Easy Sunday Fritatta

Hey guys, It's Sunday again. That asks for a healthy, easy recipe as I always promise you on Sundays. This time it's not a snack, dessert, breakfast but a wonderful Fritatta for lunch or dinner. It's perfect when you have any vegetables left, in this case roasted vegetables are great. I like to roast a big plate full of vegetables during the week so I have some veggies in my fridge whenever I need it. One of my favourite flavour combination is butternut, sweet potato, red onion and corn. But basically I've done this as well with green peas, broccoli and green beans. Don't have any leftover vegetables? Cook or roast some ;-) But if I can give you a tip, just cook/roast a bit more for dinner than you actually need. You can turn leftovers in the most amazing dishes! 

But for now, back to my Easy Sunday Fritatta

Ingredients

A bowl of leftover roasted vegetables

3 whole eggs

3 egg whites

fresh basil

soft goat cheese

Now what? Pre heat an oven on 180 degrees. Mix the eggs until combined and season with salt and pepper. Pour some oil in a stir fry pan (that's suitable for the oven) and fry the vegetables for just a bit, than add the eggs and on top the goat cheese, crumbled feta is also a great substitute when your not a fan off goat cheese). Let it cook for about 5 minutes on medium heat so the bottom of the fritatta is getting browned. Than the oven is going to do the rest of the work for you, again about 5-8 minutes just keep an eye on it! In this time, I suggest you to make a lovely easy side salad. For example some rocket, cucumber, tomatoes and radish and drizzle with balsamic. Serve the fritatta with a slice of bread and the salad. 

You can't get it any easier ;-)

Hot Goatcheese Salad

It's sunday.. That means time for a blog that's all about easy. Today a salad you can make in minutes, without making too much effort. You don't need to order, don't need a take away but just try this easy recipe!;)

"Error"

Ingredients

big handful of lettuce

half a cucumber in fours

1 large tomato, sliced

1 grilled bell pepper (pot)

a bit of red onion in half rings

seeds

goat cheese

good quality bread 

Olive oil, balsamic vinegar with salt and pepper for the dressing

Preheat an oven on 200 degrees Celsius. Than grab a plate and arrange the salad and vegetables on. Take a heat proof plate and pop the goat cheese in the oven until browned and a bit gooey. In the meanwhile make the dressing and roast the seeds in a pan on medium heat without any added oil, keep an eye on them because they can get a bit black when you don't;) combine everything and there you go, and easy delicious Sunday lunch or dinner.

Vegetarian Monday

For me it's really important to eat at least one day completely vegetarian, no meat, no fish. My boyfriend is not all to happy with that, but since I start making wonderful dinners and not mention in advance it's going to be vegetarian he is always happy with my created meals;) So this dish is perfect for those who want to eat vegetarian, without the feeling to miss out on meat.

Meat free Monday's Dinner

Ingredients
for the salad
a bag of lettuce
1 avocado
half a cucumber
2 Roma tomato's
goat cheese
seed mix (pine nuts, pumpkin seeds, sunflower seeds)
1 eggplant in slices
a hand of diced butternut

add: vegetarian burger, my favourite when I don't want to make my own: the Provencal carré. A mix of zucchini, eggplant, goat cheese and herbs.

for the dressing
Pomegranate or raspberry vinegar
good quality olive oil
salt & pepper


Preheat the grill or oven on 225 degrees. Arrange the butternut on a peace of baking paper, slice the eggplant in rounds and place next to the butternut on a baking sheet.  Sprinkle the vegetables with olive oil, salt and pepper and let the eggplants grill for 10 minutes, turn and let them grill for another 5. The butternut needs about 20 minutes. When you get the eggplant oat, replace the space for the burgers. They need about 8 minutes. Make sure to turn them as well. In the time your vegetables are roasting it's time to prepare the rest of the salad. Grab a big salad bowl and mix the vinegar, olive oil salt and pepper in it. On top you can add the lettuce, the avocado in pieces, the cucumber in fours, the tomato in slices and after the vegetables are browned and cooled down a bit you can add the butternut and eggplant as well to the bowl, now it's time to mix it all up. Making your salad this way prevents the salad to get soggy because it combines with the dressing just before serving. Finally, crumble the goat cheese on top, get a big amount on your plate and serve with the vegetarian burger.

Bon Appetit!

Salad on the go!

Yesterday I had a fun and lovely shoot in the Netherlands. We made a cool editorial with all black and white elements with golden jewelry.

I knew the team and wanted to make something delicious for on set, something healthy ;-) I love salads, a lot of people think it's boring but I really don't understand how a salad can be boring. You can add whatever you like and make a million versions! I chose to make a rocket salad with some healthy ingredients like sweet potato which are high in vitamin B6, vitamin C and D, contain iron (proper immune functioning and white blood cell production) and are a good source of magnesium, which is the relaxation and anti-stress mineral. Further you need the best grain in the world quinoa, some goat cheese (use a good quality of feta cheese if you don't like goats cheese) and some vegetables and nuts. Further it just needs a bit of time and love to make this healthy, delicious salad.

Salad on the Go!

Ingredients

Quinoa
goat cheese
1 big sweet potato
raisins
rocket
cherry tomato's
cucumber
handful of mixed nuts
drizzle of olive oil
salt & pepper
cinnamon
vegetable stock

Boil water in a kettle. Grab a handful of raisins and add them to a cup with some of the boiled water, let it soak up the water for about 5 minutes. In the meanwhile slice the sweet potato in cubes (just wash, leave the skin on it's full of vitamins!) and cook them about 8 minutes until soft. In the same time you can cook your quinoa with some vegetable stock and a pinch of cinnamon. Cook until fluffy and let it cool down. Grab your Tupperware and start layering up. First the rocket, than the cherry tomatoes (in fours), the cucumber (in fours) and the cooled down quinoa and sweet potato. Sprinkle the chopped nuts, raisins and olive oil on top and serve with a drizzle of olive oil, salt and pepper!

Some sneaky backstage unedited shots from the shoot