Chicha Morada Popsicles (made with Peruvian Purple Corn)

Chicha morada is a non-fermented purple corn drink from Peru. It is said that this particular corn is packed with antioxidants. But for me it’s not about its nutritional value, that’s just a plus. For me, it reminds me of my childhood. Just the smell of it while it is cooking brings me back to Peru. This is and will always be my favorite drink. If you go to Peru, the chicha morada will taste a bit different at each restaurant. Some add more cloves or cinnamon. Some add more sugar or less lime juice. So you can always adapt it to your palate. If you make it to drink it though, keep it refrigerated for 3 to max 4 days. You can also spike it with Pisco or rum to make it into a punch. A good chicha morada will have a deep purple color, so it will not be a translucent liquid. You can buy the purple corn at stores that sell Latin American products or online.

This recipe makes about 12 popsicles or about 2 littles of Chicha Morada.

Ingredients:

500g Purple Corn

Rind and core of one pineapple

4 cinnamon sticks

4 cloves

2 apples cut into quarters

4 liters of boiling water

Sugar to taste (I add about 1/2 cup of sugar)

Juice of 2 to 3 limes (or to taste)

 

Place the purple corn in a large pot with the pineapple rind and core, the cinnamon sticks, cloves, apples and 2 liters of boiling water. Let it simmer over medium-low heat for 45 minutes. You can also partially cover it with a lid because it does splatter if it gets too hot. Otherwise just lower the heat a bit. After the 45 minutes have passed and the liquid has reduced, add the remaining 2 litters of boiling water. Let it simmer for an extra 45 minutes. You know it’s done when the corn kernels sort of crack and you can see the flesh of the corn.

Sift the liquid and discard of the solids. Be careful not to splatter the liquid over your clothes.

Add the sugar and stir until it dissolves. Since the liquid is hot, it will dissolve quicker. Transfer it to a pitcher and let it cool at room temperature. Once the chicha morada is cold, add the lime juice to taste. Mix well and then pour it into each popsicle mold. Insert the sticks and freeze overnight.

The next day, carefully remove them from the mold by rinsing them over hot water. Enjoy!

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Summer Nachos with Mango & Nectarine salsa

I love fruity salsas and now that summer is in full swing, it is the perfect excuse to make it with all the wonderful produce out there. This is a vegetarian recipe which can easily be made vegan if you skip on the sour cream.  You can either fry or bake the tortilla chips. I ended up doing half of them baked and the other half of them fried, since I had a little problem with my oven.

For the tortillas:

About 12 tortillas (I used 3 different colors)

Vegetable oil

Pinch of salt

For the mango & nectarine salsa:

1 medium mango, very finely chopped

1 nectarine, very finely chopped

1 medium red onion, very finely chopped

1 medium jalapeño, very finely chopped (without seeds)

1 medium red chili, very finely chopped (without seeds)

Juice of 1 lime

1 ½ tablespoon of olive oil

1 tablespoon of white vinegar

Salt to taste

Black pepper to taste

3 tablespoons of chopped coriander

Extra toppings:

The kernels of one ear of corn, cooked

4 radishes, thinly sliced

1 avocado, thinly sliced

Extra jalapeño slices

Extra red chili slices

125grs of sour cream

 

You can either bake or fry your tortilla chips.

If you bake them, preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Brush each tortilla with a bit of vegetable oil. Then using kitchen scissors or a knife, cut each tortilla into small triangles. Spread the small pieces of tortilla in a single layer on the prepared baking sheet. Sprinkle a bit of salt. Bake them for about 10-12 minutes, till crispy. Repeat for the rest.

If you fry your tortilla chips, place about ½ cup of vegetable oil in a large pan over medium heat. Fry the pieces of tortilla till golden on both sides. Do it in batches without overcrowding the pan. This will only take about a minute or two, so keep an eye on them. Once fried, place them in a plate lined with some paper towels and sprinkle them with a bit of salt.

To make the salsa, just mix the finely chopped mango and nectarine with the remaining ingredients. Add salt and black pepper to taste. Set it aside.

To assemble the nachos, first place the tortillas in a sheet pan or plate. Add small dollops or quenelles of sour cream all over. Then spread the mango & nectarine salsa. Sprinkle the corn kernels over the chips. Top with some slices of radishes, avocado, jalapeño and chili. Serve right away and enjoy!

For more foodie inspiration, travel & lifestyle; 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 Youtube channel.

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Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes

Ingredients:

For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

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:

Vegetable oil for frying the pancakes

Chopped chives for serving

 

Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

For more foodie inspiration, travel & lifestyle; 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 Youtube channel.

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Thai Spiced Nuts

Inspired by our lasted trip to Thailand, I created this spiced nuts recipe. When I travel, I always like to visit the local markets and supermarkets to see and try what they have to offer. I could spend hours browsing through each isle or stand. Pieter actually got tired of waiting for me on our last supermarket trip there while I was examining the information on the packaging of every snack I found interesting.

These nuts are sticky and they have a sort of umami taste. I just used the Thai basil for decoration but you can add it freshly chopped right before serving. And it’s done in 20 minutes with minimal amount of cooking. I was generous with the spice measurements. If you like it spicy, you can always add for chili powder or cayenne.

Ingredients:

150grs of unsalted cashew nuts

125grs of unsalted almonds

80grs of unsalted pumpkin seeds

For the Sauce:

Juice of 1 lime

1 ½ teaspoon of kaffir lime leaf powder

1 ½ teaspoon of cayenne or chili powder

1 teaspoon of lemon grass powder

½ teaspoon of garlic powder

1 teaspoon of onion powder

1 ½ tablespoon of salt

½ teaspoon of ginger powder

¼ cup of sugar

¼ cup of water

 

Preheat your oven to 180C/350F. Line a baking sheet with parchment paper.

Place all of the ingredients for the sauce in a medium saucepan. Whisk so all the spices get dissolve into the water. Cook over medium heat for about 5 minutes. Don’t forget to stir constantly so that it doesn’t burn. It’s ready when most of the water has evaporated and it has become a syrup.

Add the nuts and mix well to coat them. Spread them in a single layer over the prepared baking sheet.

Bake them for 15 minutes. Stirring half way though the cooking time.

Once they come out of the oven, allow them to cool. Then try to separate the nuts into smaller chunks.

If you want, add freshly chopped Thai basil right before serving. Enjoy!

For more foodie inspiration, travel & lifestyle; 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.

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Chocolate Caramel & Puffed Quinoa Pecan Bars

If you follow my Instagram stories, you probably saw that I was making these bars yesterday. It’s been a while since I’ve made a new dessert bar, so it was due. These are decadent, not overly sweet and they have a hint of heat from the chipotle roasted pecans. And they are very easy to make, without any corn syrup or candy thermometer. I got some questions already of where I get chipotle powder in Amsterdam. I bought it at Tijn’s toko close to the Albert Cuyp market.

This recipe is for a 22cm baking square dish.

Ingredients:

For the roasted pecans:

180grs of pecans

1 tablespoon of vegetable oil

2 tablespoon of maple syrup

3/4 teaspoon of chipotle powder (optional)

Pinch of salt

For the puffed quinoa crust:

2 cups of puffed quinoa

3 tablespoons of butter, melted

1 vanilla bean, or 1 ½ teaspoons of vanilla essence

3 tablespoons of icing sugar

1 egg white, slightly beaten with a fork

For the chocolate caramel:

1 cup of sugar

2 tablespoons of water

6 tablespoons of salted butter

1 1/2 cup of heavy cream

120gs of dark chocolate, chopped

½ teaspoon of vanilla extract

Pinch of sea salt

 

Start by roasting the pecans.  Preheat your oven to 200C/400F and line your baking sheet with parchment paper. Mix the pecans with the vegetable oil, maple syrup, chipotle powder and salt. Spread them in a single layer over your prepared baking sheet. Roast them for 15 minutes, stirring half way through.

To make the puffed quinoa crust, first melt the butter and preheat your oven to 180C/350F. If you are using a vanilla bean pod, add the vanilla beans to the melted butter and mix well so that it dissolves. Then add the vanilla butter to the puffed quinoa, icing sugar and egg white. Mix well. Line your baking mold with parchment paper, also cover the sides of the mold so that it is easier to remove the bars later on. Place the quinoa mixture into the prepared mold and use the back of a spoon to evenly distribute it and press to make it compact. Bake it for 15 minutes. Then remove it from the oven and allow it to cool down.

To make the chocolate caramel, place the cream in a bowl and microwave it for 45 seconds. Then add the chopped chocolate, vanilla essence and salt.  Microwave it for 30 second intervals till the chocolate has melted. Mix in between. Set it aside.

In a large medium saucepan, add the sugar and water. Let it melt over medium heat until it becomes amber in color. Swirl the pan around from time to time. Then lower the heat to low and add the butter, one tablespoon at a time. Stir with a heat-proof spatula until all the butter has melted. Then add the chocolate cream that you made before. Stir constantly over low heat for 10 minutes until it becomes a thick sauce, like fudge. Then turn off the heat and keep stirring for 2 minutes to allow it to cool down and become thicker.

Carefully pour the chocolate caramel evenly over the quinoa crust. Swirl it around so that it covers the edges. Carefully place the pecans on top in a single layer. Let it sit in the fridge to set for at least 5 hours.

Store them in an airtight container in the fridge. I’d like to take it out before eating since I prefer them when they are at room temperature and the caramel is chewier.

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.

 

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Peanut Butter & Sea Salt Caramel Popcorn

The other day we had unexpected friends over and while they started opening some beers in the kitchen, I made some kettle corn to snack on. This is what I love about popcorn, it’s so easy and quick to make. The variety of flavors you can add to it is basically endless. And this Peanut butter popcorn is such a divine combo! I’ve partnered with Calve Peanut Butter to create this recipe. It’s crunchy, salty, sweet and addictive. The perfect snack for movie night and it also makes a nice edible gift.

This recipe makes 1 large bowl of popcorn.

Ingredients:

For the popcorn:

2 tablespoons of vegetable oil

105grs of popcorn kernels (1/2 a cup)

For the Peanut butter & sea salt caramel sauce:

100grs of sugar (3/4 cup)

45grs of butter tablespoons of butter (3 tablespoons)

105grs of water (¾ cup)

75grs of Calve smooth peanut butter (1/3 of a cup)

1 1/2 teaspoons of sea salt

1 ½ to 2 teaspoons of baking soda

Brush one very large bowl with vegetable oil. If you don’t have one large enough, grease two medium ones. Keep in mind that you need to have enough space to coat all the popcorn in the caramel.

Line a large baking tray with parchment paper.

In a large pan with a lid, heat the vegetable oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer the popcorn to the greased bowl. Remove any unpopped kernels.

Add the sugar, water and butter to a medium pan. Cook over medium heat until it becomes a light golden color. This will take about 10 minutes. Swirl the pan from time to time.

Remove the pan from the heat. Quickly add the peanut butter, sea salt and baking soda. Stir with a wooden spoon until it is all well combined.

Pour the peanut butter caramel sauce over the popcorn and mix well. Spread the popcorn over the prepared baking tray. Allow it to cool down. Once cooled, you can break them apart into smaller chunks. It will keep in an air-tight container till the next day. 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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Kimchi Loaded Hasselback Potatoes

Today is the first workday in weeks that I finally have our place all to myself. I could finally catch up on my own work which makes me super happy. The construction has finally ended and now we only need to work on minor details. Can’t wait to show you more once it is finished. I am also very excited about a  mini trip we are doing soon.

Going back to the recipe, I caramelized onions with kimchi and Gochujang paste to make the red sauce. Then added some shredded cheese, sriracha sour cream for a bit more extra heat and freshness. And finally some chives. Slicing the potatoes this way makes the edges quite crispy. A very easy and cheap party appetizer.

This recipe is for 1 kilo of potatoes.

Ingredients:

For the potatoes:

1 kilo of russet potatoes, I used medium-small potatoes

Olive oil for brushing the potatoes

Pinch of salt

For the caramelized kimchi and onion sauce:

1 medium red onion, thinly sliced

1 1/2 tablespoons of olive oil

Pinch of salt

Pinch of garlic powder

½ cup of kimchi

1 teaspoon of Gochujang paste

1 tablespoon of ginger syrup (if you can find it, you can use honey with a teaspoon of minced ginger)

For the Sriracha sour cream:

125grs of sour cream

1 tabelspoon of sriracha

Juice of half a lime

Pinch of salt

For the extra toppings:

½ a cup of shredded cheese (I used Gouda but you can also use cheddar)

Chopped chives

 

Preheat your oven to 200C/390F. Line your baking tray with parchment paper.

Scrub, wash and dry the potatoes.

To make it a bit easier on yourself, place the potato on your cutting board in between the handles of two wooden spoons (you can also use chopsticks). This will help prevent that your knife cuts all the way through the potato. Just be patient and go slow as you slice each potato as thin as you can, without going all the way through. Repeat for all the potatoes.

Carefully place them on the prepared baking tray. Brush them with olive oil and sprinkle with some salt.

Bake them for 30 minutes. Then brush them with olive oil again and finish baking for 30 minutes. You can pinch the biggest potato in the middle to check if it is cooked or not. Keep the oven on afterwards.

While the potatoes are baking, start making the kimchi and onion sauce. Pour 1 tablespoon of olive oil in a pan over low heat. Once the oil is hot, add the sliced onion. Add a pinch of salt and garlic powder. Cook for about 6 min, while stirring from time to time.

Then add the kimchi, Gochujang paste, ginger syrup and a pinch of salt. Cook for about 3 minutes to caramelize the kimchi. Blend it until it becomes a paste. Set it aside.

To make the sriracha sour cream, mix all of the ingredients in a bowl. Keep it in the fridge covered until ready to serve.

Using a spoon, spread some of the kimchi on top of each roasted potato. I used about 1 teaspoon per potato. A bit more for the bigger ones. Then sprinkle the shredded cheese over the kimchi layer.

Return the potatoes to the oven and bake them until the cheese has melted. About 5 minutes, check so that it doesn’t burn.

Drizzle some of the sriracha sour cream on top of each potato. Sprinkle some chives. Serve straight away 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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Double Banana Rolls with Dulce de Leche

We were so busy with the building of the extension of our apartment (which will still take some time till it is finished) that I didn’t have much time to write, but finally here is the first recipe of the year. If you follow my Instagram stories, you probably saw that I was working on a dough recipe.

My first try was a complete mess and the second one was too dry. This version is the one I finally liked. It has crushed banana chips in the filling so it also gives it a bit of a crunch, and mashed banana in the dough. They are a bit sticky because of the dulce de leche, but messy is not always bad. Happy weekend!

This recipe makes about 8-10 rolls.

Ingredients:

For the dough:

1 ripe banana, mashed (It is important that the banana is ripe, the riper the better)

3 ½ cups of self-rising flour

7grs of dried yeast

½ cup of lukewarm milk

½ teaspoon of salt

2 tablespoons of vegetable oil

¼ cup of granulated sugar

1 teaspoon of vanilla extract

1 egg

For the filling:

About 250grs of dulce de leche, at room temperature or lukewarm so it is easier to spread

2 cups of banana chips, turned into crumbs using a food processor

Extra:

Egg wash

 

Place the lukewarm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand, it will just take you 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.

About 10 minutes before the hour for the rise is up, preheat your oven to 180C-350F. You can bake the rolls in an oven dish, but this time I wanted to make them individual so I used a muffin tin. I used parchment paper as muffin liners (I just cut it into squares).

Once the dough is done rising for 1 hour, place it on a lightly floured surface and roll it into a large rectangle. Slice off the uneven edges. Then carefully spread the dulce de leche all over the dough. Make sure that the dulce de leche is spreadable (you can always warm it up slightly in the microwave). Sprinkle the banana chip crumbs evenly over the dulce de leche. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, slice it into about 8-10 even pieces. Make sure that they are not too big if you are using a muffin tin, as they still need space to rise while baking.

Place the rolls in the muffin tin lined with parchment paper or muffin liners. Brush the rolls with the egg wash and bake them for about 20 minutes until golden.

They are best when eaten right out of the oven. 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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Burrata with Balsamic & Honey Glazed Butternut Squash and Pomegranate Seeds

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When it comes to entertaining friends or family, my preference goes into making simple dishes so that I can also enjoy their company, instead of being fully occupied in the kitchen. This is a super easy appetizer that you can make in advance and just garnish before serving. I sliced the butternut into very small cubes and then glazed it in a pan with balsamic vinegar and honey. It goes so well with the creamy burrata and the slight tartness of the pomegranate seeds. This is a perfect use for burrata this fall/winter.

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This recipe is for one burrata, but you can always double or triple it if you are feeding a large crowd.

Ingredients:

For the glazed butternut squash:

2 cups of finely cubed butternut squash

1 ½ tablespoons of olive oil

Pinch of salt

Pinch of cayenne

2 tablespoons of balsamic vinegar

1 ½ teaspoons of honey

Extras:

1/4 cup of pomegranate seeds

1 baguette, sliced and toasted with olive oil

Chili flakes

Garden cress

A drizzle of olive oil

 

To make the glazed butternut squash, place the olive oil in a large pan over medium heat. Once the oil is hot, add the diced butternut squash, salt and cayenne. Cook for about 4 minutes, stirring from time to time. Then add the balsamic vinegar and cook for an extra 3 minutes until it has reduced, don’t forget to stir. Finally add the honey and cook for an extra 2 minutes. Taste it and adjust the salt and cayenne to your liking. Transfer it to a bowl and allow it to cool down a bit.

In the meanwhile, toast the bread with some olive oil.

To serve, place about ¾ of the butternut squash on a plate. Place the burrata on top. Add the remaining butternut squash on top of the burrata. Finish with a sprinkle of chili flakes, garden cress and a drizzle of olive oil. Serve with the toasted 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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Orange & Pink Peppercorn Rolls with Orange Glaze and Pomegranate Seeds

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Holiday season is around the corner and with that comes family and friend gatherings. These rolls are great for dessert or brunch, and are perfect for sharing. I mixed the pink peppercorns, sugar and orange zest in the food processor. This allows the natural oils in the orange zest to come out and the whole pink peppercorns to be crushed. This recipe is very aromatic and the pink peppercorns add a very subtle heat and peppery taste. The tartness of the pomegranate seeds are there to balance the sweetness in the glaze, as well as to add a more festive feel to it. We just had a couple of these and will probably finish the rest during movie night later today.

This recipe makes about 11 small rolls.

Ingredients:

For the dough:

7 grs of dry yeast

1 cup of warm milk

3 ½ cups of all-purpose flour, plus more for rolling

2 teaspoons of vanilla essence

Pinch of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

1 cup of sugar

Zest of 3 oranges

1 tablespoon of pink peppercorns

1 teaspoon of cinnamon powder

3 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoon of water

For the glaze:

2 cups of icing sugar

Fresh orange juice (about 1 orange), without pulp

Extra:

½ cup of pomegranate seeds

 

Place the warm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

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, lightly butter the oven dish in which you are going to bake the rolls. To make filling, place the sugar, orange zest, pink peppercorns and cinnamon in the food processor. Pulse for a couple of minutes until the peppercorns are crushed. Transfer the sugar to a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a large rectangle. Then brush the top of the dough with the melted butter. Sprinkle the sugar mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, cut it into about 11 even pieces. Place the pieces on the prepared oven dish, leaving some space in between. Brush a large piece of plastic wrap with vegetable oil. Cover the rolls with the greased side down. Let them rise for 1 hour in a warm place.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls with the egg wash and bake them for about 23-25 minutes until golden.

Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl. Slowly pour in the orange juice while whisking until the glaze becomes pourable. Once the glaze is of your desired consistency, just pour it on top of the rolls. Add some pomegranate seeds. They are best when served right away while they are still warm. 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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