Author Archives: elsje

Creamy mushroom sauce

Reply
Creamy mushroom sauce
Print Recipe
Mushroom sauce has been my favorite since I was a little girl, I used to always order a steak with mushroom sauce in a restaurant. I used to think it was the pinnacle of sophistication. Luckily, now I can make and eat this sauce every day of the week, in my own home. I love having this sauce with pork schnitzels and some oven baked potato chips or poured over some fresh tagliatelli
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Creamy mushroom sauce
Print Recipe
Mushroom sauce has been my favorite since I was a little girl, I used to always order a steak with mushroom sauce in a restaurant. I used to think it was the pinnacle of sophistication. Luckily, now I can make and eat this sauce every day of the week, in my own home. I love having this sauce with pork schnitzels and some oven baked potato chips or poured over some fresh tagliatelli
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Ingredients
Servings: persons
Instructions
  1. Brown the mushrooms and onions in the butter.
  2. Add the garlic and fry for a short while. Make sure it doesn't burn.
  3. Add the flower, keep stirring as you cook it out on a medium to low heat for at least 2 minutes. Do NOT skip this step, your sauce will end up just tasting like flour.
  4. Stir in the white wine, let it cook off for 1 minute.
  5. Stir the dried porcini and the soaking liquid. Also stir in the cream cheese.
  6. Stir in hot water until the sauce has the consistency you like.
  7. Season to taste and mix in the fresh parsley just before serving.
Recipe Notes

Instead of cream cheese you could just use cream. Use any type of mushroom you like.

Share this Recipe
 

Top three: Brussel sprout recipes

Posted on by
Reply

It can sometimes be challenging to make a strong tasting veg shine. I simply love brussel sprouts just as they are, but in order to make my family love them too I draw from the following 3 recipes

  • Brussel sprout cappucino – a decadent and luxurious starter to any meal.
  • Quiche – a wonderful and filling winter quiche. In our house any dish with lots of egg is always a hit!
  • Stirfried sprouts – stirfry blanched sprouts, bacon and cashew nuts. Great with steak or a roast chicken.

Spinach and ricotta cannelloni

Reply
Spinach and ricotta cannelloni
Print Recipe
This is one of those family favorites. A dish I like to prepare in advance and bake on the day. It makes a complete meal, and it's vegetarian too! Using a piping bag might seem fiddly, but I think it is totally worth it!
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Spinach and ricotta cannelloni
Print Recipe
This is one of those family favorites. A dish I like to prepare in advance and bake on the day. It makes a complete meal, and it's vegetarian too! Using a piping bag might seem fiddly, but I think it is totally worth it!
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Filling
Sauce
Main
Servings: people
Instructions
Make your sauce
  1. Gently fry your onion and garlic in the olive oil until soft.
  2. Add the herbs and fry for one minute before adding the white wine. Cook off the alcohol in 2 minutes.
  3. Add the tomatoes and let the sauce simmer while you prepare the canneloni. Season to taste
Fill your canneloni
  1. Combine the ingredients for the stuffing and season to taste.
  2. Fill your cannelloni using a piping bag or a small spoon.
Build your dish
  1. Preheat your oven to 220 degrees centegrade,
  2. Spoon a thin layer of sauce on the bottom of an oven proof dish.
  3. Line the canneloni in your ovenproof dish.
  4. Cover with the remaining sauce and sprinkle with parmesan.
  5. Place in the oven for 20 minutes or until golden and crispy on top.
  6. Let your dish stand for 10 minutes after removing it from the oven.
Recipe Notes

Instead of using spinach you could use 3 tablespoons of pesto or my rocking rocket pesto.

Find more oven bakes here.

Share this Recipe
 

Simple starters: Spring onion soup

Reply
3 Ingredient spring onion soup
Print Recipe
I invented this soup after picking up 6 bunches of spring onion on the market for 2 euros. This left me looking for creative ways to use up this tasty vegetable. We like to eat it cold, but it also makes a good warm soup.
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
3 Ingredient spring onion soup
Print Recipe
I invented this soup after picking up 6 bunches of spring onion on the market for 2 euros. This left me looking for creative ways to use up this tasty vegetable. We like to eat it cold, but it also makes a good warm soup.
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Ingredients
3 Main ingredients
Optional, to garnish
Servings: people
Instructions
  1. Fry your onions and potatoe in a little amount of oil until they start to soften.
  2. Add the stock and bring to a gentle simmer.
  3. Simmer until the potatoes are cooked.
  4. Blitz until creamy and season to taste.
  5. Let the soup cool. Serve with a blob of creme fraiche and finely chopped spring onions.
Share this Recipe
 

Homemade Mint Jelly

Reply
Homemade Mint Jelly
Print Recipe
This sauce is the perfect accompagnement with roast meat, especially lamb. It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Homemade Mint Jelly
Print Recipe
This sauce is the perfect accompagnement with roast meat, especially lamb. It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Ingredients
Servings: jars
Instructions
  1. Wash your mint, pick the leaves of and chop finely.
  2. Prepare and clean your jam jars.
  3. Combine all the ingredients and bring to a simmer. Simmer for 5 minutes.
  4. Fill your jam jars, twist on the caps immediately. Place the jars upside down for 5 minutes.
  5. Turn your jelly jars every 20 minutes as they cool. This ensures the mint leaves being spread evenly through the jelly.
Recipe Notes

Read more about edible gardening here.

Share this Recipe

Top three: chefs on youtube

Posted on by
Reply

The past year I have spent a lot of time soaking in my bath tub. What I like to do then, is get recipe ideas on youtube. I have discovered some personal favourites. The great thing is that there is inspiration for everyone online, from beginner to professional chef. Why don’t you start by giving my top 3 a try?

  1. Akis Kitchen – This channel has so many things going for it, that I have to break it down in bullets. His pastichio was an instant hit with my family.
    • This Greek chef makes tasty Greek recipes, which happens to be one of the cuisines I like very much
    • Akis makes these dishes simple to make for anyone, anywhere on the world.
    • Akis speaks English with a cute Greek accent, and he is easy on the eyes to boot!
  2. FoodTube – Jamie Oliver introduces you to many great recipes, but he also manages to find the best online chefs for you! One of my favorite recipe ideas is Butternut 3 ways.
  3. Donal Skehan – Donal’s recipes are just what I look for. Different and inspiring enough to impress my family and guests, yet simple enough for me to want to try them on a weekday! I haven’t tried these baked meatballs yet, but they are just the kind of thing my family would enjoy.

Exotic coleslaw

Reply
Exotic coleslaw
Print Recipe
This is a lovely way to make a plain coleslaw slightly more sexy. This slaw makes a great lunch when paired with some cold chicken. It is a great side dish with grilled fish or chicken. Although you can make this dish fresh, it tastes best if you make the salad 1 day in advance and garnish it before serving.
Servings Prep Time
2-4 people 15 minutes
Servings Prep Time
2-4 people 15 minutes
Exotic coleslaw
Print Recipe
This is a lovely way to make a plain coleslaw slightly more sexy. This slaw makes a great lunch when paired with some cold chicken. It is a great side dish with grilled fish or chicken. Although you can make this dish fresh, it tastes best if you make the salad 1 day in advance and garnish it before serving.
Servings Prep Time
2-4 people 15 minutes
Servings Prep Time
2-4 people 15 minutes
Ingredients
Dressing
Garnish
Servings: people
Instructions
Making the salad
  1. Slice and grate all the veg.
  2. Mix the ingredients of your dressing. Taste and season to taste. Add more lime juice if needed.
  3. Mix the veg and the dressing thoroughly. Ideally, you let the salad stand in your fridge for 24 hours.
Just before serving
  1. Chop the koriander leaves. Mix half of the leaves through the salad.
  2. Place the salad on a large serving dish and sprinkle with the remaining koriander and pomegranate seeds.
Recipe Notes

This makes a great barbeque side dish. Find more barbeque ideas here.

Share this Recipe
 

Tasty tuna melt

Reply
Tasty tuna melt
Print Recipe
This is a lovely store cupboard recipe. We have all ingredients for this recipe in our home any day of the week. If you like tuna as much as I do, it makes for great comfort food. I love the contrast between the luke warm tuna salad and the piping hot melting cheese.
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Tasty tuna melt
Print Recipe
This is a lovely store cupboard recipe. We have all ingredients for this recipe in our home any day of the week. If you like tuna as much as I do, it makes for great comfort food. I love the contrast between the luke warm tuna salad and the piping hot melting cheese.
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Ingredients
Tuna salad
Tuna melt
Servings: people
Instructions
  1. Preheat your oven grill. If your oven does not have a grill setting, heat to the highest temperature.
  2. Mix the ingredients for the tuna salad well.
  3. Add olive oil or mayonaise to make your salad more creamy if needed.
  4. Spread the tuna salad on the toasted bread.
  5. Sprinkle with cheese.
  6. Grill for about 5 minutes. Monitor carefully, you don't want the cheese to melt and brown slightly.
  7. Sprinkle with your favorite hot sauce.
Recipe Notes

If you serve these with a salad, they make a great dinner.

Share this Recipe

Roasted Dutch meal

Reply
Roasted Dutch meal
Print Recipe
A standard Dutch meal comprises of potatoes, vegetables and meat. My grandmother used to boil the potatoes and veg while frying the meat. I simplified this by cooking all ingredients in one baking sheet in the oven. While the oven does all the work, I have quality time with my sons.
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Roasted Dutch meal
Print Recipe
A standard Dutch meal comprises of potatoes, vegetables and meat. My grandmother used to boil the potatoes and veg while frying the meat. I simplified this by cooking all ingredients in one baking sheet in the oven. While the oven does all the work, I have quality time with my sons.
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 220 degrees C.
  2. Cut the potatoes, sweet potatoes and carrots in large chunks. You don't need to peel these, it's a rustic dish.
  3. Peel the onion and cut these in large chunks.
  4. I like to line my oven tray with baking parchment, for easy washing up.
  5. On your oven tray, mix all ingredients. sprinkle generously with salt and pepper. Make sure all ingredients have a thin coat of oil.
  6. Bake in the oven for 20-30 minutes. After 20 minutes prick a potato chunck to test if it is cooked.
Recipe Notes

Serve on a large serving platter and let your family dig in. Serve with sauces such as BBQ sauce or mayonaise to taste.

Try more Dutch recipes.

Share this Recipe
 

Bulgur salad

Reply
Bulgur salad
Print Recipe
This makes a great lunch dish, I love taking this to work. It is also our family's favorite side dish with a barbecue. Sometimes I like to make a large amount, and eat it for lunch and dinner multiple times in the week. You can serve this salad luke warm or cold.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Bulgur salad
Print Recipe
This makes a great lunch dish, I love taking this to work. It is also our family's favorite side dish with a barbecue. Sometimes I like to make a large amount, and eat it for lunch and dinner multiple times in the week. You can serve this salad luke warm or cold.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Main ingredients
Dressing
Presentation
Servings: people
Instructions
  1. Prepare the bulgur according to instructions on the packet. Let it cool for at least 20 minutes.
  2. Mix the main ingredients.
  3. Mix the dressing and stir though the salad.
  4. Season to taste with salt, pepper and lemon juice.
  5. Sprinkle with some extra parsley, feta and nigella seeds.
Recipe Notes

Great with grilled vegetables, meats and fish.

Try more barbecue (side) dishes.

Share this Recipe