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 Recipes

Grilled Haloumi Salad with some crunch!

A week ago, I invented & made this lovely delicious colourful grilled haloumi salad! Yummy that it was! It is quick to make in a jiffy! It is also perfect in this hot weather we are having lately here in Belgium,…

Delicious!

This is & SUPER TASTY SALAD where you can put anything in that you like! I used a combo of 3 sorts of quinoa & raw &cooked veggies & grilled haloumi salad. Perfectly topped with a simple home-made balsamic vinegar dressing! It is THAT SIMPLE! Let’s make it now!

Recipe: For 4 persons

Ingredients:

For the salad:

cold cooked quinoa for 3 persons: I used a combo of white, red & black quinoa that I cooked in some hot vegetarian stock & drained well, put into the cold fridge.

2 thick peeled carrots, peeled into thin wider ribbons

2 spring onions, cleaned & cut up into rings, fresh from the garden

1 can of corn, well-rinsed & drained

1 red bell pepper, deseeded & white bits removed, cut up into cubes

mixed fresh salad leaves from the garden

1/2 cucumber, peeled & cut up finely`

black pepper

some sea salt

1-2 blocks of haloumi, drained well & pad dry, each one carefully cut up into thicker strips

that same peppery extra virgin olive oil

For the dressing:

a good peppery extra virgin olive oil

sea salt

black pepper

a good aged balsamic vinegar

Method:

  1. Take your cold cooked quinoa out of the fridge & add all other veggies to it except the salad leaves! Mix well & season a bit with black pepper & some sea salt. Place back into the fridge for at least 1 hour.
  2. Heat grill pan up on high heat. side. Take chopping board & place all strips of haloumi on it. Brush one side with that lovely olive oil & wait until grill pan is extremely hot. When hot, place your oiled haloumi strips onto the hot griddles of the pan & grill for at least a few minutes each. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1-2 minutes more. Turn, heat off.
  3. At the same time, make the simple quick dressing. Take a fitted jam pot & add all ingredients. screw lid on & shake jam pot up & down a few times to let the ingredients mingle. Taste. It must taste lovely!
  4. Plate up. Place mix of salad leaves all over each plate. Place 2 spoonfuls for more of your quinoa-veggies mix on top of the salad leaves & arrange 4 haloumi slices per plate. Now, just before serving, drizzle a few teaspoons of the dressing all over your quinoa salad but not over your haloumi, please! Enjoy, with loved one’s & a nice glass of chilled grenache rosé!

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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

Healthy Lunch Salad!

Yesterday, I invented this lovely healthy lunch or dinner. I even eat it like breakfast this morning! 🙂 So good, So yummy! You can eat it just like this but I will give you few other options too, just the way you like it! 😉 Doesn’t it look lovely?

Yummy food!

This recipe is super easy to make & you can serve it just like this, the easy way or add some other things in. I will show you at the end of this recipe with yummy suggestions!

Let’s make this recipe!

For 5 persons

Ingredients:

For the salad:

dry rinsed quinoa, enough for 5 persons

2 spring onions, washed, cleaned & cut up into rings (white & green part)

1/2 fresh cucumber, peeled & each round cut up into 4 pieces

about 10 small tomatoes, each one cut up lengthways into 2

1 + 1/2 stalk of green celery, cleaned, cut up into smaller pieces

black pepper

some Maldon sea salt

fresh washed, spun dry, young salad leaves from the garden, like yellow purslane, mustard greens, cut away green salad leaves, cut away red salad leaves, …

fresh washed, spun dry, herbs from the garden like chives, chervil, …

For the dressing:

3 tablespoons of a fruity extra virgin olive oil

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

5 grins of black pepper

a few pinches of Maldon sea salt

Method:

Cook quinoa according to packet instructions & add celery bits too. I added a bit of a good vegan stock to it. Cook until just al dente. Drain excess water, if you need to. Drain well. Spread quinoa & cooked celery bits onto a big plate & place into the fridge to, cool down completely, for at least 1 hour. After that, add cucumber, spring onions & tomatoes. Mix it through the quinoa. Season with some black pepper & some salt, but not too much. Place back into the fridge to cool down a bit more.

Make the dressing. Place all ingredients into a fitted empty jam pot & screw lid on. Shake jam pot up & down a bit & taste. It has to taste fab!

Plate up! Place a lot of the mixed salad leaves & herbs onto your plate. Spoon the quinoa-veggies mix on top, in the middle of your plate, as much as you like. Finally, spoon your dressing all over your quinoa-veggies mix. Let’s eat! MMMM!

Variations:

  1. Eat it like this + dressing + some lovely vegan feta or real marinated feta cubes!
  2. Eat it like this minus the dressing + serve with some good organic pork gyros with some added red bell pepper strips fried in olive oil!
  3. Eat it like this + dressing + poached organic chicken fillets!
  4. Eat it like this + dressing + roasted white fish or roasted salmon!
Posted in Recipes

Easy marinated chicken dinner!

We often, savour this lovely dinner with marinated chicken! This lovely delicious marinated chicken dish is so easy to make & uses only 4 ingredients! Then, you have to let the flavours mingle for 3 hours in the fridge. Pour it all into a fitted oven dish & bake for about 30-35 minutes in the hot oven & done! 🙂 I served it with a leek potato stoemp. Super yummy!

MMMM!

Recipe: For 2 persons

Ingredients:

For the marinated chicken:

1 double chicken fillet, chopped into smaller pieces

2 tablespoons of a good honey, I used organic sunflower honey

2 tablespoons of a good mustard

2 tablespoons of a good low-sodium soy sauce

juice of 1 lemon

For the rest:

500 gr peeled white potatoes

350 gr-400 gr leek, well-washed, cleaned, white & green parts kept, cut up into smaller rings

a bit of butter ( I used lactose-free)

a splash of unsweetened soy milk

black pepper

sea salt

a fruity extra virgin olive oil

Method:

  1. About 3 hours & 30 minutes before dinner, make your marinade. Take a smaller bowl & add all marinade ingredients. Whisk together with a small whisk. My honey was a bit more dense & less fluid so whisk away! Now, put chicken pieces into the marinade & see that every piece is well coated into marinade. Cover & place into the fridge to marinate for at least 3 hours!
  2. Preheat oven to 180°C (350 F) for 10 minutes. Take marinade & chicken out of the fridge & remove the cover. Put it all, inclusive the marinade into a fitted oven dish so that the chicken pieces sit in 1 layer into the dish. Bake in the hot oven until browned, cooked through & caramelised! this will take about 30 to 35 minutes. Check often to prevent burning! I turn my chicken pieces in half of the cooking time to brown evenly into the marinade! The marinade will thicken into the oven & will be reduced in the end! So you end up with a lovely tasty sauce! 😉 Yum!
  3. Cook your potatoes in boiled water. Drain & set steam free. Add a knob of butter & a splash or 2 of soy milk. Add some grated fresh nutmeg, black pepper to your liking & some sea salt too. Mash. Taste. It has to taste fab!
  4. At the same time, take cooking pot & add some oil. When hot, add chopped leek & stir fry until cooked through & yummy. I added some black pepper & some salt. This will take about 7 minutes on higher heat. Add this to the mashed potatoes. Stir everything round into the mash & check the seasoning. Keep warm until ready to serve.
  5. When chicken is fully baked, your house will smell amazing! The chicken is very tender & juicy & bursts with flavour! Preheat 2 white plates & serve the mash besides the oven baked chicken pieces & their lovely sauce. See photo above! Enjoy, lovely people! xxx
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!

Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Just click onto the photo below! 11 new unpublished vegan recipes & 8/11 are also gluten-free!  

I have a version for IMac, Ipad & Iphone & version in pdf!

Posted in Recipes

Pancakes for Christmas!

Hey lovelies,

Are you getting into the spirit of Christmas yet? I know I am!!! This morning, when I invented & made these glorious Christmas inspired pancakes it started to snow,…ooh yes,…and a lot too!

So, I made these lovely Vegan Gluten-free Pancakes for Christmas! That is a mouthful hey? They are super easy to make, very delicious & are very fast eaten at our house! 🙂 They are super filling  & healthy too! 🙂

Joine me!

Recipe: for 7 smaller fluffy pancakes

Ingredients:

60 gr wholemeal buckwheat flour

60 gr white almond flour

1 teaspoon baking soda

a pinch of sea salt

150 ml unsweetened almond milk

2 flax eggs (2 tablespoons of ground flaxseed + 6 tablespoons of warm water, whisk together & leave to stand for 10 minutes to thicken a bit)

1 sachet of vegan gluten-free vanilla cane sugar

For the sauce on top:

2 small packets of fresh frozen red currant from my freezer

1 + 1/2 sachet of vegan gluten-free vanilla cane sugar

2 tablespoons of water

Method:

1. First, make your sauce. Add frozen red currants, vanilla sugar & water into a cooking pot, stirring often, bringing to the boil. The sauce need to thicken. I serve my sauce half warm. Keep warm.

2. In a bowl, ad all dry ingredients. This is the buckwheat flour, almond flour, baking soda & vanilla cane sugar. Mix well together. See that there are no lumps from the almond flour.

3. In another small bowl add wet ingredients. These are the flax eggs & almond milk. Whisk together.

4. Now, add bowl with wet ingredients to bowl with dry ingredients & whisk to combine. Your batter will be gray in color. Now,oil a non-stick pan & heat up on medium-high. When super hot, add some of the batter, I do this with a small soup ladle & pour into the center of the pan. Swirl it around a bit so you end up with a smaller pancake. Turn heat a bit lower. Fry until many bubbles appear on your pancake & with help of a fork & pancake flipper, carefully turn your pancake & fry the other side for 1 minute or 2. Stack your pancakes on top of each other & keep them warm. Re-oil the pan & fry your pancakes like said above. Repeat until batter is all used up. I got 7 smaller pancakes out of it! Now, serve your lovely healthy yummy pancakes with some of the warm sauce on top! Enjoy!! 😉

Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Just click onto the photo below! 11 new unpublished vegan recipes & 8/11 are also gluten-free!  

I have a version for IMac, Ipad & Iphone & version in pdf! 

 

 

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