day 6…aloo gobi masala

The dinner made from the cookbook of Hema Parekh, was again great, easy to make but I must say I think it’s for two persons and not for 4, or are we just eating too much?
I like to eat anyway..Here the recipe and probably I will finish here my Hema week, because my friend is going to Denmark too work and I will be very busy here in the house, but you never know maybe I have time tomorrow and I will do a day 7. (yes ok a week is 7 days and not 6 Saskia ;))

The recipe for aloo gobi masala or in English cauliflower and potato with spices (2 persons)*

The ingredients

1 tablespoon of vegetable oil
1 teaspoon of mustard seeds
1 teaspoon fennel seeds
pinch of asafetida
1 fresh hot green chilli, cut in stripes (I used a red one)
2,5 cm cube of fresh ginger, finely chopped
1/2 teaspoon of turmeric
1 teaspoon coriander powder
1 small head of a cauliflower, cut in florets
2 medium potatoes, cut in stripes
salt to taste
2 tablespoons of water ( I used 4)
1/2 teaspoon of cayenne pepper
1/2 teaspoon of garam masala
1/2 teaspoon of mango powder (amchur)
coriander leaves for a garnish
ginger cut in thin stripes for garnish

The kitchentools
a non-stick sauce pan
a knife
a wooden spoon
a gas stove

How to begin….
Cut everything and measure all the spices, easy so you can use it immediately when you want to and you don’t have to think so much anymore ūüėČ
Heat the oil in the pan and add the mustard and fennel seeds When they splutter (funny word) put in the pinch of asefitida and reduce the heat.
Get the chili pepper and ginger and stir fry for 10 seconds, now add the turmeric and coriander powder.

Time to put the cauliflower and the potatoes in the pan, mix well and put in some salt. Poor in the tablespoons of water, while the water will be sprinkled over the vegetables.
cover the pan and cook for 15 minutes till the potatoes and cauliflower are soft>
They are ready? Put in the rest of the spices (garam masala,amchur, cayenne pepper)
Stir well. Put the heat off and get the plates.
On the plate you will put some of the curry and you will garnish with coriander leaves and the ginger.
Really nice

Enjoy and thanks for the fantastic week, Hema Parekh (the asian vegan kitchen)

*recipe from Hema Parekh (the Asian vegan kitchen)

Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/ŗ§¨ŗ•Čŗ§® ŗ§Źŗ§™ŗ•áŗ§§ŗ•Äŗ§§

*recipe from Hema Parekh (the Asian vegan kitchen)

endive on experiment-tour!

Wintertimes! Nice to go to palace the Loo in Apeldoorn, not so crowded only a little cold! Nice to see the too much over decorated rooms, walls with flowers and gold, bed with flower curtains, al lot of paintings at the wall, the ceilings painted, closets with a lot of hand-crafted wood, the carpet full with flowers or carpets at the wall I think handmade. I think I would get neurotic and restless of all those impulses in the rooms!
What about the beautiful gardens with a lot of fountains, only no water because of the cold, but in the summer it would be lovely! A lot of Romans influences, the statues, the nice cutted bushes in all kind of shapes and a lot of squares. It was a pity when we were outside and the rain comes out of the clouds again, tomorrow it would be more worse they say, a lot of wind, storm they said and rain of course!
Ooh I didn’t tell about the place where the horses were standing, and the coaches. Wow if I had a house like that I would be very rich, it is soo big, I forgot already that we weren’t at the palace yet it was just a shed/garage. I t was a nice day and my parents and we loved it. It was a surprise for my parents we won some free tickets for the palace (yoohoo) from some lottery ! My boyfriend is a member for almost 30 years and finally he won something!
Anyway a Dutch palace, and some Dutch food are perfect too each other, and I was a couple of days being very creative and yes I have to say this time it worked out (sometimes I think I  do must eat this also? ;))
Anyway the experimental endive

The recipe for the experimental endive (4-6 persons)
2222 grams of potatoes with or without peel (if its organic with peel) cut in 4 pieces
a big crop of endive washed and drained, cut in little slices
4 big carrots cut in slices
1 cup of crunched walnuts
14 sun-dried tomatoes cut in little pieces

The kitchen-tools
a cooking pan
a knife
a masher
some plates to put the dinner on
a wooden spoon

Lets begin
Just easy to make this dinner, it just take 20 minutes out of your daytime to make it. Just wash and cut all the vegetables.
Put some water in the cooking pan and throw in the carrots and potatoes, bring it to a boil and boil for approx. 15 minutes (till the potatoes are soft)
When the potatoes and carrots are ready, poor out the water and¬†mash the potatoes and the carrots, now it’s time for the endive to come in the pan, mix this all together that the balance of potatoes/carrots and endive is 50/50.
At last you can put in the sun-dried tomatoes and walnuts, or what I did I sprinkled the walnuts on the dinner when it is on the plate. So this is it enjoy! Maybe you can put it together with a vegan burger on a plate :)!

Dat het mag smaken

Endive mash hills with a river of tofu stones….and a good discussion

A week full of rain, but nice days with the American couchsurfers (Jenny and Greg) in our house. We went to the Anne Frank house, it’s terrible I didn’t went before, when I was younger I even made a presentation about Anne Frank…shame on me.
It was interesting to see how big the house is and in the end, you had really difficult issues about freedom to talk about. I am glad I am not a politician, sometimes it’s really difficult how far will you go about freedom of speak and when is something discrimination!
For me I think everybody has to respect each other, whatever their religion is or where they come from…

I have one motto, treat the persons/friends like the way you want to be threatened!

Anywayzz …Jenny and Greg, I liked the discussions we had about a lot of points in the world, like health insurances, animal rights, religion, how people lie to one another, money issues and so on….
And Jenny your recipes-blog is going to be awesome, and the food you made was delicious!
So here you get my recipe I made for you! and the potatoes are originally coming from South America!

Dutch endive mash hills with a river of tofu stones!!

Ingredients for the endive mash hills (4-6 persons)

2 kilogram potatoes washed and with peel
1 kilogram of endive (also for garnish)
1/2 cup rice milk
4 1/2 tablespoon curry powder (I had curry madras)
1/2 tablespoon chilli powder
1 cup roasted almonds
2 tablespoon parsley
2 onions, one white one red! cut in little pieces
3 apples
2 tablespoon of apple vinegar
some pepper and salt
garden cress for garnish
1/2 lemon his juice

For the river of tofu stones

500 gram of organic non GMO tofu, drained
some coconut oil for frying (no tasting coconut oil)
2 tablespoon of soya sauce (shoyu sauce)
2 oranges ripped of their juice
1 of the orange you get orang zest from

Kitchen tools!

food processor
(or a grinder and masher)
1 cooking pan
2 frying pan
a wooden spoon
a knife
a bowl

lets start…

Begin with the longest preparing ingredients, that are the potatoes just put them in a cooking pan and poor some water in it and bring it to a boil (for the environment put a lid on the pan), then let them boil for circa 15 minutes

In a meanwhile prepare the tofu, drain the tofu so most of the water is out the ‘brick’, then fry the tofu in a frying pan with the coconut oil…You can see if they are getting a brown colour they are ready to marinade.
Get the bowl and put together the shoyu sauce, orange juice and zest, mix it well. When you put the tofu out of the oil lay them on some paper towel to get rid of the too much oil-leftovers : )
Now put them in the bowl and mix everything together!

Back to the basic things to do, wash the endive and cut them in little pieces like, 1 inch (set aside) now get the almonds grind them or put them in a food processor they must become little chunks, time to roast them, just get a frying pan and heat the pan without oil, throw the almonds in a let them get tanned! (set aside)

Of course the onions has to be cut also, so get the peel of and slice them with a knife and take the same  frying pan as the almonds and quick bake them with some oil till they are glassy (set aside)

The potatoes will be ready by now, mash them and poor some rice milk, lemon juice and apple vinegar in it so it gets like puree, then poor the spices in mix very well ( I was just lazy and used the food processor to do all this work for me)
Put the pur√©e in the pan, or it’s still in the pan and mix together (with the wooden spoon) the endive pieces, pur√©e and apple pieces.
Everything is ready by now get the plates,  be creative and make a wonderful landscape of it with two hills of endive mash, between a river with stones of tofu and orange marinade, and some snow felt out of the sky made of almonds and some pepper and salt. Grass as weed (garden cress)

With the pepper and salt you can choose how much you like, I think it’s always difficult how many salt and pepper people want, I just used to use no salt at all

Enjoy your meal!

bozkov and some way of dutch “hutspot”

Still having a hammer in my head of yesterday, my boyfriend had to work on Valtifest it’s a nice party with people all dressed up…the theme was all in the family! We had babies, Amish families, take care bears, daddies, supermans, where is wally, batmans, twister games, family trees and so on….walking around!!
I was like a mother, father and grandma in one, walking around with a baby-doll, moustache and curlers/some knitting work  in my hair. And I danced for life and drunk too much wodka..

The Czech people (Lukas and Petra) we had on visit here in Amsterdam, cycled around to the beach!! In the night they were very tired…(Guys I am proud of you you did it…it’s a long trip you did)
So we 4 were all tired, they physically and we mentally : )

A couple of days ago I made some nice traditional Dutch food (called hutspot), for our guests, on a different manner, normally you put together 3 big baked onions cut in rings, 500¬† gram carrots and 500 gram potatoes and mash this all together, maybe some pepper and salt ( and I remember sometimes you put white beans (not masht) through the mash) This is how I made the traditional hutspot like ‘modern’ food : ) (now it isn’t real hutspot anymore)
Next time I will enjoy it with bozkov the ‘rum’ of Czech, thanks for the nice present I love bozkov its memory of Czech Republic and a nice taste.

The ingredients (4persons)
for the pommes de duchesse
“or maybe you can make it with bramborak (potatoe-pancake recipe will come later on, you Czech know how to make it ; ) in the next blog, and decorate the pancake!!!”

2 big carrots
some pepper not grounded (like 1/2 tablespoon)
1 kilogram of potatoes
some salt if you like
2 tablespoons dried rosemary
2 tablespoon dried parsley
water for boiling
some oatmilk to make from the potatoes puree (maybe 1/2 cup)
some rose petals and purslane for garnish
(beware the rose petals are not chemical sprayed)

for the carrots

500 gram of carrots, cut in the length of the carrot in half
2 tablespoons of balsamic vinegar
1 teaspoon of grounded star anise
1/2 cup of water

for the sauce”
2 big onions, red and yellow cut in rings
250 gram of mushrooms
3 cloves of garlic
1/2 juice of a lemon
some pepper
some oil
1 little leek cut in slices

Seitan (long preparing time)

You see how I made it for the boerenkool early in my blog, but instead of ginger, soysauce I put in some mustard seeds (like 1/2 tablespoon) and some bouillon (the half of normally you make soup of, otherwise its getting too salt) And I made look alike sausages.The water where you boil the seitan in you can put over the top of the seitan as a gravy thing
( I put the recipe at the bottommost place of the blog)

The kitchentools

a saucepan
a frying pan
a masher
a piping bag
a wooden spoon
an oven

Lets make the duchesse first, boil the potatoes and carrots till they are soft ( I think circa 15 minutes of boiling). When they are ready put away the cooking water, mash the potatoes/carrots and put in the herbs/spices. Mix very well. You just make puree of the potatoes, make it not to wet and not to dry, you must put the mixture in the piping bag later and you will make great shaped potatoes heaps on the baking sheet.
And let them bake in the oven for 20 minutes on circa 200 degrees Celcius

In the meanwhile you can prepare the carrots, wash them and get a saucepan, poor the water, balsamic vinegar and star anise together in the pan and mix. Put in the carrots and boil (like 10 minutes) till they are soft ( this part is finished)

Now lets make the ‘sauce” just put some oil in the frying pan, when the oil is heaten up put in the onions, and garlic and bake very short. Now also bake the mushrooms together with the onions and garlic. Also bake this very short. Time for the lemon juice, leek and parsley to get in, mix this all together till the onions is glassy and the mushroom are darker from colour. Be careful you don’t ruin the nice onion rings

Bake also the seitan in the frying pan, apart from the onion mixture.

Probably everything is ready now!! Lets make the plate look nice, here I have an example for you to get some ideas…….

Eet smakelijk/enjoy your meal

the seitan first ( very long time 4 hours)

3 cups of speltflour
3/4 cup of whole wheat flour
1 to 2 cups of water
some dashes of pepper

for the sauce (to simmer the seitan in)

2 cups water
bouillon powder
1/2 tablespoon not grounded mustard seeds

What you need

a bamboo steamer
a cooking pan
your hands (and a bowl) or a mixing machine with dough hook

How to start

It’s easy to make but it’s a long time to get some nice music. Put the flours and pepper together and mix, while it’s mixing you poor carefully the water in, knead it till it’s getting smooth.
Finished? make little sausages from the ball, like 4 centimeters thick and very long (what fits in the bamboosteamer)
Now it’s ready for steaming, steam the sausages for 20 minutes. After they steamed let them cool..when it’s cold make little pieces of the roll like 2 cm at thickest point.
Get the cooking pan put the ingredients of the sauce in it and also the seitan, now simmer for 3 hours while you stir occasionaly. I just put after 1 1/2 hour more water in the cooking pan….

So when it’s finished after 3 hour it’s ready for using, just bake in a frying pan till it’s got a darker color!!

sunday the most chill out day of the week……

sunday the most relaxing day of the week, just doing some gardening, baking a bread,sitting in the sun…This day is a restday from all the busy activities through the week.
Maybe later on we go to the magneetfestival¬† we went 2 days before, and it¬†was really nice. On a small¬† piece in Amsterdam they built tents¬†for music and acts, you can hoop at the hoolahoop-cottage, eat some nice dinners (also vegan), meet some nice people, they try to be very good to the enviroment, you can camp if you want and don’t miss anything from the festival. So if you have time just go there and enjoy

But we are still on the relaxing tour and on the healthy way, so this morning I made a fresh juice with melon, mango, orange juice and some herbs like thai basil and mint.¬†In the evening I made some salad mostly from vegetables from the garden YIPPIE, some potatoes with rosemary¬†and fried tofu with chilisaus,¬†and finally we didn’t go this day to the festival, my boy and me picked some blackberries for the icecream what is still in the freezer.

The ingredients of the summer salad

1 beet cut in little cubes
some green ‘lettuce’ from the garden 200 gram ( I took chard, rocket and sorrel)
1 zucchini cut into slices
1 red onion cut in little pieces
1/2 of lemon juice
2 oranges ripped of their juice
1/2 cup roasted sunflowerseeds
some walnuts make into little pieces
2 teaspoon sesame-oil
1-2 tablespoon ricesyrup
1 little turnip cut in thin slices
some beans, east indian cherry flower and parsley for garnish
some orange zest for garnish
some pepper

the ingredients of the potatoes

1 kilogram of potatoes cut in triangles/rectangle
some rosemary ( I think 1 tablespoon)
some oil
some salt

the ingredients of the chili-tofu

500 gram tofu drained ( no water) and cut into cubes
vegan sweet hot chilli sauce

The kitchentools

2 cooking pans
a colander
a knife
a big bowl for the salad
little bowl for the dressing
frying pan
a wok

So how to begin?

Put some water and the beet in the cooking pan and bring it to a boil, let’s slowly boil for 10 minutes. In a meanwhile you can prepare the rest of the salad, wash the “lettuce” put them in the bowl, roast the sunflowerseeds in a frying pan without oil, cut the courgette in slices the turnip¬†and also the onion! The beans for garnish, the zucchini and the turnip put them together in the colander and put them on the cooking pan where the beet is still in. Just steam them for 10 minutes, while the beet is again boiling for 10 minutes

Now wash the potatoes with the peel still on ( because thats very healthy) Cut them in little triangles and bring them also with some water in the pan to a boil and let them boil for 10 minutes, be careful don’t make them to soft.

So everything is boiling and so on. Time to make the dressing this is really easy, just take the juice from the lemon and the orange whisk together in the little bowl, then pour also the rice-syrup and the sesame-oil together. This will be the dressing!

I think the beet and the zucchini, turnip, beans are ready, put them in the big bowl, and mix with the salad so you have a colourful bowl.

Yes we are going to fry the tofu, so in a saucepan you pour some oil, and let the fire heat up the oil. When it’s hot ( just put a drip of water in it and when is says ssssssssjjs it’s ok) then put in the tofu for about 3 minutes, when you get them out, put them on a kitchen-towel so the oil will get out and get into the kitchen-towel.
Every tofu-piece is fried? Marinade them with the sweet chilli sauce

Take the wok now and let the oil heaten up in the wok, when this is at the right temperature, bake the potatoes (please without to much water) together with some rosemary, till they are golden brown. A child can do it!!

I think all the ingredients for the nice tasty plate are ready so, make the plate like a painting and be creative. Put some potatoes, salad en fried tofu on the plate and voila a nice summerdish, oh and yes before I forget put some dressing on top of the salad ( and also the garnish). Maybe some pepper and salt to finish



enjoy your meal!

Slovakia…and ‘boerenkool’ with seitan and gravy

For me it’s a long time ago I was in Slovakia, but it’s a real nice country. In Bratislava I met a nice man, Fedor named, at a bar very late in the night, he is a musician at a band called the Traditional Club Bratislava, a nice band I can say after I got a cd from his band ; )

He gave me a place to sleep at his house and I met his wife…( I was¬† a alone traveller and I always used to go to some city or place without knowing what to do where to sleep and so on) He and his wife arranged sleeping places all over Slovakia, my week was really complete and I really enjoyed. And now today years after my big adventure I have some people coming to Amsterdam from Slovakia ( yes, for couchsurfing) All day I preparing a nice dinner for them, they will soon know what “boerenkool” is. The long preparing time is because of the seitan I make on my own. Here you get the recipe for when you guys are back home and think about Amsterdam and the hopefully “nice” dinner you ate….

the seitan first ( very long time 4 hours)

3 cups of speltflour
3/4 cup of whole wheat flour
1 to 2 cups of water

for the sauce (to simmer the seitan in)
1 cup soysaus
2 cups water
1/2 cup ginger minced

What you need

a bamboo steamer
a cooking pan
your hands (and a bowl) or a mixing machine with dough hook

How to start

It’s easy to make but it’s a long time to get some nice music. Put the flours together and mix, while it’s mixing you poor carefully the water in, knead it till it’s getting smooth.
Finished? make little rolls from the ball, like 4 centimeters thick and very long (what fits in the bamboosteamer)
Now it’s ready for steaming, steam the rolls for 20 minutes. After they steamed let them cool..when it’s cold make little pieces of the roll like 2 cm at thickest point.
Cut everything in little pieces, get the cooking pan put the ingredients of the sauce in it and also the seitan, now simmer for 3 hours while you stir occasionaly. I just put after 1 1/2 hour more water in the cooking pan….

So when it’s finished after 3 hour it’s ready for using, just bake in a frying pan till it’s got a darker color!!

So how to make the boerenkool (kale)

This is easy to make, but first the ingredients.

3 kilogram of potatoes
800 gram frozen kale ( I didn’t had the fresh one, because it isn’t the time)
soem fieldbeans for garnish
a lot of 4 seasoning peper
1 cup oat milk
some salt
90 gram of garden orache
90 gram purslane

Needed tools

a cooking pan
a masher
(thats all ; ))

What to do?

Boil the potatoes together with the kale in some water (like 20 minutes) when this is finished you will mash the potatoes and put the oatmilk, garden orache in it.. And then put some salt and pepper as much as you like for taste. Now it’s ready!! ( I like it when you taste the kale very well)

Now the gravy as a finishing touch!

30 gram of vegan butter
2 onions cut in slices
some vegetable bouillon ( maybe 2 teaspoons)
maybe some cayenne pepper for taste
some flour
1/2 cup water

The kitchentools

a frying pan
a wooden spoon

I made the gravy very easy, just soften the butter in a frying pan and then when it’s soft you will bake the onion and put the bouillon and cayenne pepper in it for taste. And now pour in the 1/2 cup of water and the flour stir very well ( without lumps) and make a sauce of it.

All the pieces can put together now, take a plate. Put some kale on it, in the middle of the kale you make a hole for the sauce.
The seitan you will put on th e site of the kale and also put some sauce on it
Here is your very special Dutch food all Veganistedeet smakelijk/ enjoy you meal

(seitan recipe based on a recipe of Paul pitchford)

Time flies……

It is so amazing how the time passes away…tiktaktiktak…and it’s already 3 days later. What makes the time fly? Couchsurfers? to give an helping hand at the festival? the baby? cleaning the house? Having fun? I think all of that… the French couchsurfers enjoyed their stay here in Amsterdam, ¬†they walked around and smoked of course some green grass :), unfortunately I only saw them in the night because of our crazy schedule…The festival started today, so our job to prepare is done!
My baby really grows and developed every day…The garden is still growing and every vegetable is getting bigger and more beautiful! (And the nicest of all today my boyfriend finished the bench, so now we have in our garden a sea-blue bench with some plants on the back (figs, flowers, red gooseberries), I think the picture will be later on in the green garden) and yesterday was very special we were sitting at the longest vegetarian table in Utrecht it was a good snack with a nice soup. Thank you Helga to report us on time so we could take part of!

So what did I made today? On just a gardening,-babyhugging-thursday Tadadadatada….A sorrel-soup. It was my first time and it was really nice soup and of course all the sorrel is home-grown!!

The ingredients (2-4 persons)

400 gram sorrel (washed and remove the stalk)
2 onions, I took a red and yellow one( cut into little pieces)
3 cloves of garlic (also cut into little pieces)
2 big potatoes cut in thick slices
1 litre of bouillon
soya cuisine
olive oil
fresh parsley and chive for garnish
( maybe some juice of an orange would be nice, but I didn’t have one)

The kitchentools!

food processor
A colander to wash the sorrel (home-grown is a lot of sand on the leaves)
A cooking pan

It is easy and quick to make just follow all the steps!

step 1 wash, all the  sorrel!

step 2  Put some oil in the cooking pan and bake the garlic and onion till they are glassy

step 3 Now it’s time to put the sorrel in the pan, keep on stirring for maybe 2 minutes (till the sorrel gets darker green and shrinks)

step 4 ¬†Pour the bouillon also in the cooking pan together with the potatoes and put it on low fire when it’s boiling, and boil for 10 minutes.

step 5 The soup you will blend in the food processor, now you will get a strange coloured green soup like a swomp!

step 6  Pour some soup in bowls and you will put a little of the soya cuisine in the soup ( I always do 2 circles of soya cuisine)

step 7 Put pepper on the soup and some garnish like fresh parsley and chive

step 8 enjoy the meal, also when it looks a little strange ūüėČ