Jun 262016
 

Courgetti salade - Zucchetti salad
Nowadays you can find many kinds of spiral cutters for vegetables. I use my old peeler that can cut thin strips on one side. So for zucchini you do not really need such a fancy cutter.

There are many ways to serve zucchetti cold or hot.

This is a cold salad, you can compare it a bit with a cold “pasta aglio olio peperoncino” but with some lemon juice and you replace the pasta with the raw zucchetti.

2 people

1 large zucchini
1 handful of toasted pine nuts
juice of 1/2 lemon
Half red pepper chopped
1 clove garlic finely chopped
1 handful grated parmiggiano
olive oil of good quality
salt and pepper to taste

Wash the zucchini and start to cut strings until you reach the seeds, then turn the zucchini and cut again. The seeds can still be used in a soup or so.

Put the zucchetti in a large mixing bowl.

Heat a little olive oil in a pan and add the garlic and chopped pepper. Allow to heat but not fry, the garlic can not turn brown, but it should be a little cooked. Remove from heat and let cool.

Then add the lemon juice and more olive oil, taste as it should not be too sour but a little spicy.
Mix everything with the zucchetti, season with salt and pepper to taste. If you set it aside for a while before you serve, then all the flavors will come together.

Serve with some pine nuts and grated parmiggiano.

May 032016
 

Kip-rijst salade met oosterse dressing - Chicken-rice salad with oriental dressing
Serves 2

1 large chicken breast
125 gr Jasmin rice
1 handful chopped endive
1 handful chopped mixed salad
1 handful chopped cabbage
1 avocado
10 cherry tomatoes
2 tablespoons cooked edamame-beans
chopped nuts and toasted coconut grater.

For the marinade:
200 ml of soy sauce
200 mL of sunflower oil
juice of 1 lime
White pepper

Oriental dressing: use this recipe.

Cut the chicken into cubes, make a marinade with above ingredients, add the chicken cubes. Marinate for one hour.
Cook the rice according to package and cool down.
Bake the chicken cubes.
Cut the cherry tomatoes in half and avocado in pieces.
Mix all the ingredients for the salad together with the rice. Place the chicken pieces on top, sprinkle with chopped nuts and grated coconut.
Serve with oriental dressing.

Feb 142016
 

Rode linzen hummus - Red lentil hummus
100 g red lentils
200 ml stock (herbs tablet)
1 grilled peppers (from a jar on oil)
1 tsp ground cumin
1/2 teaspoon turmeric
1/4 teaspoon Himalayan salt
2 El tahinpasta
2 cloves garlic
1/8 teaspoon cayenne pepper
juice of half a lime

Cook the lentils in the stock for about 20 minutes, add any water if the lentils were going to burn.
Cool the lentils for 15 minutes.
Mix the lentils with the remaining ingredients in a blender.
The hummus may still be a little moist but will stiffen as it is cooled in the refrigerator.

Delicious as a dip or as an extra on a salad

Jan 292016
 

Dressing met avocado en wasabi
1 ripe avocado
1 lemon (juice)
2 limes (juice)
2 tsp wasabi paste
30 ml of filtered water
1 tsp course Himalayan salt
1 tsp maple syrup or agave syrup
1 pinch freshly ground pepper
100 ml of cold pressed olive oil
100 ml of sunflower oil

Halve the avocado, remove the pit and scoop out the avocado with a spoon.
Add the avocado, lemon juice, lime juice, wasabi paste, water, syrup, salt and pepper to a blender and blend for 2 min. at high speed, add the oil while blending, until you get a creamy dressing. A bit like a thin mayonnaise. Taste and add some salt, pepper or wasabi if needed.

Serve with a salad with chicken or fish

Oct 072015
 

Zoete salade van peer, appel, witlof met dressing van blauwe kaas 3 pieces of chicory (endive)
1 apple
1 pear
a handful of fresh soft herbs (chervil, tarragon, parsley)
2 figs
crushed walnuts

dressing
50 g blue cheese
50 soy cream or yogurt
5 tbsp olive oil
5 tablespoons cider vinegar
6 tablespoons water

Pull of the chicory leaves, wash and dry them.
Cut apple into matchsticks.
Cut pear cut into eighths
Cut figs into pieces (with peel)
Put everything in a bowl with the chopped herbs

Dressing:
put all the ingredients in a blender and blend for 15 seconds, season to taste.
possibly with salt and pepper.

Pour a portion of the dressing on the salad and toss.

Serve the rest of the dressing on the side.

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.

Sep 142014
 

Boterboontjes salade met veggie-worst - Butter Beans salad with veggie sausages 600g butter beans
600g new potatoes
2 tbsp small capers in vinegar
2 tablespoons black olives (pitted)
50 g sun-dried tomatoes (drained)
feta cheese
1 small onion chopped
4 veggie sausages
dash of red wine vinegar
olive oil
fleur de sel
pepper
a handful of fresh basil
dried Italian herbs

Wash the butter beans and squeeze the tops and stem pieces off.
Wash the new potatoes, you don’t need to peel them.
Steam or boil the beans and potatoes.
Rinse the beans under cold running water and set aside.
Let the potatoes cool off for a while.
Fry the sausages in a little butter or oil.
When the sausages are cooked, remove from the pan and set aside, in the same pan fry the onion until translucent.
Cut the sun-dried tomatoes into strips.
Cut the sausages into thick slices.
Take a large bowl and add the potatoes cut into pieces, the beans, sundried tomatoes, capers, black olives and sausages.
Season with black pepper and fleur de sel, basil and dried italian herbs.
Pulverize some feta cheese on top, pour in a little olive oil and red wine vinegar.
Mix everything and serve.

Fennel avocado orange salad

 Comments Off on Fennel avocado orange salad
Mar 282014
 

Venkel avocado sinaasappelsalade - Fennel avocado orange salad From an idea of ​​Jamie, but not entirely the same.

1 fennel bulb very thinly sliced ​​or planed with a mandolin
1.5 orange peeled, sliced​​, keep juice from remaining half
2 sprigs of mint chopped
1 avocado sliced
0, 5 red chillies chopped finely
2 tbsp olive oil
salt and pepper to taste

Arrange the fennel, orange and avocado in a bowl, add the mint, chilli.
Mix the orange juice with the olive oil. Add salt and pepper to taste and drizzle the dressing over the salad.