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Cooking, Recipe and Food Blog

Piperada

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Piperada or Basque-style eggs is a Spanish tapas dish that makes filling brunch as well. Try it with buttered bread or as a filling in a baguette for a more delectable experience.

Unlike the usual omelette we want the eggs light and fluffy just like scrambled eggs. It is easier to achieve this by adding some milk or half and half to the eggs before cooking them.

 

Serves 3-4

Ingredients:

4 tablespoons olive oil

2 tablespoons butter

2 small onions, finely diced

1 medium sized green bell pepper, seeded and sliced into thin strips

1 medium sized red bell pepper, seeded and sliced into thin strips

3 cloves garlic, minced

1 slice cured ham, cut into strips

2 large tomatoes, seeded and chopped

Salt and pepper to taste

4 eggs

Chopped parsley for garnish

 

Heat the oil in a skillet over medium heat. Sauté the garlic and onions for 1-2 minutes or until fragrant and the onions are soft. Melt the butter in the pan and add the bell peppers, ham and tomatoes. Cook it for another 2-3 minutes or until the vegetables are soft and the ham is slightly browned. Season it with salt and pepper.

While cooking the ham and the vegetables, beat the eggs in a medium sized bowl.  Pour the eggs into the skillet and cook it for another 2-3 minutes or until the eggs are soft and fluffy. Transfer it to a serving plate and garnish it with parsley. Serve warm.

 

Photo Courtesy Of:  Gnawme

Braised Green Beans & Summer Vegetables

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Braised green beans and summer vegetables is an easy vegetable recipe with a salty and nutty Parmesan flavor. If you want it to be a vegan dish, simply replace the Parmesan cheese with nutritional yeast which is a common cheese substitute.
Makes 6 servings

Ingredients:

1 tablespoon extra-virgin olive oil

1 small onion, halved and sliced

3 cloves garlic, minced

1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried

1/2 cup white wine  or chicken broth

1 pound green beans, trimmed

1 medium summer squash, peeled, seeded and cut into 1-inch pieces

1 cup halved cherry tomatoes, or grape tomatoes

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup finely shredded Parmesan cheese

 

Heat the oil in a large skillet over medium heat.  Sauté the garlic, onions and oregano for 1-2 minutes until it becomes fragrant and the onions are soft.  Pour in the wine and set the heat to high. Bring it to a boil. Add the green beans and reduce the heat to medium. Let it simmer for 5-8 minutes. Stir occasionally. Place the squash and tomatoes in the skillet. Cook it for another 8-10 minutes until all the vegetables are tender. Season it with salt and pepper to adjust the taste. Transfer it to a serving bowl and sprinkle with Parmesan cheese before serving.

 

Photo Courtesy Of:  Dan4th

Broccoli Salad with Creamy Feta Dressing

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Broccoli salad with creamy feta dressing is originally a raw vegetable salad recipe, but I found the broccoli too tough, so I decided to steam it. This hearty salad goes well with steaks and other grilled meats. Adjust the taste of the dressing by adding more of the ingredients that you like. Enjoy!

Makes 4 servings

Ingredients:

1/3 cup crumbled feta cheese

1/4 cup nonfat plain yogurt

1 tablespoon lemon juice

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

8 ounces broccoli crowns, trimmed and finely chopped

4 large tomatoes, seeded and chopped

1 red bell pepper, seeded and sliced thinly

Salt to taste

 

Combine the yogurt, feta cheese, lemon juice, garlic, freshly ground pepper and salt in a large bowl. Whisk until all the ingredients are well combined.

Steam the broccoli for 5-8 minutes or until it becomes bright green and crunchy. Place it in the bowl with the yogurt and cheese mixture.

Add the tomatoes and bell pepper. Toss to coat the vegetables in the dressing. Serve chilled or at room temperature.
Photo Courtesy Of:  jeffreyw

 

Couscous Stuffed Tomatoes

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Couscous stuffed tomatoes is a yummy dish you can enjoy as is or as a side to grilled meat. This recipe is also a great appetizer or party food.

Salting the tomatoes is an important step, so that it will not make the couscous filling soggy. I often salt my tomatoes even if they are just chopped sides, so that they remain fresh.

 

Ingredients:

1 dozen medium sized, tomatoes

1 box of couscous

1 can of garbanzo beans, chopped

1/4 cup of toasted pine nuts

1/4 cup chopped basil

1/4 cup chopped spinach

1 lemon, juiced

1 teaspoon lemon zest

1/4 teaspoon salt

1/4 teaspoon pepper

4 cloves of garlic, minced

1 shallot chopped

1/4 cup Italian breadcrumbs

1/4 cup finely grated parmesan

4 tablespoons olive oil

 

Preheat the oven at 300F. After, slice the bottoms of the tomatoes using a sharp knife to make a steady base. Once you are done cut off the tops of the tomatoes and scoop out the seeds and the flesh. Next, sprinkle the insides of the tomatoes with salt and place them upside down on a paper towel.

Place the couscous in a large bowl. Pour in some boiling water (amount depending on the cooking instructions). Stir and then cover the bowl for 5 minutes or until the couscous has absorbed the water. After this, stir in the pine nuts, garbanzos, basil, spinach, lemon zest and lemon juice. Season the mixture with salt and pepper.

Heat one tablespoon of olive oil in a small pan over medium heat. Sauté the shallots for 2 minutes or until translucent. Next, add the garlic and fry it for a minute or until it is light brown and fragrant. Add the sautéed garlic and shallots to the couscous. Mix well.

Combine the Parmesan cheese and breadcrumbs in a small bowl and then grease a baking dish using 1 tablespoon of olive oil.

Fill a tomato with the couscous mixture and then top it with the breadcrumbs and cheese mixture. Place it on the baking dish. Repeat this for the remaining tomatoes. After, drizzle the remaining olive oil over stuffed tomatoes. Bake it for 15-20 minutes or until the tops are light brown and the tomatoes are soft. Let it stand for 2 minutes before serving.

 

Photo Courtesy Of: uits

Stuffed Tomatoes

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Stuffed tomatoes are a wonderful party dish that is good for lunch or dinner as well. For this recipe we are using cracked wheat, but you can also use rice as well. The tomatoes infuse a lot of flavor and sweetness to its stuffing, making this dish more irresistible.

 

Serves 6

Ingredients:

1/4 cup burghul (cracked wheat)

1/3 cup hot water

1 tablespoon oil

1 small onion, finely chopped

3 cloves garlic, minced

500g beef mince

50g sundried tomatoes, finely sliced

2 tablespoons tomato paste

1 teaspoon dried oregano

1 tablespoon parsley, finely chopped

6 large firm tomatoes

2 teaspoons olive oil

Salt and pepper to taste

 

Preheat the oven at 180C and grease a baking dish.

Place the burghul in a bowl and add hot water. Let it stand for 15-20 minutes. Squeeze out the excess moisture.

Heat the oil in a heavy skillet under medium heat. Sauté the garlic and onions for 3-5 minutes or until the onions are translucent. Add the beef mince and cook for 8-10 minutes or until brown and crumbly. Drain the excess liquid and transfer the beef mince to a bowl.

Combine the beef mince, burghul, tomatoes, tomato paste, oregano and parsley in a large bowl. Mix well.

Slice the tomato tops and scoop out the seeds. Fill the tomatoes with the mince mixture and cover with the tops. Brush the tomatoes in olive oil.

Place the tomatoes in the greased baking dish. Bake them for 35-40 minutes or until the tomato skin are almost wrinkled. Serve immediately.

 

Photo Courtesy Of:  C_Harvey

 

Okra, Corn and Tomatoes

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A lot of people are not fond of okra because it is slimy. The secret is to slice it right before you cook it. You can also sear it in high heat to reduce the slime factor.

 

Ingredients:

5 tablespoons vegetable oil

1 celery rib, sliced thinly

1/2 onion, sliced thinly

1 jalapeño, seeded and chili

3 garlic cloves, minced

1 tablespoons tomato paste

2 tablespoons red wine vinegar

1 1/2 cups chicken or vegetable broth

1 teaspoon minced fresh rosemary

3/4 lb. fresh okra

2 cups canned corn kernels

5 plum tomatoes, diced

Salt and pepper

 

Heat the vegetable oil in a large saucepan. Sauté the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.

In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.

Slice the okra and fry it in a skillet over high heat. Cook it for 2-3 minutes per side or until they are brown.  Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread.

 

Photo Courtesy Of: robanhk

 

Summer Risotto

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A very simple, easy to make dish, which is very fast, tasty and filling at the same time – around thirty minutes to make so it’s perfect for those days that you don’t want to spend ages in the kitchen, but still have a home-made dinner, that’s fresh, full of flavour and fun!

Summer Risotto

Using the basic Risotto for a base, this dish is a flavoured version, great fresh from the pan – serve hot straight from the pan.

To Serve 4
225g Mixed Long-Grain Rice
350ml Vegetable Stock
1tbsp Oil
1 Garlic Clove, peeled and crushed
350g Tomatoes, diced
4 Sun Dried Tomatoes, drained and diced
700g Mixed Blanched Beans
12 Pitted Black Olives, halved
Salt and Pepper

1. Cook the rice in the stock for around twenty minutes, or until all the liquid has been absorbed and the rice is tender but not a mush.
2. In a frying pan, heat the Oil, then add the Garlic and cook for one to two minutes, until softened.
3. Add the Chopped Tomatoes and the Rice into the pan. Cook, stirring all the time over a gentle heat for three to four minutes. Add the Blanched Beans and Olives, then cook for another minute over a high heat, until piping hot throughout.

Serve fresh from the pan, along with some fresh crusty rolls.

Photo Courtesy of: HeatherHeatherHeather

Penne Puttanesca

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Some say that its name means ‘out of nothing’ because it is made with leftover ingredients. Puttanesca is a simple dish that is easy to prepare. It is salty, tangy and somewhat spicy as well. You can add tuna or mushrooms to give the dish more texture.

Ingredients:

4 cloves garlic, chopped

20 large basil leaves, chopped

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 (32-ounce) can chunky style crushed tomatoes

1 (14.5-ounce) can diced tomatoes, drained

1/4 cup olive oil

2 tablespoons cooking oil

2 tablespoons parsley, chopped

1/4 cup anchovies, coarsely chopped

1/2 teaspoon red chili flakes

1/4 cup capers, drained

1 cup pitted Kalamata olives

1 lb penne pasta

1/4 cup Parmesan cheese

In a pot, boil 6 quarts of water. Add cooking oil and 1 teaspoon of salt. Drop the penne into the pot of water and cook according to package instructions. Make sure that it is tender but firm to the bite (al dente). Drain the pasta in a colander and rinse it with cold water. Set aside.

In a saucepan, heat the olive oil under medium heat and sauté the garlic and onions. Cook for 3-5 minutes or until the onions become translucent. Stir in the tomatoes, olives, capers, anchovies and chili flakes. Reduce the heat to low and let it simmer for 20-30 minutes or until the tomatoes are tender. Add the basil and season the sauce with salt and pepper.

In a bowl, combine the penne and the sauce; mix well. Sprinkle with Parmesan and parsley before serving.

Photo Courtesy Of: larryjh1234

Turkish Aubergines

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If you’ve ever had Stuffed Peppers, Mushrooms or Courgettes, then this dish is another Stuffed Vegetable to go into your repertoire. The difference in flavour from this dish means it’s great to have as an option for a different taste and texture.
Aubergine
A very important part of this process is making sure you leave enough of the skin and flesh so that it won’t disintegrate when cooking – about a centimetre all around should be enough.

To Serve 6
6 Small Aubergines
200ml Olive Oil
450g Onions, peeled and finely sliced
3 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes, drained
4tbsp Fresh Chopped Parsley
3/4tsp Ground Allspice
Salt and Pepper
1tsp Sugar
2tbsp Lemon Juice

1. Cut the Aubergines in half lengthways, and scoop out most of the flesh, keeping it to one side.
2. Heat three tablespoons of the Olive Oil in a pan on a low heat, and add the Onions and Garlic to the pan, frying gently for around fifteen minutes – the Onions should be soft, but not coloured.
3. To the Saucepan, add the Tomatoes, Aubergine Flesh, Parsley and Allspice, seasoning to taste with Salt and Pepper. Simmer for around twenty minutes, until the mixture has reduced.
4. Once cooked, the flesh of the Aubergine should be quite soft. Spoon this mixture into the Halves, and place them side by side in a shallow ovenproof dish – they should fit quite closely together.
5. Mix the remaining Olive Oil with the Sugar, Lemon Juice and 150ml of Water. Season and then pour around the Aubergines, before covering the dish and baking in the oven at 150c for an hour.
6. When cooked, remove from the oven, uncover and leave to cool for an hour. Chill in the refrigerator for at least two hours before serving, garnished with freshly chopped Parsley.

Photo Courtesy of: FotoosVanRobin

Pinakbet

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While researching about ratatouille, I realized that it is very similar to a Filipino dish called pinakbet. Some of the ingredients vary, but it’s the same thing- it is a tomato and vegetable medley. Some add meat, but I prefer it without. Another noticeable difference is the sauce; French ratatouille is flavoured with herbs, while pinakbet uses bagoong or anchovy sauce. The latter can smell a little funky, but just like the fruit durian. You should not judge it because it is absolutely delicious.

Ingredients:

6 small bitter melons

4 eggplants

8 pieces of okra

1 head garlic, minced

6 ripe medium sized tomatoes

5 tablespoons anchovy sauce (bagoong) or fish sauce (patis)

3 tablespoons of oil

2 cups water

Slice the bitter melons into 1-2 inch thick pieces and soak in water. Do the same for the eggplants. Slice the tomatoes in half and remove the seeds. Set aside.

In a casserole, sauté garlic in oil for 1-2 minutes. Pour water into the pot. Add the tomatoes and bagoong. Let it simmer for 10 minutes or until the water is about to boil.

Drain the bitter melons and eggplants. Add them to the pot of boiling water, include the okra. Cover and cook for 20 minutes or until the vegetables are soft, but do not overcook. Add more bagoong if desired.

Serve warm with rice.

Photo Courtesy Of: naotakem

Peppers with Bagna Cauda

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Roasted PeppersThis traditional Italian dish of Peppers with Anchovies with a combination of herbs is a great starter (or Antipasti). The translation of Bagna Cuada is “hot bath” and sums up the variety of cooking methods used for this dish. It also refers to an Italian sauce or dressing, as well as a dip served with vegetables.

To serve 4

6 Large Peppers

18 Cherry Tomatoes

1/2 Cup Olive Oil

4 or 5 Cloves of Finely Chopped Garlic

6 Anchovy Fillets, washed, drained and finely chopped

6 tbsp Unsalted Butter

Salt

1. Heat the oven to 200 C, and cut the Peppers lengthways, removing all the seeds.

2. Place them with the inside facing down on a baking tray lined with aluminium foil, and bake for twenty minutes as high in the oven as possible.

3.  Remove from the oven, and cover with a second piece of foil, allowing them to cool.

4. Once cooled, peel the skin, and cut each piece in two lenghways.

5. Grease a baking tray with a little Olive Oil, add the Cherry Tomatoes, and bake for another five minutes until soft and wrinkly, before keeping to one side.

6. Place the rest of the Olive Oil in a heavy-based pan with the Garlic, and fry on a very low heat until the Garlic has softened, but not changed colour.

7. Add the Anchovies and stir until soft, before adding the Butter spoonful by spoonful, and heat for around ten minutes, stirring all the time until the Anchovies have dissolved.

Add the salt to taste, and serve the sauce drizzled over the top on top of the Peppers and Tomatoes.

Photo Courtesy of: TheRichardLife

Swordfish with Peppers in a White Wine Sauce

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SwordfishItalian Sophistication served up on a single plate. The contrast of colours, textures, tastes and simplicity of this dish make it a superb dinner party dish. It’s all about timing – if the fish is cooked for too long, or too high a heat, the textures and tastes may spoil, so you have to be really careful with it.

Try to get all the ingredients as fresh as possible – for the fish, try to avoid frozen if possible. If you can’t help it, make sure that it is thoroughly defrosted first, and closer to room temperature.

To Serve 8

2kg of Swordfish in 8 fillets, boneless and skinless

1/3 cup Olive Oil

1 Medium Onion, sliced

3 Orange or Yellow Peppers, cut into thin slices

2 Medium Tomatoes

2 or 3 cups of White Wine

1 tsp Oregano

½ Lemon, Juiced

1 tsp Demerara or White Sugar

½ Cup Light Raisins

½ Cup Pine Nuts

½ Cup Parsley, finely chopped

1.       Make a cross on the bottom of the Tomatoes, and place them in a pan of boiling water for thirty seconds. Drain from the pan, and cool under a running tap, peeling the skins and removing the seeds. Cut the flesh into cubes.

2.       Heat a non-stick frying pan up without any oil in, and add the Pine Nuts, stirring until they start to brown, at which time place them on a plate.

3.       Wash and dry the pieces of Fish, and lightly flour them.

4.       Heat two tablespoons of oil in a large shallow pan, or large deep frying pan, and brown the fish off, half at a time. You may need to add some more oil half-way through.

5.       Wipe the pan with some kitchen paper, and add two more tablespoons of oil before sautéing the Onions and Peppers on a low heat until they begin to soften – around ten minutes.

6.       Add the tomatoes to the pan, and turn up the heat. Continue stirring for five more minutes.

7.       To the pan, add the Wine, Oregano, Raisins, Sugar, Lemon Juice and Parsley, seasoning to taste. Allow to boil for around three or four minutes, and then return the Fish to the pan to heat with the rest of the sauce.

8.       Add the Pine Nuts and serve!

Photo Courtesy of: Melvin Schlubman

Simply Stunning Sides

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Four side dishes, which are easy to make, taste amazing and look even better! All of these sides make enough to serve six people, but you can always adjust the quantities to serve more or less – if you want to that is!!!

Potatoes and Onions

Roasted Onion and Potato Slices

1kg Baking Potatoes

2 Red Onions

3tbsp Oil

½ tsp Paprika

1.       Peel and slice the Onion and Potatoes – the Potato into rounds about 1cm thick, and the onion as thin or as thick as you’d like.

2.       Heat the oven to 200 C or Gas Mark 6. Pat the potatoes dry, and mix with two tablespoons of the Oil with the Paprika, seasoning with Salt and Pepper.

3.       Transfer to a large, non-stick roasting tin, and spread out in a single layer, and bake for twenty minutes, turning occasionally.

4.       Mix the onions with the remaining Oil, and scatter in with the Potatoes. Cook for a further fifteen to twenty minutes, until golden and crispy.

Thyme and Lemon Courgettes with Fennel

3 Courgettes, Sliced

Juice and Zest of ½ Lemon

3tbsp Olive Oil

1tbsp Dried Thyme

1 large bulb of Fennel, sliced thinly

1.       Heat half the Oil and Thyme in a large frying pan, add the Fennel and cook for two to three minutes. Remove from the pan and set aside.

2.       Heat the remaining Oil and fry the Courgettes on a high heat for two to three minutes until almost tender.

3.       Re-Add the Fennel to the pan, along with the Lemon Zest and Lemon Juice. Season with salt and pepper, and serve.

Slow-Roasted Balsamic Tomatoes

450g Tomatoes

½ tbsp Thyme Leaves

2tbsp Balsamic Vinegar

1tbsp Olive Oil

1.       Heat the oven to 150 C or Gas Mark 2.

2.       Halve the Tomatoes, and arrange in a roasting tray. Drizzle Balsamic Vinegar and Olive Oil over the top, sprinkle with Thyme Leaves and season well with Salt and Pepper.

3.       Bake for one to two hours until lightly caramelised.

Creamy Spinach with Cheese

40g Butter

2 cloves of Garlic, Sliced thinly

75g Grated Full-Flavour White Cheese

500g Spinach

Nutmeg

50ml Double Cream

1.       Cook the Spinach in a large pan for two to three minutes until wilted. Tip into a colander and squeeze well to remove excess water.

2.       Melt the Butter in a large pan over a medium-low heat, add the Garlic, and cook for two to three minutes until softened, but not changing colour. Add the Spinach to the pan, and grate some Nutmeg over the top. Season with Salt and Pepper.

3.       Stir in the Cream and Cheese, and cook for one minute until melted

Photo Courtesy of: Jon Mountjoy

Garden Vegetable Spaghetti with Feta Cheese and Basil

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All it takes to make this dish is twenty minutes of your time, plus a few basic ingredients – nothing that would be out of place in a kitchen. As well as being very quick and easy to make, it’s also very healthy, and easy to adjust to whatever vegetables are in season at that time.

Garden Vegetables

You could serve this dish either warm or cold, with some fresh Garlic Bread, as part of a Summer Picnic or with a home-made Mint Sauce. Experiment with using roasted Vegetables – lightly charring the Peppers adds a different texture to the meal, and the warmth of the Tomatoes will make this dish very tempting.

To serve 4

400g Spaghetti

1 Red Pepper

1 Yellow Pepper

75g Peas

125g Young Leaf Spinach

150g Baby Tomatoes

2 tbsp Olive Oil

125g Feta Cheese

Bunch of Basil, roughly chopped (or ripped)

1.       Cook the pasta for eight minutes in a pan of boiling water, stirring occasionally.

2.       Slice the Red and Yellow Peppers, and add these to the pan, along with the Peas, bringing the pan back to the boil and simmer for a further two minutes

3.       Drain the mix into a colander, and set aside

4.       Cut the Tomatoes in half, and add these and Spinach in the pan for a minute, before removing the pan from the heat.

5.       Tip the Spaghetti and drained vegetables back into the pan then add the olive oil and mix lightly. Put the lid on, and let it stand for a minute.

6.       Lightly toss the vegetables and Spaghetti, before adding the Feta Cheese and Chopped Basil, and tossing again gently.

Photo courtesy of: Greenfaerietree

Bean and Tuna Salad

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A low calorie, low fat salad, which is beautifully tasty, a whole mix of textures and tastes bursting out of every mouthful you take. Very quick and simple to make, and serve with crusty, warm French bread, Ciabatta or rolls.

bean and tuna salad

This makes a great starter to a simple, traditional Italian Meal – serve as a starter to Meatballs or other pasta dishes

To serve 4

5 tbsp Olive Oil

2 tbsp White Wine Vinegar

1 tsp Dijon Mustard

1 tsp Clear Honey

2 tbsp chopped Parsley

600g Cannellini Beans, drained and rinsed off

370g Tuna Chunks

1 Red Onion

250g Baby Plum Tomatoes

1.       Whisk the Oil, Vinegar, Mustard and Honey together.

2.       Stir in the Cannellini beans and Parsley, and mix well. Season with Salt and Pepper to taste.

3.       Drain the Tuna (two cans should be enough), and break the chunks into large flakes.

4.       Add the Tuna flakes, Red Onion (sliced into thin pieces) and halved Baby Plum Tomatoes.

5.       Divide into four bowls, and serve with the crusty bread.

For different tastes, try changing the type of beans used, or try adding diced Peppers, finely sliced Cucumber or Celery.

Photo courtesy of: avlxyz

Italian Chicken Legs

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A delight for the eyes and a treat for the other senses, this dish is very easy to make, requiring very little work to prepare.

chicken legs

So easy to make, that you can get the children involved, but make sure you watch out when using the knives, hot liquids and the hot pots and pans.

To serve 4

4 Chicken Legs

1 tbsp Sunflower Oil

2 Onions

1 Red or Yellow Pepper

250g Mushrooms

400g Can Chopped Tomatoes

1 tsp Dried Mixed Herbs

300ml Chicken Stock

1tbsp Cornflour

400g Wild Rice

1.       Brown the chicken legs in the oil in a large pan. Remove the legs and set aside, keeping the oil in the pan.

2.       Finely chop the Onion, slice and de-seed the Pepper, and slice the Mushroom. Cook over a medium heat for five minutes

3.       Add the Chicken back into the pan, as well as the Chopped Tomatoes.

4.       To the pan, add the Mixed Herbs and Chicken stock, bring to the boil, before covering and simmering gently for forty minutes.

5.       Mix the 1 tbsp Cornflour with 2 tbsp Water until smooth, and add to the pan, until the sauce thickens up and boils.

6.       Cook the rice according to the packet instructions, and serve.

Photo Courtesy of: FotoosVanRobin