Quinoa Salad with Kidney Beans and Mango

Sunshine on a plate

Summer is here – well, officially it started yesterday, but the weather does not seem to be taking much heed. It has been grey, cool and wet.

It might not be a perfect warm day out there, but I still feel all summery. I am not sure if it is the sunflowers smiling over at me from the table or the sunny plate of food I just enjoyed; a light quinoa salad studded with red beans and golden mango.

I made this dish for the first time a few nights back as part of a little “end-of-the-work-week-feast”. At first I was not convinced the mango would be necessary. So I started by mixing all the other ingredients together: some cooked quinoa, a small can of beans, chopped spring onion and a crisp citrus mustard dressing. I was already quite happy with the result. But it was only when I decided to add the mango that this dish turned into something special. All the flavours pair beautifully, but I think the real magic is in the contrast between the sweet melting mango and the little pops of earthy quinoa. 

The first sunflower – bringing warmth and happiness symbolizing adoration and long levity

 

Ingredients
(hardly altered from the blog ‘Taste Love and Nourish‘)
Serves 4

Salad
200g of red kidney beans (about 1/2 can)
1 ripe mango
1 spring onion
about 1-1 1/2 cups of cooked quinoa
2 tbsp dried cranberries or currants

Vinaigrette
juice of 1/2 lemon
juice of 1 lime
2 tbsp olive oil
1/2  – 1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp ground cumin

Topping
1 tbsp flat-leaf parsley
1 tbsp pumpkin seeds

Recipe

1. Rinse the beans well.
2. Cut the mango into cubes.
3. Slice the spring onion into thin rings.
4. In a blow combine the quinoa with the beans, mango and spring onions.
5. If using, cut the cranberries into smaller pieces (currants do not need to be cut). Add to the salad.
6. In a small bowl combine all the dressing ingredients: lemon- and lime juice, oil, mustard, cumin, salt and pepper.
7. Pour the dressing over the salad and carefully combine.
8. If you have the time, keep in the fridge for 1 hour. Then allow to come to room temperature for 15 min. Salad is fine in the fridge for lunch or dinner the next day.
9. Before serving. Chop the parsley and sprinkle over the salad together with the pumpkin seeds.

Tips & Variations

Consider some of the following

• Use red instead of regular quinoa (used in the original recipe)
• Use black beans instead of kidney beans (used in the original recipe)
• Add frozen sweet corn kernels (used in the original recipe)
• add avocado cubes or slices

Serve with

• As part of a vegan dinner: spicy sweet potato, guacamole, green asparagus and strawberry salad with tortillas
• Tandoori chicken drumsticks
• Lambchops

More quinoa recipes

Broad Bean Quinoa Salad

Quinoa Kale Avocado Salad

“Pizza” Quinoa Crust

Quinoa Breakfast Bake

Cheesy Quinoa Cakes

 

Amuse Beetroot Soup Shots

Celebrate the season in style by sipping a warm glass of Halloween blood

A moment ago we were still enjoying the carefree warmth of long summer days and suddenly the nights are turning long again. By late afternoon the shadows already begin to creep up. By early evening an inky blackness has spread. And as every child knows danger lurks in the dark; monsters, ghouls and unimaginable horror. All of a sudden it is Halloween again – the marker of the line between fall and winter, plenty and paucity, life and death.

Time to usher in the winter season and to celebrate an ending and a beginning in an eternal cycle.

Kick off your Halloween party with these elegant little “blood” shots as appetizer. To stay in the theme serve them with some black grissini.

Should you have already had your Halloween celebrations there is no need to wait until next year to enjoy this little treat. These beetroot shots are a stylish amuse for any dinner party – great for the festive season that is right on our doorstep. (Although in that case I would leave out the plastic spiders….)

Not only do these little shots look stunning and taste fantastic, they can be prepared ahead and can either kept in the fridge for a few days or frozen for up to a month in advance.

 

Ingredients
(I have made these shots for years and have no idea where I found this recipe or who I have to thank for it)
About 1 liter which makes 20 glasses of 50ml

Optional: black plastic spiders
1 bunch (15g) fresh tarragon
200ml yoghurt (use a liquid
2 red onion
3 tbsp light brown sugar (NL: gele basterdsuiker)
75ml red wine
3 tbsp red wine vinegar
1 liter vegetable stock (hot)
500g cooked or roasted beets*
Salt, pepper

Recipe

1. Bring some water to the boil and pour over the plastic spiders to clean them.
2. Chop the tarragon and blend all but 2 tbsp with the yoghurt.
3. Optional: place a spider half-way in each ice cube.
4. Spread the yoghurt in an ice cube tray, cover with cling film and allow to freeze.
5. Peel and finely chop the onion.
6. Place the onion in a pot and add the sugar. Cover with a lid and cook for 10min on a medium flame. Keep the lid on the pot and shake once in a while.
7. Add the red wine and vinegar. Cook until it reaches a syrupy consistency.
8. Peel the beetroot, cut into small cubes and add to the pan.
9. Pour in the hot stock.
10. Add the 2 tbsp of tarragon you reserved. Allow all to cook gently for about 15min.
11. Blend smooth using an (immersion) blender.
12. Pass the puree though a fine meshed sieve.
13. Season generously with salt and pepper.
14. Serve the soup in small (shot) glasses with an ice cube.
15. To store: The soup can be cooled and kept in the fridge for a few days. Alternatively it can be kept in the freezer for up to a month. Remove from the freezer a day before serving to allow to defrost in the fridge. Heat for 5min on a medium flame.

Tips & Variations

Consider some of the following

I prefer roasting beets but they can also be cooked. Heat oven to about 200C (400F) Wash the beets. No need to peel. Fold a large piece of aluminum foil double. Place the beets on top and rub with oil, salt and pepper. Wrap the foil loosely around the beets make sure the foil is closed well. Roast the beets for 40-60 min or until a knife pierces the beets easily. The beets keep in the fridge for up to a week.

Serve with

More Halloween party treats

• Black grissini
• Black Widow Cocktail
• Cheesy Biscuits aka mummies

Grissini

Black Widow Cocktail

Cheese Biscuits a la mummy

Homely Whole Wheat Bread in 90 Minutes

Sometimes it surprises me how I can head into new situations with such naivety (or is it confidence? At times the two are so close together, I cannot tell)

I just returned from a road trip through Germany, Switzerland, Italy and France full of the most wonderful experiences; but the height of the trip was undoubtedly a two-day hike into the mountains of Italy’s Grand Pardiso – ten hours of scrambling upwards for 1500 meters and another day spent heading back down again.

I love to walk, but my experience had been limited to a few hours rambling; usually carrying only a little camera or a bottle of water and a sandwich at the most. But, all of a sudden, here I was,  a little ruck-sack strapped to my back, heading off for a two-day trek into the mountains. I started walking, thinking little of how long it would take or how far I would have to go.

The first hour I was out of breath, my legs were aching and I could not imagine reaching the next turn in the path, let alone the nearest ridge. But somehow my body knew better than my mind; my breathing calmed down and each step was followed by another.

I did not count the times my mind offered the thought: ‘No, I cannot go any further’.’No, I cannot do this’. It was of little consequence, as there was always the ‘yes’ of the next step. For a while the resistance would be forgotten and my body moved on and continued walking.

We left behind our little town, the last few humans and then even the trees. The path became rougher; more and more often I was grateful for a hand to help me up to the next rock. We made our way through endless expanses of ever changing mountain side: rolling hills became jagged rock slides; shades of green were replaced by hues of grey.

In the late afternoon our refuge for the night appeared in sight. My heart sank: I could make out no more than a small orange dot high up amongst dark rocks and white sky.

We continued walking

Ibex and chamois appeared. Carefree in their natural environment. A patch of snow. Constant  through the warm, long summer.

We continued walking

A little rain

We continued walking

And then, clambering over yet another rock, suddenly and finally the orange dot transformed into the little hut that was to be our shelter for the night. Four walls, a roof, some mattresses, blankets – that was all. No water. No electricity. Amongst those vast expanses of black rocks and white glaciers, this austere little hut seemed to me the most homely of places.

Standing out there on the top of that mountain I felt so small and insignificant and yet so full of life.

Grand Paradiso

Yesterday was my first day back at home – a day to be spent cocooning, savoring memories and enjoying doing nothing much at all.

Waking up late, I remembered that early morning before the hike into those rugged mountains: the charming small farm; the breakfast room warmed by a bread baking oven; the slices of fresh, home-made bread. I decided there could be no better start to my day of reminiscing than with a fresh loaf of bread. As the day was to be dedicated to laziness, a complicated recipe would not do. So, I pulled out my favourite quick bread recipe from my blogging friend Liz.

This bread requires no more than a quick sifting of the dry ingredients, some water and a brief stir. Then all you need to do is to exert a little patience, whilst the bread rises and bakes. 90 minutes from start to finish to create a beautiful fresh loaf. By the way, should you find yourself with leftovers, it also makes for a good slice of toast the next days.

I enjoyed mine with some Italian ham that had travelled with me from the previous day’s lunch. Munching on my homely slice of bread I thought back to the marvelous adventures of the last weeks.

Ingredients
(from the blog ‘My Favourite Past Time‘)
1 loaf

oil or butter (I have a non-stick loaf tin for which I use oil. For a regular tin use butter)
450g whole wheat flour (NL: volkoren tarwemeel)
1 tsp salt
1 tsp instant yeast
1 tsp brown or muscovado (molasses) sugar
400ml warm water

Recipe

1. Grease a 21 x 11 x 6cm (8½ x 4½ x 2½ inches) loaf tin with oil or butter and set aside in a warm place.
2. Sift the flour, salt, yeast and sugar into a large bowl.
3. Make a well in the centre and add the warm water.
4. Stir from the outside to the middle for about a minute until a dough forms. It will be shaggy and sticky. It is enough to mix the dough until the flour is just incorporated.
5. Spoon the dough into the prepared tin. Even it out a little.
6. Cover the bread tin with oiled cling film (plastic wrap) and leave in a warm place for 30 min or until the dough has risen about 1cm (1/2 inch) from the top of the tin. (I like to keep the dough in the oven with a dish of boiling water.)
7. Briefly before the rising time is finished preheat the oven to 200C (400C) (of course without the dough in it.)
8. Bake the loaf for about 35-45 min or until a skewer comes out clean and the loaf sounds hollow when it is tapped on the base. (I usually bake 35 40 min, but have baked it as long as an hour).
9. Turn the bread out onto a wire rack to cool slightly.

Summer Fruit Breakfast Yoghurt with Oats

Summer bliss in a glass

 

Enjoying the most wonderful summer heat wave – much too nice to stay indoors and blog regularly…..or cook for that matter….

Usually my idea of a prefect weekends involves pancakes for breakfast, but with this weather I hardly want to stand over a hot stove, endlessly flipping pancakes. Thankfully this fabulously summery dish crossed my path: some fruits stewed with orange and then layered with honey sweetened yoghurt and roasted oats.

The magic in this dish is the contrast of flavours and textures: tart fruit topped with gently sweet smooth yoghurt and crunchy oats.

The original recipe involved a few more steps (and calories): some cream whipped stiff with golden sugar that is folded into the yoghurt and finally some cookies crumbled over the top of it all. But I kept it a little simpler – as this treat is all about enjoying the summer.

 

Ingredients
(a little altered from Albert Heijn ‘Jools Schotse Zondag‘)
Serves 2

250g mixed frozen summer fruits (blueberries, strawberries, raspberries etc)
1 twig of fresh rosemary
2-3 tbsp honey
1/2 an orange
optional: 1-2 tbsp butter
100g oats
100g Greek Yoghurt 0% fat
Recipe

1. Place frozen fruit, rosemary and 1/2 tbsp of the honey in a little pan.
2. Grate in the orange peel and stir in juice.
3. Bring to the boil. After a few minutes, when the fruit is soft and has released some juice, use a slotted spoon to remove the fruit and allow it to cool.
4. Discard the rosemary and allow the sauce to cook a little longer and thicken. Add to the fruit.
5. In a separate pan melt the butter (if using) and add oats and 1 tbsp of honey. Cook stirring regularly until the oats have turned golden.
6. Stir the remaining tbsp of honey into the yoghurt.
7. Layer the glasses with fruit, yoghurt, oats (repeat layers). Finish with a little fruit and/or oats.

Tips & Variations

• Whip 50g cream with some golden sugar until stiff and fold into the yoghurt
• Add some crumbled cookies to the layers

 

…and now off to have summer adventures…

Dutch Baby Pancake and other discoveries

An effortless, spectacular breakfast treat.
Oh baby, what a discovery!

I love to travel – an even bigger hobby than food (ok, that is cheating as travel always involves food).  Usually travelling is about discovering faraway places and exotic lands. Which makes it even more special to discover a hidden gems on my own doorstep.  Again, I am not being accurate… this discovery was not quite THAT close to home, to be honest.

I was visiting friends up in the north. They took me to visit this little town so far off in the northern corner of the country that my navigation system actually took me through Germany on my way home. But back to this amazing place, the fortress town of Bourtange.

A short history of the place: it was built, it fell into ruin and it was rebuilt. To add some dates to that 1593, 1851, 1967. But those facts really do not say much. That is why I borrowed the below picture from the town’s website.

 

 

Stellar discovery – Bourtange fortress

 

The reason for the fortresses star shaped design was the increased use of the canon in battle in the 15th century. The old medieval ring shaped fortresses proved vulnerable to cannon fire, which resulted in the rise of the star shaped fortress first in Italy and then throughout Europe.

But as I said at the beginning of this post: travel always involves food and this little trip was no exception.  Before we set out in the morning I was treated to a fabulous breakfast. It has become quite a tradition that, whenever I visit, we start the day in the kitchen were HMM and I get to chat whilst JMM conjures up the most amazing treats for us – like those tasty scones I posted a while back.

So here I am sitting in a Dutch kitchen about to discover the skillet pancake which in the States is apparently also known as Dutch Baby Pancake or German Pancake. As I have never seen one of these babies either in the Netherlands or in Germany I was a little puzzled, but Wikipedia is quick to explain that these pancakes were the invention of a Seattle restaurant in the first half of the 19th century and that the use of “Dutch” was s a corruption of the German, “Deutsch”.  But enough talk of faraway places, time for food:

These pancakes are whipped up within no time and are much less effort than regular pancakes as they cook all on their own in the oven. The pancake puffs up magically whilst baking and it is at its best if the crust is lightly crispy whereas the center still has a custardy texture.

These fluffy make a great vehicle for any type of topping: I was treated to icing sugar and apple sauce, but you could add fresh berries, oven-roast strawberries,caramelized pear – the variations are endless.

Ingredients
Serves 1-2

 

1 tbsp oil or 2 tbsp butter
3 eggs (room temperature)
60g all-purpose flour
120ml milk
a few drops of stevia (maple syrup, or sugar)
a pinch of salt
a few drops of vanilla essence
optional: a pinch of cinnamon

Recipe

1. The batter can be prepared the night before and kept in the fridge. (I find they turn out even better when rested.)
2. Heat the oven to 200C. Place a skillet or oven dish in the oven to heat up.
3. Once the dish is hot add a few tablespoons of oil or butter.
4. Whisk the eggs until well combined.
5. Add the milk, stevia, salt, vanilla and cinnamon if using.
6. Add the flour. Combine well.
7. Pour the patter into the piping hot oven dish.
8. Bake for 20-30 min. It should rise beautifully. You are looking for a golden center and a lightly dark edge.
9. Serve hot as it will fall very quickly
10. Toppings are endless, but I adore strawberries and icing sugar.

 

Tips & Variations

• add some berries to the batter
• add some lemon zest instead of the cinnamon
• make small pancakes by baking them in a muffin pan and reducing the cooking time slightly
• want something slightly similar but savory – try this Yorkshire Pudding recipe

Serve with

• apple sauce and icing sugar
• fresh strawberries and icing sugar
• fresh berries and yoghurt
• lemon juice and maple syrup
• brown sugar
• caramelized pears
• stewed (frozen) fruit or raspberry apple compote

Other pancake recipes

 

Pumpkin Quinoa Pancakes

Pancakes Buckwheat

Pancakes Ryeflour Pear

Oat Banana Pancakes

Buckwheat Blinis

Socca Pancake

Oat Egg White Pancakes

Rice Pancake

Rice Patties

Apple Pancake Rings

Buckwheat Crepe