Tortilla meets Omelet

A perfect dish for a quick and delish lunch or a nice tapas starter.

There goes the recipe:

Peel 4 potatoes and cut them into slices and boil in water until cooked.

Meanwhile take fresh parsley and sundried tomatoes and cut into small pieces. Mix these in a bowl with 4 eggs and a bit of milk. Season the egg-milk mix with salt and pepper. Once the potatoes are done add them to the mix. 

Take a frying pan and put veggie oil in. Put half of the mix in the pan and fry the tortilla-omelet until the bottom is brown – use a plate to turn the torilla upside down to fry the other side for a few minutes. Do the same with the other half of your mix and enjoy this delish schotel!

Eet smakelijk!

Ruccola and Camembert White Wine Risotto

A close friend of ours, Josi Waffelburn, invited us to dinner and surprised us with a creamy, delish risotto!

Here goes her recipe:

 Fry a chopped onion in a few Tbl. butter, add rice for 2 min and 10ml of white wine and then slowly add vegetable stock until the rice is al dente. This may take 25-30 min.

Remove the pan from the heat, add inner part of a camembert and a handful of rucola. Mix until the rice has a creamy consistency. Leave the mixture covered for 3 min.

Serve with an off-dry white wine! Eet smakelijk!

Sun-dried Tomato, Aubergine, and Feta Tarte

This Mediterranean melange is a delish meal for the savory palate and also a quick and easy crowd-pleaser. The recipe is as follows:

Sun-dried Tomato, Aubergine, and Feta Tarte:
Cut and cube aubergine and place into a baking dish. Sprinkle with salt, pepper, rosemary, thyme, and drizzle with two tablespoons of olive oil.
Bake at 180 C or 350 F for 20 minutes or until brown and soft.
Roughly chop two handfuls of sun-dried tomato and a block of feta.
Place a sheet of filo dough (vers Bladerdeeg) and evenly spoon half of the aubergines, tomatoes, and feta. Then place another sheet to cover and spoon the remaining ingredients on top. Before putting the dish into the oven, drizzle two whisked egg-yolks (or olive oil) to allow for a crispy golden top.
Bake for approximately 25 minutes or until brown. Serve with a side of fresh greens.

Eet smakelijk!

Tarte Provencale

Thanks to our friend Anne, the following is an easy appetizer a la provencale.

Ingredients:
1 Pastry/filo dough
3 Tbs dijon mustard
5 large sliced tomatoes
5 slices of goat cheese
1 Tbs of herbes provencales
pinch of salt and pepper
Optional: 4 Tbs of black olive tapenade

Preheat oven to 180C (350F). Bake rolled-out pasty dough for 5 minutes. Remove from heat.
Thinly spread the mustard evenly. place sliced tomatoes in a circular fashion on mustard layer and coat each tomato with a bit of tapenade. Sprinkle seasonings generously. Finish by placing goat cheese bits on top. Bake for 45 minutes or until crispy.

 Eet smakelijk