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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Posted in Gardening, Recipes

Stuffed Yellow Courgettes served with simple fresh tomato slices!

Today, I harvested again 2 yellow courgettes. One I let grow a bit bigger, ready to stuff it. I also harvested a smaller one. It were these 2 beauties:


I stuffed them with home-grown yellow courgette & spring onions too. I added a few tasty things like pork mince & topped it all with shreds of mixed gratin cheese. Here is the simple tasty recipe:

Recipe: For 2 bigger yellow courgette halves & 2 smaller yellow courgette halves

Ingredients:

1 bigger yellow courgette, cleaned, top & end cut off

1 smaller yellow courgette, cleaned, top & end cut off

2 fat cloves of garlic, peeled & chopped

the meat of the 2 courgettes, cut up into smaller chunks, pits removed

2 spring onions, cleaned & finely cut up

350 gr pork mince

black pepper

pink salt in a grinder

dried Provencal herbs

a fruity extra virgin olive oil

100 gr of shredded mixed gratin cheese

1 or 2 big fresh tomatoes

Method:

  1. Prepare courgettes. Take each courgette & slice it into 2 lengthways. See that the 2 halves are equally thick. Then with a knife, make a pattern onto the inside aka the flesh. Do not cut through!!! See photo below!
  2. Scoop the inside flesh out with a spoon. Remove the flesh with the seeds. Cut rest of the courgette flesh into smaller chunks. Put into a bowl. Do this with all the courgette halves. Preheat your ocean to 180°C (350 F) for 10 minutes.
  3. Fry stuffing & mix. Into a hot pan, pour a few drizzles of that fruity evoo. When hot, add spring onion & garlic pieces. Fry for about 2 minutes. Now, add chunks of yellow courgette flesh. Season it all with pink salt, black pepper & some dried Provençal herbs. Stir often. When browned & tender, remove & place into a pot. Now, add some oil. Heat up. When hot, add pork mince & flatten it all out with a fork. Fry until cooked through & brown. Season also with pink salt, black pepper & dried P. herbs. Taste. Add this to the rest of the mix. Stir through.
  4. Pre-bake your courgette halves. At the meantime, place your courgette halves into a fitted oven dish. I needed to take out 2 dishes of different sizes. Scatter some black pepper & pink salt all over the base of the courgette surfaces. Drizzle a bit of that same oil all over the base of the courgette halves, see photos below! Bake for 15 minutes on 180°C (350 F).
  5. The last bake.Take out of the oven & fill courgette halves with the meat-veggie mix, all evenly divided, of course! Top with equal amounts of the shredded gratin cheese & place into the hot oven on 200°C (400 F) for about 15-18 minutes. Place 1 big yellow stuffed courgette halve onto a clean big white plate. Place 3-4 tomato slices besides the courgette halve & drizzle with that same fruity evoo, a pinch of pink salt & a few grins of black pepper. Serve at once & enjoy! Also enjoy the second other yellow courgette halve & fresh tomato slices too! 🙂 MMMM! Eat!

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This recipe was featured @Instructables! yes! You can read it all here!

Posted in Recipes

Quick Seasonal Pasta!

A few days ago, I harvested our 2 first yellow courgettes from our garden!

I also harvested spring onions & fresh rosemary! That is why, I made this delicious easy seasonal pasta dish! You can make it gluten-free by using GF pasta in here! You can make it vegan by using tofu mince or seitan mince. It is up to you! Enjoy!

Delicious!

Recipe: For at least 4 persons

Ingredients:

1 green courgette, cleaned, cut up into rounds, each one cut up into 4

2 yellow courgettes, cleaned, cut up into rounds, each one cut up into 4

1 medium stalk of fresh rosemary, only the green needles, finely chopped

2 spring onions, cleaned,white & green parts used, cut up into rings

2 fat cloves of garlic, peeled & chopped

egg-free spelt penne, about 350 gr

350 gr of organic pork mince

a fruity extra virgin olive oil

black pepper

Maldon sea salt flakes, crushed

1/3 peeled red onion, cut into strips

Method:

  1. Cook your spelt penne according to your packet instructions & drain. Keep warm.
  2. Take a large frying pan & heat up on medium-high. When hot, add a few drizzles of that fruity oil. Add chopped garlic, red onion slices, spearing onions & 1/2 of the chopped rosemary fry for a few minutes, stirring often. Season with some black pepper & some salt. Now, add chopped green & yellow courgettes & the other 1/2 of the chopped fresh rosemary & fry further for about 5-10 minutes or until al dente. Season extra with some black pepper & some sea salt according to your taste. Keep warm.
  3. At the same time, take another frying pan & heat up onto high heat. when hot, add a few drizzles of that same fruity oil & heat up. Now, add pork mince & fry until cooked through. this took me about 8 minutes. Season with dried mixed Provençal herbs, black pepper & some salt. Mix everything together. When all done, mix the mince & veggie mix through the hot pasta & check seasoning on last time. Plate up & enjoy with a loved one! 😉 MMM!

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Posted in Gardening, Recipes

Vegan Rocket Pesto Pasta!

I harvested a lot of wild rocket in our garden & hey, what to do with it? I knew that I made a previous non-vegan rocket pesto & that was so delicious. Now, I didn’t add any raw garlic & Parmesan cheese anymore & added a bit of raw lemon juice! We already ate this delicious rocket pesto pasta 3 times in the past weeks so now, I knew that I had to write it down for all of you too! It is superb in real fresh flavors & I mixed it through cooked spelt spaghetti! I topped it with this:

MMM!

So a delicious win-win combo: rocketcashew pesto pasta! Yummm!  Make it Gluten-free by using Gf spaghetti! 🙂

Recipe: For 3-4 big portions

Ingredients:

about 100 gr washed, cleaned, spun dry rocket leaves ( I used wild rocket leaves)

1 cup (150 gr) raw unsalted cashews

1/4 cup (60 ml) mild fruity extra virgin olive oil

black pepper: about 20-25 grins

Himalayan pink salt in a grinder: about 10 times

juice of 1/2 organic lemon

375 gr spelt spaghetti

fresh long smaller cherry tomatoes, cleaned, each cut into 2

black pepper

some sea salt

1/2 peeled, white onion, cut into loner strips

a fruity evoo ( the same one as above)

Method:

  1. First, cook your spelt spaghetti according to your packet instructions. it took me 8 minutes. Drain & keep warm.
  2. While your pasta is cooking, make your pesto. take food processor & place rocket leaves & cashews in. Place fitted lid on & pulse it for a couple of times. Pour lemon juice & 60 ml of that fruity oil in the machine & keep the motor running. Add black pepper, salt & grind to your liking. It must look something like this:

    yum!
  3. Now, heat up a fitted non-stick pan on medium heat. Pour a bit of that same fruity oil in it & heat up. Add onion slices & tomato halves. Fry until done & cooked through. Season with some black pepper & some pink salt, but not too much! Stir thicker pesto through the cooked pasta & mingle everything together well. Check seasoning on last time. Now, plate up, like photo above! The sweetness of the tomatoes go so well with the rocket cashew combo! To die for really! Healthy too! 🙂 A must make! yum yum yum!Like what you see & want to stay updated through email? Join 1,850 email subscribers now!!! It is free!!!!

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Posted in Gardening, Recipes

Winter veggies pasta!

A few days ago, I biked to our beloved allotment. I harvested a few of my winter veggies & used them in this lovely pasta dinner. It is creamy, yet very lovely with our winter veggies & we added smoked bacon pieces to the meal, to give extra yummyness! 😉 You see what I mean?

Adding the smoked bacon!

We had 2 Brussels sprout plants but they didn’t give us many sprouts in October. We left them under the net & placed 2 winter fleeces over it during the Winter months. Now, it was time, to clean up the garden & remove the net. I ended up with about 250 gr Brussels sprouts. They had all sizes but so fresh & green looking!

The last of the Brussels Sprouts!

I added a few other veggies from the garden to the pasta dish. Doesn’t it look quite yummy?

Recipe: For 5 persons, each a big portion

Ingredients:

350 gr egg-free spelt tagliatelle

1 packet of smoked bacon pieces ( Herta)

1 packet of 250 ml soy cream

black pepper

Maldon sea salt

a fruity extra virgin olive oil ( evoo)

about 250 gr cleaned Brussel sprouts, bigger one’s cut into 2

1 leek, washed, cleaned & cut up into rings

2 spring onions, cleaned & cut up

1 fat clove of garlic, peeled & finely chopped

Method:

  1. Cook your pasta according to the packet instructions. My tagliatelle needed 7 minutes of cooking.
  2. At the same time, fry your smoked bacon pieces until browned on all sides into a large frying pan with that same fruity evoo. Drain fat. Keep warm.
  3. Finally, cook sprouts until al dente. This took me 4 minutes. Drain well. Using the same cooking pot, heat up a fruity evoo on medium-heat. Add chopped leek, spring onion & garlic, stirring often. let it fry for about 5 minutes or until tender. Season with black pepper & some sea salt. Now, pour your soy cream all over the veggies & stir through. Turn the heat a bit higher & let the sauce thicken for a few minutes, stirring often. When it is thick enough, add drained pasta to the pot. Add also the bacon pieces. Carefully, mix it all together trying not to break up the cooked sprouts. Check the seasoning one last time. I added 8 grins of pepper & some pinches of sea salt. Mix in. Plate up into 2 lovely pasta bowls & eat & enjoy! 🙂 MMM! So, if you like to stay updated & receive my new latest posts through cool email newsletters, Subscribe now by email. It is free! Join 1,850 email subscribers! Get my free E-Book: Healthy Vegan Christmas too!Subscribe through the link below:http://eepurl.com/bSJtUr

 

Posted in Gardening, Recipes

Vegan Gluten-free Creamy Spiced Pumpkin Smoothies!

This morning, I invented these lovely Vegan Gluten-free Creamy Spiced Pumpkin Smoothies! Ooh yay! There are very filling, scrumptious & perfect for this time of year! I also used in here frozen home-made pumpkin purée that I thawed into the microwave for 5 minutes! Check these out!

Happy drinking!
Happy drinking!

Recipe: For 2 big smoothies, each 500 ml!

Ingredients:

2 cups (500 ml) unsweetened soy milk

1 cup frozen home-made pumpkin purée that I thawed into my microwave for 5 minutes

1/2 cup (50 gr) gluten-free medium-sized oats

2 tablespoons agave

1 large frozen banana

1 tablespoon broken flaxseed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground couscous spices ( my blend has a combination of ground cinnamon, ground coriander seeds, ground black pepper, ground ginger, ground cayenne pepper & ground nutmeg in it)

Method:

  1. Take your Vitamix container & place all ingredients in this order in it. Place fitted lid & tamper on. Blend onto high until it is fully blended in. Use tamper to push ingredients into the running blades. This took me 10 seconds. Taste! You must taste the pumpkin & spices! Pour into 2 lovely smoothy glasses, sip & enjoy! 🙂 MMM! Stay tuned, Subscribe through the link below to get my new cool newsletters aka posts! Join 1,750 email Subscribers! It is free!

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Sophie’s Foodie Files

Posted in Gardening

How to preserve bay leaves the easy way!

I have a lovely bay leaf plant in our allotment garden & wanted to preserve about 30 bay leaves to use in the Autumn & wintertime in my kitchen.

How to do that? I like this easy way.

What do you need?

about 27-30 fresh bay leafs with no spots or bruises on them

double kitchen paper

Method:

1.Take your bay leaves, wash & dry them well. Place them spaced apart on your double layered kitchen paper & let them dry on room temperature until completely dried out on both sides. This took me about 6-7 days in our kitchen at room temperature of 20-22°C. They will look something like this:

2. Now, they are dried up & smell amazing! What a treat to use! They are no resemblance of the store-bought sort! Yum! Store them in an airtight container with fitted lid, like this:

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Sophie’s Foodie Files

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