08 January 2017

Breakfast muffins

These are muffins with seeds and sultanas that you can eat warm for breakfast.



For 12 muffins

250 g flour
1 tbsp baking soda
50 g mixed seeds (sunflower, sesame, pumpkin, ....)
125 g dried raisins
50 g dark brown sugar
80 ml sunflower oil
1 egg
150 ml milk

Preheat the oven at 180°C. Put the paper baking cups into the muffin tray.
Mix flour and baking soda and add sugar, seeds and raisins.
Mix milk, egg and sunflower oil in a different bowl, then add them to the flour.
Spoon the mixture in the cups and bake the muffins for 15-20 min.

Chocolate muffins

A favourite with kids!


For 13 muffins

100 g butter
250 g flour
2 tbsp cocoa powder
1 tbsp baking soda
100g dark brown sugar or Mascovado
pinch of salt
1 egg
200 ml milk
chocolate spread and chocolate sprinkles for decoration

Preheat the oven at 180°C. Put the paper baking cups into the muffin tray.
Melt the butter.
Mix flour, cocoa and baking soda. Add sugar and salt.
Mix milk, egg and butter in a different bowl, then add them to the flour.
Spoon the mixture in the cups and bake the muffins for 15-20 min.


When they have cooled, you can decorate the muffins with chocolate spread (Nutella) and chocolate sprinkles.

Onion tart

I had a lot of onions lying around, so I made a tart which tasted delicious.



5-6 onions, sliced thinly
2-3 tbsp olive oil
1 pizza dough
lots of capers
a few slices of pancetta

Fry the onions in olive oil with a pinch of salt. Start at high heat, then lower it a bit. Keep the lid on the pan. Fry them until they are very soft, for around 30 min.
Spread them on a pizza dough, add capers and cover with pancetta. Add a little pepper.
Bake for 20-30 min at 180°C.

06 January 2017

Sultana muffins

Last time I went to the library with my kids, my 6-year-old son chose 2 cookbooks, one about muffins, by Felicity Barnum-Bobb. (Does he take after his mother?)  I was inspired and went to buy some specific gear.


The first recipe I tried is muffins with dried raisins. Very quick and very easy!

For 12 muffins

200 g flour
1 tsp baking soda
75g golden brown sugar
50 g raisins
150 ml milk
1 egg
4 tbsp sunflower oil

Preheat the oven at 180°C. Put the paper baking cups into the muffin tray.
Mix flour and baking soda and add sugar and raisins.
Mix milk, egg and sunflower oil in a different bowl, then add them to the flour.
Spoon the mixture in the cups and bake the muffins for about 8 min.

30 January 2016

Cabbage in white wine

This recipe called Verza in Umido stems from ITALY The Beautiful Cookbook. I have been preparing it a lot since I started to order a weekly assortment of organic vegetables, because there have been lots of cabbages supplied. The recipe is meant for savoy cabbage (green with curly leaves), but works for other types of white and green cabbages.

Serves 4-6

1 cabbage
100 g pancetta or bacon, cut in small pieces
1 tbsp butter
1/8 - 1/4 l dry white wine
salt and pepper
1 tbsp aceto balsamico

Cut the cabbage in thin pieces and wash it.
Put the butter in a big pan and bake the bacon until golden brown.
Add the cabbage and some pepper, close the lid and let the cabbage cook for about 30 min on medium heat until all the juice has gone.
Add wine, aceto and salt and let it cook for another 20 min.
Serve hot.

Roasted parsnips and sweet potatoes with caper vinaigrette

A recipe from a magazine, which came in handy because I had parsnips, sweet potato and red onion lying about, from the weekly bag of organic groceries I order at Citeco and coming from La Ferme Nos Pilifs.

Serves 4

4 parsnips
4 red onions
olive oil
2 rosemary sprigs
1 head garlic, halved horizontally
2 medium sweet potatoes
1 tbsp lemon juice
3 tbsp small capers (roughly chopped if large)
1 tbsp maple syrup
1/2 tbsp mustard
salt and black pepper

Preheat the oven to 200°C.
Peel the parsnips and cut them in peaces of about 5 cm long and 1 cm wide.
Peel the onions and cut each into six wedges.
Place them in an oven dish and add olive oil, rosemary, garlic, 1 tsp of salt and some pepper.
Mix well and roast for 30-40 min.
Peel and cut the sweet potatoes in half and then in wedges. Add them to the tin and stir well.
Roast for a further 30-40 min.
Meanwhile, wisk together the mustard, lemon juice, maple syrup, 1/2 tsp salt and some more olive oil. Stir in the capers.
Pour the dressing over the roasted vegetables as soon as you take them out of the oven.

Note
The original recipe also adds thyme and cherry tomatoes (for the last 10 min.) and suggests to sprinkle toasted sesame seeds over the dish when cooked.
Even without the dressing, this colourful dish tastes delicious.

16 November 2015

Speculaas

Een lekker recept, leuk om met kinderen te maken!



200 g bloem
halve koffielepel bakpoeder
1 koffielepel speculaaskruiden
100 g bruine suiker
100 g boter, in stukjes gesneden
2 eetlepels melk
snuif zout

Meng bloem, zout en bakpoeder en meng de boter erdoor.
Voeg dan speculaaskruiden, melk en bruine suiker toe.
Kneed alles door elkaar tot een glad deeg. Voeg melk of bloem toe als het deeg te droog of te nat is.
Verwarm de oven op 150  °C (stand 5-6).
Rol het deeg uit op een bebloemd oppervlak tot ong. 5 mm dik.
Leg bakpapier op de bakplaat.
Steek koekjes uit het deeg met vormpjes en leg ze op het bakpapier.
Bak de speculaasjes 15 - 20 min in de oven, tot ze bruin worden en lekker ruiken.

PS: Met dank aan H. voor de foto!

02 November 2015

Pepernoten

A Dutch cookie for this time of the year...

100 g sugar
250 g flour
1/2 tsp baking soda
2 tbsp syrup (Hollandse stroop)
100 g butter
2 tbsp milk
2-3 tsp speculaaskruiden
pinch of salt

Preheat the oven at 150 °C (nr. 6-7).
Melt butter with milk and syrup (or use soft butter).
Mix all other ingredients, then add butter, syrup and milk.
Mix this into a dough. Add some more milk if necessary.
Cover an oven tray with baking paper.
Make small balls out of the dough and put them on the tray. Flatten them a bit.
You can put them close to each other, the dough doesn't spread while baking.
Bake them for around 20 min.

15 June 2015

Red beetroot salad

A recipe from Casa Benali. Thank you H. for the picture!



Serves 4-6

500 g red beetroots, boiled
1 piece of endives (witloof)
1 tomato, deseeded and cut in dice
1/2 shallot or 1 spring onion, cut finely
1 tbsp fresh coriander, cut finely
salt
2 tsp vinegar
2 tsp olive oil
 a handful of young spinach leaves

Cut the beetroot in 0.5 cm slices.
Cut the endive in half, remove the hard core and cut it in rings.
Add the remainder of the ingredients except for the spinach, and mix well.
Add the spinach carefully.
Leave the salad in the fridge for at least half an hour.

PS: I left out the spinach

15 November 2013

Meat balls in tomato sauce

A favourite recipe in our household... stemming from Claudia Roden's book of Jewish food.

Serves 4

500 g minced beef
1 small onion or shallot, minced
1 tsp ground cinnamon
2 garlic cloves, cut finely
1 tbsp sunflower oil
1 tsp sugar
500 g tomato passata

Fry garlic in sunflower oil, then add tomatoes and sugar. Season with pepper and salt. Bring the sauce to the boil, then let it simmer.
Meanwhile prepare the meat balls: mix beef, onion, cinnamon and salt. Form small balls, the size of a big walnut.
Add the meat balls to the sauce, bring to the boil, then lower the heat and let the meat balls simmer for 15-20 min until cooked.

Notes

You can leave out the onion.
I used to add a small pepper (peperoncino) to the sauce to spice things up, but I'm leaving this out now for the sake of the little ones in our household.