tag:blogger.com,1999:blog-73400143293686785082024-02-21T02:04:14.292+01:00She Likes BentoUniflamehttp://www.blogger.com/profile/08181945318301274101noreply@blogger.comBlogger715125tag:blogger.com,1999:blog-7340014329368678508.post-22582719331379936392016-03-29T09:54:00.000+02:002016-03-29T09:54:01.911+02:00FoodBlogSwap: American PancakesThe FoodBlogSwap is a swap between bloggers from the Netherlands. This month I had to pick something from the blog <a href="http://www.mammatjevanalles.blogspot.nl/2014/11/american-pancakes-met-blauwe-bessen.html">Mammatje van Alles</a>, which is a blog about mommyhood. The blog of course also has a lot of recipes. I had 3 recipes in my pre selection, but I decided to go back to basics and choose for American Pancakes. I have a lot of pancake and fritter recipes on the blog, but I seem to skip the basic recipes. The original recipe had blueberries in them but Nick doesn't like them, so we went all natural. Sadly the pancakes that we made aren't as thick as the original either. That is just our skill I guess. We need more practice. The taste was delicious though and that is all that matters in the end.<br />
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<b>American Pancakes</b>:</div>
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- 250 gr wheat flour<br />
- 250 gr wheat meal<br />
- 700 ml milk<br />
- 6 eggs<br />
- 1 tsp salt<br />
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Separate the eggs. Clean a bowl with a paper towel and some lemon juice. Beat the egg whites stiff until they have peaks. In another bowl mix the flour, meal and salt. Add the egg yolk and milk. Stir through. Lastly add the egg whites carefully in 4 parts. Heat some oil in a frying pan. Bake small pancakes golden brown on both sides. </div>
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-65968278691442792952016-03-26T12:08:00.000+01:002016-03-26T12:08:10.991+01:00Bento for week 12 and Japanese Sweet Potato MuffinsSoooo yeah... remember last week's bento post where I said I was ill but would try to post...? Well... I have been ill most of the week, still went to school... you get my point. So today I will share a recipe with the bento post that I wanted to share last week, but couldn't. I will try to post something Easter related tomorrow. No promises though ;) But I did a;ready write and schedule the Food Blog Swap for March, so there is something to look forward too. The recipe for the sweet potato muffins comes from <a href="http://mamaloli.com/recipes/dessert/sweet-potato-muffin-recipe/">Mama Loli</a>.<br />
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I will only post one bento this week. This is the one I took to school with me. Nick's were the same for two days and the last day he just took muffins and bread with him. In the bento there are some leftover beans in tomato sauce, Greek style, that we had for dinner. Some <a href="http://shelikesbento.blogspot.nl/2016/01/on-budget-kisir.html">Kisir</a>, Japanese Sweet Potato Muffins, cheese cubes and hot chocolate Pocky sticks.<br />
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<b>Japanese Sweet Potato Muffins</b>: (makes about 12-16)<br />
- 200 gr sweet potato (about 1 medium)<br />
- 115 gr unsalted butter<br />
- 135 gr sugar<br />
- 2 large eggs<br />
- 250 gr cake flour<br />
- 0.25 cup milk<br />
- 2 tsp honey<br />
- 1 tsp baking powder<br />
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Pre heat the oven to 180 degrees. Grease your muffin tin, but I use silicone ones so it isn't needed. Peel and cube the sweet potatoes (they should be sugar cube size) and boil them for about 5 minutes. Mix butter and sugar in a large bowl. Add the eggs one by one in the mixture. Do not add more egg until the previous egg is mixed in the batter. Stir in the honey.<br />
Mix the flour with the baking powder. Add half of the flour mixture and half of the milk with the rest of the batter. Mix well. Then add the rest of the flour and milk. Mix once more.<br />
Scoop the batter into the muffin tin and top each muffins with sweet potato cubes.<br />
Bake for 25-30 minutes. The muffins are done when a toothpick comes out clean.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-67945154111242520372016-03-19T14:48:00.000+01:002016-03-21T14:48:45.865+01:00Bento for week 11In the past week I only posted one recipe because I had the mother of all migraines which kept me away from my computer for several days. Luckily the slow cooker did most of the work for me food wise in the past week and the recipes that I had planned, I just have to move forward. No biggie.<br />
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Nick was really craving potato salad so we made a big batch of <a href="http://shelikesbento.blogspot.nl/2011/01/45-new-years-party-leftover-bento.html">Japanse potato salad</a> for our lunches. There are also some <a href="http://shelikesbento.blogspot.nl/2016/02/bento-for-week-6.html">Spinach ricotta muffins</a> from the freezer stash with some cucumber slices and green tea Toppo in the lid.<br />
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Here there are some Dutch poffertjes with powdered sugar and vegetarian roti from the slow cooker. This was the recipe that I wanted to share so I could link back to it now, but I will try to share it this week. It is my school week though and while I mostly try to plan posts ahead for that week. This didn't happen either.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-6014023220762108822016-03-15T11:19:00.000+01:002016-03-16T11:20:08.747+01:00Comfort Food: Pesto Ricotta RisottoLast weekend I wanted to make risotto again. It was too long ago since we ate it, so I went through my risotto map on Pinterest to see if there was a new recipe that I wanted to try. I found this pesto Ricotta Risotto on <a href="http://www.lekkerensimpel.com/romige-risotto-met-pesto-en-ricotta/">Lekker en Simpel</a>. It is by no means healthy because it hardly contains veggies, but it was so good! And sometimes you just have to treat yourself to something comforting. The recipe was for 2, so we doubled it to eat for two days. This risotto holds up really well the next day and isn't dry at all.<br />
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<b>Pesto Ricotta Risotto:</b> (serves 4)<br />
- 300 gr risotto rice<br />
- 2 litre vegetable broth<br />
- 1 small onion, minced<br />
- 25 gr butter<br />
- about 5-6 tbsp green pesto (but adjust to your own taste)<br />
- 4 tbsp ricotta<br />
- 2 cloves of garlic, minced<br />
- 2 hands Parmesan cheese<br />
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First make your vegetable broth. I just put on the water in a water boiler and stir in the broth cubes.<br />
Let the butter melt in a large pan. Bake the onion and garlic for about 3 minutes. Then add the rice. Make sure you stir well so the rice is coated with a layer of butter all over. Bake for 1-2 minutes until the rice becomes translucent. Then add about 2-3 large spoons of broth so the rice is under water. Keep the heat on medium-low and stir until the rice has absorbed all the broth. Repeat until the rice is soft. This will be around 20-25 minutes. Stir regularly and never leave your risotto alone. Remove the pan from the heat and stir in pesto and ricotta. Make sure you taste. You don't want the pesto to taste too strong. Lastly stir in the Parmesan cheese.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-78252055010173393592016-03-13T16:43:00.000+01:002016-03-13T16:43:03.409+01:00Bento for week 10The past week was a pretty normal week. I had more energy because we finally had some good weather, which makes such a huge difference in managing my illness. I am in less pain and I am less tired. bento wise we didn't do anything special this week. There were pancakes on sale so we got those and stuffed them with a mixture of 250 ml Boursin cuisine cheese, 400 gr mushrooms and some spring onions. Just bake the mushrooms and onion shortly before you add in the cheese to melt. Really easy and hardly noteworthy. But it was tasty!<br />
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Here are the pancakes in the left tier and some pasta with spinach and cream cheese in the right one. It was just leftover from dinner. I made an extra large portion so we could both eat some for lunch as well. In the lid there is Green Tea Toppo.<br />
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More Toppo green tea flavoured sticks here. Together with a sweet potato vegetarian minced meat casserole from the evening before. In the right tier there are more pancakes, and Nick already ate his spinach ricotta muffin it seems ;) That spot wasn't empty ;)<br />
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So yeah, the bento aren't that special this week. But sometimes you just have to keep it simple :)<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-27113419184859024912016-03-11T10:09:00.000+01:002016-03-11T10:09:08.068+01:00Slow Cooker: Sweet SauerkrautI have never posted a sauerkraut recipe on the blog before. And this is because I absolutely don't like it. At least not prepared in the regular way how my mom used to make it. Everything sour and bitter I don't like. But Nick loves sauerkraut, so when I saw a recipe by Jay Bee on the slow cooker Facebook group, I thought, why not give it a try? The verdict? Even though I don't expect sauerkraut to be my favorite, I liked it enough to finish my plate.<br />
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<b>Sweet Sauerkraut:</b> (serves 2)<br />
- 1 package of sauerkraut<br />
- 150 gr dates<br />
- 1 apple<br />
- 1 coffee cup of apple juice<br />
- 1 tbsp curry powder<br />
- dash of black pepper<br />
- mashed potatoes for serving<br />
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Place the sauerkraut in a colander and rinse it. This way most of the sour taste gets washed away. Remove the pits from the dates and cut them. Peel the apple and cut them in to cubes. Put everything in the slow cooker and cook for 3-4 hours on low.<br />
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We served it with mashed potatoes. I often add the potatoes in the slow cooker as well for a mashpot. However with sauerkraut this is a bad idea because of the sourness from the cabbage, the potatoes will not soften.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-1353094784538708252016-03-09T11:15:00.000+01:002016-03-09T11:15:14.927+01:00Typical Dutch: Mashpot Blote Billen in het GrasThis is a recipe that I loved to eat as a child and still have on the menu now. It is a mashpot with white beans and green beans. In the Netherlands we call this naked bums in the grass mashpot. I am sure you can understand why ;) Mostly when we make mashpot we use milk and butter, but in this mashpot I always use some creme fraiche. Because it just gives it a little extra flavour. The recipe is really easy and because you don't have to cook any fresh veggies, it is a quick mashpot too.<br />
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<b>Mashpot Blote Billen in het Gras</b>: (serves 2-3)<br />
- 500 gr potatoes<br />
- 1 jar (680 gr) white beans and cut green beans combination or about 350 gr of each<br />
- 125 ml creme fraiche<br />
- pinch of salt and pepper<br />
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Peel, cut and boil the potatoes. Rinse the beans in a colander. Then put them in a bowl and warm them in the microwave just before the potatoes are done. Drain them in the collander onces more, or else you will get too much fluids in your mashpot. Drain the potatoes and make a mash of them with the creme fraiche. Stir the beans through the mash and season with some salt and pepper.<br />
We served them with some cheese sticks. But you can serve them with vegetarian sausages too.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-77487499599073954342016-03-07T10:57:00.000+01:002016-03-09T10:58:58.333+01:00Baking Love: Apple Speculaas CakeSpring is supposed to start, but it still feels very wintery over here. So that is why I decided to share some wintery recipes with you this week for those last cold days. First there is a Dutch twist on an apple cake with speculaas. A spice mixture that we mostly use in winter time. If you can't find that, you can use a gingerbread mixture instead. We made this cake last week and it was a great success. The recipe for this easy and tasty cake come from <a href="https://www.bloglovin.com/blogs/lauras-bakery-10379109/appel-speculaas-cake-3863587181">Laura's Bakery</a>.<br />
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<b>Apple Speculaas Cake</b>:<br />
- 200 gr butter<br />
- 200 gr sugar<br />
- 8 gr vanilla sugar<br />
- 4 eggs<br />
- 200 gr self rising flour<br />
- pinch of salt<br />
- 2 large apples<br />
- 4 tsp speculaas spices<br />
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Pre heat the oven to 175 degrees. Beat the butter, together with both sugars until they are creamy. Add the eggs 1 by 1 and beat until they are incorporated in the batter. Sift the flour, salt and speculaas spices into the bowl with the wet ingredients and mix until you have an airy batter. Peel and cube the apples, coat them with a bit of flour and scoop them into the batter. Stir well. Line a cake tin with baking paper. Pour the batter into the cake tin. Bake in the oven for about 1 hour. The cake is done when a toothpick comes out clean.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-79003135526718009252016-03-05T12:06:00.000+01:002016-03-05T12:06:00.115+01:00Bento for week 9This was a bit of a weird week. While we had it all planned bento wise, I got sick on Wednesday night and therefore Nick and I both slept badly. So in the morning he forget to make his soup bento. The thing with a thermos bento is, that you have to make it in the morning, but Nick totally forgot and ended up at work with no lunch at all, but with a cake that he baked that night before ;)<br />
Tuesday's and Wednesday's bento were the same, so only one bento this week. But I will share a recipe to go with it.<br />
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Sorry for the bad quality picture. I wasn't able to make one and Nick's camera isn't so good as you can see. Anyway: In the bento are some leftover noodles from dinner. Cucumber and tomato fritters, which I will share below. In the lid there are 2 small Milka candy bars.<br />
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<b>Tomato Fritters</b>: (makes 8 fritters)<br />
- 2 eggs<br />
- 3 - 4 tomatoes (about 1.5 cup chopped)<br />
- 1 tbsp tomato paste<br />
- 0.25 cup feta, crumbled<br />
- 4.5 tbsp flour<br />
- dash of salt and pepper<br />
- some other herbs that taste good with tomatoes, like basil or oregano<br />
- olive oil<br />
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Whisk the eggs. Remove the seeds from the tomatoes and squeeze out the extra juices. Otherwise the batter will become too fluid. Chop them and add them to the eggs together with the tomato paste. Stir. Add the feta and stir again. Then add the flour and stir once more. You may need a bit more flour depending on how fluid your batter is at this point. It should be a little bit thicker than a cake batter. Lastly add in salt, pepper and herbs. Stir once more.<br />
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Heat some olive oil in a pan. Drop the batter with a spoon in the pan and fry until lightly golden brown (about 30-60 seconds), then flip and bake the other side. Let them cool a bit on paper towels to get rid of the extra oil. They taste great warm and cold.<br />
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<span id="goog_436617944"></span><span id="goog_436617945"></span><br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-17218604383888932702016-03-03T09:00:00.000+01:002016-03-03T09:00:20.959+01:00Slow Cooker: Fish Balls in Tomato SaucePreparing fish in the slow cooker can be a bit hard because it doesn't need that long. Luckily I found some delicious recipes that make it possible to prepare fish in your slow cooker. Like these fish balls in tomato sauce. We made the recipe twice. The first time it was okay, but the balls were a bit dry and because we served it with pasta there was too little sauce. So we adjusted the original recipe quite a bit and tried it again last weekend. Now we liked it a lot and we will be making it this way more often.<br />
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<b>Fish Balls in Tomato Sauce</b>: (serves 4, 3.5L Slow Cooker)<br />
- 800 gr canned tomato cubes<br />
- 250 gr mushrooms, sliced<br />
- 450 gr white fish filets<br />
- 15 gr bread crumbs<br />
- some grated cheese<br />
- 2 tbsp fresh chives<br />
- dash of pepper<br />
- spaghetti for serving<br />
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Pour the canned tomatoes in the slow cooker together with the mushrooms and a dash of pepper. Cook on high for 2 hours. Meanwhile cut the fish in large pieces and add this to a food processor. Pulse this. Add bread crumbs, some pepper, some grated cheese and the chives. Mix until the fish is fine, but not a mush.<br />
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Divide the mixture in 16 pieces and roll balls from them with wet hands. Save the balls on a plate in the fridge until they are needed. When there is about 30 minutes left from the 2 hours, get the fish out of the fridge so they can come to room temperature before adding them to the slow cooker. Otherwise the difference is too great between the cold balls and the hot sauce.<br />
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Add the balls to the sauce in a single layer and cook 1 more hours on high and 1 more on low until the fish is done. The whole recipe takes 4 hours to prepare. Cook the spaghetti about 20 minutes before the end in a pan. But you can also choose to serve with with baked potatoes for example.<br />
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Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-16232880683915251992016-03-01T09:00:00.000+01:002016-03-01T09:00:11.293+01:00On a Budget: Greek Tomato RiceThis rice dish is so tasty that I am craving it while typing this post. We made it twice, once for dinner and last week for the bento. This is a dish that tastes good, warm or on room temperature. While for lunch this is for sure more expensive than just making a sandwich, it is a good budget option for your evening meal. The recipe I got from Flair at Home, but I adapted it to vegetarian.<br />
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<b>Greek Tomato Rice:</b> (serves 2, or 4 for lunch)</div>
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- 150 gr rice<br />
- half a leek, in small pieces<br />
- 330 ml tomato frito<br />
- 250 ml vegetable broth<br />
- 1 spring onion, in rings<br />
- 2 bell peppers, in cubes<br />
- feta<br />
- 1 tsp paprika<br />
- 1 tsp parsley<br />
- pinch of pepper<br />
- pinch of garlic powder<br />
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Heat some olive oil in a pan and bake the leek, spring onion and bell pepper for 3-4 minutes. Add rice, broth and frito, mix well. Let this simmer for about 20 minutes until the moist is vaporized. Stir occasionally. Add the spices about half way. Crumble some feta and stir through the dish before serving. </div>
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Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-46307662232699152402016-02-28T09:00:00.000+01:002016-02-28T09:00:08.569+01:00Bento for week 8This was another school week for me, so this means I got a bento too. Nick got through his tgrial period and will be getting a half year contract at his new job. Both bento that are shown, are our Wednesday bento. Nick got 2 similar bento this week and on Thursday I just gave him a pre made salad to work, because I mostly am too tired to make him anything after I finish my school day.<br />
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In Nick's bento there is some leftover <a href="http://shelikesbento.blogspot.nl/2015/12/slow-cooker-3-cheese-lasagna.html">3 cheese lasagne</a>. I did mention before that Nick can microwave his food at work, so this makes my job really easy. In the tier there is also a <a href="http://shelikesbento.blogspot.nl/2016/02/bento-for-week-6.html">spinach ricotta muffin</a> from the freezer stash. In the other tier there is Greek tomato rice. We made this before but the recipe isn't blogged yet. I will do that next week. In the lid there is cookies and cream peppero.<br />
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In my bento there is Greek tomato rice too together with some cucumber slices. I also have <a href="http://shelikesbento.blogspot.nl/2016/01/on-budget-low-carb-tuna-burgers.html">low carb tuna burgers</a> and the peppero sticks, but mine aren't on the picture. I always buy a cup of soup at school too. They are freshly made and the mushroom soup is one of my favorites.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-20637816233323877462016-02-26T08:43:00.000+01:002016-02-27T08:44:19.978+01:00FoodBlogSwap: Turkish Spinach CakeIt is almost the end of the month and that means it is time for another FoodBlogSwap! This time I got to cook from <a href="http://gewoonlekkerkoken.blogspot.nl/2015/05/turkse-spinaziecake.html">Gewoon Lekker Koken</a>. Or cook, I<i> </i>should say bake.<i> </i>Because Nick and I choose to make the Turkish Spinach cake. We love the Turkish kitchen and this is something that we never made before. It seemed interesting too. I figured it would be something like carrot cake. By that I mean that the carrots are in there but you can't taste them. It turned out I was right. Nick did most of the work on this cake. We changed it around a bit too, because Nick doesn't like the cherry pie topping, we left that out and we also put some cream cheese in the topping. I like that with carrot cake too and it seemed like a good idea. The cake did turn out great, so please don't be afraid to try it. Our cake looks a bit messy because we used the left over crumbles from cutting the cake on top and we always use parchment paper in our cake tin. It doesn't look that great, but it is very easy. You just lift the cake up with the paper and your cake tin stays clean.<br />
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<b>Turkish Spinach Cake</b>:<br />
- 250 gr frozen spinach, defrosted<br />
- 250 gr flour<br />
- 200 gr sugar<br />
- 150 gr sunflower oil<br />
- 3 eggs<br />
- 1 sachet (16 gr) baking powder<br />
- 1 sachet (8 gr) vanilla sugar<br />
- 1 tbsp lemon juice<br />
- pinch of salt<br />
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- 200 ml whipped cream<br />
- about 50 gr cream cheese<br />
- 1 sachet (8 gr) vanilla sugar<br />
- 1 sachet (12 gr) klop-fix (makes your whipped cream more firm)<br />
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Pre heat the oven to 180 degrees. Line a sheet of parchment paper in a cake tin. Pout the oil with the spinach and puree this with a handheld blender. Mix eggs with both the sugars in a bowl until airy and creamy, about 10 minutes. Add the spinach with the lemon juice and mix through. Lastly sift the flour, baking powder and salt. Mix until the dry ingredients are incorporated. Bake in the oven for about 45 minutes. The cake is done when a toothpick comes out clean. Let the cake cool down.<br />
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For the filling we mix the whipped cream with vanilla sugar and the klop-fix. When the whipped cream is stiff, add the cream cheese and stir through. With a bread knife cut the top of the cake so it gets nice and even. Crumble those pieces and safe for later. Then cut the cake in half lengthwise. Spread the cake open and smear a layer of whipped cream on the cake with a big knife. Lay the top half back on the bottom half and spread the rest of the cream on top. Crumble the rest of the cake over it. Place the cake in the fridge to cool for at least 2 hours.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-60093913689598630952016-02-24T09:00:00.000+01:002016-02-24T09:00:10.475+01:00Slow Cooker: Indian DahlEver since I have my slow cooker I have been eating a lot of Indian dishes and curries. They are just so tasty to make in the slow cooker. I never made dahl before because I am not a huge fan of lentils, or so I thought, but it also seems that it is a bit of an acquired taste to me. In the slow cooker they turn out really soft. I still think they taste a bit boring on their own, so I try to mix them up with veggies and spices. This dish is based on a recipe from the book 500 slow cooker meals by Carol Beckerman. But I made some adjustments. btw, dahl isn't a curry but an Indian thick soup. The dish is very budget friendly, especially when you have the spices in your pantry already.<br />
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<b>Indian Dahl:</b> (serves 4-6, 3.5L Slow cooker)<br />
- 2 tbsp sunflower oil<br />
- 1 tbsp kerrie or curry powder<br />
- 1 tbsp turmeric<br />
- 1 tbsp paprika<br />
- 1 tbsp comun<br />
- 1 tsp chilli powder<br />
- 1 tsp fresh ginger, chopped<br />
- 4 cloves of garlic, chopped<br />
- 400 gr dried red lentils, rinsed (other lentils work too, we used brown ones here)<br />
- 1150 ml vegetable broth<br />
- 350 ml coconut milk<br />
- 1 potato, peeled and in small cubes<br />
- 1 red bell pepper, cubed<br />
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Heat the oil in a skillet and bake garlic shortly together with the ginger, curry powder, turmeric, paprika, cumin and chilli powder until the scents from the herbs are freed. Then add this mixture together with all the other ingredients in the slow cooker. Put it on low for 6-7 hours. But start tasting it at about 5 hours. It depends on the kind of lentils that you use, how long it is taking.<br />
You can serve the dahl with flatbread or chapatis but we served it with a dollop of Greek yoghurt. Omit the latter when vegan.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-75936917208953180822016-02-22T09:00:00.000+01:002016-02-22T09:00:11.363+01:00Luxury Lunch: Kenyan Bean SaladI had my eye on this recipe for a while already, but I never got around to it before somehow. But it seemed like a good recipe for the bento, and I still had some jars of mixed beans that I wanted to use. This somewhat spicy bean dish is vegan, but I served it with a dollop of Greek yoghurt. I first was thinking to add some rice into the mix to give it some more substance, but I decided to serve it with pita bread instead. Not very Kenyan, I am sure ;) I got the recipe from <a href="http://www.degroenemeisjes.nl/keniaanse-bonenschotel/">De Groene Meisjes</a>, but they ate it as a meal for two, while I choose to make it a lunch that would last us two days.<br />
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<b>Kenyan Bean Salad</b>: (serves 4 as lunch, 2 as main)<br />
- 1 large tomato, chopped<br />
- 1 glove of garlic, chopped<br />
- 2 spring onions, chopped<br />
- 1 jar mixed beans (we used HAK with white beans, kidney beans and brown beans)<br />
- 1 jar of corn<br />
- 0.5 tsp curry powder<br />
- 0.5 tsp pepper<br />
- dash of paprika<br />
- 2 tbsp fresh cilantro, chopped<br />
- some olive oil for baking<br />
- 1 cup water<br />
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Heat the olive oil in a pan and bake the garlic for about 2-3 minutes. Then rinse and drain both beans and corn. Add this to the pan together with the spring onions, tomato and curry powder. Add water and leave it to simmer for about 15 minutes with a lid on the pan. Add pepper and paprika powder to taste. Serve with fresh cilantro. You can serve it in a pita or with flat bread.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-15431032380786762602016-02-20T09:00:00.000+01:002016-02-20T09:00:11.706+01:00Bento for week 7The last week was a bit of a hard week to find inspiration for the menu. Sometimes I have these weeks where I don't really know what to make. Especially if you want to keep the menu cheap and there is not much one sale veggie wise. There was broccoli on sale, so I made something with that and I bought a new bag of lentils because that will keep us going for a while. Anyway, I hope I will find more inspiration for next week. I am still not very inspired ;)<br />
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I made a sateh dish with the broccoli and we still had half a cauliflower left. We also added some corn. I tried a more spicy sateh sauce this time while I normally make a more sweet one. But Nick liked it, so the recipe will probably appear on the blog some time. In the other tier there is a Kenyan bean dish, that we both found really tasty with pita bread. I still need to plan the blog schedule for next week, but I will try to blog one of the recipes that I made this week. <br />
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In the left tier there is a red lentil dahl with Greek yoghurt and in the right tier a very simple potato salad with more Greek yoghurt and some lime juice. And some cucumber on top.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-47278260419042810952016-02-18T09:00:00.000+01:002016-02-18T09:00:16.477+01:00Typical Dutch: Carrot Cake with Speculaas SpicesI made this bundt cake a few weeks ago because we had some carrots leftover. And what better to do than make carrot cake? This cake has a Dutch twist because there are speculaas spices in there which give this cake a wintery warm taste. You could use all spice blend if you can't get speculaas spices. I wanted to share this recipe before we head onto spring, which won't be very long. I am sure it will even taste great then, but I know that I stray away from wintery flavors naturally when spring hits. The original recipe comes from <a href="http://overeten.com/2013/wortel-speculaastulband/">Over Eten</a>. Nick took most of this cake to his work, and they loved it there.<br />
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<b>Carrot Cake with Speculaas Spices</b>:<br />
- 240 ml sunflower oil<br />
- 125 gr cane sugar<br />
- 125 gr castor sugar<br />
- 4 eggs<br />
- 240 gr selfrising flour<br />
- 280 gr carrots, grated<br />
- 2 tbsp speculaas spices<br />
- 1 tbsp cinnamon<br />
- pinch of salt<br />
- 50 gr pecan or walnuts<br />
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Pre heat the oven to 170 degrees. Make sure you grease the bundt pan unless you have a silicone one like we do. Mix oil, sugar and eggs first. Then sift the selfrising flour above the bowl with the salt, speculaas spices and cinnamon. Mix on low speed until you have a smooth batter. Then add in the carrots and nuts. Stir through the batter with a wooden spoon. Pour the batter in the bundt pan and bake in the oven for about 55 minutes. The cake is done when a toothpick comes out clean. Make sure the cake has cooled before removing the bundt pan.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-34280212674962562482016-02-16T09:00:00.000+01:002016-02-16T09:00:15.733+01:00Slow Cooker: Curry MadrasWhile I said before that I wouldn't share a recipe for curry madras because I used a pre made veggie package that has all the ingredients, but what do you do when you go to the store and they are sold out? You make your own anyway ;) So here is the recipe for curry madras that we made last week.<br />
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<b>Curry Madras:</b> (serves 4, 3.5L slow cooker)<br />
- 1 package of faux chicken<br />
- 1 small cauliflower<br />
- 200 gr corn<br />
- 1 bell pepper<br />
- 1 red pepper<br />
- couple of handful of peas<br />
- 1 onion<br />
- 2 tomatoes<br />
- 200 ml coconut milk<br />
- 1/2 lime<br />
- 1 package kumar's curry madras paste (or any other brand you like, about 2-3 tbsp)<br />
- rice for serving<br />
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Cut all the veggies. If you don't like it spicy, make sure you remove the seeds of the red pepper. Heat some oil in a pan and bake the onion shortly. Add it to the slow cooker with the cauliflower, bell pepper, red pepper, tomatoes, curry paste and coconut milk. Put it on low for 4 hours. In the last hour add the faux chicken. And in the last 20 minutes drain and rinse the corn and peas and add those as well. Put on the rice too. I always use a rice cooker for this and it takes about 20 minutes that way. Lastly squeeze the juice of the lime and stir it through the curry. I also serve some creme fraiche on the side, but that is totally optional.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-19028857676489934062016-02-14T09:00:00.000+01:002016-02-14T09:00:13.974+01:00Bento for week 6This week has been pretty okay. Now that Nick is healthy again and I am getting used to the schedule things go more smoothly. Monday is still mostly our day to cook for the rest of the week, and last week we baked muffins. Some for this week but I also put some in the freezer to use in future weeks. I didn't have much of a bento stash anymore so I am working on that.<br />
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In the first and 2nd bento of the week there are some spinach and ricotta muffins and <a href="http://shelikesbento.blogspot.nl/2016/02/slow-cooker-vegan-spaghetti-sauce.html">spaghetti with vegan sauce</a>, that I shared earlier this week. In the lid are the last of the green tea panda cookies I had.<br />
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The Thursday bento often is the odd one out. There is curry madras with rice and some sandwiches with curried chicken salad. Nick doesn't often have meat in his bent. But I had tuna salad for myself and he doesn't like that.<br />
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I will share the recipe for the ricotta spinach muffins with this post. The next time I will not use the cupcake liners because the muffins stick to them greatly which is a real shame.<br />
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<b>Ricotta Spinach Muffins</b>: (makes 16)<br />
- 400 gr cottage cheese (huttenkase)<br />
- 300 gr spinach (fresh or frozen)<br />
- 250 ml milk<br />
- 3 eggs<br />
- 450 gr flour<br />
- 4 tsp baking powder<br />
- some dates, chopped (sun dried tomatoes would also taste good)<br />
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Pre heat the oven to 180 degrees. Cut the spinach finely. But when using frozen just squeeze out as many fluids as you can. Mix spinach, cottage cheese, eggs, milk and dates. Mix everything together. Then sift and add the flour and baking powder and scoop this through. Place the batter into the muffin pan. Bake them for about 20-25 minutes in the oven.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-2737123231140000572016-02-12T09:00:00.000+01:002016-02-12T09:00:16.752+01:00Valentine: Marshmallow Brownie CupcakesWhile I didn't make anything special for valentine this year myself, I found a fitting recipe in my backlog that I want to share today. I finally found a jar of marshmallow fluff in the Dutch stores and I just had to bake something with it. The fluff is really the ultimate sticky goodness, haha. This recipe is pretty decadent, but that is only fitting for valentines day right ;) I got my inspiration from <a href="http://recipeforperfection.com/roasted-marshmallow-brownie-cupcakes/">Recipe For Perfection</a>. But she only provided half a recipe, referring to 1 recipe of brownie batter. So I used the batter from the <a href="http://shelikesbento.blogspot.nl/2015/04/foodblogswap-oreo-brownies.html">Oreo Brownie</a> recipe, because that was pretty basic but I omitted the oreos and replaced that with the fluff. This worked out really well.<br />
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<b>Marshmallow Brownie Cupcakes</b>: (makes about 12)<br />
- 165 gr unsalted butter<br />
- 200 gr milk chocolate, chopped<br />
- 4 eggs<br />
- 165 gr light brown castor sugar<br />
- 3 tbsp flour<br />
- 1 tbsp cocoa powder <br />
- 1 jar of marshmallow fluff<br />
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Pre heat the oven to 180 degrees. Line the muffin pan with cupcake liners.
Melt the butter in a pan and remove from the heat. Add the chocolate and stir until the chocolate melted and the butter and chocolate form a nice mixture. Let it cool down to 37 degrees. We don't have a thermometer but you can check, because your body temperature is about the same. So carefully check with a clean finger and if it is about the same, it is all good :)<br />
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Beat the eggs until they are tripled in size. Add the sugar gradually while you keep mixing until combined. Then carefully combine with the chocolate mixture and stir this together until smooth. Do not use your mixer anymore. Stir in the flour and cocoa powder carefully until combined.<br />
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Now scoop in each muffin hole some of the brownie batter to cover the bottoms. Then spoon about one tablespoon of fluff on top of that. Lastly cover the fluff with more brownie batter. They will expand greatly so do not overfill the cups. No more then 3/4. Bake for about 25 minutes. They are done when a toothpick comes out with a few moist crumbs but no wet batter.<br />
Leave them cool for about 15 minutes.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-32119248249072456402016-02-10T09:00:00.000+01:002016-02-10T09:00:21.462+01:00Slow Cooker: Vegan Spaghetti SauceI love myself a good pasta even though I know it is not very healthy. Still I have it about once every week. The recipe I am sharing today is from<a href="http://mywholefoodlife.com/2014/03/08/crock-pot-spaghetti-vegetables/"> My Whole Food Life</a>. She presents it as a one pot meal, including the spaghetti in the last 20 minutes. I tried it that way, but the spaghetti became one mushy clump. So this week I made it again, with only the sauce in the pan and cooked the spaghetti separately. This works way better and this sauce is a good basic tomato and bell pepper sauce.<br />
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<b>Vegan Spaghetti Sauce:</b> (serves 4, 3.5L slow cooker)<br />
- 2 bell peppers (I used two red pointy ones, but use whatever colors you want), chopped<br />
- 0.5 onion, minced<br />
- 2 cloves of garlic, minced<br />
- 125 gr mushrooms, sliced<br />
- 800 gr canned diced tomatoes<br />
- 2 cups of water<br />
- some fresh basil<br />
- spaghetti for 4 persons, for serving<br />
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In a pan, bake the garlic and onion shortly in some oil. Then add it to the cooker together with all the other ingredients except for the basil and spaghetti. Put it on high for 2 hours. Cook the spaghetti in a pan for the last 20 minutes of the cooking time and serve them together with some basil.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-63108358326047500182016-02-08T09:00:00.000+01:002016-02-08T09:00:19.183+01:00Best Breakfast: Peanut Butter GranolaI hardly ever have breakfast with sandwiches any more, which is the norm in Dutch culture. Ever since I switched to granola with vanilla yoghurt in the morning, my digestion has been better in general. But because eating the same granola over and over gets boring as well, I tend to make the same one only two times in a row, and then try something new. While this isn't the most healthy one I posted, it is the easiest one and the most low budget one so far. For a lot of granola recipes I go to a speciality shop so I can weigh the exact amount of nuts and seeds that I need so I am not over paying because nuts and seeds are kinda expensive. For this recipe I don't have to go to the speciality shop, so it is really easy if I don't have much time for the extra trip.<br />
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<b>Peanut Butter Granola</b>: (Makes about 5 cups)<br />
- 5 cups oats (about 450 gr)<br />
- 0.5 cup peanut butter, maybe a bit more<br />
- 0.5 cup honey<br />
- 1 tsp vanilla extract<br />
- some chocolate pieces to taste (dark or milk)<br />
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Pre heat the oven to 140 degrees. Put the oats in a large bowl. Combine the peanut butter and honey and place it for about 45 seconds in the microwave until the peanut butter starts to melt. Add in the vanilla and stir through. Cover the oats with the mixture. Now you decide if it needs some more peanut butter. It depends if you can get everything covered.<br />
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Place the granola on a baking tray covered with parchment paper. Make sure that the granola is in a single layer. I always have to bake mine in two batches. Bake for about 20 minutes. Then stir and bake for about 10-15 minutes longer. Let it cool completely before adding the pieces of chocolate.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-27323618566571493412016-02-06T09:00:00.000+01:002016-02-06T09:00:20.037+01:00Bento for week 4 and 5Two weeks ago Nick had the flu. He lost his voice and when working at a help desk, you kinda need that ;) But the day before he would go to work, I did make a bento. I didn't share it last week, because a post with only one bento in it is a bit of a waste, so I shared a recipe instead and combined it with this week.<br />
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This bento is a bit different from usual, as it has a dish that needs to be heated. But Nick has access to a microwave at work, so if it comes to that, it isn't a problem. It was some leftover cheesy potato oven dish. In the other tier there is <a href="http://shelikesbento.blogspot.nl/2016/01/on-budget-kisir.html">kisir</a>, a Turkish bulgur salad. In the lid there is custard Toppo.<br />
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This is the bento of this week. There is a Turkish style omelet, which I will share the recipe of below. The panda cookies were in the lid, but Nick choose to photograph it this way. In the other tier there is curry madras with rice. I won't share a recipe of that one, because I just used a store bought package, which had the veggies for it.<br />
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For the 3rd day I didn't do a bento this week. But we made some hummus with sundried tomatoes and we had that on bread.<br />
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In the Turkish style omelet I use a Turkish white cheese that I bought in a speciality store. But you can substitute feta, if you want. It does make a difference in taste because the Turkish cheese is creamier. The recipe I use comes from <a href="http://mijnmixedkitchen.blogspot.nl/2015/03/turkse-omelet-turkse-witte-kaas-feta-groene-kruiden.html">My Mixed Kitchen</a>.<br />
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<b>Omelet with Turkish Cheese</b> (serves 4)<br />
- 6 eggs<br />
- 100 gr Turkish white cheese<br />
- a handful fresh parsley, dill and / or fresh chives<br />
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Mash the cheese a bit with a fork and cut the herbs. Mix them together. Add the eggs with a tiny bit of water and beat them into a creamy mixture.<br />
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Melt a bit of butter in a tiny skillet. Pour half of the egg mixture in. On medium heat let the egg cook slowly. The top of the omelet shouldn't be fluid any more but may be a bit wobbly in the middle. Make sure the bottom doesn't get too dark. Turn the omelet and let the other side bake shortly.<br />
Bake another omelet with the rest of the mixture. The serving size is half an omelet.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-36832744328666811872016-02-04T09:00:00.000+01:002016-02-04T09:00:06.206+01:00Slow Cooker: Creamy Tortellini Soup So while I mostly try to blog the recipes that go with the bento, I didn't want to keep this recipe from you that we made on x-mas while some friends were here. I have to say that this is one of the best dishes that I made with my slow cooker so far. But I guess it isn't the healthiest soup you can make. But sometimes you just have to spoil yourself right? The original recipe is from <a href="http://www.cookingclassy.com/2014/09/slow-cooker-creamy-tomato-basil-tortellini-soup/">Cooking Classy</a>.<br />
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<b>Creamy Tortellini Soup:</b> (serves 6, 3.5L slow cooker)<br />
- 3 medium carrots, diced<br />
- 1 large yellow onion, minced<br />
- 5 cloves of garlic, minced<br />
- 2 tbsp olive oil<br />
- 3 cans whole tomatoes, 800 gr each<br />
- 950 ml vegetable broth<br />
- 1/3 cup fresh basil, chopped<br />
- 450 gr cheese tortellini<br />
- 2 bay leaves<br />
- 1 tbsp sugar<br />
- salt and pepper<br />
- 0.75 cup Parmesan grated cheese<br />
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Heat olive oil in a large skillet. Add carrots and onion and saute 3 - 4 minutes then add garlic and saute 1 minute longer. Pour the mixture into the slow cooker along with tomatoes, vegetable broth, basil, bay leaves and sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on low for 6 hours or on high for 3.5 hours.
Remove the bay leaves then puree the soup. Don't do this in your slow cooker! It might damage the pan. If the soup is too thick just add 0.5 cup more water. Transfer the soup back to the slow cooker and stir in tortellini, cover and cook on high 15 minutes longer. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0tag:blogger.com,1999:blog-7340014329368678508.post-499660950839245122016-02-02T10:00:00.000+01:002016-02-02T10:00:28.128+01:00Imbolc: Condensed Milk CakeToday it is Imbolc and as always I try to share a related recipe for the feast. Milk is the main ingredient that is used for Imbolc cooking. So today I share a very basic cake, but with condensed milk. The cake has no added sugar, but of course the condensed milk is used as a sweetener here. The taste was a bit between a cake and a cheesecake so that is nice. But this cake doesn't keep that well and tastes best on the same day. The recipe is from <a href="http://drolacooks.blogspot.de/2013/01/condensed-milk-cake-kondensmilch-kuchen.html">Dr. Ola's Kitchen</a>. I am sorry for the weird color that the cake seems to have. The days here has been really gloomy and the daylight lamp I use sometimes does weird things to the pictures.<br />
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<b>Condensed Milk Cake</b>:<br />
- 400 ml can condensed, sweetened milk<br />
- 4 eggs<br />
- 150 gr flour<br />
- 0.5 tsp baking powder<br />
- 50 gr melted butter + 1 tbsp for brushing the spring form<br />
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Pre heat the oven to 170 degrees. Grease the sides of your spring form and lay some parchment paper on the bottom. Anywhere between 18-22 cm spring form is fine for this cake.<br />
Mix all the ingredients together with an electric mixer until smooth and pour them in to the spring form. Bake in a pre heated oven between 40 and 60 minutes. Use the toothpick test to see if it is done.<br />
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<br />Uniflamehttp://www.blogger.com/profile/09860289202810384285noreply@blogger.com0