Starters

VoetPrintcooKing — Fri, 07 Dec 2012 12:13:04 +0000

Starters with a low environmental impact. Delicious and easy to make :

Leftovers-soup

Just about all vegetables, rice and potatoes which are left from the previous day can used for the leftovers-soup. Supplemented by beans you have a full meal. Without beans you have a nice healthy appetizer. Think of cauliflower soup, zucchini soup, potato soup etc.

Thickened leftovers-soup:

For 1 liter soup:
50 g butter
60 g sifted flower
bouillon cube
leftovers

Put the butter in the pan. Heat the butter until it stops fizzing. Make sure the butter does not get too brown. Reduce heat to low and add the sifted flour. Mix thoroughly with a spatula. Watch the butter being absorbed by the flour. Simmer over low heat, stirring constantly without browning. Add half a liter of water with it and stir well. Add stock cube and vegetables or other leftovers. Optionally, the vegetable can be pureed by a mixer. When the soup is almost boiling it is ready.

Unthickened leftoverssoup

bouillon cube
leftovers

Put half a liter water and bouillon cube in a pan with a lid on. Add vegetables or other leftovers. Optionally, the vegetable can be pureed by means of a mixer. When the soup is almost boiling it is ready.

Zucchini carpaccio with walnuts

Ingredients

Preparation

2 zucchini
2 cloves of garlic
3 el balsamic vinegar
1 Tbsp honey
6 Tbsp olive oil
juice of half a lemon
handful of walnuts
salt, pepper

Wash the zucchini. Cut the zucchini in half lengthwise and grate it with a cheese slicer into zucchini curls. Divide among 4 plates curls.

Mix the olive oil, balsamic vinegar, garlic, honey, pepper and salt and pepper to make dressing. Pour over the zucchini curls. Sprinkle with lemon juice. Coarsely chop the walnuts into pieces. Sprinkle it over the 4 plates. Sprinkle with freshly salt and pepper.

(1 foot = 0,1 kgCO₂)

Fennel soup

Ingredients

Preparation

2 fennel bulbs
1 winterpeen
2 Tbsp margarine
1 onion, chopped
1 clove of garlic, crushed
1 bouillon cube handful parsley

Peel the onion. Cut the onion into small pieces. Crush the garlic clove. Wash the fennel (save green) and carrot, cut the tops off and cut into small pieces. Heat the margarine in a large pan and bake it the fennel, carrot, onion and garlic for 10 minutes. Add 1 liter of water and the bouillon cubes and put lid on the pan. Bring to the boil and cook for 5 minutes. Puree the soup, you might want to keep it quite coarse. For garnishing chop the parsley and a little fennel green (1 tablespoon) to sprinkle over the soup.

(1 foot = 0,1 kgCO₂)

Fresh pesto

Ingredients

Preparation

25 g basil
25 g parmezan (or gran padano)
half a clove of garlic
10 g walnuts instead of pine nuts
0,5 dl olive oil
1 French bread

Remove the skin from the garlic. Remove the leaves from the basil. Cut the Parmesan into small pieces. Coarsely chop the walnuts. Mix everything together with a blender. Serve the pesto with a baguette.

(1 foot = 0,1 kgCO₂)

Turkish Hummus

Ingredients

Preparation

265 g dried chickpeas
75 cl grounded sesameseed
3 cloves of garlic
juice of 1,5 lemon
10 cl olive oil
cooking liquid
1 tsp cumjn
2 Tbsp chopped coriander
salt, pepper

Preparation time: 24 hours in advance put the dried chick peas in water.

Cook the chickpeas in a pressure cooker for 15 minutes in salted water. In a a regular pot they need about 1 hour to cook. Drain and keep the cooking water. Put the chickpeas in a food processor or crush with a pestle, add the sesame seeds, garlic, lemon juice, olive oil and cumin. Puree all; possibly add some cooking liquid until a smooth mixture. Season with a little salt and cayenne pepper. Just before serving stir in the chopped coriander. This recipe can also be made with canned chickpeas.

(1 foot = 0,1 kgCO₂)

Moroccan fish soup

Ingredients

Preparation

2-3 Tbsp olive oil
2 grote fijngesneden onions
2 bouillon cubes
2 Tbsp vinegar
2 Tbsp parsley
2 cloves of garlic
2 tsp curcuma
200 g mullet
1 leek
salt, pepper
1 Tbsp lemon juice
cinnamon
Moroccon bread

Fry the onion some glassy and add 2 liters of water and broth and bring to a boil. Now add the vinegar, minced garlic, chopped parsley and turmeric.

Then place the fish in the broth and add the sliced leeks. Let it cook for five minutes on a low pit. Season to taste with salt and pepper if necessary. Stir a spoonful of lemon juice.

Sprinkle the soup with a little cinnamon and serve with Moroccan bread. (flat, white, with cumin about it)

(1 foot = 0,1 kgCO₂)

Pears with date syrop

2 pears
8 Tbsp date syrop (health food store)

Peel the pears, cut them in half and remove the seeds. Cut long drives and pour the date syrup over it. Serve this appetizer directly.

Haddocksalad with tomato and cucumber

Ingredients

Preparation

200g haddock
2 Tbsp olive oil
half a cucumber ( jul-sept)
3 tomatoes
2 Tbsp mayonnaise
4 Tbsp ketchup
2 roasted slices of bread
2 Tbsp yogurt
1 clove of garlic

Cut the haddock into pieces. Peel the cucumber. Cut the cucumber and tomato.

Mix the haddock and diced vegetables together. Mix yogurt, ketchup, mayonnaise, garlic, salt and pepper and pour over the haddock mixture. Serve with toasted bread.

(1 foot = 0,1 kgCO₂)

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Starters