Grate 2 medium / large courgettes and place in a tea towel or muslin cloth. Squeeze all the juice out by tightly winding up the material. Add about 175ml (small tub) of plain yoghurt, one clove of garlic crushed, a squeeze of lemon juice, a good pinch of salt, black pepper, a drizzle of olive
... de weegschaal! Ah ja, 't is niet omdat we twee maanden in een regenfrakske hebben rondgelopen dat we niet op ons lijn moeten letten hé. Vandaag beginnen we met een eenvoudig vleesloos gerecht: courgettes uit de oven met mozzarella. Toegegeven, superlight is kaas nu ook weer niet, maar ik probeer dan ook niet heiliger te zijn dan de paus. Wat gaat daar allemaal in? (voor 2-3 personen) 2 courgettes 2 teentjes look fijngesnipperd 10-tal kerstomaatjes 2 bollen mozzarella (geen buffel want da's te vochtig) 50 g geraspte parmezaan 10 blaadjes basilicum peper en zout Was en snij de courgettes middendoor. Lepel er met een lepel er het vruchtvlees uit. Zorg daarbij dat je niet door de schil gaat. Hak met een mes het vruchtvlees fijn en doe in een kom. Voeg er de look aan toe. Was de tomaatjes en snij ze middendoor, druk er de pitjes uit. Hak de tomaten fijn. Snipper ook de blaadjes basilicum fijn. Roer alles onder elkaar en kruid met peper en zout. Snij de mozzarella in stukjes. Vul de courgettes met het courgette-tomatenmengeling en de mozzarella en werk af met de parmezaan. Leg de courgettes in een vuurvaste schotel die wat ingevet is met olijfolie. Zet ze gedurende 20-25 minuutjes in een voorverwarmde oven op 190° of tot de courgettes gaar zijn. Als je ze gemakkelijk kunt doorprikken met een mes zijn ze gaar. Lekker met een slaatje en in de oven gebakken aardappeltjes. Het recept voor de aardappeltjes? Bereiding voor 2 personen: Was 500 g krielaardappeltjes en snij ze in de lengte middendoor. Leg ze op een ovenplaat, besprenkel met verse fijngehakte rozemarijn en fleur de sel. Je mag daar eventueel ook een straaltje olijfolie overgieten (is het lekkerst, maar niet zo light). Zet 20 minuutjes in een voorverwarmde oven op 190° of tot ze gaar zijn.
Looking to up your at-home salad game but don't know where to start? You've come to the right place :) Learning to make gourmet salads at home has been my quarantine passion project, and I've been shouting my love for these salads from the rooftops to anyone who will listen. Creating great salads takes the right tools, so I've made this guide of everything I use and love to help you make gourmet salads at home!
Portion(s): 4 Difficulté: facile Coût: bon marché Préparation: 10 minutes Cuisson: 15 minutes Ingrédients 9 à 12 j...
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
A vegan twist on the classic BLT, with delicious baked tempeh bacon, lettuce, tomato and optional avocado. Prep your tempeh bacon ahead of time for a quick and easy sandwich!
A blog dedicated to real food, good eating, beautiful photography, and the people who make it happen.
Some people are so poor all they have is money. - Source unknown Content makes poor men rich; discontent makes rich men poor. - B...
I approach making soup in a similar way that I approach painting. I have a basic plan of what I want to make but most of the process is visceral. What I love about cooking is that it is a creative …
Usually I make soft polenta, I always preferred the soft type that you spoon into a plate and cover with a thick wild mushroom sauce or a stew, but memories are coming back of the type of polenta my Grandmother used to make in the North of Veneto: it was dense and stirred with a thick wooden stick in a gigantic pot over a wood fire, and then she pour the hot golden mass on a big wooden tray where it set hard in no time. She kept the polenta in the drawer of the kitchen table so you could get a slice at any time, and attached to the wooden tray there was a piece of string used to slice the polenta, so you didn't even need a knife. Cutting polenta with a string Of course I attached a string to my chopping board: I wanted to do the same as Grandma, and I hope that you will like the idea too. Serve the slices with your favorite casserole, or when the polenta is cold just grill the slices or fry them, or cut them really thin and use them instead of pasta for a gluten free lasagna. Photos and Recipes by Alessandra Zecchini ©
Stir diced ham into a hearty Cheddar cheese sauce with cooked spaghetti, along with chopped pimento and parsley for color. Dinner's ready in about half an hour!
To round off my last post on yogurt, here is a tasty recipe for homemade granola. Making granola from scratch is super easy and cheap. Granola is a staple in my diet (pretty appropriate for a Berke…
C’est fou comme les groupes sont conditionnés par des circonstances… vous êtes tous dans le même amphi, vers la même heure, presque tous les jours de l’année – et ce pendant quelques années…-, vous partagez tous les mêmes protocoles face à vos ballons...
No fuss eggplant and chickpea tajine Slice 2 eggplants and sweat them with salt for 1 hour. Heat a couple of tablespoons of extra virgin olive in the tajine pan, and sizzle 2 cloves of garlic (cut into two lengthwise), a few coriander seeds, a few cumin seeds, chili flakes and rock salt. When the spices start to jump around the pan add a roughly chopped onion and when the onion is translucent (not brown) add the eggplant sliced (rinsed). Sauté for 5 minutes, stirring, and then add the content of a can of chickpeas (with their liquid) and a handful of coriander leaves (or parsley, if you don't have/like coriander). Now cover with the Tajine top and simmer on the lowest setting for a hour or so. At the end the eggplant will be a mush, and the chickpeas incredibly tasty. Add some smoked paprika if you like it hotter. Serve on couscous dressed with extra virgin olive oil and freshly squeezed lemon juice. Photos and Recipes by Alessandra Zecchini ©
Crisp mushrooms, melting-cheese-goodness & the most delish sauce for dipping. This Cheesy Mushroom Bake is simply D-I-V-I-N-E!
Easy Vegan Baked Ziti
Hope your week is off to a good start! I'm a huge fan of the humble cracker, and I make them a lot this time of year. They have so many us...
If I had to sum up my favorite style of food it would be rice with goop on top. I know that isn’t an appetizing way of putting it. But think about it, rice with goop on top encompasses thai…
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Gathiya nu shaak and paratha are absolutely delicious one of the most popular meals in kathiyawadi cuisine.Gathiya nu shaak is a spicy and tasty sabji served with jeera coriander paratha.
Grilled Salad? You bet. This version of ratatouille is perfect in the summer when the season is lobbing a kaleidescope of Provençal vegetables our way. Instead of simmering eggplant, squash and pe…
Cold yoghurt and cucumber soup The summer was here - even only briefly - over the weekend! On Sunday morning, I went to the Iceberg's Oc...
This easy pasta dish makes good use of those leftover Brussels sprouts, bread or rolls, and even the last dregs in the bottle of white wine from Turkey Day.
It seems Autumn has finally come to Weimar. September was filled with non-stop sunny days, bright blue skies and summery high temperatures. It spoilt me. Basking in the warmth of an extended summer I got used to walking out of the house in flip flops and shorts, leaving the warmer jackets behind, hanging on the cloak rack. It felt unusual to enjoy the pleasures of summer right through into September. The last September weekend Simone of Junglefrog Cooking came for a visit to Weimar. Back in May she was one of the 12 participants at the Plate to Page Weimar workshop and liked being here so much that we arranged a weekend together again. The weekend was filled with a lot of prop shopping, food, picnics, BBQs and bike rides. We had a real blast together, relaxing in each other’s company and simply enjoying getting to know each other. I am glad she took up the initiative and contacted me to arrange this weekend. I hope we can arrange one in Amsterdam soon. It’s been a busy few weeks so I was glad to be able to take the short break. The past few months have brought in quite a few photography jobs and projects that I have wrapped up or am in the middle of. A fantastic seven page spread in the German magazine Laviva out this month, an incredibly fun project for Eckes-Granini, which took me away to the gorgeous Mainz for a couple of days and a feature in the December issue of India’s Harper’s Bazaar, were all in September. Now that blustery October is here, the leaves have turned colors and they are glimmering in their usual rusty, yellow and orange glory. And October seems to be as busy as September was. A few new photo projects and of course in two weeks time we will be opening the doors to our food photography and writing workshop, Plate to Page for the second time. This time we are welcoming 12 new participants to gorgeous Pistoa, Tuscany. I will be flying off to Florence at the end of the month and will join my talented colleagues Ilva, Jamie and Jeanne for a weekend of writing and photography and hopefully making new friends with the 12 from the Class of Tuscany. We’ve been busy preparing and organizing the last tasks. A detailed weekend program and guide is being sent out to the participants, sponsor items for goodie bags have started to arrive, we’ve fixed the weekend menu and are looking through and evaluating homework participants have sent in. We’re also preparing and discussing assignments, exercises and presentations for the entire weekend to ensure the participants have plenty to help them to hone their skills and to take back innovative ideas and a lot of inspiration with them. We’ve also secured an incredible venue for Plate to Page UK, taking place in Spring 2012. Keep your eyes peeled and watch the Plate to Page website for details coming soon! You will not want to miss out on this. You might wonder, so what’s for lunch, honey … when honey is busy? Something quick, using simple ingredients and easy to prepare, but definitively full of big time flavor. We love the classic tomato, mozzarella and fresh basil leaves with a good glug of extra virgin olive oil and a dash of balsamic vinegar. These tartines use the same ingredients and with the addition of spicy bacon, it makes for a brilliant rustic lunch. Use the freshest bread, juiciest tomatoes and best olive oil you can find. Buffalo mozzarella adds a stronger kick to the dish but regular works just as well. It’s how I eat to give me the energy boost I need when I have spent a whole day on my feet shooting and running around from kitchen to studio. Recipe: Spicy Bacon Tomato and Buffalo Mozzarella Tartine Printable version of recipe here Prep Time: 15 minutes Total Time: 30 minutes Ingredients: 4 slices German rye bread, cut in slightly thick slices 4 slices bacon, thickly cut 2-3 Italian heirloom tomatoes, thickly sliced Buffalo mozzarella, sliced Olive oil A few leaves of fresh basil 1/4 teaspoon chilli powder Salt and freshly cracked pepper Method: Sprinkle some of the chilli powder over each of the bacon slices, then heat up a skillet on high heat and fry the bacon slices on both sides without any oil until crispy. Allow to drip on some kitchen paper towels. Heat up the grill function of your oven to 180 degrees C. In the same skillet add some olive oil and fry the slices of bread on both sides until toasted. Place the toasted bread in an oven-proof dish, add the bacon slices, tomato slices, then the mozzarella slices on top. Place in the oven and grill for about 5-8 minutes until the cheese has started to melt. Remove from oven and sprinkle with salt and freshly cracked pepper and add some basil leaves. Verdict Add a nice big salad with lots of greens and this meal is the perfect way to enjoy a relaxed lunch. I love the slight spiciness the sprinkling of chilli powder adds to the bacon. The warm melted buffalo mozzarella on top of the crispy bacon brings together amazing textures and sublime flavors. Absolutely awesome! Monthly Mingle The Monthly Mingle this month takes us all the way to Russia, where the lovely Nikki of Arts and Lemons is hosting a Zakuski party for us. A fantastic theme and hope you all will find time to join us. Deadline: 31st October 2011 More great lunch ideas from WFLH: Spanish Tortilla with Asparagus, Fennel and Cress Black Bean and Goat Cheese Quesadillas Lavash Crackers & Roasted Bell Pepper, Aubergine & Garlic Dip All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
These tasty little morsels make an excellent snack or crunchy salad topping!
I don’t usually keep many snack foods around the house. Mostly because I try not to eat too much processed food but also because they’re pricey. When I’m grocery shopping I never …
Can foods burn fat? Yes, the right foods can! Certain foods can induce thermogenesis and increase the metabolic rate to burn fat quickly. Read on to know.
These flatbreads contain pretty much all of my favorite things….in life. Juicy ripe figs, applewood smoked bacon, peppery arugula, goat cheese and pizza dough? SOLD. I don’t know if I can ever eat “normal” pizza ever again, actually. I’m so spoiled by the flavor combination going on right here. These mini flatbreads take sweet-and-salty to the whole next level. And of course, it starts with the dough! I use my recipe but instead of combing whole wheat and white flour, I use all white flour. I’ve found that that makes the dough chewier and lighter, which is a must for these little guys. Then you add the toppings! Can I just take the time to say that bacon and figs are a match made in heaven? These would make a wonderful dinner party appetizer when sliced into small pieces, but are also great for a light meal when you’re craving pizza but are feeling a little adventurous. Or you’re just out of sauce. Kinda like baking vegan when you’re out of eggs? It works. Goat Cheese, Fig and Bacon Flatbreads makes 8 personal sized flatbreads Print this recipe! Ingredients: 1 recipe the best pizza dough 4 slices bacon, fried until …
Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.
This poblano, corn, and zucchini lasagna is a great twist on an old classic. You would think that the poblanos would make it super hot, but it's really not.
These Peanut Butter Vegan Truffles are paleo, gluten-free, refined sugar free, and absolutely delicious. Super easy to make, only 5 ingredients! Enjoy the recipe!
Happy Valentine’s Day everyone! This weekend I made homemade pretzels as a Valentine’s Day treat for my sweetie, Andrew. He doesn’t have much of a sweet tooth but the man loves sa…
After looking back over my last several posts, I realized that you all probably think I never eat anything simple and healthy. I’ve mostly been writing about deep-fried, buttery, oh-so-delici…
