friends…swiss chard pasta

Happy new year!
Again another year, new chances and new wishes for 2015. I want to take it more easy, going to put the Ayurvedic living style into my life. Laugh more and especially enjoy life more. I do hope it will work this year. And maybe to begin my own food coach site, anyway I want to learn much more about food and health and want to help people with this.
This is a recipe I made last year, I liked it, just another way to use swiss chard. Swiss chard grows very easy in the garden and you can use it a lot in dishes. So here is another recipe!

Recipe for 4 persons
600 gram swiss rainbow chard cut in small pieces
For 4 persons penne pasta
125 millilitre oat cuisine
pepper and salt to taste
1 red onion cut in thin slices
3 cloves of garlic, minced
Some fake parmesan cheese (noble yeast flakes and walnuts 1:1)
some oil

Kitchentools
a cooking pan
a baking pan
some plates
a knife
some happy face

how to make
Cut all the vegetables, wash and so on…..Get the cooking pan and put in some water for the pasta, and bring it to a boil, cook for 10 minutes!
In the meanwhile get the baking pan and put in some oil! Heat the oil slow, no damps, because then the oil is too hot and not ok for your health!
Bake the onion and garlic for a short time, till the onion is glassy, put in the oat cuisine and bring it on taste with salt and pepper (make sure the oat cuisine is hot, not boiling) and now you can put in the swiss chard, cook this very short, you still want to have the vitamines in the food. Often I put of the heat and put in the chard and it will shrink anyway! Stir occasionally.
The ten minutes will be over now, time to make the plates beautiful…..Take the 4 plates, put first the penne on the plates and on top you put some of the sauce. Sprinkle some parmesan on the plates as garnish and to give the dinner more taste!

Stick on some candles and enjoy the dinner

Piano…..pumpkin pizza

Yippie jeeh! We’ve got a piano in tha house. Last week we drove with a rented car to veldhoven to buy a second hand piano with candles. Wow he is amazing, beautiful and now time to hire a professional piano tuner. Because I think he is really false! And after learn to play some piano, the books are already in the house….on the day we got the piano I made a nice pizza with pumpkin, something else then soup or pumpkin with rice. And last time I ate pizza I can’t even remember!

So here you have the recipe of a squared pumpkin pizza

Ingredients Pumpkin pizza (4 persons)ingr pumpkin pizza
for the topping
1 medium pumpkin cut in slices
3 twigs of fresh rosemary
4 tablespoons of pine nuts
150 (or more if you like) grams of black olives cut in tiny slices
1 tablespoon of white balsamic vinegar
1 leek cut in slices (very thin) if you can’t handle leek take something else maybe hot chilli pepper
mushrooms something like 100 gram cut in slices also
Some pepper/some Celtic sea salt
4-5 tablespoons of olive oil

for the bottom
2 tablespoons of extra vierge olive oil
150 gram of spelt meal
150 gram of flour
7-9 gram of dried yeast
3 cloves of garlic minced
150 millilitre water

Kitchentools
an oven
a food processor
baking paper
a bowl or 2
a wooden spoon

How to begin………
First we are going to make the bottom, so take a bowl. Poor into the bowl the flour and spelt meal, mix well with a wooden spoon, also poor in the dried yeast and mix again, after you put in the olive oil and mix again. Time to put the garlic in and also very slowly, while stirring, the 150 millilitre of water. There must be now a nice soft dough! When it’s to dry poor in some more water, if it’s too wet some more meal or flour. Leave the dough in the bowl and set aside for 30 minutes.
Time to prepare the topping, wash and cut all the ingredients! The pumpkin is going to be in the oven for 25 minutes at 200 degrees celsius, but before he goes into the oven you will sprinkle the pumpkin with oil (I think like 2 tablespoons, sorry I didn’t count the spoons) some pepper and maybe salt if you like. Just wait till the pumpkin is ready…

TICTAC TICTAC…………PLING

Time to get the pumpkin out of the oven the half of the pumpkin you put into the food processor together with the balsamic vinegar and 1-2 tablespoons of olive oil (and maybe some pepper) and you make purée of it. This you will put on the dough. So get the dough sprinkle the table with some flour, make a square of the bottom the same size as you oven plate (maybe 2-3 mm thick). On top you put the purée! Time to get your children so they can decorate the pizza (of do it your own), with slices of pumpkin, mushrooms, olives, some rosemary, pine nuts and leek. Sprinkle some olive oil on top and….yes lets put the pizza into the oven.pizza deco

You put the pizza in the oven like 14-15 minutes on 200-220 degrees Celsius. You can see if the bottom is like a real pizza bottom a little hard but not too hard, the pizza will be ready!
Clean the table, put the candles on some great music and poor in the white wine. Enjoy the pizza when it’s warm! And eat with the hands……….
pumpkin pizza endEnjoy/bon appetit

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

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

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

 

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

measuring……..parsnip/carrot dish straight from the oven

Last weeks are really exiting and very busy, with the garden project and of course school and the children, and also Japan what is already 1 month away!
Today we measured the individual gardens, wow time to go on the land, next week we are going to divide the ground to the gardeners…..I a soooo happy with this movement, we (the green house/het groene huis) did a great job together with people from this area in Amsterdam. I cannot wait to put the seeds in the ground, to be there in the summer with nice people, with some fire in the night and a nice cold beer after a day of hard working in the garden…dream on and let the dreams come true 🙂
So maybe I can make this dish I made last week with my own carrots and parsnips

Ingredients for the parsnip/carrot side dish (4 persons)
500 gram of parsnip, cut julienne
450 gram of carrot cut in thin slices (like 1 cm)
5 cloves of garlic just with the peel
some twigs oregano
4 tablespoons of oil
some salt and pepper to taste

kitchentools
a baking dish
a knife and cutting board
some good mood
a bowl

Let start….
Cut all the vegetables, de parsnip in julienne the carrot sliced, and the cloves you don’t have to do anything with it (even leave the peel on).Put the carrots and parsnip into the bowl and mix with the oil, be sure all the vegetables are covered with a little bit of oil!
Get the baking dish and grease the bottom with some oil, put in the garlic and carrot/parsnips..
Time to put the oregano twigs in the baking dish, mix everything well so you get a nice coloured mix of food!
This baking dish you must put in the oven for 45 minutes on 175-200 degrees Celsius, it is ready when they are soft.
This is really nice with some rice or some seitan on the side.

Enjoy

presentation….garlic/herb oil

I am so proud on myself, after 32 years I finally didn’t have ‘nervous break down’ before a presentation in front of a class. Maybe because I am learning now a lot at the project (the gardening for the area I live in)we have, I am generating the meetings and speaks out loud when we are in a group. Do I have a remarkable change, I hope so this is great. I must say I feel also very ok, enthusiastic about my school, enthusiastic about the gardening project and really busy with great things.Feels like a progress in my life, joohoo
Anyway here is some nice garlic oil, great for a change, instead of normal olive oil! From the book food as medicine by Ted Caldecott

Ingredients for 1 jar garlic oil
1 cup of extra vierge (cold pressed) olive oil
1 head coarsely chopped garlic
4 tablespoons of dried rosemary
2 tablespoons of dried basil
2 tablespoons of dried oregano
2 tablespoons of dried thyme
1 tablespoon of dried chilli flakes

Kitchentools
1 jar of glass
1 tablespoon
a knife

How to make…
Wow this is so nice and easy to make. Get all the ingredients en put them together in the jar, mix well a few minutes, by shaking the jar. Do this every day ones, for 2-3 weeks. The oil must be ready and tasty by now. You can choose to leave the herbs inside of the oil or strain through a metal mesh strainer.
It is a good option for something else then normal oil, nice for over vegetables made in the oven or just to dip your bread in
enjoy

here we go….seaweed salad

The garden is getting ready like the way we want it, rid of the square-gardening method. Time to make a new plan, I want a little herb-tower in the garden. I want to learn more from the garden and what is happening in the garden. Yes I am more into permacultuur now (ok I was already ‘the idea’s are great’ but now I can go and experiment in my own garden), reading about it. It is also a preparation for the real works, when the gardens on the melkweg (here in Amsterdam North what I told you about. A big project 4, soccer fields are free, and some buildings, there is going to be a beer brewery, a kindergarten totally eco-friendly, the gardens to grow your own vegetables. Anyway in short a project where you can show people how the food is growing, how to use, the whole process and also how good you can be with the environment ) are coming.
On the 15th of February we definitely know if what we want to make also can realise. So make a pray for us. I have a good feeling. And of course when the garden here is making progress I put it on the blog for more ideas and when the big project is starting……really can’t wait!
Anyway here I have a recipe for a nice side dish salad with arame. You can use this recipe also for a complete meal with for example basmati rice, but you have to 4 double the recipe (2 persons)

Ingredients seaweed salad( for 2 persons)
10 gram arame (seaweed) soaked in water for 10-15 minutes after washing it 3 times
1 clove garlic minced
1 slices of fresh ginger 1 cm thick minced
some sesame seeds as garnish (1 tablespoon)
1 tablespoon of tamari
100 gram fresh spinach leaves
5 mushrooms cut in slices and then in rectangles
some sesame oil

kitchentools
garlic-press
a wok or frying pan

Lets start….
Wash all the vegetables, clean the mushrooms and get al the stuff ready to make cooking easy.
The arame you have to wash 2-3 times and then soak in hot water (not cooking) for 15 minutes.
Get the frying pan, put in some oil and the arame , garlic, mushrooms and ginger.heat the oil slowly. Bake the ingredients for 1 minute or so and then poor in the other ingredients and bake till the spinach is shrink a little (let the green colour be still fresh and not too dark, but this is your choice)
Put of the gas and put on top the sesame seeds as a garnish. Ready for eating!
Enjoy!

Yammie…bamya alich’a

Last I went to a real nice restaurant, semhar on the marnixstreet in Amsterdam. Eating with the hands, and eating from a big plate. Drinking beer from a bowl, mongozo beer, really great (suitable for vegans I see on their site on barnivore they say it isn’t vegan?mmmm)
Anyway I was impressed by the food and definitely want to make some Ethiopian recipes at home. For christmas I made two little Ethiopian dishes, unfortunately without the teff pancakes, but with normal pancakes.
Here I will write down the recipe for you, ofcourse I took this from internet I really don’t know much about the Ethiopian kitchen, only they have a lot of vegan dishes!

The recipe Bamya alich’a* 2-4 persons

2 cups okra, washed and split lengthwise (next time I will make  smaller pieces)
4 tablespoons
300 gram red onions, minced
300 grams of tomatoes, peeled, seeded, and chopped
3 teaspoon garlic, minced
3 teaspoon ginger, minced
3/4 teaspoon ground cardamom
2 jalapenos pepper, minced

kitchentools
a nice sauce pan
a knife for cutting
a cutting board to cut upon
a cooking pan with some water to peel the tomatoes
a bowl with cold water

Lets do the work….
It isn’t difficult to prepare, but take a long time to simmer (25) minutes, but trust me it’s worth it!
First cut wash all the vegetables and so. Easy to get and use for cooking, when it’s fully prepared!
To peel the tomatoes you need the cooking pan, fill this with some water and bring it to a boil. in every tomato you cut a cross with the knife (not to deep just in the skinlayer and not too big cross just something like 2 cm by 2 cm), lay them one by one (or all together) in the pan a boil for a short time (till the peel by the cross is getting curly) Take the tomatoes out and let them cool down in a bowl with cold water, now you can peel easy the skin of tomato off!Get the sauce pan and put in the oil, poor in the onions and make them turn a little brown, add the tomatoes and bring to a boil, then put down the heat and put in the saucepan the garlic, ginger, cardamom and okra simmer for 20 minutes without lid.
After 20  minutes you put in the peppers and cook for 5 minutes more, now it’s ready to be eaten. Nice with some delicious teff pancakes (injera)
enjoy*the recipe from internet