association……..green hulk wraps

Tomorrow is going to be a special day, we are going to be an association. It took a long time, but finally we are going to be. After.. we can have a contract for our gardens (vegetable gardens we ‘own’) and our own bank account,
Today I went to garden after a long time and I must say it looks perfect, I still have Swiss chard and  kale (a couple of Brussels sprouts). I found a new recipe on this site, thank you for sharing this…It’s so nice and I am addicted to eat. so here you are I changed a little of the ingredients and put in some curry powder.

Ingredients for 4 green hulk wraps
200 gram of kale (you can use also half swiss chard and half cavalo nero,palm tree kale, just experiment with this)
60 gram of cocnutoil
1 green cooking plantain
1 teaspoon of curry powder

kitchentools
a foodprocessor
an oven

How to make this wrap….
Wash the vegetables and let them dry (so the washing water is not on the vegetables any more), in the meanwhile get the peel of the plantain and put this together with, the coconut oil the spices and vegetables in the food processor. Make a smooth mixture of this.
When it’s smooth get the oven plate and put some baking sheet on top, the mixture you spread out on the sheet (like wrap thickness), make a square so you can equally separate the big wrap in little wraps.
Bake the wrap for 50 minutes on 150 degrees Celsius (hope next time I will have a food dehydrator, I think this is perfect for the dehydrator)Cut the big wrap in 4 pieces
Put on top of the wrap some tofu, or vegetables or just eat them the way they are. It is delicious!

Enjoy

 

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

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

 

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

Serious business…….Pumpkin with tahini/tamari

Really now the school is getting serious and I have to be very serious. I know I do know a lot about food, but still to give people advise, especially on a way to thread disease, Makes me really nervous.
We got a instruction to help 1 human and to write it down what we are doing and what kind of advise we gave to help him/her. It is our last mission of the school
Also I had to speak about a book, I am was reading, on the 13 Th of February. I can recommend it to you, it is called food as medicine by Ted Caldecott. The book is really informative and nice and easy written, has also some recipes on the end. The book is about food and what food can do for the human and what is healthy and of course it is a nice introduction to the Ayurveda, but also other diets are lighten up 🙂
I made today a recipe from Ted, I made it as a side dish and I really liked it. It was a different taste for me and again another method to make a pumpkin nice and less sweet.

Ingredients for Pumpkin with tahini/tamari..(2-4 persons)
1 large butternut cut in slices 2,50 centimetre max
1 thumbsized ginger minced
3-4 tablespoons of  tamari
2 tablespoons of tahini

Kitchentools
a bowl
a oven dish
a whipper

 

How to start……….

Get the bowl and mix the ginger together with the tamari and tahini (sesame paste). Till it’s like a sauce! Cut the pumpkin in nice slice maximum at 2,5 centimetres thick.
Grease the oven dish a little with some oil and put in the pumpkin on top of the pumpkin you put the sauce you just made.

Put the dish for 45 minutes in the oven at 175 degrees Celsius, till they are lightly browned and soft. Now it’s ready to be eaten

You can make also an Indian variation.
Mix cinnamon, nutmeg, ginger, cardamom, black pepper and clove, mixed with jaggery and oil (he used ghee, but isn’t vegan of course)
enjoy/आनंद लें

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!

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!

yes baby……..some kimchee

I never heard about till I had the course of making sauerkraut, I taste kimchee and I really liked it. It’s sharp and tasteful. Kimchee comes from Korea, it’s a traditionally dish. I must say I don’t know much about Korea ( only the strange regime in the north, what is really bizarre for me), but if it’s like the taste of kimchee I am curious about the country.
This recipe I took from internet from a Korean lady, she looks so sweet and expert on this area, I like her English too!Instead of anchovy sauce I used soy sauce of course this has a different taste but for me it was ok, I never took the real kimchee. This is a fermentation process, and I like to experiment with it!

recipe for 2 big jars of Kimchee*
1 Napa Cabbage cut in bite size pieces
1/2 Cup of Salt
5 Cups of Water

Sauce’
3-4Tbsp of Soy sauce
1/2 Cup of Crushed Red Pepper (chili flakes)
4 Pieces of spring onion cut in little slices
1/4-1/2 of a Rettich cut in julliene
1/2 Garlic bulb
Piece of Ginger
1/4 onion
1/2 of an Apple without peel
1/2 of a pear without peel
(she also put 4 tablespoons of sugar, i puuted in some more 1/4 th of an apple and  1/4 th of a pear, together)

Kitchentools
A knife
a cutting board
2 big jars
a big bowl
a normal bowl
a measuring cup
food processor

how to make……
First cut the napa cabbage in bite size pieces. get te bowl and put the cabbage in the bowl, mix the salt with water and poor this upon the cabbage, mix the cabbage well with the liquid and set aside for a couple of hour.

Time to make the sauce.
Cut the apple, onion garlic and ginger so it can be put in the food processor. And of course put them in the food processor and make it like a sauce, really smooth. Leave it for the time being in the food processor.
Cut the onion and rettich in nice pieces, so for you must be easy to eat. (not too big not too small)
Get another bowl and mix the sauce with the onion and rettich. Set aside because now it’s time to poor out the water of the napa cabbage.
Be sure all the water is out of the bowl, rinse the cabbage two times. Now this is the nicest part, time to massage all the ingredients together, inclusief the red hot chilli flakes.
Make sure everything is mixed well!
Get the jars and put in the mixture till the jar is full. You can eat it immediately, but I let it stand putside the fridge for 24 hours and after I put it in the fridge, so the fermentation has started and the kimchee gets a little sour. (Like sauerkraut). You can hold it for a long time in the fridge!

enjoy/즐겨

* from anna kim korean cuisine with a little change with the fishsauce