“There is no sincerer love than the love of food” – George Bernard Shaw
It’s Sunday, for most of us the only day we can rest. Still the laundry needs to be washed and the house needs to be cleaned. At the end of the day you don’t feel like cooking, but you do want to eat something healthy. Try this: An Italian-French Panini!
Ingredients for 1 panini:
- 1 mini ciabatta
- ¼ of a peeled apple (golden smith)
- 3 slices of pancetta (bake the slices in a dry pan)
- Gorgonzola cheese
- Cambodzola cheese
- Red tomato pesto
Recipe (all to your own taste):
- Slice the ciabatta into two.
- Spread a thin (or thick) layer of red pesto on both sides of the bread (inside).
- Lay some Cambodzola and Gorgonzola cheese on top of the red pesto (flat side of the bread).
- Lay 3 slices of baked pancetta on top of the cheese.
- Cut small slices of your apple and lay them on the pancetta.
- Take some arugula and put it on top of the apple.
- Poor some honey over the arugula.
- Close your bread. You can add a toothpick to keep it together.
- Lay the bread on your grill. Let it grill for about 5 -7 minutes on a medium stand, or until your bread is crispy.
Good luck and I hope you’ll like it! Easy and DELICIOUS!
Ever since I bought my ‘wannabe’ Kitchen Aid, I’m totally into baking. When I’m invited by friends to come over for diner or drinks, I’ve created the habit of always taking something with me. It used to be a bottle or wine, or something alike, but lately it’s often something ‘sweet’. Some cookies, macaroons, cupcakes and last friday: a strawberry pie!
Though you can buy a strawberry pie at your bakery, it’s more ‘special’ when you’ve baked it yourself. It tells your guests that you appreciate them having you over & it’s polite, delicious and fun all at the same time! And more important: SO EASY!
This is what you need:
- 1 roll of sand dough (you can buy it ready-made or make it yourself)
- 1/2 liter of milk
- 1 vanilla stick
- 6 egg yolks
- 90 g of sugar
- 15 g of flour
- 20 g of cornstarch (or in Flemish: Maïzena)
- Cover your baking tin with baking paper.
- Place the dough in the tin.
- Cover the dough with some baking paper and lay some baking beans on top of it. This way, your dough won’t rise during the baking process
- Bake the dough for about 20 minutes at 200°C, or until it’s dry.
- Pour the milk into a high sauce pan.
- Slice the vanilla stick in two parts. Take the seeds out and add them (and the stick itself) to the milk.
- Heat the milk until boiling point.
- Mix the egg yolks with the sugar.
- When the mixture is ‘soft yellow to white’ add the flour and maizena and mix until it’s a whole.
- Pour a part of the milk onto the mixture and mix shortly.
- Add the mixture back with the rest of the milk and heat it while stirring.
- When the first ‘blob’ appears, your filling is ready.
- Pour the filling into a large scale and cover with some plastic foil. Let it cool down in the fridge. This will take 30 minutes to one hour.
When your dough and filling have cooled, you can start ‘dressing’ your pie.
- Cover the center of your pie with the pudding. You can add as much as you want, but the edges of the pie must remain untouched.
- Slice the strawberries into two or four pieces and lay them on the pudding. You can add as much strawberries as you want.
P.S. Recipe of the pudding: Jeroen Meus
As you may have read (here), you know that I find a good breakfast every morning, very important. A glass of fresh orange juice is my immediate vitamin kick of the day. This accompanied with some yoghurt, muesli and apple OR oatmeal with dried fruit or blueberries completes my daily routine. But I have to admit that when I go out for breakfast, I can’t resist a big bowl of granola. So when I saw the ‘Homemade Granola‘-recipe on A Beautiful Mess, I just had to test it!
It’s a very easy recipe, so everyone can try it. You probably already have 3/4 of the ingredients. Make the granola in the evening, so it has time to cool down and you’ll be able to enjoy it the following morning. All there is left to do when you wake up, is making the triffle. This is a three layered dish. Start with some red fruit at the bottom of your glass, add some yoghurt on top and afterwards some granola. Keep this going until your glass is full. Trust me, the easiest dishes are 80% of the time also the most delicious ones! And you have to admit: No-one wants to spend a lot of time behind the stove in the morning.
Definitely try making it yourself. It’s way better (not to mention healthier) than our Belgian ‘bokes met choco’ !
xo and good luck!
P.S A TIP: Add a bit more honey and a bit less salt (or even no salt).
Macarons de Paris..*
Although I had visited Paris three times, I only tasted the famous macarons on my last trip (I can’t believe it has already been a year!). After one bite I knew that this cookie would become one of my favorites!
When I say “Macarons’, everyone immediately goes ‘OMG I love La Durée!”. Founded in Paris, the bakkery has now stores all over the world, from the Arab Emirates to Madison Avenue, New York and from Harrods in London to Turkey. In every country the ‘Macaron’ has become a kind of delicacy and you can account on it that you’ll have to stand in line to get some of these foodie must-haves. Crispy on the outside, soft on the inside and filled with a delicious ganache (or something else) the Macaron has become one of the most famous cookies on our planet.
Unfortunately we don’t have a La Durée in Belgium (when will we finally have one??) so we are obliged to buy them at for instance bakkery Paul. And although they aren’t bad, the La Durée ones remain better. Another option is to make them yourself. It’s actually quite easy when you have a right recipe (do not trust the recipe of ‘Goe Gebakken’ by Sofie Dumont, because it turns out into a massive faillure), and therefore I share the perfect recipe with you. Enjoy!
INGREDIENTS (for around 30 macarons)
- 280 g powder sugar
- 160 g almond powder
- 3 egg whites
- a pinch of salt
- 55 g regular white sugar
- 1 tea spoon of vanilla sugar
- 100 g dark sugar
- 80 ml cream
- Sieve the powder sugar and mix well with the almond powder.
- Whisk the egg whites, add the salt and the regular sugar and whisk it till a meringue.
- Add half of the powder-almond mixture to the egg whites and stir carefully with a spatula from top to bottom.
- Add the vanilla sugar
- Add the other half of the powder-almond mixture and keep on stirring carefully.
- When it is all well stirred you can add some pigment to give the cookie for instance a green or pink color.
- Put the mixture into a pastry bag. Spurt some small (or big if you like) circles on to some baking paper.
- Let it rest for around 30 minutes until the dough doesn’t stick to your fingers anymore.
- Bake the cookies in a pre-heated oven at 150°C for around 15-20 minuten.
- Chop the chocolate into small bits.Hak de chocolade in kleine stukjes
- Heat the cream until it almost boils
- Add the warm cream to the chocolate, so it all melts together.
- Let it cool down to room temperature.
- Fill the cookies with the chocolate mixture and stick them together.
Good luck & let me know if it worked out!
Chocolate Chip Cookies
A couple of years ago one of my dearest friends gave me a Chocolate cookbook for Christmas. She obviously knew I am a Chocoholic (as are many women), but I only started baking some stuff a couple of months ago. Out of all the things I have tried out (until today), the Chocolate Chip Cookies are definitely my favorite! They are very easy to make, so there is actually no point in buying them ready-made. Even someone that can’t bake an egg, can make these cookies. And that’s why I’m sharing this recipe with you.
Ingredients (for around 40 pieces)
- 185 g Flour
- 90 g Cacao Powder
- 280 g Muscovado Brown Sugar
- 180 g Cream Butter
- 150 g Dark Chocolate
- 3 (beaten) eggs (at room temperature)
- 265 g Chocolate Chips (e.g. Callebaut)
- Preheat the oven at 180°C.
- Sift the flour and the cacao into a large bowl. Add the sugar and make a small pit in the middle
- Add the butter and the 150 g of chocolate (cut into small bits) into a heat-resistant (small) bowl. Take a pan, fill it with water and let it boil. Take the pan off the fire and put the small bowl on top of it (= au bain marie). Stir until the chocolate and the butter are melted and the mixture is smooth.
- Add the chocolate mixture and the eggs to the dry ingredients. Mix it all with a wooden spoon, but don’t stir it too long. Stir the Chocolate Chips through the mixture. You don’t need to use all of them. Add them to your own taste.
- Take a tea spoon of the mixture and let it ‘drop’ onto the griddle (with baking paper). Leave some space so the cookies can rise.
- Bake the cookies around 11 minutes until they feel firm. Let them cool down on the griddle for 5 minutes and afterwards on a grate.
Good luck & enjoy!
Recipe: Kitchen Classics: Chocolade