Egg plant stewed in coconut milk

photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Egg plant stewed in coconut milk

side dish, serves 4

8 small egg plants

200 ml.coconut milk

100 ml chicken stock

a few laurel leaves

quarter of a salted lemon washed and cut in pieces

1 teaspoon pink pepper

a few green leaves (for instance nasturtium or arugula)

Slice egg plants lengthwise, in quarters up to the stalk ( see picture). Put the coconut milk, chicken stock, laurel leaves,lemon and pink pepper in a pan and lay the egg plants in this. Bring to the boil, put lid on and leave to simmer for half an hour, taste if it needs extra salt and pepper. Serve the egg plants with the coconut sauce, stewed lemon and some fresh green leaves. Lovely with basmati rice.

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Thanks to the translation of Eileen Sharp (my mum..)

Potato-parsnip puree with Brussels sprouts and hazelnuts

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Potato-parsnip puree with Brussels sprouts and hazelnuts

Vegetarian main course for 4 persons

500 gram crumbly potatoes, peeled

500 gram parsnips, peeled and cut into small pieces

5 tablespoons of butter

500 gram Brussels sprouts, cleaned

2 eggs, beaten

Boil potatoes and parsnips together for 20-25 minutes until soft, well-cooked, in a pan which holds just enough water to cover them, salt to taste. Heat half of the butter in a wok and stir-fry the Brussels sprouts in it for 5 minutes on half high heat, turn heat down, cover pan and let sprouts simmer for a further 8-10 minutes until cooked. Roast the hazelnuts in a dry frying pan and allow them to cool on a plate. Mash or grate the nuts even finer. Heat the rest of the butter until it is light brown. Pour water off potatoes and parsnips, add the beaten eggs and mash well until it is a creamy puree. Serve the puree with the melted and browned butter, sprouts and hazelnuts.

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

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Translation from dutch: Eileen Sharp

Beans marinated in walnut, pomegranate & coriander

photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Beans marinated in walnut, pomegranate & coriander
Vegan entreé or side dish
Serves 4

200 gram raw brown or kidney beans

30 gram shelled and chopped walnuts

2 peeled garlic cloves

1 tablespoon coarse sea salt

2 tablespoons pomegranate syrup (sold in Turkish stores, as an alternative, you can use a good balsamico syrup)

50 ml walnut or olive oil

small bunch of coriander

mortar

Please note, this dish has to be made 1-2 days beforehand

Soak beans overnight or longer, in plenty of water. Pour water off and cook beans in fresh water, bring to the boil in pan with lid partly covering it and simmer for 1-2 hours. Test if beans are cooked, and only then add the salt and cook further for 2-3 minutes. Pour the water off but save a few tablespoons of this. Roast nuts in a dry frying pan, allow them to cool on a plate. Rub garlic cloves well with the salt in a mortar, then add the walnuts and mash further until it becomes a paste. Stir the mixture with pomegranate syrup, a few tablespoons of water from the beans and the oil, salt & freshly ground pepper to taste. Stir the warm beans with the mixture and coriander, allow to cool. It is important to allow the different tastes to blend well for 24 hours. Serve the marinated beans cold as a part of a buffet with entreés or as lunch with bread and a salad.

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Sauerkraut with red onions, roasted quince and pistachio nuts

copyright photo andrei tchernikov
foodstyling & recipe Fiona Ivanov 

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov

Sauerkraut with red onions, roasted quince and pistachio nuts

vegan sidedish, 4 persons

 

2 quinces

2 red onions, cut in rings

5 tablespoons of olive oil, (or, even better, 3 tablespoons of olive oil & 2 tablespoons of pistachio oil)

2 tablespoons of pistachio nuts

250 gram of sauerkraut, at room temperature

Pre-heat oven at 225 degrees Celsius. Scrub the quinces well, under water, removing any down. Wrap quinces in aluminium foil and roast them in 90-120 minutes in the oven until cooked.( you can squeeze the quinces to see if they are soft, wearing oven gloves, of course). Allow the quinces to cool until lukewarm, then peel and remove the core. Cut the quince in small pieces. In the meantime, heat 3 talespoons of olive oil and sauté the onion rings for 20 minutes on a low heat, sprinkle with salt and freshly ground pepper to taste. Roast the pistachio nuts in a dry frying pan, allow to cool on a plate. Stir the sauerkraut, quinces, onion rings and rest of the oil, freshly ground pepper to taste, then sprinkle with pistachio nuts. 

This recipe in dutch

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Translation from dutch Eileen Sharp

Stewed pears cooked in coffee

Stewed pears cooked in coffee

dessert for 4 persons

8 small stewing pears, peeled but with stalk left on.

100 grams sugar, 

2 cardamom pods

I piece of cinnamon

100 mls of strong coffee

Put pears with sugar, cardamom pods, cinnamon and small knife point of salt in boiling water, just enough so they are not completely covered, turn heat down, put lid on and cook for two hours, adding the coffee in the last 15 minutes. Delicious with custard and a glass of warm Armagnac.

Sweet goat’s cheese rolls with dill & seaweed

Foto Andrei Tchernikov

Sweet goat’s cheese rolls with dill & seaweed

Vegetarian snack, makes roughly 20 pieces

5 large spring roll sheets or 20 wonton sheets

1 egg

 150 g soft sweet goat’s cheese-crumbled

3 sheets of nori (seaweed for sushi), cut in thin strips

big bunch of dill, finely chopped

4 tablespoons of sunflower oil

Cut spring roll sheets in 4, keep them under a cloth or plastic during preparation as they dry out quickly. Save some egg to paste the rolls shut, mix rest of egg with cheese, the dill and 2/3 of the nori & freshly ground pepper to taste. Lay a dough sheet on work top, spread a strip of cheese mixture on front of of sheet and roll this over once. Fold sides of roll inwards & roll the whole sheet up. Paste edge with egg white to close. Do the same with all the sheets, cheese mix & nori. Heat oil in a frying pan & fry the rolls on a low heat for 12-15 minutes until golden brown, turning them over half way until both sides are cooked & crispy.The rolls can be serves hot or cold.

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Copyright recipe Fiona Ivanov / copyright photo Andrei Tchernikov

Translation recipe Eileen Sharp

Buckwheat Burgers

Foto Andrei Tchernikov

Buckwheat Burgers
Main course for 4 people

200 gram buckwheat
1 chopped onion
3 tablespoons olive oil
2 tablespoons sweet soy sauce
2 tablespoons Japanese soy sauce
200 grams mixed organic(pork/beef) mince meat

Soak the buckwheat for 10 minutes in hot water. Sauté the onion until golden brown, after 5 minutes add both soy sauces and allow the liquid to evaporate.
Drain the buckwheat, dab dry. Mix buckwheat, sautéed onion, mincemeat, salt &
pepper to taste. With wet hands, form into 4 balls then press them flat. Fry
buckwheat burgers in rest of oil for 20 minutes o a low heat, turning them
over after 10 minutes. These burgers taste nice as hamburger alone, but also fit into a standard Dutch meal with cooked potatoes and vegetables.

Preparation time:  35 minutes

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Copyright recipe Fiona Ivanov Andrei Tchernikov 

Foto Andrei Tchernikov

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In sea salt roasted beetroots

Photo Andrei Tchernikov

In sea salt roasted beetroots

Main course for 4 people

1200 gram beetroots, preferably egg-sized
2-3 kilos coarse sea salt
3 table spoons rapeseed oil
2 tablespoons of capers
1 very thinly sliced onion, cut in rings
A few sprigs of green, i.e dille or watercress
4 Dutch fresh herrings


Pre-heat oven at 170 degrees. Scrub beetroots well and dry them. Put the sea
salt in an oven dish and bury the beetroots in this. Leave the beetroots to

cook for approximately 90 minutes. Allow to cool, take them out of the salt and
rub the excess salt and skin off. Cut beetroots into (very?) thin slices,
(you can use a cheese slicer if prefered), then mix with the oil, capers, onion
rings and green sprigs and freshly ground pepper. Serve with the herrings.

Time taken to make the dish circa 15 minutes 

Preparation time circa 100 minutes

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copyright recipe and photo Fiona Ivanov Andrei Tchernikov  

Translation from Dutch: Eileen Sharp

Rhubarb Jelly with rose water

Photo Andrei Tchernikov

Rhubarb Jelly with rose water
Dessert for 6 people

300 gram chopped rhubarb
2 apples cut in small blocks (squares???)
3 vanilla sticks (only have heard of vanilla pods)
1 tabespoon of rose water
3 tablespoons of sugar
9 gram of gelatine (4-5 leaves)


Cut vanilla sticks lengthwise and scrape the marrow out. Bring rhubarb,apple,
vanilla sticks & marrow, sugar, rosewater and 250 ml water gently to the
boil. Turn off heat after the rhubarb has been cooking for 3-4 minutes.Allow
to cool.Pour mixture through a sieve and save the liquid.(500 mls is
necessary). Soak gelatine in cold water. Bring half of the liquid to the boil
again,squeeze water from the gelatine, take pan from the heat and
disolve the gelatine in it, stiring all the time. Pour the cooled liquid in
and mix well, then pour everything in a pudding mould and allow to cool. The
cooked rhubarb, apple compôte can be used to make a crumble or serves with
custard.

Preparation time:  15 minutes
Cooling time:  2 x 2 hours. 

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copyright recipe and photo Fiona Ivanov Andrei Tchernikov

Translation from Dutch: Eileen Sharp

Lasagne with zucchini and Dutch Gouda cheese

Photo Andrei Tchernikov

Lasagne with zucchini and Dutch Gouda cheese
Vegetarian main course for 4 persons

3 tablespoons of olive oil
2 chopped onions
2 finely chopped garlic cloves
600 gram diced tomatoes
1 zucchini
250 gram full-fat fresh curds
2 tablespoons fresh thyme
250 gram of grated Gouda cheese
250 gram lasagne sheets 

Heat the olive oil in frying pan and sauté the onions and garlic until
golden brown.Add tomatoes,salt & pepper to taste, put lid on and simmer for
a while.Use peeler (parer??) or cheese slicer to make long, thin slices of
zucchini & sprinkle with salt & pepper to taste. Mix the curds with
thyme,and half of the cheese, add salt & pepper to taste.Heat oven to 180
degrees.Put layer of lasagne sheets in a greased oven dish, then put half of
the tomato sauce on them, cover with another layer of lasagne sheets.Brush
sheets with the curd mixture and distribute the courgette ribbons over
them.Repeat the process without courgette and sprinkle rest of cheese over
them. Cook the lasagne for 40-50 minutes until done.

Preparation time 30 minutes
oven time  45 moinutes 

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Translation from Dutch: Eileen Sharp

Rhubarb marinated in orange blossom water

Photo Andrei Tchernikov

Rhubarb marinated in orange blossom water
Vegan dessert for 4 persons

300 gram rhubarb
1 vanilla pod     
3 tablespoons sugar  
1 tablespoon organge blossom water
1/4 teaspoon orange rind

Wash and chop rhubarb in very small pieces. Slice vanilla pod open
lengthwise and scrape the marrow out. Ladle the rhubarb with vanilla marrow, sugar, orange blossom water and orange rind together and marinate for at least 2 hours, longer if you want. This can be served on it's own or with homemade custard, strawberries or an orange salad.

Preparation time 15 minutes 

Marinating time 2 hours

flexinomics.blogspot.com 

Translation from Dutch: Eileen Sharp

Champagnejelly with berries and raspberries

Foto © Andrei Tchernikov
Foodstyling & recipe Fiona Ivanov 

Champagnejelly with berries and raspberries
dessert, 6 persons

6 leaves of colourless gelatine
600 gram champagne
125 gram fresh berries & raspberries
1 jelly mould that holds 750 ml
 
Soak gelatine in cold water for approximately 5 minutes. Heat 150 ml of champagne gently, (not too warm, the gelatine disolves already in hand-warm liquid). Squeeze gelatine out well, take pan off heat and dissolve gelatine in the champagne, making sure there are no hard bits left, if so, heat the mixture gently again. Pour half the fruit in jelly mould. Mix the rest of champagne in gelatine mixture, making sure it is evenly mixed, and pour half in the mould. Put in fridge and allow to set. This should take about an hour. Take from the fridge and distribute the rest of the fruit on the set jelly. Warm remaining champagne mixture anew on a low heat, until it is fluid again, then pour carefully in the mould. Leave to set in fridge.

This takes only about 10 minutes to make, roughly 2 hours waiting
time

Translation Eileen Sharp 

This recipe in dutch 

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