pumpkin again…..pumpkin and sweet potato couscous

Today I ate something delicious, sweet potato I didn’t ate for along time, so it was time to eat again (because it is so sweet and healthy). So I bought some sweet potato, I had some pumpkin. Also some whole-wheat couscous, walnuts, sun-dried tomatoes and carrot from the garden!
Are you drooling already?
Here is the recipe special for you, the children really liked it also and me also 🙂

Ingredients for pumpkin and sweet potato couscous (4 persons)
800 gram of sweet potato cut in thin slices (3 mm)
1 kilogram of organic orange pumpkin, cut in slices like 5 mm (if it’s organic you don’t have to get off the peel!)ingr coucous pumpkin
200 gram of carrot sliced in pieces of 3 mm
375 millilitre of oatcuisine
pepper to taste
5 teaspoons of curry powder (I used madras)
2-3 tablespoons of olive oil (extra virgin)

240 gram of whole-wheat couscous
5-6 sun-dried tomatoes
handful of fresh mintleaves
1-2 tablespoon of walnut-oil
2 hands of crushed walnuts
Celtic seasalt to taste

Kitchentools
2 baking dishes
plates
a knife
a cutting board
a bowl and little bowl
a whisker
kettle for cooking water

Let the drooling begin….

First we make the oven dish, because this will take 45 minutes (in oven) to be ready. So cut all the ingredients like carrot, pumpkin and sweet potato. Grease the baking dishes with some olive oil. When this is done put in all the sliced vegetables (carrot, pupkin and sweet potato) mix it a little by hand. Time to get a little bowl and poor in the oat cuisine and the curry powder and some pepper to taste, mix well. This mixture you poor over the vegetables and by hand I mixed the vegetables with the sauce!
Put the oven on on 180 degrees Celsius and shove in the baking dishes, lets stand there for 45 minutes (It must be al soft, then it’s delicious and ready)

In the meanwhile prepare the couscous, boil some water in the water kettle. Weight the coucous and put into the bowl.
Cut the sun-dried tomatoes in tiny pieces. When the water is boiling you poor the boiled water on top of the couscous, I don’t know how much water I used, but let say the couscous must be under the water and the water must be like 3 centimetres higher as the couscous. Set aside, get ready to crunch the walnuts and cut the mint-leaves. When the couscous is cooled down poor in the walnut oil, salt, mint-leaves and walnuts.

By now the oven dish must be ready also. Get the plates and make an real painting of the plate with the nice smelling vegetables and great looking couscous. Enjoy this meal and you can always change the vegetables, maybe more carrots then pumpkin or almonds instead of walnuts. Be creative

end couscous pumpkin

Enjoy

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

salt-chamber……scrambled egg

My discovering last day, I was still searching for the kala namak salt. Nobody heard of it, nowhere to get in the shops. So the next step was too search on the internet and what did I discovered, here in Amsterdam there exist a salt-chamber, a shop full of salt and salt.
OMG for me a palace, I just get more into the speciality of products, I want more exclusive stuff and especially to try, unlucky for my man ;).
My mission was complete when I entered the shop, I found the kala namaki. Why this is so cool, because I read on the internet this salt has an egg taste, and yes it has an egg taste!
So here my first recipe with the egg tasting salt, scrambled egg, good for on bread or just as a side-dish.

scrambled egg for 2 persons.
250 gram of tofu, crumbled by your own hands
1 teaspoon of curry powder (I used English one)
1/2 teaspoon of turmeric
1/4 teaspoon of garam masala powder*
+/- 1/2 teaspoon of kala namak salt
some oil for baking

Kitchentools
a stove
a frying pan
a wooden spoon for stirring the egg
a little bowl for the spices

the start….
Get the tofu crumbled by your own hands, the tofu must be as dry as possible. Mix all the spices together except for the kala namak salt. Get the frying pan, poor in some oil. Let the oil slowly getting warm, when the oil is at perfect temperature you can put in the tofu, bake for a short time like 2 minutes, now put in the spices and stir well with the wooden spoon.
Now after like 7 minutes the tofu will be a little brown and be ready to put on bread. But first turn off the gas and sprinkle the salt on top of the ‘egg”.

I would say…enjoy your scrambled egg

*2 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon cardamom seed
1 tablespoon whole black peppercorn
1 teaspoon fennel seed
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried hot red chilli peppers, seeds discarded
2 tablespoons ground turmeric

1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chilli peppers in a small skillet over medium-low heat.
2 Toast until fragrant, about 2 minutes.
3 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder.
4 Spoon in the turmeric, and process to combine.
5 Use immediately, or store in a sealed jar for up to 1 month.
recipe garam masala: from recipes garam masala!