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| Foto Andrei Tchernikov |
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| 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
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| Foto Andrei Tchernikov | flexinomics.blogspot.com |
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| 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
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| 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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original recipes in dutch
copyright recipe and photo Fiona Ivanov Andrei Tchernikov
Translation from Dutch: Eileen Sharp
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| 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
flexinomics.blogspot.com
Translation from Dutch: Eileen Sharp
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| 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
