Tuesday, September 29, 2015

FoodBlogSwap: Granola with Cranberries

For this month's Foodblogswap I made granola from Kimberly Kookt. Her blog is full of inspirational and healthy recipes and it was hard to pick one. I eventually choose for the granola, because that is something I wanted to make for a long time, but was always a bit afraid of trying. Would I even like oats and all those seeds in my breakfast? But I wanted to try an alternative for eating bread in the morning for some time now, so I decided to give it a go and I have been eating this for the past 14 days already. I scoop 35 gr of the granola in a bowl and add vanilla yoghurt. This is enough for me to keep me full for about 3 hours. Kimberly's recipe had raisins but I replaced those with cranberries because I am not that much into raisins. This recipe is easily made vegan by replacing the honey for agave or maple syrup, but I used honey this time, because that is what I had.

Granola with Cranberries: (17 portions about 35 gr each)
- 300 gr oats
- 50 gr pine nuts
- 100 gr cranberries
- 50 gr grated almonds
- 30 gr sesame seeds
- 30 gr poppy seeds
- 30 gr chia seeds
- 1 tbsp cinnamon
- 3 tbsp honey
- 2 tbsp sunflower oil

Pre heat the oven to 180 degrees (the original recipe said 185, but my oven can only do 180 or 190 so I choose the former. In a bowl, mix all the dry ingredients, except for the cranberries. Mix in the oil and the honey and make sure that everything is covered.

Line your baking tray with parchment paper. Spread the mixture over the paper in a single layer. I had to bake my mixture in two batches. Place it in the oven for about 25 minutes and stir through halfway. Let the granola cool down and lastly add the cranberries. Store in an airtight jar.

Saturday, September 19, 2015

Vegan Mofo: Roasted Garlic Mushrooms

I have a bit of a love-hate relationship with stuffed mushrooms because I love the stuffing but I dislike the fact that the mushrooms often come half raw out of the oven. From now on I will be using the method from this recipe for all the stuffed mushrooms recipes in the future.

Even though technically these aren't stuffed mushrooms, I can still bake the mushrooms in the pan beforehand, preventing them from coming out raw. I have made this dish two times already. The first time as a side dish and a 2nd time as an evening snack. I really love the flavours of this classic combination :) The original recipe is from Cakes Cottage.

Roasted Garlic Mushrooms: (serves 2)
- 16 mushrooms, stalks cut level
- 3 tbsp olive oil
- 2 cloves of garlic, chopped
- 3 tbsp unsalted butter, softened
- 2 tbsp fresh thyme, chopped
- 0.5 tsp garlic powder
- 5 tbsp fresh breadcrumbs
- 1.5 tbsp lemon juice

Pre heat the oven to 200 degrees. In hot oil, fry the mushrooms, cap-side-down, for about 3 minutes. Line the mushrooms in an oven dish with the caps down. Mix together the thyme, butter, garlic, garlic powder and lemon juice. Cover each mushroom with a bit of the garlic butter and press some breadcrumbs on top. Bake for about 15 minutes, or store them in the fridge to warm up later.

Greta on it's own as a snack, or serve them with some baked potatoes and a meat replacement like above to make a meal.

Friday, September 18, 2015

Vegan Mofo: Corn Soup

So for my second recipe for Vegan Mofo, I choose to share a corn soup. Corn is in season over here so I thought it would be a nice thing to try because I never made it before.

This soup is very easy to make when you don't have much time to cook and budget friendly. The only thing is that we didn't like the texture of the soup, so when we make it next time we will sift the soup after we blend it. Then it would be a perfect sweet soup. The original recipe is from The answer is food.

Corn Soup: (serves 2)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 yellow bell pepper, in chunks
- 400 gr corn
- vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- fresh parsley
- 1 tbsp sunflower oil

bake the onion in hot oil for about 3 minutes. Add bell pepper and garlic and let it bake for a couple of minutes. Add the corn and also some broth until everything is under water. Add all the spices except for the parsley. Bring to a boil and let it simmer for a short while. Use a handheld blender to puree the soup and pour it through a sift, then add some parsley and maybe some of the other spices to taste. If the soup is too thick, add some water.

Serving suggestion: with cherry tomatoes and nacho chips.

Thursday, September 17, 2015

Vegan Mofo: Paella

I was late to the party when I discovered that vegan MoFo is this month. But this is a nice opportunity to blog my vegan recipes in my backlog. I have about 7 or 8 of them and I will try to blog them all during the rest of September.

I will start with a paella that I only made a few days ago. I got the recipe from the Dutch VeganChallenge site. I didn't eat paella for a long time and surely it was time to change that. I don't eat meat and my boyfriend doesn't like most fish so paella always was a bit of a challenge. This recipe is not very traditional but it still has the taste of the sea thanks to the nori sheets.

Vegan Paella: (serves 4)
- 1 tbsp sunflower oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 250 gr white mushrooms, halved or quartered
- 2 red bell peppers, cubed
- 200 ml cubed tomatoes on juice
- 1 tsp turmeric
- 0.5 tsp paprika
- 0.5 tsp chili powder
- 750 ml vegetable broth
- 2 sheets of nori, shredded
- 250 gr risotto rice
- 150 gr peas, defrosted
- 250 gr white beans, rinsed

Heat the oil in a large frying pan and bake the onions for about 5 minutes, Add garlic, mushrooms and bell peppers and bake for another 5 minutes. Add tomatoes, paprika, turmeric and chili powder and bake again for a few minutes, Add about 150 ml from the vegetable broth and the nori and stir through. Add the rice and bring to a boil. Then add small bits of broth at the time. Give the rice the time to absorb the broth, just like making risotto. Add the peas and white beans with the last bit of broth and warm through.

Monday, August 24, 2015

FoodBlogSwap: Pancake Slices

For the foodblogswap from August I cooked from Koekies Enzo. While browsing the recipe index I saw an interesting recipe for a kind of pancake cake out of the oven. But that sounds a bit weird in English ;) So I translated them to pancake slices. Originally it is a breakfast recipe but I don't like to eat this much in the morning, so we made it for lunch instead. I found it the best on the same day. They next day I thought it was a bit dry. I stayed close to the original recipe but replaced the bacon with a vegetarian version. I think all kinds of variations are possible, like with real pancakes. I would like to try a variation with cheese or strawberries some time :)

Pancake Slices (Makes 1 cake)
- 225 gr spelt flour
- 300 ml milk
- 30 gr of melted butter
- 2 large eggs
- 2 tsp baking powder
- 100 gr vegetarian bacon
- pinch of salt

Pre heat the oven to 200 degrees. Bake the faux bacon in a pan for a bit until crispy. Leave them an a piece of kitchen towel to add to the batter later. Mix flour, baking powder and salt in one bowl. Mix milk, eggs and melted butter in another bowl. Add all the wet ingredients and 1/3 of the faux bacon to the dry ingredients and mix well.

Line an oven dish with parchment paper and place some faux bacon on the bottom. Add the batter and lastly scoop the rest of the vegetarian bacon on top. Place the dish in the oven for about 30 minutes. The pancake slices are done when a toothpick comes out clean.
Leave the cake to rest for 15 minutes before slicing.

Friday, July 24, 2015

FoodBlogSwap: Cinnamon Rolls

It is time for the monthly FoodBlogSwap again, an event where bloggers from the Netherlands cook from each others blogs every month. This month I got to cook from Eef Kookt Zo. Finding a recipe that I wanted to make was a bit tricky because there were a lot of meat recipes. But luckily there was also a selection of baked goods. I wanted to make cinnamon rolls for a long time but I never did because it is a bit out of my comfort zone. Perfect for a Foodblogswap! The original recipe had a cream cheese frosting but my boyfriend and I just made the basic recipe. I thought that they would be tasty enough on it's own and we choose not to add the extra calories ;) These rolls taste awesome and we will be making them again in the future, but not too often because with all that sugary goodness they aren't that healthy of course ;) That being said, I choose a second recipe to make that is healthy and I will share in a few days :)

Next time we will probably make these rolls in a muffin tin though, because our rolls didn't turn out very pretty, but they were tasty still and that is all that matters :) The plate shows only half the portion we got out of them, so the recipe makes a fair amount of rolls :) My boyfriend did the rolling and he made a mistake there. He just rolled single sheets, while you should roll multiple sheets to get bigger rolls. That is why ours puffed up the way they did. And I only found this mistake while I am writing this article and read the recipe again, because I wasn't involved in the rolling. So this calls for a do-over ;)

Cinnamon rolls:
- 1 can croissant dough
- 1 cup light brown castor sugar
- 2.5 tsp cinnamon
- 2 tbsp cornstarch
- 100 gr unsalted butter

Pre heat the oven to 200 degrees. Add all the ingredients except the dough together and mix until creamy. Open the can of dough and take one square sheet of dough. (the holes are in the middle). Roll the dough a little so the holes aren't visible any more. Smear some cinnamon butter on top. And roll the dough lengthwise.

Now you can repeat these steps and make single rolls like these on the picture or you roll each sheet into the next one so you get one big roll. Make sure you smear each sheet with cinnamon butter before rolling.

Cut the rolls(s) in 2 cm pieces. Lay them 2 cm apart on a tray covered with parchment paper and bake them for about 15 minutes.

Friday, June 26, 2015

FoodBlogSwap: Chocolade Spritsen

After the week of salad recipes things got quiet again on the blog. My school work swallowed me up again and the last week is the most busy one. I was thinking how I would fit in writing this FoodBlogSwap post in my busy schedule, but it seems I can't sleep this night. So I decided that I would sit down and just write it now, at 4am.

Last month I got totally out of my comfort zone with baking Gevulde koeken, a Dutch treat filled with almond paste. And this month it is no different. I was looking around at Kopje Thee, the assigned blog for this month, when I almost immediately saw what I would like to try: Chocolade Spritsen. Another Dutch treat that was on my to try list for ages, but I shied away from because of working with a pastry bag is kinda scary for me. But spritsen are one of Nick's favorite cookies, so we had to try it! We did replace the margarine with real butter, because that is the kind we like best.

It didn't go smoothly the first time around. Nick actually made the batter, and I was supposed to work the pastry. But it turned out the dough was too thick for me to handle because I haven't got much strength in my hands. So Nick worked the pastry too. We tried zig zag and round spritsen but they came out thin. It seemed that Nick forgot to add the baking powder, so with the second batch we added that in and some milk and they came out a lot better, as you can see below. So don't forget the baking powder and adding some milk surely makes it easier to squeeze the pastry out of the bag.

Chocolade Spritsen: (makes about 25) 
- 300 gr butter
- 200 gr light brown castor sugar
- 1 egg
- 2 sachets vanilla sugar
- 450 gr flour
- 1 tsp baking powder
- some milk
- a pinch of salt
- about 100 gr milk chocolate (we used less, but were only able to coat half of our cookies with it)

Melt the butter in the microwave, but make sure it doesn't boil. Mix butter and sugar until you have a creamy mixture. The add in the egg, vanilla sugar and salt. Sift baking powder and flour together and add this gradually to the butter mixture. Lasly see how thick your dough is and add in some milk.

Line your baking tray with parchment paper. Squeeze the dough out of the pastry bag in a zigzag motion or in a circle. Leave the dough to rest for an hour. Pre heat the oven to 175 degrees. And bake the cookies for about 20-25 minutes. Leave them to cool completely.

Melt the chocolate au-bain-marie and dip half of each cookie in the melted chocolate.