Kerststol
The ultimate in festive breads, Kerststol, or Christmas stollen if you wish, just hits the spot every time. An enriched yeast dough stuffed with raisins and currents and filled with a core of almond...
View ArticleChocolate Salty Caramel Balls
I'm less and less convinced by silicone moulds for cake, chocolate however is a whole other story. If you have a small dome silicone mould, you can easily make fantastic chocolate balls, which in this...
View ArticleOliebollen
The Dutch Christmas meal is not set in stone, New Year however is a different story. No matter what party you attend, you can count on oliebollen being served. Oliebollen, which roughly translates...
View ArticleCinnamon Test, With Buns
Indonesian cinnamon on the left and Ceylon cinnamon on the right In shocking news to cinnamon lovers the world over, too much of this tasty spice has been found to cause liver damage. Because of this...
View ArticleSalmon Bacon
Crunchy, smokey, salty, and 100 percent pork free. Use this foodhack to transform smoked salmon into bacon like rashers. It is quick, easy and a real eye opener. Whether you don't eat pork, or simply...
View ArticleSushi Pickles
I never used to care much for ginger. Finding stem ginger underneath some good chocolate was a disappointment and drinking ginger tea to calm an upset stomach was more punishment than comfort. But all...
View ArticleNo Nonsense Marmalade
In the dark days of January one little genus of fruit provides the necessary sunshine and vitamin C to withstand the gloom. Over here it is National Citrus week, and not coincidentally this is the...
View ArticleFlatbread Recipe Test
Time for another recipe test, where I pluck some recipes from the web and see whether they are keepers. This time I'm looking at flat breads, a staple in almost all culinary cultures. I've made some...
View ArticlePizza Salt (and parsley lemon)
I love getting herbs at the Turkish deli. You get huge bunches, not the miserable plastic sealed sad little leaves in the supermarket. But I always end up with leftover herbs, no matter how much...
View ArticleShiitake and shrimp rice paper rolls
Having your knifes professionally sharpened is just great. Simply chopping veg suddenly becomes tremendously enjoyable. So making these healthy rice paper rolls with chopped shitake and thin slivers...
View ArticleHoney Crunch Peanut Butter
Making your own peanut butter is easy and it gives you the opportunity to experiment. This peanut butter combines a smooth base with some honey coated crunchy bits. Giving this peanut butter that...
View ArticleCall For Recipes : Apples
As it says on the tin. I'm going to start doing 'Fruity Fridays', highlighting the wonderful world of fruit. Part of this will be a recipe roundup with some of the most appetizing fruit recipes from...
View ArticleBoterkoek (Dutch Butter Cake)
Dutch buttercake, or boterkoek as we call it, is a dense sweet and indeed buttery cake that is easy to make and unfortunately even easier to eat. Because it is rather heavy it is often served in very...
View ArticleDulce de Leche Test
I've always made Dulce de Leche by throwing a tin of sweetened evaporated milk in a pan of simmering water and waiting 3 hours. Granted it takes a good while but it is fairly hands off, just top up...
View ArticleSearch Term Questions
As a blogger it is always interesting to see what search terms lead people to your blog. These terms are usually very logical and sometimes bizarre, but my favourites to see are when people actually...
View ArticleWild Garlic and Chives Spread
Chives have been one of my favourite things to grow on the allotment. I threw down a packet of seed the first year and now I have a good square meter of the stuff. And besides normal chives I've...
View ArticleHomemade Ginger Ale
After my sudden appreciation for bitter orange, I've had yet another taste shift. I never cared particularly for the taste of ginger. I didn't mind it doing its thing in the background in a stirfry...
View ArticleApple Pie
Every country that grows apples has some variety of apple pie. The French make a mean tarte tatin, the English love a good apple crumble, German speaking countries indulge in lovely strudel. So when...
View ArticleA Shot of Ice and Fire
To celebrate the imminent return of the HBO series Game of Thrones It gets cold on the wall. While the Lord Commander and the other high born stay in Castle Black and drink the imported Arbor golds...
View ArticleCrystallized Violets
Chances are that you bought some violets to have some flowers in early spring. Violets are real troopers and will still be flowering abundantly. Because by now they will have had several waves of...
View ArticleEmmer Flour Pancakes With Brie
Ancient grains are everywhere now. There is even a shortage of spelt flour threatening the supply. Emmer, or farro, is another ancient grain that is gaining popularity. And while it is often a bit...
View ArticleGrow Your Own Individual Cress Portions
Cress, or micro greens if you're being fancy, are a great way to spice up a sandwich or salad. From the traditional egg and cress or my new favourite of rocket cress on a cheese sandwich, cress can...
View ArticleIn The Jar Basil Mayo
Making mayo with a stick blender might be considered a bit of a cheat. But it does make life a whole lot easier and it also allows you to make your mayo straight in the jar, sparing the dishwasher....
View ArticleDutch Jamie Mag 25th Issue and The Role of Foodie Mags
The Dutch version of the Jamie mag is celebrating its 25th issue this month. Which is a fantastic accomplishment in a market that is not just over-saturated on the magazine front but a market that is...
View ArticleBisetti Himalayan Salt Cooking Stone Review
Himalayan pink salt makes a lovely table salt, I've even seen some hippy lamps made with the stuff. But I hadn't seen it used as a cooking stone before. So off course I had to have one when I came...
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