tag:blogger.com,1999:blog-1056930142172788912024-03-06T05:40:08.278+01:00Au Bellefleur's French KitchenEnjoy stories, recipes, cooking successes and disasters within a B&B run by an Anglo/Dutch couple with a young daughter in South-West France. The author is Franca, otherwise it will be mentioned.Porter Family/Au Bellefleurhttp://www.blogger.com/profile/13967219726144635672noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-105693014217278891.post-76297729593068351262023-11-22T15:50:00.000+01:002023-11-22T15:50:07.406+01:00Monica Galetti's Quick Tarte Tatin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw_GXnjAJTv_XhJjFy_hCEB5uK2vQm6Fiv3e5n4FnsMu2uyFHc2lOeaHqM_VKetDPrvB7TyZPyP2RfrSW1P0nS8BIqnUqMOfVDftz6hfXFKNK78Yn68DBRvb-MVHr4e4wfvpD6lQWcPFjeDr7tjRqp3NJg2l70qZnewsvQIT8ntHjRYzD58sacwzV3hua/s2126/monica-galetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1291" data-original-width="2126" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw_GXnjAJTv_XhJjFy_hCEB5uK2vQm6Fiv3e5n4FnsMu2uyFHc2lOeaHqM_VKetDPrvB7TyZPyP2RfrSW1P0nS8BIqnUqMOfVDftz6hfXFKNK78Yn68DBRvb-MVHr4e4wfvpD6lQWcPFjeDr7tjRqp3NJg2l70qZnewsvQIT8ntHjRYzD58sacwzV3hua/s320/monica-galetti.jpg" width="320" /></a></div><br /><p>Being a fan of Master Chef UK, I recently watched Chef Monica Galetti making a quick tarte tatin. As you know I do like a good tarte but not very good in making it myself, so this recipe sounded great!</p><p>She had a one-persons frying pan, but I didn't have which means more tarte ! I have put a link underneath the recipe of the video of Master Chef.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhompKKcI0DHa_AOxBkuknDusANxzCV3kcAxZvkJem7ZmwitFhZGQJ3B2GXd82pcXZowuGbB2moVLSbnm3MNYxKQODKsYL_ceqzirJ__s4ygR_2eQveLSa0azT-nK73aNRgZPCFjtKAWvqTT8LcVrFTJh5nRir3MHI-Fde8L-pF95r0_A5P6VYQ0VFNGn/s2048/tarte%20tatin%201.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhompKKcI0DHa_AOxBkuknDusANxzCV3kcAxZvkJem7ZmwitFhZGQJ3B2GXd82pcXZowuGbB2moVLSbnm3MNYxKQODKsYL_ceqzirJ__s4ygR_2eQveLSa0azT-nK73aNRgZPCFjtKAWvqTT8LcVrFTJh5nRir3MHI-Fde8L-pF95r0_A5P6VYQ0VFNGn/s320/tarte%20tatin%201.jpg" width="240" /></a></div><p><u>Shopping list</u>: <br /><br />3 Apples (depending on the size of your pan)<br />Christal white sugar<br />Real butter<br />Frying pan with handle that doesn't melt in the oven.<br /><br /><u>How to prepare the dish</u>:</p><p>In a frying pan (make sure that the handle can also be put in the oven and does not melt), cover the bottom with slices of butter and press down.</p><p>Sprinkle crystal sugar over it and it will caramelize in the pan.</p><p>Peel apples, remove the core, and cut them in half, i.e. into strips without cutting through the apple. (like you do with a Hasselback potato).</p><p>Place the apples on the sugar and then put (ready-made) puff pastry over it; and tuck the apples in a little. Let it 'bubble' on the stove for about 10 minutes.</p><p>Then make some slits in the puff pastry with a knife and place the whole thing in the preheated oven at 210 degrees for about 30 minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJDgXS5ZJQmLLWF5EHq4jd3jvgTEETJIef4onGgEbH6xcSL9th64jH0-RLIqsuEloax874xkbDVyHQ3n29zsM_TivQHgeUKk4yRWxDs-nLVzZJmWvmjgz6Z0jN5w2tLcbr7e016tTcQVm-XkqLrxVvfpAMC7gR5LJfPexT6lyQ8C3SIktzSWII6uUnxl-/s2048/tarte%20tatin%202.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJDgXS5ZJQmLLWF5EHq4jd3jvgTEETJIef4onGgEbH6xcSL9th64jH0-RLIqsuEloax874xkbDVyHQ3n29zsM_TivQHgeUKk4yRWxDs-nLVzZJmWvmjgz6Z0jN5w2tLcbr7e016tTcQVm-XkqLrxVvfpAMC7gR5LJfPexT6lyQ8C3SIktzSWII6uUnxl-/s320/tarte%20tatin%202.jpg" width="240" /></a></div><br /><p><br /></p><p>Don't forget to put on your oven glove because the handle is very hot.</p><p>Allow to cool slightly and then place the tarte upside down onto a wooden board so that the caramel stays on the board and not on your counter.</p><p>Of course it is delicious with a scoop of ice cream or custard with/without a splash of cognac.</p><p>I should have used 3 apples in stead of 2 I noticed later, but furthermore it was very tasty and juicy.</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzGBmYtfBcTZOzSdHyPqXJAUZULJREtI-I__-Be4KyaoFwPQDDkM0VmsK2NSdH5ElKyynZzNw1Y2bHAhYwWONbfS99K6Y1Uuh8IAo3s7WumYD4UViNk3Izl44xAec9HUl9lK5wpTI3ERSA1NMUZGr_X37t27YemAKqYpSvLxugg5_JVzxEwg5xrujQGfV/s2048/tarte%20tatin%204.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzGBmYtfBcTZOzSdHyPqXJAUZULJREtI-I__-Be4KyaoFwPQDDkM0VmsK2NSdH5ElKyynZzNw1Y2bHAhYwWONbfS99K6Y1Uuh8IAo3s7WumYD4UViNk3Izl44xAec9HUl9lK5wpTI3ERSA1NMUZGr_X37t27YemAKqYpSvLxugg5_JVzxEwg5xrujQGfV/s320/tarte%20tatin%204.jpg" width="240" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilka9RrbNivPY6krOj7u3Y3hhFC53jhBZG_OvtZKJjULUGmo1UGIcTrv-ErYzusA9BNd4oeNwRDe8xZV9QlzCsgyVpXTMuNPogvJ4-zwljX7EoZ7cQY9oYLr5KAHdw_a6gosh4gYW_rA31YRU9Zbfm_dJzXEnwCUrUxj7xLZNE51LUrNyIglq5gOsjAWLW/s2048/tarte%20tatin%203.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilka9RrbNivPY6krOj7u3Y3hhFC53jhBZG_OvtZKJjULUGmo1UGIcTrv-ErYzusA9BNd4oeNwRDe8xZV9QlzCsgyVpXTMuNPogvJ4-zwljX7EoZ7cQY9oYLr5KAHdw_a6gosh4gYW_rA31YRU9Zbfm_dJzXEnwCUrUxj7xLZNE51LUrNyIglq5gOsjAWLW/s320/tarte%20tatin%203.jpg" width="240" /></a><br /><p></p><p><br /><br /><br /></p><div style="text-align: center;">The video is here: <a href="https://www.facebook.com/MasterChefUK/videos/1369813550293000" target="_blank">Monica's Tarte Tatin on Facebook</a></div><p></p><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-34052416759596160562023-03-27T16:38:00.003+02:002023-03-27T16:38:41.157+02:00Gnocchi with boursin, spinach and chicken<p>A quick but very nice dish, originally from 'Keukenliefde' and modified by me.</p><p><u>Shopping list:</u></p><p>400 g gnocchi (I used the fresh one which you fry in the pan in butter/olive oil)</p><p>300 g chicken fillet, cut into strips</p><p>1 onion, peeled and finely chopped</p><p>2 cloves garlic, finely chopped</p><p>300 g fresh spinach</p><p>Large handful of cherry tomatoes, halved</p><p>250 g boursin*<br /><br />Milk</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhO2IBxwMbtsfXYj5EYs2YYzSDL4PEl5bX4TtLBdUFcZqfOIIScbwwZ76PFY7ndk3ctIUWRPdjHlUrkwo_5-DPbAyWfWJXXPT-u_l2vl936DhVUVlU-pSGe93ZJ_YdH0TXx-OnA7mHhMOoYNYDJX22u2uaumSiPa_3p5jpqz7NQxaFPooF-odEuvq-Q-A" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="2048" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhO2IBxwMbtsfXYj5EYs2YYzSDL4PEl5bX4TtLBdUFcZqfOIIScbwwZ76PFY7ndk3ctIUWRPdjHlUrkwo_5-DPbAyWfWJXXPT-u_l2vl936DhVUVlU-pSGe93ZJ_YdH0TXx-OnA7mHhMOoYNYDJX22u2uaumSiPa_3p5jpqz7NQxaFPooF-odEuvq-Q-A" width="240" /></a></div><br /><br /><i>How to prepare the dish ?</i><br /><br />I started to make the boursin sauce.<br />Put the boursin in a saucepan with a good splash of milk so that it becomes a sauce; I just put too much milk in it which made the sauce a bit thin. You can refill, you can't take it out!<p></p><p>Sprinkle the chicken strips with salt and pepper (I didn't do that because the dish comes together quite well without extra seasoning). Heat some oil in a frying pan and let it get very hot. Fry the chicken in the hot oil until golden brown and done, then shovel onto a plate. Set aside for now (otherwise it gets over-cooked and dry).<br /><br />Sauté the onion and garlic over low heat in some oil until soft.</p><p>Turn the heat up to high and add the spinach. Let the spinach wilt. Stir the boursin into the spinach and let the sauce reduce slightly over medium heat for a few minutes.</p><p>Heat some butter and olive oil in a frying pan and fry the gnocchi until it starts to brown on the outside and it gets a crispy crust. You have to toss around a lot and it's ready in about 10 minutes.<br /><br /></p><p>Put the chicken back in the pan together with the cherry tomatoes to re-heat.</p><p><i>If you don't like gnocchi, you can use spaghetti/macaroni, etc. in stead.</i><br /><br /><span style="color: #38761d;">* Our friend Ren<span style="font-family: Calibri, sans-serif; font-size: 11pt;">é </span><span style="font-family: Calibri, sans-serif;"><span style="font-size: 14.6667px;">gave the tip to make your own boursin.</span></span></span></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;"><span style="color: #38761d;">Recipe Boursin</span></span></p><p><span style="color: #38761d;"><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">200 gr cream cheese or dairy spread <br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">1 tbsp garlic powder<br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">1/2 tbsp onion powder<br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">pepper and salt<br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">1 tbsp chives, finely chopped.<br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">1 tsp dried thyme<br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;"><br />Preparation</span></span></p><p><span style="color: #38761d;"><span style="font-family: Calibri, sans-serif;"><span style="font-size: 14.6667px;">Mix the cream cheese with the rest of the ingredients. Taste to see if it is to your taste. Add if necessary, some extra herbs, pepper or salt.<br /></span></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">You can also use fresh garlic, but it's quite strong compared to the cream cheese. You can buy the dried onion powder and garlic powder at the market, the better greengrocer, the Turkish supermarket and reform or spice shops.<br /></span><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">Leave the mix in the refrigerator for a few hours so that it can set and the taste of the garlic and herbs can absorb well.</span></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-507452057876026522023-01-26T15:44:00.000+01:002023-01-26T15:44:13.792+01:00Bread pudding<p>Today again there was a lot of French baguette left and since -in general- French bread isn't very good to freeze, I was looking for another way to use it in stead of throwing it away.<br />And Google never let me down. I found a recipe that I modified a bit and the result is absolute great. It tastes a bit like a Dutch 'Oliebol' !<br />The guests tomorrow are in for a treat.<br /><br /><u>Shopping list</u>:<br /><br />300 grams of (old) bread (leave the crust on)<br />500 ml milk<br />175 grams sugar<br />1 sachet vanilla sugar<br />cinnamon (to taste)<br />4 eggs<br />optional: 1 apple and 50 grams raisins (they make it taste like 'oliebollen').<br /><br /><u>How to prepare</u>:<br /><br />Pre-heat oven on 180 degrees<br /><br />Tear the bread and put it in a bowl.<br /><br />Heat 500 ml of milk with 175 grams of sugar. Pour it over the bread and let it soak for a while. When it is well soaked, push it with a spoon or with your hands. Add a sachet of vanilla sugar and cinnamon and beat 4 eggs and pour this over. Stir everything well. Add 50 grams of raisins and an apple in pieces. <br />Pour the mixture into an ovenproof dish.</p><p>Put the bread pudding in a preheated oven at 180 degrees for 45-50 minutes. The pudding should be set in the center and light brown.<br /><br />Let it cool down before you dive in.</p><p>I used a small ring to make nice portions once it cooled.<br /><br />You can keep it fresh for 5 days in the fridge. No need to re-heat it before serving.<br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidWehfIROu-Qz57hWjzS6ihuLgMdPsiNC7vIi3pgAOWsG7ZucfX0VS1g301SeZ0m6Ew2XKKhtox40XlTBav4cjtCohGU_jgWZLPX1A53Ep-gG328bS4-uJQ6mCDzvMz648xq2QPbdEe-GSrtTP8Yn-QYawFMwI-1J7WyQEs06I_tiwtnjixZz_yGd6A/s1920/abf%20bread%20pudding%20breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidWehfIROu-Qz57hWjzS6ihuLgMdPsiNC7vIi3pgAOWsG7ZucfX0VS1g301SeZ0m6Ew2XKKhtox40XlTBav4cjtCohGU_jgWZLPX1A53Ep-gG328bS4-uJQ6mCDzvMz648xq2QPbdEe-GSrtTP8Yn-QYawFMwI-1J7WyQEs06I_tiwtnjixZz_yGd6A/w299-h530/abf%20bread%20pudding%20breakfast.jpg" width="299" /></a></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-91693721577473080392022-07-29T17:26:00.001+02:002022-07-29T17:29:51.329+02:00Festive Brunch idea's<p><span style="color: red;"><span style="font-family: trebuchet; font-size: medium;">No recipe today, but I'll show you the pictures of brunch idea's, which I prepared for our daughter's birthday last year.</span><br /></span><br /><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoO2ciu3HQsfJhcjOmx7gAXcWwhm00ata6UUxWCtEIkxqCrKUyCMuR7OCpRIN7vB8UzYJICupHPABzBqCT5jI3K45pEiHfQevCtZLvevwyOMg9rVvtxGVM9O6ou6AwV7Vtmy-7t5eDUwfJlaWYmzsh8YfpEbetb2-ZV2t8_qEupUVo2IjbVSg2gPj8A/s1440/256230014_10221071772724057_1007551312330465882_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1080" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoO2ciu3HQsfJhcjOmx7gAXcWwhm00ata6UUxWCtEIkxqCrKUyCMuR7OCpRIN7vB8UzYJICupHPABzBqCT5jI3K45pEiHfQevCtZLvevwyOMg9rVvtxGVM9O6ou6AwV7Vtmy-7t5eDUwfJlaWYmzsh8YfpEbetb2-ZV2t8_qEupUVo2IjbVSg2gPj8A/w260-h346/256230014_10221071772724057_1007551312330465882_n.jpg" width="260" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Eggs Benedict with salmon made by my husband.</span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYJNjbVILBhlzmqOGGZRHCoJkigeYsG3HcqvGeQM_SlTM5kbB5vSwzG8MrYJOay68AgBzCdFE6xY4fWPaBDraBdnqGHC0OwH8xDU7e86CuLD5dqhE4ZfVUd9pU44BkL7zsu1X2_2NtqSr3zNS3l3KgsWsM35qK24zGBTZ1YS7qeEbh6gwg8NKcW6aKg/s2048/257484630_10221071653161068_3666161912188203765_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYJNjbVILBhlzmqOGGZRHCoJkigeYsG3HcqvGeQM_SlTM5kbB5vSwzG8MrYJOay68AgBzCdFE6xY4fWPaBDraBdnqGHC0OwH8xDU7e86CuLD5dqhE4ZfVUd9pU44BkL7zsu1X2_2NtqSr3zNS3l3KgsWsM35qK24zGBTZ1YS7qeEbh6gwg8NKcW6aKg/w260-h347/257484630_10221071653161068_3666161912188203765_n.jpg" width="260" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Savory dish<br /></span><br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWw7c5r-FaGUUyTG0rHZ7gPP59CFPVfmLCtqC37dREHktL4rxiJqMZS14TMIIU2A9p7J_HfhpKlNv1mhyUqVOmBDbhm9fAEuTLL3-B7R3tEgU1dfAYcuxum75wyTOevjHWXGlNXg_vgPkundpd4xXLNqxWZnoQD5cE8-2P1lEau1Lo6LOv-f6yRXv5Q/s2048/256130870_10221071658401199_5952462650479988957_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWw7c5r-FaGUUyTG0rHZ7gPP59CFPVfmLCtqC37dREHktL4rxiJqMZS14TMIIU2A9p7J_HfhpKlNv1mhyUqVOmBDbhm9fAEuTLL3-B7R3tEgU1dfAYcuxum75wyTOevjHWXGlNXg_vgPkundpd4xXLNqxWZnoQD5cE8-2P1lEau1Lo6LOv-f6yRXv5Q/w257-h343/256130870_10221071658401199_5952462650479988957_n.jpg" width="257" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;">All you can eat dessert</span></td></tr></tbody></table><br /><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWovrswsr0s_-64ZZSFRk1LHmkpIeZpk4CaP9V-fpFh82oyY9xfCyldufhpNpSj2neFvbusviX6EiQT63fx0cG2Ki7Gzde-unHD2TRFP9n9qTiE0HpfG6NRsLsNUmsyZTA7935Fy3ZcgkrVDHskLRjFGSNMP5qfYbbpXD-_cEk37J6QZcxu4gOMvQd4A/s761/charcuterie%20board.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="761" data-original-width="564" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWovrswsr0s_-64ZZSFRk1LHmkpIeZpk4CaP9V-fpFh82oyY9xfCyldufhpNpSj2neFvbusviX6EiQT63fx0cG2Ki7Gzde-unHD2TRFP9n9qTiE0HpfG6NRsLsNUmsyZTA7935Fy3ZcgkrVDHskLRjFGSNMP5qfYbbpXD-_cEk37J6QZcxu4gOMvQd4A/w283-h382/charcuterie%20board.jpg" width="283" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Some useful information</span></td></tr></tbody></table><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-4354027887026657772022-03-05T12:37:00.004+01:002022-03-05T12:39:44.537+01:00Pasta with stir-fry vegetables (vegetarian, with meat option)<p>Too many veggies that needed to be finished up and what a splendid dish!<br /> <br />For 2 people:</p><p><u>Shopping list</u>:</p><p><span style="color: #6aa84f;">200 gr. Fusili (or other pasta, but not spaghetti)</span></p><p><span style="color: #6aa84f;">Bag of spinach</span></p><p><span style="color: #6aa84f;">1 Small zucchini (courgette)</span></p><p><span style="color: #6aa84f;">250 gr (Mixed) mushrooms</span></p><p><span style="color: #6aa84f;">1 Clove of garlic</span></p><p><span style="color: #6aa84f;">1 Shallot</span></p><p><span style="color: #6aa84f;">200 ml Cream</span></p><p><span style="color: #6aa84f;">Small bag of grated cheese</span></p><p><span style="color: #6aa84f;">Olive oil (butter is also possible, but I've used oil)<br /><br />Pepper</span></p><p><span style="color: #6aa84f;">100 ml Vegetable stock (cube)</span></p><p><i>How to cook it:</i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjX0GyYUVtoGyBTB0EDb7sOee8KbUnDUunQcoTfWGSzyKembao9XsxoKGIwQES4tebCp86QMfPuGTmixHtYSk7UNtb7aOUqAl-QqXLjIpC678GCZk0F9GdtMp80h7HLLn-QVxbcom5Br70k1ZjgjFfNRK6pSJeEKZMrACuLlPwU8LvDm6vQpd6IEPLAuQ=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjX0GyYUVtoGyBTB0EDb7sOee8KbUnDUunQcoTfWGSzyKembao9XsxoKGIwQES4tebCp86QMfPuGTmixHtYSk7UNtb7aOUqAl-QqXLjIpC678GCZk0F9GdtMp80h7HLLn-QVxbcom5Br70k1ZjgjFfNRK6pSJeEKZMrACuLlPwU8LvDm6vQpd6IEPLAuQ=s320" width="240" /></a></i></div><i><br /></i><p></p><p><span style="color: #6aa84f;">Preheat the oven (180 gr). Cook the pasta in water according to package (better under- than overcooked)</span></p><p><span style="color: #6aa84f;">Cut the mushrooms and zucchini (courgette) into slices. <br /><br />Finely chop the shallot and garlic.</span></p><p><span style="color: #6aa84f;">Saute the shallot and garlic in some olive oil and add the zucchini. After 3 minutes, add the mushrooms. Stir-fry until colored and finally add the spinach. Season with pepper.</span></p><p><span style="color: #6aa84f;">Add the vegetable stock and the cream.</span></p><p><span style="color: #6aa84f;">Drain the pasta and mix with the vegetable sauce. Place the mixture in a large baking dish and sprinkle over the cheese. Place in the oven until the cheese has melted nicely.</span></p><p><span style="color: #800180;"><b>Note:</b><br />For a non-vegetarian meal, fry some cubes of chicken breast in a separate pan and after it is cooked, toss it through the vegetables/pasta in the oven dish.</span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-49943411214887351962022-01-10T14:50:00.003+01:002022-01-10T14:50:32.430+01:00Prawns Chinese style<p><span style="font-family: verdana; font-size: medium;">We still had a prawn ring in the fridge and I thought we
would use them in our dinner, instead of during our aperitif.</span></p><p class="MsoNormal"><span style="font-family: verdana; font-size: medium;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">A surprisingly tasty meal which I will share with you.<o:p></o:p></span></p>
<p class="MsoNormal"><u><span style="font-family: verdana; font-size: medium;">Shopping list:</span></u></p><p class="MsoNormal"><span style="font-family: verdana; font-size: medium;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">200 grams of prawns<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">¾ Red chili (remove seeds)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">1 leek<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">150 grams Chinese wok vegetables (frozen or fresh)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">200 grams Noodles<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">½ Lemon for the juice<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Sweet Chili sauce<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">2 tsp 5 Spices <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Sunflower oil<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;"><br /><i>How to prepare the dish:</i></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">First boil the noodles in water for about 5 minutes and then
rinse immediately in a colander with cold water. These go later in the wok or
frying pan.<br />
Remove the tails of the prawns.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Chop the chili very small. Cut the leek in rings and wash them.<o:p></o:p></span></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiC0-_WjLiYs-5AEL5dD8tHUYDLduRt1IKGSZIAFlzitfQHvFaB0vzRTIfPfc690eIuTzBVALwWi5DnjVswErwjBCW0_rfoXRalhrmFtlGdFC4xqkH4-QDvu_G43g8HhVnfm7fUuxwFk8tDzs94liTCZw4rjFXXY12YHfbZJJ5XTT9NvUh0xquET2lfNA=s2048" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiC0-_WjLiYs-5AEL5dD8tHUYDLduRt1IKGSZIAFlzitfQHvFaB0vzRTIfPfc690eIuTzBVALwWi5DnjVswErwjBCW0_rfoXRalhrmFtlGdFC4xqkH4-QDvu_G43g8HhVnfm7fUuxwFk8tDzs94liTCZw4rjFXXY12YHfbZJJ5XTT9NvUh0xquET2lfNA=w150-h200" width="150" /></a></div><span style="font-family: verdana; font-size: medium;"><br />Put a splash of sunflower oil in the wok or frying pan.</span><p></p><p class="MsoNormal"><span style="font-family: verdana; font-size: medium;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Add 2 tsp 5 spices<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Then add the chili, leek and wok vegetables<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">If they are crunchy, add the prawns<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Pour the juice of half a lemon<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Add a generous 2 tbsp sweet chili sauce<br /><br /></span></p><p class="MsoNormal"><span style="font-family: verdana; font-size: medium;"><br /></span></p><p class="MsoNormal"><span style="font-family: verdana; font-size: medium;">Finally, add the noodles and mix everything together making sure it's warmed all the way through.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYeojSTKv_n2OfUKMMNGLaTeLJuQPlS410YuxDrijGCOEI2jc4nmPFhQYQRgZh7eVZQJBW_qmmAYX0dDk23ny0KyRSTuUA63c4v-Q1ATzJsEm7wLGm7yG_HOZjO2SWKWYHSFB_YfkS2Y8SrRV7zwXO_M6YdGUDsYx09ktyH1bUvCBBTIb8uCzR0toYAg=s2048" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYeojSTKv_n2OfUKMMNGLaTeLJuQPlS410YuxDrijGCOEI2jc4nmPFhQYQRgZh7eVZQJBW_qmmAYX0dDk23ny0KyRSTuUA63c4v-Q1ATzJsEm7wLGm7yG_HOZjO2SWKWYHSFB_YfkS2Y8SrRV7zwXO_M6YdGUDsYx09ktyH1bUvCBBTIb8uCzR0toYAg=w150-h200" width="150" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-16082342237636864742021-08-01T13:27:00.001+02:002021-08-01T13:27:09.856+02:00Cinnamon rolls<p>Out of necessity, because the supermarket that gets delicious bread from the real baker is now closed on Sundays, I had to become a 'baker' myself. I only make this for guests because not all ingredients are always available.</p><p>After watching a lot of videos how to make the best, the 1st batches were too small and the the stuffing had run out. You can also make them from puff pastry, but they are less tasty than from 'croissant dough'. Yes it can be that simple.</p><p><b>Shopping list</b>:</p><p>1 can of croissant dough (usually in the refrigerator of the supermarket with the puff pastry). You get 7 buns out of them.</p><p>Cinnamon (needs about 1.5 tsp; matter of taste)</p><p>Caster sugar (light or dark brown) about 2 tb</p><p>Butter (10 grams needed)</p><p>Milk (to give the buns a nicer colour)</p><p>Muffin cases (paper)</p><p>muffin tray</p><p><i>Optional: raisins, syrup, apple, sprinkle with icing sugar (if you really have a sweet tooth).</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXfbbWxfyqCLW2_7z2MXhyphenhyphenzAdWzfQ-K2d9Ts176NBVT745I_1lm3on8gVb6zY-rS_l-o5u0rQ5SVVodQNG0oNwd0mLc-3x-5A1Mcf9TGM3Yi_Km_71XVKBBp0JLu5ON4IFGeMYuvm46MI/s2015/cinnamon+rolls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2015" data-original-width="1504" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXfbbWxfyqCLW2_7z2MXhyphenhyphenzAdWzfQ-K2d9Ts176NBVT745I_1lm3on8gVb6zY-rS_l-o5u0rQ5SVVodQNG0oNwd0mLc-3x-5A1Mcf9TGM3Yi_Km_71XVKBBp0JLu5ON4IFGeMYuvm46MI/s320/cinnamon+rolls.jpg" width="239" /></a></div><br /><p><br /></p><p><u>How to prepare them</u>:<br /><br />Pre-heat oven on 190 degr. C<br /></p><p>Roll out the dough and cut in half exactly, because these will put on each other later.</p><p>Pinch the holes in the dough.</p><p>Melt the butter and spread it on 1 slice of dough.</p><p>Mix the sugar and cinnamon in a bowl and then sprinkle over the buttered dough.</p><p>If you want to add raisins/apple (size of the raisin), you have to do it now.</p><p>Now take the long side of the dough and roll it up as tightly as possible.</p><p>Place this on the other sheet of dough (these holes must also be closed) and roll it up.</p><p>Cut 7 equal pieces with a knife.</p><p>Put the pieces in their muffin paper case and then in the muffin tray.</p><p>If you want to add a drop of syrup, now is the time.</p><p>Then brush the dough with milk.</p><p>Your cinnamon rolls will be ready in about 13 minutes.</p><p><br /></p><p>I let them cool on a tray and then replace the muffing cases because they are sticky, but you have to know that yourself.<br /><br />Good-luck and I look forward to see your result.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-16097876622778198222021-05-16T12:11:00.007+02:002021-05-16T12:14:13.403+02:00Meatballs from Morocco<p><span style="font-size: large;">While I was looking to buy a Masala Dabba (that is a tray where you can put your Indian spices, traditionally every Indian family kept there its own mixes) I came across an on-line shop with all kind of spices, called 'Mes Epices'. I bought Ras-el-Hanout spices with is a Moroccan spice. I will give you the recipe of the meatballs and the gravy.<br /><br /></span></p><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRafV1X_DlS2KNQFrSvCjOplaLn6Wm4nks56l1CDuCEkAtY6G5e-RBbtrwFToV127RsglclTaqwiDTVyZpYVHgY5iWPzkjOwD0ddHS4-RbOGV9UHBon9aAKRpJfYkm6jfC2RlryMgfyUk/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2015" data-original-width="1504" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRafV1X_DlS2KNQFrSvCjOplaLn6Wm4nks56l1CDuCEkAtY6G5e-RBbtrwFToV127RsglclTaqwiDTVyZpYVHgY5iWPzkjOwD0ddHS4-RbOGV9UHBon9aAKRpJfYkm6jfC2RlryMgfyUk/" width="179" /></a> (Masala Dabba)</span></div><span style="font-size: large;"><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCmwYzootOOfwd7TN0gwuh0lsynF5z2Cslmyyofn8Yzz_iaaAfwE4o2gUzQAvk3qKThKMtDUnhTYKZCy3EO8f109_IIdH39mleJ94mKgqy4kIjderneUCe5Kb0qrVvl9MyQEAVJIG-75y/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCCmwYzootOOfwd7TN0gwuh0lsynF5z2Cslmyyofn8Yzz_iaaAfwE4o2gUzQAvk3qKThKMtDUnhTYKZCy3EO8f109_IIdH39mleJ94mKgqy4kIjderneUCe5Kb0qrVvl9MyQEAVJIG-75y/" width="180" /></a> (If you look properly you can see my name)</div><br /><br /><i>Shopping list:</i><br /><br />For the meat balls you need: <br /><br />350 gr mince meat (gives you 6 balls)<br />2 ts (generous) of Ras-el-Hanout<br />1 ts garlic powder<br />1 ts chilly(sambal)<br />1 egg<br />breadcrumbs<br /><br />For the gravy you need:<br /><br />1 (red) onion finely chopped<br />2 cloves of garlic finely chopped<br />1 ts chilly (sambal)<br />1 (generous) ts of Ras-el-Hanout<br />1 vegetable cube<br />ca. 250 ml water<br /><br />How to prepare the dish?<br /><br />Mix the mince meat with all above ingredients, make balls and let them rest for 30 minutes.<br /><br />Then fry them a few minutes in butter with olive oil until light brown and take them out of the pan.<br /><br />Fry the onions and garlic in the same pan until soft, then add the rest of the ingredients to make the gravy. Can you smell it already?<br />Put the balls back in the pan, and let them cook for 30 minutes on a low heat, turn them from time to time.<br />If the gravy is too thin (take the balls out), add some flour, just the way you like it and stirr it, and put the balls in again.<br /><br />We ate this with a pearl couscous salad. Pearl couscous has to be cooked like a pasta and is so much nicer than ordinary couscous.<br /><br /><i> Bismillah<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj160cxg40opPT1zN2fVTgJQ0GwO2DYrkV9PDHSpyda5HmtXY6-zbtxhh4fOUuN3cmTo1dFpgYxklkVHka0aCeIX07zMCrsB3-Izc5gBwLOUq4yIs2u_m5kTfuBX5PNB-nyOrmPt5V5MVVz/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="1447" data-original-width="1080" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj160cxg40opPT1zN2fVTgJQ0GwO2DYrkV9PDHSpyda5HmtXY6-zbtxhh4fOUuN3cmTo1dFpgYxklkVHka0aCeIX07zMCrsB3-Izc5gBwLOUq4yIs2u_m5kTfuBX5PNB-nyOrmPt5V5MVVz/" width="179" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnB7L97FN8YSm6racvkLf-rH62BmPYE9VxynhttBHgc2fixYckRPcs05iygX1Buqd0BvsM8A6vkThdJxKXGVgwdTKxLqqIGap4U_xS10IBLHZ0Lvy5AN2zIvrZur3tn6mpG6zwEa9hvze/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnB7L97FN8YSm6racvkLf-rH62BmPYE9VxynhttBHgc2fixYckRPcs05iygX1Buqd0BvsM8A6vkThdJxKXGVgwdTKxLqqIGap4U_xS10IBLHZ0Lvy5AN2zIvrZur3tn6mpG6zwEa9hvze/" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnB7L97FN8YSm6racvkLf-rH62BmPYE9VxynhttBHgc2fixYckRPcs05iygX1Buqd0BvsM8A6vkThdJxKXGVgwdTKxLqqIGap4U_xS10IBLHZ0Lvy5AN2zIvrZur3tn6mpG6zwEa9hvze/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnB7L97FN8YSm6racvkLf-rH62BmPYE9VxynhttBHgc2fixYckRPcs05iygX1Buqd0BvsM8A6vkThdJxKXGVgwdTKxLqqIGap4U_xS10IBLHZ0Lvy5AN2zIvrZur3tn6mpG6zwEa9hvze/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><br /></div><br /><br /></i></span><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-6711299162497526062021-03-18T15:55:00.006+01:002021-03-18T15:59:43.487+01:00Dutch rolls<p><span style="color: #38761d;">If you have lived in the French countryside for 14 years, you will quickly tire of the breads they have here. Now that I have not long ago given the food processor a place of honour on the counter, I also use it! So this time it became sandwiches and it's so easy. The recipe is from 'Marielle in the kitchen' with a small adjustment here and there.</span></p><p><span style="color: #38761d;">Success, it will certainly work.</span></p><p><span style="color: #38761d;"><br /><u>Shopping list</u>:</span></p><p><span style="color: #38761d;">500 gr flour for bread (I also made a batch with 'normal' flour, but the dough rises less and the inside is firmer, less fluffy. So I go for the bread mix) </span></p><p><span style="color: #38761d;">10 gr of salt</span></p><p><span style="color: #38761d;">10 gr white normal sugar</span></p><p><span style="color: #38761d;">10 gr dry baker's yeast </span></p><p><span style="color: #38761d;">25 gr butter</span></p><p><span style="color: #38761d;">25 gr margarine</span></p><p><span style="color: #38761d;">1 egg</span></p><p><span style="color: #38761d;">230 gr (cold) water</span></p><p><b><span style="color: #0b5394;">How to bake it:</span></b></p><p><span style="color: #0b5394;">Put all ingredients in the bowl of the food processor and knead a nice dough. I used my food processor for this and let it knead for 7 minutes. Or knead by hand in about 20 minutes.</span></p><p><span style="color: #0b5394;">Divide the dough into 12 pieces of about 70 gr each and round the pieces of dough. (See instruction video here how to 'round' them and take the air out of the dough) </span><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/_AxUNXljIAk" width="320" youtube-src-id="_AxUNXljIAk"></iframe><br /><br /></p><p><span style="color: #0b5394;">Let the balls come loose under a plastic (sandwich) bag in 10 minutes.</span></p><p><span style="color: #0b5394;">Flatten the balls a little. Place them evenly spaced on a a baking paper tray.</span></p><p><span style="color: #0b5394;">Fill a roasting tin with boiling water and place it under the baking tray.</span></p><p><span style="color: #0b5394;">Let the dough rise for an hour until the baking tray has risen nicely full.</span></p><p><span style="color: #0b5394;">Preheat the oven to 230 degrees.</span></p><p><span style="color: #0b5394;">Place a roasting tin with (new) boiling water in the bottom of the oven and slide the buns into the oven. Bake the buns for 9 minutes until the buns are nicely brown and done.</span></p><p><span style="color: #0b5394;">After baking, brush the buns lightly with some melted butter and let the buns cool on a wire rack.<br /><br />And that's all there is to it. <br /><br />Keep them fresh, wrapped in a plastic bag in the freezer.</span><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQbVKMm0k0CXwPUQgPTKXgLiA-zRomN7WbFPz7dv0lkx9XcAwaLfmt0wZPVXIiJsPLNjJM0NUhUBCSRCwOyp7peCn4PnzJTnSG8WGg4rkKj77vvhP185HRizHck6DTUOdLl6WgqwRyd40/s960/161274361_10219763666502219_2735353288010188041_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQbVKMm0k0CXwPUQgPTKXgLiA-zRomN7WbFPz7dv0lkx9XcAwaLfmt0wZPVXIiJsPLNjJM0NUhUBCSRCwOyp7peCn4PnzJTnSG8WGg4rkKj77vvhP185HRizHck6DTUOdLl6WgqwRyd40/w150-h200/161274361_10219763666502219_2735353288010188041_n.jpg" width="150" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm9rJGRsOZvp3iqX55f9hSdxppiqGDDHEhsfUAhRXSTNVwWR7kk_CwvlRcU8KwjluO4eS-Z8Z5VmqFPY5DkAan2FsfLUO8k-wkWKovfJjzASs5osOXAlhGQFQmJ_3ph8hKDqxqAd0PNuD/s960/162191172_10219774743179129_4610888486214382691_n.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm9rJGRsOZvp3iqX55f9hSdxppiqGDDHEhsfUAhRXSTNVwWR7kk_CwvlRcU8KwjluO4eS-Z8Z5VmqFPY5DkAan2FsfLUO8k-wkWKovfJjzASs5osOXAlhGQFQmJ_3ph8hKDqxqAd0PNuD/w200-h150/162191172_10219774743179129_4610888486214382691_n.jpg" width="200" /></a></div></div><br /><br /><br />Unknownnoreply@blogger.com0Frankrijk46.227638 2.21374917.917404163821153 -32.942501 74.537871836178851 37.369999tag:blogger.com,1999:blog-105693014217278891.post-53654400805727121702021-01-28T19:28:00.000+01:002021-01-28T19:28:02.015+01:00Panna Cotta<p> A recipe that seems to be made by lots of people who have restaurants, but honestly I've never tried it before, but I will prepare it again. It's so simple.<br /><br />For 2 persons!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1x48HRdCeydiOLdAVvmiNK9RFTN-fEpD2FTq5xtClVaGDbFNdrs9Vuh4hRZDKSxt77LxLvZ6x6KNvp9t1k6QlleQeTA8OMdyEdkz38wyuNo9cwuC571LXrsOo2jWpgK1ZNQh0mFuqDNSf/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1x48HRdCeydiOLdAVvmiNK9RFTN-fEpD2FTq5xtClVaGDbFNdrs9Vuh4hRZDKSxt77LxLvZ6x6KNvp9t1k6QlleQeTA8OMdyEdkz38wyuNo9cwuC571LXrsOo2jWpgK1ZNQh0mFuqDNSf/" width="180" /></a></div><br /><br /><br /><br /><u>Shopping list</u>:<br /><br />25 cl cream<br />little bit of vanilla essence (or vanilla pod)<br />20 gr normal white sugar<br />2 gelatin sheets<br />seasonal fruit (berries, all kinds of), to make coulis and decorate with some fresh ones.<br /><br />Furthermore you need 2 ramakins <br /><br /><i>How to make it:<br /></i><br />Pour the whipped cream into a saucepan and heat to just below boiling point. Meanwhile, cut the vanilla pod open lengthwise with a sharp knife. Scrape out the marrow and add to the cream together with the sugar. Heat on low heat for 10 minutes while stirring.<p></p><p>Meanwhile, soak the gelatin in cold water for 10 minutes, squeeze and add to the cream. Stir until the gelatin has dissolved. Divide the vanilla cream over the ramakins. Place covered in the refrigerator for at least 4 hours.<br /><br />Make a coulis from the seasonal fruit (or buy it), I have used a frozen mix of berries and mashed them, and put some fresh berries as garnish.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNofGchLR4emC7-FueoXsbSzHAzeon3b9FjTjjfL_MN8U5AOhRqCF-NzN40N5jHRLW7kIHihn4DB8V7lc5T2C0-u0_-2N5qqwosdZAVAV8-1j6XXLrSCk-mavQ307If_GRXPzvIWk1JPPU/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="960" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNofGchLR4emC7-FueoXsbSzHAzeon3b9FjTjjfL_MN8U5AOhRqCF-NzN40N5jHRLW7kIHihn4DB8V7lc5T2C0-u0_-2N5qqwosdZAVAV8-1j6XXLrSCk-mavQ307If_GRXPzvIWk1JPPU/" width="180" /></a></div><p></p><p>Take out of the refrigerator and keep the bottom of the timbales rotating for 15 sec. under the hot tap. Or use the old fashioned knife! Place each panna cotta on a plate. Serve immediately.</p><p>Enjoy!</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-36911993001789616332020-10-02T13:42:00.007+02:002020-10-02T13:49:13.216+02:00Lemon Curd<p><span style="color: #f1c232;"><span style="font-size: medium;">I had made meringues and then I was left with some egg yolks. Of course you can make an omelette with that, but I didn't feel like it. You can also use it for spaghetti carbonara, but we wouldn't eat that that night.</span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #f1c232;"><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGnl-oPlz3Lo3zJKaqRSn8JDwxnVNh7ZoMV9UG9Dfwe1ID1WugdbJWwi_T_sjQRj8o9la1xTlNWvweXi0f0jGwKGPNFRJpaVFzxn1UwmQCiY7yTME_0aMLmkPnZm_HC-3Swb8o4ud-VFF/s960/meringues.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="528" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGnl-oPlz3Lo3zJKaqRSn8JDwxnVNh7ZoMV9UG9Dfwe1ID1WugdbJWwi_T_sjQRj8o9la1xTlNWvweXi0f0jGwKGPNFRJpaVFzxn1UwmQCiY7yTME_0aMLmkPnZm_HC-3Swb8o4ud-VFF/w110-h200/meringues.jpg" width="110" /></a></span></span></div><p><span style="color: #f1c232; font-size: medium;">In the end it became a lemon curd. I had never made this before and miraculously I had all the ingredients at home and it turned out very tasty. Below the simple recipe.</span></p><p><span style="color: #f1c232; font-size: medium;"><br /><u>Shopping list</u>:</span></p><p><span style="color: #f1c232; font-size: medium;"><span>3 egg yolks</span><span><br />100 ml lemon juice<br /></span><span>120 gr sugar<br /></span><span>40 gr real butter, in cubes<br /></span><br /></span></p><p><span style="color: #f1c232; font-size: medium;"><u>How to prepare it</u>:</span></p><p><span style="color: #f1c232; font-size: medium;">In a saucepan, stir the 3 egg yolks with the sugar. Add the other ingredients bit by bit and stir well.</span></p><p><span style="font-size: medium;"><span style="color: #f1c232;">Place the pan on medium heat and stir with a whisk. Durin</span><span style="color: #f1c232;">g heating, the butter and sugar will melt, a nice, even yellow solution will form and after a few minutes the curd will set. Then lower the heat and let the curd heat up and bind for a while. Do keep stirring. Don't let it boil! Keep an eye on the curd and keep stirring with a whisk.</span></span></p><p><span style="font-size: medium;"><span><span style="color: #f1c232;">If you think that the curd has a nice thickness, then remove the pan from the heat, let it cool slightly while stirring and then pour into a jam jar. Once the curd has cooled, it is best to keep</span></span><span style="color: #f1c232;"> it in the refrigerator. The curd will stiffen even further during cooling.</span></span></p><p><img border="0" data-original-height="960" data-original-width="528" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmABewKOpKxQ-opQWJa44Doza5bOh1PPnVccfRBgNBtPaaMqOWrDVqb52cZ9vRH1h1F2zT6NXM9-etas72PI9pVd1gFxUuoJrdLgVC0Z5oiGzZmT7C0TJTLksyrKOltVtYffsNVc4XScc/s320/lemon+curd.jpg" /><span><br /><span style="color: #f1c232; font-size: medium;">But then what do you do with it?<br /></span></span></p><span><span style="color: #f1c232; font-size: medium;"><br />1. It tastes very nice with meringues, if your meringues are not the sexiest looking ones (like mine) make an Eton Mess.<br />2. You can spread a layer on a cake.<br />3. Stir it through the yoghurt.<br />4. Use it as a topping on your cupcakes.<br />5. Eat it with vanilla ice-cream.</span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-7uFbXhZPXZrvSUXH5OkdyO7Csb96KPhBjyaHx1L1-alOryauYEiYZiHpoGbIfScGLIOvnQOJW36W_jyT1gIHHPukSOPeOJX_aKKQntqGZhI-NVjb1pqmeX8AJujnQWKd_tc4DvteIcg/s960/meringue+kiwi+white+plate.jpg" style="font-size: x-large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="528" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-7uFbXhZPXZrvSUXH5OkdyO7Csb96KPhBjyaHx1L1-alOryauYEiYZiHpoGbIfScGLIOvnQOJW36W_jyT1gIHHPukSOPeOJX_aKKQntqGZhI-NVjb1pqmeX8AJujnQWKd_tc4DvteIcg/s320/meringue+kiwi+white+plate.jpg" width="320" /></a><span style="font-size: large;"><br /><br /><br /><br /></span><p></p><p><br /></p><div><br /></div>Unknownnoreply@blogger.com0Frankrijk46.227638 2.21374912.82634629387362 -68.098750999999965 79.628929706126371 72.526248999999979tag:blogger.com,1999:blog-105693014217278891.post-68809905151702440812020-03-31T18:43:00.004+02:002020-03-31T18:45:19.023+02:00Apple cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfmI5s3lWqh_EkxG-c-e6OM0EByuuHTycxmz_qP9Fw2VU53GeksR_O5EEKAMqyw-6NqTgRZJ99hR15ouPdXal6KaIwYPUosLOWh55s-qKElfKIiad-DuUp9LqNk6aRMsK9qZXH9FxNBaW/s1600/apple+cake+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfmI5s3lWqh_EkxG-c-e6OM0EByuuHTycxmz_qP9Fw2VU53GeksR_O5EEKAMqyw-6NqTgRZJ99hR15ouPdXal6KaIwYPUosLOWh55s-qKElfKIiad-DuUp9LqNk6aRMsK9qZXH9FxNBaW/s320/apple+cake+1.jpg" width="320" /></a><span style="color: #38761d;">This is a sad period for the entire world and if I see that flour is hardly available in the shops, the whole of France is Baking! We still had some flour suitable for an apple cake and although I won't make it to the 'Great British Bake-off', it tasted good.</span><br />
<span style="color: #38761d;">You know me, so I have changed the recipe a little, because I didn't have everything and then you have to be creative. I have used a sort of flattish baking tray.</span><br />
<span style="color: #38761d;">So here it is and I hope you'll enjoy it.</span><br />
<br />
<span style="color: red;"><u>Shopping list</u> :</span><br />
<span style="color: red;"><br /></span>
<div>
<span style="color: red;">250 gr real butter</span></div>
<div>
<span style="color: red;">250 gr sugar</span></div>
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<span style="color: red;">250 gr self-raising flour</span></div>
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<span style="color: red;">4 eggs (it's sounds a lot but you need them)</span></div>
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<span style="color: red;">2 tbsp custard or 2 tbsp cornflour + vanilla extract*</span></div>
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<span style="color: red;">pinch of cinnamon</span></div>
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<span style="color: red;">2-3 apples (I had Pink Ladies and used 2 apples, so don't peel them all at once)</span></div>
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<span style="color: red;">Ginger syrup or apricot jam to taste (I had apricot jam which need to be mixed with water)</span><br />
<span style="color: red;"><br /></span>
<span style="color: red;">* I used cornflour and a splash of caramel sauce and some lemon syrup (didn't have lemons) and it did the job as well.</span><br />
<span style="color: red;"><br /></span>
<span style="color: red;"><u>How to prepare it</u>: </span></div>
<div>
<span style="color: red;"><br /></span></div>
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<div>
<span style="color: red;">Preheat the oven to 170C</span></div>
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<span style="color: red;">Grease a flat baking dish with butter and dust with flour or put a piece of baking paper in it.</span></div>
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<span style="color: red;"><br /></span></div>
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<span style="color: red;">Mix the butter with the sugar until creamy</span></div>
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<span style="color: red;">Add the eggs one at a time, only add the next egg when the previous one has been completely absorbed.</span></div>
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<span style="color: red;">Sieve the self-rising flour with the custard above the batter and mix it carefully.</span><br />
<span style="color: red;">Peel the apples, remove the cores and slice them.</span></div>
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<span style="color: red;">Put the batter in the mold.</span></div>
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<span style="color: red;">Place the apple slices in the cake batter and sprinkle with some cinnamon</span></div>
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<span style="color: red;">Bake the apple cake for about 50 minutes and golden brown</span></div>
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<span style="color: red;">As soon as it comes out of the oven, brush the apple cake with some ginger syrup or some apricot jam mixed in a bowl with a little water.</span><br />
<span style="color: red;"><br /></span>
<span style="color: red;">It had daughter's approval which is great, because she's the one who likes baking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2olo3dvLcwwXIkAaCdo150XFkd2t6nxQDfQWiYIGSy0shfUS7MwJz-OEHX-oExUJYE7JiGo1Rloa_eZm3d-jcossRq_LuY7Q7CxSuTOMfGC-acPLOatoTCJi5ZuzH8ucUFiItoKJkquc/s1600/apple+cake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2olo3dvLcwwXIkAaCdo150XFkd2t6nxQDfQWiYIGSy0shfUS7MwJz-OEHX-oExUJYE7JiGo1Rloa_eZm3d-jcossRq_LuY7Q7CxSuTOMfGC-acPLOatoTCJi5ZuzH8ucUFiItoKJkquc/s320/apple+cake+2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZjpeLFQT7jvpCj-U7iFw4Q9nGL8-Ah4Q6Hg-JGkJpxt91xpksvE00d0YpYSNkPHTaGhU_tLxiEFhK_w3k-MrxsYJMwMfGIWjlQV-daACUM2ZU5rfmNVoCSC5LBOOJFWglfpc1UI_ujx8/s1600/apple+cake+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZjpeLFQT7jvpCj-U7iFw4Q9nGL8-Ah4Q6Hg-JGkJpxt91xpksvE00d0YpYSNkPHTaGhU_tLxiEFhK_w3k-MrxsYJMwMfGIWjlQV-daACUM2ZU5rfmNVoCSC5LBOOJFWglfpc1UI_ujx8/s320/apple+cake+3.jpg" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-85202929526939019932020-02-13T20:35:00.002+01:002020-02-13T20:35:37.034+01:00Fried Fresh RavioliYes, fried ravioli.....I know it sounds weird but I have made it today and it's very nice and something different. We had it as a meal, but to be honest it's better to have it as either a starter or when hosting an apero or on a buffet it would catch your eye.<br /><br />To be honest....I didn't make it up.....fried fresh ravioli??? No way. But since a while I've been following Michael from the US on <a href="http://inspiredbycharm.com/" target="_blank">Inspired by Charm</a> and I must admit his blog is very inspiring; not only with recipes but also with interior design and he has a very good sense of style; well my style that it.<br /><br />Well enough of this....So I cooked his recipe of the Fresh Fried Ravioli with home made sauces that are yummy too!<br /><br />I will link you to his recipe here <a href="https://inspiredbycharm.com/fried-ravioli/?utm_source=IBC&utm_campaign=eb12ead00b-EMAIL_CAMPAIGN_2019_02_11_COPY_01&utm_medium=email&utm_term=0_b4004b473a-eb12ead00b-167107873#wprm-recipe-container-20203" target="_blank">Fried Ravioli</a> and I have made his suggested sauces too which are in the link as well.<br /><br />Some 'remarks' ..... just because we're not American ;-)<br /><br />- In the fresh ravioli packet (we had the beef one) were 23 ravioli (yes I counted them)<br />- In the recipe I have used half of the ingredients (you might get away with 2 eggs)<br />- When you see 'half and half' in the recipe....it's meant to add milk and cream to the eggs, but I did just some milk.<br />-Don't worry about the different types of flour/breadcrumbs ..... I used the ones I had in the cupboard.<br /><br />A must!<br /><br />- Make your own pesto sauce/tapenade<br />- The ranche sauce is really nice; and I didn't have sour cream but I used creme fraiche in stead.<br /><br />Let me know when you have made it!<br /><br />In the meantime follow Michael on Inspired by Charm (link on top)<br /><br />And finally....yes, we're there.... some of my photos!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pesto sauce/tapenade</td></tr>
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<br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-24483167434906711002018-02-15T18:38:00.001+01:002018-02-15T18:38:16.048+01:00Puff pastry tartelette<div class="separator" style="clear: both; text-align: center;">
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If you didn't know it, I will tell you now that I cannot be named 'Queen of Cakes', not even a princess.<br />So desserts are always quite an issue for me. Because they have to look like 'eat me now' and should be equally good as well.<br /><br />But ready puff pastry is my big friend, although it's a pity that in France you can not buy it in little squares but only as a circle. <br />Because I wanted a minimum of 4 rounds gateaux, I have used the whole pastry.<br /><br /><br /><br />Shopping list:<br /><br />1 Ready puff pastry (if you're not sure, buy 2)<br />1 Big pot of crème fraîche or mascarpone (I couldn't get mascarpone)<br />1 Bag of frozen red/forest fruit (it's not the season to get it fresh so I have used frozen)<br />1 Egg<br />1 Whipped cream (if you need to buy it in as a spray that you have to shake, then only buy the best which is 'President', the others will be flattened before they leave the kitchen.<br />A bit of powdered sugar<br />Use a bowl to make circles and cut through with a knife<br /><br />Note: Although the pastry comes in a baking sheet, for better result it's necessary to use another sheet.<br /><i>Make sure that if you use fruit from frozen, to put it in a bowl a few hours before using.</i><br /><br />How to prepare it ?<br /><br />- Pre-heat oven of course (read instructions of your pastry)<br />- Only take the puff pastry out of the fridge when you are going to use it, otherwise it gets a too high temperature which makes it more difficult to work with.<br />- Cut the pastry in circles<br />- Roll the 'edges' a bit so they are getting slightly higher, so the filling stays in, circa 1 cm.<br />- Make little holes with a fork<br />- Get the egg out, mix it and spread it over the pastry (your cat will love the left-over egg)<br />- Put it it in the oven, for about 25 minutes (read the instructions of your pastry first).<br /><br />
When ready let it cool down completely. That's what I like because you can make the pastry a bit in advanced.<br /><br />- Oops the pastry has swollen, never mind....just flatten it in the middle with a fork.<br />- Scoop the crème fraîche or mascarpone<br />- Put the fruit on the mixture<br />- Sprinkle with powdered sugar<br />- And the best part.......give it a generous portion of whipped cream.<br /><br /><br />Easy.......very<br />Tasty......very<br />Combines good with.....sparkling wine<br /><br />Enjoy and let me know if you have made it.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-105693014217278891.post-54524811161941834242018-01-13T11:05:00.002+01:002018-01-13T11:05:48.228+01:00Meat balls TeriyakiInspired by KeukenLiefde I have made this dish. Let's say it's an Asian dish because it has influences from Indonesia, China and Japan.<br />
The dish is for 4 persons, or for 2 and you'll have more for the next day.<br />
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<u>Shopping list</u>:<br /><br />For the meat:<br />500 gr mince meat<br />1 shallot<br />1 clove of garlic<br />1 ts coriander powder<br />1 ts ginger powder<br />salt and pepper (I didn't use it).<br /><br />Furthermore:<br /><br />1 pack of noodles<br />1 red pepper<br />1 leek<br />250 gr mushrooms (optional)<br />teriyaki sauce (or make it yourself, it's very easy)<br />sesame oil or sunflower oil<br />2 tbs sesame seeds, slightly roasted<br />fresh coriander to garnish (I didn't have it)<br /><br />For the teriyaki sauce:<br /><br />200 ml water<br />200 ml dark soy sauce / kecap<br />50 gr brown caster sugar (basterd)<br />3 cloves of garlic, pealed and cut in half<br />2 ts sesame oil (optional, I didn't have it)<br />1 tbs cornflour (maizena)<br /><br />Put all ingredients, but not the cornflour, in a pan and let it cook gently. In the meantime make the cornflour by adding some in a cup with some water until it's creamy liquid and stirring it bit by bit in the sauce until it's slightly creamy. Take the garlic out and use the sauce immediately. After cooling down you can keep it in a bottle in the fridge.<br /><br />
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<u>How to cook it</u>:<br /><br />Mix all ingredients for the meat balls and make small ones. Fry them and take them out of the pan just as they are fried (better shorter than longer, because they get dry very quickly....like mine).<br /><br />Cook the noodles, cooking time on the packet. Rinse them with cold water and toss them with 1 table spoon of sesame oil/sunflower oil.<br /><br />After washing and cutting all the vegetables, start with frying in oil the leek, then the mushrooms (optional) until they have lost some of their liquid. Then add the paprika for 1 minute.<br />Lower the hob, add the meat balls and a few table spoons of teriyaki sauce, until warm, not too long because the meat balls will dry out. Finally add the noodles and warm them up with the rest of all ingredients.<br />You can add more sauce of course.<br />Finally garnish with the sesame seeds and coriander.<br /><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-51483495703337857232017-08-18T13:11:00.002+02:002017-08-18T13:11:18.700+02:00Apple Rose TartDo you know the feeling that when you watch a pastry video that looks so easy and shows a fantastic result?<br />Me too and 9 times out of 10 it's a disaster, especially when you cannot bake cakes like me. But there is hope for us and I found this recipe that is easy and looks nice, although some of the edges of the apple were darker than they should have been (not burnt taste though).<br />
I have been lucky to use our apples from our bellefleur tree.<br />
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<u>Shopping list:<br /></u><br />
3 Red apples<br />2 Round sheets of puff pastry<br />100 gr Custard (or what I did Creme Anglaise)<br />Apricot Jam<br />Brown sugar, but use white 'Kristal' if you don't have it<br />
Sugar powder<br /><br />It's easier to click on the video so you have the idea how to make it.<br />
<br /><a href="https://www.youtube.com/watch?v=ERY62XrK3Ng" target="_blank">Video</a><br /><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-65376978578214437322017-05-22T12:45:00.000+02:002017-05-22T12:45:08.722+02:00Green Curry<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU_FlZTrCjLi1FzGbzzOdrMBwKz4Vrg5cfgpV1tUTOtbmk33DgUfSJhQbLicZRbLASM3SauLA190tddlLIDs454XX9Vh60n2bdTeC6dUjw6GeWM74DDiMBMRl7zEMVNjYTLH0IKm9WwZ7/s1600/kruiden.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU_FlZTrCjLi1FzGbzzOdrMBwKz4Vrg5cfgpV1tUTOtbmk33DgUfSJhQbLicZRbLASM3SauLA190tddlLIDs454XX9Vh60n2bdTeC6dUjw6GeWM74DDiMBMRl7zEMVNjYTLH0IKm9WwZ7/s320/kruiden.jpg" width="320" /></a><span style="color: #38761d;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia,"Times New Roman",serif;">We all love Indian, Indonesian, Thai and Chinese food from time to time.<br />This recipe is from 24Kitchen with a bit of my self and although it was very nice, there have been a discussion that this isn't a Thai Green Curry as it was said.<br />I really don't care how you call it, but it was very tasty.<br /><br />Don't worry if you cannot buy all ingredients.</span><br /><u><br /><br /><span style="font-family: Georgia,"Times New Roman",serif;">Shopping list:<br style="mso-special-character: line-break;" />
</span></u><span style="font-family: Georgia,"Times New Roman",serif;"><br style="mso-special-character: line-break;" />
</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 300 g (pandan) rice</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 600 ml of water</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;"></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 2 cm fresh ginger</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 2 cloves of garlic</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 2 stems of lemongrass</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 1 bunch of coriander</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 2 tablespoons of green curry paste</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• olive oil</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 400 g chicken fillets</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 1 onion</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 1 lime</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 200 g of bean sprouts</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 1 tin of coconut milk (or use the one you have to melt in water..even better)</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• 2 tablespoons of fish sauce/stock (it doesn't matter if you don't have this)<br />
<br />
How to prepare the dish<span style="background-color: #274e13;"><span></span></span><br /></span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• Cut or grate the ginger.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
</span></span><div class="MsoNormal" style="line-height: normal; margin-left: 36.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• Peel the garlic.</span></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #38761d;"><span style="font-size: 12pt;">• Cut the lemon grass into pieces.</span></span></span></div>
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leaves roughly.</span></span></span></div>
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marinade.</span></span></span></div>
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add.</span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-1344496097807097762017-01-23T11:08:00.003+01:002017-01-23T11:08:54.166+01:00Mediterranean Stew<!--[if gte mso 9]><xml>
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<span lang="EN" style="mso-ansi-language: EN;">Boeuf bourguignon meat is very versatile and if you have time it's certainly worth to try various stews. <br /><span style="color: purple;"><br /><b>Attention:<i> Allow at least 4 hours on the hob and stirr regularly</i></b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NqJVgMig8C3Gkce7Tm7UOkksnY7_lR7-3uejgAcqAApCDaBATVsdAMvLZ0xexDzzLxkqrY5nBm5cEL7RyvjMV_N_Z1JmAMXIlHkUUT1Y40NyCb9yHzNpg6qn2MbWYMtxrLkBBONgPAoj/s1600/stew.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NqJVgMig8C3Gkce7Tm7UOkksnY7_lR7-3uejgAcqAApCDaBATVsdAMvLZ0xexDzzLxkqrY5nBm5cEL7RyvjMV_N_Z1JmAMXIlHkUUT1Y40NyCb9yHzNpg6qn2MbWYMtxrLkBBONgPAoj/s320/stew.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not my photo</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;"><br /><br /><u>Shopping list</u>:<br /><br />• 50 g butter<br />
• 200g bacon<br />
• 1 leek, chopped (or onion)<br />
• 600 g streaky beef steak, cubed (boeuf bourguignon meat)<br />
• 2 large potatoes diced<br />
• 1 can of tomatoes<br />
• 2 tablespoons mild paprika powder<br />
• 3 sprigs fresh thyme<br />
• handful of parsley<br />
• 2 bay leaves<br />
• 2 cloves<br />
• 2 bouillon cubes (no water needed)<br />
• 250 ml white wine<br />
• 100 ml sour cream (optional)<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;"><br /><u>How do we make it</u>:<br /><br />
Heat the butter in a frying pan and fry the bacon gently. Fry the leeks or
onions, and gently scoop the meat with salt and pepper. Bake for about 15
minutes and then add the potatoes and tomatoes with herbs and wine.<br />
Let the meat simmer on low heat for at least 4 hours softly, stir from time to
time.</span></div>
<div class="MsoNormal">
<span lang="EN" style="mso-ansi-language: EN;">Stir just before
serving the creme fraiche.<br />
Of course you can add small pieces of celery, carrots, etc.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-53721971607479532016-12-22T17:35:00.000+01:002016-12-22T17:35:09.057+01:00Fleur's b/vlog with recipesA special attention for a recipe blog and vlog ofour daughter Fleur and her friend Lucile since a few months.<br /><br />The blog is called Les recettes de Lucile et Fleur<br /><br />http://cook-lf.e-monsite.com/<br />
<br />
The video channel on youtube is also called<br /><br />Les recettes de Lucile et Fleur<br /><br /><br />
https://www.youtube.com/channel/UCOYBfLxWT4zJXw0Sq7yQCyw<br /><br />Don't forget to watch the trailer with volume up!<br /><br /><a href="https://www.youtube.com/watch?v=95rCM7uK4lU" target="_blank">Trailer</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-3108352575583770462016-12-12T13:00:00.001+01:002016-12-12T13:08:10.479+01:00Spices and Sauce for Shoarma (Kebab)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSsxCRvUSoBgD1VJsuh-vk19r9euoRA4c5REMvfdHC5_WTWuarTLO6uL3n7H-qnbPG14gEeIXOzcOXaWi1FXp9qcYh1KW7xLrpeMottiJdWg3byjss4x1HiWKstn0UW57XHHg4izOKoJC/s1600/shoarma.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSsxCRvUSoBgD1VJsuh-vk19r9euoRA4c5REMvfdHC5_WTWuarTLO6uL3n7H-qnbPG14gEeIXOzcOXaWi1FXp9qcYh1KW7xLrpeMottiJdWg3byjss4x1HiWKstn0UW57XHHg4izOKoJC/s320/shoarma.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's not my photo but it's how I would serve it.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSCW62-OmUc1FuYi5t1NCHEm8uCJcTfvgQxQBq3-nAAYhgIoJB5Ezv5suAN4aAAxlSl54lOmS7MMJlhX954dxImhNYkvuYLSOILHyQyvFc-g6fYrdLLP4GW66Dnm_RDFt97RcYEIKq2ar/s1600/knoflooksaus.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSCW62-OmUc1FuYi5t1NCHEm8uCJcTfvgQxQBq3-nAAYhgIoJB5Ezv5suAN4aAAxlSl54lOmS7MMJlhX954dxImhNYkvuYLSOILHyQyvFc-g6fYrdLLP4GW66Dnm_RDFt97RcYEIKq2ar/s320/knoflooksaus.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not my photo either but it should look like this.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</td></tr>
</tbody></table>
Because we cannot really get 'a broodje Shoarma' in this part of France where we live and since it's so nice from time to time. We are making our own.<br />
We use pork steaks for it.<br />
<br />
Which spices do you need?<span class="" id="result_box" lang="en"><br /><br />Seasoning, for +/- 500 grams of meat<br /><br />1 tsp curry powder<br />1 tsp paprika powder<br />1 tsp ground cinnamon<br />1 tsp ground cumin<br />1 tsp garlic powder<br />1 tsp ground ginger<br />1 tsp salt<br />1 tsp black pepper<br />1 tsp dried parsley<br /> </span><br />
<span class="" id="result_box" lang="en">Mix all spices in a mortar and you are ready.<br /><br /><br />The shoarma ( kebab) garlic sauce:<br /><br />1 cup of Greek yoghurt (natural) because this type of yoghurt is thicker<br />1 clove garlic, crushed<br />Chives, fresh or frozen, be generous<br /><br />Mix and you have a delicious sauce.<br /><br />Note: tsp = tea spoon and tbsp = table spoon</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-80388069676961166292016-10-31T10:21:00.002+01:002016-10-31T10:25:17.570+01:00Kofta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6UV09HtPKgCtr4rp9wailaarYQIQV0jLR6j9b2urMFlox14qq1SFs_UxZkolWynw8RAc2ST0rjPpQmxonhQXzi1bQ8MWd0a8eMEkJFgyUU9hyphenhyphengDZZckLg5l1il3qlJq4ouwtTWCWLlwG/s1600/kofta+zelfgemaakt.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6UV09HtPKgCtr4rp9wailaarYQIQV0jLR6j9b2urMFlox14qq1SFs_UxZkolWynw8RAc2ST0rjPpQmxonhQXzi1bQ8MWd0a8eMEkJFgyUU9hyphenhyphengDZZckLg5l1il3qlJq4ouwtTWCWLlwG/s320/kofta+zelfgemaakt.jpg" width="192" /></a><span class="" id="result_box" lang="en"><span title="Kofta/Kefta of hoe je het ook noemt.
">Kofta / Kefta or whatever you call it and it comes from Turkey and not Greece as some people might think.<br /><br /><u>Shopping list</u>:</span><span title="- 350 G Gehakt (lam, varken, runder, half om half)
"><br />- 350 gr minced meat (lamb, pork, bee)</span></span><br />
<span class="" id="result_box" lang="en"><span title="- 2 Blikken tomaten
">- 2 cans tomatoes</span><span title="- 1 TL zout
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1 TL zout
">- 1 tsp salt</span><span title="- 1TL (riet)suiker
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1TL (riet)suiker
">- 1 tsp (cane) sugar</span><span title="- 1 Ui gesnipperd
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1 Ui gesnipperd
">- 1 onion chopped</span><span title="- 1 EL komijn poeder
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1 EL komijn poeder
">- 1 tbsp ground cumin</span></span><br />
<span class="" id="result_box" lang="en"><span title="- 2 TL knoflook, vers of poeder
">- 2 tsp garlic, fresh or powder</span><span title="- Naar smaak zwarte peper uit de molen
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- Naar smaak zwarte peper uit de molen
">- black pepper to taste</span><span title="- 1 TL tijmblad, gedroogd
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1 TL tijmblad, gedroogd
">- 1 tsp thyme leaves, dried</span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1 EL oregano
">- 1 tbsp oregano</span><span title="- 1TL kaneel, gemalen
"> </span></span><br />
<span class="" id="result_box" lang="en"><span title="- 1TL kaneel, gemalen
">- 1 tsp cinnamon, ground<br /><br /><u>How to make it</u>:</span><span title="Doe alle kruiden in een vijzel, fijnstampen en goed mengen (zonder het zout) en dat ruikt al heerlijk!
"> </span></span><br />
<br />
<span class="" id="result_box" lang="en"><span title="Doe alle kruiden in een vijzel, fijnstampen en goed mengen (zonder het zout) en dat ruikt al heerlijk!
">Put all the spices in a mortar, mash and mix well (without salt) and that already smells wonderful!</span><span title="Vermeng het gehakt met het zout en daarna met de HELFT van de kruiden.
">Mix the meat with the salt and then with HALF of the herbs.</span><span title="Gehaktballetjes
">Meatballs</span><span title="Rol gehaktballetjes van ongeveer 2x de maat van een soepballetje, bak ze op zacht vuur aan tot ze stevig zijn (anders hebben ze de neiging uit elkaar te vallen) en uit de pan halen.">Roll
meatballs of about the size of a golf ball, fry them until they are
firmly on low heat (otherwise they tend to fall apart) and remove from
the pan. </span><span title="In dezelfde pan kun je dan nu de saus maken.
">In the same pan you can now make the sauce.</span><span title="De saus
">The sauce</span><span title="Snij de ui niet te fijn, anders blijft er niets van over.">Cut the onion but not too fine, otherwise nothing remains of it. </span><span title="Even aanbakken in een beetje olijfolie indien nodig.">Fry them in a little olive oil. </span><span title="Gebruik je verse knoflook, voeg die dan nu toe.">If you use fresh garlic, add it now. </span><span title="Doe de inhoud van de blikken tomaten erbij in de pan, laat goed heet worden, en maak de tomaten klein (niet blenden, er moeten stukjes tomaat overblijven!), maar dat ligt aan welk blik je hebt gekocht.">Put
the contents of the cans tomatoes in the pan, let heat well, and stirr (don't blend because there have to be pieces left of tomato!),
But that is to look what you've bought. </span><span title="Voeg nu het restant van de kruiden toe.">Now add the remainder of the herbs. </span><span title="De saus moet niet te dun zijn.">The sauce should not be too thin. </span><span title="Dikker maken met een papje van maizena en een beetje koud water, dunner door een beetje water toe te voegen.">thicken with a paste of cornstarch and a little cold water, thinner by adding a little water. </span><span title="Doe de suiker erbij.
">Put the sugar in.</span><span title="Doe de gehaktballetjes erbij en laat het nog een minuut of 10 heel zachtjes opstaan, maar laat het niet koken!
">Add the meatballs and cook it about 10 minutes to get up very gently, but do not let it boil!</span><span title="Serveer er rijst bij en/of een salade.
"><br /><br />Serve with rice and / or salad.</span><span title="Tip: Je kunt van het gehakt ook schijven of ‘drolletjes’ maken.
"><br /><br />Tip: You can also shape the mince in disks.</span><span title="Dit is een simpele en snelle versie....meng door het gehakt ook eens wat verse munt.
"><br />This is a simple and fast version .... mixi fresh mint in the mince would be nice too I think.</span><span title="Rundergehakt is wat droger overigens."><br />Mince from beef is somewhat drier though.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-76507362439049301102016-04-25T13:11:00.000+02:002016-04-25T13:11:08.322+02:00Light Chocolate Dessert<!--[if gte mso 9]><xml>
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<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Greek yoghurt</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDz4qoWCfxgfugJcnTD-VvizK26fNACoCzyXbxC0S-O-BTc_eDwMc0wksDLzsdyzHbOTN0iJJzjzXQSj7_AyuxmjBqXbxE3Lo8JEDIqOhXsLM7bNUBG6hPIj_dwTmGNg39kbvNIdjNH0b/s1600/light+choco+mousse+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDz4qoWCfxgfugJcnTD-VvizK26fNACoCzyXbxC0S-O-BTc_eDwMc0wksDLzsdyzHbOTN0iJJzjzXQSj7_AyuxmjBqXbxE3Lo8JEDIqOhXsLM7bNUBG6hPIj_dwTmGNg39kbvNIdjNH0b/s200/light+choco+mousse+3.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh raspberries</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmP_elDLIO9HSBTWD18zMPT-PgoV7QIYD0iV_2Yj7Xx7CEds9L9CZkadHn5Dr_rxgLxx_eCDBltiToqgZUHMQRIvtlAYn2HRliUoQSzhJ-A4uZ5CKyOVwjP6wtSoqYYG7H1IPnRbCrm5cJ/s1600/light+choco+mousse+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmP_elDLIO9HSBTWD18zMPT-PgoV7QIYD0iV_2Yj7Xx7CEds9L9CZkadHn5Dr_rxgLxx_eCDBltiToqgZUHMQRIvtlAYn2HRliUoQSzhJ-A4uZ5CKyOVwjP6wtSoqYYG7H1IPnRbCrm5cJ/s200/light+choco+mousse+2.jpg" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey from the Charente</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtmYJcPQ6B1L_ZeaJtljWbrwi6oNBrWqseOKl0vnqV7DSX3lpxfWG7nOKqt7AAqS8iwooaOg_p_zliINEwXev9uKi_VdM1NorESr5-4iiPswaP5xRCbyacbuPV3E-fhyWn_3RRn07AQwU/s1600/light+choco+mousse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtmYJcPQ6B1L_ZeaJtljWbrwi6oNBrWqseOKl0vnqV7DSX3lpxfWG7nOKqt7AAqS8iwooaOg_p_zliINEwXev9uKi_VdM1NorESr5-4iiPswaP5xRCbyacbuPV3E-fhyWn_3RRn07AQwU/s200/light+choco+mousse.jpg" width="120" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milka chocolate</td></tr>
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<div class="MsoNormal">
<span style="color: red;"><span class="uficommentbody">Although the real thing is
probably nicer, after a 2 course meal you would like a light dessert and thanks
to Keukenliefde, I have made this one with my own twist.<br />I must say that the guests and I liked it a lot but my husband and daughter weren't convinced. Maybe because the original name was 'mousse' and it has nothing to do with that.<br />Try and let me know.<br /><br />
</span></span><br /><span style="color: red;"><span class="uficommentbody">
For 4 persons it’s a generous portion</span></span></div>
<span style="color: red;">
</span><div class="MsoNormal">
<br /></div>
<span style="color: red;">
</span><div class="MsoNormal">
<span style="color: red;"><span class="uficommentbody"><u>Shopping list:</u></span></span></div>
<span style="color: red;">
</span><div class="MsoNormal">
<span style="color: red;"><span class="uficommentbody">• 450 g Greek yoghurt</span></span>
<span style="color: red;"><span class="uficommentbody">• 2 tbsp honey</span></span>
<span style="color: red;"><span class="uficommentbody">• 200 g milk chocolate + extra for grating or
shaving (of good quality) I have used Milka</span></span><br /><span style="color: red;"></span>
<span style="color: red;"><span class="uficommentbody">• 1 box of fresh raspberries</span></span></div>
<span style="color: red;">
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<span style="color: red;"><br style="mso-special-character: line-break;" /></span>
<span style="color: red;"><br style="mso-special-character: line-break;" /></span>
<span style="color: red;"><span class="uficommentbody"></span></span></div>
<span style="color: red;">
</span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Ready to dive in</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Melted chocolate</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="color: red;"><span class="uficommentbody"><u>How to make it:<br />
</u></span></span>
<span style="color: red;"><span class="uficommentbody">Fill the saucepan with a little water and heat over
medium heat. Turn the heat-resistant bowl on top of it, but note that the bowl
does not touch the water. Do not boil the water. Break the chocolate into small
pieces and melt. Au bain-marie method.<br />
Remove the bowl from the pan once the chocolate has melted and let the
chocolate cool for 10 minutes.</span></span><br /><span style="color: red;"></span>
<span style="color: red;"><span class="uficommentbody">Fill the dessert glasses 1/3 with raspberries (keep some
raspberries behind for garnish).</span></span></div>
<span style="color: red;">
</span><div class="MsoNormal">
<span style="color: red;"><span class="uficommentbody">Stir in the honey first and then
the cooled chocolate into the yogurt.</span></span><br /><span style="color: red;"></span>
<span style="color: red;"><span class="uficommentbody">Fill the dessert glasses. Allow at least 1 hour in
the refrigerator. Garnish the glass just before serving with grated or shaved
chocolate and garnish with the reserved raspberries.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-26524219618431102292016-04-25T12:51:00.005+02:002016-04-25T12:51:52.333+02:00Hasselback potatoes<!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
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UnhideWhenUsed="false" Name="Medium Grid 3"/>
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UnhideWhenUsed="false" Name="Dark List"/>
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UnhideWhenUsed="false" Name="Colorful Shading"/>
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UnhideWhenUsed="false" Name="Colorful Grid"/>
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UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
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<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
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</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:EN-US;}
</style>
<![endif]-->
<br />
A little bit of history before you start.<br />
<br /><!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-GB</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
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<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
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<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>Hasselbackspotatis</i> is the Swedish way of roasting potatoes. Its name
comes from the Hasselbacken Restaurant, now attached to a hotel in central
Stockholm.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12pt;">Hasselbacken
was first established in the 1700s as a tavern and was originally just a
traditional red hut in the midst of a hazel thicket, which is how it got its
name.</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: 12pt;">Restaurang
Hasselbacken</span></i><span style="font-size: 12pt;"> opened
in 1853 in a grand new building. It developed a reputation for grandiose
celebrations, which were enjoyed by Stockholm's rich upperclass.</span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: 12pt;">Hasselbackspotatis</span></i><span style="font-size: 12pt;"> were first served in the
1940s or 1950s and were an instant hit because not only do they taste really
good, but they also look so stylish.</span></span></div>
<br /><br />
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><u>Shopping list:</u></span><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12.0pt;">4 medium
or large potatoes, any sort will do.<br />
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a
mix<br />
Salt<br />
Pepper<br />
<i>Optional extras</i>: minced fresh herbs, spices, grated cheese, bread
crumbs, panko crumbs <br />
<br />
TIP: To cut the potatoes, use a wooden spoon to avoid that you will cut all the
way through.</span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12.0pt;">How to
cook it:</span></span><br />
</div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;"> Heat the oven to 190 degr. C
with a rack in the lower-middle position.</span></b></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Wash and dry the potatoes: </span></b><span style="font-size: 12.0pt;">Scrub the potatoes clean and
pat them dry. </span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Cut slits in the potatoes,
leaving the bottom intact: </span></b></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Brush the potatoes with half
the fat: </span></b><span style="font-size: 12.0pt;">Arrange
the potatoes in a baking dish. Brush the potatoes all over with olive oil,
including the bottoms.</span></span><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br /><span style="font-family: Georgia,"Times New Roman",serif;"></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12.0pt;"></span></span><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Sprinkle with salt and
pepper: </span></b><span style="font-size: 12.0pt;">Sp</span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12.0pt;">rinkle
the potatoes generously with salt and pepper.</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Bake 30 minutes, then brush again
with olive oil: </span></b><span style="font-size: 12.0pt;">Bake
the potatoes for 30 minutes. At this point, the layers will start
separating. Remove the pan from the oven and brush the potatoes again with
olive oil — you can nudge the layers apart if they're still sticking
together. Make sure some of the fat drips down into the space between the
slices.</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Bake another 30 to 40
minutes: </span></b><span style="font-size: 12.0pt;">Bake
for another 30 to 40 minutes, until the potatoes are crispy on the edges
and easily pieced in the middles with a paring knife. If you're adding any
extras, stuff those into the slits and sprinkle over the top 5 to 10
minutes before the end of cooking. (Total baking time is 60 to 70 minutes
for average potatoes; if your potatoes are on the small side or are
larger, adjust cooking time accordingly.)</span></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 12.0pt;">Serve immediately: </span></b><span style="font-size: 12.0pt;">These potatoes are best
straight from the oven while the edges are at their crispiest.<br /><br /><br /><br /> </span></span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv1JVGtBovBP0SqJo4vfFAddmi8NeE7PAh-sHjmote5BZraAUqid8PahnOOL0X2xkJ11W5-GMGS-lbYO8dECdieL2xtbGAU1wtOMFkVNvMFa92mGmIp0ekzDn0icsOdRmlqLYxXwM1LTl/s1600/hasselback+pots+2.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRv1JVGtBovBP0SqJo4vfFAddmi8NeE7PAh-sHjmote5BZraAUqid8PahnOOL0X2xkJ11W5-GMGS-lbYO8dECdieL2xtbGAU1wtOMFkVNvMFa92mGmIp0ekzDn0icsOdRmlqLYxXwM1LTl/s320/hasselback+pots+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to serve</td></tr>
</tbody></table>
<br /><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: 12.0pt;"></span></span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-80598404618327781562016-03-28T17:42:00.000+02:002018-01-15T16:55:47.681+01:00Hummus, the videoThis video is presented by Darren, in English, and edited by Franca. Hope you will like it. You'll never buy hummus again in the supermarket.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/x8aS6mQUiBA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/x8aS6mQUiBA?feature=player_embedded" width="320"></iframe></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-105693014217278891.post-40050644740375226082016-03-27T19:37:00.003+02:002016-03-27T19:37:57.302+02:00Ragout<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/WpcoljJnbXI/0.jpg" src="https://www.youtube.com/embed/WpcoljJnbXI?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
The video is in Dutch with me presenting and husband and daughter filming. Our daughter (13) edited the video. Many thanks and I hope you will enjoy it.<br /><br />Unknownnoreply@blogger.com0