Glazed Cauliflower with lemon mashed potatoes

I decided to eat less meat....

    Lemon Mashed Potatoes

potatoes
butter
milk
lemon zest
thym
salt, pepper, nutmeg


Cook the potatoes and smash them. in a pot heat the milk with the butter and add the lemon zest and spices, add to the potatoes and mix well. Delicious!!!

Glazed Cauliflower with Almonds

(or Brussel sprouts with walnuts)

2 Cauliflowers washed, dried and cut in 1 cm slices (or 1 kg Brussel Sprouts, halved)
2 handfull Sliced almonds (or walnuts) toasted in a dry pan
4 garlic gloves, finely chopped
10 sage leaves, finely cut
1/4 cup olive oil
2 tsp maple sirup
2 tbsp mustard ( I used Dijon Mustard)



In a big pan heat the oil and add the cauliflower/ Brussels sprouts, slowly cost over medium heat. When tender, add the garlic but be careful that it doesn't burn, about 1 minute.
Meanwhile mix the mustard and the sirup or you can use honey mustard instead of the mustard-sirup-mix.
Add the nuts, the sage and the mustard mixture to the cauliflower and cook for a little while  until well combined.

Russian Apple Cake

Yummy, yummy.......

6 large, sour baking apples (such as Boskop), peeled and chopped into medium size chunks
3 large eggs
 200 g granulated sugar
1 tsp vanilla extract
125 g all-purpose flour
1tsp cinnamon
powdered sugar
butter for the pan




Preheat oven to 180°C, grease a sprinform pan with butter.
In a bowl whisk together the eggs and the sugar until thick and white. Add in the vanilla and flour and stir just until combined. The batter will be very thick.
Combine the apples and the dough and spread the batter into the form, bake for about 50 minutes. or until tester comes out clean.
Cool in the pan for about 10 minutes, then flip onto a serving plate and dust with powdered sugar and cinnamon.
Serve warm or cooled.

Lemon-Eggplant-Risotto

This is just amazing tasty....

Ingredients
4 medium size eggplants
250 ml olive oil
corse sea salt
2 onions, medium size, finely chopped
5 garlic cloves, chopped very finely
500 g Risotto rice
300 ml white wine
2 liter vegetable broth, heated
lemon zest of 2 lemons
3 tbsp lemon juice
50 g butter
120g Parmesan, grated
black pepper
2 handfull basil leaves

Procedure
Wash the eggplants and pat dry.then with a sharp knife cut several times in two of the eggplants and lay those on a with aluminum foil covered baking sheet. Cook in the oven for about 1 hour at 250°C, turn from time to time. At the end they will look shriveled. Cut in a half and spoon out the pulp. Throw out the remaining skin.
For the Risotto heat half of the oil in a pot, add the onion and garlic and let cook until translucent. Add the rice and fry for about 2 minutes.Deglaze with the white wine and let cook until all the wine is absorbed. Now keep adding the vegetable broth and stir from time to time until the rice is done. Turn off the heat and add half of the lemon zest, the lemon juice, the butter, most of the cheese and the eggplant pulp. Season with salt and pepper and let sit for a few minutes. 
Meanwhile cut the other two eggplants in 1 cm cubes and fry those in remaining oil at medium heat and spoon over the Risotto.
serve the Risotto with the eggplant cubes on top and cover with some cheese, lemon zest and black pepper.

Crêpes

Come home on a cold winter day and get spoiled :-)

Ingrediens
250 g flour
500 ml milk
3 Egg (he)
1 pinch of salt

Procedure

Combine all ingredients in a bowl to form a dough mix (the dough should be slightly runny). Let the dough stand for about 1 hour.

Then stir well again. If it is too thick, add a little more milk.

After that, the dough in the pan-crepes prepared in portions - the crepes should be golden brown on both sides.

Lemon-Tagliatelle with Pistachio-Gremolata

This is so delicious that you want to cook it again right away...

INGREDIENTS

Noodles:
2 shallots, chopped
2 tbsp olive oil
150 ml vegetable broth
100 ml Grappa
250g Mascarpone
2 tbsp lemon juice
salt, pepper

500g Tagliatelle

Gremolata:
zest of 1 lemon (organic)
2 garlic cloves, chopped finely
70g pistachios, unsalted and chopped roughly
1 cup flat parsley, chopped finely
50g grated Parmesan cheese
salt, pepper

For the Gremolata mix all the ingredients and season with salt and pepper.Set besides.

Heat the oil in a heavy frying pan over medium-high heat.Add the shallots and cook until translucent. deglaze with Grappa and the vegetable broth and let simmer for about 5 minutes over medium heat.
Reduce heat and add the Mascarpone, simmer until sauce is slightly reduced.
Meanwhile bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm. Drain the pasta and mix with the Mascarpne sauce. Top with the Gremolata and serve immediately. Bon Appetit!

Olive Bread

200g all-purpose flour
1 1/2 tsp baking powder
4 eggs
150 ml olive oil
50ml dry white wine 
200g pitted green olives (with herbs)
200g ham
150g grated cheese


Mix all dry ingredients, add the eggs, whine and oil and mix well but don't overbeat.
Cut the olives and the ham in small pieces and add together with the cheese.
Pour in a square pan and bake at 180°C for 50 minutes

Pumpkin Lasagne

For the filling
1 kg pumpkin shredded (Hokkaido)
3 onions (in small cubes)
6 sauges (italian Salsiccia with fennel)
salt, pepper
1/2 tsp of cinnamon
200g arugula (washed and dried)
500g heavy sour cream
200 ml milk
juice of 1 lemon
100g shredded cheese (a stronger kind, such as Gruyere)
lasagna noodles
butter for the form 
olive oil for the pan

Cut the sausage in small slices and pan fry in olive oil, add the  onion cubes and fry a little longer before adding the shredded pumpkin. Season with salt, pepper and the cinnamon. set aside.
chop the arugula very finely. Mix the sour cream, milk, arugula and season with salt, pepper, and lemon juice.
Preheat the oven to 180°C.
In a buttered form put 3-4 lasagna noodles, cover with 1/4 arugula cream and top it with 1/4 of the pumpkin mixture, repeat the layering three more times, finish with noodles. top the noodles with one recipe of bechamel sauce and sprinkle with the cheese. Bake in the oven for about40-50 minutes.



For the bechamel sauce:
25g butter (room temperature)
25g flour
500ml milk
salt, pepper, nutmeg

Melt the butter in a medium size saucepan. Add the flour and whisk for one minute. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer for 8-10 minutes until sauce thickens. Stir occasionally. Season with salt, pepper and a pinch nutmeg. 

Japanese Miso Soup

Not only for cold winter days

INGREDIENTS
1l Dashi-Fishsauce
4 tbsp miso paste
100g tofu (cut in cubes)
4 spring onions
200g rice noodles
4 tsp Wakame algues (soak in cold water)
1 chili (in very small cubes)
100g sprout mix
1 tsp sesame seeds

PROCEDURE
Heat the Dashi Fish Sauce and add the Miso paste, add salt and pepper as needed. Add the tofu and simmer for about 5 minutes.
 In a separate pot cook the rice noodles until done.
Put the onions and chili to the fish soup. In a pan fry the sprouts and the sesame seeds.
Take a big bowl and put noodles and algues pour soup over the noodles and top with the sprouts-sesame mix.

Pumpkin Curry

Not only healthy......

INGREDIENTS (4Persons)
2 shallots (finely chopped)
200g sweet potatoes (in small cubes)
400g pumpkin (in small cubes)
200g green beans (frozen)
200g white cabbage (finely chopped)
4 tomatoes (cut in cubes)
400ml coconut milk
200ml vegetable broth
1 tsp soy sauce
1 tsp lime juice
4 spring onions (cut in small slices)
100g soy sprouts
1 tbsp oil


PROCEDURE
In a large sauce pan heat the oil and add the shallots,
sweet potatoes, pumpkin, white cabbage and the beans and fry for about 5 minutes. Add the tomatoes, coconut milk and broth and cook for another 20 minutes. Add the soy sauce, lime juice, onions and sprouts.
If wished serve with white rice.

Glühpunsch

Halber Alkohol, doppelter Geschmack:)

1 unbehandelte Orange in kleine Scheiben geschnitten
1 Flasche Johannisbeersaft
100 ml Cassis (wenn gewünscht)
1 Flasche Rotwein
1 Handvoll brauner Kandis
2 Zimtstangen
6 Nelken

2 Stunden ziehen lassen und dann erhitzen. Nicht Kochen lassen!!!!

Best tomato sauce for pizza or noodles

INGREDIENTS
2 tbsp olive oil
1 tbsp butter
1 big, chopped onion 
4 sticks chopped celery
2 minced garlic gloves
1 big can tomatoes crushed
3 tbsp tomato paste
2 tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp sugar
1/2 tsp black pepper
1 bay leaf
1 tsp fennel seed


PROCEDURE
Melt oil and butter in a sauce pan, add onion, celery, garlic and sauté until soft and transparent.
Add tomato paste and cook for a few minutes, add remaining ingredients and simmer for about 1 hour, stir from time to time.
Remove bay leaf.

Best Pizza Dough

this dough is so yummy......

INGREDIENTS
2 1/4 tsp dry yeast
1/2 tsp brown sugar
1 1/2 cups lukewarm water
2 tsp salt
2 tbsp olive oil



PROCEDURE
Mix all the dry ingredients and add oil and water mix, take out and knead well in more flour until it's not sticky any more.
Let's rise in a warm place until it double approximately 1 hour.punch down the dough and knead again, form a ball and let sit for a little while.Now you can start To make the pizza 

Thai Beef Salad

INGREDIENTS:

Marinade for the steak:

• 6 Tbsp. fish sauce
• 2 Tbsp. sweet soya sauce
• 1 lemon (juice)
• 2 Tbsp. vegetable oil
• 1 Tbsp. cayenne pepper
• 1 Tbsp. pepper
• 3 Tbsp. sugar
• 0,5 Tbsp. salt
• beef steak

Dressing:

• 0,5 cup lime juice
• 0,5 cup fish sauce
• 1 cup water
• 0,25 cup sugar
• some garlic and pepper

For salad:

• rice noodles
• red onions
• lettuce
• tomatoes
• mint leaves
• basil
• peanuts

PROCEDURE:

Mix the ingredients for the marinade. Then marinade the steak in it for at least 2 hours but better over night and grill it until it is medium rare. After the beef is done, let it cool and in the meanwhile mix the ingredients for the dressing. Then cut the peanuts, onions, basil, tomatoes and mint leaves. then mix all of the salad ingredients. After this cut the beef steak into small slices and add them. Add the Dressing and mix it all.

Vanillekipferl

A very delicious Christmas Treat

INGREDIENTS
500g all-purpose flour
300g butter
130g almond flour
130g sugar
1 pinch of salt
80g vanilla sugar



PROCEDURE
Mix all ingredientes and knead very well. Form small  "moons" and bake at 180°C for about 15-20 minutes. Don't let them get brown! They need to be still very light.  Sprinkle with plenty of confection sugar while still warm, careful they are very fragile.

Salsa

Make sure, your family and friends leave some for yourself :-) ...

INGREDIENTS:

1 kg tomatoes (fresh, steamed, diced)
   (Alternative: one liter crushed tomatoes are pretty good, too)
1 1/2 medium size red onion, finely cut
2 chili peppers (more or less depending on how hot you want it)
juice of 1 lemon
1 cup of cilantro
salt & pepper

PROCEDURE:

Chop all finely and stir together. Let it sit for an hour, taste and adjust the taste as convenient ...

... and enjoy with Tortilla chips !

Banana Bread with Chocolate and Nuts

it might be gone before it's cooled off....:)

INGREDIENTS
120g butter
250g all-purpose flour
160g sugar
30g unsweetend cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon salt
130g melted bittersweet chocolate
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract
1 cup of nuts (walnut or pecan), ruffly chopped

PROCEDURE
Preheat the oven to 180°C. Mix all dry ingredients in a bowl and set aside. In a different bowl cream the butter until fluffy, then add the bananas, eggs, vanilla and melted chocolate and beat until we'll mixed.
Stir in the dry ingredients and mix just enough until combined.
Bake in a greased loaf pan for about 50 to 60 minutes.

Stollen (German Christmas Bread)

1 1/2 Pk. Trockenhefe
250 ml lauwarme Milch
500g Mehl
125g Zucker
1 Pk.Vanillezucker
1 Fl. Backöl Zitrone
1/2 Fl. Butter-Vanille-Arome
6 Tropfen Bittermandelöl
4 Tropfen Rum-Aroma
Salz
je 1Msp. gemahlenen Kardamom, Muskatnuss, Nelken
250g zerlassene, lauwarme Butter
350g Rosinen
125g Zitronat, fein gewürfelt
125g  Mandelstifte

100g zerlassene Butter
Puderzucker



Mehl mit der Trockenhefe, dem Salz, Vanillezucker, dem Zucker und den Gewürzen mischen.
Milch, das Zitronenöl, Rum-Aroma, Bittermandelöl und Butter-Vanillearoma und 250g zerlassene Butter hinzufügen und gut durchkneten. Die restlichen Zutaten unterkneten und an einem warmen Ort gehen lassen bis sich das Volumen verdoppelt hat.
Nochmals kräftig durchkneten und zu einem Stollen formen. Abermals gehen lassen, Ofen auf 250°C vorheizen, Stollen auf ein Backblech legen und bei 170°C ca. 1 Std. backen.
Rausnehmen und sofort mit geschmolzener Butter bestreichen und mit Puderzucker bestäuben, den Vorgang so oft wiederholen bis die Butter verbraucht ist.
Abkühlen lassen und in Folie eingewickelt aufbewahren.

Hazelnut Cookies

A very easy and quick cookie recipe....but very delicious


200g hazelnut flour
200g all-purpose flour
100g sugar
1Tbs cocoa
200g cold butter




Mix all dry ingredients, add the butter and mix until the dough starts to come together. Divide the dough in 6 parts and form rolls. Wrap rolls in plastic and chill for 30 minutes. Then cut slices about 1/2 inch thick and place on a baking sheet. Bake at 180 °C for 10-13 minutes. Take out and let cool down. If desired cover with chocolate coating.

Fennel with Mozzarella cheese

 

1 kg fennel
1 onion
1 garlic clove
4 tbs olive oil
1 bay leave
1 tb thyme
1/8 l meat broth
1 can tomatoes
Salt, pepper
250 g mozzarella cheese
2 tbs bread crumbs
2 tbs grated Parmesan cheese


Cut the onions and garlic in small pieces and sauté in the oil until golden brown. Add the tomatoes, broth, thyme and the bay leave and let simmer.
Preheat the oven to 220°C.
Meanwhile wash the fennel and cut it into 1 cm slices. Bring water to boil and add some salt and the fennel slices. Boil for about 5 minutes. Drain and add the fennel to the tomatoe sauce and let simmer for another 10 minutes.
Place the sauce and fennel in a baking dish. Cut the mozzarella into small cubes and put on top of the dish. Mix the bread crumbs and Parmesan cheese and sprinkle evenly on top. Bake for about 10 minutes or until golden brown.
Enjoy:)

Chicken-Aspergus-Salad

summer is calling...

4 chicken breasts

1 juice of lime

1 bunch Thai basil or regular basil

2 garlic gloves (dieced)

2 tablespoons vegetable oil

500g green asparagus

5 Kaffir lime leaves

salt, black pepper

Sambal Olek 

Cut the asparagus into 3cm pieces. Cook in salt water for about 2-4 minutes and quench in very cold water. Cut the chicken breast into pieces and fry with garlic in oil in a pan. Transfer in a bowl and . Let sit for about 10 minutes. Cut the lime leaves and the basil into small slices and add the asparagus and lime juice. Season with salt, pepper and Sambal olek. 

Waffels

not only the kids love it....

250g butter or margarine
250g sugar
6 eggs
500g flour
1 teaspoon backing powder
1/2 l milk (luke warm)
vanilla sugar


Mix the the egg yolks and sugar well, add the butter and stir for several minutes.miw   the flour and the backing powder and add to the butter egg mix. Stir in the milk and vanilla. Beat the egg whites until stiff. Carefully blend the egg whites in the dough. Bake and enjoy:)

Pumpkin Carbonara

Sounds maybe strange but is so yummy....

200g bacon
2 onions
2garlic gloves
600g Hokkaido pumpkin
250 ml whipping cream
150 ml milk
4 very fresh eggs
Salt, pepper
3 teaspoons dried marjoram
400g Spaghetti noodles
2 tablespoon olive oil
lemon juice



Cut the bacon, onions, garlic and pumpkin into small pieces. Whisk together the cream, milk, eggs, salt, pepper and marjoram.
Bring a large saucepan of salted water to a boil and add the spaghetti. Let cook as required.
In the meantime heat the oil in a pan and fry the bacon for about 3 minutes. Add the the onions, garlic and pumpkin and fry for another 10 minutes. Add salt and pepper to taste. Drain the noodles and add to the pumpkin mixtures, pour the cream egg mix over it and mix well. Add some lemon juice for tasting and serve.

Goulash with pumpkin and dried prunes

Delicious comfort food.....


6 onions
2 garlic cloves
200 g of soft dried prunes
1,5 kg Beef chunks ( Gulasch)
1 cinnamon stick
2 bay leaves
Allspice
1/2 l dry red wine (or beef broth)
400 ml beef stock
salt and pepper to taste
400g Hokkaido pumpkin



Preheat oven to 225°C, cut the prunes in  halves, cut the onions and garlic in pieces. Mix all the ingredientes beside the pumpkin in a Dutch oven, cover and let cook in the oven for about 2 hours.
While the meat is cooking, wash the pumpkin, remove the seeds and cut into pieces. At the end of the time add the pumpkin and 200ml hot water to the meat and let simmer without lid for another 20 minutes. Add more salt and pepper for taste.

Goulash with pumpkin and dried prunes

Delicious comfort food.....


6 onions
2 garlic cloves
200 g of soft dried prunes
1,5 kg Beef chunks ( Gulasch)
1 cinnamon stick
2 bay leaves
Allspice
1/2 l dry red wine (or beef broth)
400 ml beef stock
salt and pepper to taste
400g Hokkaido pumpkin

Preheat oven to 225°C, cut the prunes in  halves, cut the onions and garlic in pieces. Mix all the ingredientes beside the pumpkin in a Dutch oven, cover and let cook in the oven for about 2 hours.
While the meat is cooking, wash the pumpkin, remove the seeds and cut into pieces. At the end of the time add the pumpkin and 200ml hot water to the meat and let simmer without lid for another 20 minutes. Add more salt and pepper for taste.

Eggplant Salad

One of my favorite.......

Ingredients:

3 eggplants

1/2 cup olive oil

1 teaspoon ground coriander

1 teaspoon ground cumin

250 g feta cheese

3/4 cup pine nuts

plenty of mint leaves

freshly ground pepper

sea salt 

Whisk together the olive oil, cumin, coriander, salt and pepper.

Cut the washed eggplants into 2 cm slices and marinate in the oil mixture. 

Cook the eggplant on the preheated grill for 4-5 minutes on each side or until soft and brown.

In a pan without oil rost the pine nuts until brown but careful they burn easily.

In a bowl layer the grilled eggplant with the grumbled feta cheese, the rosted pine nuts and the washed mint leaves. Tastes best warm.

Breadsalad

A taste of summer!

Cut 150g Ciabatta bread into not to small pieces. Place the bread on a backing pan and spread 3 Tbsp olive oil over it. Roast at 220º Celsius for about 8-10 minutes. Cut 400g Tomatoes into small pieces. Cut 1 red onion into small stripes. Rinse 1 can white beans under water. Mix 4 Tbsp white-wine vinegar with 4 Tbsp water and 6 Tbsp olive oil. Add 1 knife tip sugar,salt and pepper. Mix everything but the bread and let sit for 5 minutes. Add 6 leaves of basil and the bread. Let the salad sit for another 10 minutes. 

Enjoy!

Pork tenderloin with apples and prunes

This is so good that it got eaten faster then I could take a picture...:)

INGREDIENTS

3 pork tenderloin
100 g soft dried prunes
2 apples ( Boskop, Cox Orange or any other sour kind are great)
Salt, pepper
250 ml vegetable broth
2 Tbsp lemon juice
100 ml sour cream
2 Tbsp oil

PROCEDURE


Cut the prunes and peeled and cored apples in small pieces. Add some salt and pepper to taste.
Cut the meat in a half horizontally and pepper and salt it. Put half of the apple-prune-mixture on one half of the meat and top with the other one. Mix the leftover apple mixture with lemon juice and set aside. Tie the meat with some kitchen yarn to rolls.
Heat the oil in a non-stick pan and fry the meat from all sides for about 2 minutes each side. Add the broth and mixture and cover the pan with a lid. Let cook for about 15 minutes.
Take the meat out of the pan and wrap with aluminum foil to keep warm. Add to the sauce in the pan the sour cream, salt and pepper. Cut the meat in slices and serve with the sauce. 

Potato-Cake (Kartoffelpuffer)

taste best out of the pan.....

12 big potatoes
3 onions (diced)
1 garlic clove (diced)
about 8 tablespoons all-purpose flour
2 eggs
salt, pepper, dried marjoram
vegetable oil


Grate potatoes, add the onion, garlic flour, eggs. Add plenty of salt and some pepper. Add about 8 table spoon flour and mix.
Fry small portions of the potato mix in plenty of hot oil. Take out of the pan and let drip at a paper towl.
Eat with apple sauce.

Brazilian Fish Stew

Amazing with rice!

INGREDIENTS
500g fish filet, any kind
500g shrimps
2 gloves garlic
3 tomatos, peeled, cored and cubed
2 onions, cubed
1 bell pepper(red), cubed
2 tbsp olive oil
200 ml Coconut milk, unsweetened
Salt and pepper
Paprika powder
Cilantro, fresh
Cilantro powder
Lemon juice

PROCEDURE
Put lemon juice, salt, pepper , cilantro and garlic on fish. Fry the onions in olive oil in a large pot. Add tomatoes and bell pepper. Once everything is well fried, add coconut milk. Cook for a few minutes . Add the shrimp and fish and simmer for another 10 minutes. Season with salt, pepper, paprika powder and cilantro powder. Serve with fresh cilantro over rice!

Couscous Salad

Our all time favorite salad!

INGREDIENTS
1 cup uncooked couscous                        8 green onions, chopped
1 1/4 cups chicken broth                          1 red bell pepper, seeded and chopped
3 tablespoons extra virgin olive oil            1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice                  1 cup frozen corn kernels, thawed
1 teaspoon red wine vinegar                     2 (15 ounce) cans black beans, drained
1/2 teaspoon ground cumin                      Salt and pepper to taste

PROCEDURE
1. Bring chicken broth to a boil in a 2 quart or larger sauce pan ans stir in the couscous. Cover the pot and remove from heath. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red bell pepper, cilantro, corn and beans and toss to coat.

3. Fluff the couscous well, breaking up any chunks. And to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once er refrigerate until ready to serve.

Naan Bread

Very easy and very delicious.....

INGREDIENTS
2 cups all-purpose flour
1Tbsp baking powder
1/2 tsp salt
1 1/2 tsp sugar
3/4 cup milk
1/4 cup oil

DIRECTIONS
Mix all the dry ingredients in a bowl and make a well. Pour the milk-oil mixture in the well and start gently mixing all the ingredients. If it's to wet add flour and if to dry some more milk. Take it out and give it a good knead. Put the dough back in the bowl and let it rest for about an hour in a warm place.
Put a cookie sheet in the oven and preheat your oven to the highest possible temperature. Take small portions of the dough (about egg size) and roll it out and prick holes with a fork.
 Turn on the grill function and place the naan on the hot cookie sheet. Bake on the top rail for about 1-2 minutes or until golden brown. Take out and coat with melted butter.

White Bean Spread

A great alternative to hummus......

INGREDIENTS
1 can white beans (425g), drained and rinsed
juice of 1 lemon
4 Tbsp cilantro or 2 tsp fresh rosemary leaves
3-4 cloves of garlic
4 Tbsp olive oil
salt, pepper

DIRECTIONS
Add all the ingredient in a food processor and puree.

Brussels sprouts

Easy and delicious. The best way of making brussels sprouts.

INGRIDIENDS
Brussels Sprouts
Walnuts
Olive oil
Aceto Balsamico
Salt, Pepper
Parmesan cheese if desired


PROCEDURE
Wash Brussels sprouts, remove the dark leaves and cut in a half. In a big pot cook the sprouts for about 4 minutes in salt water. Drain and pat dry. 
Put the Brussels sprouts on a baking sheet and drizzle with olive oil and Aceto Balsamico. Season with salt and pepper and bake for about 30 minutes ar 200 °C. Turn sprouts from time to time. 
Grate cheese in top if desired.

Avocado spread

Another great spread!

INGREDIENTS
2 avocados
1 onion
olive oil
lemon juice
salt, pepper

PROCEDURE
In a food processor purée the avocados. Cut the onion in very small pieces and mix with the avocado puree. Add lemon juice, olive oil and salt and pepper.

Red beet spread

Perfect spread with a little spice.

INGREDIENTS:
200g plain cream cheese
250g red beets (cooked and peeled)
1 tsp wasabi 
3 Tbsp lemon juice
Salt and pepper


PROCEDURE:
Finely grate the beets and mix with the cream cheese and wasabi. Add lemon juice and salt and pepper to taste. 

Deep Dark Chocolate Cake

The ultimate birthday cake.

INGREDIENTS:
Cake:
2 cups sugar
3/4 cup dark Dutch cocoa powder
1 3/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
2 tsp vanilla extract
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water

Frosting:
85g butter 
2 2/3 cups powdered sugar
1/2 cup Dutch cocoa powder
1/3 cup milk
1 tsp vanilla extract


PROCEDURE:
In a large bowl stir together the dry ingredients. Add the wet ingredients and beat on medium speed for about 2 minutes. Stir in the boiling water and pour in two round greased and floured baking pans (diameter 22 cm). 
Bake for about 30 minutes at 180°C. Cool for 10 minutes; remove from pans to wire racks and let cool completely. 
For the frosting beat in a small bowl the butter. In a separate bowl sift together the powdered sugar and the cocoa. Alternate adding the cocoa/sugar mix and the milk to the butter.beat to spreading consistency and blend in the vanilla extract. 
Add half of the frosting on top of one cake and put the second cake on top. Cover with the remaining frosting. 

Fanta cake

Kids got to love this cake. Fanta in a cake! Wow.

INGREDIENTS:
Cake
2 cups sugar
3.5 cups flour
3 tsp baking powder
1 cup orange lemonade
1 cup vegetable oil
4 eggs
2 Tbsp lemon juice

Topping
2 cups confection sugar
Juice of 1/2 lemon

PROCEDURE:
First mix the dry ingredients then add the oil, lemonade and eggs. Mix until all ingredients are mixed well. 
Bake at 180°C for about 40 minutes. Let cool off then cover with the mixture of the confection sugar and the lemon juice of the 1/2 lemon. 

Orange-radicchio-salad

One of the best salads, and it only requires a few ingredients.

INGREDIENTS
2 radicchio
5 oranges
3 red onions
200g feta cheese
100g black olives
parsley

6Tbsp olive oil
1 lemon (juice)
1tsp mustard
1/2 tsp sugar
Salt, pepper

Pancakes

Really nice to brighten up the mood in the morning!

Ingredients:

1.5 cups flour
3.5 tsp baking powder
0.75 tsp salt
1 Tbsp sugar
1.5 cups milk
1 egg
3 Tbsp melted butter
1 tsp vanilla

Procedure:
Mix the dry ingredients, then in add the milk, butter, egg and vanilla and mix until smooth. Bake in an oily pan at medium heat. Serve with maple sirup
and butter.