Monday, August 24, 2015

FoodBlogSwap: Pancake Slices

For the foodblogswap from August I cooked from Koekies Enzo. While browsing the recipe index I saw an interesting recipe for a kind of pancake cake out of the oven. But that sounds a bit weird in English ;) So I translated them to pancake slices. Originally it is a breakfast recipe but I don't like to eat this much in the morning, so we made it for lunch instead. I found it the best on the same day. They next day I thought it was a bit dry. I stayed close to the original recipe but replaced the bacon with a vegetarian version. I think all kinds of variations are possible, like with real pancakes. I would like to try a variation with cheese or strawberries some time :)

Pancake Slices (Makes 1 cake)
- 225 gr spelt flour
- 300 ml milk
- 30 gr of melted butter
- 2 large eggs
- 2 tsp baking powder
- 100 gr vegetarian bacon
- pinch of salt

Pre heat the oven to 200 degrees. Bake the faux bacon in a pan for a bit until crispy. Leave them an a piece of kitchen towel to add to the batter later. Mix flour, baking powder and salt in one bowl. Mix milk, eggs and melted butter in another bowl. Add all the wet ingredients and 1/3 of the faux bacon to the dry ingredients and mix well.

Line an oven dish with parchment paper and place some faux bacon on the bottom. Add the batter and lastly scoop the rest of the vegetarian bacon on top. Place the dish in the oven for about 30 minutes. The pancake slices are done when a toothpick comes out clean.
Leave the cake to rest for 15 minutes before slicing.

Friday, July 24, 2015

FoodBlogSwap: Cinnamon Rolls

It is time for the monthly FoodBlogSwap again, an event where bloggers from the Netherlands cook from each others blogs every month. This month I got to cook from Eef Kookt Zo. Finding a recipe that I wanted to make was a bit tricky because there were a lot of meat recipes. But luckily there was also a selection of baked goods. I wanted to make cinnamon rolls for a long time but I never did because it is a bit out of my comfort zone. Perfect for a Foodblogswap! The original recipe had a cream cheese frosting but my boyfriend and I just made the basic recipe. I thought that they would be tasty enough on it's own and we choose not to add the extra calories ;) These rolls taste awesome and we will be making them again in the future, but not too often because with all that sugary goodness they aren't that healthy of course ;) That being said, I choose a second recipe to make that is healthy and I will share in a few days :)

Next time we will probably make these rolls in a muffin tin though, because our rolls didn't turn out very pretty, but they were tasty still and that is all that matters :) The plate shows only half the portion we got out of them, so the recipe makes a fair amount of rolls :) My boyfriend did the rolling and he made a mistake there. He just rolled single sheets, while you should roll multiple sheets to get bigger rolls. That is why ours puffed up the way they did. And I only found this mistake while I am writing this article and read the recipe again, because I wasn't involved in the rolling. So this calls for a do-over ;)

Cinnamon rolls:
- 1 can croissant dough
- 1 cup light brown castor sugar
- 2.5 tsp cinnamon
- 2 tbsp cornstarch
- 100 gr unsalted butter

Pre heat the oven to 200 degrees. Add all the ingredients except the dough together and mix until creamy. Open the can of dough and take one square sheet of dough. (the holes are in the middle). Roll the dough a little so the holes aren't visible any more. Smear some cinnamon butter on top. And roll the dough lengthwise.

Now you can repeat these steps and make single rolls like these on the picture or you roll each sheet into the next one so you get one big roll. Make sure you smear each sheet with cinnamon butter before rolling.

Cut the rolls(s) in 2 cm pieces. Lay them 2 cm apart on a tray covered with parchment paper and bake them for about 15 minutes.

Friday, June 26, 2015

FoodBlogSwap: Chocolade Spritsen

After the week of salad recipes things got quiet again on the blog. My school work swallowed me up again and the last week is the most busy one. I was thinking how I would fit in writing this FoodBlogSwap post in my busy schedule, but it seems I can't sleep this night. So I decided that I would sit down and just write it now, at 4am.

Last month I got totally out of my comfort zone with baking Gevulde koeken, a Dutch treat filled with almond paste. And this month it is no different. I was looking around at Kopje Thee, the assigned blog for this month, when I almost immediately saw what I would like to try: Chocolade Spritsen. Another Dutch treat that was on my to try list for ages, but I shied away from because of working with a pastry bag is kinda scary for me. But spritsen are one of Nick's favorite cookies, so we had to try it! We did replace the margarine with real butter, because that is the kind we like best.

It didn't go smoothly the first time around. Nick actually made the batter, and I was supposed to work the pastry. But it turned out the dough was too thick for me to handle because I haven't got much strength in my hands. So Nick worked the pastry too. We tried zig zag and round spritsen but they came out thin. It seemed that Nick forgot to add the baking powder, so with the second batch we added that in and some milk and they came out a lot better, as you can see below. So don't forget the baking powder and adding some milk surely makes it easier to squeeze the pastry out of the bag.

Chocolade Spritsen: (makes about 25) 
- 300 gr butter
- 200 gr light brown castor sugar
- 1 egg
- 2 sachets vanilla sugar
- 450 gr flour
- 1 tsp baking powder
- some milk
- a pinch of salt
- about 100 gr milk chocolate (we used less, but were only able to coat half of our cookies with it)

Melt the butter in the microwave, but make sure it doesn't boil. Mix butter and sugar until you have a creamy mixture. The add in the egg, vanilla sugar and salt. Sift baking powder and flour together and add this gradually to the butter mixture. Lasly see how thick your dough is and add in some milk.

Line your baking tray with parchment paper. Squeeze the dough out of the pastry bag in a zigzag motion or in a circle. Leave the dough to rest for an hour. Pre heat the oven to 175 degrees. And bake the cookies for about 20-25 minutes. Leave them to cool completely.

Melt the chocolate au-bain-marie and dip half of each cookie in the melted chocolate.

Wednesday, June 10, 2015

Lunch with Leftovers: Rice Salad with Strawberries

This is the last salad for now. I have to think up what I will publish from my backlog next. But today there is one more salad that I made. I used all kinds of leftovers I had in my fridge. The only think that I bought new were the strawberries. This recipe is great to use up some leftover rice from the day before.

Rice Salad with Strawberries: (serves 2)
- about 1 cup basmati rice
- some feta
- about 1/3 of a cucumber
- handful of cherry tomatoes
- about 10 small strawberries
- mayonnaise
- fresh basil

Cook the rice if you haven't got any leftovers. Let it cool down for about 10 minutes.
Cut the cucumber into cubes, the strawberries into slices and the cherry tomatoes in half. Add in a bowl with the rice.
In a small bowl, place a heaping tbsp of mayonnaise. Thin it with a tiny bit of water. The mayonnaise will shift in the beginning but keep stirring. Then chop some basil and add this to the dressing. Stir the dressing through the rice. and crumble some feta into the salad.

Tuesday, June 9, 2015

Summer Special: Mexican Bean Salad

This has got to be my favorite from the salad recipes that I tried in the past weeks. I think this could be easily a new summer favorite for the super hot days, because you don't have to spend time behind the stove at all. The original recipe is from Oh My Foodness. I left out the raw red onions, but otherwise I didn't change that much. The lime juice makes it extra refreshing.

Mexican Bean Salad: (serves 2)
- 3 kinds of beans, 400 gr in total (I used mixed beans from HAK which had white beans, kidney beans and brown beans)
- 100 gr corn
- 1 avocado
- 2 tomatoes
- tortilla chips
- sour cream
- black pepper
- lime juice

Place corn and beans together in a colander. Rinse and drain the veggies until the water is clear. Make sure that as much from the fluids are drained as possible. Cube the tomatoes and avocado. Place everything together in a bowl and mix. Add some sour cream with lime juice and a dash of black pepper and stir through the salad.
In a deep plate, place the tortilla chips on the edges and lay the salad on top.

Monday, June 8, 2015

On a Budget: Potato Salad with Chilli Yoghurt Dressing

Sometimes you get the best ideas when looking in your fridge. I posted a tuna salad yesterday, and I made this salad the day after I made the tuna salad. I used a lot of the same ingredients because I has leftovers, but this salad tasted completely different. It is fun to find out how you can make a completely different dish while changing very little.

Potato Salad with Chilli Yoghurt Dressing: (serves 2)
- 200 gr small potatoes
- some cherry tomatoes
- 1/3 of a cucumber
- Few hands of lettuce
- 1 cup of Greek yoghurt
- 0.5 cup of sweet chilli sauce

Bake the potatoes. Meanwhile cut the cucumber and cut the tomatoes in half. When the potatoes are done, toss everything in a bowl. Add some hands of lettuce. Mix the chilli sauce with the yoghurt for the dressing and coat the salad with it. Enjoy :)

Sunday, June 7, 2015

Fabulous Fish: Basic Tuna Salad

I don't get the chance to eat tuna a lot, because Nick doesn't like it. But he wasn't home and I wanted to make something easy but tasty. I actually made this Tuna Salad for lunch but I also had it for dinner that same night. There are several versions of basic tuna salads, but most of them have capers and raw onions in them. Both tastes are too strong for me and I really don't like them in my salads. I loved the simple tuna salad on Voedzaam en Snel, but I left out the onions and I served the salad in a wrap.

Basic Tuna Salad: (serves 2)
- 1 can tuna
- cucumber, 15 cm
- some cherry tomatoes
- rocket lettuce (or other lettuce to your taste)
- 2 tbsp yoghurt
- 1 tbsp mayonnaise

Drain the tuna well and place it in a bowl. Cut the cucumber. I sliced it and then cut the slices in 4. Half the cherry tomatoes. I used yellow ones this time, but you can use any tomato you want. Toss in some rocket lettuce or other lettuce to your liking.
Mix the yoghurt with the mayonnaise for the dressing.
I served the salad in a wrap but you can serve it on its own as well.