tag:blogger.com,1999:blog-43145242936141958142024-03-06T02:08:48.746+01:00made in sweetUnknownnoreply@blogger.comBlogger246125tag:blogger.com,1999:blog-4314524293614195814.post-77313362484585748202016-11-14T16:21:00.000+01:002016-11-14T16:29:01.081+01:00Slagroomtaart, maar dan een lekkere<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Een traditonele nederlandse slagroomtaart. Wie houdt er niet van? Ik, dus toen ik werd gevraagd een slagroomtaart te maken voor het 60 jarige huwelijk van de ouders van vrienden, ben ik gaan kijken welke aanpassingen ik kon doen om te zorgen dat ook deze taart om van te smullen is.</span></div>
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<span style="font-family: "verdana" , sans-serif;">De cake is een génoise volgens frans recept. Gebakken in een springvorm van 26 cm en horizontaal in twe lage gesneden. Tussen beide lagen een dun laagje abrikozen jam. Vervolgens de crème die uit slagroom en mascarpone bestaat. Gesneden aardbeien en blauwe bessen maken de vulling compleet. </span><br />
<span style="font-family: "verdana" , sans-serif;">Aan de zijkant van de cake zit tegen de crème een victoria beslag (suiker en geschaafde amandelen samen gebakken en verbrokkeld). Op de cake toeven van dezelfde crème. Décoratie van verse vruchten (aardbeien, mandarijnen en kiwi). En tot slot zelfgemaakt chocolade versiering en lieftallig hartjes !</span><br />
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<span style="font-family: "verdana" , sans-serif;">Mijn slagroomtaart !</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-56448607072228294372016-09-07T11:31:00.002+02:002016-09-07T11:32:02.735+02:00Chocolade Courgette taart<span style="font-family: "verdana" , sans-serif;">De worteltaart ken je nu wel! In de eerste aflevering van seizoen 2016 van Heel Holland Bakt maakte Anne Marie een blijkbaar lekkere versie. </span><br />
<span style="font-family: "verdana" , sans-serif;">Dus vandaag eens wat anders: courgettes ! Jawel, courgettes in een cake werken net zo goed als wortelen. Zeker in combinatie met chocolade. Dus dat hebben we dan ook maar gedaan !</span><br />
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<span style="font-family: "verdana" , sans-serif;">Wat heb je nodig? </span><br />
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<span style="font-family: "verdana" , sans-serif;">55 g boter (op kamertemperatuur)</span><br />
<span style="font-family: "verdana" , sans-serif;">120 g bloem</span><br />
<span style="font-family: "verdana" , sans-serif;">30 g ongezoete cacao</span><br />
<span style="font-family: "verdana" , sans-serif;">2 eieren</span><br />
<span style="font-family: "verdana" , sans-serif;">175 g geraspte courgettes</span><br />
<span style="font-family: "verdana" , sans-serif;">80 g pure chocolade</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tl baksoda</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tl bakpoeder</span><br />
<span style="font-family: "verdana" , sans-serif;">1/4 tl zout (of niet als je, zoals ik gezouten boter gebruikt)</span><br />
<span style="font-family: "verdana" , sans-serif;">90 g rietsuiker</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 tl vanille extract</span><br />
<span style="font-family: "verdana" , sans-serif;">1 zakje oplos espresso</span><br />
<span style="font-family: "verdana" , sans-serif;">poedersuiker om te decoreren</span><br />
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<span style="font-family: "verdana" , sans-serif;">En hoe maak je deze taart? </span><br />
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<span style="font-family: "verdana" , sans-serif;">Verwarm de oven tot 180° voor. Beboter een vorm van 15-20 cm. Hak de chocolade in grove stukken (of gebruik druppels chocolade natuurlijk, is net zo makkelijk). </span><br />
<span style="font-family: "verdana" , sans-serif;">Meng alle droge ingrediënten door elkaar (bloem, cacao, baksoda, bakpoeder en de oplos espresso. </span><br />
<span style="font-family: "verdana" , sans-serif;">Klop de boter met de suiker tot een romige massa. Voeg de eieren en het vanille extract toe. Spatel er vervolgens 2/3 van het bloem mengsel voorzichtig doorheen. Het restant voeg je toe aan de geraspte courgettes en gehakt chocolade. Tot slot voeg je beide mengsel samen. Klop niet te veel, dat maakt de taart taai. </span><br />
<span style="font-family: "verdana" , sans-serif;">Doe het beslag in de bakvorm en bak ongeveer 40 minuten. Ik heb een grotere bakvorm gebruikt waardoor mijn baktijd 20 minuten was. Houdt altijd rekening met de hoogte van je beslag bij het bepalen van de baktijd. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Laat de taart afkoelen alvorens hem uit de vorm te halen. </span><br />
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<span style="font-family: "verdana" , sans-serif;">De taart bepoederen met wat poedersuiker ziet er altijd een stuk gezelliger uit, vind je ook niet? </span><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-35263408217814985602016-09-07T11:07:00.002+02:002016-09-07T11:09:34.977+02:00Normandische appeltaart Normandische appeltaart<br />
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Een hele lekkere variatie op een franse appeltaart is de Normandische appeltaart. Iedereen weet dat er uit Normandië veel appels komen. Waarom denk je anders dat ook de calvados ervandaan komt? Deze wordt ook gebruikt in de taart, maar als je geen calvados hebt kan je ook een andere sterke alcohol nemen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SKehw0VFwZnNXdpehfi_K6c3NG3TR9dmoX2yll0KpPGgZlHQvn4sOTLBBdGndc7PBQkjRswlNNZYwWyWRsgURLAd3qmc6pz-RUxV1QxEiNKTCO3UC2isCm3jVR6ZEmwmZWkUcf8Rzwg/s1600/normande1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SKehw0VFwZnNXdpehfi_K6c3NG3TR9dmoX2yll0KpPGgZlHQvn4sOTLBBdGndc7PBQkjRswlNNZYwWyWRsgURLAd3qmc6pz-RUxV1QxEiNKTCO3UC2isCm3jVR6ZEmwmZWkUcf8Rzwg/s640/normande1.jpg" width="592" /></a></div>
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Voor deze rijke taart heb je nodig:<br />
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Een deegbodem. Dit kan zoet zandtaartdeeg zijn, maar ook bladerdeeg.<br />
4 appels<br />
2 eieren<br />
15 cl room<br />
50 g suiker<br />
70 g boter<br />
2 el calvados<br />
het sap van een halve citroen<br />
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En je bereidt de taart op deze wijze:<br />
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Verwarm de oven voor tot 210° et schil de appels en deel ze in vieren.<br />
Verwarm 30 gram boter in een grote antiaanbak koekenpan en laat de appeldelen in ongeveer 2 minuten goudbruin worden. Strooi er dan 20 gram van de suiker over heen. Doe de calvados (of andere sterke drank) erover heen en flambeer door een aangestoken lucifer in de pan te houden.<br />
Zet de pan even aan de kant.<br />
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Laat in een kleine pan 20 gram boter smelten. Meng in een kom het citroensap met 30 gram suiker, de room en voeg vervolgens de gesmoten boter toe. Klop de eieren los en voeg deze ook al kloppend toe.<br />
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Beboter een vorm met uitneembare bodem en bekleed met het deeg. Voeg het mengsel met de eieren toe en leg de appeldelen in een rozet vorm in de vorm.<br />
Bak voor ongeveer 35 minuten.<br />
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Laat de taart afkoelen voor hem uit de vorm te halen.<br />
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Serveer lauw of koud, al dan niet met een beetje crème fraiche of opgeklopte room. Beetje calvados in de room kan geen kwaad !<br />
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Je kan ook een perenversie van deze taart maken, gebruik dan een alcohol op basis van peren.<br />
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Enjoy<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-10410841865992058612016-08-02T13:29:00.001+02:002016-08-02T13:29:13.396+02:00Génoise taart met aardbeien en mascarpone room<span style="font-family: "verdana" , sans-serif;">Génoise, een klassieker in de Franse patisserie. Doordat het met veel minder boter wordt gemaakt als een cake, is het resultaat luchtiger maar ook droger. Daarom leent de génoise zich goed voor gebruik in combinatie met een crème-vulling. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Je kan het biscuit, zoals het ook wel wordt genoemd op verschillende wijze bakken. De manier die ik vaak gebruik is het uitstrijken op een 'swissroll tin' of bakplaat. Hier kan je dan, zo als de naam van het blik al zegt een swiss roll van maken. Je bestrijkt het biscuit dan met crème, jam, lemon curd of wat je maar lekker vindt, rol het op om er vervolgens plakken van te snijden. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Deze keer koos ik de génoise te bakken in 2 ronde bakvormen (20cm doorsnede). Voor de vulling mengde ik mascarpone met opgeklopte slagroom (een beetje gezoet met vanille suiker). En omdat we ervan moeten profiteren zolang het kan gebruikte ik aardbeien. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><b>Het recept van de Génoise</b>:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><i>ingrediënten</i></span><br />
<span style="font-family: "verdana" , sans-serif;">4 eieren </span><br />
<span style="font-family: "verdana" , sans-serif;">125 gr suiker</span><br />
<span style="font-family: "verdana" , sans-serif;">125 gr bloem</span><br />
<span style="font-family: "verdana" , sans-serif;">30-40 gr boter (gesmolten)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;"><i>Bereidingswijze</i></span><br />
<span style="font-family: "verdana" , sans-serif;">Doe de eieren en de suiker in een kom en verwarm al kloppend het mengsel au bain marie, tot het ongeveer 50° bereikt. </span><br />
<span style="font-family: "verdana" , sans-serif;">Haal van het vuur en blijf kloppen tot het mengsel geheel is afgekoelt. </span><br />
<span style="font-family: "verdana" , sans-serif;">Voeg de bloem toe en meng goed. Dit is een lastig werkje want doordat het ei-suiker mengsel zo luchtig en opgeklopt is, heeft de bloem de neiging zich samen te klonteren op de bodem (want zwaarder). Zorg er echt goed voor dat alles is vermengd. </span><br />
<span style="font-family: "verdana" , sans-serif;">Tenslotte kun je de gesmolten boter toevoegen. Ik heb geleerd dat dit het beste gaat als je een beetje van het mengsel aan de boter toevoegt en mengt en het dan bij het overige mengsel te doen. Ook hier, wees er zeker van dat alle boter goed is vermengd. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Als je in de vorm bakt, moet de oven op zo'n 180° zijn voorverwarmd en is de baktijd tussen 15 en 20 minuten. Kies je ervoor een 'lap' te maken, stel dan de overn in op 230°-240° bak een minuut op 8/9. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">Het biscuit is (in folie verpakt) goed houdbaar in koelkast (een dag of 2/3) of in de vriezer (een paar weken). </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-13080812387761104812016-01-26T15:54:00.002+01:002016-08-02T13:27:10.772+02:00Wortelcake met geroosterde wortelen <span style="font-family: "verdana" , sans-serif;">Wortelcake, carrot cake is een van mijn lievelingsgerechten. Ik hou van de smeuïge cake en de combinatie met de iets zurige cream cheese frosting. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Toen ik het recept van een wortelcake die wordt gemaakt met geroosterde wortelen tegenkwam, duurde het niet lang voordat ik deze uitprobeerde. </span><br />
<span style="font-family: "verdana" , sans-serif;">Het recept is van <a href="http://www.olivemagazine.com/recipes/" target="_blank">Olive Magazine,</a> een brits kooktijdschrift en internet site. Ik heb een aantal recepten geprobeerd die zijn bevallen. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Eerlijk gezegd, was dit bij het recept van de wortelcake niet het geval. De cake zelf was erg vast en de crème haalde het niet bij de vertrouwde cream cheese frosting. </span><br />
<span style="font-family: "verdana" , sans-serif;">Dat de cake zo vast was, heeft vast te maken met de ingrediënten en de wijze waarop hij wordt gemaakt: het laten smelten van de boter, met golden syrup en black treacle. Ik vond ook de sinaasappel te veel overheersen. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Het idee echter van het roosteren van de wortels is er wel één die ik ga onthouden. Ook ben ik dol op maple syrup dus dat houden we ook in gedachten. Wellicht dat met enige aanpassingen deze wortelcake toch een favoriet kan worden. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63GHUi-xrDk_RSwIx3dderaCMM6jyLhGgKqyfyNgnnZOH56ETCBOg8UESHG3hZ6YWz30qf5S7ORQSoqqsSw0TTW7UJBiQEnLdcRELfnLMFf0QQ65A-4Ski5uJCpLJcUpIgLwAvS9qcE0/s1600/carrot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63GHUi-xrDk_RSwIx3dderaCMM6jyLhGgKqyfyNgnnZOH56ETCBOg8UESHG3hZ6YWz30qf5S7ORQSoqqsSw0TTW7UJBiQEnLdcRELfnLMFf0QQ65A-4Ski5uJCpLJcUpIgLwAvS9qcE0/s640/carrot1.jpg" width="480" /></a></div>
<br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Voor de cake heb je nodig: </span><br />
<span style="font-family: "verdana" , sans-serif;">350 gram geschilde wortelen, waarvan 250 gram in de lengte gehalveerd</span><br />
<span style="font-family: "verdana" , sans-serif;">1 sinaasappel, geraspt en in 5-6 plakjes gesneden</span><br />
<span style="font-family: "verdana" , sans-serif;">140 gram boter (en wat om de bakvorm in te vetten</span><br />
<span style="font-family: "verdana" , sans-serif;">140 gram lichtbruine basterdsuiker</span><br />
<span style="font-family: "verdana" , sans-serif;">30 gram black treacle</span><br />
<span style="font-family: "verdana" , sans-serif;">70 gram golden syryp</span><br />
<span style="font-family: "verdana" , sans-serif;">2 geklutste eieren</span><br />
<span style="font-family: "verdana" , sans-serif;">100 ml volle melk</span><br />
<span style="font-family: "verdana" , sans-serif;">275 gram bloem</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tl gember</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tl kaneel</span><br />
<span style="font-family: "verdana" , sans-serif;">andere specerijen die je kunt toevoegen zijn: mixed spice, chinese 5 spice, kruidnagel, dit past allemaal goed in een wortelcake</span><br />
<span style="font-family: "verdana" , sans-serif;">1 ½ tl baksoda</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<span style="font-family: "verdana" , sans-serif;">En voor de crème:</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">350 gram ongezouten boter (kamertemperatuur)</span><br />
<span style="font-family: "verdana" , sans-serif;">375 gram gezeefde poedersuiker</span><br />
<span style="font-family: "verdana" , sans-serif;">3 el maple syrup (en extra voor de decoratie)</span><br />
<span style="font-family: "verdana" , sans-serif;">3 el sinaasappelsap</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">En zo maak je de cake:</span><br />
<span style="font-family: "verdana" , sans-serif;">Verwarm de oven voor op 200 ° C / fan 180C. Wikkel de gehalveerde wortelen (dus de 250 gram) en plakjes sinaasappel in stuk bakpapier. Plaats het pak in de braadslee en bak vervolgens een uur, totdat de wortelen en de sinaasappel goed zacht zijn.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Doe de geroosterde worteltjes en twee stukjes sinaasappel in een keukenmachine of blender en whiz tot een puree.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Zet de oven terug naar 160C / fan 140C. Beboter en bekleed de bodem van een diepe, ronde taartvorm van 20cm. Doe de boter, de suiker, de golden syrup en black treacle in een pan en verhit tot alles is gesmolten. Laat het afkoelen.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Rasp de resterende 100 gram wortel. Roer de wortelpuree, geraspte wortel, eieren, sinaasappelschil en de melk, de bloem, bakpoeder en specerijen in het afgekoelde mengsel. </span><br />
<span style="font-family: "verdana" , sans-serif;">Doe het goed vermengde resultaat in de bakvorm en bak minimaal 1 uur. Bij mij duurde het langer. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Voor de crème klop je eerste de boter in ongeveer 5 minuten tot een romige massa. Zeef vervolgens de poedersuiker er beetje bij beetje bij. Voeg tenslotte de maple syrup en het sinaasappelsap toe. Klop minimaal 5 minuten door om de crème zo luchtig mogelijk te maken. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Als de cake volledig is afgekoeld, snij je hem horizontaal in 3 lagen. Dit gaat makkelijker als de cake een tijdje in de koelkast heeft gestaan. Vervolgens kan je de crème aanbrengen. Als je wilt dat de crème in bolletjes zichtbaar blijft tussen de lagen, zorg dan dat de opgespoten crème gekoeld is, dan zakt hij niet in als je er een laag cake opzet. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Maak de cake af door er wat maple syrup over heen te gieten. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-89449143531607844532013-04-21T20:16:00.000+02:002016-01-26T13:48:29.288+01:00The Hairy Biker’s chocolate brownies<br />
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">One of the nice things of being back in the <st1:country-region w:st="on"><st1:place w:st="on">Netherlands</st1:place></st1:country-region> is
that I can watch all the food programs the BBC offers. The last two weeks I
have followed Dave Meyers and Simon King, on their search for ‘Best of British’.
In Friday’s episode the Hairy Bikers explored the relationship between American
and <st1:country-region w:st="on"><st1:place w:st="on">Britain</st1:place></st1:country-region>’s
culinary cultures. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">I am so glad I didn’t resist the urge to make the
chocolate brownie from this episode. It’s a fantastic, gooey brownie with dark
and white chocolate chunks and crunchy nuts. <o:p></o:p></span></div>
<div class="MsoNormal">
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">The original recipe can be found on the BBC food
website. I made my brownie in a 20X20 cm square cake tin, so it took a bit
longer to bake. I replaced the pecan nuts by hazelnuts and left out the
cherries.<o:p></o:p></span></div>
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<i><span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ingredients</span></i><br />
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<i><span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaMv-dtp9R659v7_8IKAGAabO-pAPMW_D9tNOCRffGPNDLeKt6VFJJRGapMTGSYaVNK7DYLs3x9m1H1JgrNit8idtA1awz87YSwE8aHsTVhKkkZBxHQ0ouVUJWyvAxjeTNOjbDWHXf5g/s1600/bikers+brownies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaMv-dtp9R659v7_8IKAGAabO-pAPMW_D9tNOCRffGPNDLeKt6VFJJRGapMTGSYaVNK7DYLs3x9m1H1JgrNit8idtA1awz87YSwE8aHsTVhKkkZBxHQ0ouVUJWyvAxjeTNOjbDWHXf5g/s400/bikers+brownies.jpg" width="300" /></a></span></i></div>
<i><span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;"><o:p></o:p></span></i></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">200g butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">175g caster sugar<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">175g soft light brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">4 large eggs<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">100g plain flour <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">50g cocoa powder<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">125g plain dark chocolate chunks<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">125g white chocolate chunks<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">100g hazelnuts<o:p></o:p></span></div>
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<i><span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">Preparation
<o:p></o:p></span></i></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">Preheat the oven to 190C/375F/Gas 5. Lightly butter a
20x20cm square cake tin and line the base and sides with a large sheet of
baking parchment.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Put the butter in a medium saucepan and place over a
very low heat until only just melted. </span>Remove the butter from the heat and stir in the sugars
until well combined. Whisk the eggs in a large bowl until smooth and slowly
pour the butter and sugar mixture on top, stirring constantly until well
combined.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Put the flour and cocoa powder in a sieve and sift on
top of the egg and butter mixture. </span>Beat hard with a wooden spoon until smooth. Leave to cool
for 10 minutes. (This will prevent the chocolate chunks melting too quickly
when they are added to the batter.)<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Roughly chopped the hazelnuts and stir them with the
chocolate pieces into the cake batter. </span>Pour into the prepared tin and spread to all the corners
with a rubber spatula or the back of a spoon.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">Bake the brownie in the centre of the oven for 40
minutes, or until the mixture is crusty on the surface and lightly cooked
inside. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span lang="EN-GB" style="font-family: Verdana, sans-serif; font-size: 10.0pt; mso-ansi-language: EN-GB;">Remove from the oven and leave to cool for 5-10 minutes.
</span><span style="font-family: Verdana, sans-serif;">Take out of the tin
and transfer to a board. Cut into squares or rectangles to serve warm or leave
to cool completely if serving cold. </span><span style="font-family: Verdana; font-size: 10pt;"><o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-65811303914574906662013-03-25T21:14:00.000+01:002013-03-25T21:14:15.238+01:00Chocolate-Cherries Cake<span style="font-family: Verdana, sans-serif;">Special order this weekend for the new elected chairman of the dutch rowing association. </span><br />
<span style="font-family: Verdana, sans-serif;">Flavor of the day: a 4 layer cake, half chocolate, half vanilla, with mascarpone-whipped cream filling and cherries. Decorated with chocolate shavings. </span><br />
<span style="font-family: Verdana, sans-serif;">One big tasty cake ! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzy5-CfERe7AhQb7-O2Cgqt8pg4L_4v30gsHqW7fcul86tC7Qx9anxk0tevP1xLQl2e2QH33xKf0eWsRN1jGuLJ4i_VZ-mnoB7PfhQuU3IvFRZPVVRCDyT-51e84eRosigcIxfDgNURo/s1600/choc-cerises_pres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzy5-CfERe7AhQb7-O2Cgqt8pg4L_4v30gsHqW7fcul86tC7Qx9anxk0tevP1xLQl2e2QH33xKf0eWsRN1jGuLJ4i_VZ-mnoB7PfhQuU3IvFRZPVVRCDyT-51e84eRosigcIxfDgNURo/s400/choc-cerises_pres.jpg" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-43488483178872539092013-03-19T18:35:00.000+01:002013-03-19T18:35:14.101+01:00Savoury “Caprese” mini cupcakes <div class="MsoNormal">
<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">I finally decided to make some savory cupcakes. To
me a cupcake is linked to sweet and the thought of making and eating savory
one, never had much appeal. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">But the ones I found on <a href="http://www.laurasbakery.nl/2013/01/hartige-caprese-cupcakes.html" target="_blank">Laura’s Bakery</a> looked
very tempting, so I went for it. And I was not disappointed. Still found it
strange to put sugar in the batter, and you did taste the sweetness, but the
melted mozzarella had the upperhand. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">Since the urge came rather suddenly, I had to
make the pesto for the topping. <o:p></o:p></span></div>
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<i><span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">Ingredients for
24 mini cupcakes <span style="background: white;"><br />
</span></span></i><span lang="EN-US" style="background: white; color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;"><br /></span><span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">100 g flour<br />
3 g baking powder <span style="background: white;"><br />
</span>25 g sugar<br />
Pinch of salt<br />
1 egg<br />
110 ml milk<br />
40 ml olive oil<br />
50 g mozzarella, cut into small pieces <span style="background: white;"><br />
</span>25g pine nuts<br />
<br />
<i>Ingredients for the topping<br />
</i>100 grams unsalted butter<br />
100 grams of cream cheese<br />
1- 2 tablespoons green pesto<br />
A few leaves of fresh basil<br />
Salt and pepper<br />
<br />
<i>Preparation cupcakes<o:p></o:p></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">Preheat the oven to 180°. Line your
mini-cupcake pan with paper liners.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;"><br />
Sift the flour and baking powder into a bowl. Wisk and add the sugar and
the salt. In another bowl, mix the eggs, the milk and the olive
oil. Add the two mixtures together and mix until smooth. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;"><br />
Add the chopped mozzarella and the pine nuts. Scoop the batter in the
paper liners (three quarters full) and bake for approximately 12 minutes until
tender and golden brown. <span style="background: white;"><br />
<br />
</span><i>Preparation topping<o:p></o:p></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #333333; font-family: Verdana; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-language: NL;">While the cupcakes are in the oven you can make
the topping. Place the softened butter in a bowl and beat it
lightly. When the butter is light add the cream cheese in portions and mix
well. Add the pesto and some chopped fresh basil Season to your liking
with salt and pepper. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span lang="EN-US" style="color: #333333; font-family: Verdana; line-height: 120%;">You can either pipe or spoon the topping unto your cooled minicupcakes. Garnish
with basil leaves and half a little cherry tomato. </span><div>
<span lang="EN-US" style="color: #333333; font-family: Verdana; line-height: 120%;"><br /></span></div>
<div>
<span lang="EN-US" style="color: #333333; font-family: Verdana; line-height: 120%;"><br /></span></div>
<div>
<span lang="EN-US" style="color: #333333; font-family: Verdana; line-height: 120%;"><div class="MsoNormal">
<b><span lang="NL">Pesto genovese<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span lang="NL"><br />
<i>Ingredients<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></i></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 tbsp pine nuts<br />
25 g Parmesan cheese<br />
1 clove of garlic<br />
around <st1:metricconverter productid="40 g" w:st="on">40 g</st1:metricconverter>
of basil leaves<br />
6 tbsp extra virgin olive oil + extra for storage <br />
<br />
<i>Preparation <o:p></o:p></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="NL">Toast the pine
nuts in a frying pan without oil or butter for 3 minutes until golden. Cool
completely on a plate, otherwise the pesto too oily. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="NL">Grind the pine
nuts, cheese and garlic in a food fine.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="NL">Add the basil and
oil and grind briefly to pesto. Add salt and pepper. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="NL">Put the pesto, if
not using directly into a lean jar with a thin layer of oil. Unopened it will
keep upto two months. Opened, make sure you finish it within a week.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="NL"><i>Recipe Allerhande </i><o:p></o:p></span></div>
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span><br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-14768418322359459892013-03-17T19:47:00.001+01:002013-03-17T19:47:37.236+01:00Carrot and ginger cake<br />
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Carrot cake is not only one of my favourite cakes; it
is also the one cake that seems to please my brother. So when I wanted to bake
him a cake for his birthday, there was only one option. To keep things
interesting for me as well, I found a carrot cake recipe I hadn’t tried before.
Since it is another Hummingbird Bakery recipe, I was confident enough to make
it for the big day. This carrot cake has fresh root ginger in it, and you can
really taste the difference... <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">As we had the cake for dessert, I decided not to ice
it all over. I spread a cream cheese lemon icing between the layers and some on
top of the cake. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">The recipe is for a 4 layer cake. I decided to make 2
cakes. The first one was eaten by the family. And the second will be served at
my brother’s work tomorrow. If that doesn’t tell me he liked it… <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fc8tSmplSkkjo8FBulQCpMtPWq1A-lQN_wvh1i2HW-K4q6aQlmG1ocICPlSQrGDOag7ZN_GWt6673nv7HRenExWLTTe2a8B4HRipX1EdgAE3tUgqBvzIzYghzgvGOsmkB0kYrPDgIXg/s1600/carrotcakes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fc8tSmplSkkjo8FBulQCpMtPWq1A-lQN_wvh1i2HW-K4q6aQlmG1ocICPlSQrGDOag7ZN_GWt6673nv7HRenExWLTTe2a8B4HRipX1EdgAE3tUgqBvzIzYghzgvGOsmkB0kYrPDgIXg/s320/carrotcakes.JPG" width="240" /></a></div>
<div class="MsoNormal">
<b><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Carrot and
ginger cake<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ingredients
cake<o:p></o:p></span></i></div>
<div class="MsoNormal">
<st1:metricconverter productid="450 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">450
g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"> peeled and finely grated carrots<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">2 tbsp peeled and grated root ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">80 ml buttermilk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">3 large eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">½ tsp
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">350 ml
vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="420 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">420
g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"> caster sugar (I used soft brown
sugar)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">500 g plain flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">2 tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tsp bicarbonate of soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"> 1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tsp ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tsp ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="80 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">80
g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"> pecans, chopped (I used walnuts)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Preparations<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Preheat the oven to 180° and line the 4 sandwich tins
with baking parchment.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Using a handheld electric whisk or a freestanding
electric mixer with the paddle attachment, mix together the carrots, root
ginger, buttermilk, vanilla extract, vegetable oil and sugar until all the
ingredients are well combined. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Sift together the flour, baking powder, bicarbonate of
soda, salt and ground spices, then slowly beat this into the egg and carrot
mixture, adding the dry ingredients in three batches. Mix well after each
addition, scraping down the sides of the bowl to pick to pick up any
ingredients that may have got stuck there. Stir in the chopped pecans and mix
the cake batter until it is smooth and even.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Divide the batter between the four prepared sandwich
tins and bake for approximately 30 minutes or until the top of each sponge
bounces back when lightly pressed. Allow the cakes to cool completely, on a
wire rack while you make the frosting. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;">Besides the carrot cake, there were some savoury minicupcakes and a leak-goat cheese pie:</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sn-ReK01vV7CyVHq9394-0-kn5R4wFXGhVGJk3KPQUN8_tV16YbtRy0wjeKh_yZe8GixrQN9gK10lP9Hynol_yxlrC6_vacv78W6XdT1G354hFRttmMDEaUF8TNKJJCgUVETCUsImp4/s1600/latotale.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sn-ReK01vV7CyVHq9394-0-kn5R4wFXGhVGJk3KPQUN8_tV16YbtRy0wjeKh_yZe8GixrQN9gK10lP9Hynol_yxlrC6_vacv78W6XdT1G354hFRttmMDEaUF8TNKJJCgUVETCUsImp4/s400/latotale.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4314524293614195814.post-89563802681496579532013-03-05T18:57:00.000+01:002013-03-05T18:57:03.473+01:00Banana Pecan Loaf<br />
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Bananas are back with a second recipe. This one is
from the new Hummingbird Bakery book “Home Sweet Home. Being a true Hummingbird
fan, I have had it in my possession since the day it came out. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">I replace the Brazil nuts by pecan nuts. Will definitely
redo the original recipe since the loaf was a big hit!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">No recipe here for this lovely loaf. You’ll just have
to buy the book !<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrzmQkMICdhwZfchvGcTxVMUDA-5Fv2owEM2Dq4_fD9QBHqUr-UGDa0JSt8fIW0IZ5uuSgCOnKCfCy-FpQUI77ohyphenhyphenpuD549KwoSHoVfjfxxrj3tKveev_uP3MNsT96fv8EpmGhuP3GYo/s1600/Photo2443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrzmQkMICdhwZfchvGcTxVMUDA-5Fv2owEM2Dq4_fD9QBHqUr-UGDa0JSt8fIW0IZ5uuSgCOnKCfCy-FpQUI77ohyphenhyphenpuD549KwoSHoVfjfxxrj3tKveev_uP3MNsT96fv8EpmGhuP3GYo/s640/Photo2443.jpg" width="480" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">The banana brazil nut loaf is the second recipe from
this book I have tried. The first one was the lemon cake which I never tasted
since I made it for an order. I have been told it was gorgeous. So go on and buy Home Sweet Home. </span></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4314524293614195814.post-11153712863144711842013-03-04T20:41:00.001+01:002013-03-04T20:41:25.060+01:00Banana cupcakes – Choco-frosting<br />
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Last Thursday I left work with a bagful of frozen
bananas. They were a gift from the chefs in canteen. The week before just
before the weekend, I had noticed some very ripe bananas on the stand. I made a
deal: freeze the bananas for me and I’ll bake you some goodies. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">So on the first day of my extended weekend I started
by baking some cupcakes. I had a look at Alisa’s recipe for a banana cake
(Happy Gâteau, editions Marabout) and decided it could easily be used for
cupcakes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG28rFrB0QsGQ6VbdkCU82EaieKaLXq2nxV5ybaSv2ipeVWfSlnkP5Td8D5KUGfxwoB_K9ZI8at0zvmgHca-JOWyhdmlfEQwEzy0jRm_xk9h_uprPH603amBo2MxJQYJHB370L-5105Y/s1600/banana-choco.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG28rFrB0QsGQ6VbdkCU82EaieKaLXq2nxV5ybaSv2ipeVWfSlnkP5Td8D5KUGfxwoB_K9ZI8at0zvmgHca-JOWyhdmlfEQwEzy0jRm_xk9h_uprPH603amBo2MxJQYJHB370L-5105Y/s320/banana-choco.jpg" width="320" /></a></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Ingredients
cupcakes<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 ripe
bananas<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">40 gr
crème fraîche<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">3 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 tsp
lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">1 ½ ts
vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">240 gr flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">170 gr sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tsp bicarbonate <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">¾ tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">130 gr soft butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><i><br /></i></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><i><br /></i></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><i><br /></i></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><i><br /></i></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><i><br /></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><i>Preparation cupcakes</i> </span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Preheat oven to <st1:metricconverter productid="180ᄚC" w:st="on">180°C</st1:metricconverter>. Line a muffin tin with paper cupcake liners.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Mix the bananas and the crème fraîche, and then add
the eggs, lemon juice and vanilla. Set </span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">In another bowl combine all dry ingredients. On medium
speed add the butter one piece at the time and half of the banana mixture. Mix
well at medium speed for about 2 minutes until the batter is smooth. Scrape
down the sides of the bowl and add the remaining banana mixture. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">With the help of an ice cream scoop, divide the batter
in the cupcakes liners. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Bake for about 20 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">These cupcakes are very smooth and tasty and the
combination with the left over Chocolate cream cheese in the freezer worked to
perfection.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">2 bananas down, 11 to go… more to come !<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;"><br /></span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4314524293614195814.post-69090774174160632232013-02-17T19:56:00.000+01:002013-02-17T19:56:25.462+01:00Lemon Raspberry Cake with White Chocolate Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9ME40VmZzshrkfoROGvAfJqiNVeq5UiHVqKgU5xDHFudqozJG-YRSGLzPoILFZH-zWNteisaxmB2bBdi3sumFqVLZMwdQx_hY3hcfWtVX1slyWI2RFl5dyhRuTz_ZFwBCqQhyphenhyphenj_v-aM/s1600/lemon-raspberry-whitechoc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9ME40VmZzshrkfoROGvAfJqiNVeq5UiHVqKgU5xDHFudqozJG-YRSGLzPoILFZH-zWNteisaxmB2bBdi3sumFqVLZMwdQx_hY3hcfWtVX1slyWI2RFl5dyhRuTz_ZFwBCqQhyphenhyphenj_v-aM/s400/lemon-raspberry-whitechoc.jpg" width="400" /></a></div>
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4314524293614195814.post-85775838239670098792013-02-03T19:58:00.000+01:002013-02-03T19:58:12.960+01:00Pear & Rosemary Cupcakes<span style="font-family: Verdana; font-size: 10pt;">There is
a new Hummingbird Bakery cookbook coming. The name is Home Sweet Home and I
already pre-ordered it on Amazon.</span><br />
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">On this occasion
the Hummingbird Bakery is organizing a contest in association with Emerald
Street. The goal of the contest is to design and bake a cupcake. My kind of
challenge! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Recipes
have a funny way of coming together. This one found its root in the rosemary I
bought with a foccacia in mind. I never got around to baking it so it sat in my
kitchen. And when I saw some nice and ripe pears during my shopping, an idea
started to form in my head. I would poach the pears in a sugar-rosemary-lemon
syrup before adding them in chunks to my cupcake batter. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">To top
the cupcakes, I was going for a cream cheese frosting but at the last minute I
decided to add some cacao to it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Whilst
the cupcakes where cooling I looked a bit more into detail at the conditions of
the Emerald Street-Hummingbird Bakery cupcake challenge. And I was so disappointed
to find out that it is only open to UK residents. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">So there
is no change of winning a Kichenaid for me. No Pear & Rosemary cupcakes as
a contestant to be sold in the Hummingbird bakeries. But I do end up with some
lovely cupcakes that I enjoyed putting together. Hope you do too!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFzVDOZrbcawnYoj-Obn3NIhw771pePOEpcb1o5nyKpTUmWlnMAGbzYdtOntkfZQBcNpLsYlY4E85vgftGWkMMgUjUnZWhSwxSA5HdcSoDJdj5mDWdUwpALWHSHyMcx_lFC8xXAuhJpw/s1600/Photo2405.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFzVDOZrbcawnYoj-Obn3NIhw771pePOEpcb1o5nyKpTUmWlnMAGbzYdtOntkfZQBcNpLsYlY4E85vgftGWkMMgUjUnZWhSwxSA5HdcSoDJdj5mDWdUwpALWHSHyMcx_lFC8xXAuhJpw/s320/Photo2405.jpg" width="266" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">I<i>ngredients
</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">For the
poached pears<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<st1:metricconverter productid="120 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">120 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> of caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">1 branch
of rosemary in 3 parts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">3 large
strips of lemon peel<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">1 tbs
lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 ripe
but firm pears<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;"><i>Preparation</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">You can
prepare the pears the day or evening before baking your cupcakes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Fill a
medium saucepan with 375 ml water. Add the sugar, rosemary and the lemon peel
and juice. Bring to a boil, stirring occasionally, until the sugar has
dissolved.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Meanwhile,
peel the pears, leaving them whole, stem included. Use a spoon or a small
Parisian spoon to remove the heart from the base. Place the pears in the pan.
Bring to a boil, and then lower the heat and simmer, taking care to turn the
pears occasionally, until tender, about 8 to 10 minutes. Remove the pears from
the pan.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Boil the
syrup uncovered for 7 to 9 minutes, until reduced and it has thickened (it will
continue to thicken as it cools). Poor the liquid through a sieve and let cool
completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_6ue689J_Z2ynTgLQ2yWR5LDvkjLYH_k2_Os3qEPJJvH_7iQyEugbI-eiCUVMkqUalfGI17stK69x3H4HEVU9KxFsNXypOj18yeN6evDC69wT8tN0R0VabM_4W2LGkO5jrk2cqQGvGM/s1600/Photo2407.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8_6ue689J_Z2ynTgLQ2yWR5LDvkjLYH_k2_Os3qEPJJvH_7iQyEugbI-eiCUVMkqUalfGI17stK69x3H4HEVU9KxFsNXypOj18yeN6evDC69wT8tN0R0VabM_4W2LGkO5jrk2cqQGvGM/s320/Photo2407.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;"><i>Ingredients</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">For the
cupcakes<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<st1:metricconverter productid="135 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">135 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 ts
baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="25 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">25 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> ground almonds<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="150 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">150 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="50 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">50 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> butter at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="125 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">125 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> of crème fraîche<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;"><i>Preparation
of the cupcakes</i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Preheat
oven to 170 ° C. Line a muffin tin with cupcake liners and set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Chop the
pears into small cubes and set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Sift the
flour, baking powder and almond powder and add a pinch of salt, the sugar and
the butter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Mixer at
slow speed until there is a sandy texture. This may take 5-10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Mix the
crème fraîche with the first egg and then add the second egg. Add half of this into the butter mixture.
Scrape and add the rest. Mix until the dough is smooth.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Put a
spoonful of batter in the prepared cupcake liners. Add the cubes of pear. Be
carefull not to overfill the cupcake liners (2/3 max.).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Bake the
cupcakes for 20-25 minutes. Right after you take the cupcakes out of the over,
use a skewer (or the point of a sharp knife) to prick little holes in the
cakes. Gently drip some of the syrup over the cupcakes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Take the
cupcakes out of the pan and set on a rack to cool completely.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Whilst
your cupcakes are cooling down you can prepare the frosting of your choice. I
find that cream cheese icing always goes well with fruit cupcakes. To change I
added a bit of cacao powder<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tEt5-CIqQDmP6wRmBL5pNcgmJRjO2P5yoUmkT3aNkNZQ_mbcEgfxCbxTCpJwI2wzcKPxzjCN0OLuVwLKr4Y0duL2qV4mKCPt6rZYBfn8JqF0M42Wdqw3i22KOczIBKEORBqaBHiDxDA/s1600/Photo2408.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1tEt5-CIqQDmP6wRmBL5pNcgmJRjO2P5yoUmkT3aNkNZQ_mbcEgfxCbxTCpJwI2wzcKPxzjCN0OLuVwLKr4Y0duL2qV4mKCPt6rZYBfn8JqF0M42Wdqw3i22KOczIBKEORBqaBHiDxDA/s320/Photo2408.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;"><i>Ingredients
</i><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">frosting<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="50 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;"><br /></span></st1:metricconverter></div>
<div class="MsoNormal">
<st1:metricconverter productid="50 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">50 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> butter, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="300 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">300 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> icing sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="125 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">125 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> cream cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<st1:metricconverter productid="25 g" w:st="on"><span style="font-family: Verdana; font-size: 10.0pt;">25 g</span></st1:metricconverter><span style="font-family: Verdana; font-size: 10.0pt;"> cacao powder</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana; font-size: 10.0pt;">Mix together the butter, the icing sugar and cacao powder until well blended. Add the cream cheese and mix until light and fluffy.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-31719643393432328102013-02-02T09:40:00.000+01:002013-02-02T09:40:36.285+01:00Cardemon cake<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-22702281934895974332012-08-27T10:28:00.001+02:002012-08-27T10:28:48.334+02:00Maisy Mouse on a Strawberry Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4mev63cPQ9CE9vopE65jW2QySlW1nZ5UBdAywR7RjzH60gR5uo-Cso1BCUSnjqWZzBCENUQOVeUeN86YH-VjlLPLB86R5hi8XGdhemAnd5A2JpmhvlrOCMvrGmbrb1W_0udP_zFpnSk/s1600/Photo2341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4mev63cPQ9CE9vopE65jW2QySlW1nZ5UBdAywR7RjzH60gR5uo-Cso1BCUSnjqWZzBCENUQOVeUeN86YH-VjlLPLB86R5hi8XGdhemAnd5A2JpmhvlrOCMvrGmbrb1W_0udP_zFpnSk/s400/Photo2341.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-65316329455875934492012-07-15T12:39:00.000+02:002012-07-15T12:39:29.609+02:00Rose cake<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4314524293614195814.post-59390152969396186922012-06-24T16:11:00.000+02:002012-06-24T16:11:16.766+02:00Lime pie with strawberries and whipped cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNryVY-gC4Cot2c7oyjFL6fOZP3CIGRALPXPFyt2chtu59b-muZIljpS1sXu9iQRkC4KNe4JAmewXUhf94PPFjxL89zLyka4JZFnMuDxEpOLOmLXu76_hbIJLGFWVoverUmbskboI99s/s1600/Photo2288.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNryVY-gC4Cot2c7oyjFL6fOZP3CIGRALPXPFyt2chtu59b-muZIljpS1sXu9iQRkC4KNe4JAmewXUhf94PPFjxL89zLyka4JZFnMuDxEpOLOmLXu76_hbIJLGFWVoverUmbskboI99s/s200/Photo2288.jpg" width="150" /></a></div>
<div class="MsoNormal">
<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Ingredients for the pie <o:p></o:p></span></i></div>
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<st1:metricconverter productid="200 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">200
g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> of biscuits in crumbs<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">4 tbsp sugar<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">6 t tbsp unsalted butter, melted<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">3 eggs, yolks and whites separated<o:p></o:p></span></div>
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<st1:metricconverter productid="400 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">400
g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> of concentrated milk<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">125 ml of freshly squeezed lime juice <o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">1 tsp lemon juice<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">2 tsp. of grated lime zest<o:p></o:p></span></div>
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<br /></div>
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<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Garnish<o:p></o:p></span></i></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Strawberries<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Whipped Cream<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Mix together the cookie crumbs, half of the sugar and
the melted butter. Pour into a <st1:metricconverter productid="23 cm" w:st="on">23
cm</st1:metricconverter> oiled baking pan with removable bottom and press well.
Place in refrigerator while preparing the lime cream.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Whisk the egg yolks until frothy. Add condensed milk, lemon
juice and lime zest. Beat until the mixture thickens slightly. In a bowl, whisk
egg whites until stiff. Stir in remaining sugar and continue to whip until soft
peaks form. Using a metal spatula, gently fold the whites into the lime cream.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Pour the lime cream into the baking pan. Smooth the
surface. Bake for 15-20 minutes in a preheated oven at 160° until the cream
feels just firm to the touch and is lightly browned. When cold, place the pie
in refrigerator for at least 3 hours.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Slice the strawberries and place them on the top of
the cake. Decorate with some whipped cream. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Serve the pie cold. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-qDXmCIA5bZQlFlSVyL7Apuhj9Zt6pgmEhAjXDw5rgugSKqc5_dO0gR8OPAICgAHkIOLn1n6dYAtGOBB5jUjBUHM_FBNCfXWssjTifQ6Za0_P7HIx_OPcd_2dNnIaEGV7fhkcZtTOtA/s1600/Photo2287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-qDXmCIA5bZQlFlSVyL7Apuhj9Zt6pgmEhAjXDw5rgugSKqc5_dO0gR8OPAICgAHkIOLn1n6dYAtGOBB5jUjBUHM_FBNCfXWssjTifQ6Za0_P7HIx_OPcd_2dNnIaEGV7fhkcZtTOtA/s320/Photo2287.jpg" width="240" /></a></div>
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<br />
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<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Notes:<o:p></o:p></span></i></div>
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<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">The recipe calls for <st1:metricconverter productid="400 g" w:st="on">400 g</st1:metricconverter> of concentrated milk. A
can of Nestlé ‘lait concentré’ is just under that. I found it just works fine.<o:p></o:p></span></i></div>
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<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">My 3 limes didn’t add up to 125 ml so I used a
lemon. <o:p></o:p></span></i></div>
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<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Not really very fond of whipped cream. That’s
why I replace the proposed topping from the original recipe (dessert Trop Bon –
Marabout) by strawberries that happened to lie around in the house! <o:p></o:p></span></i></div>
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<i><span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Wait to take the pie out of the pan until it
has cooled down in the refrigerator. I didn’t as you can see on the pictures.<o:p></o:p></span></i></div>
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<span style="font-family: Verdana; font-size: 10.0pt;">Orginal
garnish<o:p></o:p></span></div>
<br />
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">25 ml cream<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">1 tablespoon icing sugar<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">A few slices of lime for garnish<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: Verdana; font-size: 10.0pt; mso-ansi-language: EN-GB;">Whip the cream with the icing sugar and vanilla
extract. Spread the cream over the tart cool. Decorate with slices of lime.<o:p></o:p></span></div>
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</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4314524293614195814.post-79447223179057095082012-06-17T22:30:00.000+02:002012-06-17T22:30:02.174+02:00European Soccer Championship Cupcakes<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>As of sunday evening 11.30 pm: F</b></span><span style="font-family: Verdana, sans-serif;"><b>or sale</b>:</span></div>
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</div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">cupcake cases: color: orange</span></li>
<li><span style="font-family: Verdana, sans-serif;">sprinkels: color: orange</span></li>
<li><span style="font-family: Verdana, sans-serif;">foodcolor: orange</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Wanted:</span><br />
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<span style="font-family: Verdana, sans-serif;">Performant Dutch soccerteam </span></div>
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<span style="font-family: Verdana, sans-serif;">All that's left are the memories </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YCj0rBngL9C6LT6cQl92jXsAbeE6pOvT5sdpylOh9g52ia1EJObgasquP6JiFnmLzoWR5zpN3NYDuwvzi7C2zTlHUa70dmqxkv_asZXoR-3QYUfIurWIP9YQQHNmVnQ7R7bFWm9kY9A/s1600/Photo2278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YCj0rBngL9C6LT6cQl92jXsAbeE6pOvT5sdpylOh9g52ia1EJObgasquP6JiFnmLzoWR5zpN3NYDuwvzi7C2zTlHUa70dmqxkv_asZXoR-3QYUfIurWIP9YQQHNmVnQ7R7bFWm9kY9A/s320/Photo2278.jpg" width="240" /></a></div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4314524293614195814.post-78206523825583211972012-06-17T11:35:00.004+02:002012-06-17T11:36:11.390+02:00Orange Cake<span style="font-family: Verdana, sans-serif;">To be honest, I made this cake for Queens day. April 30 is a national holiday in the Netherland, when we celebrate the birthday of our queen's mother: Juliana.</span><br />
<span style="font-family: Verdana, sans-serif;">The royal family's name being Orange, this color is known as our national color. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Today is a big day for 'Oranje', our national soccer team. In order to go to the next round in the European Championship, they must beat Portugal with a 2 goal-difference. And at the same time hope the Germans beat Denmark.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Will tonight bring victory or defeat? Anyhow: there will be cake !</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GzkNRRfb_hdPcfJPQuCfZMG8W92Z4_mh04fVlQvGz4VUWgFHL2MvfTEFtgHzyv-sfLA0_NgU4Zt9GablVf_mKc7BAr3JeILI8afSLHHK9P1gRaTb9QEDehK_ONDA26-eAKbiOE4mj30/s1600/Photo2229.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeGww5N1U5F5pKTakv7zooH0AlQ-G47yyNYXYfumFtDr6c8FpsAeQQDPFD4PABGorhchSz_H495TN42odxHBevGPnbaZfvsY5pJvCqGP8KrRPYJwmauJNhVW5NA9iNuRY6A3oc8dumfs/s1600/Photo2226.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeGww5N1U5F5pKTakv7zooH0AlQ-G47yyNYXYfumFtDr6c8FpsAeQQDPFD4PABGorhchSz_H495TN42odxHBevGPnbaZfvsY5pJvCqGP8KrRPYJwmauJNhVW5NA9iNuRY6A3oc8dumfs/s200/Photo2226.jpg" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GzkNRRfb_hdPcfJPQuCfZMG8W92Z4_mh04fVlQvGz4VUWgFHL2MvfTEFtgHzyv-sfLA0_NgU4Zt9GablVf_mKc7BAr3JeILI8afSLHHK9P1gRaTb9QEDehK_ONDA26-eAKbiOE4mj30/s200/Photo2229.jpg" width="150" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gZ1FGEpKJC-yOOAjY9NZ-hWxNLX1joWz14IfqLz0_0C1OUTl7Nnm4HkLdNr6WCO0u7gB8jfyji9aT-PAjS5u1gg-Liub4iEF7yKfXqst3c3aO8O2JoR-XlzqMjg2K96sOvJJ6N-M42g/s1600/Photo2225.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gZ1FGEpKJC-yOOAjY9NZ-hWxNLX1joWz14IfqLz0_0C1OUTl7Nnm4HkLdNr6WCO0u7gB8jfyji9aT-PAjS5u1gg-Liub4iEF7yKfXqst3c3aO8O2JoR-XlzqMjg2K96sOvJJ6N-M42g/s200/Photo2225.jpg" width="150" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-88489022881907561022012-06-14T21:14:00.000+02:002012-06-14T21:14:00.084+02:00Black&White Layer Cake<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Whenever my baking urge is strong at the beginning of the weekend, and cupcakes are not an option since I always want them to be as fresh as possible when taking them to work, I go for a big layer cake! </span></div>
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<span style="font-family: Verdana, sans-serif;">This one has 5 layers and is made of devil' food cake and a white cake. In between some home-made strawberry jam. Strawberry Swiss Meringue Butter Cream to finish it !Very yummy !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgny692PdAZ3qeCa_u05yIYMmvot_boKK7yvsHVjrwM0jjZJ0r3_sUKK8FZaCt8y9BiNho7SrJcDDT1Ghd8Oc42z3P6qhm7RWGuN6ZfHppb1hVV7wSxewlIeiaueu6FH6EVNs4IfLkMUHA/s1600/bolletjes+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgny692PdAZ3qeCa_u05yIYMmvot_boKK7yvsHVjrwM0jjZJ0r3_sUKK8FZaCt8y9BiNho7SrJcDDT1Ghd8Oc42z3P6qhm7RWGuN6ZfHppb1hVV7wSxewlIeiaueu6FH6EVNs4IfLkMUHA/s400/bolletjes+cake.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_lTnmoC2uNwBq73TsrPlU_fNgNj0mhAO_jYdqOzpLpEFO8rCf84GGwSY-5qpGQLPFaDxXc45EIBrPUixVLuS-E9D8VGs5ha_p9DY1K8pjsea3k2N-C_l4ayUtCnIjaqTh-d3W7kp8-A/s1600/bolletjes+cake_dicht.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_lTnmoC2uNwBq73TsrPlU_fNgNj0mhAO_jYdqOzpLpEFO8rCf84GGwSY-5qpGQLPFaDxXc45EIBrPUixVLuS-E9D8VGs5ha_p9DY1K8pjsea3k2N-C_l4ayUtCnIjaqTh-d3W7kp8-A/s400/bolletjes+cake_dicht.jpg" width="300" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-7905541911407778972012-06-13T21:03:00.000+02:002012-06-13T21:03:33.378+02:00Macarons<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Finally I made some macarons for my new (well since 6 months) colleagues. THey had been told about the raspberry macaron I made for my french colleagues from time to time and were very curious to tast a bit of Paris. </span></div>
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<span style="font-family: Verdana, sans-serif;">It being the season of fresh strawberries, I started by making a strawberry jam. And since I was on a roll, I decided to transform the ripe pineapple who was waiting in the fruitbasket to be eaten into jam as well. Great jam, with some lime juice !! </span></div>
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<span style="font-family: Verdana, sans-serif;">Apparently the macaron gods were on my side, because they came out great looking ! Don't you just want to bite into that strawberry one where the jam leaked out?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniUyzA7Af3elteXg2z8xIkQaRPSX6l51x0QoUUENpBNlHRsngpXGYzH8jIFvcxbkufoZ5zVO5-nj_iCqP0sLNGczZZZ6CYzJdCzdYUG-OTLHFgMapDSMj75SyC4AqpwMY5148MtKMbss/s1600/macaron+fraises.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniUyzA7Af3elteXg2z8xIkQaRPSX6l51x0QoUUENpBNlHRsngpXGYzH8jIFvcxbkufoZ5zVO5-nj_iCqP0sLNGczZZZ6CYzJdCzdYUG-OTLHFgMapDSMj75SyC4AqpwMY5148MtKMbss/s400/macaron+fraises.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX5ueKvYTCK05eRyivt8Lc5N1JzFRpyiLGGTBHD5j1WN1eFgmeBj5exUbf6DTWx_IVJ8VweV5H8xJXlComUlKcwrPXzdJNtiiiIQUpOLLOrcXiyZVPjks9-5H23WplExj8KxFTM5I4z8/s1600/macaron+ananas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX5ueKvYTCK05eRyivt8Lc5N1JzFRpyiLGGTBHD5j1WN1eFgmeBj5exUbf6DTWx_IVJ8VweV5H8xJXlComUlKcwrPXzdJNtiiiIQUpOLLOrcXiyZVPjks9-5H23WplExj8KxFTM5I4z8/s400/macaron+ananas.jpg" width="300" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4314524293614195814.post-79591698005178903982012-04-22T20:24:00.001+02:002012-04-22T20:24:30.731+02:00Hummingbird Cake<span style="font-family: Verdana, sans-serif;">It's not the first time I baked a Hummingbird Cake. This cake must be my favorite cake. It is so moist thanks to the bananas, has some freshness because of the ananas parts and the ever-needed crunch of the pecans. </span><br />
<span style="font-family: Verdana, sans-serif;">And, off course: cream cheese frosting!</span><br />
<span style="font-family: Verdana, sans-serif;">What more do you need?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BEcfQ26nfRF5o-Rq4-ERSKLFuQ5OnSnBkg9kKT8UH2OfTlDJtEttITn7pRFjF_mvtD5XhYHHvL9uVihCPwURGXrjtTT-DyrNVt3aK4RKqboAn_CGfk1YB5wIOyTFASJXvRLKuREKNVQ/s1600/hummingbird+cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9BEcfQ26nfRF5o-Rq4-ERSKLFuQ5OnSnBkg9kKT8UH2OfTlDJtEttITn7pRFjF_mvtD5XhYHHvL9uVihCPwURGXrjtTT-DyrNVt3aK4RKqboAn_CGfk1YB5wIOyTFASJXvRLKuREKNVQ/s400/hummingbird+cake1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the recipe of this scrumptios cake: see my <a href="http://cafecreme-n.blogspot.com/2011/06/hummingbird-cupcakes.html" target="_blank">Hummingbird Cake Cupcakes</a>.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4314524293614195814.post-18573713162974116462012-04-15T20:54:00.000+02:002012-04-15T20:54:59.109+02:00Cupcake workshop with Ingrid and Sarah<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Chocolate-Orange Cupcakes with Mandarine Marmelade filling</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Vanilla Cupcakes with Ingrid's home made chocolate mousse filling</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBJ-z0pIVWBtPS7VWddRyh4oEtNt3Pbb0CIip5gFbgrJR5tH37v7fQBiT6fRghloBwkpLGyikL9uFdgBqUEIcliJtt1U6qPH8tUrUJ1bEIRhtK2UQsNVMf3IVBtXDz0dBL5DwEwSUmHQ/s1600/tous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBJ-z0pIVWBtPS7VWddRyh4oEtNt3Pbb0CIip5gFbgrJR5tH37v7fQBiT6fRghloBwkpLGyikL9uFdgBqUEIcliJtt1U6qPH8tUrUJ1bEIRhtK2UQsNVMf3IVBtXDz0dBL5DwEwSUmHQ/s320/tous.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcEiXfTNk3m5um2Z27liVpiLkX-z7rasSYeMswJcX2QCKWOGQwsm99d-IP5l5zYRR-H1ayrkpsAHzOUkIOBBIknz27GcbgLkJg10hvIs2FByFZmczW90dZWi8nMcmfy8DU0O6bn93J2M/s1600/choc_tous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcEiXfTNk3m5um2Z27liVpiLkX-z7rasSYeMswJcX2QCKWOGQwsm99d-IP5l5zYRR-H1ayrkpsAHzOUkIOBBIknz27GcbgLkJg10hvIs2FByFZmczW90dZWi8nMcmfy8DU0O6bn93J2M/s320/choc_tous.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVQjP05CRgiIB-lWzJy6rGVi3SwO7976KdnMg5SulkCoPzSCBiK0khGCH5VF0y8VtimNN3O3MUuPMEtuZw4rBqlIkrxE6R2zm-Z8kkJ3-jGQeDxM1SHpWExUFJrIY-7XdUUNUNJ7YYxQ/s1600/pink_tous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVQjP05CRgiIB-lWzJy6rGVi3SwO7976KdnMg5SulkCoPzSCBiK0khGCH5VF0y8VtimNN3O3MUuPMEtuZw4rBqlIkrxE6R2zm-Z8kkJ3-jGQeDxM1SHpWExUFJrIY-7XdUUNUNJ7YYxQ/s320/pink_tous.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsg-5_oty_u_gILMYDyH7mb6yuOxQpMkeo0KtM4q-PDeuLPL3-3hqiw0jeVeTAXVG6ronVT2P6US3u8jZ-NQApWVNrAoVc0G_En30m24gLsnsyWnTLKCntiVJZD2eUA-AwJSR2pSBNyE/s1600/choc_close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsg-5_oty_u_gILMYDyH7mb6yuOxQpMkeo0KtM4q-PDeuLPL3-3hqiw0jeVeTAXVG6ronVT2P6US3u8jZ-NQApWVNrAoVc0G_En30m24gLsnsyWnTLKCntiVJZD2eUA-AwJSR2pSBNyE/s320/choc_close.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVQjP05CRgiIB-lWzJy6rGVi3SwO7976KdnMg5SulkCoPzSCBiK0khGCH5VF0y8VtimNN3O3MUuPMEtuZw4rBqlIkrxE6R2zm-Z8kkJ3-jGQeDxM1SHpWExUFJrIY-7XdUUNUNJ7YYxQ/s1600/pink_tous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVQjP05CRgiIB-lWzJy6rGVi3SwO7976KdnMg5SulkCoPzSCBiK0khGCH5VF0y8VtimNN3O3MUuPMEtuZw4rBqlIkrxE6R2zm-Z8kkJ3-jGQeDxM1SHpWExUFJrIY-7XdUUNUNJ7YYxQ/s320/pink_tous.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2oi8purgNh7OXinF5JojIXTInqxlAhEcyzzxWab0d2dJr1n4moHz2HDtTHfWet-WSSRyP0nD52jz4mzHjg8PgknoNMlHw_0cfiRDUIzwmIbrhF71vnnN_gDEoo0oEkLVXa4pPieYJgc/s1600/pink_close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2oi8purgNh7OXinF5JojIXTInqxlAhEcyzzxWab0d2dJr1n4moHz2HDtTHfWet-WSSRyP0nD52jz4mzHjg8PgknoNMlHw_0cfiRDUIzwmIbrhF71vnnN_gDEoo0oEkLVXa4pPieYJgc/s320/pink_close.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-28122648759880386712012-04-11T20:00:00.004+02:002012-04-11T20:00:03.474+02:00Mango-Strawberry Cupcakes<div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">When rains pour down all day, you have no other choice but to put some sunshine in your cupcake: mango and strawberries! <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">The cake is a basic vanilla one, which is then filled with a puree of delicious mango and frozen strawberries. In season you can off course pick fresh ones.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAPVPQOPLpRuluHJ0uxKs36Qg0elibPICYDjtkq6_dA8NiladlbspAOy2euo5luuxd-6pngc6DkPXmnu0K5A_9js0c2g3T3oklnQskbnX9OrnLJgNs1b6pBun4qSyKSQB9Q29FFWvQfA/s1600/Photo2200.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAPVPQOPLpRuluHJ0uxKs36Qg0elibPICYDjtkq6_dA8NiladlbspAOy2euo5luuxd-6pngc6DkPXmnu0K5A_9js0c2g3T3oklnQskbnX9OrnLJgNs1b6pBun4qSyKSQB9Q29FFWvQfA/s320/Photo2200.jpg" width="240" /></a></div><div class="MsoNormal"><i><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Cake<o:p></o:p></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><st1:metricconverter productid="125 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">125 g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> butter<br />
150 g sugar<br />
1 ½ tsp vanilla extract<br />
3 eggs<br />
175 g cake flour<br />
½ tsp baking powder<br />
3 tbsp milk<br />
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Preheat oven to 180°C and prepare your muffin pan.<br />
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<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Place the butter, sugar and vanilla extract in the bowl of a mixer and cream for about 7 minutes or until mixture is light and airy. Add the eggs, one at a time mixing well after each addition. Mix for 2 minutes.<br />
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<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Combine flour and baking powder in another bowl and then add it in to the sugar-butter mixture</span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">. </span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Add</span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> </span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">milk </span><span style="font-family: Verdana; font-size: 10pt;">and mix for </span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">another </span><span style="font-family: Verdana; font-size: 10pt;">minute.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"><br />
Fill the cupcake liners for 2/3 and bake for about 25 minutes.<br />
Let cool on the rack.<o:p></o:p></span><br />
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</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> <i>For the filling <o:p></o:p></i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">To make the mango-strawberry puree you will need 1 mango and 5 strawberries. Blend</span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> </span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">them </span><span style="font-family: Verdana; font-size: 10pt;">un</span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">t</span><span style="font-family: Verdana; font-size: 10pt;">il </span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">they </span><span style="font-family: Verdana; font-size: 10pt;">have the </span><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">consistency </span><span style="font-family: Verdana; font-size: 10pt;">you like. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">After the cupcakes are completely cool, cut a cone formed whole in them for the filling. Replace the top. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">You can use a Mascarpone frosting with these cupcakes, as suggests The Love Bakery in the recipe. I used the classic Cream Cheese Frosting. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Z7PK9OrhKm-i2zKvYcXqncFThAoeXWzRtgN9KbxMsSwJtkuEVIbPW2GWQfxkg8FmAKQSXMYK9lw97B2Mz88k7i6zQYT-ZVzYEP2zYYt-fMtHJxnOiB-TGM0On1jxSV7NVx6_RSNCU4Q/s1600/Photo2201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Z7PK9OrhKm-i2zKvYcXqncFThAoeXWzRtgN9KbxMsSwJtkuEVIbPW2GWQfxkg8FmAKQSXMYK9lw97B2Mz88k7i6zQYT-ZVzYEP2zYYt-fMtHJxnOiB-TGM0On1jxSV7NVx6_RSNCU4Q/s400/Photo2201.jpg" width="400" /></a></div><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"><br />
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<div style="text-align: center;"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Up next: Almond, cherries and chocolate: a delightfull combination</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4314524293614195814.post-70835858445867790102012-04-10T19:01:00.000+02:002012-04-10T19:01:00.149+02:00Chocolate Cupcakes<div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">This recipe must be the one I use most. Chocolate cupcakes always encounter a great success. It’s a simple recipe and gives perfect results. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">This time I tweeked it up by adding crushed oreo’s in the batter and the frosting. No quantities to give you there, just add as you feel like.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5H0oG5shpfoDo81WoplCmArXkJT2PHynEnSkKU_h62x5OucSttwt37OejnGEaNsUcb7Nd-OLRdODmwRhYCBTifIOHVhaDJ_d83IheeQqJw0ijOVVmB6C2NFYta9pLQpK-_bt8Wspz6is/s1600/oreo_isol%C3%A9.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5H0oG5shpfoDo81WoplCmArXkJT2PHynEnSkKU_h62x5OucSttwt37OejnGEaNsUcb7Nd-OLRdODmwRhYCBTifIOHVhaDJ_d83IheeQqJw0ijOVVmB6C2NFYta9pLQpK-_bt8Wspz6is/s320/oreo_isol%C3%A9.JPG" width="320" /></a><i><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Cakes<o:p></o:p></span></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><st1:metricconverter productid="135 g" w:st="on"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">135 g</span></st1:metricconverter><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"> flour<br />
2 tsp baking powder<br />
25 g cocoa powder<br />
175 g brown sugar <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">1 packet of vanilla sugar<br />
50 g butter, softened<br />
125 g of cream<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">2 eggs<br />
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Preheat oven to 170 ° C. <br />
Sift the flour, baking powder and cocoa powder and add a pinch of salt, the brown sugar, the vanilla sugar and the softened butter. Blend on low speed to obtain a sandy texture. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Mix the cream with the first of the eggs and then add the other one. Pour half of this into the mixture and mix until smooth before adding the other half. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Fill the baking cups to 2/3 and bake for 20-25 minutes. Cool 5 minutes in pan before removing from pan and continue cooling on the rack.<br />
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<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJbdiiK46_Xh-bF7IdcXhIdHYfBnZczuWLe1xIEKoLvc2Wu2WpHZuRd4lIXx3yi2OkT-awmz6zpx2z-eT7wJjHniqMEh30NcmSStwlvu-tXtYTvnohiXirRXZvRhB1oIRwnnrOCz4b1I/s1600/oreo_tous.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJbdiiK46_Xh-bF7IdcXhIdHYfBnZczuWLe1xIEKoLvc2Wu2WpHZuRd4lIXx3yi2OkT-awmz6zpx2z-eT7wJjHniqMEh30NcmSStwlvu-tXtYTvnohiXirRXZvRhB1oIRwnnrOCz4b1I/s320/oreo_tous.JPG" width="320" /></a></div><div class="MsoNormal"><i><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Frosting <br />
</span></i><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;"><br />
100 g butter<br />
300 g of icing sugar<br />
40 g of cocoa powder<br />
40 ml of milk<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: 10pt;">Mix the softened butter with the icing sugar and cocoa powder. Add the milk and beat until light and fluffy. The longer the better! <o:p></o:p></span></div>Unknownnoreply@blogger.com0