Pasta Peperonata

  • 4 T olive oil
  • 1 clove garlic, finely chopped
  • 1 large onion, chopped
  • 1 small eggplant, in pieces
  • 1 yellow pepper, in strips
  • 1 red pepper, in strips
  • 6 small tomatoes, in quarters
  • 2 T balsamic vinegar
  • Salt, pepper, chili to taste
  • 500 g spaghetti
  • fresh basil
  • fresh pecorino

Heat the oil and cook the garlic and onion for 2 minutes. Add the eggplant, peppers, tomatoes, vinegar, and 2 T water. Cook for 10 minutes.

Cook the pasta according to the directions on the package.

Season the vegetables and cook another 10 min. or until tender. Mix with spaghetti and serve with fresh basil and cheese.

Credits: Aller Hande


2014-05-20: Quick to put together, nice and spicy. We used halved cherry tomatoes.

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Rhubarb Cake

Dough

  • 100 g butter
  • 100 g sugar
  • 1 egg
  • 1 sachet vanilla sugar
  • 250 g flour
  • 1 t baking powder

Mix together, and put in a cake tin.

Filling

  • 500-1000g rhubarb
  • 3 eggs, separated
  • 200 g sugar
  • 125 g quark
  • 2 T sour cream
  • 1 sachet vanilla sugar
  • 1 T flour

Cut rhubarb in small pieces, put ~100g sugar on it and let it sit 20-30 minutes; throw away liquid. Meanwhile, mix all other ingredients except egg whites, and then combine with rhubarb. Beat egg whites, and add.

Put the filling on the crust, and bake for ~1 hour at 180C.

Credits: Britta Dorn


2014-05-19: Joel says: Cut the butter into the flour with the pastry cutter, then add the egg, then cut it together some more.

2013-06-02: You don’t need to peel the rhubarb. Joel never does, and said I should take it out of the recipe.

2013-05-19: Turns out that this works much better when you use the egg whites instead of the egg yolks, as Joel realized he did in the previous rendition.

2013-04-14: Made today with ~900g rhubarb, sliced and laid on paper towels before being sprinkled with sugar. Reduced heat to 160C and cooked somewhat longer, to adjust for our hot-running oven. Turns out Gwen loves raw, unsugared rhubarb, and kept coming back for more.

rhubarb

Quesadillas met Tomatensalsa

  • Fresh coriander
  • Grated old cheese (like aged Gouda)
  • 2 red peppers, in small pieces
  • 6 green onions, in slices
  • 1 clove garlic, finely pressed
  • 2 T sambal oelek
  • 1 pack tortillas (8 wraps)
  • 5 small tomatos, in pieces
  • 1 red onion, diced
  • 2 T olive oil
  • T white wine vinegar

Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.

Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.

Credits: Aller Hande.


2014-05-19: We made this tonight minus the sambal oelek.

Champignon-Groentecurry

  • 300 g rice
  • 500 g broccoli, in florets
  • 3 T oil
  • 2 T red curry paste
  • 500 g mushrooms, halved
  • 1 can baby corn
  • 1 red pepper, in small pieces
  • 1 eggplant, in pieces

Cook the rice according to the package. Steam the broccoli for five minutes in salted water. Drain, and set aside. Heat the oil in frying pan, and cook the curry paste in it until it changes color. Add the mushrooms, corn, pepper, and eggplant, and stew 15 min. Add the broccoli and cook a further 3 min. on high heat. Season with salt and pepper and serve with the rice.

Credits: