zaterdag 21 november 2015

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!