Veggie juice, breakfast juice – but what to do with the pulp?

Hey y’all !

So the other day, my boyfriend and I bought a KitchenAid – classic. And I must say, I’m in love with it! It’s not only functional but it’s beautiful!
For a long time I’ve wanted a juicer, so I’ve would be able to make my own juices etc. I’ve heard good and bad stuff about juicers, one of the things being that there is a lot of waste, so it’s expensive.
However, we bought a juicer for the KitchenAid.
And it AMAZING!! so many options! And it’s not that expensive, because you use the waste/pulp for baking! You got all the fibers and still some flavor, so why don’t you use the pulp for making bread, muffins, maybe cakes?

If you can’t use all the pulp right away or you don’t have time to bake right now? put the pulp in a plastic bag and in the freezer

Juice 1
(makes 800ML)
Beetroot (2 small or 1 large)
3-5 Carrots
2 big apples
1/4 of a lemon (if not ecological, don’t use the zest!)
1cm of ginger – if you like, I love ginger, my boyfriend? not so much 😉
Optional: red or yellow pepper-fruit.
Start the juicer and have some fresh veggie juice 🙂
Throw the pulp into a bowl, add some water – not much! because the pulp is already a bit wet 🙂
add an egg, some oats flour, salt, and some natron and baking powder. Put the mixture into the wanted container, and in the oven for about 1.5 on 200 degrees Celsius.

I made a bread out of it, as you can see in the gallery 🙂

Juice 2
(makes 350ML)

This juice is somewhat sweeter and maybe more child friendly? 🙂
5-7 carrots
1 appel
5 strawberries
1cm ginger
100gr of frozen raspberries – I would use fresh next time!

Juice away 🙂 

I am making muffins out of the pulp, but they are still in the oven! 
But I can tell I added some vanilla and a bit of chili flakes, so tomorrow you’ll if they turned out great 🙂 

Poaching eggs

Hey boys and girls!
sorry for the silence, I’ve been lacking motivation for cooking, and been out traveling. But These past few days, my motivation for standing in the kitchen has returned!

For a long time, I’ve been avoiding to poach eggs, simply because i thought it would be difficult, did a bit of research, and found a method, that seemed too good to be true – it works like a charm! it’s amazing! And who doesn’t love poached eggs? they are creamy and gorgeous!

What do you do?
take a pot, water in it, and bring it to a simmer – It shouldn’t boil, but just before!
Then you take a cup, put a piece of cling film over it, just making the cling film go down the cup, put in some olive-oil (otherwise the egg will stick to the cling film!). Crack in the egg in the cup/cling film, and sample the sides of the cling film, put a cooking elastic around the sides, so the egg doesn’t leak.
Finally, put the egg in the pot with simmering water, for about 3 min. – depending on how running you would like the egg to be, I like mine running, so I leave it in for just 3 min.

Serve your egg with some avocado and rye bread, or smoked salmon, rye bread and some spring onions 🙂

Lion food ! Food for real men !

Hey guys!

Yesterday the menu was simple and easy, yet not something you do everyday!
Homemade tartare followed by french fries, country style!

Working with raw food, it is super important that the kitchen hygiene is at top of it’s game!

Here we go:

You need about 500g of beef – not minced, but as if you were making roast beef, and then you cut it into small pieces or use a mincer. I like that it has some texture – so if using a mincer be aware! 🙂

Add following things to the beef – remember to taste the after adding each thing, because some of the tastes can be very powerful.

Mustard – about two teaspoons
a small tablespoon of olive oil
1.1/2 teaspoon of horseradish
2 teaspoons of capers – cut into smaller pieces (you can add more, if you like capers, they however very salty, so add a little at a time if you add more then the two teaspoons:))
3 cornichons, chopped up nicely
one shallot finely cut.
Maybe some cognac? a tablespoon.

and last but not least: pasteurized egg – two till three – I used two for 500grams 🙂

For the fries, personally I do not have a deep fryer, so i used a medium sized pot, and some rap seed oil, and three baking potatoes.
The potatoes was cut into rustic slices, and put into a bowl of ice-cold water for about 30 min, and boiled in the oil twice. First to make them nice and soft inside, secondly to make them super crisp.

The potatoes are def’ what takes the most time, because of the water, and the fact that it does take some time to heat the oil and fry! But if you start with the potatoes, and while the oil are being heated up, you can start with the meat, and so on. I think I used about 45 – 50 min, in total.


Croque madame

Some time ago, I was craving croque madame! The ultimate breakfast – doesn’t take a whole lot of time to make, and tastes good cold and hot, can easily be served as a part of the breakfast-table, brunch or as a part of a french-inspired tapas night! 🙂
You need:
Toast (8)
Eggs (Four fried eggs – smiling!)
Tomatoes (two, cut into fine pieces)
Mustard (2 tablespoons)
Cheese (grated)
Sour creme (250 gr)

How to:
Pre-heat the oven 200 Celsius
Mix sour creme with the mustard and 100g grated cheese, and season with salt and pepper.
place four slices of toast on a griddle, put a slice of ham on each toast, afterwards you put on the tomatoes, a tablespoon of the mixed sour creme, and some more grated cheese on top. Then you place a slice of toast on top, and bit of butter on each.
Bake in the oven until golden (this is a croque monsieur)
It becomes a croque madame, when you fry the eggs, and put on top of the bread when out of the oven.

This is of course served with either a homemade tomato-sauce, ketchup or homemade tomato-relish 🙂

If you have a day-old croissant, you could then use the croissant instead of the toast, by cutting the top of the croissant..