Archive for ‘April, 2012’

I own tons of cookbooks and I adore all of them. In every cookbook I have marked the recipes I want to make. If I would try out a new recipe a day, it would still take me more than a year to go through all of these marked recipes. There are even cookbooks which are high on my to make-list, but I’ve never made a single recipe from them. That’s all because I have one favorite author and from her books I like to cook the best. This lady is called Yvette van Boven. She is a Dutch cookbook writer, food stylist, she did the whole styling of her own cookbooks, she’s a restaurant owner and moreover, she’s just very inspiring. I’ve never made so many recipes from one author as I’ve made from her books. My favorite book is Home Made, but I also love her book Home Made Winter. Her new book, Home Made Summer, will be published (in the Netherlands) next month. Luckily for you, all these books will be available in English. Home Made has already been translated, the other two will follow.

It’s from Home Made that I made this dish. It’s really easy to make, just throw all the ingredients in one pot and let it simmer till the meat is tender. It’s full of flavor and although it’s really easy to make, it looks like you’ve been slaving in the kitchen the whole evening. I know that it might look like a long list of ingredients, but half of them are herbs that you either have fresh or dried in your cupboard.

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According to Smitten Kitchen this apple sharlotka isn’t a cake, neither a pancake nor a clafoutis, but I’ll refer to it as a cake. This cake has no butter and no milk in it. The lack of milk isn’t that extraordinary, but the fact that I made a cake without butter (so without an excessive amount of calories) is what you can call a small miracle. I like to think that everything tastes better with butter, probably also with a good amount of chocolate added to it. But not this cake. Because the ratio fruit to batter is extremely high, it’s the apples who get all the credits in this cake and there is non of the above needed. Piece of evidence: almost half of this cake disappeared in my boyfriend’s belly in half an hour. Let’s just say he got his vitamins for the day.


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When my sister told me I had to make this ice cream I was sceptical. I do eat white chocolate, but it’s not my favorite thing in the world, so I didn’t really plan on making this ice cream. When I finally decided to go for it and had made the custard, I scolded myself for not listening to my sister a little better. No one should wait to make this ice cream: put it on top of your to-make list. Even if you don’t like white chocolate on its own, don’t let it stop you from making this delicious ice cream. Try it and you will see for yourself, but please don’t blame me when you’re spooning it out of your ice cream maker while it’s still churning.

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This brownie is the best brownie I ever made – I mean it. It has almost a pound of dark chocolate in it – in 3 ways may I add – and prunes that have been soaking in liquor for 3 days. I didn’t mind that I could only take this crappy picture below, I just didn’t have the patience to take some extra shots, because I couldn’t wait any longer to dive into this divine fudgy chocolate monster.

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I’ve made two versions of these little meatballs: one rolled in sesame seeds and one without. Both were finished in a matter of moments. Although I liked both versions equally, I must say the ones with the sesame seeds definitely look more special. I served them with some home made a├»oli.

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