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It’s Monday, our holiday is over and things are back to normal. That means having more healthy meals at home and making my menu plans. Highly necessary because there’s a HUGE haul of veggies in the fridge.
Here’s this week’s addition to it (apologies for the bad pic).
- green beans
- mini plum tomatoes
- red beets
- red Batavia lettuce
We still got lots of veggies left from last week, and from another type of CSA haul. From the top of my head: tomatoes, potatoes, corn on the cob, leek, fennel, radishes, sprouts, spring onion, spinach, white paprika, courgette, turnips, pumpkin, pointed cabbage, carrots, string beans.
So let’s dig in and make a dent!
Menu plan September 16th – 19th
- SUN ~ Saffron garlic rice (Veganomicon p.119) and Italian style sautéed spinach & tomatoes (p.106) with a tofu burger that’s a souvenir from France and radish salad with sprout greens and mustard dressing (inspired by Zonnig zomers tafelen p.21).
- MON Indonesian ~ Nasi goreng and leftover tofu tausi takeaway (= black bean sauce) with some extra veggies added, simple cabbage salad (Feestmenu’s p.68) and emping.
Mexican ~ Chilli with tortillas and a little leftover rice, corn on the cob, guacamole and coleslaw with avocado (Groentegerechten p.58).Change of plans: Indonesian ~ rice with sambal goreng boontjes á la Mr Gnoe.
- WED ~
Sautéed silverbeet (Veganomicon p.106) with smoky tempeh (p.130) on mashed potatoes and a sweet beet salad (Feestmenu’s p.68).Yesterday’s plan: Mexican ~ Chilli with tortillas and a little leftover rice, corn on the cob, guacamole and coleslaw with avocado (Groentegerechten p.58).
- THU ~ Sautéed silverbeet (Veganomicon p.106) with smoky tempeh (p.130) on mashed potatoes and a sweet beet salad (Feestmenu’s p.68).
I hope Wednesday’s loot will be on the small side! ;)
With our CSA veggies from Amelis’Hof comes a leaflet, de Amelisbode, usually containing a recipe for some of the week’s vegetables. This week it’s a savoury ‘Picnic Pie’ with oven-roasted garlic, tomatoes and rosemary. I only had to substitute the anchovies to make it vegan/vegetarian! The rosemary came from the herb garden on our balcony.
This recipe is definitely a keeper so I’d like to share it with you for Beth Fish’s Weekend Cooking and the Whip Up Something New! challenge (which I’m hosting this month btw). It’s the ultimate summer pie! And since I made a few more adaptations I feel it’s okay to rename it. :)
Amelis’Hof Summer (Picnic) Pie with Garlic and Tomatoes
- olive oil
- 3 sun-dried tomatoes
- 1 head of garlic
- 350 gr tomatoes
- 1 small or 1/2 big red onion
- 3 sheets of vegan puff pastry
- 12 black olives
- 1 tbs caper berries
- 1 tbs of chopped rosemary
- (optional) some chopped oregano or other fresh herb of you choice
- freshly ground salt & pepper
- Preheat oven at 200 degrees Celsius.
- Soak sun-dried tomatoes in hot water.
- Separate garlic cloves — leave the skin on! — and put them in some olive oil in a high oven-proof dish.
- Cut tomatoes in thick slices, put them in an oven dish.
- Slice red onion and add to tomatoes.
- Pour a tablespoon of olive oil over the tomato-onion mix, and add some freshly ground salt & pepper.
- Roll out pastry dough and fill baking dish, punching a few holes in the bottom with a fork. Layer with beans or ceramic beads for pre-baking.
Whatever you’re using for blind baking; it’s always smart to put some parchment paper in first to prevent your beans/beads from sticking to the dough… I often forget. ;)
- Put all three dishes in the oven and bake puff pastry for 10 minutes, tomatoes and garlic 15 minutes.
- In the meantime mince olives, caper berries (you may want to rinse these first if they’re really salty) and soaked sun-dried tomatoes.
- After 10 minutes take your pie dough out of the oven, remove blind filling and bake for another 5 minutes.
- Now your tomatoes, garlic and puff pastry should be ready at about the same time. Allow the roasted garlic to cool for a few minutes.
- Peel the garlic cloves, mince, and mix HALF of it with the olives, sun-dried tomatoes and capers.
- Spread the mixture on the bottom of your pie, layer with tomatoes and onion, add rosemary (& other fresh herbs of your choice) and the rest of the crushed garlic. Sprinkle with a little more salt & pepper.
- Put your picnic pie into the oven for another 5-10 minutes.
We had this quiche accompanied by a green salad with asparagus, more fresh herbs from our ‘garden’ (thyme & oregano), chopped walnuts & pistachios and a balsamic vinegar dressing with extra virgin olive oil, agave syrup, salt and pepper. I’m afraid the picture has a weird colour: we had the shades down because it was so sunny!
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I always know when CSA season starts: one of the first bags is going to hold rhubarb. Now for some of you that may be a feast, but rhubarb and me? We’ve got a strange relationship. I HATED it as a child while my mom loved it…
- Oak leaf lettuce
- Turnip tops (rapini)
- Plum tomatoes
Now as an adult I’ve eaten rhubarb several times and it really isn’t that bad. Still, my brain refuses to catch up! So each time I’m confronted with these reddish-pink stalks I go “uh-oh” and my mind goes blank.
Creamy Coconut Almond Tarts with Rhubarb
It was a relief to have family coming over for dinner on Sunday so I could use this veggie for dessert. I decided on the lovely Rhubarb-Coconut Tarts from Vegalicious because they look pretty and I had all the ingredients at hand except coconut flavouring. Of course I usually try out recipes before I serve them to guests… But I trust the Vegalicious website: earlier this year I made the vegan Spicy Applesauce Cake with Lemon Frosting for my birthday and it was a success.
Was I right to dare preparing these tartlets without practising first?
You’ve got to remember that I’m not my usual self right now. Actually, I’m a real scatterbrain these days: I can read a recipe ten times and still not pick up everything. That’s exactly what happened… AND — I’ve hit myself several times for this already — I forgot to make a photo of the end result!!! AAAAARGH! So here’s the only picture I took.
The base: oat-almond crusts. Looking good though, aren’t they? :)
What went ‘wrong’?
- The sharp-eyed reader may notice that something went wrong here right away. I was supposed to make the tarts in ramekins! I only discovered that when the crusts were good & ready to get ‘filled’ with coconut cream…
But you know what? I liked it this way! It’s like having a huge cookie on a plate with toppings. :)) So this will be a fixed alternation of the recipe from now on. ;)
- I was sure I had some wholemeal flour… but I didn’t. Just took regular flour and it was fine. But I do think wholemeal will be good!
- When I was supposed to be making sugar water to ‘cook’ the rhubarb in, I threw in the lemon juice with the sugar from the start… It turned out fine; rhubarb always has a bit of a tart taste, doesn’t it? ;)
My version of this dessert may not have been as pretty as the picture on Vegalicious. I peeled the rhubarb (I hate those stalk threads, don’t you?) and it lost its beautiful pink colour because of it. But you’ll have to trust my word on this — it looked delish! I put on a fresh mint leaf for garnish (as suggested) and threw over a pinch of cinnamon as the personal finishing touch. It tasted g-r-e-a-t: crunchy bottom, creamy and (not too) sweet middle layer and slightly sour rhubarb on top. Yum! We were unanimous in our verdict, including our omnivore guests.
So yes, next time I might plunge in at the deep end again and serve a new dish without trial! And this rhubarb recipe goes on the pile ‘For Keeps’.
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New recipe(s) tried for the Whip Up Something New! Challenge!
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Join Beth Fish’s Weekend Cooking with a food-related post!
Hooray, CSA season has started again!
Yesterday Mr Gnoe went to pick up our vegetable bag for the first time in 2011. It’s the 4th year we’ll be getting a bag of local organic veggies from Amelis’hof garden (formerly known as De Aardvlo) every week till Christmas. And the 3rd year I’m consistently logging them with a picture on Graasland.
For those of you wondering what CSA means — have you noticed the Glossary of terms on Graasland?
- Herb flowers
- Rapini (or turnip tops)
I already used some spinach and tomato in a pasta salad I had for lunch today. Those beautiful white flowers accompanied last night’s vegan pasta with white asparagus. So now I need to think about what to make of the rest… I guess it’s back to menu planning for Gnoe!
Some of you may have seen my FourSquare tweet last Friday in which I talked about picking up some CSA veggies… #confusing There’s another organic farm nearby from which we get additional vegetables: Groenekans. It’s different in that we aren’t ‘shareholders’ but we do pay a certain amount in advance which enables the farmer to invest in seedlings etc. It also varies from our regular, real CSA in that we get to pick our groceries from a list of availabilities, instead of receiving a surprise packet. And that’s exactly why it is such a good addition to our weekly mystery bag of Amelishof goodies. :)
Any tips on what to cook this week?
Has anyone been wondering what happened to my weekly (b)logging of CSA vegetables? I omitted 2 and missed 1 because we #failed to pick up our veggie bag when we were on a short holiday in week 26. Time to catch up!
- radishes (French breakfast & icicle)
- romaine lettuce
- sweethearts cabbages
- field peas
Cukes are always met with a big ‘hooray’ because they taste so good — recalling cucumbers from past times. Strangely enough their organic siblings from the supermarket do not bring the same sensation. That probably has to do with the time and effort invested in the product.
Fresh field peas are great too; I only came to know of them last year thanks to our CSA veggies! (Weeks 30 and 31) They’re completely different from their tinned congeners; tasting a bit like fava beans — not ‘mealy’ like brown beans.
The radishes are the last of the season and the white ones have gotten a bit thickskinned, but nothing a potato peeler can’t take care of ;) They’re obviously related to daikon. We could have used them like that but mostly ate them as a snack or salad anyway.
Other dishes with the greens: pointed cabbage patties (YUM!) and spicy cabbage with foe yong hai (egg foo young) and nasi goreng (fried rice).
The field peas were stir-fried & stewed shortly with garlic, sundried tomatoes and served with fresh basil & ground pepper. Really nice as a side dish to ricotta cheese filled omelet with tomato and herbs!
- fava beans
- Chinese cabbage
Menu planner for the week
- Broad beans with cheese sauce, served with oven-baked potato, veggie bratwurst and radicchio salad with bell pepper, cranberries & red dressing (mayo, mustard & ketchup). [Friday]
- Spicy stir-fried Chinese cabbage with cashews & cilantro, rice, emping and salad. [Saturday]
- Salad of Chinese cabbage with homegrown radish cress, spring onion and orange dressing, served with tomato rice and hazelnut ragout. [Sunday]
- Ratatouille with couscous and Parmesan cheese, salad. [Tuesday]
On Monday we’ll be eating out :) And on Wednesday… well, the next batch of veggies will arrive!
Do you plan your weekly menu as well?
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Join Beth Fish’s weekend cooking with a food-related post!
I’m pressed for time so I’ll just briefly log this week’s local organic vegetables, including a call for help: do you know what the greens below the rhubarb are called in English? In Dutch it’s raapsteeltjes, which would literally translate into… turnip stalks? :\
- swiss chard
- snow peas
- raapsteeltjes > turnip-tops
- red Batavia lettuce
- plum tomatoes