The World of A Vegetarian

2013-09-08T12:19:00.002-07:00

Dear Sweetypies,

I've been in doubt for a long time. I think passing you my recipes was so much fun, but my body lets me more and more down. I can not guarantee that there will come a time that it will be beter again, so I have to say goodbey to you, with a heavy heart. I especially want to thank you, all my Sweetypies and my beloved son Rebel. Stay positive, keep enjoying the nice things in life and do not be taking over by the rat race that society has become. It sounds corny but I enjoyed my time with you, even if I have never heard or saw you myself. Thanks, dears, for reading my blog. Love you all !! Take good care of yourself and your loved ones. And who knows, goodbye or goodblogs? Farewell.
Your veggie lady, Sonja

Today we are gonna stuff and roll it !

2013-09-01T16:16:00.000-07:00

As you can see in the title, we're stuffing it and then roll it up, are you gain ? ;-)
And of course again a few cocktails.

Grilled EGGPLANT Rolls with PAPRIKAcream and ROCKETSALAD.

(for 8 rolls)

You need:

- 1 large eggplant

- 1 yellow paprika, washed and seeds removed

- rocket salad, washed

- few tbsp. mascarpone

- olive oil

- salt & pepper

– a blender

- a kitchen brush

Preparation:

Cut the eggplant, length-wise, into thin slices. Brush the slices with olive oil and grill them in a pan. Cut the paprika into cubes. Bake until tender in some olive oil and blend then until smooth. Put also a few tbsp. mascarpone and salt & pepper in it. Brush the eggplant rolls with the cream-mixture, top with some rocket-saladeleaves and role up.

CABBAGE rolls with CHERVIL Sauce.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 1 chinese cabbage, made loose leaves and washed

- 100 gr. chopped chervil

- 100 ml. cream

- 80 gr. cream cheese

- 1 egg

- 500 ml. broth

- 250 gr. couscous

- 2 tsp. mustard

- Cayenne

- olive oil

- salt

- water

- a cooking pot with salted water

- a kitchen towl

- A colander or strainer

- A greased baking dish with lid

- A saucepan

- a bowl

- a fork

Preparation:

Preheat the oven to 200 ° C. Put salted water in the cooking pot and blanch the cabbage leaves in there for + - 1 min. Drain but keep the cooking water !! Lay 8 large leaves flat on a dry towel. Cut the rest into fine strips. Prepare the couscous according to package directions. Mix the cheese with the egg, a pinch of cayenne pepper and salt. Make the couscous well loose with a fork. Put half the couscous in with the cheese mixture and stir well. Spread the filling over the 8 large dried cabbage leaves and roll firmly (you can always use some kitchen twine to bind them.) Put the shredded cabbage in the greased baking dish and place the stuffed cabbage rolls on the shredded cabbage. Pour in the broth, cover and put in the oven for + - 20 min. Bring the cabbage cooking liquid with the cream to a boil in the saucepan, for + - 1 min Then add the chervil and mustard to it. Spoon the warm sauce over the filled rolls and serve with the rest of the couscous.

Pasta rolls with SPINACH and RICOTTA.

(For 4 pers., Preparation: + - 55 min.)

You need:

- 250 gr. fresh lasagna sheets

- 300 gr. spinach, washed

- 1 shallot, peeled and chopped

- 1 clove garlic, peeled and chopped

- 1 egg

- 200 gr. ricotta

- 40 gr. grated parmesan

- nutmeg

- a strainer

- Cling film

- aluminum foil

- A cooking pot with salted water

- A kitchen brush

- Salt & pepper

For the tomato sauce:

- 600 gr. ripe tomatoes, peeled and seeded, cut in cubes

- 1 onion, peeled and chopped

- 100 ml. broth

- 1 tsp. oregano

- Pinch of sugar

- Salt & pepper

- A cooking pot

- an ovendish

For the béchamel sauce:

- 1 tbsp. flower

- 1 tbsp. butter

- 250 ml. milk

- nutmeg

- Salt & pepper

- A cooking pot

Preparation:

Preheat the oven to 220 ° C. Bring the pot of water to a boil. Blanch the spinach briefly in the boiling salted water. Drain and hold under cold running water. Drain. Press out as much moisture as possible and chop it coarsely. Put oil in the pot and stew the onion and garlic until translucent. Mix with the egg, the spinach, the ricotta, the parmesan, the nutmeg and salt & pepper. Arrange half the lasagne sheets on the work surface and leave them some overlap. Put half of the spinach mixture on and roll up. Brush the cling film with oil and then wrap the lasagnerolls in the oiled sheets, tighten securely and wrap them in aluminum foil. Do the same with the rest. Bring water to a boil in the pot, place the rolls in the boiling water and let the wrapped rolls boil for + - 5 min. Make the tomato sauce. Put oil in the pot and stew the onion translucent, add the diced tomatoes and let it simmer. Deglaze with the stock and let simmer for + - 5 min. Season with salt & pepper, oregano and a pinch of sugar. Pour the sauce into the oven dish. For the béchamel sauce we melt the butter in the pot, sprinkle in the flour and stir until the mixture is dry. Pour in the milk, while stirring constantly, and bring to a boil. Season with nutmeg and salt & pepper. Remove the pasta rolls from their packaging and arrange them on the layer tomato sauce. Pour the béchamel over now and put in the oven for + - 15 min.

Bread Rolls with AVOCADO Mousse.

(For 4 pers., Preparation: + - 15 min.)

You need:

- 50 gr. arugula salad, washed and dried

- 1 ripe avocado, pit removed and flesh cut into pieces

- Juice of 1/2 lime

- 1 coriander plant, leaves picked, washed and dried

- 100 gr. ricotta (or a fresh cream cheese)

- 8 large slices of a round white bread

- 50 gr. hazelnuts, coarsley chopped

- Salt & pepper

- Bowl (s)

- A knife

- Some plates

- Cocktail sticks (toothpick)

- A food processor

Preparation:

Cut the crusts from the bread. Put the avocado, ricotta, hazelnuts and lime juice in the food processor and mix. Season with pepper and salt. Spread the bread slices with the mixture, divide the arugula salad and coriander leaves over and roll up. Cut each roll into 3 and insert it with a cocktail stick.

TIP:

These bread rolls are perfect for the lunchbox, on a picnic or gardenfest.

LEEK in omelette rolls with GOAT CHEESE.

(For 4 pers., Preparation: + - 1/2 h.)

You need:

- 2 large leeks whites, washed

- 125 gr. fresh goat cheese (rolls)

- 4 eggs

- 2 tbsp. butter

- 1 tsp. tomato paste

- 6 tbsp. vegetable juice

- Salt & pepper

- A cooking pot with salted water

- A pan

- A baking sheet lined with parchment paper

- Serving plates

- bowl(s)

- a strainer

Preparation:

Beat the eggs with the tomato paste and 2 tbsp. vegetable juice and season with pepper & salt. Cut the goat cheese rolls into 12 equal slices. Cut the leek whites lengthwise into 4 and cut each piece then into 3 equal pieces of + - 3 cm. Cook the leeks in lightly salted water until tender for + - 10 min. Drain and leave to drain. Melt the butter in a pan and bake 4 thin omelettes (fry on both sides even brown.) Cut each omelet in 3 strips and roll in each strip 2 pieces of leek. Place them side by side on the baking tray with baking paper held. On each omelet roll, you put a slice of goat cheese. Put under the grill for 2 to 3 min., so the cheese melts slightly but not browned. Place 3 omelette rolls on each plate and spoon the rest of the vegetable juice around.

Bicuitomelet with Orange Cream.

(For 4 pers., Preparation: + - 55 min.)

You need:

- 3 eggs

- 1 pinch grated zest of an untreated lemon

- 120 gr. flower

- 2 tbsp. maizetmeel

- 2 tbsp. vanilla sugar

- sugar

- Bow (s)

- A mixer or whisk

- A baking tray lined with baking paper

For the filling:

- 2 untreated oranges, well scrubbed under warm water and grate the peel of 1 orange

- 200 gr. masarpone

- 200 ml. cream

- 1 pinch vanilla pod

- 40 gr. sugar

- powdered sugar

- Fresh mint leaves, washed and dried

- Bow (s)

- A sharp knife

- A mixer or whisk

- A spatula

- a kitchen towl

Preparation:

Preheat the oven to 200 ° C. Separate the eggs and beat the yolks with the creamy vanilla sugar. Beat the egg whites with the lemon zest. Mix the flour, cornstarch and egg yolk cream. Divide the batter in four circles of diameter 16 cm., on a baking tray lined with baking paper. Place them in the oven and bake until golden for + - 10 min. Remove the pan from the oven, sprinkle sugar on a towel and turn the baking tin upside town on the towl. Pull the parchment paper, carefully, of the omelets. Fold them loosely in two and let cool. Cut the peel of the oranges in to the flesh away, then cut, with a really sharp knife, between the segments from the membranes, to get the orangepart out of there place. collect the juice !! And then squeeze the rest of the oranges out als well as you can. Mix the mascarpone with the sugar, the zest, the vanilla marrow and 2 to 3 tbsp. orange juice. Whip the cream until stiff and fold it through the cream. Fill the biscuit omelets with cream and the orange segments. Sprinkle with icing sugar before serving and garnish with mint leaves.

And now: COCKTAIL TIME!!! (HAHA!)

Rumpunch with lime cocktail.

(For a carafe.)

You need:

- 250 ml. lime juice

- 1 lemon, sliced

- 250 ml. white rum

- 150 ml. syrup of cane sugar

- 250 ml. mineral and aerated waters

- ice

- A sealable decanter, jar or bottle

Preparation:

Mix the lime juice with white rum, cane syrup and water. Add the lime slices and serve cold.

Cocktail with Ricard, melon and raspberries skewers.

(For 4 pers., Preparation: + - 10 min.)

You need:

- 2 charentais melons, peeled, pitted and cut into wedges

- 1 dl. sparkling water, well chilled

- 2 dl. sparkling water, well chilled

- 1 sprig of mint, washed, dried, leaves removed

- 1,5 dl. ricard

- 5 cl. cane syrup

- 8 raspberries, washed and dried

- 4 skewers

- A blender

- a seef

- Bow (s)

- A mortar

- A jug or shaker

- 4 well chilled martini glass

Preparation:

Cut 1/4 of a melon into cubes and set aside (for the skewers). Cut the rest into cubes and put them in the blender along with 1 dl. soda. Mix and sift. Crush the mint leaves in a mortar and set aside. Mix the sugar cane syrup and ricard. Mix in a shaker can or the melon juice with mint and 2 dl. soda and ricard. Thread the raspberry and melon cubes on the skewers. Pour the cocktail in martini glass and place the skewers on the edge. Good serve cold.

Satan in Paradise cocktail.

(For a carafe)

You need:

- 3.5 ml. Mauritusrum

- 1.5 ml. dark rum

- 1.5 ml. overproof rum

- 1 ml. Dom Benedictine

- 1 ml. amand syrup

- 1 ml. cherry syrup

- A dash of bitter orange

- Well chilled carafe

Preparation:

Mix everything together and keep it chill!!

SPRITZ cocktail.

(For 4 pers., Preparation: + - 5 min.)

You need:

- 400 ml. prosecco

- 400 ml.Cynar (or another bitter drinks such as Aperol, Campari or gin)

- 4 slices of orange

- isblokjes

- 4 well chilled glass

Preparation:

Divide the ice cubes and slices of orange on the glasses. Pour the Cynar in and fill the glasses on with the prosecco. CHEERS !!

Eat them,

The Veggie Lady
Check out my other blog!

Homemade peanut butter. Veggie lasagna. Veggie paella. Vegetable Burger with Carrot Salad and a beauty tip !! Spicy TEMPE and PARSNIP-ENDIVE Risotto. Cocktails: Manguito cocktail. Fruity Macaron cocktail. Bittersweet Bubbles cocktail. Kalinka Cooler cocktail.

2013-08-26T16:10:00.001-07:00

Dear Sweetypies, Today I read an article where the made the same error. Someone who says he is vegetarian but eats fish. HE WOW, the you are NOT a vegetarian but a pescotariër!! A vegetarian does not eats anything that one must kill. That is my vision. To obtain butter, eggs and milk you do not need to hurt an animal, right ?
So dear Sweetypies, correct them self-proclaimed 'vegetarians' who does eats fish, mussels or oysters. Cause they are PESCOTARIERS !!

Homemade peanut butter.
(For 1 pot)

You need:
- 300 gr. nature peanuts, shelled
- 2 tbsp. honey
- A blender
- A reclosable jar
- a spoon

Preparation:
Put the peanuts and honey in the blender and start to blend on a low setting. Increase the speed ,gradually, stop now & then to loosen the mixture from the bottom, with a spoon. Mix + - 5 min., the granular mass peanuts will first look like batter and then like a ball of dough, which then forms the peanut butter. Keep mixing until you get the desired thickness. Store in a jar at room temperature. Start now to lick out the pot ;-)

Veggie lasagna.
(For 4 pers, Preparation: + - 30 min.)

You need:
- 1/2 bunch scallions (spring-onions), washed and finely chopped
- 300 gr. fresh lasagna sheets
- 300 gr. frozen peas
- 200 gr. baby spinach leaves, washed and dry
- 125 gr. mozzarella, cut in small cubes
- 50 gr. rocket, washed and dry
- 300 gr. ricotta salad
- 1 tbsp olive oil
- Salt & pepper
- a pan or cooking pot
- an deep oven dish

Preparation:
Preheat the oven to 180 ° C. Warm a tablespoon of oil in the pan or pot and let the spring onions sweat for + - 5 min., on low heat. Season with pepper & salt. Add the frozen peas and let stew for + - 5 min. Add the spinach and rockte salad and let stew futher for + - 5 min. Remove pan (pot) of the fire. Add the ricotta and the vegetablesmix, taste and season more if necessary. Now we make the lasagna, layer by layer: Start with a layer of lasagne sheets, a layer of the veggie-ricotta mix, a bit of the mozzarella cubes and repeat until there no more lasagne sheets left. Finish with a layer of the ricotta-vegetables mix and the remaining mozzarella cubes. Put in the oven for + - 20 min.

Veggie paella.
(For 4 pers.)

You need:
- 2 onions, peeled and finely chopped
- 1 sprig of rosemary, chopped
- 1 red paprika, washed, seeds removed and finely diced
- 1 yellow paprika, washed, seeds removed and finely diced
- 1 zucchini, washed, dried and cut into small cubes
- 2 cloves garlic, peeled and finely chopped
- 2 cups risotto (or palladium) rice
- 1 jar of saffron
- 5 dl. broth
- 1 jar of artichokes (imposed in oil)
- A handful of cherry tomatoes, washed, dried and halved
- A few slices of lime
- A few sprigs of parsley, washed, dried and leaves picked
- Salt & pepper
- A pot or large saucepan with lid
- A sieve
- water
- 4 serving bowls

Preparation:
Cut the half of the artichokes in half and the other half you cut fine. Put some oil in the pot or large pan and fry the onions in there till they are glassy. Add the rosemary, paprika and zucchini and let slowly stew. Add the garlic and stir well. Rinse the rice in a sieve under cold running water and add in the pot (or pan). Stir well. Dissolve the saffron in the broth and add to. Add also the same quantity of water. Season with salt & pepper. Now add the chopped part of the artichokes and stir well. Put the lid on the pot or pan and let it cook. Taste now & then if the rice is cooked. Is it done, then spoon into bowls and finish with the rest of the artichokes (the halved), cherry tomatoes, lime and parsley.

Vegetable Burger with Carrot Salad.
(For 4 pers., Preparation: + - 45 min., rest: + - 30 min. and oven: + - 30 min.)

You need:
For the burgers:
- 3 red beets, uncooked
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and crushed
- 2 tbsp. chopped parsley, washed and dried
- 2 sprigs thyme, leaves, washed and dried
- 1 tbsp. chopped coriander, washed and dried
- 200 gr. canned black beans, rinsed and drained
- 100 gr. rice (eg multigrain rice)
- 2 tbsp. apple cider vinegar
- 2 tbsp. flower
- olive oil
- Salt & pepper
- A ovendish
- A sieve or colander
- A cooking pot
- A large plate
- A pan
- a blender
For the salad:
- 2 carrots, scraped and sliced
- 3 bok choy leaves, washed, dried and cut in pieces
- 2 cloves garlic, peeled and finely chopped
- Handful coarsely chopped flat-leaf parsley, washed and dried
- Juice of 1 lemon
- 300 gr. canned chickpeas, rinsed and drained
- 200 ml. tomato sauce, ready-to-eat
- White wine
- olive oil
- 2 tbsp. harissa
- Salt & pepper
- Bowl (s)

Preparation:
Preheat the oven to 200 ° C. Place the beets in a large ovendish. Sprinkle the beets with olive oil and season with salt. Put them in the oven for + - 1/2 h. Let cool, peel and cut into cubes. Make the rice according to the instructions on the package and let cool. Sauté the onion and olive oil and let cool. Stew the carrots with the crushed garlic in olive oil and harissa. Extinguish with some wine. Add the chickpeas and tomato sauce, let simmer a bit and then remove from the heat. Add the bok choy and parsley, season with salt and pepper and leave to cool. Put the rice, beans, beet, the chopped garlic, stewed onion, apple cider vinegar, parsley, coriander and thyme in a blender and blend fine. Remove from the blender and season with pepper and salt, knead the flour, shape into burgers and refrigerate for + - 1/2 h. Cook the burgers on a low heat or on the BBQ. Serve with carrot salad and garnish with a sprig of green.
TIP:
You can also use apple cider vinegar in a very different way ! Put a bottle of apple cider vinegar in a footbath and soak your feet in there, your feet will have never been so incredible soft !!

Spicy TEMPE and PARSNIP-ENDIVE Risotto.
(For 4 pers.)

You need:
- 200 gr. tempe, crumbled
- 6 endive leaves, washed, dried and cut into strings
- 1 red pepper, seeded and cut into rings
- 1 onion, peeled and chopped
- 3 parsnips, washed and sliced instaafjes from 4 cm to 1 cm.
- 4 tbsp. butter
- 1 tbsp. cream
- 250 gr. risotto rice
- 8 dl. broth
- 1/2 dl. dry white wine
- 1 tbsp. rice oil
- 6 rosemary needles
- 3 sprigs thyme
- Salt & pepper
- A large frying pan or two
- a kooking pot
- Paper towels
- 4 serving plates

Preparation:
Melt 1 tbsp. butter in the frying pan and cook the onion, add the risotto rice and stir well. Deglaze with the white wine and let the wine evaporate completely. Then cover with half the broth and stir well. Let's stew until the broth is absorbed completely. Melt 1 tbsp. butter in the saucepan and cook the parsnip until al dente, about 8 min., together with the rosemary and thyme. Moisten the risotto with the other half of the stock and continue to stew for + - 10 min. Heat the rice oil in the frying pan and add the pepper, bake the crumbled tempeh crisp. Drain on paper towels and sprinkle with salt (preferably sea salt). Mix the raw endive and parsnip among the rice, stir 2 tbsp. butter and cream in it and season with salt & pepper. Divide the risotto on the plates and sprinkle with the tempe (tempeh).

Manguito cocktail.
(For 4 glasses)

You need:
- 80 ml. white rum
- 8 mint leaves, washed and dried
- Juice of 2 limes
- mango juice
- A pinch of cinnamon
- ice cubes
- 4 glasses, well chilled

Preparation:
Divide the rum over the glass, add a pinch of cinnamon, but make sure there are no lumps formed. Crush mint leaves in each glass 2. Divide the lime juice over the 4 glasses and dilute with the mango juice. Finish with ice.

Fruity Macaron cocktail.
(For a carafe)

You need:
- 80 ml. macaronsiroop
- 120 ml. vodka
- 200 ml. cherry juice
- 200 ml. apple juice
- ice cubes
- glasses
- A shaker

Preparation:
Fill the shaker with ice, pour in the syrup and then the other ingredients and shake. Serve in chilled glasses well.

Martini Bianco Royale Cocktail.
(For 4 glasses.)

You need:
- 20 cl. Martini Bianco
- 20 cl. Martini Brut
- 1 lime, cut into wedges
- A few sprigs of mint
- ice cubes
- 4 Martini glasses, well chilled

Preparation:

Fill the glass with ice cubes, add 5 cl. Martini Bianco, then 5 cl. Martini Brut. Squeeze a lime wedge in each glass and leave the squeezed out wedge in the glass. Mix well and garnish with a sprig of fresh mint.

Bittersweet Bubbles cocktail.
(For 4 glasses.)

You need:
- 32 cl. cava or prosecco, well chilled
- 16 cl. campari, well chilled
- 12 raspberries (fresh)
- 4 tsp. lemon juice
- 4 long champagne glasses, well chilled

Preparation:
Divide the Campari and lemon juice on the glass. Fill just before serving with the well chilled cava or prosecco. Add the raspberries.

Kalinka Cooler cocktail.
(For 4 glasses)

You need:
- 120 ml. vodka
- 60 ml. apple liqueur or apple fire water (jenever)
- 12 to 16 cm. cucumber, washed, 4 slices cut off and the rest into cubes
- 4 tbsp. crushed ice
- 4 ice cubes
- A cocktail shaker
- A cocktail pestle
- A sieve
- 4 glasses

Preparation:
Stamp the finely diced cucumber and put it in the cocktail shaker. Add the vodka, apple liqueur (orfire water) and crushed ice and shake well. Pour the drink through a sieve and pour into the glasses. Garnish with a slice of cucumber and an icecube.

Eat them,

The Veggie Lady
Check out my other blog!

QUINOA Salad with WHITE GRAPES and LEMON Vinaigrette. Greek salad with PAPRIKA yogurt. RED CABBAGE vinaigrette. CHICKPEA Burger with CUCUMBER Salad. Quiche with MOZZARELLA, PAPRIKA and ZUCCHINI. Skewers of grilled HALOUMI. Also 2 mocktails and 2 cocktails. CHEERS !!!

2013-08-18T14:49:00.000-07:00

QUINOA Salad with WHITE GRAPES and LEMON Vinaigrette.

You need:
- 150 gr. quinoa, already cooked
- 1 pinch cayenne pepper
- 250 gr. white grapes, washed and halved
- Three young onions, peeled and finely chopped
- 1/2 cucumber, washed and cut into slices
- 1 bunch radishes, washed and sliced
- 4 soup plates or bowls
For the vinaigrette:
- 2 tbsp. olive oil
- Zest and juice of 1 lemon
- 1 clove garlic, peeled and chopped
- Salt & pepper
- a bowl

Preparation:
Divide the quinoa, grapes, onions, cucumbers and radishes on the deep plates or bowls. Sprinkle with a pinch of cayenne pepper. Add all ingredients together in a bowl and stir well. Spoon some of the vinaigrette over the salad. You can, if you wish the signs garnish with a mint leaf. Presto!!

Greek salad with PAPRIKA yogurt.
(For 4 pers., Preparation: + - 40 min.)

You need:
- 250 gr. tomatoes, washed, dried and halved
- 1 cucumber, washed, dried and cut into thin slices
- 1 red onion, peeled and cut into half rings
- Handful of baby spinach leaves, washed and dried
- 2 red paprika, washed, halved, seeds and pith removed
- 300 ml. Greek yogurt
- 250 gr. feta, crumbled
- 5 gr. pitted olives
- 1 egg
- 200 ml. olive oil
- Salt & pepper
- Bowl (s)
- A blender
- The oven
- A hand blender
- 4 plates

Preparation:
Preheat the grill to 180 ° C, place the halved paprika, cut side down, under the grill until the skin is blackend black. Remove from the oven and let cool. (You can peel the grilled paprika much easier if you immediately stop them from the oven in a sealable box or freezer bag and let it cool in the bag or box !) Once cooled you peel the paprika and cut them into pieces. Put them together with the yogurt in a blender and blend smooth. Season with pepper & salt. Add the olives and egg in a bowl, pour slowly, olive oil and mix with a hand blender until you have a smooth mayonnaise. Season with salt & pepper. Arrange all vegetables on the 4 plates, sprinkle with the crumbled feta cheese and garnish with tufts of olive mayonnaise and paprika yogurt.

RED CABBAGE vinaigrette.

You need:
- 4 apples, peeled and cut into fine brunoise
- 5 red beets, washed
- 300 ml. groundnut oil
- 100 ml. wine vinegar
- Salt & pepper
- The oven
- A spoon
- A mixer or blender
- Bowl (s)

These veggies or cut in brunoise, so cut in to small cubes.

Preparation:

Preheat the oven to 200 ° C., pof 2 beetroot in the oven for 6 minutes Allow to cool and remove the flesh from the shell with a spoon. Mix the pulp and add the oil and vinegar, vermiculite while mixing, add. Cut the other three red beets, like the apples in a small brunoise (see picture.). Add the brunoise to the vinaigrette and season with salt & pepper.

CHICKPEA Burger with CUCUMBER Salad.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 300 gr. chickpeas, canned, rinsed

- 1 cucumber, rinsed and sliced

- 3 spring onions, washed and cut into small rings

- 1 onion, peeled and chopped

- 4 cloves garlic, peeled and chopped

- Handful of coriander, washed, dried

- 1 tbsp. chopped mint

- 1 tbsp. chopped parsley

- 1 tbsp. chopped chives

- Juice of 1/2 lemon

- 1 preserved lemon, chopped

- 100 ml. Greek yogurt

- 2 tbsp. sesame paste

- 4 tortillas

- 1/2 tsp. cumin

- 2 tbsp. sesame seeds

- olive oil

- Salt & pepper

- A pan

- Bowl (s)

- A blender

- The oven

Preparation:

Put some oil in the pan and fry the onion and garlic in there and let cool slightly. Add the chickpeas and coriander in a blender and mix fine. Mingle this mixture with the onion and garlic mixture, the sesame paste, the lemon juice, the cumin and salt & pepper and shape into small burgers. Put the cucumber slices, spring onion, onion and preserved lemon in a bowl and blend. Add oil and pepper & salt. Heat the oven. Mix the yogurt with the chopped green herbs and season with salt & pepper. Heat the tortillas in the oven. Put oil in pan and fry the burgers until golden brown, on both sides. Serve with the tortillas, the cucumber and the yogurt and garnish with sesame seeds, olive oil and a sprig of parsley or mint, if you want.

Quiche with MOZZARELLA, PAPRIKA and ZUCCHINI.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 1 sheet puff pastry

- 3 eggs, beaten

- 250 ml. cream

- 2 tsp. dried basil

- 125 gr. mozzarella, cut into pieces

- 1/2 red parika, washed, seeds removed and cut into strips

- 1/2 yellow paprika, washed, seeds removed and cut into strips

- 1/2 green paprika, washed, seeds removed and cut into strips

- 1/2 zucchini, washed and cut into cubes

- Salt & pepper

- A cake pan

- baking paper

- Bowl (s)

- The oven

- A fork

Preparation:

Preheat the oven to 190 ° C. Place the baking sheet in the form and then spread it over the pastry out. Pierce the dough with a fork. Add the beaten eggs with the cream and season with salt & pepper and dried basil. Mix the eieremixture with the vegetables and pour in the cake pan. Place in the oven for + - 30 minutes and serve hot. Serve with a salad.

Skewers of grilled HALOUMI.

(For 4 pers., Preparation: + - 20 min.)

You need:

- 200 gr. haloumikaas, sliced

- Cherry tomatoes of different sizes (and color too if you want), washed

- 1 clove garlic, peeled and crushed (with garlic press)

- Some fresh mint leaves, washed, dried

- Juice of 1/2 lemon

- Some dried oregano

- olive oil

- Bowl (s)

- skewers

- The oven, grill or BBQ

- A serving bowl

Preparation:

Mix the garlic, lemon juice and olive oil to a marinade. Grill the haloumi until golden brown on both sides (oven, grill or barbecue) and cut them into cubes. Coat with the marinade and let them cool. Prick the haloumiblokjes together with cherry tomatoes on skewers. Arrange the skewers on the serving dish and sprinkle with mint leaves and oregano.

WATERMELON Breeze mocktail.
(For 4 pers., Preparation: + - 10 min.)

You need:
- 1 small watermelon, peeled, seeds removed and cut into small pieces
- 120 ml. coconut water (preferably a fresh coconut)
- Juice of 1 lime
- ice cubes
- 4 glasses, well chilled
- A blender
- straws

Preparation:
Put the watermelon pieces with the coconut water, lime juice and a few ice cubes in the blender and blend until smooth. Put some ice cubes in the glasses and pour in the drink. Serve with a straw.

STRAWBERRY sunrise mocktail.
(For a carafe)

You need:
- 12 cl. strawberry syrup
- 12 cl. lemon juice
- 32 cl. orange juice
- Gecrusht ice
- Small strawberries, washed, dried with stems
- a carafe
- straws
- Glasses, well chilled

Preparation:
Pour all the juices and syrup in the carafe, add the gecrushte ice and stirr well. Pour into glasses, garnish with a strawberry and straw.

Sea Breeze cocktail.
(For a carafe.)

You need:
- 18 cl. vodka
- 36 cl. cranberry juice
- 12 cl. grapefruit juice
- ice cubes
- Slices of lemon or grapefruit
- straws
- A carafe
- glasses, well chilled

Preparation:
Put some ice cubes in the jug, then pour all beverages in, stir well. Throw some ice cubes in the glass and pour the drink over it. Garnish with a slice of lemon (or grapefruit) and a straw.

Crispy Sensation cocktail.
(For a carafe.)

You need:
- 18 cl. cucumber gin
- 16 cl. apple juice
- 8 cl. lime juice
- 8 cl sugar
- A shaker
- ice cubes
- Pieces of cucumber
- A carafe
- straws
- glasses, well chilled

Preparation:
Add the gin, the two kinds of juice and sugar in a shaker and shake firmly. Put the preparation in the carafe or glasses and add ice cubes. Decorate with pieces of cucumber and a straw.

Eat them,

The Veggie Lady
Check out my other blog!

RICOTTA-herb omelette on toast. Turkish Karniyarik (= stuffed aubergines). Asparaguscream soup with DRAGON. Cannelloni with FETA and MUSHROOMS. Greek veggieballs. And a few desserts and cocktails.

2013-08-11T19:05:00.002-07:00

Hey my Sweetypies,
here I am again with some mouthwatering recipes. And offcourse some cocktails ;-)

RICOTTA-herb omelette on toast.
(For 4 pers., Preparation: + - 20 min.)

You need:
- A handful of parsley, washed, dried, leaves removed and chopped
- A handful of chervil, washed, dried, leaves removed and chopped
- A handful of watercress, washed, dried and chopped
- 200 gr. ricotta
- 4 eggs
- butter
- 8 slices of bread
- Salt & pepper
- A protruding ring or glass
- Large pan with non-stick coating
- A cutting board
- Bowl (s)

Preparation:
Beat the ricotta and the mix the chopped parsley, chervil and watercress with the ricotta. Beat this mixture along with the eggs to a foamy mass. Generously season with salt & pepper. Heat a knob of butter in a large non-stick pan, pour the mixture into the pan and let simmer gently to the top also has solidified. (Iff you use a small pan then bake several times.) Insert meanwhile eight laps from the bread slices and toast them shortly (you can do that in the oven, for example.). Let the omelette slide on to the cutting board and stabe with the same protruding ring or glass also eight laps from the omelet. Put them on top of the toast circles and decorate, if you will, with some parsley.

Turkish Karniyarik (= stuffed aubergines).
(For 4 pers., Preparation: + - 1u.)

You need:
- 2 large eggplants, washed
- 3 tomatoes, washed and diced
- 1 red chilli, washed, deseeded and fijngenipperd
- 2 cloves garlic, peeled and chopped
- 1 onion, peeled and chopped
- 4 sprigs thyme, leaves zipped off
- 250 gr. couscous
- 5 tbsp. pitted black olives, chopped
- 40 gr. parmesan, grated
- olive oil
- Salt & pepper
- Bowl (s)
- A large pan or pot
- A casserole

Preparation:
Halve the eggplants and scoop out to within 1 cm. of the shell. Chop the eggplant pulp coarsley. Sprinkle the hollowed out eggplant with salt and let rest for 1/2 hour. Rinse and pat dry. Preheat the oven to 200 ° C. Make the couscous according to package directions. Fry the onion and garlic in olive oil, add the eggplant flesh and chilli. Let simmer for + - 5 min. and then add the tomatoes, olives, thyme and couscous. Season with pepper & salt. Fill the eggplant halves with the mixture and place in the casserole. Slide them in the oven for 20 to 25 min. Work for serving of with the parmesan and possibly with some green.

Asparaguscream soup with DRAGON.
(For 4 pers., Preparation: + - 40 min.)

You need:
- 600 gr. white asparagus, peeled, hard tip cut off
- 1 bunch tarragon, rinsed, dried, like four separate twigs and leaves the rest zipper and finely
- 1/2 onion, peeled and chopped
- 1 shallot, peeled and chopped
- 30 gr. flower
- 55 gr. butter
- 150 ml. cream
- 60 ml. milk
- Salt & pepper
- 2 cooking pots
- Bowl (s)
- Serving bowls
- a mixer
- A measuring cup

Preparation:
Cook the asparagus in salted water for + - 10 min. Remove them from the water and cut them into pieces but reserving the cooking liquid. Put some butter in the second cooking pot and fry the onion and shallot until translucent. Sprinkle with the flour and let it simmer. Pour, stirring, 800 ml. of the asparagus cooking water over. Add the asparagus and tarragon and let cook for + - 15 min. Take the soup away from the heat and mix fine. Add, while mixing, the milk and season with salt & pepper. Put back on the heat and cook for 10 min., stirring regularly. Stir the cream into the soup, divide the soup into the serving bowls and garnish with a sprig of tarragon.

Cannelloni with FETA and MUSHROOMS.
(For 4 pers., Preparation: + - 50 min.)

You need:
- 8 large cannelloni
- 500 gr. mushrooms, dry brushed and sliced
- 1 leek, washed and sliced
-1 Handful of spinach, washed, dried and coarsely chopped
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 200 gr. feta, crumbled
- 2 eggs
- 200 ml of cream
- butter
- olive oil
- Salt & pepper
- nutmeg
- cooking pot
- casserole
- Bowl (s)

Preparation:
Preheat the oven to 180 ° C. Fry the mushrooms in butter for 2 min., add the leek rings and let fry for a while. Add the spinach and let dwindle. Remove the pot from the heat and throw half the crumbled feta in. Stir well and season with pepper & salt. Grease the baking dish with oil. Fill, the uncooked, cannelloni with the mixture and place in the greased dish. Beat the eggs with the cream and season with nutmeg and salt & pepper. Pour over the cannelloni, throw the rest of the crumbled feta over and put in the oven for + - 25 min
TIP:
You do not have to precook the cannolli. Make sure that the pasta tubes around surrounded well with the sauce, so they can absorb moisture. This dish is even better if you have prepared him the day before and warm it up if you want to serve him. Is also pretty easy if you have guests, right?

Greek veggieballs.
(For 6 pers., Preparation: + - 1h.)

You need:
- 800 gr. veggie mince
- 2 carrots, peeled and cut into small pieces
- 2 yellow or orange paprika, washed, dried, seeded and cut into pieces
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 tbsp. milk
- 100 gr. raisins
- 400 gr. chopped tomatoes (with basil, canned)
- Some basil (if you can not find canned crushed tomatoes with basil)
- 2 tbsp. olive oil
- 1/2 tsp. thyme, dried
- 1/2 tsp. cinnamon
- 1/2 tsp. cumin
- Cayenne
- Salt & pepper
- Bowl (s)
- A pan
- A cooking pot
- Pasta, rice or wheat grains, that's your own choise

Preparation:
Mix the garlic under the veggiemince along with the raisins, milk, thyme, cinnamon and cumin. Roll into balls the size of a ping-pong ball. Heat 1 tbsp. olive oil in the pan and fry the balls until golden brown on all sides. Continue baking over a medium heat for + - 15 min. Keep warm. Heat 1 tbsp. oil in the cooking pot and fry the onion, add the pieces of paprika and carrot and let simmer while stirring. Now add the chopped tomatoes (and basil) along with half a can of water. Late again, gently, simmer for 25 to 30 min. Mix the sauce smooth and ling, if necessary, with water. Season with salt & pepper and cayenne pepper. Serve with pasta, rice or wheat grains.

LEMON-meringue pie.
(For 8 people, Preparation:. + - 1 1/2h.)

You need:
For the cake:
- 1 pack shortcrust pastry (ready-to-eat)
- 185 ml. lemon juice, fresh
- 160 gr. sugar
- 185 ml. cream
- 3 eggs, beaten
- Bowl (s)
- A buttered cake pan
- baking paper
- Baking beans
- A big heatproof bowl
- Pot with water, just not boiling
- A whisk
- A sieve
For the meringue:
- 400 gr. sugar
- 7 proteins
- Few tbsp. water
- A clean saucepan
- An electric beater or food processor
- Bowl (s)
- A cream brulee-burner (or grill)

Preparation:
Preheat the oven to 180 ° C. Line the buttered pie dish with shortcrust pastry, cutting the edges off. Cover the dough with parchment paper and sprinkle the baking beans over the baking paper. Put in the oven and bake for 10 min., the remove the baking paper and baking beans and bake again for 10 min. (which is called "blind baking": baking the dough before you add the filling.) Mix the lemon juice with the sugar in a heatproof bowl over a pot of just not boiling water. Heat it, while stirring, until the sugar has dissolved. Add the cream and the eggs and keep stirring for 5 min. Pour the mixture through a sieve into the pie dish. Place in the oven for + - 25 min., then let cool completely. To make the meringue you pour the sugar in the clean saucepan with a few tablespoons of water. Bring to a boil and wait until the sugar is completely melted, DO NOT stir !! Meanwhile, beat the egg whites in a large bowl until they are light and frothy, but not stiff. Use than the electric beater or food processor to beat it stiff. The sugar in the saucepan must be resolved and have bubbled for a few minutes, but should not be yellowbrown. Remove from heat and pour the melted sugar, in a thin stream, with the egg beaten whites. Continue beating until you have soft, firm and glossy peaks. Scoop the meringue on the lemon tart and burn the top, shortly, with the cream brulee burner or place, very briefly, under a hot grill.

Ice cream gateau with RED BERRIES.
(Preparation: + - 80 min. and freeze: + - 6h.)

You need:
For the pastry:
- 350 gr. marzipan
- 3 eggs
- 3 tbsp. flower
- A tin of 24 cm.
- baking paper
- A blender
- A rolling pin
For the filling:
- 4 egg yolks
- 5 tbsp. sugar
- 300 gr. fromage
- 250 ml. cream
- 150 gr. white chocolate, some of it grated for finishing
- 350 gr. red berries, washed, keep some aside for finishing, other zipped off
- 1 tbsp. lemon juice
- A spatula
- A pot of boiling water (for the au-bain-marie)
- Bowl (s)
- A knife

Preparation:
Preheat the oven to 180 ° C. Line the tin with baking paper. Put the marzipan together with the eggs and flour in a blender and blend until crumbly. Shape into a ball, roll out and line the form with it. Bake in the oven for 30 min. and allow to cool. Beat the egg yolks for the filling with 3 tbsp. sugar au-bain-marie until it's a thick, white foam. Mix with the fromage. Whip the cream until stiff and fold him through. Divide it into two. Let the chocolate (not the part you grated for the garnish ) melt in au-bain-marie and mix it with one half of the fromage mixture. Spread this mixture over the pastry and place in the freezer for 1h. Crush the red berries (except that you keep to the garnish) with the remaining sugar and lemon juice. Spoon into the other half of the fromage mixture. Spread over the cake and smooth with the knife. Put back in the freezer for 5 h. Take the cake out of the freezer 10 min. before you are going to serve them and garnish with berries and chocolate chips.

Martini Bellini cocktail.

You need:
- 1 bottle of Martini Prosecco, chilled
- 4 ripe peaches, peeled, stone removed and chopped
- Juice of 2 lemons
- 10 cl. cane syrup
- A sieve
- Flute glasses, chilled
- stirrer

Preparation:
Put the peach pieces in a blender together with the cane sugar syrup and lemon juice and grind it into a puree. Push the puree through a sieve. Fill each glass for 1/3 with the peach juice and fill with the Martini. Stir.
TIP:
Make the peach juice in advance and place it cold in the fridge.

Rumba Rum cocktail.
(For 4 glasses.)

You need:
- 24 cl. rum
- 4 cl. triple sec
- 40 cl. fresh orange juice, chilled
- 2 slices of orange, cut in half
- 4 sprigs fresh mint, washed and dried
- ice cubes
- 4 longdrink glasses, well chilled

Preparation:
Fill each longdrink glass with ice cubes and pour in the rum and triple sec. Pour in the fresh orange juice and garnish with a sprig of mint and a half slice of orange.

Citrus-rose cocktail.
(For 4 glasses)

You need:
- 32 cl. rose, chilled
- 24 cl. orange juice, chilled
- 4 cl. citrus fruit syrup, chilled
- 2 slices of orange, cut in half
- ice cubes
- 4 longdrink glasses, well chilled

Preparation:
Put the ice cubes in longdrink glasses. The pour in the rose, the syrup and orange juice. Garnish with half a slice of orange

Warming up cocktail.
(For 4 glasses)

You need:
- 16 cl. orange vodka
- 6 cl. Cointreau, chilled
- 6 cl. fresh lime juice, chilled
- Sparkling water, chilled
- ice cubes
- 4 sprigs of mint, washed and dried
- 4 fambozen, washed
- A shaker
- 4 cocktail glasses, chilled
- 4 cocktail sticks

Preparation:

Pour the vodka, Cointreau, lime juice and ice in the shaker. Shake until it is well blended. Pour in the glasses and dilute with a splash of sparkling water. Prick the raspberry on a cocktail stick and insert into the cocktail, garnish with mint.

I wanna tell you that my pain and fatigue are getting worse and I fear for my beloved blog and Sweetypies. I keep doing my best for as long as I can. Please, sent me some of your positive energy!
So I hope to see you next time, my Sweetypies ?

Eat them,

The Veggie Lady
Check out my other blog!

Castellani-, Minestrone-, Frittata-, Pasta Shells-, Black radish- and Berries recepies. And some Cocktails of course ;-)

2013-08-03T16:32:00.000-07:00

As snack:
PEAS frittata with mint and toasted almonds.
(For at least 4 to 6 pers.)

You need:
- 450 gr. peas (fresh or frozen)
- 8 eggs
- 100 ml. whipped cream
- 100 gr. pecorino, grated
- Handful of fresh mint leaves, washed, dried and chopped
- 40 gr. sliced almonds
- A few fine ear of corn (if you can find that) or green asparagus, washed
- Salt & pepper
- Bowl (s)
- A non-stick
- A flat baking dish (20 to 22 cm diameter or one of 18 to 25 cm.).
- baking paper
- 4 to 6 plates
- the oven

Ear of corn asparagus.

Preparation:
Preheat the oven to 170 ° C. Beat the eggs, add the cream and pecorino and mix then add the peas and mint. Season with pepper and salt. Line the flat baking dish with parchment paper and pour the mixture. Toast the almonds in the non-stick pan, without fat, and sprinkle with toasted almonds then over the frittata mixture. Place some asparagus on top of the mixture. Place in the oven and bake for 30 to 45 minutes until the top is golden brown appearance and the center of the frittata feels sturdy. Serve warm or at room temperature.

As a starter:
BLACK RADISH slices with Honey Mustard Vinaigrette.
(For 4 pers.)

You need:
- 1 black radish, peeled and cut into very thin slices (you can do that with a slicer)
- 2 tbsp. spicy mustard
- 2 dl. walnut oil
- 2 tbsp. liquid honey
- 2 dl. walnut oil
- 2 dl. groundnut oil
- Some fresh marjoram leaves, washed and dried
- Salt and (sea) salt
- A mixer
- A plate
- A bowl
- A lockable container or jar

Preparation:
Season the black radish slices with some (sea) salt and pepper and allow to rest on a plate. Meanwhile, make the vinaigrette: mix the mustard and honey, then add, while stirring, the groundnut oil and walnut oil. Season with some (sea) salt and pepper. Drizzle the black radisch slices with some of the vinaigrette and add some marjoram leaves on. Do, if necessary, the rest of the vinaigrette in the sealable jar or container.

As soup:
Minestrone with pistou.
(For 4 pers., Preparation: + - 30 min.)

You need:
For the pistou:
- 2 handfuls basil, washed, dried, leaves picked (and keep some separate as garnish)
- 2 cloves garlic, peeled
- 40 gr. pecorino, grated
- 50 ml. olive oil
- Salt & pepper
- A blender
- Bowl (s)
For the minestrone:
- 100 gr. celeriac, peeled and cut into small pieces
- 100 gr. waxy potatoes, peeled and cut into small pieces
- 100 gr. string beans, washed and chopped
- 1 zucchini, washed or peeled (optional) and cut into small pieces
- 1 red paprika, washed, seeded and cut into small pieces
- 1 onion, peeled and cut into small pieces
- 400 gr. white beans, canned, rinsed and drained
- 150 gr. small pasta
- 1 l. broth
- olive oil
- Salt & pepper
- a cooking pot
- bowl(s)
- 4 soup plates or bowls

Preparation:
Put some oil in the pot and stew the onion. Pour over the stock and bring to the boil. Add the pieces of celeriac, potatoes and string beans and let simmer for + - 10 min. Then add the pieces of zucchini and paprika, white beans and pasta in and let again simmer for + - 10 min. Season with salt & pepper. Make the pistou now like this: throw the basil leaves (beside a few leaves that yoy need as garnish), garlic and pecorino in the blender and mix fine while you pour in the oil untill the pistou has the desired thickness. Then bring to taste with salt & pepper. Divide the minestrone on the plates or bowls and top with a spoonful of pistou. Finish with some basil leaves.

As main course:
Castellani with BROAD and FENNEL.
(For 4 pers., Preparation: + - 20 min.)

You need:
- 300 gr. castellani pasta (or other short pasta)
- 1 fennel with green, cleaned and fennel into thin slices, green finely chopped
- 350 gr. fine broad beans (frozen)
- 1 clove garlic, peeled and chopped
- 4 tbsp. chopped green herbs (basil, chives, parsley or others)
- 1 ball buffalo mozzarella, torn into pieces
- 100 gr. peeled pistachios
- 2 stock cubes
- 1 or 2 cooking pots with water
- A colander or 2
- olive oil
- Salt & pepper
- Bowl (s)
- A serving bowl
- the oven

Castellani pasta.

Preparation:
Bring water to a boil in the pot and add the bouillon cubes in it, cook the pasta in it's al dente. Drain. Cook the beans for + - 5 minutes, drain and keep under cold running water, drain. Mix the garlic together with the herbs and fennel green under the oil and season with salt & pepper. Now mix all ingredients thoroughly incompetent unit. Serve hot or cold, as you prefer yourself, my Sweetypies.

Or:
Pasta Shells with spinach.

(For 4 pers., Preparation: + - 40 min.,+ - 25 min. in the oven.)

You need:

- 500 gr. pasta shells

- 350 gr. fresh spinach, washed

- 1 shallot, peeled and chopped

- 1 clove garlic, peeled and chopped

- 1 egg

- 200 gr. ricotta, loosened

- 5 tbsp. grated parmesan

- 400 gr. canned diced tomatoes

- 1 tsp. oregano

- nutmeg

- Salt & pepper

- A mixer

- cooking pots

- water

- 2 colanders

- A baking dish

Preparation:

Cook the pasta al dente, leaves under cold water and drain. Preheat the oven to 200 ° C. Blanch the washed spinach + - 1 minute in salted water, drain immediately under cold water, squeeze it out thoroughly and chop finely.

As dessert:
Berries Glass with CAKE.
(For 4 pers., Preparation: + - 15 min.)

You need:
- 250 ml. full-fat yogurt
- 1 sachet of vanilla sugar
- 100 gr. raspberries, washed
- 100 gr. blueberries, washed
- 100 gr. strawberries, washed and crowns removed
- 4 thick slices of cake, cut into bars
- Some mint leaves, washed and dried
- 4 martini glasses or bowls

Preparation:
Whisk the yogurt loose with the vanilla sugar. Arrange the cake bars, angled, in the glasses or bowls. Spoon in the vanilla yogurt and then divide the fruit on top. Garnish with a few mint leaves.

And as grand finale (haha), the cocktails:
A Pink APPLE cocktail.
(For 4 glasses)

You need:
- 240 ml. apple juice, chilled
- 240 ml. bitter lemon, chilled
- 80 ml. raspberry syrup, chilled
- 160 ml. vodka or gin, chilled
- 4 glasses, chilled in the fridge

Preparation:
Put all the ingredients in the well-chilled glasses. Top off, if you want, with a few slices of apple. Serve well chilled.

The Remy APPLE twist cocktail.
(For 4 glasses.)

You need:
- 10 cl. Remy Martin, chilled
- 14 cl. apple juice, chilled
- Cooled 2 limes, make curls of skin (peeler) and press limes
- ice cubes
- 4 glasses, chilled in the fridge

Preparation:
Mix the Remy Martin, the apple and lime juice and pour it into the well chilled glass. Add some ice cubes and garnish with a lemon curl. Serve very cold.

Bacardi Mai Tai cocktail.
(For 4 glasses.)

You need:
- 12 cl. Bacardi Superior, chilled
- 12 cl. Bacardi Reserva, chilled
- 4 cl. Orange Curacao or Triple Sec, chilled
- 8 cl. lime juice
- 8 cl. almond syrup
- Crushed ice
- 4 glasses, well chilled
- A few sprigs of mint, washed and dried
- Some orange segments, chilled
- A mixglas or cup
- A little caster sugar

Preparation:
Put the drinks, juice and syrup in mixglas or cup. Add ice and mix well. Put crushed ice in the well-chilled glass and pour the mix. Garnish with a sprig of mint and a slice of orange.

A Vodka - Citrus - Slush cocktail.
(For a lot of glasses or can, make well in advance !!)

You need:
- 24 cups water
- 6 cups granulated sugar
- 2 cups lemon juice
- 2 cups orange juice
- 12 cups anannassap
- 4 cups grapefruit juice
- 10 cups vodka
- A big closable container, which can be placed in the freezer.
- A cooking pot
When you gonna serve the drinks:
- Glasses, well chilled
- A spoon

Preparation:
Pour the cups of water in the cooking pot, add the cups of sugar and bring to a boil. Let thicken until it becomes a syrup and then take the pot away from the heat. Allow to cool. Add the juices and vodka and stir it well. Pour the mixture into the large container, close well with the lid and place in the freezer for + - 24 hrs. Before serving, remove the container from the freezer and wait a few minutes, then scrape with a spoon enough off to fill the glasses or can. After a few minutes you and your guests can enjoy a delicious ice-cold, refreshing vodka-citrus - slush.
Enjoy !!

Dear Sweetypies, although there were several serious problems with the blogger, I still was able to post the recipes I wanted, OEF !!! Hopefully I'll see you back next time? So keep watching and have a great time !

Eat them,

The Veggie Lady
Check out my other blog!

Going bananas !!

2013-07-28T16:48:00.000-07:00

Yes, my dear Sweetypies, today we are going bananas ;-)
Because I do not know what this week will bring concerning the pain and fatigue, I'll give you, again, some recipes, today with bananas.
And some yummy drinks (with and without alcohol), that however mostly without bananas.

Fruit with CHAMPAGNE.
(For 4 pers., Preparation: + - 20 min.)

You need:
- 1 mango, peeled and chopped
- 1 papaya, peeled and chopped
- 2 kiwis, peeled and chopped
- 2 bananas, peeled and chopped
- juice of 1/2 lemon
- 600 ml. champagne (or other sparkling wine)
- 2 tbsp. powdered sugar
- 1 tsp. freshly grated ginger
- 4 scoops of lemon sorbet or lemon ice cream
- bowl(s)
- 4 serving bowls

Preparation:
Flood the pieces of fruit with the lemon juice and add the grated ginger and powdered sugar, mix well. Divide the fruit salad on to the serving bowls and pour over the champagne or sparkling wine. Spoon into each dish a scoop of the lemon sorbet (or ice) and serve immediately.

BANANA with marshmallows (for the BBQ)
(For 4 pers., Preparation: + - 20 min. and + - 10 min. on the barbecue.)

You need:
- 4 ripe bananas, not peeled !
- 12 marshmallows, halved
- 100 gr. milk chocolate, coarsely chopped
- 2 tbsp. hazelnuts, chopped
- 2 tbsp. almonds, chopped
- Bowl (s)
- Alumium foil, 8 sheets (2 per banana)
- Ice cream (optional)
- the BBQ or grill

Preparation:
Heat the BBQ or grill. Cut the unpeeled bananas in on one side and open up the peel a bit. Place each banana on two sheets of foil. Divide the chopped nuts, chopped chocolate and half marshmallows over them, you do not have to fold the foil. Roast the packets on the hot bbq or grill until the chocolate and marshmallows begin to melt. Serve, if you want, with a scoop of ice cream.

POACHED FRUIT with CUSTARD.
(preparation: + - 20 min.)

You need:

for the custard:

- 2.5 dl. whole milk

- 2.5 dl. cream

- 3 tbsp. sugar

- 1 vanilla bean, cut in half lengthwise and marrow scrapped out

- The peel of 1 untreated lemon, whole

- 4 egg yolks

- Dash of whiskey (optional)

- saucepans

- bowl(s)

- a wooden spoon

for the fruit:

- 750 gr. plums, rhubarb, pears, bananas, cherries (from a jar) o.o. of your own choise, cut in pieces

- 2 tbsp. sugar or honey

- a bit of water

- bowl(s)

custard

Preparation:

Put the milk, cream, 2 tbsp. sugar, the vanilla pod with the marrow and the whole lemon peel in a saucepan. Bring to the boil, while sturring. Remove from heat. Remove the vanilla pod and lemon peel. Beat in another pan the egg yolks with the remaining sugar until you have a white and foamy mass. Add the hot milk, stirring constantly, little by little to the egg mixture. Put on a low heat, stirring with a wooden spoon until the custard has the desired thickness. Apply, if you choose, a dash of whiskey. Put the fruit pieces in a pan, add some sugar or honey and a little water. Stew on low heat just until tender. Allow to cool. Serve the fruit with the custard.

INFO:

Custard is a mixture of egg and milk which is thickened by boiling. In most cases it is used as a dessert, but it is also used for making pudding, quiche and other types of dishes. It can be prepared both sweet and savory. For dessert it is often used in combination with vanilla and sugar or sweetener. Custard is also regularly used in cakes. In the French cuisine it is also frequently used, in f.i. crème brûlée. Custard is an important ingredient in many desserts in several countries. Surrogate custard based on corn starch is available in powdered form. This so-called custard powder is then stirred with milk.

Tiramisu with BANANA.

(For 4 pers., Preparation: + - 30 min.)

You need:

- 2 bags caramel pudding powder

- milk (see packaging of the powder)

- 100 gr. sour cream

- 100 ml. cream, beaten stiff

- 20 boudoir biscuits

- 200 ml. orange juice (and some extra to drizzel on the banana slices when they are cut)

- 5 to 6 ripe bananas, peeled and cut into slices

- 1 slice of orange

- cinnamon

- A saucepan

- Bowl(s)

- 4 small or 1 big serving bowl(s)

Preparation:

Prepare the pudding according to pudding package. Mix the whipped cream with the sour cream. Dip the boudoir biscuits in the orange juice and put them on the bottom of the bowl(s). Pour a lsmall ayer of the pudding on. Arrange than some of the banana slices over it and cover with a small layer of the whipped cream. Repeat the first three layers. Finish with some whipped cream, some cinnamon and a slice of orange.

Coupe BANANA with dulce de leche.

(For 4 pers., Preparation: + - 1h. 1/2)

You need:

- 4 tbsp. Dulce de leche (already made or selfmade with cans sweetened condensed milk)

- 2 bananas, peeled and sliced

- 4 scoops vanilla ice cream

- 1 handful of Maltesers, crumbled in a bowl

- A large (high) pot with lid

- water

- boiling water

- 4 serving bowls

Preparation:

To make the Dulce de leche you put the unopened cans sweetened condensed milk in a large pot with lots of water. Make sure the cans are completely submerged. Bring the water to a boil and when the water boils, you set the heat lower and place the lid on top.Let simmer for 1h15 and check very regularly to see if the cans are completely submerged. If necessary fill with boiling water so as not to slow down the cooking process (do not let the pot boil dry because then the cans will explode!). Take the pot from the heat if the cooking time is over and let the cans cool completely before opening. Divide the banana slices over the bowls, add a scoop of vanilla ice cream and spoon some of the Dulce de leche over. Sprinkle with the crumbled maltesers.

INFO:

In South America, Dulce de leche is often used as a sandwich spread. It is deliciously sweet.

Grilled BANANA and yogurt sauce with LIME.

(For 4 pers., Preparation: + - 21 min.)

You need:

- 150 gr. Greek yogurt

- 1 sachet of vanilla sugar

- Zest of 1/2 lime

- Bananas, not peeled and cut into slices of 2 cm. thickness

- Juice of 1 lime

- Some mint leaves, washed and dried

- The BBQ or grill

- Bowl (s)

- (Wooden) skewers

- 4 serving plates

Preparation:

Preheat the barbecue or grill. Mix the yogurt with the vanilla sugar and lime zest (lkeep some of the rasp separately). Sprinkle the banana pieces with the lime juice and stab them on to the skewers. Grill 2 min. on each side. Divide the skewers on the plates and serve with the lemon-yogurt sauce. Sprinkle with the remaining lime zest and garnish with mint leaves.

TIP:

For an extra fresh effect you can add the flesh of a passion to the yogurt sauce.

Baked BANANA with ALMOND.

(For 4 pers., Preparation: + - 20 min.)

You need:

- 4 bananas, peeled, halved lengthways and perfused with lemon juice

- 4 tbsp. almonds

- 2 tbsp. butter

- 2 tbsp. brown sugar

- Some fresh mint leaves, washed and dried

- A frying pan

- A pan with non-stick coating

- A serving platter or 4 plates

- paper towels (kitchen paper)

Preparation:

Toast the almonds until golden brown in a pan without fat. Remove them from the pan and let cool on paper towels. Let the butter with the sugar melt in a non-stick pan and arrange the bananas in there, with the cutting edge down. Let them, slowly, caramelize untill golden brown, in 4 to 5 min. Turn them around, remove the pan from the heat and let the heat soak in the bananas. Arrange them on the platter (or dishes) and sprinkle with almonds. Garnish with mint leaves and serve immediately.

Passion Red mocktail.

(For a carafe.)

You need:

- 8 passionfruit

- 385 gr. caster sugar

- 60 ml. lime juice

- 2 tsp. white wine vinegar

- 150 ml. water

- A carafe

- A bowl

- A sieve

- A saucepan

- a skimmer

Preparation:

Push the pulp of passion fruit through a sieve, collect the juice in a bowl or saucepan. Heat the juice along with the sugar, lime juice and water. Bring to a boil. Remove from heat and add the vinegar. Remove the foam with a skimmer. Pour the drink into a carafe.

PINEAPPLE-LIME mocktail.

(For 4 glasses, Preparation: + - 10 min.)

You need:

- 500 ml. pineapple juice, chilled

- Juice of 4 limes, chilled

- 100 gr. ginger, peeled and finely grated

- A blender

- 4 glasses, well chilled

- ice cubes

Preparation:

Put the ginger with pineapple juice and lime juice in the blender and mix well until frothy. Put some ice cubes in the glasses, pour the mix into the glasses and serve.

Pina colada with BANANA drink cocktail.

(For 4 glasses, Preparation: + - 10 min.)

You need:

- 28 cl. Banana Drink (bottle), chilled

- 12 cl. pineapple juice, chilled

- 16 cl. white rum, chilled

- A piece of pineapple peel, cut into triangles

- 12 tbsp. crushed ice

- 4 glasses, well chilled

- A mixing bowl

Preparation:

Pour the drink banana, pineapple and white rum in a mixing bowl. Add the crushed ice and mix well. Pour the pina colada in the glasses and garnish the glasses with a slice of pineapple.

Ice cold punch with rose wine and WATERMELON.

(For 8 pers., Preparation: + - 10 min., cooling: + - 1h.)

You need:

- 1 good ripe watermelon, cut into four, peel, seeded and cut into pieces

- 2 liters. rose wine, well chilled

- 13 tbsp. cranberry syrup, chilled

- 3 tbsp. agave syrup, chilled

- ice cubes

- Large bowl

Preparation:

You need + - 600 gr. watermelon. Mix the cranberry syrup together with the agave syrup and rose in the large bowl. Add the pieces of watermelon, and place in the refrigerator for + - 1h. When you gonna serve, you add ice cubes.

TIP:

You can perfume the punch with 2 tsp. of black peppercorns and a handful of chopped mint or basil leaves.

Till next time I hope ?

Eat them,

The Veggie Lady
Check out my other blog!

Couscous with vegetables and fried haloumi. Pasta Salad with Wheat Roll. And others (also for the BBQ) and a few cocktails.

2013-07-23T17:21:00.002-07:00

My dear Sweetypies, because I can not post the whole week (I have a lot of pains because of the fibromyalgia.), so I will now give you some additional recipes. Some or ideal by the BBQ.
I hope it's ok ??

Couscous with vegetables and fried haloumi.
(For 4 pers., Preparation: + - 50 min.)

You need:
- 1 zucchini, peeled and cut into +- 1 cm cubes.
- 1 pomegranate
- Juice of 1 lemon
- 1 bunch parsley, washed, dried and chopped
- 1 bunch mint, washed, dried and chopped
- 1 red onion, peeled and cut into very thin half moons
- 250 gr. haloumi, cut into slices of 1 cm. thickness
- 300 gr. couscous
- 2 dl. hot water
- 2 tbsp. pistachios, coarsely chopped
- 2 tbsp. soft cranberries
- 1 tbsp. flower on a plate
- 6 tbsp. olive oil
- salt & pepper
- Bowl (s)
- Some frying pans
- a fork
- a spoon
- paper towls (kitchen paper)

Preparation:
Roll the haloumi slices lightly through the flour and place them on a plate. Cut the pomegranate in two and knock out the seeds with the back of a spoon. Do this over a bowl so you can catch the juice. Pour the hot water over the couscous and let soak for + - 10 min., then go through the grains with a fork. Heat 1 tbsp. olive oil in a pan and stew the red onion until transparent in + - 10 min. Heat 2 tbsp. olive oil in another pan and fry the zucchini cubes for + - 15 min., until tender and nicely browned. Put 2 tbsp. oil in a pan and fry the haloumi slices on both sides brown. Let them drain on paper towels. Mix the red onion, green herbs, the zucchini cubes, the cranberries, the pistachio nuts, lthe lemon juice, the pomegranate juice and the remaining olive oil under the couscous. Season with salt & pepper, to taste. Garnish with the pomegranate seeds and top off with the fried haloumi slices .

Passion Mojito cocktail.

You need:
- 250 ml. brown rum
- 350 ml. passion fruit juice
- 250 ml. soda water
- 2 limes, cut into wedges
- Fresh mint, washed and dried
- Glasses, chilled in the freezer or fridge
- ice cubes

Preparation:
Put the ice cubes in the well-chilled glasses, pour the rum at. Then pour the passion fruit juice and dilute with soda. Stir well and serve with lime wedges and some fresh mint.

Pasta Salad with Wheat Roll.
(For 4 pers.)

You need:
For the salad:
- 30 gr. spirelli pasta
- 100 gr. sundried tomatoes in oil, chopped
- 1 head of lettuce, washed, dried and torn or chopped into pieces
- 1 red onion, peeled and sliced
- 1 bunch parsley, washed, dried and chopped
- 4 spring onions, chopped
- Salt & pepper
- A cooking pot
- A colander
- bowl(s)
For wheat buns:
- 30 gr. yeast, dissolved in water
- 20 gr. butter
- 400 gr. wheat flour
- salt
- A kitchen towel
- Bowl (s)
- a kitchen towl
- A baking sheet (plat) lined with parchment (baking) paper
- the oven

Preparation:
For the buns:
Preheat the oven to 200 ° C. Mix the yeast with the butter into the flour and add salt. Cover with a kitchen towel and let rest for at least 30 min. Divide into balls, each about 50 gr. Let them rise for 1h. Place them on to the baking plate (lined with baking paper), place in the oven and bake them off in + - 30 min.
For the pasta salad:
Cook the pasta al dente, drain and let cool completely. Once cooled, mix the vegetables under the pasta. Season to taste.

GIN provençale cocktail.
(For 4 glasses)

You need:
- 20 cl. gin of the brand 'Gin Mare', chilled
- 4 sprigs fresh rosemary, washed and dried
- Some cardamom seeds
- A few slices of lime, chilled
- 4 bottles of tonic the brand 'Mediterranean Fever Tree Tonic', chilled
- ice cubes
- 4 tall glasses, chilled in the freezer or fridge

Preparation:
Fill the glass with ice cubes and pour the gin there. Garnish with the rosemary, cardamom seeds and slices of lime. Finish with the tonic.
INFO:
'Gin Mare' is a summery gin with a hint of olives, thyme, rosemary and basil. The 'Mediterranean Fever Tree Tonic' has a mineral, spicy, slightly salty flavor.

Baked potatoes with vegetables on the BBQ.
(For 4 pers., Preparation: + - 45 min. and 10. min on the barbecue)

You need:
- 2 tomatoes, peeled (see tip), seeds removed and diced
- 1 ripe avocado, pit removed avocado flesh diced
- 1/2 cucumber, diced
- 4 large potatoes (unpeeled!)
- 125 gr. sour cream
- 150 gr. corn (is it canned corn, the let it drain)
- Salt & pepper
- A cooking pot
- A bowl
- aluminum foil
- The BBQ or grill (oven)
- a skimmer

Preparation:
Put the potatoes in the pot with lightly salted water and cook until tender in 40 to 45 min. (depending on the thickness). Let them drain. Mix all vegetables in a large bowl with the sour cream and season with salt & pepper. Place the drained potatoes on the foil and cut them crosswise in. Fill them with the vegetables and fold the foil closed. Place the packets with the stuffed potatoes on the barbecue for + - 10 min.
TIP:
To peel the tomatoes easily you put them in very hot water for a while. Get them out as soon as you see that there are cracks in the skin (possibly do that with a skimmer (= spoon)), so you can peel the tomatoes much easier !
You can also prepare this potato dish with other vegetables such as filling of ratatouille, made of eggplant, zucchini and tomato. Let your imagination run wild, my Sweetypies.

Grey Goose Peartini cocktail.
(For 4 glasses)

You need:
- 20 cl. 'Grey Goose La Poire', chilled
- 4 cl. 'Disaronno Amaretto Originale'
- 6 cl. sugar syrup
- 8 cl. fresh lemon juice, chilled
- Pear slices, chilled
- ice cubes
- Some Martini glasses, well chilled
- A cocktail shaker
- A strainer (see picture)

cocktailshaker and strainer.

Preparation:
Fill the shaker with ice, then add all ingredients and shake vigorously. Strain into a chilled glass and garnish with a slice of pear.

Oriental salad with chickpeas.

You need:
- 400 gr. chickpeas, drained
- 4 tomatoes, washed, pitte removed and diced
- 1/2 cucumber, washed, dried and cut into cubes
- 1 red onion, peeled and finely chopped
- A bunch mint, washed, dried and chopped
- A bunch parsley, washed, dried and chopped
- 150 gr. feta cheese, crumbled
- A large bowl

Preparation:
Very simple: mix everything in the large bowl and ready.

COINTREAU fruity cocktail.

(For 4 glasses)

You need:

- 16 cl. Cointreau, chilled

- 20 cl. pineapple juice, chilled

- 12 cl. blood orange juice, chilled

- ice cubes

- 4 tall glasses, well chilled

- 4 long cocktail spoons (stirrers)

Preparation:

Put ice cubes in the glass, pour in the cooled drinks one at a time and serve with a long stirrer (spoon).

Mexican POTATO salad.

(For 4 pers., Preparation: + - 25 min.)

You need:

- 4 sweet potatoes, peeled

- lemonjuice to sprinkle on the avocados

- 2 avocados, peeled, pit removed and cut into strips, sprinkled with lemonjuice

- A bunch of coriander, washed, dried, shredded leaves

- 1 red onion, peeled and cut into strips

- 3 Spanish peppers, washed, dried, seeded and cut into rings

- olive oil

- Salt & pepper

- A cooking pot or steam pot

- Bowl (s)

Preparation:

Steam or boil the sweet potatoes (steamed they taste much better.) and let them cool. Mix all the ingredients under the cooled sweet potatoes. Drizzle with olive oil and season with salt & pepper.

Bombay Sapphire cocktail.

(For 4 glasses)

You need:

- 20 cl. 'Bombay Sapphire', chilled

- A lime, cut into wedges

- Tonic, chilled

- 4 licorice sticks

- Lots of ice cubes

- 4 glasses, well chilled

Preparation:

Fill the glass full with ice and add the 'Bombay Sapphire' to it. Squeeze a wedge of lime in the glasses and throw in a non squeezed lime wedge in each glass. Insert a licorice stick in each glass and fill with tonic.

I hope to see you next time, my sweet Sweetypies ?

Eat them,

The Veggie Lady
Check out my other blog!

HALOUMI-PINEAPPLE brochettes with MINTsalsa, for the BBQ + a Bittersweet cocktail.

2013-07-20T15:56:00.002-07:00

HALOUMI- PINEAPPLE brochettes and MINTsalsa,
for the BBQ.
(For 4 pers., Preparation: + - 30 min.)

You need:
- 4 tomatoes, washed, cut into 4, pitted and then cut into small cubes
- 4 spring onions, washed, dried and finely chopped
- 1/2 ripe pineapple, peeled and cut into cubes of + - 2 cm.
- 1 red pepper, washed, dried, seeded removed and finely chopped
- 1 bunch of mint, washed, dried, leaves zipped off and finely chopped
- 250 gr. haloumi, diced
- 4 tbsp. extra virgin olive oil
- Salt & pepper
- Bowl (s)
- A BBQ or grill
- Skewers

Preparation:
Prick the pineapple and haloumi dices, alternately, on to the screwers. Mix the chopped tomatoes with the mint, the red pepper, the spring onions and the olive oil. Season to taste with salt & pepper. Grill the skewers on the hot grill until golden brown. Serve with the mint salsa and maybe some bread, a salad or something else.

Bittersweet cocktail.
(For 4 glasses)

You need:
- 20 cl. 'London Nr.1 'gin, cooled
- Some blueberries, washed and dried
- A few raspberries, washed and dried
- 4 violet (edible)
- 4 bottles of bitter lemon (eg the brand 'Thomas Henry'), cooled
- some tonic, cooled
- 4 tall glasses, chilled in the freezer
- ice cubes

Preparation:
Fill the 4 tall glasses with ice cubes and pour the gin in (5 cl. per glass). Add the berries and now fill the glasses further with the bitter lemon tonic.
INFO:
The 'London No.1' gin is a powerful gin with a light blue color. And that color is because there is gardenia flower incorporated.
The bitter lemon tonic of the brand 'Thomas Henry "is a refreshing tonic with lemon flavor.

Eat them,

The Veggie Lady
Check out my other blog!

QUINOAsalade with Nuts and a Pomegranate Cocktail.

2013-07-18T16:48:00.000-07:00

QUINOAsalade with Nuts.
(For 4 pers., Preparation: + - 30 min.)

You need:
- 150 gr. quinoa (red or white)
- Juice of 1 lemon
- 1 pomegranate, open it, remove the seeds and place in a bowl
- 4 tbsp. spring onion, chopped
- 4 tbsp. chives, chopped
- Some walnuts, coarsely chopped
- 4 tbsp. olive oil
- Salt & pepper
- A cooking pot with lid
- colander
- Bowl (s)

Preparation:
Put the quinoa in the pot with twice as much water and bring to a boil. Turn down the heat and put the lid on the pot. Let gently cook for 12 to 15 min. Drain the quinoa, leave to dry for a moment, then stir in the olive oil and the lemon juice. Leave to cool. Add the pomegranate seeds, chopped nuts, chives and spring onion to the quinoa and mix. Season with salt & pepper. Divide the lettuce among bowls and serve immediately.

Pomegranate Cocktail.
(For 4 glasses, Preparation: + - 5 min.)

You need:
- 400 ml. pomegranate juice
- 120 ml. vodka
- 60 ml. Cointreau
- ice cubes
- A cocktail shaker
- 4 glasses, chilled in the fridge

Preparation:
Put all ingredients in a shaker. Fill just below the rim with ice and shake well. Pour into the well chilled glasses. Cheers !!!!

Eat them,

The Veggie Lady
Check out my other blog!

Another recipe for the BBQ, a sauce and a tasty cocktail.

2013-07-16T15:38:00.000-07:00

SWEET POTATO and EGGPLANT burger.
(For 4 pers., preparation: + - 40 min., and 30 min. in fridge)

You need:
- 1 eggplant, washed, dried and cut into 1 cm cubes.
- 4 spring onions, washed, dried and finely chopped
- 1 bunch parsley, washed, shaken dry and finely chopped
- 4 sprigs fresh mint, washed, shaken dry and finely chopped
- 8 sweet potatoes, peeled and cut into chunks
- 100 gr. feta, crumbled
- 2 tbsp. shelled, unsalted pistachios, chopped
- 2 tbsp. panko (Japanese breadcrumbs)
- 1 tsp. dill (dried)
- 3 tbsp. olive oil
- Salt & pepper
- A cooking pot
- A pan
- a plate
- The grill (or fry in the pan)
- a potato masher

Preparation:
Put the sweet potatoes in the pot with lightly salted water and cook them for + - 20 min. Drain and dry on the (deposed) fire. Mash with the potato masher. Heat 2 tbsp. olive oil in the pan and fry the eggplant cubes untill cooked and golden brown. Put all the ingredients (except the rest of the olive oil) in with the mashed sweet potato and mix well. Season with salt & pepper and form 8 burgers by hand. Put them for at least 30 min. in the refrigerator. Before you are going to bake them on the BBQ, you brush them lsightly with olive oil and then bake them untill they are golden brown. Serve, if you want, with a nice salad. I'll give you soon some salad ideas next time.

Moroccan AVOCADO-CORIANDER sauce.
(For + - 4 pers, preparation: + - 20 minutes)

You need:
- 1 ripe avocado, cut in half, pit removed and flesh scooped out
- 1 large bunch cilantro, washed, shaken dry and finely chopped
- juice of 1/2 lemon
- 1 cm. ginger, grated
- 2 tbsp. natural yoghurt
- 1/2 tsp. ras el hanout
- 1/2 tsp. turmeric
- 1 tbsp. olive oil
- Salt & pepper
- Bowl (s)
- A fork

Preparation:
Mash the flesh of the avocado to a puree with a fork. Mix with the ras el hanout, turmeric, ginger, lemon juice, yogurt and olive oil. Season with salt & pepper and mix in the chopped coriander.

Fruity beer cocktail.
(For 4 pers., preparation: + - 2 min.)

You need:
- 25 cl. cherry beer
- 25 cl. gueuze beer
- 25 cl. raspberry beer
- 25 cl. peaches beer
- 4 cl. white port
- ice cubes
- One jug
- 4 tall glasses

Preparation:
Pour the white port in the jug, then add the gueuze, kriek and other beers, and mix. Put some ice cubes in the tall glasses and distribute the cocktail, equaly, over the 4 glasses. Cheers !!!

Till next time my Sweetypies.

Eat them,

The Veggie Lady
Check out my other blog!

Mexican taco the veggie way and the first cocktail called 'Californication'.

2013-07-14T13:39:00.001-07:00

Mexican taco the veggie way.
(For 3 to 4 pers.)

You need:
- 500 gr. veggie mince
- 1 onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 3 tomatoes, peeled and seeded
- Mexican herbs (Tex Mex)
- 1 Spanish red pepper, washed, dried, pitted and chopped
- Coriander leaves (a bunch), washed, dry, hold some for garnisch and shred the rest
- A dash of tabasco
- A pinch of ginger (fresh or dried)
- A good sniff pili-pili
- olive oil
- 8 taco shells or eat it with quinoa, like we did.
- A large pan
- A sieve (iff you are gonna eat it with quinoa, to rinse it in.)
- a big cooking pot (also in case iff you wanna eat it with the quino)

Preparation:
If you want to eat it with quinoa, prepare it then on forhand (see package or previous blog recipes) and put aside, until the rest is ready. Heat the olive oil in the pan. Stir fry the veggie mince, onion, garlic and chili, while stirring well. Throw in the chopped up and other herbs. Keep stirring. Add the tomatoes atl the end, and warm them then up with the rest. If you go to eat it with the tacos then put the taco shells in the oven to warm them up to. Gonna eat it the quinoa, then throw the meat with the vegetables and herbs in with the already prepared quinoa and stirr them all together till it's all warm. Que los sabores !!!

The cocktail:
'Californication'.
(For 1 glass.)

You need:
- 5 cl. 209 N. Gin
- 1 cinnamon stick
- 1 piece of orange peel
- A few kumquats, sliced
- A bottle of tonic (preferably of the brand 'Fentimans')
- A tall glass
- A handful of ice cubes

Preparation:
Fill your tall glass with ice cubes and pour the gin over. Add the cinnamon stick, orange zest and kumquats to it. Now pour in the tonic.
INFO:
'N.209' gin is an American spicy gin with many citrus notes. And the tonic of the brand 'Fentimans' is the essence of a good tonic, tasty bitter but with a little sugar.

Eat them,

The Veggie Lady
Check out my other blog!

Salad of young vegetables and GARLIC.

2013-07-12T16:01:00.000-07:00

Salad of young vegetables and GARLIC.
(For 4 pers., preparation: + - 50 min., rest period: + - 30 min.)

You need:
- 4 young carrots, washed and peeled
- 2 small fennel bulbs, peeled and cut into wedges
- 3 small tomatoes, washed, dried and cut into wedges
- 1 piece horseradish (black radisch), washed, dried and cut into thin slices
- 8 radishes, washed, dried and cut into thin slices
- 2 young onions, peeled and finely chopped
- 150 gr. cauliflower florets, rinsed well and dried
- 4 cloves garlic, peeled and very finely chopped
- 4 tbsp. olive oil
- salt
- a colander
- bowl(s)
- a pot with a steam basket and lid

Preparation:
Put water in the pot in which the steamer basket fits, bring the water to a boil. Place the carrots, cauliflower and fennel in the steamer basket. Place the steamer with veggies in the pot above the boiling water. Put the lid on and let steam for + - 20 min. Mix the garlic in the bowl with the olive oil and the salt. Add the vegetables. Stir well. Now add the steamed vegetables and again stir well. Allow to cool, place in refrigerator for + - 30 min. Ready.
TIP:
Steamed are the baby vegetables (leave them whole) at their best but also stewed are they tasty. Serve separately with a knob of butter or a little olive oil, salt & pepper and fresh herbs. If you want to process them in a salad, combine them best with a marinade of lemon juice, mint, chives or with a vinaigrette with garlic and parsley. You can pour over the vinaigrette while the baby veggie are still warm so they are more tender. So yummy !!!

Eat them,

The Veggie Lady
Check out my other blog!

Mocktails and so.

2013-07-10T18:28:00.000-07:00

My Sweetypies,

Who does not like a drink ? Yep, even the veggie eaters. By the way, do you already know a mocktail ? The name 'mocktail' is a combo of the English words 'mock' (that means 'fake') and 'cocktail', so a 'fake cocktail' without alcohol. Often is a mocktail a mixture of several non-alcoholic juices, drinks, syrups and fruits (or somethimes even vegetables). And believe me, it's not only for kids ! ;-)
So this post you will get some mocktails and two healthy juices. These are just some possibilities, so try and as I often said, experiment ! But above all ..... enjoy yourself!!

Mocktail of KIWI, Galia melon and Granny Smith apple.
(For 4 pers.)

You need:
- 6 kiwis, peeled and cut into large pieces
- 1 kiwi, washed and thinly sliced (garnish)
- 1 Galia melon, peeled, seeded and cut into large pieces
- 4 Granny Smith apples, washed and cut into large pieces
- juice of 1 lemon, chilled
- A juicer
- 4 glasses, chilled in the freezer
- A straw
- Some decoration (optional)

Preparation:
Put the fruit (beside the one kiwi you hold for the garnish) and lemon juice in the juicer. Mix fine. Pour the mixture then into the well chilled glass and garnish with a slice of kiwi, a straw and if you want, some decoration.

Mocktail of WATERMELON, STRAWBERRY and Charentais MELON.
(For 4 glasses.)

You need:
- 1 cup fresh strawberries, washed (keep 4 separate, with crown on) and crowns removed.
- Half watermelon, peeled and cut into large pieces
- 1 Charentais melon, peeled and cut into large pieces
- 1 bottle of lemonade (lemon), chilled
- 4 glasses, chilled in the freezer
- The juicer
- straws
- Some decoration (optional)

Preparation:
Put the fruit (keep the 4 strawberries for garnish aside !) in the juicer and mix finely. Fill the glass for two thirds with this juice, then pour in the lemonade. Garnish with the whole strawberry, a straw and some decorations.

CRANBERRY mocktail with APPLE.
(For 4 glasses.)

You need:
- 1 Granny Smith apple, washed, halved and cut into thin slices
- 1 Pink Lady apple (sweet), washed, halved and cut into thin slices
- 24 mint leaves, washed
- 32 cl. cranberry juice, chilled
- 24 cl. apple juice, chilled
- 4 tall glasses, chilled in the freezer
- ice cubes
- Straws (optional)

Preparation:
Put some ice cubes in the well chilled tall glasses. Divide the cranberry juice and appelssap over the longdrink glass. Add some apple slices and mint leaves to.

Funny Pineapple Mocktail.
(For 4 glasses.)

You need:
- 16 cl. Funny Bitter, chilled
- 8 cl. pineapple juice, chilled
- 4 maraskino cherries, chilled
- 4 flute glasses, chilled in the freezer

Preparation:
Pour the Bitter in the flute glasses, add the cherry and fill with the pineapple.

Citrus Mocktail.
(For 4 glasses.)

You need:
- 56 cl. light sparkling mineral water, chilled
- 8 cl. citrus syrup
- 1/2 lime, washed, halved and thinly sliced
- Juice of 1/2 lime, chilled
- Some mint leaves (optional)
- 4 tall glasses, chilled in the freezer
- straws

Preparation:
Put some ice cubes in the well-chilled glasses. Add the lime juice, citrus syrup and mineral water to it. Serve with slices of the lime, a mint leaf and a straw.

The chill mocktail.
(For 4 glasses.)

You need:
- 1 small watermelon, peeled, seeded and cut into pieces
- 120 ml. coconut water, cooled
- Juice of 1 lime, chilled
- Some red berries, washed and dried, for garnish
- What mint
- A juicer or food processor
- 4 tall glasses, chilled in the freezer
- Ice (cubes or crushed)

Preparation:
Put the watermelon, coconut water and lime juice in the juicer or food processor and blend fine. Distribute over the glass and garnish with some mint and berries.

Malibu delight.
(For 4 glasses.)

You need:
- 100 ml. pineapple juice, chilled
- 100 ml. coconut milk, chilled
- 100 ml. yoghurt, chilled
- 1 banana, peeled
- 1/2 lime, washed and thinly sliced (garnish)
- 1 sachet of vanilla sugar
- 4 glasses, chilled in the freezer
- A juicer
- Ice (cubes or crushed)
- straws

Preparation:
Put all the ingredients except the lime slices and ice, in the juicer and mix finely. Put some ice cubes (or crushed ice) in the well-chilled glass and garnish with a few slices of lime and a straw.

Mocktail MELON sour.
(For 4 glasses.)

You need:
- 1 yellow melon, peeled, seeded and cut into pieces
- 1/2 cucumber, peeled, seeded and cut into pieces
- 120 ml. coconut water, cooled
- 12 mint leaves, washed and dried
- Some honey (optional)
- 4 glasses, chilled in the freezer
- A juicer
- Ice (cubes or crushed)

Preparation:
Put all the ingredients, except the mint leaves and ice, in the juicer and mix finely. Pour it in the well chilled glasses, throw in some ice and garnish with some mint.
A TIP:
You can always add spices (cinnamon, lemongrass ...) or herbs (parsley, cilantro ...). Also vegetables you can use, such as cucumber (see recipe above), that goes with every kind of fruit and adds an extra fresh touch.

VIOLET-ICE TEA mocktail.
(For 4 glasses)

You need:
- 16 cl. violets syrup, chilled
- 80 cl. ice tea, chilled
- ice cubes
- 4 glasses, chilled in the freezer

Preparation:
Pour the syrup into the glasses, add ice cubes and pour over ice tea.

Non alcoholic Shirley Temple.
(For 4 glasses.)

You need:
- 1 bottle of pomegranate- & cranberry-juice, chilled
- 8 ml. grenadine syrup, chilled
- 40 cl. apple juice, chilled
- ice cubes
- 4 glasses, chilled in the freezer

Preparation:
Pour the grenadine syrup in the glasses an add the ice cubes. Pour in the apple juice and pomegranate- & cranberry-juice.

Two versions of the non-alcoholic Mojito.
(For 4 glasses)

For the first one,
You need:
- 8 sprigs fresh mint, washed, dry, leaves taken off
- 16 cl. mojito-mint-syrup, chilled
- 8 cl. non-alcoholic rum syrup, chilled
- 8 cl. lime juice, chilled
- 1 lime, washed and cut into wedges
- 100 cl. sparkling water, chilled
- ice cubes
- 4 glasses, chilled in the freezer

Preparation:
Divide some mint leaves (not all, keep some aside as garnish) and lime wedges into the glasses and crush the leaves and lime wedges. Add the mojito-mint-syrup and rum syrup. Throw some ice cubes in the glasses and fill further with sparkling water.

And for the second one:
You need:
- 160 ml. mojito syrup, chilled
- 80 ml. non-alcoholic rum syrup, chilled
- Some lime juice (optinal)
- sparkling water, chilled
- 1 lime, washed, dried and cut into quarters
- a lime, washed and cut into thin slices (garnish)
- 4 glasses, chilled in the freezer
- ice cubes
- Some fresh mintleaves, washed, dried

Preparation:
Divide the lime quarters over the glass along with a few mint leaves (keep some aside as garnish) and crush them. Pour the syrup over it and add ice cubes to. Now fill with soda water. Garnish with a mint leaf and a slice of lime.

And now, the juices:
The good morning juice.

You need:
- 1 apple, washed, dried, cored and sliced
- 1 lemon, peeled
- 2 celery stalks, washed, dried and cut into pieces
- Piece of cucumber, washed, dried and cut into pieces
- 1 cm. fresh ginger, peeled
- A handful of fresh mint leaves, washed and dried
- A (slow) juicer

Preparation:
Put everything in the slowjuicer, mix it very good because pieces of ginger in your juice, that tastes not good. You do'nt have a slowjuicer, you can also use a blender, but add 200 ml. water or liquid. This also applies to the second juice.

The super detox juice.

You need:
- 1/2 cucumber, washed, dried and cut in pieces
- 4 stalks celery, washed, dried and cut into pieces
- 2 hands spinach, washed and dried
- 2 cloves garlic, peeled (may also be ginger)
- 1 lemon, peeled
- The slowjuicer or blender

Preparation:
Put everything in the slowjuicer and mix finely. Instead of spinach, you can also take kale, chard or watercress. But remember, my Sweetypies, pieces of ginger or garlic in your juice = not yummy !!!

One of the next times I will serve you some delicious cocktail (yes, with alcohol), I promise. But, my dear treasures, please remember, be careful on the road so never drink and drive !!

Eat them,

The Veggie Lady
Check out my other blog!

Italian BUNS stuffed with grilled vegetables, CHICKPEAS and FETA. And something, a little special: BANANAsplit with BUCKWHEAT.

2013-07-08T15:23:00.000-07:00

My Sweetypies,
Saturday we had a wedding party where we had to go to and Sunday I so totally crashed because of my fibro and cvs. Please, forgive me. To make it up a little, I give you two recipes.

Italian BUNS stuffed with grilled vegetables, CHICKPEAS and FETA.
(For 4 pers., preparation: + - 34 min.)

You need:
- 1/2 red pepper/paprika, washed, dried, seeds removed and cut into pieces
- 1/2 green pepper/paprika, washed, dried, seeds removed and cut into pieces
- 1/2 yellow pepper/paprika, washed, dried, seeds removed and cut into pieces
- 1/2 orange pepper/paprika, washed, dried, seeds removed and cut into pieces
- 4 Italian buns
- 1 tbsp. sundried tomatoes, cut into strips
- 300 gr. chickpeas (canned), drained
- 1 heart of romaine lettuce, washed, dried and cut into strips
- 75 gr. feta, crumbled
- 1 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- Salt & pepper
- Bowl (s)
- An oven plate
- A serving plate

Preparation:
Preheat the oven to 220 ° C. Put the peppers (paprika), olive oil and salt & pepper in a bowl and mix well. Throw everything on the baking sheet and roast them for + - 18 min. Put aside but keep warm. Cut the tops of the buns and hollow them out. (If you have time, cut the bread crumb into cubes and fry, in the pan until golden brown, so you've got croutons to serve with the buns or even in the buns.) Now mix the grilled vegetables with the drained chickpeas, the sun-dried tomato strips, the balsomic vinegar, the lettuce strips and the feta crumbs. Fill the hollowed out buns with the mixture and put the caps back on. PRONTO !!!

BANANAsplit with BUCKWHEAT.
(BEWARE : To make this dish you have to prepare a few things several days in advance !!!!!!!)

You need:
- 250 gr. buckwheat groats (grits)
- 125 gr. soy yogurt
- 1 small banana
- 1 tbsp. goji berries
- 1 tsp. spirulina flakes
- 1 tsp. dried blueberries
- 1/2 tsp. ground turmeric
- 1 tsp. acacia honey
- 1 tbsp. oil
- 1 sprig of mint
- 5 dl. cold water
- A sieve
- Baking sheet lined with parchment paper
- Bowl (s)

Preparation:
Put the 5 dl. cold water in a bowl and soak the buckwheat groats in it for + - 5 min. Drain and let them drain and germinate for 2 days, at room temperature, in a sieve. Rinse them every morning under running cold water. After those 2 days, you preheat the oven to the lowest setting. Rinse again the sprouted buckwheat groats under cold running water, shake well and repeat with this two more times. Divide the grits, in a thin layer, on the baking sheet lined with parchment paper. Place in the oven for + - 4 h., until the grits are dry and crisp. Open the ovendoor a bit. Put the yogurt in a bowl, put the banana on the yogurt and sprinkle the buckwheat, the goji berries, blueberries, spirulina flakes and turmeric over it. Sprinkle the oil and honey over it and place the sprig of mint on top.
Dried buckwheat is tenable for a few days, but only if you packed them hermetically sealed !!

Eat them,

The Veggie Lady
Check out my other blog!

Fresh Citrus - QUINOAsalade with dressing.

2013-07-04T13:38:00.002-07:00

Fresh Citrus - QUINOAsalade with dressing.
(For 2 pers., preparation: + - 1/2 h.)

You need:
- 3 cups of water
- 1.5 cups quinoa, rinsed well
- 2 tomatoes, washed, dried and cut into cubes
- 2 carrots, grated
- 1/2 cucumber, chopped
- 2 tbsp. chopped parsley
- 1 grapefruit, peeled and cut into thin slices
- A small saucepan
- A large bowl
For the dressing:
- 60 ml. freshly squeezed orange juice
- 1 tbsp. olive oil
- 1/2 tsp. grated orange peel
- Salt & pepper
- A bowl

Preparation:
Bring the water to a boil in the saucepan, add the quinoa and let simmer until the quinoa has absorbed all the water (+ - 15 min.) Remove the quinoa from the heat and pour the quinoa in the large bowl, let cool. Add the tomatoes, carrots, cucumber and parsley and mix everything under the quinoa. In another bowl, mix the dressing ingredients together. Pour this over the salad and garnish with the slices of grapefruit.
You do not have quinoa? You can also make this with rice or couscous. Or you can always add more vegetables of your choice.

TIP:
Would you like to know if there is more vitamin C in a kiwi or an orange is ? And what should you eat if you need more magnesium ? Well, my dear Sweetypies in the online Dutch Nutrient Databank (nevo-online) you will find answers to such questions, about healthy eating. You can search by food group, but also selected foods sort. Go to:
www.nevo-online.nl

Eat them,

The Veggie Lady
Check out my other blog!

Belgian Liège waffles and additionally, some great household facts !!!!!

2013-07-02T14:53:00.004-07:00

Belgian Liège waffles.
(For 20 waffles, preparation: + - 1h45)

You need:
- 1 kg. flower
- 75 gr. yeast
- 500 ml. lukewarm milk
- 500 ml. water
- 50 gr. caster sugar
- 2 eggs
- 500 gr. butter
- 50 gr. honey
- 10 gr. salt
- 3 gr. bicarbonate
- 600 gr. pearl sugar
- A pinch of cinnamon
- A waffle iron
- A large bowl
- A blender / food processor

a kitchen robot or food processor/blender

Preparation:
Create and batter with 800 gr. flour, the yeast, the water, the lukewarm milk, the caster sugar and the eggs. Let rest for 15 min., then add the butter, the honey, 200 gr. flour, the salt, a pinch of cinnamon and a pinch of bicarbonate. Knead until it becomes a uniform batter. Then let rest for 10 min., in a warm place. Add the pearl sugar and divide the dough into portions of 90 to 140 gr, depending on the size of your waffle iron. Allow to rest. Bake thick waffles on a low heat. For waffle irons with thin irons you use a slightly higher temperature.

Additionally, some nice household facts:
Of those bicarbonate you can also do a bit in your washing machine, that makes you wash whiter, a bag of baking powder does the same !!!!
You know starch ? Well, if you add a few starch crystals or a little starch powder in your washing machine (in the wash, not the prewash), that will make your wash extra soft without great costs and in a natural and environmentally friendly way !!

Eat them,

The Veggie Lady
Check out my other blog!

HORSERADISH OMELETTE.

2013-06-30T12:26:00.004-07:00

HORSERADISH OMELETTE.
(For 1 omelette.)

You need:
- 2 tbsp. grated horseradish
- 4 eggs
- 2 tbsp. chopped parsley
- 1 shallot, peeled and chopped
- butter
- Salt & pepper
- A pan with non-stick coating
- A bowl
- A whisk

Preparation:
Beat the eggs in the bowl, melt some butter in the pan, add the shallot , and then the beaten eggs. Sprinkle with the parsley and horseradish and let it cook, on a low heat. Turn the omelette, if necessary. Season with pepper & salt.
It tastes great with f.i. boiled or baked potatoes and a mixed fresh salad.
A shorty but, ooo, what a goody !! ;-)

Eat them,

The Veggie Lady
Check out my other blog!

Thai Green Curry Paste

2013-06-28T11:43:00.002-07:00

Thai Green Curry Paste.
(For 4 pers., preparation: + - 45 min.)

You need:
- 4 shallots, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 to 3 green chillies, washed, seeded and chopped
- Piece of fresh ginger + - 5 cm., peeled and coarsely grated
- 3 stalks lemongrass, outer leaves removed and the remainder cut into pieces
- 1 organic lemon, grated and then squeezed
- A handful of fresh coriander, washed, shaken dry and finely chopped
- 4 tsp. soy sauce
- 1/2 tsp. black pepper, preferably freshly grounded
- a food processor or blender

Lemongrass.

Preparation:
Put all ingredients in a food processor or blender. Puree it, taste and season if necessary ! DONE. Serve with jasmine rice and vegetables such as squash, eggplant, green beans, etc.
TIP:
Do you like spicy? Then use Bird's eye- or Malagueta-chillies. You can replace the ginger by laos, and the lime zest by + - 5 Kaffir lime leaves you have torn in pieces.

Bird' eye chili.

Malagueta chili.

This is laos.

And this are Kaffir lime leaves.

Eat them,

The Veggie Lady
Check out my other blog!

Which sauce do I present with my BBQ ??? Part 2.

2013-06-26T14:22:00.000-07:00

Hey my Sweetypies, here I am with part two of the sauces. As a little extra I will give you three dip sauces. I hope you liked it and please, feel free to post your comments or share your thoughts with me. I would love that. ENJOY !! You find some more sauce recipes on my blog, see 'sauces and more' on 6/2/13)
We start with the basic recipe for mayonnaise, maybe some of you already know how it is done. And remember, this is just a basic recipe so be brave and dare to experiment, my Sweeties.

Mayonnaise.
(For 4 pers., preparation: + - 10 min.)

You need:
- 1 egg yolk
- 1 tsp. mustard (may be dyonmosterd)
- 250 ml. (corn) oil
- 1 tbsp. lemon juice
- Salt & pepper
- A bowl
- A whisk
- a spatula
- A bowl or jar with lid

Preparation:
First of all, let all the ingredients reach room temperature (which is very important). Is that ok, then stir the egg yolk together with the mustard, lemon juice and salt & pepper, in the bowl. Whisk , little by little, the oil through it untill the mayo has the desired thickness. Taste and add, if necessary, some salt & pepper, lemon juice or mustard. Scoop it into the bowl or jar with lid and store it away in a cool place.

Andalouse.
(For 4 pers., preparation: + - 30 min. and cool down time.)

You need:
- 375 ml. mayonnaise (see recipe)
- 1/2 red paprika, seeds removed and cut in half
- 1/4 green paprika, seeds removed and cut in half
- 2 tbsp. tomato paste
- Salt & pepper
- a baking tray
- A plastic bag
- A bowl
- A blender or food processor
- A spatula
- A bowl or jar with lid

Preparation:
Preheat the oven, grill setting. Place the paprika halves, skin side up, on the baking tray and place under the grill until there start to form black blisters on the skin. Remove from the oven, put them in the plastic bag and leave to cool. Afterwards you peel the paprika halves and cut them into cubes. Put them in the bowl and add the tomato paste and mayo. Mix fine. Taste and season with pepper and salt. Scoop into the bowl or jar with lid and put it in a cool place.

Cocktail Sauce.
(For 4 pers., preparation: + - 20 min.)

You need:
- 4 tbsp. mayonnaise (recipe)
- 1 tbsp. ketchup
- 100 ml. cream
- 1 tbsp. whiskey or brandy
- tabasco
- Salt & pepper
- bowls
- A whisk
- A spatula
- A bowl or jar with lid

Preparation:
Put the mayonnaise in a bowl and stir in the ketchup and whiskey or cognac. Beat the cream half up in another bowl and toss that into the mixture. Season with salt & pepper and tabasco. Do not forget to taste ;-) Scoop into the bowl or jar with lid. Place it somewhere cool until you gonna serve it.

Tartar sauce.
(For 4 pers., preparation: + - 20 min.)

You need:
- Mayonnaise (recipe)
- 1/2 bunch chives, washed and dried, finely chopped
- A few sprigs of parsley, washed and dried, finely chopped
- 4 tbsp. capers, drained and sliced
- 3 sour gherkins, drained and very finely chopped
- Salt & pepper
- a bowl
- a spatula
- a jar or bowl with lid

capers

Preparation:
Put all the ingredients, together with a big scoop of mayo in the bowl and mix well. Season with salt and pepper and add, if necessary, some more mayo. Scoop into the jar or bowl with lid and put away in a cool place.

For these next 3 recipes, you do not need the mayonnaise any more.

Garlic sauce. (see also recipe on 6/2/13, 'sauces and more')
(For 4 pers., preparation: + - 20 min.)

You need:
- 1 egg yolk
- 2 tbsp. lemon juice
- 2 cloves garlic, peeled
- A garlic press
- 3 tbsp. yogurt
- 100 gr. fromage
- 1 tbsp. mustard
- Salt & pepper
- A bowl
- A spatula
- A jar or bowl with lid

fromage

garlic pers.

Preparation:

Stir the egg yolk smooth in a bowl with the mustard, lemon juice and yogurt. Stir in the fromage. Press the garlic and season with salt & pepper. Spoon into the bowl or jar with lid and put away cool.

Provencal sauce.

(For 4 pers., preparation: + - 45 min.)

You need:

- 1 red paprika, washed, dried, seeds removed and diced

- 1 yellow paprika, washed, dried, seeds removed and diced

- 1 green paprika, washed, dried, seeds removed and diced

- 1 onion, peeled and chopped

- 2 cloves garlic, peeled and chopped

- 400 gr. diced tomatoes (canned)

- 1 bay leaf

- Provencal herbs

- sugar

- olive oil

- Salt & pepper

- A cooking pot

- A bowl

Provencal herbs

Preparation:

Fry the onion and garlic until soft in a little olive oil. Add the paprika dices in and let it simmer. Add the tomatoes and the bay leef. Season with the Provencal herbs, salt & pepper and a pinch of sugar. Taste and season some more, if needed. Let simmer for + - 1/2 h. or until well cooked. You can serve this sauce hot or cold.

Barbecue sauce.

(For 4 pers., preparation: + - 40 min.)

You need:

- 5 shallots, peeled and chopped

- Grated zest of 2 untreated oranges

- 800 gr. diced tomatoes (canned)

- 200 ml. sinaasppelsap

- 75 gr. candied ginger, chopped

- 100 ml. honey

- tabasco

- olive oil

- Salt & pepper

- A cooking pot

- A mixer

candied ginger

Preparation:

Sauté the shallots in olive oil, stir in the ginger, orange peel and honey. Deglaze with the orange juice and add the tomatoes. Let cook for 1/2 h. Mix and season to taste with salt & pepper and tabasco. This sauce also can be used hot or cold.

TOFUNAISE sauce.

(preparation: + - 15 min.)

You need:

- 125 gr. tofu, diced

- Juice of 1/2 lemon

- 4 tbsp. (sunflower) oil

- 1 tbsp. apple juice

- 1/2 tsp. mustard

- Salt & pepper

- A food processor

Preparation:

Put all ingredients (except the lemon juice) in the food processor and blend until it becomes a smooth, delicate sauce. Season to taste with lemon juice and pepper & salt.

TIP:

If you make this dip sauce a little more fluid then can use it as a vinaigrette on a salad.

Mixed with some grated carrots or celery is it delicious on sandwiches.

And now the three dip sauces.

PAPRIKAdip.

(Preparation: + - 25 min.)

You need:

- 1 red parika, seeds removed and chopped

- 5 tbsp. ketchup

- 2 tbsp. sugar

- 1 tbsp. white wine vinegar

- 1 tbsp. soy sauce

- 1 tbsp. olive oil

- tabasco

- Salt & pepper

- A cooking pot

- A mixer

Preparation:

Heat the olive oil in the cooking pot and fry the paprika pieces for 2 to 3 min, without browning. Add the sugar, ketchup, soy sauce and white wine vinegar. Season to taste with salt & pepper and tabasco. Leave to simmer for 3 to 5 min. and mix until smooth. Allow to cool.

TIP:

Crush a few cubes of feta and stir it under the sauce.

RED CABBAGE dip.

(Preparation: + - 20 min.)

You need:

- 2 red beets, steamed and cut into pieces

- 125 gr. sour cream

- 1 tbsp. lime juice

- 1 tsp. cumin

- 1 tsp. coriander

- Salt & pepper

- A food processor

Preparation:

Place all ingredients in the food processor and blend it until smooth. Season with pepper & salt.

Hummus dip.

(Preparation: + - 20 min.)

You need:

- 400 gr. chickpeas (canned), rinsed and drained

- 1/2 small red pepper, deseeded

- Fresh coriander leaves, finely chopped

- 3 tbsp. lemon juice

- 1 clove garlic, peeled

- 1 tbsp. or ricotta of fresh cheese

- 3 tbsp. olive oil

- 1/3 tsp. paprika powder

- Salt & pepper

- A mixer

- A bowl

Preparation:

Put the drained chickpeas, the olive oil, the lemon juice, the half red pepper and garlic into the bowl. Mix it all finely and season with the paprika powder and salt & pepper. Stir in the ricotta (or cream cheese).

So my Sweetypies, that was it for now. Hope to hear from you soon.

Eat them,

The Veggie Lady
Check out my other blog!

Which sauce do I present with my BBQ ??? Part 1.

2013-06-25T17:48:00.000-07:00

My sweet Sweetypies,
As I said earlier, I have fibromyalgia and yesterday I had so much pain that I had to let you, my Sweetypies, down again and I'm really very sorry. I'm not feeling well yet but good enough to post you what I promised, some sauce recipes. Enjoy!
This is part 1.

MANGO and MUSTARD sauce.
(For 4 pers, preparation: + - 15 min.)

You need:
- 2 small ripe mangoes, peeled and flesh removed (see recipe june 10) and put in a bowl
- 120 ml. white wine
- 3 tbsp. soft mustard
- Cayenne pepper
- Mustard seeds
- Salt & pepper
- a cooking pot
- a puree pestle (mash masher)
- a spatula or spoon
- a bowl or jar with lid

Preparation:
Throw the mango flesh into the pot along with the wine. Let simmer for 10 min., over low heat. Let cool and then puree with the mash masher. Mix in the mustard, season with salt & pepper and cayenne pepper to taste and add the mustard seeds. Put in the bowl or jar with lid on and set in the frigde till you're gonna use it.

YOGHURT Sauce with MANGO.

You need:
- 1/2 mango, peeled and flesh removed and pureed
- 3 tbsp. mango chutney
- 100 gr. Greek yogurt
- 1 red pepper, seeds removed and finely chopped
- Salt & pepper
- A bowl
- a spatula or spoon
- a bowl or jar with lid

Preparation:
Mix the mango puree, mango chutney and Greek yogurt together in a bowl. Season with salt and pepper and add the sliced red pepper. Place in the bowl or jar with a lid on and chill until you are gonna use it.

AVOCADO Sauce.

You need:
- flesh of 1 avocado
- 1 tbsp. lime juice
- 1 clove garlic, peeled
- 1 pinch of chili powder
- A jar of stirred yoghurt
- Salt & pepper
- A food processor
- a spatula or spoon
- A bowl or jar with lid

Preparation:
Mix the avocado flesh, lime juice, garlic, chili powder and stirred yogurt smood in the food processor. Put in bowl and season with salt & pepper. Close with the lid and place in the refrigerator.

SOY sauce with PILIPILI.

You need:
- 5 cl. soy sauce
- 5 tbsp. brown sugar
- 2 cloves garlic, minced
- 1/2 tsp. ginger, grated
- 4 tbsp. water
- 1/2 pinch pilipili flakes
- A bowl
- a spatula or spoon
- A bowl or jar with lid

Preparation:
Put the soy sauce, brown sugar, garlic, ginger, water and pilipili flakes in the bowl and mix well. Pour into the bowl or jar with lid and place in the fridge to chill.

Fresh MINT - YOGURT dressing.
(For 4 pers., preparation: + - 10 min.)

You need:
- 1 shallot, finely chopped
- 3 sprigs of fresh mint, leaves zipped of the sprigs and finely chopped
- 4 tbsp. Greek yogurt
- 2 tbsp. extra virgin olive oil
- Salt & pepper
- a bowl
- a spatula or spoon
- a bowl or jar with lid

Preparation:
Mix the olive oil with the yogurt, shallot chips and chopped mint leaves in a bowl. Season with salt & pepper and put it in the bowl or jar with lid. Place it in your fridge till you need it.

Tomorrow more sauce recipes, based on homemade mayonnaise that I also will post for you.

Eat them,

The Veggie Lady
Check out my other blog!

Marinated Vegetable-brochettes. For on the BBQ.

2013-06-22T16:09:00.000-07:00

Marinated Vegetable-brochettes.
(For 8 skewers, preparation: + - 55 min.)

You need:
- 4 paprika/peppers of different colors,washed, seeds and kernels removed
- 250 gr. mushrooms, cleaned
- 8 new potatoes, scrubbed
- 2 tbsp. juice of one lemon
- 3 sprigs fresh thyme, leaves zipped off
- 3 tbsp. olive oil
- 1/2 tsp. paprika powder
- 1/4 tsp. cayenne peper
- Salt & pepper
- 8 skewers
- A cooking pot
- bowls
- A grill or BBQ
- a plate

Preparation:
If you are gonna use wooden skewers, then soak them first in water and let drain. Cut the peppers into cubes of 3 cm. and cut the mushrooms in half. Cook the new potatoes in lightly salted water, in 16 a 18 min. Add, before the end of the cooking time, the diced paprika. Drain and let cool slightly. Mix the mushrooms, diced peppers and baby potatoes with the olive oil, the lemon juice, thyme spriges, cayenne peper, paprika powder and salt & pepper. Put it now in the fridge for about 20 min. Stick the marinated vegetables onto the skewers and cook on the grill or BBQ , until done and golden brown.
TIP:
I sometimes put diced tofu or veggie balls on the screwers together with the veggies.

Next time I give you some sauce reccipes, that you can use if you're gonna BBQ. See you then I hope, my Sweetypies ?

Eat them,

The Veggie Lady
Check out my other blog!

A little fiery 'bite': Devilish EGGS.

2013-06-20T16:08:00.001-07:00

Devilish EGGS.
(For about 4 to 8 pers.)

You need:
- 4 eggs, hard boiled, peeled and halved
- 4 tbsp. mayonnaise
- 1 tsp. mustard
- 2 tbsp. chopped shallot
- Pili-pili, to taste
- 3 tbsp. chopped chives
- 1 tbsp. chopped water cress
- salt
- a bowl
- a food processor
- a piping bag
- a spatula

Preparation:
Remove the yolks from the eggs halves. Put the egg yolks in the bowl together with the mayo, mustard, shallots, some salt and pili-pili. Taste and correct the seasoning if necessary. Do it in the food processor and blend until the filling is real smoot. Now mix this mixture with the chives and cress. Put in the piping bag (use the spatula) and fill the half egg whites with the mixture. Sprinkle, if you want, some extra chives over the stuffed eggs.

Eat them,

The Veggie Lady
Check out my other blog!

Some more delicious VEGGIE BURGERS that you can also put on the BBQ.

2013-06-18T16:32:00.000-07:00

VEGGIE BURGERS, in the pan or on the BBQ.

SPINACH Burgers.
(For 4 pers., preparation: + - 25 min.)

You need:
- 2 onions, peeled and chopped
- 225 gr. baby spinach, washed and chopped
- 5 slices of white bread, without crusts, lightly toasted without, finely chopped
- 150 gr. Oud Brugge cheese, grated
- 2 eggs
- 50 gr. pine nuts, crushed
- 100 gr. flower
- Paprikapowder
- Salt & pepper
- 1 tbsp. olive oil
- a pot
- a large bowl
- plates
- a pan or the BBQ

Preparation:
Put the oil in the pot and fry the onions until they are translucent. Add the chopped spinach and chopped and toasted bread to. Let sauté briefly. Remove from heat and put the mixture in a large bowl (or leave it in the pot if you prefer that). Add the grated cheese, eggs and crushed pine nuts. Mix well (I do that with well washed hands) and season with the herbs. Make 4 burgers of the mixture. Throw some flour on a plate. Rol the burgers in the flour and spice them some more if necessary. Bake them for + - 3 min., on each side, if you gonna use a pan that is. But like I said, you can bake them also on the BBQ.

ASPARAGUS burgers.
(For 4 pers., preparation: + - 25 min.)

You need:
- 1 bunch white asparagus, peeled and washed
- 1 bunch parsley, washed, drained and chopped
- 2 eggs
- 60 gr. flower
- 4 tsp. mustard
- a bit lemon juice
- Salt & pepper
- A pot
- A colander
- A bowl
- plates
- A pan (and some oil) or the BBQ

Preparation:
Bring water and a pinch of salt, in your cooking pot, to the boil. Cook the asparagus for + - 10 min. Drain and cut them into small pieces. Put the pieces in a bowl and add the other ingredients. Mix well and make burgers out of the mixture. Do you want to use the pan with some oil ? Then bake them 3 to 4 min. on each side, until they are golden brown. But these you can bake on the BBQ as well.

LENTIL burgers.
(For 4 pers., preparation: + - 40 min.)

You need:
- 240 gr. white rice, precooked
- 240 gr. chickpeas (canned), drained
- 240 gr. lentils, boiled
- 3 tbsp. parsley, washed, dried and chopped
- 1 tsp. ginger powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 small cup cilantro, washed, dried and chopped
- Salt & pepper
- A bowl
- A food processor
- A plate
- A pan with some oil or BBQ

Preparation:
Put everything in the food processor and mix to a puree. Throw the mixture then into the bowl. Make flat veggie burgers. Bake on the BBQ or in a pan with some oil. In the pan you bake them + - 5 min., on each side.

See also recipe from 04-02-13.
ENJOY A VEGGIE SUMMER, MY SWEETYPIES.

Eat them,

The Veggie Lady
Check out my other blog!

SPROUT Soup with QUORN Balls.

2013-06-16T14:16:00.000-07:00

SPROUT Soup with QUORN Balls.
(for 4 pers., preparation: + - 1/2 h.)

You need:
- 200 gr. chopped Quorn
- 400 gr. sprouts
- 2 green stalks celery, washed and cut into chunks
- 1 preiwit, washed and cut into chunks
- 20 chives, washed and finely chopped
- 1 eggwhite
- 1 l. broth (you can make it with hot water and some bouillon cubes, if you want)
- 2 tbsp. olive oil
- 1 tbsp. bread-crumbs
- Salt & pepper
- a large cooking pot
- a pan
- a bowl
- a mixer
- 4 soup bowls

Preparation:
Cut the most sprouts in 4 but save 3 as a garnish. Make the leaves of the 3 sprouts loose and cook then until tender, in + - 2 min. Rinse under cold water. Put the sprouts pieces (those which you have cut into 4 pieces not the loose leaves), the pieces of celery and leeks in the large cooking pot and cover with the broth. Let boil for + - 20 min and then mix until you have a smooth soup. Meanwhile, we make the Quorn balls: mix the quorn mince with the eggwhite, breadcrumbs and chives. Season with salt & pepper and roll small balls. Heat the oil in a pan and fry the quorn balls until they are nicely golden brown. Divide the soup into the bowls and garnish with the sprout leaves and (little) quorn balls.

I want to tell you my little secret, my dear Sweetypies:
When the kids were small, I used sprouts from the freezer. I cooked them in water, cut the hard part well off, and stewed them then in butter. I added some freshly chopped coriander. I made a delicious veggie sauce (see previous recipe on Sept. 29. 2012) and boiled potatoes. The kids crushed the sprouts and potatoes in the veggie gravy, but hey,that was ok. They feasted on them, even kids and people who claimed not to like sprouts, scooped up several times,yep, also the sprouts !!
And so, with these 2 recipes, you can be sure that also the kids (or your friends and relatives, haha !) learn to eat sprouts ;-) Enjoy.

Eat them,

The Veggie Lady
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