Resultaten voor fine champagnesaus thermomix
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
... , 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.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 ...
https://www.prinsessenboontjes.be/post/onze-scones
... Scones Wij aten deze lekkernijen altijd al op deze manier. Officieel is het met karnemelk, maar dat hebben we niet standaard in huis. Dus losten we het zo op. En het is superlekker bij de brunch.Ingrediënten: voor 9 stuks:Bereidingswijze:Warm de oven voor op 180'C.Doe ...
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 ...
https://www.prinsessenboontjes.be/post/gegrilde-langoustines
... Gegrilde langoustines Wij vinden het super gezellig om samen te genieten van een lekkere maaltijd. De langoustines zijn heerlijk. Al is het nog lekkerder om met een homp brood de jus uit de schaal op te dippen.Nog 10 andere visgerechten Ingrediënten:Bereidingswijze:Als ...
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 ...
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! ...
Pasta met saus van kerstomaten
https://www.prinsessenboontjes.be/post/pasta-met-saus-van-kerstomaten
... Pasta met saus van kerstomaten Deze saus is zo vol van smaak. Hij heeft niets anders meer nodig dan een lekkere al dente pasta. Smakelijk Nog 10 andere pastagerechten Ingrediënten:Bereidingswijze:Snij 1 of 2 sjalotjes fijn.Snij 2 teentjes look in fijne plakjes.Snij ...
https://www.prinsessenboontjes.be/post/pasta-putanesca
... Pasta Putanesca Wij hebben van de klassieke Putanesca deze versie gemaakt. Hier zijn ze niet allemaal fan van olijven, maar die tapenade is wel heel lekker. Die geeft de saus dan de extra power die hij nodig heeft. Aanradertje! Je kan een grote pan maken, en echt iedereen ...
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 ...