Categorie: Recepten

Ingredients (for 1 person):

• 2 eggs
• 2 tablespoons milk
• Salt and pepper (to taste)
• 1 tablespoon vegetable oil (or butter, or margarine)
• 1/4 cup cheddar cheese (grated)
• 2 tablespoons salsa
• 1 soft flour tortilla​

INSTRUCTIONS

1. In a small bowl, whisk the eggs together with the milk until well-beaten. Season with salt and pepper to taste.
2. Heat the oil or butter in a skillet or frying pan over medium-high heat.
3. Carefully add the eggs to the skillet. Cook the eggs, frequently mixing, until you have scrambled eggs of the desired consistency.
4. Warm the flour tortilla in the microwave for a few seconds, just until it is warm and soft. Place the scrambled eggs in the center of the flour tortilla, and top with cheese and salsa.
5. Wrap and enjoy your vegetarian breakfast burrito!

Recipe by Jolinda from the Spruce Eats at https://www.thespruceeats.com/vegetarian-breakfast-burrito-with-scrambled-eggs-3376542

Lunch: Arancini

Ingredients (for 2-4 people):

• 25g mixed dried wild mushrooms
• Butter
• Flavourless oil, e.g. groundnut, for frying
• 1 small onion or banana shallot, peeled and finely diced
• 1 garlic clove, peeled and crushed
• 250g risotto rice
• 125ml dry white wine
• 500ml vegetable or chicken stock
• 25g Parmesan cheese, grated
• 9 mini mozzarella cheese balls or ½ a large ball 
• 1–2 eggs, beaten
• About 100g plain flour
• 125g panko breadcrumbs or ordinary breadcrumbs
• Sea salt and freshly ground black pepper
• Lemon wedges, to serve (optional)

INSTRUCTIONS

1. Soak the mushrooms in 250ml hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over a medium heat. Add a generous knob of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not coloured.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to the boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over a medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a knob of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it on to a baking tray).
6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 1.5–2cm cubes. 
7. Lay out 3 plates or shallow bowls. Put the beaten egg in one, the flour (seasoned with a pinch of salt and pepper) in another and the breadcrumbs in the final one.
8. Once the risotto is cooled (it doesn’t matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, ensuring that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight. 
9. Heat a deep-fat fryer to 170°C or fill a large saucepan one-third full of flavourless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.
10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.
11. Deep-fry the balls in batches for 2–3 minutes until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve immediately while the middles are still melting. Drizzle with lemon juice if desired.

Recipe by Gordon Ramsay at https://www.gordonramsay.com/gr/recipes/easy-arancini/

Dinner: Roasted root veg

Ingredients (for 12 people):

• 3 kg Maris Piper potatoes
• 16 carrots
• 12 parsnips
• 1 bulb of garlic
• ½ a bunch of fresh rosemary , (15g)

INSTRUCTIONS

Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges.

Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

Recipe by Jamie Oliver at https://www.jamieoliver.com/recipes/vegetable-recipes/roasted-root-veg/

Ingredients (for 1 person):

• 2 slices of white bread
• knob of butter
• 25g cheddar, grated
• small handful baby spinach
• 1 tbsp olive oil
• 1 medium egg
• sriracha hot sauce, to serve
• extra spinach or watercress, to serve

INSTRUCTIONS

1. Remove the centre of both slices of bread with the rim of a drinking glass or a cookie cutter. Spread each slice with a little butter and top both with the cheddar and torn spinach leaves – pack as much cheese and spinach on as you can. Heat a large non-stick pan over a medium heat and drizzle in the oil.
2. Once the pan is hot, sandwich the bread together. Using a fish slice, place in the pan and press down to brown. Cook for 4-5 mins on a medium heat until the cheese begins to melt.
3. Flip the sandwich over and crack the egg into the hole in the middle. Cover the pan with a lid to cook the egg through for 3-4 mins. Transfer to a plate, drizzle over some sriracha and serve with spinach or watercress on the side.

Recipe from Good Food magazine, March 2016

Lunch: Vegetable Frittata

prep time 5 mins | cook time 20 mins | total 25 mins

Ingredients (for 6 people):

• 1 tbsp Olive Oil
• 1 Onion, finely chopped
• 1 tsp Garlic, minced
• 1 Red Bell Pepper (Capsicum), finely chopped
• 1 Carrot, grated
• 190g (1 bunch of 8 stems) Broccolini * Can replace with broccoli
• 150g (1 cup) Peas
• 6 Eggs
• 2 tbsp Whole Milk * Can replace with cream if you prefer
• 35g (1/2 cup) Cheddar Cheese
• 1 tsp Dried Oregano
• 1/2 tsp Pepper
• Salt (to taste).

INSTRUCTIONS

1. Preheat oven to 220c / 425f
2. In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning. 
3. Heat oil in a 10″ cast iron pan, add the onion and garlic and cook for approx 5 mins. Add the bell pepper (capsicum) and carrot and cook for a further minute. Add the broccolini and cook for a further min. Stir in the peas. 
4. Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan. 
5. Cook on the stove top for approx 1-2 minutes. Just until the edge of the frittata has turned lighter in colour. 
6. Transfer to the oven and bake for approx 8-10 mins, ideally, you should take the frittata out of the oven when the middle still has a SLIGHT jiggle to it or when it is just set and no more.
7. Cool in the pan for 5 mins and then slice and serve. 

Recipe by Amy from Healthy Little Foodies at  https://www.healthylittlefoodies.com/vegetable-frittata/

Dinner: Veggie Burger Recipe

Ingredients (for 4-6 people):

Total Time: 20m

• 1 can pinto or black beans (other varieties also work)
• 3 tbsp tomato paste or ketchup
• 1/2 tsp salt
• 1/2 tsp garlic powder, optional
• 1/4 tsp onion powder
• 2 tbsp flour of choice or oat bran
• 1/2 cup cooked diced vegetables of choice

INSTRUCTIONS

These burgers can be baked, grilled, or fried, and feel free to use whatever veggies you have on hand. For the burgers in the pictures, I used roasted mushrooms, asparagus, and onion. You can also change up the flavor by adding different spices, such as paprika, cumin, or curry powder.

To make the veggie burgers, first drain, rinse, and mash the beans either by hand or in a food processor, depending on desired burger texture. Stir in all other ingredients, and form patties. Either pan fry (flipping halfway through cooking) or place on a parchment-lined pan and bake at 350 F for 10 minutes. Flip, then bake an additional 10 minutes or until desired texture is reached. (You can also grill the burgers. Grilling instructions are listed earlier in this post.) Leftovers can be refrigerated or frozen in meal prep containcers for a later day.

Recipe by Katie from Chocolate Covered Katie at https://chocolatecoveredkatie.com/2019/08/26/veggie-burger-recipe-best/

Ingredients (for 1-2 people):

• 1/2-1 Baguette (depending on the size of the baguette)
• Fruit Jam (flavor is up to own preference)
• Mozzarella cheese

INSTRUCTIONS

1. Slice the baguette (or baguette half) in half.
2. Slice the baguette halves in half horizontally.
3. Toast each of the remaining 4 quarters of the baguette individually in a toaster or a pan.
4. Slice the mozzarella into 0.5 cm thick slices.
5. After each piece of baguette has been toasted, spread the jam on top of the toast and afterwards add the mozzarella slices on top.

This one’s not that difficult

Lunch: Caprese Sandwich with Parsley Pesto

prep time 5 mins | cook time 5 mins | total 10 mins

Ingredients (for 1 person):

• 1 personal loaf French bread (gluten free if you’re gluten free)
• 1 medium tomato, sliced
• 3 slices fresh ball mozzarella cheese, halved
• 3 tablespoons Parsley Pesto

INSTRUCTIONS

1. Slice loaf in half. Add mozzarella cheese slices and tomato slices along the bottom of the sandwich.
2. Spread the parsley pesto on the top of the sandwich. Press the sandwich closed. Toast in a panini machine on medium for about 5 minutes, until crispy and cheese is melted.
3. Remove, cut in half and enjoy!

Recipe by Jessica from Jessica in the Kitchen at https://jessicainthekitchen.com/caprese-sandwich-parsley-pesto/#comment-119837

Dinner: Double cheese & spring vegetable tart

Ingredients (for 8 people):

• 500g block shortcrust pastry
• plain flour, for dusting
• 25g mature cheddar, finely grated
• 200g asparagus spears, woody ends trimmed
• 100g fresh podded or frozen peas
• 2 eggs
• 100g crème fraîche
• 150g double cream
• whole nutmeg, for grating
• 100g watercress
• 300g or 2 logs of soft, rindless goat’s cheese

INSTRUCTIONS

1. Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
2. Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
3. Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat’s cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat’s cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp. 

Recipe from Good Food magazine, May 2019

• 

Ingredients for 2 persons

½ tbsp of olive oil
75 g of soup vegetables
2 eggs
4 slices of bread

instructions
1. Heat the oil in a frying pan and fry the vegetables for 5 minutes over medium heat. Season with pepper.
2. Meanwhile, beat the eggs and pour over the vegetables. Put the lid on the pan and let it cook over low heat for 5 minutes. Remove the omelet from the pan and cut into quarters.
3. Divide the omelet over half of the slices of bread and cover with the rest of the bread.

Lunch: Muesli with apple

Ingredients for 1 person

1 apple
1 tbsp Muesli
1 tbsp freshly squeezed orange juice
1 tbsp lemon juice
1 teaspoon Honey
1 dl yogurt.

Preparation method

1. Pour the fruit juices over the musli.
2. Cut the apple into small pieces.
3. Add the apple with the honey and the
   yogurt by the musli.

Dinner: Pasta with pesto

• 

Ingredients for 4 people

400-500 gr pasta or tortellini
1 zucchini
1 jar of ready-made pesto
6-8 sun-dried tomatoes
1 onion
3 garlic cloves
cube of Parmesan cheese (approx. 150 gr)
75 gr pine nuts
pepper

Instructions
1. Roast the pine nuts in a dry pan.
2. Cut the onion into small pieces.
3. Wash and cut the zucchini into half slices.
4. Cut the Parmesan cheese into thin slices.
5. Wash the tomatoes and cut into thin strips.
6. Fry the onion in the oil and squeeze the garlic above it.
7. Add the zucchini and tomatoes.
8. Meanwhile, cook the pasta according to the package.
9. Add the pesto to the zucchini mixture and stir well.
10. Add the pasta and sprinkle the pepper, Parmesan cheese and pine nuts over it.

Ingredients (for 1-2 people):

• 1 banana
• 2 generous tablespoons of yoghurt (flavor is up for own selection)
• 1/2 cup of blueberries
• 1 cup of milk

INSTRUCTIONS

1. In a blender, combine all of the ingredients.
2. Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work great).
3. Once the smoothie is completely smooth and creamy, taste it and blend in extra amount of an ingredient if you find that it lacks amount of said ingredient. Divide the smoothie into 2 glasses. Serve immediately!

Lunch: Tomato and egg salad

prep 5 mins |  total 5 mins author elizabeth yield 2

Ingredients (for 2-3 people):

• 3-4 large ripe tomatoes
• 4 hard boiled eggs
• 1/2 cup mayonnaise
• basil
• salt, pepper

INSTRUCTIONS

1. Core each tomato and cut it thickly, into slices. Lay the slices on a pretty dish, in one layer. Cut the eggs in half, and place them on top. Spoon the mayonnaise over the tomatoes, making sure each tomato gets a bit. Season with salt and pepper and scatter with torn basil leaves.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/09/tomato-and-egg-salad/

Dinner: Vegetarian Spaghetti

Ingredients (for 2-3 people):

• 200 grams of sliced mushrooms
• 100 grams of spinach
• 200 grams of sliced cabbage
• 1/2 red bell pepper (optional)
• 2 cut onions
• 3 garlic cloves
• 4 tablespoons of olive oil

INSTRUCTIONS

1. Add olive oil on to a large pan on medium heat and afterwards add the sliced onions and garlic cloves.
2. After the onions start to look transparant add the sliced mushrooms.
3. After 2 minutes add sliced cabbage (and optional, the sliced red bell pepper.)
4. When the cabbage starts to shrink and go soft, add the spinach.
5. Add salt and pepper to taste. Best served with rice or pasta.

The perfect breakfast sandwich offers layers of opposing textures and flavors. Here’s what I suggest

1. Toast your English muffin, for a little bit of crunch and some warm, toasty flavor.
2. Spread good mayonnaise across the bottom bun for some creaminess and tanginess. I recommend Sir Kensington’s brand.
3. Mash up some avocado in a bowl. The mash spreads easily over the remaining bun.
4. Once your cheesy egg is ready, place it onto the mayo side. If and only if tomatoes are in season, add a slice of red tomato.
5. Then add some red onion for some pungent flavor and crunch to contrast the soft egg. If you’re sensitive to onion flavor, rinse the sliced onions under cool running water to talk off some of the edge.
6. Top the red onion with a couple splashes of hot sauce. I love Tabasco. The tangy acidity almost makes the onions taste pickled, and breaks through the rich, creamy flavor of the eggs and cheese.
7. Arugula offers fresh, peppery flavor. Load it up!
8. Finally, place the avocado bun on top, avocado side down. To slice, carefully slide a sharp, pointed knife into the center of the sandwich, and slice across to one edge. Repeat in the opposite direction. Serve warm.

How to scramble the egg

Basically, you scramble up one egg with a tiny bit of water (the water helps prevent the egg from browning too soon). Pour it into a hot, medium-sized, buttered pan. It starts to set almost immediately.

Place a couple of slices of cheese in the center to melt, then fold one side over the middle, followed by the opposite side. Repeat with the remaining two sides. And you’re done!

Eggs cooked this way will please kids, as well as runny yolk-averse individuals and basically everyone. Try it, and you’ll see.

Lunch: Chickpea spinach salad

This is an easy super healthy lunch that can be made in only a couple of minutes.

Ingredients

• 1 can chickpeas (drained and rinsed)
• 1 handful spinach
• 3.5 oz feta cheese (or similar cheese)
• 1 small handful raisins
• 1/2 tbsp lemon juice (white or malt vinegar is also good)
• 3 tsp honey
• 4 tbsp olive oil
• 0.5 – 1 tsp cumin, ground
• 1 pinch salt
• 1/2 tsp chili flakes (or dried cayenne pepper will do the trick nicely)

Instructions

1. Chop the cheese and add with the spinach and chickpeas to a large bowl
2. Mix the honey, oil, lemon juice and raisins in a small bowl
3. Add the cumin, salt and pepper to the dressing bowl and mix well
4. Drizzle devilishly delicious dressing over the salad
5. Enjoy 🙂

Dinner: Vegetarien Nasi

Ingredients (for 4 people):

• 700g Chinese leaf
• 20g fresh coriander
• 4 british free range eggs †
• 1 red chilli
• 2 spring onions
• 80g fine green beans
• 1 bag of roasted peanuts
• 200g carrots
• 150g fragrant basmati rice
• 4 garlic cloves
• 2 tsp bright yellow turmeric
• 50g fresh chilli jam
• you will also need some: Salt and vegetable oil
• can be served with: Soy Sauce Sachet

Nutritional Information

Typical Values	per 100g	per serving
Energy	431 kJ 102 kcal	1847 kJ 438 kcal
Fat of which saturates	3 g 0.7 g	13.1 g 2.9 g
Carbohydrate of which sugars	14.3 g 3.3 g	61.2 g 14 g
Fibre	1.5 g	6.5 g
Protein	4.9 g	20.9 g
Salt	0.56 g	2.39 g

1

Add the basmati rice and 175ml [350ml]cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat, remove the lid and leave the cooked rice to cool 

2

Peel and finely chop (or grate) the garlic 

Cut the red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely

Pick the coriander leaves from their stalks and chop the stalks finely – reserve the leaves for garnish 

3

Grate the carrot[s] 

Shred the Chinese leaf finely 

Trim and slice the spring onions finely

Chop the green beans into bite-size pieces

4

Chop the roasted peanuts roughly 

Add the chilli jam to a small bowl with 1 tbsp [2 tbsp] cold water and give it a good mix up – this is your sweet chilli dressing 

5

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat 

Once hot, add the chopped coriander stems (keep the leaves for later!) garlic, spring onion, green beans, ground turmeric and chilli (can’t handle the heat? Go easy!) with a pinch of salt and cook for 3 min 

6

Add the cooked rice to the pan and cook for 2 min 

Add the shredded Chinese leaf and cook for a further 1 min only (you want to cook it quickly so it keeps a little crunch!)

Stir in the soy sauce and grated carrot – this is your vegetable fried rice 

Divide the vegetable fried rice among your serving plates and wipe your pan clean for the next step 

7

Return the pan to a medium heat with a drizzle of vegetable oil

Once the pan is hot, crack your eggs into the pan

Cover with a lid and cook for 3 min or until done to your liking

Tip: give your eggs a little shake before you crack for perfectly centred yolks!

(Recipe used from https://www.gousto.co.uk/cookbook/vegetarian-recipes/indonesian-veggie-nasi-goreng)