Cookbook by Jonathan Vine [epub | 1,32 Mb] ISBN: B00GY6OROO

  • Full Title: Cookbook: 101 Healthy Vegan Christmas Recipes (Quick & Easy Vegan Recipes Book 2)
  • Autor: Jonathan Vine
  • Print Length: 217 pages
  • Publisher: 
  • Publication Date: January 4, 2014
  • Language: English
  • ISBN-10: B00GY6OROO
  • ISBN-13: 
  • Download File Format | Size: epub | 1,32 Mb
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Vegan Recipes For Christmas

The first complete collection of healthy and energy packed vegan recipes for Christmas from all over the world!

This book will prove to you that vegans can enjoy their Christmas meal as much as everyone else does with delicious and outstanding dishes, new flavors and interesting combinations of ingredients

This extraordinary cookbook is a healthy and creative alternative to the normal and heavy Christmas dinner which is based on animal products. With this book’s recipes, you will be able to keep to your healthy diet with the great abundance of international vegan cuisine!

Have you thought how awesome it would be to prepare a festive and complete holiday meal, which is based only on natural ingredients and still enjoy wonderful and fine delicacies? If so, this book is exactly for you because it includes 101 vegan recipes from many different cultures for you to make the healthiest holiday meal in the world. And to make your meal even more interesting and unique, you will find within this book 25 original raw food appetizers to boost your meal with a lot of wonderful energy.

In 101 Healthy Vegan Recipes for Christmas you will find:

50 Christmas appetizers

25 vegan main course recipes

26 vegan desserts

3 Advantages of this cookbook:

1. The great diversity of the recipes from Italy, Morocco, France, Germany and many other countries, each one natural and harmonious with nature.

2. Easy-to-prepare vegan and raw food recipes that are full of nutritional value.

3.Recipes that are based on products that can be consumed anywhere and that cost very little money.

So, if you want to make a festive, delicious, interesting and, most importantly, healthy and harmonious with nature holiday meal you should not pass up this book!

Scroll up and grab a copy today.

 

Editorial Reviews

 

Keywords

oduction

Recipe List by Type of Food

Piedmont and Valle D’Aosta

Chicken Liver Pâté Crostini

Goat’s Cheese and Grappa Crostini

Hot Garlic and Anchovy Dip

Cheese Fondue

Peppers Stuffed with Tomatoes

Peppers with Anchovies and Capers

Mushrooms on Grilled Polenta

Mixed Fried Delicacies

Raw Meat Salad

Tongue with Red Sauce

Red Sauce

Tagliatelle with White Truffles

Lemon Risotto

Risotto with Ham and Cheese

Risotto with Red Wine

Mixed Boiled Meats

Green Herb Sauce

Preserved Fruits in Grape Juice

Beef Braised in Barolo

Sautéed Kidneys

Chicken Livers with Marsala

Quail on Grilled Polenta

Pheasant in Red Wine

Hare in Wine Sauce

Stuffed Peaches

Almond Pudding

Hazelnut Cake

Rum and Chocolate Custard

Zabaglione

Chestnut Purée

Liguria

Focaccia

Focaccia with Olives

Basil and Pine Nut Pesto

Vegetable Soup with Pesto

Trofie with Potatoes, Green Beans and Pesto

Spinach Omelette

Pasta Squares with Basil and Walnut Sauce

Triangular Herb Ravioli with Walnut Sauce

Walnut Sauce

Rice and Spinach Cake

Chicken with Olives and Pine Nuts

Spinach with Raisins and Pine Nuts

Red Mullet with Olives

Quinces in Syrup

Lombardy

Crostini with Cheese

Broth with Poached Eggs

Pumpkin Soup with Almonds

Pumpkin Risotto

Cheese and Spinach Dumplings

Penne with Gorgonzola Cheese

Baked Polenta with Gorgonzola

Saffron Risotto

Risotto with Asparagus

Risotto with Quail

Braised Shin of Veal

Christmas Turkey

Mascarpone Sweets

Stuffed Apricots

Peaches in Wine

Bread Pudding with Fruit

Chocolate Cake

Baked Pears

Trentino-Alto Adige

Grape Salad

Tyrolean Dumplings

Wine Soup

Bread Dumplings with Mushrooms

Ravioli with Spinach and Ricotta

Trout with Sour Cream

Grilled Venison

Horseradish Sauce

Smoked Trout with Horseradish Sauce

Crostini with Speck and Horseradish Sauce

Fruit Pudding

Apple and Nut Cake

Veneto

Creamed Salt Cod

Asparagus with Zabaglione Sauce

Radicchio and Rocket Salad with Pancetta

Peppers and Aubergines Venetian Style

Crostini with Crab

Fried Soft-Shell Crabs

Scallops in White Wine

Deep-Fried Squid and Prawns

Sardines in Sweet and Sour Sauce

Pasta and Bean Soup

Tagliolini with Prawns and Crab

Pappardelle with Chicken Livers

Ricotta Gnocchi with Gorgonzola Sauce

Rice with Peas

Seafood Risotto

Cuttlefish or Squid Risotto with Their Ink

Pork Cooked in Milk

Liver, Venetian Style

Goose with Apples and Chestnuts

Polenta

Using Instant Polenta

Polenta with Sausages and Pancetta

Honey Ice Cream

Tiramisu

Chocolate Semifreddo

Wine Ice Cream

Cold Zabaglione

Friuli-Venezia Giulia

Onion Omelette with Herbs

Potato Dumplings

Lemon Tagliolini

Pumpkin Dumplings

Pumpkin Tagliolini

Roast Duck Legs with Potatoes

Mushroom Soup

Apple Pie

Chestnut Cake

Emilia-Romagna

Prosciutto and Salami

Prosciutto with Figs Poached in Honey

Fresh Egg Pasta

Green Pasta

Mushroom Salad

Tortelli with Ricotta and Swiss Chard

Tagliatelle with Bolognese Sauce

Lasagne with Meat Sauce

Tagliatelle with Spinach and Cream

Fettuccine with Prosciutto and Cream

Cotechino or Zampone with Lentils

Boiled Chicken with Green or Red Sauce

Veal Escalopes

Baked Fennel with Cream and Parmesan

Apple Fritters

Jellied Cream

Rice Cake

Tuscany

Chicken Liver Crostini

Baby Onions and Grapes

Bread and Tomato Soup

Farro and Chestnut Soup

Tomato and Bread Salad

Courgette Blossoms Fried in Batter

Spinach with Lemon, Garlic and Almonds

Baked Pumpkin or Squash with Parmesan

Farro and Borlotti Bean Soup

Shellfish Soup with Garlic Toast

Spaghetti with Prawns

Eggs Florentine

Chicken with Grapes and Sweet Wine

Roast Chicken with Vin Santo

Wild Boar in Salmi

Crown Roast of Pork

Chicken with White Wine and Mushrooms

Grilled Spatchcock Chicken

Roast Butterflied Leg of Lamb

Meat or Chicken Croquettes

Tripe with Tomatoes and White Wine

Cannelini Beans in Tomato Sauce

Peas with Prosciutto

Creamy Chicken Croquettes

Roast Potatoes with Rosemary and Garlic

Florentine Flat Bread with Grapes

Semifreddo with Marrons Glacés

Umbria

Pasta with Black Olive Paste

Farro Salad

Vegetables with Oil and Lemon Dressing

Trout with Green Sauce

Guinea Hen in Red Wine with Mushrooms and Chestnuts

Sausages with Lentils

Ricotta with Coffee

Fresh Fruit Tart

The Marches

Fish Soup

Chickpea Soup

Mushroom Lasagne

Pasta with Duck Sauce

Stuffed Squab Pigeons

Wild Berries

Lazio

Baked Crostoni with Anchovy Sauce and Mozzarella

Artichoke Omelette

Broad Beans, Peas and Artichokes

Mashed Potato and Tomato Cake

Chickpea and Chestnut Soup

Broth with W
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ty gebildet, in der sich die Teilnehmer des Bikini-Bootcamps aktiv austauschen und auf ihrem Weg in ein gesünderes Leben unterstützen.

Viele machen das Bootcamp sogar zweimal oder noch öfter hintereinander, weil sie etwas mehr als ein paar Kilo abnehmen möchten. Daher wurden wir oft nach neuen Rezepten gefragt.

Das vorliegende Buch enthält über 100 neue Rezepte für das Bootcamp und die Zeit danach und gibt damit jedem Teilnehmer die Möglichkeit, seinen Ernährungsplan noch abwechslungsreicher und individueller zu gestalten. Viele Leser haben das Camp vielleicht schon einmal absolviert oder sind gerade dabei, andere beginnen zum ersten Mal damit. Damit alle darüber Bescheid wissen, was sie in diesem Buch bzw. in den nächsten Wochen erwartet, fassen wir noch mal die hinter dem Bootcamp stehende Idee zusammen. Aus dem Namen Bikini-Bootcamp wird schon deutlich, dass es sich um ein zeitlich begrenztes, intensives Trainings- und Ernährungsprogramm handelt. In den 21 Tagen des Camps lernst du, bewusster mit deinem Körper umzugehen. Dazu gehört nicht nur ein anspruchsvolles körperliches Training, sondern auch eine Umstellung der Ernährungsweise. Du wirst Lebensmittel und Gewürze kennenlernen, die in dieser Form wahrscheinlich noch nicht zu deinem Alltag gehören. Uns Autoren ist es wichtig, dass die Ernährung vielseitig sowie ausgewogen ist und – nicht zu vergessen – auch mengenmäßig ausreicht. Unsere „Natural Weightloss“-Methode beruht auf dem Grundsatz der negativen Energiebilanz (das heißt, es werden weniger Kalorien aufgenommen als verbrannt). Innerhalb dieses Rahmens besteht für jeden Campteilnehmer eine gewisse Gestaltungsfreiheit, sowohl was das Training als auch die Reihenfolge der Speisen betrifft. Persönliche Abneigungen gegen manche Lebensmittel werden ebenso berücksichtigt wie Allergien. Darin unterscheiden wir uns deutlich von den gängigen Diäten und modernen Ernährungsformen wie „vegan“ oder „Paläo“, welche von vornherein ganze Nahrungsgruppen ausschließen. Ein wesentliches Ziel des Camps ist es, ein neues Essverhalten zu erlernen und den Sport als wichtigen Bestandteil einer Lebensstiländerung zu begreifen. Wir haben darüber hinaus mit der Bikini-Bootcamp-Gruppe auf Facebook ein Netzwerk geschaffen, welches nicht nur die Kommunikation der Campteilnehmer untereinander ermöglicht, sondern uns auch die Gelegenheit gibt, uns immer wieder beratend zu alltäglichen Problemen zu äußern. Wie im Sport üblich, so geht auch dieses Trainingslager einmal zu Ende, und jeder muss dann im Alltag das Erlernte für sich umsetzen. Dazu gehört zum einen, die Energiemenge wieder langsam zu steigern, bis das erreichte Gewicht gehalten wird. Hierzu haben wir den PEU, den persönlichen Energieerhaltungsumsatz, eingeführt. Wie dieser errechnet wird, steht in unserem Buch Das Bikini-Bootcamp . Zum anderen gilt es, ein auf die neue Energiemenge abgestimmtes Sportverhalten zu finden. Das hört sich vielleicht kompliziert an, ist es aber in Wirklichkeit nicht.

Mit dem erlernten Wissen und der Erfahrung aus dem Bootcamp sollte es eigentlich jedem möglich sein, sein erreichtes Gewicht zu halten. Diejenigen, die noch mehr abnehmen wollen, können das Camp einfach mehrmals wiederholen, bis sie das Zielgewicht erreicht haben.

Und nun viel Erfolg!

Deine Coaches Silke und Heiner

TEIL 1

DAS CAMP – EIN KURZER ÜBERBLICK

Bevor wir uns den neuen Rezepten zuwenden, geben wir für all die, die unser Buch Das Bikini-Bootcamp nicht kennen, zunächst eine Zusammenfassung der Methode und wichtigsten Inhalte.

Das Wesentliche ist eine auf zunächst 21 Tage beschränkte Umstellung des Ernährungsverhaltens in Verbindung mit täglichen Sporteinheiten. Das Ganze findet in Form eines Bootcamps, also eines Intensivprogramms, statt, das zunächst auf 21 Tage begrenzt ist, aber auch mehrfach wiederholt werden kann.

Es beginnt mit einem Bodycheck , bei dem Körpermaße und Gewicht schriftlich und in Bildern festgehalten werden. Danach folgt ein Fitnesstest , um zu Beginn die körperliche Leistungsfähigkeit zu dokumentieren, diesen Test wirst du ebenso wie den Bodycheck am Ende des Camps wiederholen, um deine Fortschritte sichtbar zu machen. Dem eigentlichen Camp ist ein Cleaning Day vorgeschaltet. Er dient der Reinigung des Verdauungssystems und soll dich auf die kommenden Tage einstimmen. Danach beginnen die 21 Camptage. Jeder Tag ist durchstrukturiert und besteht aus folgenden Elementen:

ERNÄHRUNG

Für jeden Tag werden drei Mahlzeiten vorgegeben. Im Falle einer Unverträglichkeit sind diese jedoch untereinander austauschbar, sodass genügend individueller Spielraum besteht. Wir legen Wert auf eine gesunde Mischkost. Nur auf Alkohol, Süßspeisen sowie Zucker musst du im Camp verzichten. Für den kleinen Hunger zwischendurch gilt: Gemüse all you can eat, sowie drei Stück Obst am Tag. Solltest du unterwegs Hunger bekommen, so hast du immer
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he Vietnamese army had surrounded the town and gunfire erupted. I was five years old and it was the first time I went to school, even if only for two days.

That was my gypsy life for many years. Vietnam was safer than Cambodia, but not safe in general, and Mom tried her best to get us out. She paid for passage on boats headed to Thailand twice, exorbitant fares both times. We’d sit on the boat for days with barely any water or food and no place to sleep. The boat would sail out onto the water, then turn around and return to Vietnam, really for no reason other than to take the passengers’ money.

After that second failed attempt, my mom happened to run into a friend who suggested we check our status for the lottery to leave the country. In the late 1970s, you had to have your number called to get out of Vietnam. In a weird twist of fate, it just happened that while we were on the boat to nowhere, our luck came due, and Mom’s number popped up—we would finally be allowed passage out of Vietnam.

My mom, my brothers, and I went to Austria for a year and then immigrated to the United States, to a small town on the Hudson River called Dobbs Ferry, one hour north of New York City. Other than that two-day failed stint at school in Vietnam when I was five, I hadn’t been to school in four years, and I didn’t know a lick of English. I remember that first day so vividly. The kids were studying math and the teacher called on me. I had never done math in my life except to help people pay for their medical supplies. Not only did I have no idea what the teacher was talking about, but I literally had no idea what she was saying. I sat there and stared straight ahead while the kids laughed at me. That was my first day.

After about a year, we moved to Connecticut, near the Hartford area. Mom worked her butt off, and on her days off, we’d hang out with other Cambodians. I remember this three-story apartment building that housed a bunch of other Cambodian families. I must have been eleven or twelve years old at the time. When we visited these friends, it was just a total feast. I mean, Mom could cook, and she cooked every day. But these women, man, they cooked. The way they seasoned their dishes and made them come alive, well, that was the moment when I fell hard for food and saw firsthand how food can bring people together and make them happy.

Believe it or not, I somehow graduated high school on time. I made a lot of wrong turns as a teenager, but eventually pulled my act together when, after visiting some friends at Clark University in Worcester, Massachusetts, I decided to transfer there, which turned out to be incredibly fortuitous, because that’s where I met Ben.

When all my friends started graduating and moving away, I felt like I needed to do something else too. I moved to Lowell, Massachusetts, where I helped my brother with a sea urchin exporting business, and after a couple of years doing that, I took a job as a waiter at a Cambodian restaurant called Carambola in Waltham, Massachusetts. I was terrible at it at first, and honestly I think the only reason I got the job was because I was Cambodian. Even so, I fell into the work in a natural way—thinking on my feet was second nature. I worked my way up quickly and was promoted to management within six months, and then was transferred to the Elephant Walk, a French-Cambodian restaurant outside of Boston that was rapidly expanding. I helped them open a new location in Cambridge—it was an eye-opening experience for me, that the public would be interested in Cambodian food served in a fine-dining setting . . . even with wine! Wow, it was a totally new thing. I was there for a couple of years, then was ready to take on more responsibility and find a change of scenery. I wanted to learn more about wine and always had it in the back of my mind that I wanted to be in New York City, so I started looking for opportunities there. Then I heard about an opening at Blue Water Grill in New York City’s Union Square, and I took it on the spot. After Blue Water and a few stints here and there in the city, I landed at Fleur de Sel, a boutique restaurant in Union Square, and worked with Chef Cyril Renaud. Being there afforded me the opportunity to learn more about wine—I built the list from one hundred to one thousand bottles. It was a family-oriented work environment where food and service were at the forefront of importance. It’s really where I grew to love the restaurant business even more and came to think of my work not just as a job, but as my career and future.

Ben’s Story: A New York Native Sets Out for Cambodia

I’m a third-generation native New Yorker. I grew up on the Upper West Side near Columbia University. I was your normal city kid; I hung out with friends, listened to hip-hop, and got into my fair share of trouble. My parents were both academics—
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ay. As our parents would always say, with both grief and gratitude, never before had they seen so clearly how when one life ends, another begins.

My mother never gave birth, but as any adoptive mother knows, the journey to meet the child you hope to call your own is its own kind of labor. When Mom, Dad, and Anna arrived at the customs area, they learned that our flight had been delayed for several hours. My father, a scientist, and Anna, his shadow, sat quietly reading, while my nervous mother proceeded to unpack a picnic in the airport waiting area. A large thermos of coffee for her and Dad, a small thermos of saft, a sweet red-currant drink, for Anna. Then came two types of sandwiches, both on heavily margarined multigrain bread. One was made of västerbottensost, a hard, parmesan-like cow’s-milk cheese from the north of Sweden, and a few thin slices of green pepper. The other was stuffed with slabs of a rough, country-style liver pâté. My mother’s mother, Helga, had not only made the pâté, but topped it with slivers of homemade pickles and a smear of grainy mustard. For dessert, there was apple cake, which, my mother explained to anyone who would listen, would have been so much better with the traditional vanilla sauce topping, but since they had been in a rush, and had traveled by plane, compromises had to be made.

A dozen times a week, easily, I am stopped on the street in New York City by someone, most often a woman, who tells me that she is the mother of an adopted child. More and more over the past few years, these women have adopted their children from Ethiopia and have read about me or seen me on TV and know my story. What they want to tell me is about the moment when they met their child in person for the first time. I try to be polite, but the hard thing is that after hearing so many of their stories, each a little different, it becomes difficult for me to distinguish their story from my own. What’s real and what’s imagined? Was it my adoptive mother who cried when she first picked me up, or was it that woman I met a few weeks ago outside my restaurant? Was I the one who was handed an apple and spat it out because it was the very first time I’d eaten a piece of fruit, or was that my sister? Was I the one who smiled shyly and sweetly, or did I hide? The stories of the adoptive parents I’ve met stay with me long after we’ve crossed paths, so for accuracy, I must depend as I always have, on my sister Linda. She was five and I was three and she remembers the moment when we met our adoptive parents with far more clarity than I ever could. Here’s how she describes it:

When our plane finally landed, our escort, Seney, got off first. She was tall, thin, with medium brown skin. Very pretty Habesha, meaning someone like us, Amhara heritage. She held you on one hip and held me tightly by the hand. I didn’t want to be there. A porter pushed a cart with our “luggage,” a suitcase for Seney and a small cloth satchel for us. Seney handed you to Anne Marie, then opened her suitcase to present our new parents with gifts, Ethiopian handmade crafts that Mom still proudly displays in her living room. Seney had no money of her own; she must have budgeted carefully the cost of getting us to the airport, and the plane tickets, making sure to have enough so that we could be fed in the airport if the Samuelssons were late. But it would not have been our people’s way to just hand these two foreigners these motherless kids. It would have been important to Seney that we come bearing more than the pale skin on our open palms.

On their flight from Göteborg to Stockholm, my parents had chosen our Swedish names. I was born Kassahun but would be called Marcus. My sister Fantaye would become Linda. They began to call us by these names right away. My father bent down to say hello to Linda, who vanished behind the folds of Seney’s skirt.

Linda was five, old enough to have remembered everything: our village outside of Addis, our mother, the hospital where she died, and the wards where we’d competed for food, attention, and survival. Linda was silent all the way home from the airport. The only thing that gave her comfort was holding on to a small square of tattered fabric she’d brought from Ethiopia. She didn’t cry, she remembers, because tears and the vulnerability they symbolized were too rich a gift to give to Anne Marie and Lennart, the man and woman she now viewed as potential enemies. So she sat next to Anna in the backseat of our parents’ car while I sat in the front, sleeping in our new mother’s lap.

In his application, my father promised to raise his adopted children in a good family, one with a dog and a cat, “both very friendly toward children.” He described their neighborhood, Puketorp, as having about three hundred families with a surrounding forest where “we hike in the summer and ski and saucer in the winter.” He promised small
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an all-round experience, and by doing so has captivated a younger audience. Drink, Shop & Do in London is a classic example of this – at the weekend, they offer an ‘afternoon tea and do’ session where you can choose either a classic or boozy afternoon tea, alongside the chance to make something to take home with you. Whether you choose a flower headband, hair fascinator, garters or jewellery it’s a great chance to get together with your pals, enjoy some tea and get crafty!

LEAF

65–67 Bold Street, Liverpool L1 4EZ

www.thisisleaf.co.uk

Leaf offers a far more edgy approach to afternoon tea. Starting out life as a friendly independent teashop with a fab selection of teas, they soon saw a gap in the market and developed into a space where you can also enjoy art, vintage markets, bands as well as putting on regular club nights.

TEA GARDEN

7 Lower Ormond Quay, Dublin 1

www.tea-garden.eu

The Tea Garden is the kind of place you want to find yourself on a rainy afternoon in Dublin. Its cushioned floor, candlelit tables and gorgeously tranquil atmosphere make it the perfect hideaway to shelter from the elements or escape hectic city life. They offer an incredibly broad range of teas to enjoy, as well as a separate menu of loose teas to buy and take home to enjoy. A true hidden gem, and a must for anyone looking for a chilled out vibe complete with stunning tea.

Who knew?

The british are known for dunking biscuits in their tea. Recent research by Dr stuart farrimond concluded that the length of time a biscuit can be dunked is roughly proportional to the amount of fat and sugar in a biscuit. The Rich Tea biscuit was declared the best for dunking.

THE NETHERLANDS

So, it was actually the Dutch we have to thank for bringing the first tea to Europe, in 1610 to be precise, a green tea from Japan. The Dutch East India Company were hugely successful traders and importers of tea throughout the 17th century. The future King of England, Charles II, gained a liking for tea while in exile at The Hague. Sadly for the Dutch their early dominance in trading with Asia gradually declined to the point where it was driven out altogether. But tea is still a popular drink in the numerous coffee shops with a broad range of teas, fruit teas and herbal concoctions widely on offer.

Nowadays, you may associate coffee shops with the Netherlands but you are just as likely to be offered tea. Don’t worry if you order tea and a glass or porcelain beaker of boiling water is brought to your table, it’ll be followed swiftly by a selection box of teabags in all flavours imaginable, so that you can choose and then steep your bag (be it a dusty one or not) to your own liking. But if you are partial to the white stuff in your tea, you’ll have to make a special request as the Dutch tend to drink their tea weak and black.

SWEDEN, NORWAY AND DENMARK

Chaikhanna teashop, Gamla Stan, Stockholm, Sweden.

It’s difficult to tell when tea drinking began but it seems that the Vikings drank tea (whether it was out of their helmets or not is another matter). It was likely to be a herbal concoction made from angelica, birch and moss. These days Northern European countries have a predominant culture of coffee drinking, but tea is now really catching on in the numerous coffee shops that can be found in the Nordic countries. Tea, particularly green teas, and herbal infusions are seen as a more relaxing and healthy alternative to coffee. Large ‘tins’ of tea adorn the walls of many coffee shops and teas are generally served in glasses to show off the lovely colours of the various blends. No milk required.

Who knew?

In Sweden, there is a culture of social coffee breaks known as ‘fika’ where people stop work or whatever else they’re doing to gather to have nibbles and coffee – but tea is always an option! Fika is both a verb and a noun as it’s so embedded in their culture.

GRAB A TEA.

AMSTERDAM, COPENHAGEN & BRUSSELS

GREENWOODS

Keizersgracht 465, 1017 DK Amsterdam

www.greenwoods.eu

With its English name, it’s not surprising that Greenwoods was created to be the Netherlands capital’s first full-on English tearoom, and after its instant success with the locals and tourists alike, it has been something of an institution ever since. They offer a fantastic selection of premium loose-leaf teas from Van Geels & Co as well as a selection of superb Grand Cru loose-leaf teas from De Eenhorn – there really is something for everyone. The tearoom itself is gorgeously designed and carefully furnished to create the most relaxing atmosphere possible. Whether you’re popping in to fuel up for a long day of exploring (we say, go for the eggs Benedict!) or to seek a few moments of solace it really is a treasured spot and definitely worth a visit, or two. In fact, you can even rent the apartment upstairs!

FORMOCHA PREMIUM T
wine, and cinnamon into a saucepan over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

6 Remove the nut roast from the oven and turn out onto a serving plate. Garnish with thyme sprigs and serve.

Recipe from Christmas Recipes & Crafts

Scallops with Pea Purée

serves 4

FROZEN PEAS AND FRESH SCALLOPS TOGETHER PACK A POWERFUL PROTEIN PUNCH IN THIS TEMPTING LIGHT LUNCH OR DINNER.

ingredients

3⅓ cups frozen peas

⅓ cup coarsely chopped fresh mint leaves

1¼ sticks plus 1 tablespoon butter

12 fat scallops, roes attached, if possible, and removed from their shells

salt and pepper, optional

1 Bring a large saucepan of water to a boil, then add the peas. Bring back to a boil and simmer for 3 minutes. Drain the peas, then put them into a food processor or blender with the mint, 1 stick of the butter and salt, if using.

2 Process to a smooth purée, adding a little hot water if the mixture needs loosening. Cover and keep warm.

3 Pat the scallops dry, then season with salt and pepper, if using. Put a large skillet over high heat and add the remaining butter. When the butter starts to smoke, add the scallops and sear for 1-2 minutes on each side. They should be brown and crisp on the outside but light and moist in the middle. Remove the pan from the heat.

4 Spread a spoonful of pea purée on each of four plates and place three scallops on top of each. Serve immediately.

Recipe from Natural

Cornish Game Hens Stuffed with Spiced Sour Cherries

serves 4

FOR A TRULY TASTY TWIST ON A CLASSIC, TRY THESE SOPHISTICATED STUFFED ROASTED BIRDS. SERVED ON A LARGE PLATTER TO IMPRESS, EVERYONE THEN GETS TO ENJOY THEIR OWN WHOLE BIRD, SPRINKLED WITH A SPLENDID SPICED FRUIT-NUT MIXTURE.

ingredients

3 garlic cloves, finely chopped

1 red chile, seeded and finely chopped

3 onions, finely sliced

2 tablespoons coriander seeds

2 teaspoons ground cinnamon

2 teaspoons ground allspice

juice and zest of 2 lemons

4 bay leaves

⅔ cup dried sour cherries

⅔ cup dried cranberries

⅔ cup pistachio nuts

2 tablespoons extra virgin olive oil, plus extra for frying and drizzling

4 Cornish game hens

salt and pepper

roasted potatoes or a salad of peppery leaves, to serve

1 Preheat the oven to 350°F. Mix the garlic and chile with the onions. Use a mortar and pestle to crush the coriander seeds, then add to the garlic-and-onion mixture with the other ground spices. Add the lemon juice and zest and the bay leaves and mix everything together in a bowl with the dried fruits and nuts. Add the oil, mix well, and season with salt and pepper.

2 Stuff each hen with a generous amount of the stuffing. Heat a little oil in a Dutch oven or a heavy flameproof casserole dish. Season the hens on the outside with salt and pepper.

3 Put the hens into the Dutch oven and brown both breasts and the back. Transfer the Dutch oven to the preheated oven.

4 Roast the hens in the preheated oven for 30-35 minutes, or until the meat is tender, basting regularly with all the roasting juices. To check that the meat is ready, insert the tip of a small knife into the thickest part of the meat – check that there is no trace of pink and the juices run clear.

5 To serve, spoon the stuffing out of the hens and sprinkle it over the top of the birds. Drizzle with some olive oil to add an attractive shine. Serve the hens on a large platter surrounded by roasted potatoes or with a fresh salad of bitter and peppery leaves.

Recipe from The Weekend Cook

Traditional Roast Turkey

serves 4

ingredients

10-12-pound oven-ready turkey

1 garlic clove, finely chopped

½ cup red wine

6 tablespoons butter

seasonal vegetables, to serve

stuffing

1½ cups white button mushrooms

1 onion, chopped

1 garlic clove, chopped

6 tablespoons butter

2 cups fresh bread crumbs

2 tablespoons finely chopped fresh sage

1 tablespoon lemon juice

salt and pepper

port & cranberry sauce

½ cup granulated sugar

1 cup port

2 cups fresh cranberries

1 Preheat the oven to 400°F.

2 To make the stuffing, clean and chop the mushrooms, put them in a saucepan with the onion, garlic, and butter, and cook for 3 minutes. Remove from the heat and stir in the remaining stuffing ingredients, including salt and pepper to taste. Rinse the turkey and pat dry with paper towels. Fill the neck end with stuffing and truss with string.

3 Put the turkey in a roasting pan. Rub the garlic over the bird and pour the wine over it. Add the butter and roast in the oven for 30 minutes. Baste, then reduce the temperature to 350°F and roast for an additional 40 minutes. Baste again and cover with aluminum foil. Roast for an additional 2 hours, basting regularly, or until a meat thermometer inserted into the thickest part of the meat

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