Moussaka made from scratch

Standard

Moussaka is an eggplant and potato based dish popular in Balkan and Mediterranean cuisines, with many local and regional variations.

The same name and recipe is found throughout the lands that were formerly part of the Ottoman Empire. In Greece, the dish is layered and typically enjoyed hot. In Turkey, it is sautéed and served in the style of a casserole, and is consumed warm or at room temperature. In Arabic countries, a variant of the same recipe is eaten cold.

Years ago I often ate moussaka made from a packet, which didn’t taste that bad, but made from scratch, with only good ingredients, Moussaka really is a treat!

With potatoes, eggplant, ground beef, onions, tomatoes and grated cheese you comea long way. Some homemade béchamesauce to gowith that and you are ready to go! If you want an exact recipe I can provide that!

20131130-232643.jpg

20131130-232732.jpg

Advertisements

Another delicious breakfast!

Standard

Every evening before I go to sleep I start thinking about what to have for breakfast.

Ever since I started really taking time to have breakfast, and putting some effort in making my breakfast taste and look delicious, breakfast is my favorite meal of the day!

This morning I didn’t have anything in the fridge like overnight oats or buckwheat, so I made some yofu with granola and fruit! This week I bought some fruit i don’t eat often, so I put some of that fruit in my breakfast bowl!

Yofu combined with my homemade strawberrie granola, with blueberrie, persimmon, banana and blueberries and topped with some puffed quinoa…. And there’s my breakfast! Great start of my day I must say!

20131130-110707.jpg

Overnight Oats – Endless Possibilities!!

Standard

Oatmeal has become increasingly popular recently.

As I am a person that never ate porridge like food when I was little, I have discovered oatmeal, buckwheat and other things lately and I love it!!

You can eat it warm, cold, with fruit or with (pea)nutbutter, whatever you like! Just put 1/3 cup of oats or buckwheat in fridge overnight with 2/3 cup of (nut)milk, or yoghurt, put a topping on and enjoy!

Some pics of what I have eaten recently:

20131127-094529.jpg

20131127-094553.jpg

20131127-094606.jpg

20131127-094628.jpg

Rice paper Rolls – Lovely!

Standard

Every once and again I really feel like eating springrolls that are extremely healthy and also delicious!

Rice paper is really easy to use, just lay them in water for about a minute and they are ready to use.
Fill the paper with whatever filling you want; hot or cold, vegetables, meat, fish, everything goes!

This week I made vegan rice paper rolls, filled with carrot, cucumber and lettuce. I made a sauce of soy, ginger, garlic, some vinegar and sesame seeds. Use the sauce as a dip and… Delicious!!

20131126-223654.jpg

Tip for a Recipe: Broccoli and Gruyère Pie

Standard

This pie I have made lot’s of time already, for a number of years now. Ideal to make in advance when you don’t have time on the day you want to eat it.

You can eat this pie as a main course with a nice salad, as a side dish, or a small piece as a snack on f.e. a birthday getogether.

And…!! Kids like this pie, eventhough it contains quite a lot of veggies!!

Anyway, you should really give making this pie a try. Success guaranteed!

What do you need: Quite a lot of Broccoli in small ‘roses’, grated Gruyere cheese, bacon pieces (or ham), eggs, salt, pepper. This makes more of a quiche. If you want a firmer, pie-like version, just add some flour. What also tastes very nice in this pie, is a splash of white wine!!

In the oven at 180 degrees for about 30 minutes and done!

Broccoli and gruyere pie

Lunch in a Bento!

Standard

Today is another day I am só looking forward to having lunch!

My bentobox is yet again filled with some lovely goods to have a scrumptious lunch today!

Salad, tomatoes, sundried tomatoes, smoked wild salmon, goats cheese and olives….YUM!

20131118-110427.jpg

Salmon Ceviche – Recipe

Standard

A few years ago I watch a Dutch program, where a musician made lunch for the talkshow host. What he made was something I had never seen before and it looked delkcious. I couldn’t wait to give it a try!!

And my expactations were met – the dish was to die for!! And very healthy too, with the good fats of the salmon as well as the avocado! Omega3 rules!

By the way, studies have shown lately that omega3 works as an antidepressant, so that is a good thing, especially with the upcoming winter…

How to make the ceviche:

Take 2 fillets of salmon, and slice them into thin slices. Lay the slices in a shallow dish and sprinkle with fresh lice. Lemon juice will also work. Make sure that the salmon is just about covered by the juice.

Leave this outside the fridge for about an hour or inside the fridge for two hours. The salmon will go lighter,a whitish pink. This is when the salmon is done. The acids of the limen/lemon in a way ‘cook’ the salmon.

After this, drain the salmon of the juice and start plating up the dish. Arrange the slices of salmon on two dishes and use avocado, cilantro, red onion (or spring onion), a little bit of finely chopped red pepper, and some olive oil.

To finish it of; some salt and pepper.

ENJOY!!

20131120-131219.jpg