Kookjegek.nl » Bloem

Still twenty something

Dennis — Wed, 20 Apr 2011 20:08:45 +0000

A couple of months ago I celebrated my birthday. Not a big party but I had another thing to do. The last few years it was a habit to bring along home made birthday cakes to work. This year wasn’t an exception. I made a Spanish almond cake, inspired by Koken & Genieten

Of course this wasn’t the only cake I made. I also made a mushroom cheesecake with some sour cream on top. This one was pretty hilarious. Some people made the mistake in thinking it was a sweet cake. The confused the sour cream for icing. You should have seen the look on their faces, priceless!

The almond cake was pretty good. I roasted the almonds and added cranberries to the mix. This one turned out to be the party favorite!

Ingredients (serves 16)

150 grams flour
salt
100 grams butter
5 eggs
250 grams sugar
cinnamon
1 lemon
100 grams cranberries
250 grams almonds
icing sugar

Preparation

First you can make the cake dough. Mix the flour, salt and butter. And add one egg. You can also add some water if you think the mixture is to dry. If you have a nice dough you can leave it in the fridge to rest for about 30 minutes.

Preheat the oven on about 180 degrees. Grease a spring form pan with some butter and evenly spread the cake dough in the pan.

Now it is time to make the mixture. Roast the almonds in a pan. After they are roasted to your likings crush them in mortar or simply use a knife to slice them.

Mix the rest of the eggs together with the sugar until it’s a bit foamy. Add the almonds to this mixture. You can also bring in other flavors to the mix. I used cinnamon, lemon zest and cranberries.

Finally your pour in this eggs-sugar mixture into the springform pan. Bake the cake in the oven for about 35 minutes.

Recipe source: Koken & Genieten

I loaf Christmas

Dennis — Sun, 27 Dec 2009 13:27:44 +0000

Just like making Snert, I have another tradition at the end of every year. I tend to make a bread loaf with fruit, it’s called a Kerststol. Recipe was inspired by Het Nieuwe Kookboek.

Last year I already made one with Easter, the dutch recipe can be found overhere. But this time I tried something different. I took a little bit more time for the first rise and used some other fruits. Also the shape was different because this time I used a bread loaf pan.

The result was better compared to last time, I think it had better texture and also better taste.

Ingredients (1 bread)

350 grams flour
7 grams of active dried yeast
25 grams brown sugar
60 grams butter
2 eggs
1,5 dl milk
5 grams salt
100 grams raisins
100 grams white raisins
150 grams zante currant
125 grams almonds
125 grams sugar

Preparation

First thing you need to do is put the almonds, 1 egg and sugar in a food processor. You will get a firm almond past which will be a filling for your bread. Roll the paste in some cling foil. Put this in a refrigerator for at least a couple of hours. You will need the paste for the second rise of your loaf.

Next step is making the bread loaf. First prepare the dough. Mix the flour together with the salt & brown sugar in a bowl. At the yeast, milk, melted butte and the other egg to the mix. Knead the bread till you get a dough with some nice texture. I always check it by putting a small hole in the dough with my thumb. If it is elastic enough the hole will dissapear. Cover the bowl with plastic wrap and put it away at a warm place. Let it rise for a couple of hours.

After the first rise you can knead it a bit and put it in a bread loaf pan. Also add the fruit and almond paste. Cover it with plastic wrap again for a second rise. Again this was in my case quite a while, certainly a copule of hours. After that I baked the bread in an oven of 220 degrees celcius for about 20 minutes.

Recipe source: Het Nieuwe Kookboek

Blue inspiration

Dennis — Mon, 14 Dec 2009 22:43:53 +0000

Lately I’ve been getting some inspiration from my colleagues at work. Discussing food and sharing thoughts. One of them gave me copy of a menu from a famous Dutch restaurant Ron Blaauw. It inspired me to make a baba au whiskey.

My colleague was very enthousiastic about the menu. One of the dishes was a baba. I had never heard of that cake, so it inspired me to make some. After some googling I found out that a classic baba is made with a rhum syrup. I decided to make it with orange juice & whiskey.

Not a bad choice because the taste was awesome. I liked the sponginess of this cake, it easily absorbed the syrup.

Ingredients (12 babas)

400 grams flour
300 grams sugar
2 eggs
5 cl milk
50 grams butter
5 grams baking powder
6 oranges
Jameson whiskey

Preparation

Grease a muffin tin with some butter. Create the batter for the babas by whisking 200 grams of sugar together with the eggs. If it’s creamy add the milk, melted butter & sifted flour. If you have a nice mixture you can add the baking powder. Fill the muffin tin with the batter and bake the baba’s for about 30 minutes in a 180 degrees celcius oven.

In the meanwhile you can create the orange-whiskey syrup. This is pretty easy, just put the juice of 2 oranges in a frying pan together with the rest of the sugar and whiskey and cook it until the sugar is dissolved. You will get a nice viscous liquid.

Pour this syrup over your babas. The best thing is to let them rest for a while. Give them time to absorb the syrup. I tried to speed this process up a bit by cutting the baba into smaller pieces.

I served the baba au whiskey with some fresh orange and some whipped cream & chocolate whipped cream.

Recipe source: Wikipedia

TGRWT #20 Fall of the chicken

Dennis — Sun, 22 Nov 2009 17:53:43 +0000

Finally, I got an entry for TGRWT again. Round #20 is hosted by @docsconz, annoucement post can be found overhere. The pairing is pumpkin & cooked chicken. I made a sandwich, inspired by Edibele Ventures.

The ingredients that need to be paired were pumpkin and cooked chicken. First thought was to make a soup. Easy and quick. Later on I actually made the soup from leftover pumpkin, I will post this recipe later on. The second idea was to create a pumpkinbread, a savory one. And create and nice autumn sandwich with the chicken.

It was a whole proces to actually create this sandwich. First I had to cook the chicken. I boiled it in beef stock, a cooking method I don’t ordinarely use. After that I created the pumpkin bread. This took me more than a day because the rising of it and the lack of time before baking it. This however did improve the result, the rises were great. Together with some nice cheese, carrot and lettuce the sandwich turned out to be great. Picture of the sandwich can be found overhere.

Ingredients (serves 4)

half a pumpkin
500 grams wheat flour
sunflower seeds
25 grams butter
7 grams of active dried yeast
salt
200 grams chickenfilet
beef stock
1 carrot
150 grams port salut
lettuce

Preparation

For the pumpkin bread remove the skin from halve a pumpkin and chop it into pieces. Grate pumpkin pieces, I used a food processor. Mix the wheat flour together with about 200 ml of water, butter and yeast in a bowl. Add the grated pumpkin and other ingredients to your likings, in my case some sunflower seeds.

Knead the bread till you get a dough with some nice texture. I always check it by putting a small hole in the dough with my thumb. If it is elastic enough the hole will dissapear. Cover the bowl with plastic wrap and put it away at a warm place. Let it rise for a couple of hours. In my case this was more than a couple, actually a whole night.

After the first rise you can knead it a bit and put it in a loaf pan. Cover it with plastic wrap again for a second rise. Again this was in my case quite a while, certainly a whole night again. After that I baked the bread in an oven of 200 degrees celcius for about 35 minutes.

For the spread I only had to boil the chicken in stock. I used chickenfilet and bioled it in beef stock for about 30 minutes. I had three slices of pumpkin bread for the sandwich. One was covered with cooked chicken and grated carrot. The second one was covered with a cheese called Port Salut and lettuce. And of course the third slice was for the top of the sandwich.

Recipe source: Edibele Ventures

Cut the mustard

Dennis — Sat, 21 Nov 2009 16:17:50 +0000

I must admit, I’m a big fan of mustard. I try to use this ingredient a lot of times. This time I made a mustard soup, inspired by The Daily Spud.

Like I said, I always try to create a lot of dishes with mustard as ingredient. I even once tried to make my own mustard. Which reminds me, I have to make a new mustard soon.

Now back to the soup of the day, the mustard soup. I used some potatoes & leeks which gave it a fairly thick structure. I also added some bacon for a crispy taste. Together with some grilled bread with cheese and crÃ¨me fraÃ®che this soup clearly cut the mustard…

Ingredients (serves 4)

2 potatoes
2 leeks
beef fond
bacon
mustard

Preparation

Chop the leeks, bacon and potatoes in pieces. Add the bacon to a pan and fry it until crisp. In the meanwhile bring 1 liter water to the boil with the fond. Add the potatoes and leeks and simmer for about 30 minutes or until the potatoes are good.

Just like The Daily Spud I used an immersion blender to create the smooth texture. After that you can add the bacon and some tablespoons of mustard to your own taste. I used pretty mild mustard and added 3 tablespoons. I served the soup together with some grilled bread and some crÃ¨me fraÃ®che. So simple but yet such a great taste!

Recipe source: The Daily Spud

Leftover marmalade pudding

Dennis — Sun, 18 Oct 2009 10:55:53 +0000

One of the fun parts of living together with students is that you frequently get new inspiration. Yesterday for example I got offered some leftover orange marmalade. I decided to make a pudding, inspired by Foodpairing & Allerhande.

Orange juice flavour with chocolate is for me always a winning combination. So that’s why I decided to make a pudding. I also had some good experiences in the past by adding whisky & ginger.

I thought the result would maybe be a bit overwhelming with al those strong flavours. But the result turned out to be pretty good. Of course my roommate also got a piece of the pudding. She was pretty enthousiastic.

Ingredients (serves 6)

4 eggs
200 grams dark chocolate
150 grams brown sugar
100 grams flour
200 ml orange marmalade
3 tbsp Glen Grant single malt Scottish whisky
ginger
butter

Preparation

Grease a ovenproof dish with some butter. Pre-heat the oven on 180 degrees celcius.

In the meanwhile split the eggs, whites form the yolks. Warm the chocolate au bain marie. Put the chocolate together with the egg yolks, sugar, flour & marmalade and mix it. Add grated ginger & whisky to your own taste. I used the Scottish single malt whisky Glen Grant.

Whip up the egg whites and fold it into the chocolate-marmalade mixture. Put the total mixture in the overproof dish. Put this dish in a bigger dish filled with some water. Bake the pudding for about 45 minutes in a oven of 180 degrees celcius. Check if it is done by putting a wooden skewer in the middle of the pudding. If it comes out clean it will be ready.

Recipe sources: Foodpairing & Allerhande

Thick broccoli-cherrysoup

Dennis — Wed, 17 Jun 2009 21:14:55 +0000

Felt like making a easy dish yesterday, soup is always perfect in these kind of situations. Broccoli was on sale in the supermarket and I browsed a bit through my own blogs until I came across the Olvarit post (dutch). This led to a sweet broccoli soup in this case with red cherries.

I tried to recreate the Olvarit babyfood into a soup. It was a broccoli puree with pieces of turkey breast. They also added applejuice for the sweetness. I saw on Foodpairing.be, one of my favourite sites, that they had a suggestion to pair broccoli together with blackberries or black currant. So why not red cherries, it was time to give this a shot!

Ingredients (serves 4)

700 grams broccoli
300 grams turkey breast
vegetable stock
50 grams butter
50 grams of flour
greek yoghurt
white bread

Preparation

Melt the butter in the pan. Donâ€™t overcook it by letting it turn brown. After a few minutes you can add flour to create a light roux. Add the broccoli, it doesn’t have to be finely chopped because the blender can do all the heavy work. Add the stock in small quantities to the roux while stirring, to ensure proper mixing. Softly boil for about 10 minutes.

In the meanwhile you can grill the turkey breast and the white bread. Finally stick the soup in a blender. Serve it together with the turkey & bread and some Greek yoghurt for some freshness

Recipe source: Kookjegek

Gevulde koek

Dennis — Thu, 17 Apr 2008 17:16:20 +0000

Er was nog wat amandelspijs over van de stol die ik tijdens pasen had gemaakt. Dit spijs kon ik goed gebruiken om wat gevulde koeken te maken. Wederom geÃ¯nspireerd door een recept van Het Nieuwe Kookboek.

Achteraf gezien bleek het vrij simpel om deze koeken te maken. Ze smaakten ook prima. Alleen bevatten ze iets te weinig amandelspijs, volgende keer zal ik daar dus meer van gebruiken.

IngrediÃ«nten (4 koeken)

75 gram roomboter
120 gram bloem
100 gram witte basterdsuiker
1 snufje zout
1 ei
50 gram amandelspijs
4 losse amandelen

Bereiding

Maak allereerst een boterdeeg. Doe de bloem, boter, basterdsuiker, zout en een half ei in een kom. Kneed het deeg tot een bal. Rol het deeg vervolgens uit tot een plak een dunne plak. Steek uit het deeg 8 ronde plakken.

Verdeel het amandalspijs over 4 ronde plakken en bedek ze met de overige plakken. Druk de randen stevig aan en garneer met de losse amandelen. Bestrijk vervolgens de bovenkant van elke koek met wat losgeklopt ei. Bak de koeken in ongeveer 30 minuten lichtbruin in een oven van 170 graden.

Receptbron: Het Nieuwe Kookboek

Stol

Dennis — Thu, 27 Mar 2008 09:05:18 +0000

Pasen afgelopen weekeinde was een perfecte aangelegenheid om weer eens wat brood te bakken. Het werd uiteindelijk een paasstol, geÃ¯nspireerd door een recept van Het Nieuwe Kookboek.

Maar wat is een stol zonder amandelspijs? Een snelle zoekopdracht later bleek dat het niet meer is dan fijngehakte amandelen, suiker & ei. Volgens die verschillende bronnen bleek ook dat spijs lekkerder/beter is als het een paar dagen in de koelkast heeft gelegen. Waarom heb ik overigens nog nergens gelezen?

Het resultaat was prima, de stol was binnen een mum van tijd weg. Zeker voor herhaling vatbaar tijdens een volgende feestdag. Helemaal omdat het ook nog vrij simpel was om te maken. Ik ga volgende keer dan ook proberen wat meer ingrediÃ«nten in de stol te verwerken, zoals geconfijte fruit.

IngrediÃ«nten (1 brood)

350 gram bloem
7 gram gedroogde gist
25 gram witte basterdsuiker
60 gram boter
2 eieren
1,5 dl melk
5 gram zout
150 gram rozijnen
150 gram krenten
125 gram amandelen
125 gram kristalsuiker

Bereiding

Hak de amandelen fijn in een keukmachine. Meng dit met 1 losgeklopt ei en kristalsuiker. Zet dit mengsel in de koelkast.

Doe de bloem met het zout & basterdsuiker in een kom. Maak kuiltje in het bloem en vul dit met de gist, lauwe melk, ei en gesmolten boter. Kneed dit tot er een soepel deeg ontstaat. Zet dit deeg op een warme plek en laat ongeveer 45 minuten rijzen.

Wel ondertussen de krenten en rozijnen in water. Laat deze goed uitlekken en droog ze af. Wanneer het brood klaar is met de eerste keer rijzen dan kan je de krenten, rozijnen en het spijs in het deeg vouwen.

Vet een broodbakblik in met wat boter en doe het deeg hierin. Laat het nu een tweede keer op een warme plek voor wederom 45 minuten rijzen. Bak het daarna af in ongeveer 30 minuten in een oven van 220 graden.

Receptbron: Het Nieuwe Kookboek

Brioche

Dennis — Thu, 06 Mar 2008 12:15:42 +0000

Via collega Bart kom ik de laatste nog wel eens in aanraking met wat nieuwe producten. Zo liet hij me onlangs een broodje genaamd de brioche zien. Uiteraard probeerde ik deze ook zelf te maken, naar recept van RecipeZaar.

Wederom een geslaagde poging om brood te bakken en deze keer eens niet de zout vergeten! Ik begin zowaar enthousiast te worden over brood. In tegenstelling tot het recept van RecipeZaar ben ik niet gegaan voor loaves, wat vrij gebruikelijk is voor de brioche, maar buns. En deze kleine broodjes smaakte erg goed. Redelijk krokant van buiten maar erg romig en zacht van binnen. Vooral erg lekker met jam.

IngrediÃ«nten (8 kleine broodjes)

4 gram gedroogde gist
25 ml volle melk
2 eieren
275 gram bloem
25 gram suiker
2 gram zout
60 gram boter

Bereiding

Doe de melk, gist, een half ei en 80 gram bloem in een kom en meng licht zodat het een geheel is. Bestrooi dit mengsel met nog eens 80 gram bloem en laat het dan ruim een half uur rusten.

Voeg daarna de suiker, zout, 80 gram bloem en de overige eieren toe. Mix het deeg wederom rustig totdat het een geheel vormt. Ik heb dit met de hand gedaan want dat gaat met deze kleine hoeveelheden een stuk makkelijker. Voeg daarna de rest van de bloem toe en blijf een minuut of 15 kneden.

Als laatste wordt de boter in delen toegevoegd. Zorg de boter zacht is zodat het makkelijk door het deeg te kneden is. Na een tijdje zal het deeg weer een geheel worden. Is dit niet zo voeg dan zo nodig nog wat extra bloem toe.

Bedek de kom met plastic folie en laat het deeg 2,5 uur op kamertemperatuur rijzen. Ontlucht het hierna door het lichtjes te kneden. Doe het terug in de kom en zet het ruim 4 uur in een koelkast om te koelen en rijzen. Waneer je de broodjes gaat afbakken, 30 minuten op 200 graden, kan je het wederom 2 uur laten rijzen op kamertemperatuur.

Receptbron: RecipeZaar