Tuesday, January 20, 2015

So Sweet: Nutella Peanut Butter Truffles

We served these at New Year's Eve, but of course you can also make them for whatever occasion you want, like Valentines Day. Just use other decoration that Christmas sprinkles :) Of course not very healthy, but they taste so good! In the Netherlands they sell these balls called Ferrero Rocher, and I loved those luxury chocolates as a child. These taste a bit similar. The original recipe comes from Pretty Simple Sweet.


Nutella Peanut Butter Truffles (makes 20-30 truffles, depending on how large you roll them)
- 40 gr butter, melted
- 2 tbsp powdered sugar
- 0.5 cups + 3tbsp Nutella
- 0.5 cup peanut butter
- 2 cups vanilla wafers, crushed (crush first, then measure)
- 2-3 tbsp milk

In a large bowl, combine melted butter and powdered sugar until smooth. Add peanut butter and Nutella and mix well. Then add the crumbled wafers and mix again. Lastly add 2 to 3 tbsp of milk, until the mixture is no longer crumble and can be rolled into balls easily. Let the mixture rest in the refrigerator for at least 30 minutes. Or make up ahead until this point, until you have time to roll them.

Shape balls from the mixture. I used a tablespoon to scoop a heaping spoon out and rolled that into a ball. This can be a bit messy. But that is part of making truffles. Roll each ball into a topping of choice. Leave the balls in the fridge for at least one hour. Keep them there until serving. You can store them in an air tight container for a week.


Monday, January 19, 2015

On a Budget: Pumpkin and Potato Mashpot

This mashpot variation was actually born by accident. We wanted to make one with carrots, but when making the grocery list on Monday, I spotted that we still had half a butternut pumpkin leftover. So we used this instead to make a mashpot with. This mashpot turned out very creamy, and I liked it :) I share it really quickly here, because this recipe isn't written down somewhere and the longer I wait, the higher the chances are I will forget ;)


Pumpkin and Potato Mashpot: (serves 2)
- 3 large potatoes
- 1/2 a butternut pumpkin
- 1 spring onion
- 125 gr feta
- some milk
- dash of garlic powder
- dash of paprika

Peel the potatoes and the butternut. Boil them together until soft. Cut a spring onion and bake shortly in a bit of oil. Make a mash with the butternut and potatoes with some milk until you have the consistency that is on the picture. Don't add too mush or else it might get soupy. Add spring onion and feta and stir trough. Lastly add garlic powder and paprika to taste. Serve with some vegetarian sausages.



Sunday, January 18, 2015

Menu for week 3

This week things finally quieted down a bit. I got rid of that cold somewhere during the week, so I had more time to spend on the menu and all that. Still we also mixed in some more easy recipes, mainly because I have a huge backlog to blog again and if I make only new recipes each week, this will continue to grow ;) It still does now, but more slowly ;) Still I realise that I count 5 new recipes... oh dear.


Sunday: Pumpkin-pear soup from the forest feast cookbook. I am not sure I will share the recipe yet. Because of our small oven we couldn't roast the pumpkin and pear in one go, making this a little too time consuming for our taste to make again. I did like the taste though.


Monday: Potato pancake. Recipe to come.


Snack: I received my first Bites We Love box. These are fairly healthy snacks that contain nuts and dried fruits. I so far had 2 bites during the week and I both quite enjoyed them to nibble on during the day. I will receive a box like this every other week.


Tuesday: We had half a butternut left from the soup, so we made a mash with potatoes and feta. With vegetarian sausages. Recipe to come.




Wednesday: We tried our hand a temaki sushi. We need to practice more, but I will share it on the blog to add to my sushi collection ;) The salads were left over from New Year's day, still closed, so we used it in our sushi.


Wednesday Baking: Millionaires shortbread, recipe to come.


Thursday and Friday: Pasta with spinach, cream cheese and some sundried tomatoes.


Saturday: We had two friends over for a board game night and prepared easy lamachun.


Friday, January 16, 2015

So Sweet: Chocolate Crinkle Cookies

Another recipe from my Christmas and New Years baking backlog. I know most people are all into eating healthy at the moment because most people always do in January. But I am not one of them and I just keep eating my treats every now and then. These cookies have become one of my favourites! I just love the gooeyness of these cookies and the flavour is just the right kind of chocolate. The original recipe is from 24 Kitchen. I only adapted it slightly. They do spread out quite a bit, as you can see on the picture.


Chocolate Crinkle Cookies: (makes 20)
- 100 gr dark chocolate
- 100 gr milk chocolate
- 30 gr butter
- 250 gr sugar
- 2 eggs
- 120 gr flour
- 1 tsp baking powder
- a pinch of salt
- 25 gr cocoa powder
- 100 gr powdered sugar

Melt a quarter of both chocolates au bain marie and chop the rest of the chocolate. Mix sugar and butter together, then add the eggs. Mix flour, salt, cocoa powder and baking powder through the mixture. The stir in the chopped chocolate and lastly add the melted chocolate and stir until everything is mixed through. Leave the batter to rest in the refrigerator for 2 hours.

Pre heat the oven to 180 degrees. Line your baking tray with a sheet of parchment paper.  Roll balls about the size of a ping pong ball. Roll them trough the powdered sugar, flatten them a bit and lay them on the parchment paper. Bake them for about 17 minutes.


Wednesday, January 14, 2015

Typical Dutch: Cheese and "Bacon" Pancakes

One of the most typical Dutch things have to be our pancake restaurants. Here you can order almost every pancake combination on the menu, but a classic has to be a bacon and cheese pancake. When a friend came over a few weeks ago, we didn't feel like spending much time in the kitchen, but we wanted to make something tasty, so we went for pancakes. We used a 24-kitchen recipe, but replace the bacon with faux bacon. It tasted just as good, according to our non vegetarian friend. It is a great basic pancake recipe. You can add in whatever toppings you would like.


Cheese and "Bacon" Pancakes: (serves 4)
- 110 gr flour
- 300 ml milk
- 2 eggs
- pinch of salt
- cheese
- faux bacon

Sift the flour in a bowl and make a hole in the middle. Pour some milk in the hole and add the eggs as well. Stir until you have a smooth mixture. Add the rest of the milk, stir through and add some salt to taste.

Heat a pan and bake some faux bacon until it is crispy. Add a ladle of batter and move it around in the pan until the bottom is covered. Turn the pancake after about 2 minutes. Add the cheese on top and let the other side bake for another 2 minutes.


Sunday, January 11, 2015

Menu for week 02

I am sick again, but I really wanted to write the weekly menu post. Recipes, however will have to wait until I am recovered. I am a bit frustrated though, because I already had the flu last x-mas and now, from the day after school, I am plagued by a heavy cold. So heavy that I can't sleep at night because I can't breathe and am coughing my lungs out. Anyway, we still had to eat.


Sunday Baking: I had a craving for cookies. so we baked one of our favorite recipes. Peanutbutter and chocolate chip shortbread cookies.


Sunday and Monday: We had Patak's Tikka Masala curry with potatoes, sweet potatoes and spinach.


Tuesday: Indian Broccoli Muffins and a tomato=basil soup. I took some muffins to school with me the next day. Recipe to come.


Wednesday Lunch: At school we have catering ever since we moved to a new location. This was a warm salad with omelette.


Wednesday: Just before x-mas we received a box of goodies from my mom. In there was a make your own pizza package, On Nick's side there was ham and on my side mushrooms.


Thursday: We were supposed to eat the pasta below today. But I was getting sick here again and Nick had been gone the whole day, so he couldn't take over the cooking. Very unhealthy, but we had fries that day.


Friday and Saturday: Tortellini with leek and ricotta.


Saturday Lunch: I felt like a more luxury lunch but it still had to be easy. So these are salmon and cream cheese shapeless croissants.


Thursday, January 8, 2015

Heartwarming Soup: Turkish Lentil Soup

It is so cold today! I can't seem to warm up at all, and I am wrapped in a blanket behind my computer. The perfect day for a soup like this. I mentioned before that I discovered my love for the Turkish kitchen. So when I borrowed Annabel Langbein's Simple Pleasures from the library, and found a recipe for Turkish soup, this had to be made. The taste is very comforting and I love that it is budget friendly too.


Turkish Lentil Soup (serves 6)
- 6 tbsp butter (margarine for vegan version)
- 3 spring onions, chopped
- 3 tbsp tomato paste
- 1.5 tsp smoked paprika
- dash of cayenne pepper
- 300 gr red lentils
- 100 gr bulgur
- 3 litre vegetable broth
- 2 tbsp lemon juice
- salt and pepper

For serving:
- 250 ml Turkish yoghurt (use vegan yoghurt or just omit it)
- Turkish bread

Heat the butter in a large pan and saute the onion for a couple of minutes. Add tomato paste, cayenne and smoked paprika. Bake for about 1 more minute. Add lentils, bulgur and vegetable broth. Bring to a boil and then turn the heat to low. Let the soup simmer for about 30 minutes, while stirring occasionally. Remove the soup from heat and add the lemon juice. Add salt and pepper to taste. Place a lid on the pan and leave the soup alone for 10 minutes. You can make the soup ahead of time and keep it in the fridge for 3 days. Just heat it up again when you need it.
Serve with some yoghurt and Turkish bread.


Linking this to the Cook it up! Challenge hosted by Trish.