Wednesday, October 29, 2014

Apple Month: Apple Sauce Cake

Yes, I realise I post 2 cake recipes in a row now ;) But this was the last recipe I prepared for apple month, so I have to post it this week ;) This is an really easy recipe to make and cheap too. It is also a fairly healthy cake. So all reasons why you should try to make this once :) It doesn't really taste like apple though, more like a stickier vanilla cake, but that's okay :)

Apple Sauce Cake:
- 125 gr organic apple sauce
- 150 gr sugar
- 3 eggs
- 150 gr self rising flour, sifted

Pre heat the oven to 180 degrees.
Mix the eggs and sugar until you have a yellow creamy substance. Stir in (not mix) the half of the flour and the half of the apple sauce until well combined. Then repeat this with the other half of the flour and apple sauce.

Line a cake tin with a sheet of baking paper. Pour in the mixture and bake it in the oven for 50-55 minutes until golden brown and done. Use a toothpick to check, all though the cake remains a bit more sticky than a normal cake.

Monday, October 27, 2014

Menu for week 43

So in the past week I haven't been home much. My mom was in the hospital so dinner had to be quick and easy. Luckily Nick cooked. We ate leek almost the whole week because it was on sale. But we only tried one new recipe and relied on easy favourites for the rest of the week.

Sunday: We had a friend over and he wanted to eat something with fruit. We made a curry Korma from Patak's with pineapple, bell pepper, sweet potato, beans and apple.

Monday and Tuesday: Pasta ovendish with ricotta and leek.

Wednesday and Thursday: Quiche with leek, pesto and ricotta. (recipe to come)

Friday Baking: Chocolate-Ricotta cake. Yes, we ate a lot of ricotta next to the leek. I tried to make a very economical menu. And because we only needed a few spoonfuls for each recipe, we made this cake with the rest of it.

Friday and Saturday: Foe Yong Hai with noodles and beans.

Friday, October 24, 2014

Typical Dutch: Stroopwafel Cinnamon Cake

There is something new in the Dutch stores: a boxed mix for stroopwafelcake. Stroopwafels are waffles with syrup in between. It is a typical Dutch cookie and loved by my international friends. I dislike to use boxed mixes because they are full of additional junk that we don't need. So when I saw this recipe for stroopwafel cinnamon cake by Lekker en Simpel, I knew I had to try this. It is really tasty and easy to make. I loved the combination of flavours. I am sorry for the people who can't get their hands on stroopwafels, but I think that any kind of waffles with syrup will do as a replacement.

Stroopwafel Cinnamon Cake:
- 200 gr butter on room temperature
- 200 gr self rising flour
- 1 tsp cinnamon
- pinch of koek and speculaas spices (use all-spice instead)
- 5 stroopwafels
- 150 gr sugar
- 50 gr brown castor sugar
- 4 eggs

Pre heat the oven to 160 degrees. Mix the soft butter with the sugars. When light and creamy, add in the eggs one by one. Make sure one is totally mixed through before adding the next. Add the self rising flour bit by bit. And mix until you have a nice cake batter.

Crumble the stroopwafels and add those lastly together with cinnamon, and koek and spaculaas spices. Stir through. Place the cake in the oven for 60-70 minutes. The cake is done when a toothpick comes out clean.

Wednesday, October 22, 2014

Fabulous Fish: Couscous Salad with Salmon

School has started again and even though I only have lessons once a month, I love to take something with me other than sandwiches. Mostly because these just don't keep me fuelled enough during the day. And secondly because I find sandwiches for lunch everyday a bit boring. So the last time I went to school I took this couscous salad with me. We prepared it the night before and it kept for 2 days after. I would recommend making this a night in advance so the flavours can develop. The original recipe is from the bestest recipes online.

Couscous Salad with Salmon (serves 2)
- 1 salmon fillet
- a couple of cherry tomatoes, quartered (which we forgot)
- 100 gr couscous
- 150 ml vegetable broth
- couple of mushrooms, sliced
- halve a cucumber, quarter slices
- handful of spinach
- juice of half a lemon
- option: some feta would be great in this salad

Add the hot vegetable broth to the couscous. Stir for 2 minutes. Then cover the couscous and let it rest for a couple of minutes. Grill the salmon and flake into pieces. Bake the mushrooms shortly. We also warmed the spinach a couple of minutes in the microwave because we had frozen spinach this time. If using fresh, toss it in with the mushrooms last minute to let it slink. Toss all the ingredients in a container and mix well together.

Monday, October 20, 2014

Apple Month: Apple Cinnamon Yoghurt Pancakes

We made these cute pancakes for Mabon and then totally forgot to blog them. I think that everyone had apple pancakes in some point of their life. I always thought they were nice but not too special. These pancakes however are totally delicious. I think the great difference is that instead of just added apple slices on your pancake, the apple is grated in the batter. I loved this idea! The original recipe is from Julia's Album.

Apple Cinnamon Yoghurt Pancakes (makes 12)
- 1 egg
- 0.5 cup Greek yoghurt
- 0.5 cup + 2 tablespoons half-and-half (we don't have that in the Netherlands so use 12% light cream)
- 1 cup flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 2 tbsp sugar
- 0.5 tsp cinnamon
- 0.25 tsp vanilla extract
- 1 large Fuji apple

Mix egg, Greek yoghurt and cream together in a large bowl until evenly mixed. Then add all the other ingredients, except the apple and mix well until creamy. Peel and core the apple. Then grate it by hand or in a food processor. Add apple for the mixture and stir through.

Heat a bit of oil in a pan suitable for pancakes. Add about 0.25 cup of pancake batter at a time for 1 pancake and bake until golden brown underneath. The upper side will puff up and dry around the edges. Then flip the pancake. Bake them for about 2-3 minutes on the other side.

For serving use powdered sugar and syrup. We had agave syrup.

Sunday, October 19, 2014

Menu for week 41 & 42

I wasn't very motivated to blog in the past week. There is a lot going on. I will try to blog a few posts and schedule them for next week. For now: let's have a look at what we ate :)

Sunday: we had a board meeting from Abunai and we one of the board members cooked for us! There was chicken too, but she made these eggs for me :)

Monday Baking: Apple sauce cake (recipe to come)

Tuesday: Mashpot with white and green beans. Some veggie sausages on the side :)

Wednesday: Tomato, spinach and eggs ovendish. Needs some tweaking.

Thursday & Friday: Mac & veggies ovendish. Was great, but we would have liked more sauce.

Saturday: Baked potatoes, red cabbage and faux meat.

Sunday Baking: I really had a craving for these speculaas brownies, so we baked them!

Sunday: One of our go to weekend meals. Jamie's fish with sweet potato fries and basil mayonnaise.

Monday Treat: We went to the city centre and we sat down for a cup of tea. I had a donut with my tea ;)

Monday and Tuesday: Inspired by the meal earlier in this post, we made our sajoer beans with a new recipe for Indonesian Eggs. Recipes eggs is to come.

Wednesday Lunch: Turkish Egg on bread. Recipe to come.

Wednesday: Soupy Mashpot with endive, sweet potatoes, feta and sundried tomatoes. The endive was a bit wetter than expected so our mash turned soupy. Still tasty.

Thursday and Friday: Another Turkish dish :) I blogged the recipe in the past week. It is the bulgur in tomato sauce.

Saturday Baking: Something savoury this week so I have something with me to snack on the go during next week. Courgette and basil muffins. (recipe to come)

Saturday: Mexican kapsalon. No I didn't eat this huge portion. (recipe to come)

As for next week. My mom will be hospitalised. Of course we will be very busy. So we will have a very easy menu which will involve a lot of leek ;) It is on sale for 1 kg for 1 euro ;)

Saturday, October 18, 2014

Comfort Food: Pasta Ovendish with Ricotta and Leek

I am a bit picky about leeks. I love them in certain dishes as long as they don't have the upper hand in flavour. I am always a bit cautious trying new recipes with leek. But I am very glad I did because I loved this ovendish. The original recipe is from Lekker en Simpel. This has become a go-to blog for me because there are just so many easy and tasty recipes on there. The recipe says it is for 2, but we ate 2 days from this. If you are big eaters, you might want to double the recipe if you want to eat two days from it like we did.

Pasta Ovendish with Ricotta and Leek: (serves 2-4)
- 250 gr ravioli (or another pasta kind)
- 250 gr sifted tomatoes
- 2 tomatoes
- 1 leek
- 1 spring oinion
- 1 clove of garlic
- 1 tsp basil
- a few tbsp ricotta cheese
- a handful grated cheese (optional) (we let some slices melt on top)

Pre heat the oven to 200 degrees. Cook the pasta. Cut leek, tomatoes, garlic and onion. Heat some oil in the pan and bake leek, onion and garlic shortly. After about 4 minutes add the tomatoes, canned tomatoes and basil. Add salt and pepper to taste if needed. Let it simmer for 5-10 minutes. Mix the pasta with the sauce and transfer to an ovendish. Top with ricotta and grated cheese.
Place the dish for about 10 minutes in the oven.