apple chutney…..apples from the garden

Nice to do,picking apples from the tree, our tree gave a lot of apples, only the peel was a little damaged, it had brown spots. But when you peel the apples you see a nice juicy apple. So I decided what to do with this apples, so I made apple sauce, apple pie and apple chutney. Making apple pie with my son is making a  mess in the kitchen, but you see how proud he was when the pie came out of the oven. And I am proud of the apple chutney (just to stay into the chutney mood)
And you can make it also now, you must wait 3-4 weeks after making it and when you wait longer, they say the chutney becomes better and better. Thanks for the recipe

Ingredients for 6 little jars of chutney
1,5 kilogram of apples, cut in squares
6 cloves of garlic (pressed)
150 grams of raisins
4 decilitre of apple vinegar
150 gram of sucanat (unrefined sugar)
1,5 teaspoon of cinnamon powder
1,5 teaspoon of Celtic sea salt
1,5 teaspoon of chilli flakes
1 teaspoon of clove powder
1 teaspoon grated fresh nutmeg
3 red onions cut in pieces

ingredients applechutneyKitchentools
a cooking pan (big enough for all the ingredients)
6 jars cleaned and made bacteria free by cooking in water (sterilized)
garlic press
a wooden spoon for stirring

Lets make the chutney………….
Get the cooking pan and put in the vinegar,garlic, apples, onions and rasins. Heat up the pan and stir while heating the apples. When the apples are ‘boiling’ put in the spices (clove,cinnamon,nutmeg,chilli flakes, salt) and sucanat.
Let this mixture simmer for about 45 minutes, stir once in a while, and when the mixture is getting thick it will be ready to put into the cleaned jars.
Get the jars and an easy spoon to lead the mixture into the jars. Fill the jars till the top and put on the lid. I always put the jar upside down, so the jar will stand for cooling down on the lid. This is because of the vacuum effect. When you open the jar 3 weeks later you will hear the PLOP sound :). The chutney is ready to cool down and to store into the fridge for 3 weeks and after 3 weeks you can open the jar and enjoy the taste of the apple chutney!


elderpesto…..big garden

Our project is really fantastic, but have some points for improvement. But we are definitely on the right. The really nice thing about the gardening project, is…..I made already many dishes with fresh vegetables straight from the garden.And wow it taste so much better, better then a supermarket.
Everytime I learn more and more, I discover much about weed. That a lot of weed is still delicious for dinner, like elder, salt bush (Atriplex) en lady’s thumb (Persicaria maculosa), wild garlic (Allium ursinum). There is so much to discover in this world about plants and what you can eat or not.
Last i made a delicious pesto of a weed people really don’t like when they have it in the garden… I talk about elder, bishop’s weed. But the best way to get rid of the elder is to pi ck them and eat it. The taste has a little way of parsley.

The ingredients for a jar full of pesto

2 gloves of garlic
2 hands full of elder
2 tablespoons of pumpkin seeds
2 tablespoons of noble yeast flakes
8 tablespoons of olive oil
2 tablespoons of walnut oil
4 sun dried tomatoes (I used dried ones without oil, soak them in hot water for 10 minutes)

a food processor

how to make
Again so easy, just get all the ingredients, wash the bishop’s weed, peel the garlic and so on. Put all the ingredients in the food processor and mix it till has a nice texture you like, a nice spread to put on your bread.
When it’s mixed get a jar and put it in a jar so you can close and safe it for longer time in the fridge. I don’t know exactly how long it will be eatable, but I always smell, look and taste it. But for sure 3 days after making it

‘hummus’ on different way….marching against monsanto

Yesterday there was a demonstration against companies who are working with pesticides, ruin farmers, working with GMO and who are big companies.
I am talking about Monsanto, the most famous one, Syngenta, the biggest one, Bayer, BASF, Pioneer and Dow.
For me this was a good way to show the people I am against it, unfortunately it wasn’t so crowded, maybe it was the time of the day and the day in the week. On Wednesday a lot of people are working. And I had to leave earlier also because I was with the little boys.
But after all I was glad to be there. A couple of weeks ago I was demonstrating against the hummus again (to eat it), so I wanted to make a variation on it. And yes I made a variation with a basic of raw soaked cashew nuts!
And here you will get the recipe also

The ingredients for the ‘hummus’ on a different way
200 gram of chick peas (soaked overnight in a bowl with water and cook for 1 1/2 hour and /get rid of the peel after cooking by taking a chickpea in 2 fingers and slide the peel off for more creamy hummus/)
200 gram of raw cashew nuts (soaked overnight in a bowl with water)
1/2 lemon juice
3 tablespoons of cold pressed olive oil
3/4 cup of basil leaves
1/2 cup of chopped mint leaves
1/2 cup of water
some cayenne pepper/salt or black pepper to taste

a food processor

How to begin……
Just easy this one, wash all the herbs! Get al the other ingredients together.Go to the food processor, put in all the ingredients except for the water and olive oil (and salt/pepper and cayenne pepper). Let the s-blade do his job, cutting the ingredients, in the same time you poor in slowly the water and the oil. You see the mixture is getting smooth, if you like it more smooth you poor in some more water. Put in some pepper and salt to taste!
When it’s ready put it in a jar and in the fridge it can stay for almost one week, I always smell at the mixture if it taste strange. If it does get rid of it 😉


Just another day……green peas spread

Yes today it’s just like another day, taking care of the children. trying to make some new food. Listening to music and dance with my babies.
See how the children destroy the room, and how they enjoy themselves. The weather is rainy (we saw also today thunder and an ice storm) and I have the feeling the summer isn’t coming anymore. So I need some freshness, to fresh up my mind. I saw somewhere the combination of green peas and mint, also I saw somewhere that there’s excisting a green peas spread for on bread, ok time to experiment and I must say…… YES……… this is the result! (With some help of the dinner from the allerhande (a magazine from a supermarket with recipes and so on) what I was making, they use the combination of saffron and yoghurt).

1 1/2 cup green peas from the freezer, (not icy anymore)
2 tablespoons of lemon juice (maybe you can try lime instead?)
salt/pepper to taste
pinch of saffron (5 min soaked in 1 teaspoon hot water, not boiled water)
1/8 cup of fresh mint leaves
1 tablespoon of soy yoghurt
1 teaspoon of sunflower oil
red onion (cut in little pieces) to sprinkle on top of the spread (optional)

a food processor with s-blade

How to prepare…
First begin to soak the saffron, the water will get a yellow color. Now it is easier to mix with the other ingredients.
So get all the other ingredients and put them in the food processor together with saffron. Mix well till it has a nice thickness of a spread, is it to watery? put in some more green more green peas.
Nice for on bread, it is fresh and something totally different! The onion on top makes the bread totally complete


yes a spread…بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug

Thank you Jael for giving me the recipe of بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug, but I put some more ingredients in it too make it my taste. Jael she is sweet and funny and a good cooking-princess in the kitchen, also I loved to work with her for my last high tea, so next time the wedding-picknick ……?
I am not a big fan of eggplant I really don’t know how to make it more tasty. But this spread yes it’s really the first thing I like with a basic of egg plant.
So It’s not so difficult to make, but it take more time to make because of the egg plant who must first heat up in the oven to make them soft and more eatable

The recipe for a jar full of بابا غنوج bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug
380 grams of aubergine
1 tsp of paprika powder
1 teaspoon of cumin seeds
1 teaspoon of celtic seasalt (other salt will do also)
3 tablespoons of lemon juice
1 tablespoon of tahini (sesame paste)
one red hot chilli pepper (5 gram) without seeds
1/8 cup of olive oil
1/2 cup of fresh chopped coriander
3 cloves of pressed fresh garlic

an oven
a food processor
a fork
a jar

Lets begin
first the aubergine must be in the oven at +/-200 degrees Celsius for 45-60 minutes, get a baking plate, with a fork you make holes in the egg plants and put the timer on.
You can begin now to prepare the other ingredients, chop the coriander, get the amounts of the powder/salt/seeds you need and put them already in the foodprocessor (waiting for the aubergines to join). Cut the chilli pepper in little pieces,press the lemon juice/ garlic and get also the olive oil. And again put them in the foodprocessor, do not mix yet!

Probably the aubergine is still in the oven, I would say get a power nap and wait for the ring.
When the timer goes off, get out the egg plants, the skin is old and creased, the inside is soft and a little brown!
Cool them a little down and get the skin of, this must be very easy to do….
Put the soft inside of the egg plant into the foodprocessor and yes now you can mix all the ingredients together!
Nice, the mixture you put in the jar and of course eat some on bread.

Enjoy/شهية طيبة

a new invention the white beans……making a orange-sambal spread

For me beans are not my favourite food to eat (I must admit), but I discovered to make spreads based on white beans, it’s really great.
White beans doesn’t have a strong taste, the texture is great and it’s also not too expensive. And yes in time of crisis it’s really important to watch your money. For me food is the most important thing to spend you money on, but eat fully organic with a family and a normal average paid job is almost crazy job…and I must say we eat for now 60 percent organic. So we are on the right way!
Anyway here the recipe for the spread, it’s with orange zest so if you don’t like orange put out the zest 😉

The ingredients for the orange-sambal spread.
200 grams of white beans (dried? leave them soak for 12 hours and cook them for 1,5 hours. Canned? just open the can and get rid of the juice)
juice of 1/2 lemon
1/2 teaspoon-1 teaspoon of orange zest
3 teaspoons of sambal
1/2 teaspoon of fresh grated ginger root
2 teaspoons of dried basil/ fresh must be better but I didn’t have
2 tablespoons of oil
some salt and pepper (what you like for taste)

the kitchentools
a food processor
a container to keep the spread in
(a cooking pan for cooking the dried white beans)

Make the spread.

If you have the dried white beans, just put them in water overnight and cook them for at least 1,5 hours before you can use them in the spread. (yes it looks difficult but it isn’t and it is much cheaper then canned one, so you can buy organic!)
Just mix all the ingredients together in the foodprocessor. It’s easy to do!

Get some bread and put on the spread, on top some extra thyme and pepper, it will look gorgeous.Get a little container to put the rest of the spread in and it’s for some days preservable in the fridge.

Enjoy hope to make some more spreads soon, to make your lunch even more delicious!

Freezzzzzzzzzzzzing…..need some sun…sunny spread

Cold, No no winter please, it’s soooo cold. But think positive, I have now more time to experiment with foods and especially with spreads.
I am really sick of eating a lot of hummus (it’s easy to make and I did it a lot, so it’s the first thing I make), also when you want to eat something outside the house a lot of time you eat a sandwich with hummus, because all the others are with cheese or meat…So I say no to hummus now (just a break, because it can be very tasty also;))
Say hello to the sunny spread, wow what refreshing and new to me.
So here it is, the recipe.

the recipe….sunny spread ( a little bowl full)
juice of 1 lemon
hand full of basil leaves (I took the stalks also)
6 sun-dried tomatoes (from oil)
some oat milk
1 cup of sunflower seeds
3 tablespoons of flaxseed oil
some salt (and pepper)

a little bowl
just a foodprocessor

Time to make..
I would say pour all the ingredients together (except the oat milk and salt/pepper) in the food processor, so the juice of the lemon, the basil leaves, the sun-dried tomatoes, the sunflower seeds,and the oil. Process it till it’s getting more smoothier, now it’s time to pour in the oat milk. I did this on my feeling, just poor it slowly in the mixture while it’s processing till you think it’s smooth and as thick as a spread (to put on your bread, so It won’t fall off or is too thick for your bread)
The salt and pepper you do on your taste, maybe you don’t like salt or pepper. So make your choice!
Ready to put in the bowl and to use as a spread on bread!

Enjoy and taste the sunshine…;)