amber alberda and fries of celeriac

This recipe I have from the book from Amber Albarda, a friend of my is very happy she read her book so I was curious why….and I understand….. she is very good in writing what food does in your body, she explains very well the reason why you better eat whole food and not refined! I took also lessons about food and read a lot and I must say I agree with her point of vision. Always nice to read a book what is almost in line with your ideas of what to eat and what to leave…:)

Celeriac fries 2 persons
1 big celeriac (500 gram)
4 tablespoons of olive oil extra vierge
2 tablespoons of unrefined agave syrup
2 tablespoons of cumin seed
1 tablespoon of Celtic or himalayan salt
2 cloves of garlic minced
4 twigs of fresh thyme just use the leaves

Kitchentools
an oven
a oven plate
a knife
a cooking pan
a bowl
a colander

How to make………
Get the celetriac and get rid of the peel, wash it and cut it in pieces like fries (first make slices and then rectangles). Get the cooking pan and poor in some water! Cook the fries for 3-5 minutes till they are more soft.
Get rid of the water and put the fries in a colander to ‘dry’ them in the meanwhile you can make the ‘sauce’. Put all the ingredients together in a bowl ( olive oil extra vierge, unrefined agave syrup,cumin seed, Celtic or himalayan salt,garlic and thyme leaves) mix very well and it will become a sauce. Get the bowl and put in the fries, with your hands you spread the sauce all over the fries, be careful otherwise you will break the fries.
time to get the oven plate, covered with some baking sheets. Lay down the fries and they aren’t allowed to touch eachother ;).
be sure the oven is on 200 degrees celsius and bake the fries for 15 minutes, then turn them around and bake for another 15 minutes.
Pling time to get them out, they are really fantastic to eat!

enjoy

death row…..carrot pickle

Saw a documentary about death row,  I cannot imagine you give capital punishment. Some persons are innocent and then they are death after the punishment, or people who sat 11 years in a death row and then they are free because they (lawyers, advocates,jury) made a mistake of kept some evidence behind their back. And the worst is coming, no money for that people who suffered 11 years in jail, you took 11 years of some person, oh my god. I was shocked when I saw it I am against dead penalty. You cannot take someone’s life, also when he murdered someone (that’s my opinion).I must say if someone touch my family I probably would have the feeling to kill the murderer.
The murderers are wrong also, I won’t talk them right, but if you kill someone as a punishment you are the same. And it isn’t proven the capital punishment is working to keep the crime down. Ok heavy subject just look at the documentary. it was most in English so also not Dutch speaking people will understand. It was very interesting and In the Netherlands we don’t have this……….
And to make a rough change about  the subject I made a new pickle, they are now in jars and I am waiting to eat them! You can make them also
Recipe is from the book Food as medicine, by Todd Caldecot

Ingredients of the carrot pickles
900 gram of carrot very well washed and ends throw in the compost heap
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
5-10 slices of fresh ginger
1 teaspoon black mustard
1/2-1 teaspoon dried crushed chilli
2 tablespoons of salt
940 millilitre of water

Kitchentools
jars who can close very well
a frying pan for frying the spices
a knife
a cutting board
a bowl

how to begin………
Wash the carrots and get rid of the ends, after you cut the carrot as big as the jar and cut them in half or tinier (finger-like) Put them in the jar(s)
In the frying pan you roast the cumin seeds/coriander seeds/mustard seeds. when the mustard seeds pops you put of the heat. Place the spice mixture together with the chilli and divide over the jar(s).
In every jar you put some slices of ginger.

Now time to get a bowl and put in the salt and water, dissolve the salt. When the salt is dissolved you can put the water into the jars.
(if you don’t have enough water and salt make another bowl with 940 millilitre of water and 2 tablespoons of salt)
When you fill the jars make sure the carrot are below the surface of the brine, either by filling the jar to the top or by using a clean dry flat rock that you previously sterilized, placed on the top of the carrots to push everything down.
The second day you open the jar shortly to remove the carbon dioxide, after you close again the jar. From now you can eat the pickles after 3 weeks you must put the jars into the fridge so the fermentation is slow down and preserve flavour.
enjoy I am very curious if the mine are tasteful!

Finally some rest…..samosa!

After one year working very hard, without a lot of time to relax with my husband, less time to see my friends alone without kids and especially without a day while doing really nothing and nothing has to be done…Time has come, more time yes yes yes more time, playing boardgames already twice a weak something we really like, some rest came into the house. Wow really nice to have this feeling again. More time for cooking bigger dinners, I try to cook with all the 6 tastes. Let the brain work very hard!
Today I made samosa as a side dish, a side dish for rice and some fried egg plant.The samosa is made with help of other recipes from internet. Samosa is an Indian ‘snack’ I like it, hope you 2!

The recipe for 25 little samosa’s
for the dough
1 cup of mix from speltmeal and wheat flour. (1/2 meal and 1/2 flour)
2 tablespoons of olive oil
1/2 teaspoon of aijwan
+/- 1/4 cup of water

For the filling.
1/2 cup of green peas
1/2 cup of carrots (last I did with1/2 cup of tomatoes)
1/2 red onion cut in little pieces
1 by 1 centimeters of ginger
250 gram of mashed potatoes
oil for baking the onion

Spices:
1/2 teaspoon amchur powder
1/2 teaspoon of turmeric
1/2 teaspoon of garam massala
fresh cilantro leaves +/- 2 tablespoons
1/2 teaspoon of cuminseeds (roasted)
1 teaspoon of red hot chili flakes.
salt/pepper to taste

Kitchentools:
a bowl or 2
a cooking pan
a frying pan
a glass to make circles out of the dough
a potato masher
a rolling pin
an oven

Lets make them….
First make the dough, mix the dry ingredients first (meal/flour/aijwan seeds) Then poor in the oil and the water. Knead with your hand till it’s a nice soft non sticky dough. Set aside in the bowl and let’s make the filling.

Get the cooking pan and boil the potatoes for 10 minutes and poor in the carrot for 5 minutes (till both are soft) when they are soft I put into the hot water the green peas so they can get thawed.
In the meanwhile you can roast the cumin seeds in the frying pan. After they are little roasted put in some oil and bake the onion! The onion is ready when it looks glassy. (this mixture poor in a bowl)
Now time to go onto the shelves into  the world of spices and herbs, get all the spices together. (also the ginger grated with the microplane)Leave out the cilantro leaves
Poor out the water of the potatoes and get a potato masher, mash the potatoes/carrot and green peas, I did it the way that you still have pieces and that’s not like liquid. I like to have some bit in my samosa!

Mix the potatoes and the spices very well, now poor in also the onion and cumin. make sure everything is well divided.At last put in the cilantro leaves!
Cool down the mixture, lets make the dough.

Get the dough and the rolling pin, put some flour on the table while you are rolling out the dough, till it’s very thin like a crepe (1-2 mm)
Cut some rounds out of the dough with a glass. In every round you put in some of the mixture (in the middle).
Then you fold both sides upon each other, like a half moon shape. You can stretch out the dough a little so you get perfect shaped samosas. The ends you glue with some water if you are going to fry it, but I did it into the oven and just pushed the ends upon each other very thight. (As I said before I didn’t fry it so I can not guarantee that this is the perfect recipe for frying)
Make 25 samosas of this dough, of course you can make bigger ones, that’s upon you!

get a baking sheet and put on all the samosas, bake them in the oven for like 25 minutes on 175 degrees Celsius.On the half turn them around!
Get them out and enjoy! Beware you won’t burn your mouth 🙂
Serve with some fresh cilantro leaves and chutney

Enjoy/आनंद लें

making a pants….and some fried egg plant

Struggling every step I take with making a pants for my little son. Making my brains work and then after a couple hours or fitting the little pieces on different ways, I can go to the next step. I did a course sewing but it’s so easy with somebody on your side, but now with the book only and some internet (I am glad with internet) pfff yes….
So not much time to cook in the evening, so I wanted just a rice dish, with some curry paste…but of course I try every time something new and last at Joe’s garage I taste some nice fried egg plant (when I was helping in the kitchen), so it was time to discover on my own how to make and how to give the dough some spirit…yes and mission complete it make the rice dish special

Now you can make also fried egg plant as a side-dish (4 persons)
Ingredients
2 egg plants, cut in half and after in thin slices like 1 centimeter
8 tablespoons of all purpose flour
8 tablespoons of cornstarch
2 tablespoons of curry madras
2 tablespoons of cumin seeds
2 tablespoons of sunflower oil
some dashes of salt
200 milliliter of water
Oil for frying the egg plant

Kitchentools
a pan for frying
a knife
some paper towels to put the egg plant on after frying
a fork for turning the egg plant on the other side
a bowl to put the raw egg plant in
a little bowl filled with water to wash your fingers
a bowl to put the fried egg plant on

How to make……………..
Cut the egg plant in half and slice them (like 1 cm). Get a bowl, fill with water and a dash of salt so the egg plant won’t get brown.
In the meanwhile you mix the sunflower oil, salt, curry powder, all purpose flour, cornstarch and cumin seeds together. After poor in the water, till you see it’s getting thinner and looks like pancake dough.

Time to get the frying pan fill with oil for frying. Heat it up and test with a drip of the mixture if it’s hot enough (the mixture will get hard and brown of color).
Put the little bowl with water and set aside this is for washing your fingers. The big bowl with paper towel you put next to the stove.
So let’s work! Get a slice of the egg plant, dip it in the mixture and immediately put in the oil, it will fry now and the egg plant will get a nice crust. Turn them around on the half of the time (they have to fry for about 5 minutes total time I think). They are ready when they have a nice golden brown color. Finish all the slices of the egg plant and place them in the bowl with the paper towel so the oil will get in the paper towel! Wash your fingers if they get to dirty of the mixture in the little bowl with water.

Nice to have this as a side dish……and thanks to the lady of joe’s garage who made this.

Enjoy

yes a spread…بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug

Thank you Jael for giving me the recipe of بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug, but I put some more ingredients in it too make it my taste. Jael she is sweet and funny and a good cooking-princess in the kitchen, also I loved to work with her for my last high tea, so next time the wedding-picknick ……?
I am not a big fan of eggplant I really don’t know how to make it more tasty. But this spread yes it’s really the first thing I like with a basic of egg plant.
So It’s not so difficult to make, but it take more time to make because of the egg plant who must first heat up in the oven to make them soft and more eatable

The recipe for a jar full of بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug
380 grams of aubergine
1 tsp of paprika powder
1 teaspoon of cumin seeds
1 teaspoon of celtic seasalt (other salt will do also)
3 tablespoons of lemon juice
1 tablespoon of tahini (sesame paste)
one red hot chilli pepper (5 gram) without seeds
1/8 cup of olive oil
1/2 cup of fresh chopped coriander
3 cloves of pressed fresh garlic

Kitchentools
an oven
a food processor
a fork
a jar

Lets begin
first the aubergine must be in the oven at +/-200 degrees Celsius for 45-60 minutes, get a baking plate, with a fork you make holes in the egg plants and put the timer on.
You can begin now to prepare the other ingredients, chop the coriander, get the amounts of the powder/salt/seeds you need and put them already in the foodprocessor (waiting for the aubergines to join). Cut the chilli pepper in little pieces,press the lemon juice/ garlic and get also the olive oil. And again put them in the foodprocessor, do not mix yet!

Probably the aubergine is still in the oven, I would say get a power nap and wait for the ring.
When the timer goes off, get out the egg plants, the skin is old and creased, the inside is soft and a little brown!
Cool them a little down and get the skin of, this must be very easy to do….
Put the soft inside of the egg plant into the foodprocessor and yes now you can mix all the ingredients together!
Nice, the mixture you put in the jar and of course eat some on bread.

Enjoy/شهية طيبة

convince Allard..and some pink-purple spread

I like the readings in the nearby farm ‘Ons genoegen’, last Wednesday a guy gave a reading about perma-culture, and of course I knew a little about. But he gave me more ideas, and especially the motivation to start the school-year of perma-culture! Now time to convince my boyfriend I have to do this school!
So what is the best method…FOOD. So Allard my dear here is a good lunch with a nice spread on bread. And for you the recipe 😉

The recipe for the pink-purple spread
180 grams of white beans (dried white beans? 12 hours soaking in water and cook for 1,5 hour till they are ready for use)
1 beet
some lavender flowers (dried)
juice of 1/2 lemon
1 tablespoon of dried cumin seeds
1 tablespoon of tahin (sesame paste)
2 cloves of garlic
1 1/2 tablespoon of flaxseed-oil (other oil will do also)
1/4 teaspoon of chili-powder
2 gram of fresh ginger root
3 tablespoons of water
some salt/pepper kitchentools
a foodprocessor
some love
(for cooking the white dried beans a cooking pan)
a nice plate to impress

how to make…
Easy again, just mix all the ingredients together except for the lavender and pepper/salt, just put this at last in the mixture so you can still see the lavender pieces. And the pepper and salt is just what you like for taste…..

I would say enjoy, great to put on home made bread or a toast, and also perfect to use as a method to satisfy your friend

proud on the falafel………فلافل

Really nothing to tell today, only thinking about what to make next week for my cousin and nephew! (they are going to sleep for 2 days at our house)
And of course I thought about falafel, it’s nice with some pita bread and you can fill the pita bread with some falafel and vegetables of your own choice. Some sauce what you want and the finishing touch will be fries of course, good for children I think!
So finally today I discovered the right recipe, because a lot of time when I made falafel it was a surprise when the balls were perfect and not fallen apart when frying them.
Now here is my recipe of falafel I hope you can make it also!
O and falafel has a special place in my life, because as a vegan it’s difficult to get some fast food thing, not talking about fries they are everywhere here in the Netherlands. The Maoz (a fast food restaurant) I really like, a lot of choice with the vegetables and some nice falafel! And I read on wikipedia it’s a Lebanese dish

The ingredients of falafel

240 gram of chickpeas the dried ones and soaked in water for 12 hours
1/2 cup of fresh mint leaves
3 cloves of garlic
1 1/2 tablespoon of spelt flour
3/4 teaspoon of chilli powder
2 dashes of salt
1/2 tablespoon of dried coriander leaves
1/2 tablespoon of grounded cumin seeds
juice of 1 lime
1/2 teaspoon of baking powder

the kitchen tools

a food processor
a fridge
a frying pan with some coconut oil for frying

Lets start

So get the food processor and put all the ingredients together and make some dough of it, it will be a little fallen apart dough but when you make balls of it with your hands it must stick together!
So now roll balls like walnut size from the dough and put them on a plate in the fridge (30 minutes) before frying them.
Ready for frying, beware the oil is at right temperature like 170 degrees Celsius. Now put the balls in the oil and fry them till they have a brown colour. Get them out place them on a paper kitchen towel and they are ready to be eaten.
Maybe you can change the spices or put some onion in one time to make different falafel :). And some mint leaves still on the kitchen table? Lets make a nice mint tea 😉
Anyway get some pita bread fill the pita with some lettuce, tomatoes or some other vegetable and put in some falafel! And maybe some garlic sauce or tahini sauce
Enjoy your meal/ شهية طيبة