Spaghetti With Ricotta Cheese and Roasted Pine Nuts

Ingredients:

• 6 tbsp pine nuts, toasted
• 250 g ricotta
• 100 g semi sundried tomatoes in oil, drained, cut into thin strips
• 3 tbsp chives, chopped
• 1/4 teaspoon freshly grated nutmeg
• 10 baslicumblaadjes, chopped + extra for garnish
• 4 tbsp extra virgin olive oil
• 2 tablespoons hot water
• 500 g spaghetti
• Salt and pepper to taste

Preparation:
1. Put the ricotta, sundried tomatoes, chives, nutmeg, pine nuts and basil in a large schaal.Voeg the oil, hot water and some salt and pepper toe.Vermeng together well and allow the mixture to rest and come to room temperature.
2. Meanwhile, cook the pasta beetgaar.Giet the pasta and put it in the bowl with the ricotta mixture. Toss the pasta here for 30 seconds om.En Serve the pasta immediately.

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Nachos With Cheese and Salsa of Aavocados And Corn

Ingredients:

• 230 g of corn kernels
• 2 ripe tomatoes, flesh diced
• 2 ripe avocados, peeled, pitted and diced
• 4 spring onions, cut into rings
• 25 g jalopeñapepers from a jar, drained and chopped
• Salt / pepper
• 1 bag of tortilla chips (150g)
• 125 ml sour cream
• 100 g freshly grated Gouda cheese

Preparation:

Preheat the oven to 200 'C.

Put the corn kernels with the tomato, avocado, spring onions and peppers in a bowl. Stir well and season with salt and pepper.

Put the tortilla chips in a greased baking dish and top with low-avocado salsa over. Stir in the sour cream and sprinkle with grated cheese. Put 15 to 20 minutes in the hot oven until the cheese begins to bubble.

Source: "Cooking for family and friends" of Ainsley Harriott.

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Quiche With Tomatoes and Goat Cheese

Ingredients:

• A roll puff pastry (AH in the fridge)
• 250 g cherry tomatoes on the branch
• 2 tablespoons olive oil extra yellowing Alpine
• 1 clove garlic, crushed
• 1 tbsp sugar
• 1 tbsp thyme leaves
• Salt and pepper
• 4 eggs
• 125 ml cream
• 2 tbsp oregano leaves
• 200 g soft goat cheese

Preparation:
1. Grease a baking oblong or round cake tin of 22 or 24 cm with loose soil. And line the bottom and sides of the pastry. (You can also use slices from the freezer, take 5 slices, let them thaw and put them together and roll them out to the size of your form). Line the bottom with parchment paper and a support filling. Set the form now half an hour covered in the refrigerator.
2. Preheat the oven to 180 ° C. Bake the bottom 20 minutes with the aid filling. Remove the support filling and turn the soil is still back in the oven for 5-10 minutes. Remove the mold from the oven and let the soil cool. (If the soil is still slightly raised, press the filling over the back of a spoon gently flattened).
3. Set the oven temperature to 200 ° C now. Arrange a baking sheet with parchment paper and lay the tomatoes (leave them sitting on the branch) on. Drizzle the tomatoes with olive oil, garlic, thyme leaves the sugar, salt and pepper. Roast the tomatoes about 20 minutes and let them cool.
4. Put the eggs, cream and oregano leaves (fresh oregano sell them at the Plus and you can not get it, you can also take thyme) in a bowl and mix with a whisk to combine. Season to taste with salt and pepper.
5. Break the goat cheese into pieces and spread over the bottom. Remove the tomatoes from the branch - hold two branches with tomatoes behind - and place them between the goat. Carefully pour the egg mixture into the cake and place withheld tomatoes on twigs on it.
6. Reduce the oven temperature and bake the quiche naar160'C 30 minutes until the filling is golden brown and solidified. Remove the quiche from the oven, wait 5 minutes and remove the mold. Let cool a little something for the quiche serves.

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Corn Polenta With Eggplant Sauce

Ingredients:

• 6 cobs
• ½ l water
• 40 g butter, diced
• 200 g feta cheese, crumbled
• ¼ tsp salt
• Black pepper

Eggplant Sauce:

• 1 ½ cup vegetable oil
• 1 eggplant into 2cm cubes
• 2 teaspoons tomato paste
• 4 tbsp white wine
• 200 g chopped tomatoes, fresh or canned
• 1 cup water
• ¼ tsp salt
• ¼ tsp sugar
• 1 tbsp fresh oregano, chopped

Preparation:
1. For the eggplant sauce: Heat the oil in a large pan and fry the eggplant (I have 2 uses) in 15 minutes on medium heat until golden (scoop regularly). Pour as much oil as possible and discard. (in the beginning slurps the eggplant all oil, but later it is released). Stir the tomato by the eggplant and fry for 2 minutes, add the wine and let cook 1 min. Add the tomatoes, water, salt, sugar and oregano (I bought some dried oregano at that) to the pan and bar the sauce simmer for another 5 minutes until it is full of taste. Put him aside and preheat it for use.
2. Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. Turn every flask upright on a cutting board with a sharp knife and scrape the kernels from the cobs around af.Je have approx 550 g is required.
3. Put the corn kernels in a medium saucepan and cover with water. Bring to the boil and let the corn cook over low heat 12 min. Stir the granules with a slotted spoon from the water and place them in a food processor and retain the cooking water. Grind everything is fine in the food processor (this takes a while)., And add some cooking water as it is too dry.
4. Stir in the corn puree through the liquid in the pan and leave it for 10-15 minutes, stirring constantly over low heat until the mixture has the consistency of mashed potatoes. Fold in the butter, feta cheese, salt and pepper to taste and let it cook for another 2 minutes.
5. Divide the polenta into 4 soup plates and spoon a little of the warm eggplant sauce in the middle.

Source: "Plenty" Yotam Ottolenghi

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Soba Noodles With Eggplant and Mango

Ingredients:

• 1 ¼ cup rice vinegar
• 40 g caster sugar
• ½ tsp salt
• 2 cloves garlic, finely chopped
• ½ fresh red chilli, deseeded and finely chopped
• 1 teaspoon toasted sesame oil
• Grated zest and juice of 1limoen
• 2 ¼ cup sunflower oil
• 2 eggplants, cut into 2 cm
• 250 g soba noodles
• 1 large ripe mango, diced or sliced
• 40 g basil leaves, chopped (try to find Thai basil, but use much less)
• 40 g coriander leaves, chopped
• ½ red onion, cut into thin rings

Preparation:
1. First make the dressing: In a saucepan, heat the vinegar, sugar and salt 1 minute until the sugar has just dissolved. Remove the pan from the heat and add the garlic, chilli and sesame oil. Allow the dressing to cool and stir in the lime juice and rind.
2. Heat the sunflower oil in a large pan and fry the eggplant cubes in three or four servings golden brown. Scoop them into a sieve and let them drain. Sprinkle generously with salt.
3. Cook the noodles in boiling water with salt and stir occasionally. They are 5-8 minutes until al dente. Drain, rinse under cold water, shake off as much water in a tea towel and pat dry.
4. Mix the noodles in a large bowl with the dressing, mango, eggplant income half of the herbs and red onion. You can use it to set aside 1-2 hours. Mix just before serving the rest of the herbs and toss on a flat dish or in a salad bowl.

Source: "Plenty" Yotam Ottolenghi

It is now a bit boring, but another delicious recipe from Ottolenghi. A combination of sweet and spicy, sweet mango and spicy dressing and the red pepper. A delicious fresh salad. You can possibly get some crispy fried tahu solid mixing.
Soba noodles are Japanese buckwheat noodles. I bought them at Amazing Oriental in Delft and they sell the Thai basil.

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Pumpkin Pie with Carrot and Goat Cheese

Ingredients for the dough:

• 230 g flour
• ½ tsp salt
• 25 g poppy seeds
• 110 g cold butter, cut into small cubes
• 4-5 tablespoons milk

Ingredients for the filling:

• 500 g pumpkin flesh (clean weight) into 2cm cubes
• 2 tablespoons olive oil
• 1 tsp mustard seeds
• 180 g coarsely grated carrot
• 35 g granulated sugar
• 2 tablespoons white wine vinegar
• 50 ml orange juice
• 30 g melted butter
• 1 egg yolk
• 120 ml cream
• 20 g chives, finely cut
• 40 g Parmesan cheese, freshly grated
• 150 g soft goat cheese
• Salt and black pepper

Preparation:

1. Start with the dough. Sift the flour into a mixing bowl and add salt and poppy seeds. Rub with fingertips the butter into the flour until it looks like coarse crumbs. Pour the milk and stir until a dough is created. Mix no more. Press the dough in plastic wrap and place in the fridge for a few hours.

2. Preheat oven to 170 ° C. Mix the diced pumpkin with 1 tablespoon olive oil and some salt and pepper. Put them in a roasting pan and leave them in the oven for 15 minutes until al dente be. Take them out and let them cool.

3. Meanwhile, heat the remaining oil over in a large frying pan and add the mustard seeds far. Fry the seeds until they burst, add the grated carrot and cook them regularly stir 10 minutes smother. Stir in the sugar, white wine vinegar and orange juice by the root, bring to the boil and turn the heat to low. Let the root 20-25 min simmer, stirring occasionally until almost all the liquid has reduced. Remove the pan from the heat and let cool relish. (Test here, this is so delicious!)

4. Grease a mold of 24 diameter with loose soil or a quiche form (in the recipe are 6 small molds of 10 cm used) lightly with the melted butter. Roll out the dough on a floured work to a round piece of 3-4 mm thickness. Put the cloth in the form and press the cloth firmly against the sides of the shape, cut off the excess dough. Set the shape for at least 30 minutes in the refrigerator. Cover the dough with a piece of baking paper and place a support fill. Bake the base for 15 min in an oven at 170 ° C blind. Remove the support and place the filling form another 5-10 minutes in the oven until the pastry is golden brown. Allow to cool. (I did everything a little longer in the oven, because I've made a big cake).

5. Turn the oven to 180 ° C. Beat in a large bowl the egg yolk with the cream to soft peaks and whisk in the chives, grated Parmesan cheese, a pinch of salt and freshly ground black pepper generously, put in the fridge.

6. Divide the carrot relish evenly over the bottom. Divide the roasted pumpkin out and crumble the goat cheese on top. Place on a baking sheet and spoon the cream filling on the cake, fill almost to the edge.

7. Slide the tray into the oven and bake for 8-10 minutes until the filling is firm and the top is golden brown (because I've made a big cake he had longer in the oven, about 20 minutes). Serve the cake at room temperature, certainly not piping hot.

Source: "The Cookbook" Yotam Ottolenghi

Read before you start the recipe carefully, because this cake requires some preparation, it is not difficult, but it is not a cake you briefly after your work is. Another recipe from Ottolenghi that very worthwhile.

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