VEGGIE LOVER!

Lovely homemade Quinoa & Falafel

HALLOWEEN PUMPKIN CARROT CAKE RECIPE

Ingredients cake:

* Rind + juice from 1 orange 

* 50 gr. raisins 

* 150 ml. sunflower oil

* 2 eggs

* 140 gr. dark brown sugar

* 170 gr. self-rising flour

* 2 teaspoons ground cinnamon

* 2 teaspoons pumpkin pie spice (Speculoos-spice)

* 100 gr. grated carrots

* 100 gr. grated pumpkin

* 65 gr. nuts & seeds mix (pecans,walnuts,Almonds, Cashew,Sunflower seed,Pumpkin seeds etc.) 

Ingredients Frosting:

* 300 gr. cream cheese
* 50 gr. room temperature margarine

* 60 gr.Icing sugar

*  1 teaspoon ground cinnamon
* 2 speculaas cookies (Spiced Cookies) + nuts & seeds mix(garnish)

1. Preheat oven to 180°C
2. mix the raisins, orange rind + juice.
3. Grease your pan. (+- 29 x 11,5 x 9 cm / 1,5 l)
4. In a mixing bowl, mix sugar, flour, ground cinnamon and pumpkin pie spice together.
5. Stir in the orange juice, rind, raisins, grated carrots and pumpkin
6. In another small bowl, mix the oil and eggs.
7. fold the oil/egg-mix with the other (flour) bowl.
8. stir in the nuts & seeds mix.
9. Pour into prepared pan and bake in the preheated oven for 50 minutes

To Make Frosting: 
In a medium bowl, combine butter, cream cheese, Icing sugar and 1 teaspoon ground cinnamon. Beat until the mixture is smooth and creamy. 
Frost the cooled cake and garnish 

picnic in the park

*couscous*

2 sweet peppers

1 red onion

3 courgettes

extra virgin olive oil

salt and pepper

100g couscous

120ml vegetable stock 

50g pine nuts

200g feta

1. Put the couscous in a small heatproof bowl. Pour over the boiling vegetable stock. Mix well and set aside.

2.Wash and chop peppers, onion and courgette into small chunks. 

3. Heat a large pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

4. Put a griddle pan over a medium-high heat and cook the vegetables in olive oil for 5 minutes, until golden.

5. mix the vegetables, feta and pine nuts into the couscous, add some extra olive oil (or butter).

6. finish with salt & pepper (to taste).

❤ Albert heijn ❤

 :) cereals, sushi, hummus, muesli bread,etc...

NATURAL COLD REMEDY

* tea

* lemon

* honey

time to cook

Pasta Pesto

1 large bunch of basil leaves

3 medium cloves of garlic

one handful of raw pine nuts

3/4 cup Parmesan

extra-virgin olive oil

Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Blueberry pancakes

Thai curry

2 tablespoons vegetable or other light oil, eyeball it

1 1/2 pounds large shrimp, peeled and deveined with tails removed

6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced

3 cloves garlic, grated or finely chopped

1-inch ginger root, peeled and grated or finely chopped

4 scallions, chopped into 1-inch pieces, whites and greens

Salt and pepper

2 tablespoons mild or hot red curry paste

2 roasted red peppers, sliced

1 cup “light” or unsweetened coconut milk

1 cup frozen peas

1 1/2 cups chicken stock

1 tablespoon butter

1 lime, zested and juiced

1 1/2 cups rice

1 cup shredded fresh basil leaves

2 cups chopped iceberg lettuce, 1/2 small head

1/2 cup chopped peanuts, for garnish

Boil the rice. Heat a couple of tablespoons of vegetable oil overhigh heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through. In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add rice and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork. Garnish with chopped peanuts.

sunday...

1 packet ready rolled butter puff pastry
100-gram chocolate bar (milk or dark depending on taste)
1 egg beaten


Preheat the oven to 180 degrees C. Unfurl the sheet of pastry and then cut it into 6 squares.

Break off small pieces of chocolate (approx.1,5cm) to place about 2cm from the side.

Then carefully roll from that chocolate loaded end to the other side.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly.

Mmmmmmmmmmmmmmmmmmmm...

Sushi roll

2/3 cup uncooked short-grain white rice

3 tablespoons rice vinegar

3 tablespoons white sugar

1 1/2 teaspoons salt

4 sheets nori seaweed sheets 

1/2 cucumber, peeled, cut into small strips

2 tablespoons pickled ginger

1 avocado

1/2 pound imitation crabmeat, flaked

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.