Posted in Gardening, Recipes

Spiced Veggie Soup from our garden! ;)

Hey sweeties, another tasty soup recipe using all veggies from our garden!

 

Recipe: For a whole lot of soup

Ingredients:

1 very large green courgette & 1 normal green one, cleaned, mushy interior & seeds removed, cut up into thicker chunks (about 1800 gr when cut up)

2 small white onions, peeled & finely chopped —- I only used 2 small onions because they are very pungent

1 leek, well washed, cleaned & cut up —- I only use 1 leek because the home-grown leek is very pungent & sharp in flavour

2 spring onions, cleaned, white & green parts used, chopped

1 small green chili pepper, cleaned, green flesh chopped & seeds kept to use into the soup

1300 ml of a hot vegan stock

pink salt in a grinder

black pepper

garam masala: 3 big dashes

ground Curcuma ( turmeric) :3 big dashes

a fruity extra virgin olive oil

Method:

  1. Take a cook steaming pot with fitted lid. Pour some olive oil in it. Heat up on high. Now, add chopped onions, spring onions, leek & green chilli pepper pieces & seeds. Stir fry for about 10 minutes. Add chopped courgettes, garam masala & turmeric too. Stir everything round into the pan. Fry for about 5 minutes more. Add hot vegan stock & place fitted lid on.
  2. Cook for 5 minutes or until the nozzle of the steamcooker makes a lot of noise & the pressure inside is too high! Then, turn heat off & carefully with oven gloves on, set the steam free until there is no steam left. Then, check seasoning. I added some black pepper extra. Mix the soup until smooth! Enjoy! A kicking soup! 🙂
Posted in Gardening

Latests harvests!

I will give some photos from the latest harvests from our garden & from our allotment!

The 1st fennel: big & huge!

 

 

And there is even more:

And in our garden at home, we harvested many figs, figs, figs!

And what is happening in your garden, my friends?

 

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Posted in Gardening, Recipes

Oatmeal Rhubarb Breakfast!

This morning, I invented this lovely warm oatmeal breakfast.

Delicious!

I harvested the 1st fresh rhubarb from our allotment! It was 766 gr in total, ooh yes! I used a lot green-red stalks for a lovely home-made crumble, I made this delicious one! The other 3 stalks, I used for this lovely breakfast! It is easy to make, fresh & super yummy too! 🙂

The 1st rhubarb from the garden = 766 gr!

Recipe: For 3 persons

Ingredients:

For the oatmeal:

1 + 1/4 cup (115 gr) gluten-free small-sized oats

1 cup (250 ml) water

1 cup (250 ml) unsweetened soy milk

For the rhubarb compote:

3 stalks of fresh rhubarb, cleaned, washed, pad dry, cut up into smaller pieces, each about 2-3 cm

3 tablespoons of water

organic cane sugar: about 2 tablespoons

Method:

  1. Make your oatmeal. Add all ingredients into a medium cooking pot. Stir & bring to the boil. Boil on medium-heat until your oats have been cooked. This took my oats 15 minutes. Keep warm.
  2. At the same time, put rhubarb pieces into fitted cooking pot. add water & stir often, bring to the boil. When rhubarb is started to soften, add cane sugar & stir round into the rhubarb. Boil until just cooked through & check with a fork. The rhubarb pieces has to be tender & cooked through. The pieces don’t all need to fall apart! Check if you find it just sweet enough. I like to still taste the tang of the rhubarb but yet a bit sweet!
  3. Serve at once: spoon your oatmeal at one side of the plate. Spoon your compote on the other side of the plate & serve at once & enjoy with your loved one & a cup of tea. 🙂
Posted in Gardening, Recipes

Gluten-free Festive Buckwheat Cookies!

Hello everyone,

I wish you, my dear readers, all over the world: a very Happy, Joyful & Fun 2018!!

I hope you all had great fun celebrating the end of last year & the new year of course filled with good food! 😉

At Christmas Eve, I served these lovely home-made Festive Buckwheat Cookies with coffee after my dessert. My guests all loved them so much. There are some special ingredients in these lovely cookies! Can you guess which one’s?

Recipe: For 14-15 cookies

Ingredients:

95 gr vegan margarine

85 gr roasted hazelnuts, chopped

65 gr wholemeal buckwheat flour

50 gr vegan gluten-free dark mini chocolate chips

30 gr coconut sugar

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water, mixed together & leave to stand for 15 minutes)

finely grated zest of 1/2 organic orange

1 +1/2 teaspoon finely chopped fresh rosemary, no stalks & wooden bits!

1/8 teaspoon ground sea salt

Method:

1. Take your Kenwood machine & place the K-paddle in. In fitted bowl below, add margarine, coconut sugar, orange zest, chopped rosemary & salt. Mix well on medium-speed. Now, add flax egg & mix in. Add buckwheat flour & chopped nuts. Mix it all in on medium-speed. Stop machine from time to time to scrape the sides of the bowl. Mix it all in. Finally, add the mini chocolate chips & mix in.

2. The dough looks wet & sticky but this is normal. Take some clingfilm & open it ups. Place your dough in it.Close the clingfilm all over your dough & shape it like a long sausage. See that your sausage shape is equally thick everywhere. See that you end up with about 14 slices. Place clingfilm all over the dough & place into the freezer to firm up a bit, for about 2-3 hours. Once, I left in overnight in the freezer but it didn’t make a difference with the normal 3 hours. When you want to bake your cookies, preheat your oven to 170°C for 10 minutes. Then, take the dough out of the freezer & remove clingfilm. On a chopping board, with a very sharp knife, carefully slice about 14 equally thick slices. They will be about 1 cm thick! The dough will stick a bit! Place them, spaced apart, flat onto a silpat on an oven rack. Bake into the lower end of your oven for about 10-12 minutes or until the edges of the cookies turn brown. Watch them carefully so that they do nut burn! After, half of the baking time, so after 6 minutes, turn the oven rack around into the oven, to get an equal bake. This works!

3. When your cookies are golden brown & ready, carefully transfer them onto a cooling rack to cool down completely! They are perfect with the crunch, the nutty hazelnuts, orange zest, a hint of rosemary & some good chocolate. What else do you want of a cookie? Perfection! 🙂 Keep cookies in a cookie box! They keep for 5 days after baking! Enjoy!

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Posted in Gardening, Recipes

Seasonal Salad for you & me!

Peter & I still have got many fresh figs from our tree & we need to use them up before they get bad. This is one of the Seasonal salads that we have made often lately. This tasty salad is fast & easy to make & made in 10 minutes, inclusive the easy delicious dressing! 🙂 You see?

MMMM!

Recipe: For 2 salads

Ingredients:

For the salad:

4 handfuls of mixed young salad leaves like rocket, dark salad leaves & lamb’s lettuce, cut up a bit

16 fresh raspberries, 8 per plate

1/2 block of a good feta’s cheese, crumbled into bite-sized chunks

2-3 ripe fresh figs, cleaned up, outer flesh removed & cut up

4 pieces of thinly sliced smoked ham so 2 pieces per person

that same peppery extra virgin olive oil as below for the dressing

For the dressing:

3 tablespoons of a good organic peppery extra virgin olive oil

5 grins of finely milled black pepper

a few pinches of Maldon sea salt

1 + 1/2 tablespoon of a good aged balsamic vinegar

Method:

  1. Take a fitted bowl for the salad leaves & drizzle a bit of that peppery extra virgin olive oil over it. also some balk pepper & a pinch of sea salt. Mix it all together with clean hands. Wash your hands.
  2. Place oiled salad leaves onto a clean white plate, evenly spread out. Do the same with the other plate. Arrange your raspberries over your plates, on the outer edges. Snug some pieces of that yummy feta besides it. This is about 8 pieces per plate. Snug the smoked ham in the middle of each plate & finally, place fresh fig pieces in the center of each plate.
  3. Just before serving, make the dressing. take a fitted jam pot & add all ingredients. Screw fitted lid on & shake jam pot up & down a few times or until the oil & vinegar has mingled well. Taste. It must have a kick & must have a good balsamic flavor! Drizzle a bit of the dressing all over each plate, in a circle but not on the figs! Enjoy with a loved one! MMMM!

 

Posted in Gardening, Recipes

4-ingredient Green Smoothies!

The last days, the mornings & evenings are getting colder & more chilly! I am not yet ready to make fall smoothies,…not just yet! So to bring back the flavor of Summer, I have made these lovely delicious energizing green smoothies for Peter & myself. They are made with these 4 ingredients:

 

Yum!

Will you join me?

Recipe: For about 800 ml smoothy goodness!

Ingredients:

2 handfuls washed sound dry spinach leaves  (from the garden)

1/8 cup = 1 scoop of vegan gluten-free soy protein (with added baobab, some coconut sugar & vanilla)

1 big slice of fresh-cut up pineapple (hard core & peel removed)

1 can of 330 ml of coconut water

Method:

  1. Place all ingredients in this order into your beloved Vitamix & place fitted lid on. Blend onto high-speed until fully joined. This took the machine 10 seconds.
  2. Pour into small smoothy glasses, place a paper straw in them & enjoy with loved one’s! MMM! ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 11 new unpublished recipes of mine & 9/11 are also gluten-free! 

Posted in Gardening, Recipes

Vegetarian Courgette Ricotta Bake!

Yesterday, I harvested again a few courgettes. I wanted to use at least 2 of them in this glorious winning delicious recipe:

Will you join me?

Recipe: For 4 persons, each 1 big piece

Ingredients:

For the puff pastry topping:

200 gr thinly sliced courgettes ( It was 1 small yellow one & 3/4 green courgette)

1 fat clove of garlic, peeled & finely chopped

80 gr of finely grated parmesan cheese, divided into 2 portions each of 40 gr!

black pepper

pink salt in a grinder

200 gr ricotta cheese

a fruity extra virgin olive oil

1 package of 340 gr round puff pastry with margarine (or butter) if you prefer

2 tablespoons water

For the side salad:

4 handfuls of fresh rocket leaves, torn

12 bigger cherry tomatoes, each cut into 2

a peppery extra virgin olive oil

black pepper

pink salt in a grinder

Method:

  1. Preheat your oven to 200°C (450 F) for 10 minutes. Carefully roll your pastry out onto a Silpat. Place this on an oven rack. Prick the base several times with a fork. Leave 2 cm from the edge alone.
  2. Take a medium bowl & ad ricotta cheese, 40 gr of the Parmesan cheese & 2 tablespoons of water. Mix well through. Spread this evenly out onto the puff pastry, leaving the 2 cm from every side open.
  3. Arrange  the courgette slices side by side on top of the cheese mix. I could place 210 gr of courgette slices on the cheese mix. Maybe, you can place more, it is up to you. Season with some black pepper, pink salt but not too much because the cheeses are already salted! 😉 Drizzle that peppery oil over the courgette slices! Finally, top with the rest of the Parmesan cheese & pop into the lower end of the hot oven. bake for about 25-30 minutes. Check often to prevent burning of the cheese on top! I lowered my oven temp. to 180°C (350 F)  in the last 10 minutes.
  4. In the meantime, make your side salad. Mix everything in a salad bowl & mix through.
  5. When the pastry is done & well-baked, take out of the oven. Slice the pastry on a chopping board & slice into 4 big pieces. Wait for 5 minutes & serve with the side salad. Enjoy with a loved one. We were with the 2 of us so we ate each 2 big pieces,….Yum yum! 🙂

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