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

Apple Tarte Tatin and I’m hot on wordpress!!!

MY BLOG HAS EXPLODED!

Freshly Pressed - By LosAngelas

THAT'S ME IN THE TOP RIGHT!!

When I wake up in the morning I first check my blog, a sort of morning ritual I guess. When I looked this morning I was pleasantly surprised that I had a lot of views and a list of likes and comments! Then I found out that I had made it onto the Freshly Pressed page!! With my post on Dutch Flower Fields 

I was so excited, that I did not even go for my usual, extra 10 minutes snoozing, but got up immediately and when for a morning run – which 2 months ago I decided to do at least 6 mornings a week, but in the last couple of weeks it had decreased to twice a week and a lazy 15 minute run. – but my energy this morning was unstoppable!

THANK YOU WORDPRESS FOR HELPING ME WITH IMPROVING MY HEALTH!

Freshly Pressed - By LosAngelas

my previous stats diminish by todays...

I had set myself a blog goal of reaching 1000 views a month, which twice I almost achieved, but with today alone 3700 this goal is out of the window…. but then again goals are set to be broken, right?? 🙂

And thank you everybody for visiting, supporting, liking & commenting!!

Apple tarte tatin - Copyright @ LosAngelas

When my good friend girlie came over last week, we had already made plans to have a active day together. Before she arrived I felt like baking a simple apple Tarte Tatin, something sweet before before we would burn off the calories on our beach walk and hike somewhere. Coffee and apple tarte tatin made us comfortable, and the slightly rain convinced us to stay indoors and to open a bottle of wine and watch a movie instead. 🙂

No calories were burned, but this apple tarte tatin makes you not to worry about that.

Apple tarte tatin - Copyright @ LosAngelas

This simple Tarte Tatin is a nice light little thing to bake; I have used a small 6 inch bake tin,   a little cake big enough for 2.

Further on you need: 1 firm sour apple, handful of raisins, cinnamon, 2 sheets of puff pastry, 3 TbS of sugar and a little bit of water.

Line the bake tin with baking paper, and butter the sides. Then peel the apple and cut it in to flat slices. Lay the slices in the the tin, sprinkle with raisins & cinnamon. Lay on another layer of apple slices, raisins & cinnamon. Next, boil the sugar with the water till the sugar has dissolved and the mixture has a thicker consistency (you will have a too much of this, but it’s easier to make a bit more then a tiny bit). Sprinkle a couple of tablespoons of sugar water over the apples. Butter one sheet of puff pastry then put second on top and roll till you have a nice thin pastry and cover the apples and tuck the pastry in the tin. Last, coat the pastry with sugar water.

Bake for about 20 minutes, check first if there is any excess water and drain it, the let the tarte cool down. Carefully flip the tin with and surprise you good friend or mother with this cute little pastry!

ENJOY!

Apple tarte tatin - Copyright @ LosAngelas

Apple tarte tatin - Copyright @ LosAngelas

chocolate chocolate cake

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blog chocolate cake 1 - copyright LosAngelas

Have you ever visited the Bakerella website? I’m not sure if I should I advice you to go there, because it’s an internet trap! Once you there it’s hard to browse away from it… there I found a recipe for this delicious double double chocolate cake, which Bakerella calls “just a cake”. Since my last chocolate post was while ago, this was for sure on my “to bake list” but it’s not one of those things you bake on a tuesday evening for you and you lover.

blog chocolate cake 2 - Copyright LosAngelas

blog chocolate cake 3 - Copyright @ LosAngelas

Therefore last saturday was the perfect opportunity, when a dear friend of mine celebrated       her birthday/farewell party, as she got a job in Miami (grrrrrrr…!) and had to move away from Amsterdam. And so I dove in the kitchen to make this monstrous chocolate cake. This recipe is surprisingly easy to follow, and has three stages. to make sure my cake was big enough for this occasion, I used 1,5 times the ingredients and used a 28 cm bakepan. and it was big alright! what do you expect with almost a kilo of sugar (or maybe a bit more) and a small mountain of butter… when you’re making it you think “I’m not gonna take a bite of this now that I know how much is actually in it).

But this cake is truly delicious! (or everybody at the party was just very nice to me) plus it looks impressive, I added some red foodcoloring to the buttercream, for a pink effect. this is an absolute must try for every chocolate/cake/sugar-fan.

blog chocolate cake 4 - copyright @ LosAngelas

So enjoy, but beware of 2 warnings:

– Only enter the bakerella website when you know you have enough time.

– Only make this for a group of people, or you might end up eating the whole thing yourself.

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Imperfect Scones


Blog scones 1 - copyright @ LosAngelas

After my time in Scotland I felt the need to make scones. I had a few, on one of the many tea breaks we had. I swear that some british people have tea running trough their veins, at least my mother in law has. To balance it out I drank about 2 liters of coffee on the day I came back.

As inspiration for my food photography my sister made me this creative display tray, perfect for this occasion

blog scones 3 - copyright @ LosAngelas

 Anyway,  for the scones:

300 grams selfraising flower

1 tsp baking powder

pinch of salt 

55 grams cold butter cut in cubes

300 ml buttermilk

Mix the flower, the baking powder & salt, then add the butter cubes and with your fingers kneed the into crumbles.

Then add the buttermilk & sugar and mix into a dough. Put the dough on a flowered surface, and roll out till 2 cm thick.

Use a round cutter (flowered) to cut out the scones. Then bake in a preheated oven for about 15 minutes. 

Serve with cream and jam.

the dough part did not work out as well as planned, so my scones did not turn out perfect, but delicious nevertheless.

If you are interested in perfect scones, I found this video on YouTube, which shows how to make these perfectly.

blog scones 4 - Copyright @ LosAngelas

Blog scones 2 - Copyright @ LosAngelas

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

 

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!!!!

BBC Recipe App – Blueberry Lemon Cheesecakes

Blueberry Lemon Cheesecakes 6 - Copyright LosAngelas

Yes, my last post is a while ago, but that doesn’t mean that I have been living under a rock for the last couple of weeks. I will take this week to update with some posts, because I have been taking tons of photo‘s, probably the reason why I didn’t take the time to sort and adjust them….

Let me start with my new addiction: the BBC GoodFood Cake Recipes App for Iphone.

Besides the fact that the app works well, is easy to use and has well explained recipes with also nutrition information, it has amazing looking photo’s of all the deliciousness of the recipes it contains. So, whenever I find myself having some time, like sitting in the bus or when I can’t get to sleep, I browse through the yummy sweeties.

When I saw the recipe for “Blueberry Lemon Cakes With Cheesecake Topping” I knew I had to make these first. So, when we went over to a friend for an english sunday lunch, I decided to provide a sweet for my friends.

And I’m glad I did, these little cheesecakes with blueberry, have a fresh sweetness, which are a delight to anybody who you serve them to.

I bought some lamps to improve my (blog) photo’s, I made these great photo’s. So sorry if I just over-posted with photo’s but I just couldn’t choose.

For those of you who don’t have the App you can find the recipe here

Enjoy!!

Blueberry Lemon Cheesecakes ll - Copyright LosAngelas

Blueberry Lemon Cheesecakes lll - Copyright LosAngelas
Blueberry Lemon Cheesecakes 5 - Copyright LosAngelas

Blueberry Lemon Cheesecakes llll - Copyright LosAngelas
Blueberry Lemon Cheesecakes 8 -Copyright LosAngelas

Blueberry Lemon Cheesecakes - Copyright LosAngelas

Blueberry Lemon Cheesecakes lllll - Copyright LosAngelas

Fast Cars And Blueberry Muffins

Zandvoort Racing 3 - copyright LosAngelas

How time flies…! On Sunday you get up extremely early and half asleep your standing in the kitchen weighing sugar, flower and other ingredients because later that morning your friends will be picking you up to go to Zandvoort to go and see the Italia a Zandvoort, which basically means that anything on wheels with Italian branding goes on the track to race a couple of rounds.

Therefore I thought a home-baked snacky was a good idea and when that week before I browsed into a recipe called “To Die For Blueberry Muffins” I immediately knew I wanted to make these (and you should too, because they were delicious).

Zandvoort Racing 3 - copyright LosAngelas

Zandvoort Racing 3 - copyright LosAngelas

The day was great, we had a spot in the sun, and saw amazing cars racing by some of which you know this is the closed your gonna get to,  the muffins were indeed delicious, and closed the day off with a dinner on the beach, which is a 5 min walk from the circuit.

I thought, great day to blog about… then I went to sleep, to work, ate something, blinked with my eyes and it’s saturday morning, when I finally post this….

Zandvoort Racing 3 - copyright LosAngelas

Zandvoort Racing 3 - copyright LosAngelas

Blueberry breakfast pancakes (and some with chocolate)

blueberry pancakes 1 Copyright LosAngelas

Every time I when I browse through other blogs or cooking/recipe site and I see these pancakes I think “oooh, I really have to make these one morning”

Well, this morning was a slow morning and it was raining, the prefect blueberry pancake moment. Of course it would not have been me, if I would not also slipped in some chocolate somewhere….

These are extremely easy to make, what you need it is:

200 gr selfraining flower                 a pinch of salt

1 tsp baking powder                           1 egg

300 ml milk                                          a tbsp of butter

a handful of blueberries                    a handful of raisins

some finely chopped chocolate        butter of oil for frying

The full recipe I got on the BBC food website: but when I made to batter I divided it two bowls, in one I added the blueberries and the other the chocolate and raisins.

So easy to make and absolutely delicious!

Enjoy, and have a nice weekend!!

blueberry pancakes 2 Copyright LosAngelas

blueberry pancakes 3 Copyright LosAngelas

blueberry pancakes 4 Copyright LosAngelas

blueberry pancakes 5 Copyright LosAngelas