Pasta with mozzarella, melon seeds and wine vinegar

Ingredients

-Onion
-Garlic
-Oil
-Melon seeds
-Mozzarella
-Wine vinegar
-Oregano
-Pasta

Utensils

-Pan (for boiling water/pasta)
-Saucepan
-Wooden stirring spoon
-Cutting knife

Preparation

Put the pan on the fire, pour in some oil, cut the onion and garlic and fry it. In the mean time boil water and add the pasta. Then fry the melon seeds and lower the fire. Add some oregano. Turn off the heat and evenly spread slices of mozzarella on top. They pour some wine vinegar and gently mix it. Add the pasta and serve.

Pasta with spiced sweet vegetables/fruit and nuts/feta (vegetarian dish) (2007)

Ingredients

Pasta:
Water
-Part of a bouillon cube
Olive oil
Tagliatelle pasta

Sauce:
Olive oil
Onion
Garlic
Leek
Carrot
Cauliflower
Zucchini
-Cooked pies
Sambal
Honey
Apple
Banana
Lemon juice
Curry powder
Salt
Pepper
Cashew nuts
Feta cheese

Utensils

-Pan (for boiling water/pasta)
-Saucepan
-Frying pan
-Wooden spoon
-Cutting knife

Preparation

Start with heating a pan of water with a little olive oil, dissolve a (small) part of a bouillon cube in it and put a lid over it. Put a saucepan on the stove with at least two spoons of olive oil in it. When the oil is hot, add some minced onion. Push a clove of garlic through a garlic press to achieve a stronger garlic taste (otherwise mince the clove with a knife) and add it to the saucepan. Cut the leek, carrot, cauliflower and zucchini and add them to the saucepan. Wait a while: you can put a lid on the saucepan now, but don’t forget to stir from time to time.
In the mean time you can probably already add the tagliatelle pasta to the boiling water in the pasta pan. Get a frying pan and slightly roast cashew nuts in olive oil (or butter).
Slice the apple and banana, sprinkle it with some lemon juice and add it to the pan, together with a bowl of cooked pies. A teaspoon of sambal (I generally prefer the milder fried sambal (“sambal badjak”) to the hot “sambal oelek”), a spoon of honey, some curry powder and a sniff of salt and pepper can be added to the saucepan at this stage.
At the very end add the roasted cashew nuts and cubed/crumbled pieces of feta. Done!

Karnemelk-muntblokjes (2006)

Karnemelk-muntblokjes (2006) Buttermilk-mint cubes (Dutch: Karnemelk-muntblokjes): to be consumed simultaneously and served cold.
Cultured buttermilk, is milk (generally from cows) to which souring agents (Streptococci bacteria) have been added to simulate buttermilk, is a refreshing diary product with a slightly sour taste.
The soft sweet mint cubes are made of sugar, glucose and fondant with mint aroma.
Alternative options include the mint candy pepper-mint (Dutch: pepermunt) or cubes of finely chopped mint sprigs frozen in water in the refrigerator.