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Great lunch recipes

Lunch can be done quickly or extensively. And of course there are great easy recipes that are delicious. You can find them here.

Omelet with smoked salmon and chives

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A hearty breakfast and a delicious lunch. With an omelette you can go all sides. This omelet is filled with smoked salmon and chives. A golden combination.

It’s not difficult to make a tasty omelette. The first one though always fails. Well at my place. It’s like a pancake, you can eat it, but it’s just not right. This one is for for my husband. (maybe you now think what is she doing, but my husband actually prefers a fried egg and less of an omelette which he finds something to soft inside).

But from the second one everything runs smoothly. The hand movements are smooth (er) The double fold succeeds at once. And then you have a lovely omelet which is a bit soft on the inside and crispy on the outside. This time filled with smoked salmon and chives. Delicious!

Omelet with smoked salmon and chives

Did you make this recipe? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Omelet with smoked salmon and chives

Omelet with smoked salmon and chives

A hearty breakfast and a delicious lunch. With an omelette you can go all sides. This omelet is filled with smoked salmon and chives. A golden combination.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 person
Calories: 365kcal

Ingredients

  • 2 eggs size L
  • 2 tablespoons cream
  • salt and pepper to taste
  • 1 tablespoon butter
  • 3 tablespoons smoked salmon sliced fine
  • 1 teaspoon chives chopped
Metric - US Customary

Instructions

  • Beat the eggs with the cream and add salt and pepper to taste.
  • Melt the butter in a skillet over medium heat.
  • Pour the egg into the pan and lift the egg lightly all the time, so that the liquid part runs under the solidified.
  • When it is just liquid sprinkle the smoked salmon and chives on one half of the omelet and fold the part where no salmon is on the other part.
  • Wait 10 seconds and slide the omelet onto a plate.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 365kcal | Carbohydrates: 2g | Protein: 17g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 405mg | Sodium: 472mg | Potassium: 174mg | Vitamin A: 1266IU | Calcium: 69mg | Iron: 2mg
Course Breakfast, lunch
Keyword a lunch recipe with salmon, a recipe for an omelette, a simple lunch recipe, a warm breakfast recipe, an easy breakfast recipe
Omelet with smoked salmon and chives
100

Whole grain spelt bread

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Spelt meal is a healthy cereal. And it's very tolerable by many people. So therefor today a recipe with spelt flour.

A crunchy bread from your own oven. Made of spelt and sweetened with honey. Creamy and with lots of flavor. The recipe is for 2 loaves so you can enjoy this bread for a longer time.

Tips:

  • You can also knead the dough and run the first rise with the bread baking machine. Then add the ingredients according to the manufacturer's recipe and turn the machine on. In this recipe continue  with the text: pour the dough ...;
  • You can also rub the bread with melted butter afterwards, for a beautiful shine and a full taste.

 

It's a good taste!

 

Recipe Whole grain spelt

bread

Volkoren speltbrood

Did you make this whole grain spelt bread? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Volkoren speltbrood

Whole grain spelt bread

Spelt meal is a healthy cereal. And it’s very tolerable by many people. So therefor today a recipe with spelt flour. 
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Prep Time: 15 minutes
Cook Time: 35 minutes
2 hours 30 minutes
Total Time: 3 hours 20 minutes
Servings: 2 loafs
Calories: 1980kcal

Ingredients

  • 180 grams water lukewarm
  • 7 grams dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons vinegar
  • 350 grams milk
  • 25 grams butter
  • 2 tablespoons honey
  • 16 grams salt
  • 350 grams spelt whole flour
  • 500 grams spelt flour

Instructions

  • Mix the yeast with the sugar in the water.
  • Let stand for 10 minutes until you see bubbles appear. This is the sign that the yeast is still working. If you don't get any bubbles then you have to use new yeast.
  • Mix in a bowl the vinegar, milk, butter, honey and the yeast mixture and stir well.
  • Add 250 grams spelt flour and mix everything.
  • Add the rest of the flour and the meal and knead for about 5 minutes.
  • Spoon the salt and knead again for 10 minutes.
  • At that moment, feel whether the dough is too wet or too dry (it should not stick, but all the flour should be included). Add some water or flour if necessary.
  • Make a ball of the dough.
  • Grease a bowl of oil and place the dough in it.
  • Turn it over once so that all sides are covered with oil. Cover the bowl with plastic foil and allow the dough to rise for one and a half hours.
  • Pour the dough onto a lightly greased work place and divide the dough into two.
  • Roll up each piece of dough. Make sure to roll tight.
  • Leave the dough to rest for 20 minutes under a kitchen towel.
  • Push both pieces into a rectangle with a width that is as wide as the baking tin. Roll the bread tight and place it in the baking tin with the seam down.
  • Cover the baking trays with plastic wrap.
  • Allow to rise for about 1 hour at room temperature and in the meantime preheat the oven to 200 degrees Celsius.
  • Bake the loaves in 35 minutes until tender and brown.
  • Check whether the bread is done by knocking on the underside of the bread. When it is done, the bread sounds hollow.
  • Deposit on a grid and let it cool down further.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 1980kcal | Carbohydrates: 341g | Protein: 64g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 3287mg | Potassium: 264mg | Fiber: 58g | Sugar: 28g | Vitamin A: 596IU | Calcium: 198mg | Iron: 20mg
Course Brood bakken

What did I use to prepare this

recipe?

Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

Fall quiche with pumpkin and sweet potato

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This fall quiche, or autumn quiche, is filled with delicious pumpkin, sweet potato and nuts. A great warming recipe.

This fall quiche, is of course filled with the delights that autumn has to offer. Pumpkin, sweet potato and nuts. The delicious crust (really super tasty) and the creamy egg filling make the whole velvety delicious.

This quiche is an easy recipe that you can vary endlessly with.

It's a good taste!

Recipe Fall quiche with pumpkin and

sweet potato

quiche d'automne

Did you make this Fall quiche with pumpkin and sweet potato? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

quiche d'automne

Fall quiche with pumpkin and sweet potato

This fall quiche, or autumn quiche, is filled with delicious pumpkin, sweet potato and nuts. A great warming recipe.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Rest and baking time: 1 hour 10 minutes
Total Time: 1 hour 50 minutes
Servings: 8 pieces
Calories: 351kcal
€13.50

Ingredients

Quiche dough

  • 140 grams flour
  • 2½ grams sugar
  • 2½ grams salt
  • 100 grams butter room temperature
  • 25 grams milk
  • 5 grams egg yolk about ¼ egg yolk

Cream filling

  • 85 grams milk full
  • 85 grams cream
  • 1 egg size L
  • 1 egg yolk size L
  • salt and pepper to taste
  • pinch nutmeg

Quiche filling

  • 200 grams pumpkin cut into cubes
  • 150 grams sweet potato diced
  • 2 tablespoons olive oil
  • 1 clove garlic unpeeled
  • salt and pepper to taste
  • pinch cinnamon
  • pinch nutmeg
  • 50 grams walnuts chopped into large chunks
  • 50 grams hazelnuts coarsely chopped
  • 1 teaspoon thyme

Instructions

Quiche dough

  • Put the flour, sugar and salt in the food processor with a knife.
  • Pulse briefly so that it mixes well.
  • Add the butter and mix until the butter is about the size of a pea.
  • Pour in the milk and the egg yolk and pulse until a ball forms (the dough comes off the sides).
  • Remove the dough from the dough machine, make a flat disc and wrap it in plastic foil.
  • Allow to rest in the refrigerator for at least 30 minutes, but you can extend it to cool until the next day (then it sticks less).
  • Roll the dough into a round circle with a diameter of 25 cm. Place it in the quiche form and cut the dough that sticks out to the top of the form with a knife. Put in the refrigerator until use.

Cream filling

  • Mix the ingredients for the cream filling in a bowl.
  • Cover with plastic foil and let it trest for at least 30 minutes in the refrigerator.

Quiche filling

  • Preheat the oven to 180 degrees Celsius.
  • Cover a baking sheet with baking paper.
  • Spread the pumpkin and the sweet potato on the baking sheet and place the clove of garlic in between.
  • Season with salt, pepper, cinnamon and nutmeg.
  • Drizzle with olive oil and slide the plate into the oven.
  • Bake the vegetables for 30 minutes until they are soft.
  • Squeeze the garlic clove and mix it, together with the nuts and thyme, through the vegetable mixture.
  • Fill the quiche form with the vegetables.
  • Fill the quiche with the cream mixture to about 0.5 mm below the edge (not higher, because the filling will expand slightly and the dough will shrink slightly so that the filling will go over it).
  • Put in the oven for 20 minutes, then cover with aluminum foil and bake for another 20 minutes.
  • Remove the quiche form and serve immediately

Benodigdheden

  • Blender or food processor with knife
  • plastic foil
  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • Baking tray
  • Baking paper
  • quiche form 20 cm diameter
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 351kcal | Carbohydrates: 22g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 241mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5357IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg
Course Borrelhapje, lunch
Cuisine Frans

What did I use to prepare this

recipe?

Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

Halloween donuts

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Nice for breakfast or treat, Halloween donuts. They are quick and easy to make, taste great and look super scary. Perfect for Halloween!

If you still need inspiration for a Halloween breakfast, lunch, brunch or treat, these donuts are a tip. I bought the donuts ready-made (unfortunately I don't have a donut maker yet), and refurbished them until they looked like this. And that is actually a piece of cake.
Decorating purchases

And maybe you now wonder how I got all those decorations? Well, everywhere and nowhere. I dive into every supermarket and cookery shop that I come across. And then there is always something hanging on my fingers. And when I'm working out recipes, I dive into my closet. This time I could have made countless donuts, but these eye donuts fit the theme exactly.

It was not that easy to put everything together. The eyes were just a bit too small for the hole in the middle of the donut. So I filled this with red frosting, which I also let run on the white glazed donut. Eyes literally red. I found it a bit boring afterwards so I threw some skulls and bones on it (literally). And then it could win my approval.

 

It's a good taste!

 

Recipe Halloween

donuts

Halloween donuts

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 with #byAndreaJanssen. If you don’t want to be updated on new recipes, news and contest follow my Instagram and Facebook channel. 

Halloween donuts

Halloween donuts

Nice for breakfast or treat, Halloween donuts. They are quick and easy to make, taste great and look super scary. Perfect for Halloween!

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Cook Time: 10 minutes
Rusttijd: 1 hour
Total Time: 1 hour 10 minutes
Servings: 5 persons
Calories: 562kcal
€2.50

Ingredients

Red frosting

  • 20 grams flour
  • 120 ml milk
  • 100 grams butter room temperature
  • 100 grams powdered sugar
  • 1 teaspoon vanilla extract
  • red dye

Glaze

  • 200 grams powdered sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice

Halloween Donuts

  • 5 donuts
  • 1 portion glaze
  • 1 portion red frosting
  • 5 eyes
  • 3 tablespoons bones and skulls

Instructions

Red frosting

  • Pour the milk into a saucepan and add the flour.
  • Mix everything well until you have a smooth batter.
  • Turn on medium heat and bring the batter to the boil while you keep stirring (because it burns super fast).
  • Cook for 5 minutes or until the batter is so thick that when you insert a skewer into the batter it will stand upright and won't fall.
  • Turn off the heat, cover with plastic foil and let cool to room temperature.
  • In a second bowl, mix the butter, powdered sugar and vanilla extract with a mixer until everything is light and fluffy (about 2 minutes).
  • Add the batter spoon to spoon to the butter mixture and mix for another 5 minutes.
  • Mix the colorant through the frosting to the desired intensity and cover the dish with plastic foil.
  • Place in the refrigerator for 15 minutes.
  • Check the frosting thickness. If it is too thin, add some extra powdered sugar. Store in the refrigerator until use.

Glaze

  • Put the powdered sugar in a bowl and add the water and lemon juice.
  • Mix until a smooth paste is formed. When it is still too grainy, add some extra water. If the glaze is too thin, mix some extra powdered sugar through it.

Halloween donuts

  • Put the frosting in a piping bag and the glaze in a bowl.
  • Dip the donuts in the glaze and let dry for 5 minutes.
  • Fill the middle of the donut with the frosting and draw some blood lines over the glaze.
  • Press the eye in the middle and sprinkle the sugar decorations over it.

Benodigdheden

  • plastic foil
  • Piping bag tip 2
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 562kcal | Carbohydrates: 89g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 295mg | Potassium: 73mg | Fiber: 1g | Sugar: 75g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Course lunch, Ontbijt, Tussendoortje
Cuisine Amerikaans

Luxe high tea 4 sandwiches to impress

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Do you also like high tea? And especially the sandwiches I find a party. Nicely made up and filled with all kinds of tasty ingredients. And in this blog four delicious luxury High Tea sandwiches to impress your guests.

High teas are becoming increasingly popular in the Netherlands. And very understandable because it is wonderful to relax and enjoy with  a nice cup of tea and tasty snacks. Such as sandwiches. Of course you can opt for a sandwich filled with ham and cheese. But yes, I can eat that every day for lunch. A High tea sandwich is just so much more fun when it's special. And so this time 4 different high tea sandwiches. In different forms and of course with different filling.

4 sandwiches to

impress

I opted for four different types of sandwiches. All savory and one filled with meat, a chicken variant, a variant with fish and a vegetarian sandwich.

For the meat variant I made a combination with smoked ham, nice salty, spicy cheese and asparagus. The chicken sandwich is combined with the nutty taste of walnuts, sweet raisins and seasoned with thyme. For me, smoked salmon is inextricably linked to a high tea sandwich, so I made a sandwich with smoked salmon and watercress. Delicious. Of course the vegetarian version was also a must and so I opted for a radish sandwich, creamy with cream cheese and nice and spicy with herbs. A merry party on a piece of rye bread.

Luxury high tea wrap up

As you are used to from me, I don't just shoot out of the blue, but I try to make a complete entertaining menu. So this time all recipes will become a luxury high tea. When all recipes are online you will find the wrap up here. Including the time schedule, so that you know exactly when you can make everything and you no longer have any stress. In any case, I wish you a delicious luxury high tea.

Preparation

1 day in advance:

  • prepare the asparagus roll ups and keep them in the fridge.
  • make the filling for the chicken sandwich, smoked salmon sandwich and radish sandwich. Put the chicken filling in a piping bag with a large nozzle. Store all three fillings in the refrigerator.

2 hours before the high tea:

  • Toast the raisin bread
  • Make the smoked salmon and radish sandwiches. Store in the refrigerator until use.
  • Also make the chicken sandwich. Keep cool.

 

It's a good taste!

 

Recipe Luxe high tea 4 sandwiches to

impress

4 soorten luxe high tea sandwiches

Did you make a recipe from my blog? Share your photos via Instagram, twitter of Facebook
 with #byAndreaJanssen. If you don’t want to be updated on new recipes, news and contest follow my Instagram and Facebook channel. 

Asparagus

roll ups
Asperge roll ups
The recipe for these delicious asparagus roll ups can be found here.

Sandwich with creamy

chicken mousse

kipmousse met walnoten en tijm

The recipe for these great sandwiches with chicken can be found via this link.

Recipe with creamy smoked salmon and watercress

mousse

Sandwiches met gerookte zalm en waterkers mousse

The recipe for these nice sandwiches can also be found on this blog.

Sandwich with crunchy radishes

(vegetarian)
Vegetarische radijs sandwiches (high tea)
This recipe can also be found on this blog and you can find it by following this link.

High tea de luxe creamy radish sandwiches

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These vegetarian sandwiches with creamy radish on rye bread are a delicious and surprising addition to your high tea. A recipe that you will certainly make more often.

Not everyone likes meat or wants to eat meat or fish. For those guests you also want to serve a delicious sandwich. And these creamy radish sandwiches are great. Crispy radish combined with a creamy cheese and nicely flavored with salt and pepper. Served as a counterpart on a slightly sour piece of rye bread, it becomes a true party.

Preparation

1 day in advance

  • Make the radish mousse and keep it covered in the refrigerator

in the morning

  • Spread the mousse on the rye bread and keep covered with plastic foil in the fridge until you serve it.
  • Cut the radish into thin slices for garnish and place in a bowl of water in the refrigerator.
  • Just before serving, pat the radish slices dry and garnish the sandwiches.

 

It's a good taste!

 

Recipe Creamy radish

sandwiches

Vegetarische radijs sandwiches (high tea)

Vegetarische radijs sandwiches (high tea)

Sandwich with crunchy radish cream

These vegetarian sandwiches with creamy radish on rye bread are a delicious and surprising addition to your high tea. A recipe that you will certainly make more often.
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Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 12 sandwiches
Calories: 114kcal
€3.50

Ingredients

  • 200 grams radish + extra for garnish
  • ½ teaspoon salt
  • 100 grams cream cheese
  • pinch pepper
  • 12 slices rye bread
  • by chopping the radish and then mixing them with salt, you extract moisture from the radish and your spread, when mixed with cream cheese, does not become too wet.

Instructions

  • Wash the radishes and halve them.
  • Put them in the blender or food processor and pulse until the radishes are finely chopped.
  • Put the radishes in a sieve and sprinkle with salt.
  • Let stand for 30 minutes and quickly rinse the radishes with water.
  • Squeeze out the remaining moisture with a tea towel.
  • Mix the radishes with the cream cheese and the pepper with a spatula.
  • Cut the edges of the slices of rye bread.
  • Put a slice of rye bread in front of you and spread with the radish mixture.
  • Place a second slice of rye bread on the radish and halve the rye bread diagonally.
  • Repeat for all slices of rye bread.
  • Cut the radish for garnish into very thin slices and cover with the top of the rye bread.

Benodigdheden

  • Blender or food processor with knife
  • sieve
  • Tea towel
  • Spatula
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 323mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
Course High tea recept

 

High tea de luxe sandwiches with smoked salmon and watercress mousse

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Salty smoked salmon blended into a creamy mousse and spiced up with watercress, herbs and lemon. A delicious savory high tea sandwich recipe.

Almost every high tea has a recipe with fish. And what could be better than a nice smoked salmon. Smoked salmon is good to come by (always nice when shopping) and has a delicious salty taste. By processing into a creamy mousse, it is easily processed into a sandwich. You season the mousse with watercress, herbs and lemon.

Preparation

1 day in advance

  • Make the salmon mousse and keep it covered in the refrigerator until use

In the morning

  • Make the sandwiches and wrap them in plastic foil. Remove from the cooling just before use and garnish with watercress

 

It's a good taste!

 

Recipe Sandwiches with smoked salmon and watercress

mousse

Sandwiches met gerookte zalm en waterkers mousse

Did you make a recipe from my blog? Share your photos via Instagram, twitter of Facebook
 with #byAndreaJanssen. If you don’t want to be updated on new recipes, news and contest follow my Instagram and Facebook channel.

Sandwiches met gerookte zalm en waterkers mousse

Sandwiches with creamy smoked salmon and watercress mousse

Salty smoked salmon blended into a creamy mousse and spiced up with watercress, herbs and lemon. A delicious savory high tea sandwich recipe.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 sandwiches
Calories: 89kcal
€7.50

Ingredients

  • 9 slices white bread casino bread is the best for sandwiches
  • 100 grams cream cheese
  • 100 grams smoked salmon
  • 50 grams watercress + extra for garnish
  • 3 stalks chives fresh
  • 1 teaspoon lemon zest

Instructions

  • Cut the crust from the bread and cut into quarters. Repeat this for each slice of bread.
  • In a blender, mix cream cheese, smoked salmon, watercress, chives and lemon zest.
  • Smear a square sandwich with the salmon mousse and top with a bread square.
  • Also spread some smoked salmon mousse on this slice and cover with a third piece of bread.
  • Garnish with fresh watercress.

Benodigdheden

  • Blender or food processor with knife
  • Spatula
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 89kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 186mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Course High tea recept

High tea de luxe sandwiches with creamy chicken mousse

By Leave a Comment

Delicious poached chicken mousse flavored with walnuts and herbs and with creamy cream cheese processed into a delicious cream topping. Nice combined with crispy raisin bread.

A high tea requires a recipe with chicken and in this recipe the chicken is poached in a fragrant broth and then processed into a creamy mousse. The mousse is flavored with walnuts and delicious herbs such as thyme.

By serving the chicken mousse on a crispy round of raisin bread you get a super tasty sandwich with the right ratio of sweet and savory. Try it yourself!

Preparation

1 day in advance

  • make the chicken mousse and put it in the piping bag. Keep it in the refrigerator until use.

2 hours in advance

  • Toast the raisin bread and let cool to room temperature
  • Pipe the chicken mousse on the bread and garnish immediately

 

It's a good taste!

 

Recipe Sandwiches with creamy

chicken mousse

kipmousse met walnoten en tijm

Did you make a recipe from my blog? Share your photos via Instagram, twitter of Facebook
 with #byAndreaJanssen. If you don’t want to be updated on new recipes, news and contest follow my Instagram and Facebook channel. 

kipmousse met walnoten en tijm

Sandwiches with creamy chicken mousse

Delicious poached chicken mousse flavored with walnuts and herbs and with creamy cream cheese processed into a delicious cream topping. Nice combined with crispy raisin bread.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 sandwiches
Calories: 202kcal
€8.50

Ingredients

  • 500 ml chicken broth
  • 1 chicken breast
  • 12 slices raisin bread
  • 50 grams butter
  • 100 grams cream cheese room temperature
  • 2 tablespoons mayonnaise
  • ¼ teaspoon salt
  • ¼ teaspoon pepper mixed
  • 50 grams walnuts finely chopped
  • 5 sprigs thyme fresh
  • 1 orange zest

Instructions

  • Bring the stock to the boil.
  • Poach the chicken breast in the broth for 10 minutes and then let it cool to room temperature.
  • Preheat the oven to 180 degrees Celsius.
  • Line a baking sheet with baking paper.
  • Spread butter ont op of a slice of raisin bread.
  • Press with a cutter a round shape out of the bread and place it on the baking sheet. Repeat for each slice.
  • Bake the bread in the oven for 5 minutes until crispy and let it cool to room temperature.
  • Mix the cream cheese, mayonnaise and salt and pepper in a bowl with a spatula.
  • Cut the chicken into cubes and put it, together with the walnuts, in the blender. Grind until they are chopped fine.
  • Mix the chicken walnut mixture with the cream cheese mixture with a spatula and put in the piping bag.
  • Pipe a dash of chicken cream cheese mixture on each slice of bread.
  • Garnish with thyme and orange zest

Benodigdheden

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • Baking tray
  • Baking paper
  • round cutter 7 cm diameter
  • piping bag with a large nozzle
  • Grater
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 202kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 384mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg
Course High tea recept

Sushi bowl with crispy Sriracha chicken

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A sushi bowl with crispy sriracha chicken and delicious crispy vegetables, flavored with soy sauce. Truly a healthy lunch.

Because the sushi with crispy chicken was so tasty and nowadays I just love sushi bowls, this time a delicious sushi bowl with crispy sriracha chicken was made for lunch.

The advantage of the sushi bowl over the sushi roll is that it is extra healthy because you add a delicious load of vegetables to it. Not only because it caries more vitamins, but also because it looks so festive. This way it's no longer a problem to eat extra veggies at lunchtime.

Chicken spiced up with

sriracha

Sriracha is a spicy flavor with chillies and garlic. Because sriracha is quite spicy, I mixed it with panko so that the taste became a little less exuberant. That made it a delicious lunch bowl for the kids too.

In addition to chicken and sushi rice, the bowl contained soybeans, avocado, cucumber, nori and very thinly sliced beets this time. A little bit of soy sauce to give everything extra spice and my bowl was ready.

And if you've already made the sushi rice in advance, it will take approximately 10 minutes to assemble your lunch.

 

It's a good taste!

 

Recipe Sushi bowl with crispy

Sriracha chicken

sushi bowl met sriracha kip

sushi bowl met sriracha kip

Sushi bowl with crispy Sriracha chicken

A sushi bowl with crispy sriracha chicken and delicious crispy vegetables, flavored with soy sauce. Truly a healthy lunch.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2 persons
Calories: 1004kcal

Ingredients

Crispy sriracha chicken

  • 1 chicken fillet
  • 4 tablespoons flour
  • 1 egg
  • 4 tablespoons panko
  • 1 teaspoon Sriracha spices or more to taste
  • 100 ml sunflower oil

Sushi bowl with crispy sriracha chicken

  • 250 grams sushi rice cooked
  • ½ avocado cut into small cubes
  • ½ cucumber cut into thin slices
  • 2 beetroot cut into thin slices
  • 100 grams soy beans
  • 125 grams seaweed salad
  • crispy sriracha chicken recipe above
  • salad sprinkles optional
  • 2 tablespoons soy sauce optional

Instructions

Crispy sriracha chicken

  • Cut the chicken fillet into strips.
  • Prepare 3 bowls.
  • Fill the first bowl with flour and the second with a beaten egg.
  • In the third bowl mix the panko with the sriracha spices.
  • Get each piece of chicken fillet first through the flour, then through the egg and finally through the panko mixture.
  • Fill a frying pan with the oil and fry the chicken fillet until brown and crispy.
  • Drain them on a kitchen paper.

Sushi bowl with crispy sriracha chicken

  • Put the sushi rice at the bottom of the bowls.
  • Divide the avocado, cucumber, beetroot, soybeans and seaweed salad over the sushi rice.
  • Add the crispy sriracha chicken.
  • Finally, add the soy sauce and salad sprinkles if you wish.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 1004kcal | Carbohydrates: 155g | Protein: 39g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 137mg | Sodium: 1569mg | Potassium: 1245mg | Fiber: 15g | Sugar: 11g | Vitamin A: 390IU | Vitamin C: 14.2mg | Calcium: 255mg | Iron: 10.5mg
Course lunch
Cuisine Japanese

Kentucky sushi roll

By Leave a Comment

Crispy chicken and cucumber rolled in slightly sweet sushi rice. You can eat a whole plate of it.

We like to eat sushi from the Japanese restaurant in our city. And my youngest son's favorite is the Kentucky sushi roll. Crispy chicken fillet with cucumber rolled in slightly sweet sushi rice. A kind of chicken nugget, but with real chicken and panko. Just a bit more taste and super crispy.

But now the case is that it is no longer on the map. That isn't a great thing when that is precisely the sushi that you like the most. Then there is only one solution: we make it ourselves.

Making Sushi yourself is

fun

What do you need to prepare sushi? Off course sushi rice, rice vinegar and nori. And a rolling mat is very important. And if you can get chopsticks are really nice.

I cut the chicken into strips and breaded with panko and then fried in sunflower oil. First peeled the cucumber and then cut into strips. That is easier to process in the sushi because you still work lengthwise.

 

It's a good taste!

 

Recipe Kentucky sushi

roll

Kentucky sushi roll

Kentucky sushi roll

Kentucky sushi roll

Crispy chicken and cucumber rolled in slightly sweet sushi rice. You can eat a whole plate of it. 
0 from 0 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 pieces
Calories: 194kcal

Ingredients

Sushi rice

  • 250 grams sushi rice
  • 350 ml water
  • 1 teaspoon sugar
  • 1 tablespoon rice vinegar

Crispy chicken

  • 2 chicken fillets
  • 4 tablespoons flour more if necessary
  • 1 egg beaten
  • 4 tablespoons panko more if necessary
  • 150 ml sunflower oil

Preparation of sushi

  • 1/2 cucumber
  • 2 nori sheets
  • 1 portion sushi rice
  • 1 portion crispy chicken
  • soy sauce optional
  • pickled ginger optional
  • wasabi optional

Instructions

Sushi rice

  • Put the rice in a pan.
  • Pour in the water and bring to the boil.
  • Lower the heat and put the lid on the pan. Let simmer for 10 minutes.
  • Turn off the heat and let stand for 15 minutes.
  • Stir the sugar and rice vinegar into the sushi.
  • Allow to cool to room temperature.

Crispy chicken

  • Cut the chicken fillets into vertical strips.
  • Prepare three bowls. Fill the first with flour, the second with the egg and the last with the panko.
  • Take a piece of chicken fillet and put it first through the flour, then through the egg and finally through the panko.
  • Repeat for all chicken pieces.
  • Heat the oil in a frying pan and quickly fry the chicken until brown and crispy (if you have a deep fryer you can of course also use that).
  • Drain the chicken on kitchen paper and then cool to room temperature.

Preparation of sushi

  • Peel the cucumber and halve it (vertical).
  • Scrape out the seeds with the back of a spoon.
  • Cut the cucumber into long strips.
  • Put a bamboo mat in front of you.
  • Put a sheet of nori on top.
  • Spread the sushi rice over the nori. Stay a little off the side (see the video, about 1 cm top and bottom) and don't press the rice too hard.
  • Place a row of crispy chicken at about 1/4 of the top.
  • Put a row of cucumbers next to it.
  • Roll the mat from top to bottom, so that you close the nori into a roll. In the video you can clearly see how you do that.
  • Press the nori firmly before removing the mat.
  • Put your sushi roll on the cutting board and cut the roll in half with a very sharp knife.
  • Halve the roll again and cut the each roll in half. That way you end with 8 pieces.
  • Repeat for the second nori sheet.
  • You can eat the sushi right away or you roll it in plastic foil and keep it in the refrigerator (up to 1 day) until you serve it.
  • Delicious with soy sauce, pickled ginger and wasabi.

Video

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 194kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 35mg | Potassium: 62mg | Vitamin A: 50IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.6mg
Course Borrelhapje
Cuisine Japanese

Sushi bowl with smoked salmon

By Leave a Comment

A sushi bowl is a great alternative to a sushi roll. And way easier to prepare for yourself. The healthy and delicious lunch you were craving for.

Sushi, you like it or you hate it. Given my post today, you can already see in which category I choose.

In my youth, sushi was a very unknown dish to us and it seemed incredibly disgusting to me. Raw fish in a rice roll. That could never taste great.

When I got a little older and often went out to dinner with my, later to be, husband, we also went to Japanese restaurants and I became so fond of the warm dishes that I didn't even try out sushi once.

Until, at some point, I put my teeth in a sushi roll. I don't even know exactly when that happened, but since then I have been sold. Really you can wake me up for sushi at night. I have even taken a sushi roll course. But, and that's the only thing, I think it's quite a hassle to make it myself. Somehow it seems (almost) impossible to make the perfect wrap. So for me the sushi bowl is really a solution. You've got the taste, without the rolling.

Foodblogswap

With this month's food blog swap I was assigned the blog of culi-sandra and she has several bowls on her site. In addition to all kinds of other delicious recipes, which all seemed very tasty to me,  I came across the bowls and I was spontaneously sold.

So this month I make a sushi bowl. And because I like to make it as easy as possible for myself, I prefer to choose ingredients that are readily available: smoked salmon instead of sushi tuna. I have not pureed the avocado either, because it may look nice, but it doesn't add any extra flavor (and I actually find chopped avocado so colorful). I made the sushi rice the night before and then cooled it in the refrigerator. I like it best when it's cold. After that I prepared the bowl itself in just under five minutes (the photography took almost longer).

What I found to be so delicious about this bowl is that the salty soft salmon and the creamy avocado combine well with the peppery radish and the slightly sweet sushi rice. So you get a true taste explosion in your mouth and that almost every bite you take. And now that I write this I almost want to put together such a delicious bowl again. Maybe an idea for tomorrow's lunch?

 

It's a good taste!

 

Sushi bowl with smoked

salmon

Sushi bowl met gerookte zalm

Sushi bowl met gerookte zalm

Sushi bowl with smoked salmon

A sushi bowl is a great alternative to a sushi roll. And way easier to prepare for yourself. The healthy and delicious lunch you were craving for. Look here for the recipe.
0 from 0 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 bowls
Calories: 614kcal
€ 4.60

Ingredients

  • 250 grams sushi rice
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Japanese soy sauce
  • 1/2 avocado
  • 3 radishes
  • 100 grams smoked salmon cubes

Instructions

  • Cook the sushi rice according to the directions on the package. Then leave for 10 minutes with the lid on.
  • Add the rice vinegar, sugar and soy sauce and stir well.
  • Put in the refrigerator and let it cool.
  • Peel the avocado and cut into cubes.
  • Wash the radishes and cut into wafer-thin slices.
  • Divide the rice between the bowls and do the same for the avocado, radish and smoked salmon.
  • Garnish with whole nori sheets (in pieceand (blacsesame seeds.
  • Relax and enjoy!
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 614kcal | Carbohydrates: 109g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 742mg | Potassium: 427mg | Fiber: 7g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 5.9mg | Calcium: 25mg | Iron: 2.8mg
Course lunch
Cuisine Japans

Frittata with broccoli

By Leave a Comment

A delicious frittata with broccoli, mozzarella and fresh herbs. A delicious vegetarian casserole with crispy vegetables.

Today, we ate a vegetarian dish: a delicious frittata with broccoli. Nicely flavored with herbs and vegetables. Delicious cooked in the oven. With pasta (fussili) that was flavored with herb dressing and a salad. It became a real nice dinner.

 

It's a good taste!

 

Frittata with

broccoli

frittata met broccoli

Did you make this frittata with broccoli? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

frittata met broccoli

Frittata with broccoli and herbs

A delicious frittata with broccoli, mozzarella and fresh herbs. A delicious vegetarian casserole with crispy vegetables.
0 from 0 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 persons
Calories: 228kcal

Ingredients

  • 5 eggs size m
  • 125 grams mozzarella
  • 500 grams broccoli
  • 1 red onion
  • chili oil
  • 3 sprigs thyme fresh
  • 2 sprigs rosemary
  • 1 clove garlic
  • salt and pepper
  • vegetable oil

Instructions

  • Preheat the oven to 180 degrees Celsius.
  • Grease a small baking dish.
  • Cut off the broccoli florets and grate the stem.
  • Put the florets in a saucepan with water and bring to a boil.
  • Cook for 5 minutes or until broccoli is al dente.
  • Chop the onion, garlic, thyme and rosemary needles finely.
  • Cut the mozzarella into cubes.
  • Heat oil in a frying pan and fry the onion for 3 minutes until it looks translucent ( not brown ), add the garlic and 1 teaspoon pepper oil and fry for 1 minute. Turn off the heat.
  • Stir in the broccoli, grated broccoli and half the mozzarella cubes and mix.
  • Break the eggs on top and mix with the broccoli mixture.
  • Season with salt and pepper and put into a baking dish.
  • Sprinkle with the rest of the mozzarella and place in the oven for 30 minutes until golden brown.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 228kcal | Carbohydrates: 12g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 229mg | Sodium: 317mg | Potassium: 535mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1323IU | Vitamin C: 115mg | Calcium: 257mg | Iron: 2mg
Course Bijgerecht, lunch

Wrap with smoked chicken

By Leave a Comment

A delicious lunch or dinner recipe is this wrap with smoked chicken, lots of veggies and a delicious pesto. With vitamines and really crispy.

I am a true Dutch girl and like to eat bread for lunch. In all variations warm, cold, grilled, fresh, buns, slices you name it, I love and eat everything. But to take my fruit and vegetable intake to a higher level  I eat more and more other dishes at lunchtime . With just a little less carbs and a bit more vitamins . And luckily my husband thinks the same about it.

Today for lunch we ate this delicious wraps . With smoked chicken , lots of vegetables and a delicious (homemade) pesto . Many vitamins, some carbohydrates, a bit crispy and off course great taste.

 

It's a good taste!

 

Recipe wrap with smoked

chicken

wrap met gerookte kip

Did you make this smoked chicken wraps? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

wrap met gerookte kip

Wrap with smoked chicken

A delicious lunch or dinner recipe is this wrap with smoked chicken, lots of veggies and a delicious pesto. With vitamines and really crispy.
0 from 0 votes
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Cook Time: 10 minutes
Rest time: 30 minutes
Total Time: 40 minutes
Servings: 2 persons
Calories: 329kcal

Ingredients

  • 2 wraps
  • pesto
  • 200 grams smoked chicken
  • 75 grams carrots
  • 75 grams cucumber
  • 50 grams red leaf lettuce or other lettuce

Instructions

  • Cut the smoked chicken into strips.
  • Grate the carrot and cucumber.
  • Clean the lettuce thoroughly.
  • Smear the inside of the wrap with the pesto.
  • Divide the chicken, carrots, cucumber and lettuce on the wrap .
  • Roll the wrap tightly and wrap it in plastic.
  • Put at least half an hour in the fridge so it keeps good shape.
  • Then cut in half (or slice it so it becomes ​​a appetizer/snack ) and serve.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 329kcal | Carbohydrates: 20g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 309mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8305IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg
Course Hoofdgerecht, lunch
Keyword chicken, dinner, healthy, lunch, skinny, smoked chicken, wrap

Cauliflower rice, leek and spinach casserole

By Leave a Comment

A delicious vegetarian recipe full of vegetables. With the recipe you will certainly get your vegetable portion that is prescribed. And in a simple way. An easy and quick recipe.

Eat your vegetables. A sentence from my childhood that often passed. Because vegetables are important. Fortunately I don't have to use this sentence with all my children. I even have one kid where I have to say: "no, no more vegetables or fruit for you". This dish is therefore also appreciated. A vegetarian recipe with leeks slightly baked (and therefor the leek becomes a bit sweet), with cauliflower rice, spinach and egg. Served with a delicious curd spread from Heks'n (and if you can't get this in your own country, take some curd and flavor it with garlic and green herbs).

 

It's a good taste!

 

Cauliflower rice, leek and spinach

casserole

Bloemkoolrijst met spinazie en prei schotel

Did you make this Cauliflower rice, leek and spinach casserole? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Bloemkoolrijst met spinazie en prei schotel

Cauliflower rice, leek and spinach casserole

A delicious vegetarian recipe full of vegetables. With the recipe you will certainly get your vegetable portion that is prescribed. And in a simple way. An easy and quick recipe.
5 from 1 vote
Print Pin Rate Save recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 persons
Calories: 98kcal

Ingredients

  • 200 grams leek
  • 200 grams spinach thawed
  • 400 grams cauliflower rice
  • 2 eggs size M
  • pepper and salt to taste
  • cottage cheese see the text for tips

Instructions

  • Melt butter in a pan or casserole.
  • Add the leek and bake for 2 minutes.
  • Stir the spinach and cauliflower rice through the leek.
  • Add salt and peper to taste.
  • With the back of a spoon flatten the surface of the veggies. Make two holes on top.
  • Break an egg above each hole.
  • Lower the heat and put a lid on the pan.
  • Let it simmer for 10 minutes.
  • Add some curd and serve immediately
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 111mg | Potassium: 698mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5641IU | Vitamin C: 68mg | Calcium: 113mg | Iron: 3mg
Course Hoofdgerecht, lunch

What did I use to prepare this

recipe?

Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

Shrimp with egg from the steam oven

By Leave a Comment

Breakfast is served with shrimp with egg, a nice luxury recipe from the steam oven. Make this low carb recipe in just 8 minutes.

My new kitchen is finally ready. Well almost because we still need a beautiful lamp, something in front of the window and .... a large table with 8 chairs. Because that's my dream to make a living kitchen, where you can sit idle, but you can also entertain an elegant dinner. Do you know those tables made of tree trunks? That's my favorite one, but now we have to find the perfect one. Will succeed though, and before summer is coming the kitchen will be ready. And for now, every time I walk in the kitchen, I'm just so happy. Such a great feeling.

But why do I tell this you might ask yourself, in my new kitchen is a combi steamer oven installed. And I'm super glad with that. It's great to warm food, steam rice and bake cakes and such a lot more. A real multitask machine. And of course I must try everything . And when I was Googling for inspiration, I came across a recipe with egg and prawns from the steam oven. I liked the idea and so I made my own version of this breakfast recipe. A low-carb recipe. And I really am a bread lover (or cornflakes) in the morning so it should be a very good recipe for me to try something different. And I tell you this recipe is: It's got a delicious taste, mild cottage cheese, delicious creamy yet not greasy, the shrimp a little sweet, eggs cooked just right and over that a crusty cheese topping. Mmm, it's evening while I'm typing this, but I long already to breakfast. With egg and shrimp off course. Besides, because it's  March and Carnival is over I'm already thinking of  Easter, and this seems to me a delicious Easter recipe from the brunch or breakfast table. Tasty and easy.

Of course, I share this recipe with you like:

 

It's a good taste!

 

Recipe shrimp with egg from the

steam oven

shrimp with egg from the steam oven

Did you make this shrimp with egg from the steam oven? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

shrimp with egg from the steam oven

shrimp with egg from the steam oven

Breakfast is served with shrimp and egg, a nice luxury recipe from the steam oven. Make this low carb recipe in just 8 minutes.
0 from 0 votes
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 persons
Calories: 206kcal

Ingredients

  • 100 grams cottage cheese
  • 100 grams cheese grated, e.g. Gouda
  • 4 eggs size M
  • 12 shrimp
  • salt and pepper to taste

Instructions

  • Mix the cottage cheese with half of the grated cheese.
  • Divide this over the ramekins.
  • Break an egg into each ramekin, try to keep the yolk intact.
  • Divide the shrimp on top.
  • Season with salt and pepper.
  • Put the ramekins into the steamer oen and steam 8 minutes at 100 degrees Celsius. Serve immediately.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 206kcal | Carbohydrates: 1g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 240mg | Sodium: 449mg | Potassium: 126mg | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 1mg
Course Brunch, lunch, Ontbijt
Keyword a delicious brunch recipe, a simple breakfast recipe, a simple lunch recipe, quick breakfast recipe

Oriental sausage roll

By Leave a Comment

An oriental sausage roll, minced beef spiced with delicious warming herbs in a crisp puff pastry envelope  and sprinkled with sesame. That's nice.

A great snack or warm lunch these oriental sausage rolls. They got a great flavor combined with a great puff pastry shell.

You can make them ahead and freeze them so you only have got to bake them when in need. If you half them than that's a great snack for any party.

 

It's a good taste!

 

Recipe Oriental sausage

roll

Oosters saucijzenbroodje - Oriental sausage bread

Did you make this oriental sausage rolls? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Oosters saucijzenbroodje - Oriental sausage bread

Oriental sausage rolls

An oriental sausage roll, minced spiced with delicious warming herbs in a crisp puff pastry envelope  and sprinkled with sesame. That’s nice.
0 from 0 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 persons
Calories: 66kcal

Ingredients

  • 1 egg size L
  • 2 tablespoons breadcrumbs
  • 1 teaspoon sweet chilli sauce
  • 1 teaspoon soy sauce medja
  • ½ teaspoon Ras El Hanout
  • 1 clove garlic crushed
  • 6 sheets puff pastry thawed
  • 3 tablespoons sesame seeds
  • 1 egg size S, beaten
  • salt and pepper to taste

Instructions

  • Preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper.
  • In a bowl, mix the minced meat, egg (size L), breadcrumbs, sweet chili sauce, soy sauce, ras el hanout and garlic.
  • Knead until well mixed and then stop (because if you knead too hard the meat will solidify), if necessary add salt and pepper to taste.
  • Place a slice of puff pastry in front of you and take ⅙ of the minced meat mixture.
  • Form the minced meat mixture into a roll and place it on one half of the puff pastry.
  • Fold the dough over the meat and press the edges well. Press the sides with a fork.
  • Coat the top with the egg and sprinkle with sesame seeds.
  • Place on the baking sheet and repeat for all slices of puff pastry / minced meat.
  • Bake the sausage rolls for 25 minutes until golden brown.

Benodigdheden

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 66kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 112mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Course Borrelhapje, Brunch, lunch
Keyword a appetizer recipe, a delicious brunch recipe, a simple lunch recipe, an sausage roll recipe

Spinach pancakes

By Leave a Comment

Pancakes with vegetables, a great idea to eat some extra veggies. And the best: you can see it, but you won't taste it. Delicious (confirmed by the kids)

Today is national pancake day in Holland! Did you know that? Never mind, I didn't hear of it until this week. Or honestly read it this week on a blog. And that gave inspiration for a pancake recipe.

I've then been thinking about it, but given the recent results from the national nutrition survey (Dutch) , where it appeared that only a very small percentage of the population eats enough fruits and vegetables every day, I've made this pancakes and added spinach. And to be honest. You don't taste it.

So I made ​​them and served them to my children, but in the beginning they didn't take it very well. The green color betray the extra ingredient. After long persuasion techniques (you find the chocolate zucchini cake tasty too. Mam that is a cake and chocolate, Try it anyway , you won't taste it , I'm sure of it. I will, you won't, I will, you .... ( you understand how the conversation goes from that moment I think ) ), our youngest said : Okay , I will taste. And after that ... it was approved . You don't taste the spinach (but mom you still see it !)

Because ...

  • If you choose for freezer spinach, put it in the colander to get rid of the excess water. If you don't you will dilute your batter too much.
  • Because you use self-raising flour, you get an airy batter. The baking powder which is added to the four, starts to work when you mix it with a liquid. Therefor make your batter fresh.

Substitutes

  • If you don't have self-raising flour you can substitute it 250 gram flour and 1 teaspoon baking powder.
  • Instead of spinach you can also make this recipe with kale. It's also green and just as delicious.

Delicious

with
  • Eat dish pancakes with a dash of honey or maple syrup

Storage

  • These pancakes can be stored, after they're cooled down, covered in plastic foil in the refrigerator. That way you can eat them cold for breakfast or lunch the next day. Because they're made with spinach don't heat them again.
  • You can't freeze these pancakes because of the addition of spinach to the batter.

Other delicious pancake

recipes

It's a good taste!

Recipe Spinach

pancakes

Spinazie pannenkoek - spinach pancakes-bewerkt

Did you make this spinach pancakes? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Spinazie pannenkoek - spinach pancakes-bewerkt

Spinach pancakes

Pancakes with vegetables, a great idea to eat some extra veggies. And the best: you can see it, but you won't taste it. Delicious (confirmed by the kids)
0 from 0 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 persons
Calories: 1199kcal

Ingredients

  • 500 mL buttermilk
  • 250 mL milk
  • 250 grams spinach fresh or frozen
  • 2 eggs size L
  • 250 grams whole flour
  • 250 grams self-raising flour
  • sunflower oil

Instructions

  • Put the spinach with a dash of milk in the blender it becomes a liquid. Work in batches if you don't get this done in one time .
  • Put the whole flour and the self-raising flour in a bowl and stir well.
  • Add the remaining milk and mix well.
  • Then add the eggs one by one and mix until the egg is no longer visible.
  • Add the buttermilk, while mixing to the batter.
  • If there aren't any lumps in the batter, add the spinach.
  • Mix well and set aside.
  • Heat the oil in the frying pan.
  • Pour 1 cup batter (for a big pancake) or a quart cup batter (for a pancake) in the frying pan and bake one side until it's golden brown.
  • Flip the pancake and bake until the other side is also brown.
  • Repeat until the batter is finished and all the crepes / pancakes are baked.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 1199kcal | Carbohydrates: 204g | Protein: 53g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 204mg | Sodium: 482mg | Potassium: 1839mg | Fiber: 19g | Sugar: 20g | Vitamin A: 12574IU | Vitamin C: 35mg | Calcium: 638mg | Iron: 10mg
Course Hoofdgerecht, lunch

What did I use to prepare this

recipe?

Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

Dutch Sausage rolls

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Dutch sausage rolls, flavorful sausage covered by a crispy bread dough. Ones tasted you know why it's such a popular and traditional recipe in the Netherlands.

The last day of the Carnival, and we celebrated that with .... sausage rolls. A traditional snack in our State. Nice and warm and easy. Of course I make them myself. That way you can taste the meat really good! And without unnatural additives, which is also great. And so you get a pure snack. And the use of ground beef makes that it doesn't have too many calories!

 

It's a good taste!

 

Dutch Sausage

rolls

Worstenbroodje

Did you make this Dutch sausage rolls? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Worstenbroodje

Dutch sausage rolls

Dutch sausage rolls, flavorful sausage covered by a crispy bread dough. Ones tasted you know why it’s such a popular and traditional recipe in the Netherlands.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 persons
Calories: 517kcal
€6.00

Ingredients

Dough

  • 250 grams flour
  • 6 gram salt
  • 70 grams butter
  • 10 grams sugar
  • 2 teaspoons dry yeast
  • 125 mL milk

Filling

  • 500 grams ground beef
  • 1 biscuit
  • 1 egg size L
  • salt
  • pepper freshly ground
  • nutmeg grated
  • 1 egg for brushing

Instructions

Dough

  • Put a pan on the stove and heat the milk and butter until the butter is melted.
  • Allow to cool to lukewarm ( about 37 degrees ).
  • Mix in a bowl the flour, salt and sugar.
  • Then add the yeast, egg and milk mixture to the bowl.
  • Mix with the dough hook for 5 minutes. If you want to knead by hand, then that's possible too. Prolong the kneading time about 5 minutes.
  • Divide the dough into 6 pieces and make balls of them .
  • Let stand for 10 minutes under a slightly wet cloth.
  • Meanwhile put, in a second bowl all the ingredients for the meat and mix well.
  • Divide the meat mixture into six and make a role of every part equal thickness and length.
  • In a small bowl beat the egg with a fork. Put aside

Preparing the sausage rolls

  • Layer a baking sheet with parchment paper.
  • Grab a ball of dough and roll it thinly with a rolling pin.
  • The dough piece must have the size that the meat roll can easily fold inside.
  • Then put the meat roll on it and brush the edge of the dough with the egg yolk.
  • Fold the top and bottom (narrow sides of the meat roll) inward and then fold the other two sides, facing each other. Press the seam tight.
  • Place the buns seam side down on the baking sheet.
  • Repeat for all six rolls.
  • Cover the rolls and let rise for 1 hour.
  • Pre-heat the oven in the last 10 minutes to 200 degrees Celsius .
  • Brush the top of the rolls with the egg mixture and slide the baking plate in the oven.
  • Bake for 30 minutes.

Benodigdheden

  • Mixer with dough hooks or a kitchen machine with dough hooks
  • Tea towel, slightly moist
  • Baking tray
  • Baking paper
  • Rolling pin
  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • brush
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 517kcal | Carbohydrates: 38g | Protein: 23g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 141mg | Sodium: 602mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 405IU | Calcium: 58mg | Iron: 4mg
Course lunch, Ontbijt
Cuisine Nederlands

Vegetarian mini quiche lorraine

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Do you love quiches? I do and this vegetarian mini quiche loraine is no exception. Full of taste with the herbs, cheese and served in a bowl of phyllodough. Nice

On the

homestead

The hens lay plenty of eggs and we enjoy them immensely. That also means that I’m really experimenting with the eggs. Cakes, pies, breads, quiches everything gets on the table. And very often I use the eggs as a meat substitute, and that’s also the case with these vegetarian mini quiche lorraine. In the original recipes, we use bacon. I’ve replaced the bacon with sun-dried tomatoes. I often use that as a substitute for bacon, because it also has a bite and a spicy, slightly salty flavor. Also, I have not used pastry dough but phyllo dough, a somewhat slimmer version. And the usual creme fraiche is replaced by yogurt. And so you get a very different recipe. Or not? Try it out yourself. Here they were at least all gone.

When having cooking workshops, I always set up a nice table. The food is important, but a beautiful table can give so much atmosphere. The setting of the table is modified during the seasons , in terms of color and decorations with plants and flowers. Tulips in spring, nuts and pumpkins in the fall . Many flowers I pick out of my own flower garden. Delicious fresh, choosing the most beautiful and thereby always looks stunning. At this time the roses are already partly in bloom. Papavers and irises are in full bloom and one of the most beautiful plants in my eyes, the peony, begins to get a bulb, it seems they are going to bloom soon.

 

It's a good taste!

 

Recipe Vegetarian mini quiche

lorraine

Vegetarische mini quiche lorraine

Did you make this mini quiche Lorraine? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

Vegetarische mini quiche lorraine

Vegetarian mini quiche lorraine

Do you love quiches? I do and this vegetarian mini quiche loraine is no exception. Full of taste with the herbs, cheese and served in a bowl of phyllodough. Nice
0 from 0 votes
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 5 mini quiches
Calories: 354kcal
€5.00

Ingredients

  • 10 sheets phyllo dough
  • 3 tablespoons butter melted
  • ½ shallot
  • 10 sun-dried tomatoes
  • 5 eggs size L
  • pinch salt
  • 200 mL yogurt
  • 100 grams cheese grated
  • salt pepper and nutmeg
  • basil optional garnish with slices basil

Instructions

  • Preheat the oven to 220 degrees Celsius.
  • Cut the phyllo sheets (so you get two square sheets).
  • Grease five individual holes of the cupcake form with the melted butter.
  • Put in each of the five holes a square piece phyllo dough.
  • Brush with melted butter and repeat, so you've got a total of 4 layers thick filo pastry in each hole.
  • Chop the shallot finely and cut the dried tomatoes into small pieces.
  • Divide the chopped shallot, chopped tomatoes and grated cheese on the trays.
  • In a bowl beat the eggs with yogurt and season it at taste with salt, pepper and nutmeg.
  • Pour the egg mixture into the phyllo dough cups so they are nicely filled.
  • Put them in the oven and bake until golden brown in about 18 minutes, or until tender.

Benodigdheden

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • muffin / cupcake tin
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 354kcal | Carbohydrates: 25g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 208mg | Sodium: 459mg | Potassium: 316mg | Fiber: 1g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 2mg
Course Borrelhapje
Cuisine Frans

What did I use to prepare this

recipe?

Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

Flammkuchen, fast food at it's best

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Flammkuchen, fast food at it's best. And that's a fitting description because this delicious recipe is on the table in just 22 minutes.

It's Fast Food Friday, indeed you can say that because this flammkuchen is surely among the quick bites. I will tell you quite frankly that I saw the term flammkuchen at several occasions when I was browsing the internet, but I had never eaten it myself. That should be changing soon, so I went on the web looking for some information about Flammkuchen. According to wikipedia a flammkuchen (or a tarte flambé in French) is a piece of  thin bread dough with crème fraîche, onions and strips of bacon. From other sources I learned that bacon and onions are used, but often the crème fraîche is altered. And although I like to eat crème fraîche, I find an entire dough with this delicious stuff just a little too much of a good thing. So I mixed the cream with yogurt. Slightly less fat and still got those delicious full flavor.

And because I'm a fan of spices and thyme goes great with onions, (as seen in this delicious onion tartlets, I added that as extra flavor. I slide the baking plate it into the oven and waited quietly. (quite exciting when you totally don't know what to expect.) And after it was oven baked, I cut it into pieces and tasted. What a surprising flavors and so tasty. I understand why I have seen so many blog post about flammkuchen. This is fast food at its best. Of course I'm going to share the recipe with you.

 

It's a good taste!

 

Recipe Flammkuchen, fast food at its

best

flammkuchen fast food op zijn best

Did you make this Flammkuchen? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

flammkuchen fast food op zijn best

Flammkuchen

Flammkuchen, fast food at it's best. And that's a fitting description because this delicious recipe is on the table in just 22 minutes.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 persons
Calories: 62989kcal

Ingredients

  • 250 grams crème fraîche
  • 250 grams Greek yoghurt
  • nutmeg
  • ¾ teaspoon salt
  • pepper
  • 12 bacon slices
  • 2 onions sliced
  • 10 gram thyme fresh or 1 teaspoon dry thyme
  • 260 Flammkuchen pastry

Instructions

  • Preheat the oven to 250 degrees Celsius.
  • Mix the crème fraîche and yogurt with nutmeg, salt and pepper.
  • Heat a frying pan and fry the bacon until it's just brown and crisp.
  • Remove the bacon from the pan and then add the onion rings into the skillet and cook until they are translucent.
  • Roll out the dough on the baking plate. Because the dough already has a parchment paper it goes easy and you don't have to scrub your plate afterwards.
  • Brush the top with the yogurt - crème fraîche mixture.
  • Divide the bacon and fried onions over the topping.
  • Sprinkle with thyme.
  • Slide the flammkuchen in the oven and bake for 12 minutes.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 62989kcal | Carbohydrates: 12134g | Protein: 1974g | Fat: 828g | Saturated Fat: 212g | Cholesterol: 80mg | Sodium: 184701mg | Potassium: 314mg | Fiber: 383g | Sugar: 1582g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 687mg
Course Borrelhapje, Hoofdgerecht, lunch
Cuisine Duitsland, French
Keyword a appetizer recipe, a fast food recipe, a recipe from the French kitchen, a recipe from the German kitchen, a simple lunch recipe, an appetizer for every party

Oatmeal pancakes with plum compote

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A healthy lunch or breakfast recipe, these oatmeal pancakes with plum compote. Made from scratch and after eating this, you won't get hungry for some time.

It's foodblogswap time.  And quite frankly, I started a bit late because of the holidays. Although I had been assigned a super fun Dutch blog from Peggy called Peggys pastime. It contains Pastime which represents an activity that: "occupies one's spare time pleasantly". Now Peggy spends her spare time indeed in a great way. A blog with lots of recipes, but also books, nice pictures of what she does all year, in short all the fun things in life. And there are found these delicious oatmeal pancakes with plum compote.

And what's new, but certainly more often going to happen: I filmed the whole recipe for you. It makes it easier, so yu can't fail anymore. The video and the recipe are under the photo. And if you want to see more video recipes (or you want to get a message when a new video is uploaded) make sure to follow my youtube channel).

 

It's a good taste!

 

Recipe oatmeal pancakes with plum

compote

Havermout pannenkoekjes met pruimen compote

Did you make this oatmeal pancakes with plum compote? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up.  You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon! 

oatmeal pancakes with plum compote

Oatmeal pancakes with plum compote

A healthy lunch or breakfast recipe, these oatmeal pancakes with plum compote. Made from scratch and after eating this, you won't get hungry for some time.
0 from 0 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
waiting time: 30 minutes
Servings: 1 person
Calories: 658kcal

Ingredients

Oatmeal pancakes

  • 125 gram yogurt low-fat
  • 1 egg size L
  • 100 ml milk
  • 1 tablespoon maple syrup
  • 4 tablespoons oatmeal
  • butter for frying

Plum compote

  • 500 grams plums
  • 2 tablespoons honey
  • 1 teaspoon cinnamon

Instructions

Oatmeal pancakes

  • Mix in a bowl the yogurt, egg, milk and maple syrup.
  • Stir in the oatmeal into the liquid and let it stand at room temperature for 30 minutes. The batter should become nice and thick.
  • Melt some butter in the pan and add 4 tablespoons batter.
  • Fry the pancakes on both sides (about 3 minutes) and continue to fry pancakes until the batter is gone.

Plum compote

  • Clean the plums, cut them in half and remove the pit.
  • Cut them into small pieces.
  • Put the plums in a saucepan and add the honey and cinnamon.
  • Bring to the boil and simmer for 5 minutes.
  • Put the compote into a bowl and serve warm or cold.

Video

Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 658kcal | Carbohydrates: 125g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 169mg | Potassium: 1257mg | Fiber: 9g | Sugar: 107g | Vitamin A: 2248IU | Vitamin C: 48mg | Calcium: 361mg | Iron: 2mg
Course lunch, Ontbijt
Keyword a healthy breakfast recipe, a healthy lunch recipe

quiche for dinner with tomatoes, Brie and mustard

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A quiche for dinner, sounds delicious this quiche with tomatoes, Brie and mustard certainly is. Eat it for dinner or lunch. A quiche can always be eaten.

A quiche: a savory tart wherein the dough is made from flour, butter and water (usually). As a filling, a mixture of eggs and cream is used as a basis and vegetables, meat, fish or cheese and herbs are add. Then it is baked in the oven and you've got a delicious hot or cold lunch dish. Or breakfast or dinner. For a quiche is, in fact, as you can already read in the summary quite a versatile recipe. Actually a quiche can always be served.

Tips for the perfect

quiche
  • the perfect quiche has a crispy bottom. There are a few way you can achieve that: by baking the bottom blind (10 minutes at 180 degrees Celsius). That's actually the best way. But when you've got little time, you can also spread two tablespoons breadcrumbs over the bottom. That will absorb excess moisture.
  • Prick with a form small holes in the bottom.
  • All the ingredients in the bottom should be as cold as possible for a perfect quiche dough.
  • If you don't have time to prepare dough from scratch, use puff pastry or store bought savory pie dough.
  • Vegetables, meat and fish should be cooked before you add it to the filling.
  • Make sure your vegetables and other ingredients you add to the filling are as dry as possible. Always pat them dry with paper towels before inserting into the filling.
  • Add enough eggs. Per 100 ml of fluid add one egg (M).
  • Not only cream can be used as moisture think wider like a smooth ricotta or creamy mascarpone as an alternative.
  • After baking, loosen your quiche from the tin and cool it on a rack. When cooled in the form you can get a soggy bottom.

 

It's a good taste!

 

Recipe quiche with tomatoes, Brie and

mustard

quiche met tomaat mosterd en brie

quiche met tomaat mosterd en brie

Quiche with tomatoes, mustard and Brie

A quiche for dinner, sounds delicious this quiche with tomatoes, Brie and mustard certainly is. Eat it for dinner or lunch. A quiche can always be eaten.
4 from 1 vote
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Prep Time: 10 minutes
Cook Time: 48 minutes
Koeltijd: 15 minutes
Total Time: 1 hour 13 minutes
Servings: 8 slices
Calories: 326kcal

Ingredients

Bottom

  • 120 gram cold butter
  • 240 gram flour cold
  • 1 tablespoon ice water
  • 1 egg yolk cold
  • 1/4 teaspoon salt

Filling

  • 1 tablespoon mustard
  • 50 grams cheese grated Gouda
  • 3 tomatoes sliced
  • 100 grams Brie into thin slices
  • 125 ml milk
  • 2 egg yolks L
  • 1 clove garlic minced

Topping

  • 10 basil leaves torn into strips
  • 5 sprigs parsley finely chopped
  • 3 sprigs thyme  leaves only

Instructions

Bottom

  • Preheat the oven to 180 degrees Celsius.
  • Put the butter, salt and flour in a food processor and pulse several times until the butter gots the size of peas.
  • Add the egg yolk and water.
  • Pulse again and check if the dough gots the size of coarse grain and is slightly sticky. If not add a tablespoon of water and repeat the previous step.
  • Make a flat disk of the dough and wrap it in plastic.
  • Let rest 30 minutes in the refrigerator.
  • Roll out the dough and lining the quiche dish with the dough.
  • Prick the bottom with a fork.
  • Leave for 15 minutes to cool in the refrigerator.
  • Place a baking paper on the dough and fill with dry beans.
  • Bake the base for 10 minutes in the preheated oven.
  • Remove the baking paper and beans and bake for 3 minutes.
  • Allow the bottom to cool down to room temperature on a rack.

Filling

  • Preheat the oven to 180 degrees Celsius.
  • Grease the bottom of the quiche with mustard.
  • Sprinkle the grated cheese on the bottom.
  • Spread the tomato slices and brie on this.
  • In a mixing bowl, combine the milk, egg yolks and garlic and pour into the quiche form.
  • Place the quiche in the oven and bake for 35 minutes until the top is firm.
  • Remove the quiche from the oven.Sprinkle the topping on the quiche and the server immediately.
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 326kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 332mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 7.8mg | Calcium: 109mg | Iron: 1.9mg
Course lunch
Cuisine French

 

curry carrot soup vegan with recipe curry spices

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Curry carrot soup vegan, does that sound like a strange combination? Now you wouldn't say that if you've tasted this soup A recipe for curry spices is off course included

Curry carrot soup vegan, does that sound like a strange combination? Now you wouldn't say that if you've tasted this soup. The herbs in this delicious vegan soup, give a lot of flavor. Full and rich. And you even make it better by adding a spoonful of Greek yogurt and some fresh coriander to the bowl. A delicious soup on the table within 30 minutes.

I ate the soup for lunch. Serve with some naan bread and spice dipper. If you rather eat it as dinner serve it with a green salad. And make sure you cook enough because this is really a very tasty soup.

You can buy the spices for curry ready at a good supermarket. But if you want to make them yourself, then that's not so difficult. The only thing is that you need a variety in spices at your hand.

I'll give you the recipe anyway. A curry spice recipe for a mild curry, which you can use in almost any Indian dish:

Recipe curry spice,

mild

Curry spices, mild

Curry spice recipe for a mild curry, which you can use in almost any Indian dish
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Prep Time: 5 minutes
Servings: 100 gram
€2.40

Ingredients

  • 4 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 1 teaspoon mustard seeds
  • ½ tablespoon fennel seeds
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground black pepper
  • ½ tablespoons ground white pepper
  • ½ tablespoons ground nutmeg
  • ½ tablespoons ground cloves
  • 1 tablespoon ground cardamom
  • 1 tablespoon turmeric
  • 1 tablespoon ground ginger
If you want a spicy curry mixture then add, to taste, 1/2 - 1 teaspoon chili powder to the mixture.

Instructions

  • Put the coriander, cumin, mustard seeds and fennel seeds in a dry frying pan and bake the spices over low heat until the flavors are released.
  • Put the contents of the pan into a mortar and add the remaining ingredients.
  • Grind with a mortar and pestle until the herbs are ground.
  • Put the spice mixture in a sealed jar, and you can use it for about 2 months without any loss of flavor.

Benodigdheden

  • frying pan
  • mortar
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!
Course Homemade
Cuisine Indiaas

 

It's a good taste!

 

Curry carrot soup

vegan

Curry carrot soup

Curry carrot soup vegan style, does that sound like a strange combination? Now you wouldn't say that if you've tasted this soup A recipe for curry spices is off course included
0 from 0 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 persons
Calories: 132kcal
€1.25

Ingredients

  • 1 onion
  • 500 grams carrots
  • 2 tablespoons sunflower oil
  • curry powder mild
  • 2 teaspoons salt
  • pepper
  • 600 ml vegetable stock
  • 400 ml water
Tasty with a spoonful of yoghurt, fresh coriander and some naan bread.

Instructions

  • Chop the onion finely
  • Scrape the carrots and cut them into pieces of 1 cm.
  • Heat the oil in a large pan and fry the onion (about 3 minutes)
  • Sprinkle the curry, salt and pepper (to tastover the onion and stir-fry the spices with the onions for about 1 minute.
  • Pour the broth and water into the pan.
  • Also add the carrots to the soup.
  • Bring to a boil and reduce heat to low.
  • Simmer for 20 minutes.
  • Puree the soup and serve immediately.

Benodigdheden

  • Soup pan
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 132kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1855mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 21200IU | Vitamin C: 9.4mg | Calcium: 51mg | Iron: 0.4mg
Course Soep
Cuisine Indiaas

What did I use to prepare this

recipe?

Kitchen utensils  I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

Eggs and hot sauce recipe

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Eggs in hot sauce, a delicious flavored appetizers. With the best flavors of the Middle East. This vegetarian Indonesian recipe is the best.

Indonesian cuisine does not only bring us delicious meat dishes but also the vegetarian is a kitchen with great flavors. Consider this eggs and hot sauce recipe: a delicious recipe full flavor, where your nose continuously smells great spices, and a meal flavored as usual in the Oriental.

By baking the cooked eggs, they get crunchy and extra rich in flavor. And the spicy pepper gives a taste tint which is great by the addition of the coconut milk. Simply a delicious dish.

 

It's a good taste!

 

Eggs and hot sauce

recipe

Eggs in hot sauce

Eggs in hot sauce, a delicious flavored appetizers. With the best flavors of the Middle East. This vegetarian Indonesian recipe is the best.

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 appetizers
Calories: 185kcal
€ 5,00

Ingredients

  • 6 eggs
  • 1 tablespoon oil
  • 4 shallots
  • 2 cloves garlic
  • 1 red pepper deseeded
  • 1 teaspoon ground ginger
  • 1 teaspoon galangal
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon palm sugar
  • pinch white pepper
  • 2 salam leaves
  • 50 ml water
  • 1 stalk lemongrass
  • 200 ml coconut milk
  • 5 cardamom pods
  • 1 star anise

Instructions

  • Boil the eggs until they are hard and peel them.
  • Put some oil in a frying pan and fry the eggs until they've got a nice crispy brown layer.
  • Take them out with a slotted spoon and drain on kitchen paper.
  • Slice the shallots, garlic and pepper finely.
  • Put them into the pan and stir-fry 2 minutes.
  • Add the ginger, galangal, coriander, turmeric, palm sugar, pepper, salam leaves and 50 ml of water into the pan.
  • Stir fry for 1 minute so that the flavors blend well.
  • Add the coconut milk, lemon grass and star anise to the pan.
  • Crush the cardamom pods and add to the spice mixture.
  • Finally, add the eggs and simmer 10 minutes.

Benodigdheden

  • frying pan
Tried this recipe?Mention @byAndreaJanssen or tag #byAndreaJanssen!

Nutrition

Calories: 185kcal | Carbohydrates: 9g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 73mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 27.8mg | Calcium: 52mg | Iron: 3mg
Course Bijgerecht
Cuisine indonesisch
By Andréa Janssen is onderdeel van Janssen-Fotografie.
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