Over the weekend i came across the following video Buddha Sushi Bowl with Orange Sesame Sauce. It stuck in my mind. So this Tuesday morning i propoed to make this dish. Or rather, a dish like this one. I went to the marke and got some vegetables, to the eco shop to get tempeh and sesame seeds.
For the sushi rice :
60g apple vinegar
2 tbsp beet sugar
1 tsp salt
For the orange sesame sauce :
40g soy sauce
40g olive oil
40g toasted white sesame seeds
1/2 tsp salt
1 winter carrot
1 bush spring onions
salt and pepper
2 sheets nori
make sushi rice. in a small cup, combine rice vinegar, beet sugar and salt then set aside until it dissolves. cook rice and then pour sushi vinegar over the rice and mix well.
in a blender, mix all the ingredients for the orange sesame sauce. pour some of it over tempeh.
cut vegetables in a bite size and drizzle olive oil and sprinkle salt and pepper. put them with tempeh in an oven and bake at 356F/180C for 30 minutes.
Plate sushi rice, nori sheets, avocado, vegetables, tempeh, spring onions, sesame seeds. drizzle orange sesame sauce or soy sauce as you like.
I am cooking a going away dinner today. Yesterday i did all the shopping for it. I will make a coq au vin, or rather, poulet au vin. There are many recipes for this dish online. I have checked quite a few, and decided to make my one based on all of them. So yesterday evening i poured red wine over the chicken things with bones and let it sit in the fridge for the whole night. Around four this afternoon i will start preparing the dish. Bake the chicken in a pan in butter together with thinly sliced onion and a couple of carrots also sliced. After that cook the bacon, the shallots and the mushrooms. Hmm, maybe i better blanch the shallots first in boiling water. Yes! Deglaze the pot with a chicken stock. Add a bit of flour. Add some rosemary. Put everything in the pot and let it simmer for a while. Add the red wine, bay leaves, put in the oven for one and a half hour.
With this dish i will bake potatoes and boil carrots with some butter and a bit of brown sugar. I hope i will make some photos of the dish once it is ready!
The dessert is simple: strawberries and whipped cream with a bit of vanilla paste. Yum 🙂
I felt a bit more as usual today. Yesterday i was at home the whole day. I did do some dishes. I cleaned up the table in the front room. I cleaned up my kitchen. This morning i started with doing some more dishes. I still have some to do. Mostly the pans and bowls are having everything soaked off right now.
Today i walked by Julien. He has a room for rent for two months, starting January 31. So i went though the room and i will rent it – for only 250 euros each month. This gives me more time to look for another cheap house, preferably in the northern part of Rotterdam.
Thinking back about the dinner party makes me feel very happy. It still is in my head.I know i need to start thinking about packing, throwing things away, giving things away. And i will! But i do still feel a bit rosy afterwards. Bless all my guests!
I have some links to recipes for you from last Sundays dinner.
Today i baked the Dutch Appeltaart. Not for myself, but for a friend. Too sweet for me i confess. It is lovely of course. Filled with apples surrounded by a sweet baked dough. Cinnamon and vanille are the main tasty ingredients. Apart from the apples and the sugar and the flour. I used Goudreinette, the apple i use to make an applesauce most of the time. A sweet and sour apple which does cook easily to a pulp.
I used a recipe i found online on Eef kookt zo. In Dutch of course.
1 kilo of Goudreinetten apples
450 gr flour (any you want, i used a wheat flour which was partly freed of brown stuff
250 gr butter on room temperature
225 gr light brown sugar
100 gr raisins – sultana’s are the ones i used
3 teaspoons of cinnamon
1 teaspoon of vanille paste
fresh lemon juice
Put the raisins in a bowl of warm water and let it sit for a couple of minutes
Heat up the oven to 175ºC
Mix the flour, butter, sugar, vanille paste, salt and one and a half egg until it is nice and compact
Grease a springform of 23-25 cm wide in with butter and press in 3/4 of the dough in the form, going up all the sides
Core the apples, peel them and cut them in small wedges. Put in a bowl with the freshly squeezed lemon juice. Pour the water away from the raisins and add them to the apples. Mix the apple and raisin misture with a spoon of sugar and the cinnamon.
Fill the dough with the apples. Press down with a bit of force.
Take the remaining dough and roll out to a thin layer, slice strips of it. Weave the strips over the appeltaart.
Use the remaining quarter of the egg to brush over the dough at the top.
Bake for an hour in the oven until it is golden brown
Last Friday there was a first harvest of courgette (zucchini for you USA people). I decided to make a courgette cake with, as i made tens of times before in the years past. This time though, it would be a keto cake. No sugar, no wheat flour. In stead, i will use erythritol and almond flour. No sultanas this time, i stopped eating them the beginning of this year. Too sweet.
To be honest, i found the cake a bit too savory. I should have thought about the lack of sultanas and add a bit more sugar. I think for next time i will buy some sultanas, even though they are too sweet for me personally. But, on the whole i enjoyed the cake. Especially the almond flour adds a really nice flavour.
butter, for the tin
3 medium eggs
125ml vegetable oil
350g courgette, coarsely grated
1 tsp vanilla sugar (optional)
300g almond flour
1 tablespoon of psyllium powder
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
85g almonds, roughly chopped, or any other nut or seed you have
a pinch of salt
Heat oven to 160C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
In another bowl, combine the remaining ingredients with a pinch of salt.
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr and ten minutes, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.
Mixed the eggs, erythritol and oil. Added the vanilla sugar.
Since January this year i’ve been getting more into a keto diet. Not that i really want to loose weight, no. I want to keep my glucose level and lower. Since a year i had been eating low carb, but it didn’t really work that well. So this keto diet seemed the next step. More serious, more hardcore, less carbs, hardly any sugar, more fat, the same proteine.
I did need to find new ways to bake. I did settle mostly on almond flour and erythritol. Way more expensive, yeah, sad to say.
Today i wanted to bake me some cookies. I bought chocolate, a 85% dark chocolate. I did have all the other ingredients at home. Half the mix i’m saving in the fridge. I will bake more cookies tomorrow, and take them with me to the garden.
The almond flour tastes great. The cookie is not as sweet as usual, with the dark chocolate into it. But i love it!
1/2 cup butter softened
1/8 cup boconut oil
1 large egg
1/2 cup erythritol
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
100 gr dark chocolate
Preheat the oven to 180° degrees Celsius. Line a baking sheet with parchment paper or use a baking mat.
Melt the butter and coconut oil.
Add the erythritol and egg and mix until combined.
Mix in the salt and baking soda.
Add the almond flour a little bit at a time to avoid any clumping, Whisk everything together.
Chop the chocolate in small bits. Fold and stir in the dark chocolate chips.
Shape the dough into tablespoon cookies a few inches apart.
Bake for 12-15 minutes, or until it begins to brown around edges. Let the cookies cool for around fifteen minutes.
The cookies taste best on the day they are baked. You can put the dough in the fridge or the freezer and bake them within a couple of days.
Yesterday at the garden i picked a few rhubarb stems. My first ever! So today i baked a rhubarb almond cake, which i will bring with me to the garden tomorrow. I just had my first piece. Lovely!
I used this recipe from sugaryandbuttery.com as a basis. I did not use regular sugar for this, but erythritol, which doesn’t spike my glucose. I also used wheat flour in stead of corn flour. I don’t mind the gluten. I used my brownie 20×20 cm form.
6 eggs, separated
200 gr erythritol powdered (i use my coffee grinder to powder)
60 gr wheat flour
1 teaspoon baking powder
200 gr almond flour
1 packet of vanilla sugar
pinch of salt
3 stalks of rhubarb (this is all i had picked in the garden – was luckily enough for the cake)
Preheat oven to 160ºC and grease a 20×20 cm rectangle cake pan.
Wash, peel and cut rhubarb, set aside.
Beat the egg yolks, vanilla and sugar for about 5 minutes until light and creamy.
Add flour, baking powder and salt. Set aside.
Beat the egg whites until stiff.
Carefully fold the almond flour and egg yolk batter into the egg whites, do not stir or beat.
Pour batter in cake pan and sprinkle the rhubarb pieces on top evenly.
Bake for 20 mins.
Sprinkle the almond slices over the cake and bake for another 30 mins.
Let cool or enjoy warm.
The egg yolks, powdered erythritol and vanilla sugar beaten until it is light and creamy
The egg whites beaten stiff
The almond flour
The cake with the sliced rhubarb on top, before it went into the oven
Tonight, the last Sunday night of March, there is another Pot Luck evening at the garden. I’m making soup. Last Wednesday i picked a whole bag full of wild garlic (daslook in Dutch). I love it. The oniony garlicky taste. The fact it only grows in spring. The way it looks, the beautiful green leaves. Soon the white flowers will pop up, now you can only see the buds coming up.
This is a basic soup. First i had the idea of making it with nettles and wild garlic. I found this recipe on the BBC Good Food website. It turned out i had picked more than 500 grams of wild garlic, so i’m settling for a wild garlic soup. Just leaving out the nettles.
2 tbsp sunflower oil
1 fat leek
4 celery sticks
1 large winter carrot
2,5l good-quality vegetable stock
salt and pepper, fennel seeds
2,5 vegetable broth cubes
500g wild garlic leaves (keep any flowers if you have them)
200 ml milk – i used oat milk
I took spring onions with me to the garden, to slice them up finely and put on the soup once it was served.
Heat the oil and butter in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don’t catch on the bottom of the pan.
Pour in the stock and simmer for 10 mins. Add the wild garlic leaves and simmer for 2 mins.
Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Ladle into bowls and drizzle over a little extra oil, then top with a few wild garlic flowers, if you have them.
The onions, carrots, celery, potatoes and leek are first simmered for around 20 minutes.
I added salt and pepper, fennel seeds and the water with two and a half vegetable broth cubes.
I had washed the wild garlic, sliced it in small sections and put it in the soup. Left it simmering for 10 minutes.
The soup after it has been pureed with a stick blender.