Feest

Feest (means "party" in Dutch language). This blog is all about the world we live in, Food, Feasting and other Random Freakin Fabulous Funtage.

I recently set myself a challenge that will see me cook every single recipe from one of the many cookbooks I own. To keep it fun and economical I choose the recipes from the book "Homemade" at random.

Depending on what I have in my larder or what is being delivered in the organic box scheme, I aim for a new recipe every other day.

If you like to challenge me on my journey please suggest your recipe from the book and I will post you the results. I hope you enjoy my blog and temporary topic deviation.

Recipe #174- Mussels Horas Style

Since making the decisions to eat foods from the sea on the account of my arthritis a whole new world in the kitchen has opened for me. Whereas I previously avoided the fishy dishes in “Homemade” I now have a some recipes to look forward to. This recipe is pretty damn perfect and if
I was to be picky I would say its a little too rich… but you know what? It would make a perfect starter. I will personally score this a comfortable 9 put of 10 from me. Judging by Napoleon’s content little face these mussels really are the cat’s whiskers. Thank you Horas for letting Yvette van Boven publish your recipe in her book.

Recipe #173 - Herring Salad with Beetroot and Vodka

So, this salad is not going to win any prizes on looks but oh my does it pack a flavour punch! I used a golden Detroit Beetroot variety and the salad would haven looked more attractive if I had used the more traditional purple beet. Having said that, the taste is what matters most and this really was delicious. 

If you would like to have a go you can use rollmops if you cannot get hold of nice fresh herring. You can find this really easy-to-assemble recipe on page 192 of Homemade by Yvette van Boven, Murdoch publishing.

Recipe #173 - Herring Salad with Beetroot and Vodka

So, this salad is not going to win any prizes on looks but oh my does it pack a flavour punch! I used a golden Detroit Beetroot variety and the salad would haven looked more attractive if I had used the more traditional purple beet. Having said that, the taste is what matters most and this really was delicious.

If you would like to have a go you can use rollmops if you cannot get hold of nice fresh herring. You can find this really easy-to-assemble recipe on page 192 of Homemade by Yvette van Boven, Murdoch publishing.

Recipe #172 - Broad Bean and Mint Dip

I really love it when A. a plan comes together and B. when I have been thrifty in making the plan happen. 

For this easy recipe I used grano pandana from Lidl a continental supermarket with a big bit reputation and very small price tags. 
The second most
Important ingredient i,e, the broad beans came from the allotment as did the garlic &and mint.  

My dinner guests all gave it the big thumbs up. So happy diners, happy cook it’s a win-win all around. 

For once I will post up the method (as it’s an assembly job rather than a recipe). 

Ingredients: 500 gr broad beans, 4 tbsp grated Parmesan, 2 garlic cloves (crushed), 100 ML olive oil, 3 tbsp chopped mint. 

Method: cook the broad beans for 5 mins approx in salted water and drain, pod them out of their little (grayish) skins to reveal the beautiful bright green inner beans. Grind all the ingredients into the consistency of a nice pesto. And that’s all there is to it!

Recipe #172 - Broad Bean and Mint Dip

I really love it when A. a plan comes together and B. when I have been thrifty in making the plan happen.

For this easy recipe I used grano pandana from Lidl a continental supermarket with a big bit reputation and very small price tags.
The second most
Important ingredient i,e, the broad beans came from the allotment as did the garlic &and mint.

My dinner guests all gave it the big thumbs up. So happy diners, happy cook it’s a win-win all around.

For once I will post up the method (as it’s an assembly job rather than a recipe).

Ingredients: 500 gr broad beans, 4 tbsp grated Parmesan, 2 garlic cloves (crushed), 100 ML olive oil, 3 tbsp chopped mint.

Method: cook the broad beans for 5 mins approx in salted water and drain, pod them out of their little (grayish) skins to reveal the beautiful bright green inner beans. Grind all the ingredients into the consistency of a nice pesto. And that’s all there is to it!

Recipe #171- Rhubarb Iced Tea

Recipe #171- Rhubarb Iced Tea

Recipe #170 - Tabouleh with Pomegranate

I made this with fairtrade Palestinian hand rolled Malouf and veggies entirely from our allotment. I found the overall recipe lacked a little spice though it did really taste like summer.

Recipe #169 - Rhubarb with Ginger Jam. 

One word…. DELICIOUS!

Recipe #169 - Rhubarb with Ginger Jam.

One word…. DELICIOUS!

Jammin it (part two)

Recipe #168 - Rhubarb Compote

I ❤️ Rhubarb season. The tart and instantly recognizable flavor conjures up  so many memories from my youth back in Holland. 

My mum used to make huge vats of the stuff and we would be allowed to tuck in without limits. My mums generosity would only be marked by her petrified expression if it appeared likely you would spoon it straight from the pan to tastebuds as she warned that the velvety mixture would ‘separate’ and be ruined once saliva came into contact with it. I have never put this to the test in adulthood. 

I have somewhat digressed. This recipe is located on page 159 of Homemade by Yvette van Boven and published by Murdoch books. The ingredients include cardamom, cinnamon, sugar, vanilla and mandarins though I replaced the latter with an orange. It’s simply divine and the boys scored this compote a 9.5.

Recipe #168 - Rhubarb Compote

I ❤️ Rhubarb season. The tart and instantly recognizable flavor conjures up so many memories from my youth back in Holland.

My mum used to make huge vats of the stuff and we would be allowed to tuck in without limits. My mums generosity would only be marked by her petrified expression if it appeared likely you would spoon it straight from the pan to tastebuds as she warned that the velvety mixture would ‘separate’ and be ruined once saliva came into contact with it. I have never put this to the test in adulthood.

I have somewhat digressed. This recipe is located on page 159 of Homemade by Yvette van Boven and published by Murdoch books. The ingredients include cardamom, cinnamon, sugar, vanilla and mandarins though I replaced the latter with an orange. It’s simply divine and the boys scored this compote a 9.5.

On the eve of my 45th birthday; celebrating with the kids.