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

lalalala…….pineapple cupcakes

Yes today it was the baking-day, with my son, cupcakes! I choose together with him a cupcake from the book vegan cupcakes taken over the world. And yes the cupcakes took over the kitchen. The flour was on the floor, on the sweater of Kaya, on his shoes, in his mouth. And that because I was disturbed by the doorbell 🙂 and it was Annelies, and yes when I start talking I cannot stop, so I knew when I came back to the kitchen it would be a hell. But Kaya really enjoyed making the cupcakes. The dough tasted a little strange, but I must say making pineapple cupcakes was for me anyway a way of discovering. I don’t eat pineapple so much and never  bake with it. But when they came out of the oven and the topping was on top the taste become great, and kaya was proud to put the raspberry and blueberries on top of the cupcakes!

So here for you out of the book, but instead of sugar I used agave syrup and half spelt meal and half flour

Ingredients for 12-15 pineapple cupcakes
for the cake
1/2 cup all purpose flour
1/2 cup spelt meal
1/4 teaspoon Celtic sea saltingr cupcakes pineapple
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup of crushed pineapple (in it’s own juice)
1/4 cup of olive oil
1/2 cup of agave syrup
1 teaspoon vanilla extract
handful of blueberries and raspberries for garnish

for the topping
1 cup crushed pineapple
1/4 cup agave syrup
1 tablespoon of cornstarch
1/2 teaspoon of vanilla extract

Kitchentools
a bowl
a food processor with s-blade
an oven
cupcake pans
a spoon
a whisker
a cup and a teaspoon
a saucepan

How to make…….
You need a child for mixing the dry ingredients :), and an adult for using the food processor.
So step 1 is putting all the dry ingredients together in a bowl (all spice, cinnamon,flour, meal,ginger, salt and baking powder) Mix it well by hand with the whisker! (yes a typical job for the child)
In the meanwhile step 2 get the foodprocessor, put in the processor, the pineapple, oil, vanilla extract and syrup and purée!boy doing cupcakes

step 3. The sweet child can prepare the cupcake pans by putting them on a plate, and you can mix the wet ingredients together by the dry ingredients, mix well.
And now step 4 preheat the oven on 175 degrees Celsius (I never do but everywhere they say it has to)
Step 5 is filling the pans with the dough, fill them like halfway! Now put them in the oven for about 25 minutes!
Let the child put the timer on and when it rings he can check if the cupcakes are ok, by using a skewer and put the skewer in the cake, when it’s ok the skewer come out clean without dough on it

When the cakes are ready, you can make the topping. In the meanwhile the cupcakes can cool down.
Take the saucepan and put in the vanilla extract, pineapple, syrup and cornstarch. Put on the heat and bring it to a boil, stir constantly for about 30 seconds.
Time to bring the heat down and stir constantly for 1 minute. Get the cupcakes and with a tablespoon you put the topping on the cakes. The finishing touch is the blueberry or raspberry or both on top (your child will love to do this).
The cupcakes you store now for at least 30 minutes in the fridge, yes you learn your child to be patient 🙂 :).
But after all the waiting you have some delicious cakes, they look nice and taste nice

end pineapple cupcake

Enjoy……………….

pro-biotic,supplements and zucchini cake

I love library’s, so many interesting books ans so much books. This time I am reading about pro-biotic, pre-biotic and meta-biotic how well they are for the intestines and immunity and a good health (kefir drink I want to make anyway this year, it is a good pro-biotic) .
I am  also reading  a book about supplements. For me supplements are needed when you have unbalances, but maybe this book will change my opinion. At least it gives me a good view about synthetic supplements I never thought about. How can you make a real copy of the original, without all the factors what make the vitamins or minerals work? You cannot live on supplements, so there is still something in real food what they can’t make, also the books tells me that the basic from al lot of synthetic supplements are chemical substances. I don’t want this in my stomach….so I will continue reading the book and going to make my opinion complete after.
But now time to make the zucchini cake, I had the recipe from someone from the gardening project and it is delicious and also a releave after eating to many zucchini soup and so on. Because when the plant is giving vegetables it won’t stop, it goes on and on!

Zucchini cake 24 centimetres
1 1/2 cup and 2 tablespoons of mixed spelt flour and all purpose flour
1/2 cup of agave syrup (or sucanat if you like) look a the structure the pie will have it can be to wet if you use syrup or to dry if you use sucanat, so put in some flour if too wet or some ‘milk’ if it’s too dry.
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 salt (not necessary)
4 minced cloves
1/2 tablespoon of organic lemon zest
1 tablespoon of nutmeg (fresh grated from the ball)
2 teaspoons of ginger powder
1 cup of rice milk (or other milk if you like)
1/4 teaspoon of apple vinegar
1/4 cup of olive oil
1 teaspoon of vanilla extract
1 cup of grated zucchini

kitchentools
an oven
a spring like 24 cm
a rasp
a bowl
a whisker
a cup, tea- and tablespoon

lets make the pie
Put all the dry ingredients together into the bowl and mix well! In the meanwhile you put in the vinegar togehter with the milk and set aside for 5 minutes. Time to grate the zucchini. Love this job put beware of the fingers :).
Mix the vinegar, milk, oil, agave syrup, lemon zest, zucchini into the bowl with the dry ingredients , now all the ingredients are in the pie. Mix very well till you get a nice dough, it’s wetter then bread dough and thicker then pancake dough.
Time for the truth, put the pie into the oven at 175 degrees Celsius for about 25 minutes. The pie is ready when you put in a sharp knitting needle and the dough won’t stick at the needle any more. Of course you can test also with other sharp things like a fork or something else.
Easy, not too sweet and a good solution when there are to many zucchini’s growing at the same time in your vegetable garden.
end zucchini cake

Enjoy and thanks to Fiona and it’s based on the recipe from not for rabbits

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