Resultaten voor onion bhaji
http://boeddhamumglutenfree.blogspot.be/2015/05/geroosterde-bloemkool-en-aardappel-met.html
... dinner. So the only “work” is cutting the vegetables!You’ll need for 2-3 people:4 big potatoes1 medium head of cauliflower1 onion, 2 cloves of garlicolive oilpepper and salt15 cherry tomatoes1 heaped tablespoon of capers250 g organic salmonhandful of fresh basil leaves Pre-heat the oven on 200°C.Peel or wash the potatoes and cut them lengthwise in 6-8 wedges. Option to pre-cook them for 5 minutes.Break the cauliflower into not too small florets. Cut the onion into half-moon wedges and the garlic into thin slices.Season with salt and pepper and a royal gush of olive oil. Bake on a baking tray in the middle of the oven for about 30 minutes till golden brown, turn halfway.In the meantime cut the cherry tomatoes in half and the salmon in 6 thin slices, season with salt and pepper. I add them the last 6 minutes on top of the vegetables with the sprinkled capers. They are done very quickly!On the plate sprinkle with some fresh basil.Enjoy this simple, but great-tasting dish! ...
Cannellini summer soup with chard â cannellini zomersoep met snijbiet (GF-DF-SF-V)
http://boeddhamumglutenfree.blogspot.be/2015/07/cannellini-summer-soup-with-chard.html
... up cold, 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. ...
http://boeddhamumglutenfree.blogspot.com/2014/02/fennel-carrot-lentil-soup-with-touch-of.html
... t today it?s freezing cold again, grey and rainy. And for me that means soup time.You?ll need:700g or 2 fennel bulbs500g carrots1 onion1 clove of garlic1 tbsp fresh ginger1 l hot water or vegetable broth1 blood orange½ cup red lentils Olive oil Pepper and salt to taste Begin by frying the onion softly in a big soup casserole in some good olive oil for about 10 minutes. Add a pinch of salt and stir once in a while.Clean the vegetables and cut carrots and fennel in small cubes.Chop the garlic clove fine and also finely cut the ginger in slices and then like the garlic: very, very fine.First add carrot cubes and let them cook together with the onion for 5 more minutes. Then add fennel, garlic and ginger and stir in well. Fry for 5 more minutes.Add hot stock ...
Spring greens soup ââ?¬â?? Lente groentjes soep (GF-DF-SF-V)
http://boeddhamumglutenfree.blogspot.com/2014/03/spring-greens-soup-lente-groentjes-soep.html
... , but for me it?s still a little too cold for that, so I made this tasty spring greens soup, yummie!Spring greens soup (4-6pers)1 onion, chopped medium 1 clove of garlic3 tbsp Arborio rice1 small cup of leeks, sliced thin and washed thorough1 celery stalk, in tiny cubes1 l vegetable stock or water1 big bunch of rocket, 150 g1 big bunch of watercress, 125 g Squeeze of lemon Pepper and salt In a soup pan warm some olive oil and sweat the onion about 20 minutes till it begins to caramelize. Stir once or twice.Add finely chopped garlic and the Arborio rice and stir in. Let it cook together for 5 more minutes, stir.Add celery and leeks, stir in too and after another 5 minutes add vegetable stock or water and bring to the boil. Let it simmer for 20 minutes with the lid on.In the meantime wash and cut your greens roughly. Add to the pot and let it wilt in another 2-3 minutes. Remove from the gas and puree the soup. I leave mine quite rustic.Taste and add a squeeze of lemon juice and pepper and salt to taste.Enjoy your spring greens soup, pure as it is.Lente groentjes soep (4-6 pers)1 ui, medium gehakt1 teen knoflook, fijngehakt3 el arborio rijst Handvol prei, in ringetjes, goed gewas ...
Gluten free pissaladi�¨re (GF-DF-V)
http://boeddhamumglutenfree.blogspot.com/2014/06/gluten-free-pissaladiere-gf-df-v.html
... his freshly baked pissaladière.A pissaladière is a flat bread with a base of olive oil dough and a layer of soft, almost pureed onion confit. Originally the bread is topped with ?pissalat? too, literally peis salat or salted fish, an anchovies based condiment. This is a recipe for a quiet day, it takes some time to let the bread rise for an hour at least and the onion confit will take about the same time. The bread is at its best freshly from the oven, but you can eat it the next day too, if you have left any piece. This recipe makes 8 pieces of bread, so it's good for 4.First we prepare the dough; we?ll need:110 g buckwheat flour100 g brown rice flour75 g almond flour60 g tapioca starch½ tsp sea salt1 pinch of nutmeg1 sachet of organic dry ...
http://boeddhamumglutenfree.blogspot.be/2015/09/quinoasalade-met-geroosterde-wortels-en.html
... d quinoa350 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! ...
Garden lettuce with raw carrot dressing (GF-DF-SF-V)
http://boeddhamumglutenfree.blogspot.com/2014/06/garden-lettuce-with-raw-carrot-dressing.html
... Paltrow?s book It?s All Good...)For a 400ml jar, can be stored in the fridge for 1 week1 cup cleaned carrots, roughly cut1 small onion, cut small1 tbsp ginger root, cut fine1 tsp miso4 tbsp apple cider vinegar2 tbsp honey or maple syrup8 tbsp extra virgin olive oil4-8 tbsp water½ tsp sea salt Freshly ground black pepper to taste Throw everything in the blender and just mix till creamy.It is really delicious, especially for kids!!Rauwe wortel dressing(geïnspireerd door Gwyneth Paltrow?s boek (H)Eerlijk)Voor een flinke pot vol, bewaar in de koelkast voor zeker 1 week.2 flinke wortels, geschrapt en grofgehakt1 kleine ui of sjalot, fijngehakt1 el verse gemberwortel, fijngehakt1 tl miso4 el appelazijn2 el honing of ahorn siroop8 el extra virgin olijfolie4 el water½ tl zout, eventueel Versgemalen zwarte peper, naar smaak Gooi alles in de blender en mix tot een romig geheel.Deze dressing is echt superlekker, vooral ook voor kinderen!! ...
http://boeddhamumglutenfree.blogspot.be/2015/05/gemengde-dal-met-kokosmelk-en.html
... coconut oil2 cloves of garlic, roughly chopped4 cm of gingerroot, chopped fine1 dried red chilli12 curry leaves1 cinnamon stick1 onion, chopped fine1 heaped tsp of cumin seeds1 ½ tsp coriander seeds1 heaped tsp turmeric200 g mixed dal or red lentils ( e.g. 100 g chana dal, 30 g urad chilka, 40 g tuvar, 30 g red/masoor)1 tin of coconut milk4 dl vegetable broth2 handfuls of freshly picked nettle tops or spinach Some garden cress 2 tbsp toasted pumpkin seeds Pre heat the oven on 180°C.Clean your vegetables and cut into big chunks. Mix with some olive oil and pepper and salt and bake in the middle of the oven for about 20 minutes till lightly brown and done. Turn halfway. Put out the oven.While the vegetables are baking we prepare our dal:Wash the dal well and leave in the water till further use.Chop onion, garlic, ginger and, with the blade of your knife make a pulp of the garlic and ginger.Toast cumin and coriander seeds in a baking pan till they release their fragrances. Set aside and grind into powder.In a heavy-duty casserole or Dutch oven heat the coconut oil on medium heat and fry the onion with the garlic-gingerpaste for a couple of minutes. Add the dry chilli, curry leaves and cinnamon stick and fry together some more minutes on low heat.Add the cumin-coriander powder together with the turmeric and stir through.Then drain the lentils and add to the mixture with the broth and coconut milk. Bring to a soft simmer till the lentils are ready, about 20-30 minutes, depending on the kind of lentils you use.Add washed nettles or spinach, a squeeze of lemon juice and season to taste. I serve the dal on top of cooked brown basmati rice, topped with the roasted vegetables, a scoop of yoghurt, tomato chutney, some cress and toasted pumpkin seeds. ...
http://boeddhamumglutenfree.blogspot.be/2015/07/zomerkom-met-geroosterde-wortels-en.html
... raw in the sauce as well as roasted in the bowl. The recipe is for 2 persons.First make the sauce:2 carrots, finely diced1 spring onion, chopped2 tbsp finely chopped gingerroot2 tbsp balsamic vinegar2 tsp toasted sesame seed oil2 tsp gluten free tamari1 tsp maple syrup1 tbsp olive oilfreshly ground black pepper Put everything in a small food processor and blend into a delicious smooth sauce. Set aside.The rest of the ingredients I used:2 cups cooked brown basmati rice1 avocado, peeled and thinly slicedsteamed broccolicooked Le Puy lentils (see last week for instructions)roasted carrots, 20 minutes on 180°C, stripped lengthwise according to thickness, sprinkled with some olive oil and salt and pepper2 tbsp sliced almonds Compose your bowl and ladle the sauce over it. A light and tasty summer dish, enjoy! ...
Adzuki bean chili with basmati rice (GF-SF-DF-V)
http://boeddhamumglutenfree.blogspot.com/2014/02/adzuki-bean-chilli-with-basmati-rice-gf.html
... A warming winter dish, filled with veggies, herbs and spices. I hope you like it!Adzuki bean chili with basmati rice (2-3 pers)1 onion, chopped2 cloves of garlic, in thin slices2 carrots, chopped in small cubes2 celery sticks, in same small cubes1 tbsp fresh ginger, finely chopped1 15-ounce can of adzuki beans or ½ cup of dried beans soaked overnight and cooked, making 1 ½ cups after cooking1 15-ounce can of peeled tomatoes½ -1 can of watersea salt 1 tbsp cacao powder1 splash of red wine (optional)Spicy herb mixture:1 tsp coriander seeds1 tsp cumin seeds¼ -1 tsp of chilli powder or 1 dried chilli2 tsp mixed green herbs (thyme, oregano, rosemary)Grind these herbs and mix them with:½ tsp smoked paprika½ tsp sweet paprika½ tsp piment(Dutch name) or allspice Make the spicy herb mixture first and set aside.In a big Dutch oven or heavy bottomed stewing pan heat some olive oil and fry onions slowly about 10 minutes, stir o ...