The days when you cook for many people a reason to yourself to take a frozen pizza from the fridge. To offer you inspiration come regularly single meals over on Food Explorer, so you can quickly and easily something really nice for yourself can put on the table. As a piece of baked salmon fillet with fennel-orange salad.

For example you can serve baked potatoes with this dish, but personally I find it so fine. There remains room for dessert! How about caramel-chocolate slices ?

- Heat a splash of coconut or olive oil in a frying pan. Cut the anchovies into small pieces and fry in the oil until they "melt". It's okay if not everything dissolves in the oil, but the fish have to disintegrate into small pieces; mash a little help with a ladle that. Add the fennel and cook for one minute 10 until the fennel is tender. 

- Cut now the orange segments out. You only half of the orange wedges necessary, the other half you squeeze out over a glass of juice.

- Pour the orange juice tray with fennel after 10 minutes. Let simmer for a minute and then add also add the orange segments. Lower the heat and simmer very gently while you cook salmon.

- Brush the salmon with a little olive oil and sprinkle both sides with salt and pepper. Bake the salmon fillet cooked in 8-12 minutes depending on the thickness of the slice. Ideally, the fish inside still glassy, ​​as you see in the picture.

- Serve possibly with some tufts of green leaves of the fennel bulb. Bon appetit!

Omelet with gooseberries Recipe - Brazier. Detail of a painting by Willem Kalf (1622-1693) This recipe for omelet (tasey) sits at the edge of what we might call the culinary Ages. It comes from the Seer excel equivalents gheexperimenteerden new ones Coc-boeck that Dordrecht doctor Charles Income (Carolus Battus) as an appendix to the second edition of his translation of new Artzney Ein Buch (Heidelberg, 1568) of the German Christopher Wirsung (1500-1571) published in 1593. Batt displays various omelette recipes, spierinkjes with apple or pear, and this recipe with gooseberries. The use of ginger, sugar and cinnamon is medieval. Pink Water can also come across a few medieval recipes, but in the sixteenth and seventeenth centuries it was a very popular seasoning. The line between sweet and savory was it clear at this time, but still you could get a sweet dish like this also simultaneously serve with meat or fish dishes. In a modern menu this sweet omelet is a dessert.

Subtle coal fire
The coal fire which is mentioned in the recipe is the 'sudderpitje "of the medieval kitchen with open fire. Coal fire produces less smoke than wood fire, and it's more manageable. More subtle the brazier was a perforated ceramic or metal bowl on legs where some burning coals were laid in, the pot or pan was put on the brazier, and the court could be finished without burning or warm.

Omelet with Gooseberries Recipe

The original recipe
The Coc-boeck Karel Baten exists no modern print edition, but the Marleen Willebrands site contains a transcription.

To backen a tasey of stekelbesyen.
Neempt fresh butter income smeltse at a time. Doeter than soo many stekelbesyen in datse bycans two vyngeren hooch are income laetse with butter have weynich Sieden lost to datse maer right Coleur them. Clopt or Cleyn 7, 8, 9 or too Eggs with what gengeber income which rose waters. Gietet tsamen the besyen income latet so a coolvyer backen not and burned. If tasey is genoech gebacken, so laetse properlick uut the pan in the dish Rijsen datse and not be broken. Then stroyter suycker Caneel income on income dientse. To bake an omelet of gooseberries.

Take fresh butter and melt in a pan. Then add as many gooseberries in that they are high almost two fingers. Leave them with a little butter simmer until they have just lost their color. Klop than 7, 8 or 9 on the eggs with a little pink ginger and water. Pour together over the gooseberries, and let it bake on a coal fire that does not burn. Late, the omelette is cooked, these neatly slide out of the pan into the dish so they do not break. Then sprinkle sugar and cinnamon, and serve.

Modern adaptation of the recipe Print the recipe on this page.
Compared to the recipes from the Viandier this is easy. But the result is just as tasty. Gooseberries are from June, so this is really a recipe for early summer. As they are easy to get, whether you gooseberries in your garden, you can freeze them, so you can prepare this fresh omelette offseason. Another Middle recipe with gooseberries for grilled mackerel with gooseberry sauce. There is also more information on gooseberries in.
Appetizer or dessert for four people; Preparation time 10 minutes; cooking time 10 minutes.

Kruibessenomelet Charles Income Ingredients

• 250 grams gooseberries
• 30 grams of butter
• 3 eggs1/2 teaspoon ground ginger
• 1/2 tablespoon rose water
• Together 1 teaspoon powdered sugar and cinnamon
• Optionally additional sugar

Preparation

Wash the gooseberries, remove any incitement stem and crowns.
Beat the eggs with ginger powder and rose water.
Experiment a gooseberry. The fruits very acidic, then you should do a spoonful of sugar to the egg mixture.

Preparation

Melt the butter in a not too large skillet, butter does not discolor. Put the gooseberries there, make sure they cover the whole ground. Spoon the gooseberries on low heat occasionally, until they become soft and lose their fresh color (three minutes). Pour the egg mixture into the pan, put a lid on it, and heat over medium heat until the eggs are set. Slide the omelet gently on a flat plate, and sprinkle with sugar and cinnamon.

Serve

Cut the hot omelette in points.

IngredientsAll statements of ingredients

Gooseberries - gooseberries (Ribes grossularia) are only grown since the thirteenth century, at that time they were only found in the wild. In the north of France gooseberry sauce was a classic accompaniment to mackerel (the French name for gooseberry is therefore groseille maquereau either makreelbes).

In the nineteenth century some thought to the Dutch name gooseberry had the Holy Cross Finding on 3 May. But the medieval names stekelbesij and kroeselbesij (gooseberry which is a variant) indicate that the spiky hairs on the bay that this fruit its Dutch name have gegegeven.

Rose water - indeed water scented with rose petals. In modern Western cuisine it is not used much anymore (except for example in marzipan), but it was appreciated in the Middle Ages and Renaissance (like orange blossom water). In the Middle East and India, it is still widely used, especially in desserts and other sweet treats.

Easy healthy breakfast

It is important that you breakfast varies a bit. Today we therefore go sometime for a frittata. An omelet so. You can also vary again endlessly frittata's earlier example, we placed a recipe for a frittata with mushrooms and zucchini. This recipe cherry on my sundae is good for a breakfast for two people, but if you have a lot of pull, you can also fine it only munch. 

- Preheat the oven to 200 degrees Celsius.

- Put an ovenproof frying pan and heat. Bake therein the bacon until it is crispy, about 5 minutes. Remove the bacon with a slotted spoon. Keep 2 tablespoons of fat, the rest you can throw away.

- Put the garlic and shallot in a frying pan in which about 2 tablespoons of the bacon fat and cook until soft, about half a minute. Add the cherry tomatoes in there and fry for 2-3 minutes.

- Put the bacon to the pan and add the beaten eggs there, basil and grated cheese. Season with salt and pepper (be careful with the salt, bacon is too salty!) And stir to distribute all the ingredients.

- Turn heat to medium and cook until the sides are cooked and the eggs are cooked half, it takes about 4 minutes.

- Turn the frittata is still in the oven for about 5 minutes until the eggs are completely cooked. Bon appetit!

First a unexpected fact: tomato ketchup is healthier than a fresh tomato in some ways. Huh? Jaha, because during the production of ketchup tomato to be destroyed at the cellular level (what happens during cooking), you can record more of the healthy substance lycopene than a raw tomato. For you now going to eat anything with a tablespoon of ketchup: remember that ketchup contains a lot of sugar, almost a lump of sugar per tablespoon. Not only tomatoes belong on the FoodExplorer list of alternative superfoods, including kale, almonds and avocados are, in our superfoods. For our definition of superfoods click here.

What's in tomatoes? 

The most notable nutrients lycopene, phytoene and phytofluene. They all belong to the carotenoids and are powerful antioxidants. Lypoceen is the natural pigment in tomatoes that makes them red (so choose tomatoes that are as red as possible!). They are especially well absorbed when tomatoes heat and eat in combination with fats such as olive oil or oily fish. In addition, tomato also contains, inter alia, vitamin B1, B2, B6, vitamin C, vitamin A, folic acid, iron and calcium.

What's good about tomatoes? 

The antioxidants such as lycopene in tomatoes are good for your skin and eyes and protect against the sun. Antioxidants eliminate damage being caused by harmful influences, including by harmful influences of for example exhaust gases. The damage can cause in sunlight UV radiation in the skin cells can be reversed by an anti-oxidant as lycopene. You do have the appropriate food combined with fats (ie tomato sauce with a tablespoon of olive oil, tomato or in combination with oily fish) because the active substance otherwise not absorbed by your body. 

Vitamin B1, B2, B6 and Vitamin C, provide for the production of blood cells, which help blood cells to carry oxygen and CO2 and are involved in cell metabolism, thus have a positive influence on the cardiovascular system. The combination of lycopene, phytoene and phytofluene in tomato also seems to have influence on the formation of cancer, according to research. There are signs that especially phytofluene can help to prevent prostate cancer in men, which seems at least in experimental animals to be. The glycemic index (1 is lowest, 100 the highest) of tomatoes is 15, which means it is slowly broken down and your blood sugar levels do not skyrocket. 

No, kale really is not just good in a stew. You can handle it very well in a salad or in a blender with a smoothie! Kale belongs on the FoodExplorer of 'alternative superfoods', here you can read more about the what and why of this list. The products we are bombing to alternative superfoods from closer to home, are cheaper and usually just buy at the supermarket. At the same time they often contain at least the same beneficial nutrients as well known superfoods. For 'super' is often closer to home than you think! Today kicks off with kale and then follow include almonds, garlic, asparagus and avocado.

What's in kale?

Vitamin K, vitamin A and vitamin C, vitamin B11, B6, B3 and B2, vitamin E. These vitamins are also in nice quantities: 250 g kale contains 180% of the vitamin C you need daily! In terms of minerals, kale is also male: manganese and copper to calcium. But also potassium, iron, magnesium, phosphorus sit in it. In addition to vitamins and minerals are also glucosinolates in kale, as well as many anti-oxidants.

What's good in kale?

1. Anti-oxidants that we mentioned above include carotenoids and flavonoids that protect cells against free radicals that can cause damage to the DNA in the cells.

2. Vitamin K (of which 250 grams of kale contains a whopping 1300% of the RDA, and no, that's not a typo) helps prevent inflammation in the body. All vitamins in kale together include more good for your bones, teeth, resistance and immune system.

3. A trace elements such as iron kale is good for creating hemoglobin in your blood, but is also good for your liver.

4. The glycemic index (1 is lowest, 100 the highest) of kale is also 22-35, which means that it is broken down relatively slowly and your blood sugar levels do not shoot up.

Inspired? Then make this salad with kale, pumpkin and pomegranate seeds! We ourselves are also impressed by the power of the green sheet, so tomorrow is going Claartje make a smoothie with kale, kaki fruit and wheat grass powder. Do yourself a dish with the alternative superfood kale. Do you have any additional information on kale and what all there in it for good things? Please comment below. Thanks!

"Honey, what do you want for dinner tonight?" The answer: "Do whatever!" Fortunately, I'm always come up with something so I pull armed with my shopping bag towards the supermarket. Upon entry are the ready-to-eat products pontifical into my field of vision. Sometimes it's just nice to do something easy. Unfortunately, just as something easy for lactose intolerant not there, because almost all of these products contain lactose. Exceptions of course. And a half years ago, for example, I could buy a ready-made microwave dish nasi. Since the recipe has been updated (now even better 'is written on the packaging) I may not now. The addition of lactose makes the difference. Whether even better is I can not try, but it's for fabricating the manufacturer now cheaper, is to me like a sore thumb. Who needs less 'expensive' ingredients and adds to lactose to still get the right amounts. Fortunately, there are alternatives and I'm now completely own the rice.

Some supermarkets think with me and clearly on the packaging indicated the ingredients, sometimes even with an icon. At the beginning of my lactose intolerant there was still quite a hassle to find products that I could eat, but now I fly almost through the supermarket. But herein lies a small risk. Because I'm so used to buy certain products, I do not look at the packaging. It happens that I, as the tiles already on the fire, still just read what is in it, and then to come to the discovery that the product so beloved by me is not suitable for me. 

It also happens that when no lactose ingredients listed, but it is still hidden in an added 'e-nummertje. Sometimes it is really hard to believe what all is in such an E-number. All to the products just nice to show off, and as long as possible to make sustainable. The manufacturer forgets only that nowadays many people are intolerant or allergic to certain additives. It is time to show this in the manufacturers! Here I also am doing, among other things on my website Lactosevrijgenieten.nl but what I try; it is always spoke to two things: number one is money and number two is the fact that the manufacturers are of the opinion that it is not all that bad.

Luckily I have a very nice supermarket around the corner: Franchise Lodder Albert Heijn in Spijkenisse. If I need anything, skying trouble for example by trying to order a product. The owner has a wide range of lactose-free products only in my region. People from Utrecht Zealand or even coming this way to store these messages! Of course I am very happy with this (it does it all for me even easier), but might actually this country should be so I would say: come in large supermarkets, raise your necks out and make our lactose intolerant happy! A better win-win situation is not possible in my opinion.

Your mother has used itu probably been told you: "Spinach not heat up again though!". The opinion of the Nutrition Center had since 2002 namely to eat nitrate-rich vegetables up to two times per week. Spinach, beetroot and endive are vegetables that are high in nitrate. Nitrate is a non-hazardous substance, but can be converted in the body into harmful nitrosamines. This substance is possibly carcinogenic. Especially the (often) heating the vegetable can accelerate the conversion. would create more nitrosamines in combination with fish.

Last week, the Food Centre withdrew these opinions with regard to nitrate-rich vegetable. We can fully enjoy spinach again. The Nutrition Centre will encourage eating more vegetables outweigh the disadvantages of nitrate. In addition, the amount of nitrosamines that occur too small for health risks. There are two opinions regarding nitrate which are still valid, namely:

- Do not use water from private sources for bottle feeding. Namely ground water is also nitrate. 

- Be cautious with nitrate-rich sports supplements such as beet juice (concentrate). This is a precaution, because its effects are unclear in the long term.

The combination of apple and cinnamon remains a winning combination. This can be in a  low carb apple crumble, a bowl of  apple pie oatmeal  or, like today, in this delicious cheesecake from Fit with Marit. Believe me!  it's hard to resist a second point of this cheesecake. Admittedly, there is a decent mountain cream cheese processed, but this cheesecake is the worst yet. It's ie full of good fats by the notes hidden in the soil!

Preparation:

-Preheat the oven at 160 degrees in advance.

-Put the nut mix in a food processor and make sure you do not grind too fine notes.

-Add below the raisins and coconut oil to the mixture in the blender and turn the blender again. Grind a bit until you get an even grind mix.

-Lined a mold of about 24 centimeters in diameter with baking parchment and spread the mixture on bottom of the cake pan.

-Create a separate bowl the filling: Mix the cottage cheese, cream cheese, eggs and egg whites, cinnamon and possibly some protein powder mix well with a fork or whisk.

-Pour  the filling over the bottom and turn the oven bake for 30 minutes.

-Cut an apple in some pieces to decorate the cake after cooling.

-Sprinkle some extra cinnamon on the cake to show that it is incorporated in the cheesecake.

Enjoy!

Curry with spinach, pumpkin and cashew nuts

Something much more restful than a full bowl of hot and spicy curry, which the spicy scent you waved forward. Yep, I love curries. Certain of these mild spinach curry with delicious sweet pumpkin cubes. This recipe I go more often!

In this recipe, I use white basmati rice, because I happened to have on hand. And was too lazy to bike to the supermarket. Still, I would rather recommend brown rice instead, which in terms of fiber and nutrients just that little bit more to offer.

Preparation

Cook the rice according to the package instructions. Drain and let then steam without cover.

Cut the red pepper in half, remove the seeds and cut small. Peel the ginger and chop finely.

Heat a tablespoon of olive or coconut oil in a wok and fry the red pepper and ginger for 3 minutes. Then add the curry powder and cook for half a minute.

Pour the coconut milk and soy sauce to the pan and also add the pumpkin cubes. Put a lid on the pan and cook about 7 minutes simmer. Add the spinach halfway. When the curry is too dry in between, you can add some extra water or coconut milk. Bring the curry if necessary with salt, pepper and extra curry powder.

Divide the rice between two plates. Serve the curry and garnish with cashew nuts and maybe some extra chopped red pepper. Bon appetit!

Frittata Recipe

Frittata Recipe - Italian Frittata is a dish made from eggs that are similar to an omelet or crustless quiche, enriched with additional ingredients such as meat, cheese, ham, vegetables, and pasta. Menu frittata is also found in the Spanish culinary. As well as pizza, burgers, additional materials can be any kind of frittata will. For vegetables can also use our favorite vegetables, separately who likes seafood may also cook the salmon, and others. This frittata is easy in application to your taste.
Frittata can also be made in the options menu delicious breakfast for the entire family. How to make it very simple, fast and easy, so cooking can be for many people, for the whole family. This menu can also be used with a child's birthday party menu. I'll look more attractive, baked frittata using Muffin cups or muffin tins. Thus, a smaller form and tempting for children.

Frittata Recipe

Material  Frittata:

• 1/2 onions, diced
• 4 pieces of beef sausage, cut into round 1 cm
• 4 eggs, beaten off
• 50 g cheddar cheese, grated
• 1 tsp chopped celery
• margarine for frying
• Supplementary material:
• Chili sauce
• tomato sauce

How to make  Frittata Recipe:

1. Heat margarine, saute onion until fragrant.
2. Insert pieces of beef sausage and stir well.
3. Pour the eggs, grated cheese and chopped celery. Cook until cooked, lift.
4. Serve warm with complementary materials.

Well, that's a recipe of frittata. For you lovers of frittata do not forget to make food easily and quickly at home for your family, children, and also your dear husband. It should be for a wife to prepare food for the family, especially when it became the favorite food in. Wow this is very in waiting. Try it. May be useful !

Good morning foodies...Today Food Recipes will discuss how to make the dry coconut macaroon cake. Delicious worth the try because of its very unusual. All parts of the coconut tree can be beneficial to humans, especially in the fruit can be used in the manufacture of food or drink, coconut water if the drink has many health benefits which can fight free radicals, increase endurance so rarely exposed to the disease, help with digestive problems, Coconut water can also be used in terms of beauty, especially the skin. Apart from the above benefits oil can also be used for the manufacture of coconut macaroon cookies example, this cake made with shredded coconut so that it will produce a savory flavor and crunchy when eaten. coconut macaroon cookies come from Austria. pastries is worth the try and make at home because it feels very special and delicious.
Here's How to Make Coconut Macaroon Cake Recipe:

Coconut Macaroon Cake Recipe

 

Coconut Macaroon Cake Ingredients:

•     800 grams sugar
•     225 mil liters of water
•     225 grams of glucose
•     115g butter
•     10 grams of salt
•     10 grams of vanilla essence
•     1 kg of dried grated coconut
•     60 grams of wheat flour
•     340 grams of chicken egg white (of 11 eggs)

How to make Coconut Macaroon Cake:

1.   Cook the sugar, water, glucose, butter, salt, and vanilla to a boil.
2.   Give extra dry coconut and flour, stirring until evenly
3.   Enter the egg whites, stir until evenly distributed. Lift.
4.   Put in a pastry bag sprayer, spray onto a baking sheet. Bake in a hot oven 220 C until golden brown.
5.   Remove and let cool.

Young coconut is rich in mineralssuch as sodium, potassium, magnesium, and iron. But for the vitamin of the oil does not stay that there are seven kinds of vitaminC and B vitaminsthat nikotenik, pantothenic acid, biotin, riboflavin (B2), folic acid, thiamine (B1), pridoksin (B2). Besides coconut water is also very useful because it is low in fat and calories. So as to prevent you from weight. Amazingly, benefits and nutrients contained in the oil is able to preventdiabetes, stroke, and heart attack. Not left behind in terms of cleaning the skin, coconut water is alsovery effective in overcoming it. Therefore, do not wait a long time to make acoconut cake maccaroon, because one of its main ingredient is coconut. Where the coconut is also very rich will benefit, as has been explained above. Because of the wait time, you do not akamable menciptakn anything. Try and do it, especially you foodies.

Now that's how to make coconut macaroon cake, cookies can also be served as Eid or Christmas. As a sweetener mouth and your family surely look more harmonious and affectionate.

It all sounds somewhat contradictory after reading the title of this article, but before I start on how to avoid overeating: do not forget to enjoy during the holiday dinner. It's party time, you're with family, there is plenty and abundant food; that is something to appreciate and be grateful for. But we also want to experience healthy and as many holiday dinners, so we want to be obese after a holiday dinner. Right?

1. Don't make yourself Hunger 

Prevent you start with dire pull the holiday dinner. It is tempting to think that it helps to eat all day little to nothing so you can go wild at dinner, but it is counterproductive. You're probably so starved that you poured directly on the nuts and snacks, so you already have a meal in before dinner is well and truly begun. Rather eat two to three hours before the dinner starts some yoghurt (protein) with fruits and nuts (fats), or a small salad with chickpeas (protein) and smoked chicken (more protein). Proteins and fats saturate longer than carbohydrates (so eat rather not fruit or a slice of bread with jam) and thereby ensure that you sit down without great appetite for holiday dinner. Which is convenient, because it helps you in the following the following tips!

2. Small portions 

Choose small portions at bragging. Not only makes sure you can taste more different things and you do not stuffing, but you eat slower. Just be careful that you do not create three times your plate full with small portions, because then you eat net obviously still far too many. Personally I like the rule that I like best my board still must create a second full time (hello, hey it's holiday!), But that I third time skip so I enough space on hold for a dessert.

3. Eat more green 

vegetables, salads - fill your plate with that. A very simple measure: the more colorful looks like your plate, the healthier it is. Scoop therefore primarily on several salads or vegetable dishes so that fill 2/3 of your plate. Let meat, poultry or fish with potato or rice dishes fill the remaining space on your plate.

4. Sports day 

course you want your hours of toil in the cook, socialize with the family or playing games. However, try to do during the day as exercise, preferably outdoors. Take a brisk walk, take the bike to get some last minute shopping, go a little run or swim in the gym. You put the burning as it were 'on'; see it as the engine of your body is going to work. And that's fine, because you're going to give your body a lot of fuel in the evening!

5. Drink

No, not just champagne. Make sure you get enough water! Drink a large glass of water before eating and grab at dinner not just your wine glass, but as well for your water glass. A useful measure: try to drink a glass of wine each as big glass of water. So in total you drink less alcohol, enter to get inside your stomach without extra calories and - last but not least - you ensure that you get less drunk. And that in turn helps to prevent cravings. So you this year while clearing the dinner in the kitchen yet the scale of the tiramisu is to lick (yup, I've been there), or secretly move the leftovers inside which should be tomorrow's dinner. 

My name is Claartje, and I'm a cheesehead. Whatever you carry me; if there is cheese in, on or near is I like it. The broccoli soup is basically healthy (broth, vegetables, nothing else), but to make it more exciting I add very much like a large piece of blue cheese - such as Stilton. This crumbly blue cheese has a spicy, intense flavor that I find very good combination with broccoli.

Be the best broccoli al dente in the stock, which grind in the blender and make the soup in a blender, then mix in the cheese. Keep a few grains cheese separately to garnish. This recipe makes 4-6 servings of soup.

Preparation

Boil the broccoli cooked in the broth gallon.

Put  the broccoli and broth in a blender or mix with a hand blender.

Add the crumbled cheese into pieces. Keep a small amount of cheese to garnish separately.

Serve immediately.