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Meat substitute recipes

VoetPrintcooKing — Tue, 03 Mar 2015 11:23:30 +0000

Here some delicious meat substitute recipes. Both traditional (eg tofu.) as newer meat substitutes (eg. Vegetarian Butcher or Quorn) are used. Note that if you choose meat substitutes with much cheese in it, this will lead to higher CO2 emissions. For more information >>.

Asian wok dish

Ingredients

Preparation

350 gram Quorn^TM (portion 175 gram)
2 onions
1 spring onion
400 g green beans
300 g noodles
400 g tomatoes (aug-oct)
2 Tbsp oil
1 clove of garlic
sambal
fresh coriander

Cut onions and spring onions into thin rings, get the green beans off. Cook the green beans 15 minutes in water with a little salt and scoop them out of the pan. Cook the noodles in the boiling water briefly of the beans. Cut the tomatoes into wedges. Heat the oil in a wok and stir fry the Quorns bits along with the crushed garlic in a few minutes Brown.

Divide the noodles on plates. Sprinkle onion, spring onion, green beans, Quorn, tomato wedges over it. Drizzle the sojasuas over it and add a few drops of sambal to taste it. Garnish with coriander.

(1 foot = 0,1 kgCO₂)

Lasagna with Quorn Meat Free Mince

Ingredients

Preparation

250 gram lasagna
350 gram Quorn^TM (portions 175 gram)
3 Tbsp olive oil
3 onions
2 cloves of garlic
400 ml canned tomatoes
400 ml water
½ stock cube
1 middle size carrot
2 stems pale celery
fresh herbs (bv. tijm, laurier, dragon, oregano, basilicum)
pepper, salt
bechamel sauce (half a liter milk, 35 g butter,
35 g flower, nutmeg)

Cook the carots during 10 minutes and add the last 2 minutes the lasagna sheets. Get the root from the pan and cut into cubes.
Prepare the bechamel sauce: melt the butter. Add flour and stir until all of a sudden this has mixed itself with the butter. Add constantly moving 5 dl of water. Let the sauce cook for a moment while stirring.
Chop the onions and cut the celery into small pieces and fry them in olive oil. Bake the quorn with the garlic and herbs. Then add tomato paste, carrot cubes and stock. If the sauce is hot, the sauce is ready. Possibly it could bound with cornstarch.
Then scoophalf of the vegetable sauce in a baking dish, followed by a layer of lasagne sheets and finish with the bechamelsauce. Repeat this one more time and put the scale 5 minutes under the grill for a Brown crust. (Note: not so, that it is only for the color).

(1 foot = 0,1 kgCO₂)

Seitan wraps

Ingredients

Preparation

250 g seitan
500 g flower
1 tsp salt
3 dl water
sunflower oil
1 onion, 1 garlic
1 tsp Mexican herbs
125 g crème fraîche
600 g spinach

ix the flour, salt and water until a sticky dough for 6 wraps. Keep kneading until it no longer sticks (perhaps add some more flour). Divide the dough into six parts and roll it out as thin as possible. Bake the wraps briefly in a pan with a little sunflower oil.

Bring water to the boiling point. Put the fire out. Add the spinach a few seconds to the water. Then let the spinach to drain. Fry a chopped onion, 1 clove of crushed garlic and seitan in a little oil together with Mexican herbs. Fill the wraps with spinach and then with the seitan-herbmixture. Serve with a spoon ful of crème fraîche.

(1 foot = 0,1 kgCO₂)

Hot lightning (Hete bliksem) with vegan-bacon strips

Ingredients

Preparation

800 g potatoes
400 g sour apples (eg. Golden Reinette)
400 g sweet apples
3 dl milk
salt, pepper
250 g vegan-bacon (eg. the Vegetarian Butcher or Tivall)
1 Tbs olive oil
Seasonal salad, eg. 600 g beans

Peel the potatoes and apples and cut them into small pieces. Bring the potatoes to a boil with a pinch of salt. Lower the heat and le tit cook for 20 minutes until tender. A pressure cooker will do this faster, so this is preferred. During the last 5 minutes, the apples can be added to cook. Heat the olive oil and fry the vegan bacon in about 5 minutes until crispy.

Pour the water from the potatoes, keep a little water to mash. Now mash everything together and pour in the milk. Add salt and pepper, stir in the vegan bacon.

(1 foot = 0,1 kgCO₂)

Seitan-zucchini with almondsauce

Ingredients

Preparation

300 g seitan
1 onion
1 zucchini (july – oct, otherwise leeks)
2 Tbsp soysauce, 4 Tbsp olive oil
salt, pepper

Almondsauce
150 g almonds
300 ml groentenbouillon (part of 1 bouillon cube and 300 ml water)
1 clove of garlic, parsley
half a lemon

Grind almonds, press the garlic, chop the parsley, and add to the vegetable stock. Heat the vegetable almond sauce until it boils and let simmer for 15 minutes. Add salt, pepper and lemon juice.

Fry briefly onion in oil, then add the seitan and zucchini. Stir frequently. Add the soy sauce and cook for 5 minutes on low heat. Put the rice under water, bring to the boil and let it simmer 10 minutes. Pour the water. Put the seitan-cougette mixture on a plate, in addition, serve multigrain rice with warm almond sauce.

(1 voetje = 0,1 kgCO₂)

Pasta with pesto and seitan minced meat

Ingredients

Preparation

300 g multigrain pasta
250 g seitan minced meat
2 Tbsp olive oil
50 g green pesto (25 g basil, 25 g parmezan, half a clove of garlic, 10 g walnuts, 0,5 dl olive oil)
150 g green beans
200 g leeks
1 Tbsp cruched roasted walnut
15g fresh basil
25g parmezan cheese

Cook the pasta al dente. Cut the green beans into pieces of 1 cm. Heat the olive oil in a pan, put the pieces of bean and leek, cook the vegetables until they are al dente.

Add the pesto, 1 dl water and seitan mince and let it braise for another 5 min. Divide the pasta between two soup plates, spoon over the seitan-sauce and sprinkle with walnut pieces, basil and cheese.

(1 foot = 0,1 kgCO₂)

Kebab

Ingredients

Preparation

4 pita bread
250 gram vegan shawarma (made of lupine at the vegetarian butcher^®)
2 Tbsp oil
1 clove of garlic
herbs (balcony or garden such as chives, parsley)
3 Tbsp yoghurt, 3 Tbsp mayonaise
1 cucumber (jul-sept, otherwise field lettuce or spinache)
3 tomatoes (jun-oct)

Bake 5 minutes in a preheated oven. Stir-fry the kebab in 2 tablespoons oil for 6-8 minutes. Cut the cucumber and tomatoes into small pieces.
Make a sauce of mayonnaise, garlic, yogurt and some herbs from the garden.
Divide the shawarma about 4 rolls with some tomato and cucumber. Serve the pitabread with garlic sauce and cuecumbersalad.

(1 foot = 0,1 kgCO₂)

Seitandish with honey-hazelnutbanana

Ingredients

Preparation

1 kg potatoes
3 dl milk
handful hazelnut
300 g seitan minced meat
honey
4 ripe bananas
sunflower oil
salt, pepper

Peel the potatoes, cut them into small pieces and cook them in a little water with a pinch of salt until tender. Pour the water. Mash the potatoes and mix it with milk until the potatoes are smooth. Crush the hazelnuts coarsely (in a plastic bag with a hammer hitting). Mix the seitan with honey, 3 mashed bananas and hazelnut pieces.

Cover the bottom of the baking dish with the seitan-mixture. Cover subsequently over the mash. Cut the last banana in half lengthwise and put on top for garnish.

(1 foot = 0,1 kgCO₂)

Pasta with spinache, herbal cream cheese and seitan

Ingredients

Preparation

800 gram spinache (fresh mrt-oct, else from glass)
250 g seitan minced meat
150 g herb cream cheese
1 onion
250 g multigrain pasta
2 Tbsp olive oil
salt/pepper

Put the multigrain pasta half under water with a pinch of salt and bring to the boil with the lid on the pan. Caution: Do not pass the pasta in the pan when the water boils, it’s a waste of the heating time. Turn down the heat when the water boils and let it boil for 5 to 10 minutes depending on whether you want it al dente or soft.
Peel the onion. Cut into small pieces and fry for 5 minutes in a frying pan with oil. Add also the leaked seitan to fry with it.
Cut the fresh spinach into very small pieces and bring it to the boil in a little water. Pour the water and add the herbs cheese and cook for 1 minute, add onion and seitan. Season with salt and pepper.

(1 foot = 0,1 kgCO₂)

Moussaka with seitan

Ingredients

Preparation

3 aubergines (juli-okt)
250 gram seitan gehakt
1 blikje tomatenpuree
3 uien
4 tomaten
2 teentjes knoflook
50g geraspte kaas
8 aardappelen
3 el margarine
½ bouillonblokje
peper, zout

Béchamelsaus
30 gram bloem
25 gram margarine
300 ml melk

Voor de bechamelsaus: Los 30 gram bloem beetje bij beetje in 25 gram margarine op en voeg er daarna beetje bij beetje 3 dl melk door: laat de boter niet bruin worden en laat de saus al roerend even doorkoken.
Maak een halve liter bouillon van een halve liter water en 1/2 bouillonblokje.
Snijd de ui en de aubergines in schijfjes en bak ze samen met de uitgelekte seitan in margarine. Voeg peper, zout en tomatenpuree toe.
Snijd de tomaten in plakjes. Pers 1 knoflookteentje en roer door de tomaten-plakjes. Neem een ovenschaal en leg hierin een laag aubergine-ui-seitan mengsel en een laag tomaat-knoflook. Besprenkel deze laag met de helft van de bouillon. Herhaal alles nog een keer en eindig met een laag bechamelsaus en daarbovenop de geraspte kaas over en plaats de schaal in de oven. 20 minuten op 180 graden.
Schil de aardappelen en snijd ze in schijfjes. Kook ze 10 minuten en bak ze vervolgens in margarine bruin met een geperst teentje knoflook. Serveer de aardappelen bij de moussaka.

(1 foot = 0,1 kgCO₂)

Garam massala

Ingredients

Preparation

300 gram meergranenrijst
300 gram seitan
3 el olijfolie
2 uien
1 knoflook
8 kruidnagels
2 el gele en 2 el rode kerrie
4 el garam massala (kruidenmengsel verkrijgbaar in de toko, smaakt een beetje naar speculaas)
200 ml yoghurt
125 ml crème fraîche
2 laurierblaadjes
handjevol walnoten
peper, zout
bv. Sperziebonensalade (zie Bijgerechten)

Kook de meergranen rijst. Snipper de uien en bak deze in olijfolie. Laat de seitan uitlekken en voeg deze toe en bak totdat er een krokant korstje ontstaat (5 minuten) samen met de knoflook, laurier, kruiden en kruidnagels. Voeg daarna yoghurt, crème fraîche toe en verwarm deze mee. Als laatste kunnen de grof gehakte noten worden toegevoegd. Voor het opdienen de laurierbladen en kruidnagels uit de saus verwijderen.

(1 voetje = 0,1 kgCO₂)

Egg noodles with tofu in the wok

Ingredients

Preparation

400 gram tofu
2 el chili olie
2 teentjes knoflook
1 wortel
1 ui
0,5 liter groentebouillon
300 gram eiermie
verse koriander
3 handjes alfalfa
1 komkommer in schijfjes, 4 el

Tofu in stukjes snijden. Wokken met chili-olie en 2 uitgeperste teentjes knoflook. Uitje erdoor, wortels in reepjes, dan laten garen met groentebouillon. Op het eind eiermie erdoor, als die gaar is ‘t klaar. Strooi naar smaak een aantal blaadjes koriander erover.

Serveren met alfalfa en komkommerschijfjes (komkommers kun je makkelijk zelf kweken in de tuin, kan ook in grote pot). Als je tijd hebt de komkommerschijfjes even laten staan in scheut azijn (met flinke schep suiker, voor zoetzuur)

(1 foot = 0,1 kgCO₂)

Tempé with satésauce

Ingredients

Preparation

400 gram tempé
6 el ketjap, 3 el sesamolie, 2 tl sambal, 2 tl suiker, 1 knoflookteentje
3 el olie
300 gram mie, rijst of noedels
1 ui,
6 el pindakaas,
3 el water
800 gram spitskool, kerrie, 2 el olie

Maak een marinadesaus van ketjap, sesamolie, sambal, knoflook en suiker. Tempé in grote blokjes snijden en minstens 30 minuten in de marinade leggen (bewaar de marinade voor de satésaus). Eventueel rijg je ze uiteindelijk aan een stokje, maar dat is dan wel zonde van het hout.
Snijd de spitskool in stukjes en roerbak deze met kerrie en 2 el olie.
Wok de tempé-stukjes in hete olie en 1 uitgeperste teentjes knoflook tot ze rondom bruin zijn. Haal de tempé uit de pan en leg ze even met een deksel erop apart.
Fruit het uitje in de overgebleven hete olie en voeg 3 grote scheppen pindakaas toe. Roer vervolgens de overgebleven marinade erdoor. Leng aan met water tot de juiste dikte is ontstaan. Kook de mie of rijst (4 minuten).
Leg de tempé-stukjes naast de mie of rijst en giet er wat satésaus over. Serveer met gebakken spitskool.

(1 foot = 0,1 kgCO₂)

Hamburger

Ingredients

Preparation

4 vegaburgers
4 bruine bollen
2 el olie
1 ui
2 tomaten (juni t/m oktober)
4 flinke scheuten ketchup
1 kg aardappelen
een kleine wortelsalade (5 ons) of andere salade van het seizoen >>

Bak de broodjes 5 minuten in een voorverwarmde oven. Bak de hamburgers in 2 el olie gedurende 6-8 minuten. Snijd de ui in ringen en de tomaten in schijven.

Verdeel de burgers over de 4 broodjes met de tomaat en ui. Spuit er een flinke scheut ketchup tussen. Serveer de broodjes met zelfgebakken frites in olie en wortelsalade.

(1 foot = 0,1 kgCO₂)

Noodlesoup

Ingredients

Preparation

3 ons tofu
2 el sojasaus
1 liter bouillon
75 gram champignons
200 gram noodles
1 prei
100 gram sperziebonen
2 tl bruine basterdsuiker
2 tl anijs (gestampte muisjes bv.)
1 teen knoflook
1 tl gemalen gemberwortel of gemberpoeder
een klein handje koriander

Breng 1 liter water met een bouillon blokje aan de kook. Maak de boontjes schoon en haal de topjes eraf, snijd de prei in ringen, de champignons in plakjes, de knoflook in kleine stukjes en voeg deze samen met de sojasaus toe. Voeg suiker, anijs en gember toe. Laat de groente beetgaar worden in 10-15 minuten. De laatste 3 minuten de noodles toevoegen. Serveer met korianderblaadjes.

(1 foot = 0,1 kgCO₂)

Het bericht Meat substitute recipes verscheen eerst op Voetprint Cooking®.

Legume recipes

VoetPrintcooKing — Tue, 03 Mar 2015 10:43:17 +0000

Legume recipes are a good substitute for recipes with meat, because they are rich in protein and iron. Examples of legumes: peas, chickpeas (think of humus), white beans (in tomato sauce), kidney beans (chili sin carne), broad beans, lentils, also the peanut is a legume. Legumes have a considerably lower footprint than meat. Read more >>.

Lentil soup, 2p

Ingredients

Preparation

250 g cooked lentils
1 large potatoe
100 gram soup greens (leek, carrot, celery, onion)
5 g margarine
1 bay leaf
1 pinch thyme
1 pinch basil
salt, pepper
half a liter water

Peel and cut the potatoes into small cubes and boil them, preferably in a pressure cooker to bring back the boiling time form 40 tot 20 minutes. Put the lentils in water together with the bay leaf, thyme, basil, salt and pepper. (Canned lentils are fine). Mash the potatoes with the lentils and the lentil-water.
Fry the soup greens and add them to the lentil-mash. Bring back to a boil and let cook for another 5 minutes. Serve with bread.

(1 foot = 0,1 kgCO₂)

Split pea soup

Ingredients

Preparation

500 g green peas or split peas (more quickly cooked than green peas)
½ kg potatoes, ½ kg leek, 1 celeriac
bunch celery
1 Tbsp salt
½ liter milk
2 bouillonblokjes
4 roasted slices of bread, 4 Tbsp margarine (better than dairy butter regarding the footprint)

Wash the peas and let soak for 12 to 24 hours in 2 liters of water. Cook them in the water in which they are soaked. Add the beef cubes with it.

Let the split peas cook 1.5 hours (0.5 hours to 3 minutes with a pressure cooker) on low heat. Add the chopped potatoes and vegetables with it with salt. Cook until the vegetables are tender. Finish the soup with milk.

(1 foot = 0,1 kgCO₂)

Brown bean soup (2p)

Ingredients

Preparation

200 g brown beans (canned or glass!)
200g carrot
250g leek (1 leek)
2 onions
2 Tbsp paprika
pepper, salt
4 dl tomatoketchup
1 French bread
2 Tbsp mayonnaise
1 bouillon cube

Why beans canned/glass?: The amount of beans (200 grams) is so low, that the indirect energy needed to cook and packaging (≈ 1.4 Mj) is less than the required direct energy for cooking the beans by yourself -1 hour with a simple pan (≈ 2 Mj).

Heat the oil in a wok or frying pan and fry the chopped onion. Cut the leek into thin rings and add it with the carrot (cut into small pieces). Stir fry for a few minutes.
Add the paprika, bouillon cube, salt, pepper and tomato ketchup. Put the cooked beans including their juice in the wok. Add water untill the correct thickness is reached, and let simmer for 10 minutes.

Serve with good bread and a spoonful of mayonnaise.

(1 foot = 0,1 kgCO₂)

Chili sin carne

Ingredients

Preparation

3 cloves of garlic
1 red pepper
1 can of corn
1 can pineapple rings
1 full tsp coriander seeds
1 full tsp brown caster sugar
1 bouillon cube
5 big tomatoes (open ground or can), skinned
1 full tsp paprika, 1 tsp chili
450 g brown beans from can or glass
salt/pepper, perhaps tabasco
2 Tbsp olive oil
2 onions

Peel the tomatoes by boiling them briefly.

Fry the onions and garlic together with peppers in olive oil. Drain the corn and pineapple. Add the corn to the peppers. Cut the pineapple and tomatoes and add them.

Add kidney beans and all herbs, let it simmer for 5 minutes.

(1 foot = 0,1 kgCO₂)

1pan: Lentils-curd dish

Ingredients

Preparation

100 g linzen uit blik
75 g brown rice
1 onion
1/2 clove of garlic
100 g carrot
100 g curd
15 ml milk
1/2 tsp curry
1/2 tbsp mustard
50 g grated cheese
pepper and salt
15 g margarine

Drain the lentils. Cook the rice in a pan with a lid, place the lentils during cooking on the lid of the rice-pan so they heat up at the same time. Mix the lentils with the rice and stir this mixture into an ovenproof dish.

Chop the onion, crush the garlic, cut the carrot into thin slices. Fry the onion, garlic and carrot in the margarine. Mixr the milk with the curd and stir the mustard, curry and grated cheese through. Season with salt and pepper. Spoon the vegetable mixture into the baking dish on the lentils with rice. Add the top layer: the quark mixture. Put the dish for 10 minutes under a grill. Serve with a fresh salad.

(1 foot = 0,1 kgCO₂)

1pan: Vegetable stew with chickpeas

Ingredients

Preparation

2 onions
1 tsp chili
piece of gingerroot (2 cm)
2 Tbsp olive oil
2 crushed cloves of garlic
2 tsp cumin
2 tsp coriander
2 zucchini (july-nov), otherwise 2 large leek
200 g mushrooms
1 can chickpeas (200 g)
2 dl passata
2dl vegetable bouillon,
snif of salt
300 g couscous, 300 ml boiling water

Peel and chop the onions. Peel and grate the ginger. Fry the onion in the oil until soft. Add the garlic, ginger, cumin, coriander, chilli and salt.

Cut the zucchini and mushrooms. Drain the chickpeas. Add the vegetables, chickpeas, passata and stock to the pickled onion and cook for 15 minutes with a lid on low heat.

Weld the couscous in 300 ml of water just off the boil for 12 minutes, stirring occasionally. Serve with a bowl of vegetable couscous.

(1 foot = 0,1 kgCO₂)

Onion Bhajis (Onion-Balls)

Ingredients

Preparation

4 onions
120g cornflower
8 tsp cumin
200g chickpeaflower
1 clove of garlic
2 Tbsp coriander
300 ml vegetable oil
2 eggs
salt
sauce:300 g yoghurt, handful fresh mint

Peel and chop the onions and garlic. Mix in a bowl the eggs, maize and chickpea flour and add cumin, coriander and salt. Add in 400 ml of water and mix until a batter is formed. Add the onions and mix well. Turn about 20 balls.

Fry the balls about 3 minutes in a pan with high ground oil. Drain well and they are ready to serve with a yogurt sauce with fresh mint.

(1 voetje = 0,1 kgCO₂)

Pasta shells with peas and lemon

Ingredients

Preparation

300g multigrain pasta shells
400g peas (can or glass)
1 lemon
125 ml cream
100g parmezan cheese
garlic
salt
pepper

Cook the pasta al dente and peas in 10 minutes. Pour it off and place it in a skillet. Put the cream, salt, pepper and juice of 1 lemon with it. Add 1 clove of garlic. Heat 1 minute and serve with grated Parmesan cheese.

(1 foot = 0,1 kgCO₂)

Het bericht Legume recipes verscheen eerst op Voetprint Cooking®.

Nut recipes

VoetPrintcooKing — Sun, 07 Dec 2014 18:50:12 +0000

Here some delicious nut recipes. Nuts, seeds (eg. sesame seeds) and hard seeds/kernels (eg. almond) can be used as a meat substitute. They contain, in general, among other things, the vitamins B1, B2, B6 and E and the minerals, folic acid, magnesium, calcium, zinc and potassium. >>

Walnut-mushroom ragout

Ingredients

Preparation

1 kg potatoes
4 sprigs of parsley (chopped)
2 Tbsp butter or margarine
2,5 dl milk, 1 egg, 1 onion
250g mushroom
250g walnuts
2 tl sage, 1/4 dl red wine
1 can tomatopaste (70 g)
1/2 bouillon cube, pepper
125 ml sour cream

Cook the potatoes in 20 minutes (cooking with a pressure cooker halves the cooking time). Drain the potatoes and mash them. Stir in milk and parsley.

Ragout: Peel and chop the onion. Clean the mushrooms and halve them. Chop the nuts coarsely. Heat in a saucepan 2 Tbsp butter. Fry 1 onion, add mushrooms and sage and fry gently (+/- 1 minute).
Add the wine, tomato paste, broth and wour cream: cook gently for 10 minutes. Season with pepper. Serve the stew with mashed potatoes and a vegetable dish.

(1 foot = 0,1 kgCO₂)

Savory nutpie

Ingredients

Preparation

dough: 250g whole wheat flower. 150g margarine
filling: 100g walnuts
100g mushroom
2 eggs
2 leeks, 2 onions
125 ml sour cream, 50g cheese
1 clove of garlic
pepper, salt
2 Tbsp margarinefor frying
2 Tbsp margarine for greasing
(perhaps chive/ parsley from the garden)
Small seasonal salad

Make a dough of 250g wholemeal flour; 150 g butter; ½ cup water; salt. Mix everything and knead into a ball. Roll the ball into a round slice and line a greased baking pan with it. Bake the pie shell in an oven at 180 degrees for 10 minutes.

Fry the leeks and onion and crushed garlic in margarine. Add sliced mushrooms after 2 minutes and cook for 2 minutes. Pour off the liquid as much as possible. Sprinkle the mixture and the nuts in the dough covered pie tin. Pour over about 2 beaten eggs mixed with sour cream, cheese and chives / parsley.

Bake the whole pie for 30 minutes in the oven at 180 degrees.

(1 foot = 0,1 kgCO₂)

1pan: Mixed vegetable dish with walnut

Ingredients

Preparation

200 g green beans
400 g seasonal stir-fry vegetables
1 can of corn
2 cloves of garlic
1 piece of ginger (4 cm)
2 tsp oil
2 Tbsp whipped cream
125 g walnuts
4 thick slices of bread
salt, pepper

Clean the beans and wash them. Drain the corn. Peel the garlic and chop it finely.
Peel the ginger and chop it finely. Heat the oil in a wok and fry the garlic and ginger gently for 1 minute. Add the stir-fry vegetables, beans and corn and cook for 3 minutes. Add 2 cups of water and salt and pepper. Let the vegetables cook for 10 minutes; shovel occasionally. Stir in the cream. Meanwhile, toast the nuts in a dry skillet. Place the vegetables in a bowl and sprinkle with walnuts.

Serve with (notes) bread.

(1 foot = 0,1 kgCO₂)

1-pan: Omelet with nuts

Ingredients

Preparation

5 eggs
5 Tbsp water
salt, pepper
chopped chive
2 Tbsp sesame oil
200g chopped walnuts

Beat the eggs with the water and spices. Fry the egg with sesame oil until golden brown omelet.
Put the omelet onto a plate and sprinkle nuts on top. Serve with a seasonal salad.

(1 foot = 0,1 kgCO₂)

Nut burger

Ingredients

Preparation

1 onion
100g walnuts unsalted
100g mushrooms
175g breadcrumbs
1 egg
2 Tbsp margarine
salt, pepper
freshly chopped herbs (from the garden?)
8 potatoes
carrotsalad

Chop the onion, chrush the walnuts, chop the mushrooms finely. Possibly in a food processor. Mix all with bread crumbs and egg. Turn the mixture into 4 burgers and fry them in the margarine for 4 minutes per side. Serve with baked potatoes and carrot salad.

(1 foot = 0,1 kgCO₂)

Risotto with spinach and nuts

Ingredients

Preparation

1 onion
3 tbsp olive oil
1 vegetable stock cube
200 ml cream
800g spinach
100g mixed nuts unsalted
100g parmezan cheese
300g risotto

Peel and chop onion and fry for about 2 minutes. Add risotto to it and fry briefly together. Then add 550 ml of water and the stock cube and keep on low heat. After 15 minutes add cream to the risotto. If it gets too dry add water.
chop the tuts. Spinach, nuts and half of the cheese can be mixed with the risotto on a medium-high heat untill hot. Add salt and pepper. Serve the remainder of the cheese at the table.

(1 foot = 0,1 kgCO₂)

Gado-gado Vegatables with nutsauce

Ingredients

Preparation

100 g white cabbage, 3 potatoes
4 tomatoes (jun-oct)
200g snow peas (may-july), otherwise green bean (jun-sept)
200g noodles
3 eggs
300g walnuts (these grow in NL in unlike peanuts)
1 serehstengel (lemongrass), bruised
3 Tbsp oil, salt
1 tsp grated lemonzest, 4 bay leaves
500 ml coconutmilk
Bumbu
1 tsp trasi bakar (prawn paste)
3 Tbsp sugar
6 shalots, 5 cloves of garlic
3 red dried spanish peppers
2 Tbsp ginger
Garnish
juice of 3 lemons
prawn crackers, fried onion

Boil the eggs. Rub or grind the ingredients for the paste into a paste. Cut the cabbage into strips and put them briefly in hot water with some salt. Let the strips then drain well. First peel the potatoes and cook until tender but firm. Let cool and cut them into wedges. Slice the tomatoes and eggs into wedges.

Cook the noodles.

Toast the walnuts in a dry skillet and rub or grind it fine.
Heat the oil in a wok and fry the paste for 2 minutes. Add the lemongrass, bay leaves and coconut milk and salt and bring to a boil. Add the nuts and let simmer for 4 minutes.

Mix in a bowl the noodles, cabbage, potatoes, tomatoes eggs through this together and pour the sauce. Drizzle with lime juice and sprinkle the prawn crackers and onions over it.

(1 foot = 0,1 kgCO₂)

Mixed nut Supper salad

Ingredients

Preparation

1 head of lettuce
6 tomatoes (june-oct)
2 hands European mixed nuts & seeds (unsalted)
2 hands green olives
150g soft goat cheese
6 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp mustard
2 tsp honing
herbs from the garden
4 thick sliced brown bread

Mix olive oil, balsamic vinegar, mustard, honey, salt and pepper to a sauce. Add some fresh herbs.
Roast the nuts and seeds in a frying pan without fat. You could chop the nuts into smaller pieces.
Wash the lettuce, seperate the leaves apart and cut them smaller. Mix the lettuce, tomato, nut mixture, olives and goat cheese and serve with the sauce and a thick sliced brown bread.

(1 foot = 0,1 kgCO₂)

Panini with nutpesto

Ingredients

Preparation

4 little French bread
2 drops of olive oil
40g celery leaves (buy or cut from a celeriac, bleekselderij)
50 g pinenuts (preferable replaced by walnuts from the continent)
50g walnuts
1 clove of garlic
2 Tbsp olive oil
1,5 dl vegetable stock (cube)
50g grated parmezan cheese

Cut the baguettes in half lengthwise, grate a clove of garlic on the bread and bake the halves on both sides in a pan with olive oil.

Mix the remaining ingredients in a food processor or blender until a puree. Serve with a salad.

(1 foot = 0,1 kgCO₂)

Het bericht Nut recipes verscheen eerst op Voetprint Cooking®.

Mushroom recipes

VoetPrintcooKing — Sun, 07 Dec 2014 18:27:45 +0000

Spinach from the wok (4p)

Ingredients

Preparation

500g fresh spinach (mrt– okt)
2 skinned tomatoes (jun–okt)
1 chopped onion
400g sliced mushrooms
1 clove of garlic
2 Tbsp oil
4 Tbsp sour cream
4 large potatoes
fresh herbs

Wash the spinach and drain well. Place the tomatoes briefly in water just below its boiling point. Peel them and cut the tomatoes into cubes. Stir-fry the garlic, onion, tomatoes and mushrooms 1 minute in a wok with heated oil. Add the spinach and cook until the spinach starts shrinking. Turn off the heat and pour the liquid.

Serve the spinach with a big potato: Boil the potatoes in a shell for 20 minutes. Make an indentation in each potato and top with sour cream and freshly cut herbs.

(1 foot = 0,1 kgCO₂)

Lasagna with mushrooms

Ingredients

Preparation

50 g Parmezan cheese
salt, pepper
8 lasagna leaves
400 g mixed mushrooms
2 Tbsp dry white wine
4 tbsp olive oil
200 g rucola

Cook the lasagne in water with a pinch of salt until al dente. Clean the mushrooms and cut them small. Fry the mushrooms for about 5 minutes in a frying pan with 2 tablespoons oil. Stir in the white wine juice and let the mixture simmer for 1 minute. Mix 2 tablespoons of oil through and season with salt and pepper. Lay the rucola in on the bottom of a dlat dish, then mushrooms, followed by lasagne. Repeat this one more time and finish with mushrooms. Sprinkle grated parmesan cheese and pepper. Divide the lasagna into 8 pieces and serve 1 to 2 pieces per person. Serve with a seasonal salad.

(1 foot = 0,1 kgCO₂)

The feedback from Pierre Wind on the lasagna: “Totally different experience and taste than the traditional versions. The court feels like summer.” The free e-cookbook was published by the Flexitarian!

Portabello with cheese and spinach-salad

Ingredients

Preparation

8 portabellos
2 Tbsp olive oil
100g young cheese
10 potatoes
800g spinach (not from the glasshouse, than choose other seasonal vegetables)
1 onion
salt/pepper
2 Tbsp yogurt
2 Tbsp mayonaise

Grate the cheese. Wipe the portabello clean and cut off the stalk. (You can keep the stalks for another dish). Heat the olive oil in a skillet. Bake the portabellos 3 minutes and turn over with the stem upwards and sprinkle the grated cheese on top. Bake the portabello another 3 minutes or until cheese is melted. Wash the potatoes and cut into slices (do not remove the peel). Bake the potatoes in 15 minutes. Make a dressing of yogurt, mayonnaise, salt and peper.Was the spinach and mix with chopped onion. Pour the dressing over. Ready to serve the portabello with baked potatoes and spinach salad.

(1 foot = 0,1 kgCO₂)

1pan: Mushroom-ragout with rice (2p)

Ingredients

Preparation

150 g rice
250 g mushrooms
sauce (3 Tbsp flower, 50g butter, 1 onion, 1 dl milk, 1 dl bouillon, curry, parsley)
25 g butter
150 g chopped leek
2 Tbsp sour cream
salt, pepper, nutmeg

Cook the rice. Prepare the sauce by frying the onion in the butter, then add the flour to a smooth mass. Then add little by little milk and broth. Brush the mushrooms and cut them into slices. Heat the butter in a frying pan and fry the leeks for about 4 minutes; add the mushrooms and stir-fry that about 3 minutes. Stir in the mushroom sauce and sour cream with the fungi-leek mixture and bring the stew to taste with salt, pepper and nutmeg. Spread the rice on plates and spoon out the mushrooms ragout. Serve with a vegetable dish of the season.

(1 foot = 0,1 kgCO₂)

Savory pie with mushrooms

Ingredients

Preparation

2 Tbsp olive oil
7 puff pastry slices
1 leek
1 onion
chives
350 g mixed mushrooms
3 eggs
3 dl sour cream

Grease a cake pan with olive oil. Lay the puff pastry in the form at the bottom and at the edge.

Finely cut leeks, onion and mushrooms. Bake the leeks and onion in a frying pan until brown and soft. Add the mushrooms and cook 2 minutes. Pour off excess moisture. Put this mixture into the pie crust.

Mix the eggs with crème fraîche. Pour over the mushroom mixture. Bake the cake at 200 degrees in 30 minutes. Serve with a salad of the season.

(1 foot = 0,1 kgCO₂)

Pasta with mushroom and nuts

Ingredients

Preparation

300 g pasta
60 g walnuts
1 zucchini (july-oct)
1 leek
1 spring onion
200 g mushrooms
1 Tbsp oil
pepper, salt
½ can tomato cubes
1 glass dry white wine
100 g Parmezan cheese

Cook the pasta in salted water until tender. Coarsely chop the walnuts and fry in a dry frying pan until golden brown. Cut the zucchini, leek and spring onion small. Clean the mushrooms and cut them small.

Heat the oil and stir-fry the vegetables and mushrooms a few minutes. Add the diced tomatoes with white wine, salt and pepper. Heat the sauce for a few minutes. Add the spring onion increasing.

Serve the pasta with the vegetable-mushroom sauce and sprinkle nuts over it. Sprinkle with Parmesan cheese.

(1 foot = 0,1 kgCO₂)

Multigrainpasta with mustard creamsauce

Ingredients

Preparation

3 Tbsp olive oil
2 onions, chopped
1 crushed clove of garlic
400 g mushrooms
3 Tbsp mustard
100 ml cream
500 g broccoli (june-nov)
300 g multigrainpasta
100 g almond flakes

Cut the broccoli in small parts, also use the stem. Cook the multigrain pasta and broccoli in boiling water for 8 minutes, preferably in one pan. Fry mushrooms and onion for 3 minutes in olive oil, together with the crushed garlic. Add mustard, cream and 200 ml of water and cook for 1 minute. Add salt and pepper. Fry the almonds in a pan until golden brown. Divide the pasta among 4 plates, spoon the broccoli and mustard cream sauce on it. Sprinkle the almonds over.

(1 foot = 0,1 kgCO₂)

Mushroomburger with pumpkin-winesauce

Ingredients

Preparation

5 slices white bread
400g nushroom-melange
2 onions
5 tbsp oil
1 little pumpkin 250g
300g broccoli
1 ½ dl red wine
fresh herbs
1 Tbsp soy sauce
1 egg yolk
salt, pepper
2 tbsp sour cream
300g multigrain rice

Cook the rice for 20 minutes with a lid on the pan. Broccoli can be added after 15 minutes to cook the last 5 minutes. Crumble the bread. Cut the mushrooms into small pieces. Chop the onions. Fry the onions for about 2 minutes. Fry the mushrooms for about 3 min. Pour the liquid.
In a bowl mix the mushroom mixture, bread crumbs, chopped fresh herbs, soy sauce and egg yolk. Season with salt and pepper. Knead the mixture four civilians. Bake the burgers with 3 tbsp oil in about 5 minutes until they are golden brown.
Cut the pumpkin into pieces, cook them with the wine about 10 minutes on low heat (lid on). Puree the pumpkin-wine mixture, add the cream and season to taste with salt and pepper.

Divide the burgers with the pumpkin wine sauce among 4 plates and serve with rice and broccoli.

(1 foot = 0,1 kgCO₂)

Het bericht Mushroom recipes verscheen eerst op Voetprint Cooking®.

Recipes with eggs

VoetPrintcooKing — Sun, 07 Dec 2014 16:43:01 +0000

Delicious recipes with eggs. Eggs provide animal protein with relatively low CO2 emissions. (For example for 1 kg of eggs is less CO2 emitted than for 1 kg chicken.) Other than CO2 is you can pay attention to animal welfare. This is reflected in the EggCode. Read more>>.

Potato Salad

Ingredients

Preparation

1 kg potatoes (possibly yesterday’s)
1 apple, 1 ounce of beans, andere liflafjes
1 ounce diced canned ham (saves 50% indirect energy compared to fresh)
1 clove of garlic
3 pickles
1 Tbsp chopped parsley, 1 Tbsp chopped celery
4 eggs
6 Tbsp mayonaise, 6 Tbsp yogurt

Boil the potatoes for 20 minutes and add the beans to the last 10 minutes. Pour the water and cut the beans into small pieces. Peel the apple and cut it like the pickles into cubes. Mix all the ingredients except the eggs.

Cook the eggs cook and put them in wedges around the potato salad.

(1 foot = 0,1 kgCO₂)

Cliques savoury pie

Ingredients

Preparation

Dough
250g (wholemeal)flower
150g butter
0.5 dl water
5g salt (making it yoursef: less energy than freezer-puff pastry!)
Filling
1 Tbsp olive oil
4 ons liflafjes als prei, carrot, tomato, beans
1 onion, 1 clove of garlic
200g mushrooms
thyme
4 eggs
2 dl cream
1 ons grated cheese

Mix for the dough all ingredients and make a flexible dough. Form a ball and roll the dough into a piece that fits into a flan dish.

Heat the olive oil in a pan and fry the chopped onion and garlic for a few minutes. Add the mushrooms there along with the thyme and salt and pepper and fry for another 5 minutes. Beat eggs, add cream, grated cheese and vegetables and season to taste with salt and pepper. Cover the buttered pie dish with the dough and divide the mushroom mixture over the bottom. Pour the vegetable / egg mixture over it. Bake at 200 degrees for about 35 minutes until tender.

(1 foot = 0,1 kgCO₂)

Omelet with green herbs

Ingredients

Preparation

4 eggs
1 dl semi-skimmed milk
green herbs, like parsley
chives, chevil or dragon
20g margarine
salt
400g potatoes
Seasonal salad

Mix the eggs and milk in a bowl and add the herbs. Add salt to taste. Cook the omelet in margarine in a frying pan.Serve the omelet with cooked baked potatoes and a salad of the season.

Tip: Fill the tasty omelet with mushrooms or vegetables, such as spinach or leeks.

(1 foot = 0,1 kgCO₂)

Endive salad with corn and egg

Ingredients

Preparation

50 ml sour cream
6 tomatoes (jun-oct)
4 ons andive (apr- dec)
can of corn (2 ons)
2 Tbsp yogurt, 2 Tbsp mayonaise
salt, pepper, paprika
1 Tbsp fresh dille (or other fresh herbs from the garden)
2 Tbsp lemonjuice
2 eggs
good quality bread

Boil the eggs. Wash the endive and cut them into fine julienne. Cut the tomatoes into small pieces, drain the corn. Cut the eggs into 4 wedges. Mix everything together.

Make a sauce of sour cream, yogurt, mayonnaise, lemon juice, paprika, salt and pepper. Pour the sauce over the endive salad. Sprinkle fresh herbs over. Serve the salad with a thick piece of bread.

(1 foot = 0,1 kgCO₂)

Kamper steur (eggs in mustardsauce)

Ingredients

Preparation

6 eggs
1 bouillon cube
25 g butter
35 g flower
2 Tbsp mustard
400g potatoes
Seasonal salad

Put the eggs in water and let them cook 7 minutes.
Prepare the mustard sauce: Melt the butter. Add flour all at once and stir until it has mixed with the butter. Add 4 cups water, stirring constantly. Mix the mustard with the rou.
Cut the eggs, put them in a bowl and pour some of the mustard sauce over it. Serve the remaining sauce loose.
Serve for example with baked potatoes and cooked endive.

(1 foot = 0,1 kgCO₂)

Warm eggtomatoes

Ingredients

Preparation

1 kg large tomatoes (jun– okt)
pepper/salt
8 eggs
30g butter

Cut the top off the tomatoes and scoop out. Sprinkle with salt and pepper. Place the tomatoes in a baking dish. Break the eggs into it and put the cap back on. Cut the hollowed portion into small pieces and pour it into the bowl.
Scatter the butter lumps. Place the dish with lid on the stove and let solidify the tomatoes in 10 minutes.

(1 foot = 0,1 kgCO₂)

Quiche Lorraine without ham

Ingredients

Preparation

200 g flower
100 g butter
3 Tbsp milk
pepper/salt
3 drops olive oil
200 g mushroom
1 clove of garlic
3 dl sourcream
4 eggs

Mix the flour, butter, milk, 1 egg, salt and pepper into a smooth dough. Let the dough rest in the fridge for 1.5 hours in a bowl topped with a tea towel. Grease a cake pan with the olive oil. Cover the dough in the pie dish.

Fry sliced mushrooms in a skillet with olive oil and 1 clove of garlic. Pour this mixture on the dough. Mix 3 eggs with the cream and pour over the mushrooms. Bake in an oven at 180 degrees for 30 minutes.

(1 foot = 0,1 kgCO₂)

Savory stuffed pancakes

Ingredients

Preparation

200g wheatflower
1/2 liter milk
50 g butter
2 eggs
salt, pepper
1 onion, 1 leek
clove of garlic
250 g mushroom
seasonal salad

Mix the flour, milk, butter, eggs and salt. Pour the pancake in a pan. Bake about 8 pancakes. Fry the vegetables with the mushrooms. Pour 1/ 8th of the vegetable mixture into a pancake and roll it up. Sprinkle some pepper and serve with a salad of the season.

(1 foot = 0,1 kgCO₂)

Tortilla with leek

Ingredients

Preparation

4 eggs
4 large potatoes
400g leek
0,25 liter milk
1 dl olive oil
1 onion, 1 clove of garlic
salt, pepper
seasonal salad with a handful of pumpkin seeds (contains 24,5g protein per 100g)

Clean the leek and cut into rings. Peel the potatoes and cut them into slices.
Bake the potatoes 5 minutes and add the leeks. Bake for another 5 minutes.
Mix the milk, eggs, salt, pepper and crushed garlic clove. Pour this mixture over the potatoes with leeks. Bake for 3 minutes with the lid on the pan; flipover and cook for another 3 minutes. Serve with salad of seasonal vegetables.

(1 foot = 0,1 kgCO₂)

Het bericht Recipes with eggs verscheen eerst op Voetprint Cooking®.

Fish recipes

VoetPrintcooKing — Sat, 06 Dec 2014 11:51:22 +0000

I like to share delicious fish recipes (sustainable). Sustainable in the sense that they are caught or farmed in Europe. Furthermore they rate as “great choice” at de VISwijzer (Fishpointer). And there is the method of fishing: linefishing has a lower environmental impact than bottom fishing. The method of fishing you can often read on the package! For more explanation >>.

Curry with whitefish

Ingredients

Preparation

1 cauliflower (from countries nearby)
300g rice
3 eetl. olive oil
400 g pike perch- (Dutch) or other whitefishfilets
1 onion, chopped
1 clove of garlic, pressed
2-4 tsp chili, curry and kurkuma
sambal
2 dl milk
salt and pepper

Wash the cauliflower and cut small florets. Bring a pan of water (possibly a pressure cooker) with a pinch of salt to the rice and cauliflower to the boil and cook them for about 15 minutes. Spoon the rice and cauliflower in a bowl.
Heat 2 tablespoons olive oil in a frying pan and fry the fish on both sides until golden brown and cooked well; Place the fish in the bowl on the rice and cauliflower.
Sauté the onion and garlic in the remaining oil and mix with spices and chilli Then add the milk and possibly a splash of water. Let the currysauce boil for a few minutes, season with salt and pepper and drizzle it over fish and vegetables. Garnish with cilantro.

(1 foot = 0,1 kgCO₂)

Roasted whitefish with horseradish mayonnaise

Ingredients

Preparation

400g haddock filets
(at AH sure line-fishery)
3 Tbsp sunflower oil
salt, pepper
100 g lamb’s lettuce (okt-mrt)
3 Tbsp oil,3 Tbsp vinegar
1,5 dl mayonnaise
3 Tbsp grated horseradish
1 clove of garlic, pressed
2 Tbsp chopped parsley

Sprinkle the fillets with oil and sprinkle with salt and pepper.
Whisk the mayonnaise with lemon juice, horseradish and crushed garlic, parsley.

Divide the lettuce on 8 plates. Pour over a dressing of oil and vinegar.

Heat a grill pan or skillet oil and grill the fish for 2-3 minutes per side. Divide the fish on plates and drizzle with the horseradish sauce. Serve with seasonal vegetables.

(1 foot = 0,1 kgCO₂)

Haddock schnitzels in a crispy crust

Ingredients

Preparation

400g haddock filets
bread-crumbs
1 lemon
1 little onion
5 sprigs of parsley
1 egg
3 tbsp flower
35g margarine
800g potatoes
800g spinach
salt, pepper

Wash the lemon and grate the peel. Mix lemon zest, chopped onion, chopped parsley, salt, pepper and breadcrumbs.
Beat the egg with 1 tablespoon of water in a deep plate. Sprinkle the haddock fillets lightly with flour, get them through the egg and coat with the paneermengsel.
Heat butter in a large skillet. Place the haddock-cutlets in the pan and fry 4 minutes per side.
Serve with seasonal vegetables (eg. 8 ounces spinach open ground Apr-Oct) and jacked potatoes.

(1 foot = 0,1 kgCO₂)

Baked trout with mustardmayonnaise

Ingredients

Preparation

400g organic trout
1 lemon
1 Tbsp salad oil
1,5 Tbsp mustard
3 Tbsp yogurt
3 Tbsp mayonnaise
1 Tbsp finely chopped chives
400g potatoes
600g runner beans

Cut the lemon into wedges. Mix the oil with 1/2 tablespoon of mustard. Brush the fillets with this mixture. Place the fish fillets in the pan and let them brown on both sides and cooked through (about 10 minutes).
Meanwhile, mix the yogurt, mayonnaise, 1 tablespoon mustard and chives. Serve the fish with lemon slices and mustard mayonnaise.
Serve with green beans and baked potatoes.

(1 foot = 0,1 kgCO₂)

Haddock in almonds

Ingredients

Preparation

400g haddock
shallot
lemon
parsley
olive oil
salt/pepper
600g potatoes
carrot-salad, see Salads&Vegetables

Cook the potatoes 10 minutes and then cut them into slices. Bake for 5 minutes.

Cut the shallot and fry them with a dash of olive oil until light golden brown. Bake the haddock with almond slices for 8 minutes. Serve the fish with lemon slices and a sprig of parsley, baked potatoes. Serve with carrot salad.

(1 foot = 0,1 kgCO₂)

Haddocksoup

Ingredients

Preparation

400g haddock
2 leeks
2 onion
2 bouillon cubes
125g corn
200 g potatoes (3 units)
1 dl cream
parsley/chives
1 clove of garlic
50g margarine
salt, pepper
50 gram margarine (not dairy butter!)
4 thick brown slices of bread

Peel the potatoes and cut into small cubes. Boil the potatoes for 10 minutes in 1 liter of water. Keep the potatoes with the cooking liquid.

Fry the sliced leeks with onion in butter for 5 minutes. Add 2 bouillon cubes and potatoes plus the cooking liquid. Add the corn and chopped haddock increasing. Let this simmer for 10 minutes with a lid on the pan. Complete the soup with cream. Sprinkle while serving fresh herbs soup. Serve with a thick brown bread with a little butter.

(1 foot = 0,1 kgCO₂)

Haddockcurry

Ingredients

Preparation

400g haddock
1 onion
1 clove of garlic
2 Tbsp olive oil
1 lemon
400g peeled tomatoes (can)
2 -4 tl van ieder: chili, curry, cardamom, cumin, coriander
2-4 tl gember(fresh, glass or powder)
salt, pepper
coriander (you can easily grow in your own garden)
1 flatbread

Fry the onion and garlic in olive oil. Let all ingredients simmer for 10 minutes in a large wok dish. Serve with some fresh coriander leaves over the dish and drizzle squeezed lemon juice over it.

(1 foot = 0,1 kgCO₂)

Fishpackage in green cabbage

Ingredients

Preparation

400g organic tilapia
some green cabbage leaves
1 carrot (300 gram)
radish with leave
fresh herbal creamcheese
2 Tbsp olive oil
salt, pepper
1 kg potatoes
rosemary

Blanch the cabbage leaves briefly in boiling water with salt to make them more flexible, then drain. Cut carrots, radishes and radish leaves into small pieces and do the same with the tilapia. Mix cheese with herbs. Add salt and pepper to taste. Fill in the cabbage leaves with this mixture and tie with string. Poach tilapia 6 to 10 minutes in boiling water with a pinch of salt.

Boil the potatoes for 20 minutes in the peel and cut the top open. Fill them with rosemary needles and a little olive oil. Garnish with a few radishes.

(1 foot = 0,1 kgCO₂)

Het bericht Fish recipes verscheen eerst op Voetprint Cooking®.