In collaboration with Wendy Magazine Miljuschka likes to share delicious recipes that make the Holidays even more special. 

Photography: Brenda van Leeuwen, Styling: Bjorn Franke, Make-up: Mettina Jager, c. WENDY magazine

 

 

Serves 12

INGREDIENTS:

  • 750 g wholegrain oats
  • 250 g pecan nuts / almonds / hazelnuts
  • 1 tablespoon castor sugar
  • 1 teaspoon Maldon salt
  • 1 tablespoon mixed spice
  • 100 ml coconut oil
  • 75 ml maple syrup
  • 1 teaspoon vanilla extract
  • 75 g pistachio nuts, chopped
  • 150 g white chocolate chips
  • 50 g freeze-dried red fruit
  • 75 g dried cranberries

PREPARATION
Preheat the oven to 180 °C. Mix all the ingredients except the pistachio nuts, the white chocolate and the fruit. Spread the mixture over a large baking tray. Bake for 20 minutes and cool off. Mix the baked granola with the chocolate, the pistachio nuts and the fruit.

 

Serves 4-6

INGREDIENTS:

  • 300 g (bio)pumkin cubes
  • 300 g broccoli florets
  • 6 tablespoons cooking oil
  • 250 g ricotta
  • 2 teaspoons ras el hanout
  • peel of 1 lemon
  • 200 g shiitake, halved
  • 2 cloves of garlic, finely chopped
  • 12 sheets of phyllo pastry
  • 75 g butter, melted
  • salt and pepper
  • For the date sauce
  • 100 g pitted dates
  • 300 ml vegetable soup, of a cube
  • 125 ml red wine
  • 1 sprig of rosemary, leaves picked
  • 1 shallots, peeled and finely chopped
  • 1 tablespoon balsamic vinegar
Extra requirements:
  • Hand blender

PREPARATION

Preheat the oven to 200 °C. Mix the pumpkin and the broccoli, separately, with 2 tablespoons of oil, salt and pepper. Place the vegetables on a baking tray covered with baking paper and roast for 25 minutes in the oven. Mix the roasted pumpkin cubes with the ricotta, ras el hanout and lemon peel, add salt and pepper to taste. Heat the remaining oil in a frying pan on high and add the shittake and garlic. Fry for approximately 3 minutes and add salt and pepper to taste. 

Place a sheet of phyllo pastry on the kitchen counter and apply the melted butter. Place another sheet of phyllo pastry on the first one and apply melted butter to that too. Next, place the third and last sheet of phyllo pastry and also apply melted butter to that. Distribute a quarter of the pumpkin mixture, the broccoli and shiitake over the bottom half of the phyllo pastry and keep 2 cm free around the edge on both sides. Place the bottom of the pastry over the ingredients and roll it into a cylinder. Carefully close the pastry on both sides with the thumb and index finger, exactly where the filling ends. And tadaa, you have a Christmas cracker! Apply extra butter to the Christmas cracker and place it in an oven dish. Repeat this principle with the remaining phyllo pastry and filling. Bake the Christmas crackers for 25 minutes in the oven on 200 °C. 

In the meanwhile, mix all the ingredients for the date sauce in a frying pan and cook half of it. Blend the sauce until smooth with a hand blender and add salt and pepper to taste.

 

Serves 4

INGREDIENTS

For the salad:

  • 250 g cauli rice
  • 100 g pomegrenade
  • bunch of flat parsley / coriander, finely chopped
  • 20 Amsterdam pickled onions, cut in half
  • 50 g pistachio nuts, finely chopped
For the dressing:
  • 4 tablespoons pickled onion juice
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons dried raisins
  • 2 tablespoons lime juice
  • 1 tablespoon sugar

PREPARATION

Mix all ingredients for the salad together. Cook the ingredients of the dressing for one minute and pour over the salad. Mix it carefully and leave overnight in the refrigerator. The cauliflower salad is a Christmas scene on a plate. Play with the colours of the ingredients. Make sure that the pomegrenade and onions are on top.

And remove it from the refrigerator in good time! The salad is best served at room temperature.

 

Serves 4-6

INGREDIENTS

crust:

  • 300 g biscuits
  • 1 tablespoon sugar
  • 100 g pine nuts
  • 1 tl teaspoon aniseed
  • 75 g butter, melted

Filling:

  • 600 g cream cheese
  • 500 g mascarpone
  • 200 g sugar
  • 2 eggs
  • 3 egg yolksl
  • 500 g cooked beetroot, peeled and pureed 

Topping:

  • 3 gelatine sheets
  • 100 ml beetroot juice
  • 100 ml water
  • juice of 1 orange
  • 50 ml pernod
  • 250 g sugar
  • basil and mint for garnish

Extra requirements:

  • 23 cm spring form, greased and covered with a baking sheet

PREPARATION

Crust
Preheat the oven to 180 °C. Mix all the ingredients for the crust in the food processor and grind finely. Pour in the spring form, press down and bake for 5 minutes in the oven.

Filling
Reduce the temperature of the oven to 130 ° and place a container with water at the bottom of the oven. Mix the cream cheese and mascarpone. Mix the sugar in for 5 minutes. Add the eggs one by one and mix it all together. Add the beetroot pulp to the mixture. Pour everything over the crust and let it set for 40 minutes in the oven. Switch off the oven and insert a towel in the door to cool it down. Place it in the refrigerator and let it cool down completely.

Topping
Place the gelatine sheets in water until it is soft and squeeze it out. Mix beetroot juice, water, orange juice, pernod and sugar in a pan. Heat until the sugar has dissolved. Dissolve the gelatine in this. Let it cool down, but ensure that it remains liquid and pour over the cheesecake. Cut two points with a warm knife, before removing a slice. Distribute the mint and basil across the cheesecake points.

In collaboration with Wendy Magazine Miljuschka likes to share delicious recipes that make the Holidays even more special. 

Photography: Brenda van Leeuwen, Styling: Bjorn Franke, Make-up: Mettina Jager, c. WENDY magazine

 

Serves 12

INGREDIENTS:

  • 750 g wholegrain oats
  • 250 g pecan nuts / almonds / hazelnuts
  • 1 tablespoon castor sugar
  • 1 teaspoon Maldon salt
  • 1 tablespoon mixed spice
  • 100 ml coconut oil
  • 75 ml maple syrup
  • 1 teaspoon vanilla extract
  • 75 g pistachio nuts, chopped
  • 150 g white chocolate chips
  • 50 g freeze-dried red fruit
  • 75 g dried cranberries

PREPARATION
Preheat the oven to 180 °C. Mix all the ingredients except the pistachio nuts, the white chocolate and the fruit. Spread the mixture over a large baking tray. Bake for 20 minutes and cool off. Mix the baked granola with the chocolate, the pistachio nuts and the fruit.

 

.

Serves 4-6

INGREDIENTS:

  • 300 g (bio)pumkin cubes
  • 300 g broccoli florets
  • 6 tablespoons cooking oil
  • 250 g ricotta
  • 2 teaspoons ras el hanout
  • peel of 1 lemon
  • 200 g shiitake, halved
  • 2 cloves of garlic, finely chopped
  • 12 sheets of phyllo pastry
  • 75 g butter, melted
  • salt and pepper
  • For the date sauce
  • 100 g pitted dates
  • 300 ml vegetable soup, of a cube
  • 125 ml red wine
  • 1 sprig of rosemary, leaves picked
  • 1 shallots, peeled and finely chopped
  • 1 tablespoon balsamic vinegar
Extra requirements:
  • Hand blender

PREPARATION

Preheat the oven to 200 °C. Mix the pumpkin and the broccoli, separately, with 2 tablespoons of oil, salt and pepper. Place the vegetables on a baking tray covered with baking paper and roast for 25 minutes in the oven. Mix the roasted pumpkin cubes with the ricotta, ras el hanout and lemon peel, add salt and pepper to taste. Heat the remaining oil in a frying pan on high and add the shittake and garlic. Fry for approximately 3 minutes and add salt and pepper to taste. 

Place a sheet of phyllo pastry on the kitchen counter and apply the melted butter. Place another sheet of phyllo pastry on the first one and apply melted butter to that too. Next, place the third and last sheet of phyllo pastry and also apply melted butter to that. Distribute a quarter of the pumpkin mixture, the broccoli and shiitake over the bottom half of the phyllo pastry and keep 2 cm free around the edge on both sides. Place the bottom of the pastry over the ingredients and roll it into a cylinder. Carefully close the pastry on both sides with the thumb and index finger, exactly where the filling ends. And tadaa, you have a Christmas cracker! Apply extra butter to the Christmas cracker and place it in an oven dish. Repeat this principle with the remaining phyllo pastry and filling. Bake the Christmas crackers for 25 minutes in the oven on 200 °C. 

In the meanwhile, mix all the ingredients for the date sauce in a frying pan and cook half of it. Blend the sauce until smooth with a hand blender and add salt and pepper to taste.

 

.

Serves 4

INGREDIENTS

For the salad:

  • 250 g cauli rice
  • 100 g pomegrenade
  • bunch of flat parsley / coriander, finely chopped
  • 20 Amsterdam pickled onions, cut in half
  • 50 g pistachio nuts, finely chopped
For the dressing:
  • 4 tablespoons pickled onion juice
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons dried raisins
  • 2 tablespoons lime juice
  • 1 tablespoon sugar

PREPARATION

Mix all ingredients for the salad together. Cook the ingredients of the dressing for one minute and pour over the salad. Mix it carefully and leave overnight in the refrigerator. The cauliflower salad is a Christmas scene on a plate. Play with the colours of the ingredients. Make sure that the pomegrenade and onions are on top.

And remove it from the refrigerator in good time! The salad is best served at room temperature.

 

.

Serves 4-6

INGREDIENTS

crust:

  • 300 g biscuits
  • 1 tablespoon sugar
  • 100 g pine nuts
  • 1 tl teaspoon aniseed
  • 75 g butter, melted

Filling:

  • 600 g cream cheese
  • 500 g mascarpone
  • 200 g sugar
  • 2 eggs
  • 3 egg yolksl
  • 500 g cooked beetroot, peeled and pureed 

Topping:

  • 3 gelatine sheets
  • 100 ml beetroot juice
  • 100 ml water
  • juice of 1 orange
  • 50 ml pernod
  • 250 g sugar
  • basil and mint for garnish

Extra requirements:

  • 23 cm spring form, greased and covered with a baking sheet

PREPARATION

Crust
Preheat the oven to 180 °C. Mix all the ingredients for the crust in the food processor and grind finely. Pour in the spring form, press down and bake for 5 minutes in the oven.

Filling
Reduce the temperature of the oven to 130 ° and place a container with water at the bottom of the oven. Mix the cream cheese and mascarpone. Mix the sugar in for 5 minutes. Add the eggs one by one and mix it all together. Add the beetroot pulp to the mixture. Pour everything over the crust and let it set for 40 minutes in the oven. Switch off the oven and insert a towel in the door to cool it down. Place it in the refrigerator and let it cool down completely.

Topping
Place the gelatine sheets in water until it is soft and squeeze it out. Mix beetroot juice, water, orange juice, pernod and sugar in a pan. Heat until the sugar has dissolved. Dissolve the gelatine in this. Let it cool down, but ensure that it remains liquid and pour over the cheesecake. Cut two points with a warm knife, before removing a slice. Distribute the mint and basil across the cheesecake points.