Janssens Delight

Janssens Delight is a deep layered potato dish, flavoured with onions, cream and anchovies.

Serves: 10

Prep Time: 15-20 min

Cooking Time: 60 min

Total:  80 min

Ingredients

4 tbsp. oil
6-8 large potatoes, peeled and cut into thick fries
1 large onion, sliced in thin rounds
1 tin anchovy fillets, drained and cut in thirds
1/2 cup table cream
3/4 cup plain bread crumbs or gluten-free breadcrumbs
salt and pepper

Directions

1. In a frying pan, heat oil.  Add onions and saute until browned.
2. In a large casserole dish with a lid, or a deep dish with a foil cover, make a layer of fried onions, then a layer of potatoes, to cover the bottom.  Cover with the lid and gently shake the dish to settle potatoes.
3. Top the potatoes with another layer of onions and dot with anchovy pieces.  Season with salt and pepper.
4. Add another layer of potatoes, then onions, anchovies, salt and pepper, finally ending with a third layer of potatoes.  Cover with lid and gently shake again to settle.
5. Evenly sprinkle breadcrumbs over the top, and season with salt and pepper.  Pour cream over the bread crumbs.  Cover with lid or foil.
6. Bake in a preheated oven at 350 F for 60 minutes, or until potatoes are tender.
7. Serve immediately, as a side dish with meat or fish.
8. Keep refrigerated for 3-4 days, reheating in the oven before serving.

Thanks Mical for this recipe!

Multi-grain Rice Salad

Serves: 4-6
Prep Time: 15 min

Cooking Time: 40-45 min

Total:  60 min

Ingredients

2 tsp. vegetable oil
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 cup brown rice, rinsed

1/2 cup quinoa

1/2 cup pearl barley, rinsed
3 cups water

1 red pepper, chopped

1/4 cup currants (or more)

a few sprigs of parsley, finely chopped

a few sprigs of cilanto, finely chopped

1 lime, juiced

2-3 tbsp. pine nuts, toasted
1 tsp. ground cumin
dash of cayenne pepper

1/3 tsp. cinnamon (or more)

1/8 tsp. nutmeg (or more)

salt and pepper

Directions

1. Heat oil in a large pot, and sautee onions and garlic until tender.  Stir in spices and cook for 30 seconds, until fragrant.
2. Add rice, barley and quinoa, and mix well.
3. Add water, stir and bring to a boil.  Reduce heat, cover with a lid and cook for 40 to 45 minutes, until liquid has absorbed and grains are tender.
4. Remove from heat and let cool.
5. Add red peppers, toasted pine nuts, cilantro, parsley, currants and lime juice.  Toss to combine.
6. Serve salad at room temperature, as a side dish.

Adapted from Bonnie Stern's Simply HeartSmart Cooking (1994: 221)

Homemade Muesli

Serves: 10 cups

Prep Time: 10 min

Cooking Time: 5 min

Total:  15 min

Thanks m for this recipe!

Ingredients

6 cups large flake rolled oats
2 cups honey almond granola
1/4 cup sesame seeds, toasted
1/3 cup pumpkin seeds, toasted
1/3 cup sunflower seeds, toasted
1/2 cup whole almonds, toasted
1/2 cup raisins (or more)
1/2 cup dried cranberries (or more)


Other additions
sliced dried apricot
brown sugar
wheat germ, toasted
oat bran
wheat bran
ground flax seeds
chia seeds
chopped walnuts, pecans, almonds

Directions

1. Toast almonds, sesame, pumpkin and sunflower seeds in a preheated oven at 350F until golden, about 5 minutes.  Let cool.
2. In a large bowl, combine all ingredients and mix well.
3. Store in an airtight container, and at room temperature.
4. Serve with milk or yogurt and fresh cut fruit.

Vichysoisse (Leek and Potato Soup)

Serve this wonderful leek and potato soup served warm or chilled as an appetizer.

Serves:  6

Prep Time: 15 min

Cooking Time: 30 min

Total: 45 min

Ingredients

1-2 tbsp. oil
4  large leeks
2 large potatoes, peeled and cubed
4-5 cups water
1-2 cubes vegetable or chicken stock (optional)
2 cloves garlic, chopped
salt and pepper
dash of cream or soy cream, to garnish
sprinkle of fresh chives, to garnish

Directions

1. Remove the green part of the leeks, and slice off the bottom root. Make a long, deep slit lengthwise to open the white part of the leek.  Holding it so that it stays together, wash the inside layers of the leek, as there can be dirt between each layer.  Cut leeks into slices.
2. Heat oil in a large pot and saute leeks and garlic for about 6-8 minutes, or until they turn slightly translucent.  Stir frequently.
3. Add potato cubes and enough water to cover the contents of the pot.  Add a cube of chicken or vegetable stock if desired.
4. Cover with a lid and bring to a boil.  Cook until potatoes are soft, about 20 minutes.
5. Remove from heat and let cool.  Add salt and pepper to taste.
6. Puree lukewarm contents with a handheld blender, regular blender or food processor. and pulse until desired consistency is reached.  For a chunkier consistency, use a potato masher.
7. Serve either at room temperature, or chilled.  Before serving, garnish with a bit of cream and a sprinkle of fresh chives.

Homemade Granola

Serves: 8 cups

Thanks m for this recipe!

Prep Time: 5 min

Cooking Time: 45 min

Total:  50 min

Ingredients

4 cups rolled oats
1/3 cup honey
1/3 cup oil
1 cup slivered almonds
1/2 cup whole almonds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup raisins (or more)
1/2 cup dried cranberries (or more)

Directions

1. In a large baking dish, combine oats, seeds and nuts.
2. Melt honey with oil, and pour over oat mixture.  Toss to coat.
3. Bake in a preheated oven at 350 F for 45 minutes, mixing every 10-15 minutes.  Near the end, mix more frequently.
4. When granola turns a light golden brown colour, add raisins and dried cranberries.  This will be in the last 10 or 15 minutes of cooking.
5. Cool completely and store in an airtight container.
6. Serve with yogurt or milk, and fresh cut fruit.

Vanilla Tapioca Pudding

This vanilla pudding is creamy with little pearls of tapioca.

Serves: 3-4

Prep Time: 5 min

Cooking Time: 10-15 min

Total:  20 min

Ingredients

2 cups milk or unsweetened almond milk, cold
1 egg
2-3 tbsp. sugar
3 tbsp. small or medium pearl tapioca
1/2 tsp. vanilla extract
pinch of salt

Directions

1. In a small pot or saucepan, combine milk, egg, sugar, tapioca and salt.  Place over low heat and using a whisk, frequently stir until it has thickened and tapioca has become transparent and a custard has formed, about 10-15 minutes.
2. Remove from heat and stir in vanilla. Let cool.
3. Serve warm or cold, plain or with a scoop of chocolate ice cream.

Classic Cheesecake

My Granny's famous cheesecake recipe which has become a favourite birthday cake!

Serves: 8-10 slices, freezes well

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Thank you Granny for this recipe!

Ingredients
Base

1 cup flour
1/4 cup butter or margarine, melted
2 tbsp. sugar
pinch of salt

Filling
500g plain whipped cream cheese
1/2 cup table cream
3 eggs, separated
1/2 cup sugar
1/2 tsp. vanilla extract
2 tbsp. flour
pinch of salt

Directions

1. To make the base, combine flour, butter, sugar and salt in a large mixing bowl.
2. Press into a well-greased dish.  A 9" springform pan or pie dish will make a cake that is 2 inches tall, while a 12" dish will make a cake that is 1 inch tall.
3. Bake crust in a preheated oven at 325 F for 10 minutes, or until slightly baked.
4. While crust is baking, make the filling by beating cream cheese, sugar, egg yolks, cream, vanilla and flour with an electric mixer or by hand.  Separately whip the egg whites until they are firm and hold peaks.  Then, fold egg whites into the cream cheese mixture.
5. When crust comes out of the oven pour cheese filling into the dish.  Return dish to the oven and bake at 325 F for 20 minutes.
6. Turn oven off and leave cake inside for another 10 minutes, with the oven door closed.
7. Take out and let cool.
8. Refrigerate until serving.  Garnish with fresh fruits, chocolate or raspberry sauce.