zaterdag 11 februari 2012

Banana pops in Biscoff and Chocolate

The frozen banana bites I posted yesterday turned out to be a big hit on pinterest. Yeah for that! But as I mentioned in that post, I wasn't completely happy with the peanutbutter flavour. So I made another batch. This time I used Biscoff (speculoos) spread. And added some nougatine, which are little tiny caramalized nuts. You can buy them in the store over here, so easy peasy again.

Ingredients:
50 gram pure dark chocolate
50 gram Biscoff (speculoos) spread
1 banana

Optional:
Nougatine

Melt the Biscoff and chocolate in the microwave, cut your banana put it on a stick and dip. Lay flat on greaseproof paper and stick in the freezer.






























A few lessons learned since yesterday. Don't stick the banana's in the middle, like I did yesterday, but stick it in the side. It will give you a nice banana pop appearence and it's much more easy to eat. Also, I liked them more after maybe 2 hours of freezing instead of overnight. After two hours the banana is not completely hard yet, and again, it's easier to eat.































Please leave me a comment, when you make these letting me know how it went.

vrijdag 10 februari 2012

Chocolate Banana Bites

You will need a jar of peanutbutter, chocolate and banana's. Most of the time, all three ingredients can be found in our house. Just like last night.

I was checking out pinterest, which I do way too much and I came across several frozen banana pins. And then I knew I just had to make these, as a dessert for the kids today. I didn't see any danger for my waistline in making these, I do not like banana's. Not ever, in anything. Banana flavour is too much for me, gooey and sweet. Yuk. Little did I know. When frozen, the banana tastes like icecream. Whoops. Now I am just fighting myself to have any frozen banana's left for dessert tonight. Sorry kiddo's, I ate them all.

After all the work (whaha, 5 minutes) they will look like these.


And if you would cut one through half (and ate one half) it will look like this.



After reading lots of different recepies I decided to go with what I had in store.

Ingredients:
100 gram pure chocolate (+70%)
100 gram peanutbutter
2 banana's

Optional:
Sprikling

I melted the chocolate and peanutbutter in the microwave. Give it 20 seconds and then stir it, repeat until melted. I ussualy do not melt it completely in the microwave. The bowl gets hot and after two times I just keep stirring until it's melted.

Slice your banana's in bite size pieces, put a little stick in it and dip. Lay them on a piece of greaseproof paper (use sprinklers here) and stick in the freezer. You can freeze them overnight like I did or just make them in the afternoon for dessert that evening, much safer by the way.

I used peanutbutter yesterday and even though I love peanutbutter I think the taste overrules the combination of flavours a bit. Next time I will try these with Speculoos (Biscoff) instead. And some nougatine (tiny bits of nuts caramelised in brown sugar).

zondag 15 januari 2012

My first brownies!

Can you believe it? I made my first batch of brownies. I really never made an atempt myself. I did eat them before, ofcourse. But this time.... Throw in a little teeny tiny bit of PMS and there you have it. Brownies. Thanks to pinterest, where I found them. The original recipe is from this website. I did however adjust it a bit.

Ingredients:

1 cup castor sugar
1/2 cup dark brown sugar
3/4 cup plain flour
3/4 cup cocoa powder (Dutch)
3 eggs
150 grams melted butter
pinch of salt
30 grams milk chocolate and 60 grams white chocolate drops or (coarsly) chopped pieces

I first added all the dry ingredients (except the chocolate) to a bowl and mixed them up a little. Then I added the eggs and stirred them in. After that I added the melted butter. Do not add the butter when it's still hot, let it come to room temparature first. Give the batter a few stirs untill it mixes up and then add the chocolate. Don't overstir the batter.

Put the mix in a tin lined with baking/greaseproof paper.

Eat what's left in the bowl... I did and no I am not afraid of raw egg...




































In my oven it needed 25 minutes at 175 celsius. Watch your brownie tin! All ovens are different.

And here is how they came out. They are all gone now... Nom, nom, nom.


donderdag 12 januari 2012

Valentine Shortbread

Fot the second time I made millionair shortbread. I think you can call it a homemade twix too. But this batch was made with little hearts on top. That's why I decided to call it, Valentine Shortbread.

And it will look like this after it's finished. See those little hearts?






































These were made on a late mondaynight, so I could take them to work the next day. Making them earlier would have been better for taking a photo in natural light, but then I wouldn't have much too take with me. These are a big hit, Dordt and the kids love these. Even my mother, who doesn't have much of a sweettooth, likes them.

Needless to say at work they were gone in the blink of an eye. Nobody said no and that for january. The ultimate diet month! I only had 3. Two on mondaynight and 1 at work. Could have been better, definately could have been worse. Afterall I lost 12 (yikes TWELVE) kilo in the last year and I want to keep it off.

Now I will tell you how these were made.

Crust:
225 gr unsalted butter in cubes (room temparature)
2/3 cup castor sugar (I keep two vanille pods in my sugar)
2 2/3 cup flour
½ ts salt

Caramel:
50 gr unsalted butter
50 gr dark brown sugar
1 can of condensed milk

Chocolate:
100 gr pure chocolate (70% or more)
100 gr milk chocolate
20 g white chocolate

Directions:
Preheat the oven to 160 celsius and line a 24 cm tin with greaseproof paper.

Mix the butter and sugar together thoroughly with a mixer. Add in the flour and salt and mix until crumbly. It will look like sand with some clumbs. Press into the lined tin and bake for 25 minutes until golden brown.

Next time I will try this recipe for shortbread. It's by Lorraine Pascale. I recently saw an episode of Baking Made Easy on BBC and now I must admit, I am in love with that show! And that shortbread looked so good! Mine was a little bit too dry, I think there is too much flour in there. But it was delicious anyway!

When the crust is in the oven prepare the caramel. Melt the butter with the sugar in a saucepan and then add the condensed milk. Now it's just about stirring. About 10/15 minutes. Let it come to a simmer and never, ever leave it alone! It will burn in seconds. This link to WikiHow explains it quite well.

In the time you are preparing the caramel the shortbread is done. Take it out of the oven and, when the caramel is ready. Pour it over the shortbread. It will look like this.






































Leave it to cool for about an hour. If you would pour chocolate over it right away the layers will mix.

After an hour melt the dark and milk chocolate. I use my microwave for this. Give it some time on medium, stir and put it back if it is not melted enough. When melted pour it over the caramel and spread it evenly.

When you are done start melting the white chocolate. I decided to do little heart on top. To do so you need to make little dots of white chocolate on your dark chocolate layer. They have to been even in size and distance. You will need a piping bag or something similar for this to get nice results. When all the dots are done use a little toothpick and draw a line from the middle of the top dot straight down to the last in the row. For an even better explanation, see this website. I got the inspiration here.

Mine looked like this when I was ready.


Perfect for Valentine's day!

Please leave a comment to tell me what you think :)

dinsdag 10 januari 2012

Wanna get married? Again?

Today I checked my facebook and a friend of mine posted something on her wall that made my heart skip a beat. A change to get married again. And it not only includes getting married (or renewing your vows) but it also comes with a photo session and dressing up , delicious food. The whole nine yards!
I never ever thought about doing it again. But now, I would love to. Especially after what we all have been through the last few years!

Want to know more about this great chance? And maybe enter yourself? It's open untill tomorrow. Check this post on the Delis Photography blog.

zaterdag 7 januari 2012

Pasta salad with tuna and a some good advice

Let me tell you something before I start giving you the ingredients for this delicious pasta salad. The most important thing about a pasta salad is, in my humble opinion, the pasta you use. I am not (much of a ) snob but when it comes to pasta, only one brand is allowed in my kitchen. It's De Cecco. A little sidestep...

When Dordt and I were on our honeymoon in Italy a long time ago  (at least it seems to be long ago) I was in an Italian supermarket and saw a whole ile of DeCecco pasta. Then I knew it was good! After finding it at home here too, I never used any different. In the Netherlands it can be bought at Jumbo supermarkten. It's not expensive, at least not compared to other brands. And you will notice the difference in taste and texture. Please try?

This is what I will be eating tonight.



I will give you the ingredients to my super simple tuna pasta salad now.

Ingredients:

300 grams DeCecco pasta (or any other GOOD brand)
1 tin of tuna fish on water
1 or 1/2 roasted peper (I use pre - roasted)
50 grams of roasted pine nuts
75 grams of parmesan cheese, grated
1 tbs olive oil (use a good one!)
1 ts salt, fresly grinded
1/2 ts peper, fresly grinded
Fresh or frozen basilicum



Preparation:

Boil water for the pasta and follow the instructions of the pasta you are using. When the pasta is ready, rinse it with cold water and put aside.

Get a big bowl and put in the olive oil, (diced) roasted peper, roasted pine nuts, salt, peper, drained tuna and parmesan cheese.

It will look like this.





























Now add the drained an cooled pasta and mix together.

Eet smakelijk as we say in Dutch!


woensdag 4 januari 2012

Biscoff (speculoos) mug cake

Okay, after my last blogpost I got pre-occupied with foodgawker again. I decided it would be cool to make a mug cake in the microwave. Cool for the kids that is. So I started to read a little and came back with a bit of a standard recipe. I decided to add Biscoff (or Speculoos as we call it) to the mixture.

You will need:

a microwave
2 microwafe save mugs
1/4 cup chocolate chips
2 tbs unsalted butter
1 beaten egg
2 tbs sugar
2 tbs plain flour
2 tbs of Biscoff (Speculoos)

Devide the chocolate over the two mugs and add the butter. 1 tbs of unsalted butter per mug. Melt these slightly in your microwave. I could tell you that it took about a minute in mine at the lowest setting, but as each microwave is different you know best how yours works, I think.

Devide the flour and the egg over the two mugs and mix it in. After that was done I added a tbs of Biscoff (Speculoos) to the mixture. It will sink down during the proces. Prepare each mug seperately in the microwave. It took me about 2 minutes at the highest setting.

And this is what it looked like. I think it would work well too with a little bit of vanilla icecream, especially since you eat them a bit warm. Straight out of the mug, or like us, on a dish. I sprinkled some powdered sugar over it too.