crackers….finally

This I wanted to make already for a long time. But always something came in between, but this evening i made them. I was so hungry I wanted to snack, I just already two tangerines. Still had the feeling I must eat more 🙂 So i looked upon the internet and saw a recipe for flaxseeds crackers….yes this is going to be the snack for this night.
And for the next morning for breakfast or fore the children as a snack or lunch.
Here you can make it also…

Ingredients for 20 crackers
80 gram flaxseedsflaxseeds crackersingr
60 gram pumpkin seeds
50 gram sesam seeds
60 gram of sunflower seeds
175 millilitre of water
a dash of shoyu (soy sauce)
(some salt as you wish, I did without)

Kitchentools
a bowl
a spoon
an oven
baking paper

How to make….
Get the bowl, and put in all the seeds, mix this by hand, with a spoon. All the seeds are mixed well?
Put in the water and shoyu and mix again, let stand for 30 min or a little more. The water must be soaked by the flaxseeds.
If you think the ‘dough’ is ok, get the ovensheet, cover this with the baking paper and spread the mixture on the baking paper (something like 2 mm)
flaxseeds crackers baking plateTake a knife and alreay cut some crackers out (this is quit a job, you must do it carefully), when the crackers are baked you only can break them.
The mixture is now ready for the oven, bake them like 175 degrees celsius, for 25 minutes.
And voila the crackers are ready to be eaten! Let the morning be great with this crackers!
flaxseedcrack endEnjoy

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/snĂ­st

 

guitar and nice banana-datebars…..

Long time I didn’t write for the blog, of course it is getting boring but I was too busy. I was sick for one week, I am spending a lot of time in the garden, seeding seeds, harvesting, planning some special days in the garden and get rid of the weed. Organizing some little parties.

But for 3 weeks now I am learning guitar from out a book and it really enjoys and relaxes me. I started with a classical book and now I am going to learn some blues (because a friend of my is learning blues with the bass guitar), of course I am far from a good guitar player but I really like it, and I am making time for it and a lot of progress. This year I want to take singing lessons also. I think singing is a good way of expressing yourself, get rid of stress and so on. Will I be relaxt more?
I really was relaxt about the date bars I made (I read the backside of a supermarket bar and made it my own), I don’t have a food-dehydrator so I finished them by oven. But if you have one it’s raw! It’s a great way of eating some nice stuff when you don’t have a lot of time, you can keep them a long time in the fridge, today our friends liked the taste.

for approx.30 banana date bars
Ingredients
225 gram of dried dates
140 gram of banana
125 gram of oat flakes
50 grams of walnuts
40 gram of raisins
20 grams of pear juice
2 teaspoons of cinnamon powder (maybe you like more?)
5 teaspoons of hemp seeds

Kitchentools
a food processor
an oven or food dehydrator
an oven dish
baking paper
a wooden spoon to spread the dough in the oven dish

How to make the bars!
Get the food processor and mix all the ingredients together till it’s like a dough (if you like you can make it more crunchy, don’t mix it too long then!)
Get a squared oven dish and put in a layer of baking paper. Get the wooden spoon and the mixture, poor the mixture into the oven dish and spread it out ( like 1 cm thick) Of course you can make the decision how thick you like.
Put the oven dish into the oven, I baked it for 40 minutes on the lowest temperature, just look if the bars are more compact after the 40 minutes otherwise you put them longer in the oven. You think they are ready cut them in the sizes you like. Be creative and also experiment with other ingredients like cashews or chia seeds, berries and so on!

enjoy the quick snack very healthy and delicious.

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

ayurvedic nutrition course…….fresh rice rolls

Great last week I went back to school again. Let my brains work again, last course was one year ago and I must say if you don’t keep up the memory/mind about food by reading, you loose a lot of essential information. The course I will do now is Ayurvedic nutrition, curious how the system works there, the Chinese was very interesting and I learned so much about food, but I must say you never know everything. Things changes…. the researches changes every time and so on. So many different kinds of food. But it brings people together and there is always discussion about how to loose weight, to be vegetarian or not to be, organic or not…….
Eating food is also like a party, laughing, discovering new foods, discover new taste, making new recipes, experiment with ingredients you don’t know, discover tradition food of countries!
Anyway this recipe, I made last, are rice rolls, I post one earlier but this has a different taste and also to show you what you can do with the rice papers.
If you want to know how to roll, read the first post about rice rolls

Ingredients for 8 fresh rice rolls
1/2 yellow bell pepper cut in 8 equal pieces
1/4 of a medium cucumber, cut in thin strings (8 strings)
8 twigs of Sanguisorba minor (Salad burnet, Garden burnet, Small burnet, burnet) take of the leaves
handful of almonds crushed in tiny pieces
8 Indian cress leaves
1 spring onion (cut in 8 strings)
some basil leaves
8 leaves of Swiss chard, tear each leave in 2 pieces in length
some sprouts alfalfa if you like
8 rice papers (big size and round)

Kitchentools
a knife
a cutting board
a bowl with some water, to put the rice papers in to soak

Lets start………..
Wash all the vegetables. get of the leaves from the burnet twig, cut all the vegetables in strings, they must be as big as a rice paper minus 2 cm on both sides (that’s for rolling the rolls easier, so you won’t break the paper and you still can fold in the sides)
Soak the rice papers for a short time in water, so they get soft. Take them out very slowly and careful, they can damage very quickly!
Lay the paper on a flat surface. Fill them with the vegetables, so 1 string of spring onion, some basil leaves, some alfalfa, a piece of yellow bell pepper, almonds, 1 leaf of Indian cress cut in tiny pieces, some cucumber …….

Time to roll them, here you can see how I did it the last time. Roll 8 rolls and enjoy the fresh taste. Choose your dip, maybe you like a hot (red peppers sauce, see the comment on the same page as how you roll the rice rolls) one or more the salty one (like shoyu with pieces of ginger).

Enjoy

a little healthy delicious great snack…..apple-celery rice rolls (flower power hippie rolls:))

I forgot about them and then a friend of my, made them at her home, wow she made them great of taste and she inspired me of making them also again at my home. It’s easy and you can make them every time different, this little healthy snacks has many ways to make them perfect of taste.
Yes I am talking about rice rolls, they are like spring rolls, only with rice paper and not cooked just raw.

The ingredients for 8 rice rolls
8 sheets of rice paper
1/2 cucumber
1 string of celery
1/2 green sour apple
4 carrots
4 leaves of chard
flowers, like Indian cress leaves and borage to make the rolls colourful
(if you like some red hot chilli pepper, my boyfriend thought they needed it, I liked the taste)

kitchentools
a knife
a cutting board
a bowl filled with water to soak the rice papers

How to roll………
I would say first wash the vegetables, and let them dry!
Get the cutting board and a sharp knife, cut the celery string in 8 very thin strings, the carrots in half, leaves of the chard each in 4 pieces, the cucumber must be 8 pieces also (strings). The green apple I cut first in half and made thin slices of them and after I cut every slice in 4 strings!
Sort them out on the cutting board and get the bowl with water
Put in the 8 leaves of the rice paper, wait till they get soft and slimy, get one paper out very slowly, with to hands and with care. They break very quick.
On a flat underground you lay the paper down, fill the paper with a string of each vegetable and some apples and flowers. Beware your vegetables are 1 cm from each side, so the vegetables can be rolled into a roll, and you don’t have vegetables coming out of the sides.
Here under you have pictures, how to roll! (thank you Marjon for the great explanation)

First fill the rice paper with the vegetables (1 string celery, 1 row of carrot, 1 row of apples and so on), they must be shorter as the sheets

Roll the vegetables into the paper, just one turn

Fold in the sides
and roll further till you have a perfect roll, maybe it needs some practise but everybody can do this! Do it very tight but with care
So now the rolls are ready really fresh and raw, maybe what I say before if you like more taste from it, maybe put in some pieces of chilli pepper or maybe some sesame seeds. I liked this taste. You can make so many combinations with this rice roll, different vegetables and spices…..Nice as a snack or side dish, or instead of a salad

enjoy this healthy snack

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 sautĂ© the ginger and leek for 2 minutes, after sautĂ©ing  you poor in the rest of the vegetables (carrot, Chinese cabbage, mushrooms, red bell pepper) sautĂ© 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)

cocos-cassava cake (‘bojo”)…and an old known

It’s always great to see people after many years again, first you get a little nervous for the silence if you don’t have to talk so much or how it will be to see them again. But I must say many times it end up in a great time.
Last I went to see an old friend of me from Amersfoort, we went to the Paradiso in Amsterdam to a concert of orgelvreten. They were really nice, I didn’t know what to expect from the concert. in the description of the program it was telling it was an Hammond battle, wow it was good.
And also the friend was soo nice to see again, she looks good, she was happy, makes me happy and I know what she is doing nowadays…And for me, it was a succeed evening, so I would say just call old friends even after years and also go once in your lifetime to orgelvreten. Here is the link to get an impression:


The cake I could make with the help of a lot of Surinam ladies (the cake is from Suriname and it is called bojo) from the internet, I must admit I never eaten the origin, but it is really nice and sweet , thank you very much, great for an high tea or after a night of partying as a little snack…..So maybe not like the origin but nice to eat

Ingredients of the cocos-cassava cake
300 gram of sweet cassava grated (manioc root)
1/4 cup of coconut milk
1/2 cup of dried grated coconut
15 grams of coconut oil made soft by heating it slowly
1/3 cup of raisins
30 gram of date syrup
1/2 tablespoon of vanilla essence (or take almond aroma)
1/2 tablespoon of rum aroma
(if you like some cinnamon powder, but try this, it’s on taste)

Kitchentools
a oven
a wooden spoon to mix the ingredients
a bowl
a tin for baking a cake ( I had a heart shaped one from silicone like 14 centimetre diameter)

How to make….
Mix all the ingredients together, put the mixture into a baking dish. heat up the oven to 175 degrees Celsius and put the timer on 60 minutes, the cake will be ready if it’s a little brown on top and everything sticks together very well (if it looks like a cake) and when you put in a pin without taking a lot of dough out (when you take the pin out). Get the cake out of the tin very carefully. And voilĂ  a great cake without sugar.
If you want to make a huge cake just increase the ingredients relative.

geniet ervan!