Ten pink recipes - easy to prepare

Pan pizza with smoked salmon and radicchio

It never ceases to amaze me how this recipe works so well in 'just a frypan'. Handy, too, that the Padova pan can just go under the grill with it. This recipe is perfect to serve as an appetizer or to have a pizza party, if you have a lot of patience or pans.😊 The finish with radicchio adds spice to the dish.

Ingredients for 1 pizza with a diameter of 26 cm

For the dough:

• 125 g sieved flour
• 1 pinch of salt
• 1 pinch of granulated sugar
• 1.75 g dried yeast
• 1/2 tsp peanut oil
• 1 dl lukewarm water

Or

• 1 ready-made pizza crust

For the siege:

• 2 tbsp passata
• 25 g mozzarella, grated
• 1 scoop of buffalo mozzarella, torn into pieces
• 3 slices of smoked salmon, in pieces
• 1/2 red onion, cut into fine rings
• 1/2 tsp Italian seasoning  

To finish:

• 5 halved Kalamat olives without stone
• 1 handful of chopped radicchio  

Getting Started

Start with the dough. Mix the flour, salt, yeast and sugar on the kitchen work surface and make a well in the center and add the groundnut oil and water. Mix by hand and then knead by hand or a food processor for 10 minutes until you have a ball. Sprinkle some flour on the dough and cover with plastic wrap to let it rest in a warm place for 30minutes until it has doubled in volume. Afterwards, roll out the dough on a lightly floured work surface into a 26cm circle.

Take a 28 cmdiameter pan and preheat over high heat. Switch back to half the temperature and drizzle some olive oil into the pan. Fry the pizza crust for 2 to 3minutes on each side, then spoon the passata over the bottom. Top with the grated mozzarella, pieces of buffalo mozzarella, smoked salmon, red onion and Italian seasoning. Grill the pizza under the grill until you see that the cheese is nicely melted (about 3 minutes). Top with the olives and radicchio.

Clodnik and Borsit: cold and hot beet soup

During a work visit in Poland, we were served Clodnik, a cold red beet soup. Not only the color is beautiful, but also the taste is surprising. There is also a hot version, but then the soup is called Borsit and the ingredients are slightly different. I am happy to give you both recipes, because beet really deserves more attention.

Clodnik, ingredients for4 persons

For the soup

• 3 large red beets
• 500 ml of vegetable stock
• 500 ml buttermilk
• 250 ml natural yogurt
• Juice of 1/2 lemon
• 1 tsp apple cider vinegar
• 1 pinch of salt and pepper

For finishing

• 1 handful of dill
• 5 radishes
• 1/2 cucumber
• 2 eggs

Getting Started

Peel and slice the red fines. Cook them together with the vegetable stock in a pan until they are well softened and let cool. Meanwhile, cut the radishes into small pieces and peel the cucumber half by half and then cut into small pieces. If you like, you can remove the seeds from the cucumber. Afterwards, also finely chop the dill and set aside.

Boil the eggs hard for8 minutes. Quench them in cold water so they peel more easily, and halve them. Finely blend the red beets and add the buttermilk, natural yogurt, lemon juice and cider vinegar. Season well with salt and pepper.

Serve in bowls and top with the radish, cucumber, dill and ½ egg per person. Drink the soup very cold, which is when it tastes best.

Borsit, ingredients for 4 people

For the soup

• 3 large red beets
• 750 ml beef stock
• 2 red onions
• 4 carrots
• 4 small potatoes
• 1 tsp apple cider vinegar
• 1 tsp dried thyme
• 1 pinch of salt and pepper

For finishing

• 1 handful of dill
• 4 tbsp sour cream
• 2 eggs

Getting Started

Peel and slice the red beets, onion, carrots and potatoes. Sauté the red onion in olive oil and add the beet, onion and carrots once the onion is lightly browned. Stir to combine, add the beef stock and cook until everything is well softened and tender. Blend, adding a little more water if needed. Season with thyme, salt pepper and add the cider vinegar.

Boil the eggs hard for 8 minutes. Quench them in cold water so they peel more easily, and halve them. Serve the hot soup in bowls and top with a tablespoon of sour cream, dill and ½ egg per person.

Spicy quinoa with radish and pomegranate

Radish and pomegranate really add value to quinoa. Super delicious with a piece of fish, chicken, meat and even veggie. The microgreens add another spicy touch to this side dish.

Fast, Easy and Healthy.

Ingredients for 4 people

• 1.5 cup quinoa
• 3 cup vegetable broth
• 2 lemons
• 2 cloves of garlic, finely chopped
• 5 tsp pomegranate seeds
• 1 tsp honey
• 5 tsp olive oil
• 8 radishes in fine slices
• 1 cucumber in small cubes
• 2 red onions, sliced into rings
• 1 handful of chopped parsley
• 10 leaves of chopped mint
• 1 pinch of salt and pepper

For finishing

• 1 handful of Microgreens

‍GettingStarted

Bring the vegetable broth to a boil in a sauce pan. Add the quinoa, cover with the lid and reduce the temperature to medium heat. Let stand for about 15 minutes until the quinoa has absorbed all the water and let cool.

Start on the dressing. Use a zest of a lemon(wash the lemon well first) and mix with the juice. Add the garlic, honey and deol olive oil.

Mix the quinoa with the radishes, cucumber, red onion,parsley and mint. Season with salt and pepper and finish with the dressing. Afterwards, add the pomegranate seeds and microgreens.

Pancake cake with raspberry cream

This is a dessert from the very first recipe book we made with GreenPan. The kids love to build the tower, but I have fun with it myself. I made a fruit version of it, and use a 28 cm baking pan for this recipe. It is best to start a day in advance, so that the cake has been in the fridge long enough to be easily cut. Finishing is then done on the day itself.

Ingredients for 6 people

For the pancakes

• 400 g flour
• 2 sachets of vanilla sugar
• 1 pinch of salt
• 10 dl of milk
• 4 eggs
• 80 g melted butter

For the raspberry cream

• 500 g raspberries
• 500 ml of cream
• 3 tsp flour sugar

Additional

• 15 strawberries

For finishing

• 10 raspberries
• 10 blueberries
• The tops of the strawberries
• A few mint leaves
• 1 tsp powdered sugar 

Getting Started

Mix all the ingredients for the pancakes and bake them in the frying pan. Let them cool well and in the meantime make the raspberry cream. Keep 10 raspberries aside for finishing later, the rest you can mix. Whip the cream together with the powdered sugar and mix in the mixed raspberries. Put the mixture in the refrigerator for an hour.

Choose a plate with a minimum diameter of 30 cm. Place a pancake on it and brush it with raspberry cream.Place a^2nd pancake on top and build a tower. Cut the tips of the strawberries. After 4 layers of pancake, put a layer of strawberries (flat side up) and continue with the raspberry cream.

Put the tower in the refrigerator after the last pancake and leave overnight. The day after, you can finish your pancake cake with a final layer of raspberry cream. Then decorate with the raspberries, blueberries, strawberry tops and mint leaves. Afterwards, sprinkle the cake with the powdered sugar.

Zucchini spaghetti with salmon

Zucchini spaghetti we know well by now as a healthy substitute for classic spaghetti strands. It remains a topper, but you need plenty of seasoning to get the taste right. You can make decourgetted spaghetti yourself or buy ready-made in the supermarket.   

Ingredients for 4 people

For the spaghetti

• 500 g diced salmon
• 2 zucchini (about 600 gr)
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 250 g cherry tomatoes, halved
• 10 or so sun-dried tomatoes, halved
• 1 pinch of pepper and salt 

For the marinade

• 5 tbsp. peanut oil
• 1 garlic clove, finely chopped
• 1 pinch smoked paprika
• 1 pinch chili powder
• 1 lemon, well-washed
• 1 pinch of pepper and salt

For finishing

• 1 handful of Parmesan flakes
• A few sprigs of fresh basil

Getting Started

Start with the marinade. Mix peanut oil, garlic, smoked paprika, chili powder and the grated lemon peel with the juice in a bowl and season with salt and pepper. Pour demarinade over the salmon cubes and let them marinate. Meanwhile, slice decourgettes into strings.

Heat the olive oil in a saucepan. Sauté the zucchini strands and garlic for 2 minutes until glazy and season generously with salt and pepper. Remove the zucchini strands from the pan and set aside.

Fry the diced salmon in the same pan as the zucchini spaghetti. Remove them from the pan and set aside. Now briefly fry the cherry tomatoes and sun-dried tomatoes and add the zucchini strands, salmon cubes and marinade. Let everything heat up a little more. Serve with the Parmesan shavings and fresh basil.

Fried chicken 'A l'orange

The savory taste of crispy fried chicken combined with the sweetness of orange and blueberries, that's what makes you simply happy. A touch of wine from the prepared blueberries finishes it all off. Alternatively, in game season, you can bake a piece of venison instead of the chicken breasts.

Ingredients for 4 persons

For the chicken

• 5 oranges
• 3 half chicken breasts, cut into pieces
• 10 mint leaves
• 150 g blueberries
• 240 g prepared red blueberries with wine (canned)
• 20 g butter
• 1 pinch of pepper and salt 

For finishing

• 10 or so dried red berries
• 5 mint leaves

Getting Started

Peel 1 orange. Remove the whites and seeds and cut into segments. Squeeze 2 oranges and place in a bowl along with the segments. Add the mint and stir to combine, season with salt and pepper and set the bowl aside.

Season the chicken breasts with pepper and salt and sauté until tender with butter in the pan. Remove the chicken from the pan and fry the blueberries in it for about 2 minutes. Then add the prepared blueberries with wine and cook well. Add 50 ml of cream, stir well and simmer again. Afterwards, mix the contents of the bowl and the fried chicken fillets under the reduced sauce. Finish with the dried red berries and mint.

Red beet puree with cod in a mustard sauce

This is a real family recipe. My mom often makes it when the children and grandchildren are visiting. By the way, you can use the juice from the cooked red beets for recipe 8.

Ingredients for 4 persons

For the fish

• 3 large fresh red beets
• 8 floury potatoes
• 50 g butter at room temperature
• 150 ml of milk
• 1 pinch of pepper and salt
• 1 pinch of nutmeg
• 800 g cod

For the sauce

• 2 shallots
• 100 g butter
• 190 ml of fish broth
• 125 ml of cream
• 3 tbsp. mustard
• Juice of ¼ lemon

Getting Started

Peel the red beets and cut them into small pieces. Boil them gently in 1.5 liters of water. Meanwhile, also boil the potatoes gently in salted water.

Fry the cod in a pan and season well with salt and pepper. Drain the beets and potatoes when ready and recover the cooking liquid from the red beets, you can use this for recipe 8. Combine the beets and potatoes and mash them with the butter, milk, pepper, salt and nutmeg.

Chop the shallots finely and melt butter in a saucepan. Add the shallots and sauté until nicely browned. Add the fish stock and reduce the liquid by half. Add the cream, thicken slowly and finish with mustard and lemon juice. Serve the puree with the cod and finish with the mustard sauce.

Cauliflower variants with steamed salmon

A friend keeps challenging me to use everything from vegetables: #no waste.

That's why for this dish I put a whole cauliflower on the menu, but prepare it in different ways. The result is a variety of texture, color and taste.I steam the salmon in our Steamy, so it can be prepared without fat.Although I do let it rest in a marinade first for an oriental touch. Marinating the salmon and cauliflower does take some time. Be sure to plan for this.

 Ingredients for 4 people

• ‍」1cauliflower
• 500 ml beet juice
• 125 ml vinegar
• 25 g granulated sugar
• 1 pinch of pepper and salt
• 4 x 200 g salmon
• 12 cherry tomatoes
• A few sprigs of chives
• 8 slices of lemon
• 1 tbsp. honey

For the marinade

• 5 tbsp. soy sauce
• 10 tbsp. olive oil extra virgin
• Juice of 2 lemons

Getting Started

Remove the hard center from the cauliflower and divide the cabbage into small florets. Set aside the green leaves and wash all the cauliflower pieces thoroughly.

Bring the beet juice,vinegar and granulated sugar with pepper and salt to a boil in a saucepan with250ml water. Then turn off the heat and add half of the cauliflower florets. Cover and let rest for 3 hours. Now make the marinade: mix the soy sauce,olive oil and lemon juice and let the salmon rest in it for 3 hours.

Fill a saucepan with salted water and bring to a boil. Add the rest of the cauliflower florets, and place the Steamy on the saucepan. Place the marinated salmon, along with lemon slices and cherry tomatoes, in the Steamy. Cover with the lid and cook for 15 minutes.

Meanwhile, remove the rose-colored cauliflower florets from the marinade and place them, along with the green leaves, on a baking sheet. Roast them for 20 minutes in a preheated oven at180°C.

Mix 100 ml of each marinade and top with 1 tbsp of honey. Use as a dressing to put on the table for those who like a little extra flavor.9

Vanilla pudding with rose syrup

 When I go to pick flowers at "Bloemwij" in Astene, I get zen as soon as I drive up the driveway. At Anaïs I was once given rose petals to make my own rose syrup. A creative quest that I thoroughly enjoyed. In this recipe, I give a classic vanilla pudding a unique touch with this home made rose syrup. Even more delicious with some extra grenadine and fresh raspberries on top. Yummy!

Ingredients for 6 people

For the rose syrup

• 50 g rose petals
• 650 ml water
• Usage per 500 ml of rose water
• 750 g coconut flour sugar

For the vanilla pudding

• 1 packet of vanilla pudding powder
• 75 ml of rose syrup
• 750 ml of milk
• 12 raspberries
• A few mint leaves
• 6 tbsp. grenadine

Getting Started

To begin, we start with the rose syrup. Put the picked rose petals in a jar and make sure the petals are just under water. Let stand 1day and 1 night. During the day shake the jar well 2 to 3 times.

Strain the rose water with a coarse sieve and bring a large pan of water to a boil to sterile boil your preservation jar for 5minutes. Turn the goblet upside down on a clean cloth until it fills.

Measure the amount of rose water. Per 500 ml, weigh out 750 grams of sugar. Bring the rose water to a boil and add the sugar. Stir the rose-scented cooking liquid well until you are sure that all the sugar has dissolved.

Turn off the heat and let the rose syrup cool. Fill your storage jar and place in the refrigerator.

The rose petals you used to make rose water, lay on a towel to dry and can be used later as decorations.

Now we start devanilla pudding. Put 650 ml of milk in a saucepan and bring to a boil. Mix the vanilla powder with 100 ml of milk and the rose syrup. Add to the boiling milk and stir slowly until the pudding becomes thick.

Divide the pudding between6 glasses and add a tablespoon of grenadine each time. Allow to cool and finish with the raspberries, mint leaf and dried rose petals.

Pasta with zucchini sauce and pancetta

A quick and easy dish packed with flavor! The pasta of red lentils is gluten-free, the sauce of zucchini with cream cheese goes perfectly with it.

Ingredients for 4 persons

• 250 g red lentil paste
• 200 g pancetta
• 150 g Parmesan in flakes
• 2 zucchini
• 2 shallots
• 500 ml of vegetable stock
• 300 g cream cheese
• 12 cherry tomatoes
• 1 pinch of pepper and salt

Getting Started

Bring salted water to a boil and add the red lentil paste. Meanwhile, fry the pancetta in a skillet.

Wash the zucchini and cut them into small pieces. Fry them, along with 2 finely chopped shallots, in a pan. Add the vegetable stock and simmer over low heat until the zucchini is tender. Then pour off ½ of the broth and mix the rest with the zucchini pieces and cream cheese to make a smooth sauce. Finish with pepper and salt.

Ladle the pasta into a deep plate and top with the sauce, pancetta and halved cherry tomatoes. Dress with the Parmesan shavings.