Sunday, March 29, 2015

Menu for week 12 and 13

It is time for one of those double menu posts ;) Last Sunday we had the Abunai staff meeting, so I wasn't able to blog and due to wonky internet, I wasn't able to blog much at all in the past week, which is a shame, because now the remaining Ostara recipes will be posted even later. But so be it. In the past week we didn't eat at home 3 times. This has to be a record ;) Atm I can't sleep so I decided to work on today's to-do list and sleep some more later on. So blogging at half past 7 makes perfect sense ;)

Monday: Sometimes things don't go as planned and you make a recipe that didn't turn out like you had hoped and you need to make something else on the spot. We tried to make a new couscous recipe but ended up eating two days our of our freezer. Spinach, potatoes and fish on day 1.

Tuesday: And left over vegetarian spaghetti bolognese from last week on day two. It didn't look pretty when it comes out of the freezer, but I am glad we still had something to eat in there ;)

Wednesday: Pancakes with spinach filling. I loved this recipe. So fitting for spring :)

Thursday and Friday: Pea and ricotta pasta. Another spring recipe for Ostara. I loved this as well, but it didn't keep well until the next day. The creamyness was all gone. So this is a one day recipe when we make it again.

Saturday Lunch: Because it was officially Ostara then, this was our lunch. Avocado and egg on pita's, yum!!

Saturday: Homemade lahmacun. This has become one of our go to weekend recipes. Easy, but not too bad for you because of the amount of tomatoes in the dish.

Sunday: After the staff meeting, we ended up at our friends place and ordered some kapsalon. I had one with falafel, homemade fries and lots of veggies.

Monday: Green bean and tomato tajine. Lovely! Recipe will surely follow.
Tuesday: We went to my mom's for macaroni but I forgot to take a picture :(
Wednesday: More tomato tajine. We originally had this planned for two days, but when we went to my mom, I shuffled the menu around ;)

Thursday: Dinner at Donatello's, an Italian restaurant. We had a discount coupon and I ordered salmon, which tasted great!. Nick had a pizza.

Friday: Turnip top mashpot. We originally had this planned for Wednesday, but it got pushed back. I am so happy that the spring veggies are slowly making their way to the market again. I have to try other recipes with turnip tops too.

Saturday: Minced "meat" pancakes. Officially they need to be smaller, but Nick, who did the baking didn't feel like making small ones that day ;)

Well that was it, for the past weeks. I hope you all had more sleep than I did ;)

Tuesday, March 24, 2015

FoodBlogSwap: Homemade Fish Burgers

It is time for another FoodBlogSwap! This is an event where bloggers from the Netherlands cook from each others blogs. It is great fun to see each month what people choose to make :) This month I cooked from Ik kook ook. I read that Yvanka, the blog owner, uses her blog in the same way I do. As a reference to the recipes she likes.

I scrolled through her blog until I found something to my liking, but this didn't take very long because I found a recipe for kids proof fish burgers. I wanted to make my own fish burgers for a long time, but this didn't happen yet. And while I don't have kids, my boyfriend Nick is a bit of a picky fish eater. He only eats the white fishes like cod and ones which taste similar. But we both love to make burgers so this we had to try. I didn't change anything to the recipe itself but we did dress the burgers with an avocado and sour cream topping. We served them with baked potatoes for a nice weekend meal.

Homemade Fish Burgers: (Makes 4)
- 400 gr cod fish
- 2 tbsp spelt flour
- 2 tsp paprika powder
- 1 tbsp maple syrup
- a handful fresh parsley
- dash of sea salt
- olive oil
- 2 tbsp sour cream
- 1 avocado
- burger buns

Chop the parsley. Place all the ingredients in a food processor, except for the avocado, sour cream and olive oil.  Pulse until you get a bit of a minced meat structure. With wet hands for 4 burgers.

Heat some olive oil in a pan and bake the burgers for about 5 minutes on each side on medium heat.
Meanwhile, remove the pit from the avocado, and mash it together with 2 tbsp of sour cream. Spread the cream on one side of a burger bun and place the fish burger on top.

As you can see, ours fell apart a bit, but they still taste great! We served them with baked potatoes as a weekend meal. But of course those will go great with veggies as well, or dress them up even more with some tomatoes and cucumber and serve them alongside a salad.

Friday, March 20, 2015

Ostara: Spring Blondies

Tomorrow it is officially Ostara. So if you want to do some baking, why not try these blondies? They have a touch of spring because of the pastel colored Smarties I used. So they will look very festive on your Ostara or Easter table. The original recipe uses M&M's but I choose for Smarties because of their color and sadly they don't sell Easter M&M's over here. The recipe comes from Inside Bru Crew Life. Nick and I found them a little too sweet though, so next time we will use less sugar. I already adapted this in the recipe below. We will do some more Ostara cooking on the day itself, so there will be some more recipes next week.

Spring Blondies: (makes 24)
- 0.5 cup butter, softened
- 1.5 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 2 tsp baking powder
- 2 cups flour
- 1.5 cups Smarties

Pre heat the oven to 180 degrees.
Beat the butter with the sugar until it is creamy. Add eggs and vanilla and beat once more. In another bowl, sift the flour, salt and baking powder and stir through. Slowly mix in the dry ingredients with the wet. Stir in 1 cup of the Smarties.

Line an oven dish with a sheet of parchment paper. And spread in the mixture. Sprinkle the rest of the Smarties on top. Bake for 25-30 minutes, depending n your oven.

Tuesday, March 17, 2015

Ostara: Avocado Mashpot

It is almost Ostara again, and this time I am on time to post some recipes. The beginning of spring can be a bit of a hard time to choose what to have for dinner, because on some days it is too warm for the comfort food we craved in the winter days, but on other days it can be cold and wet again. So a lighter mashpot is the way to go for a spring meal. Nick actually got the idea of making an avocado and potato mash a couple of weeks ago. It tasted so fresh that I decided to save the recipe for Ostara.

Avocado Mashpot (serves 2)
- 350 gr potatoes
- 1 avocado
- 2 eggs
- half a package feta
- some sundried tomatoes
- 0.25 cup of milk
- lemon juice
- 0.5 tbsp butter
- pepper

Peel the potatoes and cut them in small chunks. Boil the potatoes, while you boil 2 eggs in another pan. Meanwhile cut some sundried tomatoes into stripes. Use how many you like. Pit and mash the avocado shortly before the potatoes are done. When the eggs are done, hold them under cold water and peel them. Cut the eggs.
Drain the potatoes. Make a mash with the potatoes, avocado, butter, milk and a squeeze of lemon juice. Add pepper to taste. I left out salt, because the feta will already add enough salt to the dish.
Add in the eggs, sundried tomatoes and crumble in the feta. Stir until everything is divided evenly.

Monday, March 16, 2015

Menu for week 11

In the past week, we tried four new recipes, and the other days we just had easy meals. None were with kale ;) I hope you did enjoy the past week with the kale recipes. I am planning to have more weeks like that, to make it easier to write away my back log. This week, I have some spring themed recipes in store. But first let's see what we cooked in the past week.

Sunday: Broccoli with curry sauce, potatoes and "meat" balls.

Monday and Tuesday: Classic spaghetti bolognaise, but vegetarian. I loved to taste these classic flavours again. I didn't make this in years! Recipe will follow.

Tuesday Snack: We try our hand at healthier snacks. So we made our own tzatziki and served that with some pita's. This is the second time I made this tzatziki, but the recipe isn't on the blog yet.

Wednesday Baking: Blondies with a spring twist. I love the pastel colors of the smarties. Recipe to come.

Wednesday and Thursday: Cauliflower Tonight. I used a jar of Chicken tonight in tomato cream flavour, but replaced the chicken with cauliflower and added some corn. Served with rice and our own tzatziki.

Friday: We ate at a friend's house and she made quinoa with veggies, feta and pesto. Served with falafel. I loved this meal :)

Saturday: Homemade Fishburgers. We tried this for the first time and it tasted awesome! We made an avocado cream to go with it and some baked potatoes. Recipe to come.

Sunday, March 15, 2015

Kale Week: Vegan Kale Mashpot with Homemade "Bacon"

I started the week with a mashpot recipe and now I will close with one. But not just any mashpot, but a vegan twist on a Dutch classic with homemade "bacon". I just loved this mashpot and I am very happy that I tried this out. The recipe is from the book Plant Power. The mashpot looks a bit soupy here, but the flavours are great! It is always a bit of hit and miss with mashpots and it's consistency, but no matter!

Vegan Kale Mashpot with Homemade "Bacon": (serves 2)
- 300 gr potatoes, peeled and in chunks
- 1 spring onion, in rings
- a bit of olive oil
- 0.5 clove of garlic, chopped
- 3 sundried tomatoes, cut
- 1 tsp paprika powder
- 0.5 tbsp rosemary
- 100 gr kale, chopped
- bit of soy cream
- lemon juice
- 125 gr tofu, cubed
- 1 tsp cane sugar
- shoyu soy sauce
- pepper

Boil the potatoes. Meanwhile heat the ol in a pan and bake onion and garlic shortly. Add kale, sundried tomatoes, paprika and rosemary and stir fry the mixture. Then add some water, place a lid half on the pan and let the kale simmer for about 10 minutes. Add a dash of soy cream and lemon juice and bake a bit longer until the cream has mixed well. Remove from heat.

Heat some oil in a pan. Make sure your tofu is dry. Then bake the tofu shortly on all sides. Add the sugar, bake some more and then add the soy sauce. Bake until the cubes are nicely coated and the sugar starts to caramelise. Remove from heat.

Drain the potatoes and mash them with a bit of soy cream. Mix with the kale and add some pepper to taste. Serve with the homemade bacon.

Friday, March 13, 2015

Kale Week: Kale and Bell Pepper Quiche

Two more recipes to go in this kale week. Today I will share a hearty quiche with kale from Uit Pauline's keuken. One of my go to blogs for easy recipes. The recipe uses 250 gr kale and because we often buy them in 500 gr sacks, there is always a chance to make 2 different dishes with kale. Very budget friendly this way. And look how nice you can cut this quiche :)

Kale and Bell Pepper Quiche: (serves 4)
- 2 spring onions
- 1 clove of garlic
- 2 red bell peppers
- 250 gr kale
- 7 savoury pie dough sheets
- 5 eggs
- 200 ml cooking cream
- 75 gr goat cheese / feta
- handful of breadcrumbs
- salt and pepper
- olive oil

Defrost the sheet of pie dough and pre heat the oven to 200 degrees. Cut the spring onions in to rings and chop the garlic. Cube the bell peppers. Heat olive oil in a skillet and bake the onion and garlic shortly. Them and the bell pepper and bake for another 2 minutes. Add the kale and bake for about 8 minutes. Add salt and pepper to taste.

Grease a 23 cm springform and coat with parchment paper. Lay out a bottom from the dough and prik holes in the dough with a fork. Spread a handful of breadcrumbs on the bottom to soke up the moist. Then spread the kale mixture on top.
Beat 5 eggs with the cream and some pepper. Pour this mixture over the kale and crumble the cheese on top.
Bake the quiche in the oven for 35-40 minutes.