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.


Friday, October 10, 2014

On a Budget: Bulgur in Tomato Sauce

When I made red rice from bulgur, I still had a lot of left over bulgur, so we decided to try another bulgur recipe from Mijn Mixed Kitchen. I LOVED this dish. It is very heart warming, a bit spicy, but in combination with the Turkish yoghurt really delicious! The recipe itself is vegan, if you don't serve it with Turkish yoghurt. We could eat from this for two days, so the recipe is very budget friendly.


Bulgur in Tomato Sauce: serves 4
- 80 gr bulgur
- 700 ml boiling water
- 1 spring onion
- 1 Turkish green pepper (we left this out and used a pinch bul biber (red pepper flakes) instead because we still had those)
- 4 tomatoes from the can
- 1 tbsp tomato paste
- cumin, salt and pepper

Optional for serving:
- Turkish yoghurt (leave out or replace when vegan)
- Turkish bread

Cut the spring onion and bake shortly in a deep pan in a bit of oil. Meanwhile cut the tomatoes. Add tomatoes and tomato paste to the pan and bake shortly. Add bulgur and water, salt, pepper, cumin and pul biber to taste. Don't be skimpy with the salt, because it makes the flavour of the bulgur. There were 3 tsp used. Bring to a boil and then let it simmer with the lid on for about 20 minutes. It is then ready to serve but it tastes even better when you leave it to rest for a few hours. That is why this dish tastes better the 2nd day.


Thursday, October 9, 2014

Apple Month: Yoghurt Cake with Apple and Raspberries

I am very sorry that I haven't been able to post any other recipes in between the last apple recipe and this one. But at least I want to post the apple baked goods I made :)
This cake is another one from the Appeltaart book I got for my b-day. I choose for this recipe because the raspberries are still in season and I don't eat them enough ;) It is best to make this cake when you have a lot of people over to eat them right away. This cake is really delicious when served warm, but doesn't keep very well.


Yoghurt Cake with Apple and Raspberries
- 1 hand apple
- 100 gr raspberries
- 100 gr sugar
- 50 gr unsalted butter on room temperature
- 2 eggs
- 75 ml full fat yoghurt
- 100 gr self rising flour
- 1 tbsp grated almonds
- pinch of salt

Pre heat the oven to 160 degrees. Peel and cube the apple. Mix the apple in the oven dish with the raspberries and 25 gr sugar.
Mix butter with 75 gr sugar and a pinch of salt. Add the eggs one by one, mixing in between. Then add the yoghurt and mix again. Lastly sift the flour and mix until you have a smooth batter.
Scoop the batter over the fruit in the oven dish. Finish it off with the almonds. Bake for 40-45 minutes.
Serve warm.