Links of the week

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We are having a late summer after all and I couldn’t be happier. I’m trying to enjoy the sun as much as possible since the weather can change drastically and that means trying to spend less time in the kitchen, and more time enjoying. So tonight I made a quick kimchi & bacon stir-fried ramen.

Here are the links of the week:

  1. How Worcestershire sauce is made. Never knew!
  2. How to make your own mochi ice cream. It actually seems easy to make.
  3. This kimchi fried rice looks incredible!
  4. The story of the first Michelin star food stall.
  5. Watermelon S’mores!
  6. The best cuts of meat.
  7. This zucchini flower ricotta pie is gorgeous!
  8. Less known greens and how to use them.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Funfetti Birthday Cake Ice Cream

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A Funfetti cake has been on my to-do list for a while, just because it looked like fun. But to make it a bit different, I made it into an ice cream dessert. We are supposed to have a heat-wave this week, so having some ice cream in the freezer will be very welcome. I tried a couple of recipes for the cake. I was hesitant to use shortening because I never use it or buy it. I tried a recipe that used only butter. The taste was great but the color was too dark, as this is supposed to be a white cake. So I gave in and bought some shortening. I ended up using this recipe from the Kitchn. I just skipped the almond extract and made half of the recipe in a 21cm mold.

Now as Funfetti cakes are very sweet, so is this ice cream. If you would like it less sweet, you can just skip the white chocolate, so that the ice cream is just vanilla flavored.

Ingredients:

For the cake (21cm mold):

2 egg whites

½ cup of whole milk

½ teaspoon of vanilla extract

1 ½ cups of all-purpose flour

¾ cup of sugar

2 teaspoons of baking powder

Pinch of salt

2 tablespoons of butter, very soft

4 tablespoons of shortening

¼ cup of multi-colored sprinkles

For the ice cream:

2 cups of whole milk

2 cups of cream

1 cup of sugar

1 vanilla bean or 1 ½ teaspoon of vanilla essence

150grs of white chocolate, chopped

4 egg yolks

Extras:

Ice cream cones (optional)

Cotton candy (optional)

Extra sprinkles (optional)

 

To make the cake:

Preheat your oven to 180C/350F. Grease and flour the edges of your cake mold. Line the bottom of the mold with parchment paper.

In a small bowl, mix the egg  whites, ¼ of a cup of milk and vanilla. In another bowl, mix the flour, sugar, baking powder and salt. Mix with an electric mixer for about 30 seconds. Add the butter and shortening and mix until well-combined. Pour the remaining milk and continue to mix for about 3 minutes. Then scrape down the sides of the bowl and gradually add the egg mixture. Mix until everything is combined. Finally fold in the sprinkles.

Pour the cake batter into the prepared mold and bake for 25 minutes until a toothpick inserted in the middle comes out clean. Allow it to cool down before removing it off the mold. Set it aside.

To make the ice cream:

In a large bowl, whisk the egg yolks with the sugar.

Pour the milk and cream in a medium sauce pan. Add the vanilla seeds and bean, and let it come to a simmer over medium heat. Then slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture back into the saucepan and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. This will take about 5 minutes. Turn off the heat. Add the chopped white chocolate. Whisk it until all of the chocolate has melted. Pass the mixture through a fine mesh sieve and allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is completely cold.

Once it is cold, if you have a layer of white chocolate solidified at the top, just scrape it off carefully and melt it in the microwave for 30 seconds. Mix it until it has completely melted again and whisk it into the ice cream mixture. Then freeze it in the ice cream machine according to its instructions.

In the meanwhile, chop half of the funfetti cake.

Once the ice cream is ready, alternate pouring it into the container with the pieces of cake. Freeze overnight.

I served it in ice cream cones with some cotton candy on top, and extra sprinkles if you wish.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Thai Red Curry Mussels

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It’s mussel season again. I love them so much that I will sometimes make them for just myself. My hubby will eat them but it’s not his favorite thing in the world. So if I crave them often, I will just make them for lunch. They take so little effort to cook that I don’t mind making them for just myself.

I usually make them the classic way with parsley, garlic and tomatoes. But this time, I made them with Thai red curry. Something my hubby is more likely to enjoy since he loves Thai curry, and so do I.  We both devoured them.

This recipe serves 2.

Ingredients:

4 kilos of mussels, scrubbed and beards removed

2 tablespoons of minced ginger

1 lemongrass, finely chopped (hard outer part removed)

70grs of Thai red curry paste

400ml of coconut milk

1 tablespoon of vegetable oil

½ a bunch of coriander, chopped

2 tablespoons of chopped Thai basil

Extras:

Crusty bread for serving

Lime wedges

Extra Thai basil for decoration (optional)

 

Rinse and scrub the mussels well under cold water, pulling off any beards. Discard any mussels that are broken or that don’t clamp shut when tapped.

Heat the vegetable oil in a Dutch oven over medium heat. Once the oil is hot, add the lemongrass, ginger and curry paste. Cook for 1 to 2 minutes while stirring. Then add the coconut milk and whisk till it is completely incorporated.

Then add the mussels and cover the pot. Let them steam until they open. This will only take a couple of minutes. Then remove the mussels using tongs. Discard of any mussels that haven’t opened. Let the sauce reduce for a couple of minutes.

Place the mussels on your serving bowls, pour the sauce over them and sprinkle with the chopped coriander and Thai basil. Decorate it with some whole Thai basil leaves if you wish. Serve it with lime wedges and crusty bread. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Fresh Corn Fritter Tacos with Feta & Jalapeño/Cucumber Salsa

FullSizeRenderI love corn season and how versatile corn is. Love it in a Peruvian ceviche, love the Mexican street corn and I actually can’t think of any dish which had it that I didn’t like. This time I made it into fritters and stuffed them in tortillas. So delicious and super simple to make. This dish can be made in under 30 minutes. So if you don’t know what to cook today, give these a try. It is #tacotuesday after all!

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This recipe makes 12 small tacos.

Ingredients:

For the salsa:

1 red onion, finely chopped

1 cucumber, finely chopped (without the core/seeds)

2 jalapeños or more to taste, finely chopped

Juice of 2 limes

2 tablespoons of olive oil

Salt

Pepper

For the corn fritters:

Kernels of 3 corns

1/3 cup of yellow cornmeal

2 tablespoons of all-purpose flour

2 tablespoons of chopped chives

2 eggs

½ teaspoon of garlic powder

½ teaspoon of onion powder

Salt

Pepper

Extras:

12 small tortillas

2 tablespoons of vegetable oil for frying the fritters

100grs of crumbled feta

 

First prepare the jalapeño/cucumber salsa. Just mix all of the ingredients in a medium bowl and season with salt and pepper to taste. Set it aside until ready to serve.

To make the corn fritters, place the eggs in a large bowl and whisk them with a fork. Then add the cornmeal, flour, garlic and onion powder, salt and pepper. Mix and finally add the corn kernels and chives. Mix well. Then use an immersion blender or pour the mixture into a normal blender. Pulse just a couple of times just to blend some of the corn, so that fritters are easier to shape. You still want to have whole kernels in there so don’t overdo it.

Then pour some vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the fritters in batches. I made them small, using about 1 tablespoon of batter. Fry until golden on both sides. About 1 ½ to 2 minutes per side.

Once all the fritters are cooked, warm up the tortillas.

Serve the tacos with some crumbled feta, the corn fritters and the salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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About Last Week

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Last Tuesday I went to an early morning tasting at Frozz. I love their frozen yogurt and this time I got to try their dairy free versions. My favorite was their coconut frozen yogurt. It was really delicious and incredible creamy. I was sitting next to the daughter of the owner and it was really nice to hear how passionate they are about the quality of their products and creating new recipes.

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On Saturday we went to Gouda to look for antique furniture but we had no luck. So we decided to make a pit stop in The Hague before going back home.

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We got a bite to eat and went to the Pier to visit my husband´s old friends, who work at the Bungy Jump. This time we didn’t jump but it is a lot of fun if you are ever in Scheveningen. The picture below is a throwback when I jumped with a a dear friend of mine who came to visit from Peru.

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On Sunday we went to get ice cream cookie sandwiches at Sillers (First picture). I had been wanting to stop by ever since a friend told me about it a few weeks ago. They were delicious and the girl working there was super nice, especially since I was a bit indecisive with what combination to get. They have different kinds of cookies and ice creams to choose from, as they assemble it in front of you.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Restaurant Di Bruno

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Last Saturday we went out for Italian. We tried restaurant Di Bruno, a cozy restaurant very close to Voldenpark. We were greeted and served by Bruno himself. He arranged the menu for us with the only exception that I requested spaghetti alla vongole for my main course.

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We started with a salad with orange, Parmesan & pine nuts, and the veal stuffed with spinach & served with mustard sauce.

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Our second course was my favorite, the spaghetti alla vongole which I never get tired of. And this one was delicious. My hubby got the baked dorade served with anchovy sauce. We were quite full after our mains and were not planning on ordering dessert until Bruno mentioned Tiramisu. How could we not?

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The whole meal was very enjoyable. Simple dishes cooked with love.

Restaurant Di Bruno
Willemsparkweg 155, Amsterdam

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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Wild peach, Gorgonzola & Caramelized Onion Phyllo Quiche

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I love this time of year when the markets are packed with wild peaches. So plump and juicy, it is hard to just eat one. I wanted to use them for a savory recipe and came up with this very easy quiche. The phyllo dough gives it a super crispy edge and I used olive oil, instead of butter to assemble the dough.

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This recipe is enough for a 25cm mold or oven dish.

Ingredients:

For the caramelized onions:

3 medium white onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

Pinch of pepper

For the cream mixture:

300ml of cream

2 egg yolks

2 eggs

About 1/2 a teaspoon of salt

Pinch of pepper

Pinch of garlic powder

Extras:

150grs of gorgonzola, crumbled

2 wild peaches, thinly sliced

7 sheets of phyllo dough

Olive oil for brushing the dough

Optional:

Fresh thyme to decorate the quiche

 

Preheat  the oven to 180C/350F.

Place the olive oil for the onions in a large pan over medium-low heat. Once the oil is hot, add the onions, salt and pepper. Cook for about 8 minutes until the onions become caramelized. Stir from time to time so that they don’t burn. Set it aside.

Brush your oven dish with some olive oil. Then place one sheet of phyllo dough, brush it with some olive oil and repeat until you are done with all 7 sheets.

Spread the caramelized onions over the bottom of the quiche, then sprinkle the gorgonzola and finally add the peaches.

In a separate bowl, whisk the cream, yolks, eggs, salt, pepper and garlic powder.

Carefully pour the cream mixture over the quiche.

Bake it for about 30 minutes until the dough is golden and the filling is set and slightly golden.

Let it cool down a bit. I like to serve it with a few leaves of fresh thyme.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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Crunchy Togarashi Zucchini Chips with Okonomiyaki Sauce

IMG_0304I made these Japanese style zucchini chips for lunch today. This crappy “summer” weather has me craving comfort food. It is so freaking cold. At least these crispy bites of goodness kept me warm. If you have never heard of Nanami togarashi, it is a Japanese chili and spice mix which is sold in most Asian stores. It contains chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed. It is a really balanced spice mixture. I normally use it when I make sushi.

This recipe is a small batch which serves 2 people.

Ingredients:

For the zucchini chips:

1 Zucchini, sliced into 1cm rounds

2 cups of panko breadcrumbs

1 cup of all-purpose flour

1 ½ tablespoons of Nanami Togarashi

1 tablespoon of white sesame seeds

Pinch of onion powder

Salt

2 eggs, beaten

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Extras:

1 cup of vegetable oil for frying the zucchini

Chopped chives for decoration (optional)

 

Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside until ready to serve.

Have the coating ready. Place the beaten eggs in a small bowl. Place the flour with a pinch of salt in another bowl. Finally have a bowl ready with the panko, togarashi, sesame seeds, a pinch of onion powder and a good pinch of salt (make sure to mix it with a fork).

Grab a zucchini piece and coat it in the flour, then the eggs and finally in the panko mixture. Repeat until all the zucchini pieces are evenly coated.

Pour the oil in a large pan over medium heat. Once the oil is hot, carefully fry the zucchini in batches until they become golden. This will only take about 2-3 minutes per batch. Place them over paper towels while you fry the rest.

Serve with the zucchini fries with the Okonomiyaki Sauce and some chopped chives. I also sprinkled a bit of extra togarashi on the sauce. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

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Grapefruit Rosé Popsicles

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I was reading an article the other day about how rosé wine mixed with grapefruit juice became so popular in France. And I thought to myself, that actually sounds delicious! So I created this popsicle recipe using rosé, freshly squeezed ruby red grapefruit, tonic water and elderflower cordial. Now this is not a very sweet popsicle but you can always add more elderflower cordial or simple syrup if you like it sweet. It’s perfect for a summer gathering and I just love its lovely pale pink hue. It would also be great for a bachelorette party! And you can also serve it with a glass of rosé. I added some edible flowers to add a contrast in color.

Now please summer come back! It’s been rather cold lately.

This recipe makes 10 popsicles.

Ingredients:

½ littler of rosé wine

Juice of 1 large ruby red grapefruit (pulp discarded)

1 cup of tonic water

2 tablespoons of elderflower cordial

Extras:

½ a grapefruit, thinly sliced for decoration

Edible flowers (optional)

 

Mix the rosé, grapefruit juice, tonic water and elderflower cordial in a pitcher. Taste it. If you want it sweeter, add more elderflower cordial or simple syrup.

Add a piece of grapefruit in each popsicle mold. Also add some edible flowers if you wish.

Then carefully pour the cocktail mixture into each popsicle mold. Insert the sticks and freeze overnight.

The next day, carefully remove them from the mold and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

 

 

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Strawberry Jam Rolls with Peanut Butter Glaze

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Peanut butter and jam is such a childhood favorite and classic combination. I’ve partnered with Hero Fruit to create this sweet rolls recipe using their strawberry jam. For extra flavor, I used coconut milk but if you don’t like it, you can use plain milk instead. For the Dutch version of this recipe and many others, you can check out www.herojamstudio.nl.

This recipe makes 8 large rolls and serves 8 people.

Ingredients:

For the dough:

3 3/4 cups of self-rising flour, plus extra for your working area

7gr dry yeast

1 cup of coconut milk

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

3/4 cup of sugar

1 egg

For the filling:

Half a jar of Hero Original strawberry jam

For the egg wash:

1 egg

1 tablespoon of water

For the peanut butter glaze:

1 cup of icing sugar, sifted

¼ cup plus 1 tablespoon of milk

1 teaspoon of vanilla essence

¼ cup of creamy peanut butter

Extra:

Vegetable oil, for greasing the bowl and oven dish

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To make the dough, warm the coconut milk in the microwave for about 30 seconds. You want it to be lukewarm. Then place it in the bowl of the stand mixer and add the dry yeast. If the coconut milk is too warm, let it cool down a bit before you add the yeast. Let it sit for 5 minutes. In the meanwhile melt the butter in the microwave and allow it to cool down.

Once the 5 minutes for the yeast have passed, add the flour, salt, sugar, butter and the egg. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand (for about 10 minutes).

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Lightly grease your oven dish with some vegetable oil.

Once the hour has passed, place the dough on your floured working area. Punch it down. Roll it into a rectangle (about 42x32cm). Spread about half of a jar of Hero strawberry jam all over the dough except for the edges. Now this is where it can get a bit messy. Carefully roll the dough lengthwise, be careful not to press too much otherwise the jam will come out from the sides. Then using a very sharp knife, cut off the uneven edges and discard them.

Slice the roll into 8 even pieces. Transfer them to your greased oven dish and be careful not to spill the jam.

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Cut a large piece of plastic wrap and brush it with some vegetable oil. Use it to cover the rolls, greased side towards the rolls. This will prevent the plastic wrap from sticking to the rolls once they rise.

Let the rolls rise for 1 hour in a warm place.

About 10 minutes before the time for the rolls has passed, preheat your oven to 180C/350F.

To make the egg wash, beat one egg with 1 tablespoon of water.

Once the rolls have risen for 1 hour, remove the plastic wrap and brush the rolls with the egg wash.

Bake them for 20 minutes or till golden.

To make the peanut butter glaze, place the peanut butter in a bowl and microwave it for about 30 seconds so it is easier to whisk.

Whisk the warm peanut butter with the milk, vanilla extract and icing sugar. Whisk it for about 5 minutes until it is smooth.

Drizzle some of the peanut butter glaze over the warm rolls. Serve and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

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