Christmas Wreaths types and sizes

Christmas Wreaths types and sizes

Almond Wreath
Ingredients almond paste

* 0.75 cup peeled almonds
* 0.25 cup sugar
* 1 egg
* Grated rind of 1 lemon
* (Frozen) puff pastry
* Decoration
* Apricot jam
* Sugar Glaze (with a little lemon juice)
* Candied red and green cherries and orange peel
* Holly leaves and ribbon


Preparation

* Grind the almonds and mix well with the lemon rind, sugar and egg if the food is too stiff, add some water here
* Create your own or use frozen puff pastry sheets
* Roll the (thawed) long strip of pastry into a 4mm thick and 10 inches wide
* Take a role of the food with the same length as the pastry and lay it on the dough slightly above the middle
* Roll the dough loosely around and make it wet the edges so you can stick
* Turn the role, so the edge is under. Form a circle of the role
* Spread the beaten egg over
* Bake it 15 minutes in a hot oven 220 º C, until the wreath is golden
* Brush the hot thin ring with the jam and glaze
* Let the cake cool and then decorate the ring with the decorations


Christmas Wreath of puffs
Ingredients

* Butter for greasing
* Baking paper
* 2.5 dl water
* Little salt
* 100 grams butter
* 150 gram flour
* 4 eggs

Filling

3 gelatine leaves * White
* 2.5 oz milk
* 60 grams sugar
* 1 packet of vanilla sugar
* Little salt
* 2.5 oz cream
* Icing sugar


Preparation

* Butter the baking tray. Cover it with greased greaseproof paper which is also
* Bring water with salt and butter to a boil, stirring
* Sift the flour and stir it once the boiling mass, at one time by the mass
* Stir with wooden spoon until the mixture as a ball in the pan is
* Let the whole, for about 1 minutes, cool slightly
* Beat the eggs with the mixer for one by one. Ever again until a new egg as a whole included the previous
* Beat the last egg first aside and add to it with shoots
* Stop adding the egg once the dough mass into pieces of the gardes falls
* Keep whisking until the dough is soft and shiny (about 2 minutes)
* Preheat the oven to 225 º C
* Spoon the choux paste in a piping bag with large smooth nozzle (diameter about 1 ½ cm) and spray the dough on the buttered baking sheet large puffs display in a circle so that a ring is formed
* Bake the puffs edge in the middle of the preheated oven for about 20 minutes until golden brown
* Set the oven after 10 minutes at 175 º C
* The border is cooked choux puffs and light touch
* Let the puffs cool edge and cut crosswise in half with scissors and cut it crosswise with a sharp knife by
* Prepare the filling during baking. Soak the gelatin in water over
* Heat 2 deciliter milk with sugar, vanilla sugar and salt
* Stir the cornstarch with the remaining milk and pour it in the boiling liquid, stirring
* Let the masses stirring tie. Let the mass cool
* Whip the cream stiff and stir it lightly into the cooled mass
* Put the filling into the piping bag and pipe a bar on the lower half of the rim puffs
* Put the top half out. Sprinkle generously with powdered sugar


Koekkransjes
Ingredients (approx. 50 pieces):

* 200 gram flour
* 100 g caster sugar
* 150 grams butter or margarine
* 1 egg yolk
* 0.5 beaten egg
* 150 grams of almonds and sugar


Preparation:

* Make a mixture of flour, butter, caster sugar and egg yolks
* Roll the dough on a floured table to a piece of approximately 1 / 3 cm thick
* Insert here kransjes (possibly using a uitsteekvormpje)
* Get in the middle of a small circle kransjes
* Put the kransjes on a baking sheet and brush with butter smeared them with the beaten egg
* Sprinkle with the almonds and finally the sugar
* Kransjes Bake 20 minutes at 180 º C in a preheated oven


Schuimkransjes
Ingredients

* 1dl protein
* 300 g caster sugar
* 1 sachet vanilla sugar


Preparation:

* Put the egg whites in a bowl and beat them stiff but not dry
* Add half the sugar and whisk again rigid foam
* Spoon the rest of the sugar with a tablespoon of it carefully through. Pipe whipped cream with a jagged injection of 7 mm diameter rings of 6 to 4 cm
* Bake the kransjes on baking sheet 2 to 3 hours (or half hours in small kransjes) at the lowest position of oven
* If the foam separation from the paper than they are ready
* Let them be some overnight drying


Chocoladekransjes
Ingredients:

* 200 g dark chocolate
* Decoration


Preparation:

* Bring a large pot of water to boil over
* Break the chocolate over a pan in small pieces
* Hang the pan in the boiling water and let the chocolate melt, stirring (au bain marie)
* Put the melted chocolate into a piping bag, spray rings and chocolate
* Let the chocolate harden slightly and garnish with the figures then sprinkles or colored decorations such pills
* Let the figures in the refrigerator in about 1 hours hard for them in the tree depends

Chocolate mousse

Chocolate mousse

What you need:

* 3 eggs
* Room 500 g (40%)
* 300 gr dark chocolate
* 125 g caster sugar


Preparation:

* Break the chocolate into fine pieces and add 150 gr cream, put it in a Bain-Marie "to melt (I do this all the chocolate cream for delaying the clotting so you get some more time to mix).
* Separate the eggs and beat the yolks with the Less than half of the sugar until it turns white.
* Whip the cream stiff now (never beat the cream to stiff, he turns into butter and that's not good for the taste).
* Finally you beat the egg whites with remaining sugar until the foam.
* Now for the merge: First mix the egg yolks into the chocolate, followed by the cream and finally you spatelt the protein into the chocolate mass.
* Put it in the fridge for a couple hours and enjoy it!


Tasty

Edible Christmas Tree Cookies

Edible Christmas Tree Cookies

Requirements:

* A half pound margarine
* 3 handles ground nuts,
* Inner swabs from 1 vanilla pod,
* 100gram icing,
* 2 sachets vanilla sugar,
* 100 grams honey current,
* 450 g white flour,
* 1 pinch baking powder,
* 1 pinch salt,
* 1 medium egg,
* Baking paper,
* Bot knife or snijvormpje Christmas tree,
* Bauble Parentheses,


For white enamel glaze:

* 150 grams Icing sugar,
* 1 protein,
* Bucket hot water,
* Butter knife,


Method:

* Mix the flour, baking powder salt, sugar and dry all the ground nuts among themselves in a spherical bowl.
* Beat the egg and add it to the mixture,
* Add the honey to the mixture,
* Cut the margarine into small cubes that you slowly add
* Knead until you loose it on a smooth homogeneous mass obtains
* Roll the dough out to half a cm thick,
* Place the greaseproof paper on your baking sheet (bigger than the plate and put the right edges),
* Kneads the dough again and roll it again to half a cm thick,
* Cut Christmas tree shapes from an 8cm h at 4 cm b, and lay out the dough on the baking paper,
* Prick a Christmas ornament hook in to the top of the tree,
* Put them on a five cm apart (schrans them, then you can put some more on 1 plate),
* Bake 10 minutes to the trees a quarter in a preheated oven,


Temperatures:

* Hot air: 180 ° C
* Electric oven: 175 ° C
* Gas: to rebuke 2


Remove the biscuits from the oven and allow to cool,

Meanwhile prepare the glaze:

* Sieve the icing sugar three times,
* Mix then with the protein they want diklopende a homogeneous mass forms,
* Put your Butter knife in a glass of boiling water,
* Dop it off to a cloth and plug directly into the glaze,
* Rub the glaze open on a biscuit,
* Work your way all the cookies off, (Rub a drop of extra glaze around the hook for extra confirmation)


You can play with color and flavor to your Christmas tree cookies by different types of glaze to make.

For more colors and smaakdiversiteiten:

* Add a far corner coffee or cocoa powder (the more darker),
* Add a few little drops to fruit syrups (tig colors you immediately),
* If some drops liquor
* Some cookies can find some breziljennenootjes (coffee glaze) and coconut flakes (white enamel) running along under the glaze. This gives another effect and there is another nice calculation,
* If push some smarties or m & m's in (a guaranteed hit with the kids),
* Of course there is also delicious sprinkles and creative,
* If your tree dressed with sugar flowers,
* Of those suikkerbolletjes tin (if you push in the glaze looks like a real Christmas tree with balls),


Then let them lie an hour in a dry environment,

* Now they are ready to hang in the tree. (useful but hey, baked parentheses),
* On Christmas Eve, after the packet time than anyone can eat delicious homemade cookies. If that does not promote domesticity.
* Drink hot chocolate in there,


Jammie

(Recipe from Aunt Sabine)

We wish you a Delightful Christmas to

Chocolate mousse 2

Chocolate mousse 2

It needs you

* 1 kg protein (normally you can buy in a bottle)
* 1 kg chocolate fondant (also works with 800 gr)
Room 1 * l (40%)


Preparation

* Melt the chocolate with 200 g cream au Bain Marie
* Beat the remaining cream until almost stiff
* Beat the egg whites (a food processor very handy here)


Mix the melted chocolate mixture with the cream as you mix everything opgemengd is using a spatula underneath the proteins and allow to harden for several hours in the fridge!

And so yummy!

Bon appetit!

Toast with smoked salmon and scrambled eggs

Toast with smoked salmon and scrambled eggs

What do you need?

* 4 slices of bread (or more as well)
* 2 to 3 eggs
* Smoked salmon


How to prepare?

* To cut the smoked salmon in thin slices of 3 to 1 cm.
* Meanwhile verwamt a pan and knocks your eggs in one cup.
* Add some salt and pepper to taste to it. Possibly some chives.
* You pour the beaten egg into the hot pan and make it a scrambled from.
* Meanwhile, cross the bread slices briefly in the toaster.


* If everything is ready, the eggs are well smeuiig, the toasted bread, then take the toast, then you invest them with strips of smoked salmon and then do some of the eggs. If you do this every time the other toasts.
* Possibly as finish some parsley.


Bon appetit!

Recipe for Vegetable Biscuits

Recipe for Vegetable Biscuits

Ingredients
for 4 people

* 60 g flour
* 3 eggs
* 150 g grated parsnip
* 150 g grated carrot
* 500 g grated sweet potato
* 50 g grated parmesan
* 2 tablespoons chopped parsley
* Salt, pepper
* Oil, for baking
* 200 g soft cheese like ricotta, goat cheese, cream cheese or Monchou


Preparation
Put the flour into a bowl. Add eggs and beat until smooth. Add parsnips, carrots, sweet potato, parmesan, parsley, salt and pepper and mix. Heat a large non-stick frying pan on medium heat. Put some oil in the pan and form small flat cakes, by a small amount of flatten the mixture into the pan. Bake 2-3 minutes on each side until golden brown. Put the soft cheese between two cookies.

Tips
Serve with any rocket.
Make the cookies not too thick, they may a little bit crunchy.
Parsnip is a big carrot, cream-white in color and in the winter from November to find in the store.

Indian dish with meatballs and endive

Indian dish with meatballs and endive

Ingredients
Serves 4

* 400 g ground beef
* 1 head endive (or a bag of cut endive)
* 2 bags a la-minute-mashed potatoes
* 1 egg
* Pepper, salt
* Breadcrumbs
* Soy sauce
* 1 spoon butter


Preparation

* Preheat the oven to 225 degrees.
* Add to the rudergehakt the egg, breadcrumbs, pepper, salt and some soy sauce again. Turn this into balls. Bake the dumplings about 10 minutes in what bakboter and a dash of soy sauce until they are done.
* Cut the endive into small strips and it was.
* Make the mashed potatoes as indicated on the package.


Take a large bowl and place on the balls of butter-soy sauce in the dish (if there is not enough moisture left, then put a dash of soy sauce over the balls around). Put this raw endive, press it firmly. If you one last modeling layer mashed potatoes on the endive so well covered on this is. Sprinkle some breadcrumbs on the last as puree and place here and there a small knob of butter on the mashed potatoes.
Put the dish approximately 20-30 minutes in the oven until all is completely warm.

Tips

* Instead of a biscuit crumbs can also crumble.
* If the mince mixture is too wet add more breadcrumbs or rusk crumbs again.
* At the mince can also have other Indian spices, chilli and add.
* Instead of Ketjap Manis (sweet variety) can also Asin (the salty version) use.

Cheese fondue (Part 1)

Cheese fondue (Part 1)

Cheese fondue
Classic Swiss Fondue
Requirements:

* Half clove of garlic
* 250 ml dry wine
* 225g grated cheese of choice, preferably gruyere
* 225g grated cheese of choice, preferably Emmentaler
* Cornstarch
* Kirsch
* Bread


Preparation:
Rub the pan with garlic and pour the wine in it. Reduce the heat when the cooking wine and mix the grated cheese to the wine that is melted. Then stir the cornstarch and add the kirsch this also. Simmer a while yet (not boiling!) And serve it with delicious pieces of bread.

English fondue
Requirements:

* Butter, about 20 grams
* 40 g flour patent
* Black pepper
* Leek in rings
* 250 ml beer
* 300 grams grated Caerphilly cheese


Preparation:
Melt the butter and add the leeks, let simmer about fifteen minutes. Stir the flour mixture and let it boil. After one minutes add the beer and let the sauce thicken.
Add the cheese and black pepper and serve!

Scottish fondue
Requirements:

* Butter, about 10 grams
* One chopped onion
* 400 grams cheddar
* Cornstarch
* 3 tablespoons Scotch whiskey
* 250 ml milk


Preparation:
Melt the butter over low heat and add the onion. Bake until glazed is.Voeg that the milk and let it boil, then add the cheese. Finally add the whiskey and the cornstarch mixture and let you thicken. Serve with brown bread.

Holland fondue
Requirements:

* Half clove garlic
* 250 ml milk
* 400 grams Holland cheese (Gouda ,...)
* Cornstarch
* 3 tablespoons gin
* Pepper


Preparation:
Rub the pan with the garlic and add the milk (leave it cooking). Then stir through the cheese until melted, then add the gin and the cornstarch in. Serve with bread or vegetables.

Smoked Cheese Fondue
Requirements:

* Half an onion
* Cornstarch
* 300 ml milk
* 300 g smoked cheese
* 100 g Emmental


Preparation:
Rub the pan with the sliced onion and add the milk, let boil. Later add the cheese gradually and stir until it is melted. Never let the fondue boil!
Mix the cornstarch and let it be creamy.
Serve with carrot and apple pieces.

Add this recipe to alcohol, the cheese has enough flavor.

Cheese fondue (Part 2)

Cheese fondue (Part 2)

Fondue with three Italian cheeses
Requirements:

* Half clove of garlic
* 300 ml milk
* 250 g mozzarella
* 250g dolce latte
* 50 g grated Parmesan or pecorino cheese
* Cornstarch
* 3 tablespoons dry white wine


Preparation:
Rub the pan with the garlic and add the milk. Let it boil and add the cheeses added.
Add the cornstarch and wine and continue stirring until it has thickened!

Serve with a fresh green salad (with olives, cherry tomatoes, peppers and bread ,...).

Fondue on his Greek
Requirements:

* 150 ml dry white wine
* 1 clove crushed garlic
* 450 g Emmental
* 2 tablespoons Ouzo
* 50 g pitted black olives, finely chopped
* 50 g roasted peppers, finely chopped
* Oregano or basil
* 50 g feta


Preparation:
Add the wine and the garlic in the pan and let it boil. Add the cheese and ouzo, olives, oregano or basil and feta.
Serve with pita bread and cherry tomatoes.

Mediterranean Fondue
Requirements:

* Pasta sauce
* Mozzarella
* 150 ml red wine
* Basil
* 3 tablespoons grated cheese


Preparation:
Add the sauce, basil, cheese and wine. Let simmer and serve delicious!

Cheese fondue with bacon
Requirements:

* 2 tablespoons vegetable oil
* Bits bacon
* 1 onion
* 100 grams champignong
* 1 clove garlic
* 1 tablespoon cornstarch
* 300 ml milk
* 600 grams cheddar
* 1 teaspoon Worcestershire sauce
* 1 teaspoon mustard powder
* 1 teaspoon hot chili sauce


Preparation:
Heat the oil and fry the bacon. Add the onion, garlic and mushrooms in a pan and fry them. Add the cornstarch and chili and cheese with. Add the Worcestershire sauce, mustard powder and chilli sauce with.
Garnish with bacon.

Israeli fondue
Requirements:

* Half clove garlic
* 175 ml dry wine
* 2 advocados
* Edam, approximately 300 grams
* 2 teaspoons cornstarch
* 150 ml sour cream


Preparation:
Rub the pan with the garlic and let it cook in the wine. Stir through the cheese and mashed advocados. Mix the cornstarch with the sour cream and let simmer.
Serve with salami and paprika.

Tasty salads 3 - Slawals with pear and Feta

Tasty salads 3 - Slawals with pear and Feta

Ingredients for 2 people

* 1 handle Rucola
* 1 handle Lamb
* 1 handle cresson
* 1 handle chervil
* Fresh parsley
* A few fresh basil leaves
* 150 gr feta cheese
* 1 ripe pear
* Small greepje pine nuts
* Notes Vinegar
* Juice of 1 / 2 orange
* 2 shallots
* 5 Christmas tomatoes
Pine handle * 1
* Virgin olive oil
* Black pepper
* Salt


Method:

* Cut the parsley and basil into strips
* Cut the shallots ultra fine
* Pull the lettuce into smaller pieces and mix them together under
* Add the chopped shallots to
* Mix in one part of the juice
* Pour in a splash of walnut oil and mix again
* The bell juicy pear and cut them into cubes
* Keep some aside and mix the diced pear into the salad among
* Cut the cherry tomatoes in half, like two halves and discard the other half into the salad among
* Season with pepper and salt at will
* Half an hour late draw
* Blend well together again
* Cut the feta into cubes (not too large)
* Arrange the lettuce on a plate
* Mix the feta with pine nuts
* Stir in the lettuce
* Finish with a dash of chopped parsley and place on top each half cherry tomato
* By the last peer pieces so that you have a beautiful iridescence on the plates
* Drizzle with orange juice


Tasty

Tasty salads 2 - goat cheese and chervil

Tasty salads 2 - goat cheese and chervil

Ingredients for 2 people

* Fresh chervil
* Fresh chives
* Fresh parsley
* A few fresh basil leaves
* 1 / 2 bag of salad mix from the supermarket
* 1 / 2 lemon
* 1 / 2 orange
* 1 / 2 grapefruit
* 1 / 2 fennel bulb
* 1 medium sweet red onion
* 1 carrot
Pine handle * 1
* 1 handle raisins
* Handle fresh walnuts
* 3 tablespoons extra virgin olive oil
* Black pepper
* Salt
* 4 small goat cheeses that are wrapped with bacon


Method:

* Cut the fennel leaves, the chervil, chives, parsley, basil, onion and some finely walnuts
* Cut four thin slices of orange and grapefruit
* Press the rest of the orange and grapefruit from
* Squeeze the lemon (but keep that separate)
* Get rid of the orange and grapefruit possible ebb
* Grate the carrot
* Sprinkle the grated carrot with a little lemon juice and salt
* Throw the grapes there, the seeds and nuts in


* Mix everything but the fruit slices and a few parsley blended together under the olive
* Season with pepper and salt at will
* Half an hour late draw
* Blend well together again


* By everything on plates


* Fry the goat cheese until it is crispy bacon
* They flatter the salad
* Add the rest of the lemon juice to sprinkle all


* Not here to spice with pepper
* Place the orange slices for garnish grapefruit half the goat
* Work with a few blades of chives and parsley shred cut


* The drink is freshly squeezed juice with a drop


Tasty

Tasty salads 1 - Orange and Philadelphia

Tasty salads 1 - Orange and Philadelphia

Salu's favorite salads
This salad is rich in vitamin C.

Ingredients for 2 people

* Fresh parsley
* Fresh chives
* 2 lemons
* 2 blood oranges or other
* 1 / 2 fennel bulb
* 1 large red sweet onion
* 2 chicory sites
* Two handles pine nuts
* Two handles raisins
* Two handles fresh walnuts
* Little finely chopped green fennel
* 3 tablespoons extra virgin olive oil
* 12 rocket leaves (or ½ a bag from the supermarket)
* 1 / 2 box philadelphia nature
* Black pepper
* Salt


Method:

* Pull the lettuce into pieces
* Cut the fennel leaves into strips
* Cut a little fennel green fine
* Get rid of the orange are shrill and cutting it pretty thin slices from without (that you get rid of kernels)
* Slice the onion finely
* Press the lemons
* Cut the endive into small pieces and sprinkle immediately with lemon


* Mix everything except 6 orange slices and fresh herbs in olive oil together with the
* Season with pepper and salt at will
* Fold in the chopped herbs and let them draw half hour


* Arrange everything on a plate and savings from a hole in the middle
* Put a quack philadelphia nature in the hole and season with pepper to still here
* Place the orange slices placed
* And finish with some blades chive


Tasty

Mini apple muffins

Mini apple muffins

Ingredients mini apple muffins

* 170 grams sugar
* 100 grams (rinse) appelstroop
* 1 / 2 oz apple juice
* 150 grams butter
* 160 gram flour
* 1 tsp. baking powder
* 2 eggs
* 2 apples
* Half Green Apple
* Mini muffin tins (paper)


Preparation mini apple muffins

* Sugar and butter mix well.
* Eggs each there.
* After the mass is a smooth apple sauce mix through it.
* Flower pakpoeder there and mix and apple juice there.
* Apple in very, very fine cubes and mix with the Mensel.
* Fill the molds to the shape of 2/3e off with the stuffing.
* Bake the muffins in a 7 to 10 minutes in a preheated 180 degree oven.


Tips for mini apple muffins

* Use apple sauce instead of pear syrup and pears such pieces.
* Add chopped nuts to the recipe as hazelnuts or almonds.

Italian zucchini salad with pumpkin

Italian zucchini salad with pumpkin

Requirements:

* 800 grams zucchini
* 1 small red onion, chopped
* 200 grams pumpkin, diced
* 2 tablespoons tarragon vinegar
* 1 tablespoon pompoensap
* 1 / 2 teaspoon salt
* 1 pinch sugar
* Freshly ground pepper, to taste
* 2 cloves garlic, crushed
* 2 tablespoons olive oil
* 1 tablespoon fresh chives, cut
* 100 g feta, crumbled


Preparation:

* The old crane courgettes under deck rinse, dry and not too thin unpeeled in slicing.
* In a large pan with the salt water to the boil.
* The zucchini slices in a sieve into the boiling water 3 minutes laying (blanching).
* The screen from the pan, drain the zucchini and allow to cool.
* The pumpkin cubes cook 10 minutes.
* Pour off cooking liquid and absorb (save 1 tbsp).
* The pompoensap with tarragon vinegar, sugar, pepper, knofloor, onion and oil in a spicy sauce stir.
* The mix zucchini slices with pumpkin pieces, and create the salad dressing through the salad before serving sprinkle with chives and feta.

Cooking Sushi Rice

Cooking Sushi Rice

Ingredients Sushi Rice

* 300 gr Japanese sushi rice
* 5 dl water
* 5 tbsp Japanese Sake
* 7 tablespoons sweet rice vinegar
* 4 tablespoons white sugar
* 1 / 2 tbsp salt


Sushi Rice Preparation
Sushi Rice

* Wash the sushi rice in cold water until the water is clean when it flows out.
* Let the rice drain and place them in water and sake over high heat.
* Once the water boils you stir in the rice and set it for as low as possible.
* Place aluminum foil over the pan, and place lid on the pan so no steam can out.
* Allow the rice for 30 to 20 a very low fire, the rice is ready when all the water has evaporated, you can also check whether the rice is done by addressing a grain of rice between the fingers and squeezing fine. Do you see a small white dot then he further yarn.


Vinegar Mixture

* Now mix the rice vinegar, sugar and salt together by a smooth mass.
* Once the rice is cooked add the mixture and stir everything quietly.
* Allow the rice to cool quickly, if you can fly with something to speed up the process.
* When the rice is cold it is ready for use, read the options below and use your imagination.


Sushi ingredients

* Fish: Make sure the fish is fresh and vary in species. Commonly used types of fish and salmon or tuna.
* Nori: The big green seaweed sheets used for the example shown in maki-sushi roll. Also on nigiri become a thin strip of nori used as decoration.
* Wasabi: Wasabi paste is used to flavor enhancer and in sushi. Wasabi is very hot so be careful when using.
* Ginger: Ginger word much used in Japanese cuisine. In the acid out ginger is used to the taste between different sushi to neutralize.
* Soy sauce: Soy sauce is made from soybeans. The soy sauce is to get different flavors from sweet to salt and is used for sushi in dipping.
* Vegetables: Vegetables like cucumber, avacado, spring onion and mushrooms are often combined with the fish in sushi maki example. Vegetarian versions are also offered with only vegetables.

Pasta dish with salmon

Pasta dish with salmon

Ingredients:

* Pasta (spaghetti or tagliatelle)
* 100 grams smoked salmon
* 1 small onion
* 250 chefs cl cream
* Butter
* Olive oil
* Salt
* Freshly ground black pepper


Preparation

* Chop the onion and slice the salmon into small pieces.
* Heat a dash of olive oil and a knob of butter in a large frying pan. fry the onion and add it to the salmon pieces.
* Pour over the cream and leave cooks the sauce thicken.
* Cook the pasta in well salted water until tender.
* Is the sauce too thick, add some of the pasta cooking water.
* Put the pasta into the skillet with the sauce, add salt and pepper and let opbakken still here.


This pasta is also very suitable to prepare in advance and only at night to bake. And if there is a remnant of ......

Sauerkraut Salad with Pineapple

Sauerkraut Salad with Pineapple

Sauerkraut salad ingredients:

* £ 1 wine sauerkraut
* 1 can pineapple pieces
* Raisins
* 2 tablespoons magereyogurt
* 1 tablespoon vinegar
* Eats 1 spoon Dijon mustard
* Salt and pepper
* Parsley and chives


Sauerkraut salad Preparation:

* Well the grapes, make the yogurt salt and pepper and vinegar dressing.
* Chop the chives and parsley.
* Stir the pineapple vaulted the raisins over the sauerkraut.
* Do the same with the parsley and chives.
* Pour the dressing over the salad sauerkraut and mix together well.


The sauerkraut salad is great as a salad with the barbecue or a cold buffet.

Saffron, the red gold

Saffron, the red gold

What is saffron
Is a monocot plant of the genus of the crocuses. The saffron crocus, mainly in Spain, Greece, Iran, Morocco, Kashmir and a little bit in Italy and southern France. The saffron crocus is approximately 15cm high and blooms just 6 weeks, a plant blooms for two weeks, between September and October. Each flower has 3 stamens and pistils 3, even today, are harvested by hand. After plucking the wires as soon as possible, dried in the sun or an oven. Because as much as possible to preserve flavor, the oven is the most efficient method. When dry, they lose 80% of threads about their weight. To obtain 5 grams saffron, pistils from 2000 to 4000 has been required. The labor-intensive cultivation and the fact that a large quantity is needed, make this the most expensive spice in the world, also called red gold. It has however prepared fortunately not too much saffron needed to obtain desired color and taste.

History of saffron
While the saffron crocus in these times is no longer in the wild, this flower has been cultivated in ancient times. The word saffron is of Arabic origin (za'faran) which means yellow. The Arabs brought saffron to Spain and the Crusaders made sure that the tubers were brought from the conquered territories. In Spain it has long been used in the paella, which are characteristic color, aroma and taste without saffron certainly would not have. In the Old Testament, there is already saffron and the Romans used it, already very expensive spice, as a luxury product.

True saffron
Because saffron is so expensive, it is obviously a source of counterfeits. In the Middle Ages had to pay for the forging of saffron to the stake. But today they try to distort saffron powder by adding safflower and turmeric in mixing. Also stamens of different flowers are used by a kleurbad it. In Arab countries are still often inferior saffron sold to tourists. It is therefore important to continue to buy saffron threads. These are distinct to the dark red color and the wires themselves feel as greasy. As cheap saffron is almost untraceable, one can estimate that in such a case often goes to an inferior product.

Saffron against drugs
For some years been an important link in the saffron bestreiden of drug cultivation. In Afghanistan there is a flourishing poppy cultivation. Poppy is used eg for making heroin. To combat this, they try to encourage local farmers to grow saffron as an alternative to poppy.

Properties of saffron
Besides making its color properties (eg it is used for the bright yellow color of Elexir d'Anvers) tyische and spicy aroma, saffron would also have medicinal properties. Saffron was a good recipe against gastro-intestinal problems and was often used as medicine. Today we still think that it helps against such complaints. Also, saffron a positive impact on cholesterol, blood circulation and oxygen supply in small blood vessels. On the other hand, saffron is not recommended for pregnant women because it can result in a miscarriage.

Saffron rice pudding in Flemish
Probably the most famous court in Flanders, where saffron is used: rice porridge. This one really Flemish recipe:

Ingredients:

1L * whole milk
* 125g rice
* 1 thread saffron or saffron 16cgram
* 100 grams of sugar (to taste)


Let the rice cook in the milk. Stir regularly and leave as a 15tal min simmer with a lid. If you use saffron threads, you may first need to boil the milk to ensure that the flavor and color to the milk is put on. If you use powder you could add to the cooked rice cooking, along with the sugar. Add the sugar too quickly because this ensures that everything will burn easily. Let it simmer about 10 minutes, stirring very frequently. Let the rice pudding into individual portions so cool and serve cold with possibly a little brown sugar. And perhaps ever, with golden spoons ...

Tempeh, decent alternative and tasty ingredient

Tempeh, decent alternative and tasty ingredient

What is tempeh?
Unknown is unloved. That is certainly the case with tempeh, although more and more in the viewer to stand. And not without reason! Tempeh is from Indonesia, a cake made from whole soybeans. It is rich in vitamins, minerals and fiber, low in fat and cholesterol Fri Tempeh contains, by the way of it, many high quality protein with all essential amino acids and is easily digestible. Because it is fairly neutral in taste it is easy to combine with other ingredients. Tempeh is also easy to taste and is ideal for marinating all kinds of flavors.

How tempeh is made?
Unlike tofu, tempeh is made from whole soybeans. This ensures that tempeh is so rich in fiber. First, the soybeans are soaked to soften them, then the light is cooked and the membranes removed. After the beans are mixed with the fungus (Rhizopus oligosporus) which ensures that the beans are fermented and causes the beans to form a solid block that is easy to cut and process. Sometimes little vinegar added to the Phwaardes influence. This has no effect on the taste of the finished product. This whole process takes more than 36 hours.

Can you make tempeh?
Yes, tempeh can make. It is a long and delicate process that must perform well for a good result. First you divide the beans to the membranes to remove. Then week to the beans in water for several hours (6 to 12 hours). You will see that the membranes are surfaced and so you can remove. After soaking, the beans are cooked in water with a little vinegar. When they have cooked for about 40minuten, one must ensure that the beans are completely dry before you let them cool. This can be done by them in a saucepan over low heat them without adding water. If the beans are dry, let them cool. For the fermentation to occur, you can store in the 'tempeh starter' find. This scatter you follow the instructions on the package when you tempeh and ensures that the beans with the starter well stirred so everything is evenly divided. Now you can do mass in plastic bags. Watch out, you need these bags to two inches of a hole approximately 0.5 mm to ensure that the fungus can 'breathe' and can do its work. Let these parcels now rest for 48 hours at a temperature of about 30 ° C (the fungus can best flourish). After you can consume tempeh.

Why use tempeh
Vegetarians who seek an alternative to meat, tempeh have long ago discovered. Since the same amount of proteins than chicken and beef, is a perfect replacement. But you do not have to be vegetarian tempeh to appreciate. Since many proteins, it is a good replacement, but also because it contains less fat than meat on the same protein. Because tempeh can absorb other flavors easily and readily processable structured, it can be used in many preparations, both hot and cold dishes. The fact that you in many different ways to prepare, cold, fried in a wok, fried, marinated, ... is an excellent variety and original ingredient. Since tempeh is prepared salt-free, it is one of the few ingredients that you can use in a low salt diet. For children it is very suitable because of its easy digestibility. However, tempeh is a grain and contains gluten, it can not be applied in a gluten free diet.

A recipe
Marinade:

* 1 small box of tomato concentrate
* 1 teaspoon honey
* 6 el soy sauce
* 2 teaspoons sambal oelek (this can vary if you want to spice)
* Pepper and nutmeg to taste


Rest of the ingredients:

* 1 eggplant
* 1 large onion
* 2 potatoes
* 4 tomatoes
* 1 zucchini


Cut the tempeh into small slices and put them in a bowl as little as possible to each other. Pour the marinade about (if the pieces to each other can they pour marinade over each layer) and leave overnight in the refrigerator.
Cut the eggplant into thin slices and leave it just there, sprinkled with salt. Meanwhile, cut the zucchini, onion and tomato, peel the potatoes and cook them just not al dente. Fry the onion in a pan and then add the eggplant to be washed. Let this just simmer and add the tomatoes, zucchini again.
Pour a dash of olive oil in a pan and let good hot. Fry the crispy tempeh. Put a layer of potatoes in a casserole, this the tempeh slices and then the greeting. Sprinkle with breadcrumbs and garnish with some slices mozarrella and put under the broiler for 2 minutes. Serve immediately.

If you prefer crispy fried tempeh, you can instead serve it separately in a casserole.
Bon appetit!

Tea, for body and mind

Tea, for body and mind

Setting in time
Tea comes from China and there are over 5000 years drunk. From China, went to tea on the Japanese culture and later in Portugal (1559). Until the 18th century tea was established in our society.

Location in the world
The tea bush, which was formerly a wild plant, thrives in a tropical or subtropical climate with an average annual temperature of 18 ° and never frost, usually on mountain slopes. Also Sun (at least four hours per day) and rainfall (about 1600 liter per year) are two important factors for this shrub. Besides meteorological factors, the soil is very important and the extent to which this plant grows, at altitude, the best quality found.

Processing
A tea plant is already four years old before harvesting can begin. It is a carefully wer usually done by women. When harvesting, pick a young one leaf bud and two leaves below it young. Because it is so delicate, it is best to manually although large quantities needed: for a kilo of tea has been four pounds of fresh leaves needed. Although the harvest throughout the year can, the dry season is the best monsoon. The processing of tea, done immediately after harvest to no loss in flavor and quality to suffer. First, in allowing the leaves fresh lenses by them until 18 hours in some heated air to explain. This leaves the loss of one third of their moisture and are flexible for further processing. Then the leaves are rounded and crushed under pressure making them the rest of their fluid losses. Then put the tea into a room with a temperature of about 25 ° C several hours in which the fermentation takes place. This fermentation is a reaction with oxygen making tea gets its color and aroma. As a final step, the dried tea.

Black tea
Black tea, which in Chinese is actually red tea, is characterized by a heavy oxidation. This makes the tea stronger and makes it more caffeine (in relation to tea often called theine, but is this really the same). Although caffeine is often negative connotations because it is quite toxic (lethal to 10 grams) and is not recommended in young children and people with an alcohol or drug abuse history, this component also has a positive aspect. Caffeine causes reaction and vigilance when driving increases, helping the short-term memory and would have a protective effect on Alzheimer.

Green Tea
This tea is often used in slimming methods. The leaves of green tea which is to ensure that water is excreted in fat cells, provides a reduction of fat intake and the number of calories contained and provides a better metabolism. Also, this condition loss by tea. The antioxidants in green tea, this is particularly beneficial in reducing arthritis, helps to fight heart disease and could even have a positive impact on cancer patients. Because of these effects, green tea is also available in tablet form.

Beneficial effects of tea

* Tea contains an amount of fluoride, which is good for the teeth (if you drink the tea without sugar albeit) and the bones.
* The anti-oxidants ensure that we are less sick
* Tannins in tea provide a rustgevendend effect on digestion. It is a good idea for an after dinner drink tea bag
* Caffeine in tea by the tannins contained later than coffee, but is also more
* Tea contains almost no calories


What is not tea
Herbal Infusions contain no tea leaves so that no tea should be called. Examples are, Chamomile, Rooibos, licorice, mint tea, ... Although we do not include the healing effects of tea to enjoy themselves, these herbs have positive effects on many body and mind.

Water and drinking water scarce and desperately needed

Water and drinking water scarce and desperately needed

Definition of drinking water
Drinking water is water where the water well enough so that it is fit for human consumtie. Although tap water in most cases in our western civilization is suitable for drinking, is not always the case. Tap water is water that is transported by pipeline but not necessarily the quality of drinking water standards. In the Netherlands per day and per person (2007 figures) 128liter average water consumption, mainly for toilet and shower. It is also true that most tap water in the Netherlands to the quality of drinking water standards. In other words, we consume an average of 128 liter water per person per day and not to drink! Fortunately, we both Belgium and the Netherlands that the water begins to decrease slightly.

Quality Requirements for Drinking Water
In our drinking water may not be present streptococci and coliform bacteria responsible for many diseases. However, our drinking water contains natural minerals and metals (copper, iron, chromium and selenium). It is also known that in hot water too long in the pipe stood still, Legionella bacteria may be present. These could be taken by them to breathe in the small spray droplets of a shower and so could be Legionnaires' disease can be caused. However, the chance to get this one is very small and in normal hygienic environments will never be a problem. Also on lead in drinking water had much to do until some years back. Because the water often lead pipes were transported, one could find that lead in drinking water. This is especially dangerous for babies and very young children. Today, however, most pipes replaced lead in drinking water and is no longer.

Color and taste of drinking water
The color and taste of drinking water can sometimes vary greatly by the type of water used and the method of purification.
Chlorine was once a very important factor in the taste of water. Chlorine was used for cleaning and bacterial slaying as a means of killing germs. It also shows a clear aftertaste in the water. Tegewoordig However gerbuikt almost no longer made of chlorine in this context because it is prohibited since 2005 as a primary disinfectant. When disinfection method instead often made use of UV (ultra violet) light and ozone. One can still use small amounts of chlorine if you have an infection by a pipe rupture. The quantities are however very small and not harmful to health.

Hard and soft water
Although calcium is present in all water, the amount is highly dependent on the type of water used for drinking it. This is the amount of calcium also very variable by region. If much calcium in the water, speaks of a "hard water" and the less calcareous how "softer" water. The lime in the water is not harmful to health but it leaves its traces in the heating water. In hard water, there is a clear attack in a pan, one will quickly find the bathroom scale and will be the life of eg the washing machine or boiler negatively affected. Also in mineral waters, we often find much calcium back, sometimes more than tap toegstaan is.

Types of water
Groundwater
Groundwater is really mainly rainwater that seeps into the ground. This acts as a filter and the ground water is often clean enough for immediate consumption. Although this source water or groundwater for miniraalwaters often not filtered extra, is this really needed here because stricter water standards. The waterworks will this water through sand filtration to further filter those strict standards. Groundwater in coastal zones can not because this water is contaminated by seawater.

Surface
The price of water is extracted and purified from surface is higher than the price of groundwater. This is because surface water is often more polluted than groundwater and are therefore more filtration and purification steps are needed. Surface water is often contaminated by chemical waste by using fertilizers and pesticides in agriculture. This water is also often regulate the zuurtegraag (pH) is important and the 'softening' of interest.

Water filter
One can thus say that drinking water must meet high quality and be safe here, no other sure to enjoy. However, there are water filters that you can install the water tap and it would filter the water again for along the faucet and harmful substances from it. However, according to a survey of purchasing test showed that these filters are not recommended. They would ensure that calcium and magnesium are removed from the water, which nevertheless useful for our body and not part shade, while the filtered water would contain more microbes than allowed in the strict requirements for drinking water. Moreover, the enormous loss of water such as a filter two to three liters is to discard one liters of pure water to obtain.

Environment
It sometimes seems as if little use of water can have a negative impact on the environment because water always has a cycle. However, the purification of water creates indeed a heavy burden on the environment. Because we must disinfect the water would thus desinfectatiemiddelen and chemical resources. These come in a waste product generated in the purification of water and sludge that is called. This sludge must be stored or otherwise processed. A decrease of the water table is a result of winning groundwater which can displace natural drying. Therefore water saving efforts, both the government and the individual so important. One can eg use a water saving showerhead, a water efficient washing machine, a rain barrel in the garden and try to use water for all applications where one does not drink (eg watering plants, washing of material, cleaning the patio, ...). A general awareness in the use of water is very important and much needed for our environment.

The bag of Sinterklaas, delicacy

The bag of Sinterklaas, delicacy

Overall
Still wait and the weather is far, St. Nicholas Eve. Get over your child (ren) but also eating. Lusts of the tension probably nothing. But it is the art of them still here to lead without having to be handed out punishment, and for half the evening is ruined.

Serve dinner in just the sign of St. Nicholas Eve. Give the children, and perhaps also to the adult taste, just a bag of edible Sinterklaas. Below a recipe for 4 people.

Requirements:

* 200 grams of pancake mix
* 450 ml milk
* 2 tablespoons grated coconut (court can also be made without this ingredient)
* 4 tablespoons honey
* 1 egg
* 1 banana
* 3 Mandarins
* 3 kiwis
* 4 laces drop
* Oil for frying


* Bowl
* Guard or mixer


Preparation

* To prepare batter as directed by the package. I use mix of Koopmans, who is easily treatable and very tasty.
* If the coconut add extra
* Heat a frying pan as large as possible
* Add a splash of oil and if the first pancake is baking hot.
* The ready-made pancake on a plate lay around, under one cover
* Meanwhile, cut the banana in slices
* The mandarin cleaning and segmenting
* The kiwi peel and cut into cubes
* Mix fresh fruit with honey
* This fruit salad divide the pancakes
* The Pancake folding like a cute bag
* A drop laces to fold the pancake


Perhaps it is more attractive with some gingerbread cookies around here to explain, or to sprinkle the pancake with a little icing sugar. A napkin with a picture of the child's friend is completely off the course.

Bon appetit

Self winemaking

Self winemaking

Getting Started
It is important that you have the proper equipment to make wine. Nowadays you can for about € 22.50 a starter get

, So that is a huge hobby for them. For example, to rein * buy a starter. What I did was buy a booklet with recipes, but nowadays you can easily find recipes on the Internet. Very important that your workspace is clean and the utensils that you used in the process very clean. If this is not the case you can wine vinegar, and that's not what you have in mind. You have obviously been picked or bought the product you want to make the wine. Then we start making wine. For example, you have picked blackberries in your local forest, they do come home in the sink to clean the burrs from dirt and vermin. Once they are clean or pick up a bucket that first good cleaning and a clean cloth where the blackberries in it. Then your running around in the towel so that the juice of the berries come out, you can just do the berries in the bucket and then presses a piece of wood or something else. It must still be made into wine. The recipe is exactly how much sugar, lemon juice and sulfite are added to. with this process you are still doing a few hours, with picking the berries to the processing of the berries into juice. It still takes half years before wine was drinkable. But you're not ready because you must still ensure that each week is stirring so the sugar and yeast will mix well with the oxygen. I will now turn to the more comprehensive process.

Sap win
The way you make fruit juice depends on the kind of fruit used and the equipment you have at home.

* Steam Extractor

This is a onderpan with water, and a sapopvanger a large colander in which fruits go. the steam burst the cells and the heat the juice pasteurized. This is particularly suitable for soft fruits such as blackberries and other berries.

* Pulp Fermentation

Especially if you want to make red wine, then your the pulp (the skin of the fruit) to ferment them. kneust the fruit, pour boiling water over it and let it cool to about 25 degrees. Then add it Pectolyase and yeast to it. You let it stand covered in the bucket. Stir three times a day all through, until sufficient color is transferred to the water and juice. You cover the bucket so that you prevent fruit flies come in, because they ensure that the wine is going to develop vinegar.

* Cooking

Boil only as it should. many aromatic compounds will be lost. banana, parsnip, vegetables, roots, leaves, mountain ash, elderberry and apple can cook. There are more techniques that I mention here but still not first.


The fermentation
Use a good yeast. If you sound you control the yeast colony and kept clean wine with one another to bring the yeast. I will not dwell too far on this process because that is not very important. I will once more about that later.

Bottling
The bottling of the wine in bottles is not very difficult to do. Just Collect empty bottles to friends and family and ask for empty bottles. Before you fill the bottles are only good steriliseerd so no dirt occupants. The wine is because a long time in the bottle, and you do not want your work after all the wine is still broken. You can change the labels of the bottle in warm water they deviated from them. Once you have the wine in the bottle do the cork out. Make sure you always clean, unused corks used, you can simply buy one rein or other similar store. Now you can if you like it and also buy labels on the computer to edit your own label.

Store
If the wine is bottled there is a maturation period in the bottle. Really this is not a time while at least two months with the tests, since the wine is recovering from bottling. Heavy wines you can generally save more than low-alcohol wines.

Final Word
I hope I'm hot by this article may make the wine and you have a lot of fun to your wine experience.

Self make applesauce

Self make applesauce

Apples
No jar or tin can to homemade applesauce. Nice in the winter with a warm (meat) dish, but also in the fresh summer side dish. Before you make your own applesauce, you first need apples. The choice of a particular species of apples also immediately determines the taste of your applesauce, although of course after this you still making some adjustment. Suitable for apples in the apple sauce to use such nets Rein Gold, Jonagold and Elstar. In particular, pure gold nets are known as good "jam apples" because of the sour taste and texture. Yet it is possible to virtually all varieties of apples to make applesauce, apple is the choice for one of your own taste off. Remember that a whole sweet apple to make apple sauce is sweeter will fail, and sour apples that you can easily make some sweeter example by adding extra sugar.

What do you need?

* A large saucepan with lid
* Water
* Apples
* Sugar
* Wooden spoon (something to stir)


Makes the
Peel the apples and remove the cores out. Cut the apples into small cubes (the larger the blocks, the thicker the applesauce). Pour a little water in the pan, for a full apple sauce pan pour the pan around to just below half full. Make sure you do not use too much water because then the apple sauce too watery. Add the diced apples in the pan with water and add sugar to desired. You can certainly use a lot of sugar, especially if you use sour apples. Test yourself to determine whether sufficient sugar is added. Let the apple cubes now a mediocre burner cook, stirring occasionally well. Let the puree cook just until the mixture is thick or thin enough (approximately 30 minutes). Remove the apple sauce from the heat and remove the apple sauce through a sieve if necessary.

Variations and tips
Although the 'normal' applesauce is very nice, you can use applesauce vary fine. For example, add a little cinnamon to the applesauce or honey. It can also be good for the apple cubes to be slightly larger and not applesauce to seven, so you get delicious apple compote. Of course you can puree them are old and serve it, but very hot applesauce tastes delicious, eg hot dishes. Who later wishes of the applesauce the applesauce can enjoy comfortable freeze for later eating. Yet some tips to enjoy your applesauce or stewed (der) to:

* Add to the puree and caramelized compote (wal) nuts
* Add blueberries or cranberries to
* By adding lemon juice can make the vegetable crisper
* Add raisins and ginger for an "old fashioned" good taste
* Make puree of apples and pears (half and half)
* Add light for low-sugar applesauce

Make your own herb stock

Make your own herb stock

Preparation
Your best bet in the spring to start a garden center (think for example about Fight or Intratuin). Here you will find many of these mini greenhouse cultivation in pots and seeds for the herb. An investment of around € 5.00 you're far from it.



If you are sure that you process several years in succession to repeat, you can keep the mini greenhouse for breeding the following year. You should then wise to start the second year of the bags of seeds to buy. And then in the same way to grow. Many herbs are perennials fact and therefore use the second year to grow herbs to expand your range.

In addition there is of course the possibility to buy plants already grown, even though it is now possible to the supermarket. Note that you often the same way as you paid per plant for 6 plants + growing greenhouse paid. But the ready-buying has, of course, benefit if you are interested in only one or two types of herbs.
Herbal Calendar
In the spring and starting from February to March, we launched!

* BASIL-year, plants from May to June on a warm sheltered place, harvesting from May to August
* Multi CHIVE, plants from March to July in full sun, harvesting from April to October
* CELERIAC two years, plants from March to July in a well fertilized, cooler place, harvesting in June through October
* Multi CURRENCY, plants from March to June in half light shade, harvesting from May to September
* PARSLEY two years, plants from March to June on a damp spot in the half shade, harvesting from April to September
* ROSEMARY multiannual, plants from March through August on a very sunny sheltered place, harvesting year round



The end of the season
The end of the harvest season has arrived and the herbs are almost in bloom and you want to build your winter stock. You have several options thereto;

Freezing

1. To cut the herbs from the plants off.
2. Wash the herbs thoroughly.
3. Chopped chives and mint should be.
4. Add the herbs (or good of any lost fluid) in individual sandwich bags.
5. Herbs in the freezer.


tip = If I do this, I use an old bucket of the Chinese. I do this all the individual sandwich bags.
Each sandwich bag with permanent marker is described, I mentioned: the herb type and date of harvest.
By using the container how to tie the bags and can not close without much effort I needed so uihalen herbs.

Dry

1. To cut the herbs from the plants off.
2. Bundle the herbs per herb species and tie it tight.
3. Hang the herbs in a dry / dark place upside down to dry
4. Once you can crumble the herbs, do it then.
5. Put the gekruimelde herbs in a closed jar.


tip = Dry half of the herbs that you use frequently and freeze the other half. Herbs which can not often you should use all dry.

When / where to use
Basil
When:

* Especially delicious when cooked become a real factor.
* Do not use in pregnancy.

Where:

* Soups
* Full Italian [L]
e cooking (pizza, pasta's similar equipment) [/ L]


Borage
When:

* --

Where:

* Sauces
* Stew
* Salads

tip = The edible blue flowers give off a blue color to food, this is good to use it on a blue candy where you mouth should get.

Chives
When:

* Widely applicable.

Tip = Not boil, then much of the flavor lost.
Where:

* Widely applicable


Cito Herb and Lemon balm
When:

* --

Where:

* Asparagus
* Mushrooms
* Dressing
* Chicken soup
* Fish
* Homemade Tea
* Salad


Dille
When:

* Widely applicable

Where:

* Widely applicable


Dragon
When:

* --

Where:

* Egg dishes
* Soups
* Tomato Dishes
* Cheese Dishes


Chervil
When:

* Widely applicable

Where:

* Widely applicable


Laurier
When:

* --

Where:

* Braised meat
* Wild Dishes


Lovage [maggie]
When:

* --

Where:

* Soup
* Sauce
* Potato


Currency
When:

* To garnish without first heating
* To garnish fresh from the plant.
* For starters, bruising first before entering the pan.

Where:

* Homemade Tea
* Potatoes
* Roots
* Peas
* Dishes with vanilla
* Pulses


Pimpernel [small]
When:

* Do not use in gastro-intestinal or liver problems.

Where:

* Salads and wine.
* Never cook.


Parsley
When:

* Widely applicable

tip = not cook too long otherwise the flavor is lost
Where:

* Widely applicable


Rosemary
When:

* --

Where:

* Soup
* Meat
* Fish
* Chicken
* Mushrooms
* Sauces
* Dressings


Sage
When:

* In preparation of these pulses are sweeter in taste.

Where:

* Pulses
* Omelet
* Cheese Dishes
* Soup


Celery
When:

* Widely applicable

Where:

* Widely applicable


Thyme
When:

* Widely applicable

Where:

* Egg dishes
* Cheese Dishes
* Mushrooms
* Pulses
* Beetroot (Red beetroot)
* Eggplant - grilled / fried
* Zucchini - grilled / fried
* Soup
* Sauces
Meat * (wild)


Herbal Tips
Well you can plant herbs everywhere, from the sink to the windowsill. On the terrace or in the ground yet. A few guidelines which you need to think;

* Herbs keeping a sunny but sheltered spot.
* A terracotta pot'm not appreciated by herbs.
* Ensure good drainage when you choose the plants in pots.
* Basil and chives are a bit like manure on his time.
* Chervil, coriander and parsley into more example of filtered light in a cooler environment.
* Glass around the sun shines more powerful, so they could burn.
* Let basil drinking from a saucer of water you put in the pot.
* Remove the rosemary inside to fall on a cool but bright place to hibernate.
* Basil and parsley are a large water requirements, so they are better kept in a pot.
* The more you harvest the more the plant poses.

Your own vanilla sugar

Your own vanilla sugar

Make your own vanilla sugar
Vanilla Sugar is present in coastal and label for sale in the supermarket at the department where you find back your cake mixes. And these ready-made sugar from the store, contains Syntetisch vanilla flavor and fragrance. This is the taste of vanilla good approach, but the real flavor of vanilla is sweeter and the smell is unmistakable.

Cost of homemade vanilla sugar versus ready-made package
Vanilla pods 1 bag € 1.25
Sugar, white caster sugar £ 1 € 0.60
€ 1.85 = € 3.70 / kg

Ready-80g € 0.75 = € 9.38 / kg

Your own vanilla sugar

* 1 bag of vanilla pods (2 sticks)
* £ 1 white caster sugar


1. Put half the caster sugar in a large pot.
2. Cut with a sharp knife and scrape the vanilla open the soft part out. Cut the rest of the stick in 2 or 3 pieces.
3. Put the vanilla extract and the pieces of the stick in the pot with sugar.
4. Add the remaining sugar on top.
5. Just shake well.


After 1 week, your vanilla sugar ready. The longer it is how the nicer word. And here regularly shake or stir the pot, all tastes across to take.

Also granulated sugar, light brown sugar and brown sugar in this way you can transform into a delicious vanilla sugar. Less suitable cane.

Which all use vanilla sugar

* Summer fruit salad
* Apple pie
* Chocolate Cake
* Whipped
* Browny's
* Homemade pates
* Bonbon's
* Sweet desserts
* Cake
* Several sweet breads

Chocolate, from history to recipes

Chocolate, from history to recipes

The emergence of Chocolate
It is impossible to define the origin of chocolate with a date. Presumably, the Olmec, the Maya and the Aztecs long familiar with cocoa, the raw material for chocolate, for they emigreerdern to the northern regions of South America. Already 600 years ago, the Maya, Olmec and Aztec already familiar with cocoa. Cocoa is obtained by modifying cocoa beans. These cocoa beans are actually the seeds of the cacao tree. The Aztecs and Maya wore the cocoa to their gods, paid it and used it to count. To drink, supplemented with herbs such as vanilla and chilli peppers, the combat fatigue. This is logical because the cocoa beans contain caffeine. The Aztecs also believed that drinking cocoa drinks would bring wisdom and knowledge.

Chocolate and sweet delicacy
Although chocolate more and more publicity to get started, it was a spicy drink to the nuns of Oaxaca, in Mexico, in the 16th century thought to add sugar. By the end of the 16th century, chocolate was in increasing quantities exported to European countries where, with the sugar instead of chillies there, in very appreciated by the wealthy class. The Spaniards discovered that by adding sugar to the chocolate paste and no fluid, it could also bake cookies. Despite the fact that the Spaniards tried the recipe of chocolate to keep secret, which they managed for more than a century, but it leaked out to the rest of Europe that real chocolate factories soon appeared.

Where does cocoa come from?
Cocoa trees are tropical plants that grow in the countries around the equator: Mexico, Domunicaans Republic, Colombia, Ecuador, Venezuela, Brazil, Ivory Coast, Ghana, Nigeria, Cameroon, Indonisia, Malaysia and Papua New Guinea. Of these countries ensures Ivory Coast for more than 40% of cocoa production in Ghana subsequent by almost 20% and Indonesia with a small 15%.

How cocoa is processed?
The base product of chocolate is the cocoa bean. These beans are local farmers harvest twice a year on the cocoa plantations. These farmers make sure the beans are dried and fermented on site. The various "buying stations" are the cocoa beans from local farmers and bought vermengeld.

The beans are then roasted in a tunnel running at a temperature of 140 ° C. The duration of the roasting, the taste of cocoa and chocolate is also influenced. Then the beans are broken and the 'peel' them blowing away. The nib, what remains of the beans are ground into a thick paste. It may be two directions. The paste can be used as cocoa mass, you can paste the presses in large cylindrical presses the fat out of it what is called cocoa butter. This one has two ingredients needed to make chocolate. If one chooses the option of pressing, we obtain the residue pressed together large blocks of dry mass. These can be ground into cocoa powder back.

How is chocolate made?
Chocolate is a combination of cocoa butter and cocoa powder. Depending on the type of chocolate are also milk (skimmed or whole milk powder), sugar, emulsifiers, vanilla or vanillin added. The more cocoa mass is added to a chocolate, how bitter the chocolate will be and the darker the view. In dark chocolate powder is no added sugar or butter and cocoa mass and cocoa. For white chocolate cocoa mass is then not used but only cocoa butter, sugar and milk (and any flavorings and emulsifiers). Hence it is popularly called sometimes said that white chocolate is not real chocolate.

Technical
The ingredients are first mixed making it a fairly hard paste them. This goes in large rolls. These are really great units that heavy cylinders together tighten. If this continues the pasta particles broken and crushed. This creates a dry mass after a preset period of rollers has a fineness between 20μm and 40μm. This dry mass (by means of a belt) to a conche transported where it is heated. The conching temperature and duration will determine the properties of the chocolate. The duration of the process can take between 6 hours and 24 hours to complete.

Solid
Often hot chocolate and held by the major suppliers of liquid tankers delivered. If the chocolate you want "fixed" to be, one must temper the chocolate. Tempering is necessary to the flavor, color and texture of the chocolate agreeable. If chocolate cools, crystals are released from the butter. If the chocolate is not tempered properly, he will solid matte white spots and get no sound and not crunchy. The temper is nothing more than the controlled vand to cool the chocolate. As liquid chocolate was 50 °, then it must be cooled to below about 20 ° and at different intervals so that the chocolate is not suddenly going to 20 °. Once the chocolate has to be this 20 ° weather slowly warming up to about 28 °. After the chocolate may be cast in a form as they choose.

A chocolate recipe
Easy butter truffles

* Something is always appreciated, good looks but is not difficult to make, are butter truffles. You can play with dark chocolate, white chocolate and milk chocolate. This recipe for white chocolate.
* Warm 250g white chocolate. Or you can do it au bain marie, but note that there is no water in your chocolate is, either you do it in the microwave, but then you watch that makes you very quiet and sufficiently stirring so the chocolate does not burn. Heat 125g butter until it also is pliable but not liquid. Let the liquid chocolate, stir through, cool to 28 °
* Add the butter and chocolate together and stir until smooth and shiny mass spraying balls on a sheet of greaseproof paper. Put it in the refrigerator for several hours.
* If the spheres are sufficiently stiffened, melt chocolate and make your back now chocolate flakes. Heat the chocolate until it is liquid and cool back down. Roll the balls in the first and after the liquid chocolate flakes. Allow several hours to set back and present your homemade truffles among many cheers.

Recipes with pears, sweet & savory

Recipes with pears, sweet & savory

Pears
First, but the traditional recipe for pears. Delicious with potatoes and meat, but also as a side dish or dessert.

Ingredients:

* 1 kg. pears
* Piece cinnamon
* Piece of lemon peel
* 50 gr. sugar


Preparation
Peel the pears and cut them lengthwise into quarters. Small pears may very possibly be left (with the stem still attached). Put them with enough water to just below them are. Add the cinnamon, lemon and sugar. Let the pears so, with the lid on the pan on low heat 2 to 3 hours cooking. Remove the pears from the cooking liquid and cool. Remove the cinnamon and the lemon from the cooking liquid. Boil the cooking liquid over high heat by half and pour in the bulbs.
For beautiful red stewed pears may, before cooking, juice, berries and red wine syrup added. Then, add less water.


Lukewarm salad of stewed pears
Starter for 4 people

Ingredients:

* 400 gr. stewed pears (ready-made or homemade)
* 1 l. olive oil
* 150 gr. bacon (sliced)
* 2 tbsp. ginger syrup
* 1 tablespoon balsamic vinegar
* 75 gr. rucola
* 40 gr. lettuce
* 100 gr. soft goat cheese


Preparation
Leave the oven light bulb in a colander to drain. Then pat dry well also. Heat the oil in a frying pan and fry the slices of bacon crisp and brown. Drain on paper towels. Bake the stewed pears, in the bacon fat from the bacon, brown. Sprinkle the ginger syrup over it and put the pears on a plate. Stir the balsamic vinegar by the bacon fat. Divide the rocket and lettuce on four plates and place and then stewed pears and bacon slices on top. Crumble the goat cheese and sprinkle over the boards. Sprinkle, finally, the bacon fat with balsamic vinegar on top.



Amandelijs and stewed pears with wine syrup
Dessert for 4 people

Ingredients

* 4 large, firm pears
* 500 ml. fruity red wine
* 150 gr. sugar
* 8 black peppercorns
* 1 bag almond
* ½ l. vanilla ice cream


Preparation
Peel pears, but leave stalk. In a pan, where the next match just pears, wine, sugar and crushed black peppercorns to a boil. Turn heat to low, put the flash in the pan and then simmer 15 minutes. Then the pears to cool in the broth. Pears from the pan. The seven cooking liquid, then cook until a light syrup. In a dry frying pan until golden roast almond shavings. The pears in half lengthwise cut (make sure the stem is stuck to a slice). The core of the pear cut. The pear halves on 4 plates divide. Ice from the freezer and get a little soft to be. Eight small globules of the ice and create, in each pear cavity present. Almond shavings about straw. Wine syrup over the pears and then donate directly serve.

Self pasta

Self pasta

By hand or with a device
The dough of the pasta, mainly consisting of flour, water and eggs, do you generally by hand. The flour should be sifted and then add this egg and water, depending on the recipe (see below). It comes then to knead the dough well until it is completely smooth and dry enough that it no longer sticks to fingers or table. The manual remains and that is the best way to make pasta. After making the dough, you should let it rest for some time to roll. It can roll again by hand (using a rolling pin) or with a pasta machine. In a manual or automatic pasta machine has the advantage that you may very well regulate how many times you let the dough through the machine going to ensure that the patches have the right consistency and beautiful shine. If you want to roll out the pasta with a rolling pin, it is very important to ensure that all documents about the same thickness, this is a problem with a rolling pin.

Finally there are also automatic pasta machines. This machine has all the ingredients together enough to add in the 'mixing vessel' and choose the right pasta shape (spaghetti, tagliatelle ,...). The unit will ensure that the entire program runs from mixing to form the pasta and ready the device comes out.

Flower
The type of flour you use for the pasta will determine the taste and texture of the pasta. In Italy you will find a whole range of different pasta flowers with an indicator to ensure quality. For pasta, you use that much gluten in flour are present is very finely ground. This flower, which is ideal for making fresh pasta, is indicated with '00 'as type. It is really important the right to use because our flowers, cheap flower, is too crude for the pasta and the quality of your pasta will not benefit. It will thus be more difficult to make a nice smooth dough. As this 00-flower in our supermarket is not available, you can always visit an Italian specialty store. Since we usually have the right flowers or can be ordered.

Basic Recipes
As we make our potatoes in different ways, the Italians make pasta in different ways. The ingredients can vary from region to region. In addition to the basic recipe you can add extra ingredients for color and flavor. As a basis we can say that 100 grams of flour 1 egg pasta is used. This is also roughly the amount for 1 person. Depending on the size of the eggs and the quality of the flower, you may need a little more flour. Pasta is not an exact science and you should, above the sense of learning.

Commonly used prescription
Sift 400g flour 00 in a large bowl or on a table top (make sure the surface is very clean!). Make a well in the flour and add the beaten eggs through. Little by little you can now start mixing the eggs with flour until all is mixed well. You will notice that in the beginning to the finger sticks, but after a while mixing you will get a nice malleable whole. It is important to knead the dough long enough to have all the ingredients perfectly blended. Make a ball after kneading the dough and roll into a piece of plastic wrap, during half hours to rest. It is important that the dough wrapped in plastic wrap to prevent the outside of the dough dries out and forms a crust so. One can in this recipe may add a pinch of salt and a spoonful of olive oil, depending on the taste.

Recipe in water
Some people must be careful with eating eggs or want a simpler pasta. This can make the pasta, mainly in Southern Italy is often used, with only flour and water paste. For this you take the 00-400g of flour and add approximately 170-200ml water. It is also important again to know when the pasta is too dry or too wet and according them some extra water or flour to add. Otherwise, kneading and resting the same as the basic recipe.

After resting for about 30 minutes, the pasta is ready to roll and further editing. Cut smaller pieces of this pastabol to turning into flat sheets. If you do this with a pasta machine, it is best to start at stand 7 and so on to go to position 2 or 1. Get a sheet through the machine several times until it is smooth and shiny. After that you can make the desired shape, spaghetti, tagliatelle, lasagna, ... Importantly, this homemade pasta is almost al dente. You have to cook is very short for him to get perfectly al dente.

Add color to your pasta
If you use the basic recipe for pasta and this sauce makes a tasty, not too heavy, then this incredibly tasty pasta al. If you still own pasta one color or taste to give, you can easily use the colors from natural ingredients. Add to your paste colors never gets that far because the quality of the pasta completely bottom.

Black paste
Black pasta is not as difficult as it seems. To get this color can add squid ink. This is available in specialty powder. The best solve 5 grams squid ink in 2 tablespoons white wine for about 400 grams of pasta. The intensity of the ink will be less than industrial-made pasta and more to dark gray, but the taste will be better. Ideal to serve with you here squid or other seafood.

Orange paste
The orange color you obtain through the use of carrots to the pasta. Use about 200g carrots that you cooked mash and steamed. Make sure the puree is really dry and then add it to 400 grams of flour. Mix all dough well so that the whole has an orange color. This paste is ideal for use in a vegetarian dish with many greetings. Or with a light cream sauce.

Red paste
Red pasta is pasta con Pomodori, tomatoes so. Add 400 grams of flour, 3 eggs and 3 tablespoons concentrated tomato paste. If what the dough too wet, you can add some extra flour. Again it is very important to knead well to ensure that the entire dough a nice red color. This paste can be about anything to use, such as seafood.

Blue paste
Although rarely seen, is indeed blue paste. The bright blue color can be obtained by mixing the following ingredients: 400 grams flour, 4 egg whites, 6 tablespoons blue curacao and water until the pasta has the right consistency. This paste will naturally have a specific taste and you want the blue color remains obscure behind a dark sauce. Therefore, a mascarpone sauce with this ideal.

Recipe
Tagliatelle with wild mushrooms
Ingredients for 4 people:

* 400 gr tagliatelle (see basic recipe)
* 50 g smoked bacon
* 300 gr minced
* 1 onion
* 250 g wild mushrooms
* 1 dl red wine
* 400 grams of peeled tomatoes
* Fresh parsley and basil
Salt and pepper to taste *


Preparation:
Cut the bacon into cubes and fry over high heat crisp. Pour in the mince and the chopped onion and fry, stirring them. Make the clean wild mushrooms, cut into pieces and add them. It is not too small mushrooms belangijk the cut so they also come out nicely in the sauce. Pour this wine and peeled tomatoes. Add shredded fresh basil and parsley, pepper and salt to taste and stir well. Put the lid on the pan and let the sauce simmer gently ± 30 minutes.

Boil the tagliatelle shortly thereafter to bite it done (because your homemade pasta using this very soon need to be al dente, so good to watch!) Drain the pasta when it is finished and sprinkle some grated parmegiano about. Add the sauce and serve immediately.

Tip: pasta cools quickly, so use warmed plates.

Fast, easy and low calorie recipes

Fast, easy and low calorie recipes

Macaroni with spinach
The ingredients for 4 persons:

* 200 gr whole wheat macaroni
* 1 package frozen spinach (diced)
* 1 onion
* 1 / 2 cup mushrooms
* 1 red bell pepper
* 150 gr ham into strips
* 1 cup crème fraîche light / demi


Preparation
Cook the macaroni according to directions on package until al dente. Let fry the onion and add to the peppers. Add the mushrooms and hamreepjes there and tray them. Add the spinach and let it thaw. Stir the cream and leave it melting. Spoon the vegetable mixture over the macaroni and serve you. Delicious with fresh lettuce.

Quick casserole
The ingredients for 4 persons:

* 300 grams chicken
* 1 green bell pepper
* 1 red bell pepper
* Large onion (2 different)
* 1 cup crème fraîche light / demi
* 1 cup broth (powder)
* 1 bag of potatoes (450 grams)
* Teaspoon rosemary (dried)
Salt and pepper to taste *


Preparation
Cut the chicken into small pieces and sprinkle with salt and pepper. Cut the peppers into strips and cut in half. Chop the onion. Start by frying the chicken. If it is tender and slightly brown, create it from the pan and keep warm separately. Add the potatoes to the pan, along with peppers, onions and rosemary. Put the lid on the pan and stir occasionally. Leave the potatoes in ten minutes yarn. Put the mug of broth in the pan and leave the lid on the pan 5 minutes. Add the crème fraîche, and the chicken and let it have five minutes to warm through.

Meatballs a la mama clean
Now the autumn has been introduced, it is time for a typical meal Holland. And to hear meatballs completely. It always seems a lot of work, but is actually making himself meatballs in a snap too, especially with this super easy recipe from my mother. Delicious spicy meatballs with just a different twist than the average.

The ingredients for meatballs 4:

* 500 grams ground beef
* Half bag nasi herbs
* Crumbled biscuit or bread crumbs
* Substantial spray ketchup
* Salt
* 1 small chopped onion


Preparation
Put the mince in a bowl or deep plate and add the fried rice herbs, crumbled biscuit or bread crumbs, ketchup, salt and onion to. Knead the whole well. Turn it with wet hands four nice round balls. Leave some good brown butter in a frying pan and put the balls in the pan as the foam begins to pull away.

The round balls of success hinges on the flip while grilling. Tip: Do not be quick! Reduce heat to high and not let the balls fry quiet. Turn them after a few more minutes with two spoons, then the minced together and you have not yet round balls. After about 10 minutes you can turn the gas quite low and let them have 20 minutes gently simmer until tender. Add some water or vegetable broth rather far, you have a nice thin gravy there.

Bon appetit!