Tag: oven

  • Pompoen en andere wintergroenten van de bakplaat

    Dit recept combineert de briljante patate schiacciate met heerlijke wintergroenten uit de oven.

    Het is een supermakkelijke tip voor een vegan maaltijd met pompoen, ideaal voor de koudere dagen. Nog een handjevol sla erbij en je hebt een complete maaltijd!

    Verwarm de oven voor op 180 graden. Kook de aardappels in de schil.

    Snijd intussen je ovengroenten (ik koos voor wortels, bollen en knollen zoals bieten, penen, venkel, zoete aardappel en pompoen dus).

    Verspreid de gesneden groenten op een grote ovenplaat. Leg ook de gekookte aardappelen daarop en plet de aardappelen zachtjes met een pollepel, zodat ze openbreken.

    Verdeel rijkelijk olie of vloeibaar bakvet over de aardappelen en ook wat over de groenten.

    Zet in de oven, ca 45 minuten, afhankelijk van hoe groot je de groenten gesneden hebt. Hoe kleiner, hoe korter de baktijd.

    Maal voor het opdienen zout boven het gerecht, vooral op de aardappelen.

    Heerlijk met frisse (vegan) yoghurt en/of geroosterde pompoenpitjes. Ook lekker met deze zelfgemaakte vegan pesto.

  • Oven vegetables in pesto sauce

    I love using the oven: it’s so easy to just mix all the ingredients and have the oven work it’s magic. Especially since I became a mother :).

    Here, I had a big tray of cut veggies: bell pepper, broccoli, zucchini, and mushrooms. I added some oil and salt and baked them for 30 minutes at 180 until they were tender and almost done. As you bake the vegetables, they will release fluid. At the end of the 30 minutes, I mixed in a delicious homemade pesto (but yours can be store bought of course) with the fluid and together with the oil they made the perfect, creamy, fresh and green sauce.

    Not a strict recipe but more a ‘this is how I do stuff’. Hope it helps.

    Enjoy!

  • Potato crush… crunch!

    Or, as the Italians would say: PATATE SCHIACCIATE. But that second word looks pretty daunting so I’ll leave it at potatoe crush, because that’s what happened to my beloved when he had his first bite yesterday: he fell in love. Whether with me (the cook) or the potatoe – let’s say it doesn’t matter. Love is love.

    Potatoe crush recipe

    1. Clean potatoes, do not peel and cook until almost or just done.
    2. Preheat oven to 180 C
    3. Place potatoes on baking sheet and moderately crush with a glass or mug
    4. Drizzle with baking oil – don’t hold back, about a teaspoon each 😉
    5. Sprinkle with paprika powder or potatoe spices, salt and black pepper
    6. Put in the oven for 20-25 minutesKudos for this recipe go to @cottoaldente on Instagram – check him out!

    I had them in the oven at 230 C for 12-15 minutes and that worked out perfectly as well.

    These are really good! Enjoy :).

  • Oven roasted veggies

    Oven roasted veggies

    Simply delicious. The tomatoes are what makes this dish amazing. They will release some of their fluid, which then blends with the olive oil and gently caramelizes the veggies beneath them. Plus they look stunning. Easy-peasy. Give it a try!

    • Pick your favorite vegetables and cut them in robust chunks. I used zucchini/courgette, eggplant/aubergine, turnip, carrot, and bell pepper.
    • Always add shallots and roughly chopped garlic, then drizzle generously with olive oil.
    • Mix until all the veggies are shiny and put in the oven (270 C).
    • After 10 minutes, stir the veggies, then add the tomatoes on top (leave the stalk on).
    • Drizzle with a bit more oil and let sit for about 30 more minutes or until everything looks like in the picture :).
    • For the last 5 minutes, add some capers and sunflower seeds, pumpkin seeds or pine nuts and just before serving, add pepper, salt and fresh basil.