Stefano of Italian Home Cooking, an Italian chef who lives in the UK, always has great authentic regional Italian recipes. When I saw this very unusual cake from Monferrato in Piemonte on his blog, I decided at once that I … Continue reading Italian Apple and Pumpkin Cake (Torta Monferrina di mele e zucca)
Next to the Klöße, the other typical Beilage (side dish) for Sauerbraten is Rotkohl (red cabbage). In Germany red cabbage is prepared in a similar way as in the Netherlands (where it is called rode kool met appeltjes), with a sweet … Continue reading Rotkohl (Red Cabbage German Style)
In the Netherlands it is customary to treat your co-workers to baked goods for your birthday. These are usually sweet, but can also be savory (in that case, it’s usually sausage rolls). The baked goods can be either store-bought or … Continue reading Wholemeal Stevia Apple Cinnamon Raisin Muffins
When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of … Continue reading Risotto with Apple, Mushrooms, and Goat Cheese
This French-style apple tart is special because of the almond paste filling. If almond paste is not available, you can substitute with ground almonds and sugar. It is best to use tart apples for this tart, for a nice contrast … Continue reading Apple Almond Paste Tart
Once again food blogging has introduced me to something new. In this case Algerian Ramadan cuisine, which I had read about on La Petite Panière. Although the Ramadan is already finished for this year, this dish sounded so intriguing that … Continue reading Lham Lahlou (Algerian Sweet Lamb) Sous-Vide
As every year, for my birthday I baked to treat my colleagues. This year I made a pound cake, almond cookies stuffed with amarena cherries, and an Italian apple cake. Other than Dutch appeltaart (the same as American apple pie), Italian torta … Continue reading Torta di Mele (Apple Cake)
Traditional strudel isn’t made with puff pastry but with its own special dough. Although its origins are Turkish (related to baklava), it now mostly known as a recipe from Austria. You can also find strudel in North-East Italy, because of … Continue reading Apple Strudel
We’re back home from our trip to Australia. After cooking for 4 weeks in a very small primitive kitchen inside a camper van I was really looking forward to cooking in my own kitchen again. During our absence, the wooden floor in our living room and ground floor has been sanded and varnished to make it look as good as new again. It was convenient to have this done during our absence, as all the furniture needed to be removed and the varnish needs to harden for a few days before you can walk on it again.
Unfortunately, when we came home we saw that they had not done a good job and so now an additional layer of varnish will be applied. This means that I won’t be able to use my kitchen for another week 😦 But luckily I have friends who don’t mind having me come over to use their kitchen 🙂
Since a lot of my supplies and equipment are stored in the garage and cannot be reached easily and it’s always difficult to cook in a strange kitchen, for dessert I resorted to this ‘cheat’ to make something that is like tarte tatin, but a lot simpler to make.
Continue reading “Apple Tatin Cheat”
For the Burgundian evening there also had to be a traditional dessert from Burgundy. I decided to prepare flamusse, an apple flan that is similar to clafoutis (made with cherries). This is a very an quick simple cake/dessert to make, but really tasty. The important thing is to use only a bit of batter and not to beat too much air into it, otherwise the flan will rise too much and although it will still taste good, it will look quite messy. Continue reading “Flamusse aux Pommes (Burgundian Apple Flan)”
The final of five batches of a dozen muffins baked to celebrate my birthday at work: apple cinnamon muffins. I used a recipe from Putney Farm, thanks guys! My original plan was to do only 4 batches, but I wondered if that would be enough and since I still had two apples lying around that were about to become wrinkly, I decided to make these as well. I’m glad that I did: I liked them a lot and so did my coworkers! The recipe is not very sweet, so this is also an excellent muffin to make for breakfast. Like Putney … Continue reading Apple Cinnamon Muffins
I was intrigued when I read about a kale salad on EmmyCooks.com, as kale is something that I had never associated before with a salad. Kale is called boerenkool (“farmer’s cabbage”) in the Netherlands, and is eaten boiled with mashed potatoes, gravy and smoked sausage. In the Netherlands boerenkool is a winter vegetable and is not available fresh in summer, so I haven’t been able to try this salad until now. As I am currently touring national parks in the USA with an RV, I noticed that kale is indeed available here as a summer vegetable. So I decided to … Continue reading Kale Salad with Apples, Trail Mix, and Blue Cheese
Scampi (also known as langoustines) are one of my favorite types of seafood. Unlike jumbo shrimp (which are only available frozen in the Netherlands), they are available freshly caught, which means that if they are very fresh you can eat … Continue reading Scampi tartare with apple
Stefan's Gourmet Blog 