Tag Archives: maklike vegetariese resep

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing

Easy Summer Salad with Passion Fruit Dressing

Summer is salad time. This is the most easiest salad but so packed with flavour because of the passion fruit dressing.  I find the passion fruit lifts everything and the combination with the balsamic does wonders to the simplest salad.

Easy Summer Salade with Passion Fruit Dressing

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing
 
Prep time
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Author:
Serves: 4
Ingredients
  • For Salad
  • 1 Large packet of mixed salad leaves
  • 30g Parmesan shavings

  • For Roasted Tomatoes
  • 200g Baby tomatoes
  • 2T Olive Oil
  • Salt

  • For Dressing
  • 115g Passion Fruit Pulp
  • 1T Balsamic vinegar
  • ½T Olive oil
  • Pinch of sugar
  • Pinch of salt
  • Pinch of freshly ground black pepper
Instructions
  1. First preheat your oven to 200 degrees. Coat all the tomatoes in olive oil and a sprinkle of salt and bake in the oven for 30 minutes.
  2. For the salad dressing, mix all the ingredients together.
  3. Put all the salad ingredients into a bowl and drizzle liberally with the passion fruit and balsamic dressing.

 

 

passion fruit cups = food porn with no age restrictions

passion fruit cups = food porn with no age restrictions

easy passion fruit cups

My husband, Rick, buys our weekly veggies on a Friday – yes, he does ladies … and there is always a surprise or two in the veggie basket for me … some exotic or peculiar addition to tickle my culinary brain. It’s kinda like a mystery box that I get to explore over the weekends. Last week, he walked in with a punnet of passion fruit. Passion fruit or granadilla as they are more commonly referred to in these parts is one of the most flavoursome of fruits and it takes something really simply to migrate it to an extraordinary level.

Curiosity got the better of me and did a little research on the World Wide Web… to my shock and horror it took me straight to a few porn sites! Clearly, these purveyors of porn were taking liberal interpretations of this innocently delicious fruit. I immediately closed my computer and ran to my fridge to cool down! As it would then happen, I had some Ricotta cheese in the fridge so I decided to mix the two – it set my taste buds racing. I loved it.

I dished it up in in the empty granadilla cups. Be tempted with these forbidden fruits, it is after all food porn – with no age restrictions.

passion fruit cups easy and quick

 

passion fruit cups = food porn with no age restrictions
 
Prep time
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Author:
Serves: 6
Ingredients
  • 250g Ricotta cheese
  • 20g Icing sugar
  • 125ml Fresh Granadilla pulp from about 3 to 4 large-sized granadillas
Instructions
  1. Scoop out the granadilla pulp, mix all the ingredients together…and put back into the granadilla shells. Put in fridge – serve cold…with a sultry smile.

 

12 international foods to try before you die – #1 fresh spring rolls + dipping sauce

12 international foods to try before you die – #1 fresh spring rolls + dipping sauce

12 international foods to try before you die - #1 fresh spring rolls + dipping sauce

On Spring Day I found myself reading an article posted on the Independent Traveler site written by Lori Sussle – “12 International Foods to try before you die” – it’s kind of like a “food bucket list” for us ordinary people [see the full list below].

The first item on the list was Vietnamese Spring Rolls or Fresh Spring Rolls. Spring Rolls are normally associated with the freshness and vitality that comes with the onset of Springtime and are versatile, healthy and easy to make.

You can prepare either vegetarian Spring Rolls or add seafood or even meat and eggs, whatever your heart delights – but the most important thing for me when serving a fresh spring roll … is the dipping sauce. The sauce needs to compliment the ingredients inside the roll – you can make peanut sauce, soy based sauce or sweet and sour sauce etc. I decided to make spring rolls with ricotta cheese and my own dipping sauce – yip – I think the foodies will tell you that it is somewhat of a no-no to fuse Italian with Eastern cuisine. Well it worked – East meets West … its delicious and the ricotta adds a lovely creaminess to the roll.

In my recipe I cannot specify the quantity of ingredients you will need as this depends on how many Spring Rolls you would like to make or how “fat” you would like to make them…but I have included a list of suggested ingredients with a link to a YouTube video which shows you how to make your own fresh spring rolls. Try my dipping sauce – its fresh, salty, sour and sweet all at once and adds just another dimension to eating this Eastern treat.

12 international foods to try before you die - #1 fresh spring rolls + dipping sauce

An accidental tourists’ culinary bucket list ….

“Do we really want to travel in hermetically sealed pope mobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald’s? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” — Anthony Bourdain

1. Vietnamese Spring Rolls – fresh spring rolls is a Vietnamese delicacy known as gỏi cuốn. Depending on the region, spring rolls are made in different manners with different ingredients.
2. Gnocchi – come in various shapes and guises and are soft dumplings made from semolina, ordinary wheat flour, potato and egg.
3. Meze – is a selection of small dishes served in the Mediterranean, Middle East and Balkans as either a breakfast, lunch or even dinner – with or without drinks (I prefer it with drinks… ). In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals.
4. Lobster Roll – a traditional lobster roll that contains the fresh cooked meat of a lobster, tossed with mayonnaise and served on a grilled hot dog bun or similar roll, so that the opening is on the top rather than on the side.
5. Churros and Chocolate – a churro, sometimes referred to as a Spanish doughnut, it is a fried-dough pastry—predominantly choux-based snack. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche.
6. Kangaroo meat – is a meat from any of the species of kangaroo. It is produced in Australia from wild animals.
7. Saag Paneer– is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer’s cheese) in a thick curry sauce based on pureed spinach.
8. Ćevapčići – is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe.
9. Poutine – is a French Canadian dish, made with French fries, topped with brown gravy and curd cheese.
10. Completo – is a hot dog variation eaten in Chile, which, is usually served with ingredients such as chopped tomatoes, mayonnaise, sauerkraut, a variation of the sauce américaine, chilean chili, green sauce and cheese. It is normally a lot larger than the American type of hot dog we have come to know.
11. Queso Helado – is reminiscent of frozen rice pudding flavored with cinnamon. Some say it’s like creamy shaved ice. It’s made from sweet milk with a touch of coconut or cinnamon.
12. Ktefa – traditional Moroccan dessert made by layering fried or baked warqa pastry with sweetened fried almonds and custard sauce flavored with orange flower water.

Source: Info from various internet web pages

 

asian fresh spring rolls + dipping sauce
 
Author:
Ingredients
  • Dipping Sauce
  • 60ml Sweet chillie sauce
  • 2t Fish sauce
  • 1t White vinegar
  • 1t Chillie flakes or one fresh green chillie chopped
  • 3T Fresh coriander – chopped
  • 80ml Water
  • Spring Roll
  • Rice paper wrappers – soaked in luke warm to warm water until soft. Don’t soak for too long as it will break easily
  • Vermicelli – soaked in boiling water till soft
  • Carrots – julienned in +- 6cm lengths
  • Cucumber - julienned in +- 6cm lengths
  • Spring onion – finely sliced in +- 6cm length
  • Avocado slices - +- 6cm lengths
  • Bean sprouts
  • Ricotto cheese
Instructions
  1. Dipping Sauce: Mix all ingredients together.
  2. Spring Rolls: Youtube video

 

vegetable soup = slow warm hearty comfort

vegetable soup = slow warm hearty comfort

vegetable soup=slow warm hearty comfort

Vegetable Soup – A couple of weeks back I invited a few foodie friends over to watch the finale of Mastechef SA, as it was winter I thought it would be appropriate to put on a large pot of my vegetable soup for the occasion. It went down a treat; the problem came about when they all asked me to share the recipe. This proved to be quite difficult as I don’t have a recipe for this soup. The way it works in my house is that I make soup on Sundays. I open the fridge, take out all the veggies + herbs that I did not use over the previous week and make a steaming pot of soup with it. So…to be frank, the recipe below is a list of all the items leftover in my fridge from last week…

If you think the recipe seems a bit long, do not be put off, once you get the hang of it and taste of it you will be making this soup for generations to come. The thing about soup is, you have to make it your own … put in the effort and spend that little extra time…I can promise you it is worth every little spoonful. Enjoy making it and remember to serve it with love.

vegetable soup=slow warm hearty comfort

I do have 10 tips that I have picked up along the way that I would like to share with you when making this soup:

1. Don’t be in a hurry – take your time… and love the process – that is why I normally do it on Sundays – it takes time to grate and chop. Make big bowl of this soup… the soup freezes very well and will never go to waste!
2. Use the veggies + herbs – even lettuce, rocket – whatever you have in your fridge or veggie basket…..the stuff you did not use during the week and want to throw away.
3. Look in your freezer and use all those small packets of frozen veg that you still have not got around to using…
4. The five basic vegetable ingredients that you have to put in to your pot are the following: potatoes, carrots, onions, celery + tomatoes.
5. I always leave the skin on all my vegetables.
6. I grate my vegetables …that is if they are grate-able – it cooks faster and I feel the flavours infuse just that much better.
7. Veggies like broccoli and cauliflower – use the stems – cut them into thin slices – it adds to the beautiful chunkiness of the soup.
8. Parmesan skins – when you buy and use parmesan – don’t throw the skin or rind away – keep them in your freezer and use this in your soup – it adds a wonderful richness.
9. The secret ingredients of my soup : cloves, pesto (any flavour), whole pepper corns, parmesan cheese skins and grated, instant tomato cream soup, oats, good stock to cover the veggies, Worcestershire sauce, sun-dried tomatoes and always a bit of butter.
10. To serve always finish your soup with a drizzle of olive oil , chopped parsley and some parmesan shavings.

vegetable soup=slow warm hearty comfort

vegetable soup=slow warm hearty comfort  - broccoli stems

 

vegetable soup = slow warm hearty comfort
 
Prep time
Cook time
Total time
 
This recipe makes a pot of soup large enough to feed an army - you can just half or quarter the quantities as your mood takes you…
Author:
Serves: 10
Ingredients
  • A
  • 300g Grated large potatoes +- 2 large
  • 300g Grated large carrots +- 2 large
  • 220g Grated medium onions +- 2 medium
  • 250g Grated butternut squash +- 2 generously thick slices
  • 350 g Tomatoes either chopped or rosa tomatoes halved
  • 200g Baby marrows - sliced
  • 150g Cauliflower - cut into chunks
  • 130g Broccoli - cut into chunks
  • 2 Long pieces of celery - chopped
  • 70g Lettuce
  • 80g Cucumber - chopped
  • 300g Frozen peas
  • 50g Sundried tomatoes - chopped
  • 10g Fresh coriander - chopped
  • 25g Garlic - grated
  • 6 Cloves
  • 20 Black peppercorns
  • 20g Fresh parsley - chopped
  • 1t Chillie flakes
  • 410g Tinned chopped tomatoes (1 tin)
  • 2 Stock cubes (Vegetable or chicken)
  • 75-100g Parmesan skins
  • 3L Water (or 3L of good stock – then omit the stock cubes and remember to add more salt)
  • B
  • 100g Dry pasta (I use spaghetti and normally break the spaghetti up into small pieces)
  • 100g Oats
  • 2x 410g Sugar beans (drain the fluid) – you can even replace this with tins of baked beans
  • 60 ml Olive oil
  • 1 Packet cream of tomato soup mixed with 500 ml cold water
  • C
  • 1T Worcestershire sauce
  • 100g Pesto (any basil or rocket pesto)
  • 100g Parmesan cheese grated
  • 50g Butter
  • 1t Salt
  • 1t Black pepper
Instructions
  1. Put all A ingredients into a large pot and bring to boil. Simmer for 30 minutes on medium heat. Please remember to stir frequently. As this is a big pot of ingredients, it can easily burn if you don't keep a watchful eye on it.
  2. Now add all the B ingredients and simmer for a further 20 minutes.
  3. Then add all the C ingredients – stir well – and simmer for 10 minutes.
  4. At the end please taste for seasoning – adding salt and pepper as per your individual taste or preference.
  5. To serve: Drizzle some olive oil over the soup, add some chopped parsley and some parmesan shavings.

 

hot olives + baguette and the #hot-and-happening

hot olives + baguette and the #hot-and-happening

hot olives + baguette and the #hot-and-happening

Hot Olives – A few weeks ago I was on a business trip in the bustling metropolis of Johannesburg, Guateng. The City of Gold has plenty of interesting foodie places well worth seeking out…Some colleagues and I ended up in a very interesting restaurant that serves both gossip and glitter to the well-heeled of Parkhurst and surrounds. We ordered a few small starters to share and one of them was hot olives with baguette. Never in my life would I have thought of heating olives in olive oil – isn’t that kind of like smuggling sand in the desert? Well, just so you know, this little starter tapas was so delicious. Heating the olives gives this stone fruit an undeniably new dimension. Dipping the fresh baked bread into the fragrant hot oil just seems to forge with the olives… leaving a most tantalizing taste….wash this down with some chilled wine and you could swear that you were sipping wines with the gods of ancient Greece!

It is just one of those really simple dishes you can make on the run or when guests come knocking unannounced…simple yet oh so sophisticatedly #hot-and-happening.

hot olives + baguette and the #hot-and-happening

hot olives + baguette and the #hot-and-happening

 

hot olives + baguette
 
Prep time
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Author:
Serves: 1
Ingredients
  • 150 ml Virgin olive oil
  • 1t Fresh rosemary (not chopped)
  • 1t Parsley - roughly chopped
  • 2 Red chillies chopped (I like it hot but you can leave the chillie out of the recipe if you are not fond of the fiery stuff)
  • 1 Garlic clove – finely sliced
  • 200g Kalamata olives
  • 1 Spring onion – chop the stalks and leaves
  • 1 Fresh baguette
Instructions
  1. Heat the olive oil, rosemary, chillies, parsely and garlic slowly in a pan for a 5 minutes minutes. Just to infuse the flavours with the oil.
  2. Add the olives and heat through for about 2 minutes.
  3. Add the spring onion at the end, give it a good stir + serve with baguette.

 

peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions=petits pois a la francaise

Lettuce + peas + onions – in French … Petits Pois a la Francaise. Sometime a go I decided to up my French cooking techniques and my friend Pierre (kitchenbabble.com) from Bangkok suggested we start cooking our way through Le Cordon Bleu at Home recipe book. As it then turned out, Saturdays became a specific cooking lesson, with Pierre in Bangkok and myself here in Cape Town, we set out on what was such an intriguing and rewarding international, virtual cooking experience. From other ends of the atlas, we emailed and facebooked our comparative findings.

This dish of lettuce + peas + onions was a lesson in which they paired it with a roast chicken. My culinary dictionary expletives included…it is absolutely delicious!!! As it happened, we did not finish the chicken – as this dish just took centre stage on the table…. My friends tucked into this dish, with bread in hand it was like a peasant dish – or from the look of my friends, their last meal as they soaked up the juices, finishing every little last little pea! You can serve this as a side dish or as a main meal – just bring the bread, good wine..and good friends.

peas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise
 
Prep time
Cook time
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Author:
Serves: 4
Ingredients
  • 1 Small head of lettuce chiffonade * see at bottom of recipe for the chiffonade technique
  • 5 Tablespoons of real butter (margarine is not going to work this time!)
  • 3 Cups of peas ( I used frozen peas, I simply poured hot water over and let it stand for 5 minutes and thereafter drain)
  • 18 Pearl onions pealed
  • 1 Small bunch of parsley ( tie into bouquet with kitchen twine)
  • ⅓ Cup water
  • 11/2 T Sugar
  • 1t Salt
Instructions
  1. Heat the butter in a heavy saucepan over medium heat.
  2. Add the lettuce + peas + onions. Stir gently until the lettuce wilts.
  3. Add the parsley + water + sugar + salt.
  4. Stand back, simmer for +/- 30 minutes, taste for seasoning, then be amazed!
  5. Remove parsley and serve.
  6. * Stack the lettuce leaves one on top of each other and roll them up tight into a cylinder – or something like a rolled lettuce tube. Then cut the cylinder crosswise into thin slices.

 

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

Derick Henstra is the Chairman of the company that I am very fortunate to work for. He is an amazing individual, architect, artist, food lover and wine connoisseur. A while ago he told me about a cauliflower soup with brie, smoked paprika and crostini (“little toasts” in Italian) that he ate in Durban. I immediately decided that I would have to make and taste this – I made it a bit different…choosing to roast the cauliflower … well, I cannot tell you how amazing it tasted. The smoked paprika certainly compliments the roasted cauliflower and the melting brie inside gives it just that extra edge. There is not one flavour that overpowers the other and all seems to come together in perfect harmony … it is a simple + beautiful bowl of joy! This one is for you dh … carpe diem.

Note: Smoked paprika is a wonderful ingredient but please use it sparingly + with respect. You can easily overpower the dish with its strong flavour. I bought the smoked paprika at Newport Deli in Cape Town.

cauliflower soup with brie + smoked paprika + little toasts

 

roasted cauliflower soup with brie + smoked paprika + little toasts
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 Cauliflower heads – cut into bite-sized florets
  • 1 Big onion – cut into quarters
  • 2T Olive oil
  • 2 Cup water
  • 1 Chicken or Vegetable stock cube
  • 2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
  • 20g Butter (or more 🙂 )
  • 1 Large pinch of salt
  • Black pepper to taste
  • 125g Brie cheese – cut into 6 pieces
  • Smoked Paprika to sprinkle over the soup.
  • Preparing the "little toasts"
  • Cut a French loaf into thin slices and toast in toaster.
Instructions
  1. Preheat your oven to 180 degrees.
  2. Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
  3. Take a pot, add the water and the stock cube.
  4. Add the cauliflower and onion and simmer for about 20 minutes.
  5. Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
  6. Add the butter and season with salt and pepper. Please taste and use more salt if needed.
  7. Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!
  8. Tuck-in and enjoy!