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!

Pesto Rosso - Lactose Free

Another great example of a food product that is soooooooo much better when you make it yourself is pesto. I'm never going to buy it from the shelf again! Only fresh healthy ingredients and no preservatives for us! It is also fun to play with the ingredients. To make it spicy, sweet or more cheesy!.. 

However you like your pesto, go get the ingredients and create it yourself! ;-)
(Underneath you'll find my favorite kind with yellow bell pepper)

*Easy *Vegetarian *Lactose free *Gluten free *Italian

(multi usable)spread ~ 200 gram ~ 10 min.

Ingredients

• 160 gr / 5.64 oz sun dried tomatoes (if you use oil based, drain before using)
• 2 cloves garlic
• 30 gr / 1.6 oz pine-tree seeds (or other nuts) 
• 30 gr / 1.6 oz Parmesan cheese
• 2-3 tblsp olive oil
• pepper, salt, (dried) chili 
• a good splash organic balsamic vinegar
• halve yellow bell pepper

• food processor 
• jar with lid

How to make

• Briefly roast the pine-tree seeds in a dry pan till golden brown.
• Mix all the ingredients together in the foodprocessor till you have a smooth pesto. If you think its to thick just add some more olive oil! 
• Season with pepper, salt, chili and balsamic to taste.
• Et voila, you've got some delicious pesto! Now put it in a jar, keep it in your fridge and enjoy it for a week. Stir before using..

Dairy free Tiramisu con Gelato (Tiramisu with ice cream)

Being a sweet tooth and living dairy free means making a lot of good stuff yourself. And that's ok, because often it turns out to be so much better than the cake, Twix or Tiramisu you buy in the store. For example this Tiramisu I made with ice cream! 

In this recipe I used Professor Grunschnabbel vegan chocolate ice cream. I know it's only available in a few countries, but I'm sure you can find other kinds of dairy free ice cream if this one isn't available in a store near you. Or you can swap the dairy free back for normal ice cream! ;-) In this case I really wanted to taste the chocolate flavored kind. Since that one is made with cocoa, coconut milk, bourbon vanilla and orange juice, I adjusted some ingredients from the original recipe to these flavors. It turned out to be marvelous! I can highly recommend you do the same, just let your imagination run free...

*Easy *Lactose free *Dairy free 

dessert ~ serves 4-8 ~ 20 min. prep. time + 2 hours waiting time

Ingredients

• 500 ml / 16.90 oz dairy free ice cream
• finger biscuits
• 3-4 tblsp orange liqueur
• 200 gr chocolate 85% cocoa, grated
• 25 g pecan nuts, chopped
• 2 oranges, pealed and diced
• 1 tblsp agave syrup
• handful basil leaves, thinly torn
• some mint, leaves chopped

*cake tin *cling film

How to make

• Take out the ice cream to melt a bit, so it's easier to work with. Meanwhile decorate the cake tin with a large peace of cling film. Leave a big piece hang out on both sides.
• Divide some finger biscuits on the bottom, sprinkle with halve the liqueur. Spread halve of the ice cream over it and sprinkle with 1/3 th grated chocolate and nuts. Repeat the previous steps till your out of biscuits, liqueur, ice cream, and 1/3 th chocolate and nuts. Cover up with the cling film and let it rest in your freezer for at least 2 hours. 
• Mix the fruit with the agave syrup and herbs, cover up and let it rest for at least 30 min. Toss it once or twice. 
• Plunge the Tiramisu on a plate. Sprinkle with the rest of the chocolate and nuts. Slice it up and serve with the fruit. 

ENJOY!

Bill Granger's Aubergine Parmigiana (Melanzane alla Parmigiana)

The first time I tasted Melanzane (eggplant/aubergine) Parmigiana... It was like tasting a peace of food heaven! From that moment on I wasn’t merely sweet on Italian food, but deeply in love with!

One night I decided to make it myself and it took me forever... And I didn't want to make it ever again. :-( Luckily my craving for this dish made me search for an easier recipe and I found it! With many thanks to Bill Granger, a brilliant Australian chef. 

The combination of aubergine, Parmigiana cheese, tomatoes and basil is just so divine that I simply must share this perfect dish with you! ;-) 

*Easy *Vegetarian *Lactose free *Gluten free *Oven dish *Italian

main course ~ serves 4 ~ 45 min. prep. + 50 min. oven time

Ingredients

• 600 gr. / 21.16 oz tinned diced tomatoes
• 2 cloves garlic
• 3 tbsp olive oil
• 3 large aubergines, cut into 1cm rounds
• 220 gr. / 7.76 oz Fontina cheese grated
• freshly grated parmesan
• 90 gr. / 3.18 oz lactose free cream cheese, or ricotta cheese
• handful of basil leaves
• sea salt and freshly ground black pepper

*aluminium foil *(round) oven dish 30 cm 

How to make

• Shimmer the tomatoes in a saucepan for 2 minutes. Remove from the heat and stir in the garlic and olive oil. Season with sea salt and set aside.
• Heat the grill to medium. Place the aubergine rounds on a lightly greased baking tray, drizzle with olive oil and grill until golden and beginning to soften. Once grilled let the aubergine rounds cool off.
• Pre-heat your oven to 200'C / 392'F.
• Spoon a layer of tomato sauce into a 30cm (round) ovenproof dish, place 1/3 eggplant onto the sauce and top with half Fontina and some grated Parmesan. Repeat what you've just done. Top with remaining tomato sauce, eggplant, crumbled cream cheese/ricotta and basil leaves. Grate a final layer of Parmesan.
• Cover with aluminium foil and bake in the oven for 20 minutes. Remove foil and bake for another 20-30 minutes until golden brown and bubbling.
• Leave to cool slightly before serving. Serve with roasted potatoes, tagliatelle or a simple peace of bread. 

ENJOY!

Source and pic.;

http://www.ah.nl/allerhande/recept/R-R1130630/bill-granger-s-aubergine-parmigiana

Dairy free Tzatziki

*Easy *Vegan *Lactose free *Gluten free

side dish ~ 500 ml ~ 15 min.

Ingredients

• 500 ml soy yoghurt Natural
• 1 cucumber
• 3 cloves garlic
• 2 tblspoons Greek olive oil
• 2 teaspoons dried dill, or 3 twigs fresh dille
• 3 teaspoons white wine vinegar 
• pepper & salt

   *food processor/grater *garlic press *kitchen towels

How to make

• Wash the cucumber. Cut lengthwise in halve. Scrape out the seeds with a teaspoon. Grate it entirely with a food processor or grater. Put in a strainer, sprinkle with salt and set aside for about 5 min.
• Squeeze the garlic cloves into the yoghurt. Mix in the olive oil, vinegar and flavor with pepper and salt. Deb the cucumber dry with the kitchen towels and mix into the yoghurt.
• If you use dried dill, mix it into the Tzatziki. When using fresh dill, cut the leaves over the Tzatziki.

-You can keep the Tzatziki fresh for a week in a well closed jar in your fridge!

-Try using fresh mint instead dill for a change. Very nice on a lovely warm summer night barbecue! ;-)

ENJOY! 

Source and pic.;

http://www.ah.nl/allerhande/recept/R-R133214/tzatziki

Delicious Lactose free icecream

The other day I was reading the new Allerhande, a magazine from supermarket chain Albert Heijn, and my heart skipped a beat!

Living dairy free has a lot of benefits, but you have to give up some things as well.. Like M&Ms and a lot of creamy ice cream flavors.. ( I wasn't into ice cream making yet.. )

And now, now I don't have to anymore! My local supermarket hero, from the magazine, ran an article about a new ice cream brand. Professor Grunschnabbel. They are bringing us brilliant flavors of VEGAN ice cream! Lactose free, gluten free, soy free.. Oh, the glory! Mango-maracuja, raspberry, orange-lime-basil, yes even chocolate!.. 'But, is it edible and good?', I hear you think. Well, yesterday we tried the raspberry... Oh my, if every flavor is as good as this one is, than we are so hooked!!

Professor Grunschnabbel is available in supermarkets and restaurants in the Netherlands, Belgium and Germany. And it's conquering the UK as we speak!!

There is 1 minor detail.. It's quite expensive.. € 5,25 for 500 ml. So, be smart, look out for those bargain deals. And don't share!...... ;-)

Tacos with steak and avocado

If you ask my teen what she wants to have for dinner? She'll almost always answer 'Taco's!' (Except in wintertime, than the answer is usually Brussels sprouts.. :-) ) Tonight I'm making a family favorite, tacos with slices of juicy organic steak and creamy avocado.
You have to prepare the steak an hour in advance, remember that before you find yourself ready in your kitchen to make this recipe and not having enough time! ;-)


*Easy *Meat *Lactose free *Mexican (*Spicy)
main course ~ serves 4 ~ 30 min. prep. + 60 min. waiting time + 5 min. oven time

Ingredients

• 400 gr organic steak (14 oz)
• 12 taco shells 
• 1 teaspoon ground cumin 
• 1 teaspoon organic paprika powder
• 2 tblspoons organic olive oil
• 1 organic red onion
• 350 gr organic baby tomatoes (12.35 oz)
• (1 jalapeno pepper  *I leave this one out. My little ones and i don't like spicy food...)
• 1 lime
• lettuce 
• 2 avocados 

*grill pan *aluminium foil

How to make

• Mix the cumin, paprika powder and olive oil in a bowl. Let the steak marinade in it for 1 hour - covered - outside the fridge. 
• Meanwhile slice the red onion in very thin rings. Wash and halve the tomatoes. (Cut the jalapeno in thin slices.) Squeeze the lime. Mix up the onion, tomato, (jalapeno) and lime juice. Flavor with salt if you like. Cover up and leave till needed. Wash and dry the lettuce. 
• Preheat your oven till 170'C / 338'F. Heat up your grill pan. Sprinkle the steak with salt and grill for 5 minutes. Flip it often. Let it rest for 5 minutes on a plate, covered with aluminium foil. 
• Bake the tacos in the oven for 5 minutes. Halve the avocados, remove their stones, squeeze out the flesh and cut in slices. Slice up the steak. 
• Fill up the tacos with lettuce, steak, tomato salad and avocado. Serve the rest of the salad on the side. 

*Do you want some creme with your tacos? I can definitely relate to that... ;-) Because we are lactose free I use soy lime yoghurt instead. Gives a very refreshing flavor to it!

**Very good with Agua Fresca, a delicious refreshing Mexican drink. 

ENJOY!

Source and Pic.:

http://www.ah.nl/allerhande/recept/R-R1185914/tacocones-met-biefstuk-en-avocado 

Glorious Peanut butter

My son just loves his peanut butter sandwiches. So i found myself buying a lot of it in the supermarket.. In our local supermarket i could easily buy organic kinds, but not refined sugar free or the kind made with natural sugars. Well, ok, there was one kind, but it was so expensive!.. And then it hit me, why not make it myself? 
The best thing about it is that it tastes so much better! And, it is free from unhealthy sugars and preservatives! ;-)


*Easy *Vegetarian *Lactose free *Sugar free *Gluten free 

Bread spread ~ 500 gr. ~ 20 min. 

Ingredients 

• 5 tblspoons peanut oil
• 1/2 tblspoon sea salt 
• 1 tblspoon organic honey or agave syrup 
• 450 gr/ 15,87 oz organic unsalted peanuts

   *food processor 

   *baking paper

   *big jar

How to make 

• Preheat your oven till 180'C / 356'F. Spread the peanuts over the baking paper on the baking tray and roast them for about 8 min. till light golden brown. Toss them regularly. 
• Grind the warm peanuts in the food processor in about 4 min. till a thick peanut butter. Clean the edge regularly with a spatula. 
• Mix in the oil, salt and honey and grind till you have the smoothness you prefer.
• Put in a jar and store in the fridge. Now you can enjoy your homemade peanut butter for 3 weeks! 

*Want to try different kinds? Add a tblspoon sambal badjak, try a tblspoon ground cinnamon, or indulge yourself with adding very small pieces dark chocolat! 

ENJOY!

Source:

http://www.ah.nl/allerhande/recept/R-R1185523/zelfgemaakte-pindakaas

Spaghetti with meatballs

*Easy *Meat *Mediterranean (*Gluten free)
 main course ~ serves 4 ~ 30 min. 

Ingredients

• 4 organic sausages (pork or beef)
• 20 gr. fresh parsley
• 100 gr. Parmesan cheese, best to buy ungrated..
• 2 tablespoons organic (gluten free) breadcrumbs
• 2 tablespoons organic olive oil
• 300 gr. organic whole wheat, or gluten free, spaghetti
• 1 clove organic garlic
• 800 gr. organic pealed tomatoes
• 3 tablespoons organic balsamic vinegar

How to make

• Remove the skin from the sausages, put the meat in a bowl. Chop half of the parsley to bits and pieces. Grate the Parmesan cheese. Blend the chopped parsley, breadcrumbs and Parmesan with the meat. Wet your hands and make 12 balls from the meat mix. 
• Heat up half of the olive oil in a skillet and fry the meatballs in about 10 min. to a lovely golden brown color. Meanwhile cook your spaghetti al dente. 
• Chop up the garlic. Heat up the rest of the olive oil in a skillet on a low heat. Fry the garlic for 1 minute. Put in the tomatoes and balsamic vinigar and let it stew for 15 minutes on medium heat. After 5 minutes crush the tomatoes with a wooden spoon. Put in the meatballs after 7 minutes.
• Chop up the rest of the parsley. Strain off the spaghetti and divide over 4 plates. Divide the sauce and meatballs over the plates and sprinkle with the rest off the parsley and fresh grated Parmesan.  

Enjoy!

Source & Pic.: Allerhande.nl

http://www.ah.nl/allerhande/recept/R-R900682/spaghetti-met-balletjes

Spinach & Beetroot Summersalad with Feta cheese and Orange

*Fast *Vegetarian *Gluten free *Mediterranean

 main course ~ serves 4 ~ 15 min. 

Ingredients

• 2 tablespoons sunflower oil
• 600 gr potato wedges
• 1 orange
• 300 gr spinach leaves
• 400 gr grated beetroot
• 2 tablespoons balsamic
• 200 gr Greek feta
• 50 gr pistachio nuts
• (fresh dill)

How to make

• Heat up the oil in a skillet and bake the wedges on a medium heat in about 12 min. golden brown. Flavor with fresh ground pepper. If you like, some salt.
• Meanwhile peal the orange and carve the shares out of the membrane with a sharp knife. Safe the juice!
• Mix in a big bowl the spinach leaves, beetroot and balsamic with the orange juice. Season with pepper and salt.
• Mix in the potato wedges. Crumble over the feta, garnish with the orange shares and pistachio nuts. It's very good with chopped fresh dill!

Enjoy!

Source & Pic.: Allerhande.nl

http://www.ah.nl/allerhande/recept/R-R1185944/spinazie-bietensalade-met-feta-en-sinaasappel