Tagged with homemade

Frikandellen (Dutch Deep Fried Hot Dog)

Frikandellen (Dutch Deep Fried Hot Dog)

A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To make up for the lack of proper meat, a lot of spices are used as well … Continue reading

How To Make Beurre Noisette (Brown Butter)

How To Make Beurre Noisette (Brown Butter)

Beurre noisette, literally hazelnut butter, is often used in French cooking and baking, and it is therefore good to know how to make it. The hazelnut doesn’t only refer to the color, but also to the nutty smell and taste of butter that has been treated this way. It can be used as a sauce … Continue reading

Sachertorte

Sachertorte

Sachertorte is a famous cake from Vienna that I had never made before. Thanks to CampariGirl’s post I was reminded of it. A Sachertorte is a chocolate cake with two layers, separated by a layer of apricot jam and finished with a chocolate glaze. It was invented in 1832 and is still served in the Sacher Hotel … Continue reading

Slow-Roasted Cauliflower Ravioli

Slow-Roasted Cauliflower Ravioli

Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading

Homemade Guacamole

Homemade Guacamole

Guacamole is a dipping sauce that you are probably all familiar with. You get the best guacamole by making it at home from fresh ingredients rather than buying it in a store.As guacamole is an avocado-based sauce, it is the most important ingredient. Of course the avocado must be ripe. Luckily avocados are fruits that … Continue reading

Chicken Soup

Chicken Soup

Many people don’t make soup anymore. They just buy a can or a package of instant soup. Homemade soup is more flavorful, contains less salt, more actual chicken meat, and no chemical flavors and preservatives. The traditional way of making chicken soup is to boil a whole chicken in water with aromatic vegetables, and then … Continue reading

Sheet Pan Pizza (Pizza in Teglia)

Sheet Pan Pizza (Pizza in Teglia)

In Italy there are two kinds of pizza. Round and thin pizza, cooked for a couple of minutes in a very hot (wood-fired) oven, is available in pizzerias. That type of pizza is difficult to make at home with a domestic oven (but it is not impossible to get close, click here to find out … Continue reading

Pork Tamales

Pork Tamales

As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen or tasted tamales. Ever since I saw the recipe on Richard’s blog, I wanted to make … Continue reading

Homemade Stroopwafels (Dutch Syrup Waffles)

Homemade Stroopwafels (Dutch Syrup Waffles)

Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles. They can … Continue reading

Lychee Ice Cream

Lychee Ice Cream

I wish you all a happy and healthy 2017 with delicious food and wine. As my first contribution to this, I present to you homemade lychee ice cream. Lychees are a  tropical fruit with a complex delicious aroma and flavor. When turned into ice cream, they become a very special treat. It is a bit of … Continue reading

Homemade Brioche Bread

Homemade Brioche Bread

Brioche is white bread enriched with eggs and butter, and thus perfect for the holidays. In this case I made one big loaf, but you can also make smaller loaves or buns. For the characteristic shiny top, braze the top with egg yolk after baking (when still hot). If you’re serious enough about baking to … Continue reading

Homemade Marzipan Mushrooms

Homemade Marzipan Mushrooms

Marzipan and almond paste are pretty similar, as both are made by grinding almonds and sugar together. The differences are that marzipan is sweeter than almond paste (almond paste is 50% of almonds by weight, whereas marzipan is 35-45% almonds), and that marzipan has a smoother texture. Marzipan is often colored using food coloring and … Continue reading

Homemade Sauerkraut

Homemade Sauerkraut

Before we had refrigerators, airplanes, and greenhouses, fresh vegetables were hard to come by in winter. And so our ancestors developed many ways to preserve vegetables for the winter. Even though it is not a necessity anymore, we keep preserving vegetables because we like the flavors. An important example in Dutch (and other northern European) … Continue reading

Blackberry Rose Water Sorbet

Blackberry Rose Water Sorbet

Rosenmuskateller is a rare dessert wine from Alto Adige/Südtirol, the German speaking north-east of Italy. It is made from the rare grape of the same name, related to other muscat grapes but with the distinctive quality that it smells of roses! I thought it would be great to pair this with a dessert that includes … Continue reading

Hummus

Hummus

Hummus, also spelled as houmous, is a middle eastern dip made from cooked chickpeas (also known as garbanzo beans), tahini, lemon juice, olive oil, garlic, and salt. Chickpeas are high in protein and hummus is great when used as a dip for raw vegetables such as bell peppers, carrots, or celery. Hummus is easy to make … Continue reading

Chicken Satay (Saté Ajam)

Chicken Satay (Saté Ajam)

Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender and does not need to be cooked sous-vide to become tender. This changes the recipe … Continue reading

Strawberry Tartlets

Strawberry Tartlets

Strawberries with pastry cream on a sweet shortcrust pastry crust are a classic. You could make a large tart, but it looks much better and is easier to serve when you make individual tartlets. There are some special techniques used in this recipe: the strawberries are covered with a thin layer of apricot jam to … Continue reading

Panzerotti

Panzerotti

Panzerotti are deep-fried calzone, i.e. deep-fried filled pizza! They are delicious street food from Puglia in the deep south of Italy. In Campania they are called calzoni fritti. The funny thing is that I did not get to know these from a visit to Puglia (when I was there I didn’t even see them), but … Continue reading

Cold Smoked Halibut

Cold Smoked Halibut

Cold smoking is a technique that preserves food (and gives it a wonderful smoky flavor and aroma) just by smoke, without heat. To get a really nice smoky aroma, it is best to cold smoke for 24 hours. This means that it is best to do this in winter, when the outside temperature (where I … Continue reading

Traditional French Onion Soup

Traditional French Onion Soup

For this traditional French onion soup, I used the recipe of fellow blogger Stéphane of My French Heaven. Because I wholeheartedly agree with him that onion soup should be made from… onions! Of course we want to top it with a nice slice of toasted baguette with melted French cheese, but the ingredients of the … Continue reading

Ravioli with Gorgonzola in Foie Gras Sauce

Ravioli with Gorgonzola in Foie Gras Sauce

This dish is simple and decadent at the same time. Delicate fresh pasta is stuffed with pungent gorgonzola, and served with a creamy sauce of foie gras. The combination is delicious. Since we love foie gras and we love blue cheese, this was a winner. Once you get the hang of making ravioli from scratch, … Continue reading

Roze Koeken (Pink Glazed Cookies)

Roze Koeken (Pink Glazed Cookies)

Roze koeken are very popular at Dutch highschool as a snack after (or instead of) a lunchbox full of sandwiches. The pink glaze on top of store-bought roze koeken looks and tastes a bit chemical, and it is. But that doesn’t stop my countrymen from loving them and eating lots of them. Because it is … Continue reading

No-Bake Cherry Ricotta Amaretti Tartlets

No-Bake Cherry Ricotta Amaretti Tartlets

Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have to turn on the oven if you are lucky to have hot summer weather. The … Continue reading

Ravioli al Prosciutto

Ravioli al Prosciutto

Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe in a while, here is a new variety: ravioli stuffed with prosciutto and ricotta. As … Continue reading