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

day 2 of the Hema week…Chinese spring rolls

Sun is shining and yes it’s spring, Hema she tells this snack is a symbol of the approach of spring.
I like this snack and I made it before also, but now I followed the recipe (ok not everything because I didn’t had bean sprouts, shiitake mushrooms and white cabbage, about the white cabbage I was confused with the Chinese cabbage!)
Anyway I give you one tip to make this snack, when you are going to fry them, they must lay full in the oil and fry not too many at once otherwise they crack open, when they crack open, the oil is getting dirty plus no beautiful spring roll!
So here the recipe based on Hema Parekh recipe of Chinese Spring rolls……..Oh I used little spring roll wrappers..


The ingredients for the Chinese spring rolls (12 big ones and 24 little ones)*
1 tablespoon of sesame oil
2,5 cm cube of fresh ginger peeled and grated
1 leek finally chopped
1 carrot, chopped in little thin,string (julienne)
5 mushrooms, chopped in little pieces
1 cup of shredded Chinese cabbage
1 cup of red bell pepper, finely chopped
2 teaspoons of tamari soy sauce
1 tablespoon of rice vinegar
1 teaspoon cornstarch mixed with 1 tablespoon of water
12 big/24 little sheets of spring roll wrappers
2 teaspoons all-purpose flour mixed with 4 tablespoons of water
Vegetable oil for frying

Kitchentools
a frying pan
a good knife
a plate/bowl with a layer of kitchen paper to lay on the fried spring rolls
a little bowl for the all-purpose flour mixture
a brush
a saucepan

Let’s begin….
Cut every vegetable and mushroom in very tiny pieces! And get the sheets out of the freezer!
Get a saucepan heat the sesame oil and sauté the ginger and leek for 2 minutes, after sautéing  you poor in the rest of the vegetables (carrot, Chinese cabbage, mushrooms, red bell pepper) sauté again… for 1-2 minutes.
Poor in the tamari, cornstarch-and-water-mix, and rice vinegar and mix well, put of the heat and transfer to a bowl for cooling down. Make the all-purpose flour mixture and put in a little bowl

Cooled down? Get a sheet and put in some of the mixture ( I used +/-1 tablespoon for the little sheets)
on the edge of the sheet.

Fold in the sides

and roll up towards the top of the wrapper, the end you will seal with the all-purpose flour
mixture what you have made in the little bowl (I used a brush)
Repeat for all the other sheets!

Moment of truth, frying the spring rolls. The oil must be at the temperature of 175 degrees Celsius (I do the water-drip-trick, when the water is splashing the oil is hot enough, be careful with this trick water and oil are dangerous)
Fry the rolls in little portions golden brown on both sides (beware the rolls are fully in the oil!).
Finished? you can eat them together with some sweet chilli sauce or some other sauce  you like!

enjoy/個飽

*recipe from Hema Parekh (the Asian vegan kitchen)

mentha couscousaaaa….

Yesterday my mama day, no children, no worries just to be not a mama! So how did I spend the day, first to sleep longer then normal, wow so relaxt. Then slowly go and get my new glasses in the shopping-mall.
Seeing well again, after i went to buy some fruit and vegetables on the market. I love this, see which vegetables they have and all the colours (for me a special moment of the week). So with too much stuff I got on my bike, cycling to the give away shop I promised to help them, to put out the clothes, the books and everything else they have.
Really surprised, before 1400 o’clock there were people waiting to get in, doors open….ATTACK of some people to search for nice stuff.
After 18:00 o’clock I cycled to home, were my boyfriend made dinner. The children were still awake so we all ate together. This was my day o… I forgot I watched the film Julie and Julia a real nice feel good film. So still in the mood of the film, I will post also a nice romantic diner for 2 I made a couple of days ago

Ingredients 2 persons for mentha couscousaaaacouscous for 2 persons (160 grams)
1 avocado
1/3 cup of chopped fresh mint leaves
1/3 cup of cold-pressed olive oil
juice of 1/2 a lemon or try lime instead of lemon
6-8 sun-dried tomatoes (I used dry once which you have to soak first in boiling water for 5 minutes)
1 little leek cut in slices
3 cloves of garlic cut in little pieces
2 spring onions cut in slices
(for garnish a steamed carrot in slices, a leave of mint and some walnuts)

kitchentools

a bowl
a wok
a wooden spoon
a knife
good mood
candles for decorating the table and make it more romantic

how to prepare….
First begin to boil some water for the couscous, poor the dry couscous in a bowl and when the water boiled, poor the water in the bowl so the couscous will be covered by water. Get the avocado and cut this in little squares, cut also the sundried tomatoes in little pieces, and chop the mint leaves very very tiny. Now time to wok the spring onion and leek for a short time. Some oil in the wok, and poor in the vegetables (onion, garlic and leek) and bake for 3-5 minutes (they must be darker green and a little brown, not too much of course;))
Stir the couscous and look if the water is solved into the couscous!
If the couscous is ready poor in the avocado, sundried tomatoes, lemon-juice, oil and mint leaves. Mix it very well and voila the diner is ready. Just a easy preparing diner, so you have time to chat and drink some vegan wine together!
geniet/enjoy!

.

feeling a kitchen-princess… and some great tasting rice dish with norifu

Being a lot in the kitchen nowadays and really I have the feeling I am making progress to make nice meals…and be more creative.
Or it’s my year to be a kitchen-princess , I feel like!
This rice dish I made is so easy to make, but the taste is so soft and smooth. Really recommended if you don’t want a diner with strong taste, like very sharp, sour, salt or something else. I think this has a nice balance. And the norifu is an experiment, I wanted to make fish sticks only plant based of course, but it didn’t even taste like it, but the result is really ok!
This kitchen-princess will give you the recipe…….here you are

rice dish
the ingredients rice dish (for 2-4 persons)
3 cloves of garlic (pressed)
1/2 onion cut in cubes
1/2 big leek cut in thin slices, also a piece of the dark green part if it looks well!
1 red  pointed pepper (like a bell pepper)
8 gram of grated fresh ginger
1/2 zucchini cut in tiny pieces
1/2 cup of water
2 tablespoons of shoyu (soy sauce)
2-3 teaspoons of orange zest (organic)
basmati rice for 2-4 persons and 1 or 2 teaspoon of turmeric (to make the rice yellow)
(you can put some pumpkin-seeds into the rice if you like, especially nice when you first bake them without oil till they are a little warm and brown)
some slices of cucumber for garnish

Kitchentools
a wok
a wooden spoon
a knife
a cutting board
a cooking pan

The beginning…
Put on the rice, in the cooking pan together with some water, my Basmati rice was quickly ready, get rid of the cooking water and make the rice yellow. Get the wok, get some oil and bake for a short time the onion,leek and garlic. Put in the courgette and all the other ingredients (ginger, orange zest, shoyu, water and the pointed pepper), mix well and simmer for 10 minutes.
Get the plates and if you also made the norifu, you can make the plate complete with, the rice, vegetables and norifu.

______________________________________________________________________________________________________________________

norifu (marinated tofu)
2 tablespoons of soy sauce
1/2  grated seaweed sheets ( the one you make the sushi with)
juice of 1 lime
some dried dill ( I must say I don’t know exact the amount but I think like 2 tablespoons
250 grams of tofu slices in little rectangles
a plate full with sifted flour for dipping the tofu
a plate full with water for dipping the tofu in
a plate full with breadcrumbs for dipping the tofu in
some coconut-oil for frying the tofu

Kitchentools
4 plates
A pan to fry in (I used a  wok, with a bottom full of oil)
patience
a flat bowl to marinated the tofu
a little bowl
a brush

how to make….
I just pressed the water very gentle out of the tofu ( I did this with help of a towel I wrapped the tofu in the towel and pressed).
In the little bowl I mixed the lime together with the dill and I took the marinating bowl, put in the tofu (what I just cut in rectangles) and now I brushed the tofu on both sides with the mixture.

Wait 30 minutes, so the mixture can get into the tofu.
Prepare the plates with the different kind of ingredients (put the grated seaweed sheets into the breadcrumbs), the last (4th) plate is for putting the finished tofu on.

Now get the tofu piece by piece and first dip in the flour plate, then into the water plate and then into the bread-crumbs plate (now the tofu is totally covered with everything) and put the finished tofu on the last plate.
When you ended up the last tofu, you can heat the wok with oil. Beware the oil is like 175 degrees Celsius, the perfect heat for frying the tofu (I check with a drip, not more then a drip, of water, when it’s sizzling it has the perfect temperature)
Now fry all the tofu golden brown, that’s all folks! With some slices of cucumber the dish is ready to be eaten

十分に召し上がれ/ enjoy your meal

leek…

Taste sharp, and you can use it for almost every dish if you want! In my garden they didn’t become very huge, but maybe next year if it doesn’t rain all the time they will grow better.
I also recognized, there are no slugs and snails on it or some other animal or mould. So easy to seed and grow I think!

When to put into the ground?
you have different races of leek, you have the summer, autumn and winter leek. I didn’t now! i just had the summer leek..
Anyway the winter leek can resist frost, you can start growing your summer leek inside the house surround the half of January and put them outside surround the end of March till the end of May (25 centimetres by 10 centimetres distance) Beware the ground in the pot has a lot of space because the leek will grow into the ground
The winter leek you plant out in the full ground in July till the end of august and you can start to seed it under cold glass in April on a seedbed (outside, distance 40 by 15 centimetres). You will have leek in the winter!*

nice solution
Maybe you can combine this leek with something what grows quicker and above the ground! Like chard for example. The more difference you have in the garden the less animals or insects you have who can destroy your crop.

when it’s ready to eat?
look at the picture when it looks like this you can eat it, don’t wait too long otherwise insects will have more chance to give the leek a disease. To put the leek out you have to be careful because the leek will be far into the ground

The vitamins of the leek

Vitamin K, vitamin A, manganese, vitamin C, foliate, vitamin B6, iron, dietary fibre, magnesium, molybdenum, copper, calcium and potassium**

TCM= Traditional Chinese Medicine
pungent and sour of taste, influences the lungs, promoting warmth, resolve blood stagnancies, reduce clotting and expels coldness.
Purifies the body, removes heavy metals and parasites, facilitates protein/amino acid metabolism.
Cleans the arteries, retard the growth of viruses, yeast, ferments…
Used to threat difficulty in swallowing, counteracts bleeding and diarrhea***

*ecologisch tuinieren by velt
**source internet
***healing with whole foods by Paul pitchford

bell peppers……

long time I didn’t write, I was soooo busy, we were out of dinner and to a nice theatre play, in Amsterdam-North there used to be a little village calls Asterdorp (that’s were the play was about with some old Dutch songs). This village was meant to be for asocial persons to live there and to be fed up again (to be clean and very well social people), they had one big entrée and in the night the entrée was closed. So strange I can’t imagine this happened.
The day after my niece and nephew came to sleep in Amsterdam by their uncle and aunt ;), funny their first time, they are 7 and 10 years old, we had fun at the nemo (www.e-nemo.nl/). This is a science centre. Really nice for children and adults to do some experiments, we wanted to go after to the rainbow warrior festival, but they were so tired we went straight to home!

We had some dinner and after we saw pirates of the Caribbean part 4 or something, I even didn’t see part one. It was a funny film but really not one of my kind!
Anyway Sunday they left and Monday we had to sleep very long we were so tired of the weekend, Tuesday also and now it’s Wednesday and I had time to make a proper dinner and a dinner I wanted to share.
I looked in the fridge and I saw bell peppers, broccoli and a leek. What to do? A soup is the easiest way of making diner with totally different vegetables. So this was my mission, make a nice bell pepper soup. I think I almost accomplished my mission!
Here are the ingredients ——->

the ingredients of the bell pepper soup

3 bell peppers ( coloured red, orange or yellow, because they are the sweetest) cut in 2 halves and unseeded
1 leek
280 gram broccoli
1,5 vegetables bouillon
1 tablespoon raspberry vinegar
1/2 teaspoon of chilli powder
some oil

The kitchen tools
a food processor
a wok
a cooking pan for 2 litres
an oven
some bowls

How to begin

You cut the bell peppers in half and unseeded them, put them in the oven for 20 minutes to get a darker peel! Put the oven on 200 degrees Celsius
In a meanwhile get the cooking pan, wash the broccoli and cut it in little pieces, you can use the stamp also! The stamp you must peel and then cut in slices…
Put them in the bouillon and bring it to a boil, boil this for 10 minutes till the broccoli is soft.
Now you are ready to cut the leek in slices! Get the wok, put some oil in and let the oil get warm, put in the leek and bake for a short time till the leek is glassy! Set aside…..
I think the bell peppers are ready now get them out of the oven, put them i9n the food processor together with the broccoli (don’t put the bouillon in maybe la little bouillon to get a smoother substance)
Is it a smooth liquid put them in the cooking pan together with the leek, stir till it’s mixed well. Now pour in the raspberry vinegar and the chilli powder! The soup is finished did you now it was so easy……?

Anyway nice to serve with some bread with herb-butter..you can find in some earlier blog of me, anyway I put it underneath this page!!

Have a nice meal…………

Oh yes and of course you want the recipe of the home-made herb-butter, here are the ingredients just put them all together in the mixing machine. Just taste if you like the taste and be a little creative (maybe some cayenne pepper)


The ingredients of the herb-butter

2 cloves of garlic
150 gram vegan butter
1/2 cup fresh parsley  or some dried
4 teaspoons garlic/pepper spice
1 teaspoon oregano
2 teaspoons of basil
2 teaspoons of dill
some juice of a lemon

 


Ilse here you are => the beanburger….

Finally, I had time today to make the beanburger almost perfect (still they get very dry  when you set them aside, so eat directly). So finally Ilse you can make this also at your house!

Ok lets tell the whole story, last she was at my house and we cooked some dinner and tried for the first time to make a bean-burger…We found some recipe in a cooking-book, the idea was quit ok, but the taste it was fainted. So Ilse gave me instruction to make it better and more spicey.
So Ilse here is the recipe I can make a lot of burgers from the ‘dough’ so maybe you can take the half of it or maybe 1/4th of the recipe amount

Ingredients ( for 20 little  burgers)

700 gram berlotti beans ( I used dried ones so you must soak it for 12 hours and after cook for 1 1/2 hour) or just canned beans maybe kidneybeans?!
225 gram of mushrooms cut in slices
2 red onions cut in slices
3 cloves of garlic pressed
1 leek cut in rings
2 tablespoons dried parsley
2 tablespoon of ground cumin
1 tablespoon dried chive
2 teaspoons or maybe 3 ground chili powder( or maybe try some curry powder once)
1/2 cup walnuts
some breadcrumbs to roll the burgers in ( you can also do without)
(maybe you can also put a carrot in the burger steamed before ofcourse or red bell pepper)
some oil

The kitchentools

for Ilse the magimix!!
a wok
a wooden spoon
a stove
a frying pan
a bowl

Let’s begin!

Put some oil in the  wok and sautee the onion, garlic, leek and when these are like glass, you can put the mushroom also in the wok. Bake till they are like gold…don’t let it burn ; )

In a meanwhile you can put the beans without the water in a bowl and mix them with all the spices and herbs and at last you put the walnuts in..
I think everything is finished, yes..So now put everything in the magimix in the biggest bowl, with the knife and pulse a lot of time till the mixture is mashed and still with lumps ( don’t make it too smooth). And you can see that there’s still beans in it..

Now wash your hands well and get with your hands some ‘ dough’ out of the bowl and make a burger from it..keep on going you are doing well so 19 to go….
Take the frying pan and put some oil in it, every burger before it gets into the pan you will ‘roll” it into the breadcrumbs so the outside will get a little crunchy, if you don’t have breadcrumbs the world will not perish, bake them without. Bake them on both sides, when you turn them around take it easy…
Now they are ready to serve

And Ilse I still need your help for making them round and beautiful ; )

Eet smakelijk/ bon appetit

(based on a recipe by Linda Doeser)

Oh no….blogging time

What an easy going day, today….yesterday it was a crazy day because of the people coming and going.
Today I did a little nap in the day, listened to some music, playing with the baby on the music-making rail with trains and get some balloons kicking in the air.
Thinking what to write on the blog, because I made so much for the b-day of my son, and of course I wanted to share it all. So yes today it was also a blogging day, wrote many posts and also used a lot of google translate ( sometimes it IS necessary 😉 ).
And putting a lot of time in blogging, it means that there is not so much time for dinner, and I didn’t had much choice in what to use, the leeks were getting old.

Hmmmm soup is easy, it’s fun to make. Soup for me is like something what never can be a nasty taste and which you can experiment a lot ( and can use every vegetable you wish)

So today a nice leek soup with some oven-bread and home-made herb-butter from yesterday

For the soup (4-6 persons)

900 gram of leek cut in slices
2 litres of vegetable bouillon
4 tablespoons apple vinegar
100 ml of soy cuisine
a tablespoon of vegan cream cheese or herb butter
some oil
some 4-season pepper

Kitchentools

a cooking pan
a wooden spoon
a food processor
some nice bowls for the soup
an oven
a plate to put the bowl on top of it

Time to begin!

Put some oil in the cooking pan and slowly heat the oil, when the oil is at good temperature you put in the leek. Just stir the leek for 3 minutes (and also pour the apple-vinegar in it) or something like, till the leek is darker of colour.
Then put the bouillon in the pan and bring it to a boil let stand for 10 minutes and taste. When you like it pour the soy cuisine in the soup and stir well, and now it’s ready to mix in the food processor. Wow the soup smells good and looks good (if you want a thicker soup you can put some potatoes in it while you bring the soup to a boil)
The last step is to pour the soup in a good-looking bowl, take the bread from the oven and lay them next to the bowl with some home-made herb-butter, get some eating flowers from the garden as a garnish. And some fresh parsley or chive in the soup and half a tablespoon of vegan cream cheese or herb-butter

Bon appetit

Oh yes and of course you want the recipe of the home-made herb-butter, here are the ingredients just put them all together in the mixing machine. Just taste if you like the taste and be a little creative (maybe some cayenne pepper)

The ingredients of the herb-butter

2 cloves of garlic
150 gram vegan butter
1/2 cup fresh parsley  or some dried
4 teaspoons garlic/pepper spice
1 teaspoon oregano
2 teaspoons of basil
2 teaspoons of dill
some juice of a lemon

there must be sun behind the clouds…….

The summer in the Netherlands is not started yet, I am waiting and waiting for the nice hot temperatures. But al I see is clouds, and time by time some rain. But there is also a little sunny thing happened today…..I had my last working day.! No more cleaning, no more terrible stories of what diseases are existing and you never heard of, just from now on only the cleaning in my own house, doing my garden and being an official house-mama : ) (oi I forgot the blog) So today some little celebration, I made one of my favourite food. A nice sunny dish…….Put your ass of the couch and get to the kitchen for a nice easy meal 😉

 

What is in the sunny dish? (2 persons)

2 avocado’s
8 sun-dried tomatoes
200 gram of spaghetti, tagliatelli, spirella or what kind of pasta you like
100 gram of mushrooms
1/2 lemon and take of his juice
2 cloves of garlic
1/2 red onion
1 hand of roasted almonds (you can do easily on your own)
1/2 of a leek cut in slices
200/250 ml of soya/oat-cuisine you can choose
2 tablespoons dried parsley (you can also use fresh parsley)
some fresh parsley for garnish
some oil
some water
flowers for garnish (like East-Indian cherry)
(if you like +/- 20 gram of fennel cut in little dices and steamed)

The necessary kitchentools!

wok
frying pan
cooking pot
food processor
mortar
cutting board
knife and wooden spoon
tablespoon
and some sunny smiles

So what to do now?

Put some water in a cooking pan, when it’s start to boil, you put the pasta in it with some drips of olive oil. ( it will be ready about 10 minutes) on the cooking pan you put a colander with the pieces of fennel, lid on it and now it’s time to do something with the wok!

Cut the onion in little pieces, and the garlic. The mushrooms you will cut in slices just like the leek. Start to put some oil in the wok and heat it slowly, now you can put the onion, garlic and leek in the oil….bake it till it’s get glassy, time for the mushrooms to get in the wok also, they only must get warm and then you will put the lemon juice and oat-cuisine in the wok ( just on the lowest fire) The latest step is to put in the dried parsley.

Time to roast the almonds but first put them in the mortar ( or in a plastic back and hit them with a hammer) and make them very little. Now you can roast them in a frying pan without oil. Put aside when you done.

So we didn’t use the food processor, time to use it !Get the avocados and the sun-dried tomatoes, put altogether in the food processor, make a little mash of it (or if you like cut the sun-dried tomatoes and avocados). Finished? put this in the sauce you made. Mmm …the pasta will be ready also. Get a plate put some pasta on the plate on top some sauce, sprinkle some almonds en fennel over the dinner and as finishing touch a nice flower.and fresh parsley.  Ready to serve with a smile to your hungry guests!!