Category: Cooking

Rye and Buckwheat cookies!

Note: you can also use 140 gram whole weat and 140 gram oat flour.

* 140 gram rye wheat
* 140 gram buckwheat flour
* 1 tbsp oat bran
* 8 gram vanilla sugar
* 52 gram fine sugar
* 1 tsp baking powder
* a pinch of salt
* 150 gram cold butter
* 60 ml cold water
* 1 egg
* 2 tbsp whole milk

– Paper baking sheet
– Fork
– Brush

* Grab kitchen machine and deploy the K hook (if you have a kenwood)
* Add all dry ingredients into the bowl and mix it with a whisk
* Shred the butter in small pieces and add it to the bowl
* Mix ingredients until you have a rough but even substance
* Deploy dough hook and resume mixing while adding the water slowly
* Keep mixing until you have a smooth dough
* Wrap ball of dough in kitchen foil and stick it in the freezer for 30 minutes
* Preheat the oven to 160 C

* Sprinkle flour on the kitchen counter and roll out the dough until it is 5 mm thick
* Cut circles in the dough with a cookie cutter or a drinking glass
* Place the cookies about a centimeter apart from each other on the bakingsheet that you already put on the baking tray
* Make a number of holes in the cookies with a fork
* Put the egg and the milk in a cup and whisk it with the fork until smooth and fully blended
* Cover with the brush the cookies with the egg/milk mix

* Put in oven and set a timer for 30 minutes
* When done, take them out of the oven and place them on a tray (preferably a mesh tray) to let them cool down.

Enjoy!

The best almond cookies ever

RECIPE FOR GINGER/ALMOND COOKIES

75 gr – Generic flour
75 gr – Almond flour
1/4 tsp – Baking powder
1/8 tsp – Pinch of salt
50 gr – Dark brown sugar
50 gr – COLD butter
6 balls – Ginger on syrup
2 tbsp – Caramel syrup
2 tbsp – Ginger syrup

Oven 175C

* Mix flour, sugar, baking powder, salt together
* Shred the ginger into little bits and add to the mix
* Add the syrup
* Shred the COLD butter into little bits and add to the mix

Mix in machine until smooth. Make balls, bake for up to 20 min.

Stoofperen Recipe

Stoofperen

Ingredients:
◦ 2 kg Gieser Wildeman pears
◦ 500 ml red wine
◦ 250 ml water (or wine if you have enough, this is just to make things cheaper)
◦ 1 Star anise or “Illicium Verum”
◦ 1/2 tbsp cinnamon
◦ 4 tbsp dark-brown sugar that contains inverted sugar syrup. We call this “basterdsuiker.”
◦ Few drops of vanilla extract
◦ Few drops of almost extract
◦ Handful of Sultana raisins

Tools:
◦ Tea egg
◦ Thick-bottomed pot
◦ Timer
◦ Measuring spoons
◦ Measuring cup

Manual:
⁃ Peel the pears as thin as possible
⁃ Quarter the pear and cut the rigid stem lines, core and butt out
⁃ Place the pears in the pot
⁃ Place the raisins in the pot
⁃ Put the anise in a tea egg and place it in the pot
⁃ Pour de wine and water in the measuring cup (or just the 750ml wine and no water)
⁃ Add the Cinnamon, vanilla- and almond extract and the brown sugar
⁃ Stir well so the sugar and cinnamon is well dissolved in the wine
⁃ Pour the wine in the pot and make sure that the amount of wine is enough to cover the pears

Bring the content of the pot to a boil and then put the lid on it and turn the heat to low. Just enough to keep it simmering.
Keep it at this heat for 90 minutes and GENTLY stir it at the 45 minute mark.

When done, let it cool down and then you can divide it into storage containers. Be careful, the pears are now soft and fragile.

This recipe is made to my personal flavour and you can always give it your own variation to it!

Square pancakes

  • 150 Gram of flour
  • Pinch of salt
  • Half a sachet of baking powder (so for 250gr of flour)
  • 1 Egg
  • 250 ml Whole milk
  • Bottle of syrup
  • Butter
  1. Put the flour in a bowl, together with the salt, baking powder, egg and milk
  2. Mix together by hand
  3. Heat up pan, add some butter
  4. Use large soup ladle to add one portion of batter to the hot pan (there should be 4 scoops available)
  5. Flip pancake when needed
  6. Put pancake on plate, add some butter, go to item 4
  7. Meanwhile put a layer of syrup on the ready pancake
  8. Stack until done
  9. Cut to size
  10. Eat

Noodle pork á la Fox

  • 2 Pork Chops
  • Mirin
  • Butter
  • Olive oil
  • Sesame oil
  • Salt and pepper
  • Beef bouillon
  • 1 liter of water
  • Handful of corn kernels
  • Handful of chopped spring onions
  • Long cooking noodles
  • Rice cooker
  1. Chop the meat chops in smaller bits and fry them in a splash of olive oil, a thumb thickness of butter, a splash of mirin and a few drops of sesame oil. Season with pepper and salt.
  2. Fill the rice cooker bowl with a liter of water and the other ingredients. When the meat is done, add that too including the grease.
  3. Start rice cooker
  4. Done when the rice cooker is done (20 minutes)

Simple pizza recipe!

  1. 200 gram of flour
  2. 100 ml of lukewarm water
  3. 2 teaspoons of sugar
  4. bit of salt
  5. half a block of yeast (so 21 gram)
  6. salami
  7. mushrooms
  8. cheese
  9. 1 onion
  10. 2 cloves of garlic
  11. italian herbs
  12. strained tomatoes
  13. wine

Step 1.

Pour yourself a mug of wine. Don’t be silly by taking a fancy glass. Pour it in a mug. Have a sip of wine.

Add the sugar to the lukewarm water and then crumble the fresh yeast into the water as well. Give it a good stir and make sure all the yeast is dissolved. Now let it rest for 5 minutes.

Step 2.

Pour 200 gram of flour in a bowl and add the glass of yeast water. Then, mix it all together and knead it all into a ball. Next sprinkle some flour onto the kitchen counter or table. Knead the ball of dough for another 5 minutes firmly on the table and when it becomes too sticky, add A LITTLE flour.

Ball of dough

Step 3.

Now, let the dough rise for 15 minutes at room temperature. Let it grow! Have a good sip of wine in the meanwhile.

Step 4.

Flatten the dough out a little and then start rolling it into a circle or square. This depends on your tray or dish you will put your pizza on. Make it really thin! Don’t bother about those bready pizzas. Make a proper one or leave.

If you have dough left after making a thin sheet, put it in cellowrap and put it in the fridge for tomorrow.

Make it thin, dammit.

Step 5.

Apply plenty flour to your baking tray or dish. Next, drape the dough over it. Then cut off the excess and add that to the rest you may have already wrapped in the cellowrap.

Thiiiiin!

Step 6.

Have a sip of wine. Add tomato sauce and spread it out with a spoon. Make sure you cover the dough plentifully. Next, add the italian herbs at an amount you feel comfortable with. Add some salt on top of it all.

FOX!

Step 7.

Chop up the onion and garlic to small bits and sprinkle it evenly over the tomato layer.

Size of onion and cloves of garlic
Oh look at that!

Step 8.

Slice the mushrooms in thin-ish slices. If you want thicc slices, go for it, baby. Next spread them evenly over the tomato sauce and don’t show the audience that you have a light form of OCD. OCD OCD OCD OCD.

OCD SHROOMS

Step 9.

Next, add slices of salami to the layer. I have cut it in stripes, because I felt like it.  Also, it creates less of a lava slide later on when you bite into a huge slice.

Slices of salami

Step 10.

ADD CHEESE.

Say cheese!!

Step 11.

Slide the pizza in the oven and set the timer for 20 minutes. When the 20 minutes are over, check on the pizza. It usually can take another 5 minutes.

Meanwhile, drink more wine!

Enjoy!!