How to Pan Fry Salmon

To compensate for the fanciness of the previous post featuring white truffle, this post is back to basics: how to pan fry salmon. Or salmon fillet, to be more precise. There are two common problems with cooking salmon fillet, caused … Continue reading How to Pan Fry Salmon

Gooseberry Meringue Pie from Limburg (Kruisbessenvlaai, Krosjelevlaai mit Sjoem)

Limburg is a province in the South of the Netherlands that is famous for its pies, known as vlaai. I’ve already posted recipes for a version with cherries, kersenvlaai, and one with apricots, abrikozenvlaai. One of the most famous types is … Continue reading Gooseberry Meringue Pie from Limburg (Kruisbessenvlaai, Krosjelevlaai mit Sjoem)

Home made Puff Pastry From Scratch

Puff pastry has a reputation of being difficult and a lot of work to make from scratch. I had never attempted it before, but now that I have I thought it wasn’t so hard at all. The main point is temperature control, which is easier right now because it is winter and thus not warm in the house. Puff pastry puffs up because it has a lot of layers of flour and butter. In this recipe, there will be 256 layers! Temperature control is so important because the butter should be soft enough to be able to handle the dough, but not melted to keep the layers intact. This means that a cool room temperature of 18ºC/65ºF is ideal in your kitchen when you make this.

There are several reasons for making your own puff pastry rather than running to the store:

  1. Your own puff pastry will only contain flour, butter, water, and salt. Nothing else.
  2. You will have bragging rights.
  3. It will probably taste better (depending on the quality of the store-bought pastry).
  4. It is cheaper than store-bought.

Running to the store is faster (depending on where the store is), as making your own puff pastry does take about 4 hours. However, most of that time is inactive time with the dough resting in the fridge. Continue reading “Home made Puff Pastry From Scratch”

Cake with Plums, Almonds and Orange

I served this delicious cake to my parents for dessert when they came over for dinner, and everyone loved it. I got the recipe from the newspaper a long time ago, and found it when I was sorting out old recipes. It’s so good I regret not making it earlier. Ingredients 500 grams (1.1 lbs) ripe plums 50 grams (1/4 cup) sugar juice and zest of 1 orange vanilla bean For the dough 150 grams (11 Tbsp) butter at room temperature 150 grams (3/4 cup) sugar 2 eggs 85 grams (1/2 cup) flour 1 1/2 tsp baking powder 100 grams … Continue reading Cake with Plums, Almonds and Orange

Sea Bass poached in fresh Tomatoes (Branzino al Pomodoro Fresco)

I have tomato envy. I read all those posts of fellow food bloggers who are buying heirloom tomatoes at farmers markets, or even harvesting perfectly ripe tasty tomatoes from their own backyard. And given the local climate here, I have to make do with tomatoes that come from a greenhouse and are just not the same. If you do have access to good tomatoes (as well as fresh sea bass), do yourself a favor and make this recipe. I promise it will be an outstanding way of tasting what summer is supposed to taste like! This is one of the … Continue reading Sea Bass poached in fresh Tomatoes (Branzino al Pomodoro Fresco)