Cornmeal waffles

cornmeal waffles

These cornmeal waffles are crunchy and savory. If you would like them sweet, just skip on the celery salt and onion powder. And add 1 tablespoon of sugar instead. Just put everything in the blender and the batter is done. Since I made them savory, I topped them with a fresh corn and green tomato salad, and some burrata.

This recipe makes about 8 small waffles.

Ingredients:

1 egg

1/2 cup of yellow cornmeal

1/2 cup of all-purpose flour

3/4 cup of milk

1/4 cup of vegetable oil

2 teaspoons of baking powder

pinch of salt

pinch of onion powder

pinch of celery salt

 

Blend all of the ingredients for the waffles in the blender.

Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.

Pour waffle batter into the preheated waffle iron and cook till golden.

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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.

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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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Mini Cucumber with Greek Yogurt & Savory Granola

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A super healthy snack since summer is around the corner. It’s super crunchy, fresh and very easy to make. Great to take to a picnic too.

This recipe serves 2.

Ingredients:

2 cups of Greek yogurt

8 mini cucumbers, sliced lengthwise

Drizzle of olive oil

Chopped chives

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast

¼ cup buckwheat

Pinch of celery salt

1 teaspoon of sumac

Pinch of salt

Pinch of cayenne

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down.

Serve the Greek yogurt in one bowl, drizzle some olive oil and top with a bit of chopped chives. Serve the granola in another bowl. Dip the cucumber slices in the Greek yogurt and then coat them in the granola. Enjoy!

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Acai, Hibiscus & Banana Popscicles

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It’s been so nice and warm the last couple of days that I couldn’t help myself and made some popsicles. I actually had one for breakfast this morning. They are super easy to make and quite healthy too. I made a reduction with acai pulp, hibiscus tea and banana. Then I swirled it around with Greek yogurt. A guilt free breakfast that tastes like dessert!

This recipe makes about 7 small popsicles

Ingredients:

½ cup of dried hibiscus flowers

1 cup of boiling water

100gr of frozen acai pulp

8 tablespoons of honey

1 banana, chopped

2 cups of Greek yogurt

1 tablespoon of vanilla essence

For the chocolate shell:

300grs of dark chocolate, chopped

3 teaspoons of coconut oil

Dried coconut (optional)

 

Place the hibiscus flowers in a small bowl, add the boiling water and let it steep for 5 minutes.

Once the 5 minutes are up, pass the tea through a sieve and discard of the flowers.

Place the hibiscus tea, 6 tablespoons of honey, acai and banana in the blender. Blend until smooth.

Then place the mixture in a medium saucepan over medium heat. Let it reduce to a thick syrup while stirring so it doesn’t burn. This will take about 5 minutes. Then transfer it to a bowl to cool down.

Once the acai mixture has cooled down, start making the yogurt part. Whisk the Greek yogurt with the remaining 2 tablespoons of honey and vanilla.

Place a bit of the acai mixture in the popsicle molds, then add some of the Greek yogurt and then some more of the acai mixture. Use a toothpick or tip of a knife, to make the swirls. Insert the sticks and freeze overnight.

If you want to coat them in chocolate, microwave the dark chocolate with the coconut oil in intervals of 30 seconds. Stirring in between until it is completely melted. Dip the popsicles in the chocolate shell and immediately sprinkle some of the dried coconut. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.

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Baked Eggs on Sweet Potato Skins with Avocado

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This was my breakfast yesterday and I got many questions on Instagram on how to make it, so I decided to post the recipe. It’s super easy and very healthy.

Update: Here is how to make the avocado rose:

This recipe makes 4.

Ingredients:

2 sweet potatoes, I used small ones

4 eggs

1 avocado

1 tablespoon of chopped chives

Sea salt

Chili flakes

 

Preheat your oven to 180C/350F. Line a baking tray with parmenchent paper. Once the oven is hot, bake the sweet potatoes for 1 hour, or until tender.

Then take them out of the oven (keep the oven on) and slice them in half. Scoop the flesh out, leaving a thin layer attached to the skin so it keeps its shape. You can use the sweet potato flesh for another recipe.

Sprinkle a bit of salt on top of each sweet potato skin. Since I like my yolks still runny, I separated the eggs whites from the egg yolks. I added an egg white to each sweet potato skin and baked them for 20 minutes until the egg white had set. Then I removed them from the oven and added the yolks. Finally baked them for an additional 3 minutes. If you don’t like your egg yolks runny, just add the whole egg at once.

Once the eggs are done, remove the potato skins from the oven. Topped them with thinly sliced avocado and sprinkle with some chopped chives, sea salt and chili flakes.

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Zucchini Waffle Dippers with Avocado Sour Cream

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I love finger food, especially on the weekends. These waffles are great for brunch or as an appetizer.

This recipe serves 2.

Ingredients:

For the zucchini waffles:

1 zucchini, shredded (not the seeds) and squeezed

1 egg

1 cup of all-purpose flour

1 cup of milk

2 tablespoons of olive oil

2 teaspoons of baking powder

20grs of grated Parmesan cheese

Pinch of salt

Pinch of onion powder

Pinch of garlic powder

For the avocado sour cream:

1 avocado

125gr of sour cream

Juice of ½ a lime

Salt to taste

 

Blend all of the ingredients for the batter until smooth. Then add the squeezed zucchini and mix it with a spoon or spatula.

Brush your waffle iron with some vegetable oil or use cooking spray. Pour in some of the waffle batter. I made small waffles so each corner would be bite size. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.

To make the avocado sour cream, just blend all of the ingredients until smooth.

Slice the waffles into small pieces, serve with the avocado sour cream as the dipping.

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Skillet Breakfast Pizza (with Greek yogurt)

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Yesterday was such a gorgeous spring day here. For the first time this year we could bike without our jackets on. We took advantage of the beautiful weather and were out pretty much all day. We went out for lunch, for ice cream and just biked around the city feeling the sun on our skin. Since the weather is quite temperamental here, if it’s sunny and warm you go outside and enjoy it. No question about it because you don’t know when you’ll have another day like that. And of course the whole city was out. People were laying in the park and having BBQs. The cherry trees are blooming. On the weekends I try to be more active on Snapchat, especially if the weather is nice. So if you would like to get a peek of Amsterdam, you can add me: cravingsinams.

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I could eat pizza at any time of the day and now that spring is here, why not a breakfast pizza that screams of spring? It’s perfect to make on the weekend. For the sauce, I made it with Greek yogurt, spices and olive oil. The only cheese I added was thinly sliced Parmesan.

This recipe makes 2 small pizzas. I used a 23cm cast iron skillet.

Ingredients:

For the dough:

3.5grs of dry yeast

1/2 cup of warm water

Pinch of sugar

1 tablespoon of olive oil

Pinch of salt

1 1/3 cups of all-purpose flour

For the Greek yogurt sauce:

120grs of Greek yogurt

Pinch of garlic powder

Pinch of cayenne

Pinch of celery salt

2 teaspoons of olive oil

For the toppings:

¼ cup of blanched edamame

6 asparagus, thinly sliced (I sliced the tips in half lengthwise)

4 slices of Parma ham, broken into pieces

20grs of parmesan, thinly sliced with a knife or grated

2 eggs

Extra:

Olive oil

 

Start by making the pizza dough; place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes have passed, add the flour, salt and olive oil. Knead on low speed for 5 minutes using the dough hook attachment. If the dough is too sticky, just sprinkle a bit more flour and let it knead for 1 extra minute.

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.

Once the hour is up, place your skillet in the oven and preheat it to 230C/446F.

Mix all of the ingredients for the Greek yogurt sauce.

Place your dough in your floured working area. Divide it into 2 equal pieces. Roll out one piece about the same size as your cast iron skillet. Once your oven is hot, remove the skillet (use gloves). Pour about 1 ½ tablespoons of olive oil into the skillet and swirl it around so it covers also the edges.

Place the dough in the skillet, spread half of the yogurt sauce and add half of the asparagus, edamame, ham and Parmesan. Separate the egg white from the egg yolk in two small bowls. Only add the egg white in the middle of the pizza.

Bake for 15 minutes. Then remove the pizza from the oven and place the egg yolk on top of the egg white. Bake it for an extra 3 minutes.

Remove from the oven and repeat for the remaining piece of dough. I suggest you share this one while the other is in the oven.

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Chamomile & Lemon Loaf Cake

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This is a delicately flavored cake. Chamomile used to be my favorite tea as a kid; I still love it but now I’m more of a green tea person. But it still reminds me of those times when my mom would make me tea. The chamomile is very subtle but you can taste/smell it a bit at the end. I used tea bags to infuse the milk with chamomile. It is a very simple one bowl cake and perfect to take if you go to a picnic for example. I am longing for spring weather and going biking through the flower fields and forest. And when we do that, I always make snacks like this to take with.

This recipe is for a 25cm loaf pan.

Ingredients:

90grs of butter, softened

30grs of sour cream

Zest of 2 lemons

1 ½ cups of sugar

2 eggs

1 ½ cups of self-rising flour, sifted

½ cup of milk

6 chamomile tea bags

Pinch of salt

 

Preheat your oven to 180C/350F and line your loaf pan with parchment paper.

Place the milk in a medium saucepan and let it come to a simmer over medium heat. Once it comes to a simmer, turn off the heat and add the chamomile bags. Press each tea bag a bit with a spoon so they get soaked and release the flavor. Cover the saucepan with a lid and let it steep for 10 minutes.

Once the 10 minutes are up, strain the milk with a fine mesh sieve. Allow the milk to cool down.

In a large bowl, cream the butter with the sugar and lemon zest.

Then add the eggs one by one. Then fold in the sour cream and salt. Finally fold in the flour alternating with the milk. Once it’s all combined, pour it into the prepared loaf pan.

Bake for about 50 minutes, till golden and a toothpick inserted in the middle comes out clean.

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Apple, Cardamom & Cinnamon Pull-Apart Bread

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My sweet tooth was bugging me again so I gave in. I’ve wanted to make this recipe for a couple of weeks already but didn’t find the time. The combination of apple, cinnamon and cardamom is just irresistible. I made apple chips and placed one chip in between each slice of the dough, so when you pull it out you get a lovely apple surprise. You can also use store-bought chips, but if you want to make them at home, you can find the recipe by clicking here. Just don’t add the cayenne and sumac. I’ve recently started to use Snapchat, so if you would like to get peeks of Amsterdam just add me. Snapchat: cravingsinams

This recipe is for a 25cm loaf pan.

Ingredients:

For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

1 cup of milk

1 tablespoon of cardamom powder

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the Filling:

3/4 cup of sugar

1 ½ tablespoons of cinnamon powder

1 teaspoon of cardamom powder

3 tablespoons of melted butter

2 apples made into apple chips, you can buy them but I made them at home. Recipe here (just skip the cayenne and sumac)

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Pour the milk into a small saucepan over medium heat. Add the cardamom powder and whisk it. Once it starts to simmer, turn off the heat. Transfer it to a bowl and let it cool down to lukewarm.

Place the yeast and the lukewarm cardamom milk in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take 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.

Once the hour has passed, line your loaf pan with parchment paper.

Divide the dough into 2 equal pieces and lightly flour your working area.

Mix the sugar, cinnamon powder and cardamom powder for the filling in a small bowl.

Roll out one piece of dough into a rectangle of about 44×22 centimeters. Brush it with some melted butter. Then sprinkle some of the spiced sugar all over it. Then using a pizza cutter slice the dough in two lengthwise. Then cut each long slice into 6 pieces, so you have a total of 12 pieces. Place 1 apple chip on top of each piece. Stack each piece on top of the other. Arrange it in half of the prepared loaf pan. Repeat for the remaining piece of dough. Keep the leftover spiced sugar.

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Let it rise for 30 minutes in a warm place. About 10 minutes before the time is up, preheat your oven to 180C/350F.

Once the 30 minutes are up, brush the top with some egg wash and sprinkle some of the remaining spiced sugar.

Bake for about 25 minutes or until golden. About 20 minutes in, check if it’s getting too dark because of the spiced sugar. If it is, cover the top with aluminum foil for the remaining baking time.

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