……clean your toilet without bleach

Funny to watch some television yesterday and see some interesting things, like how to clean the toillet without bleech. I definitely hate bleach but sometimes I thought you have to use it once in a while, because the toillet is getting brown inside (really terrifying).
But now I saw the solution and I am very happy with it, it works :). It is cheap and not soo bad for the environment and that is what we like,( I think), at least I do!
So lets clean the toilet with a eco smile! Recipe from sustainable susan, anyway a lovely site!

baking soda

a toilet brush

Whoopie……no poopie.(sorry for this ;))
Put in the toilet some baking soda, upon the baking soda you poor the vinegar. This will go bubbling so don’t get scared nothing is going to happen, wait till it’s not fizzing anymore. Get the toiletbrush (or whatever you like) and go into the toilet and clean and voila white as ever! (is it a disaster in your toilet do it once again and wait for 30 minutes, time to relax (I did it this way ;))


*sustainable susan

…..unpeel a tomato

Sometimes you must unpeel a tomato in the recipe, how to do this? It is very easy, you can buy canned ones, but i give the advise to buy fresh ones. The canned one is not so nutricious as the fresh one.

step 1 wash the tomatoes and get a cooking pan with some water

step 2 Put the cooking pan on the fire and bring it to a boil

step 3 Make a cross in the tomatoes, just in the peel (so not to deep)
step 4 put the tomatoes in the boiling water and wait till the peel is going to curl.
step 5 get them out (of course not by hand) and put them for a short time in water (so you won’t burn your hands when you get the peel off)

step 6 you can easy get the peel off!

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

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

dying the hair….love colors

I really like to paint/dye my hair. When I was in the puberty I paint my hair with all colours and also for the fun, with children paint (so no hair dye) it became very massive and dirty but that is between us.
It’s nice what a color can do to your face, but never thought about the products on their own.
A lot of beauty products are tested on animals (or contains animal-products), and really we have already so much products why the testing? They say it will be soon stopped in Europe. But I must say then companies will move their factory to another country where it is still allowed (so the problem is still there). So you want to make a change just begin to dye your hair animal friendly.
Here I did some research on my own and help of other vegans (visiting their forums and so on)

This hair-dyes below are animal friendly (vegan)

I think very natrual

Daniel field: must say looks professional defintely one I would try if I want to dye my hair again

Henna plus: also natural and I think you can buy it everywhere here in the Netherlands

herbatint: no ammonia, no alcohol, no perfume, no resorcinol, no parabens, less peroxide.

Logona: I must say this look really ok en it is natural!

I like this shop anyway with their soaps like pies, never tried this haircolor, so don’t know if it’s ok

Manic panic (my favourite) a lot of strange colors, red, green, blue and so on. The bleach kit is also animal friendly, but it isn’t natural if you are looking for that kind of hair dye!

natulique: wow this one looks really great and all vegan

nature tint:not all nature, but without ammonia, parabens, silicones, paraffin, mineral oils, heavy metals, artificial fragrances, SLS, or formaldehyde derivatives.

Sante naturkosmetik: I think they make a lot of great products

special effects: great colors!

tints of nature never used but definitely want to use this, for just a normal color!

lights in the dark……cabbage/rainbow carrot dish made in tajine

We celebrated on the 5th of December Sinterklaas, and I have had a nice present a Tajine. He is so beautiful, even for standing on the shelf in the living room, he is glancing on his place.
What is also glancing are the lights here in the house, because of Christmas we decorate our house with some lights. Not so many as some people here in the area, because they  go way to far (In my opinion, but ok secretly for xmas I can enjoy it ). If you look into the house you see only lights! But in the darker days I like the xmas lights, they give warmth and coziness in these days. And talking about xmas, I have a great and easy dish to make. I made it before on school, we had a cooking workshop. So the recipe is a little from what I had on school, only with different vegetables, but made in the tajine! And if you don’t have you can make this also in a big enough frying pan with a lid on top)

Cabbage/rainbow carrot dish made in the Tajine(the recipe for 4 persons).
300 grams of rainbow carrots (orange will do also)
300 grams of Jerusalem artichokes
1 white onion
coconutmilk from a can 400 ml
1/2 of a white cabbage (550 gram)
1 teaspoon lemon zest (organic)
3 tablespoons of walnuts crushed very tiny, pumpkinseeds are even better to use (roast them before use)
3 teaspoons of ras el hanout*
1 1/2 teaspoon of turmeric
4 persons bulghur (+/- 280 gram) plus 2,5 times more water (1 cup bulghur is 2,5 cups of water)
flowers for decoration (marigolds would be perfect)

a tajine
cooking pan for the bulghur
good  mood

How to make…….
To make it’s easy, but before it’s ready it takes a ‘long’ time. Make sure if you use the tajine first time you soaked it for at least 2 hours (but better 24 hours) and after you oil the tajine and bake it for 2 hours on 150 degrees Celsius.

So time to get started. cut all the vegetables (cabbage,carrots, onion), make sure you cut them in nice bite size pieces, be creative, maybe make the onions in circles and the carrot in slices/flowers.
Put all the vegetables in the tajine, poor in the coconut milk together with the spice ras el hanout* and some lemonzest!
Simmer this in the tajine for 45 minutes , the vegetables must get slowly soft. Mmm the smell when you open the tajine is really great!

In the meanwhile you can prepare the bulghur, cook the bulghur for 7 minutes and put off the heat and cool down in the water for 10 minutes, rinse the water out of the pan!
Mix in the bulghur the walnuts or pumpkin seeds  and the turmeric (so the bulghur gets a nice color)

When the bulghur is ready and the tajine dish you can serve this on 4 plates, make a beautiful picture of the plate, let the colors lighten up the dish!

enjoy/شهية طيبة

*recept of the ras el hanout (spice mixture)
You can buy it in the store, but I followed this recipe1 1/4 teaspoon black pepper (whole)
1 teaspoon gingerpowder
1 teaspoon cuminseeds
1 teaspoon corianderseeds
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon cardamomseeds
1/4 teaspoon paprika powder
1/4 teaspoon ground turmeric
1/4 teaspoon celtic seasalt
1/4 teaspoon ground piment (I left this out because I didn’t have)
4 cloves

recipe 2 * from the view from fez
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

ground this all in the mortar and mix well, you don’t need all the mixture you made so you have some left for the next time, put this in a little jar!
i must say it’s really enjoying to ground all this spices and like meditation!


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

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

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

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

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)

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!


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