Parsnip and Thyme Galette

10th January 2016

Parnsip GaletteIn Belgium parsnips are categorized as a forgotten vegetable. Why would anyone want to forget about parnsips! Parsnips are somewhere inbetween a carrot and potato – so delicious!

I first started eating parsnips as fries baked in the oven with a bit of oil, salt, and pepper and slowly been experimenting with other ways to eat them, like in soups and quiches.

Naturally Ella has such a delicious recipe on her site for a parsnip and thyme galette. This was my first galette aka a free form pie. Rather than using a pie dish, the dough is rolled out, the filling (savory or sweet) is poured into the center, and then the edges are folded up to keep everything inside.

This parsnip and thyme gallette is a great, light weeknight dinner or Sunday brunch!

ParsnipsParsnip and Thyme Galette, serves 2 for dinner or 4 for lunch

  1. Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper. Roll out dough into a circle form (abotu 10in/25cm) and transfer to the baking tray.
  2. To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
  3. Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving.

Corn Cakes

25th August 2015

Corn CakesCorn is a summer staple in the Brörmann home. So crunchy, juicy and sweet! Maybe it’s the Southern Belle in me (grits, anyone?) but I can’t get enough.

I was thrilled when I found Naturally Ella’s recipe for corn cakes. It combined corn with another of my summer favorites – avocados. The combination is perfect – crunchy corn cakes with soft avocado and goat cheese, fresh cilantro, and zesty lime…mmm… Plus they are super easy to make!

Corn

Corn cakes

Corn Cakes

Corn Cakes with Avocado and Goat Cheese, serves 2

Corn Cakes

Toppings

  1. Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add ⅓ cup pastry flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
  2. Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned.
  3. Remove the skin and pit from the avocado and cut into cubes. Toss with lime juice, red onion, cilantro, and salt/pepper. Top cooked corn cakes with avocado and finish with a sprinkle of goat cheese.

Chickpea Cakes with Shaved Asparagus

11th May 2015

Chickpea CakesWho doesn’t love asparagus in Spring? In Belgium April and May are usually spent eating the white ones, but I still enjoy the green asparagus!

This recipe from Naturally Ella, calls for shaved asparagus, which I’ve never thought of doing before. You thinly slice the asparagus and lightly saute them with a bit of oil and salt and pepper. It adds a delicious taste and texture to the dish. The shaved asparagus is a topping for the chickpea cakes. Because the chickpeas are pureed, it’s a bit like hummus cakes. All of the flavors together make a perfect brunch!

For the yoghurt sauce, I used a thick Greek yoghurt and a kalamata olive oil. So simple, yet so delicioso!

Asparagus

ChickpeasYoghurtChickpea cakesChickpea Cakes with Shaved Asparagus, serves 2

Shaved Asparagus

Yoghurt Sauce

  1. Using a food processor, pulse garlic until minced. Add in chickpeas, tahini, soy sauce, and parmesan: continuing to pulse until mixture begins to crumble a bit. Finally, add in egg, flour, salt and pepper. Pulse until mixture comes together- it will be sticky. If mixture seems more like hummus, add in 1 more tablespoon of flour.
  2. Heat olive oil over medium heat. Wet hands and form four rough looking patties with chickpea mixture. Place patties in skillet and cook on each side until brown, 5-6 minutes. Remove and place on a paper towel if patties seem a bit greasy.
  3. While cakes are cooking, thinly slice or shave asparagus. Toss with olive oil, salt, and pepper. Once cakes are done, place asparagus in same pan and let cook until begin to soften, 2-3 minutes.
  4. To make yogurt topping, whisk together yogurt, olive oil, salt, and pepper-taste to make desired flavor.
  5. Place cakes on a plate and top with asparagus, yogurt, sprinkle of paprika, and a light drizzle of olive oil.

 

Baked Black Bean Taquitos

10th March 2015

TaquitosI really miss Mexican food. For some reason it hasn’t quite caught on here in Antwerp. Not even in the surrounding parts. The only Mexican offering you have in the supermarkets are ingredients for tacos, burritos, and fajitas. But there is so much more!!

Taquitos are easy to make and so delicious! Normally they are fried, but at home I like to prepare a healthier version (baked not fried) by Naturally Ella for Black Bean Taquitos. These crispy rolls are perfect served as snacks are as a main course with a large serving of guacamole on the side. When I have to describe them to Belgian people I say they’re like Mexican eggrolls: aka small, fried, and easy to dip into sauces (guac, salsa, sour cream). This recipe is vegetarian, but you can also fill them with shredded chicken, pulled pork, and other meats.

Taquitos

TacquitosBaked Black Bean Taquitos

  1. Preheat oven to 425˚F.
  2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
  3. Place a tortilla on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
  4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Serve with guacamole, salsa, or sour cream. Enjoy!

Grilled Halloumi with Blueberries and Herbs

8th March 2015

Grilled Halloumi with Blueberries and HerbsI love halloumi – so delicious and salty! I like to have it on hand for meals and sometimes even a late night snack. One night a couple of weeks ago my husband came into the kitchen and asked who fries halloumi at 11 o’clock in the evening. That’s me and I can’t get enough.

If I make a meal out of this delicious Cypriot cheese, I like to pair it with something a bit sweeter like tomatoes, or in this case blueberries. The sweetness balances out the saltiness creating a delicious taste explosion in your mouth.

This recipe for Grilled Halloumi with Blueberries comes from Naturally Ella. It is so easy to make and the combination of flavors is perfect – salty, sweet, spicy, and fresh! The only change I made to the recipe is leaving out the hazelnuts and adding pita bread. I’m not a huge fan of hazelnuts but you can always add them if you’d like! I think the intention of this recipe was as a snack or a starter, but I made it for dinner. With the pita bread, you can stuff everything inside them or scoop the delicious cheese and blueberries on top. Yum!

Grilled Halloumi with Blueberries

  1. In a small bowl, whisk together olive oil, lemon juice, honey, and black pepper. In a separate bowl, toss blueberries with the minced jalepeño pepper, 1 tablespoon mint and 1 tablespoon cilantro. Pour dressing over blueberry mixture and set aside.
  2. In a large skillet, heat olive oil over medium-high heat and add 1 tablespoon olive oil. Add halloumi and cook until golden, 2-3 minutes per side.
  3. Place cheese on a plate, spoon blueberries over cheese slices, and finish with remaining herbs. Serve while halloumi is still warm with freshly baked pita bread. Enjoy!

Grilled Halloumi Toast with Tomato Bruschetta

4th January 2015

Fried Halloumi Toast with Tomato Bruschetta

Another of my favorite food blogs is Naturally Ella. The recipes are healthy, delicious, and simple. Sometimes cooking at home can be a bit daunting, but the recipes on this site are easy to make and generally not too time consuming. Perfect meals for during the week!

The recipe I’m featuring today is my adaptation of Naturally Ella’s Grilled Halloumi Toast with Tomato Bruschetta. Recently I’ve become a big fan of halloumi, a Cypriot brined cheese that has a very high melting point. Because it doesn’t melt easily, it is perfect for frying. Halloumi is very salty, so the sweetness of the tomatoes creates a perfect balance.

Grilled Halloumi Toast with Tomato Bruschetta, serves 2

Halloumi

Toast

Tomatoes

  1. Dice tomatoes and mix with sliced almonds, olive oil, balsamic vinegar, and black pepper. Taste and adjust as necessary, but don’t add salt because the cheese is very salty.
  2. Preheat your oven on the grill setting. Rub one side of the toast with garlic, then brush with olive oil. Place bread in the oven, garlic side facing up, until toasted.
  3. Heat a pan on medium heat and add olive oil. Fry the halloumi until each side is golden brown, about 4 minutes.
  4. Assemble by placing the hot cheese on the toast followed by the tomato bruschetta and enjoy!