It’s been over 2 weeks and the image and taste of this cake are still floating around in my head. I’d wanted to make it for ages, since I heard so much about it, and I was pretty nervous when I started. So different from any other cake I ever baked before, so light and fluffy. My Christmas was epic, my mother and I cooked for days, and we really brought Christmas to another level this year. But for me this cake was one of the highlights, so I will share the recipe with you guys! Because I know this is a cake that makes everybody yearning for more.
What I love about this dish is hard to describe I guess it’s the combination since I’m not a big mango lover. I know really really odd but as a kid I couldn’t stand them. I was quite the fussy eater, I am forever grateful to my mum for forcing me to try everything, and making my eat those dreadful mango’s kiwi’s and drink glasses of fresh orange juice she pressed herself every single morning. Yes I did not make mornings easy for my parents, breakfast was always a struggle, since I didn’t like bread or fruit or milk. If it had been up to 4-year-old me I would have eaten dry cereal without yoghurt or milk (yoghurt or milk made my cereal soggy and I hated soggy cereal) or even better nothing at all! I even would have skipped lunch. Luckily I had a strong mom who refused to give in to my tantrums. So mom’s with fussy eaters as children, make them try everything, they will thank you one day! Dinner however was and is the happiest time of day for me, since my mom is an amazing cook! I ate everything I could get my hands to, from oysters to lobster to foie gras to brussels sprouts. But back to the mango salsa, since a few years I love mango. I was looking for a refreshing, colorful salad and stumbled upon a great mango salsa and I found it. It’s quite spicy because of chili but you could always adapt the chili to your own taste. I like a little kick so I added an entire green chili! I served salsa with a nice piece of grilled salmon, but I bet it tastes epic on a taco! This recipe makes enough for 4 people as a side dish Ingredients: 1 fresh mango cut into cubes (learn how to do this the easy way right here), 1 red bell pepper seeded and chopped small, 1 green chili deseeded and finely chopped, 1 red onion, 1/4 cup of chopped fresh cilantro, juice of 1 lime, salt to taste Place all ingredients in a medium bowl and let stand at room temperature for 15-20 minutes in order for the flavors to marry. That’s it! No oil nothing else! Finito! DONE!
Ok you guys I am basically not a big burger fan, but this one rocked my world. It’s the kind of burger you would not feel ripped off after paying €20 for it. I have thing for lamb meat anything from lamb chops to lambmince to lambstew,… I am always happy when there is lamb in my food! To me it tastes like spring, and since spring began this weekend I am gladly sharing this amazing recipe with you.
My mother bought plain lamb/beef burgers for me and my sister. Because she was heading out for gala party with my dad. I decided to make the absolute best lamb burger I could possibly make with the stuff we had in the store cupboard and fridge. It didn’t take long to decide to make my my burger a little Greek. Since I love the freshness of feta and tzaziki. Yes this burger is an absolute winner and I will definitely make it again very soon!
As I said before baking is not my strongest suit, but I refuse to give up! I will bake something that looks at least halfway decent. Now I got a KitchenAid machine it shouldn’t be complicated at all right? My friend was coming over for dinner and I decided to make a desert as well, and what could possibly go wrong with lemon bars right?!! However it does get quite hard when you do something wrong with measuring the ingredients. I had to start over twice, just because I didn’t properly calculate how much I needed. STUPID, STUPID, STUPID! Luckily the 3th time I finally managed to do everything right and the lemon bars turned out great! You just have to make sure that the eggy-lemon mixture is evenly distributed when you put it in the oven, otherwise some parts will have a lot of lemon mixture and others won’t have any at all!
The other reason why I’m sharing an extra recipe this week is because I wanted an excuse to share this amazing song with you guys that has been stuck in my head for ages.
So I hope you enjoy this song and this great recipe!
This recipe is for 12 people
Ingredients: 12 tablespoons (1½ sticks) cold unsalted butter, diced, 1¾ cups, plus 3 tablespoons, all-purpose flour, ⅔ cup powdered (confectioners’) sugar, plus more for dusting at the end, ¼ cup cornstarch, ¾ teaspoon salt, 4 eggs, 1⅓ cups granulated sugar, 1½ teaspoons lemon zest, about 2 lemons, ⅔ cup freshly squeezed lemon juice, about 4 lemons, ¼ cup whole milk, 2 tablespoons lemon flavored liqueur, optional
- Line your baking dish with parchment paper.Let about a cm of paper hang on either side, this will allow you to easily pull out the bars once they are baked and cooled.
- In a large bowl of a stand mixer, fitted with the paddle attachment, combine the 1¾ cups of flour, ⅔ cup powdered sugar, the cornstarch, and ¾ teaspoon salt.Turn the mixer on low, to avoid the flour flying everywhere, and mix until evenly combined.
- Add the diced cold, very cold, butter into the dry ingredients. You can use two forks, a pastry blender, or the mixer to do this. Try not to use your hands as the heat that you generate will warm up the butter, and we want cold butter.
- I use the mixer and it works perfectly. Cut in the butter until it resembles course crumbs the size of peas. You’ll know it is ready when you squeeze the crumbs and they hold together tightly. Pour the crumbs evenly between the two baking dishes, if using, or the one 9×13 dish.
- Pat the crumbs down using your hands into a ¼ inch thick crust. Press it into an even layer and allow the crust to come up the sides slightly. Refrigerate for at least 30 minutes.
- While the crust is chilling, preheat the oven to 350° F. After half an hour, bake the crust until golden brown, about 20 to 25 minutes.
- In the meantime, while the crust bakes, assemble the filling. In a large bowl of a stand mixer, fitted with the paddle attachment, whisk together the eggs and granulated sugar. Whip on high until the eggs have become thick and pale in color, about 5 minutes.
- Add the remaining 3 tablespoons flour, and lemon zest and whisk to combine. Stir in the lemon juice, milk and lemon liqueur if using, mix once more.
- Once the crust is golden brown, remove it from the oven and reduce the temperature to 325° F. Stir the filling once again and pour it onto the warm crust.
- Bake until the filling is set (it doesn’t move when you jiggle the pan) about 20 minutes. Transfer to a wire rack and allow to cool completely. Using the excess parchment paper as handles, pull out the lemon bars gently and place on a cutting surface.
- Peel off the parchment paper. Using a serrated (bread) knife cut the bars into even squares. If you wipe the knife after each cut it will make the process easier and less messy for you.
- Dust the bars with powdered sugar for garnish and serve immediately.
So Wednesday I was home and my parents were working from home so my mom decided to make me and my dad something special for lunch. Normally we would just get a cup of instant noodels of a slice of bread with Nutella. We are not really the kind of people that go big on lunch. Although our weekend family breakfasts are legendary, complete with danish, fresh squeezed orange juice and home made chicken salad ! In fact our weekend breakfasts are so extensive that we usually skip lunch during the weekends. But Wednesday was special since my dad had been traveling a lot over the past few weeks and my brother got home early from school.
Since my mom is a magician with leftovers, she just grabbed whatever leftovers were in fridge and made us a delicious and incredibly tasty sandwich! This sandwich could be served in a restaurant or a deli! I swear it’s that good!
Ingredients: roasted red pepper in slices, slices of aubergine grilled in a pan with a little oil, cheddar cheese, salt and pepper
Ingredients for the guacamole: avocado, lemon juice, a little bit of mayonaise, knoflook, half a chili, little bit of olive oil
Instructions on who to roast red peppers can be found right here:
- Preheat the oven to 200 degrees C
- Toast a slice of bread and drizzle it with a little olive oil.
- Start wit a laying a slice of aubergine on the toast.
- Next up is a slice of roasted red pepper.
- And last but certainly not least a slice of cheddar cheese.
- Put in the over for about 5 minutes until the cheese is nice and melted
- In the meanwhile blits up the guacamole in the mixer.
- Grind a little bit of pepper on the toast.
- You ready to go! serve with the guacamole on the side!
Don’t you love the smell of fresh baked bread in your home. Especially if it isn’t just any bread but a herby cheesy bread. The kind of bread that they sell in expensive Italian deli’s, bread that is so good that the only thing it needs is a bit of olive oil with salt to dip it in. Yes that’s the kind of bread I made! Baking isn’t my strongest suit since it requires exact measurements and I am more of the let’s throw it in and see what it tastes like type. But this bread is really easy to make that even I could pull off this one! It takes some time but that is normal when you make your bread (without cheating with a bread making machine).
Ingredients: 2 Cups cake flour, 5 g instant yeast, 1 Tbs salt, 1 Tbs sugar, 400ml tepid water, 2 Tbs extra virgin olive oil, chopped black olives , A few sprigs of fresh sage, 2-3 garlic cloves, crushed, 60ml finely grated Parmesan, 1 small onion, thinly sliced, Salt and pepper, Olive oil – for when the focaccia comes out of the oven
Sift all your dry ingredients into the bowl of your mixer (or mixing bowl if making by hand). Using the paddle attachment or k-beater (or a spatula), mix these ingredients until thoroughly combined. Slowly add water, just enough that the dough comes together and cleans the bowl. Change to your dough hook. Knead your dough on medium speed (or by hand) for 5 minutes – you will see that the dough becomes less wet and smoother. After 5 minutes add the remainder of your water and knead for another 5 minutes. Add your 2 Tbs of olive oil and knead for another 10 minutes. Add the chopped black olives and need until they are evenly spread in the dough. At this point you should have a soft, non-sticky, smooth dough. If not yet there, knead for a few more minutes until you’re happy with the feel and texture. Remove from the bowl of the mixer and place into a lightly oiled bowl, covered with cling film or a damp tea towel, in a warm, draught free spot to rise until doubled in size. Preheat your oven to 200’C. Knock back your dough and divide into two. Shape both into medium sized ovals and use your fingers to make light indentations all over. Top with the toppings, distributing them evenly over the breads and making sure they are properly pressed down. Season with lots of flaky salt. Leave to rise again in a warm, draught free place for about 20 minutes until nicely risen. Pop into your oven and bake until golden, risen and hollow sounding when tapped underneath – around 30-40 minutes. If the bread is getting too dark before it’s done baking, turn down your oven to 180’C or even 160’C if necessary to bake through. Remove from the oven and pour (quite liberally) lovely lashings of olive oil all over both your focaccias – don’t worry, the bread soaks it in without becoming soggy. You want them to be glossy, juicy and soft! Eat while still warm or pop them back into the oven just before serving later.
Well this recipe is certainly something. I tried making something super healthy for a change. Just because we all need our vitamins, don’t we. I love healthy food I just mostly prefer the unhealthy food, which I know is bad for me. Luckily this salad is so light and full of flavor, and the best part is no regrets afterwards about eating to many calories! Not saying, I count my calories, I never do, but my mom is worried about hers and mine! So to make her happy I made this refreshing colorful salad.
This salad smells amazing as you make it. By the time you plate it up your diners will be pounding the table!
Thursday my parents invited a chinese colleague of my father with his wife baby and parents to have dinner at our place. My mom is an expert at hosting dinner parties! She loves cooking and preparing and thinking over the menu and the table setting. I can honestly say I got my love for food and cooking from her. After begging her to help she decided I could make the dessert, but it had to be something with passion fruit and no milk because apparently chinese can’t handle milk products very well. So I started looking and looking, and then I found these delicious miniature passion fruit meringue pies. They are really easy to portion and they taste really fancy like something you can only find in restaurants!
Ingredients biscuitbase: 50 gr of butter, tea biscuits (or bastonje cookies if you can get your hands on them!)
Ingredients passionfruit curd for 500ml: 6 large eggs, 120 g butter, 1 cup of sugar, 1 cup of passion fruit pulp
Ingredients meringue topping: 2 egg whites, 3/4 cup of sugar, 1/4 cup vanilla sugar, 1/4 cup water
Passion fruit curd recipe
Heat the juice, butter and sugar in a heavy based pot until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 minutes). Beat the eggs until fluffy in a bowl and then very quickly, whisking all the time add them to the hot juice. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick.
Crumble the cookies and them in the mixer with the melted butter. They are the base of your pie.
Beat the egg whites until they are stiff peaks. Heat the water and sugar and bring it to a boil, when the sugar has dissolved boil this for about 5 minutes until it becomes a thick syrup. With the beater on pour the hot sugar syrup into the beaten egg . Continue to mix until you have a firm texture.
To assemble the dessert, add enough biscuit crumb mix to cover the base of your glass. Press down using the back of a muddle or any flat kitchen utensil. Carefully spoon in the layer passion fruit curd. A spoon of meringue on top. and make it flat. Grab your blowtorch to caramelize the meringue with gives it a marshmellowy flavor!
As a kid I used to hate the fall, it ment summer that had seemed so endless when it started went by way to quickly and I had to go back to school, but there were still so many sandcastles I had to build and paper flowers and bracelets I had to make. Now all grown up (sort of) there are plenty of reasons to be happy the fall is here especially food wise. The time of rich heartwarming stews with plenty of spices has arrived, and I love it! Don’t even get me started about mushrooms, to me mushrooms are like candy. What am I saying even better then candy! If I had to choose between mushrooms or ice cream I would choose mushrooms every time! So is there a point to this monologue about the fall, YES! As I was drinking my pumpkin spice latte (another thing I look forward to the entire year) from starbucks, I decided I would post more seasonal recipes to my blog since it’s not always easy to find the ingredients I use in my Around The World Project (trust me sometimes I have to go to 7 different stores to find one kind of spice or cut of meat). These recipes will be seasonal, so the ingredients will be easy to find! I hope you enjoy them! So my first seasonal recipe is a very quick autumn salad I made for lunch, I took it with me to library, yes you heard well the library! I started studying again, and loving it! This dressing of this salad is bang on! and it Here is what you need for this great take away salad: Ingredients: 1 pear, 1 apple, fresh baby spinach leaves, mixture of nuts (think about walnuts, almonds, pecans) Ingredients for the dressing: 1tbsp dijon mustard, 2 tbsp of maple syrup, 2 tbsp of balsamic vinegar, splash of olive, salt and pepper to taste. Wash the spinach. Slice the apple and pear. Mix the ingredients for the dressing together. Mix the salad and dressing together and sprinkle over the nuts.