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