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

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…


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

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

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!

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

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!


*recipe from Hema Parekh (the Asian vegan kitchen)

Delicious….penne with dill/almond sauce

Went to the market bought too much herbs and vegetables. Really the next couple of days are my days of experiment with food. I bought horseradish, and really I only know it from the spicy wasabi sauce. Curious what to do with it. So I didn’t use it tonight, but really I was surprised of the diner I made instead, easy, delicious and looks colourful.
Penne pasta ( yes some Italian food?) and vegetables like sugar snaps. I think it works well with the fresh dill I bought on the market, some nice organic roasted almonds in it…and…and….are you already drooling?
I would say get the pans, put on your apron……just get started….here for you the recipe to impress.

Ingredients for the penne with dill/almond sauce (2-4 persons)
4 persons pasta penne (I had penne with chilli-powder in it)
200 gram of sugar snaps cut in 2 pieces
200 gram of cherry tomatoes cut in 4 pieces
200 gram of sliced mushrooms (even better mixed mushrooms, shitake or something else)

for the sauce
1/2 cup almonds
1 cup of fresh dill
2 tablespoons of lemon juice
1/2 cup canola oil
3 cloves of garlic
some dashes of salt and pepper
rice cuisine (instead of the real cooking cream)

a cooking pan
a colander
a saucepan
a food processor
a frying pan
a wooden spoon for mixing

What to do..
Get the cooking pan and fill it with water, bring to a boil. When it’s boiling put in the pasta and on top the colander filled with sugar snaps. The sugar snaps will steam, so the vitamins won’t be lost. Boil for approximately 8 minutes. (till the pasta is soft and the sugar snaps a little softer)

In the meanwhile you can prepare the sauce, put every ingredient for the sauce into a food processor except for the salt/pepper and rice cuisine. (so the dill, almonds, lemon juice, garlic and canola oil)
You will get after cutting in the food processor a look-a-like pesto ;). Set aside…

Get a frying pan and put in a little oil, bake the mushrooms golden brown also on another cooker put on the saucepan, poor in the rice cuisine and heat it up very slowly, poor in the pestomix, mix well and heat up for 5 minutes, not boiling please…….

Probably the penne will be ready, get rid of the water and mix the cherry tomatoes, sugar snaps and mushrooms through the penne. Now you have a simple colourful basic of the dish.
Put this nice on a plate, the way you prefer…the sauce will be ready now also, so poor on top(of the penne laying on the plate) some sauce and make a finishing touch with some dashes of salt/pepper and a fresh twig of dill (or a slide of lemon) Or make a shrubbery with chive
Really my family like this diner so much, and I love it too

Eet smakelijk/bon appetit

almost halloween, that means pumpkintime!

It’s so easy to remember when Halloween is coming the pumpkins are everywhere in the store and not so expensive! And pumpkin is so delicious and sweet, and if you do it right you can cut out a face at the peel of the pumpkin, so you can put a candle in it and decorate your house or outside the house. Nice for the darker days
(It’s a hell of a job to cut out the meat of the pumpkin without ruin the pumpkin, but if you are patience you can do it!)
When the pumpkin is organic and not sprayed you can eat also the peel, I like to use everything of a vegetable, so you won’t throw anything away and get every vitamin of the vegetable inside your body. And most of the time just a little under the peel there are the most vitamins located.
So anyway what I made today is a nice pumpkin soup. A little hot and sweet, for me the perfect combination. 🙂
I made a big pan so I can eat also the day after some soup, and most of the time the taste is even better then when it was fresh cooked! Enjoy to make it and maybe to cut out a scary Halloween face…….and the seeds (dry them) maybe you can put them in the summer in the garden and who knows maybe you get some pumpkin plants!

The ingredients of the pumpkin soup (4-6 persons)
half of a pumpkin (surround 800 gram) cut in little cubes (organic? leave the peel on it will get soft)
1/2 of a onion cut in little pieces
10 mushrooms cut in slices
80 gram of coconut cream (santen) better is fresh coconut milk but I didn’t had it at home 😉
1 1/2 litre of vegetable bouillon
1 tablespoon of curry powder
1 teaspoon of chilli powder
1 leek cut in rings
3 big carrots cut in slices
juice of 1/2 a lemon
5 gram of fresh ginger (rasped)
Maybe some pumpkin seeds for garnish (baked in the oven for 10 minutes on low fire)
some oil
a dash of cranberry syrup for every bowl
1 tablespoon of dried parsley

the kitchen tools
a wok
a cooking pan
a food processor

The start of the soup
Cut everything what must be cut and wash also every vegetable! Get the pumpkin, the carrots, ginger, coconut cream and the bouillon, put them all together in the cooking pan. Bring it to a boil and simmer for 10-15 minutes. When the pumpkin and carrots are soft it’s ready
In the meantime you can prepare, the onion, leek and mushroom in another pan! Get the wok and put some oil in it, heat the oil. After put in the leek and onion, the mushrooms you put in when the vegetables are glassy. The mushrooms must get a little tan and when ready set the wok aside.
The bouillon must be ready now! Get the food processor and ‘mash’ the vegetables till they are smooth…Put them back in the cooking pan, now poor in the lemon, spices, leek, mushrooms and onion. Stir well and stand for 5 minutes on a low fire. Get the bowls poor in the soup, put a dash of cranberry syrup in it, ready to serve!

Enjoy your meal!

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)

vegetables caught in aluminum foil….

Yammie one of my inspiration of the day before the BBQ. before we went partying! We washed a lot vegetables, cut them in pieces and wrapped them in foil. Just easy even a child can make it. Ok here is how we did it! We mamma’s were rocking doing this!! and drank some nice wine while making this!


2 big carrots cut in thin slices
2 cups of green beans cut also in little pieces
Some roasted sesame seed
1/2 courgette cut in thin slices

kitchen needs

some music
a good friend
a knife
a long table to sit at

How to prepare?

Get a good friend, wash the vegetables and cut them with a knife. Roast the sesame seed Place all the ingredients in different bowls. Cut some squares out of the aluminium foil. Lay the squares on the table. Now you ll get the team-work part 😉 One will put the vegetables in the squares ( in the middle) the other will pour some sesame seed and cashews in it.

And now the finishing touch pour in every square some sesame-oil and rice-vinegar , fold the aluminium foil in like packages. So put them in the fridge till you need them.

So easy and fun to do, you can make all kinds of variations. Just use your imagination and create a real nice dish.

eet smakelijk/ enjoy your meal

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!

frying pan
cooking pot
food processor
cutting board
knife and wooden spoon
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!!