Categorie: Recepten

Mango speculoos no bake cheesecake

Geplaatst op door Aude

This cheesecake is one of the closest things I have to a ‘family recipe’: I remember having it at birthdays and summer parties at home and helping my mother with the preparations. I first made it myself when I was studying abroad in Spain, because it’s such a refreshing and fruity summer dessert. Over time, I’ve created my own version, keeping the basics but substituting the ‘accessories’. The original recipe uses petit beurre biscuits that you arrange on the bottom (no crumbling) and canned abricots as fruit – in fact, I don’t think mangoes existed in the Belgian supermarkets when I was a kid. My version uses speculoos biscuits, fresh mangoes and passion fruit. Basically, you can use any kind of dry and sweet biscuits/cookies (no chocolate chips or any of the sort though) and fruit, I’ve also made it with strawberries for example. The recipe is not complicated, but there are some tricks you can apply to make it succeed, so follow the instructions. It takes about an hour to make and needs several hours to set properly, if possible you can make it a day ahead. Enjoy!


Ingredients for a 26 cm cake tin

8 gelatin sheets (I prefer these to powder, but powder will probably work too. If you’re a strict vegetarian you could use agar agar, but I have no experience with that. 8 gelatin sheets are about 13 grams.)
200-250 ml of (tropical) fruit juice/pineapple juice
juice of one orange
3 passion fruits
200 grams of sugar
500 ml of heavy whipping cream
4 bags of vanilla sugar
500 grams of no-fat fresh white cheese/quark/plattekaas (this is a very basic product in Belgium, but somehow it’s not always available in other countries. Use a fresh, soft, white, unsalted cheese, for example ricotta, if you can’t find it.)
200 grams of dry biscuits of your choice (I used Vermeiren speculoos)
75 grams of unsalted very soft butter (not melted!), use only if you’re going to crumble the bottom
2 mangoes

Soak the gelatin sheets in cold water. Squeeze out the orange into a measuring cup and add the contents of two passion fruits. Fill up with fruit juice (pineapple, tropical…) until you have 300 ml. Heat the juice with the sugar until the sugar is dissolved. Squeeze out the gelatin and add into the warm juice, stir well. While this is cooling down, stir every now and then so the gelatin doesn’t set too much yet.

Whip up the cream with the vanilla sugar in a large bowl until stiff. Mix in the fresh cheese in large round motions, using a spatula or spoon. While the juice is still cooling down, crumble the biscuits, using a mortar or in a food processor. They don’t have to be completely crumbled, you can leave some small chunks. Mix with the soft butter and spread out over the bottom of a 26 cm spring cake tin. Cut a mango and one half into wedges and cover the biscuits with them.

When the juice is sufficiently cooled down (it can still be a little warm but not hot), add it slowly into the cream mixture. Start with a few spoons, mix well, and continue like this. It is really important to mix in the liquid very well, or you will have jelly-like inclusions in your cake later on (which are also yummy, but not very pleasing to the eye). Now comes the most crucial part: pour the cream-juice mix over the mangoes, but do this very slowly, or the mango wedges will come floating up (once again, just as tasty but not the intention!). Slowly keep pouring until you have poured out all of the mixture. Cover with plastic wrap or a cover if your cake tin has one and let it sit in the fridge for at least 3-4 hours.

To test if the cheesecake is ready, wiggle the tin a little bit. The white top part should move as one solid mass. You can decorate the top with leftover mango wedges and the extra passion fruit. Carefully cut around the sides with a sharp knife and then remove the sides parts of the tin. Don’t keep the cake out of the fridge for too long, or it will start to get wobbly again, and possibly collapse. Enjoy!

(the pictures below are my first version of the cheesecake and the one I made for my bake sale party, as you can see they’re always a little different)


 

Pineapple upside down cake

Geplaatst op door Aude

Ever since Bree Van de Kamp made this wonderful cake in Desperate Housewives (there’s quite a funny scene about Gaby and Bree making the cake, watch it here), I’d been wanting to try it myself. I finally had the opportunity at my charity bake sale last Sunday. The cake turned out quite well and was a lot of people’s favorite! My most important advice: if you have a regular cake tin instead of a spring cake tin, use it – the caramel on the bottom will run a little during baking, no matter how good of a spring cake tin you have. I didn’t have a full bottom cake tin and the cake still came out fine, but who knows, it might have been even better…

Ingredients (for a 26-cm cake tin), serves at least 8 hungry people:

One can of pineapple slices in juice (not syrup)
100 grams of butter, melted
100 grams of light brown sugar (or dark brown)
7 red sugar cherries (maraschino)
150 grams of butter, at room temperature
210 grams of sugar
3 eggs, at room temperature
2 teaspoons of vanilla extract
280 grams of flour, sieved
10 grams of baking powder, sieved (a bag of Dr. Oetker is 16 grams, you can also take one large tablespoon)
45 grams of ground coconut

Heat the oven to 180 degrees. Pour the melted butter in a closed cake tin and brush the sides of the tin with butter as well. Sprinkle the brown sugar over the butter. Let the pineapple drain and keep 150 ml of the juice. Spread the pineapple slices over the bottom of the tin in the butter-sugar mixture (one in the middle and the six others around it) and put a cherry in the middle of every slice.

Beat the butter soft in a big bowl (either by hand with a wooden spoon or with a hand mixer). Beat in the sugar and keep going until the mixture is fluffy and creamy. Add the eggs one by one and mix well. Add the vanilla extract. Now slowly add in the flour and baking powder, the coconut and the leftover pineapple juice. Stir with a metal spoon until the batter is smooth, stop when it’s all mixed well.

Scoop the batter out over the pineapple slices and smooth the top of the cake, which will later become the bottom. Make a bit of a hole with the back of a spoon in the middle, to prevent it from rising too much in the middle.  Bake for 50 to 60 minutes, until a toothpick comes out clean of the middle. Let the cake cool in the tin for 10 minutes before turning it over on a large plate to cool down. Enjoy!

Italian-style dinner

Geplaatst op door Aude

The sun is shining! Finally! As usual, my mood turns completely must-have-some-Italian-style-sun-ripened-food at the sight of the first shiny rays of sun. As one of  my classes was moved, I had some time to cook a more elaborate dinner tonight, which I did! Healthy (veggies!), Italian (eggplant!), vegetarian… All you need is a lovely glass of wine to enjoy it with!

It was my first time making artichokes that didn’t come out of a can. I love artichokes, but frankly, I’ve always been a bit intimidated by them. They appear so… rugged. So today, as I got off the bus and towards the grocer’s, I overcame my fear and bought some, remembering I had a step-by-step recipe from delicious. magazine. What doesn’t kill you, makes you stronger, right? They require a little work but it’s really worth it, and not that hard at all!

The second dish is a classic eggplant-tomato-pasta. I’m a big eggplant fan and so I tried this recipe, which came out of ‘Una Bella Spaghettata’ – a book about Neapolitan pasta I’ve had for quite some time but haven’t really used so far. I changed some things (you’re supposed to add in a lot of mozzarella but I left that out) and it came out exactly as it shoud – a tasty, light Italian pasta dish. Give it a try!

Stuffed artichokes

Ingredients:

4-5 artichokes (depending on size)
half a lemon
50 grams of panko (Japanese breadcrumbs, some ground dry old white bread will work too)
50 grams of parmezan cheese, (freshly) grated
2 eggs
handful of basil, torn into small pieces
1 big tablespoon of capers

Place a pan of salted water on the fire. First, you have to ‘clean’ the artichokes. This is not as hard as it seems, but you need a good sharp knife (preferably a bigger chef knife). Start by cutting off the upper side of the artichoke, more or less at the widest part, cutting off a good part of the upper artichoke. Then, cut off the stem, including the base and cutting off the outer hard leaves. Now, take a spoon with sharp edges and remove the inner parts of the top, you will notice that this is a bit ‘hay’-ish. Keep trimming the leaves and taking out the dry inner part until you have a shape that’s somewhat like a ‘finger bowl’ with all smooth sides, then quickly brush the sides with a half lemon to prevent it from oxidizing. Repeat this with all the artichokes (you will notice, it gets easier as you get more practice) and then but them into the (by now boiling) water. Cook them for about 15 minutes, until they’re al dente but not completely soft (they will continue in the oven later).

Meanwhile, preheat the oven to 180 degrees and prepare the stuffing by mixing all the other ingredients. When the artichokes are out of the water, let them cool down slightly, place them on a baking tin with parchment paper and then fill them up with the stuffing, mimicking the ‘artichoke/pyramid shape’. Now, place them in the oven and bake for 20 minutes, until the tops turn golden brown (I turned the temperature up a bit at the end and turned the grill on to reach this effect). Before serving, you may need to remove some extra outer leaves that have become hard in the oven. Enjoy!

Eggplant tomato pasta

Ingredients for 4 servings:

2 eggplants
salt
olive oil
4-6 tasty tomatoes, depending on size, chopped (I used a mixture of more fleshy tomatoes and yummy cherry tomatoes)
2 cloves of garlic, peeled and chopped
400 grams of good quality pasta, rigatoni or penne or another shape that will soak up the tomato sauce well
80 grams of Parmezan cheese, freshly grated
a handful of fresh basil
Cut the eggplant into thick slices (about 1,5 cm), sprinkle with salt on both sides and let them sit in a colander for at least 30 minutes. (Note: I love eggplant, but it took me a long time to figure out how to make it the best way. You really need to do the salting beforehand, because the eggplant will lose some water in the process and soak up less oil later. I also find that it becomes rubbery if you don’t do this. You can then either let it fry quickly in hot oil until the sides are becoming brown, or let it simmer quietly – my preferred style, when it starts falling apart and mixing itself into the sauce… yum! Anyway, back to the recipe.) Then, squeeze as much liquid out of the slices as possible, and pat with paper towels. Heat a generous amount of olive oil in a large heavy-bottom skillet, let it get really hot and then add the eggplant. Fry, turning until its sides are golden brown. Take the slices out of the skillet and put on paper towels to drain.Leave a few tablespoons in the skillet and reduce the heat.

In the meantime, cook the pasta as directed in salted water. When done, drain and then put the pasta back into the pan. Now, add the garlic to the skillet and let it fry a bit. Then, add the tomatoes to the skillet (I tend to add a little white wine here for the sauce, but this is optional of course). Let the tomatoes heat and simmer, when they’re starting to fall apart add the eggplant back into the sauce and let it simmer on a low fire for a while, until the eggplant starts to fall apart and you have a consistent sauce. Add salt and pepper to taste. Turn the fire really low and add in the pasta and parmezan cheese, turning over and under until all the pasta is sufficiently mixed with the sauce. Sprinkle with basil leaves and serve!

 

Home made granola

Geplaatst op door Aude

I love grains for breakfast. They’re healthy, they’re tasty, and I can last until noon on them. The kind of grains I love most for breakfast is granola. In Belgium, we don’t really have granola: breakfast grains, even the ‘sticky’ kind, are called muesli. In the USA or Great Britain, muesli that’s been baked with honey into crunchy clusters, is called granola. A few months ago, I bought a little book on how to make muesli and granola, and I finally had some time to give it a try. It’s actually quite easy, but the whole process takes some time. I’ve been enjoying my homemade granola every morning since (actually, it’s almost time to make a new batch). You can alter it to your own taste as you like, mixing up the grains and nuts.

Ingredients:

300 grams of oat flakes (try to find bigger ones than the regular Quaker kind, although mine were that size and it turned out fine – no ‘instant oatmeal’ though!)

120 grams of mixed nuts, for example:
40 grams of roughly chopped pecan nuts
40 grams of roughly chopped hazelnuts
40 grams of almond flakes

120 grams of mixed seeds, for example:
40 grams of sesame seeds
40 grams of pumpkin seeds
40 grams of sunflower seeds

1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon of vanilla extract (I use cheap homemade stuff with vanilla pods soaked in vodka for at least two months)
200 grams of sweet stuff such as liquid honey, agave syrup, maple syrup… (I used a mixture of honey and agave)
200 grams of fruit compote (apple, or apricot,… but not with big chunks, you can mix it if necessary)
2 tablespoons of sunflower oil

How to:

Preaheat the oven to 160 degrees Celsius. Toast the oats, nuts and seeds in a heavy skillet until slightly golden and fragrant, add salt and cinnamon. Set aside. Heat the sweetner, compote, vanilla and oil until completely liquid, then mix carefully with the dry ingredients until they are completely covered in the syrup mixture. Now spread the mixture over two baking tins and bake in the oven for 45 minutes.

Every ten minutes, take the granola out of the oven and turn it around with a spoon to let it bake evenly. When it’s al baked, dry and golden brown, take the granola out of the oven (you might need a little longer than 45 minutes, I did – it depends on your oven, how much it cools when you open it, etc…)

If you want to add in dried fruit, this can be done after baking. Keep the granola in an airtight container. Very tasty with some yoghurt and honey or syrup.

Vegetable lasagna

Geplaatst op door Aude

Spring has come around, so I’m getting excited for delicious sun-ripened vegetables! Seems like the perfect moment to post this vegetable lasagna, which I found as an external post on Jamie Oliver’s website and then tweaked it a bit. Basically, this is a really rich (but healthy!) lasagna using 4 different vegetables. It takes a while to make this lasagna (about two hours), but it’s really worth the wait. It’s a vegetarian-safe dish but I’ve served it to several carnivores and they all agreed, it doesn’t need meat at all!

This amount is good for 5-6 servings.

Ingredients:

2 large eggplants, cut into 1 cm-thick slices
2 medium zucchini, cut into 1 cm-thick slices
3 red or yellow peppers
9 sheets of lasagna (depending on the size of your baking pan, you need 3 layers of lasagna)
250-300 grams of ricotta cheese
400 grams of fresh mozzarella cheese, cut into small cubes or slices
150 grams of grated parmesan cheese
2 egg yolks
a handful of basil, leaves torn
a handful of chopped parsley leaves
500 ml of good tomato sauce or your own fresh tomato sauce (fry some oil with garlic, add tomatoes, perhaps a bit of white wine or extra passata and let it simmer for a while, season to taste with Italian herbs and salt and pepper)

Get cooking:

Heat the grill/broiler function on the oven. Lay the eggplant slices in a colander and sprinkle on both sides with salt, let them stand for about half an hour and  then squeeze as much liquid out of them as possible, then pat dry with paper towels. Lay them on a wire rack, brush both sides slightly with oil, sprinkle with pepper and salt and grill them on both sides until tinted (not brown) and soft. If your oven is small, you may need to repeat this a few times.

While the oven is hot and you’re waiting for the eggplant, you can start with the peppers. Cut the peppers into large flat pieces (two or three parts per pepper) and remove the seeds and inner parts. Lay them on a wire rack and grill until they have black ‘boils’, then put them in a plastic freezer bag and let them steam so the skin will come off more easily. Peel off the skin when cooled (watch out, they’re hot). If you have a really thin peeler, you can try peeling the skin off this way.

Steam the zucchini slices for a few minutes until tender but with enough bite left. The way I do this is by putting a ‘pasta colander pan’ into a fitting pan with a little bit of boiling water on the bottom. You can also use a steamer if you have one, or just add a little bit of boiling water in a regular pan and blanch the zucchini shortly.

Cook the lasagna sheets shortly in salted water if this is indicated on the package and let it drain (the best quality Italian lasagna has to be cooked beforehand).

Preheat the oven to 180 degrees Celsuis (about 350 Fahrenheit). Mix the ricotta, mozzarella and half of the parmezan with the fresh herbs, season to taste with salt and pepper.

Brush the sides of a 25 x 25 cm baking pan (or one about the same size, around 625 square cm) with olive oil and add about 1/4 of the tomato sauce. Arrange the eggplant slices on top of this layer.

Now add 1/3 of the cheese mixture and top with lasagna sheets.

Add another layer of tomato sauce.

Now top with the zucchini slices.

Repeat with the cheese and the pasta. Add another layer of tomato sauce.

Now top with the peppers.

Repeat the process again, using up all the cheese mixture. Top the last lasagna with the remaining tomato sauce and sprinkle with parmesan cheese.

Top the baking pan with tin foil to prevent burning. Put the dish into the oven and let it bake for 55 minutes, then remove the tin foil and let it bake for 5 more minutes. Take it out of the oven, let it cool for a little bit and enjoy!

Wok with kohlrabi, shiitake and noodles

Geplaatst op door Aude

I don’t consider myself an adept at the SouthEast Asian kitchen, but I do love its flavors. Every once in a while I try something myself and this improvised dish came out particularly well! I started with kohlrabi (koolrabi in Dutch), a kind of ‘forgotten’ vegetable I really love – it’s like cabbage, but sweeter and crunchy. By chance, I found myself at the Wednesday bio market at Sint-Katelijneplein in Brussels (a true foodie experience!) and while I was munching down a fish burger from the seafood store as lunch, I spotted kohlrabi at one of the vegetable stalls and couldn’t resist buying some. This neigborhood also harbors a mushroom-specialty store which I’d been dying to check out and several Asian supermarkets – et voila, my dinner was born. I even managed to sneak in tofu without complaints, adapting from a marinated tofu recipe I once made. It’s important to marinate the tofu for at least an hour, because tofu itself is a little tasteless. Also important is to use a wok that can get really hot (mine is from IKEA) on your largest fire pit.

Ingredients for 4-5 people

300 grams of firm tofu
3 pieces of kohlrabi, peeled and chopped into thin match-size slices
300 grams of shiitake mushrooms (or Parisian brown mushrooms, if you can’t find shiitake)
250 grams of thin noodles
1 onion, chopped
3 cm of ginger, finely chopped
sesame oil
1 large tablespoon of sesame seeds

for the tofu marinade:
2 tablespoons of liquid honey
2 tablespoons of ketjap manis
3 tablespoons of (dark) soy sauce
1 small chili pepper, finely chopped
2 tablespoons of sesame oil
2 tablespoons of sweet and sour chili sauce

Get cooking!

Mix all the  ingredients for the marinade. Cut the tofu into 2cm cubes, put them in a bowl or box and cover with the marinade, carefully spoon the marinade through the tofu. Cover with a lid or plastic foil and let it soak for at least an hour. Scoop the liquid marinade from the bottom over the top of the tofu a few times.

Boil water in a saucepan and cook the noodles as instructed. Drain and set aside.

Drain the tofu in a colander above a bowl, keep the marinade. Cut the larger shiitake in half. Heat a wok on a high fire and add a swig of sesame oil, let it get really hot, until it’s smoking. Add the mushrooms and stir-fry for five minutes, until the small mushrooms are starting to shrink. Season to taste with sea salt and freshly ground pepper. Empty the wok into a bowl and set aside.

Heat the wok up again, add some sesame oil and bake the tofu. Stir-fry carefully or shake the wok every now and then to let them brown evenly. When the sides are turning crispy and golden brown, remove the tofu from the wok and let it drain on paper towels.

Heat up the wok again with sesame oil and add the onion and ginger. Stir-fry until soft and add the chopped kohlrabi. Stir-fry the kohlrabi until it becomes a little more tender – don’t let it become too soft, it should still be crunchy. Add a little of the marinade to the vegetables and keep on stir-frying. Season to taste with sea salt and freshly ground pepper. When the kohlrabi is al dente, add the noodles, stir-fry a little and then add the tofu, shiitake mushrooms and the rest of the leftover marinade. Mix everything until the marinade is soaked up and the entire dish is hot and sprinkle with sesame seeds. Taste and season with pepper and salt if necessary. Enjoy!

Ravioli with ricotta and tomato sauce

Geplaatst op door Aude

We all love Italian pasta, right? It’s so light, full of flavor, simple, addictive, and to me it’s still one of the cuisines that pulls off vegetarian food most effortlessly and naturally. This recipe from delicious. magazine has become one of my personal favorites. It’s not difficult to make, but filling the ravioli will take some time (it’s very much worth it though!). I started out with my ravioli stamp but soon switched to making cut-outs by hand, because this is faster. There’s only one piece of equipment you really need and that’s a pasta machine. It’s possible to roll out the pasta by hand, but it will never be as fine as the machine-made.

Ingredients for 4 people:

for the pasta:
400 grams of ’tipo 00′ flour (gran duro: it’s also possible to use regular flour but this kind is better for pasta, you can find it at Italian supermarkets)
4 eggs

for the filling:

250 grams of ricotta
the grated zest of one organic lemon (or at least a non-chemically-treated lemon)
a pinch of sugar
a pinch of salt
freshly ground pepper

for the sauce:

olive oil
2 shallots, chopped
garlic clove, chopped
one can of whole peeled tomatoes (or canned cherry tomatoes)
a dash of white wine
small can of tomato passata
note: I made this in February, and I try not to use fresh tomatoes in Winter since they’re just not tasty. If you’re making this in Summer, please use real sun-ripened ones!

topping:

chopped flatleaf parsley
grated parmesan cheese

How to:

Start with the pasta. Put the flour in a bowl, make a cup and add the eggs. Mix with a fork and then with your hands until you have a coarse dough. Take it out of the bowl and knead the dough for at least 10 minutes, until it becomes smooth and elastic (when I get tired I try to see this as a good work out). Wrap it in plastic foil and let it sit for at least 30 minutes.

Make the filling by mixing all the ingredients.

Make the sauce at least 20 minutes before serving, to give it time to simmer. Heat the olive oil in a sturdy saucepan and fry the onion and garlic until soft. Add the canned or fresh tomatoes. Heat the tomatoes and add some white wine. Let this simmer for a while and add the passata. Season to taste with salt and pepper. Let it simmer on a low fire until you have a tasty sauce. At this point, I ‘cheated’ and added a bit of leftover Barilla pasta sauce that I had in the fridge. Of course, you’re free to use your own preferred tomato sauce recipe, but simplicity is key.

Assemble the ravioli while the sauce is simmering. Fill a large saucepan with water, add a pinch of salt and bring to a boil while making the ravioli (one of those pans with an extra ‘colander’ piece is ideal, because you can make several batches of pasta without refreshing the water each time, but a slotted spoon or pasta spoon works fine too). Roll out the pasta with a machine (or by hand), start with a third of the pasta dough. Position the machine at its widest and turn the dough through, fold double and repeat. Keep making the sizes smaller and rolling the dough through twice until you’re at the finest position. Make equal squares or rectangles of the rolled-out dough. I made 5×7 cm, but smaller will work as well. Put a teaspoon of filling on half of the rectangles, then cover with a second rectangle and press carefully, excluding as much air as possible. Finish the edges by impressing them with a fork. Repeat for all of the dough. Boil the ravioli in batches for 3-5 minutes (until they come floating on top) and take them out of the water. Add the pasta to the tomato sauce and mix carefully. Arrange on a plate and top with parsley and parmesan. Enjoy!

Salmon with ricotta, dried tomatoes and tarragon en papillote

Geplaatst op door Aude

I made this for New Year’s Eve dinner and can’t say my guests were complaining. It’s actually really easy, the hardest part is taking the salmon out of the oven in time – this takes a bit of practice but also depends on the size of the salmon. Try it for a dinner with guests or just for yourself, it’s really yummy.

Ingredients for 4-6 servings

1 or 2 salmon filets (at least 2 cm thick), in total about 1 kg (you can use frozen and thawed salmon but fresh is better)
4 tablespoons of sundried tomato tapenade or red pesto (try to use good quality – I use Père Olive, for the tapenade and sundried tomatoes)
200 grams of ricotta
several sprigs of fresh tarragon
8 to 10 sundried  tomatoes
olive oil
freshly ground salt and pepper
kitchen string (use good kitchen string, remember Bridget Diary’s blue soup!)
parchment paper

Heat the oven to 210 degrees Celsius. If the salmon has skin, remove this gently by pulling it away using a knife (I actually left part of the skin on for the bottom part, this works fine). Depending on the size of your filet piece, either cut it lengthwise or in half, so that you get two solid and equally large parts. Remove fishbones with a pincet.  Coat one side of each salmon piece with the tomato tapenade (if you kept skin on, don’t coat the skin side!).

Keep a few sprigs of tarragon apart, mix the rest of the leaves (without the harder parts) with the ricotta, season to taste with salt and pepper. Cover the first piece of salmon (if you have skin, it should be on the bottom) with the ricotta mixture and the sundried tomatoes. Put the second piece of salmon on top, so that the ‘head’ and ’tail’ pieces of the filet are on opposite sides and the ‘prettiest’ part on top. Add the extra tarragon. Now, cut a few pieces of string and carefully tie the salmon and its contents as on the picture (2-4 times, depending on the size of the salmon).

Take a large piece of parchment paper and grease with a bit of olive oil. Put the fish roll on top. Fold the papillote around the salmon (roll it carefully around) and fold closed as tightly as possible. I used some extra string to secure the package. Put it in the oven and bake for 20-25 minutes – if you’re not sure whether it’s ready, take it out of the oven at 20 minutes and check whether the salmon is done, you can close the parchment paper again. My tip: don’t let the salmon bake completely through – take it out when the inside of the fish meat is still a bit darker and looking ‘wet’, it will continue to bake a little out of the oven. If you wait until it’s completely done, the salmon can become somewhat too dry. Enjoy!

 

Decadent hazelnut meringue pie

Geplaatst op door Aude

I decided to go all out yesterday and made this hazelnut meringue pie. The recipe is from the famous Holtkamp Bakery in Amsterdam via delicious. magazine (February 2011). I’d been drooling over the article for quite some time so yesterday I finally got around to trying it. The result is very pretty and about to be consumed this afternoon, but I have no doubt it will be delicious (I tried plenty of the mocha buttercream to be fairly certain about this). The only thing you need is a lot of time and patience (i.e. a free afternoon dedicated to cooking) and possibly some friends to eat this with you. Actually, the recipe advises to wait a day since the pie is at its best after one day. Have fun!

The recipe consists of several different parts. I have tried to list them according to the order in which I prepared them: 1. meringue pie layers 2. custard cream  3. hazelnut paste 4. coffee extract 5. butter cream 6. assembly. It’s not as elaborate as it sounds, if that’s any consolation.

Ingredients for the meringue pie layers

2 egg whites (you can use the yolks for the custard)
110 grams fine sugar
75 grams powdered sugar
75 grams ground hazelnuts (I didn’t find this in the regular supermarket so I went with ground almonds, oops)

Heat the oven to 120 degrees Celsius. Beat the egg whites with a pinch of salt. When they become foamy, add in a bit of the sugar, then add in the rest by the end when they’re completely stiff. Fold in the powdered sugar and ground nuts. You now have a kind of meringue batter, the recipe tells you to use a piping bag but I just used a palette knife. Spread this batter out on two baking tins dressed with parchment paper in a circle shape with a 22-24 cm diameter (it should be about 1,5 cm thick). Put in the oven for 45 minutes, take out and let it cool. Carefully remove from the parchment paper before use. These will be the meringue layers for the pie.

Ingredients for the custard cream (makes about 700 grams)

500 ml of full-fat milk
100 grams of sugar
half a vanilla bean
45 grams of custard powder (I bought vanilla pudding mix, like Dr. Oetker and noticed that one bag is about 45 grams)
2 egg yolks

Put 450 ml milk in a saucepan with 50 grams of sugar. Cut open the vanilla bean, scrape the seeds from it and add both to the milk. Put the saucepan on the  fire and bring to a boil, switch off immediately when it starts to boil and remove the vanilla bean. Meanwhile, mix the remaining 50 ml milk and 50 grams sugar with the custard powder and egg yolks. Add a bit of the hot milk to this mixture, mix well and then add the cold mixture into the saucepan milk. Stir, bring to a boil on a low fire and let it bubble for about two minutes  while stirring continually (this burns very quickly so don’t leave the pan). Pour the custard into a cold bowl and let it cool, while stirring occasionally.

Ingredients for the hazelnut paste (makes about 95 grams)

60 grams of white hazelnuts (without skins)
35 grams of sugar

Roast the hazelnuts in a hot skillet until they’re golden brown. Mix the hazelnuts with the sugar in a food processor  until this is a thick, almost fluid paste. I have no food processor so I used a stick blender, which also works, but it’s not ideal. You can conserve any extra’s in the fridge for up to a month.

Ingredients for the coffee extract

half a cup of strong, warm espresso (50 ml)
1 tbsp brown sugar
1 tbsp Nescafé (instant coffee)

Mix the hot espresso with the sugar and Nescafé until completely solved. Let it cool and preserve in the fridge.

Ingredients for the butter cream, or crème au beurre (for about 600 grams)

300 grams of custard cream (recipe above)
65 grams of sugar
200 grams of soft butter, beaten until fluffy

Using a mixer, beat the sugar through the custard cream. Now add the soft butter (if this doesn’t go easily, you can use a hair dryer to heat the bowl while adding in the butter). You can keep this cream in the fridge for 3 days or in the freezer for a few months.

The glorious assembly!

100 grams of hazelnuts, roasted and crushed coarsely using a mortar and pestle
a few whole hazelnuts for decoration
30 grams of powdered sugar

Mix 600 grams of butter cream with 25 ml of coffee extract and 35 grams of hazelnut paste. This is the coffee hazelnut cream that will make the filling of the pie. Put a few small dots of the cream on the plate on which you will assemble the pie. Put the first meringue layer on the plate. Put the coffee cream into a piping bag with a medium star-shaped tip and cover the meringue layer with a layer of coffee cream (I started at the outsides, making a circle drawing closer to the center). Add the second layer of meringue. Now, the recipe told me to add a thin layer of cream to the sides, but I found this very difficult as the outer parts of the meringue were rather thin and my cream was a bit too fluid. So I piped a layer at the side/top of the upper meringue layer, which then sort of fell into place on the side of the pie.

Now, decorate the sides and top with the crushed hazelnuts. I did this by sprinkling the hazelnuts on top of the cream and adjusting where necessary. When the sides are done, use the rest of the hazelnuts on top of the pie. Pipe a few decorations onto the pie and add a whole hazelnut (see picture). Finish by dusting with powdered sugar (it’s so pretty you don’t really need to do this, in my opinion). Enjoy!


Layered trifle with red fruit

Geplaatst op door Aude

 

This is one of my all-time favorite desserts. A trifle is a typically English layered dessert that includes fruit, cookies or cake and some kind of creamy inbetween (and no, it’s not pronounced ’triffel’ in Dutch). It’s really quite easy to make and it’s impressive because of the many differently colored layers. I usually make it in a big cylindrical glass bowl, which has a big wow-factor. The downside of that is that once you start dividing portions, the effect is ruined and it’s also not easy to give everyone a balanced portion (fruits-cake-mascarpone-custard-wise). The red fruit layer has blended in a bit with the cake layer in my trifle in the picture, because I was pressed for time and didn’t let the red fruit thaw properly, so that its juice thawed into the cake (sounds delicious though, doesn’t it?) If you’re more patient or using fresh fruit, making a pretty cake layer will be easier. It’s also an easy dessert to make in small portions: use glasses (regular glasses or wine glasses) or another kind of bowl, but make sure that you have something transparent so that the visual effect pays off. If you have small bowls, you can easily decorate the top with a sprig of mint or a strawberry with a bit of whipped cream. The original recipe puts whipped cream on the custard, but usually I find this a bit over the top (can a dessert ever be over the top though?). Don’t be intimidated by the long list of ingredients, it’s really not that hard or time-consuming to make.

Ingredients for at least 12 people

For the cake layer (I just use a regular 4/4 cake recipe but you’re welcome to use your own favorite recipe):
4 eggs
250 grams of sugar
250 grams of butter
250 grams of self-rising flour (or regular flour with a big teaspoon of baking powder)

For the red fruit layer
a sweetish fruity liquor like Grand Marnier, Cointreau, Kirsch… (not Passoa or Pisang!)
a cup or jar of red fruit jam (strawberry, raspberry or red berry mixture)
about 700 grams of red fruit (I usually use frozen in winter, let it thaw a bit before use)

For the white creamy layer
500 grams of Mascarpone
milk
sugar (I never measure this, sorry)

For the yellow custard layer
1 liter of full-fat milk
1 vanilla bean
8 egg yolks (you’ll probably have a lot of egg white leftovers, I try not to waste these – you can freeze them or make chocolate mousse with them, just melt at least 300 grams of chocolate au bain marie and add to the beaten egg whites)
200 grams of sugar
65 grams of corn starch/maïzena (the original recipe uses flour but I find it very hard to make the custard without clots then)
For the lazy ones among us: you can use pudding mix from a package but of course it won’t taste the same as the homemade stuff).

Start by making the cake. Heat the oven to 175 degrees Celsius and prepare a regular cake tin with butter and flour. Separate the eggs and beat the yolks with 200 grams of the sugar until it is a fluid and white mixture. Melt the butter in the microwave and add it slowly while stirring. Add the flour. Now beat the egg whites with the 50 grams of sugar: add in a spoon when you start beating them, then add another spoon when you’re halfway, then add the rest of the egg whitewhen they’re stiff. Mix the egg whites with the flour mixture, be careful not to stir them but sort of ‘shovel’ them under, leaving air in the batter. Pour the batter into the cake tin and put it in the oven for 40-45 minutes. The cake is ready when you can insert a toothpick and it comes out clean, or when it starts moving ‘away’ from the tin and it springs back when you push on the top. Le the cake cool down and cut off the crust on the top and sides. Cut into blocks and fill the bottom of the glass cylinder. Tip: you can also use store-bought cake, cake leftover that have been sitting around for a few days or crunchy cookies (I’d only use cookies if I was making it in small portions though).

Sprinkle the cake layer with some liquor, to prevent it from drying out and give it a more refined taste. Spoon the jam over the cake layer (if the jam is too rigid you can heat it up a bit first), then add the red fruit.

Make the custard layer before the mascarpone, because it needs to cool down. Start by putting the milk in a saucepan with the vanilla bean, after you have cut through in the length and scraped the black seeds out – add these to the milk. Bring to a boil, then turn off the heat. In the meantime, beat the egg yolks with the sugar until it becomes whiter and fluid. Add the corn starch to the egg mixture. When the milk has boiled, add the hot milk to the egg mixture and beat with a wire whip. Put the mixture back on the fire and keep whipping and scraping the bottom so it doesn’t burn. Continue until the mixture is bubbling, let it boil for a bit (don’t stop whipping!), take it from the fire and pour it into a clean, cold bowl. Let it cool down and stir now and then to prevent it from forming a ‘sheet’ on top. Remove the vanilla bean before use.

Make the mascarpone layer by emptying the mascarpone in a big bowl and adding a few sips of milk, then crush with a fork and mix until it is a creamy mixture with the consistency of toothpaste. Add sugar to taste – if you want, start with 50 grams and then add until it’s sweet enough.

Put the mascarpone layer on top of the red fruit and smooth out the top. Add the custard layer once it’s cooled down and make it smooth as well. Done! Just at tip: if you make it at least a few hours beforehand and then put it in a cold spot, the flavors can work into each other really well (it’s also a great day-after-the-party leftover-munch). Enjoy!