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Recipes
Cooking class | June 2013
© Paula's Catering & Kookworkshops 2013
Local, seasonal and organic
For all the workshops, and also for my personal cooking, I do my shopping at a farm
(zorgboerderij Makandra) nearby. This is a special farm.
The people who work there are not able to take part in our so called normal society. All for
different reasons they, like mentally and/or physically handicapped, need extra care and
extra guidance in what they do. They are directed by trainees and volunteers.
They grow a great variety of vegetables, mushrooms, herbs and fruit. They also grow
flowers.
Here is where I buy my seasonal vegetables, eggs and cheese.
The organic meat I buy with OKvlees (OKmeat)
This company started recently and has a beautiful philosophy. They serve high quality animal
friendly meat without any unnatural supplements for a reasonable price. And with a good
price for the farmer too. They get their meat from six different local farmers.
Spicy coconut-beetsoup
Peel the beets and grate them (you can use a
kitchen machine)
Make the paste: Puree all ingredients for the
paste in a mortar (the smoother the paste, the
better the soup)
Sauté the shallots (or onions) and cumin in a little
oil, add half the pasta and cook for 5 minutes
until the mixture smells
Ingredients
1.5 kg young beetroot
4 shallots or onions
2 tsp cumin seeds
1.5 ltr vegetable bouillon (about 3 tablespoons
powdered)
2 or 3 cans coconut milk (to taste)
oil
Fresh mint and coriander
Cucumber, seeded and diced
pasta:
1 stalk lemongrass
4 cloves garlic
2 red chillies (seeded)
Fresh ginger (8 cm) peeled
1 kaffir lime leaf
Add the beets and cook for a few minutes
Add the stock, bring to the boil and simmer for 8
minutes
Remove peel and seed the cucumber and cut into
small cubes
Chop mint and coriander finely and mix with the
cucumber cubes
Just before serving, add the rest of the paste
and the coconut milk and puree the soup with a
hand blender. The soup is now a beautiful bright
pink colour
Serve immediately and top with a scoop of mintcoriander-cucumber mixture.
Little Frittata pies
1.
2.
3.
4.
5.
Ingredients:
Potatoes, 1 kg
Seasonal vegetables (e.g.” raapsteeltjes” /turnip)
1 bos “kervel”, chervil
Bouillon powder, 3 table spoons
Fresh (cherry) tomato’s
12 eggs
Muffin malls
6.
7.
8.
9.
10.
Boil the potatoes until overly
cooked (already done)
Wash the vegetables and trickle
them well.
Heat the oven till 180 degrees C.
Cut the potatoes in cubes of max
1 x 1 cm, smash a little
Mix the potatoes and the
vegetables
Whip up the eggs, add the bouillon
powder. Mix it all properly
Add the potatoes and the
vegetables
Fill the muffin malls with a table
spoon of the egg blend
Garnish with pieces of fresh
tomato’s
Bake for approx. 20 minutes in the
oven till the egg is set
Tabouleh
1.
2.
3.
4.
Ingredients:
(a bowl for about 25 persons - as a side dish) 5.
200 gr soaked apricots
2 oranges
2 tsp cinnamon
6.
500 grams couscous
7.
300 grams seasonal vegetables (e.g. “paksoi”, 8.
bok choy)
9.
100 g almonds, toasted
4 stalks spring onion
100 g samphire (zeekraal)
10.
Chives, 1 bunch
11.
1 carrot
12.
Feta, 200 grams
Olive Oil
13.
Cut the apricots into small pieces
Clean the oranges and grate the zest. Juice
the oranges
Scoop in a bowl with the apricot pieces to
the orange zest, the cinnamon, the couscous
and 1/2 tsp salt
Boil in the kettle ¼ ltr water (or use hot
water from the coffee-machine)
Add the orange juice, stirring the boiling
water and the olive oil. Let stand for 10
minutes. Add evt. more boiling water if the
couscous gets too dry
Cut the seasonal vegetables
Cut the spring onions into thin rings
Cut the chives into pieces
Stir in the couscous loose with a fork and
add the vegetables, chives, spring onions and
¾ of the almonds
Season with salt and pepper
Put the salad in a large scale with a big spoon
Break the feta in smaller pieces and stir
through the scale
Garnish the dish with the remaining almonds
and the samphire and the carrot
Authentic Afghanian falafel
Ingredients:
(for about 50 pieces)
500 grams of chickpeas soaked overnight
and washed and a good cast
2 teaspoons cumin seed, 2 minutes in
skillet roasted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon baking powder
1 tsp chili powder
1 onion finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh mint
bunch of cilantro
bunch of parsley
Oil for frying (e.g. rice bran oil)
Rinse the chickpeas off with water
and let them drain in a colander
Dry them very well (e.g. in a tea cloth)
Place all ingredients in a food
processor and puree them to a
very fine paste. You can also use
a hand blender.
If it is too dry you can still add a
little bit of water
Heat in an electric pan a layer of oil
(about 1 cm) up to 180 degrees
Put a tablespoon of the dough in the
falafel maker (handle down) and
fold the excess dough off
Bring the handle up and let the balls
slide gently into the oil and fry in
2 to 3 minutes until golden
Side dishes with falafel
Ingredients:
For the yogurt sauce:
1 liter Turkish yoghurt
2 garlic cloves, crushed
2 tablespoons Tahini
1 lemon, squeezed
5 tbsp olive oil
For the carrot salad:
300 g carrot
2 tbsp olive oil
juice and grated zest of 1 lime
1 pinch of salt
2 tsp cumin
4 tbsp fresh coriander
Pita bread
Green salad
To make the yoghurt sauce:
Mix all ingredients well and allow at
least a 1/2 hour in the refrigerator.
To make the carrot salade
Grate the carrot (you can use a kitchen
machine)
Mix with the remaining ingredients.
Serve lukewarm or cold.
(
Serve the falafel with
pita bread and green
salad
Eggplant shii-take beef burgers
1.
2.
3.
4.
5.
6.
Ingredients:
1 kg organic ground beef
150 gram Dutch Remeker cheese
1 aubergine
2 ounce shii-take
Fresh rosemary, thyme, basil & oregano
Black olives, pitted and chopped
2 shallots, grated
2 kloves of garlic, freshly pressed
2 eggs
Salt, pepper, paprika & worcestersauce
125 gram bread crumbs
Olive oil
7.
8.
9.
10.
Fry the shallots on the baking sheet till
they are soft. Keep them apart
Cut the cheese into cubes of ½ cm
Put the bread in a kitchen machine to
make bread crumbs
Cut the eggplant into slices of 2 cm. Put
them into salted, boiling water for 5
minutes.
Cut off the steels of the shii-takes.
Add the shii-takes for the last 3 minutes
to the pan with aubergines.
Pour off the aubergines and shii-takes
and put into a drainer. Squeeze out
and dry very well. Chop and mix with
the bread crumbs.
Combine the above with the ground
beef, eggs, shallots, cheese cubes, fresh
spices, olives and garlic and mixing well.
Form the mixture into small, doublethumb thick rolls
Turn each roll through flour
Heat olive oil on the baking sheet and
brown the rolls on all sides, turning
gently as they cook. (for about 15
minutes)
Plaice rolls in orange marinade with
sundried tomatoes
1.
2.
3.
4.
Ingredients:
plaice fillets
2 oranges
4 tablespoons chopped parsley
4 tablespoons chopped chives
20 sundried tomatoes
12 tablespoons olive oil
Biscuit 6 x
Salt & pepper
5.
6.
7.
8.
9.
Scrub the oranges clean and grate 2
tablespoons orange peel off. Press
the orange
Halve the plaice fillets in length, and
drizzle with the orange juice and
sprinkle with salt and pepper
Chop the tomatoes finely and toss
with the parsley and chives in a bowl
with the orange zest and 3
tablespoons olive oil
Spread this mixture over the plaice
fillets and roll the fillets firmly
Grease a low oven dish and put the
plaice rolls next to each other
Pour 2 tablespoons orange juice on
the bottom of the dish
Crumble the biscuits and sprinkle
the crumbs on the plaice rolls
Drizzle the remaining olive oil over
Bake the plaice rolls in the oven at
about 180 degrees in 20 minutes
brown and cooked
Seasonal salad with caramelized
asparagus
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Ingredients:
Salad: You can use all kinds of
lettuce for this salad
Fresh asparagus
Dandelions or other eatable flowers
Olive oil
Lemon
Evt. Boiled eggs
Pepper and salt
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Peel the asparagus with a vegetable peeler or
cheese slicer
Heat the oven at 90 degrees
Put the asparagus in a baking dish and put it
in the oven
After one hour the asparagus are
caramelised (and provide a taste explosion!)
Wash the various salads in water and dry
thoroughly
Make a dressing of oil and lemon juice.
Season to taste with salt and pepper
For a non-vegan variant you can still add
hard boiled eggs
Garnish with freshly picked eatable flower
leaves
Dutch rhubarb crumble
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Ingredients
(for 2 bowls)
2 kg rhubarb
750 gr. Rice flour
750 gr. Sugar
1 ltr. rice oil
Zest of 2 lemons
Pinch of salt
+ ice cream
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Wash the rhubarb , take of most of
the threads of the stalks
Cube the rhubarb stalks in pieces
of 1 cm
Preheat the oven to 180 degrees.
Mix in a bowl the flour, sugar,
pinch of salt, lemon zest and oil (no
kneading!)
Put the rhubarb cubes in the bowl
Cover with the crumbs
Bake for 35-40 min. until the dough
is crispy and brown and the fruit is
soft and smelling
Paula’s Catering & Kookworkshops
Pure & tasteful with passion!
+31 (0)6 135 62 133
Twitter@cateringpaula
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