Home-made redcurrant strawberry jam!

Yesterday I invented this lovely red currant strawberry jam! Yes, a simple combined jam but a very good delicious one too! :)

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Recipe: For a whole lot of jam!

Ingredients:

1 kg red juicy red currants, cleaned, pad dry & no stalks please!

680 gr juicy ripe strawberries, cleaned, hulled & each cut up into 2 or 4

500 gr sugar jam that only needs 3 minutes of cooking

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

Method:

1. Take a fitted large cooking pot & add your red currants & strawberry halves in it. Add jam sugar & mix it through the berries with a spoon. Leave it to rest for at least 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 25 times. That is what I want. You can leave them whole, if you like but you need many red currants to pop because they have that glorious pectin in them! :)

2. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 3 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy!  :)

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24 Comments »

Home-made red currant vanilla jam! A tasty food gift!

Today, I invented this lovely home-made red currant vanilla jam! I had lots of fresh ripe red currants from our allotment! Ooh yes! So, what to do with them, hey?

I tested different ideas but this was the best recipe yet. This is more of a really thick jam aka jelly like, I believe but this is because you have natural pectin in your berries & I used jam sugar, there is pectin added also.

yummmm!

yummy!

This is a very delicious red currant jam with a hint of vanilla. I like my jams to be not so overly sweet so I used 1 kg of fresh fruits & 500 gr of jam sugar that only needs 3 minutes of cooking. Really? Ooh yes!  You must try it,…It is so easy! :) The red currants & jam sugar are well mixed with a spoon & left to rest, outside the fridge for at least 3 hours. Then, the thing is cooked on medium-heat for exact 3 minutes. That’s it! :) You see how easy this can be? Just see at this lovely result:

This makes an ideal Food Gift! :)

This makes an ideal Food Gift! :)

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Recipe: For 4 medium jam pots + a bit leftover

Ingredients:

1 kg red juicy red currants, rinsed, pad dry, only the juicy red ripe red currants, no stalks, please!

500 gr of jam sugar, that only needs 3 minutes of cooking. The jam sugar has in it: pectin, sugar, lemon acid.

1 teaspoon of organic vanilla seeds

extra needed: sterilized jam pots & lids, a funnel, a smaller soup ladle

Method:

1. Take a fitted cooking pot & add your red currants in it. Add your 500 gr of jam sugar & mix it through the berries with a spoon. Leave it to rest for at least 3 hours. The berries will absorb a lot of the sugar. Now, before boiling, I mashed a lot of my berries with a potato masher, like 20 times.

2. Finally, add vanilla seed powder & mix through the sugar-berry mix. Taste. You must taste a hint of the vanilla. Heat up on medium heat. When boiling, lower your heat & let the mix boil for 3 minutes, stirring often. This is all said on the package. Fill, your hot jam into your jam pot until nearly full, with help of a funnel & soup paddle. Place the fitted lid really good on. Turn the pots upside down to make it vacuüm. Be careful not to spill any jam, it will be really hot! When cooled down, turn jam pots back & label them. Store them in a cool dry place for later use. Enjoy! :)

How to use?

1. Smear it on some good bread!

2. Stir it through some lovely vegan yoghurt!

3. Serve it on top of vegan ice-cream!

MMM!

MMM!

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You can also find this tasty recipe here: http://www.instructables.com/id/red-currant-vanilla-jam/

37 Comments »

Pasta dish straight from the garden,…

Yesterday evening, I invented this lovely pasta dish. I had 3 veggies from my garden, I had to use up. Can you guess which veggies?

MMM!

MMM!

I had lots of sugar snap peas, garlic & red beetroot leaves & stalks! :) Ooh yes! I needed to cut away a few leaves from the beetroot because my purple kohlrabi’s needed to get more sunlight in between the rows of red beets! So, I cut away a few stalks with the attached leaves. I took 4 smaller garlic bulbs out of the garden & used 1 whole one in this dish. The garlic is young, extremely fresh & yummy! So, let’s see how I made it!

red beetroot leaves a stalks!

red beetroot leaves a stalks

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Recipe: For 2 persons

Ingredients:

250 gr spelt penne

4 young garlic cloves, 1 small bulb, peeled & finely cut up

100 gr sugar snap peas

1 medium white onion, peeled & cut up into strips

200 gr smoked bacon that is dairy-free

150 gr beetroot leaves & stalks, leaves cut up & stalks finely cut up

black pepper

Maldon sea salt

a fruity extra virgin olive oil

Method:

1. Cook your spelt penne according to your packet instructions. When boiling, add your sugar snap peas & cook them until just al dente. This will take maximum 2 minutes. Take them out of the pasta pot & rinse with cold water to keep the greenness! Drain well & set aside. When pasta has been cooked, drain well & keep warm.

2. In a large non-stick frying pan, pour a few drizzles of that fruity oil in it. When hot, add cut up garlic, onion & red beetroot stalks. Fry until just tender. Stir often. Season with some grins of black pepper & a few ounces of sea salt. Place into another pot with fitted lid. Add some oil to the pan & swirl around. When hot, add smoked bacon & fry on both sides until browned & cooked through. Season with 10 grins of black pepper. When the bacon is nearly ready, top with the cut up beetroot leaves & place fitted lid on. After 2 minutes, stir the wilted leaves through your bacon. Now, add back to the pan, the fried garlic, onion, stalks & cooked cooled sugar snaps. Stir everything round into the pan. Heat up until it is all piping hot! Serve at once. Plate up with cooked penne & top with the mixed veggies-smoked bacon! Also scrape the bottom of your pan, to add the juices & fried garlic pieces! Yum Yum Yum! :)  Stay Tuned! If you liked this post & want more of them, join 1,286 email followers! Subscribe by email! It is free!

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29 Comments »

Gluten-free Lactose-free No-Bake strawberry tartlets!

I went to my allotment yesterday & had yet again fresh ripe strawberries. Because these strawberries are so sweet, I needed to put a few of them into a lovely dessert, of course! ;)

You see:

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Yesterday evening, I invented these lovely 2 Gluten-free Lactose-Free strawberry chocolate chip tartlets! Just look at these tasty beauties! :)

These are just made before putting them 1 night in the fridge! :)

These are just made before putting them 1 night in the fridge! :)

Now, I got your attention, right? I put them one night in the fridge & devoured one in the early afternoon! These are more healthy, light in the mouth because of the combo of lactose-free cream cheese & lactose-free low-fat quark. I didn’t use much sugar either because my home grown strawberries are perfectly ripe & very sweet too! The gluten-free lactose-free chocolate chip cookie base take these tartlets to a whole other level, even better! :)

Yumm! Light & perfect in the mouth!

Yumm! Light & perfect in the mouth!

Let’s see how I made these beauties! :)

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Recipe: For 2 medium tartlets, each, 12 cm in diameter

Ingredients:

* For the chocolate chip cookie base:

2 cups (165 gr) broken gluten-free lactose-free chocolate chip cookies

1/2 cup (72 gr) salted lactose-free gluten-free margarine, melted, measured before melting!!!!

* For the yummy filling:

1/2 cup (120 gr) lactose-free cream cheese

1/2 cup ( 136 gr) low-fat quark

1 tablespoon coconut sugar

1/2 cup ( 85 gr) finely cut up strawberries

* To top your filling:

2 ripe hulled strawberries, each cut up vertically into 4 equal parts, like picture above

Method:

1. First, make your cookie base. Take your beloved food processor & place S-blade in. Put broken chocolate chip cookies in it. Place fitted lid on & pulse until it looks like finer breadcrumbs. I pulsed it a few times! No, pour melted margarine to it, place lid back on & pulse until it all comes together. This will only take a few seconds.

2. Place this mix between your fingers, it has to bind the 2 ingredients together well. Place this cookie mix into 2 tartlets with removable bottoms. My tartlets were each 12 cm in diameter. Push the cookie base into the bottom of each tartlet, pushing it also upside the sides. When equally divided, use the extra excess of cookie base to fill in the gaps. With help of your thumb, push the bottom into a flat one. Do the same with the other tartlet. Now, with a rolling-pin, roll over the top of each tartlet, to remove excess of dough. Place the 2 cookie based tartlets into the fridge for a while. It will look something like this:

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3. Now, make your tasty filling. Take a medium bowl a dd cream cheese & quark. Whisk it all loose. Taste. I added 1/2 cup of mashed cut up strawberries & whisked them away into the mix. I added 1 tablespoon of coconut sugar & whisked it away! Now, you will see little specks of sugar. Taste again. It is just right in sweetness. This is also because my strawberries are home-grown & are very sweet. If your strawberries are not so sweet, add more coconut sugar. Take your cooled tartlets from the fridge & fill them with the strawberry-creamcheese-quark mix. You will end up with a bit of filling left. Eat it right now with a spoon! :) Go on, you deserve it! :) Top each tartlet with a cut up strawberry. Place into the fridge to cool down a bit, at least for 4 hours. I put mine 1 night into the fridge! You need this, I believe!  :)

4. When you want to devour these tasty beauties, take them 15 minutes before eating out of the fridge. Carefully remove the loose bottom & tartlet tins & place each tartlet onto a nice dessert plate & indulge yourself,…:) xxx Stay Tuned! If you liked this post & want more of them, join 1,282 email followers! Subscribe by email! It is free!

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You might like:

1. No-Bake Strawberry cheesecake tartlets topped with a cashew caramel! 

 

38 Comments »

My top 5 Asparagus recipes!

Because the lovely Season of the asparagus is nearly over, I will give you my top 5 asparagus recipes from my blog! I make these delicious recipes over & over again in Asparagus Season! Just click onto the photos to go directly to the tasty recipes!

1. White asparagus dinner with saffron sauce & haddock! All dairy-free & Gluten-free!

yummm!

yummm!

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2. Curried spring onion green asparagus soup! Dairy-free, Gluten-Free, Vegan & Vegetarian!

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3. Oven baked vegetable risotto with green asparagus! Vegetarian & Gluten-Free!

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4. Oven roasted salmon with white asparagus & oven roasted potato wedges! Dairy-free & Gluten-free!

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5. Orechiette with mixed green & white asparagus, prosciutto, peas & soy cream!Dairy-free!

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I hope you will try some of these delicious tasty asparagus recipes. Enjoy them too! :) Stay Tuned! If you liked this post & want more of them, join 1,273 email followers! Subscribe by email! It is free! 

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31 Comments »

Roasted radishes from the garden & potato wedges served with a fresh chives dressing, a lovely side dish!

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Yesterday, I invented this lovely side dish. I had a bunch of mixed side radishes from my garden & wanted to use them in a different way. I cleaned them & each I cut up into 2 halves & roasted them in the oven together with white peeled potato wedges. I served a home-made fresh chives white balsamic vinegar dressing to drizzle over the roasted radishes & wedges! It was amazing! The roasted radishes are a bit more sweet & apart & the dressing over them, it takes these roasted radishes & potatoes to a whole other level!!!

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I served this delicious dinner with mixed salad leaves from our garden & with edible chives flowers too. I drizzled the dressing also over my salad. I served it with pork shnitzels. MMM,…:)

Home grown radishes!

Home grown radishes!

Recipe: For 2 persons

Ingredients:

* For the roasted radishes & potato wedges:

455 gr ( 3 cups) skinned white potatoes, cut up into wedges

108 gr radishes, preferably home-grown , for more flavor. I only had 15 medium-sized, you could use more of them

black pepper: 10 grins

Maldon sea salt: 1/4 teaspoon, crushed

2 + 1/2 tablespoons of a fruity extra virgin olive oil

* For the chives-white balsamic dressing:

6 tablespoons of a fruity extra virgin olive oil

3 tablespoons of a white balsamic vinegar

Maldon sea salt: a few pinches

black pepper: 18 grins

2 tablespoons chopped fresh chives

Method:

1. Preheat your oven to 200° C for 10 minutes. Take a non-stick oven dish & place your cut up radishes & potato wedges in 1 layer in it. Scatter black pepper & sea salt all over the veggies. Drizzle your oil all over them. With clean hands, mingle everything together! I scattered some sea salt extra over the mixed veggies, a few pinches. Place into the hot oven & roast for about 25-30 minutes, turning the veggies carefully over in half of the roasting time. When ready & brown, check if your potato wedge is to your liking. Turn oven off.

2. In the meantime, make your dressing. Take a lovely bowl an add all ingredients in it. Mix well. Taste. You must taste the white balsamic vinegar & the lovely chives with an added kick of the pepper. Yum. Prepare your other sides too. I fried my pork schnitzel in some fruity evoo, the same as used above & placed my mixed salad leaves on my plate. I also topped my salad with 2-3 chives flowers. Serve at once & drizzle your lovely dressing over the roasted veggies & & over your salad too. Enjoy, with a loved one! :)

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35 Comments »

An allotment update!

Lately, my husband & I were really hard-working @our allotment! I will give a big update now! :) We have enjoyed a lot of fresh mixed radishes lately. We have sown them again for the second time:

6 lovely radishes!

6 lovely radishes!

And a few days later, again 3 radishes!

We also eat the leaves!

We also eat the leaves!

first rhubarb from the garden!

The first rhubarb from the season, our garden! 638 grams!

And what has been growing in our own build cold frame?

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And: 2 types of cut-away salad leaves & yellow purslane down below! :) Yum Yum!

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And,…Just look at that lovely view! :)

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And for the rest,… in the plain full ground:

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We already have had 8 sugar snap peas! I blanched them for 1 minute or so & poured very cold water over them & ate them like that in a mixed salad! :)

Sugar snap was!

Sugar snap was!

And more peas, but the normal peas,…

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And here or some more photos: Enjoy! :)

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This is a large insect-hotel, standing on the edge of our plot! :) Lucky us!

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This type of netting-frame is what my husband Peter build with bamboo sticks & wood that was lying around to protect our strawberry plants.  Cool right? Yesterday, we ate our 1st ripe strawberry! What a different in flavor than the store-bought ones!

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We have 5 home-grown courgettes: 2 green one’s: black beauty & 3 yellow one’s! We put them last week in the ground, covered with black plastic, to warm the earth. We gave them plenty of manure & water. We also trew organic anti-slug granules under the black plastic! My plants were already 1 month & 1/2 old! They needed to be planted out because they were growing small mini courgettes! We also grew at home 5 pumpkin plants!

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This is how we did it!

This is how we did it!

This hedge of red currant plants, called: Jonkheer van Tets, are already turning red,…soon! :) Yummm!

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On the other side, between the field of pumpkins & courgettes, we have a big hedge of raspberries. They are yellow raspberries! :)

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Now, let’s see what else has happened in our garden? Here are the many plants that are growing in our plastic conservatory!

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And on the other side:

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In total, in the plastic conservatory, we have 2 big Coeur de boeuf tomato plants, 2 Roma tomato plants, 1 orange tomato plant, 1 green striped tomato plant, 1 green grape cherry tomato plant. We also have 2 aubergine plants, but they don’t grow good at all! :(  We also grow 1 red sweet long pepper plant. We are growing 10 curly green lettuces. We already ate 4 of them. We also grow 10 green celery plants. We also placed Marigold flowers between them all!

Further along, in the full ground:

Bolivar red beets & purple kohlrabi's between them!

Bolivar red beets & purple kohlrabi’s between them!

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So, this is the end, my lonely friend,….the end! :) I hoped you enjoyed it! :) See you later in the year,…:)

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56 Comments »

Spelt pancakes served with hot maple syrup strawberries! Ooh yes!

Yesterday at lunch, I invented these lovely spelt pancakes served with hot maple syrup strawberries for Peter & I. It was more like a brunch. We slept in & wanted something special for breakfast. So, I made these beauties! I had some strawberries lying around that I had to use up & invented this lovely strawberries in hot maple syrup to serve with these tasty pancakes! ;) Yum, Yum, I say! :)

Perfect for brunch!

Perfect for brunch!

Now, you want the tasty recipe, don’t you?

Yummm!

Yummm!

Recipe: For 10 medium-sized thicker pancakes

Ingredients:

* For the spelt pancakes:

2 organic eggs

360 ml unsweetened soy milk

140 gr organic white spelt flour

100 gr wholemeal spelt flour

2 teaspoons of baking powder

50 gr coconut sugar or less,…because the topping itself is sweet.

baking margarine or butter to fry your pancakes in

* For the strawberries in hot maple syrup:

200 gr fresh strawberries, hulled & each cut up into 2 or 4

80 ml ( 1/3 cup) maple syrup

Method:

1. In a large bowl, add eggs. Beat them loose with a fork. Add soy milk & whisk together.

2. In another large bowl, add 2 spelt flours, baking powder & coconut sugar. Mix well with a spoon. Add this mix to the bowl with beaten eggs & milk. Mix well with a wooden spoon or with a whisk. The batter will be a bit thicker & darker in color. Place a medium-sized non-stick pan on medium-high heat. Add a knob of margarine & let it completely melt. Swirl it around the base of the pan. Let the pan heat up. Pour 1 small soup ladle of the batter into the center of the pan & let the batter swirl around. Let the batter bubble well for about 2-3 minutes until you carefully flip the pancake over, to fry this side of the pancake. I test with a fork, to loosen the sides of the pancake & so you can see if the other side is brown & fried enough. Everytime, you flip your pancake over, lower your heat. This side only needs 1-2 minutes of frying. I put a heat resisted plate on low heat & turned the heat off. I put my fried pancakes on top of each other & place an upside down plate over them to keep warm.  Do the same with the rest of the pancake batter & serve them warm. When your 4 last pancakes are frying, place your cut up strawberries in a fitted cooking pot & pour your maple syrup over it. Turn heat on medium-high heat until your strawberries are soaked up with maple syrup & are denser. Stir often!The maple syrup will be a bit more syrupy but not too much. If you want it to bind more, cook it longer on the heat. When done, wait for a few minutes not to burn yourself on the hot maple syrup. Serve a pancake & pour that lovely strawberry maple syrup over your pancake. See that you have a few strawberry pieces onto your lovely pancake. Peter & I each, devoured 3 pancakes! :) The others, we ate the next morning & reheated the pancakes in the microwave. Enjoy, my sweeties! :) xxx

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You can also find this tasty recipe here: http://www.instructables.com/id/Spelt-pancakes-with-hot-maple-syrup-strawberries/

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27 Comments »

Strawberry rhubarb crumble served with hot Devon custard!

A few days ago, I invented this lovely strawberry rhubarb crumble! We harvested fresh rhubarb stalks from our own allotment! It was 638 gr in total! Ooh yes! I made it twice this week, each time, I used 318 gr  to use up my lovely rhubarb! :) The crumble itself is completely vegan but what I serve with it, is not! That is dairy-full so not vegan at all! You can make it completely vegan by serving a vegan hot custard! :)

Heaven!

Heaven!

You can taste the lovely speculaas cookies in the crumble top & ginger & cinnamon in the filling too! You still see pieces of cooked rhubarb in your filling, not fallen apart at all! That is what you want! :)

MMM!

MMM!

Recipe: For 7 portions

Ingredients:

* For the topping aka crumble:

100 gr cold vegan butter, straight from the fridge, cut up into smaller pieces

100 gr white spelt flour

75 gr coconut sugar

75 gr speculaas cookies ( biscoff), crumbled up into bigger & smaller pieces.

* For the yummy filling:

300 gr fresh ripe strawberries, each hulled & cut into 2 or 4

300 gr fresh rhubarb stalks, cleaned & each stalk cut up into longer pieces, each max 2 cm

1 teaspoon ginger powder

1/2 teaspoon ground cinnamon

3 tablespoons water

75 gr coconut sugar

* To serve: Hot custard like Ambrosia Devon custard, heated up, until hot, stirring often. Or use a vegan hot custard! :)

My favorite English custard!

My favorite English custard!

Method:

1. Make your crumble topping first. Take a medium bowl & ad spelt flour & coconut sugar together. Mix well with a spoon. Now, add knobs of vegan butter & the crumbled speculaas cookies. With clean hands, mingle everything together until it looks like smaller & bigger bread crumbs! see picture! Set aside.

2. Preheat your oven to 200°C ( 400 F ) for about 10 minutes. Now, make the filling! In a medium cooking pot, add rhubarb pieces, ginger powder, cinnamon, coconut sugar & water. Mix well on low-heat until it all caramelizes & until your rhubarb is starting to soften a bit. This will be after 5 minutes or so. Turn heat off & set aside. In that same pot, add cut up strawberries & mingle together well. Try not to damage the strawberries. Place this mix into a fitted oven dish & crumble your topping on top, evenly divided. Place into the hot oven & bake for about 20 minutes. After 13 minutes, I turned the oven temp lower on 175° C ( 350 F) ! Because the coconut sugar & speculaas cookies will caramelize & the crumble topping will be darker in color than normal white sugar. So, check often! You don’t want it to burn! ;) !!!

3. After 17-20 minutes of baking, the filling will be bubbling & check with a fork to see if your rhubarb has been cooked through. My crumble was ready after 17 minutes of baking! Turn oven off & take crumble out of the oven to cool off for 5 minutes. Take lovely dessert plates & scoop a big piece of your lovely crumble with the juices on your dessert plate! Pour some of your hot custard besides it so that it ends up near & over your crumble like picture above! :) When you serve this rhubarb strawberry crumble, you surely need this hot custard alongside it! Peter, my parents & I can’t eat rhubarb crumble without it! ;) MMM!

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You might like other rhubarb crumble/crisp recipes:

1. Triple coconut rhubarb crumble

2. Vegan rhubarb, strawberry dried apricot crisp

3. Vegan rhubarb, pear chocolate chip crumbles

4. Sophie’s spiced rhubarb, pear coconut crumble

5. Gluten-free Dairy-free strawberry rhubarb coconut buckwheat crumble

6. Orange, gingered rhubarb crumble

38 Comments »

Strawberry cream cheese ice-pops! Vegan & Gluten-free!

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Yesterday evening, I invented these lovely creamy vegan gluten-free strawberry cream cheese ice-pops! I am pretty new to creating tasty ice-pops but inventing these beauties was so easy to do! I had the vegan gluten-free tofutti cream cheese in my fridge, wanted to use it & had also fresh strawberries to use up! So, just look at the yummy ingredients! :)

MMM!

MMM!

Recipe: For 5 ice-pops

Ingredients:

2 cups (270 gr) cleaned, hulled strawberries, each cut up into 2, measured when cut up

3/4 cup (150 gr) vegan gluten-free cream cheese, I used tofutti

1/8 cup (30 ml) maple syrup

1/8 cup (30 ml) unsweetened soy milk

Method:

1. Take your beloved Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid & blend on full-speed & on high, by using your tamper to push the ingredients into the running blades. This will take about 10-15 seconds. Taste! You must taste the yummy ripe strawberries first & then the creamy tofutti cream cheese!

2. Pour into ice-pops until nearly all full & place the cap on. Place into fitted stand & place it all in the freezer until your ice-pop are firm. This will take at least 4 hours or so. Take one out of the freezer, about 10 minutes before indulging & keep them under a tap with running warm water for 30 seconds to 1 minute or so, on both sides :) Enjoy! You won’t be disappointed! My husband Peter gave them 10/10 yet again! ;) xxx

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You can also find this tasty recipe here: http://www.instructables.com/id/Strawberry-cream-cheese-ice-pops/

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Fresh chervil spread topped salmon with mixed salad & a lovely lemon spring onion mash!

Today, I cut off a whole lot of fresh chervil from my allotment. I used a bunch for a lovely tasty soup. You can read the recipe: Here! For the rest of the fresh chervil, I invented this lovely Spring like fresh chervil-lemon pesto spread, to top your salmon with. I served it with a mixed salad also from our allotment & a lovely lemon zested-spring onion mash. All of the flavors were beautifully combined! I drank a lovely white wine with it, this one: A Pinot Grigio Garganega dell Venezie, 2013! MMM!

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Recipe: For 2 persons

Ingredients:

* For the chervil topping:

50 gr fresh chervil, washed, cleaned, spun dry

1 clove of garlic, peeled & roughly cut up

zest of 1/2 organic lemon

juice of 1/2 lemon

1/4 teaspoon Maldon sea salt + a bit extra

28 grins of black pepper

30 ml of a fruity extra virgin olive oil

* For the fish:

1 good organic or wild salmon fillet, mine was 360 gr, cleaned, pad dry on kitchen paper

* For the lemon zested-spring onion mash:

3 very thick white potatoes, peeled & cut up into longer thinner strips

1 fat spring onion, cleaned, cut up into smaller rings

zest of 1/2 organic lemon, use the other half of the above lemon

a bit of baking margarine or butter

black pepper

sea salt

Method:

1. First, boil your potato wedges until al dente. Drain well & let it steam dry on lower heat. Turn heatt off & set aside to keep warm. Mash. Add raw spring onion rings & lemon zest. Season with black pepper & some sea salt. I added 3 knobs of gluten-free dairy-free baking margarine. Mix well. It has to taste lemony & then you taste the spring onions,…A mild mash!

2. In the meantime, preheat your oven to 180°C for 10 minutes. Now, make your fresh chervil spread, aka topping. Take your food processor & place the S-blade in. Add fresh chervil, garlic, lemon zest, lemon juice, 30 ml of olive oil & some black pepper & sea salt. Place lid on & blitz until it is to your liking. I blitzed away! Taste. You must taste the chervil first & then the lemony twist! I added 10 grins of black pepper so that was 28 grins of black pepper in total & some sea salt extra.

3. Take fitted oven dish for your fish. Cut your fish fillet into 2 equal-sized pieces. Oil your oven dish well to prevent sticking of the cooked fish! Place your fish into the dish. With your knife, score each fish 3 times, to let the spread go well into the fish! Then, divide your chervil spread equally over your fish. there will be a bit of liquid too, pour it over each fish fillet. It will look something like this:

Before going into the hot oven

Before going into the hot oven

Place into the middle of the hot oven & bake for about 17-20 minutes. Check often to see if the fish has been baked through. When ready, like picture below, turn oven off.

Just coming out of the oven

Just coming out of the oven3

4.  Let the fish rest for a few minutes. To keep warm, you can place aluminium foil over it to keep warm. Serve now, with a few spoonfuls of your lovely mash & a lovely mixed side salad, from your garden. I added fresh chervil leaves into my mixed salad & served it with a small dollop of mayonaise with lemon in it. Enjoy! Don’t forget the wine! ;)

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Vegan Gluten-free raspberry white chocolate smoothies!

This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;)

MMM!

MMM!

Recipe: For 2 large smoothies= 750 ml= 3 cups

Ingredients:

2 cups (500 ml) unsweetened almond milk/ I use home-made

1 cup (116 gr) frozen raspberries

1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs

1/4 cup (26 gr) gluten-free medium-sized oats

Method:

1. Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don’t taste the oats in here at all & that is what you want! :) Enjoy! xxx

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You might like:

1. Vegan raspberry chocolate vanilla smoothy!

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45 Comments »

Simple pesto pasta with smoked bacon

A few days ago, I made this easy fresh basil pesto pasta with smoked bacon & courgette. You can make it completely vegan, by using vegan tempeh bacon bits in here! ;) I had a pot of fresh organic basil in my kitchen & had to use it up. I made a lot of different pestos in the past, some of them, very creative but never the old one, the normal basil pesto. You can read about my home-made red pesto ,about my spinach & rocket leaves pesto & about my coriander & walnut pesto here! So, I invented this lovely easy peasy dinner! ;) MMM!

MMM! :)

MMM! :)

Recipe: Enough pesto for 2 persons

Ingredients:

* For the basil pesto:

2 medium garlic cloves, peeled & roughly chopped

1 big plant of basil leaves, cleaned, stems removed, roughly chopped

20 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

1/4 cup (25 gr) grated Parmesan

1/4 cup (35 gr) pine nuts

1/4 cup + 1/8 cup (90 ml) of a fruity extra virgin olive oil

* For the rest:

350 gr egg-free dairy-free spelt spaghetti

1 medium courgette, (220 gr) skin washed, pad dry, cut up into thinner rounds & each round cut up into smaller strips

200 gr smoked bacon pieces, Use smoked bacon that is dairy-free.

black pepper

some sea salt

Method:

1. First, make the toasted pine nuts. Place pine nuts in 1 layer in a dry pan & heat up on low-fire. Let the nuts toast without burning them. Often, shake your pan. With your hands & spoon, turn the nuts over for an equal roast. After a few minutes, they will be golden & roasted. Your kitchen will smell amazing! Turn heat off & set aside.

2. Now, make your basil pesto. Take your beloved food processor & place the S-blade in. Add chopped garlic, basil leaves & pine nuts. Add grated Parmesan cheese, 20 grins of black pepper & your sea salt. Pour 60 ml of your fruity evoo in it. Put lid on & pulse a few times or on higher power to mix it more finely. It is up to you! Sometimes, I like a more coarse pesto but sometimes I like it to be more fine. I added 30 ml oil extra so that is 90 ml in total. Taste! You must taste the basil first & then all the rest! It has to be pungent a bit with that raw garlic & that lovely parmesan! I like that my pesto is not to oily. This is the way, I like it! :).

3. In the meantime, cook your spelt spaghetti according to your packet instructions. Rinse well with water. Fry your courgette pieces in that same fruity evoo until browned & cooked through. Season with some sea salt & black pepper. When your courgettes, are nearly ready, push them to one side of a pan. On the other side, fry your smoked bacon pieces until browned & cooked through. I seasoned my bacon with some black pepper. Stir the courgette pieces through the fried bacon. Take your spaghetti & add 3 to 4 tablespoons of your pesto through the hot pasta. Put it into 2 clean pasta plates & top each plate with the smoked bacon-courgette mix! Enjoy! All for he flavours go wonderful together! MMM! :) Stay Tuned! If you liked this post & want more of them, join 1,251 email followers! Subscribe by email! It is free!  

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38 Comments »

Vegetarian Seasonal salad with fresh chervil-orange dressing!

A few days ago, I invented this tasty Vegetarian Seasonal Salad with home-grown fresh chervil that I used in an orange dressing! The rest, my husband used, to make a similar soup, like I did, a few days ago. You can find the soup recipe here! My husband Peter gave it a 10/10! x It is a very colorful salad that you all will love too. I served it with a lovely white wine like a crisp cold Pinot Grigio. The wine & salad did go fabulous together! :)

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You see all of the different veggies & ingredients that I used in here? Let’s look at that beautiful divine dressing & wine?

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You can also find this tasty recipe here: http://www.instructables.com/id/Vegetarian-Seasonal-salad-with-fresh-chervil-orang/

Recipe: for 2 salads

Ingredients:

* For the salad:

enough lettuce leaves for the base of 2 salad plates, cleaned, washed & spun dry

2 fresh ground chicory, cleaned, big hard core removed, cut up horizontally into thicker strips

2 medium beetroot, cooked, peeled & cut up into round slices, each about 0.5-1 cm thick

1 big juicy orange, peeled, white bits removed, cut up into longer pieces

about 100 gr sheep’s feta, that is gluten-free, drained, pad dry & cut up into equal-sized chunks

pecan halves: 41 gr (1/3 cup)

* For the fresh chervil-orange dressing:

juice of 1 big orange or 2 smaller ones

1 handful of fresh chervil, cleaned, pad dry & cut up finely

20 grins of finely milled black pepper

a few pinches of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

Method:

1. First, toast your pecan halves in a dry non-stick pan over low heat, in 1 layer until fragrant & toasted. Shake your nuts often & turn them over with the help of your hands or wooden spoon.  Watch your nuts! See that you don’t burn them. Lower your heat if you need to. Turn heat off & set aside.

2. Plate up your salad plates. Place enough of the lettuce leaves on the base of your plate. See picture above.  Place your white chicory strips, like picture above. Place 4 orange segments on top of the chicory strips. Place 4 cooked beetroot on top of your salad leaves, or in a pattern that you like. Your salad has to look attractive, right? Scatter 6 to 7 sheep’s feta chunks over the salad. Do the same with your other plate. Set aside.

3. Finally, make your chervil-orange dressing.Take a larger jam pot & pour orange juice, olive oil i it. grind 20 grins of black pepper in it along with some pinches of sea salt. Now, add your cut up fresh chervil to the jam pot & screw the fitting lid on. Shake your jam pot a few times up & down until the dressing is well emulsified. Taste! You must taste the fresh chervil first & then the orange & pepper! It is a more milder dressing & that is what you need for this salad! Top your salad with the toasted pecan halves, that you crumble over the salad. Pour your dressing in a round over the salad & enjoy instantly with a loved one & with a glass of dry white wine like Pinot Grigio! :) This salad really fills you up with the yummy sheep’s feta & the cooked beetroot! All of the flavors top beautifully together! MMM! Stay Tuned! If you liked this post & want more of them, join 1,248 email followers! Subscribe by email! It is free!  

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41 Comments »

Again produce from my allotment & a lovely vegan gluten-free breakfast salad!

This morning, we went to our allotment & cut off mixed salad leaves, 9 radishes & fresh chervil yet again. We let the chervil grow & grow! After picking, we ate this lovely breakfast salad, that we eat often in our house.

yum yum yumm!

yum yum yummy!

The radishes & a lot of the fresh chervil, we will eat in a future salad, this evening. Stay tuned for this tasty recipe soon,…Promise! x

Recipe: For 2 medium plates

Ingredients:

* For the salad:

2 handfuls fresh-cut off salad leaves, home-grown, cleaned, washed  spun dry, one handful per plate

8 medium fresh strawberries, cleaned, each cut up into 2

12 fresh blueberries, cleaned

some black pepper

some ground Curcuma( turmeric)

a fruity extra virgin olive oil: a few drizzles per plate

a good aged dark balsamic vinegar: a few drizzles per plate

some fresh chervil, cleaned & spun dry

* For the cooked oats:

a lot of medium-sized oats

water

unsweetened soy milk

Method:

1. First, cook your oats in half water & half unsweetened soy milk. I never measure it. Do what you want, just see that you have enough liquid to the oats. Cook on medium-heat until cooked through. I always use medium-sized oats that need 15 minutes of cooking. Stir often. Keep warm.

2. Take 2 cool breakfast plates. Place 1 handful of the mixed salad leaves on it, in a nice pattern. Do the same with the other plate. It will look something like this:

mixed salad leaves!

mixed salad leaves!

3. Place your strawberry halves on top of your salad leaves, all evenly divided. This means 8 halves of strawberries onto each plate. Scatter your fresh blueberries around it all, evenly divided. Scatter some dashes of Curcuma over the salad & some grins of finely milled black pepper. Do the same with the other plate. Pour some drizzles of that fruity oil over your salad & then some drizzles of a good aged balsamic vinegar. Do the same with the other plate. Scatter some of your own fresh chervil to the salad. The same with the other plate. Finally, add a dollop of 2 of your cooked oats to the plate. Serve at once & enjoy with a loved one! MMM! :) Healthy & pure! x Stay Tuned! If you liked this post & want more of them, join 1,245 email followers! Subscribe by email! It is free!  

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Gluten-free Dairy-free fresh chervil soup & my 1st produce!

Yesterday, we ate our 1st produce from our allotment! My husband Peter & I were very excited! ;)

We cut the 1st fresh chervil from our cold frame & ate the 1st cut away mixed salad leaves. We also had our 1st radish. We also ate the leaves like a salad.

Our 1st fresh chervil!

Our 1st fresh chervil!

Yay! We were over the moon,…;)

I weighed my fresh chervil & it was 42 gr. Ha! My young salad leaves weighed 35 gr! With my fresh chervil, I made my mom’s delightful fresh chervil soup. This soup is gluten-free, dairy-free & tremendously delicious! You can make it vegetarian or vegan by using vegan stock instead of chicken stock! ;)

Yum!

Yum!

Recipe: For 4 big bowls of soup

Ingredients:

5 spring onions (green onions), cleaned & cut up

1 big long celery stick, cleaned & cut up

1 long carrot, peeled & cut up into rounds

250 gr fresh leeks, well-washed, pad dry, cut up finely

1 medium white onion, peeled & cut up

1/3 medium sweet potato, peeled & cut up

good quality garlic powder

3/4 (45 gr) of your fresh chervil, well cleaned, spun dry

leave 1/4 of the fresh chervil, finely chopped, to top your soup

a fruity extra virgin olive oil

black pepper

some Maldon sea salt

1100 ml of a good gluten-free dairy-free hot chicken stock ( or a vegan one! )

Method:

1. Take a soup pot & heat up on high. When hot, pour some drizzles of that fruity oil in it & swirl around the base of the pot. Add chopped onion, spring onions, carrot rounds & celery chunks in it. Season with some grins of black pepper & some sea salt. Stir often. Fry for about 10 minutes or so. Now, add some drizzles of oil, if you need to. Add chopped leeks, sweet potato chunks & season with a few dashes of garlic powder, black pepper & some sea salt, but not too much because your chicken stock has salt in it! ;) Fry for a few minutes & then, add hot chicken stock to it & stir everything round into the pot. Cook on medium-heat for about 5-10 minutes or until your veggies are just cooked through. Taste. Now, add your cleaned fresh chervil to the hot soup. Just stir it through your soup. taste! It has to taste fabulous! You must taste the chervil first! I added 20 grins of black pepper to it. I Vitamixed my soup. Taste again. It was perfect! It was the perfect soup for this season! Laddle your soup into lovely soup bowl & garnish with some fresh finely chopped chervil on top! Enjoy, my lovely one’s!

Adding fresh chervil before Vitamixing my soup!

Adding fresh chervil before Vitamixing my soup!

MMM,…:)  Stay Tuned! If you liked this post & want more of them, join 1,239 email followers! Subscribe by email! It is free!  

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You can also find this tasty soup recipe here: http://www.instructables.com/id/Fresh-chervil-soup/

You might like:

1. We have got an allotment

2. An allotment update!

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Allotment update!

Our rhubarb plants are growing well!

Our rhubarb plants are growing well!

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My husband & I were & are working a lot in our allotment & that is why, you haven’t received any new inspiring recipes from me, lately. Only the last recipe, that I posted a few days ago. The last 2 weeks, the weather has been very good. There has been a lot of sunshine & blue skies. What else do you want, right? The temperatures has been higher too. Yesterday, it was 25°C! Two months ago, my husband Peter build us our own large cold frame. It is 2 meters x 82 cm. Great, right? Here it is:

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And here it is open :

_1340674watermarkAnd what do we have in here, let’s see,…

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The chervil has been growing very rapidly, the last few days, nearly ready to cut off.

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What else is happening in our garden?

We are growing 2 different peas. Here under this horticultural fleece are the lower peas growing, called Kalife, into 3 rows. Before planting, we soaked them for 24 hours into a bowl of warm water. This is to proceed the growth. We planted them April, the 4th 2015. Gradually, a few of them are already popping up under the fleece.

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Further, in the row, you can see strawberry plants & we planted garlic between them. I planted 12 garlic pieces & 10 came out! Cool! :)

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What else?

Mint that is growing!

Mint that is growing!

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Here you see the other horticultural fleece with Snowpeas Norli under them. We also planted them April, the 4th 2015. We also soaked the seeds 24 hours into a bowl of warm water. We have to check daily for snails & slugs. These pea shoots are popping up also. Just after that, you see our bows with young leek plants, red onion & spring onion plants. We put an anti-fly sheet over them & a horticultural fleece to keep them warm at night!

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So, this is the 1st update since November 2014. We also planted some rosemary, bay leaf, thyme & sage, but no pictures yet. We also have sown Bolivar beets into the full ground & chioggia beets at the right side in our cold frame.

So, I hope to see you all later in the year, for the next update! ;)

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53 Comments »

Vegan Gluten-free stew with fragrant green lentils & vegan paprika sausage!

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Hello all, did you all enjoy Easter? Have you eaten a lot of chocolates & have enough of it? I have! I had some items in my pantry & fridge & had to use them up. So, I made this delicious vegan gluten-free stew with ginger, garlic & ras-el-hanout. I served it with a fried vegan paprika seitan sausage & lovely fragrant cooked green lentils on the side! It was a match made in heaven! :) The stew with green lentils are vegan & gluten-free too. If you serve this with a GF vegan sausage, this complete dinner will be gluten-free all the way! :) MMM! Enjoy!

Read the rest of this entry »

31 Comments »

Vegan raspberry chocolate vanilla smoothy!

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Today, I made these delicious easy peasy raspberry chocolate vanilla smoothies! In used frozen raspberries in here & my favorite vegan aka milk chocolate. They were so refreshing too! :) Read the rest of this entry »

34 Comments »

2 recipes of mine are published online! :)

1. 1st publication, online!

Ooh yes, a few days ago, I was contacted by the lovely people of chocodelic.nl. They saw, a recipe of mine, a while ago, on my blog, where I used a raw chocolate product of them. It was this lovely breakfast smoothy: https://sophiesfoodiefiles.wordpress.com/2015/02/11/raw-chocolate-goji-berry-banana-smoothy-raw-vegan-gluten-free/

Remember? You can also click onto the smoothy to go directly to my tasty recipe link! ;)

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Read on,…

Read the rest of this entry »

50 Comments »

Travelling Sophie: Leuven part 5!

I know now that you all loved reading my traveling Sophie: Leuven part 1, 2, 3, 4 & now, there is a part 5,…ooh yes!

The last time, I went there to visit my favorite all vegan shop Shavt, I ate lunch in one of my favorite world cafés, called Coop. Wereldcafé.coop, Joris Helleputteplein 2, 3000 Leuven. It is located at a quiet public square, 1 street away from the busy Parijsstraat, shopping street. Open? Tuesday till Saturday:11AM-11PM/Monday & Sunday: closed!

Kitchen is open from 12 AM till 2 PM & from 5.30 PM till 8 PM.

It looks great from the outside, right?

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This cool world café is not just a café, it is a smaller bistro. All the foods they serve here are 80% organic + fair-trade + local! Not all the beverages are organic though. Every day, they serve lunch & dinner.  You have to order & pay at the counter. They have a big black board, where they note down with chalk what there is on the menu. There are several vegetarian dishes on their menu. Every time, I come here, I eat vegetarian. I began with this:

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Let’s see what you think of the interior? Read the rest of this entry »

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Travelling Sophie: Leuven part 4!

A few days ago, I went to one of my favorite cities called Leuven. About 1 year ago, I posted 3 traveling Sophie posts about Leuven. I will give you the links below my post! ;)  The city lies in the Flemish speaking part of Flanders, In Brabant & is the capital city of Brabant. Is is about 35 min by train from where I live. Leuven is very well-known for its international Catholic University, In Dutch:  ( KUL )= Katholieke Universiteit Leuven! It is one of the oldest Universities of the Low-Lands. Leuven is also famous for their brewerie, Stella Artois!! Leuven is also a great foodies destination for me & has many cool foodie restaurants, foodie shops & places where also vegetarian eating is possible. You just have to find them! I also like the variety of many tiny, some larger & cool clothing, flower shops, etc!

Here you can find SHAVT!

Here you can find SHAVT!

I went there to go to my favorite all vegan shop called SHAVT. Shavt stands for Simply Healthy And Vegan Things! You can find it on the smaller side street of the Tiensestraat. It is located in the Charles Deberiotstraat 2, 3000 Leuven. Open? Monday till Saturday from 12-18.30 h. It looks from the outside like this:

SHAVT

SHAVT

It is a smaller all vegan shop. All the things they sell here or edible & even non-edible like vegan shampoo, vegan soaps, vegan toothpastes, vegan deodorants, etc. I prefer the edible part, way more! They sell many different vegan edibles like vegan chocolates, vegan cereals, vegan burgers, based on seitan or on tofu, vegan sausages, vegan sliced sausages to put on vegan pizzas or on your sandwiches, vegan cheeses of 4 to 6 different brands like Valio, Wilmersburger, Vantastic foods’s vegan Parmesan, etc & the owner, Kobe, also makes his own cashew based spreadable cheeses. He also sells vegan food bars of the brand Naked! Just see it all for yourself! Read the rest of this entry »

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Home-made Vegan white chocolate coconut bars!

Yesterday, I invented these delicious vegan  home-made white chocolate coconut milk bars! The topping is super delicious aka it is home-made vegan white chocolate & the cooked cookie base is really yummy too! Between these 2 layers you taste the lovely coconut milk with added vanilla seeds! Really delicious! :)

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The topping is not pure white because of the used vanilla seeds & used maple syrup in here! Nevertheless, they are really super! They are not too sweet either! You can really taste the coconut first, then the lovely home-made white chocolate topping & then the tasty cookie base! Ooh yes! One bar is really filling too! Grab one before you go to work or enjoy 1 or 2 with a good vegan café latte or with a lovely coconut tea, why not indulge yourself?  These are fun to make, reasonably healthy & super yummy too! :)

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Let’s see how I made them! ;)

Read the rest of this entry »

44 Comments »

Vegan Winter Vegetable Coffee Stew with home-made vegan cheddar cheezy dumplings!

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A few days ago, I invented this lovely vegan winter stew with home-made vegan cheesy dumplings that I cooked into the hot stew! I know that you all will love it too! ;) Check it all out!

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How did I make this lovely stew? Read the rest of this entry »

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Kale smoothy, number 2!

This morning, I made this lovely Raw, Vegan, Gluten-free delicious KALE smoothy! You know, a while ago, I made this lovely raw minted kale smoothy, aka number 1! You can find this tasty recipe here!

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Now, again, I received some yummy grown kale from my friends’ allotment. It is the last kale that they have. So, I invented this lovely kale smoothy! My husband Peter gave it a 10/10! Ooh yes! I drank one full glass as a lovely energizing breakfast & it kept me full for a long while! It really fueled me! So, I know that you will love it too! ;) You need these beauties in your life! Go on,…Grab one!

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Spiced chicken meatballs with home-made tomato veggies sauce & spelt penne!

The spiced chicken meatballs are dairy-free, egg-free & gluten-free too!

Yummy spiced chicken meatballs, all home-made!

Yesterday evening, I invented these tasty spiced up chicken meatballs! The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!

Enjoy! :)

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Let’s see how I made it all!:)

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My favorite green juice of the moment!

This is my favorite green juice of the moment!

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It is very refreshing & has only 3 ingredients in it!

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Lovely 3 layers, hey? Let’s find out what!

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Flower-shaped mini almond butter banana cakes with dark chocolate chips!

Hey folks, welcome to the month March! The weather is getting better, the birds are singing & I feel fine,…How about you? Follow my blog with Bloglovin

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A few years ago, I invented this Gluten-free almond butter-banana- flower-shaped cake! It was the best gluten-free cake, I ever invented. You can find the original recipe: here! This is a glorious easy to make winning almond butter & banana combination. I also added dark chocolate chips. It is truly delicious! Whenever I serve this cake, everyone who tasted it, asked me for the recipe! Now, I made smaller bite-sized flower-shaped cake treats out of them! It is easy peasy! ;)

yum yum yum!

yum yum yum!

Read on How I made them! :)

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Creamy dairy-free pasta dish with home- grown oyster mushrooms!

Yesterday evening, I invented this lovely Dairy-free creamy pasta dish! I used home-grown oyster mushrooms in here. A while ago, my husband bought me a DIY package with spawn of oyster mushrooms in it. Home-grown makes all the difference in flavor! So delicious, so good, so meaty-like! :) How I grew them, I tell you all later in a separate post! The first time, we had 85 gr & now, yesterday evening , I had 125 gr! Not bad, hey?

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These sort are blue oyster mushrooms! They look cool, right? Now, on to the lovely pasta dish! Read the rest of this entry »

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