Fresh Recipes : 2017

Christmas party stole recipe

Ingredients

500 gr flour
50 gr sugar
1 egg
1 Sachet of yeast
190 gr Milk

1 pinch salt
250 gr Cream Butter

Almond Food:
150 GR Almonds
150 gr granulated sugar
1 egg

Stuffing Solidifi:
150 GR Raisins
100 gr Almonds
50 gr candied fruit
1 teaspoon cinnamon.

Instructions

You do the flour, sugar, egg, yeast and milk in a bowl. Mix everything well and knead for 10 minutes then add the salt and cream butter. Knead well until the cream butter is absorbed into the dough. After that you do the raisins, almonds candied fruit and cinnamon. Then knead very well. Let rise for 1 hour.

Making almond food You do so: You do the almonds, sugar and egg in a kitchen machine. You run this fine until you have a beautiful almond menu.

After the rising you make 2 balls. You grab 1 ball makes him flat. You make a rod of the almond food, place it in the middle of your dough. Then you make it close. You lubricate it with egg and bake it about 30 min at 200 degrees.

After baking, decorate with almond shavings and icing sugar. Good luck.

Old-fashioned oil bulbs recipe

Old-fashioned oil bulbs recipe for 25 pieces

Ingredients

• 250 ml-milk
• 1 bag of dried yeast (7 g)
• 1 tbsp sugar
• 300 gram flour + 1 tbsp extra for filling, sieved
• 1 egg, beaten
• For filled oil bulbs:
• 1 fresh sweet apple (e.g. Elstar), peeled
• 1 orange, schoongeboend
• 100 grams raisins
• 100 grams of currants
• 2 tbsp candied (container 100 gram)
• 2 litres of sunflower oil
• Icing sugar
• Kitchen Thermometer

Instructions

1. Make yeast mixture
Heat the milk in a saucepan to warm lukewarm. Pour the yeast and sugar into a dish. The cook warns that the yeast mixture should really foam, otherwise the batter does not rice well. Sieve the flour.

2. Batter stirring
Whisk the egg loosely and make a dimple in the flour. Pour in it the yeast mixture, the remainder of the milk, the beaten egg and a manure point salt. Stir this with the whisk to a smooth batter. Possibly add some vanilla sugar.

3. Raising the Herd
Cover the bowl with a clean, damp, warm tea towel and let the batter rise for an hour.

4. Frying of the bulbs

Heat sunflower oil up to 180 degrees Celsius. Scoop with two greased spoon heaps of batter from the bowl, leave it in the oil bags. Do not bake more than four oil bulbs at the same time and do not fry too large.

5. Make stuffed oil bulbs
Step 1 and 2 are equal to the basic recipe oil bulb bins. In step three you peel an apple and cut it into small cubes. Grate the rind of an orange. Put the apple, zest, raisins, currants and candied in a bowl and add 1 tablespoon flour. Pour the batter and mix it into a whole. The filled oil bulbs bake in the oil and sprinkle with icing sugar

Tip: Put a window open and knot a cloth around your head. The scent of oil bulbs lingers long and pulls in everywhere!

Old Muscovite Turban recipe

Muscovite Turban

Cakes, Brunch, 12 persons, preparatory time 20 minutes, preparation time 35 minutes

Ingredients

• 15 grams of butter to grease

• 15 grams of flour to pollinate form

• 100 grams of butter from the refrigerator

• 100 gram Flour

• 25 grams cornstarch

• 5 eggs (at room temperature!!!)

• 100 gr sugar

• Salt

Materials

• Turban Shape

Instructions

The cake shape or turban form thickly buttered and sprinkle with flour. Shake the excess flour off.

The hard butter with cornstarch chop until the mixture looks like bread crumb. Split the eggs and stir the egg yolks very thickly with sugar and salt. Preheat the oven now 7-10 minutes to 190 degrees Celsius.

The protein in a large bowl very stiff beat/knock. Put on the protein the flour with butter and egg yolks with sugar and place the constituents (airy) until they are evenly mixed throughout the mass.

If too short is mixed, the dough is loose and bags the heavier constituents; Being mixed too long, then too much air is expelled. Make the dough straight into shape and fill it for up to 2/3 and bake the cake/turban directly. The first quarter is not allowed to open the oven door!

After about 30-35 minutes, the pastry is cooked: until the inside, dry, resilient and released from the sides. Leave the pastry in an open oven, let it cool down gradually, after a few minutes of loosening the shape, turn, let cool on a grid

Large marrow pipes recipe

Recipe is for 8 marrow pipes pieces

Ingredients

3 eggs
300 gram Marzipan
250 Gram Cream butter
250 grams powdered sugar
200 gram Pure Chocolate
75 grams sugar
60 gram flour
1 ½ tablespoon cornstarch
Jam

Instructions

Turn on the oven and preheat it to 175 degrees.
We start by making the biscuit. For this, split the eggs and beat the protein stiffly together with 50 grams of sugar.

Then Mix (in another bowl) the egg yolk creamy together with the rest of the sugar (25 grams). Finally, add the creamy egg yolk to the stiffly whipped protein and gently scoop it together. Sieve the cornstarch and flour above the mixture and then gently scoop it through the mixture.

Take a paper-coated baking sheet and divide the biscuit mixture into a rectangular shape of about 2 centimeters thick. Put the baking sheet in the oven and bake the biscuit for 15 minutes. Then let the biscuit cool completely.

While the biscuit is in the oven, you are already making the butter cream. This is done by mixing the cream butter with the icing sugar to an even mass. Use cream butter at room temperature and a kitchen machine or hand mixer.

Put the butter cream when it is ready in the refrigerator to stiffen.
When the biscuit is cooled, cut the edges off so that you have a nice rectangular slab. Then cut the slice over the width in half so that you have two equal pieces.

Lubricate the top of one of the pieces with jam and the other piece with butter cream. Then put them on each other (so that you have the jam side on the butter cream side). Spread the top with butter cream and put the whole at least half an hour in the fridge to stiffen.

Roll out the marzipan and make sure you have 8 rectangular bars that you can do all the way around the marrow pipes (the sides don't need to be covered).

If the marrow nozzles have been in the fridge long enough, get it out. Cut the marrow tubes into 8 rectangular pieces and spread the sides with the rest of the butter cream (so the jam is not visible by marzipan). Roll the marzipan around it and "slice" the sides with a little water to each other.

Melt the chocolate au Bain Marie and baptism The ends of the marrow pipes in the chocolate. The best way to do this is to harden one side, and then make the other side. The marrow pipes can then be stored in the refrigerator. Eat Tasty!

Vindaloo recipe

Ingredients

2 large onions, peeled and
sliced
2 tbs cooking oil
4 tbs vinegar
1 tsp brown sugar
1 tsp mustard seeds
1 tbs finely chopped garlic
1 tbs finely chopped fresh
ginger
1 tbs ground coriander
¼ tsp turmeric powder
Salt to taste
1kg (2lb) pork, cut into bitesized
pieces
1½ cups (375mL) of water
Steamed rice or warm naan
to serve

Masala Paste
¾ tsp roasted fenugreek
seeds
1 tsp roasted cumin seeds
1 tsp peppercorns
6–8 dried chillies, lightly
roasted
4cm (1¼in) stick of cinnamon
2 cardamom pods
2 tsp of water

Instructions

1 Saute the chopped onions in 1 tbs of cooking
oil until caramelised. Using a blender, blitz the
onion mixture until it becomes a paste and
set aside.

2 Combine the vinegar and brown sugar and
set aside.

3 Fry the mustard seeds in the pan you used
for the onions until they sizzle, then add the
chopped garlic and ginger and fry for another
2 minutes.

4 Mix in the ground coriander, turmeric
powder and salt. Add the pork pieces and
fry for around 6–8 minutes until they browned. Remove and set aside.

5 Make your masala paste by blitzing all the
paste ingredients together in a blender or
pestle and mortar.

6 In your original pan, add the remaining oil
and stir-fry the chopped onion paste and the
masala paste for 2 minutes. Stir in the vinegar
and sugar mixture and the water.

7 Add the browned pork pieces, and cook
until the meat softens and a thick gravy
is formed. Serve with steamed rice or
warm naan.

Tunisia Shakshouka recipe

Ingredients

3 tbs olive oil
1 large onion, peeled and
chopped
2 cloves of garlic, peeled and
minced
3 red capsicums, diced
1 red chilli, chopped
2 tsp caraway seeds
750g (1½lb) fresh tomatoes,
peeled, seeded and
chopped (tinned tomatoes
can be substituted)
2–3 tsp paprika
1 tsp ground cumin
1 tsp sea salt
1–2 tbs harissa (optional)
4 large eggs
Fresh crusty bread to serve

Instructions

1 Heat the oil to a medium-sized frying pan
over medium-high heat. Saute the onion and
garlic for about 5 minutes, until soft.

2 Add the capsicum, chilli and caraway
seeds. Saute until the capsicum is tender
(about 5 minutes).

3 Add the tomatoes, paprika, cumin, salt and
harissa (if using). Bring to a boil then reduce
the heat to medium-low and cook, stirring
occasionally, for about 15 minutes.

4 Make shallow wells in the sauce for the eggs
(you can use the back of a spoon). Carefully
break in the eggs.

5 Cover the pan and cook the eggs over a low
heat. For soft yolks, allow around 5 minutes.
If you wish, you can swirl the sauce into the
egg whites as they cook, being careful not to
damage the yolks.

6 Serve with fresh crusty bread.

Rendang Daging recipe

Ingredients

Kerisik
50g (2oz) ground coconut

Spice Paste
6 shallots, peeled
2.5cm (1in) piece of galangal,
peeled
2.5cm (1in) piece of ginger,
peeled
3 stalks of lemongrass,
crushed
4–5 cloves of garlic, peeled
10 dried chillies, soaked in
warm water and seeded

Curry
1 tbs oil
1 cinnamon stick
4 cloves
4 star anise
3 cardamom pods
750g (1½lb) lean beef, cut into
cubes
1 stalk lemongrass, cut into
pieces and crushed
1 cup (250mL) coconut milk
2 tsp tamarind juice
1 cup (250mL) water
6 tbs kerisik
1 tbs palm sugar
6 kaffir lime leaves, finely
chopped
Salt to taste
Rice to serve

Instructions

1 To make the kerisik, toast the ground
coconut in a dry pan until it turns light brown,
then blend in a spice mill or mortar and pestle
to produce a thick, oily paste.

2 For the spice paste, grind the shallots and
other spice ingredients in a blender or mortar
and pestle to create a fine paste.

3 For the curry, heat the oil in a pan and add
the spice paste, cinnamon, cloves, star anise
and cardamom and fry for a minute or so to
release the aromas.

4 Add the beef and crushed lemongrass and
stir-fry until the meat is browned.

5 Add the coconut milk, tamarind juice and
water and simmer until the meat is almost
cooked.

6 Add the kerisik, palm sugar, kaffir lime
leaves and salt to taste, then cover the pan
and cook on low heat for 1–1½ hours, until
the meat is tender and the liquid has almost
all been absorbed.

7 Leave overnight to mature the flavours, then
warm and serve with rice.

Guyana’s Pepperpot recipe

Ingredients

1kg (2lb) stewing beef, cubed
1kg (2lb) ox tail, goat or
mutton, cubed
Water
1 cup (250mL) cassareep
(available in West Indian
speciality stores or online)
2 red peppers, seeded
2.5cm (1in) piece dried orange
or lemon peel
2.5cm (1in) piece of cinnamon
stick
3 cloves
60g (2oz) sugar
Salt to taste
Bread to serve

Instructions

1 Place the meat in a large pot, adding enough water to cover.
Bring to the boil, skim, then reduce the heat to medium-low
and simmer for 1 hour.

2 Add the other ingredients, simmering until the meat is
tender, up to 3 hours.

3 Serve with bread

Note: In Guyana, pepperpot is best known as a Christmas dish

Chinese Spice Chocolate Cake

Ingredients

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 teaspoons five-spice powder
6 oz (175 g) bittersweet chocolate, chopped
½ cup (125 ml) strongly brewed hot coffee
1 cup (250 ml) buttermilk, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups (400 g) sugar, plus extra for dusting pan
½ cup (60 g) semi-sweet chocolate chips
Powdered sugar for dusting

Instructions

1 Preheat oven to 350°F (190°C). Butter and sugar
a 10-inch (25-cm) round cake pan. Set aside.

2 In a large bowl, whisk together the flour,
baking powder, baking soda, salt and five-spice
powder. Set aside.

3 Place the chopped chocolate in a small bowl
and pour the hot coffee over. Stir until the
chocolate has melted. Add the buttermilk and
vanilla and whisk to blend. Set aside.

4 In the bowl of a stand-up mixer, beat the eggs
and sugar until light in color, about 3 minutes
on medium-high speed. Add the chocolate-
buttermilk mixture and mix to combine.

5 Add the flour mixture and mix on low until
fully incorporated, scraping the sides of the bowl
as necessary. Fold in the chocolate chips.

6 Pour the batter into the prepared cake pan.
Place in oven on the middle rack and bake for
40 to 45 minutes.

Allow to cool completely
before turning out of the pan. Dust with
powdered sugar before serving.

Beer soup with smoked eel

Ingredients

2 Chicken carcasses
1 bottle of ZOMERBICR
2 carrots
Piece of Leek
1 onion
Sprig of celery
Salt, pepper
Lemon
200 g smoked Eel fillet
Single Blades chives

Instructions

Let the carcasses in a pan with 5 litres of water and the beer come to the boil.

Foam the surface regularly.

Add the pieces of sliced vegetables and turn the heat source very low. Let the broth pull against the boiling point at 24 hours.

Fill the pan regularly with water and/or beer and make sure that after the wear 1 l broth is over.

Sieve the broth and bring it to taste with some salt, pepper and lemon juice. Cut the smoked eel into narrow strips and divide them over the plates. Pour the broth in the plates and garnish them with chives.

TIP: Serve diced bread in butter.

Mom's Pilaf recipe

Ingredients

3 small onions
1 large tin Peaches
2 small cans of tomato paste
300 gram Rice
350 Gram Chicken breast
1 hefty teaspoon sambal peteh
2 tablespoons soy
1 teaspoon djintan
1 teaspoon ketoembar
Half teaspoon lemongrass
2 tablespoons sunflower oil

Instructions

Peaches drain and absorb the juice.

Cut chicken breast into pieces.

Finely cut onions.

Meanwhile, put the water before the rice
and start cooking the rice, if you make the pilaf.

The rice is served separately.

The herbs, onions and soy and tomato paste, and sambal
In a dish and beat each other.

Bake the onions glassy and then add the chicken breast and stir fry together
Then add the beaten bowl, and stir fry further.

Then add the juice of the peaches and stir until it is warm.

And finally add the peaches, stir until they are warm.

The best puttanesca sauce recipe

Ingredients

2 cloves of garlic
6 black olives (stone in)
2 anchovy fi llets
olive oil
½ teaspoon dried oregano
1 teaspoon capers
2 x 400g tins good-quality plum tomatoes optional: red wine vinegar
freshly ground black pepper
optional: 1 x 200g tin tuna in spring water, from sustainable sources

Instructions

To make and cook your puttanesca sauce

• Peel and fi nely slice the garlic

• Place the olives onto a chopping board, squash them with the heel of your hand, pull out and discard the stones, then tear into pieces

• Roughly chop the anchovies

• Heat 1 tablespoon of oil into a large frying pan on a medium heat

• Add the garlic, dried oregano, olives, anchovies and capers, then fry for 2 to 3 minutes, or until lightly golden

• Add the plum tomatoes, squashing and breaking them up slightly with a wooden spoon

• Add a splash of water to the empty tomato tins, give them a swirl and pour into the pan

• Bring to the boil, then turn the heat down to medium-low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally

• Add 1 teaspoon of red wine vinegar (if using) and stir well

• Have a taste and season with a tiny pinch of black pepper or an extra splash of vinegar, if you think it needs it

• Drain the tuna in a sieve over the sink (if using), then stir into the sauce and serve

Noodles Goreng of Yatti recipe

Ingredients

250 gram atom Mie, or Kiang (Toko)
3 shallots
Garlic
White pepper
1 red pepper without seeds
Forest Onions
Pointed cabbage
Soisam (Toko)
4 tablespoons sunflower oil
5 tablespoons broth
Dash soy

Instructions

Cook the noodles first.

Put the sliced chicken breasts in a portion of the sunflower oil and set it apart.

Stir fry the shallots in the rest of the sunflower oil and add the garlic and white pepper to taste.

Add a dash of soy

Vegetable Lo Mein recipe

Ingredients

8 Ounces Uncooked Spaghetti
1/4 Cup Vegetable Oil
2 Cups Fresh Sliced Mushrooms
1 Cup Shredded Carrots
1/2 Cup Sliced Red Bell Peppers
1 Onion, Chopped
2 Cloves Garlic, Minced
2 Cups Fresh Bean Sprouts
1/2 Cup Chopped Green Onions
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1/4 Cup Hoisin Sauce
2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Teaspoon Grated Fresh Ginger
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Curry Powder

Instructions

Take a saucepan and fill with 2-3 cups of water with ½ teaspoon salt. Let to boil.
Add pasta and cook for 8-9 minutes. Drain and place aside.

Heat oil in pan and fry mushrooms, onion, carrot, pepper and garlic for 5-6 minutes.
Add beans, green onion, sprouts and stir for 1 minute.

Take a bowl add chicken broth, cornstarch and stir well.
Pour this mixture into stir fry.

Add ginger, hoisin sauce, cayenne pepper, honey and curry powder. Stir well.
Let to cook for 5-10 minutes.
Transfer spaghetti and mix.

Serve.

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings
Total Time: 6 minutes/Prep Time: 5 minutes/Cook Time: 1 min/Makes 12 Servings

Ingredients:

1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated
24 chicken wings, nude, baked or fried

Instructions:

In a small glass bowl, melt butter in microwave.

Whisk into butter the garlic powder, onion salt and pepper.

Arrange hot, fresh-baked nude wings on a serving platter and drizzle with butter mixture.

Top with parmesan cheese and serve immediately.

Chocolate Lava Crunch Cake

Ingredients:

Canola oil cooking spray
4 teaspoons granulated sugar
2 sticks unsalted butter
1/2 teaspoon ground cinnamon
6 ounces bittersweet chocolate
6 ounces unsweetened chocolate
6 large eggs, plus 6 egg yolks
2 ½ cups confectioner’s sugar
2 teaspoons vanilla extract
1 cup wheat flour
1 cup crumbled chocolate cookie pieces
4 teaspoons confectioners sugar

Instructions:

Preheat the oven to 375 F.

Grease eight 6-ounce ramekins with canola oil cooking spray and sprinkle a ½ teaspoon of granulated sugar in each.

Place the ramekins on a baking sheet.

In a medium saucepan over low heat, combine the butter, cinnamon, and chocolate.

Stir frequently until the mixture is melted and smooth. Then keep it warm.

In a large bowl, beat the eggs, egg yolks, confectioner’s sugar, and vanilla extract.

Add the flour to the bowl gradually and continue to beat.

Once the egg mixture is blended, gently fold in the chocolate until it is combined.

Pour the mixture into the prepared ramekins, filling them a little more than 3/4 full.

Bake the cakes for about 10 – 12 minutes, until the edges look dark and the tops look firm.

Be careful not to overcook the cakes, otherwise the centers will not be molten.

Using a sharp knife, loosen the sides of the cakes from the ramekins and invert the cakes onto serving dishes.

Sprinkle each cake with 2 tablespoons of crumbled cookie pieces and 1/2 teaspoon of confectioner’s sugar; serve immediately.

How to make a perfect pizza dough

Makes: 3 9-inch Pizzas

Ingredients:

1 1/3 cup warm water (105 degrees)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
Butter flavored cooking spray

Instructions:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl.

Add water and stir to mix well.

Allow to sit for two minutes.

Add oil and stir again.

Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls.

In three 9” cake pans, put 3 Oz. of oil in each making sure it is spread evenly.

Using a rolling pin, roll out each dough ball to about a 9” circle.

Place in cake pans.

Spray the outer edge of dough with cooking spray.

Cover with a plate.

Place in warm area and allow to rise for 1 to 1 1/2 hours.

Nasi Goreng of Yatti

Ingredients

300 gram quick boil rice
4 shallots
3 cloves of garlic
1 tomato
3 teaspoons sambal oelek
Onions
What peas
300 grams of chicken breast (or pork, or eggs)
Sunflower oil
5 tablespoons broth

Instructions

Cook the rice and let it cool completely, preferably a day in advance.
Cut the chicken breast, fry it in a portion of the sunflower oil and keep it apart.

Put the garlic, tomato and 1 shallot and 3 teaspoons of sambal in a mortar, and yummy stomping.

Bake the 3 chopped shallots in some olive oil glassy and then add the mashed garlic, shallot and sambal.

Then add the cut spring and some peas.
Add the chicken breast and last the broth.

Lemon Chicken recipe

Prep 15 /Cook 20 m /Ready In 55 m/Servings : 6

Ingredients

3 Pounds Boneless Chicken Breasts, Cut Into 2-Inch Pieces
1 Tablespoon Dry Sherry
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
2 Eggs
2 Cups Vegetable Oil
1/4 Cup Cornstarch
1/2 Teaspoon Baking Powder
1/3 Cup White Sugar
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1 Tablespoon Lemon Juice
1 Teaspoon Salt
1 Lemon, Sliced
2 Tablespoons Vegetable Oil

Instructions

Take a bowl and add chicken, soy sauce, ½ teaspoon salt and sherry sauce, mix well.
Cover and place into refrigerator for 20 minutes.

In separate bowl add cornstarch, eggs and baking powder, whisk well.
Add chicken pieces and toss well. Place aside.

Heat 2 cup of oil in deep pan and fry chicken pieces in batches.
Leave to fry till golden brown.

Spread on paper towel to drain out excess oil.
In a bowl add sugar, broth, 1 teaspoon salt, 1 tablespoon cornstrach lemon slices and lemon juice, mix.

In a saucepan heat 2 tablespoons of oil and stir in lemon mixture.

Cook till the sauce is lightly thickened.
Drizzle on chicken and serve.

CHOCOLATE SOUR CREAM LAYER CAKE WITH MILK CHOCOLATE BUTTERCREAM

CHOCOLATE SOUR CREAM LAYER CAKE WITH MILK CHOCOLATE BUTTERCREAM

Ingredients

FOR THE CAKE

¾ cup whole milk

3 ounces unsweetened chocolate, chopped

⅓ cup regular sour cream (do not use low-fat or fat-free)

¼ cup unsweetened natural-style cocoa powder

1⅓ cups cake flour, plus additional for dusting (do not use all-purpose flour)

1½ teaspoons baking soda

½ teaspoon salt

8 tablespoons (1 stick) cool unsalted butter, cut into small chunks, plus additional for greasing

1 cup plus 2 tablespoons packed dark brown sugar

2 large eggs plus 1 large egg white, at room temperature

2 teaspoons pure vanilla extract

FOR THE BUTTERCREAM

6 ounces semisweet chocolate, chopped; or semisweet chocolate chips

6 ounces milk chocolate, chopped; or milk chocolate chips

1 cup plus 2 tablespoons confectioners’ sugar

9 tablespoons unsweetened natural-style cocoa powder

24 tablespoons (3 sticks) unsalted butter, at room temperature

3 tablespoons heavy cream

1 teaspoon pure vanilla extract

¼ teaspoon salt

OVEN RACK • center | OVEN TEMPERATURE • 350°F

PREP • Butter and flour the inside of two 8-inch round cake pans.

Instructions

TO MAKE THE CAKE LAYERS

1 • Warm the milk in a small saucepan set over low heat, just until puffs of steam come off its surface. Meanwhile, melt the unsweetened chocolate in the top half of a double boiler set over about an inch of slowly simmering water or in a bowl in the microwave in 15-second bursts on high, stirring after each.

2 • Whisk the melted chocolate into the warmed milk until smooth; continue to whisk for 1 minute. Then whisk in the sour cream and cocoa powder until smooth. Set aside. Whisk the flour, baking soda, and salt in a medium bowl until uniform. Set aside as well.

3 • Use an electric mixer at medium speed to beat the butter and brown sugar in a large bowl until creamy, smooth, and even light, about 5 minutes, occasionally scraping down the inside of the bowl. Beat in the eggs, one at a time, then beat in the egg white and vanilla extract until smooth.

4 • Turn off the beaters, add the chocolate mixture, and beat at low speed until well incorporated. Turn off the beaters again, scrape down the inside of the bowl, add the flour, and beat at very low speed just until there are no dry specks of flour remaining in the batter. Pour and spread the batter into the prepared pans, dividing it equally.

TO BAKE IT

5 • Bake until firm and set, until a cake tester or toothpick inserted into the center of the rounds comes out clean, about 25 minutes. Cool the cakes in their pans on a wire rack for 10 minutes, then turn them out, remove the pans, and cool upside down to room temperature, about 1½ hours.

TO MAKE THE BUTTERCREAM

6 • Melt the semisweet and milk chocolate in the top half of a double boiler set over about 1 inch of slowly simmering water, stirring often; or melt them in a large bowl in a microwave in 15-second bursts on high, stirring after each. If using a double boiler, scrape the melted chocolate into a large bowl. In any event, set aside to cool for 20 minutes.

7 • Use an electric mixer at medium speed to beat the confectioners’ sugar into the chocolate until smooth and creamy. Beat in the cocoa until well incorporated. Beat in the butter in 1-tablespoon increments, occasionally scraping down the inside of the bowl, until smooth, glossy, and a bit firm. Beat in the cream, vanilla, and salt until smooth.

TO FROST THE CAKE

8 • Lay rectangles of wax paper on a cake plate or stand to protect it. Set one of the cake layers top side up in the center. Dollop on about 1 cup buttercream and smooth it to the layer’s edge, taking care that it doesn’t mound at the center. Set the second layer of cake bottom side up (that is, the flatter side up) on top. Scoop up a little of the buttercream with a spatula and fill in at the edges between the two layers of cake.

9 • Dump the remainder of the buttercream on top of the cake. Using an offset spatula, spread the frosting, letting the excess ooze over the edges. Catch this excess and spread it along the side, taking more off the top as necessary. Gently pull out the sheets of wax paper. Store lightly covered in plastic wrap in the refrigerator for up to 2 days. Let the cake come back to room temperature before serving.

TIP • We tend not to flour cake pans for chocolate cakes since the edges get unsightly as the cake bakes. However, since we’re frosting this cake, we don’t fear the flour! Unsightly edges will be covered up—and the cake layers will slip out of their pans more easily.

GINGERSNAP ICE CREAM

Ingredients

1½ cups heavy cream
1 cup whole milk
2 tablespoons minced peeled fresh ginger
3 large eggs, at room temperature
¾ cup granulated white sugar
½ teaspoon pure vanilla extract
⅔ cup crushed gingersnap cookies

TO START THE ICE CREAM

Instructions

1 • Mix the cream, milk, and ginger in a medium saucepan and set over medium heat until puffs of steam rise off its surface. Cover and set aside off the heat to steep for 30 minutes.

2 • Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids and return the cream mixture to the saucepan. Set it over medium-low heat and warm until small bubbles fizz around its inside perimeter.

3 • Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer at medium speed until thick and pale yellow, until wide ribbons slide off the turned-off beaters, about 4 minutes.

4 • Beat half the hot milk mixture into the egg mixture in a thin, steady stream until smooth; then beat this combined mixture into the remaining milk mixture into the pan. Stir in the vanilla extract. Set the pan over low heat and cook, stirring constantly, until the mixture thickly coats the back of a wooden spoon and the temperature registers 170°F, 4 to 7 minutes.

5 • Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 12 hours, covering once the custard is cold.

TO FREEZE IT

6 • Prepare an ice-cream machine. Stir the cold milk mixture again and freeze it in the machine according to the manufacturer’s instructions, until the ice cream can be mounded on a spoon but is still a tad soft.

7 • Add the gingersnap cookies and let the dasher stir them into the cold custard for the final turns, until a spoonful of the ice cream doesn’t immediately melt at the edges. Store in a sealed container in the freezer for up to 1 month.

• To go all out, layer slices of the cake with ice-cream scoops and whipped cream in a trifle bowl.

TIP • While there’s plenty of preminced ginger at supermarkets, the best flavor will come from grating your own.

POPCORN FROZEN CUSTARD

Ingredients

2 cups heavy cream
1 cup whole milk
3 cups crushed air-popped popcorn
6 large egg yolks, at room temperature
¾ cup granulated white sugar
½ teaspoon salt

Instructions

TO MAKE THE CUSTARD

1 • Heat the cream and milk in a large saucepan over medium heat until puffs of steam
rise off its surface. Stir in the popcorn, cover, and set aside off the heat for 30 minutes.
Strain the mixture through a fine-mesh sieve or a standard colander lined with
cheesecloth. Using a rubber spatula, press gently against the popcorn to extract the last
drips of liquid. Discard the solids.

2 • Pour the liquid into a clean, large saucepan. Set it over medium heat and again heat it
until those puffs of steam appear. Meanwhile, using an electric mixer at medium speed,
beat the egg yolks and sugar in a large bowl until thick and pale yellow, until thick
ribbons slide off the turned-off beaters, about 4 minutes.

3 • Beat about half the cream mixture into the egg mixture until smooth, then beat this
combined mixture into the remaining cream mixture in the pan until smooth. Set over
low heat, add the salt, and cook, stirring constantly, until it thickly coats the back of a
wooden spoon and the temperature registers 170°F, 4 to 7 minutes.

4 • Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate for at
least 4 hours or up to 1 day, covering the custard once it’s chilled.

TO FREEZE IT

5 • Prepare an ice-cream machine. Stir the cold custard and freeze it in the machine
according to the manufacturer’s instructions, until the ice cream can mound on a spoon
without immediately melting at its edges. Store in a sealed container in the freezer for up
to 1 month.

• Since the tart is sticky, use a large, dampened chef’s knife to cut it into wedges, wiping the blade after
each slice. Serve with the frozen custard on the side—and with forks, rather than spoons.

TIP • We actually didn’t find that the more we soaked the popcorn, the better the frozen custard tasted. After more
than 30 minutes, the cream mixture started picking up bitter notes, none too appealing.

Curried Millet Cakes with Red Pepper Coriander Sauce

Curried Millet Cakes with Red Pepper Coriander Sauce
(pictured with Coriander Chutney)

SERVE THIS DELICIOUS dish with Coriander Chutney and brown basmati rice.

SERVES 6

Ingredients

3 cups Vegetable Stock, or low-sodium vegetable broth
1 cup millet
1 large yellow onion, peeled and diced small
4 cloves garlic, peeled and minced
1 tablespoon curry powder
½ teaspoon crushed red pepper flakes
2 tablespoons mellow white miso, dissolved in ¼ cup hot water
2 tablespoons tomato puree
¼ cup nutritional yeast, optional
Salt to taste

Instructions

1 batch Red Pepper Coriander Sauce (below), warmed
1. Preheat the oven to 350°F.

2. Place the vegetable stock in a medium saucepan and bring to a boil over high heat. Add the
millet and bring the mixture back to a boil. Reduce the heat to medium and cook, covered, for
20 minutes, or until the millet is tender.

3. Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1
to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic, curry
powder, and crushed red pepper flakes and cook for another minute. Add the miso, tomato
puree, and nutritional yeast, if using, and mix well. Add the millet, season with salt, and mix
well.

4. Line a baking sheet with parchment paper. Using an ice cream scoop or a ⅓-cup measure, shape
the millet mixture into 12 round cakes. Place the cakes on the prepared baking sheet, and bake
for 15 minutes.

5. To serve, spoon some of the warm Red Pepper Coriander Sauce onto a plate and top with two of
the millet cakes.

Ingredients: for Red Pepper Coriander Sauce

1 package extra firm silken tofu, drained
2 large red bell peppers, roasted and seeded
3 cloves garlic, peeled and chopped
¼ cup chopped cilantro
1 teaspoon salt, or to taste
½ teaspoon crushed red pepper flakes
Zest and juice of 1 lime

Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Warm in
a saucepan before using. Refrigerate any unused sauce in an airtight container.

North Dutch kettle cake or Poffert recipe

Pork (or Jan-in-the-bag) recipe
A real winter dish for lunch in Huize Eetpraat is the old Dutch Pork, also known as Brother or Jan in the sack. It looks like the North Dutch kettle cake or Poffert. It is a raised batter that is cooked and then baked in slices. The recipe is for two bags. Do you cook?

Ingredients for this recipe:

750 gram buckwheat flour (Koopmans)

750 grams pancake flour (koopmans)

1250 ml buttermilk

150 grams fresh yeast

Amenities:

Batter-Come

Large pan

Two cotton Porkbags

Saucepan

Frying pan with some oil

Kitchen scale

Clean Bucket (10L) with tea towel

You need two cotton bags to cook the batter soon. You can make an old sheet for example. The size can be seen on the pictures. Cook the Porkzakken for each use and use them while still wet. Later you can wash them and use them again.

Preheat the buttermilk in a saucepan gently to a maximum of 30 to 35 °c (lukewarm to hand) and loosen the yeast in it. Put the buttermilk with the yeast over into the bowl with a few scoops of the buckwheat flour and pancake flour. Mix this up to a smooth batter. Continue to mix and add the rest of the flour bit by bit. Keep stirring through to a uniformly tough dough. A small hand mixer is not strong enough; If you don't have a big mixer, use your hands better.

Put the dough over in a clean bucket and cover the bucket with a damp tea towel. Put the bucket for the central heating and let it rise an hour to almost at the edge of the bucket. Meanwhile, bring a large pan with water to the boil. Then divide the contents of the bucket over two cotton porkzakken and attach it to the top with a string. The bags now take about 1.5 hours to cook in the water.

Prick with a knitting or wooden skewer in the bag to see if the dough is cooked; The pen must appear dry from the bag. Remove the pockets from the pan and let them cool for an hour. Remove the "loaves" from the pockets and let the outside dry for another hour on a grate. Cut the breads now gently in slices of about two inches thick. These slices are well kept in the freezer.

Fry the slices with some oil in a frying pan golden brown crisp. Serve the pork in deep plate, topped with some hot milk or cream butter and lots of syrup. Eat Tasty!

Variatietip: You can also add dried grapes, raisins or candied in the batter.

Play and experiment tasty!

Indian Chickpea and Rice Flour Pancakes

Indian Chickpea and Rice Flour Pancakes recipe

Tasty pancakes that you can eat by themselves as a snack or as an accompaniment with a spicy dish.
Preparation Time: 1 hour 30 minutes
Serves: 2

Ingredients

• Curry Leaves (2 sprigs)
• Sesame Seeds (1 tbsp)
• Ginger (1 inch piece)
• Garlic Cloves (4)
• Red Chillier Powder (1 tsp)
• Onion (1)
• Green Chillier (3)
• Split Chickpeas (1/2 cup)
• Rice Flour (250 gms)
• Crushed Peanuts (1/2 cup)
• Salt to taste
• Cooling Oil (as needed)

Before you start

1. Soak the split chickpeas for two hours.
2. Chop the curry leaves.
3. Grate the ginger and crush the garlic.
4. Chop the green chilies and onion finely.
5. Crush the chickpeas.

Instructions

1. Combine all the ingredients for the pancakes and using water as needed, knead into
a soft dough. Divide the dough into small balls.

2. Take a flat-bottomed non-stick pan and using your fingers, flatten a ball of dough
into it. Try and make it as thin as possible.

3. Use your finger to make small holes in it.

4. Put the pan on a medium-low heat to cook. Sprinkle oil all around and on top of the
pancake.

5. Cover and let it cook until golden. When it is done on one side, you can flip and
cook the other. Drizzle more oil if needed.

Tip:

• You might need to move the pan around a little so the pancake cooks evenly.
• The pancakes take a bit of time to cook so give them a while.

Italian-Style Eggplant Rollatini recipe

Italian-Style Eggplant Rollatini recipe
SERVES 4

Ingredients

3 whole cloves garlic, plus 4 cloves, peeled and minced
2 tablespoons low-sodium soy sauce
¼ cup
Vegetable Stock
, or low-sodium vegetable broth
2 large eggplants, stemmed and cut lengthwise into ½-inch slices
1 cup millet
Salt to taste
1 medium yellow onion, peeled and diced small
1 celery stalk, diced small
1 carrot, peeled and grated
6 cups packed chopped spinach
½ cup minced basil
¼ cup nutritional yeast, optional
Freshly ground black pepper to taste
2 cups
Tomato Sauce

Instructions

1. Preheat the oven to 350°F.

2. In a small bowl with a fork, or using a mortar and pestle, mash the 3 whole cloves of garlic with
the soy sauce.

3. Combine the garlic–soy sauce mixture with the vegetable stock to make a marinade.

4. Place the eggplant slices on a baking sheet and brush with some of marinade. Bake for 10
minutes. Turn the slices over, brush with more of the marinade, and bake another for 10 to 15
minutes, or until the eggplant is tender. Remove the eggplant from the oven and set aside.

5. Bring 3 cups of water to a boil and add the millet and salt. Bring to a boil, then reduce the heat
to medium and cook, covered, for 20 minutes, until tender.

6. Place the onion, celery, and carrot in a large saucepan and sauté over medium heat for 7 to 8
minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the remaining minced garlic and cook for 3 minutes. Add the spinach, basil, and nutritional
yeast (if using) and season with black pepper. Cook until the spinach is wilted, then remove
from the heat, add the cooked millet, and mix well.

7. Spread 1 cup of the tomato sauce in the bottom of a 9 × 13-inch baking dish. Divide the millet
mixture between the baked eggplant slices, and roll each slice over the millet mixture. Place the
eggplant rolls, seam side down, in the prepared baking dish. Cover with the remaining tomato
sauce and bake, covered, for 15 minutes.

Fish in Yoghurt Curry

Fish in Yoghurt Curry recipe

SERVES 4

Ingredients

1 kg (2 lb 4 oz) skinless, firm white fish fillets

3 tablespoons oil

1 onion, chopped

2 tablespoons finely chopped ginger

6 garlic cloves, crushed

1 teaspoon ground cumin

2 teaspoons ground coriander

¼ teaspoon ground turmeric

1 teaspoon garam masala

185 g (6½ oz/¾ cup) Greek- style yoghurt

4 long green chillies, seeded, finely chopped

coriander (cilantro) leaves, to serve.

Instructions

Cut each fish fillet into four pieces and thoroughly pat them dry.

Heat the oil in a heavy-based frying pan over low heat and fry the onion until softened and

lightly browned. Add the ginger, garlic and spices and stir for 2 minutes.

Add

the yoghurt and green chilli and bring to the boil, then cover and simmer for 10

minutes.

Slide in the pieces of fish and continue to simmer for 10–12 minutes, or until the

fish flakes easily and is cooked through. Don’t overcook or the fish will give off

liquid and the sauce will split.

Garnish with coriander leaves and serve immediately. If you let the dish sit, the

fish may give off liquid and make the sauce more runny.

Delicious chicken with cashew and beans

Ingredients

400 gram chicken breast
200 gram Mie
1 red pepper
350 gram green or yellow beans (we have used yellow which are some sweeter of taste)
150 gram unsalted cashew nuts
Splash of sunflower oil
Pinch of salt

Marinade

100 ml sherry
100 ml soy
1 tablespoon cornstarch
1 teaspoon sambal
1 teaspoon ginger powder
1 crushed garlic toe.

Instructions

Stir the ingredients for the marinade together in a bowl. Cut the chicken breast into cubes,

Stir through the marinade and leave for fifteen minutes or longer.
Cut the beans in two or threes and blanch them 5 minutes in boiling water with a little salt and drain.

Cut the pepper into thin strips.
Heat a wok with a little oil.
Let the chicken drain into a sieve (catch the marinade on) and fry the strips.

Quickly in hot oil. Scoop them into a plate, and cover it with aluminum foil.

Put the peppers and beans in the wok and stir fry for 5 minutes.
Gently pour the marinade and simmer for a few minutes until
The vegetable dente is.

Add some extra soy or sherry to taste, or both.
Put the chicken and the Mie, scoop through each other and warm well.

Sprinkle at the last moment, the cashew nuts over it.

Genuine Indonesian salad with peanut sauce

Ingredients

Salad:

1 Block Tofu
1 cucumber
150 gram haricot verts
100 gram Sprouts
1 Hand leaf celery
1 Teaspoon sambal
4 tablespoons Seroendeng
6 tablespoons soy sauce
Splash of vegetable oil
Evt. Crackers

Peanut sauce:

200gram unsalted peanuts
Juice 1 lime
1 Dice Trassie (Toko)
1 Garlic Toe
1 teaspoon sambal
4 tablespoons soy sauce
Pinch of salt

Instructions

Salad:

Cut the tofu into cubes and let a fifteen minutes manning in the soy with sambal.

Cook the haricots Verts 5 minutes in boiling water with some salt.

Put the sprouts ready in a strainer. Pour the haricots Verts into it, now the sprouts is also immediately cooked.

Peel the cucumber, cut lengthwise and then in half slices.

Arrange all the vegetables on a large schhaal.

Leave a large layer of oil in a wok or frying pan very hot and fry/fry the cubes of tofu on high heat, all recreating golden brown.

Drain on kitchen paper and divide over the salad.

Peanut sauce:

Roast the peanuts all about five minutes in dry frying pan.

Let cool and then grind together with the Trassie, garlic, sambal and salt in the kitchen machine or with the rod mixer.

Add lime juice, soy and 1 a 2 cups of water, as much as needed for a nice smooth sauce.

Chop the celery leaves coarsely and sprinkle over it, along with some seroendeng.

Italian Tiramisu Dessert recipe

Ingredients

125 grams Mascarpone
1 Mug of strong coffee
25 grams extra Pure chocolate
2 tbsp granulated sugar
12 Long Fingers
3 tbsp port
Half tbsp cocoa powder
Pinch of salt

Instructions

Put 1 mug of strong coffee and let it cool.

Split the eggs above 2 separate bowls.

Beat the proteins stiff with a pinch of salt.
Add the sugar to the egg yolks and whisk frothy with the mixer.

Beat the mascarpone through to a uniform mixture.

Grate the chocolate and stir along with the port.

Fold the egg white gently through the egg yolk mixture, it should remain airy.
First 1/3, then the rest, until you see no white snowflakes anymore.

Break the long fingers each into 3 pieces, put them in a deep plate and drizzle with the coffee.

Grab 4 beautiful glasses of long fingers with a scoop of mascarpone sauce.

Cover everything with a layer of sauce.

Put at least 2 hours in the fridge to stiffen.

Matcha Cupcakes recipe

Matcha Cupcakes recipe (for 12 people)

Ingredients

• 1 ½ cup cake flour
• 1 tbsp pure matcha powder
• ¾ cup fine granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Cup 1/3 oil
• 2 eggs (room temperature)
• Cup of milk (room temperature)

Matcha cream cheese cream

• 125 grams butter (room temperature)
• 1 cup powdered sugar
• 300 grams cream cheese (room temperature)
• ½ TSP pure vanilla extract
• 2 tbsp pure matcha powder
• 1 tbsp milk

Method of preparation

1 Put a cupcake baking pan containing the paper baking moulds ready. Preheat the oven to 180 degrees (top and bottom heating)

2 Sift the cake flour and matcha powder in a mixing bowl, then add the baking powder, sugar and salt. Stir with a spatula the ingredients together. Add the oil, eggs and milk. Mix it well with the mixer on medium-high speed until a smooth batter airy.

3 Divide the batter on baking moulds. Take a tablespoon and spoon a bit of batter on the spoon, scrape then spoon the batter into the muffin with the second. Fill the tins to 2/3 full of paper.

4 Bake the cupcakes in 20 minutes. The cupcakes are cooked when you prick a skewer in it and comes out clean.

5 Let the cupcakes cool on a wire rack. Once the cupcakes have cooled, spraying them with a layer of cream.

6 Sift the powdered sugar and matcha powder in a bowl. Set them aside.

7 Snid the soft butter in small blocks and do this in the mixing bowl. Mix the butter on medium-high speed for 3 minutes until smooth. Three steps to add the powdered sugar. After each addition you mix on medium-high speed the powdered sugar and the butter for 5 seconds.

8 Then turn on the mixer at the highest speed and mix for 10 seconds. Repeat the steps for the rest of the icing sugar. Then add the vanilla extract and mix it again.

9 Cut the cream cheese into small blocks and add the three steps to the frosting, mix it well until a soft cream. For a softer cream add one extra tablespoon of milk at a time.

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