rijstebrij taart

English version of the recipe (rice pudding cake)

- preheat the oven at 170C degrees.
- cover the bottom of a spring cake tin of 22 cm with bakery paper and grease the borders with coconut oil.
- add 150 gr. sunflower seeds to a kitchen machine and grind.
- add the seeds to a bowl and add 40 gr. coconut blossom sugar* and a pinch of salt and stir.
- melt 70 gr. coconut oil add to the seeds and mix everything very good.
- add the mix to the spring cake tin and press firmly with a spoon.
- bake ready in about 10 minutes and let it cool off.
- in the meantime bring 1 liter rice-coconut milk* to boil, together with 150 gr. basmati rice and one stick of cinnamon.
- let simmer for 30 minutes, stir regularly.
- dissolve 2 teaspoons agar agar* in 150 ml rice-milk. Cook for 3 minutes.
- take the rice pudding of the heat and add the agar agar while you stir constantly.
- pour the pudding over the seed-shell and let the cake clot for about two hours in the fridge.

- serve with a mix of red fruit.

*available at organic food shop.

rijst met savooie kool

English version of the recipe (rice with savoy cabbage)

- cook 150 gr. (unpolished/brown) rice according to the directions on the package.
- clean half a savoy cabbage and cut in small pieces.
- cook ready in 15 minutes and drain off.
- cut an union in small pieces and fruit in some olive oil.
- clean one big carrot and cut in small pieces and fruit 5 minutes with the union.
- add the cabbage and add salt and pepper to taste.
- add one teaspoon curry powder.
- add 200 ml vegetable cream* (for example rice-cream).
- stir very well and add some more curry powder if you like.
- serve with the rice.

*available at organic food shop.

rijst met pompoen en kokos

English version of the recipe (rice with butternut squash and coconut)

- cook 150 gr. (unpolished/brown) rice according to the directions on the package.
- clean one butternut squash and cut in small pieces.
- clean two handful snap beans and cut them in two pieces.
- cook the butternut ready in about 15 minutes, add after 5 minutes of cooking the beans.
- fruit one union and halve of a red pepper in a pan with some olive-oil or coconut oil.
- drain off the butternut and the beans and add to the union. Stir and add 250 ml coconut milk.
- lett simmer for 10 minutes so the butternut and the milk thicken in.
- add salt to taste and as much cumin as you like.
- serve with the rice.

fris-zoete rijst

English version of the recipe (fresh-sweet rice)

- cook 150 gr. (unpolished/brown) rice according to the directions on the package.
- peel one big carrot and one sweet potato, cut into pieces and cook for 10 minutes.
- fruit one union in a pan with some olive-oil.
- clean one yellow pepper and cut into small pieces. Add to the union and fry for 10 minutes.
- drain off the carrot and the potato and add together with the rice to the union and the pepper.
- add salt and pepper to taste and add curry powder as you like.
- as a last thing you cut the halve of a cucumber in pieces and crumble 50 gr. soft goat cheese and stir everything one last time.

Have a delicious meal!

rijstebrij

English version of the recipe (rice pudding):
- bring 1 liter rice-milk to boil, together with 150 gr. basmati rice and one stick of cinamon
- let simmer for 30 minutes, stir regularly.
- add 80 gr. agave syrop* and simmer for another 10 minutes.
- if the pudding gets to thick, add some more milk.
- good with red fruits.

*available at organic food shop.

rijst met spinazie

English version of the recipe (rice with spinach):
- cook 150 gr. rice in salted water.
- boil 400 gr. wild spinach in it's own moisture down in 4 minutes, let in drain.
- fry one union, one red chili and one clove of garlic (garlicpress) in olive oil.
- cut one red pepper in small pieces and add to the union, chili and garlic.
- add the spinach and the rice.
- bake 60 gr. pine tree kernels in a pan in 3 minutes auburn, without oil!
- stir and add the kernels and salt to taste.
- as finishing touch add 100 gr. feta cheese.

ratatouille

English version of the recipe:
For 2 persons:
- cut one red pepper and one green pepper in small pieces, do the same with one courgette and 4 tomatoes.
- fry one union and one clove of garlic (garlicpress) in 3 tablespoons of olive oil and add the vegetables.
- add one teaspoon of thyme, half a tuft of parsley and one laurel leaf.
- stir and add salt and pepper to taste.
- let the vegetables and the herbes simmer for 15 minutes.
- remove the laurel leave.
- good with rice.