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Moroccan meatballs with chickpeas

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Recently I was in Morocco to take a break from the cold winter in Western Europe. This dish is compiled on different inspirations from there and from the internet.

Ingredients:

  • 400g minced lamb or beef.
  • 2 eggs
  • a small onion
  • 2 tablespoons breadcrumbs
  • 5 tomatoes
  • 1 red onion
  • 1 can chickpeas
  • 2 carrots
  • 2 stalks celery
  • 1 tablespoon Harissa
  • a saffron bouillon cube, or 6 strands of saffron
  • 1 dl warm water
  • 1 zucchini
  • 1 yellow bell pepper
  • 400 grams of couscous

Method:

  • Cut the onion fine and mix with the eggs, the breadcrumbs and the meat. Knead until everything is smooth and roll meatballs out of it. Put them aside.
  • Let the saffron dissolve/weak in the water.
  • Cut the carrots, the celery, the onion and the tomatoes fine.
  • Drain the chickpeas.
  • Cut the zucchine and the bell pepper into large pieces.
  • Fry the meatballs in a pan with a lid until they are cooked on all sides.
  • Let the red onion bake in a pan.
  • Then add carrots, celery, tomatoes and saffron water.
  • Season with the Harissa, salt and pepper.
  • Let is simmer for app. 20 minutes.
  • Meanwhile, steam the zucchini and the bell pepper.
  • Add the chickpeas and the meatballs to the tomatoe sauce and let it simmer for a few minutes, until everything is warm.
  • Prepare the couscous as indicated on the packaging.
  • Serve immediately.

soup of sweet potatoes and lentils

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Recently I was in Morokko, and it is kind of tradition that I get inspired by the local kitchen.

Ingredients:

  • 2 sweet potatoes (about 500 grams), chopped
  • 6 cloves garlic, minced and crushed
  • 2 large carrots, chopped
  • 1 large red onion, chopped
  • 2 celery stalks, chopped
  • 1 red pepper, chopped
  • 300 grams of lentils
  • 1.5 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1 teaspoon curry powder
  • 0.5 tsp paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp turmeric
  • 2 liters vegetable broth
  • 100g spinach, roughly chopped
  • 50 cl lemon juice

Method:

  • Heat the vegetable broth, until cooking.
  • Add the vegetables and the spices.
  • Let it simmer for app. 1 hour. Then check the lentils whether they are ready.
  • Take half of the soup, and blend it. Then add it back to the rest.
  • Add the spinach and the lemon juice.
  • Let it simmer for another 30 minutes.
  • Season with salt, pepper and currypowder to taste.
  • Serve with some bread.

mini zucchini pizzas

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I saw this easy and tasty recipe recently on pinterest. I decided to make it on New Year’s eve, and meanwhile it has already become some kind of standard for our festivities. Moreover, it is healthy and like with a real pizza, you can play with the recipes as you want. Below you will find the ingredients for the version on the pictures, but be creative!

Ingredients:

  • 1 zucchini
  • pizza sauce
  • mini mozzarella
  • black olives
  • cherry tomatoes
  • grated parmesan
  • grated Emmental

Directions:

  • Cut the zucchini in slices of app. half a centimeter thick.
  • Also slice the olives, mini mozzarellas and the cherry tomatoes.
  • Preheat the oven on 180°C and/or turn on the grill.
  • grill or bake the zucchini briefly on both sides.
  • place the zucchinis on a baking sheet.
  • Now first add some pizza sauce and then sprinkle some of the grated parmesan.
  • Organise the olives, mozzarellas and cherry tomatoes on your pizza.
  • Finish with the Emmental cheese.
  • Now place the pizza for app. 5 minutes in the oven, until the cheese is melted, and serve hot!

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Duck with Hasselback potatoes and a salad of chicory and roasted figs

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More or less by accident I created a potential Sylvestermenu today.  It started with a recipe for roasted figs with chicory I saw.  The combination watched my interest and I wanted to make it immediately. but as it is a side dish, I needed something to go along with it. Recently I made Hasselback potatoes, and that seemed a logical combination. Then I had to decide about meat: I was thinking about lamb or duck, it became duck.

the recipes for the Hasselback potatoes and the roasted fig-chicory salad have already been published, so here it is only about the duck.

Method for the duck:

  • Prepare the duck by making incisions crosswise in the fatty part.
  • Bake the duck first on the fat part until golden brown. Meanwhile season the other part with pepper and salt.
  • When golden brown, turn the duck around, and bake on the other side until brown.
  • Place the duck in a preheated oven of 200°C for 10 minutes.
  • Then wrap the duck into tinfoil and let it rest for another 10 minutes.

 

 

salad of chicory and roasted figs

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I saw this salad today on cook together. an interesting combination, and as I love chicory, I decided to try it immediately, and it won’t be the last time! This is so good!

Ingredients (4 servings):

  • 2 heads of chicory
  • 8 figs
  • 1 red onion
  • 2 tablespoons of olive oil
  • 1 tablespoon of vinegar acid
  • 2 tablespoons honey balsamico
  • 1 tablespoon of brown sugar
  • a handful of pistachios

Method:

  • Preheat the oven at 200°C.
  • chop the onion fine.
  • cut the figs into quarters.
  • Mix the onion and the figs, add oil, acid, balsamic and sugar.
  • Place the mixture for 10 minutes in the oven.
  • Meanwhile chop the pistachios.
  • Take the mixture out of the oven, add the pistachios, mix everything well, and put it in the oven for another 5 minutes.
  • chop the chicories fine.
  • Mix everything well, and add as a side dish. It goes perfectly with lamb, duck, goose or any other sylvester menu.

curry mini-waffles

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I am currently in waffle mode. And a recipe for curry waffles of course gets my special attention.

Ingredients:

  • 350 ml of milk
  • 20 grams sugar
  • 250 grams flour
  • a pinch of salt
  • 3 eggs, split into yolks and whites
  • 85g melted butter
  • 1 teaspoon curry
  • 1 teaspoon dill

Method:

  • Mix the milk, the sugar, the flour, a pinch of salt and the three egg yolks.
  • Put the mixture for app. 1 hour in the refrigerator.
  • Add the curry, the dill and the beaten egg whites to the mixture.
  • Bake the waffles for 3-5 minutes.

Hasselback potatoes

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Did you ever want to eat fries, baked potatoes, mashed potatoes and chips at the same time? It is possible, thanks to the swedish Hasselbacken restaurant, where this dish was created.

You can make it in many different variants, up to taste. I made a spicy variant, but you can also add for example cheese, breadcrumbs or even make it with sweet potatoes.

Ingredients:

  • 3 medium sized potatoes
  • 4 tablespoons of butter
  • spices: chilli, salt, pepper, rosemary, garlic up to taste

Method:

  • preheat the oven on 220 °C
  • melt the butter, and mix with the spices
  • cut slits in the potatoes, leaving the bottom intact. Make them app. 2-3 mm wide.
  • Drizzle the potatoes with the butter.
  • Put the potatoes for 30 minutes in the oven.
  • Then, take them out, drizzle again with butter and put in the oven again for another 30 minutes.
  • Serve immediately while heat.

 

vegetarian pumpkin noodles

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I am still in Asiamodus.  This time I made noodles with eggplant, butternut squash and paprika peppers and a soba-tomato sauce. A combination I hadn’t made yet, but it was good enough to make it already a 2nd time some days later 🙂

Ingredients:

  • half a butternut squash
  • a half eggplant
  • a paprika
  • a can of mashed tomatoes (400 grams)
  • 100 ml of soy sauce
  • 1 onion
  • 3 cloves garlic
  • a handful of fresh coriander
  • a handful of basil
  • a sprig of fresh rosemary
  • a chilli
  • salt, pepper, paprika, ginger powder to taste
  • a little mustard
  • olive oil
  • noodles
  • a cup of water

Method:

  • Cut the butternut squash and eggplant into cubes.
  • Cut the paprika pepper into strips.
  • Cut the onion, garlic and chilli finely.
  • Remove the rosemary leaves from the stem and chop finely.
  • Cut basil and coriander.
  • Heat the olive oil with a bit of mustard in a wok.
  • Add the onion, garlic and chili pepper to it.
  • After a few minutes, add the pumpkin, eggplant and paprikapepper to it.
  • Add the mashed canned tomatoes and soy sauce. If necessary, some water.
  • Let everything boil for ten minutes and then add the rosemary, coriander and basil to it.
  • Let it cook for another 10 minutes, until the vegetables are tender and the flavors are well blended. Meanwhile, make the noodles ready as indicated on the packaging.

vegetable curry

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Recently I was on Holiday in Nepal and Tibet. Back home I continued preparing curries to keep the Holidayfeeling.

Ingredients:

  • 6 tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 20 grams of fresh ginger
  • 5 tablespoons olive oil
  • 4 medium sized potatoes
  • 1 carrot
  • 1 red paprika
  • 200 gram cauliflower
  • 1 or 2 fresh green chillies
  • 3 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1 teaspoon kukurma
  • 1 teaspoon massalakruiden
  • 1 tsp chilli powder
  • 2 teaspoons salt
  • 2 cups water
  • 2 handfuls of fresh coriander

Method:

  • Cut the onion, garlic and ginger.
  • Cut the tomatoes, carrots, potatoes and peppers into medium-sized pieces.
  • Cut the cauliflower into small florets.
  • Cut the chilli peppers finely and remove the seeds.
  • Mix the spices, except for the masala spices.
  • Cut the coriander

 

  • Heat the oil in a wok.
  • Let the onion bake a few minutes in the oil, then add the garlic and ginger to it.
  • Let it bake a few minutes and then add the spices and not long afterwards the tomatoes.
  • If necessary add a little water to the mixture.
  • When the tomatoes are cooked mash everything in the blender. Then put it back in the pan.
  • Add the potatoes and the rest of the water to the sauce and let it simmer for 10 minutes.
  • Then add the other vegetables and green chilli peppers. Let everything boil until the vegetables are tender. If necessary, add some water.
  • Add at the end the masala spices and the fresh coriander to the curry.
  • Serve with rice.

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