Simple but delightful kedgeree

How I love kedgeree. I know it's meant to be a breakfast-brunch type of dish, but curry doesn't go very well with my coffee, I think. I prefer it in the evenings, when I don't have much time to cook. I used smoked salmon, which goes very well with the curry.






What do you need?

400 g basmati rice
750 ml chicken or vegetable stock
1 onion, chopped
2 tbsp vegetable oil
4 spring onions, chopped
1 chili, deseeded and sliced
1 tbsp yellow curry powder or paste (to taste)
1 knob of butter
4 hard boiled eggs
200 g smoked salmon
1/2 bunch of coriander (cilantro) or flat leaf parsley
1 lemon (juice)





Pour the stock into a saucepan and add the rice. Bring to the boil (lid on). When the rice boils, remove the lid and let it simmer on low medium heat until all the stock is gone. Turn off the heat and put the lid back on.

Heat the oil in a large pan and tip in the chopped onion. Fry over medium heat for 8 minutes. Stir in the curry and let it fry for another minute. Stir in the cooked rice and add the nob of butter. Keep stirring. When the butter is melted and the rice is beautiful yellow, remove the pan from the heat and stir in the smoked salmon, the spring onions, the chili and the coriander or parsley. Taste and add pepper and salt if needed. Peel the eggs and cut them in 4, add them to the kedgeree.


That's it!

Moroccan butternut soup.

Pumpkin soup can be very dull, I think. A dollop of cream just make it richer, but not very exciting. This one, I really love. It's simple and full of flavor. Give it a try!





What do you need?
2 tbsp olive oil
1 leek, (white part) sliced
3 cloves of garlic, chopped
1 red chilli, finely chopped
1 cinnamon stick
3cm piece ginger, peeled and sliced
1 1/2 tsp cumin
2 carrots, peeled chopped
1.5kg butternut cut into 3cm pieces
75 g red or yellow lentils
1.5 l of chicken or vegetable stock
Juice of 1/2 lemon
Cilantro or coriander
pepper and salt


Heat the oil in a pan over low-medium heat, add the leek and the garlic and cook for about 3 minutes, stirring occasionally. Add chili, cinnamon, cumin and ginger and cook for about 1 minute. Add the carrots, pumpkin and lentils, stir. Pour in the stock and let simmer for little under one hour.

Remove the cinnamon stick and add the lemon juice. Process or blend the soup until smooth, reheat the soup and add salt or pepper if needed. Serve with some fresh coriander.

Enjoy!

Roll cake with tiramisu filling... a real treat!

In Dutch


Last thursday I had this crazy idea to make a tiramisu and a roll cake. But then I thought why not combine the two? And it worked out really, really well. Everybody came back for seconds. To me that's a sign that it wasn't such a crazy idea after all. ;-)

First I moisten the cake with a coffee syrup, then I add the tiramisu filling and I finish the cake with whipped cream and chocolate shavings. It looks like a lot of work, but it really isn't. It took me 30 minutes tops.




What do you need for the cake:

5 eggs
150 fine caster sugar
5 tbsp milk
150 g self raisin flour


Preheat the oven to 220°C (425°F)

Whisk the eggs with the sugar until a thick and almost white consistency. Carefully fold in the milk and gradually add the sifted self raisin flour.

Grease a 10x15X1 inch baking pan and line with waxed paper. Evenly spread batter into the pan. Bake the cake for 7 to 8 minutes (until the cake springs back when you touch it lightly).

Turn the cake immediately out onto a linen towel. Peel of the paper and roll the cake up in the towel, starting with the short end. Let it cool on a rack.




The syrup:

2 cups of very strong coffee
1 cup of confectioners sugar
3 tbsp coffee liqueur (I used sambucca con caffè, but Kahlua or Amaretto is fine too)

Add all the ingredients in a saucepan, bring to the boil and reduce by half on high heat. Set aside.


The filling:

300 g mascarpone
3 tbsp confectioners sugar
1 egg (room temperature)
3 tbsp coffee liqueur


Separate the egg yolk from the egg white. Blend the egg yolk with the sugar and then add the mascarpone and the coffee liqueur. Stir until you have a smooth texture. Whisk the egg white until stiff and fold in the mascarpone mixture. Let it rest in the fridge until you need it.



For the frosting:

300 ml cream (thoroughly chilled)
3 tbsp confectioners sugar
2 tbsp coffee liqueur
chocolate shavings

Chill the bowl and the beaters. Whip the cream on medium speed and add the sugar. Keep on whipping until soft peaks are forming. Slowly add the liqueur. Set aside.


Assembling the roll cake:

Carefully unroll the cake and moisten with the syrup. Then spread the tiramisu filling over the cake within one 1 inch of the edges. Roll the cake up again. Spread the whipped cream over the top of the cake. Sprinkle with chocolate shavings. Keep the cake in the fridge until served.


Have fun!

Whoohooo carrot cupcakes!

Carrot cake is not really known in Belgium, and for once the Belgians are wrong. Carrot cake is absolutely heaven, especially these cupcakes. The frosting I used is a mixture of cream cheese and fromage blanc. If you can't find fromage blanc, feel free to use butter (at room temperature).









For the cupcake:

100 g sultanas
zest of 1 orange
Juice of ½ orange
175 g brown sugar
175 ml canola oil
3 large eggs (slightly beaten)
140 g grated carrots
175 g self raisin flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg (grinded).

One hour in advance:

Put the sultanas in a bowl together with the zest and the orangejuice and let them soak for an hour. If you don't have the time, put them in the microwave and nuke them for 1 minute (maximum!)

Mix the sugar, carrots, oil, the raisins and the juice, and the slightly beaten eggs in a large bowl. Sift in the flour, baking soda and the spices and mix with the rest of the batter.

Divide the batter over the cupcakes and let them bake in a pre-heated oven at 160° for about 20-25 minutes.

Allow to cool.

For the frosting


100 g cream cheese
100 g fromage blanc (or softened butter)
3 tbsp confectioners sugar (sifted)
2 tbsp lemon juice


Just whisk everything in a bowl and decorate the cupcakes. That's it!

Subtle and moist Italian cake with fresh pears

Minimum effort, maximum flavor. That's the secret ingredient for this lovely cake. It is a really easy and simple recipe to make, but it is sooooo yummmmmm.... Only use very ripe pears for this recipe. Mix all the ingredients with a whisk, don't use a food processor. It enhances the flavor and keeps the cake fluffy and moist.





What do you need?

100 g soft butter (diced - room temperature)
200 g plain flour
15 g baking powder
200 g caster sugar
40 g pine nuts
zest of 1 lemon
3 whole eggs
125 ml milk
1 tbsp vanilla-extract
2 pears peeled, cut into 4 or 8 wedges*





Pre-heat the oven at 180° (350° F). Grease a cake pan (25 cm/10 inches) and line the pan with parchment paper as shown on photo above.

Mix all the dry ingredients in a bowl. Beat the eggs with the milk, and vanilla extract and add to the dry ingredients. Whisk in the butter, don't worry if the batter is still lumpy. Pour the batter in the cake pan and add the pear wedges.

Bake for 35 minutes. And that's it!


Enjoy!





*You can also add 40 g of sultana's and/or 50 g of dark chopped chocolate.

Lovely fresh tuna pasta salad with lemon

Dutch version


This dish is absolutely superb! It's full of flavor, easy and quick. And perfect to take to work or school - if you have any leftovers that is...






What do you need? (serves 4)

500 g short pasta (1 pound)
1 large bunch of basil
1 large bunch of parsley
2 tbsp capers
2 anchovy fillets (canned)
1 lemon (juice + zest)
1 kl dijon mustard
1 garlic clove
100 ml olive oil
200 g peas (frozen)
1 can of tuna(400g)
pepper and salt


Prepare the pasta as indicated on the packaging.

Chop the basil, garlic and parsley. Put them in a blender together with the capers, anchovies, mustard, half of the zest and the lemonjuice. Mix and slowly add the olive oil. If you don't have a blender, don't worry, just finely chop everything and stir in the olive oil.

3 minutes before the pasta is done, add the frozen peas to the pasta. After 3 minutes drain the pasta and the peas and rinse with cold water. Add the pasta back to the pot and stir in the sauce and the tuna. Serve cold or warm, topped with the remaining zest.

This recipe is based on a recipe I found in the Dutch Delicious, edition October 2011.

A grilled baguette with cambozola, pear and chanterelles

Dutch version

A sandwich can be extremely dull, don't you think? This sandwich however is anything but that. The sweetness of the pear, the sharpness of the cheese and the nutty mushrooms are a match made in heaven. If you can't find cambozola, you can always use another blue cheese.





What do you need?

1 wholegrain (or sourdough) baguette
2 slices of cambozola
1/4 ripe pear, sliced
100 g chanterelles (or wild mushrooms)
1 clove of garlic crushed
1 tbsp chopped parsley
1 nob of butter
pepper and salt

Clean the chanterelles with a soft brush. Melt the butter in a frying pan and fry the chanterelles on medium heat. Add the garlic and the parsley. Stir and fry the mushrooms for 5 minutes or so until they are done.

Slice the baguette in two (lengthwise), add the pear, then the cheese and finish with the chanterelles. Put them under the grill for about two minutes until the cheese is melted.




You'll be in heaven. Guaranteed!