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 #166 - Gnocchi Salad

This is super easy to make as really it’s only a dressing for some left overs. I served it with some charred broccoli. 

This dish scored 8.5/9 and here is how to make the dressing. Mix together: 
75ml white wine vinegar, 60 gr Sour cream, 1tsp mustard, 1tsp sugar, 1 tbsp fresh chopped parsley, 1 garlic clove (grated), 200 ml olive oil, salt & pepper to taste.

Recipe #166 - Gnocchi Salad

This is super easy to make as really it’s only a dressing for some left overs. I served it with some charred broccoli.

This dish scored 8.5/9 and here is how to make the dressing. Mix together:
75ml white wine vinegar, 60 gr Sour cream, 1tsp mustard, 1tsp sugar, 1 tbsp fresh chopped parsley, 1 garlic clove (grated), 200 ml olive oil, salt & pepper to taste.

Recipe #165 - Cassis & Vermouth Cocktail

Here is the lovely Jean Marc testing this little recipe on page 105 of Homemade by Yvette van Boven.

I made this with pink martini, crème de Mûre and a slice of mandarin coz actually I didn’t have the actual ingredients. Ha! Anyway the man with the beard and the homemade tat scored this concoction a 7 out of 10.

Savoury Filo pastry stuffed with smokey aubergine, spinach, courgettes and tomatoes. Just something I made up this lunch time as I wanted to eat something healthy, fat-free but also substantial. 

They were pretty good actually.  The next time I will make them smaller in size with a thinner crust.

Savoury Filo pastry stuffed with smokey aubergine, spinach, courgettes and tomatoes. Just something I made up this lunch time as I wanted to eat something healthy, fat-free but also substantial.

They were pretty good actually. The next time I will make them smaller in size with a thinner crust.

lottiesfeest:

Recipe #150 - Multigrain Muesli Balls

BA LA LA LA LA PAMPA! This causes for a little singsong. 🎶 I have after months of cooking, baking, basting and smoking finally reached the 150th recipe. This means that there are just around 50 left to do. From here onwards the countdown will begin.

These smell divine and I cannot wait to toast some for my breakfast in the morning. I’m not sure what to have them with yet as they should have a sweet undertone from the dried fruit and I am not terribly keen on jam. I’m sure I will work something out. I made these babies with Rye flour which made It hard work on the kneading.

I will let you know how I get on with the taste in the morning.

Making & Baking…

Made some red onion jam and stuffed them in some tartlets with thyme and Goats cheese. Yum.

One for the boys. Fillet steak with Miso, Maltouf and Asparagus.

One for the boys. Fillet steak with Miso, Maltouf and Asparagus.

Hummus with cayenne, pine nuts & pomegranate

Hummus with cayenne, pine nuts & pomegranate

Recipe #163 & #164 - Vanilla Fritters and Zabaglione

To be perfectly honest I am fairly tired with the challenge I bestowed on myself at the back end of 2012. Cooking every recipe from a cooking book is all very well but inevitably you are left with a little more that a handful of recipes that you just do not fancy making. These 2 were subject to my displeasure and as is so often the way you somehow find yourself completely bowled over when your expectation is at its’s lowest ebb.

Both these recipes take a little patience and yes you don’t want to be standing frying these babies before a big night out as it leaves you with a distinct odour of ‘eau de fondue’.

I can however not stress enough just how worth the bother is. Never before did I have the pleasure that is Zabaglione and I tell you; I AM SOLD! It’s simply delicious. The fritters are a little like doughnuts though less sweet and sickly.

I urge you to take a good look on page 326 and 330 of Homemade by Yvette van Boven to treat yourself to these little beauts. I can promise you that you will not regret it.

Recipe #162 - marinade d’alcohol ‘Vin D’orange’

This is not really a recipe in the book but you can find a photo on page 105 (I think). Made with distilling alcohol brought back from France last summer I had to wait for five months for the drink to mature. Doesn’t the colour look amazing?

Roast vegetables:

Baby swedes with seasalt and pink peppercorns.

Naked Beetroot.

Butternut squash with lemon, chilli & coriander dressing.