In the
meantime I have also started a pop-up time-share café together with six other
women. We have this café at a shop called the HubShop. This is a shop which
sells eco-friendly and handmade goodies from small entrepreneurs.
We (the
ladies from the café) are all food-lovers who now get the chance to promote ourselves
and, own a little restaurant once a week.
Tuesday is in general
my day. This means everything is made with spelt flour, the sweets are all
lactose-free and the savoury dishes are cow’s milk free. I try to use organic
and fair-trade products where possible.
Tuesday’s
menu consisted of:
-
Roasted pumpkin soup with black peppercorn and pecorino biscotti
- Leeks
and goat cheese tartlets with a green salad- Lemon poppy seed and almond cakes
- Chocolate chip peanut butter cookies
I will
try to share my recipes every week with you...the photos probably won’t be of
the best quality, but I’ll do my best :)
If you
are in Rotterdam and would like to visit me or one of the other women at the
café, this is the address: HubShop, Nieuwe Binnenweg 195B
Hope to
see you soon!
Roasted pumpkin
soup
1 pumpkin or squash, seeded, cleaned and cubed
1 tsp cumin seeds
½ to ¼ tsp nutmeg
8 sage leafs, finely chopped
Olive oil
3 onions, finely diced
½ bulb of garlic
1 liter vegetable stock (homemade
of with 2 tsp. Of Marigold Swiss powder)
Salt and pepper to taste
Preheat the oven to 200°C.
Scatter your pumpkin and garlic on a baking tray and sprinkle with olive
oil, salt and pepper to taste. Place in the preheated oven and bake for about
20 minutes until cooked.
Meanwhile; fry the onion, cumin seeds, sage and nutmeg in a little olive
oil until softened.
Add the pumpkin and garlic (you can just squeeze it out of its papery
skin) to the union mixture and fry for about 5 minutes on a low heat. Add the
stock and bring to a boil. Leave to simmer for another 10 minutes.
Take the soup of the heat and puree with a hand-held blender until you
end up with a silky smooth texture. Finish off with a little salt and pepper to
taste.
