Lactose free Witch's Cheese

'Heksenkaas™' is a typical Dutch cream cheese treat. Filled with herbs and spices makes it incredible delicious on toast or a sandwich. However cream cheese does not fit in our food regime anymore, so i just had to try to make a lactose free variant on that one! And i'm glad i'm adventures enough to do so, homemade always beats the prepared kind! ;-)

*Easy *Dutch *Lactose free *Gluten free *Sugar free
(Bread) Spread ~ 200 grams ~ 10 minutes


Ingredients

• 200 grams Lactose free creme cheese (In the Netherlands to be found at AH)
• 40 grams leek, thin piece ~ thinly sliced
• 15 grams fresh parsley ~ cut to pieces
• organic white wine vinegar
• lemon juice ~ or as i like to use: 1 tsp lemon curd
• fresh grounded dried garlic  
• salt and pepper

How to

• Put the cream cheese in a bowl. Mix in the thinly sliced leek and parsley. Stir well. 
• Stir in just a little splash of the vinegar and a view drops lemon juice, or a tsp lemon curd. 
• Now taste and season with dried garlic, pepper and salt. Note: watch out with the garlic! You want to season with it, not turn it into a garlic kind of creme cheese! ;-) You've nailed it if the leek and parsley is on top of your taste buds! 
• Witch's Cheese is perfect on a piece of fresh oven baked bread roll or toast when you serve soup for lunch or dinner!

Enjoy!

Creamy Leek Soup

For as long as I can remember dinner on Saturday means fresh homemade soup on the dining table. Along with beautiful bread, a salad or fish. My mom wasn't a versatile cook though and made a weekly change of chicken, vegetable or traditional Dutch pea soup.. When I started a live on my own I kept that tradition, but more adventures. I like to try different cuisines, variety is the spice of life! My favorites are Creamy Leek Soup, Traditional Dutch Pea Soup, Creamy Pumpkin Soup, Vegetable Soup with little meatballs, Zucchini Soup with Mint Oil and Spanish Garlic Soup. Easy to make, nutritious and often enough to eat the next day again, or to stock up in the freezer!

*Easy *Dairy free *Gluten free *Sugar free (*Easy to make vegan!)

Side Dish ~ serves 6 ~ 30 min.

Ingredients

• 2 potatoes
• 600 grams leek
• 2 garlic cloves
• 2 tblsp coconut oil or butter
• 1 liter chicken broth of tablet
• 250 ml vegetable cream, soy or rice
• peper and salt

• hand mixer
• large stockpot

How to

• Peal the potatoes and dice them up. Wash and cut the leek in slices. Peal and squash the garlic cloves under a big knife.
• Melt coconut oil or butter in a stockpot over medium heat. Add the potato dices, leek slices and garlic cloves and stir for 3 minutes. Add the bouillon and let it shimmer for at least 10 minutes.
• Take your pan off fire and add the vegetable cream. Mash till the soup is smooth. Season with peper and salt. 

Enjoy!

Surinamese Roti

Once in awhile I really crave Surinamese Roti. When it was just the two of us it was merely a phone call away and a delivery boy brought us perfect Roti! Nowadays I try to make everything myself, including this delicious Suriname curry-potato dish. And I succeeded! With this beautiful recipe I found online. Even my Suriname neighbor found it very tasty!  

My favorite variant on this recipe is a chicken, non spicy kind. Those in our household who like their food spicy, just add a spoon of sambal to their plate.. And I make a lot of it, so there is some left to take to work as lunch, or to go into the freezer! ;-)

Hope you will enjoy this recipe as much as we do! 


*Not to tricky *Suriname *Sugar Free *Gluten free *Dairy free (*Easy to make vegan!)
Main Dish ~ serves 8 ~ 110 min. 


Ingredients

• organic sunflower oil 
• 8 Roti wraps (You can buy them at your local Indonesian shop - Toko)
• 8 organic or higher welfare chicken legs
• 16 medium/small potatoes - firm cooking
• 1,5 kg garter or cabbage
• 8 hard boiled eggs
• 2 onions
• 5 garlic gloves
• Hindustani massala
• 4 chicken bouillon cubes
• fresh nutmeg
• 1 small tin tomato paste
• 1 Madame Jeanette pepper, or a spoon of your favorite sambal
• salt & pepper
• small bit of butter or coconut oil

• big stewing pan or slow cooker
• frying pan

How to

• Chop the onions and garlic to small pieces. Stir fry short with some sunflower oil and a bit of the massala. Remove from the pan, you don't want to burn it when you fry the chicken. Now fry the chicken legs on high temperature with a bit of new sunflower oil and masala. Add salt and pepper. Fry them till golden and crispy. In the meantime peal the potatoes and cut in half. 
• Stir in the onion, garlic, some fresh grated nutmeg, (, Madame Jeanette pepper*) and tomato paste. Stir well (*and careful, you really don't want to brake the pepper! Your sauce will be to spicy!..). Put in the potato parts and stir again. Add some hot water till it nips slightly the upper layer of potatoes and chicken in your pan. Add the bouillon cubes and wait till it reaches boiling point. Now let it simmer for 90 minutes. Stir and taste every 15 minutes. There needs to be a heavy curry flavor. Just add more masala if needs more flavor!
• After awhile prepare the garter or cabbage. Cut it in small pieces and cook shortly in boiling water before stir-frying.
• Peal the eggs. Melt a bit of butter or coconut oil in a frying pan and bake the hardboiled eggs on medium heat, for about 5 minutes. Keep them rolling over, to crisp and golden them equally. (When using oil, you risk they keep sticking to the frying pan..)
• Check the potatoes. Are they done? Taste ones more. Add - if needed - extra salt and pepper. 
• Heat up the Roti wraps. Put them on the plates and add chicken, potato, sauce, veggies and an egg. -Traditional this dish is eaten with one hand. And that's the one that doesn't wipe the butt!... ;-) Just tear off a piece of the wrap and use it to pick up the food that's on it. 

Njang Sweetie! 


Source and Dutch version:
http://www.puureten.net/recepten/surinaamse-roti/

Chicken Nuggets

There was a time we all hopped in the car and drove to Mc D. Since we changed our eating habits and I'm cooking from scratch, there is no way we're eating their nuggets again!.. Doesn't mean we don't want to eat chicken nuggets though! ☺️ So, making it yourself is your only option.. And boy, it's so worth your afford! Best nuggets I ever ate! 👌🏼😋

*Easy *Chicken *Dairy free *Sugar free *easy to make Gluten free 

side dish ~ serves 4 ~ 30 minutes 

Ingredients 

• 2 organic chicken breasts 
• 75 gr organic/gluten free breadcrumbs 
• 1 organic egg
• 3 tbsp water
• 6 tbsp peanut oil 
• 50 gr (gluten free) flower
• 3 tbsp creamy soy yoghurt 
• a pinch of sea salt 
• fresh grounded pepper and paprika powder 

How to make 

• Put the flower and salt in a bowl. Whisk in the yoghurt and water till a smooth batter. Mix in the egg, stir well. Season with a bit of pepper and paprika powder. -Slice up each chicken breast into 8 equal pieces. 
• Put the breadcrumbs into a separate bowl.
• Heat up a (or 2!) skillet over medium heat with the oil.
• Stick a piece of chicken on to a fork. First dip it into the batter, than through the breadcrumbs. Bake for about 8 minutes. Turn every 2 minutes till golden brown. 
• Put on a plate with kitchen towel. 

These nuggets are incredible delicious with (homemade) smoked barbecue sauce or homemade apple sauce! See my other recipes! 😉 

Enjoy! 

Apple Sauce

Fall is around the corner.. I don't care much for the weather - I'm a warm-weather-girl - but I do love all fall dishes! There is so much taste and structure in fall and winter dishes! Yesterday I started  simple with this incredible tasty sugar free apple sauce.. 😋🍎

*Easy *Vegan *Sugar free *Dairy free *Gluten free

side dish ~ serves 4 ~ 25 min.

Ingredients 

• 1 kg sweet apples 
• 100 ml water
• 1 tbsp pure apple syrup (100 % thick fruit concentrate, which makes lemonade. In the Netherlands it's called Diksap, not translatable in English..... 😕) Or 1 tbsp agave syrup. 
• 1 tbsp fresh squeezed lemon juice 
• 1 tsp cinnamon 

How to make

• Peal the apples, cut them in 4 and remove the cores. Cut in small pieces.
• Put in a pan with the water, lemon juice, apple syrup and cinnamon over a medium heat. Wait till it boils than lower the heat. Put a lid on the pan and stew for 15 minutes. Stir once in awhile. 
• If you want a smooth apple sauce, just mash for a minute! 

It's delicious as a side dish with chicken and fries! 

Enjoy!

Apple Pancakes

In our house we try to eat as many meals together as much as we can as a family. At the dining table. It is quite a challenge for breakfast during the week, everybody has his own schedule. So we sat the rule to have breakfast together at least once a week. Often it is in weekends, when hubby and teen are free from work. Because we have breakfast Smoothies 6 days a week, I love to make something special for breakfast than. This recipe for apple pancakes is one of our favorites. 

*Easy *Lactose free *Sugar free
Breakfast ~ serves 4 ~ 30 min.


Ingredients

• 50 gr white raisins
• 200 gr flower (wholegrain, multigrain, spelt)
• 2 M eggs (free range, organic)
• 450 ml milk (oat, soy, almond, rice)
• 2 tsp cinnamon
• 2 apples
• coconut oil to bake in

How to make

• Put flower in a bowl. Add milk while stirring. Add eggs, stir well. Add cinnamon and raisins, fault through the batter. 
• Peel apples, remove core, slice thinly.
• Heat up a frying pan, grease with some coconut oil. Put in a quarter of the batter, add apple slices. Bake on both sides till golden brown. (If you have difficulties flipping the pancake, use a lit to slide it on.) Bake another 3 like this. 
• Serve with leftover apple and light agave syrup or maple syrup.

If you have overripe bananas, mash them and mix them into the batter! Bake than on low heat, it takes a bit longer to dry the pancake on the inside!.. Ofcourse this recipe is also delicious for lunch, dinner and dessert..... As long as you enjoy it! ;-)

Salmon Salad

We Dutchies love to eat bread. For breakfast, for lunch and even for dinner. With every kind of topping or as a side dish. Like soup, salads, egg dishes, steak, meatballs, you name it! Everything is good with bread. And nooooo, not the white kind.. We just love spelt, corn and every kind of grain! As long as we think it's healthy!...

I bake our own bread. That's even better! ;-) Recently we switched our breakfast bread for fruit & veggie smoothie's, but for lunch there is still bread on our table.
One of our favorite sandwich spreads is this Salmon salad..























*Easy *Fish *Lactose free *Sugar free * Gluten free
Bread spread ~ 350 gr. ~ 20 min.


Ingredients

• Red or Pink Salmon, 1 small can
• 2 gherkins 
• 2 hard boiled eggs
• 2 tbsp mayonaise, or 1 tbsp yoghurt and 1 tbsp mayonaise
• fresh grounded pepper
• sea salt
• pinch of (fresh) dill
• grounded paprika powder 

How to make

• Remove bones and skin from the Salmon. Chop gherkins and eggs in small pieces. 
• Putt al ingredients in a bowl, season with all herbs and stir well. 
• Sprinkle some paprika powder extra on top before serving. 

Do you have a bit left? Keep it in the fridge, and enjoy it for 2 more days!

Enjoy!