Tarte Flambée (with roasted vegetables)


Yesterday I realized it’s the half of August and, besides from an unexpected post last week, it’s been awfully quiet on this blog of mine. Summer has made its appearance at last, half this town has gone on a holiday & these sunny days seem to cause an unintended hiatus on this page. But I suppose that’s alright; it’s not like many of you are at home anyway to miss my updates;)

Having said that, the month would feel incomplete without a monthly recipe to share with you. And what a lovely recipe it is. I’m sure some of you are familiar with Tarte Flambée (otherwise known as Flammkuchen) & there is a variety of similar recipes to be found on the internet. What makes this particular recipe special though, is the superb easy, tasty dough I use as a base for the tarte. Ever since learning about this curd*-based dough, I’ve been using it over & over for pies, quiches & pizzas. As some of you might know, making dough can be tricky; I recall many occasions when my short crust stuck to everything, my homemade pie fell apart or my quiche ended up having holes all over the base. And even though I am not one to get easily frustrated, the perfectionist in me can’t cope very well with broken or crumbling pies/quiches. So, this curd-based dough has been a true blessing for me & I hope it will be for you too. I know it hasn’t failed me so far. It is soft, tasty and ,above all, very easy to work with. It hardly ever sticks, it hardly ever tears & it always tastes yummy.

As for the Tarte Flambée; what can I say? It has a crispy base, it has a creamy layer & it has a delicious, sweet onion topping. It isn’t hard to make & it won’t take forever to prepare. And as for most homemade foods, it just tastes that much better than the store bought version.
The original recipe that I once used just had the onions on top, but since I’m a firm believer in eating enough vegetables each & every day, I decided to use some extra veggies as a topping. I love to add things like grilled fennel, carrots or eggplant. But you can really use any vegetable you like. The tarte is delicious without any of these extra greens, but will taste even better with them.

Well, I will leave you all to it. If you have any questions or suggestions, feel free to leave a comment below. Have yourself a lovely day, enjoy the rest of your summer & till next time….

Tarte Flambée (with roasted vegetables)

  • Servings: 2 to 4
  • Time: approx 1 hour
  • Difficulty: easy
  • Print
Dough:
(enough for one large or two medium sized tarte flambées)
– 100 g self-rising flour
– 75 g (low fat) curd*
– 2 tablespoons olive oil
– A pinch of salt

In a bowl, combine flour, curd, olive oil and salt, until it forms a firm dough and stops sticking to the side of the bowl. Roll the dough into a ball and place it in the fridge to rest for about 30 min or until you’re ready to roll it.

Topping
– ± 3 tablespoons olive oil
– 600 g onions, thinly sliced into rings/half-rings
– 125 g crème Fraiche
– 125 g (low fat) curd*
– 2 garlic cloves, grated
– ± 100 g strong cheese (gruyere, parmesan or old Gouda cheese)
– 2 tablespoons dried thyme.

Optional:
– 1 fennel bulb, thinly sliced and roasted
– ± 8 thin carrots, sliced in two and roasted
– Any other roasted vegetables you like

Instructions:
-Preheat the oven to 200° C.
-Heat the olive oil, add the onion rings, 1 tablespoon thyme and a pinch of salt. Lower the heat and cook the onions until they are softened and start to brown. Stir every so often to prevent the onions from browning too quickly. When the onions are soft, remove them from the heat and set aside.
-In the meantime, combine crème Fraiche, curd, garlic and 1 tablespoon dried thyme. Add salt and pepper to taste and stir well.
-Take out your dough and dust your kitchen surface with some flour. Line a baking tray with baking paper or dust with oil and flour. Roll out the dough as thin as possible, the base of the tarte is supposed to be thin and crusty. Carefully, transport the dough to your baking tray.
-Spread the crème Fraiche/curd mixture over the dough. Make sure to leave a small open space around the edge, this will allow the crust to get nice and crispy.
-Spread the onion mixture over the top. If you decide to use some other roasted vegetables on your Flambée, you should add them now.
-Sprinkle the cheese and place the tarte in the oven.
-Bake for about 20 minutes or until the base is golden brown.
-Allow the tarte Flambée to cool slightly before slicing.
Enjoy!

* Curd is otherwise known as quark or kwark and it commonly used in the many European kitchens. If you can’t find any curd where you live, you can try to use greek yohurt or cottage cheese instead. You might have to experiment a bit with the quantities though:)

Goodbye July

 

Goodbye July, goodbye to your canopy of darker shades of green, your half-hearted attempts at better weather, your respectful restrain at being the full-blown summer you could chose to be.

I had a hard time writing this month’s goodbye to you, dear July. A hard time writing about the walks I made, the new things I might have learned, the small events shaping my beautiful daily life. I keep asking myself; what is a golden sunset falling across the fields behind my house, compared to all that is happening in the world around me? Is there ever an appropriate time to reminisce about a beautiful afternoon tea, shared with loved ones, when there are deaths to mourn, issues to address & demons to face?

You see, Sweet July, this wondering is rapidly turning into an ongoing battle, as I try to balance between my world, the rest of the world & the careful merging of those two. How to live in a world where there is light, as well as dark. A world where there is good & there is evil. Where there is a long awaited graduation. A kiss on a cheek. A parent with no child to take care off. Where there are flowers that last longer than expected. A battle everyone loses. Where there is the comfort of nostalgia. Where there is a man who loses everything. Where there is a safe return. There is a bridge that divides instead of connects. A night without mosquitos. No day without news. Where there is a peaceful process that is blown apart. Where there is a cup of coffee just at the right time.
A world where there is a new day. Always a hopeful, completely unmarked, new day.

And all through your 31 days, sweet July, I have been able to live out my own set of beautiful, unmarked days, full of promises of what’s to come. I’ve been cycling into each of those fresh mornings, stirring unsuspected gulls, watching the light catch on their delicate wings as they sail through the sky. I have filled my lungs at the start of every single day. I made plans in my head. I looked up & around. I cycled home, while thinking of children standing at the gates we all allowed for someone to pull up. Thinking of men and women, somewhere out there, planning & plotting scenarios worse than any movie I have ever seen, worse than all of us could ever begin to imagine. I felt frightened and happy and small and important and young and old, all at once. And as I cycled through that new day, long & unstained before me, I thought of the words of a friend. He told me that the best thing for us to do right now would be to stick together, to be kind to everyone & more than anything, to love; love each other & ourselves. And I like to think he might be right.

Goodbye Dear July, I have come to the end of my words. I’m sorry I haven’t been able to honour you in the same way as I have done the other months. But hopefully you don’t mind too much. I did have a nice time with you. So, I do want to thank you. For the walks, for the clumsy baby birds learning to fly, for the flowers everywhere. Thank you for the happy reunions & the uncomplicated partings. Thank you for uncrowded cinemas & for trips down memory lane. Thanks for all those many moments, all the many things & all those lovely instances that make up the sum of my life. Thank you for all the freedom that I’ve been given by those who went before me; the freedom of speech, the freedom of being, the priceless freedom that enables me to sit here, write this, be who I am, without taking a moment to wonder whether I should be someone else instead.
Thank you, dear July, and please remember; I love you…..

Love, Naomi

Book: ‘Shock of the Fall’, by Nathan Filer. And I read most of ‘Taal is zeg maar echt mijn ding‘, by the Dutch author Paulien Cornelisse
Series: E.R, finished the Netflix original ‘Bloodline’ & watched a few episodes of ‘Early Edition’.
Movies: I saw ‘The BFG’ (the Big Friendly Giant) in the cinema, it was absolutely awesome & a real great trip down memory lane, as I used that love the Roald Dahl book as a kid.
Songs of the month:
Piece by piece – Katie Melua
What would I do without you – Drew Holcomb
Stay Gold – First Aid Kit
Day to day 6 days a week – L.A.Salami
Somebody’s Love – Passenger

Roasted potato & vegetable salad


At last, as promised, the Roasted Potato salad recipe.
As some of you might remember, I was planning to post this recipe last month, but I never quite got to it. Maybe I was too busy or maybe I got carried away when I thought I could easily post two recipes a month. Or maybe I simply forgot about this delicious salad, because I tend to associate the rich, creamy, yet healthy flavours with summer. And somehow summer hasn’t really started here. It rains, rains & rains again. Rivers & houses flood, grasslands turn to ponds & all my favourite warm-weather recipes wither away on the shelf in my kitchen. They’re waiting for sunny days; days warm & long enough to have dinner in the forest, watching the sun set after a dusty, hot day. They are waiting for picnics in the park, for long hikes & lazy evenings at home. But since these kind of days seem far from here & keeping this recipe from you seems a selfish thing to do, I decided to hurry up already & share it all the same.

This salad, which consists of beautifully roasted baby-potatoes, yummy carrots, runny eggs & creamy avocado dressing, is a real delight. I created it by accident one day, when throwing together all leftover vegetables we had in the house. I personally love roasted, crushed potatoes & in combination with some of my other favourite ingredients (like avocado, capers & celery) they simply taste divine. You will have to take my word for it, because if there is anything wrong with this recipe, it is the fact that it doesn’t photograph well. But it taste all the better, I promise you that:)
In the recipe below, it says that the recipe serves 2 to 4 people. This depends whether you decide to eat the salad as a main or as a side dish. It makes a healthy full meal for 2, but will also perfectly fit as side dish at a barbecue for 4 or more.

Well, I hope you enjoy this delicious salad as much as I do. Feel free to leave any questions or advice in the comments below. I’m curious to know what you think…..

Roasted potato & vegetable salad

  • Servings: 2 to 4
  • Time: approx 50 min
  • Difficulty: easy
  • Print
Ingredients:
– 1 pound baby (red) potatoes, washed and halved
– 4 or 5 carrots, washed and cut into chunks
– ± 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 2 free range eggs, medium boiled, cut into eight.
– 1 ½ ripe avocados, cut into small cubes
– ± 1 cup small tomatoes, cut into half
– 4 celery stalks, cut into small chunks
– 1 red/yellow bell pepper, cleaned and cut into chunks
– ± ½ cup fresh or canned sweet corn
– 1 tablespoon capers
– Salt & pepper to taste

Dressing ingredients:
– ½ ripe avocado
– 1 tablespoon mayonnaise/sour cream
– Lemon juice, to taste
– Pepper & salt, to taste

Instructions:
– Preheat the oven to 220°C (±430 F)
– Place potato and carrot pieces onto a baking tray. Cover with olive oil, lemon juice and salt, to taste. Place in the oven and roast for about 30/40 minutes, or until the potatoes and carrots are golden brown and tender.
– In the meantime, boil the eggs and prep the remaining vegetables. Now place all the vegetables, the pieces of egg and capers in a large serving bowl.
– Take the potatoes and carrots from the oven. Take the carrots from between the potatoes and add them to the other vegetables.
– Now place a large plate or clean cutting board on the roasted potatoes, put pressure on plate/cutting board and crush the potatoes. Don’t hesitate to crush them well, they should be about to fall apart when you’re done. Then carefully transfer the potatoes to the serving bowl with the rest of the ingredients.
– To prepare the dressing, simply combine all the ingredients in small bowl and mix well. If you want a really smooth dressing, place the ingredients in a food processor and let it blitz until you have the desired consistency.
– Pour the dressing over the ingredients in the serving bowl and mix well, until everything is coated with dressing.
– Season with salt and pepper & you’re all done. Enjoy!

Goodbye June

Goodbye June. Goodbye to your restless days; the showers, the changes & all those hopeful new beginnings. Thank you for the grasslands growing, the grain swaying, the birds overhead & the rivers flowing. There was more rain than the ground could take, more heartache than our souls should take. There were swallows dancing, clouds gathering, lightning striking. You were wild & unpredictable, yet you were beautiful & brave. And I’d like to thank you for that.

Goodbye sweet June, thank you for the days I got to walk through. In the midst of your confusing sadness, you have taken the time to once again remind me of the importance of all things little. You have warned me about the weight of things larger than life; the heavy burdens of everything I cannot possible change, nor carry. And so, I set out looking for the sun behind the clouds, the silver lining at the end of the day. With a renewed lightness in my step, I hiked up a hill, I watched the sky in wonder & I adjusted my heartbeat to the unexpected rhythm of your season. And, suddenly, I felt so much lighter than before.
Living through your days, I hoped, I feared, I tried, I managed, I failed. Some things came to an end, while other patiently waited to begin. I learned new words with the same meaning. I created & conquered. I made long lists which I never finished, I set goals I decided not to reach. I watched games unite & divide. I cheered for Spain & cried for England. I let the world get to me. I read the news & became painfully aware that I too am part of a greater whole. Part of something. Something nameless & abstract, yet something that seemed to be coming apart at the seams. And all of a sudden, I felt frightened over the prospect of losing the sense of unity I had never felt before.

Goodbye Dear June. Do you wonder, like I do, what will happen now? Where we might go from here? Why do we do what we do? Why do we let fear cloud our judgement, let prejudice get in the way of who we ought to be? When did our world turn into a place where parties turn into massacres, holidays into horror? I broke down, I cried in disbelieve. I felt the loss in my heart, mind & my soul. And all that while, I understood that it was alright to feel too much at once. That the feeling of devastating sorrow, which sat in my chest, was what the world needed from me that very moment.
It ought to hurt, because it is an crime & it’s a terrible, terrible disgrace. And we should never be allowed to be numbed by all the suffering, but we should be outraged & empowered instead.

Goodbye June, thank you for everything. Let’s make way for your friend July, see if she holds the summer we somehow were unable to find. Thank you for all the wonderful moments of togetherness you send my way. Thank you for the sweet strawberries, the tasty dinners & yummy cakes. Thanks for the love of those who love me; their words, their laughter & their reassuring nearness. Thanks for the walks, the wide skies, the rain that soaked my clothes & the shower that warmed my skin. It’s time to wave goodbye now. Take care & hope to see you next year.

Love, Naomi

Book: unfortunately, I didn’t manage to finish a book this month:(
I am half way a novel called; The Shock of the Fall, by Nathan Filer. It’s promising so far…
Series: still watching E.R & mixing it up with a Netflix original called Bloodline. Furthermore, I’ve been watching a few soccer matches from the European Championships:)
Songs of the month:
Up & Up – Coldplay
Nearly Morning – Luke Sital Singh (with Gabriella Aplin)
Hold back the River – James Bay
Young as the morning, old as the sea – Passenger

This month I would love to include a lovely, colourful & incredibly creative music video I’ve been playing on repeat. This song lifts my spirit whenever it needs lifting & even though, I’m normally not crazy about music videos, I’ll gladly make an exception for this creative, funny & inspiring piece of art. Of course, it helps that I’m a huge Coldplay fan, but give it a go & who knows, you might like it too…

Overwhelmed

I feel overwhelmed by life today. After reading today’s news, I was crying over breakfast, feeling that everything was simply too much somehow. At times, I feel it’s such a complex world we live in. Not only is it hard to digest the daily portion of human suffering we’re presented with, it’s equally difficult to witness the seemingly decrease in simple human compassion & the growing sense of ‘us against them’.

Today I’m overwhelmed by life. Overwhelmed by the world & all its complicated struggles.
And I’m not writing this because I feel or pretend to have any of the answers. Because I, like many of us, don’t know how to keep us all united. I don’t know how to stop one man from shooting 49 others, nor do I know how to save families from drowning out at sea. I don’t have the power to take down fences or fix broken deals. I don’t want to be black & white in my statements, neither do I want to point fingers at the people in power, who, for all I know, are trying best they can. They are, after all, the people we, at some point, elected to represent us.
More than once in the last few years, I decided not to write down how I feel about anything concerning politics or current events, feeling it was not my place. Because it’s just me, you see. I can’t back anything up with facts & figures. I am this one single person, barely 5 feet tall. I can’t even raise my voice enough to order myself a cup of coffee, let alone start a revolution. I have never done anything worth mentioning in any history books to come & I probably never will. I know merely what I read, what I see & what I’m told.

But I know what I feel. And I have a conscience which feels an awful lot for me.
I feel we can’t go on like this. I know things have to change somehow. Something has to happen here, before the whole things spins out of control & sweeps us all along with it. I know I refuse to look back at my life & this part of history to which I will one day belong, and feel ashamed about all the things we didn’t do. I simply can’t justify living in these troubled times without taking as much as a stand, without saying as much as: ‘this is not right. It seems to me that we are moving in the wrong direction.’ I want to urge us all not to fall apart. For us to be kind & generous & open-minded & unafraid. Let’s be the very best versions of ourselves, so that we, together, can make the history books proud.

I know I’m just me. Me, with my little blog, where a handful of people will read my incoherent story about a world too huge to comprehend. Hardly anyone will take notice, hardly anyone will care what I’ve got to say. And that’s alright. I just had some things I needed to get off my chest, just needed to write this down to make some sense of it all. I hope you don’t mind & that I’ll see you around some time….

Classic Walnut Coffee Cake

To make up for the fact that it’s been so quiet on my blog the last few weeks, I have decided to make it up to you & post two food blogposts this month. And to really show you how sorry I am, I will start off with the recipe of, what I consider to be, the best Walnut coffee cake in the world. I know making coffee cake is not very hip & there must be a zillion coffee cake recipes out there. But I don’t care. First of all I have never considered myself very hip either, that’s probably why this cake & I are made for one another. And secondly, I simply love love love this particular version & would love to share it with you. Who knows, you might fall in love with it too.

Do you have a birthday coming up? Is there a special someone you would love to surprise with a tasty after-dinner treat? Or do you just feel like making a delicious cake & eating it yourself?
The great things about this delightful classic walnut coffee cake is that you don’t really need an excuse to make it. It is just really yummy & I personally think, that’s reason enough:)

This recipe is for one cake & one portion of icing. However, making a doubled layered cake could look extra fancy & I would recommending this when making the cake for parties or birthdays. Simply double all the ingredients, make two cakes instead of one & you should be fine. I find that half the amount of icing is usually enough, even for two cakes. Having said that, please don’t omit the icing altogether. It really finishes the whole thing off. The cake is nice without the icing, but it becomes instantly delicious with the icing on it. And if you’re eating cake anyway, you might as well do it right:)
I added the chocolate drops on top for decoration, but you can easily omit them.

Alright, here’s the recipe. If you have any questions, don’t hesitate to leave a comment & I’ll get back to you as soon as possible. Have fun with it & enjoy!

Classic Walnut Coffee Cake

  • Time: approx 60 min
  • Difficulty: easy
  • Print
Walnut coffee Cake

Ingredients:
– 1 ½ tablespoons instant espresso powder
– 1 tablespoon boiling hot water
– 112 g (unsalted ) soft butter
– 112 g caster sugar
– 2 eggs
– 112 g self-rising flour
– ½ tablespoon baking powder
– 50 g walnuts, blitzed into fine powder
– 20 cm (approx. 8 inch) baking tin
– Handful of halve walnuts, for decoration

Preparing the cake:
– Preheat the oven to 180°c. Grease and line the baking tin.
– Dissolve the instant espresso powder in the warm water and let cool for a bit.
– Mix the sugar and butter until the mixture has a creamy consistency.
– Add the eggs, one by one.
– Add the cooled coffee to the mixture and mix well.
– Mix the baking powder through the flour. Now carefully fold the flour through the mixture.
– Add the walnuts to the mix and give it one last, gently stir.
– Pour the mixture into the baking tin and try to even the top a little bit.
– Place the baking tin in the middle of the oven. Bake for approx. 25 to 30 minutes or until a (cake) skewer inserted in the middle of the cake comes out clean.
– Let the cake cool down in the tin for about 10 minutes before removing the tin and the baking paper. Gently place the cake on a wire rack and allow to cool completely.

While the cake is baking, you can get started on the icing.

Ingredients icing & chocolate drops:
– 75 g soft (unsalted) butter
– 100 g powder sugar
– 1 tablespoon instant espresso powder
– ½ tablespoon boiling hot water.
– 25 g pure chocolate
– 1 teaspoon instant espresso powder

Preparing the icing & assembling the cake.
– Carefully mix the butter, powder sugar and coffee, until the icing has a smooth, spreadable consistency.
– Melt the chocolate, together with the instant espresso powder, au-bain Marie on the stove. The chocolate sauce should not be too thick, you have to be able to drop it on the cake. If the chocolate remain a little thick, add a little bit of butter to make it smoother.
– When the cake is completely cooled down, spread the desired amount of icing on top of the cake. Using a hot knife, try to even it as best as possible.
– Now, carefully, make some chocolate drops on the icing. Run a skewer through the drops, creating a ‘heart shapes’ as you go. As I said before, you can omit the chocolate, since it mostly serves as extra decoration.
– Place the walnut halves on the cake and enjoy!

P.S: Don’t forget to check back for this month’s second recipe: a tasty, colourful potato & avocado salad. See you soon!

Goodbye May

Goodbye May. Goodbye to all of your unexpected surprises. The rain, the storm, the sunlight, the misty mornings & tropical afternoons. You could never quite make up your mind, could you, whether you wanted it warm, cold, wet or dry? It seems to me like you, therefore, decided to give us a bit of everything. And in the meantime, you made trees explode into life, you painted the grass the brightest shade of green, you swept clouds across the sky & flowers across the street. It was beautiful. It really was.

Goodbye Dear May, thank you for being so lively & wondrous. Your days have been colourful, challenging, rewarding & memorable, all in one. At times, you amazed me with your ability to combine such a range of emotions into one single day or into one single person. But you did. You left me feeling proud some days. Worried & anxious on others. ‘Not quite sure’ on the many days in between. During your restless days of spring, I learned many new things & rediscovered old abilities. I got lost in the pages of a book, I found my thoughts entangled with the lives of others.
On sunny days, I wandered through the newly decorated forest, marvelling about nature & how it always takes its course. On wet days, as I felt rain drops slide down the warm skin of my back, I decided to stop avoiding the puddles & started to look up at your wonderfully wild skies instead.
Packages arrived, prints were delivered, songs were sang & memories were made. I took a train, a bus, a boat, a bicycle, my shoes. But sometimes, I didn’t move at all & watched time go by without me. It moved so rapidly, hardly taking notice of me & my old fashioned daydreaming. And as I stood there, witnessing time & all its frantic passing, I was relieved to discover that I can still pause whenever I think I need to.

Goodbye May. You leave us in a world unchanged. A world were so many are still left to fend for themselves. A world were decisions are made, but no solutions are found. At times, I can’t help but feel disappointed. Disappointed in myself for my inability to take a stand or make a change. Disappointed in the facts and the figures & more than anything, disappointed in the seemly narrow margins of our human compassion. At the same time, I refuse to give up hope, refuse to give up on the idea that we’ll pull through somehow & will able to look back at these troubled times with a sense of achievement rather than shame. I hold on to my own soul & my own kindness with all I’ve got, because I realize, now more than ever, that it is all I’ve got. And that it’s worth more than I could ever imagine.

Goodbye, sweet May, thank you for all the beauty you gave me. Thank you for giving me 15 years with my dear, beautiful cat. Thank you for all her wit, her cuddles, her bright eyes & her stubborn nature. Thank you for bringing the swallows back to fly speedily pass my window & nest above my head. Thank you for all the words; spoken & unspoken. All the thoughts & all the wondering. Thank you for health, for love, for life & all those other, slightly sappy, nouns we tend to take for granted.
Oh, and yes, thank you for white asparagus, thank you for red strawberries & dark chocolate ice cream. I’m leaving you now, June has already started & the days are flying by. Time to wrap you up and say goodbye. Thank you for everything & I hope we’ll meet again!

Love, Naomi

Book: ‘Room’ by Emma Doneghue (Beautiful, very impressive book, which will leave you wondering for days after finishing it)
Series: How to get away with murder & E.R
Movies: The Broken circle Breakdown
Songs of the month:
Frail love – Cloves
The Fast Lane– Milow
If I needed you – The Broken Circle Breakdown
99 red balloons – Sleeping at last (cover)

Super easy & super yummy Bean Dish

With my sister being a nurse & working irregular shifts in the hospital, it’s sometimes challenging to make sure we still eat enough vegetables on daily basis & don’t end up eating too much bread-based meals. I think, especially when working irregular shifts, it is super important to ensure a balanced, complete diet for yourself. Therefore, I love to discover or create recipes, which are healthy & easy to cook, so that I can make sure my sister & I eat well, whatever the schedule may look like. The recipe below ticks most of those boxes. And so, we find ourselves turning to it time and again.

This recipe is & has been a favourite in this house for years now. I made it for the first time a couple of summers ago & have made it a zillion times since. It is full of vegetables & flavour. And because it is so easy to make, it is a perfect go-to-meal during busy weekdays. You won’t have to spend hours in the kitchen to produce this delicious, flavour- packed bean dish.

For the healthiest version of this dish, you can chose to leave the Doritos & cheese off. This is what I do when my sister takes the beans to work. When we’re eating it at home, though, we do prefer to top the dish with some natural Doritos & little bit of cheese. I wouldn’t recommend omitting the crème fraiche, because it adds a lovely creamy & rounded flavour to the whole dish. If you want, you could try to find a light version, though.

I hope you will love this recipe as much as I do. If you have any questions or comments, feel free to contact me in the comments below:)

Super easy & super yummy Bean Dish

  • Servings: 3 to 4
  • Time: approx 25 min
  • Difficulty: easy
  • Print
Ingredients:

  • 1 tablespoon (sunflower) oil
  • 1 onion, chopped
  • 5 celery stalks, chopped into small pieces
  • 1 red bell pepper, chopped into small pieces
  • 1 yellow bell pepper, chopped into small pieces
  • Chili powder, to taste.
  • 1 small can (70g) concentrated tomato paste
  • 1/8 litre (about 125 ml) vegetable stock˟
  • 1 can of corn (300g), drained and rinsed
  • 1 can of kidney beans (400g), drained and rinsed
  • Pepper and salt, to taste
  • 1 tablespoon crème Fraiche/ sour cream.
  • Optional: handful of natural Doritos
  • Optional: ¼ cup grated cheese

˟I use a quarter cube to make the stock.

Preparation:

  • Heat the oil in a non-stick pan on medium heat. Add the onion and fry for about two
    minutes. Then add the celery, bell peppers, salt, pepper and some chili powder. I tend not to add too much salt, because the concentrated tomato paste and the stock will add quite a bit of salt to the dish at a later stage. I also go easy on the chili powder, but if you like your bean dishes spicy, feel free to add as much as you want.
  • Fry the vegetables on medium heat until they start to soften, but still have a bite to them.
  • Now add the tomato paste and the stock to the vegetables. Stir well.
  • Add the beans and the corn. Stir well and allow the beans and corn to heat through. Leave to simmer for about 2 minutes.
  • Turn the heat off and add the crème Fraîche. Give everything a good stir.
  • Technically, your bean dish is done & ready to serve. But for a little less healthy, yet super yummy version of this dish, you can transfer the beans to a baking dish, cover it with a handful of Doritos and top it all off with some grated cheese. Place it in a preheated oven on 180°C for about 3 minutes. Keep a sharp eye on your dish, because the Doritos brown very quickly.
  • Enjoy!

For more yummy recipes on this blog, have a look at my Delicious Documents in the category sidebar