lente pluksoep – spring harvest soup (GF-DF-V-SF)

http://boeddhamumglutenfree.blogspot.be/2015/04/lente-pluksoep-spring-harvest-soup-gf.html

... er of zo laten.Breng op smaak met versgemalen zwarte peper, zeezout en een flinke kneep citroensap.you’ll need:1 onion, chopped fine1 clove of garlic, chopped fine1 small leek, in thin rings2 stalks of celery, fine cubes3 tbsp white basmati ricesplash of white wine (optional)1 ¼ l vegetable stock100-150 g nettle tops1 big handful of wild garlic leavespepper, sea saltsqueeze of lemon Fry the onion softly in 2 tablespoons of olive oil for about 10-15 minutes till golden brown. Then add garlic, leeks and celery, fry for another 5 minutes till the leeks are really soft.Add the basmati rice, stir well and after 3 minutes deglaze with a splash of white wine. Then add the stock and bring to the boil. Let it simmer for 15 minutes till the rice is well done. Wash nettles and wild garlic and chop the wild garlic leaves roughly. Add to the soup and let them wilt for 5 minutes. You can roughly blend the soup with a stick blender or leave it as it is. Season with freshly ground black pepper, sea salt and a squeeze of lemon juice. ...

Abrikoos-tomaat chutney – apricot-tomato chutney (GF-DF-V)

http://boeddhamumglutenfree.blogspot.be/2015/09/abrikoos-tomaat-chutney-apricot-tomato.html

... ’s good!You’ll need:6 ripe apricots, ± 250 g2 ripe tomatoes, ± 250 g1 tbsp olive oil1 big clove of garlic, minced1 shallot, finely chopped1 green pepper, sliced with or without the seeds¼ cup rice vinegar1 tbsp fresh rosemary, cut very fine¼ cup raisins4 tbsp raw sugar½ tsp sea salt Wash apricots and tomatoes and dice in 8 pieces.Cut shallot, garlic, green pepper and rosemary fine.Warm the olive oil in a pot and, on low heat, fry shallot, garlic and green pepper for 2 minutes. Add all other ingredients, give it a good stir and bring to the boil. Put the heat low and let the mass slowly reduce in about 1 hour, without a lid. Stir occasionally and when it starts to burn, add a little water.Taste and add some freshly ground pepper and maybe some more salt or sweetness. Scoop into a glass pot and store in the fridge. It will keep for at least 2 weeks. ...

basilicumolie - basil oil (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/08/basilicumolie-basil-oil-gf-df-sf-v.html

... Pour into a glass pot and leave in the fridge for 1 week, so the flavour can develop.After 1 week strain the fluid through a very fine sieve and store the oil in 1 or more glass bottles, which have been sterilized well. After opening keep in the fridge! ...

Uit de keuken van Levine: Brood met kamutmeel

http://uitdekeukenvanarden.blogspot.be/2009/04/brood-met-kamutmeel.html

... Brood met kamutmeel Ik was alles voor dit brood al aan het afwegen toen ik opeens bedacht dat ik kamutmeel had gekocht. Ik kon nog net een gedeelte van het volkorenmeel uit de kom vissen en vervangen door kamutmeel. Volgende keer gebruik ik zeker meer om uit te proberen ...

Cannellini summer soup with chard – cannellini zomersoep met snijbiet (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/07/cannellini-summer-soup-with-chard.html

... , like I did in the Provence some years ago. Gorgeous with this heat we are having at the moment (at last)!You’ll need:1 onion, finely chopped4 carrots, finely diced2 stalks of celery, finely dicedsome parsley stalks, finely chopped4 stalks of (rainbow) chard, stalks finely chopped, leaves, fine or a bit rough1 can of cannellini beans, washed and drained¾ - 1 l vegetable stock1 bay leaf with 1 clove stuck throughsome pepper and maybe some salt For the pesto:2 handfuls of basil leaves1 clove of garlic and some sea salt10 toasted almondsextra virgin olive oil Warm some olive oil in a soup pan and add the onion first; then cut the carrots and add, the celery, the finely chopped stalks of parsley and chard and stir well. Let it fry on low heat for 8-10 minutes.Add vegetable stock, cannellini beans and the bay leaf and bring to the boil. Then let it simmer for 15 minutes on low heat. Add chopped chard leaves and let it wilt for several minutes. Your soup is ready!Serve with a big scoop of the pesto and eat warm or cold. Both are delicious.The pesto is very easy: just put everything in a small food processor and blend into a nice sauce. The olive oil bit by bit to create the right thickness for you. ...

Supersimpele courgette-preisoep – courgette leek soup – crema de calabacin y puerros (GF-DF-SF-V)

http://boeddhamumglutenfree.blogspot.be/2015/09/supersimpele-courgette-preisoep.html

... 1 tbsp parsley stalksolive oilpepper and salt1 l vegetable stock Wash the marrow and chop into big chunks. Cut the parsley stalks fine.Cut the leek into rings and wash thoroughly, especially when it’s coming out of your own garden. Heat some olive oil in a Dutch oven and fry lekks and parsley stalks softly for about 8 minutes. Season with salt and pepper.Add marrow chunks, stir and pour in the vegetable stock, about 1 cm under the marrow level, so your soup will be thick and creamy. Adding more stock when necessary later.Bring to the boil and let it cook for about 15 minutes till the marrow is soft.Puree with a stick blender and taste and add some more seasoning when necessary and more stock if the consistency is too thick.What I love about this soup is eating it as it is, pure and creamy. You can easily add some extra flavouring by:* adding a scoop of pesto into your bowl* adding some hands of freshly cut herbs and grate some Parmiggiano on top* topping with some feta or soft goat’s cheese or a scop of crème fraiche* adding a tablespoon of curry powder while frying the leeks ...

Spice of Life CAL - Part 6

http://sandra-cherryheart.blogspot.be/2015/10/spice-of-life-cal-part-6.html

... eek.Some of you are working on more than one blanket, started later or are just pacing yourself.  If that's the case, that's fine too.  This is to be enjoyed and you can work at your own pace.Spice of Life CALPART SIX -  THE BORDERThis week we'll be adding the finishing touch to our blankets with a small and simple border.I've also included a guide to blocking f ...

gluten free roasted cauliflower tabbouleh ââ?¬â?? geroosterde bloemkool tabbouleh (GF-DF-V-SF)

http://boeddhamumglutenfree.blogspot.com/2014/07/gluten-free-roasted-cauliflower.html

... head of cauliflower2 tbsp of olive oil Pepper and salt1 big bunch of parsley1 handful of mint4 spring onions or same amount very finely cut onion1 small zucchini1 handful of roasted almonds, for some crunch, roughly chopped½ - 1 lemon, juiced2-4 tbsp olive oil First pre-heat the oven on 200°C.Prepare the cauliflower by washing it and making small rosets. ?Rice? them in a small kitchen machine by pulsing small batches at a time. Mix the cauliflower ?rice? on a baking tray with 2 tablespoons of olive oil and some salt and pepper. Roast the cauliflower for 30 minutes, stirring after 15 minutes. Set aside and let the lightly browned cauliflower cool down a bit.In the meantime cut parsley, mint and onion with a sharp knife very fine. Set aside.Juice the lemon. Toast the almonds and let them cool before cutting them roughly.Slice the zucchini and cut into small cubes. Put aside too.Assemble the tabbouleh:Put the cooled cauliflower ?rice? in a big bowl and add chopped parsley, mint, onions and almonds. Mix with your hands.Add 2 tablespoons of lemon juice and olive oil and season with some salt and pepper. Mix well and taste. Add more of the lemon juice or olive oil to your own taste. I like a tangy tabbouleh. Great with some roasted fish ...

quinoasalade met geroosterde wortels en tahin-yoghurt dressing- quinoa salad with roasted carrots and a tahin-yoghurt dressing (

http://boeddhamumglutenfree.blogspot.be/2015/09/quinoasalade-met-geroosterde-wortels-en.html

... 0 g carrots1 clove of garlicolive oil, salt and pepper4 tbsp toasted pits and nutssmall handful of chopped parsleysmall onion, in fine rings1 avocado, in cubesfor the dressing:2 tbsp tahin1-2 tbsp lemon juice2 tbsp brown rice syrup1 tbsp olive oil2-4 tbsp yoghurtpepper and salt opt. pulp of a small garlic clove Pre heat the oven on 200°C/400°F.Wash and cook the quinoa in 1 ½ cup of water with a pinch of salt, about 12 minutes softly. Drain any excess water and place a piece of kitchen paper or a clean towel between pan and lid to absorb  any left-over moisture. Set aside.Wash and scrape the carrots and cut into strips of 1 cm thickness. Mix in a bowl with pepper and salt and a little olive oil and a clove of garlic, roughly cut.. scoop on a baking tray and bake in the middle of the hot oven for 20-30 minutes. Set aside too.Chop the parsley, slice the onion in thin ringlets and toast some pistachios and pumpkin seeds or other pits and nuts in a dry frying pan. Put everything ready.Make the dressing by mixing all ingredients in a bowl. Taste all the time and add more to your own taste. As much yoghurt to get a runny dressing.Cut the avocado in cubes.Take a nice wide bowl and add all ingredients and mix well. Parsley on top. Enjoy! ...

Uit de keuken van Levine: Cake met cranberries en amandelspijs

http://uitdekeukenvanarden.blogspot.be/2012/12/cake-met-cranberries-en-amandelspijs.html

... Cake met cranberries en amandelspijs Met het recept van deze overheerlijke cake doe ik mee aan het foodblogevent. Het wordt deze maand gehost door Emmelien van Zoet & roze. Dit foodblogevent bestaat al sinds juni 2008 en in december van datzelfde jaar was ik zelf ...