Check out the results of my fellow TWD-ers here!
dinsdag 31 maart 2009
Check out the results of my fellow TWD-ers here!
zondag 29 maart 2009
I would love some tips and tricks on what to do! So if you have any suggestions on what could work or what I might try: please leave a message!
donderdag 26 maart 2009
Patience is a virtue they say, so I'm going to test your patience today.
I planned on making the Chicken with Mango Barbecue Sauce, picked by Aggie's Kitchen, yesterday, but somehow my plans changed. Now I'll make it tonight.
Hopefully you'll all be back tonight to see how my efforts turned out!
woensdag 25 maart 2009
zondag 22 maart 2009
This week I finally had the change to bake with blueberries as Sihan of Fundamentally Flawed had picked Blueberry Crumb Cake for this weeks TWD.
Again I managed to mess up: I totally forgot to add the sugar to the cake mixture..... O well, on to the next attempt: this one succeeded, the coworkers loved it and I liked it too: it looked, smelled and tasted good.
I just had one issue with this cake: all my blueberries sunk to the bottom.....
By the way, I cut the cake into 24 squares and 1 square was only 3,5 WW Points!
P.S. I accidentally deleted the pics from my camera before saving them on my pc....... So no pics this week unfortunately.
zaterdag 21 maart 2009
Random Integer Generator
Here are your random numbers:12
Timestamp: 2009-03-21 00:56:21 UTC
Comment number 12 was made by...... Chocolatechic:
Even with Mr. Murphy along for the ride, your cakes look fabulous.
As for the book, I'd love the second one, because I love traditional recipes.
17 maart 2009 14:51
Chocolatechic: please contact me through email, so I can send you
the Dutch cookbook you picked:
vrijdag 20 maart 2009
Over at Cookbookhabit I read about this test that will tell you what kind of baker you are. Ofcourse I had to do the test, I'm a 'giving baker'. If you're interested in taking the test, go here!
donderdag 19 maart 2009
The rules are :
1. Leave a comment in my with the link to your post to pay it forward giveaway from your blog.
2. Be willing to follow through on sending out 3 prizes to lucky winners of your contest.
3. Make sure your profile lists your profile contact information OR leave your email addy with your entry in the comments section.
So, if you're interested, hurry and go check it out!!!
P.S. Don't forget to register for my own giveaway here!!!
dinsdag 17 maart 2009
My Cookbook Addiction picked the tasty French Yoghurt Cake with Marmalade Glaze. I absolutely loved this recipe, so did my friend and her boyfriend when I surprised them with the mini-bundtcakes when I visited her last Friday.
I have no idea where my head was when I went groceryshopping or while I was baking, I made lots of mistakes: I forgot to buy a lemon and had no other citrusfruits, I did however have some lemon juice in the houseand squeezed some of that into the mixture. Also I accidentally put baking soda in the mixture instead of baking powder... Well they still tasted great!!
Now it was time to pick a pan for the cake, but I couldn't find my cake pan anywhere, so I decided on making mini-bundtcakes and bite-size cupcakes. The mini-bundtcakes took about 30 minutes in the oven, the bite-size cupcakes needed 15 minutes. I topped the cakes with a lovely mango-passionfruit jam.
The recipe made 12 mini-bundtcakes and 18 mini cupcakes. I figured that 2 bite-size cupcakes are about the same size as 1 mini-bundtcake, so the entire recipe was 21 servings, this comes down to 3 WW Points per mini-bundtcake or 3 WW Points per 2 bite-size cupcakes. Not bad at all!!!
Todays post is actually extra special: it is my 100th post!!! So I decided to celebrate this by giving one person a chance to win something really special: a cookbook filled with traditional Dutch recipes. Whomever wins gets to pick one of the following books, offcourse they are both written in English. To get some more information about the books simply click on their titles and on the site choose 'Inkijkexemplaar". Here are your picks:
Dutch Cooking - the new kitchen: a surprisingly seductive cookbook with all the traditionally Dutch dishes our parents used to make, adjusted to this time: less fatty and with lots of fresh vegetables. The book is filled with recipes for the best stews, soups, vegetarian dishes and salades. The lovely old-Dutch dessert have also been included!! (Paperback)
In Dutch Cooking Today the best of yesterday is combined with some of today's most tempting foodstuffs. Here are all the classic recipes but in a leaner form and given delicious new twists with 'new' and readily available ingredients. This cookery book reflects and celebrates all the pleasure and unexpected variety of Dutch cooking today. (Hardcover)
zondag 15 maart 2009
I don't cook a lot of fish or meat. I don't mind eating vegetarian....
Meats I buy and cook are normally chicken and beef, but they have to be
Crunchy Salmon with Stewed Red Peppers
4 red peppers, quartered and seeded
2 garlic cloves
6 tbsp olive oil
2 onions, mediumsized, sliced into rings
120 grams passata
2 anchovies in oil
2 tbsp basil, coarsely chopped
4 salmon filets, 150 grams with skin
salt and pepper
Cut the peppers into slices about 1 centimter wide. Crush the garlic cloves with a knife.
Heat 4 tablespoons of olive oil in a big pan. Add the red pepper, onion and garlic, add salt and pepper to taste, cook for about 10 minutes on low heat until the peppers start to soften.
Add the passata and anchovies to the pan. Cover the pan, lower the heat and let simmer for about 30 minutes until the peppers and onion are 'soft like butter'. Remove the garlic cloves, add the basil and taste to see if more salt or pepper is needed.
Score the salmon skin four or five times and sprinkle both sides with salt and pepper.
Heat the remaining two tablespoons of olive oil in a pan, add the salmon fillets, skin faced down and cook for about 3 minutes. Turn the fillets over and cook for another 2 minutes
until they are cooked.
Serve the salmon with the red peppers and some spinach.
donderdag 12 maart 2009
Yield: 4 servings (serving size: 1 cup)
1/2 pound uncooked pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vodka
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil
Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.
woensdag 11 maart 2009
Here's another great Weight Watchers recipe! I love pasta and using my oven to bake,
so when I get a chance to combine the two I'm superhappy!!
This recipe is really nice, I love the combination!!
Ovendish with Brussel Sprouts and Pasta
1 kilo brussel sprouts
160 grams pasta, uncooked (I used penne)
1500 ml vegetable stock (or 6 spoons of powdered stock in 1,5 liter water)
2 onions (I used red onions)
2 tsp sunflower oil
450 grams tomato, diced
salt and pepper to taste
2 tsp rosemary
120 grams cheese (40+), sliced into thin strips
Preheat the oven at 200 degrees Celsius.
Cook the brussel sprouts and pasta at the same time in de stock untill ready (about 10 minutes). Drain, catch the stock in a bowl. Put the brussel sprouts and pasta in a ovendish.
Slice the onions. Heat the oil in a pan and cook the onionrings for a short untill tender. Add the diced tomatoes and 300 ml of the stock. Add the rosemary and salt and pepper to taste.
Pour the sauce over the brussel sprouts and pasta in the ovendisch. Divide the strips of cheese over the dish and pop into the middle of the oven. Cook for about 25 to 30 minutes. Enjoy!!
4 portions: 5,5 Points per portion
dinsdag 10 maart 2009
Gnocci with Tomato and Basil Sauce
1 tbsp olive oil
1 onion (I used red onion)
2 garlic cloves
1 can tomatoes (appr. 400 grams)
1 pinch of sugar
2 tbsp tomatopuree
250 ml cream (light)
40 grams sundried tomatoes, without oil (I left this out, since I didn't have any at hand)
400 grams potato gnocci
fresh basil, pepper and salt to taste
60 grams grated parmesan
Dice the onion, cook for about 2 minutes in a pan with the olive oil untill tender. Squeeze the garlic cloves, add them to the onion. Dice the canned tomatoes and add them, juice included, to the onion and garlic. Also add the tomatopuree and a pinch of sugar. Let this simmer for about 5 minutes.
Lower the heat and stirr in the cream. Finely slice the sundried tomatoes and add them to the mixture. Add sliced basil, pepper and salt to taste and let this simmer for another 3 minutes.
Prepare the gnocci according to the instructions on the package. Toss everything together, garnish with a basil leave and some parmesan cheese and enjoy!!!
4 portions: 7,5 WW Points per portion
This week I did recreate the Crunchy Caramel Bars that were made a couple of weeks ago for TWD, this was a great pick by Whitney of What's left on the Table. Heath toffee bits are nowhere to be found around these parts of the world and I didn't feel like making my own caramel so I thought about going without a topping on the chocolate. While the bars were in the oven I found some pecans in my pantry so I choped those up and sprinkled them over the melted chocolate.
Unfortunately the middle of the huge cookie was not cooked enough, so I threw it out. The bars tasted amazing! A friend came over for dinner yesterday and to protect myself I gave her all the bars that were left. Unfortunately I forgot to take pictures before doing that!!!
zondag 8 maart 2009
dinsdag 3 maart 2009
I decided: no more!! Time for diet... I signed up for Weight Watchers online, today was my first day. But... I already had already bought all the ingredients and couldn't let my coworkers down... Every week they look forward to trying a new cake/cookie on Wednesday.
What's that you're saying?? Yes, there is something missing on top of my cake... I totally forgot to put the glaze on top. But it still tastes great!! The texture is nice and velvety, although still a bit moist (I cooked it for 40 minutes instead of the recommended 28 - 32 minutes). I was a bit worried about the prunes, but that was unnecessary: it's like they disappeared into the cake and made it even more smooth!