Archive for ‘May, 2012’

I’m trying to stick with my salad plans and made this new one. The picture in the book reminded me of a cucumber pickle which I liked to eat when I spent two summers in Taiwan. It doesn’t taste the same, but is still tasty. Don’t make the same mistake I made and try to make this salad into a complete lunch. Even though all these fantastic flavours are being added to the cucumber, you’ll still end up with a salad that mostly consists of cucumber. It does make a perfect side dish.

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When I bought Home Made Summer and marked every recipe that I really wanted to try, it turned out I marked almost every single recipe in the book. The recipe that I picked to start with, is this one. I love cheesecakes for its taste and texture, but I have a record of failing a couple of cheesecakes in the past. This time was no different. The first time I tried, I could only find low-fat quark, which was pretty fluid, and therefore my cheesecake wouldn’t set – not even after 2,5 hours. For my second attempt I found the full-fat quark and was hoping the cheesecake would turn up perfectly. Although it was pretty good, there are still some tweaks that I would make if I would make it another time.

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According to my boyfriend, this is the most delicious thing he has eaten in the last few months. Isn’t that reason enough to make this salad? If a simple salad can please your boy more than Roast chicken with obscene amounts of garlic, Shakshuka, Momofuku pork buns or Lamb Ragout, don’t make a big effort anymore and just stick with the easy salads for this summer.

Its colours are bright and it looks so fresh and festive. Summer finally started in the Netherlands this week. It’s really sunny and hot and everyone ditched their jackets and long pants and switched to short skirts and trousers. This salad is really light, which is nice when it’s so hot and moreover, it helps you keep looking good in those short skirts.

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I love love love fried or roast chicken and I love love love garlic. So naturally these two combined make an incredible dish. In the traditional roast chicken with 40 cloves of garlic the cloves are kept whole, which results in sweet garlic flavour which isn’t too overpowering. If you’re looking for that kind of sweet, soft, garlic flavour: don’t make this dish. This roast chicken is punch-you-in-the-face-garlic-overpowering. I totally loved the chicken cause of its garlicyness, but if you want to pair it with other dishes, don’t put too much effort in making the other ones, cause everything that you’ll taste in the hours after you take your first bite will taste like garlic. Not only you will have the amazing experience of enjoying the taste of garlic, your boy/girlfriend, your colleagues, friends and everyone within a few feet away from you also get to enjoy the lovely garlic breath that will come out of your mouth for the next couple of days. This chicken with 20 cloves of garlic is one big feast.

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Lately I’ve been pretty busy with studying for tests and writing papers. Can’t be studying 24/7 though and sometimes I’m in high need for some distraction and relaxation. In these breaks I allow myself to bake something simple and soothing. These cakes are perfect for this, because the batter can be made within 10 minutes and they only need 30 minutes in the oven. The cakes are light and summery. Besides, when my break has finished, I have a nice snack that I can eat while studying. So if you’re also in the middle of some university pressure and need a break and a snack, here’s a recipe for you. Even if you have all the time in the world and are totally carefree, I’m sure you’ll like these little lemony cakes.

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Shakshuka has been on my mind for the last couple of weeks. I’ve been annoying my boyfriend with talking about this dish twice a day, I even sent him pictures found on the internet to show him how mouthwatering this dish with its vibrant colours would be. He wasn’t impressed and thought it would just be baked eggs with peppers. When I made this dish for lunch today it was everything I hoped it would be, maybe even better. The peppers and onions are full of flavour because of the many herbs that go in this dish and the eggs are cooked till just set, but with the yolks still runny. Of course he also loved it.

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I’ve been seeing recipes for Dutch Babies all over the internet. I didn’t understand their name, because these fluffy pancakes are really not Dutch. It was when I read Wiki that I understood that they have nothing to do with the Netherlands or Dutch people. Accordingly they were introduced in Seattle and derived their name from the German word Deutsch (which means German) which sounds like Dutch. What an anticlimax.

Except for the use of buttermilk, these pancakes are the real-Dutch-deal. They’re less fluffy than Dutch Babies and a bit heavier, but oh so delicious. Normally these pancakes are made with milk, but the buttermilk makes them a bit more airy. Dutch pancakes are mostly eaten as dinner, because they’re savory and pretty heavy. Won’t be a punishment to eat these as a breakfast though. This recipe makes decent sized pancakes, fairly small ones I would even say. In Dutch pancake restaurants they serve enormous plates with enormous pancakes filled with whatever you like. My favourite is with bacon and cheese and topped with large amounts of syrup. Afterwards I’m not able to walk anymore, but I’ll enjoy it while eating.

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The recipes in the Momofuku cookbook all look very simple and not-time consuming, until you take a closer look at it. Then you’ll notice that most of the recipes consist of multiple recipes written elsewhere in the book. This not only means you’ll constantly have to flip through the pages in search for these different recipes, but it also means that you better give yourself a day (or two) because it probably is going to take a while to make your desired dish. But you shouldn’t let this stop you from making them, because the recipes in the book are all mouthwateringly delicious.

I’ve made the lazy version of this dish by using store bought buns. You’ll still have to prepare the meat the night before and make sure you’ll put it in the oven in time to have enough time to let it rest in the fridge. But during the time in the fridge/oven/fridge you can easily do other stuff. So other than that, it doesn’t take much effort to make these delicious pork buns.

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