No new year's resolutions for me, instead I give you something really bad to eat so we can celebrate that we've passed the horrible year of 2013. I do not want anybody to get ill or die this year.
- 200g dark chocolate (the darker the better)
- 125g unsalted butter
- 2 medium eggs
- 225g golden (light) brown caster sugar
- 2 teaspoons of vanilla extract
- 175g plain flour
- 1 tablespoon of good quality cocoa powder
- a handful of fresh raspberries (no frozen)
Melt the butter and chocolate in a pan above medium heat. Keep stirring until melted. Mix the sugar and eggs in a bowl. Add the melted chocolate and butter and all of the other ingredients, always very slowly one by one. Grease a sallow tin with butter (I always use a 18 cm square loose based cake tin) and pour the mixture in the tin. It will be fast so you'll have to divide it over the tin with a spoon. When all is nice and flat, push the raspberries down the mixture. Bake for 25-30 minutes in a pre-heated oven on 190°C
A Happy New Year!!
I didn't like 2013 that much, but Christmas was lovely.
We had Bo's family over for dinner on the first day of Christmas. This is something we normally do at Bo's parents home but as we've had to say goodbye to Bo's father earlier this year I offered to host Christmas instead.
I love to host Christmas. I have to say that the only one thing I'd love to have children for is for Christmas. I love that the whole family is at home, gathered at the table with good food, laughter and warmth.
I did almost all of my cooking in the oven, combining large trays with veg, potatoes and 3 different sorts of meat so everyone could pick and mix.
I'm so excited to host this giveaway today as Riess is one of my favourite brands to work with. I love their enamel pans and saucepans because they are so easy to use. They don't stain, the colours are everlasting and come in PASTEL, you can use them on any hob and even pop them in the oven. Most of all enamel is made of steal, quartz, clay, borax and soda which means that enamel is recyclable.
For my upcoming cookbook, Yvestown in the Kitchen, I'm collaborating with Riess. The pans are featured quite a lot in the book as they are super photogenic.
From bottom to top as seen in the above image:
- 1 4L pan in lavender blue
- 1 2L pan in yellow
- 1 0,75L saucepan in white
- 1 1L saucepan in dusty pink
- 1 0,5L mug/jug in lavender blue
You can get all this by just leaving a comment before Friday the 29th 12:00 CET. I'll draw a random winner and Riess will mail the pans to you.
And good news!! This giveaway is open to readers WORLDWIDE!
I'll leave you with a hearty Saturday afternoon soup. Served in the 0,5 L mug/jug.
- 1 large cauliflower
- 3 medium sized turnips
- a handful of fresh parsley
- 2 garlic cloves
- 4 tbsp olive oil
- 500 ml water
- ground salt and peper (to taste)
Chop de cauliflower and turnips and toss them in a pan with the ground salt and olive oil. Put the lid on and let it shimmer on low heat until the cauliflower and turnips are soft. Add the parsley and garlic. Turn of the heath. Mash the ingredients with a hand mixer. Turn on the heath and add the water.
Serve with a large dollop op seeded mustard.
This giveaway is closed. The winner will be announced Saturday 30-11-2013
There are days when there's not much in the house but fresh veg from the garden. I currently have a tomato explosion in the greenhouse, I'm ever so proud. So when I had to come up with something to make for dinner yesterday I thought about something I could eat with tomatoes and I didn't feel like doing a proper grocery shop.
Doing a proper grocery shop for me consists in getting in my car, cross country borders to drive 12 minutes for the nearest AH as I'm a AH junky, there you have it. So I wanted to shop locally and with locally I also mean all the great shops that people set up who travel miles and miles to supply people like you and I with their country's food.
I love "The Turk", as we call it, in my town. We have a Turkish bakery and a Turkish greengrocer and I both love them equally.
I went for Lebanese flat bread as it goes very well with home made hummus.
- 200g canned chickpeas
- 2 tbsp fresh lemon juice
- 1 crushed garlic clove
- 1 tsp ground Ras el Hanout
- a few pinches of salt (to taste)
- 3 tbsp Tahini
- 4 tbsp cold water
- 2 tbsp extra virgin olive oil
- 1 tbsp mild paprika powder
- Drain the chickpeas and rinse.
- Combine all the above ingredients in a food processor, and blend to a thick creamy purée.
- Sprinkle with mild paprika powder.
- 2 large tomatoes
- 100g spring onions
- 150g flat parsley
- 1 tbsp extra virgin olive oil
- fresh ground salt en pepper
But you can add as much of this as you want.
Life has been so busy with attending weddings and birthdays of all the summer babies we know, my mum being here to stay with us and with other super cool, amazing and exciting stuff.
My summer baby husband turned 45 last Wednesday so I baked him a cake, our favourite one.
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
- 450g carrots (grated)
- 260g raisins
- 4 large eggs
- 260g golden caster sugar
- 240ml corn oil
- 1 teaspoon vanilla extract
- 240g plain flour
- 2 teaspoons bicarbonate
- pinch salt
- 2 teaspoons cinnamon
- 175g cream cheese (Philadelphia)
- 450g icing sugar ((powder sugar))
- 125g unsalted butter
- 1 zest orange
Preheat the oven to 180 C. Grease 2 x 20 cm cake tins with butter.
Combine the grated carrots and raisins in a large bowl, and put to one side. In another bowl beat the eggs and sugar together with an electric hand mixer or kitchen mixer until smooth. Carefully add the oil and vanilla extract, beat well.
Sift the flour, bicarbonate, salt and cinnamon and carefully add to the mixture. Combine the mixture with the carrots and raisins using a wooden spoon.
Step 4. Fill each cake tin to about two-thirds full giving it a good shake to even out the mixture. Bake for about 30 minutes.
Allow the cakes to cool down before adding the frosting as the frosting will melt and make a hell of a mess.
Place all the ingredients in a mixing bowl and beat well with an electric mixer until they are thoroughly combined and smooth and pale.
Oeps! The recipe plugin turned all my grams to kilograms. Problem fixed.
Yesterday I used my Japanese Mushiki steamer for dinner as we both love steamed food. The advantage of a Mushiki is that it prepares food really fast, it preserves all the vitamins and is super for draining all the fat out of meats and fish.
Filling the baskets. Always place fish and meat in the bottom basket so that all the fluids, grease and juices can drip straight into your pan and not on top of your vegetables. I've used salmon with ground pepper and garlic.
For the second basket I've picked broccoli and for the top basket green asparagus. Later in the steaming progress I found out that I forgot the potatoes, so I popped in some new potatoes in the top basket with the asparagus.
Add enough sea salt over the lot to get it flavoured during the steaming process.
Stack all your baskets, put the lid on the top basket and place the stacked baskets in a wok pan filled with sallow water on low heat.
Now all that you have to do during the steaming process is checking the water level and adding new water every now and then. And pricking with a fork in your top basket food to see if it's steamed enough. It takes approximate 15-20 minutes for 3 baskets.
Find a nice spot in the sun and enjoy your steamed food.