Posted in Recipes

My favourite cocktail of the moment!

Can you guess what is in it?
Can you guess what is in it?

Hey, all! I had been working in my garden today & said to myself that I deserved a well earned cocktail so I treated myself to this beauty! 🙂 Can you guess the ingredients????

Yes, of course,…There are strawberries in here, basil, ice & vodka! Yes, yes, this is surely a drink for grown-ups! Ha! 😉

When you sip on this cocktail, you first taste the cold ice, then strawberries & then hints of basil,…finally the vodka kick! 😉 I like it that way! 🙂

Recipe: For 1 glorious winning cocktail

Ingredients:

5 ice cubes, mine were ice rounds

4 large fresh basil leaves, cleaned & torn into little pieces to set the aroma free

8 larger strawberries, hulled & cut up into smaller chunks

40 ml gluten-free vodka

Method:

1. Take a cocktail shaker & add all the ingredients in it. Screw the sieve lid on & top with the fitted cap. Shake your coktail bottle up & down, for about 10 minutes. You want to get a mix so that the strawberries break down & set their aroma & juices free. This way, you will also get that subtle basil flavour, of course. I shaked my bottle for about 10 minutes & poured it, with the sieve on, into 1 glass. Then, I poured this clean juice into the serving cocktail glass, for a better presentation.

2. Finally, I took 1 smaller strawberry, unhulled & cut into the bottom, a big slice & put it nicely on the edge of my glass. Enjoy! 🙂 And if one cocktail isn’t enough, make 2, you deserve it! 🙂 xxx

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The cocktail to be!
The cocktail to be!

 

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Posted in Recipes

Vegan beetroot appetizers! With a Gluten-Free option!

MMM! :)
MMM! 🙂

These lovely appetizers are a big hit in my family & friend connections! To whom I served it, they asked me straight for the tasty recipe! 😉 I have written about these tasty appetizers before, but I will happily do that again! 🙂 This recipe is a monthly hit in my stats! 🙂 Beetroot appetizers served in a witlof leaf ( Belgian endive ) ( Vegan, vegetarian )

Recipe: For about 20 appetizers

Ingredients:

1 medium-sized beetroot with skin on ( mine weighted 250 gr )

4 tablespoons of walnuts, chopped into little pieces

30 gr of white breadcrumbs/ I used sourdough bread, no crusts!, shredded into little pieces/ Use Gluten-free bread to make it completely Gluten-Free!

1 fat clove of garlic, peeled & finely chopped

1/2 teaspoon of Maldon sea salt

4 teaspoons of a good red wine vinegar ( This enhances the flavour of the beetroot )

6 tablespoons of a good fruity EVOO ( Extra Virgin Olive Oil )

2 bigger witlofs ( Belgian endive ), the end cut off & leaves pulled apart/ cleaned

Method:

1. Cook your beet in boiling water until you can insert a knife all the way through. When you cook the beet, the beetroot must be covered completely by water before cooking it.

In my case, it took about 20 minutes. Drain well & let it cool off. When cooled, put plastic gloves on & peel the beetroot. Cut into smaller pieces & place in a food processor.

2. Add other ingredients except the witloof. ( Belgian endive ). Mix everything until it al comes together. It will be this colour ( see picture above ). Taste! It has to taste fab!

3. Just before serving: Take a nice clean plate & place a lovely napkin on it. Fill each beginning of the witlof with this tasty mix. Serve & enjoy! This is greatly enjoyed with a great French Champagne, like a Vranken Brut, Grande Reserve. This Champagne is named after the Belgian Paul Francois Vranken  who went to France to create his own Champagne brand. He established this in 1976. This company is situated in Reims, France. His company is the 2nd largest Champagne & wine company in whole France.

Note: I made this mix the day before serving, so that all the different flavours could develop even more into each other !! This is worth it! 😉 Just mix with a spoon through the purple-pink mix before serving it. 🙂 I know that you all will love it as we do! 🙂 Enjoy, my lovely one’s!!!! Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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Posted in Recipes

Tasty ricotta appetizers!

MMMM,...Tasty Ricotta Appetizers
MMMM,…Tasty Ricotta Appetizers

Hey Friends,

I hope you all spent a Happy 2013 with your loved ones & friends! I have to thank you because this blog was viewed 52,053 times in 2013!! Yeahh, baby!! That was 15,000 more than the year before! I am so proud!!! 🙂 To celebrate this stunning number of 52,053 views, I made these tasty ricotta appetizers on New Year’s Eve to celebrate my winning numbers! 🙂 They are great enjoyed with a good Champagne Brut or a good Processo Brut, like, Valbobbiadene, DOCG, Prosecco superiore, Villa Antonini, from Italy! 🙂 

Tasty Ricotta Appetizers

Yumm,....
Yumm,….

Let’s see how I made them,…

Recipe: For about 16 appetizers!

Ingredients:

1 pot of 250 gr low-fat ricotta, if you can use fresh sheep’s ricotta, it has a more tangy flavour, well-drained, of course!

1 heaped tablespoon green pesto

1 heaped tablespoon red pesto, I used home-made

some grins of finely milled black pepper

a few pinches of Maldon sea salt

25 gr, fresh rocket leaves ( arugula )

about 100 gr of gluten-free finely sliced smoked ham slices

Method:

1. First, divide your ricotta, into 2 equal parts. Scoop 1/2 of the ricotta & place it in a medium bowl. Do the same with the other half. Into 1 bowl, add 1 heaped tablespoon of red pesto & into the other add, 1 heaped tablespoon of the green pesto. Mix well with a spoon. To each bowl, add about 8 to 10 grins of finely milled black pepper & a few pinches of sea salt. Mix well with that same spoon. Taste! It has to taste magnificent, you must taste the softer cheese flavour, the green or red pesto too!

2. Take your smoked ham slices, & slice each slice, horizontally into 2, so you will end up with 2 smaller pieces. Lay them vertically onto a clean chopping board. Now, place a few fresh rocket leaves, in the middle of each smoked ham slice, so that the beginning of the leaves, point to the outside of each ham slice, see picture below! Onto each middle of the rocket leaves, add a big dollop of red ricotta or green ricotta. Do the same thing until all the ricotta is used up! I ended up with 18 appetizers! Now, carefully roll them up, like this picture!

Do the same as in this picture!
Do the same as in this picture!

3. Place them on a nice serving plate & serve at once with A good Champagne Brut or this above delicious Prosecco Superior!!! Enjoy, my beloved friends! 🙂 xxx Happy 2014!!!

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Posted in Recipes

Garlic toasts with Kumato tomatoes & Serrano ham served with Belgian Oude Geuze Beer! Yes!

Tasty tapas with a lovely beer!
Tasty tapas with a lovely beer!
Don't you want to put it right into your mouth????
Don’t you want to put it right into your mouth????

Make these beauties right now,…

Yesterday, my lovely husband Peter made these tasty appetizers aka tapas for me & him. We drank each a glass of our lovely Belgian Oude Geuze Beer with it. This time, my husband chose the more sour Oude Geuze from the Belgian famous brand: Mort Subite!  MMM,..This tapa, served with this beer is the perfect combo! 🙂

Belgian Oude Geuze from Mort Subite is an Oude Geuze that is a bit more sour then other Oude Geuzes. The colour is like amber copper, the flavour tastes between sweet & sour. Its alcohol percentage is: 7%. Oude Geuze from Mort Subite is a mix of old & young Lambic beers, it has not been filtered. The Oude Geuze flavour goes particularly well with the Serrano ham,…Yum, I say! 🙂

Maybe, you can find this special beer, in a specilazed beer shop, near you or online.

Yumm!
Yumm!

Recipe: For 2 persons, each 2 tapas!

Ingredients:

4 Kumato tomatoes, cleaned, stalk & top cut out, cut up into smaller pieces, see pic above

4 slices of a good sourdough bread

1 fat clove of garlic, peeled, cut into 2

4 teaspoons of your best fruity extra virgin olive oil

4 slices of Serrano ham

Black pepper

Method:

1. Toast your bread slices.

2. Rub the base of each toast with the garlic cloves.

3. Divide cut up tomatoes on top of each garlic toast & drizzle some fruity extra virgin olive oil all over them. Fold a slice of Serrano Ham on top & garnish with some fresh black pepper grins. See pic above!  Pour your Oude Geuze Beer in some lovely beer glasses & enjoy it twice with a loved one,…MMMMMMMM …♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Home-made Vegan rhubarb-ginger-orange vodka,…oooh yes! :)

Tasty rhubarb-ginger-orange vodka drinkable gifts!
Tasty rhubarb-ginger-orange vodka drinkable gifts!

You know, a while ago, about 1 month ago, I invented a rhubarb-ginger-orange vodka idea. You can read all about it Here,... I had to infuse it all with the sugar for 1 month in a dark place & had to shake the bottle up & down a few times every day. This mix is not Gluten-Free because of the vodka, of course! Now, the time has come to bottle them,…ooh yeah: Just look at these tasty beauties! 🙂 You will have to begin with this tasty home-made vodka, 1 month before you want to drink it or give it away for a nice drinkable food gift! 😉 

Recipe: For 2 x 188 ml filled bottles

Ingredients:

You will need to have a large sterilized bottle, like mine above or a bigger one so that you can double my recipe & a sterilized lid screw. You can do that by placing them, one cycle in the dishwasher or to boil them for 10 minutes & to use them instantly. 

250 gr cleaned rhubarb, cut into 1 to 2 cm pieces

115 gr white sugar

3 cm freshly peeled ginger, cut into smaller pieces

350 ml of a good vodka, I used Eristoff

zest of 1 unwaxed orange,  ( no white bits please! )

Method:

1. Place every ingredient in a sterilized bottle & screw the sterilized lid, well back on. Label your  bottle & shake your bottle up & down & place it in a dry dark cupboard for 1 month. Shake your bottle up & down a few times, each day.

2. After 1 month, your rhubarb-ginger-orange vodka will be darker in colour,…like this:

Ready to be strained!
Ready to be strained!

Shake your bottle one last time & then, take lovely 250 ml bottles, like I did or smaller ones , if you like. Drain well & see that your rhubarb & ginger don’t go into your clean bottles. I put a few small sugared orange zest pieces into each of the bottles. Just look at these beauties! Store in the fridge or in your liqueur cabinet. I like to drink it cold. It is so good,…so strong with a bit of a ginger rhubarb kick! 😉 Enjoy, my lovely ones! xxx

TIPS: With the leftover vodka infused rhubarb, ginger & orange zest, you can make a simple tasty compote & serve it on top of vegan vanilla, coconut or nutmilk ice-cream or in a vegan yoghurt!!! ) No waste in my kitchen! 🙂 xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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1. Home-made limoncello & a recipe using it!

Posted in Recipes

Lovely easy appetizers!

Delightful & tasty appetizers!
Delightful & tasty appetizers!

Yesterday, I made these lovely appetizers.

I had the lovely produce of 16 red cherry tomatoes from my own 2 home-grown plants. I wanted to use them so their flavour would be superior in their own right.

I looked what I had in the fridge & made these beauties. I know it is an adapted classic but it is really tasty! Try it & you will see!

Lovely food!
Lovely food!

Recipe: For 2 larger appetizer glasses

Ingredients:

1 ball of fresh Buffalo mozzarella, drained, pad dry a bit on kitchen paper & cut into smaller bite-sizedchunks

black pepper

Maldon sea salt

dried oregano: about 1/8 teaspoon to 1/4 teaspoon

a fruity EVOO = Extra Virgin Oilve Oil

cleaned spring onions: 2 green tubes, cut into thicker rings / discard the white bits & use for other recipes

6 red cherry tomatoes, cut into 2

2 thin slices of Bayonne ham:  Gluten-free : this is an air-dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basq country & Gascoigne. Jambon de Bayonne has PGI status. This means protected geographical indication (PGI). Slice the 2 slices vertically into 2 long slices, remove the excess white fat & roll them, not too tightly up. So you end up with 4 smaller rolled up slices.

black pepper

Method:

1. Take a medium bowl add the chunks of Buffalo mozzarella, 1/8 teaspoon of dried oregano, a few grins of black pepper: finely milled, a touch of sea salt & a drizzle of 2 to 3 of that fruity extra virgin olive oil. It just to moisten the mix a bit & for their flavours too. Add a bit more dried oregano if you want, according to your taste. Take your appetizer glasses & place 1/4 of the mix into each glass, on the bottom. Then place 6 halved cherry tomatoes on top of that, with the flat side upwards. Do the same with the other glass. Top with the rest of the mozzarella mix, evenly divided in the 2 glasses.

2. Top this with 2 rolled up slices of the Bayonne ham. Grin some finely black pepper over the top, onto these 2 slices. Do the same for the other glass.

3. Finally, divide the green scallions rings all over the top of each glass & place into the fridge to cool off a bit. 30 minutes is ideal. Serve this with a loved one & this is also great with a lovely rosé wine like Jacob’s Creek, Cool harvest: Shiraz Rosé, 2011 with hints of strawberries & a lovely delicate spiciness in the background! A lovely pairing!

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Posted in Recipes

Rhubarb chocolate compote & a rhubarb-ginger vodka in progress,…

A delectable rhuabrb chocolate compote!
A delectable rhubarb chocolate compote!

Yesterday, I received a whole bunch of fresh rhubarb from a neighbour’s garden! I made this lovely Vegan & Gluten-free tasty rhubarb chocolate compote yesterday afternoon. It needed to be in the fridge overnight to let the flavours mingle & to get a bit thicker.

MMM! :)
MMM! 🙂

I also began making a home-made rhubarb, ginger vodka but it need to be in a sterilized bottle for 1 month. I need to shake the bottle up & down each day. I need to store it in a dark cupboard for 1 month. So, if you have a lot of rhubarb to use up, make my tasty rhubarb chocolate compote to begin with,…or make this soon to be lovely rhubarb-ginger vodka! I will give you updates soon,…

My lovely rhubarb-ginger mix, soon to be a lovely rhuabrb-ginger wodka!
My lovely rhubarb-ginger mix, soon to be a lovely rhubarb-ginger vodka!

First, my rhubarb chocolate compote recipe:

For 3 smaller jam pots:

Ingredients:

1 kg or cleaned rhubarb, cut into 2 cm pieces

2 teaspoons of ground cinnamon

coconut sugar: 9 tablespoons

chocolate shavings, at least 74% cacao, 8 to 9 tablespoons

2 teaspoons of gluten-free vanilla extract/ I used home-made

1 tablespoon of water

Method:

1. Take a large cooking pot & add all of your ingredients in it, like this:

All the yummy ingredients for my rhubarb chocolate compote!
All the yummy ingredients for my rhubarb chocolate compote!

& cook on a medium fire until it all comes together & it forms sort of a compote. Stir often. Do not let the sugar burn!! Lower your heat if you need to. It took my gas fire about 10 to 13 minutes until it was just sublime. With this amount of coconut sugar, your compote will be a bit sweeter but not too sweet either. I used normal green-red rhubarb for this but if you only use the red rhubarb stalks, you will need less coconut sugar! When your compote has been cooled a bit, pour it into lovely jam pots with fitting lid & place in the fridge to cool down completely, at least for 8 hours or overnight. The next day, your compote is really yummy & a bit thicker. You can taste the lovely rhubarb, a hint of cinnamon & a lovely chocolate taste! 😉 MMMM!

How to use up?

1. It is lovely on its own, eaten with a lovely spoon, straight from the jar.

2. It is great swirled in a lovely soy or coconut yoghurt.

3. It is great on crackers or on toasted sourdough bread,…mmmm!

4. It is great warmly served: on top of home-made waffles, on top of pancakes, with yoghurt & muesli for a great breakfast
5. Use it for making desserts, like in crisps, crumbles or cobblers,…
Yummy!
Yummy!

Now, for this tasty rhubarb-ginger vodka, in progress,…

MMM,..;after 1 mobth, it will be,..
MMM,…after 1 month, it will be,…

Recipe: For 1/2 bottle of rhubarb-ginger vodka/ This mix is not Gluten-Free because of the vanilla extract & the vodka, of course!

Ingredients:

You will need to have a sterilized bottle, like mine above or a bigger one so that you can double my recipe & a sterilized lid screw. You can do that by placing them, one cycle in the dishwasher or to boil them for 10 minutes & to use them instantly. 

250 gr cleaned rhubarb, cut into 1 to 2 cm pieces

115 gr white sugar

3 cm freshly peeled ginger, cut into smaller pieces

350 ml of a good vodka, I used Eristoff

zest of 1 unwaxed orange,  ( no white bits please! )

Method:

1. Place every ingredient in this sterilized bottle & screw the lid, well back on. Label your  bottle & shake your bottle up & down & place it in a dry dark cupboard for 1 month. Shake your bottle up & down a few times, each day. The next steps, I will share with you later,… Bye for now & enjoy, your rhubarb chocolate compote!,…:)♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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