Sunday, November 23, 2014

Menu for week 47

I am very happy because I managed to blog every day for the past week so I could make a small dent in my backlog of recipes :) I hope I will be able to continue this for next week as well, but because it is a school week, I need to find the time to write in advance. Anyway: this week's menu is a bit different because we didn't have dinner at home this week, twice!


Sunday: Home made red pesto. This is something that we wanted to try for a long time. We used it to make the dish below and the leftover we used in pesto-mascarpone toasties.


Sunday and Monday: Fish dish with red pesto and courgette. We thought it would be enough for 2 days, but it really wasn't. So we ate it as a side dish the 2nd day.


Wednesday Baking: Chocolade Kruidnoten Cake. Yum! Recipe to come.


Tuesday and Wednesday: Crustless Broccoli and potato quiche. This quiche tasted lovely and held it's shape well. Recipe to come.


Thursday: Baked potatoes with creamy spinach and egg and fish fingers.


Friday: We had some work for Abunai to do, so we ate at another staffmember's house. This is nasi, sateh sauce and kroepoek. The was also an fried egg, but that appeared after the picture was taken ;)


Saturday: We went out for dinner because my mom celebrated her birthday. We went to a wok restaurant. Because I forgot to take pictures of my own plates of food, here is the salad buffet ;) I had sushi, wokked mushrooms, broccoli and other veggies in sweet ketjap sauce and baked salmon.


Saturday: These were my desserts.


Saturday, November 22, 2014

Veganize it!: Indian Green Beans with Curry Potatoes

I made this dish a good while back already, but because I am on a roll with making a dent in my backlog, I am going to try to share some older recipes as well :) I love Indian food, and when the green beans were on sale and I was looking for a new recipe, I stumbled into this one. The original recipe comes from Smulweb. Not my favourite place to look for recipes, but I found it through Pinterest and decided to give it a go anyway :)


Indian Green Beans with Curry Potatoes (serves 4)
- 250 gr green beans, in 3 cm pieces
- 200 gr canned tomato cubes
- 6 potatoes, in cubes
- 250 gr kidney beans
- 2 spring onions, in rings
- 0.5 tsp sugar
- 200 ml water
- 1 tsp kurkuma
- fresh cilantro
- 3 tbsp oil
- 2 tsp black mustard seeds (white is possible too)
- 1 tsp cumin seeds
- dash of salt

Boil the potatoes until they are about half done. Heat the oil and bake the cumin and mustard seeds until the cumin darkens and to mustard seeds pop. Add the onion and bake shortly. Add the green beans and cook for about 2-3 minutes. Then add the tomatoes and cook for about 1 more minute before you add the water, kidney beans and kurkuma. Boil for about 10 minutes with the lid on the pan. Add sugar and salt, place back the lid and boil for another 10 minutes until the veggies and potatoes are done and a thick sauce has formed. The potatoes may be a bit softer than usual. Add some cut fresh cilantro before serving.




Friday, November 21, 2014

Bento Bites: Daigaku Imo

Last Friday we invited some friends over to watch some anime. To keep up the Japanese theme, we served some Japanese snacks. Daigaku Imo are Japanese university sweet potatoes, typically served during university festivals. They sounded so tasty that we had to make them. They are truly the best snack we made in a long time. The original recipe comes from Just Hungry. Or course I had to make some adaptations because we can't get hold of all the ingredients here. But as is already stated in the original recipe, just use what you can get hold of :) The best thing about this? It is vegan! The picture was taken on the go and I wasn't able to make it before grabby hands got hold of some pieces ;)


Daigaku Imo (serves about 2-4 as a snack)
-  1 medium sweet potato
- Oil for frying
- 2 Tbsp white sugar
- 1 Tbsp maple syrup
- 0.5 tsp soy sauce
- (black) sesame seeds

Scrub the sweet potatoes clean, do this really well, because we are leaving the skin on. Cut the sweet potato into wedges. Place the pieces in cold water.
Heat up about 3 cm oil in a large pan, or use your deep fryer. Drain and dry the sweet potatoes and place in the oil. Fry on medium heat until cooked through and lightly browned.

Meanwhile mix the sugar, maple syrup and soy sauce in a small pan on medium heat until the mixture is melted and looks sticky. Take off the heat. Take the potato pieces out, drain and put them immediately in the pan with the syrup. Be careful because both will be very hot! Mix it through until all the pieces have a coating of syrup. Sprinkle with sesame seeds and separate the pieces so they don't stick to each other. They are best eaten warm, but still good in your bento too!


Thursday, November 20, 2014

Easy Peasy: Menemen (Turkish Fried Eggs)

Ever since we discovered Mijn Mixed Kitchen in a FoodBlogSwap, we keep trying Turkish recipes from that blog on a regular base. Because I love to make a more luxury lunch about once a week, I choose to make menemen, Turkish fried eggs, a couple of weeks back. It was a simple and tasty dish and perfect for a cold autumn day. The original recipe uses green peppers, those are used a lot in the Turkish kitchen. But we just used some pul biber to add some spice to taste. Sadly my stomach doesn't take a lot of spice too well. But feel free to include a green pepper when you make this. I think some bell peppers would also be good. We also just use regular bread for serving, but a Turkish bread will probably be nicer.


Menemen - Turkish Fried Eggs (serves 2-3)
- 1 spring onion
- 2 gloves of garlic
- 4 eggs
- 5 tomatoes
- pul biber
- salt and pepper
- Turkish bread or other bread for serving

Chop the onion and garlic and bake this shortly in some heated oil on medium heat. Grate the tomatoes above the pan. You do this by cutting the tomatoes in half and grate them with the seeded side down. Grate until you only have the peel left. You can throw that away. Add some salt and pepper and stir everything through. Leave it to simmer until it thickens somewhat. Add the eggs and stir those through. Set the heat to low and stir the eggs regularly to prevent them from burning and getting too dry. Add a dash of pul biber to taste.


Wednesday, November 19, 2014

Typical Dutch: Mashpot "Gezond"

Stamppot gezond would translate as healthy mashpot. But I didn't translate the dish because in this case Gezond stands for a typical combination of bread toppings. In lunchrooms you can order a Broodje Gezond, which is a bun with normally ham and cheese, egg, tomato, lettuce and cucumber. There are some varieties on the toppings but this is basic. When I borrowed Het Grote Stamppot Boek in the library, I found this mashpot made of that classic sandwich, and I had to try it. It is a very fresh Mashpot but still comforting. It doesn't have all the elements in there, but the combination is great!


Mashpot "Gezond" (serves 2)
- 300 gr potatoes
- half a head of butter lettuce
- 1 tomato
- 1 sweet apple
- 2 eggs
- some fresh parsley
- half a cucumber
- some milk
- cube of butter
- creme fraiche for serving
- salt and pepper

Boil the eggs. Peel and cut the potatoes and boil them as well (15-20 minutes). Cut the apples and place them in the pan with the potatoes for about the last 5 minutes so they soften a bit. Cube cucumber and tomato. Wash and cut the lettuce. Make sure you drain the moist well. Also chop the parsley and quarter the eggs. Drain the potatoes and mash them with some milk and butter. Mix in all the vegetables and add salt and pepper to taste. Serve the mashpot with some creme fraiche and the egg on top.


Tuesday, November 18, 2014

Comfort Food: Mexican Kapsalon

A kapsalon is normally a dish with meat and fries that is served in snack bars in the Netherlands. I already made a vegetarian kapsalon before. But I found a recipe on Uit Pauline's Keuken, with a Mexican twist on this dish. She made it with nachos for a healthier base. But I wanted to make it with fries as a weekend treat. Still it is a more healthy version than the original kapsalon because it has loads more veggies. I also replaced the meat in the recipe of course. The dish looks a mess. Sorry, not sorry ;) Anyway, enjoy :)


Mexican Kapsalon (serves 2)
- 100 gr vegetarian minced meat
- 1 spring onion
- 1 clove of garlic
- 250 gr fries
- 200 gr cubed tomatoes
- small can of  kidney beans
- small can of corn
- 1 bell pepper
- 50 gr grated cheese
- dash of smoked paprika and pepper
- olive oil
- some sour cream for serving

Chop the garlic, cube the bell pepper and cut the spring onion in rings. Heat some olive oil in a pan. Bake garlic and onion shortly. Add a dash of smoked paprika and the vegetarian minced meat. When brown, add the cubed bell pepper and the drained kidney beans and corn. Also add the tomatoes and some pepper. Let the sauce simmer for about 10 minutes.
Meanwhile bake the fries.
When the fries are done put them on your plate and pour some sauce on top. Add some grated cheese and serve with sour cream.


Monday, November 17, 2014

Sinterklaas: Schuddebuikjes Cake

Because the Sinterklaas festivities are almost upon us, it is time to blog a Dutch treat again. Sinterklaas is a Dutch childrens celebration on December 5th. It is actually the festivity where Santa Claus is based on. With this festivity comes a lot of typical Dutch candy that is only available around this time of year. Like kruidnoten, a ginger like mini cookie. However we also have schuddebuikjes. This is an even smaller cookie that tastes like speculaas, something that is also eaten a lot around Sinterklaas, but available all year round. Normally it is used as a bread topping. But today I used it in a cake. I based this recipe on the Stroopwafel Cinnamon Cake, I posted a little while back.


Schuddebuikjes Cake

- 200 gr butter on room temperature
- 200 gr self rising flour
- 1 tsp cinnamon
- pinch of koek and speculaas spices (use all-spice instead)
- 100 gr schuddebuikjes
- 150 gr sugar
- 50 gr brown castor sugar
- 4 eggs

Pre heat the oven to 160 degrees. Mix the soft butter with the sugars. When light and creamy, add in the eggs one by one. Make sure one is totally mixed through before adding the next. Add the self rising flour bit by bit. And mix until you have a nice cake batter. Lastly add the schuddebuikjes together with cinnamon, and koek and spaculaas spices. Stir through. Place the cake in the oven for 60-70 minutes. The cake is done when a toothpick comes out clean.