tag:blogger.com,1999:blog-39422936488458112002024-03-05T20:42:41.321+01:00A little fun in the kitchenAnonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3942293648845811200.post-11308642059583912742015-07-19T19:14:00.003+02:002015-07-19T19:14:58.965+02:00Alternative apple cake<span style="font-family: Georgia, Times New Roman, serif;">We had two apples lying around and I had a craving for baking and eating something sweet. That much coincidence must lead to an apple dessert, don't you think? </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I saw a recipe for an Irish apple cake on <a href="http://www.thebakerupstairs.com/2015/07/irish-apple-cake.html#comment-form">The Baker Upstairs</a> that looked lovely and I used the recipe for my version of the cake. I adapted it a bit to: (a) include some almonds that were lying around, (b) add some wholesomeness by adding oats to the flour content and (c) adding some vanilla too. My fourth alternation (my idea was to add some raisins to the apple mixture - I personally love the combination of apples and raisins ...) didn't get the approval of my dad and sister so wasn't executed. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">So the original recipe was only a guideline to the measurements for me :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdxuP0OStmq3xWU91gO6wZpvSr8SFHcrdIB1ZoxiKX7IR8ySWIZboMlSkm6k5N4kIDR3Ssy4kPBaqHFb6eROaNiuhk8GkHj7rj2cGiYc1Iy_g0wbEVot1SyiY-R0z6l3XsxaCHcaGW4R-/s1600/IMG_0763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdxuP0OStmq3xWU91gO6wZpvSr8SFHcrdIB1ZoxiKX7IR8ySWIZboMlSkm6k5N4kIDR3Ssy4kPBaqHFb6eROaNiuhk8GkHj7rj2cGiYc1Iy_g0wbEVot1SyiY-R0z6l3XsxaCHcaGW4R-/s320/IMG_0763.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It's result was a tasty cake that wasn't heavy at all. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:<br />- 2 apples<br />- 1/2 teaspoon cinnamon<br />- 2 teaspoons white sugar<br />- 5 tablespoons oats, ground to resemble flour<br />- 4 tablespoons ground almonds<br />- 110 grams plain flour<br />- 50 grams vanilla pudding powder<br />- 150 grams white sugar<br />- 8 tablespoons butter<br />- 3 teaspoons baking powder<br />- 1 egg<br />- 125 ml milk</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />First butter and flour a round cake tin (diameter of about 28 cm). Preheat the oven to 175°C.<br />Cut the apples in small cubes and mix them with the two teaspoons of sugar and the cinnamon.<br />Mix the flour, the vanilla powder, baking powder, the sugar, ground oats and ground almonds.<br />Put the 8 tablespoons of butter in the flour mixture and mix it through by hand so that a course mixture is formed.<br />Mix the milk and the egg with a fork and add this to the rest of the ingredients. Then, mix until just combined.<br />Put 2/3 of the batter in the cake tin and spread the batter to cover the whole surface.<br />Then scatter the apple mixture on top of the batter. With a spoon, put some dollops of the rest of the batter on top of the apples. Try to spread the remaining batter as well as you can to cover the apples.<br />Put in the over for about 25 minutes or until lightly browned on top.<br />Serve slightly cooled. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55k1hPjKro5717608OALQX_2ZGIkeksn8MyK6PsxAuQ5GJ3ly4atveAxnP4BGNkVH_2FvZMvadfYM4mVtQWO88HcRGaqRZPfVkGcYU86-jT6VPV47oWNt_BdqWuYXcyDL1JLAcgz49YOF/s1600/IMG_0764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55k1hPjKro5717608OALQX_2ZGIkeksn8MyK6PsxAuQ5GJ3ly4atveAxnP4BGNkVH_2FvZMvadfYM4mVtQWO88HcRGaqRZPfVkGcYU86-jT6VPV47oWNt_BdqWuYXcyDL1JLAcgz49YOF/s320/IMG_0764.JPG" width="320" /></a><br /></div>
<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-82802460258887165752015-07-12T18:31:00.000+02:002015-07-12T18:31:16.837+02:00Shortbread biscuits<span style="font-family: Georgia, Times New Roman, serif;">Being in Scotland, we just couldn't ignore the fact that shortbread biscuits were all around. Both of us received a small package of these simple but delicious biscuits as a welcome gift (next to small wine bottles, a range of teas, and some chocolates) from the owners of the cottage we rented. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qzoHg8eljSIHhZ22iKVYA1pw7S9SH9Uh-inGjkoufr6C9JtABp7LgLYIYSfzEjaO60YDuCu_SEXkjM8rSnK6kgVNaiDM-iwcIC6ZfFa5EHnAehjL8_dim6Yf10wNgEQ40QYpXSvSVXLg/s1600/IMG_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qzoHg8eljSIHhZ22iKVYA1pw7S9SH9Uh-inGjkoufr6C9JtABp7LgLYIYSfzEjaO60YDuCu_SEXkjM8rSnK6kgVNaiDM-iwcIC6ZfFa5EHnAehjL8_dim6Yf10wNgEQ40QYpXSvSVXLg/s320/IMG_0673.JPG" width="320" /></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrTQtOUXOBe-9V80ePWB9B5ZjgeABuN6ncMpBpAodrESHEAtYb2cWcetpMYRNSEQCuFPKRsF4z5AgYrmMKhKC3OopPBRYLxUz6jgg6XIOdgKr6J_iRFZGPjH86ipN9wVsYbRbOb84fYMM/s1600/IMG_0759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrTQtOUXOBe-9V80ePWB9B5ZjgeABuN6ncMpBpAodrESHEAtYb2cWcetpMYRNSEQCuFPKRsF4z5AgYrmMKhKC3OopPBRYLxUz6jgg6XIOdgKr6J_iRFZGPjH86ipN9wVsYbRbOb84fYMM/s320/IMG_0759.JPG" width="320" /></a><br /><br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">On the 3rd of July, I was to receive my results of the final exams. Not having internet, my mum would call me when she'd received them and at a quarter past 2 in the afternoon I got the long awaited call to tell me I passed and received some very good results. I was over excited and we had a mini celebration at night on 'our' little terrace with tea, wine, shortbread biscuits and chocolates. It was small, not fancy nor decadent but pure bliss knowing nothing was there to worry about under the Scottish sun :)<br /><br />Home, I wanted to recreate the shortbread biscuits and as they are super simple to whip up, I could serve them in no time. I'm not claiming this is the original recipe but they were great!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DMcQUTBeJVMIjsbBxzUQxCs_TOdWKj1GFeYf3mR6lS_WxLnRUooNFNnjTxBKEa9yWO1os7NDUeeIJ7LMf8bSJm50UaTw_HH0xs36lkkhqky4To1VKPEDLYXaKJ-Gn3QoyegEHUFQZfK3/s1600/IMG_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DMcQUTBeJVMIjsbBxzUQxCs_TOdWKj1GFeYf3mR6lS_WxLnRUooNFNnjTxBKEa9yWO1os7NDUeeIJ7LMf8bSJm50UaTw_HH0xs36lkkhqky4To1VKPEDLYXaKJ-Gn3QoyegEHUFQZfK3/s320/IMG_0682.JPG" width="240" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">Emily enjoying the evening </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 20 small biscuits</b>:<br />- 120 grams butter<br />- 60 grams sugar<br />- 175 grams flour<br />- pinch of salt<br />- two extra table spoons of sugar</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Preheat the oven to 180°C.<br />Cream the butter and the sugar. <br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_dKkGyxTGbf6OUPaF6_aZ7vCcYODOuTxm2fO4ugNRnGxtNJYbkNsXvnfSxwTaEDi0uGd77M9hSqXx_yQlVqjSStdKOx7QS6uzZhOliae0KmSYRquxV134-ctnuPZrQ5eYvU8HkECcOQ8/s1600/IMG_0751.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_dKkGyxTGbf6OUPaF6_aZ7vCcYODOuTxm2fO4ugNRnGxtNJYbkNsXvnfSxwTaEDi0uGd77M9hSqXx_yQlVqjSStdKOx7QS6uzZhOliae0KmSYRquxV134-ctnuPZrQ5eYvU8HkECcOQ8/s320/IMG_0751.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />When combined, add the flour and the salt and mix with your hands. You'll soon have a heavy dough you can easily shape.<br />Put the dough on a smooth surface (I used a parchment paper lined table) and form a square shape of about 1 cm thick.<br />Then you can cut it into 10 long 'fingers' which you can cut in half afterwards to become 20 sort of evenly shaped elongated biscuits.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeLy0grsIlV-N6Vul0bd2GqHE3JkjrIMtH1vuvu7cV8fwAvkJn0JtLRZm_Eo2FxmXEyUvjagpW-CQsRX4vElXgsbGyjJZQ6S7WJSaZOHJFkF5iUbX__e4ZIeLeV-Lt8Ny8QgJdzGTs1QN/s1600/IMG_0752.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeLy0grsIlV-N6Vul0bd2GqHE3JkjrIMtH1vuvu7cV8fwAvkJn0JtLRZm_Eo2FxmXEyUvjagpW-CQsRX4vElXgsbGyjJZQ6S7WJSaZOHJFkF5iUbX__e4ZIeLeV-Lt8Ny8QgJdzGTs1QN/s320/IMG_0752.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8RyCyXSzwHMOHDzY8d3OFe7szQREWHToKgYDivGcfKssmt0ji3IKq4qXs4q9d6u4fwdcwQM2OyKDmnRwFP7ShI-3KrdJ4a8mpDyPMtb-yYp9_jVjPnh0Amjb1XNWhiU5k4XoqJOgMZMU/s1600/IMG_0753.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8RyCyXSzwHMOHDzY8d3OFe7szQREWHToKgYDivGcfKssmt0ji3IKq4qXs4q9d6u4fwdcwQM2OyKDmnRwFP7ShI-3KrdJ4a8mpDyPMtb-yYp9_jVjPnh0Amjb1XNWhiU5k4XoqJOgMZMU/s320/IMG_0753.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqL9LcQCf_wyDmGornHd_wVvhxTV2MXzs3Wic9BrpxtOknmd9oGWuC8DK3N-IYjPZh9qTZleYVYfswet3opMw_2cFuen5D-ki7Kq-m-rR2bXXWHprRuULL9sThCEHfxhJ_0owS8uviytY/s1600/IMG_0754.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqL9LcQCf_wyDmGornHd_wVvhxTV2MXzs3Wic9BrpxtOknmd9oGWuC8DK3N-IYjPZh9qTZleYVYfswet3opMw_2cFuen5D-ki7Kq-m-rR2bXXWHprRuULL9sThCEHfxhJ_0owS8uviytY/s320/IMG_0754.JPG" width="320" /></a></div>
<br />I rolled mine in a little sugar for extra texture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa3gXo2CXOEGwqjfuggQSN6gNyMiahfoJlVtGRfCcrzcg7hXLKPKjrMi5p7OBw71or2WqSpjfowRckf4PfOmJWVB9H2f1cfL5TkYq-lLgvmkAaQlrN3LqZ3gelbgGI1q17twliJxI-bnz/s1600/IMG_0755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa3gXo2CXOEGwqjfuggQSN6gNyMiahfoJlVtGRfCcrzcg7hXLKPKjrMi5p7OBw71or2WqSpjfowRckf4PfOmJWVB9H2f1cfL5TkYq-lLgvmkAaQlrN3LqZ3gelbgGI1q17twliJxI-bnz/s320/IMG_0755.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd18QIsQxQ5o4EWcOKVnkNPIKLrh7JLrP3P8aP4PiLd8eKngMqN6SokvdCwbV28kV0Xe7go3qTRdoVs8_Ck1H9zmIpH906jZaoVlWHCSiLnjD6CNUsnVJJT9f5flSw_XV-MOj0H32ZDNn/s1600/IMG_0756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd18QIsQxQ5o4EWcOKVnkNPIKLrh7JLrP3P8aP4PiLd8eKngMqN6SokvdCwbV28kV0Xe7go3qTRdoVs8_Ck1H9zmIpH906jZaoVlWHCSiLnjD6CNUsnVJJT9f5flSw_XV-MOj0H32ZDNn/s320/IMG_0756.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Put the biscuits on a parchment lined baking tray and bake for about 20 minutes or until sides become slightly golden brown.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqfIFFSMNfynhaQ7cbKZmvSWrm_fILpfwmcisBWCRkLMrees7xmuVoPc1Gw6dzr_xgUXnUsB_56yo0EkYUhoUHrmEAog4CWvG4XNNOEYaMpRHwJs1Zc3W0nTcejc8flg2-CccGR4yMLtu/s1600/IMG_0757.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqfIFFSMNfynhaQ7cbKZmvSWrm_fILpfwmcisBWCRkLMrees7xmuVoPc1Gw6dzr_xgUXnUsB_56yo0EkYUhoUHrmEAog4CWvG4XNNOEYaMpRHwJs1Zc3W0nTcejc8flg2-CccGR4yMLtu/s320/IMG_0757.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFJi3w6VYdmzwf8nDXTwzLuOaimP0KmF0YCgMfnVXQ_XgmHdL_jmrrKMzjNCydm_v2Um58THUAQbHiPLxYx6dIK493sIy_TMfinyB2zco01WjsAiGr6Ph8dkrNjB2knw_OEveD-BBtcyC/s1600/IMG_0758.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFJi3w6VYdmzwf8nDXTwzLuOaimP0KmF0YCgMfnVXQ_XgmHdL_jmrrKMzjNCydm_v2Um58THUAQbHiPLxYx6dIK493sIy_TMfinyB2zco01WjsAiGr6Ph8dkrNjB2knw_OEveD-BBtcyC/s320/IMG_0758.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Leave to cool.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrTQtOUXOBe-9V80ePWB9B5ZjgeABuN6ncMpBpAodrESHEAtYb2cWcetpMYRNSEQCuFPKRsF4z5AgYrmMKhKC3OopPBRYLxUz6jgg6XIOdgKr6J_iRFZGPjH86ipN9wVsYbRbOb84fYMM/s1600/IMG_0759.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRrTQtOUXOBe-9V80ePWB9B5ZjgeABuN6ncMpBpAodrESHEAtYb2cWcetpMYRNSEQCuFPKRsF4z5AgYrmMKhKC3OopPBRYLxUz6jgg6XIOdgKr6J_iRFZGPjH86ipN9wVsYbRbOb84fYMM/s320/IMG_0759.JPG" width="320" /></a></div>
<br />They disappeared very quickly so be fast to taste-test! ;)<br /><br />Smakelijk!<br /><br /></span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-56832694767988655352015-07-11T18:13:00.000+02:002015-07-11T18:13:27.644+02:00Holiday in Scotland and a basic vegetarian chili<span style="font-family: Georgia, Times New Roman, serif;">It's been some time since I've written something here but for good reason: I was on holiday to Scotland for 11 days with one of my best friends Emily. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroTmbolu6P5M6dVM99Q1j6V0fc9o9x4SydhGu3Fpvh-hCqDQiBRuvOXyI9TmfEirqX1t2qmutLq4TfbLo4SKu9p_uQ-2BeMRJr59WVjL6_TfFXI-ijrTEWOqGcRxhiVks7RzCaD4JPvfI/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroTmbolu6P5M6dVM99Q1j6V0fc9o9x4SydhGu3Fpvh-hCqDQiBRuvOXyI9TmfEirqX1t2qmutLq4TfbLo4SKu9p_uQ-2BeMRJr59WVjL6_TfFXI-ijrTEWOqGcRxhiVks7RzCaD4JPvfI/s320/IMG_0526.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Emily and I made the most out of the beautiful weather (sunny, warm: 20-25°C!) and the landscapes we cannot enjoy in our own little Flanders. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpVa8uIkiJTiboaX6L4yjfogOBdQAqpaGkP535C4JIhm6RLlhZAQblbFieV1vQhMw_sMWEBlW4Tvq_5GHqvEE6K1PP3lLAlUxLc3utx6XVa9Ssbgp0fbak710ZbCBxQHe7TMud1yBNcde/s1600/IMG_0456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpVa8uIkiJTiboaX6L4yjfogOBdQAqpaGkP535C4JIhm6RLlhZAQblbFieV1vQhMw_sMWEBlW4Tvq_5GHqvEE6K1PP3lLAlUxLc3utx6XVa9Ssbgp0fbak710ZbCBxQHe7TMud1yBNcde/s320/IMG_0456.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">There we rented a small cottage called Squirrel Lodge and we cooked almost every day after coming home from a good, long walk around the countryside. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiN5gPKHbTEaYY00YyJUGKC8qxvjXaq-Yz6BdUXJuuwSInTwgyWK-gazmqywOJ_FG_uacJexO4alzXNYMTiPyc6jvgtc4OWCPnPABry7bWvfReRvWNWDzPoBT47twa65IKbLIzvtDbUqxa/s1600/IMG_0417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiN5gPKHbTEaYY00YyJUGKC8qxvjXaq-Yz6BdUXJuuwSInTwgyWK-gazmqywOJ_FG_uacJexO4alzXNYMTiPyc6jvgtc4OWCPnPABry7bWvfReRvWNWDzPoBT47twa65IKbLIzvtDbUqxa/s320/IMG_0417.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One of the easy meals we made with the basic ingredients we had on hand was a basic vegetarian chili. It was soo good to have this! We made it before leaving the house in the morning and we were glad to not have to start hurrying to make our dinner after coming back late in the afternoon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9heXoQrmQQamFgi5aBBuDt1NxnrHzTdMRWvDNJNyDpcZgsAZIw9aU-qyjVaumM3BE4qKIsCw4FbQ8z1KQGpWpKw9l5-23ZpSbnJbUnjI41T-aZmEZKfGPTA1V-zBN7XkfP8sC3ocQTGn8/s1600/IMG_0409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9heXoQrmQQamFgi5aBBuDt1NxnrHzTdMRWvDNJNyDpcZgsAZIw9aU-qyjVaumM3BE4qKIsCw4FbQ8z1KQGpWpKw9l5-23ZpSbnJbUnjI41T-aZmEZKfGPTA1V-zBN7XkfP8sC3ocQTGn8/s320/IMG_0409.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl8kaGuzeNKCWUiJkhQCrJ_Maev0o17zrU4ALeDF3dJS5nJ4oSDYw7C7PqYj2_OTBY9I0U5f9JkiMV8_1mvzHzj4DVLltkKRvHWNFIg2g09L951q9k1KlkZdzVzrfbYM6u4SbW-3GiC4A/s1600/IMG_0412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl8kaGuzeNKCWUiJkhQCrJ_Maev0o17zrU4ALeDF3dJS5nJ4oSDYw7C7PqYj2_OTBY9I0U5f9JkiMV8_1mvzHzj4DVLltkKRvHWNFIg2g09L951q9k1KlkZdzVzrfbYM6u4SbW-3GiC4A/s320/IMG_0412.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 can white beans in tomato sauce (we used Heinz)<br />- 1 can kidney beans<br />- 1 can peeled tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 small can sweet corn<br />- 1 courgette/zuchini<br />- 1 red/yellow/orange bell pepper/capsicum<br />- 1 red onion<br />- pinch of salt and pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1/2 tablespoon of honey<br />- 1/2 teaspoon of ground cumin</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>To top</b>:<br />- a few dollops of Greek yogurt to substitute sour cream<br />- grated cheddar cheese<br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>How to</b>: <br />Chop the onion, the pepper and the zuchini in small cubes.<br />Heat some oil in a small pot and let the onion cook a little. Once the onion looks a little translucent, add in the chopped pepper. Let these simmer for about 5 minutes before adding the tomatoes, the salt, pepper, the honey and the cumin.<br />When the peppers are slightly softened, add the chopped zuchini. Leave to simmer for another 5-10 minutes or until the zuchini is no longer raw. You don't want the vegetables to be too soft, a little texture is wanted!<br />At last, add the corn and the beans and stir gently. Let simmer another minute or two and ready to serve!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94zbZtV1vo0-6pxxaxm7X897p02BmmBVwwn9LknhhsAhL2T8zbhEXXAdAzuVCrgyjma1qeXHa0GQdy0hOMQN5p1uihqV8so4ENLjLGqw2NySFpKGu0JOLmqU_nEK81i_mRrdMctMJPKAc/s1600/IMG_0528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94zbZtV1vo0-6pxxaxm7X897p02BmmBVwwn9LknhhsAhL2T8zbhEXXAdAzuVCrgyjma1qeXHa0GQdy0hOMQN5p1uihqV8so4ENLjLGqw2NySFpKGu0JOLmqU_nEK81i_mRrdMctMJPKAc/s320/IMG_0528.JPG" width="320" /></a><br /></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve with some sour cream (or Greek yogurt like we did) and some grated cheddar cheese.<br /><br />Enjoy!<br /><br /></span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-21232821587678109162015-06-19T19:02:00.000+02:002015-06-19T19:02:04.863+02:00Red and green cupcakes<span style="font-family: Georgia, Times New Roman, serif;">There was a little get-together planned with three of my friends and for the occasion I offered to make some treats. I decided to make thumbprint cookies (next post I'll talk about that) and some vanilla cupcakes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGp-9WIcCMf57Ps8xltp35cs9X21F2lbuZbnKAda98jyWFLN8_Rzx7aeAg6AUor-Uw-7rEjnOErmqXB04MENnYYqUEU_rNC23vyKymbnLVER9hbQXSMDmbDXFxRyowMdfFyozYOB0t6ruk/s1600/IMG_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGp-9WIcCMf57Ps8xltp35cs9X21F2lbuZbnKAda98jyWFLN8_Rzx7aeAg6AUor-Uw-7rEjnOErmqXB04MENnYYqUEU_rNC23vyKymbnLVER9hbQXSMDmbDXFxRyowMdfFyozYOB0t6ruk/s320/IMG_0336.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To decorate I used the fondant icing that I'd been given by the same friends with the explicit message to make them some cupcakes. Well, they got what they asked for! ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHs-EK5Bac_IjvxzrSs1YwdUCUgqFsmNzn3MENbB2M-pk0WPk_ZPpSO5l8nRzS7-7cvja86ktiX-JcXV_9qmOktt92D0gtXUgn-SbL3C-kf4HBLGK4uiaLPGp3QY0ctVDGpOoJ6oCEbTsy/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHs-EK5Bac_IjvxzrSs1YwdUCUgqFsmNzn3MENbB2M-pk0WPk_ZPpSO5l8nRzS7-7cvja86ktiX-JcXV_9qmOktt92D0gtXUgn-SbL3C-kf4HBLGK4uiaLPGp3QY0ctVDGpOoJ6oCEbTsy/s320/IMG_0338.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 12 well sized cupcakes </b>(you can make them smaller and distribute the batter in 15 cupcake liners also!):<br />- 225 grams sugar<br />- 1 teaspoon baking powder<br />- 1/4 teaspoon salt<br />- 113 grams butter<br />- 3 eggs<br />- 150 grams Greek yogurt/cottage cheese/curd cheese/milk<br />- 140 grams flour (or 190 grams flour and vanilla extract = instead of using pudding powder)<br />- 50 grams instant vanilla pudding powder<br />- 300 grams fondant icing (in two colours: I used red and green of Dr. Oetker)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180°C. <br />Cream the butter and the sugar with an electric mixer. When combined and creamy, add the eggs one at the time and keep on mixing. Then add the yogurt.<br />Add the salt, the flour and the pudding powder or vanilla extract. Mix well.<br />Line a baking tray for 12-15 cupcake. Divide the batter over the cupcake liners.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbe5ydrGadXvR8r0U3hpQB54kKa6URnBNrQBx3e8yg0FMSdGezHu9K4KCdXkNk6QCc1luDBIc9X9HhH_P2UqY2sLBVfMOajbbx4RuGrDziuLX8ejngTzw1brTxyyrq6r72fBpdBYUUpQs/s1600/IMG_0333.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbe5ydrGadXvR8r0U3hpQB54kKa6URnBNrQBx3e8yg0FMSdGezHu9K4KCdXkNk6QCc1luDBIc9X9HhH_P2UqY2sLBVfMOajbbx4RuGrDziuLX8ejngTzw1brTxyyrq6r72fBpdBYUUpQs/s320/IMG_0333.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Put the tray in the oven and bake for 18-22 minutes. Check the cupcakes before taking out of the oven.<br />Leave the cupcakes to cool before decorating.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNjVJOhg7twYFXDgR26qR0NpwZvPHYAqoytKZtJUGaVLVKEP5iES87z8lRb3cnryt0iZpPeobqdW0S-klnKVLjgpKsEkKkWCa0zee8DmII5DyKUqTSUvIPi0v027f3s2GJmJRTiAbt0-K/s1600/IMG_0334.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNjVJOhg7twYFXDgR26qR0NpwZvPHYAqoytKZtJUGaVLVKEP5iES87z8lRb3cnryt0iZpPeobqdW0S-klnKVLjgpKsEkKkWCa0zee8DmII5DyKUqTSUvIPi0v027f3s2GJmJRTiAbt0-K/s320/IMG_0334.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3IUyS_bTEJERvkwLmKtWP7MbzLvRULCwncHk_PdThPliufoPqKo0ENZBXXNRKnTEYx2zDzdBh2rfi_YUhuKxZ-jR75rPSROv4s0MYOZTTLRvxH3iDqcQilSrjShaWMxBNFrfdQ6C6Ski/s1600/IMG_0335.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3IUyS_bTEJERvkwLmKtWP7MbzLvRULCwncHk_PdThPliufoPqKo0ENZBXXNRKnTEYx2zDzdBh2rfi_YUhuKxZ-jR75rPSROv4s0MYOZTTLRvxH3iDqcQilSrjShaWMxBNFrfdQ6C6Ski/s320/IMG_0335.JPG" width="320" /></a></div>
<br />For decoration, divide the icing into 12 small balls. Roll each of the balls of icing out until a thin and round sheet (1-2 mm thickness) is formed. When too thick, the icing is too present on the cupcake and the taste will dominate the taste of the cupcake. With a cookie cutter (any shape), cut a shape out of each rolled out ball. Now you can interchange the cut-out shapes of the red and green sheets of icing.<br />Cover the cupcakes one by one and enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WY6lKR33ecoKtWot6VJApGnEv7wgPyFXizjrPSUenFLIDfgPrwV1Tw3OCWkVx-khZcZgJ4214jxxfr5LPmxu1atMelf8SUhudjZOunz5RWxD9x34cxhITXyChW-QRfb6y0kAMQddNNjI/s1600/IMG_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WY6lKR33ecoKtWot6VJApGnEv7wgPyFXizjrPSUenFLIDfgPrwV1Tw3OCWkVx-khZcZgJ4214jxxfr5LPmxu1atMelf8SUhudjZOunz5RWxD9x34cxhITXyChW-QRfb6y0kAMQddNNjI/s320/IMG_0337.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Smakelijk!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-33842922192915180402015-06-12T15:42:00.001+02:002015-06-12T15:45:32.845+02:00Strawberry tart<span style="font-family: Georgia, Times New Roman, serif;">Strawberry time is a beautiful time. We normally just eat the strawberries like they are or on top of some ice cream. But today I wanted to use them for a fruit tart. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It's a recipe that can be used for just any kind of fruit topping. But when the strawberries are abundant there's no better way to decorate the tart than with the bright red berries.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSS_o1-pu1PzeOlXM8SEajQnpPNDg_vdsW31N_GeXn33D-rShW5ulAK7KVWg7JammqoKMTLtE5W-aIJGw-qlk2l8UwDFQ8Y6RHLk3GsLwPvI6fPzGKokWfaGrQoijyFOTYT2kmuqJawJB/s1600/IMG_0331.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSS_o1-pu1PzeOlXM8SEajQnpPNDg_vdsW31N_GeXn33D-rShW5ulAK7KVWg7JammqoKMTLtE5W-aIJGw-qlk2l8UwDFQ8Y6RHLk3GsLwPvI6fPzGKokWfaGrQoijyFOTYT2kmuqJawJB/s320/IMG_0331.JPG" width="320" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My dad is usually the one making these kinds of tarts here at home. He uses puff pastry in his but as I am not a big fan of puff pastry, I decided to go on a different route and used a shortbread crust. Crunchy, sweet and nicely shaped to hold the vanilla cream and the fruit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">For the filling, I used pastry cream. You can also use plain vanilla pudding (freshly made), and that will make it less heavy on the stomach (as it will not contain the eggs). The pastry cream is just a touch more luxurious and therefore our way to go. To decorate you can use strawberry jam to get that shiny layer on top but this is not obligatory in any way. You can also put on some whipped cream or use some powdered sugar to sprinkle on top of the tart. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for the crust:</b><br />- 85 grams sugar<br />- 155 grams plain flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 egg yolk<br />- 115 grams butter<br />- 1/4 teaspoon salt<br />- (optional) vanilla extract<br /><b>Ingredients for the pastry cream:</b><br />- 1/2 l milk<br />- 2 eggs<br />- 50 grams of instant vanilla pudding powder<br />- 4 tablespoons of sugar<br /><b>Ingredients to decorate:</b><br />- 200-250 grams fresh strawberries<br />- (optional) 3-4 tablespoons strawberry jam<br /><br /><b>How to:</b><br />First make the crust. Mix the dry ingredients and then add all the other ingredients. By hand or with an electric mixer, combine everything until the dough comes together in a big ball. Put the dough in a mall bowl and put away in the fridge for at least 30 minutes.<br />Preheat the oven to 190°C.<br />Butter and flour a tart pan (I used a silicone one of about 28 cm in diameter so I didn't need to grease it at all - easy!).<br />Take the dough out of the fridge and roll out. Put the dough in the pan and press well so that all the sides are evenly covered. I pressed the extra dough in with the rest but you can also make a few cookies with it.<br />Put it in the oven for about 30-45 minutes but check regularly. When the dough is golden brown and feels firm to the touch, it's ready. When ready, take out of the oven and let cool.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSd_en5KYj5E6Wa6STCw6kdLKaqNAW5I465AR-01gGDDZLnTBIocZeZ7xzc9sNaFgl54_0Uy65MOhTBEChLkwLhUJtg9uyXzU1ilEo1JIadV1fIPNOTNKeFs7GahRLek59F03mJ01G4fo/s1600/IMG_0326.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSd_en5KYj5E6Wa6STCw6kdLKaqNAW5I465AR-01gGDDZLnTBIocZeZ7xzc9sNaFgl54_0Uy65MOhTBEChLkwLhUJtg9uyXzU1ilEo1JIadV1fIPNOTNKeFs7GahRLek59F03mJ01G4fo/s320/IMG_0326.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />In the meanwhile, make the pastry cream:<br />Beat the eggs, the vanilla pudding powder and the sugar with an electric mixer until frothy and slightly whitish-yellow.<br />Heat the milk until just boiling. Take the pot of milk off the fire. Pour the egg mixture in the milk and mix thoroughly. Then put the pot back on the fire and let cook for a minute so that the cream can cook a little.<br />Take the pot off the fire and let cool up to room temperature. Regularly stir it to prevent lumps forming or a skin on top.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_30KSAVBnx6FuoydEXhR4-2sJ7Be2LenxockOZxNPIDm46XC4rrHSmUI65LagzImcP3plamO_TAIGN5-zWDlzJoEZCYxFon73-u69eGDhEOYM2U8znVKE-0pXOgkInV7zk0hERr9Yhp6r/s1600/IMG_0324.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_30KSAVBnx6FuoydEXhR4-2sJ7Be2LenxockOZxNPIDm46XC4rrHSmUI65LagzImcP3plamO_TAIGN5-zWDlzJoEZCYxFon73-u69eGDhEOYM2U8znVKE-0pXOgkInV7zk0hERr9Yhp6r/s320/IMG_0324.JPG" width="320" /></a><br /></span></div>
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When the crust had time to cool off, take it out of the pan and you're ready to decorate:<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18flkD2LFD2zXGC0r5u79Jk_HRj8qUC0qcATf7nElhftrkA0nfdG_iLY9HpDlijcPr61mbFpuTAFEA89n2nbJ72t9omh6ZcHveeq7bPcOA-YIO4oIdBuMYi77JK7iNLhSESYO0LeeLOPx/s1600/IMG_0328.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18flkD2LFD2zXGC0r5u79Jk_HRj8qUC0qcATf7nElhftrkA0nfdG_iLY9HpDlijcPr61mbFpuTAFEA89n2nbJ72t9omh6ZcHveeq7bPcOA-YIO4oIdBuMYi77JK7iNLhSESYO0LeeLOPx/s320/IMG_0328.JPG" width="320" /></a><br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spread the cream in the crust. Slice the strawberries and cover the cream with the berries all over.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1r6oG8XhUFOPLvrunusMeAXk-UgV31F5gPUTxP3I1S5YDkH9UGe4rnvonu3Oaji-cQYuisYz0t-aO5pxq05ioNP3KtoU36ceqst_bNRCzak6v3noccNXPZppOomqgQzgHHH0kc8N93cTQ/s1600/IMG_0329.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1r6oG8XhUFOPLvrunusMeAXk-UgV31F5gPUTxP3I1S5YDkH9UGe4rnvonu3Oaji-cQYuisYz0t-aO5pxq05ioNP3KtoU36ceqst_bNRCzak6v3noccNXPZppOomqgQzgHHH0kc8N93cTQ/s320/IMG_0329.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Heat the strawberry jam slightly until it's pourable and brush the tart all over the top with the jam to obtain a shiny layer on top.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkH8RheBfp5GoVghdOqra5Z62AiaAv6npLVLnLr1Z3q5MX6k7p4hhWHUpucs_Wpv3jo4cnblIjnF5jKBQ-Iru64PJb_d79DsySlnLQXW3tUJKx7-kyRSLHVl9GU48nKMyxSUAA754-hqY/s1600/IMG_0330.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkH8RheBfp5GoVghdOqra5Z62AiaAv6npLVLnLr1Z3q5MX6k7p4hhWHUpucs_Wpv3jo4cnblIjnF5jKBQ-Iru64PJb_d79DsySlnLQXW3tUJKx7-kyRSLHVl9GU48nKMyxSUAA754-hqY/s320/IMG_0330.JPG" width="320" /></a></span></div>
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<br />Smakelijk!</span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-7539757823032202142015-06-02T14:26:00.003+02:002015-06-03T08:02:08.312+02:00Orange and chocolate cake or Jaffa cake<span style="font-family: Georgia, Times New Roman, serif;">Who doesn't know Jaffa cakes?<br /><br />Jaffa cakes are (according to Wikipedia):<br />'<i>... biscuit sized cakes introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common Jaffa cakes are circular, 2 and a half inches (64 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jelly and a coating of chocolate.</i>'</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In our house they never last long. My sister can eat a whole package of 16 Jaffas in a day and that all by herself. It's a wonderful flavour combination of course: orange and chocolate just go together very well. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I decided to make Jaffa cake. Not the regular prepackaged Jaffa cakes but one real cake with an orange jam filling and a chocolate coating. The flavours are there but it's more of a filling dessert than the thin Jaffas. I bet only one piece is needed instead op 16 to still the craving :p</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYFh1W4JAkotSmJZJcIaKcuMYhfJKnPsMf9rVOrLqS3S6b5ccNRCMvYln53NVmOPFuE4pFlLZFsSIoRsZWWujfzvz5PwyTpVWO3aHkrrs5qk_soRIhS2r7aff8Np_2oKIltPJ-JYDQqrv/s1600/IMG_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYFh1W4JAkotSmJZJcIaKcuMYhfJKnPsMf9rVOrLqS3S6b5ccNRCMvYln53NVmOPFuE4pFlLZFsSIoRsZWWujfzvz5PwyTpVWO3aHkrrs5qk_soRIhS2r7aff8Np_2oKIltPJ-JYDQqrv/s320/IMG_0321.JPG" width="320" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif;">just underneath the chocolate, you'll find a thin layer <br />of orange, just like in the Jaffa cakes</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />For the cake, I made sort of a pound cake with Greek yoghurt. It would be great in a bundt pan but as I don't have one myself at the moment, I made it with a regular rectangular cake pan. Feel free to use whatever you want.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In my batter, I forgot to put salt. It didn't make it less good but it's better to add salt. Salt is an enhancer of anything sweet.<br />I also put a little orange zest to the batter which is totally optional as well.<br /><br />The cake turned out very good. The cake is moist in the middle and the chocolate covers the crusty outer layer.<br /><br /><b>Ingredients for 10 slices</b>:<br />- 280 grams plain flour (or 230 grams flour and 50 grams (1 package) of instant vanilla pudding powder like I did)<br />- 1 package of baking powder<br />- 1/4 teaspoon salt<br />- 300 grams sugar<br />- 225 grams butter<br />- 3 large eggs<br />- </span><span style="font-family: Georgia, 'Times New Roman', serif;">150 grams Greek yogurt<br />- optional: orange zest (half a teaspoon is sufficient)<br />- 100 grams orange marmelade<br />- 150-200 grams plain chocolate</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>How to</b>:<br />Preheat the oven to 180°C.<br />Butter and flour a cake pan (bundt pan or rectangular shaped pan works best).<br />Mix the flour (and the pudding powder), the salt and the baking powder together.<br />Cream the butter and the sugar until light and fluffy by hand or using a mixer.<br />Beat in the eggs one after the other. When incorporated, add in the yoghurt. Mix very well.<br />Beat in the flour mixture gradually. Don't over mix but make sure all the ingredients are well combined.<br />Spread a little more than half the batter in the cake pan. Make sure the layer is evened out.<br />Spread the marmelade on top of the batter, making sure the marmelade doesn't touch the sides of the pan because otherwise it'll be a sticky business to get the cake out of the pan after baking.<br />Cover the marmelade layer with the rest of the batter. It's easier if you first fill the edges around the marmelade layer and then cover the top.<br />Put the cake in the oven for about 1 hour or until risen, golden brown and the top springs back when lightly touched.<br />Take out of the oven, let cool completely and take out of the pan.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDvTtbB1KZVgQkRWZicKiqUWrOwiZaeEKC-cmmyzQN7265bxEixD77DQXCw5AuLk_UYomj7oKOWhyphenhyphenMAj6oez2HG6y72_-_B-oPlNbA05er8NRDfgkCNxvl1Cj3x0LhQ9R6O2_bbU5ixMB/s1600/IMG_0315.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDvTtbB1KZVgQkRWZicKiqUWrOwiZaeEKC-cmmyzQN7265bxEixD77DQXCw5AuLk_UYomj7oKOWhyphenhyphenMAj6oez2HG6y72_-_B-oPlNbA05er8NRDfgkCNxvl1Cj3x0LhQ9R6O2_bbU5ixMB/s320/IMG_0315.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK2XRn2I48D7mXXbM5EzE5rKjm_DtCZEHJtWRyFd15Hc0pz-isfCJvqpGZyBXsLOsbW2Qxs7UDrzTeJeqKGwkJs0B5KnjpfekdriLUdj0H-aoRz2xKfZ2g8A5uRJfu_ZJRH1t9UZU-HsA/s1600/IMG_0316.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK2XRn2I48D7mXXbM5EzE5rKjm_DtCZEHJtWRyFd15Hc0pz-isfCJvqpGZyBXsLOsbW2Qxs7UDrzTeJeqKGwkJs0B5KnjpfekdriLUdj0H-aoRz2xKfZ2g8A5uRJfu_ZJRH1t9UZU-HsA/s320/IMG_0316.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />Melt the chocolate and spread it over the cake on all sides. <br />You can use a brush to make this easier. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lGGrjazgmGo5GJOjv-WTimZaRbnXzEj1qGBbc-7DuZqNHAOtD2a2fjVK1oGunj6ditIvTR604u-iR3-Ub6EI9LZLKfVCxkIak5Z7SI_WHDOtXtVAXKPxZTT7-7_7iwvOw6J5WHpspIEq/s1600/IMG_0317.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lGGrjazgmGo5GJOjv-WTimZaRbnXzEj1qGBbc-7DuZqNHAOtD2a2fjVK1oGunj6ditIvTR604u-iR3-Ub6EI9LZLKfVCxkIak5Z7SI_WHDOtXtVAXKPxZTT7-7_7iwvOw6J5WHpspIEq/s320/IMG_0317.JPG" width="320" /></a></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SyVVqNlHaLeCQRqCbDl_aZ_GCmOkKA1uOG-7gCB5WOyYCRUsFff0VNReywK_wYAhAbh17Ln3Wh63p5boFl4aTGtNoycX27ITgMy0cAa5ItLITEntweg4H8MnwsHOtwHuP1GkFnH8P1Ik/s1600/IMG_0319.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SyVVqNlHaLeCQRqCbDl_aZ_GCmOkKA1uOG-7gCB5WOyYCRUsFff0VNReywK_wYAhAbh17Ln3Wh63p5boFl4aTGtNoycX27ITgMy0cAa5ItLITEntweg4H8MnwsHOtwHuP1GkFnH8P1Ik/s320/IMG_0319.JPG" width="240" /></a></span></div>
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<br />Let the chocolate layer dry and serve.<br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ8eA9n5MUotML2kmjcqSB50Yt24jblpIqQLwMn3clnMyin7on1grUu3Xe9k-MjrTfR22SR2rfLKtYbEPD8fAzbd25GPMe5qWRXAYtVQlamD-zkbm8Wh4RZwB9CyDN_KCw615P4zlnXIS/s1600/IMG_0320.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ8eA9n5MUotML2kmjcqSB50Yt24jblpIqQLwMn3clnMyin7on1grUu3Xe9k-MjrTfR22SR2rfLKtYbEPD8fAzbd25GPMe5qWRXAYtVQlamD-zkbm8Wh4RZwB9CyDN_KCw615P4zlnXIS/s320/IMG_0320.JPG" width="320" /></a></span><br />
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P.S.: Note that I didn't wait for the chocolate to set ... the result a slightly less appealing </span><span style="font-family: Georgia, 'Times New Roman', serif;">(read: messy) </span><span style="font-family: Georgia, 'Times New Roman', serif;">piece of cake but as we like to say 'looks are deceiving, it's the inside (the taste) that counts!' :)<br /><br />Smakelijk!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-14786888326122723402015-05-31T18:57:00.003+02:002015-05-31T19:42:46.844+02:00Belgian meat stew<span style="font-family: Georgia, Times New Roman, serif;">Ask Belgians (that are not vegetarian) what their favourite food is and a lot will answer you it's Belgian beef stew and fries. <br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUlrzGhpUGvSCt4eNLIFt8Aj7Y9gp20By3jwx5o8i0vqHYYcrjG6k0i5JZiYneic1ZAV4s8vYzhzedD59dpCq3Fz2wqL7d-SMo9hdFbauH3qDsvLlcvmQ9iApfz1AIbetd_V6I3Pfexmv/s1600/IMG_0314.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUlrzGhpUGvSCt4eNLIFt8Aj7Y9gp20By3jwx5o8i0vqHYYcrjG6k0i5JZiYneic1ZAV4s8vYzhzedD59dpCq3Fz2wqL7d-SMo9hdFbauH3qDsvLlcvmQ9iApfz1AIbetd_V6I3Pfexmv/s320/IMG_0314.JPG" width="320" /></a></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />I say 'fries' because I don't want to imply they are a French invention. The art of fry-making is purely Belgian. Other cuisines make totally different fries: too thick, too thin, not twice fried in the proper temperatures ... For an overview of some differences between French and Belgian people, read this: <a href="http://www.aufeminin.com/relations-aux-autres/top-10-qualites-belges-s1405333.html"><i>Les trucs que les Belges font mieux que les Français</i></a> It's in French so it's a good way to practice for the next visit to France or Belgium (or at least Brussels and the South) ;)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I'm not a big meat eater myself. I'm actually more of a <i>flexitarian</i>, eating fish and other kinds of meat but mostly vegetarian (and occasionally vegan). That's a decision I made out of two main ideas:<br />- First of all I don't really like most meats, I never liked them. You can't please me serving a big chunk of steak nor do pork chops look tempting to me. The only meat I like is meat that's 'hidden' or part of a larger dish, like a stew or a casserole.<br />- Secondly I don't like eating a lot of animal products because of the ecological point of view. The production of meat is so intensive and wasteful that's it's more logical and eco-friendly to eat more vegetarian dishes. Knowing that a lot of species around the world are in danger of going extinct due to loss of habitat or over-fishing, it's only better to be more conscious in what we eat. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">About 3 to 4 days a week I eat vegetarian/vegan, the other days I eat some kind of meat. When I leave my parents' home I see myself eating even less meat but for now I try to fit in the family dinner rotation also.<br /><br />Well, today I made meat stew. Not beef stew because I think pork chops are better in taste (more fat content that is) and get soft more easily than the tough beef.<br />The ingredient that makes our stew Belgian is the beer and the mustard. Without those two it wouldn't be the same.<br />To serve this, we had (Belgian) fries and chopped salad and tomatoes. With mayonaise of course. Other ways to serve the stew are with cooked potatoes and apple sauce or red cabbage. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 4</b>:<br />- 4 pork chops<br />- 2 bay leaves<br />- knob of butter<br />- 1 medium onion<br />- pepper and salt to taste<br />- 1 package of Knorr stew seasonings (if not available: two pieces of white bread without crust with mustard on top)<br />- 1 tablespoon of mustard<br />- 1 bottle of beer (any kind, we use a less expensive one as the better beers are for drinking purposes in our eyes) of 33 cl<br />- a little water if needed<br />- raisins, dried apricots, dried prunes, ... (dried fruits in general), chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Chop the onion. Put some pepper on the chops. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmlZiZN3tJKBrujhXoxvWwy0sO_J29URcYxDtT77bLS0FEvWvg9QpkpyCv9XIFnP67W68rs4WIyYgUOl3hyphenhyphen4-UDa4sQczNkqkDHyooF3u_4WFYX9xcHppT2U2zKO_be_iACMCBgy99XMk/s1600/IMG_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmlZiZN3tJKBrujhXoxvWwy0sO_J29URcYxDtT77bLS0FEvWvg9QpkpyCv9XIFnP67W68rs4WIyYgUOl3hyphenhyphen4-UDa4sQczNkqkDHyooF3u_4WFYX9xcHppT2U2zKO_be_iACMCBgy99XMk/s320/IMG_0303.JPG" width="320" /></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat the butter in a pan and sear the chops on both ways. Take out of the pan and put in a large pot with a good lid. Then brown the onions a little. Put the beer in the pan with the onions once they're browned so that the meat juices and pieces from the bottom loosen up. <br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFztjuCKmZ0bOeFKRFCn9C6xBXrZkHPZWdJJlcNP7-1RUCqH-FfzL3abGnz2S-EmBlED5e_LYf4AKG_ao6SBx36NUiTOjftO3vP-RP9oQJoQkqdsdB7JnR6wdWngeVmRJWPmOTJJ-_5pwb/s1600/IMG_0306.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFztjuCKmZ0bOeFKRFCn9C6xBXrZkHPZWdJJlcNP7-1RUCqH-FfzL3abGnz2S-EmBlED5e_LYf4AKG_ao6SBx36NUiTOjftO3vP-RP9oQJoQkqdsdB7JnR6wdWngeVmRJWPmOTJJ-_5pwb/s320/IMG_0306.JPG" width="320" /></a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEIc30_a6F8RZOu2-DjhSWmXYVWkeMhxiZRE2fsQqp6SrOFxIKNHGEzuVXIQo5HdeG_TsBeJ3IcOu432wJ63mtP2pqUSl2YQ8zLerp7XNrNwLybEhZ5dwjOVBv7IyZ9PyRplQXIp1ZXpl/s1600/IMG_0308.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEIc30_a6F8RZOu2-DjhSWmXYVWkeMhxiZRE2fsQqp6SrOFxIKNHGEzuVXIQo5HdeG_TsBeJ3IcOu432wJ63mtP2pqUSl2YQ8zLerp7XNrNwLybEhZ5dwjOVBv7IyZ9PyRplQXIp1ZXpl/s320/IMG_0308.JPG" width="320" /></a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNI58AaREiSCKVRY3xitKjFkqHGp9rQGPlTxR8XUNt5xb6uvAanZAxmlR5BoaSyt4EWUDUvnnYEGNIqGGam8L8aHF-Ix0gs43SXlcEAgy97DyudKTVhP58Tj5RTsSKlRom5qcQx7noR83/s1600/IMG_0309.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNI58AaREiSCKVRY3xitKjFkqHGp9rQGPlTxR8XUNt5xb6uvAanZAxmlR5BoaSyt4EWUDUvnnYEGNIqGGam8L8aHF-Ix0gs43SXlcEAgy97DyudKTVhP58Tj5RTsSKlRom5qcQx7noR83/s320/IMG_0309.JPG" width="320" /></a></span></div>
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<br />Put this all in the pot along with the meat. Add the mustard, the bay leaves, extra pepper and salt (only use salt if you're not using the seasoning as the seasonings are salty on their own), the dried fruit and the mustard coated bread slices (again: when using the seasoning, this is only optional as they are needed for binding purposes).<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGe1qAxb4bSASXxx57A5XRaKELzUjdDXotG0CyuIiQZ2F27bYWYq32yJwQnTArMFARy1wDWh7oRBYJ8D6w55iivrE5uiO_xxtIVcCbSWYTB4o37CnhTO178f3jurBVMQQKbTXEU-v_wlrc/s1600/IMG_0307.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGe1qAxb4bSASXxx57A5XRaKELzUjdDXotG0CyuIiQZ2F27bYWYq32yJwQnTArMFARy1wDWh7oRBYJ8D6w55iivrE5uiO_xxtIVcCbSWYTB4o37CnhTO178f3jurBVMQQKbTXEU-v_wlrc/s320/IMG_0307.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHLYg6HpGGi1oBLuXzJlL0rFSdx5vUA25va4DTfukzTeGoBkv3aN_lCutadotA6tDf6s3kcGIRh3LOoPLZTOwFgGRfHNcA-Dx-sdM1vMuBz3IuuA2aGDwsYVxguta0n0Uh3QCkCTJWcCM/s1600/IMG_0305.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHLYg6HpGGi1oBLuXzJlL0rFSdx5vUA25va4DTfukzTeGoBkv3aN_lCutadotA6tDf6s3kcGIRh3LOoPLZTOwFgGRfHNcA-Dx-sdM1vMuBz3IuuA2aGDwsYVxguta0n0Uh3QCkCTJWcCM/s320/IMG_0305.JPG" width="240" /></a></div>
<br />Get everything boil a minute or two and put the lid on. <br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5adfTyV2cTj2t2NH4pgq0-xvpODT4sX0PQnyOJypm8BIx8qclXnSgTLH0_Umg2S2hIKgHzySfMOtyuOpETTASpo0xpJy-n4gvQwub-9fSZmzrY62393XMRgbZpbOi0yd4h7ELA83pDrNy/s1600/IMG_0311.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5adfTyV2cTj2t2NH4pgq0-xvpODT4sX0PQnyOJypm8BIx8qclXnSgTLH0_Umg2S2hIKgHzySfMOtyuOpETTASpo0xpJy-n4gvQwub-9fSZmzrY62393XMRgbZpbOi0yd4h7ELA83pDrNy/s320/IMG_0311.JPG" width="320" /></a></div>
<br />Then bring the fire to 'low' and let the stew simmer for at least 1,5 to 2 hours. Check whether the meat is softened.<br />Mix the seasonings with a little water and blend the mixture through the sauce. <br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwM1NYDhN_BKFALNXXYeLNea2_pW1fdH_SOqZVU4RDi38seZfHOiVH8lQr2HdURwmqyBCE3J5MSQnJZI9qtYOfQAnrlcGMZf6FIef4Tg3kTckK-feQuO_-Q0HKVNgXuV_VgZSDKwx-8uzq/s1600/IMG_0312.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwM1NYDhN_BKFALNXXYeLNea2_pW1fdH_SOqZVU4RDi38seZfHOiVH8lQr2HdURwmqyBCE3J5MSQnJZI9qtYOfQAnrlcGMZf6FIef4Tg3kTckK-feQuO_-Q0HKVNgXuV_VgZSDKwx-8uzq/s320/IMG_0312.JPG" width="320" /></a></div>
<br />Let cook along on medium heat for 5-10 minutes. Check the taste and add salt or pepper to taste.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUlrzGhpUGvSCt4eNLIFt8Aj7Y9gp20By3jwx5o8i0vqHYYcrjG6k0i5JZiYneic1ZAV4s8vYzhzedD59dpCq3Fz2wqL7d-SMo9hdFbauH3qDsvLlcvmQ9iApfz1AIbetd_V6I3Pfexmv/s1600/IMG_0314.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUlrzGhpUGvSCt4eNLIFt8Aj7Y9gp20By3jwx5o8i0vqHYYcrjG6k0i5JZiYneic1ZAV4s8vYzhzedD59dpCq3Fz2wqL7d-SMo9hdFbauH3qDsvLlcvmQ9iApfz1AIbetd_V6I3Pfexmv/s320/IMG_0314.JPG" width="320" /></a></div>
<br />Serve.<br /><br />Stews get better when they stand. Making this a day ahead or in the morning is best but not needed.<br /><br />Smakelijk!</span><br />
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Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-85336768213515432292015-05-30T09:08:00.002+02:002015-05-30T09:09:46.510+02:00Sweet and tart slices<span style="font-family: Georgia, Times New Roman, serif;">I am a follower of a great many food blogs. One of them I visit on a regular basis is <a href="http://theenglishkitchen.blogspot.be/">The English Kitchen</a> because I like the food on it. Nothing very fancy, just good food that's not a pain to make or costs a lot because of exclusive or hard to find ingredients. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDbDjX_yTrZoD-fmOgFPHITQb8K7wvrPz455uIXJI4hyphenhyphenc1wD1XzoB71BXYABGm-GM1_HbrIgmokVe0tx0AFu6u5xK0ujgJWP3x2rwmSm-25YPHT-TwkXop0t29_PC9iSStOCYwnlXwqpk/s1600/IMG_0300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDbDjX_yTrZoD-fmOgFPHITQb8K7wvrPz455uIXJI4hyphenhyphenc1wD1XzoB71BXYABGm-GM1_HbrIgmokVe0tx0AFu6u5xK0ujgJWP3x2rwmSm-25YPHT-TwkXop0t29_PC9iSStOCYwnlXwqpk/s320/IMG_0300.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCk4yHr0cjNm04IjHOZFjfqysBOGYeRY9HCi7PV02j5a5CK4QE-xQQpRTCeMET8xE4_ranfM5uXwkQDqwFZqf2qF-pL_Mc_mD1vuSL-QsYGGDJBVYmsvzP_f87ZIRJEBm2w_DptbzJcKM/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCk4yHr0cjNm04IjHOZFjfqysBOGYeRY9HCi7PV02j5a5CK4QE-xQQpRTCeMET8xE4_ranfM5uXwkQDqwFZqf2qF-pL_Mc_mD1vuSL-QsYGGDJBVYmsvzP_f87ZIRJEBm2w_DptbzJcKM/s320/IMG_0301.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">On The English Kitchen I saw a very good looking recipe for<a href="http://theenglishkitchen.blogspot.be/2015/05/rhubarb-and-strawberry-slices.html#more"> strawberry and rhubarb slices </a>and I had to make them. They are made up of two layers: a crust that's not overly sweet with a sweet and tart fruit topping. This topping is a nice contrast to the crust because it's pudding like (it sets but doesn't get dry like a cake). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I loved these slices a lot, and so thought my mum. My sister doesn't like anything with rhubarb because her stomach doesn't tolerate it (a pity) and my dad thought he liked to have something more cake-like so he didn't think much of it. But that didn't matter because there was more for me of course! (I liked them that much I took a slice for lunch yesterday ...)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Below you can find the recipe for 6 good servings or 8 smaller slices:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for the crust</b>:<br />- 85 grams butter<br />- 105 grams flour<br />- 3,5 tablespoons of sugar<br /><b>Ingredients for topping</b>:<br />- 1 egg<br />- 95 grams white sugar<br />- 50 grams light brown sugar<br />- 70 grams flour<br />- 1/2 teaspoon of baking powder<br />- 1/4 teaspoon salt<br />- 5 sticks of rhubarb (in 0,5 cm cubes)<br />- 4 big strawberries (in 0,5 cm cubes)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Make the topping in advance as it needs to stand in the fridge for at least half an hour.<br />Mix the eggs and sugars until fluffy with a hand mixer. Add all the other ingredients (except the fruit) one at a time and mix well. Then add the fruit and mix gently until all of the fruit is covered. Just make sure to not crush the strawberries altogether. Put in the fridge. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">After half an hour, preheat the oven to 180°C.<br />Mix the three ingredients of the crust well until you get a firm dough. Press this dough into a buttered ovenproof dish (I used a 15 x 20 cm glass oven dish) so that the dough covers the whole surface of the dish. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Now pour the topping over the dough and make sure you spread the topping evenly.<br />Put in the hot oven and let bake for about 45 minutes or until the topping is set (doesn't wiggle) and is golden in colour.<br />Take out of the oven and let cool completely.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Serve immediately or up to several days afterwards (I kept them in the fridge).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCk4yHr0cjNm04IjHOZFjfqysBOGYeRY9HCi7PV02j5a5CK4QE-xQQpRTCeMET8xE4_ranfM5uXwkQDqwFZqf2qF-pL_Mc_mD1vuSL-QsYGGDJBVYmsvzP_f87ZIRJEBm2w_DptbzJcKM/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCk4yHr0cjNm04IjHOZFjfqysBOGYeRY9HCi7PV02j5a5CK4QE-xQQpRTCeMET8xE4_ranfM5uXwkQDqwFZqf2qF-pL_Mc_mD1vuSL-QsYGGDJBVYmsvzP_f87ZIRJEBm2w_DptbzJcKM/s320/IMG_0301.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-46150314595041999822015-05-29T19:19:00.007+02:002015-05-29T19:19:58.021+02:00Creamy pasta with salmon and cheese<span style="font-family: Georgia, Times New Roman, serif;">When one needs something comforting, something quick and something tasty pasta comes in and works time after time. Pasta is one of my favourite things to eat, in any form and in any shape. If there was only one thing I could eat every day it would be pasta. At least that would make me have numerous options of what to do with it anyways. I wouldn't be bored in any case!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkHPPRFwYLs9Yup-753CxMfEVR5_3hmDsfE6X8INlrtlGIQffaFlKKkrNh1we22NNKaZeSEklX9zdIaPn4rQeRH_lcxClszy613uk8d1ueLnNJphN03DreB8-VkPyl47tN2mEv3EZq7hA/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkHPPRFwYLs9Yup-753CxMfEVR5_3hmDsfE6X8INlrtlGIQffaFlKKkrNh1we22NNKaZeSEklX9zdIaPn4rQeRH_lcxClszy613uk8d1ueLnNJphN03DreB8-VkPyl47tN2mEv3EZq7hA/s320/IMG_0299.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Today we had a bit of a time problem. My mum and I are watching The Missing, a series that's the result of a cooperation between the television networks of France, Belgium and Great Britain. Here it's broadcasted on Eén. I like it quite a lot but we don't get to see it on the regular scheduled times. My mum works nights so we watch it later when we have the time. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Today we were watching the episode of Tuesday and we didn't pay attention to the time until our stomachs began to grumble and my sister was already eating chips and a kiwi to still her hunger ...<br />So we saw it was way past time to start cooking and I rushed to the kitchen halfway the episode (the end will be seen later tonight) to make some pasta. At least that wouldn't make us wait too much longer.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">We had tagliatelle with a creamy sauce of Boursin (garlic and herbs), chives, spring onions, broccoli, mushrooms and smoked salmon. The pan was scraped clean and we all enjoyed it. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is an easy dish for any time. It can be made with other vegetables too, bell peppers and zuchini make it more of a summer's dish but mushrooms, broccoli and spring onions were the things in the fridge and they are great. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for 4 servings</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 350 grams tagliatelle or any other pasta shape of your choice<br />- 6 large mushrooms<br />- half a head of broccoli<br />- 3 spring onions<br />- chives to taste (I used about 10 pieces from out garden)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- salt and pepper to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- milk as needed (about 200 ml in total but add)<br />- butter for frying<br />- 200 grams smoked salmon<br />- 150 grams of Boursin (garlic and herbs) or Philadelphia or any other brand with this kind of flavour combination<br /><br /><b>How to</b>:<br />Put a big pot of water to a boil. In the meanwhile make the sauce.<br />Cut the mushrooms and the spring onions into small pieces/slices.<br />Take a big skillet and heat a knob of butter. Fry the mushrooms and spring onions in the skillet. <br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj9Hu16C9SHgBoH9i1x4q2DXK18j-YX5rcESgSYfXLrPcdJL1ZxZKuazDgvax4hbP9cJ-XhPtgRDUH-PZxGQuUkmZZQA5wkIOcYXgBh9aZ4jXOpw7nsbdesVpuwa1sO0XkvWCNMHcEIS9/s1600/IMG_0290.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxj9Hu16C9SHgBoH9i1x4q2DXK18j-YX5rcESgSYfXLrPcdJL1ZxZKuazDgvax4hbP9cJ-XhPtgRDUH-PZxGQuUkmZZQA5wkIOcYXgBh9aZ4jXOpw7nsbdesVpuwa1sO0XkvWCNMHcEIS9/s320/IMG_0290.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzwTI1l2WgxlZDMPfR95ZOuQHN49BQHv6J0JwNCnoIX78rJFO-LJrY_j0e6EIK6XBRIU18N3q8LXIx4gw7OAs5krMMrHUPgqN80bavQEcAEkTweQ9OZj9kez3aaUKHtvH_nAt6qivVLAT/s1600/IMG_0291.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzwTI1l2WgxlZDMPfR95ZOuQHN49BQHv6J0JwNCnoIX78rJFO-LJrY_j0e6EIK6XBRIU18N3q8LXIx4gw7OAs5krMMrHUPgqN80bavQEcAEkTweQ9OZj9kez3aaUKHtvH_nAt6qivVLAT/s320/IMG_0291.JPG" width="320" /></a><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">When browned and fragrant, add a splash of milk and some salt and pepper. Then add the cheese and let it melt into the sauce on low heat. Add more milk until you have a creamy yet runny sauce. Mix in the chopped chives and take off heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLzu7_lzDF4hB3w9wsg9bZ9Sm-qeGH0G7_bLqrRaVsOE9EZGN2COGgpsIdoYReGaTcxkq6uGFeGuNio_m7oVe9Uc7CuWy-fX_Iyan4Ts8wKIUGoWIyT3dhUJTkQD1PzddfZ3Zyf_4n4N7/s1600/IMG_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLzu7_lzDF4hB3w9wsg9bZ9Sm-qeGH0G7_bLqrRaVsOE9EZGN2COGgpsIdoYReGaTcxkq6uGFeGuNio_m7oVe9Uc7CuWy-fX_Iyan4Ts8wKIUGoWIyT3dhUJTkQD1PzddfZ3Zyf_4n4N7/s320/IMG_0292.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRKVUhvUtBCK9AUw4gzkhyphenhyphennIi7I5drwkQVWW342-6Iz9O2RYy5J3EjnyinRNUUhmnH4WZiTF_Mm_vm2h2twYgJimlt3zdFwqUtr-OPQFY9pic0MXbHXN8riP5OlE-o1K9lry4Od4F-nKj/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRKVUhvUtBCK9AUw4gzkhyphenhyphennIi7I5drwkQVWW342-6Iz9O2RYy5J3EjnyinRNUUhmnH4WZiTF_Mm_vm2h2twYgJimlt3zdFwqUtr-OPQFY9pic0MXbHXN8riP5OlE-o1K9lry4Od4F-nKj/s320/IMG_0293.JPG" width="320" /></a><br /></div>
<span style="font-family: Georgia, Times New Roman, serif;">Cut the broccoli in large chunks.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5DC3xXltwQhTDruhXy3ld4c2OI-m8GUoxUU5Mmrxp2-zywG82dGv5b0jFpFJutzambMynFJsYWk7s2vG2eSNmc-_jnzdxyFHh2S6QgyW_nkwPZ4PiXQNAFAwf6SZ7BfqvUQ9SYzFpmi4/s1600/IMG_0295.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5DC3xXltwQhTDruhXy3ld4c2OI-m8GUoxUU5Mmrxp2-zywG82dGv5b0jFpFJutzambMynFJsYWk7s2vG2eSNmc-_jnzdxyFHh2S6QgyW_nkwPZ4PiXQNAFAwf6SZ7BfqvUQ9SYzFpmi4/s320/IMG_0295.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgao7j6_ZCEX70AYb6iymqKmwcrzWHFJaeHods1UBcXQlPZRaQ6Q7FXBDf9y6YujcN5gtd2smZxlPVOse0svB6zlXyyEEXGhw3vkLRerKEvVUT_ojPKybDYFkKKyZGM6r7rPelq5Jzr7M8U/s1600/IMG_0296.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgao7j6_ZCEX70AYb6iymqKmwcrzWHFJaeHods1UBcXQlPZRaQ6Q7FXBDf9y6YujcN5gtd2smZxlPVOse0svB6zlXyyEEXGhw3vkLRerKEvVUT_ojPKybDYFkKKyZGM6r7rPelq5Jzr7M8U/s320/IMG_0296.JPG" width="240" /></a><br /></div>
When the water boils, add the tagliatelle and the broccoli. Let them boil together for about 8 minutes or to package instructions. <br />Cut up the salmon in small pieces and add them to the sauce. This is best when the sauce is slightly cooled so that the salmon doesn't get cooked along and gets tougher. Add salt and pepper if needed.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpib3TrH-vhF79Vql8TXhH2JQX0ipXaTR4xkvHheiBXk7_okVTHmy1rZCR40rA_pj5JyDITILo1GFP7yYv4CIENUfoMOVe834l9DLOj0Yi8DLi4_r7iEJIpQYiaw3FPpIwiZtC6zWGSDz/s1600/IMG_0294.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpib3TrH-vhF79Vql8TXhH2JQX0ipXaTR4xkvHheiBXk7_okVTHmy1rZCR40rA_pj5JyDITILo1GFP7yYv4CIENUfoMOVe834l9DLOj0Yi8DLi4_r7iEJIpQYiaw3FPpIwiZtC6zWGSDz/s320/IMG_0294.JPG" width="320" /></a><br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Check whether the broccoli is softened enough (let cook some minutes longer if needed, without the pasta so that the pasta is not mushy). Drain the pasta and the broccoli.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihawp4qdShpkq6h6RbOAPS84u-O8Lf81YrG0hmKe4X2jMdLYJIgT3nPH1yVeDj6OKH2ZSiyTTdfFr4qOGmUS-6sy3SSFhlGbN3Qtgf-wQ2MKi5DRrN65QBRqk41nnvYwBw6wOIq2UOtk95/s1600/IMG_0298.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihawp4qdShpkq6h6RbOAPS84u-O8Lf81YrG0hmKe4X2jMdLYJIgT3nPH1yVeDj6OKH2ZSiyTTdfFr4qOGmUS-6sy3SSFhlGbN3Qtgf-wQ2MKi5DRrN65QBRqk41nnvYwBw6wOIq2UOtk95/s320/IMG_0298.JPG" width="320" /></a><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the pasta and the broccoli to the skillet with the sauce. Mix in so that the pasta gets covered all over and serve immediately.<br /><br /><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPFKDZj_uT1kyMrMJp5rbO2Jk5nJeEDRKAOxNxWSQ1ndSc1Kz-Kf2Gfj2Qsah2gAfS56WXj2EdM46DTi6ACteD0HcEt98JdHSNl-IVVeV22tldHVVYqv4UCB998g47NYzGLB63OhLD5yJ/s1600/IMG_0297.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPFKDZj_uT1kyMrMJp5rbO2Jk5nJeEDRKAOxNxWSQ1ndSc1Kz-Kf2Gfj2Qsah2gAfS56WXj2EdM46DTi6ACteD0HcEt98JdHSNl-IVVeV22tldHVVYqv4UCB998g47NYzGLB63OhLD5yJ/s320/IMG_0297.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkHPPRFwYLs9Yup-753CxMfEVR5_3hmDsfE6X8INlrtlGIQffaFlKKkrNh1we22NNKaZeSEklX9zdIaPn4rQeRH_lcxClszy613uk8d1ueLnNJphN03DreB8-VkPyl47tN2mEv3EZq7hA/s1600/IMG_0299.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkHPPRFwYLs9Yup-753CxMfEVR5_3hmDsfE6X8INlrtlGIQffaFlKKkrNh1we22NNKaZeSEklX9zdIaPn4rQeRH_lcxClszy613uk8d1ueLnNJphN03DreB8-VkPyl47tN2mEv3EZq7hA/s320/IMG_0299.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-38134882469142738002015-05-27T07:55:00.004+02:002015-05-27T07:55:37.171+02:00Daring Bakers' May challenge: Lamingtons<span style="font-family: Georgia, Times New Roman, serif;">For the May challenge, Marcellina from Marcellina in Cucina dared us to make Lamingtons.<br />An Australian delicacy that is as tasty as it is elegant.<br /><br />This is my very first challenge as I only joined Daring Bakers' last month. I was attracted to the idea of trying new things, trying things that might be out of my comfort zone. I never followed any classes, I am a self taught cook and baker and I manage okay even with the few handicaps I have: I don't own scales so I always measure my amounts in spoonfuls. On top of that I live with my critical family that' liked to stick with their favourites. Daring Bakers will hopefully help me in taking up challenges I wouldn't normally try.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This month's challenge is Lamingtons. They are in essence bite sized sponges soaked in chocolate frosting and then tossed in dessicated coconut.<br />This is what they normally look like:<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLWXNFdtzNFYgsmIywSGmZ4USQUhSXKb8D09sB4xmUvsJk6jMuuMMZkfTRv4j6y2rCcvfI1vB36CbcgWyFfUbgNutao2j4YXsh0rUhJ3x2g6bRGs8ytgz-UEYTH5KEe_A6a660oUAJ9Q9/s1600/dsc04742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLWXNFdtzNFYgsmIywSGmZ4USQUhSXKb8D09sB4xmUvsJk6jMuuMMZkfTRv4j6y2rCcvfI1vB36CbcgWyFfUbgNutao2j4YXsh0rUhJ3x2g6bRGs8ytgz-UEYTH5KEe_A6a660oUAJ9Q9/s320/dsc04742.jpg" width="320" /></a><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is what I made:<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2viYAAB6-5SAY_tRaPEdi_Fk1YPiYu0sB08Q7oikHbbntlpb7oXBcXfCYQ1vBhQyr2-E4NIDsd4gwMOWQWa9_psIz6YFy7wxNvv7e-1df12OkXTYaRLlX0tk1l2ml0GZBjZOR1hTKODiW/s1600/IMG_0273.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2viYAAB6-5SAY_tRaPEdi_Fk1YPiYu0sB08Q7oikHbbntlpb7oXBcXfCYQ1vBhQyr2-E4NIDsd4gwMOWQWa9_psIz6YFy7wxNvv7e-1df12OkXTYaRLlX0tk1l2ml0GZBjZOR1hTKODiW/s320/IMG_0273.JPG" width="320" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The challenge stated that we had to make Lamingtons by making bite sized pieces of sponge or butter cake, soaked in a frosting and rolled in any kind of outer layer 'as to avoid messy fingers'. The cake could be scented or flavoured any way we liked and also for the frosting and the outer layer, we were free to choose whatever we liked.<br /><br />As much as I liked the classic flavour combination, I decided to make something different too. With so much freedom, I thought about which flavours combined well and my mind was set on the flavours of a classic frangipane. Frangipane is a very popular tart that is made of an outer crust on which (usually apricot) jam is spread and which is then filled with a mixture of ground almonds, sugar, butter and eggs. The sweet filling combines well with the tanginess of the jam and that's what I wanted to recreate with my Lamingtons.<br /><br />I scented the cake with almond extract to have that typical frangipane flavour. I then used strawberry jam to coat the pieces of cake and next I rolled them in ground almonds. I also decided to half the cake recipe as 12 Lamingtons would be enough for us to eat so I made 6 classic ones and 6 frangipane-inspired ones. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G-JG3SyyOMDG-eJYTjKtUteiXXsRX71Sg2MX-iDlnR7_Z2N1Z2yVORMixSJASsEICu-Z4cM1BNt2SQOkMwJkhhgv7Wuz1QbdeCAVboCVd_vdGfDuuYsjgyy54eiy8taofV3bTrGn6OVT/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4G-JG3SyyOMDG-eJYTjKtUteiXXsRX71Sg2MX-iDlnR7_Z2N1Z2yVORMixSJASsEICu-Z4cM1BNt2SQOkMwJkhhgv7Wuz1QbdeCAVboCVd_vdGfDuuYsjgyy54eiy8taofV3bTrGn6OVT/s320/IMG_0269.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br />the frangipane inspired ones with almond and jam<br /></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceCXIEXnMmO_EtA1AZCC2XLCv3TYX8u5xBQOP54_tEKHqvzdkFVSPjbixLVoCk9R8NWfTsjZieyJfYQJaxwZohiAD6bY9c52Z0E3HCGceK6wbai6lpJzIvhS4bueB6iIGAVn3q09YdS_s/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceCXIEXnMmO_EtA1AZCC2XLCv3TYX8u5xBQOP54_tEKHqvzdkFVSPjbixLVoCk9R8NWfTsjZieyJfYQJaxwZohiAD6bY9c52Z0E3HCGceK6wbai6lpJzIvhS4bueB6iIGAVn3q09YdS_s/s320/IMG_0270.JPG" width="320" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif;">the classic Lamingtons with coconut and chocolate </span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />I made the cake the evening before and the cake looked very good, fresh from the oven, which was promising. As the recipe stated, I let the cake stand overnight to be able to cut it nicely the following day.<br /><br />I invited a friend over and his verdict was very positive. He called them delicious. He tried both of the variations and loved them equally. He took home some other Lamingtons fo his girl friend to try as well. Hope she likes them just as much!<br />My mum came home and was in love with the frangipane inspired Lamingtons so I dare say they were a hit. And my own opinion: I loved the classic ones but that's no surprise because I'm a big lover of chocolate and coconut anyways.<br /><br />With these kind of reviews and the ease to make this for the first time, I will make these again :D<br /><br /><b>Ingredients for cake</b>:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsk0meK3srbZftmUliLFVPbZEbw_cqUwZlg1SC1iDDxxka3efVbQ8vX_IbW1TzXugAMy8hA7vfQef4zSGoVeWRAAKRg6KLr3zI2qnM4cLfAjtDv4k304Usa6F2nl8MJZHPrPPfm8pLE5C5/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsk0meK3srbZftmUliLFVPbZEbw_cqUwZlg1SC1iDDxxka3efVbQ8vX_IbW1TzXugAMy8hA7vfQef4zSGoVeWRAAKRg6KLr3zI2qnM4cLfAjtDv4k304Usa6F2nl8MJZHPrPPfm8pLE5C5/s320/IMG_0255.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />- 2 eggs, 1 egg yolk<br />- 112,5 grams of sugar<br />- pinch of salt<br />- 100 grams corn starch (Maizena)<br />- 3/4 teaspoon baking powder<br />- 1/2 teaspoon almond extract<br /><b>Ingredients for icing</b>:<br />- apricot/strawberry/... jam (about 4 tablespoons)<br />- 30 ml milk<br />- 1 tablespoon of cocoa powder<br />- 100 grams confectioner's sugar<br /><b>Ingredients to coat the Lamingtons</b>:<br />- 75 grams ground almonds (I ground whole almonds in the food processor)/dessicated coconut<br />- 75 grams dessicated coconut</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Preheat the oven to 180°C.<br />Butter an ovenproof dish (15 x 20 cm) and line the dish with parchment paper so that the cake won't stick to the dish later on.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4ps-MkEF1Ok6h3xZVb6UCVgX1ydhy8ib8xDqydcnSWSY3NIcDxAyB4wrTlvlA8rqm18rszH8T1ZR4zTQ6x7J6mJCFQfyyvKy3YO9B3CGzJ1xu618mv3wdlIov9pksI1kaA2Vt0PYE8Ik/s1600/IMG_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4ps-MkEF1Ok6h3xZVb6UCVgX1ydhy8ib8xDqydcnSWSY3NIcDxAyB4wrTlvlA8rqm18rszH8T1ZR4zTQ6x7J6mJCFQfyyvKy3YO9B3CGzJ1xu618mv3wdlIov9pksI1kaA2Vt0PYE8Ik/s320/IMG_0256.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the eggs and the sugar for at least 5 to 10 minutes with a hand mixer on high. The mixture should be whitish and frothy.<br />Add the almond extract and mix another couple of minutes.<br />With a regular spoon, fold in the corn starch, the salt and the baking powder.<br />Put the batter in the lined dish and make sure that the batter is evenly distributed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIhRDchnIkA4wL2m8IGZ4Sf4fw0S3sNnU9-NyBHAHumcerdF1dUtiDobHpHG_Nc5qTUejp3TB58A9eaLhTTCHsfWNOOR2SGbyPM5FW7YnhjbUh-vkpRqaibzLsIgBwmqUPTU0FDuFJogZ/s1600/IMG_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIhRDchnIkA4wL2m8IGZ4Sf4fw0S3sNnU9-NyBHAHumcerdF1dUtiDobHpHG_Nc5qTUejp3TB58A9eaLhTTCHsfWNOOR2SGbyPM5FW7YnhjbUh-vkpRqaibzLsIgBwmqUPTU0FDuFJogZ/s320/IMG_0257.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Put in the oven and bake for 22 to 25 minutes. Don't open the oven during baking. When ready, the cake should feel light and springy.<br />Let cool overnight in the dish. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">the cake will flatten while cooling</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />The next day, cut the cake in 12 pieces (I used a bread knife which cut clean pieces without crumbling the cake down). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Warm the apricot/strawberry jam slightly to make it more pourable. Cut the cake pieces you're going to use in half and spread some jam in between so you get a little sandwich. Dip the 6 pieces of cake in the jam. Then roll them in the ground almonds one by one.<br />Warm the milk, cocoa and confectioner's sugar <i>au bain marie</i> (put a bowl into a pot of warm water to heat indirectly) until all is warm and dissolved. Dip the 6 other pieces of cake in this icing and roll them in the dessicated coconut.<br />Put them on a wire rack or on parchment paper for at least half an hour and up to 2 hours.<br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">don't they look pretty on the inside as well?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8JRY3NkdLJOeE1obCwYfd6FrmVF2aK5WcDXgP2yJkk3BXoewEVavgEuFLkGJo3DufcXTr441PhmbHCpyWArg880hNCGKgoz6QWZwAcCALPtcJqXISDlGUPBl3PhaRNZkiJDl5oRZHFnn/s1600/IMG_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8JRY3NkdLJOeE1obCwYfd6FrmVF2aK5WcDXgP2yJkk3BXoewEVavgEuFLkGJo3DufcXTr441PhmbHCpyWArg880hNCGKgoz6QWZwAcCALPtcJqXISDlGUPBl3PhaRNZkiJDl5oRZHFnn/s320/IMG_0272.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">from every angle ...</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Ready to serve :)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />Smakelijk!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-83989720097112581522015-05-25T19:27:00.001+02:002015-05-25T19:27:19.342+02:00Curry night! <span style="font-family: Georgia, Times New Roman, serif;">I love Indian food. I love the spices, I love the smell of the curries and I love rice. <br />About 5 years ago, I went to India and there I ate the most wonderful things. I still have to laugh thinking about the visits to restaurants where we were offered a menu with less spice. When I asked to make the dish Indian spiced, they looked at me in disbelief. When I was served the dishes and ate all of it without blinking, they were quite surprised. Apparently I can stand hot chilies :)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">a selection of dishes mmm!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In the desert, the food was slightly more basic: </span></div>
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toasts and bananas :)</div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I brought home with me several Indian recipes, just so I could recreate the delicious things I'd eaten. I went to special Indian shops to gather a collection of lentils and spices like fenugreek, cardemom seeds, mustard seeds and many more. The cupboards are overflowing with these ingredients but you cannot not add spices to Indian dishes. Pepper and salt, the Belgian spice mix, just isn't enough haha!<br /><br />I made a curry last night to serve today. I was inspired by a recipe on <a href="http://www.vegrecipesofindia.com/veg-makhanwala-recipe/">Veg Recipes of India: veg makhanwala</a>. It's a dish made with quite a lot of butter, some cream and a paste of cashew nuts. The different vegetables and the cashew paste attracted me but as I don't fancy a lot of butter and my dad doesn't like anything vegetarian (unfortunately ...), I decided to make it a little different to decrease the amount of fat and by adding chicken, I knew my dad would be pleased as well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Of course you can decide to leave out the chicken and make it vegetarian ;)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients </b>for 4-5 people:<br />- 2 heaped tablespoons of cashew nuts (about 20-25 pieces)<br />- 1 can (400 grams) peeled tomatoes<br />- 1/2 teaspoon ground ginger<br />- 3 cloves of garlic<br />- 1 bay leaf<br />- 2-3 tablespoons of neutral oil<br />- 5 pieces of chicken (I prefer chicken with bone because that's much less dry and much tastier)<br />- 2 red bell peppers<br />- handful of fresh green beans (I used frozen beans)<br />- handful of fresh peas (I used frozen peas)<br />- 2 medium carrots<br />- pinch of kurkuma/turmeric powder<br />- chilli flakes/powder to taste (make it as hot as you like or can stand)<br />- 3/4 teaspoon dried fenugreek leaves (crushed)<br />- 1/2 teaspoon garam masala<br />- salt to taste<br />- 1/2 teaspoon sugar<br />- 230 ml water<br />- basmati rice to serve (250-300 grams)<br />- coriander leaves for garnish<br /><br /><b>How to</b>:<br />Start by soaking the cashews. Boil some water and pour it on top of the cashews. Let them soak for about half an hour. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In the meanwhile, heat the oil in a pan and bake the chicken pieces slightly. The chicken will cook in the sauce as well so it only needs some searing.<br />Cut the vegetables in small pieces or sticks.<br />Take the chicken out of the pan and in the same pan, saute the vegetables slightly. Just like the chicken they only need some searing. Take them out of the pan and set aside.<br />Take the cashew out of the water and put them in the food processor along with the peeled tomatoes (you can drain the juice if you like, like I did), the ginger and the garlic. Process them until you get a smooth paste without cashew pieces remaining.<br />Bake the paste in the same pan as the chicken and vegetables (you see I didn't add extra oil) for a few minutes. Add the water, the turmeric powder and the chilli to the paste and stir. Then add the fenugreek, the salt and the sugar. Stir another minute or two. You'll see the sauce thicken slightly.<br />Add the chicken and the vegetables back to the pan and stir everything around so that the sauce covers everything. When the curry starts to boil, add the garam masala and stir gently.<br />Leave on low fire and with the lid on for about 1 hour. Let it simmer.<br />I made the curry the night before so I took it off the fire and let it cool off. Curries tend to taste better the next day as the flavours get time to blend.<br />I served this with basmati rice and coriander leaves.<br /><br />Smakelijk!</span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-17377989422750726582015-05-22T18:10:00.000+02:002015-05-22T23:00:14.927+02:00Banana-chocolate cupcakes<span style="font-family: Georgia, Times New Roman, serif;">With my parents and sister going away for the long weekend and three ripe bananas left in the fruit bowl, I came up with a delicious idea: banana-chocolate cupcakes. Of course, of course, this isn't my idea. Hundreds of food blogs display pictures and recipes of these two ingredients combined. Even though I wasn't the most original, it was - in my opinion - a good way to 'dispose' of extra fruit.<br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">sweet and luxurious!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You have to know that I'm not the banana addict. I'm a fruit consumer to the extremes. The reason is that I have the constant feeling of being hungry (is that normal?) and luckily I don't like most sweets nor savory snacks. I snack on fruit all day and when I don't control myself, the whole plate of grapes is gone in no time. My day starts with at least two oranges and on top of that I have at least two but more often than not 4 to 5 pieces. But banana is not one of them. I only like banana when it's incorporated into something else: banana cake, banana bread, toast with banana slices and chocolate, banana milkshake, ... My favourite combination is banana-chocolate. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_o0a8uptUktFhABI7ZJk0xyve15M-V8O_iKYy47eRuLNEK8sKaPgQUDoqX17Wx6B6yifEW4HOEDIa9Z4W8vCkdldO5xKkfMovTJbHkaXk1Ne-Ckj6QdoEd1DifLOaAopVQMP0w9YEr_0/s1600/IMG_0259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_o0a8uptUktFhABI7ZJk0xyve15M-V8O_iKYy47eRuLNEK8sKaPgQUDoqX17Wx6B6yifEW4HOEDIa9Z4W8vCkdldO5xKkfMovTJbHkaXk1Ne-Ckj6QdoEd1DifLOaAopVQMP0w9YEr_0/s320/IMG_0259.JPG" width="320" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif;">a little grated coconut on top</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Something about my snacks in the more unhealthy category: The only sweets I love are, pudding (chocolate or vanilla is good but rice pudding is the best!) cakes and cookies (but then home made), and especially when they contain chocolate.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">My everyday (yes, every day ...) after dinner snack is therefore a piece of cake or a cookie and when the weather permits (any day apart from the really sunny summer evenings when you feel like you're melting away in your chair - read: about 1 day a year in Belgium, on average - a cup of hot chocolate. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Call me indulging, call me crazy, but that's the way I like to end my day. Healthy all day permits me to have a good snack that says: '<i>Hey, you've done okay, here's the treat you deserve!'</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients </b>for 6 cupcakes:<br />- 2 ripe bananas<br />- 35-40 grams butter<br />- pinch of salt<br />- 75 grams light brown sugar<br />- 1 egg yolk or 1/2 egg<br />- 1/2 teaspoon vanilla extract<br />- 1/2 teaspoon baking powder<br />- 1/2 table spoon cinnamon<br />- 38 grams flour<br />- 50 grams instant chocolate pudding mix (Oetker is what I used)<br />- 15 grams cocoa powder<br />- 100 grams chopped chocolate bar<br />- optional: a little grated coconut<br /><br /><b>How to</b>:<br />Preheat the oven to 175°C. <br />Line a cupcake tray for 6 cupcakes. <br />Mash the bananas with the butter. Mix in the sugar, the egg, the pinch of salt, the vanilla extract and the cinnamon. Then add the flour, the pudding mix, the baking powder and the cocoa. Mix just until combined. Add the chopped chocolate to the batter and devide the batter over the 6 cupcake liners.<br />Put the tray in the oven and bake for 15-18 minutes.<br />Let cool slightly and take out of the tray to cool further on a plate or a wire rack.<br />When desired you can sprinkle some grated coconut on top. For an extra exotic accent.<br /><br />Beware: they are rich! The chocolate is in there in the form of 3 ingredients and especially the chunks make these decadent. You will smell the banana well but in the taste the banana is only secondary to the chocolate that does take the lead. No bad deal for me of course! :)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">All of this talk about snacks can be summarized to this: yesterday I had a great evening watching the Eurovision Song Contest snacking on a banana-chocolate cupcake. Two guilt pleasures at the same time and then it was only the second semi-final of this year (by the way: Belgium is in the final, something that doesn't happen every year ;) )</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yGB0xgwQKSTjRydTD6F_XmcTOTiKndqTDCdbmPUmj4W_ltODkIYfG9987Pvb1C417mw92lA2DBv7eoHCz2FNQKeJqR8EuFEvLL37C2o99cv0RJmze_c72bTYUtCOYFTwa59KHi-_bwaF/s1600/ESC-2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yGB0xgwQKSTjRydTD6F_XmcTOTiKndqTDCdbmPUmj4W_ltODkIYfG9987Pvb1C417mw92lA2DBv7eoHCz2FNQKeJqR8EuFEvLL37C2o99cv0RJmze_c72bTYUtCOYFTwa59KHi-_bwaF/s320/ESC-2015.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Today I started on my very first Daring Baker's challenge. The May challenge will be posted on the 27th of May, that's just a few days away and I'd been thinking when and how I would bake the challenge presented. I'm not telling you what it is of course. I will have only one person who'll know in advance and that will be the friend who's visiting tomorrow. Will talk all about the experiences of baking and taste testing coming week so stay tuned!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">But today I have one of these cupcakes left and I will devour it tonight. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYP84dPABCeTbot3ez9_3EZmeWSEFOrbV4lVitr_sXebyind7ZtXDDm7X8MrEGbSGUJUFkTv7BHjf1OprRqEvoClMEql5Ep-CJ20EUGw2E69f9fr6oR780aSPB3RoCTOX1JR6mlFjhC-A/s1600/IMG_0261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYP84dPABCeTbot3ez9_3EZmeWSEFOrbV4lVitr_sXebyind7ZtXDDm7X8MrEGbSGUJUFkTv7BHjf1OprRqEvoClMEql5Ep-CJ20EUGw2E69f9fr6oR780aSPB3RoCTOX1JR6mlFjhC-A/s320/IMG_0261.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-26886321698180370612015-05-17T10:26:00.002+02:002015-05-17T10:28:48.421+02:00Goat cheese filled sweet pepper with a green salad<span style="font-family: Georgia, Times New Roman, serif;">When the temperatures rise I always feel like eating salad kind of things. Lots of vegetables and light on the stomach. When you feel the same, you should try this:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzsWgJ4fdMXMU2Cd-GoW_FxWkjiJLf81M_co-Uf30GiHlMVEXcZuU7wUrIGcv_nRpfL1OEiNVIB-dX12ERaUil26NksK_v2NMM5mLwmjm2HM5nXJvkFlUXyOYFm4_ebb_cYf6bky6viOJ/s1600/IMG_0251+-+kopie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzsWgJ4fdMXMU2Cd-GoW_FxWkjiJLf81M_co-Uf30GiHlMVEXcZuU7wUrIGcv_nRpfL1OEiNVIB-dX12ERaUil26NksK_v2NMM5mLwmjm2HM5nXJvkFlUXyOYFm4_ebb_cYf6bky6viOJ/s320/IMG_0251+-+kopie.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I made this salad with sweet pepper filled with goats' cheese TWO times this week. That's how good it is. You can serve it as is or serve it with whole grain bread or a piece of French loaf. The bread will make it more filling of course. The salad can be very simple: just some rocket and some tomatoes for example but feel free to adjust to your own taste. Beetroots are my favorite and when possible, I add them always to mine. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is a perfect salad for spring or summer and any other day of year because it's so easy to make, to tasty it can be served just as fancy or informal as you like. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients </b>(for 2):</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 sweet pepper, sliced in halve lengthwise</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 4 pieces of green asparagus, cooked and sliced in 4 pieced each</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 handfuls of rocket</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 medium sized beetroot, cooked and diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 6 cherry tomatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 rolls of fresh goats' cheese (the soft kind, about 100 grams each)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- chilli flakes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- honey </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- salt</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Take the cheese and put each in the cavity of one half pepper. Press well until all fits.<br /> </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fg7DhUtl8GH4m66WvToXffN9zLCtgJk_v9dEXGl-DPFoZTAsCpdA3du96hcKXQZnvJJQjU-9fzyMh6wwlrULMc_cxPbqy2e2zXiRAZumkJ68Lh4WZ98-g2jOBVVEwmVleARz6vS87zue/s1600/IMG_0247+-+kopie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fg7DhUtl8GH4m66WvToXffN9zLCtgJk_v9dEXGl-DPFoZTAsCpdA3du96hcKXQZnvJJQjU-9fzyMh6wwlrULMc_cxPbqy2e2zXiRAZumkJ68Lh4WZ98-g2jOBVVEwmVleARz6vS87zue/s320/IMG_0247+-+kopie.JPG" width="320" /></a><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUfjMk2BWgBzeyDsAK_qadT-rCs7ldlVN2OBzbelUcz51btn7aaEpFAgSsFggZbhzPC1FWAhibXEEdQSPvx45RCg_6Nv_JSrgGOGfo4X2HHM-GVQw5OYrWGNhOtpQUj09mHp70ApgjIIe/s1600/IMG_0248+-+kopie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUfjMk2BWgBzeyDsAK_qadT-rCs7ldlVN2OBzbelUcz51btn7aaEpFAgSsFggZbhzPC1FWAhibXEEdQSPvx45RCg_6Nv_JSrgGOGfo4X2HHM-GVQw5OYrWGNhOtpQUj09mHp70ApgjIIe/s320/IMG_0248+-+kopie.JPG" width="320" /></a><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Sprinkle some chilli flakes on the cheese and put honey all over the top. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lDZHeBl5youg6WEQLnYw5fhVYifMDqGIn9fnk5-AZaP5xXxpxPovTVRvCqiqN06lqx0Y1CNvO5EfysFXwVS_3QEpFcwH3bNYowYE8dGNov_xzn47JwjzwdTyIgz7xZkbY6sTW2HFKOGn/s1600/IMG_0250+-+kopie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lDZHeBl5youg6WEQLnYw5fhVYifMDqGIn9fnk5-AZaP5xXxpxPovTVRvCqiqN06lqx0Y1CNvO5EfysFXwVS_3QEpFcwH3bNYowYE8dGNov_xzn47JwjzwdTyIgz7xZkbY6sTW2HFKOGn/s320/IMG_0250+-+kopie.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put under the grill/broiler in the oven for about ten minutes or until the pepper softens and the cheese is golden on top. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, spread the rocket on a plate. Scatter the other veggies on top. Sprinkle some salt and pepper on them all to taste. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4QLSy5m6OEJjvPaFHJy1gF7pDhWow28t8YW5wx_JJF0pkcU4LcDMKM3Pk5l39-F9AaltL82XwMYzHEV1oLkrxWZmuZY5-PnAufgZlR2oUMp-rTcJ5U5NsOTrfE-Dh7sSP0Fahmbd-Uru/s1600/IMG_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4QLSy5m6OEJjvPaFHJy1gF7pDhWow28t8YW5wx_JJF0pkcU4LcDMKM3Pk5l39-F9AaltL82XwMYzHEV1oLkrxWZmuZY5-PnAufgZlR2oUMp-rTcJ5U5NsOTrfE-Dh7sSP0Fahmbd-Uru/s320/IMG_0251.JPG" width="320" /></a><br />this is a plate for one ... mmmmm!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put the grilled pepper and cheese on top and serve with some fresh bread if you like.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-85571185246172678452015-05-15T18:45:00.000+02:002015-05-17T16:04:50.157+02:00Speculoos cookie tart<span style="font-family: Georgia, Times New Roman, serif;">I know you all know Biscoff spread, the spread that has quickly won the hearts (and taste buds) of many over the last few years. Did you know it's Belgian? </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A few years ago we had a TV show about a competition for the best inventions. One of the competitors was a mother who'd invented a tasty spread for her children based on our Belgian speculoos cookies. She didn't win the competition but she did develop the spread with the company that produces the speculoos: Lotus. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZdkPpql7bqmvMR-Mtdwi7fHQrRSXyGDYYZxv0Pui0MDbgqgKmKfoYDwe5W1VRyDQu3rtV1FkdhH6jtko1F3YdfiAuCXjzFAB8ZbyxLWpi8BmAGGGOrHiW2xx5Jsn-ww3LilGuhRhk8vB/s1600/speculoos_pasta_xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZdkPpql7bqmvMR-Mtdwi7fHQrRSXyGDYYZxv0Pui0MDbgqgKmKfoYDwe5W1VRyDQu3rtV1FkdhH6jtko1F3YdfiAuCXjzFAB8ZbyxLWpi8BmAGGGOrHiW2xx5Jsn-ww3LilGuhRhk8vB/s200/speculoos_pasta_xl.jpg" width="200" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In Belgium it became known as 'speculaaspasta' (speculoos spread) but of course that would be quite hard for an English native to pronounce so Biscoff spread became the regular name in the English speaking world. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I used this spread to make a cookie tart. I've seen quite some cookie tarts or monster-sized cookies around the blog world, but I wanted to try something different from the chocolate chip variety.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsG5HCCKCTxEH5QQJm4CARiE_BV4vvw1AQ509s33nTN7MSyblx8V1YAo7feTjQxvJJt9XPcxws4pxbAp3v9B1_jfjx7xOZKCkowBSlB7l4XgyqCokT2uH9w_EOtN0WvU3lR0-BElcNg0p/s1600/IMG_0254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsG5HCCKCTxEH5QQJm4CARiE_BV4vvw1AQ509s33nTN7MSyblx8V1YAo7feTjQxvJJt9XPcxws4pxbAp3v9B1_jfjx7xOZKCkowBSlB7l4XgyqCokT2uH9w_EOtN0WvU3lR0-BElcNg0p/s320/IMG_0254.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It's something you can whip up in barely a few minutes, it's as simple as that!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 6 tablespoons of Biscoff spread</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 grams light brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 tablespoons of Greek yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 teaspoon of baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 teaspoon of corn starch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 230 grams flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1/4 teaspoon salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 10 speculoos cookies (optional), crumbled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180°C. <br />Mix the Biscoff spread with the sugar and the yogurt. Add the egg and mix.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">One after the other, mix in the baking powder, the salt, the corn starch and the flour. You'll get a firm dough that doesn't stick to the bowl when stirred.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Butter and flour a round tart tin. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">With your hand, put the dough in the tart form and press the dough with your fingers until it is even all around. Optionally, you can sprinkle the speculoos crumbles over the dough. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrj6lz8Jw_NtReuP4BK1CQmR59PTsshP9CMojS1s9y8Pn5TAnSUMqhScx8w5X6LdinuQ1Z-hAvUdD2OdS4EMIbN0l5crYlKlRjFuHPHlt3Lx9aqDzpMWkDd-sMz7sf0lI7wq0qzkUhMNe/s1600/IMG_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrj6lz8Jw_NtReuP4BK1CQmR59PTsshP9CMojS1s9y8Pn5TAnSUMqhScx8w5X6LdinuQ1Z-hAvUdD2OdS4EMIbN0l5crYlKlRjFuHPHlt3Lx9aqDzpMWkDd-sMz7sf0lI7wq0qzkUhMNe/s320/IMG_0253.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put in the hot oven and bake for approximately 20 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">It will still be soft in the middle but that's normal. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Let cool slightly and deform on a plate. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cut in wedges and serve.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-4071898372740995642015-05-13T19:01:00.001+02:002015-05-13T19:01:04.233+02:00Simple apple and raisin cake<span style="font-family: Georgia, Times New Roman, serif;">I was looking at half an apple my sister had left behind yesterday. She is allergic to apples but like to eat them so she eats half of an apple to avoid the most severe reactions but then we're left with left-overs. I'm not the kind of person to throw away food so I needed to rescue the apple from the trash (just saying: we wouldn't throw it in the trash, any left-over apple would be donated to the garden birds). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Apple, some cinnamon and raisins make a perfect combination and a cake the perfect way to incorporate all of these ingredients.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuT4ncnmrcX1RopvOsHEjXym0VNJG1DLfXbMf4u7nbCVm2DvHly68UEvxRlt-HzJ7p_GMNMOgPl7TOMYnvdfO3vh157qmusiQ6MEvwFp8RySM7mUQoWMRerhpQWEIZz2ojR1hBaOrxcc-/s1600/IMG_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuT4ncnmrcX1RopvOsHEjXym0VNJG1DLfXbMf4u7nbCVm2DvHly68UEvxRlt-HzJ7p_GMNMOgPl7TOMYnvdfO3vh157qmusiQ6MEvwFp8RySM7mUQoWMRerhpQWEIZz2ojR1hBaOrxcc-/s320/IMG_0252.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is a very basic cake recipe. It really is a granny's recipe and the beauty of it is that you can add anything - chocolate chips, apple slices, raisins and other dried fruits, ... - to it, just to your own taste. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 4 eggs, separated</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 150 grams plain flour</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 50 grams instant vanilla pudding mix<br />- 1 packet of baking powder (15 grams)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 grams white sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 splash of vanilla essence<br />- 140 grams butter<br />- 1 full hand of raisins<br />- 1/2 big apple or 1 small apple<br />- 1/2 teaspoon cinnamon mixed with 1 tablespoon of white sugar</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Preheat the oven to 180°C.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Soak the raisins in some water in a small bowl. Cut the apple into small cubes and mix with the cinnamon sugar. <br />Mix the butter and the sugar until soft. You see I don't own a Kitchen Aid so I do a real work out when making a cake ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmMfuWGXw6zLSQ1XWmwUeyaE6Zl-PsHHRI_ezGkU7xw6qU__66loeU0TEXfVHdRfNcdbIBPnyk2Evpy5vbeVkJJW3o_WaL-2dPlsGVC1cn2sCHY-G87W2JN-sEHwvAiQVNq8UWSatexYB/s1600/IMG_0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmMfuWGXw6zLSQ1XWmwUeyaE6Zl-PsHHRI_ezGkU7xw6qU__66loeU0TEXfVHdRfNcdbIBPnyk2Evpy5vbeVkJJW3o_WaL-2dPlsGVC1cn2sCHY-G87W2JN-sEHwvAiQVNq8UWSatexYB/s320/IMG_0243.JPG" width="320" /></a><br /></div>
<span style="font-family: Georgia, Times New Roman, serif;">One thing that's great about Summer (or Summer temperatures) - apart from the fact that it's simply the best season of them all - is that when you make a cake and want to soften some butter and mix it with sugar, you can simply set the bowl on the garden table and within a fraction of the usual time it's soft and ready. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add the vanilla essence to it and mix well. Add the egg yolks until incorporated.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Put the flour, baking powder and pudding mix to the batter and mix very well until no lumps remain. Then add the raisins (without the soaking water!).<br />Beat the egg whites until stiff and gently stir them into the rest of the batter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeM6_aSU7q-1nJkXHGQGYBpLB3IFQYD9InxdbaOuV4ku8IMZkemlHJ98Gtpyp5xYW9oDLnVB11PS043AtfMVDnoo3c3RNziDNe3gVsKyWpqb5PXAWOISZWZrKtRJDDwtg2t80a2uIWi7P/s1600/IMG_0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeM6_aSU7q-1nJkXHGQGYBpLB3IFQYD9InxdbaOuV4ku8IMZkemlHJ98Gtpyp5xYW9oDLnVB11PS043AtfMVDnoo3c3RNziDNe3gVsKyWpqb5PXAWOISZWZrKtRJDDwtg2t80a2uIWi7P/s320/IMG_0244.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Butter and flour a cake tin and put the batter in it. Spread the batter gently so that the top is evened out. Spread the apple cubes on top. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSpQjlHN7JY0Fl73wGxvlVuBWT0VbWXfu1gM_ogdPy_-pXZazPhUr6YquijqflZQbH2MCoRNtzgwBqdsITWg7_L-m5ef1sIqmX1H4aTxe7JvLZ_e01oWso8aXxs1tnDcUtI18pJ3ExAtA/s1600/IMG_0245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFSpQjlHN7JY0Fl73wGxvlVuBWT0VbWXfu1gM_ogdPy_-pXZazPhUr6YquijqflZQbH2MCoRNtzgwBqdsITWg7_L-m5ef1sIqmX1H4aTxe7JvLZ_e01oWso8aXxs1tnDcUtI18pJ3ExAtA/s320/IMG_0245.JPG" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for 45 minutes or until the cake is set, golden brown and until a toothpick inserted in the centre of the cake comes out clean. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9RvvsSlAV0-NAUNBB8v8fnv6lyJgb99kPxFXOt9E0UzXDm8_qBxC65Pytsc0odw2D7txHCX1YtJysgmSKkW-803R9yMiPOEKwbnw9mE0VVWetTuoC116r8pwBBoAXAbZlJgXr46GCkCL/s1600/IMG_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9RvvsSlAV0-NAUNBB8v8fnv6lyJgb99kPxFXOt9E0UzXDm8_qBxC65Pytsc0odw2D7txHCX1YtJysgmSKkW-803R9yMiPOEKwbnw9mE0VVWetTuoC116r8pwBBoAXAbZlJgXr46GCkCL/s320/IMG_0249.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take out of the oven, let it cool completely and take out of the cake tin. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-78470272629183962612015-05-13T12:45:00.001+02:002015-05-13T12:46:22.266+02:00Sandwiches for lunch<span style="font-family: Georgia, Times New Roman, serif;">Busy times call for easy meals. On top of that, the weather is great so I'm craving salads and vegetables all the time. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">For lunch today, I made some very tasty and super easy sandwiches.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I took some white bread slices, cut them in half and put two halves at the time in the toaster. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">After they were just golden brown and crispy, I put some Passendale* cheese on top and finished the sandwich by adding slices of cooked beetroot and a little rocket. After putting the other half of the slice on top, I could indulge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1kEZXE80Ys4RvhqkNXgfbEdvT2tqHfnMDSfjqy_9xePRdVCj4gORE-b10D2d7iP0EmuXNKaFOw1b_F_cmJ4XRNhToLdutb55Gk2wG_Qq7mj9O8W3vZzsiWSpxyebXRdYhyygfunuc0Gn/s1600/IMG_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1kEZXE80Ys4RvhqkNXgfbEdvT2tqHfnMDSfjqy_9xePRdVCj4gORE-b10D2d7iP0EmuXNKaFOw1b_F_cmJ4XRNhToLdutb55Gk2wG_Qq7mj9O8W3vZzsiWSpxyebXRdYhyygfunuc0Gn/s320/IMG_0239.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Nothing fancy, just soooo good. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27k_HpRiSb_IaKCakbXCXbYcskZui8ineRbvAnbgIvz1QsRygZvmWHJByy-Lsg6OtQIbi1G7yY7mXcUZEmHl1mSMGMvLRczo6SOawL2HBS_gsr33zmlN98199BoyNL3rDsdBHcOb9i6oM/s1600/IMG_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27k_HpRiSb_IaKCakbXCXbYcskZui8ineRbvAnbgIvz1QsRygZvmWHJByy-Lsg6OtQIbi1G7yY7mXcUZEmHl1mSMGMvLRczo6SOawL2HBS_gsr33zmlN98199BoyNL3rDsdBHcOb9i6oM/s320/IMG_0241.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">*Passendale cheese is a Belgian cheese variety that is kind of sweet in taste and it looks pretty as well with all the little holes everywhere. This is how it looks like:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuhQIghjpLZtUwL22X7pWI-tD-jaGyGXnPnveLFiOxeEZhFGCtjIJur10Y0f3TNaHXT-y0lE3p_hwjjaurat1R2wYp9KFn2n4iGL8Uq9VNwgZ7oOF_6cmlVOg0PwIMYm91MQ-XQAQDqAf/s1600/IMG_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuhQIghjpLZtUwL22X7pWI-tD-jaGyGXnPnveLFiOxeEZhFGCtjIJur10Y0f3TNaHXT-y0lE3p_hwjjaurat1R2wYp9KFn2n4iGL8Uq9VNwgZ7oOF_6cmlVOg0PwIMYm91MQ-XQAQDqAf/s320/IMG_0240.JPG" width="320" /></a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This is a great combination in Summer I think. Nothing heavy on the stomach and healthy. It would've been much more healthy on a wholewheat bread slice but I didn't have the right kind available at home. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-64474189782540267292015-05-02T08:05:00.003+02:002015-05-17T16:05:42.584+02:00Peanut butter and chocolate chip cookies<span style="font-family: Georgia, Times New Roman, serif;">Today we're going to Brussels. We are going there to celebrate my sister's graduation and to visit my 'brother-in-law's' (my sister's boyfriend) place. He's a teacher in Brussels and has a place there while my sister is still at home. Most of the times they see each other during the weekends and once a week, when he has a day off. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">To celebrate, we're visiting a Chagall exhibition and are going to eat out in the Matonge area (a neighbourhood in Brussels where there live a lot of people of African/Congolese descend). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And because we're visiting his place, we cannot go without taking something with us for him. So I baked some cookies. And not just any kind of cookies. My sister is a chocolate cookie fanatic and both of them love to have peanut butter on their bread. So combining these two makes peanut butter and chocolate chip cookies :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZq5REePJRbrw1xKyHxMt6xK3bLnSH4KltdcOqF7FTlYx78I-18M0YNDcuBw7PZpXyUsqG6MQfNpfbo9kFFco_oD8Bi2Bjqpx73syer-mSVV-YO1r_P50nIHqWNQLHdYMhgATdIJ8jc-a/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZq5REePJRbrw1xKyHxMt6xK3bLnSH4KltdcOqF7FTlYx78I-18M0YNDcuBw7PZpXyUsqG6MQfNpfbo9kFFco_oD8Bi2Bjqpx73syer-mSVV-YO1r_P50nIHqWNQLHdYMhgATdIJ8jc-a/s1600/IMG_0230.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">For inspiration, I looked at some recipes and the one on <a href="http://lovintheoven.com/">Lovin' from the oven</a> looked good. The pictures looked simply yummy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">To make these I made a few changes though. I didn't use any milk nor baking soda. Just because the cookie dough seemed creamy enough to add milk and I don't have baking soda. A last change I made was using a real bar of good Belgian chocolate instead of using chocolate chips. Why you may ask? Even though you still have to cut the bar up yourself, I like to know what kind of chocolate is in my cookies. When using a bar I like to eat myself, I know it will be good. Chocolate chips are more of a baking good than a delicacy. And with the good Belgian chocolate around, why not use that right away? </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Because of these changes and the size of my cookies, mine took a while longer to bake too. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:<br />- 113 grams butter<br />- about 6 big spoonfuls of peanut butter (same volume as butter)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 grams light brown sugar<br />- 100 grams granulated sugar<br />- 1 teaspoon baking powder<br />- 1 teaspoon vanilla extract<br />- 1 egg<br />- 155 grams all purpose flour<br />- 100 grams dark chocolate bar (chopped up)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">How to:<br />Preheat the oven to 375°F or 190°C.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Combine the butter, the vanilla extract, the peanut butter and both sugars until they form a creamy dough. Add the egg and combine well. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Then add the flour and the baking powder slowly (I did this in 3 batches, just to make sure everything was mixed in well).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lastly, add the chocolate and mix. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Line a baking sheet with parchment paper and make balls of the dough you just made (I used a table spoon and made balls of the heaping spoonfuls of dough). I recommend using two baking sheets to be sure the cookies are well spaces. They don't really spread much though.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjC2l77SFcHdZMlc92xrYtYgt29iG0Z6kXVZRTCnIP0D9nrIX4pu0qsKNgWku6w3SB6E0DVB_Enf63a-U9RQLRmfIA3txBh0P3iC-1FnzJAF_hDSgT_gWDMDpRlA5_7sXWkzQOh5red5a/s1600/IMG_0229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjC2l77SFcHdZMlc92xrYtYgt29iG0Z6kXVZRTCnIP0D9nrIX4pu0qsKNgWku6w3SB6E0DVB_Enf63a-U9RQLRmfIA3txBh0P3iC-1FnzJAF_hDSgT_gWDMDpRlA5_7sXWkzQOh5red5a/s1600/IMG_0229.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake the cookies for a few minutes until you see the balls 'melt' down a bit. Then take a spatula and press the balls down so they are about 1 cm thick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnCgbuybdXMVYvLysf3CC6DGbjNARLUxxwl5sVZQ2bYE8qS-NrikGdsxx2cvzXciREpC5LFqvmvfWEFoBU9v_rXyibQo7cCJ_r3TgHY8fHSlXV-lIcLRcuuxvt8ItJKHwvqNZHtv2QqEv/s1600/IMG_0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnCgbuybdXMVYvLysf3CC6DGbjNARLUxxwl5sVZQ2bYE8qS-NrikGdsxx2cvzXciREpC5LFqvmvfWEFoBU9v_rXyibQo7cCJ_r3TgHY8fHSlXV-lIcLRcuuxvt8ItJKHwvqNZHtv2QqEv/s1600/IMG_0226.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk20_b2f70lIJmqZsZHdMQIQ3Le8azWlcWtkpdbalheb1g7cJKq-XHS78odaOU8cXAMqW_81WzPx1Cc9NjU9VZxNUS8nd6RMlbbGk8R7LgMKuik1iK32QwtvghUGrJDPPWmoc-yr1uBqMw/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk20_b2f70lIJmqZsZHdMQIQ3Le8azWlcWtkpdbalheb1g7cJKq-XHS78odaOU8cXAMqW_81WzPx1Cc9NjU9VZxNUS8nd6RMlbbGk8R7LgMKuik1iK32QwtvghUGrJDPPWmoc-yr1uBqMw/s1600/IMG_0227.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake them further for another 10 minutes or until they feel slightly firm (they firm up while cooling) and are golden brown around the edges.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-82Ga_4XPRjFshp7xtIBO2kqIYLS0wUArNfH02USyZBTndQO1AI_x5k3yjqIIEf-_8wsPKog6xvEU0BCiDgJIt7y1edC85D00_Tr3vY5MLmoYwJDE4pKhCeln1J_aK_6klF35LWZ6flY/s1600/IMG_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-82Ga_4XPRjFshp7xtIBO2kqIYLS0wUArNfH02USyZBTndQO1AI_x5k3yjqIIEf-_8wsPKog6xvEU0BCiDgJIt7y1edC85D00_Tr3vY5MLmoYwJDE4pKhCeln1J_aK_6klF35LWZ6flY/s1600/IMG_0228.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ready. They are good eaten warm but cold as well.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">They make very crumbly cookies but that's good. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I ate one with a hot chocolate while watching a movie. Very good combination. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
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Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-85161541227265182402015-04-26T17:01:00.002+02:002015-04-26T18:11:54.851+02:00Croque monsieur: our grilled cheese sandwich<span style="font-family: Georgia, Times New Roman, serif;">I follow a number of food blogs and what struck me most this month are the numerous grilled cheese recipes. I gathered that April being the national grilled cheese month is huge in blog space. Now, as a citizen of Belgium, I cannot participate in it nor share this 'national'/American month dedicated to the love for cheesy sandwiches. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy9YZOW5xIbeHMhj_YXLDNjxHhaFqZBmXHwNHLHw8oDdQkOElzRnjai_sA6UogaT7z7OAoKEMH6PyMK6oSjAwRP3V7gKSUbeJdTmCfLoV6eL5gcInM7AEaEYGYTxAHKUgepaZVJfjWHd2/s1600/IMG_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy9YZOW5xIbeHMhj_YXLDNjxHhaFqZBmXHwNHLHw8oDdQkOElzRnjai_sA6UogaT7z7OAoKEMH6PyMK6oSjAwRP3V7gKSUbeJdTmCfLoV6eL5gcInM7AEaEYGYTxAHKUgepaZVJfjWHd2/s1600/IMG_0225.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>thinly pressed croque monsieur, a salad (must) <br />and some curry ketchup</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">But that doesn't mean we don't know anything about grilled cheese at all. We in Belgium, however, do have our own terminology for these kind of sandwiches. They are all French in origin and even though most of us speak Dutch in Flanders, no one bothers to translate the terms. They are concepts. (In the Netherlands they call these <i>tostis</i>, they do translate the term as you see)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">A few examples of classics in the grilled cheese category are:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- <i>croque monsieur</i>: a sandwich filled with cheese and cooked ham </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- <i>croque madame</i>: a sandwich filled with cheese and cooked ham with an egg (sunny side up) on top after toasting</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- <i>croque hawaï</i>: a sandwich filled with cheese and cooked ham with in the middle a slice of pineapple</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sometimes we also add a pinch of cayenne or chili in between the slices of bread. To add a little kick and especially with the </span><i style="font-family: Georgia, 'Times New Roman', serif;">croque hawaï</i><span style="font-family: Georgia, 'Times New Roman', serif;"> this is highly recommended!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">And to serve we take some tomato ketchup or mayonaise (or a combination of the two: cocktail sauce) and a salad as a side. Great meal!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">All of these are then toasted in a frying pan with some butter or a <i>croque monsieur</i> machine (my preferred method because lots less greasy!). In the machine, you can make the washing up also a lot easier by placing some parchment paper between the machine and the sandwich. The paper will prevent the cheese from burning onto the machine and the clean up no work at all.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTszauKvTCrYz5P4WAvqTpQiVTG3CYB4FECiR8yJaxK3ULoF-krCOXR9Z81D7AsbNC4md0cuMRd76-VIXiDCvMkfmWItujW33OjcXxGhMTmEfBg8VaKJ4dV2Npjh10_QaPOyCuKN3s0y2/s1600/IMG_0224.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTszauKvTCrYz5P4WAvqTpQiVTG3CYB4FECiR8yJaxK3ULoF-krCOXR9Z81D7AsbNC4md0cuMRd76-VIXiDCvMkfmWItujW33OjcXxGhMTmEfBg8VaKJ4dV2Npjh10_QaPOyCuKN3s0y2/s1600/IMG_0224.JPG" height="320" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl-EjKAV_hehE2TaqMJqCHd1OzKfLXcsIXpNAIqPOoaUDPQPYIclKqaqjKWokaV4WrqAllklo2USvjlkAKth2RZl7-qeweXtTkgY-KlOB54VgHDKnXWtvfyd5pQLyc4KauzEjuFLxNBPj/s1600/IMG_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl-EjKAV_hehE2TaqMJqCHd1OzKfLXcsIXpNAIqPOoaUDPQPYIclKqaqjKWokaV4WrqAllklo2USvjlkAKth2RZl7-qeweXtTkgY-KlOB54VgHDKnXWtvfyd5pQLyc4KauzEjuFLxNBPj/s1600/IMG_0223.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">The cheese is the commonly found cheese variety like Gouda (this is a Dutch type of cheese and is pronounced with an 'OU' like in MOUSE, just saying dear English natives!) but this really is according to everyone's taste.<br />The bread most people use is white bread. Some use special toast bread (pre-packed rectangular loaves) but the best way is of course some good bread from the bakery. Whole wheat bread is not often used as it's not the classic way and it just gives another end result, a different taste. My way to make things a little healthier is taking some slices of a light version of whole wheat bread (half whole wheat). Dark brown varieties of bread definitely aren't favorites around here for grilling ...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You see they are all very basic. Of course we also eat other fillings but we tend to stick to our old time favourites. Talking about our family: when we think about using pesto, vegetables or different kinds of meat on a sandwich, we don't often use normal sliced bread. Because of the richer fillings, we make the whole thing more stylish by using at least a French loaf, a ciabatta or another kind of more elegant bread. For more unusual fillings we go for the more unusual breads as well. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The logic behind this is that <i>croques </i>in general are very common basic ways to use up some bread. Ham and cheese are also things we as a bread-loving people, always have in the fridge. We don't see grilled cheese as special dish, just another way of eating our slices of bread (as we eat bread for breakfast and for lunch every day). Something hot as lunch is a good alternative from time to time. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Other fillings are not always common cupboard/fridge items, we need to buy them specially and if we do this, we can just as well buy an specialty bread. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I saw a few very tasty things the last few weeks. Grilled cheese month is being celebrated all around and these are some I would love to try: </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwg8osdX86mWLm0ZmnQxciBxBaRQAnc5a-OZiAZsIid48kuTw1XWfeYRJkz6LKWeBjdrT98L_nNv0E86JcDS6WR8mmUF8GPBjIhQLKUufACivkvr5HGxLBGUnm7G4x9ifv-wrSd16s8KA/s1600/Roasted-Red-Pepper-Arugula-Mozzarella-Sandwich-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwg8osdX86mWLm0ZmnQxciBxBaRQAnc5a-OZiAZsIid48kuTw1XWfeYRJkz6LKWeBjdrT98L_nNv0E86JcDS6WR8mmUF8GPBjIhQLKUufACivkvr5HGxLBGUnm7G4x9ifv-wrSd16s8KA/s1600/Roasted-Red-Pepper-Arugula-Mozzarella-Sandwich-10.jpg" height="320" width="213" /></a></span></div>
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<i><span style="font-family: Georgia, 'Times New Roman', serif;">Roasted red pepper, aragula and mozzarella sandwich from </span><a href="http://www.twopeasandtheirpod.com/roasted-red-pepper-arugula-and-mozzarella-sandwich/" style="font-family: Georgia, 'Times New Roman', serif;">Two Peas and Their Pod</a>, <span style="font-family: Georgia, Times New Roman, serif;">with a salad of aragula, tomatoes and pine nuts, this would be wonderful. </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIrJHztYiQR2zeDnCeUaFbbyf6c00SqoKpjoHv8Bk1xDBGthcD3uJKVjd3ZPZLhQjDWrTvwWb1EPC6xslW0fmYH4Yi5EyiPhHfIzwijBuw0QVxDSUE3i8tUWNPUgjmDYr3-vFdgrvet1A/s1600/tumblr_lq30k1i2cl1qbprhf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIrJHztYiQR2zeDnCeUaFbbyf6c00SqoKpjoHv8Bk1xDBGthcD3uJKVjd3ZPZLhQjDWrTvwWb1EPC6xslW0fmYH4Yi5EyiPhHfIzwijBuw0QVxDSUE3i8tUWNPUgjmDYr3-vFdgrvet1A/s1600/tumblr_lq30k1i2cl1qbprhf.jpg" height="320" width="320" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Goat cheese, kalamata olive tapenade and grilled pepper panini by <a href="http://pinchofyum.com/red-pepper-goat-cheese-panini">Pinch of Yum</a>, as a lover of goat cheese it is looking delicious!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipQtGvZn37f_EYdUt83N3vvYLRNWLprC-_khDk_fZ-sYqq_Vc2QaI-1SLc14F7vC2GeWMrmWjiy0tHvXBUeEqkiZ4E6e1PsdbqKseivZq0l3D0_uP8j_cDyDFYvYKp-Tq-8LOgGGTEd-S/s1600/5545276024_0ff09595dc_o-420x280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjipQtGvZn37f_EYdUt83N3vvYLRNWLprC-_khDk_fZ-sYqq_Vc2QaI-1SLc14F7vC2GeWMrmWjiy0tHvXBUeEqkiZ4E6e1PsdbqKseivZq0l3D0_uP8j_cDyDFYvYKp-Tq-8LOgGGTEd-S/s1600/5545276024_0ff09595dc_o-420x280.jpg" height="213" width="320" /></a></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">Grilled chicken and roasted red pepper sandwich from <a href="http://thepioneerwoman.com/cooking/2011/03/grilled-chicken-and-roasted-red-pepper-panini/">Pioneer Woman</a>, I wouldn't make this with as much butter but the combination of flavour attracts me</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnO0B6w-mZEkP2vjrZw6LscgIbfyB4JF9d_E05M7q3o63ThW3xIDakVfUSzGJF1_Z_0aw__3y7488QurU_36QafiDuu3PfTme80xCIR2DBTnf0izK7aFNh4I_o4ua72txjUIrl4keSq-Y/s1600/Brie-Fig-and-Apple-Grilled-Cheese-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnO0B6w-mZEkP2vjrZw6LscgIbfyB4JF9d_E05M7q3o63ThW3xIDakVfUSzGJF1_Z_0aw__3y7488QurU_36QafiDuu3PfTme80xCIR2DBTnf0izK7aFNh4I_o4ua72txjUIrl4keSq-Y/s1600/Brie-Fig-and-Apple-Grilled-Cheese-5.jpg" height="320" width="213" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>Fig, brie and apple grilled cheese, also from <a href="http://www.twopeasandtheirpod.com/brie-fig-and-apple-grilled-cheese/">Two Peas and Their Pod</a>, I think many would like this with a salad and some crushed walnuts. </i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk! </span><br />
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-13211361322909314782015-04-21T07:31:00.000+02:002015-04-21T16:46:46.581+02:00Belgian (Brussels') waffles<span style="font-family: Georgia, Times New Roman, serif;">What do people say when you ask them what they know about Belgium. There are two possibilities for this situation. In the first possible reaction, people stand and stare at you with their mouths wide open and, sometimes stammering something like '<i>Isn't Belgium the capital of Brussels?</i>' (it's the other way round if you're wondering). <br />The second possible reaction is the most heard one. As a Belgian girl, I've heard people say the same things all the time: Belgium is the land of war (a term loosely interchangeable with political crisis for some), beer, chocolate and waffles. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I'm an atypical Belgian because I'm not a huge lover of waffles and I dislike beer of all sorts. Saying you don't like these things is not a good idea when you try to be popular in Belgium. With hundreds upon hundreds of beer varieties, from sour over bitter to somewhat sweeter beers, there is a lot of it to choose from but so far I haven't met my match. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Luckily I fit in because of my huge love of chocolate. I make cakes (my favourite) and biscuits with it and love eating it in a lot of ways. I have my ritual cup of hot chocolate nearly every winter night and I make single servings of cookies or cakes filled with chocolate just to have chocolate every day. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Now, back to the goal of this post: I was going to introduce you to Belgian waffles. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Belgian waffles do not exist for a start. This may come as a shock because abroad all they talk about is BELGIAN waffles. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">To clear this out for once and for all: there are a few varieties of waffles that are typical in Belgium. They are also acknowledged as regional specialties so we don't joke around with these. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">First of all, the waffles everyone calls Belgian are known as Brussels' waffles (<i>Brusselse wafels</i>). They are the one made with a yeast batter and that have a rectangular shape. They don't contain sugar and are served with whipped cream and icing sugar. Most people eat them plain like that but we also serve them with strawberries and that's a very nice addition.<br />I am not a huge fan of waffles but baking a sliced apple and some cinnamon in the batter while it bakes is very gooood! (a must try and the apple gives you all the more reason to eat them because the apple = fruit = healthy)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Secondly there are the sweet waffles, the so called <i>Luikse wafels</i> (waffles from Liège or <i>gaufre de Liège</i>). These are the rounded waffles made with sweet batter and these contain big sugar cristals. They are best eaten warm but they are also sold in supermarkets as snacks and these are cold of course (Suzy waffles for example). <br />When you walk in the streets of Belgium, especially during the colder Autumn and Winter months, you are literally drawn to the baking stands where they serve these waffles. The smell is irresistible and eating it when it's chilly warms you inside. Of course these waffles contain lots and lots more calories than their counterparts from Brussels. They are served plain and that is the best way. For tourists, the waffle stands serve these waffles also with chocolate sauce, whipped cream, strawberries, ... but trust me: they are more than sweet and tasty enough on their own and you'll just spoil the experience when you top them with extras.<br /><br />My dad loves Brussels' waffles and one of the main reasons is his life long love of the series Nero. It's a comic book series by Marc Sleen about the adventures of Nero and his family and friends. Every story ends with a long table on which piles of waffles are being served for every character of the story. This end is called '<i>de wafelenbak</i>' (the baking of the waffles). My dad insists on having a <i>wafelenbak </i>with these waffles a few times a year and for this occasion we always ask people around because it's a fun way to get together. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">As you see, unlike the customs in America for example, we Belgians don't see waffles as breakfast items. We serve them in the afternoon as a snack shared with family or friends and often there is enough to replace dinner with them.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">A typical <i>wafelenbak</i>. Nero is on the far left. On this picture, <br />Marc Sleen (the author of the series) is also invited to eat <br />some waffles and he's the 4th person on the right. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In our home town, Sint-Niklaas, we have an actual monument for Nero and his friends, next to the public library:</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">To make Brussels' waffles is not something you can do in a whim. You need time. Not because it's that hard to make or so time consuming but because the batter needs to rise at least a few hours and preferably about a whole day. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You need to plan these waffles. Maybe this is a good reason why people here don't serve them for breakfast when everyone is rushing to get out of the house in time for work or school.<br /><br />Also the best way to make these is in a big batch. The ingredients below are enough for 4 people but we usually make them for at least 8 people and we often triple the recipe just to have enough. Any left over can be eaten afterwards. You either not bake a part of the batter and bake fresh waffles the next day or you bake all of the batter and eat the waffles cold.<br /><br /><b>Ingredients</b>:<br />- 500 grams plain flour<br />- 7 grams or one package of instant yeast powder<br />- 200 grams butter<br />- 1/2 liter milk, lukewarm</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 1/2 liter water (sparkling water or beer can be used to make an even lighter batter)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 4 eggs<br />- vanilla essence</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 5 grams salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the yeast powder with the water.<br />In a deep (!) and large (!) pot, pour in the flour and make a hole in the middle. Pour the yeast and water mixture in the hole in the flour.<br />When you've let the yeast stand there for a while, pour in the lukewarm milk and add the egg yolks as well. Mix this batter thoroughly.<br />Melt the butter and add it to the batter, mix well. Then add the vanilla essence and the salt. Mix well.<br />Beat the egg whites until firm. Gently add them to the batter by stirring them in with a wooden spoon.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Put the lid on the pot and put the pot on a warm place in the house. Best is in the kitchen. I put the pot on top of the dishwasher that was on so that the warmth of the machine could help the batter rise.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Give the batter at least a few hours. Check regularly without wiggling the batter so that it won't sink. Just pull off the lid and check whether or not the batter has doubled in size. We always make the batter in the morning and bake in the late afternoon. </span></div>
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When ready to bake, heat the waffle iron. When it's hot, grease the iron with neutral oil and ladle enough batter to fill the holes of the waffle iron. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZaMQ-R7kSNXyB3YEQLxNM99pUEYUCN39Zlv3kRgIRLLN1azMzD-DD_czKYttkMvW8SSTdprzC48pzFr3_oh0RTjwXJsFhBInvSbhwX-qm4O29O4IiaqE4ow4qT3iibe4OxqNrAhykAtA/s1600/IMG_0220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZaMQ-R7kSNXyB3YEQLxNM99pUEYUCN39Zlv3kRgIRLLN1azMzD-DD_czKYttkMvW8SSTdprzC48pzFr3_oh0RTjwXJsFhBInvSbhwX-qm4O29O4IiaqE4ow4qT3iibe4OxqNrAhykAtA/s1600/IMG_0220.JPG" height="320" width="240" /></a></div>
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this is a very full waffle iron! </div>
(it was the left over batter I squeezed <br />
in all at once in the end), you see the <br />
bubbles coming up<br />
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Close the iron and don't open it for at least one or two minutes. Check very carefully. When the iron can be opened without breaking the waffle, the waffle is done. You can leave it in for a little longer when you like them browned some more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzI1dqtw8XJRxnCcI1gMq5xuih4OHubLIc7OsZWlIoZlV-9QAok_wAd06kGEWbIms21YHmmcrx0gQrrMIwaN2YGB-TQr8NRRPTSUuvsl3ePb4fNWE_iF2o1XyEShcGWOYlHtT9s2cj1OL/s1600/IMG_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzI1dqtw8XJRxnCcI1gMq5xuih4OHubLIc7OsZWlIoZlV-9QAok_wAd06kGEWbIms21YHmmcrx0gQrrMIwaN2YGB-TQr8NRRPTSUuvsl3ePb4fNWE_iF2o1XyEShcGWOYlHtT9s2cj1OL/s1600/IMG_0219.JPG" height="320" width="240" /></a></div>
ready!<br />
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Serve with lots of whipped cream (mixed with some icing sugar to taste), strawberries and icing sugar.<br />
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Smakelijk!</div>
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Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-81730440769994764202015-04-20T13:09:00.000+02:002015-04-20T19:24:33.982+02:00Trifles to share <span style="font-family: Georgia, Times New Roman, serif;">If you ever wonder what to do with some cake that's left over, some cream in your fridge that needs to be used up or any type of fruit that's begging to be eaten soon, some booze in the cupboard, look no further: it's time for trifles!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLqsbEfz6UiIlM128acFIuP5GhHE9IZFESjjodiRDBEINaF6gswAIrzDRgbk66lUJq4a-DoyZv_CflUcQHdNY7tUm6Z0v1XU1mYrWB3lEXCGS-tFE1QFIeSAVlMOG8ER7JKrucGEpo9DR/s1600/IMG_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLqsbEfz6UiIlM128acFIuP5GhHE9IZFESjjodiRDBEINaF6gswAIrzDRgbk66lUJq4a-DoyZv_CflUcQHdNY7tUm6Z0v1XU1mYrWB3lEXCGS-tFE1QFIeSAVlMOG8ER7JKrucGEpo9DR/s1600/IMG_0217.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Trifles are super simple and what I'm showing you isn't really a recipe. If you have above mentioned ingredients, you don't need to rush out to get something else (necessarily - unless you want to make them without having left overs or want to fancy things up with extras of course). </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Let me tell you the story of the heavy cream in the fridge:<br />At home we made waffles a couple of weeks ago for a bunch of family members that came over. In our waffle craze, we thought it was wise to buy more of every ingredient, just in case anyone went hungry (this is a typical Belgian trait, we always tend to buy a lot and serve a lot, even though we have already planned to eat something else the next day and won't be doing anything with the left overs ...). We didn't buy one liter of heavy cream but TWO. Two liters is a lot, I can tell you. Even after eating a pile of waffles each, the 10 of us, there was one and a half liters of cream left. Luckily we only whipped up one liter that time so we only needed to worry about working half a liter up as soon as possible. The other box would keep longer in the fridge. We made chocolate mousse with the left over half liter and that was that.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8t1PxZVLvzGyqXE6kvzejNskMN2DUhwIu7clr9qMxs7sAVN4YSCP8efjNBbSwHJA9BY_RDN1Jh15lvvL50s4Ym5bi1JgWvCak897voJEp3sCin0h94GbyLMOFRstycmN-jsY7xHJCS7N/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic8t1PxZVLvzGyqXE6kvzejNskMN2DUhwIu7clr9qMxs7sAVN4YSCP8efjNBbSwHJA9BY_RDN1Jh15lvvL50s4Ym5bi1JgWvCak897voJEp3sCin0h94GbyLMOFRstycmN-jsY7xHJCS7N/s1600/IMG_0216.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This week, we checked the box of heavy cream that had been in our fridge for weeks and we saw it was to be eaten this week unless we wanted to throw it away. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">What to do? What to do? We thought about inviting some extra people and eat waffles and my dad was all crazy about that idea as he LOVES waffles but we decided against it. Waffles for dinner two times in a month is really too much. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Plan B was to prepare a number of things to use the cream up: we could use some for pasta alfredo and have a layer cake with whipped cream (these two things are going to be served to us and a bunch of family members who are again helping us out ^^)<br /><br />For the cream that would be left (because pasta and cake on one night made with that much cream is a major attack on about everything healthwise), we would bake a batch of waffles for dessert for dad (waffles, strawberries and whipped cream, he'll be in heaven). And as </span><span style="font-family: Georgia, 'Times New Roman', serif;">I also had one piece of cake left over, it was decided I could make trifles. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">How to do this? Well that's very easy and a lot of fun with some children as well!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Take a piece of cake (regular, vanilla, yogurt or even chocolate), some fruit (berries are wonderful but it's all your choice), whipped and sugared heavy cream (40% fat is what I use). Those are the main ingredients but the trifle can be fancied up with a type of alcohol like Amaretto/marsala or decorated with almond slivers, grated coconut, chocolate sprinkles, ... The possibilities are endless: If you don't have cake, take biscuits and crumble them. If you don't have whipped cream on hands, use some vanilla custard.<br />The amount of each is not very important, if you prefer or have less of the cake it will be less heavy and more fruit makes it healthier.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cut the cake in small cubes and sprinkle some drops of the alcohol on it if you like. I used some marsala for the almond flavour it gives. For my two glasses of trifle, I used 1 large piece of cake.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Take some fruit and cut it in smaller pieces. Fruit like raspberries don't need to be cut up, they're the right size. I cut the strawberries however, to have pieces the size of raspberries. When the fruit has the same size, it'll be a more even trifle in the end. I used couple of strawberries and raspberries. I didn't have them so I specially went to the shop for them, just because I wanted to eat berries in the trifle and not any other fruit (but that's me). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHLI1VPblIzeDI11rQSrxGIBuc8re0YAnz1CXT1kbGVAp2B3niFtv8xXsYnCQ_-XKOWKmWKsz4zyLi-_mSQ2FmwcQZtPfl-fKwJ2DuyYlAmXL-06VX7Aq_rg5b6bkWklWAa6r4Nik1QgS/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHLI1VPblIzeDI11rQSrxGIBuc8re0YAnz1CXT1kbGVAp2B3niFtv8xXsYnCQ_-XKOWKmWKsz4zyLi-_mSQ2FmwcQZtPfl-fKwJ2DuyYlAmXL-06VX7Aq_rg5b6bkWklWAa6r4Nik1QgS/s1600/IMG_0215.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Whip up the heavy cream with some icing sugar to taste. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then it's time to make the layers: Take a tall glass or any glass of any size you like. I took some larger round glasses and this makes these trifles BIG. Good to share or for big appetites :) Smaller glasses are good when you need some portion control or when you serve it after heavy main courses.<br />With a little help from some spoons, layer the ingredients. I started with some cream, then some fruit and then cake cubes. You keep on layering until you've filled the glass. Anything left over can be eaten by the cook, the dog or anyone who's eyeing you hungrily. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I wanted to decorate a bit with almond slivers but I couldn't find them. They must have been used up. But as they are just extra, no worries.<br /><br />Put the glasses in the fridge until you serve them. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk! </span> </div>
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Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-26853253096856532682015-04-18T14:55:00.005+02:002015-05-17T16:05:58.259+02:00Grape and yogurt cake<span style="font-family: Georgia, Times New Roman, serif;">Weekend equals baking. Actually, any day I have time on my hands is a baking day. To my parents and sister and about every person who knows me a bit, it's not a surprise I baked a cake again. It's a good thing they've got good appetites!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I got some inspiration through the blog <a href="http://kitchenlaw.blogspot.be/">Laws of the kitchen</a>. There I found a post about a grape harvest cake that looked really good. That cake was based on this recipe of <a href="http://www.notquitenigella.com/2014/06/09/grape-harvest-cake/">grape harvest cake</a>. I hadn't ever thought of using grapes in a cake or any other baked goods. I thought of grapes as fresh fruit and maybe a nice addition to hearty dishes like stews. This was a totally new thing for me. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I took the recipe and by</span><span style="font-family: Georgia, 'Times New Roman', serif;"> making some changes to the recipe I </span><span style="font-family: Georgia, 'Times New Roman', serif;">turned it into this cake. </span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Below you'll find how I made it. </span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><span style="font-family: Georgia, 'Times New Roman', serif;">: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 grams vanilla scented sugar<br />- 100 grams light brown sugar<br />- 50 grams instant vanilla custard powder (I use Oetker)<br />- 260 grams plain flour<br />- 1 packet of baking powder (about 20 grams)<br />- 7 tablespoons of butter<br />- 236 ml milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- zest from 1 orange<br />- 1 teaspoon salt<br />- grapes (I used about 20 pieces)<br />- 150 grams Greek yogurt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 4 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Preheat the oven to 160°C. <br />Mix the flour, the baking powder, the salt and the vanilla custard powder together.<br />Warm the milk and the butter with the orange zest until the butter is melted.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Crack the eggs in the bowl with the sugar and whisk with an electric mixer until the egg mixture is very frothy and light coloured. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9db2UPs5JhLZ9YwZU0G1Tl5izE8TGB6hGCdRMCv9v9_a8CssKHbqNF0JDKX4rNkDmTRWGj78WJqpYAn_L7E3_n09bq2bXiuZiwwWLB7CkOOMLa4fV4tgI_eHQeGWhh_-2bWsELkIE7kI/s1600/IMG_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9db2UPs5JhLZ9YwZU0G1Tl5izE8TGB6hGCdRMCv9v9_a8CssKHbqNF0JDKX4rNkDmTRWGj78WJqpYAn_L7E3_n09bq2bXiuZiwwWLB7CkOOMLa4fV4tgI_eHQeGWhh_-2bWsELkIE7kI/s1600/IMG_0200.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the yogurt in the egg mixture. Whisk.<br />Mix half of the flour mixture in. Whisk.<br />Mix half the milk mixture in. Whisk.<br />Mix the rest of the flour mixture in. Whisk.<br />Mix the rest of the milk mixture in. Whisk.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Put the grapes in the batter and pour everything in a buttered and floured cake tin (I used a spring form tin of about 26 cm diameter)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiZZSnR128-M0TlrqwTuSeBaP3ProhjIrZIaJA0GUqsLzBI80dk0l35tNxzs_IvsRkk04evQohOqYtoXPuiNI-RUZgu3edOOUhtkBFLwsN2qjTVujo2PjI9Dvvbdo72BVV6nvvENh5VoJ/s1600/IMG_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiZZSnR128-M0TlrqwTuSeBaP3ProhjIrZIaJA0GUqsLzBI80dk0l35tNxzs_IvsRkk04evQohOqYtoXPuiNI-RUZgu3edOOUhtkBFLwsN2qjTVujo2PjI9Dvvbdo72BVV6nvvENh5VoJ/s1600/IMG_0201.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br />Put in the oven and bake for about 50 minutes or until the cake feels firm when touched.<br />Take the cake out and let cool slightly. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Take the cake out of the form, carefully because the grapes might stick to the sides and the bottom.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">For serving: dust the cake with some icing sugar for a prettier look. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0srPhW3pvdX-UOOKn4tNrahp2ACbmxjahY0joyqAuYlM9JA0U9r27mn350iNDj4rh6WhefN995LkYuucP64AB1QYGBcc3CPDB2lP6unHFQ_6Rwl-_hFsFU3PiWkKTRRAF_Yqh_J9FTJ-c/s1600/IMG_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0srPhW3pvdX-UOOKn4tNrahp2ACbmxjahY0joyqAuYlM9JA0U9r27mn350iNDj4rh6WhefN995LkYuucP64AB1QYGBcc3CPDB2lP6unHFQ_6Rwl-_hFsFU3PiWkKTRRAF_Yqh_J9FTJ-c/s1600/IMG_0206.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My mum is my usual taste-tester and she liked it. She said that the grapes resemble raisins or currants but different. The orange zest wasn't that present but it was good, she said.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">She happy, me happy!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">I took a piece as well and liked it as well. It's a dense cake and I would make it again as it has a hint of citrus, a good vanilla flavour and the grapes make the cake juicy. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-1140571123176165842015-04-18T08:22:00.001+02:002015-04-18T08:22:11.531+02:00Salmon wrap bites<span style="font-family: Georgia, Times New Roman, serif;">My sister's boyfriend is celebrating his 26th birthday tomorrow and my sister wants to surprise him with a small get-together with all of his friends in the local park. They're going to play some outdoor games like kubb and petanque. She also wanted to have them some snacks to eat in the meanwhile. She made some things for him like mini fritattas. I offered to help her with something and I made for them small snacks:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8XjJPJFnGO_fUImKWZ1J17LLCLbLBv7aKtK8fxFGHuW8j_Y47-WoT3lGJMXP5rRYlfSXV0UBPkkdQ8ETbwZGao1ehxbYWbDV07kGkIgsjCSkN_NM96zlFJG5ruN_XdYQgDNUK7vYPDxh/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8XjJPJFnGO_fUImKWZ1J17LLCLbLBv7aKtK8fxFGHuW8j_Y47-WoT3lGJMXP5rRYlfSXV0UBPkkdQ8ETbwZGao1ehxbYWbDV07kGkIgsjCSkN_NM96zlFJG5ruN_XdYQgDNUK7vYPDxh/s1600/IMG_0199.JPG" height="240" width="320" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">packed up to go ...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">These are basically wheat tortillas filled with a yogurt-cucumber sauce (look for the recipe to the post of Wednesday) and smoked salmon.<br />It's a very easy way to serve something festive on a party because the colours are so beautiful together and the taste is just perfect.<br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Many people who make these kind of wraps fill the tortillas with a herbed cream cheese spread instead of the yoghurt sauce. I, however, prefer a yogurt sauce for two reasons. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The first reason is that it is much lighter. The salmon on itself is quite heavy and in combination with cream cheese, the snacks fill you up immediately and that's not the purpose of a snack. The snack should be tasty without taking up all the room in your tummy as there is more to follow ;)</span><br style="font-family: Georgia, 'Times New Roman', serif;" /><span style="font-family: Georgia, 'Times New Roman', serif;">The second reason is because the tortillas are quite dry when filled with cream cheese. The yoghurt is more fluid and makes the wraps more juicy. And juicy is the way to go!</span><br style="font-family: Georgia, 'Times New Roman', serif;" /><br style="font-family: Georgia, 'Times New Roman', serif;" /><span style="font-family: Georgia, 'Times New Roman', serif;">It's so easy that it isn't really a recipe at all but I'll show you the making of the wrap bites:<br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKGLNRgBxeancCl3PouXv1VGETzaWbQCGbGKKM8wguRj6zAKjBY_Wt_Xd63ZUyoRCvBMA9hh4zuXdyMCqoVSFGIKQi70N0fLUJMnyC89MmsONmiY2321Q-YAthXVQyvV79dmYbXNvow6x/s1600/IMG_0192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKGLNRgBxeancCl3PouXv1VGETzaWbQCGbGKKM8wguRj6zAKjBY_Wt_Xd63ZUyoRCvBMA9hh4zuXdyMCqoVSFGIKQi70N0fLUJMnyC89MmsONmiY2321Q-YAthXVQyvV79dmYbXNvow6x/s1600/IMG_0192.JPG" height="240" width="320" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">the cast of the characters:<br />sugar (1 ts), salt (pinch), black pepper (pinch), <br />cucumber (about 6 cm), smoked salmon (250 grams),<br />3 wheat tortillas, Greek yoghurt (150 grams)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-pGk8N4_MQV03qUbGMTWWqLal5cbg5KrdhDj1xi_aSugYJwrE4QeUT3f16I1_-UGxxpYPdpN65r3uxLHyk-5yCKZWA85ZpgkOpLwMBNeCZwmYa_f2e0o5iE4SKGCHcmhxJHhrmSaIIoT/s1600/IMG_0194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-pGk8N4_MQV03qUbGMTWWqLal5cbg5KrdhDj1xi_aSugYJwrE4QeUT3f16I1_-UGxxpYPdpN65r3uxLHyk-5yCKZWA85ZpgkOpLwMBNeCZwmYa_f2e0o5iE4SKGCHcmhxJHhrmSaIIoT/s1600/IMG_0194.JPG" height="240" width="320" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">the mixing of the sauce ingredients</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_wJCZP7qhJs80Vmf_ea7EPTvgSOO9UdTPkH29djss4UssCySSd3q4KhNurjvVPXn6oW-R3HwsRwq1opvoR4P5Rfh7BfEq4IML_b7N9LYm6IXRJnl46au6r45OPhUWVV6upZiIWfAjFi0/s1600/IMG_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_wJCZP7qhJs80Vmf_ea7EPTvgSOO9UdTPkH29djss4UssCySSd3q4KhNurjvVPXn6oW-R3HwsRwq1opvoR4P5Rfh7BfEq4IML_b7N9LYm6IXRJnl46au6r45OPhUWVV6upZiIWfAjFi0/s1600/IMG_0195.JPG" height="320" width="240" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">heating the tortillas to make them more pliable</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3jqYLG0unqMiyGtFb8IdFR2nhICVPlVIciLRyhmGI__DWz9eTFNDmzgkCy6tjPBjdHlnWqfxwfKcP0Roqa394LZwW5goA0vUZ26acK93c3P1GYuoca-oOcjlF9bU4W3prMlZnLZQXyOr/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3jqYLG0unqMiyGtFb8IdFR2nhICVPlVIciLRyhmGI__DWz9eTFNDmzgkCy6tjPBjdHlnWqfxwfKcP0Roqa394LZwW5goA0vUZ26acK93c3P1GYuoca-oOcjlF9bU4W3prMlZnLZQXyOr/s1600/IMG_0196.JPG" height="240" width="320" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">spreading the sauce on top of the tortillas and<br />putting the smoked salmon on top</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNDAtAFmD7zmR3-Obtlwwl-rQxSHXwXq4_hIOxOUrK8Sd1-NvglkxgGmhouDkj7ymqUHtai0uL1kh8RBxvETJG61ln6emNE251N1iyLssKjiNtAT2GZkpaxzJT9-4i07CnckfggKROgHw/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNDAtAFmD7zmR3-Obtlwwl-rQxSHXwXq4_hIOxOUrK8Sd1-NvglkxgGmhouDkj7ymqUHtai0uL1kh8RBxvETJG61ln6emNE251N1iyLssKjiNtAT2GZkpaxzJT9-4i07CnckfggKROgHw/s1600/IMG_0197.JPG" height="240" width="320" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">rolling the tortillas</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d2FgpcXu9j9p3yc8k4CGcVdKC0rOMCJwOk66uzqzYjc1SEvSiSJH7kyZAoovoWtfqYSx0VAVvGwLNyMuxKX72yKx0SrQVZdTb9rSsFT4uVfSqUIqR9zTyhDrpyh4hOhEJUdshvlghZGN/s1600/IMG_0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d2FgpcXu9j9p3yc8k4CGcVdKC0rOMCJwOk66uzqzYjc1SEvSiSJH7kyZAoovoWtfqYSx0VAVvGwLNyMuxKX72yKx0SrQVZdTb9rSsFT4uVfSqUIqR9zTyhDrpyh4hOhEJUdshvlghZGN/s1600/IMG_0198.JPG" height="240" width="320" /></span></a><br /><span style="font-family: Georgia, Times New Roman, serif;">(view from another angle)<br />ready for an hour in the fridge</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8HORHzKR6KN-1geSaZXzGdAxm2-2OcaiLuqIkyBR94_lw30UNXXqYwiVk_3yyG0Q5oADVJUyAJk8GgSoQfn5pi2lsApIvGmYcWQUVZA36Xi7Bpl-fKqC6xSuxnUCFwGTRRV9qeoNyhJu/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8HORHzKR6KN-1geSaZXzGdAxm2-2OcaiLuqIkyBR94_lw30UNXXqYwiVk_3yyG0Q5oADVJUyAJk8GgSoQfn5pi2lsApIvGmYcWQUVZA36Xi7Bpl-fKqC6xSuxnUCFwGTRRV9qeoNyhJu/s1600/IMG_0199.JPG" height="240" width="320" /></a><br /><span style="font-family: Georgia, Times New Roman, serif;">just after cutting in slices: ready to eat!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">We all love these wrap bites and it's great for any party, fancy or informal.<br /><br />I hope my sister and her company will love these this afternoon :)<br /><br />Smakelijk!</span></div>
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-85404713400740524282015-04-18T08:03:00.003+02:002015-04-18T08:22:38.229+02:00Tofu-corn shoarma wrap<span style="font-family: Georgia, Times New Roman, serif;">I made a tofu-corn shoarma recipe on Wednesday and I had some of the tofu left over. With it I made a very tasty wrap:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKMpxBNYwKQT-5FKEVyzdJ5scSXNfsizliVGZ_y3SEG14y0eNSediJe63Ux3VR_Uk8vlWokQykHErTaWUmyRwsKCBfzJwVcNi1PNwpVJMOFS7AisST_C_l6s1Iplv4-Oc2_Qeb_DWgf_t/s1600/IMG_0191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKMpxBNYwKQT-5FKEVyzdJ5scSXNfsizliVGZ_y3SEG14y0eNSediJe63Ux3VR_Uk8vlWokQykHErTaWUmyRwsKCBfzJwVcNi1PNwpVJMOFS7AisST_C_l6s1Iplv4-Oc2_Qeb_DWgf_t/s1600/IMG_0191.JPG" height="240" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">me eating the wrap</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The wrap was filled with the following ingredients:<br />- grated beetroot</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- grated carrot<br />- grated cabbage<br />- roasted red bell pepper<br />- tofu-corn shoarma (recipe in previous post)<br />- my home made cucumber-yogurt sauce (recipe in previous post)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">It was delicious and very easy and very Summery.<br /><br />Smakelijk!</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-5951138787980543652015-04-15T20:10:00.002+02:002015-04-19T08:19:06.975+02:00Home made fast food: veggie pita-shoarma<span style="font-family: Georgia, Times New Roman, serif;">Summer is here! We had to wait for it a little longer than last year but finally we reached 25°C and could have our dinner in the garden. This is the start of the best time of year and what's better to do this than have an informal dinner with friends?<br /><br />Here at home, we are no lovers of take-away. Apart from fried foods which I do not like myself in particular, I love all of the fast food kind of things. We regularly eat pizza, shoarma stuffed pita bread, chips, noodles, hamburgers... but we always make them ourselves. <br />(Apart from the occasional time we get home late and are too tired to cook and only feel like walking around the block to go get pita-shoarma)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />Today we made pita-shoarma. Most of the time, we buy the breads, the meat and the vegetables we like and put everthing on the table for everyone to stuff his or her own pita. Today, however, I decided it was time to make an alternative to the meat version of pita shoarma. Of course we had falafel lots of times and it's delicious but extending the horizon is always good!<br /><br />Making a veggie alternative of shoarma might be tricky because my dad is a very dedicated meat-lover. He doesn't even try veggie dishes and only eats vegetables when they're covered in white sauce, cheese or lots of butter. Vegetables to him are just for dressing up the plates.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">The plan was to still have meat for dad and offer the others - we were the 8 of us, my family and friends - two other options: falafel and tofu-corn shoarma. We could try what would taste good and there was still some meat in case it was a fail. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I took some inspiration from the Pioneer Woman who posted a recipe for vegetarian lettuce wraps (<a href="http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/">www.thepioneerwoman.com</a>). She used tofu. I was interested in the idea of using tofu as well. It's very neutral of taste on it's own so it would be good to spice it up for the pitas. I made the recipe my own and posted it below. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I must say I liked it a lot and I didn't miss the meat at all. I served it with a tzatziki-like sauce I made just before serving as I realised it would need some sauce. Even one of the friends who was at first not at all interested in veggie things and only wanted to stuff his bread with meat, tried it in the end and took some more!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Even though I prepared the tofu before and heated the skillet just before eating, the result wasn't at all dry. It was juicy, spicy, delicious!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6aevw7f7u6kKFBr-PpxroTmi1zhk_FYw39YUDS53MOKEVWwYQd6cP2q17n0oV_w7eAhtm6y-baXeut8vWzXzMMSNJ_dAhZtDLPSGvHJxJSMm0wLdO0dHja79JKvkFkc-W39JwM4AuOVM/s1600/IMG_0190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6aevw7f7u6kKFBr-PpxroTmi1zhk_FYw39YUDS53MOKEVWwYQd6cP2q17n0oV_w7eAhtm6y-baXeut8vWzXzMMSNJ_dAhZtDLPSGvHJxJSMm0wLdO0dHja79JKvkFkc-W39JwM4AuOVM/s1600/IMG_0190.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I didn't take a picture of a stuffed pita so this is just some </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">tofu-corn shoarma with grilled bell pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To make it just as I did, just follow the directions below:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for the tofu-corn shoarma</b>:<br />- neutral oil for the skillet<br />- 200 grams of tofu in small cubes<br />- 1 small can (140 grams) of sweet corn (drained)<br />- 1 table spoon of shoarma seasoning of your choice<br />- a small dash of balsamic vinegar<br />- a bit of chilli powder to spice it up<br /><b>Ingredients for the tzatziki sauce</b>:<br />- 150 grams Greek yoghurt<br />- 1/2 teaspoon of sugar<br />- salt and pepper to taste<br />- 6 cm of cucumber in very small cubes (I cut the piece of cucumber in 6 slices, cut strips from the slices and cut them in small cubes)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>How to</b>:<br />Heat the oil in the skillet and once it's heated, add the cubes of tofu. With a fork, break the cubes into even smaller pieces until it looks like minced meat. After a minute or two, add the drained sweet corn and let it simmer along with the tofu. Once the tofu and the corn are a little browned, add all the seasonings and the balsamic vinegar. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">For the sauce, just mix all the ingredients together and set aside, easy peasy.<br />Serve with the tzatiziki sauce, cubes of roasted sweet bell pepper, lettuce, grated beetroots and carrots, tomatoes and basically anything you might like on a pita bread. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is enough to fill about 4 to 5 small-sized pita breads. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Smakelijk is all I can say!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/13725470961192205876noreply@blogger.com0tag:blogger.com,1999:blog-3942293648845811200.post-7574575607968743192015-04-14T20:43:00.001+02:002015-04-16T08:16:23.868+02:00Baking with evaporated milk<span style="font-family: Georgia, Times New Roman, serif;">I went to Costa Rica last year and spent 4 months in a host family and volunteered in different social and nature projects over there. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Because of this time in a host family, you get to new local customs much easier than when you spend all your time in a hotel that is no different from whatever hotel anywhere else in the world. I loved it!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">My host mum Cecilia was a real foodie. Her husband Carlos was in good hands because even though he didn't know a thing about cooking, he was fed very well. <br />She was about as old as my grandmother and just as my grandmother, she loved to cook (guess from who I got the foodie-genes). <br /><br />She would stuff me every day. I got a huge breakfast every morning: always a plate of at least 4 types of fruit, tea (without milk, Belgian girls don't drink milk in their tea and even after trying, she couldn't convince me) and a changing assortment of dishes going from eggs and <i>frijoles molidos</i> to <i>arepas </i>(pancakes) and from toast with Costa Rican cheese to fresh French loaf grilled cheese sandwiches. <br />Every night I got a three course meal and convincing as she was, I always had seconds. <br />I obviously gained quite a bit of weight. Even after 2 food intoxications and all the symptoms that come with it, I gained 6 kilos!<br /><br />I never complained and had the most memorable moments with them and their family. Especially Christmas and New Year's Eve were very good and even though my own family was far away in Belgium, I felt I was really part of their celebrations. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">On New Year's Eve there I had my first experience with <i>queque con tres leches</i>. It was Cecilia's daughter, a professional cook, who made it and it was soooo good. It was a very small piece and I just wanted more afterwards. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Back in Belgium, I treated my family with some Costa Rican food. I also made a <i>tres leches</i> cake because I liked it so much. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I bought all the ingredients and set to work. It was the first time to use evaporated milk and condensed milk. And the result was very nice. My family liked it but remarked that the pieces should have been a lot smaller. They were stuffed! I guess they were right, so many rich ingredients together made a very dense cake.<br /><br />That was more than a year ago and this week I made my second attempt at baking with evaporated milk. I made a cake based on the recipe on <a href="http://pinchofyum.com/chocolate-sweet-cream-marble-loaf">pinchofym.com </a>where Lindsay posted a nice looking marble cake made with evaporated milk. She warned her readers that the cake is addictive and also a lot of comments suggested that it was very worth making it. As I found my last attempt at baking with this milk very agreeable, I tried it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I almost made the recipe completely according to the instructions of Pinch of Yum but added a chunk of dark chocolate to the dark batter so that the chocolate flavour would be axtra rich. I also had a slightly bigger can of evaporated milk so I multiplied everything by 1.5 to be able to use all of the can and not be left with a third of a can in the fridge. </span><span style="font-family: Georgia, 'Times New Roman', serif;">In Belgium we use the metric measures so I converted them also to work with. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I baked the batter in a rectangular cake tin but after 45 minutes the batter still wiggled in the middle while the outer parts were set. Because of opening the oven before the middle was set, the cake collapsed. I was a bit impatient because I took the cake out of the oven anyway (I was also a bit scared the cake would dry out too much in the outer parts). </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I covered the top of the cake with some white chocolate and even though the cake wasn't a beauty and wasn't set at all in the middle, everyone liked it anyway. Eveything disappeared and this is the last piece which I will eat right now:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGDL1uPMup2vq7__P7l3hJTkHcIvx3mlwihy3_Fg4m7CXngxjmjtVy8A73NJE_Kxz6hgbPStU_8U_GBg5OqyOctzBbLjdWndr_wNusfUPQ3FbXcrH2ayQyF3VadY8s_37RcM-6ZdJIJ_Q/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGDL1uPMup2vq7__P7l3hJTkHcIvx3mlwihy3_Fg4m7CXngxjmjtVy8A73NJE_Kxz6hgbPStU_8U_GBg5OqyOctzBbLjdWndr_wNusfUPQ3FbXcrH2ayQyF3VadY8s_37RcM-6ZdJIJ_Q/s1600/IMG_0189.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I guess if a cake is a success when it fails, the recipe is a keeper. You have to have a sweeth tooth of course, as the the combination of chocolate and sweet evaporated milk suggests.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Next time I will make cupcakes with this batter, they will set more easily and it's a much better way to have portion control ...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I recommend making this recipe also!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Smakelijk! </span></div>
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