Tropicana Gingerbread Cake

Tropicana Gingerbread Cake                           

A Tribute to the Summer of 2013



Shopping List:

For the cake:

75 gr butter, softened
100 gr sugar
1 Egg
125 ml water
150 gr treacle
190 gr plain flour
1 teaspoon ground ginger
1/2 teaspoon Bicarbonate of soda
1/4 teaspoon salt


For the topping:

1 large orange, clean
100 gr dessicated coconut or 1 sachet (98 gr. Conimex)
110 gr soft brown sugar
2 tablespoons orange juice ( from the orange)

* Grease or spray and line your 20cm square tin. Preheat your oven to 180C.

* In a large bowl, cream your butter and sugar until light and fluffy and then beat in the egg. Combine the water with the treacle. Combine your flour, ginger, bicarb and salt and add this to your creamed mixture alternately with the treacle mixture. You must beat well after each addition. Pour this into your prepared tin.

* Bake this in your preheated oven for about 30 minutes or until your caketester comes out clean.

* Leave in the tin. Now the topping comes over it:

* Grate 1 orange and set aside. Peel and section the orange, removing the pith and dice the orange segments.

* In a small bowl you combine the coconut, brown sugar, orange juice, diced orange and the reserved grated peel. Spread this mixture over the warm cake still in the tin.

* Grill this top heat for 4-5 minutes ( do not walk away!) until the top is lightly browned. Cool on a wire rack when the cake is firm enough to turn out. Cut in little box squares.


                                                              

                                                                     "Enjoy"

Green Bell Pepper & Cheese Bread

Green Bell Pepper & Cheese Bread


It's delicious!  12 slices in a bread


This recipe was for 2 breads originally so i halved it.


Shopping List:

1/2 green bell pepper ( Paprika) finely diced
22 ml olive oil or rapeseed oil
1 tablespoon dry yeast (approx. 1 sachet)
50 ml warm water ( not too warm, as that kills the yeast)
1/2 teaspoon sugar
120 ml milk
1 tablespoon honey
1/2 teaspoon salt
75 gr grated Cheddar
2 eggs
281 gr plain flour (more if it is too dry)
20 gr wheat germ
1/2 tablespoon water




* Sauté the pepper bits in a small frying pan in 1 tablespoon of oil for 15 minutes or until soft. Set aside.
* Dissolve the yeast and the sugar in the warm water in a large bowl and let it stand for about 5 minutes.
* Heat the milk, honey, salt and the remaining oil in a large saucepan. When warm, remove from the hob and stir in the grated cheese. Stir in 1 egg and the now soft pepper bits. Add this to the yeast mixture.
* Add half of the flour and the wheat germ. Keep beating until smooth. Stir in the remaining flour, enough to from a soft dough. Not too dry not too wet. Do not knead.
* Cover the bowl with plastic and or a teatowel, put it somewhere warm (the kitchen usually) and let it rise until it has doubled. Usually 1 hour but it doesn't matter if it is longer. Grease or spray your tin.
* Punch the dough down and put it in your prepared tin. Cover again and let it prove again for another hour.
* Beat the egg with some water and brush it over the loaf.
* Bake it @ 190 for 25-30 minutes or until it is golden brown.
* If you double this recipe use 3 eggs not 4. Then you will have two loaves.

* It is delicious! And very easy to make!

                                                            "Enjoy"

Apple & Mixed Nut Loaf

Apple & Mixed Nut Loaf






Very nice and refreshing!




Shopping List:

A Cake Tin, greased or sprayed and lined

115 gr butter, softened
225 gr sugar ( in total, you will have to divide this)
2 eggs
1/2 teaspoon vanilla extract
250 gr plain flour
1 teaspoon bicarbonate of soda
2 tablespoons of buttermilk
1 grated peeled Apple
140 gr chopped mixed nuts (unsalted)
3/4  teaspoon cinnamon


* Preheat your oven to 180C. Have your cake tin ready.
Cream the butter and 160 gr of the 225 gr. sugar together in a big bowl. Add the eggs, one by one, and give it a good mix after each addition. Pour in the vanilla. Combine your flour with the bicarb and salt. Add this to the butter mixture together with alternately the buttermilk. Stir in the apples and the nuts. ( the apples can be a little brown but that's not a worry)

* Pour your mixture into your prepared tin. Then you combine the reat of the sugar with the cinnamon, which you then sprinkle over the mixture in the cake tin.

* Bake this in your preheated oven for about 55-60 minutes or until your cake tester comes out clean. Let it cool in the tin for about 10 minutes then turn out onto your wire rack to let it cool completely.


                                                                 "Enjoy"

Tip: When a cake get a bit too old, you can put a slice in the toaster and lather it with butter.
It is delicious!

Baby Cinnamon Rolls with Walnuts

Baby Cinnamon Rolls with Walnuts



These dainty little things are crunchy, well... mine are.



Shopping List:



190 gr plain flour, but keep the pot next to you, to keep feeding the dough
150 gr cakemix, a pack, i know.
1 package of quick yeast ( 7-8 gr)
1/2 teaspoon salt
250 ml warm (50C) water

15-20 gr melted and cooled down butter
For the cinnamon sugar: 100 gr of sugar and 1 1/2 teaspoons ground cinnamon
65 gr chopped walnuts

*Combine the flour, cakemix, yeast on the left, salt on the right and the warm water.
Stir with your hand until it is sort of smooth. Add more flour to form a soft dough.

* Turn it out onto a lightly floured surface and knead for about 6-8 minutes. Roll the dough into an 18 x 9 inch flab. Spread with the butter and sprinkle the cinnamon sugar on top, then the chopped walnuts.

* Roll this into a sausage, starting with the long end. Slice into 1 cm circles. Place the rolls on a baking sheet, and cover so it can rise. About 15-20 minutes.

* In the mean time heat your oven to 180C. When risen bake the rolls for 15 minutes or until golden.


                                                           "Enjoy"

Dutch Quick Cinnamon Rolls

Dutch Quick Cinnamon Rolls



Shopping List:

190 gr plain flour
1 tablespoon of white sugar
1 teaspoon of baking powder
1/2 teaspoon of salt
28 gr cold butter
6-7 tablespoons of milk

For the filling:

28 gr butter, really softened
80 gr soft brown sugar
1 teaspoon cinnamon

* Preheat your oven to 200C and grease or spray your 6 hole Muffin tin.

* Combine the flour, sugar, baking powder and salt in one of your big bowls. Cut the butter in until it is crumbly and stir in the milk, tablespoon by tablespoon and use your hands to form a ball. Turn this on a lightly floured surface and roll it into a 18cm square. Spread the butter over it.

* Combine your brown sugar and the cinnamon and sprinkle this over your square of dough. Now roll it all up to a sausage but not too loose, a bit tight. Cut this sausages into 6 slices, tidying the outer ones a little.

* Place the nearly even slices cut side up in your prepared muffin tin.

 

 

* Bake the cinnamon rolls in your preheated oven for about 18-20 minues until golden brown. Melt some butter and brush this over the rolls. Serve them warm for a lovely breakfast!

* These rolls were baked in a Dutch Kitchen and not harmed in any way. Well they were eaten....


       

                                                               "Enjoy and Eet Smakelijk"

Raisin, Buttermilk and Cinnamon Loaf

Raisin, Buttermilk and Cinnamon Loaf



Shopping List:

600 gr plain flour
500 gr sugar, but keep some divided for the cinnamon sugar

2 teaspoons bicarbonate of soda
1 teaspoon salt
2 eggs, free range please
400 ml buttermilk
125 ml rapeseed oil
about 75 gr raisins or sultanas

3 teaspoons of Cinnamon to mix with sugar


What to do:

* Preheat your oven to 180C. Grease or spray and line your loaf or cake tins.

* Combine the flour, about 285 gr sugar, the bicarb and the salt in one of your big bowls.
In one of your smaller bowls you combine the eggs, buttermilk and the oil. Give it a whisk.
Stir this into your dry ingrediënts, then stir in the raisins ( sultanas).

*Combine the cinnamon with the rest of the sugar. Set aside.

* Divide half of the batter between your greased and lined loaf or cake tins. Sprinkle with half of the cinnamon sugar. Repeat this process until done. Cut through the batter with a knife to marble.

* Bake the loaves in your preheated oven for about 55-60 minutes or until a nice brown colour and a tooth pick or your cake tester comes out clean. Cool in the tins for about 10 minutes, then turn them out onto your wire rack. These two loaves are enough for 12 slices each. Serve warm with butter. But cold is nice aswell!
                                                                 "Enjoy"

Raspberry Muffins with Créma di Balsamico

Raspberry Muffins with Créma di Balsamico



Shopping List for 12 muffins:


60 gr salted butter, melted and cooled down
2 Oranges, scrubbed clean and zested
125 ml buttermilk
1 egg, free range please
125 gr semolina
250 gr self-raising flour, sieved
250 gr soft white sugar
2 punnets of raspberries - 150 gr each
12 teaspoons créma di balsamico  ( not vineger)

1 caketester or toothpick

Muffintin with paper muffin cases

* Preheat your oven to 190C. Whilst your butter is cooling off you can grate your orange peel and squeeze the fruits. Put the zest of the  orange peel , 125 ml orange juice, the buttermilk and the egg in a bowl and whisk it lightly until a little fluffy.

* Mix the semolina and the self-raising flour with the sugar in a bowl and stir. Mix the orange mixture in it but keep mixing until well combined. Fold in 2/3 of the raspberries, gently does it.

* Fill the paper cups with the mixture, but not too full. Put 1 teaspoon of créma die balsamico on each muffin. To create a marble effect in your muffins gently wade or stir a  tooth pick or your cake tester through the mixture in the muffin case.

* Divide the rest of the raspberries over the muffins and bake them in your preheated oven for about 25 minutes in the middle of your oven. When you take them out of your oven let them cool down on your wire rack for about 30 minutes.

                                                              "Enjoy"

Apple & Honey Dutch Baby with Cardemom

Apple & Honey Dutch Baby with Cardemom

This is a delicious breakfast treat for about 4.    It's a cross between a pancake and an omelette and cheap as chips. It's best served warm for those cold mornings. 


Shopping List:

120 gr plain flour
1 tablespoon sugar ( 15 gr)
3 eggs, free range please
130 ml  milk
30 gr butter, diced


Filling:

2 peeled, cored and sliced apples
15 gr butter

85 gr honey (doesn't matter what sort)
2 teaspoons lemon juice
6-7 freshly ground cardemom pods ( take the skins out before adding) (Or simply ground)
1 teaspoon of cornstarch with 2 teaspoons of water

* Whisk the flour, sugar, eggs and milk together. (It's a bit of a thin mixture) Put the butter in your ovenproof pan, (Skillet?) ( it's ok to do it in a frying pan, just don't put the frying pan in the oven) Heat up the pan until the butter has melted. Tilt your pan to cover the butter on the sides and bottom. Pour the batter into it, do the same as you did with the butter, and bake for 16-20 minutes, in the oven or in the pan until the edges are lightly browned.

* In the meantime :Saute the apples in the butter until lightly browned. Stir in the honey, lemon juice and the cardemom. Bring the cornstarch and the water together until well combined. Add this to your apple mixture and stir for about 2 minutes until it has thickened a bit. Spoon this onto your pancake and serve immediately whilst still hot!!!

* This can be made with all your favourite seasonal fruits, to your taste.
* This Pancommelette was baked in a Dutch Kitchen !

                                                               "Enjoy"

Dutch Walnut Pie

Dutch Walnut Pie


Shopping List:

250 gr plain flour plus extra for working with

250 gr very soft white sugar
150 gr butter, diced
1 egg, free range please
2 punnets of walnuts ( 110 gr each) ( If you can, get your hands on French Walnuts!
250 ml double cream
2 tablespoons full fat milk

Pie shape tin 23 cm in the round fluted


* Sieve the flour and half of the soft white sugar with a pinch of salt together over a bowl. Mix it with the butter and the egg to form a soft dough. Make it into a ball and put it in your fridge for up to 30 minutes in clingfilm.

* Preheat your oven to 175C. , after you have put 12 walnuts seperate and chopped the rest coarsely.
If you have a pan with a thick bottom, melt the rest of the sugar as best you can, on a very low heat,  then you first pour the cream in and then the chopped walnuts. Bring this to the boil and let it simmer for about 1 minute. Take the pan off the heat and put aside.

* Roll 2/3 of the dough between two sheets of baking paper ( powder it with some flour first) to a size 25 cm. Put this in your fluted tin and shape it into shape. If the dough breaks just shape it back up nicely. Pour the nut mixture into it. Roll out the rest of the dough to a shape of 23cm and put this on top of the nut mixture. Roll your rolling pin over the tin and use these bits of dough to shape into little leaf decorations if you want.

* Put the pie on a tray as it may leak a bit.

* Brush your pie with the milk and put it in your prepheated oven in the middle of the oven for about 30 minutes.  Take it out and divide the 12 walnuts over the pie and give it 10 minutes more in the oven. Serve warm if you can with cinnamon ice cream.


* This pie was baked in a Dutch Kitchen.



                                                             "Enjoy"

Pear Crumble with Apple, Rosemary and Walnut

Pear Crumble with Apple, Rosemary and Walnut


Shopping List:

500 gr Apples
500 gr Pears
1 /2 zested lemon and 1/2 of the juice
Rosemary, fresh sprig or half a sprig
2 tablespoons of light brown sugar

For the crumble:

100 gr Walnuts 1/2 Ground 1/2 roughly crumbled
175 gr flour (Wholemeal makes it dark)
Plain makes it lighter
85 gr butter
85 gr light brown sugar


* Peel, core and dice your apple and pears. Ground 1/2 the walnuts in your food processor. Leave the other half for later.
Put the apples,zest, juice, rosemary and sugar in your saucepan and cook for about 3-4 minutes. Throw in the pears and cook a further 3-4 minutes. Spoon this mixture in a dish and top with the crumble: Flour, butter and sugar mixed in one of your bowls, by hand or in your food processor until it looks like breadcrumbs.

* In the mean time you have preheated your oven to 190C. Sprinkle the rest of the walnuts over the mixture. Bake your crumble in your preheated oven for 20 minutes or more until nicely browned. It will be piping hot so careful!
Serve with any sort of cream.

I have divided this recipe in half for two persons in two little dishes.


                                                             "Enjoy"

Ricotta Cakes with Blueberries & Lemon Curd

Ricotta Cakes with Blueberries & Lemon Curd



Shopping List:

250 gr self-rasing flour
130 gr butter, softened
50 gr caster sugar
5 tablespoons lemon curd
1 egg, free range please
250 gr fresh ricotta
Icing sugar
6 cake shapes (silicone moulds= 30 minutes baking/ muffin tray moulds 20 minutes)


* Preheat your oven to 175C.  Spray or grease your moulds, even the silicone ones. Mix the butter with the sugar en the lemon curd until well combined. Mix the egg and the ricotta through it. Gently fold the sieved flour through it with a pinch of salt.
It will be a very thick mixture.  Gently fold in the blueberries.

* Use two spoons to fill up your prepared moulds. Press the dough into it a little. Bake the cakes in the centre of your preheated oven for about 30 minutes. ( Muffin tin: 20 minutes) Right before you serve them, dust them with a little icing sugar. Best served luke warm. Nice starter for a dinner party!


                                                              "Enjoy"