Sunday, September 21, 2014

Menu for week 38

Another week - another menu! This was a week where we tried some new and budget friendly recipes which will be posted on the blog soon. I love that we are able to try all kinds of new things lately that still fit in a lower budget.

Sunday: We visited a zoo parc that day with friends, so after we came back we just ordered in. This is a vegetarian kapsalon.

Monday and Tuesday: Pasta oven dish with ricotta and leek (recipe to come)

Wednesday: Lettuce soup. We had some bread with herbal butter on the side. (recipe to come)

Thursday Baking: Stroopwafelcake (recipe to come)

Thursday: We were supposed to cook the dish below, but we were both too exhausted after several bad nights, so Nick just went to the store for microwave dishes. This is something we almost never do. Mine is a red cabbage and apple mashpot. I didn't finish all of it, the portion was huge!

Friday and Saturday: Cauliflower, potato and faux mince meat oven dish (recipe to come)

Saturday, September 20, 2014

On a Budget: Unstuffed Vegetarian Peppers

I love stuffed peppers! But the thing is, that the peppers always stay a bit raw when I make them. So when I saw this version of the stuffing including the peppers tossed in an oven dish, I thought I should try it. The recipe is easy and tastes really great. Just my kind of recipe! The original recipe is from Spoonful. Make without the cheese for a vegan version.

Unstuffed Vegetarian Peppers (serves 4)
- 3 cups of bell peppers, 1 of each, red, yellow and green, diced
- 0.5 cup spring onion, sliced
- 2 tbsp olive oil
- 3 cloves of garlic, minced
- 425 gr tomato sauce
- 0.5 cup grated cheddar cheese
- 1 cup rice

Cook the rice in a rice cooker. Pre heat the oven to 180 degrees. In a large frying pan heat the olive oil. Add the onion and peppers and cook for about 5 minutes, until the veggies start to soften. Then add the garlic and stir will, cook for another minute. Add the cooked rice and the tomato sauce and stir to combine. Remove from heat and place the stuffing in an oven dish. Top it of with cheese and place in the oven for about 15 minutes until the cheese is melted.

Friday, September 19, 2014

Easy Peasy: Nigella's Naan Pizza

I never tried a Nigella recipe before. I know, I know! But until recently I didn't see much of her way of cooking. But after I did, I searched some of her recipes online. I choose to make this naan pizza because I needed something easy for the weekend because I was eating alone that day. This recipe comes from the book Nigella Express, which I borrowed from the library, but it can also be found on her website. Next to an easy weekend meal, it would also be a good lunch dish.

Nigella's Naan Pizza (makes 2)

- 2 store bought naan bread
- 4 teaspoons tomato pulp
- 140 gram mixed mushrooms, sliced
- 150 gram grated cheese (she used fontina cheese, but I couldn't find that)
- 6 stalks thyme

Preheat the oven to 220 degrees. Lay the 2 naan breads on a baking sheet. Spread the tomato pulp or sauce over the naan breads, then lay mushrooms on top and sprinkle with the grated cheese. Strip the thyme leaves from the stalk and add those as a finishing touch. Place in the oven for about 5 minutes, by which time the cheese should be bubbling and melted.

Wednesday, September 17, 2014

Mabon: Maple Shortbread Cookies

Yes, this is also the third post for shortbread month! But, it will be Mabon as well next Sunday, so I wanted to combine these two things :) I can't believe that in a few days it will be autumn already. Especially when we still have full blown summer temperatures this week. Still the change is already noticeable. Mushrooms are popping up everywhere. Anyway, on to the cookies. I ordered some leaf shaped cookie cutters to match the theme of Mabon for this recipe but it turned out they were mini cookie cutters. Of course you can use any cookie cutter you like. The original recipe for the maple cookies comes from All recipes. The recipe seemed very simple, however when I made it, it was one gooey mess. The original recipe stated 2 cups of flour, which normally would be fine to 1 cup butter, however because of the extra liquid of the maple syrup, I added an extra cup of flour to get a dough and not a batter. The cookies stay light, but are crispy and have a nice subtle maple after taste.

Maple Shortbread Cookies (makes 24 regular or two trays as shown with mini cookies)
- 3 cups flour
- 1 cup butter (use margarine for vegan cookies)
- 0.5 cup maple syrup
- 0.25 tsp salt

Pre heat the oven to 180 degrees.
Mix the butter and maple syrup together until smooth. In a separate bowl stir the salt through the flour. Mix them together until just interoperated. Now you can form walnut size balls and flatten them a bit. Or you roll out the dough and use cookie cutters.
Bake them in the oven for about 12-15 minutes.

Monday, September 15, 2014

Bento Bites: Rutger's Pesto Bread Rolls

In the Netherlands we have our own spin off Great British Bake Off. The 2nd season just started here. But the winner of last season, Rutger, came out with his own book. It is called Rutger Bakt (Rutger Bakes). I borrowed this book from the library, and it has something for everyone. Some complicated recipes, some classics and some fast and easy recipes. I saw these bread rolls in the book which I really wanted to try, and so we did. Rutger made them with tomato tapenade originally, but suggested that pesto also could be used. So we went with that. Rutger made both his tapenade / pesto and bread himself, but we only made the bread from scratch and used store bought red pesto this time. Of course it will taste even better if you make everything yourself. This recipe would also be easy to adjust for a vegan version, by replacing the milk and to use vegan pesto.

You can keep them for a day or 2, so they are great to take with you in your bento.

Rutger's Pesto Bread Rolls (makes 12)
- 500 gr flour
- 9 gr dried yeast
- 20 ml olive oil
- 40 ml milk
- 260 ml water, lukewarm
- 10 gr salt
- (red) pesto or tapenade

Mix all ingredients except the pesto together. Make sure though that the salt never gets into contact with the yeast directly, or else the bread won't rise. So mix that in with the flour first. Make a dough and knead for 10 minutes minimum. Place the dough ball in a bowl and cover with a kitchen towel. Let it rise on a warm spot for about 1 hour.
If you make your own pesto, prepare it while you wait.

Grease a muffin tin (I used 2 of 6). Roll the dough out on a floured surface in a rectangle from about 30 x 50 cm. Spread the pesto on the dough.

Roll the dough from the long side. Cut the roll into 12 even pieces. And lay them sideways into the muffin holes. Leave the rolls to rest for 45 minutes for the 2nd rise.
Pre heat the oven to 220 degrees. Bake the bread rolls for 15-20 minutes. Leave them to cool in the muffin tin for about 5 minutes before removing them and leave with to cool on a rack.

Sunday, September 14, 2014

Menu for week 37

We are going to the zoo today. So I will keep this short and sweet ;) Here is what we ate in the past week.

Sunday Breakfast: Scrambled eggs with cherry tomatoes on homemade bread. Yum!

Monday and Tuesday: Bulgur in tomato sauce (recipe to come)

Wednesday Baking: Blackberry shortbread cookies (recipe to come)

Wednesday: Baked potatoes, green beans, Tuscan faux meat and homemade apple sauce (recipe to come)

Thursday and Friday: Spniach Spaghetti

Saturday: Courgette Corn Pancakes

Wednesday, September 10, 2014

Shortbread Month: Peanut Butter and Chocolate Chip Shortbread Cookies

Heey All! Zeronic here, once again. This time I am making shortbread cookies! Uniflame came across a recipe with peanut butter and chocolate chips! Irresistible of course! And because we were baking shortbread all month this seemed like a great idea!!!

For the peanut butter chocolate chip shortbread you need:
- 110 grams of Butter, or 1 stick. Room temperature
- 80 grams of Peanut Butter
- 0,5 teaspoon of Vanilla Extract
- 150 grams of Flour
- 30 grams of Confectioners’ sugar
- a bit of salt
- 130 gram of Chocolate chips (or buy a chocolate bar and cut it yourself)

Combining: Cream the butter and peanut butter together. Once thoroughly mixed, add the vanilla extract. Whisk together the Flour, Confectioners’ Sugar and Salt. Add it to the butter mixture. Toss in the Chocolate chips and mix the dough thoroughly. Make sure it is smooth.

Rolling and freezing: Grab a sheet of baking paper and put the dough on it. Roll it into a log. If it crumbles, knead the dough again till it holds together smoothly again. Once you managed to make a proper log, roll up the log. Make sure you have some room on the sides of the log so you can twist to close the paper. Put it in your refrigerator for a couple of hours, or in the freezer and save it for later (make sure to unfreeze the dough properly though, it crumbles a lot if you try to cut it early).

Baking: Preheat the oven to 160 degrees Celsius. In the meantime take the log out of refrigerator and unpack. Cut it into slices of about 1 cm each. Once the oven is done, place the slices on a baking sheet and bake the shortbread for about 10/15 minutes. The time depends on what kind of oven, but make sure to not over bake them. And there you have it, wonderful tasting cooking that melt in your mouth. The peanut butter and chocolate combine really well in my honest opinion. I hope you like them as well!

Original recipe from Diary of a Teenage Baker