Waffled Pea & Bacon Risotto

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I love to waffle pretty much anything. It makes food crispy and can give leftovers a new life. I made this pea and bacon risotto a while ago, and I waffled the leftovers for breakfast. I just mixed the cold risotto with some breadcrumbs, and waffled it in a well-greased waffle iron. Try to make small waffles so that they are easier to remove from the waffle iron and they are less likely to break.

Ingredients:

For the risotto:

1 tablespoon of olive oil

1 white onion, finely chopped

2 cloves of garlic, minced

400gr of Arborio rice

1/2 cup of white wine

125ml of cream

Salt

Celery salt

40grs of grated Parmesan

1 cup of frozen peas

150grs of crispy bacon slices, chopped (reserve the bacon fat)

For the vegetable stock:

1 ½ litter of vegetable stock

1 ½ cups of frozen peas

For the waffles:

About ¼ of a cup of breadcrumbs per cup of cold risotto

Vegetable oil for greasing the waffle iron

 

Start cooking the bacon in a large pan until it becomes crispy. Chop the bacon and set it aside. Keep the bacon fat.

Heat up the stock and add 1 ½ cups of frozen peas. Let them sit for 1 minute and then blend until smooth using an immersion blender. Keep the stock warm on the lowest heat.

In the pan with the bacon fat, add the olive oil over medium heat. Once the pan is hot, add the onions and cook them until they become translucent. Then add the garlic and rice, cook until the rice becomes translucent (about 1 minute). Then add the white wine and let it reduce.

Start adding the vegetable stock one ladle at a time and keep stirring. Once the liquid has reduced to half, keep adding more stock and stir. Keep doing this for about 20 minutes, until the rice is cooked.

Add the cream, Parmesan, the crispy bacon and the last cup of frozen peas.  Stir until everything is combined and let it cook for about 1 minute to allow the liquid to evaporate a bit and become creamy again. Add salt and celery salt to taste.

This recipe makes 3 plates of warm risotto. You can eat part of it and the rest waffle it. Or let it all cool down and waffle it.

To waffle it, mix about ¼ cup of breadcrumbs per cup of cold risotto. Grease your preheated waffle iron with some vegetable oil. I prefer to make the waffles small so that they don’t break when you take them out. I made each waffle with about ½ a cup of risotto. Serve while hot. 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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Cornmeal waffles

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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.

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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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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Tiramisu Ice Cream Popsicles

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Coffee desserts are the best, often because I use them as an excuse to have them for breakfast. I mean, gotta have my coffee in the morning! One way or another! This time, I made a coffee ice cream and mascarpone/vanilla cream. And froze them in popsicle molds. Drizzle them with dark chocolate and sprinkled them with crushed ladyfingers. A great way to cool down this summer.

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This recipe makes 10 popsicles.

Ingredients:

For the ice cream:

1 cup of cream

1 ½ cups of milk

2 egg yolks

½ cup of sugar

2 shots of espresso

For the mascarpone cream:

100gr of mascarpone, at room temperature

1 vanilla bean, or 1 teaspoon of vanilla essence

½ cup of whipping cream

2 tablespoons of sugar

Extras:

100grs of dark chocolate, melted

5 lady fingers, crushed

 

Start by making the ice cream base. Place the egg yolks and sugar in a medium bowl and whisk to combine.

Place the milk, cream and espresso in a medium saucepan over medium heat. Once it comes to a simmer, take it off the heat. Slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat. Stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays. Allow it to cool down to room temperature and then place it in the fridge till it is cold.

Freeze it in an ice cream machine according to the manufacturer’s instructions. I churned it for a shorter time than I would normally do since it is easier to fill the popsicle molds if the ice cream is a bit softer.

While the ice cream is churning, start to make the mascarpone cream. Whisk the mascarpone with the sugar and vanilla until everything is well combined. Then add the cream and whisk until you get soft peaks. Keep it in the fridge covered until ready to use.

Once the ice cream is ready, carefully fill the popsicle molds, leaving about 1/4 of space left for the mascarpone cream. Then top the molds with the mascarpone cream. Insert the sticks and freeze overnight.

The next day, remove the popsicles from the mold using a bit of warm water. Drizzle with some melted dark chocolate and then quickly sprinkle some of the crushed lady fingers. 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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Mint Fudge Ice Cream (All natural color)

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Mint chocolate chip ice cream is one of my favorite flavors, unfortunately for some reason it is not very popular here. So now that I finally have an ice cream machine, this was one flavor I was very eager to make at home. Instead of chocolate chips, I mixed it with fudge ice cream. It is such a delicious combination. And the best part, it has no artificial coloring. By placing the sugar and fresh mint leaves in the food processor, you get this wonderful natural green color.

This recipe makes about 2 liters of ice cream.

Ingredients:

For the mint ice cream:

1 ½ cups of whole milk

2 cups of cream

1 1/2 cup of sugar

5 egg yolks

1 bunch of mint, leaves only (about 1 cup of packed mint leaves)

For the fudge ice cream:

3 cups of whole milk

2 cans of condensed milk (total of 800grs)

1 cup of sifted cocoa powder

1 tablespoon of vanilla essence

 

Start by making the fudge ice cream. Place the milk, vanilla and cocoa powder in a saucepan over medium heat. Whisk until the cocoa powder has dissolved into the milk. Then add the condensed milk and stir with a wooden spoon for about 15 minutes. You know it’s done when you draw a line with your finger on the back of the spoon and it stays. Allow it to cool down to room temperature.

In the meanwhile, start making the mint ice cream base. Place the mint and the sugar in the food processor. Pulse until the mint has been incorporated into the sugar and you have a nice even green colored sugar. Place the mint sugar in a large bowl and add the egg yolks. Whisk until it is well combined.

Place the milk and the cream in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the bowl with the mint and egg yolks while whisking fast. It is important to add it slowly so that the egg yolks don’t curdle. Then transfer it back to the saucepan and stir for about 8 minutes until it thickens. You know it’s done when you draw a line with your finger on the back of the spoon and it stays.

Then pass it through a fine mesh sieve. Allow it to cool down to room temperature.

Once both ice cream bases are at room temperature, place them in the fridge overnight for the flavors to develop or at least till both mixtures are complete cold.

Freeze the fudge mixture in the ice cream maker according to the manufactures instructions. This ice cream will be a lot softer than normal ice cream, so transfer it to an airtight container as fast as possible. Place it in the freezer.

Freeze the mint ice cream base in the ice cream maker according to the manufactures instructions. Once it is done, remove the fudge ice cream from the freezer. Get a large airtight container ready, add about ¼ of the fudge ice cream and then ¼ of the mint ice cream. Continue doing this until you have no more ice cream left, this will create a marble effect. Freeze overnight.

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 me on Snapchat: cravingsinams.

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Salted Chocolate Ganache Tart with Coconut Macaroon Crust

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I made this tart a couple of weeks ago for a friend of mine that came over. It is very easy to assemble. It has a chewy coconut macaroon crust, a rich chocolate ganache filling and a sprinkle of sea salt adds the final touch. For the crust, I used coconut condensed milk for extra coconut flavor. If you can’t find it, just use regular condensed milk.

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This recipe is for a 35x11cm tart mold, preferably with a detachable bottom.

Ingredients:

For the coconut macaroon crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk (you can also use regular condensed milk)

Pinch of salt

For the filling:

320ml of whipping cream

225grs of dark chocolate, chopped

30grs of salted butter

1 teaspoon of vanilla essence

Extras:

Sea salt for sprinkling over the tart

 

Preheat your oven to 180C/350F and grease your mold with a bit of vegetable oil.

Start by making the crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Allow it to cool down completely.

Once the crust is cold, start to make the ganache filing. Place the cream and vanilla essence in a medium saucepan over medium heat. Once the cream starts to simmer, turn off the heat. Add the chopped chocolate and butter to the cream. Stir until everything has melted. Then pass it through a sieve to make sure there are no lumps.

Carefully pour the ganache over the crust. Place it in the fridge to set for at least four hours or better overnight.

Sprinkle some sea salt before serving. Enjoy!

Keep it stored in the fridge.

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 me on Snapchat: cravingsinams.

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Lucuma & Vanilla Bean Ice Cream

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Lucuma is one of those things that bring me back to my childhood and Lima. It reminds me of going out for milkshakes and ice cream when I was little. It is a Peruvian fruit which is high in vitamins and it is a natural sweetener. Considered a super fruit, you can now find it at most health stores. It is easy to add to any smoothies for an extra nutrient kick. The taste is hard to describe for me, but some people say it tastes of a mixture between sweet potato and maple syrup. I love going to the market in Lima and picking some ripe lucuma to make milkshakes at my mom’s place. The smell of it is just divine!

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This recipe makes about 2 litters of ice cream.

Ingredients:

2 1/2 cups of milk

2 ½ cups of cream

¼ cup of honey

1 cup of sugar

2 vanilla bean or 2 tablespoons of vanilla essence

1/3 cup of lucuma powder

5 egg yolks

 

In a large bowl, whisk 1 cup of the milk with the lucuma powder. Set it aside.

Whisk the honey and sugar with the egg yolks in a large bowl.

Pour the remaining milk, cream and vanilla (seeds scraped and pod) in a saucepan over medium heat. Once it starts simmering, very slowly start pouring it into the egg yolk mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture back into the saucepan. Over medium-low heat and using a wooden spoon, stir for about 6 -10 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays.

Then put a fine mesh sieve over the bowl with the lucuma and milk. Pour the vanilla mixture into the lucuma bowl.

Allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is cold. Preferably leave it in the fridge overnight to give it time for the flavors to develop.

Freeze in an ice cream maker according to the manufacturer’s instructions. Store it in an airtight container for at least 2 hours before serving. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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Ficelle with Brie, Figs and blackberries

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This is more an idea than an actual recipe but it is great when you don´t want to spend too much time in the kitchen. It is perfect for a picnic or to serve at a dinner party. This is one of those things that I could eat at any time of the day. If you have never had ficelle before, it’s type of French bread. It is smaller than a baguette. If you can’t find it, just use one baguette instead.

Ingredients:

2 ficelles, sliced in half lengthwise (Similar to baguette, but smaller)

200gr of brie, sliced into pieces

4 figs, thinly sliced

1 cup of blackberries

¼ cup of pomegranate seeds

150grs of arugula

2 tablespoons of olive oil

About 3 tablespoons of balsamic reduction

Salt

 

If you have never made balsamic reduction, is it very easy to make. Get a small bottle of balsamic vinegar (about 250ml). Since you are going to reduce it, just get the cheap kind. Pour the balsamic in a saucepan over medium heat and let it reduce to about 1/3 of the original volume. Then pour it in a glass container and allow it to cool down. As it cools down, it will harden a bit. This is something I always have in the house since I love drizzling it over salads.

Mix the arugula with a pinch of salt and the olive oil. Spread it over the sliced ficelles. Top with the figs, blackberries, brie and pomegranate seeds. Finally drizzle some of the balsamic reduction and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

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