Rhubarb gets a second chance ~ Rhubarb Soufflé

Rhubarb souffle 4 - copyright LosAngelas

It’s the time of the year that almost overnight rhubarb pops up everywhere; when I go to the market to buy my fruits & vegs, there they are; any food magazine HAS to have some rhubarb related topic and of course the food bloggers… I understand it, from all the fruits & veggies, rhubarb has by far the most extraordinary and beautiful color!

But for as long as I can remember, I have always disliked this veg. I still have visions from when I was six, and my mother had a big pan of Rhubarb on the stove and as a special treat, we had stewed Rhubarb for dessert.

“If you think it’s too sour, just add some extra sugar.” my mother said to me, and as I scooped in heaps of sugar, my sister ladled in her second bowl, she clearly could not get enough of it.

But 20+ years later, your taste changes and I cannot deny that I’m not attracted by the color of this vegs and the many recipes that flirt with me. So I had to give Rhubarb a second chance and I did it with this Rhubarb Soufflé recipe.

It’s a fairly easy recipe to make and although I’m happy how the photos turned out, I can conclude that I really don’t like rhubarb and so I called sis and she ate both soufflés.

But if you like rhubarb, here is what you need & need to do:

250 grams of rhubarb, in pieces of 3 cm

3 tablespoons of sugar

1 teaspoon of cornstarch

50 ml water

1 egg white

1 spoon of butter

Grease 2 small oven dishes with butter and  sugar them. In a big pan, heat the rhubarb in 50 ml of water and with the sugar on a low heat. Let it simmer for for about 15 mins. Pour the liquid in a cup and set aside.

push the rhubarb through a colander sieve. Set a small bit of the juice, to serve as a side.  To the rest of the juice add the cornstarch mix thoroughly and heat this. Then leave it to cool down.  

Whip the egg white until stiff then the rhubarb mixture and mix thoroughly. Scoop the mixture in the oven dishes, and bake for 15 minutes on 170 degrees.

Serve immediately ( to get the full soufflé effect) and with the some of the leftover rhubarb juice on the side. 

Enjoy!! 

Ps. here is a great link for Rhubarb lovers: Bangers&Mash makes a collections of rhubarb recipes :)

Rhubarb souffle 3 - copyright LosAngelas

Rhubarb Souffle 7 - copyright LosAngelas

Rhubarb Souffle 6 - copyright LosAngelas

Dinner with L. Part l – dessert, flourless brownies

brownies - copyright @ LosAngelas

Finally I have made a successfull brownie attempt again!

First of all, my friend L & I have the tradition of cooking something together which neither of us has made before, and even though this was only the second time, both of us were so enthusiastic that we can already call it a tradition.

This time we made artichokes with 2 different dips  and a creamy risotto with turnip-tops and salmon. With 2 people in a small kitchen and recipes never tried before there was unfortunately to chance to take photos of the process unless you’re interested in a exploded kitchen… BUT, the dish was such a success that I made it a couple of days later for my bf, and this time with photos – which will follow later

brownies - copyright @ LosAngelas

However I was smart enough to make the desert in advance, and had plenty of time to take photos of these, delicious nutty brownies.

I decided on a making a flowerless brownie with extra nutty – walnuts and almonds.

For my 16cm bake tin, I have used the following ingredients, which was, as you can see still a bit too much, so additional muffin shapes had to be filled.

200 gr dark chocolate                       150 gr butter

30 gr cacao powder                              2 eggs

150 gr fine sugar               1/2 tbs baking powder

50 gr walnuts                    50 gr chopped almonds

For full recipes, maybe you can try this one by Nigella                                                           or this triple chocolate version by Martha Stewart 

Serve with ice cream, enjoy!

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

No 3D chocolate printer? Get busy in the kitchen yourself!

Chocolate Cake - Copyright LosAngelas

Today, I sat in my car standing in non-moving traffic when the weather showed nothing but depression on my front window, I heard something that cheered me up: the first commercial 3D chocolate printer in on sale. Amazing, technology is not standing still, and apparently this is what it is leading to. Last year I already saw the news about “normal” 3D printer, but now there is also a specific chocolate version; for more information and movies go to this page.

Chocolate Cake - Copyright LosAngelas

If a chocolate 3D printer in not in your budget at the moment, the alternative is: get into the kitchen and get busy!

On request by my sister I made this delicious chocolate cake, for the and her work mates, which there better be many of because this cake was, like the last one, enormous. For the cake I used the base of this Bakerella cake, like I did the last time I have multiplied all ingredients times 1,5.

For the frosting I used this recipe of Nigella’s Old Fashioned Chocolate Cake, which goes perfect with this cake, and is quick and easy to make

The strawberries are my own addition

Enjoy!

Chocolate Cake - Copyright LosAngelas

My favorite and easiest pasta dish

blog delicious pasta dish 4 - Copyright @ LosAngelas

This is absolutely one of my favorite dishes, and for a number of reasons;

it’s quick , it’s easy, it’s healthy

and besides that is tastes delicious, it also looks yummy (see above).

Although this is probably more of a summery dish,  I eat it all year around, almost weekly and sometimes even more then that. Maybe it’s an addiction, but if you’ll understand once you try this.

blog delicious pasta dish 3 - copyright @ LosAngelas

Here is what you need for one person:

1 clove of garlic, finely chopped 

1/3 courgette, chopped 

1 tomato

1 handful of peas, I use frozen biological garden peas

about a handful of fresh pasta

parmesan cheese, for topping 

Fry the garlic with the courgette on a medium heat. after a minute or so add the peas.

Then put the pasta in boiling water, because it’s fresh, it only needs to boil for a couple of minutes.

Drain the pasta, and add to the vegetables. Add some black pepper, and last add the tomatoes.

fry for another 30 secs, and voila!

Top with some parmesan cheese ( but, if you’re like me, you cover it completely with it, I absolutely love the stuff!)

And there you go, a delicious quick meal, enjoy!

delicious pasta dish 6 - Copyright @ LosAngelas

Blog  delicious pasta dish - copyright @ LosAngelas

blog delicious pasta dish 5 - copyright @ LosAngelas

Blog delicious pasta dish - Copyright @ LosAngelas

blog delicious pasta dish 2 - Copyright @ LosAngelas

I’m not a expert, but this really says “Happy Meal”

Apple turnovers, a quick fix when in need of something sweet.

appelflappen 2 - copyright @ LosAngelas

Sometimes you have a graving for something sweet. It doesn’t matter what it is, even a teaspoon of sugar would do at that moment. I had that feeling last week as I was walking through the city, then the idea of baklava popped in my head.

A couple of years ago I was on holiday in Crete and ate this almost every day, and thinking back of that I knew it, Baklava was the solution. There was one place that I knew at that time that sells this, but when I arrived there I was disapointed. They did not sell it anymore, cause of the change of season.

appelflappen- Copyright @ LosAngelas

 

This was not the time to find and try out a new recipe. So I went for a quick fix, an old favorite, Appleturnovers or appelflappen as we call them in Holland. I used to make these when I was a little girl with my mother and loved them.

All you need is some puffpastry, apple chopped, raisins, some lemon juice, cinnamon and sugar.

You don’t need to be Masterchef for this, but it does the trick when you’re in need of something sweet.

appelflappen 4 copyright @ LosAngelas

 

appelflappen 6 - copyright @ LosAngelas

appelflappen 3 - copyright @ LosAngelas

 

The Garden Chronicles: Beeezzz & butterfly

For eight years I have lived in this house, and although our garden is relatively big, and it does attract a lot of birds, this summer was the first time I saw a butterfly. So I rushed in to get my camera and grabbed my camera to capture the moment.

Also the lavender attracted a lot of beez, but these little creatures were so buzzzy buzzzy that wasn’t easy to get them in the picture. And i was disappointed to find out that the photo’s weren’t sharp or under exposed. There went my project.

On a lazy day I took the pictures, and saw if anything lost could be fixed, and quite frankly I was amazed with the results that came out.

Pretty arty beeeezzz pictures!

spending an afternoon baking cookies

If you have a free afternoon or morning and you don’t know what to do,  then here is a tip for you. These happy cookies are easy to make, and at the end you have a huge moutain that you can surprise several friends and family members.

You can use different cookie shapes and colors for holiday themes.

For the cookies I used the recipe from the hummingbird cookbook, which can also be found online here:

I have used the following ingredients.

Cookie ingredients.                             icing ingredients

400 gr flower                                    300 gr icing

              275 sugar                                          1 eggwhite

                 1 egg                                             some lemon juice

           200 gram butter                           Food coloring (if you wish)

lemon juice                                          .

Vanilla extract                                          .

ENJOY!!!!