Archief | november, 2012

Peasoup with mint

29 Nov

Yesterday I made this delicious peasoup because we had a little bit too much meat and fat during our week in Czech Republic.. Although this Jamie Oliver recipe is a soup, it fills and is perfect as a supper! Don’t be frightened by the name of this soup, because this is definitely not the peasoup that we were all made to eat when we were younger and which you can buy during winter time with an Unox sausage. No! This is a delicious peasoup, so don’t hesitate to try it yourself.


500 gr. frozen peas, 2 large potatoes, 1 large onion, 1 litter of vegetable stock, 2 sprigs of fresh mint, 2 sticks of celery, 1 knob of butter, 150 gr. ciabatta, 100 ml. of cream (light if you prefer), 100 gr. of feta cheese, salt and pepper and olive oil.


For this 4 person recipe, you will need a large pan. Put it on low heat and splash a bit of olive oil in it and the knob of butter. Meanwhile, you can chop the onion and celery into small parts. Put the vegetables into the pan with a splash of water and leave it on low fire for 10 minutes. Then, fill a medium pan with the vegetable stock and let it simmer on medium heat. Grate the two potatoes into the pan with stock and add half of the mint leaves. Meanwhile, you can heat up the oven to bake the ciabatta bread. After this, the vegetables will be softened and you can add the peas into the pan with vegetables. Let it cook for one minutes and add the stock mixture with potato and mint. Bring everything to boil, add the cream and cook for 5 minutes. Then take the pan of the fire and make the soup smooth with a hand blender. Taste the soup with salt and pepper. To serve the bowls you can add crumbled feta and the rest of the mint leaves. Serve it with the baked ciabatta. Buon appetito!


Pasta machine!

9 Nov

In this blog I just want to share my love for the pasta machine. We all know that it is very easy to make a pasta recipe and use dried pasta, but making your own with a pasta machine is just SO MUCH fun!! You can already buy a nice pasta machine from 50 euros or more. So, to make spaghetti, tagliatelle, lasagna layers or ravioli, use this recipe!


400 g. of flower, 4 eggs, 1 tablespoon of olive oil and 1 teaspoon of salt.


Mix the ingredients together in a bowl until all of them cohere nicely. Then, get the dough out of the bowl and knead it until it is smooth. Fold the dough in a kitchen towel en leave it to rest for 30 minutes. After the dough is made ready, take 1/4 and start to roll it with a rolling pin. When the part is nicely flat, put it through the pasta machine, and see how it comes out!

If you want to make spaghetti or lasagna layers, it is okay to leave the pasta between kitchen foil to dry for a while. However, when you want to make ravioli, remember that you can not leave the ravioli layers for too long! They will eventually dry out and when you want to put the sauce in and fold them together, the dough will not stick. This is what happened to my pumpkin ravioli recipe idea… I did make a nice tagliatelle from the dried out ravioli layers though šŸ™‚

Beefstew with beer and potatoes

7 Nov

Here is another great recipe that is perfect for a rainy autumn day! I have made it a couple of times when I was still in the Netherlands, but now I have also tried it here. To me this is a recipe with typical dutch ingredients and it feels good to make something dutch while I am abroad. The recipe asks for a typical Belgian beer Kasteelbier and I could not find this in the supermarkets. However, I did use something alike, called blond beer triple.

This recipe is easy, however it takes 2,5 hours to stew! So make sure you have the time to watch it once in a while.


2 onions, 1 kg. of beef meat, 2 tablespoons of flower, 75 gr. of butter, 1 winter carrot, 2 toes of garlic, 4 stems of celery, 1 small bottle (330 ml.) of Kasteelbier (or something alike), 2 leaves of laurel, 1 tablet of beef stock, 500 gr. of potatoes and salt and pepper.


Cut the meat in small parts (cubes of 2 cm. or a bit larger) and sprinkle the flower on the meat. Use half of the butter and bake the meat on high fire in 3 minutes brown. After you have done this, take the meat out of the pan and keep it apart. Cut the onions (one in rings and the other one in small parts), the carrot, the celery and the garlic. Heat up the rest of the butter and bake the vegetables for 4 minutes. Then you can add the meat, the beer, the leaves of laurel, 500 ml of hot water and the tablet of beef stock. Leave the pan with the lid on, on low fire for 2,5 hours.

While the pan is on the fire, cut the potatoes in small cubes. You can add them after 2,5 hours. Leave the pan without the lid, on the fire for 30 more minutes until the potatoes are ready. If you want to, you can make this recipe one day before and leave it in the fridge. You just have to heat it the next day and it tastes great!

Buon appetito!