Apr 302015
 

Rode bietensoep - Beetroot soup 1 kg of fresh red beets
2 leeks
2 carrots
1 large onion
1 clove garlic
1/2 fennel
2 l broth (chicken or vegetable)
1 tbsp tomato puree
1 tsp turmeric
salt and pepper to taste
olive oil

Peel the beetroot and cut into large pieces. Slice the onion, leek, fennel and carrots coarsely.
Fry the onion in a little olive oil, add leeks, fennel, carrot and garlic and let it simmer.
Add the beetroot and the stock and bring to the boil. Allow to boil for about 15 minutes or until the beets are tender. Add tomato paste and turmeric and mix the soup in a blender.
Season to taste with salt and pepper.
Serve with a little crushed feta cheese and a few basil leaves

Apr 302015
 

Pasta met asperges broccoli en kip - Pasta with asparagus, broccoli and chicken 10 asparagus
1 small broccoli
1 red pepper
1 shallot
1 tomato
50 gr. feta cheese
250 ml soy cream light
2 small chicken breasts cut into cubes
chili powder
paprika
a handful of basil
salt and pepper
olive oil
pasta of your choice

Slice the shallot, peel the asparagus and cut into large pieces, cut the broccoli into small florets, cut the peppers into thin strips, dice the tomatoes.
Sauté the shallots and peppers briefly in olive oil, add the chicken pieces and season with paprika powder and a little chili powder.
Steam the asparagus and broccoli al dente (about 7 min)
Add the asparagus and broccoli with the chicken. Add the feta cheese, diced tomatoes, basil and soy cream and season to taste with salt and pepper.
Cook pasta al dente and add to the sauce, and serve.

Apr 252015
 

Wortel-gember dressing - Carrot ginger dressing250ml vegetable oil (Rapeseed oil)
125 ml rice vinegar
70 ml of soy sauce
1 tbs. palm sugar or agave syrup
3 tbs. grated ginger
2 grated carrots
1/2 chopped shallot
salt and pepper to taste

Put all ingredients in a blender and blend until you have a smooth dressing.
Season to taste with salt and pepper, or extra soy sauce instead of salt.
Serve with salad or use as a dip.

Apr 222015
 

asperges met zalm en bieslooksaus 1 kg asparagus
salmon fillets (150g per person)
1 handful of peeled prawns
40g butter
1 shallot finely chopped
250 ml soy cream light
1 glass white wine
2 tablespoons chopped chives
1 tsp dried tarragon
1 tsp dried dill
pepper and salt

Peel the asparagus, remove the bottom and steam for 10 minutes or until al dente.
Season the salmon with salt and pepper and fry on both sides briefly in a little butter, remove the fish from the pan and keep warm in the oven.
Add the shallot in the same pan, deglaze with white wine. Add the soy cream and dried herbs. Chop the chives and add them to the sauce. Season with salt and pepper. At the end, add the prawns.
Serve the asparagus with salmon and sauce and maybe some mashed potatoes.