Working brains………..autumn mash

my brains sometimes cannot stop thinking, can be annoying. They thinking about everything, shall I change my website (because I want pictures where you can click on), how can I spend my time the most efficient in the day, what song do I want to learn next time on singing lesson, save learned information and so on.
Brains are strange things, they can save information, make you confused, can show you things what aren’t for real, they react on things without noticing…..
In my next life I want to learn about this shit, this life is now full of food, music and children 🙂
With this recipe you brains won’t have to work so much, just peel, wash and cook..and follow the recipe and give it your own touch.

Recipe for 3-4 persons autumn mash
Ingredients
750 gram of organic potatoes with peel washed well
300 gram of beet (red, yellow or mix?, I don’t care) cut in little thin pieces (like half moons)
300 gram of butter nut pumpkin cut in little squares
2 medium red onions
250 gram of tofu
3-4 tablespoons of shoyu (soy sauce)
2 medium apples
oil for baking
some pepper some salt

Kitchentools
a cooking pan
a knife
a cutting board
a masher
a baking pan

Lets make it…..
Cut all the ingredients, wash and so on. Put some water in a cooking pan for the potatoes, butternut and beets, bring the water to a boil and boil like 10-15 minutes. (every vegetable has to be soft!). Get rid of the water and mash the ingredients together, if you want it more creamy: stir in some oat cuisine or fresh new water, do this easy and bit by bit otherwise you get a soup.
In the meanwhile you can cut the tofu and bake this in a frying pan till the sides are getting tanned! If this is happening, poor in the shoyu, apples and onion and bake for 2-5 minutes more. This will be the ‘sauce’ on top of the mash.
The mash will be ready at the same time as the ‘sauce’,  time to make the plates, and to eat this autumn dish! Finish with salt and pepper to taste

enjoy

lalalala…….pineapple cupcakes

Yes today it was the baking-day, with my son, cupcakes! I choose together with him a cupcake from the book vegan cupcakes taken over the world. And yes the cupcakes took over the kitchen. The flour was on the floor, on the sweater of Kaya, on his shoes, in his mouth. And that because I was disturbed by the doorbell 🙂 and it was Annelies, and yes when I start talking I cannot stop, so I knew when I came back to the kitchen it would be a hell. But Kaya really enjoyed making the cupcakes. The dough tasted a little strange, but I must say making pineapple cupcakes was for me anyway a way of discovering. I don’t eat pineapple so much and never  bake with it. But when they came out of the oven and the topping was on top the taste become great, and kaya was proud to put the raspberry and blueberries on top of the cupcakes!

So here for you out of the book, but instead of sugar I used agave syrup and half spelt meal and half flour

Ingredients for 12-15 pineapple cupcakes
for the cake
1/2 cup all purpose flour
1/2 cup spelt meal
1/4 teaspoon Celtic sea saltingr cupcakes pineapple
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup of crushed pineapple (in it’s own juice)
1/4 cup of olive oil
1/2 cup of agave syrup
1 teaspoon vanilla extract
handful of blueberries and raspberries for garnish

for the topping
1 cup crushed pineapple
1/4 cup agave syrup
1 tablespoon of cornstarch
1/2 teaspoon of vanilla extract

Kitchentools
a bowl
a food processor with s-blade
an oven
cupcake pans
a spoon
a whisker
a cup and a teaspoon
a saucepan

How to make…….
You need a child for mixing the dry ingredients :), and an adult for using the food processor.
So step 1 is putting all the dry ingredients together in a bowl (all spice, cinnamon,flour, meal,ginger, salt and baking powder) Mix it well by hand with the whisker! (yes a typical job for the child)
In the meanwhile step 2 get the foodprocessor, put in the processor, the pineapple, oil, vanilla extract and syrup and purée!boy doing cupcakes

step 3. The sweet child can prepare the cupcake pans by putting them on a plate, and you can mix the wet ingredients together by the dry ingredients, mix well.
And now step 4 preheat the oven on 175 degrees Celsius (I never do but everywhere they say it has to)
Step 5 is filling the pans with the dough, fill them like halfway! Now put them in the oven for about 25 minutes!
Let the child put the timer on and when it rings he can check if the cupcakes are ok, by using a skewer and put the skewer in the cake, when it’s ok the skewer come out clean without dough on it

When the cakes are ready, you can make the topping. In the meanwhile the cupcakes can cool down.
Take the saucepan and put in the vanilla extract, pineapple, syrup and cornstarch. Put on the heat and bring it to a boil, stir constantly for about 30 seconds.
Time to bring the heat down and stir constantly for 1 minute. Get the cupcakes and with a tablespoon you put the topping on the cakes. The finishing touch is the blueberry or raspberry or both on top (your child will love to do this).
The cupcakes you store now for at least 30 minutes in the fridge, yes you learn your child to be patient 🙂 :).
But after all the waiting you have some delicious cakes, they look nice and taste nice

end pineapple cupcake

Enjoy……………….

apple chutney…..apples from the garden

Nice to do,picking apples from the tree, our tree gave a lot of apples, only the peel was a little damaged, it had brown spots. But when you peel the apples you see a nice juicy apple. So I decided what to do with this apples, so I made apple sauce, apple pie and apple chutney. Making apple pie with my son is making a  mess in the kitchen, but you see how proud he was when the pie came out of the oven. And I am proud of the apple chutney (just to stay into the chutney mood)
And you can make it also now, you must wait 3-4 weeks after making it and when you wait longer, they say the chutney becomes better and better. Thanks for the recipe

Ingredients for 6 little jars of chutney
1,5 kilogram of apples, cut in squares
6 cloves of garlic (pressed)
150 grams of raisins
4 decilitre of apple vinegar
150 gram of sucanat (unrefined sugar)
1,5 teaspoon of cinnamon powder
1,5 teaspoon of Celtic sea salt
1,5 teaspoon of chilli flakes
1 teaspoon of clove powder
1 teaspoon grated fresh nutmeg
3 red onions cut in pieces

ingredients applechutneyKitchentools
a cooking pan (big enough for all the ingredients)
6 jars cleaned and made bacteria free by cooking in water (sterilized)
garlic press
a wooden spoon for stirring

Lets make the chutney………….
Get the cooking pan and put in the vinegar,garlic, apples, onions and rasins. Heat up the pan and stir while heating the apples. When the apples are ‘boiling’ put in the spices (clove,cinnamon,nutmeg,chilli flakes, salt) and sucanat.
Let this mixture simmer for about 45 minutes, stir once in a while, and when the mixture is getting thick it will be ready to put into the cleaned jars.
Get the jars and an easy spoon to lead the mixture into the jars. Fill the jars till the top and put on the lid. I always put the jar upside down, so the jar will stand for cooling down on the lid. This is because of the vacuum effect. When you open the jar 3 weeks later you will hear the PLOP sound :). The chutney is ready to cool down and to store into the fridge for 3 weeks and after 3 weeks you can open the jar and enjoy the taste of the apple chutney!

Enjoy

pro-biotic,supplements and zucchini cake

I love library’s, so many interesting books ans so much books. This time I am reading about pro-biotic, pre-biotic and meta-biotic how well they are for the intestines and immunity and a good health (kefir drink I want to make anyway this year, it is a good pro-biotic) .
I am  also reading  a book about supplements. For me supplements are needed when you have unbalances, but maybe this book will change my opinion. At least it gives me a good view about synthetic supplements I never thought about. How can you make a real copy of the original, without all the factors what make the vitamins or minerals work? You cannot live on supplements, so there is still something in real food what they can’t make, also the books tells me that the basic from al lot of synthetic supplements are chemical substances. I don’t want this in my stomach….so I will continue reading the book and going to make my opinion complete after.
But now time to make the zucchini cake, I had the recipe from someone from the gardening project and it is delicious and also a releave after eating to many zucchini soup and so on. Because when the plant is giving vegetables it won’t stop, it goes on and on!

Zucchini cake 24 centimetres
1 1/2 cup and 2 tablespoons of mixed spelt flour and all purpose flour
1/2 cup of agave syrup (or sucanat if you like) look a the structure the pie will have it can be to wet if you use syrup or to dry if you use sucanat, so put in some flour if too wet or some ‘milk’ if it’s too dry.
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 salt (not necessary)
4 minced cloves
1/2 tablespoon of organic lemon zest
1 tablespoon of nutmeg (fresh grated from the ball)
2 teaspoons of ginger powder
1 cup of rice milk (or other milk if you like)
1/4 teaspoon of apple vinegar
1/4 cup of olive oil
1 teaspoon of vanilla extract
1 cup of grated zucchini

kitchentools
an oven
a spring like 24 cm
a rasp
a bowl
a whisker
a cup, tea- and tablespoon

lets make the pie
Put all the dry ingredients together into the bowl and mix well! In the meanwhile you put in the vinegar togehter with the milk and set aside for 5 minutes. Time to grate the zucchini. Love this job put beware of the fingers :).
Mix the vinegar, milk, oil, agave syrup, lemon zest, zucchini into the bowl with the dry ingredients , now all the ingredients are in the pie. Mix very well till you get a nice dough, it’s wetter then bread dough and thicker then pancake dough.
Time for the truth, put the pie into the oven at 175 degrees Celsius for about 25 minutes. The pie is ready when you put in a sharp knitting needle and the dough won’t stick at the needle any more. Of course you can test also with other sharp things like a fork or something else.
Easy, not too sweet and a good solution when there are to many zucchini’s growing at the same time in your vegetable garden.
end zucchini cake

Enjoy and thanks to Fiona and it’s based on the recipe from not for rabbits

getting addicted to chutneys…..green tomato chutney

It’s so strange a couple of years ago I tasted some chutney, but I really didn’t like. But now I really love chutney, so it’s true they say that taste will change every couple of years. So I made special for the potluck hold in eco-village in the place Bergen some chutney with green tomatoes. Finally we didn’t stay long at the festival and missed the potluck, it was rainy and the workshop we were taking wasn’t the workshop I expected. The area is very huge and big and i am curious how it will be when it is finished, how it looks like. They are really at the beginning of making a eco-village.
Anyway now I ate the chutney at my evening dinner, a good solution!
I took the recipe from internet but took a little twist on it…thanks girls/guys

Ingredients for 2 jars of delicious green tomato chutney
600 gram of green tomatoes, washed an cut in 4 or more tiny piecesingr green tomato chutney
100 millilitre of balsamic vinegar
60 millilitre of rice vinegar/ or apple vinegar
1 red chilli pepper cut in really tin slices, seeds removed
2 cloves of garlic minced
100 gram of raisins
2 teaspoons of dried ginger powder
90-100 gram of sucanat sugar
1/2 of a red onion cut in tny squares or strings

Kitchentools
a sauce pan
2 jars, cleaned very well in boiling water for 2-3 minutes

How to make this lovely chutney…..
Get both of the vinegars and poor them into the saucepan, heat the vinegar very slowly and poor in, while stirring, the sucanat sugar. When the sugar is dissolved throw in all the other ingredients and stir well, bring the mixture to a boil. Lets simmer this mixture for about 30 minutes, put the lid on the pan. Stir 1-2 times in the 30 minute time…
When the alarm goes and the 30 minutes are over take off the lid and stir the mixture again, let stand for like 30 minutes more. The mixture is going to be thicker that’s the goal. When you stir with the wooden spoon and you see on the bottom its getting like syrup….it’s ready!.
gr tomato chut in pan
Get the jars and poor in the mixture, put the lid on the jars and set them upside down, so the lid will go vacuum.
You can eat the chutney directly or can save the jars in the fridge. I don’t know how long it will stay eatable, because i know this week all the 2 jars are finished!
end green tomato chutney

enjoy

kitchenprince and -princess…………….raisin chutney

Today my son and I were prince and princess of the kitchen, he helped a lot. Cutting mint from the garden, squeezed the lemon, ate the lemon,took the knife and cut the ginger…
We made the kitchen like a real warplace, food everywhere, dirty spoons, sand over the floor, water everywhere…..but the results were two nice chutneys. The one is sour and mint…the other sweet with a hot bite somewhere.
Today I will write about the sweet with the hot bite, the raisin chutney! He liked and I did also……the mission is completed today!

Ingredients for the raisinchutney
1 cup of raisins
2,5-3 cm of fresh ginger root, minced
1/2 hot red pepper cut in slices without seedsingr raisin chutney
1/8 cup of water
juice of 1/2 a lemon
(salt if you like)

kitchentools
a food processor
a jar for the chutney

Yippie………
Mince the ginger, cut the pepper, squeeze the lemon. Put this all in the food processor with s-blade, together with all the other ingredients. Mix well and mix till it’s still have some bigger pieces. Taste if you like the taste,and you like? Great for on a flaxseed cracker or as a ‘sauce’ at your dinner meal!
raisin chutney end

enjoy/का आनंद

crackers….finally

This I wanted to make already for a long time. But always something came in between, but this evening i made them. I was so hungry I wanted to snack, I just already two tangerines. Still had the feeling I must eat more 🙂 So i looked upon the internet and saw a recipe for flaxseeds crackers….yes this is going to be the snack for this night.
And for the next morning for breakfast or fore the children as a snack or lunch.
Here you can make it also…

Ingredients for 20 crackers
80 gram flaxseedsflaxseeds crackersingr
60 gram pumpkin seeds
50 gram sesam seeds
60 gram of sunflower seeds
175 millilitre of water
a dash of shoyu (soy sauce)
(some salt as you wish, I did without)

Kitchentools
a bowl
a spoon
an oven
baking paper

How to make….
Get the bowl, and put in all the seeds, mix this by hand, with a spoon. All the seeds are mixed well?
Put in the water and shoyu and mix again, let stand for 30 min or a little more. The water must be soaked by the flaxseeds.
If you think the ‘dough’ is ok, get the ovensheet, cover this with the baking paper and spread the mixture on the baking paper (something like 2 mm)
flaxseeds crackers baking plateTake a knife and alreay cut some crackers out (this is quit a job, you must do it carefully), when the crackers are baked you only can break them.
The mixture is now ready for the oven, bake them like 175 degrees celsius, for 25 minutes.
And voila the crackers are ready to be eaten! Let the morning be great with this crackers!
flaxseedcrack endEnjoy

Lowlands…..bramborak

AAaaah I can’t wait, Saturday I am going to lowlands, it’s a great festival with a fantastic atmosphere. They say it is not going to be a great weather day but who cares 🙂
Singing with the songs, dancing and drinking beer, I hope they have some nice food to buy.
Today I made something I promised to make 4 years ago and to put on my blog, finally here it is……Bramborak a typical Czech dish without vejce (egg)!

Ingredients Bramborak for 4 persons
1 kilogram of potatoes (grated by a food processor)ingr bramborak
3-4 cloves of garlic minced
1/2 cup of flour
2 teaspoons of marjoram
Some dashes of salt and pepper
oil for frying

Kitchentools
a food processor
a frying pan
bowl

Lets make it….
Wash the potatoes, I didn’t peel them, but this is up to you. I grated the potatoes and put them in a bowl. Mince the garlic and put this also into the bowl, together with the flour, salt, marjoram and pepper. Make your hands dirty and mix by hands the potatoes and other ingredients together. When you have the feeling it is equal mixed, you get the frying pan and put in a little layer of oil (oil for frying)
bramborak mix
Heat the oil slowly till it’s at good temperature (when a drip of water is sizzling in the oil, beware of yourself it is always a little tricky water and oil)
Make little pancakes of the mixture, I put 3 in a pan together (diameter 10 cm or something like). When the sides are turning brown, bake the other side. They are ready when both sides are dark of course not black that’s a sign of to hot oil!
Finish the mixture and you have some nice snacks or side dish!
bramborak endenjoy/sníst

 

1 year of marriage……coriander chutney

Terrible, I forgot our weddings day today…my husband also. It is because of a card we got today by mail 🙂 I remember
Are we bad now?…or are we busy with other stuff?…. I know we are busy with other stuff. My husband is busy preparing for festival lowlands who’s going to be this weekend. I am busy with the children and today with the community garden, busy with cooking and making chutneys.And thinking about what to do with a lot of coriander leaves…
So next year better! Than we make a big party of it…with nice chutneys and Indian food. Here is the first chutney from internet.

Ingredients for the coriander chutney
2 cups of fresh coriander leaves
1 tablespoon of grated ginger root
1 green pepper cut in thin slices
Celtic or Himalayan salt to taste
(1/2-1 teaspoon of cumin powder if you like)
juice of 1/2 a lemon
(if you like 1 to 1,5 teaspoons of sucanat)

Kitchentools
a foodprocessor
a jar to put the chutney in

How to make your own chutney….
Put all the ingredients into the food processor (coriander leaves, ginger root, green pepper with or without seeds’with is sharper’,salt and lemon)
Mix untill it’s smooth and voila here is your chutney, nice for on a bread, to dip or whatever you like. You can storage the chutney in a jar in the fridge, I don’t know exactly how long, I just smell, taste and look at the paste to discover if it is still ok!

Enjoy/खा

elderpesto…..big garden

Our project is really fantastic, but have some points for improvement. But we are definitely on the right. The really nice thing about the gardening project, is…..I made already many dishes with fresh vegetables straight from the garden.And wow it taste so much better, better then a supermarket.
Everytime I learn more and more, I discover much about weed. That a lot of weed is still delicious for dinner, like elder, salt bush (Atriplex) en lady’s thumb (Persicaria maculosa), wild garlic (Allium ursinum). There is so much to discover in this world about plants and what you can eat or not.
Last i made a delicious pesto of a weed people really don’t like when they have it in the garden… I talk about elder, bishop’s weed. But the best way to get rid of the elder is to pi ck them and eat it. The taste has a little way of parsley.

The ingredients for a jar full of pesto

2 gloves of garlic
2 hands full of elder
2 tablespoons of pumpkin seeds
2 tablespoons of noble yeast flakes
8 tablespoons of olive oil
2 tablespoons of walnut oil
4 sun dried tomatoes (I used dried ones without oil, soak them in hot water for 10 minutes)

Kitchentools
a food processor

how to make
Again so easy, just get all the ingredients, wash the bishop’s weed, peel the garlic and so on. Put all the ingredients in the food processor and mix it till has a nice texture you like, a nice spread to put on your bread.
When it’s mixed get a jar and put it in a jar so you can close and safe it for longer time in the fridge. I don’t know exactly how long it will be eatable, but I always smell, look and taste it. But for sure 3 days after making it
Enjoy