Hello Fresh: Pumpkin Curry with Spinach and Cashews

If you follow me on social media than you know it already, I am trying out a Hello Fresh 5-day Original box this week! So far I really like the first three dishes of the box! The recipes are owned by Hello Fresh but I could post one recipe and I choose this super tasty curry! All recipes are also available on http://www.hellofresh.nl/ (only in Dutch).

The recipe for 2 persons:

Mushroom Zucchini Risotto (V)

As you have probably seen by now I'm busy working on a separate Dutch and English website! I am really happy with this development but it is a lot of work and hence the lack of posts of the last couple of days. For now the Dutch recipes are still on this page but in time this will be removed. You can directly go to the Dutch page by clicking on the Dutch flag in the right sidebar.

Although I'm busy, after all the positive reactions to my risotto from yesterdat I couldn't wait with posting teh recipe. And to be honest, it was absolutely amazing so you should definitely make this sometime soon! Let me know if you liked it as much as I did. I made enough for 3 people so I could freeze 2 portions. Always handy, and I had enough vegetables so why not?!

Duration: 30 minutes

The ingredients for 3 servings:

• 300 g risotto rice
• 300 g chestnut mushrooms
• 1 large zucchini
• 1 large white onion
• 5 garlic cloves
• 2 vegetable stock cubes
• 3 tbs grated Parmesan cheese and more to taste
• small piece of butter
• 20 g freshly chopped parsley
• Olive oil
• Salt & Pepper

What you do:

1. Heat a splash of olive oil in a frying pan on medium-high heat and cook over a liter of water in the kettle. Meanwhile chop the onion. Put the onion together with 3 crushed garlic cloves in the pan and fry for about 3 minutes. Add the rice and fry along with the onion for another 1 to 2 minutes until the rice is translucent. Crumble over the stock cubes and add a dash of hot water. Stir well until it is absorbed by the rice. Reduce the heat and add another dash of water (not too much at a time) and continue until the rice is tender. This takes about 20 minutes, stirring frequently.
2. Meanwhile, cut the mushrooms into quarters and the zucchini into cubes of your desired size. When the rice is cooking for about 10 minutes, heat up another splash of olive oil in a frying pan on medium to hight heat. Add the other 2 crushed garlic cloves and the mushrooms and zucchini and cook 5 to 7 minutes until tender.
3. Turn of the heat when the rice is cooked and stir through the Parmesan cheese and butter. Stir the vegetables through and leave the lid on the pan for 3 minutes. I saved some vegetables to garnish the risotto with.
4. Serve with freshly cut parsley sprinkled over it or stirred through.

Enjoy!

Mackerel Rice Salad

It's Tuesday! Which means Bootcamp time! I had some major food prepping going on yesterday. Made a breakfast jar with quark, banana and strawberries for breakfast, a chicken-paprika salad for lunch and this mackerel rice salad for dinner! So yes, three meals from jars and containers today.. It's not always nice to have breakfast and dinner in the train but otherwise I will just not be home in time for bootcamp so for now it will do and it makes sure that I have three healthy meals a day!

Scroll down for the Dutch recipe

English recipe:

Duration: 20 minutes

The ingredients for 1 serving:

• 75 g brown basmati rice
• 1/2 mackerel fillet
• 1/4 cucumber
• 100 green beans
• 3 small carrots
• 1/2 red paprika

What you do:

1. Cook the rice according to the package. Cut the ends of the green beans and slice the carrots into thin slices. Put in a pan with half a liter of boiling water on the stove and cook for 8 minutes until the vegetables are tender. I did this last night while I was the wraps.  
2. Meanwhile cut the cucumber, paprika and mackerel into pieces.  
3. Drain the beans, carrots and rice and let it cool. Mix the rest of the ingredients through the cooled rice and vegetables and store in the refrigerator in an airtight container.

Enjoy!

 

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Nederlands recept - Makreel Rijst Salade :

Tijd: 20 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 1/2 makreel filet
• 1/4 komkommer
• 100 g sperziebonen
• 3 kleine wortels (bospenen)
• 1/2 rode paprika

Bereiding:

1. Kook de rijst zoals aangegeven op de verpakking. Snijd de uiteinden van de sperziebonen en de wortels in dunne plakjes. Doe in een pan met een halve liter kokend water en kook ze in 8 minuten gaar. Ik heb dit gisteravond gedaan terwijl ik de wraps aan het maken was. 
2. Snijd ondertussen de komkommer, paprika en makreel in stukjes.
3. Giet de boontjes, wortels en rijst af en laat afkoelen. Meng de rest van de inmiddels gesneden ingrediënten erdoorheen en bewaar in de koelkast in een luchtdichte bak.

Eet smakelijk!

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Rice Casserole / Rijstpannetje (V)

My weekend was super busy! On Saturday I had the Lizz is More vitality event at which I made sure the participants had a lovely lunch and snack after bootcamp and during the coachings workshop. In the evening I went to a Dutch concert: de Toppers with my family and on Sunday I had a babyshower from a friend and after that me and Ellen went to get some dinner at the beach at our favorite place: Aloha at Wijk aan Zee! So it was a great but very busy weekend and just didn't have time to blog. 

For tonights dinner I decided to make a simple dinner just needing one pan. And it was perfect! It takes a little bit of time on the stove but in the meantime I did some cleaning and food prepping for the rest of the week.

 Scroll down for the Dutch recipe

English recipe:

Duration: 25 minutes

The ingredients for 1 serving:

• 75g brown basmati rice 
• 100 g mushrooms 
• 1 small white onion 
• 1/2 yellow paprika
• 75 g broad beans 
• 75 g lentils 
• 300 ml vegetable stock from a cube 
• 1 ts dried basil 
• 1/2 lemon 
• 50 ml soya cream 
• 1 ts freshly chopped parsley 
• olive oil 
• Salt & Pepper

What you do:

1. Slice the mushrooms and cut the white onion into small pieces and fry in a little olive oil over medium-high heat. Meanwhile, cut the peppers into pieces and put in a few minutes with it along with the dried basil. Meanwhile, make even the vegetable stock.
2. Put the stock together with the rice in the pan with the mushrooms when these are tender. Bring to a boil and cook for 20 minutes on low to medium heat. Stir frequently and make sure it does not get dry. If it does just add some boiling water. During the last 5 minutes add the lentils and beans ato the pan. 
3. When the rice is ready, pour off any excess water and stir in the soy cream and the juice of half a lemon. Season with salt and pepper and sprinkle with freshly chopped parsley.

Enjoy!

 

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Nederlands recept - Vegetarisch rijstpannetje:

Tijd: 25 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 100 g champignons
• 1 kleine witte ui
• 1/2 gele paprika
• 75 g tuinbonen
• 75 g linzen
• 300 ml groentebouillon van een blokje
• 1 tl gedroogde basilicum
• 1/2 citroen
• 50 ml soya room
• 1 tl gesneden peterselie
• Olijfolie
• Peper & Zout

Bereiding:

1. Snijd de champignons in plakjes en de witte ui in stukjes en bak in een scheutje olijfolie op matig tot hoog vuur. Snijd ondertussen de paprika in stukjes en doe na een paar minuten erbij samen met de gedroogde basilicum. Maak ondertussen ook de groentebouillon. 
2. Doe wanneer de champignons gaar zijn de bouillon en rijst erbij in de pan, breng aan de kook en kook dan 20 minuten op laag tot matig vuur. Roer regelmatig en zorg dat het niet droog komt te staan. Gebeurt dit wel, doe dan nog wat kokend water erbij. Voeg gedurende de laatste 5 minuten de linzen en tuinbonen toe en verwarm mee.
3. Wanneer de rijst klaar is giet je het eventuele overtollige water af en roer je de soya room en het sap van een halve citroen erdoorheen. Breng op smaak met zout en peper en bestrooi met de vers gesneden peterselie. 

Eet smakelijk!

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Tomatopilav with Spicy Chicken

The weather was beautiful this weekend in the Netherlands! Enjoyed every bit of sunshine. Decided to make a tomatopilav for dinner this sunday which was the perfect ending to a lovely weekend! 

 Scroll down for the Dutch recipe

English recipe:

Duration: 25 minutes 

The ingredients for 1 serving:

• 75 g brown basmati rice 
• 1 chicken stock cube 
• 1 chicken breast 
• 1 small white onion 
• 100-150 g beans 
• 1 garlic clove
• 1 tomato 
• 1 tbsp freshly chopped parsley 
• 1 tsp baharat seasoning 1 tsp black pepper 1/2 tsp dried coriander, pinch of cinnamon, 1 clove, 1 cardamom, 1/2 tsp cumin seeds, pinch of nutmeg, 1 tsp paprika powder
• olive oil 
• Salt & Pepper

What you do:

1. Heat 1 tablespoon olive oil in a saute pan over medium heat. Chop the onion and fry with the crushed garlic clove for 2 minutes. Meanwhile, cut the tomatoes into cubes and cook with the onion for 2 more minutes. Add the rice along with 300 ml of boiling water and chicken stock cube, bring to a boil, lower the heat and cook the rice with the lid on the pan for 15 to 20 minutes. Clean the beans and cut off the ends and put in the pan with the rice after 10 minutes. 
2. Then put all the necessary spices for baharat seasoning in your mortar and mix until it's a whole. Cut the chicken into pieces and rub with the baharat seasoning. Heat a small splash of olive oil in another skillet over medium-high heat and fry the chicken pieces for 6 minutes untill golden brown and tender. 
3. Season the rice to taste with salt & pepper and sprinkle over the parsley. Serve alongside the chicken pieces.

Enjoy!

 

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Nederlands recept - Tomatenpilav met Kruidige Kip:

Tijd: 25 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 1 kippenbouillonblokje
• 1 kipfilet
• 1 kleine witte ui
• 100 - 150 g boontjes
• 1 teentje knoflook
• 1 tomaat
• 1 el vers gesneden peterselie
• 1 tl baharat kruidenmix: 1 tl zwarte peper, 1/2 tl gedroogde koriander, snufje kaneel, 1 kruidnagel, 1 kardemom, 1/2 tl komijnzaad, snufje nootmuskaat, 1 tl paprika poeder
• Olijfolie
• Zout & Peper

Bereiding:

1. Verwarm 1 eetlepel olijfolie in een hapjespan op matig vuur. Versnipper de ui en fruit met het geperst teentje knoflook voor 2 minuten. Snijd ondertussen de tomaat in blokjes en bak ook nog 2 minuten mee. Voeg de rijst toe samen met 300 ml kokend water en het kippenbouillonblokje, breng aan de kook, draai het vuur laag en kook de rijst met de deksel op de pan in 15 tot 20 minuten gaar. Maak de boontjes schoon en snijd de uiteinden eraf en doe na 10 minuten erbij in de pan.
2. Doe vervolgens alle kruiden voor de baharat kruidenmix in je vijzel en meng tot het één geheel is. Snijd de kipfilet in stukken en wrijf in met het baharat kruiden mengsel. Verwarm een scheutje olijfolie in een andere koekenpan op matig tot hoog vuur en bak hierin de kipfiletstukjes in 6 minuten goudbruin en gaar. 
3. Breng de rijst eventueel op smaak met zout & peper en strooi de peterselie eroverheen. Serveer met de kipfilet stukjes ernaast. 

Eet smakelijk!

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Grilled Pangasius Fillet with Vegetable Rice

It's Wednesday! Which means only 2 days till the weekend! Celebrating this with a quick & easy rice dish! Opted for a budget version and used the zucchini I had left from the last couple of days, the pngasius fillet and cauliflower from my freezer and bought some beans as they were on sale. It turned out delicious!

 Scroll down for the Dutch recipe

English recipe:

Duration: 20 minutes

The ingredients for 1 serving:

• 1 pangasius fillet 
• 100 g of cauliflower 
• 100 g green beans 
• 1 white onion 
• 50 g zucchini 
• 50 g brown basmati rice 
• 1 clove of garlic 
• 1 tsp thyme 
• Salt & Pepper 
• Olive oil

What you do:

1. Cook the rice as directed on the package. 
2. Cut the ends of the beans and cook them along with the cauliflower florets for 8 minutes. 
3. Chop the onion and cut the zucchini into small cubes. Heat some olive oil in a sautépan over medium heat, add the crushed clove of garlic and the onion and courgette pieces and bake for a few minutes. Add the beans and cauliflower when they are cooked and then lower the heat. 
4. Rub the pangasius fillet with thyme, salt, pepper and a little olive oil. Put the grill pan on high heat and place the fish in it when the pan is hot. Fry the fish on both sides until brown and cooked (2 to 3 minutes per side). 
5. Stir the rice into the vegetables when it's are ready and serve with the fish on top.

Enjoy!

 

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Nederlands recept - Gegrilde Pangasiusfilet met Groenterijst:

Tijd: 20 minuten

De ingrediënten voor 1 portie:

• 1 pangasiusfilet
• 100 g bloemkool
• 100 g groene boontjes
• 1 witte ui
• 50 g courgette
• 50 g bruine basmati rijst
• 1 teentje knoflook
• 1 tl tijm
• Peper & Zout
• Olijfolie

Bereiding:

1. Kook de rijst zoals aangegeven op de verpakking.
2. Snijd de uiteinden van de boontjes en kook ze samen met de bloemkoolroosjes in 8 minuten gaar.
3. Versnipper de ui en snijd de courgette in kleine blokjes. Verwarm wat olijfolie in een hapjespan op matig vuur, voeg het geperste teentje knoflook en de ui en courgette blokjes toe en bak een paar minuten. Voeg de boontjes en bloemkool toe wanneer deze gaar zijn en draai dan het vuur laag.
4. Wrijf de pangasiusfilet in met tijm, zout, peper en een beetje olijfolie. Zet de grillpan op hoog vuur en leg de vis erop wanneer de pan heet is. Bak de vis aan beide kanten bruin en gaar in 2 tot 3 minuten per kant. 
5. Roer de rijst door de groenten wanneer deze klaar zijn en serveer met de vis bovenop.

Eet smakelijk!

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Green Curry with a Dutch Twist

My mom gave me a large bag of precooked mussels without shells because she didn't know what to do with it. So I've been thinking of recipes to use them because I can't find any good recipes on the internet. I already posted a delicious recipe in which I used them: my tagliatelle frutti di mare. So this week I wanted to try something different and I was craving curry so I decided to make a green curry with the mussels. Eating mussels with shell is a typical Dutch dish and they are cooked with leek, carrots and celery. So for this curry I decided to use the leek and carrots and it turned out great! I can imagine that it doesn't sound all that attractive, but it was delicious! Was surpised by how good it turned out. Yum!

English recipe:

Duration: 30 minutes

The ingredients:

• 75 g brown basmati rice
• 100 g cooked mussels (without shell)
• 1 leek
• 2 carrots
• 1 ts green curry paste
• 200 ml coconut milk
• 1 tbs matelote (fish sauce)
• Salt & Pepper
• 1 tbs olive oil

What you do:

1. Cook the rice as directed on the package. 
2. Cut the leeks into rings and the carrots into slices
3. When the rice needs only 15 more minutes you heat up 1 tablespoon olive oil in a frying pan with the teaspoon curry paste. Bake for 1 minute before adding the coconut milk. Stir well and bring to a boil.
4. When it's cooking you need to add the fish sauce and carrots to the pan. Season with salt and pepper and give it a good stir. Then add the mussels to the pan and cook for 10 minutes. 
5. Serve the curry on rice. 

Enjoy!

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Nederlandse recept - Groene Curry met een Nederlands Tintje:

Tijd: 30 minuten

De ingrediënten:

• 75 g bruine basmati rijst
• 100 g gekookte mosselen (zonder schelp)
• 1 prei
• 2 wortels
• 1 tl groene curry pasta
• 200 ml kokosmelk
• 1 el vissaus
• Zout & Peper
• 1 el olijfolie

Bereiding:

1. Kook de rijst zoals aangegeven op de verpakking.
2. Snijd de prei in ringen en de wortels in plakjes. 
3. Wanneer de rijst nog 15 minuten moet doe je 1 eetlepel olijfolie in een hapjespan met de theelepel curry pasta. Bak voor 1 minuutje voordat je de kokosmelk erbij doet. Roer goed. 
4. Breng het geheel aan de kook en doe dan de vissaus en wortels erbij. Breng op smaak met zout en peper. Roer nogmaals goed en doe dan de mosselen in de pan en kook 10 minuten mee.
5. Serveer de curry op de rijst. 

Eet smakelijk!

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Fried Coconut Rice with Salmon

Time for another rice dish! Fried rice with salmon but cooked the rice in coconut milk to give it some extra flavor! Perfect!

 Scroll down for the Dutch recipe

English recipe:

Duration: 20 minutes

The ingredients for 1 serving:

• 75g brown basmati rice 
• 200 ml coconut milk 
• 1/2 lemon 
• 1 salmon fillet 
• 100 g broccoli 
• 1 sweet paprika
• 1 white onion 
• 1 garlic clove
• Salt & Pepper 
• olive oil 

What you do:

1. Boil some water in your kettle and put 200 ml boiling water with 200 ml coconut milk and the brown rice in a pan. Add the juice of half a lemon, put the lid on and cook for 20 minutes, don't forget to stir and keep an eye out! If the rice is done let it sit for 5 minutes.
2. Meanwhile, cut the paprika and onion into pieces and the broccoli into florets. Boil the broccoli along with the rice during the last 5 minutes. Then also fry the paprika and onion in 1 tablespoon olive oil ad 1 crushed garlic clove in a wok over medium-high heat for about 3 minutes. 
3. Drain the rice and broccoli when it is cooked and put with the paprika and onion in the wok. Bake for a few minutes. Season the salmon fillet with salt and pepper and cut into pieces. Put it on top of the rice. Put a lid on the wok and steam the salmon in 5 minutes or until tender.

Enjoy!

 

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Nederlands recept - Gebakken Kokosrijst met Zalm:

Tijd: 30 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 200 ml kokosmelk
• 1/2 citroen
• 1 zalmmoot
• 100 g broccoli
• 1 zoete punt paprika
• 1 witte ui
• 1 teentje knoflook
• Zout & Peper
• Olijfolie

Bereiding:

1. Kook water in de waterkoker en doe 200 ml kokend water met 200 ml kokosmelk en de bruine rijst in een pan. Voeg het sap van een halve citroen toe, doe de deksel erop en kook 20 minuten, vergeet niet om te roeren en houd een oogje in het zeil! 
2. Snijd ondertussen de paprika en ui in stukjes en de broccoli in roosjes. Kook de broccoli mee met de rijst gedurende de laatste 5 minuten. Bak dan ook de paprika en ui in 1 eetlepel olie met 1 teentje geperst knoflook in een wok op matig tot hoog vuur zo'n 3 minuten. 
3. Giet de rijst en broccoli af wanneer deze klaar is en doe bij de paprika en ui in de wok. Bak een paar minuten mee. Breng de zalmmoot op smaak met zout en peper en snijd in stukjes. Leg deze op de rijst. Doe dan een deksel op de wok en stoom de zalm in 5 minuten gaar.

Eet smakelijk!

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