Soup of the day

Hi there,

Today I made a delicious fresh and purevegetable soup. I love making soups it's so easy to make and you get all the vegetables that you need from just one bowl. 

What  do you need? 

500 grams of pumpkin

500 grams of carrots

All the fresh herbs that you can get

1, 5 litre of water

Half an onion

2 toes of garlic 

Pepper and salt

Lemon zest 

Start by cutting up the carrots and the pumpkin. Put these in a big pan don't add water just yet. Chop the onions and the garlic put these also in the pan. Now turn the stove on and at a drip of olive oil to make the vegetables sweat a little. Stir for 3 minutes. Now add bowling water and add the herbs. You can use all the herbs you want. Put the lit on the pan and let this simmer and medium heat for 20 minutes till all the vegetables are soft. When they're soft get the pan of the stove, grab the mixer and mix till it's becomes smooth. Put the pan back on the stove to heat up and to thicken up. Add a little bit of lemon zest to the soup for some acid. Stir and it's ready. Great dish for lunch with some nice toasted whole wheat bread. 

Xxx

The kitchenprincess

Middle East meets West

Hi there,

Today I'm in the mood for a different kind of salad. Fish salad, and  my favorite to make is a sardine salad. It's supereasy to make and just something different for lunch or as a snack. What do you need?

1 canned sardines in oil

3 tablespoons of thick yoghurt

2 tablespoons of mayonaise

1 teaspoon of mix herbs

1 boiled egg

Salt & pepper

Juice of 1/5 lemon

Rocket 

First of all get the egg boiling  this will take the longest. I like mine a little bit hard boiled so that will take about 7 to 8 minutes. While the egg is on, open the can of sardines and drain the oil, save half of it in a bowl. In this bowl you can prepare the salad. De bone the sardines and add these to the bowl. Do the same with the yoghurt, mayonaise mix these all together. Cut the egg in in little pieces and add this to the mixture. Now add the herbs, salt and pepper to your liking. Drizzle a little bit of olive oil over and some lemon juice. Top of with a rocket salad as garnish. Time to serve. My serving tip: try Libanese flatbread with a little rosemary. The only thing you have to do is pop the bread in the oven for five minutes, to make it nice and crispy.  Absolutely delicious. The crispy bread goes perfectly with the softness of the salad.

Enjoy your meal,

Xxx

The kitchenprincess

Parsnip chips

Hi there,

Today I made a healthy vegan snack: parsnip chips. And I was surprised with the result! 

These chips are really good, a little sweet with a good crunch. The perfect snack. So no need for potato chips or popcorn any more. 

What do you need?

One parsnip

Pepper and salt 

Olive oil

First of all, peel the skin of the parsnip with a peeler and then peel the parsnip untill you reach the heart. This should be enough for a generous portion. Spread al the parsnip strings out in a baking dish. Sprinkle with salt and pepper and a little olive oil. Then in a preheated oven on 180 degrees for 10 minutes. If everything went well the outsides of the parsnip are brown. That's when they are good. Put them out ofthe oven, let them cool down. Get a big bowl and put them in. And watch your favorite show with this yammie, yet healthy snack. 

Enjoy,

Love the kitchen princess

Afternoon delight

Hi there, 

Today I felt the urge to bake again. But It had to be something warming. The weather today is aweful so I needed a cake that would warm you. That's why I  came up with  this sultana , orange and cinnamon cake. Especially the cinnamon always warms me when the weather is bad. Delicious to go with you afternoon tea. When you come and the fire or heater is on and you can finally relax after a busy/ work day. A slice of this cake won't let you down. :) 

One egg 

Juice of one orange

160 ml of milk

75 grams of sultana 

175 grams of self raising flour

3 tablespoons of butter

1 teaspoon of cinnamon
150 grams of white sugar 

Mix all these ingredients together in a bowl with a wooden spoon. Stir until the mixture is smooth. Preheat the oven at 170 degrees. Put the mixture in the baking tin, and in the oven. Set the timer for 55 minutes but check after 45 with a fork. If it's clea it's done if not it can go a little longer. But after 55 minutes it should be done. Get the cake out of the oven and let it rest untill the cake is cooled down. Now the only thing you have to do is cut the cake into pieces and share! :) 

Love,

The kitchenprincess

Veggie roast

Hi there,

Today I created a recipe that you can use with everything all the time! As a complete meal or as  a side dish with a nice piece of meat. A wonderful veggie roast.
What do you need?
One parsnip
One courgette
One sweet potatoe
1/2 red onion
2 toes of garlic
1/4 of lemon
One table spoon of dried basil

Chop all the veggies and spred them out on a tray. Make sure they are all mix together. Slice the onion in to little pieces and lay these over the vegetables. Do the same with the garlic. Squeeze the lemon over the dish, sprinkle with a good virgine olive oil and some pepper and salt. Put the trey in a preheated oven 160 degrees for 30-40 minutes. And it's done. This is so simple yet super flavourful! My kind of dish. Sometimes less is more! :)
Enjoy

Xo,
The kitchenprincess

Princess cake

Hi there,

I'm back! After two weeks of no internet! Internet in Australia is really bad but, I'm not giving up!  And what is a better way to celebrate that then a pink cake?
So what do you need for this princess cake?
400 grams of flour
5 eggs
450 grams of sugar
300 grams of butter room temperature
Juice of half a lemon
3 drops off red coloring
Be aware this is a firm cake, but it is very delicious!
Start with mixing everything except the coloring and the lemon juice in a big bowl. Mix it together with the mixer till it is smooth. Then add the coloring and lemon juice mix this with a big spoon. I always use a wooden one. Now the coloring is really out there! It will fluorescent pink. No worries it will fade in the oven. Put the mixture in the cake tin in a preheated oven at 170 degrees for 45 minutes. Always check with a fork  if the cake is ready. If the fork comes out clean it is done.
The cake is in de oven so there is time to do a little extra. I made a pomegranate toffee. Very easy. Put a small pan on the stove on low heat. Put 100 grams of butter in let this melt. Add the juice
of half a lemon, and 100 grams of sugar mix this all together. If the mixture is a little thin add a teaspoon of flour to make it thicker. If this is thick, it should have the same consistency as gravy, it's done. Add the pomogranate pits and mix this together. Get the cake out of the oven and let it cool of. Cut into pieces and drizzle the toffee over the cake! The princess cake is done!

Enjoy!
Love the kitchenprincess!

Pho

Hi there,

Today it was my turn to make lunch for the farm family and I Idecided to make one of my absolute favorite dishes discovered while travelling through South East Asia. Especially Vietnam, this national dish called Pho, pronounce as Va. It's basically a noodle soup, with a protein added,like chicken, beef our tofu. And it  is absolutely amazing because it's so simple yet so full of flavor. There are a lot of recipes for this dish and everybody in Vietnam makes the broth different, with a secret ingredient only the family knows and they will never tell. So I made my own version.
what do you need? For 4 persons
3 chicken breast
1,5 dl of soy sauce
1 dl of oyster sauce
1 dl of cooking sake
Juice of half a lemon
3 spring onions
2 garlic toes
3 table spoons of honey
500 grams of rice noodles
1 big paksoi
500 grams of silverbeet
2 chili peppers
1 bunch of coriander
Vegetable oil.

Get a big pan on the stove, chop the garlic and the spring onions very small. Put some vegetable oil in the pan not to much only a little layer to cover the bottom of the pan. Add the garlic and onions. Stir a couple of times, till everything starts to sweat. Now we add add all the liquids, so the sake, soy and oyster sauce. Get the chicken breast and put these in the pan. Cover the chicken with the sauce. Let this rest for a couple of minutes. So that the chicken can brown and soak up the flavors in the pan. Now add the lemon juice and the table spoons of honey. Give it a stir. Add 1,5 liter of boiling water to the pan. Let the chicken poach. This takes about 20 minutes so time to cut all the veggies. Clean the paksoi and silverbeet. Cut the ends of the silverBeet and chop everything in pieces. Do the same with the Paksoi. And the coriander, chili, cut the lemon in slices. Put these three items on a plate. Check the chicken, if the flesh is not white, let it poach some more. Taste the broth, and add what you think is necessary I  added a little bit of pepper. There is some foam on the soup that's ok we will drain it when the chicken is ready. So check that. After 20 minutes the chicken should be ready and perfectly moist. Get the chicken out of the pan and slice in generous pieces. Cover the chicken so it doesn't get dry. Time to drain the soup. If all goes well all the foam and garlic and oniond will stay in the sieve. And you have a clear broth. Add the vegetables and rice noodles. The rice noodles will take around 5  minutes to get soft. If they are soft, get some bowls and put the pho in. Take the plate with the coriander, lemon and chili to the table, do the same with the chicken. This way everybody can add whatever they like. And you have you're delicious home made pho. Everyone will love.

Enjoy!

Love,
the kitchenprincess