Fried Chicken with Jalapeño Cornmeal Biscuits & Cucumber Salsa

It’s Monday and I am already thinking about the weekend. And these are perfect for brunch. I wanted to make something similar to a chicken tostada but instead of a tortilla, use a biscuit. These biscuits have more of a bite because of the cornmeal. And I flavored them with sautéed onions and jalapeños. For some freshness, I made a cucumber salsa to go on top. Tip: Make a bit of time the time before and marinate the chicken overnight. I like to marinate the chicken in 1/2 a litter of buttermilk with a pinch of garlic powder, onion powder and salt. It’s worth it, as it make the chicken more tender and juicy.

This recipe makes about 10 servings.

Ingredients:

For the Jalapeño Cornmeal Biscuits:

2 medium jalapeños, finely chopped (use the seeds if you like it spicy)

1 large white onion, finely chopped

½ a teaspoon of garlic powder

2 tablespoons of olive oil

1 ¾ cups of self-rising flour

¾ cups of yellow cornmeal

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

1 1/2 tablespoons of sugar

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

For the cucumber salsa:

½ cucumber, finely chopped (without the seeds)

1 medium red onion, finely chopped

3 tablespoons of chopped coriander

1 small red chili, chopped (or more to taste)

Juice of 1 lime

1 tablespoon of white vinegar

2 tablespoons of olive oil

Salt to taste

For the chicken:

500grs of chicken breast, chopped into medium chunks

1 cup of flour

2 teaspoons of salt

2 teaspoons of onion powder

1 1/2 teaspoons of garlic powder

1 ½  teaspoons of chipotle powder

2 eggs, beaten

2 cups of panko

For the frying:

About 1 litter of vegetable oil

 

Start by making the corn biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

If you like it spicy, use the seeds of one jalapeño. If you are used to more heat, use the seeds of both jalapeños.

Place the olive oil in a pan over medium-low heat. Once the oil is hot, add the onion, jalapeño and garlic powder. Cook for about 5 minutes, while stirring so that it doesn’t burn. You want the onions to become translucent. Transfer it to a place and allow it to cool down.

Once it has cooled down, start making the biscuit batter. Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a floured working area. Sprinkle some flour on top of the dough too. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. It’s very sticky so don’t worry about it, just sprinkle a bit more flour. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter. Since the dough is quite soft, I like to cut each circle with the mold, jiggle it a bit so that I can lift up the mold with the dough still in side, and then carefully drop the dough into the prepared baking sheet by softly jiggling the cutter.  I used a 7 cm cutter and the dough was enough for 11 biscuits, using the scraps to make more.

Place the biscuits on the prepared baking tray and bake until golden. This will take about 12 to 15 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time so that they don’t burn.

To make the cucumber salsa, just mix all of the ingredients in a bowl. Set it aside.

To make the fried chicken, chop the chicken into chunks (I cut them into the size of a small chicken wing). Try to chop them in similar size so that they fry evenly.

Prepare the coating. In one bowl; mix the flour with the salt, onion powder, garlic powder and chipotle powder. In another bowl, beat the two eggs. Place the panko in a third bowl. Line a large cutting board with parchment paper.

Coat each chicken piece in the flour mixture, then in the beaten eggs and finally in the panko. Place the chicken on the prepared cutting board.

Pour the vegetable oil in a large pan or medium saucepan over medium heat. Have a large plate ready lined with paper towels.

Once the oil is hot, lower the heat to medium-low. Fry the chicken in batches for about 4-5 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

To serve, just place one or two pieces of fried chicken on each biscuit and top with the cucumber salsa. Enjoy!

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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!

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Butternut Squash & Spelt Yeasted Waffles

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Fall has arrived and as much as I prefer summer, I got to embrace all the good things it brings. And of course butternut squash is one of those things. These waffles are crispy and have a tangy taste because of the yeast. They freeze well, so you can make them in advance and reheat them in an oven at 180C/350F for about 8-10 minutes. They will become super crispy afterwards. So they are perfect if you are hosting a brunch.

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This recipe makes about 10 small waffles. You can always double the batch.

Ingredients:

1 ¼ cup of spelt flour

1 cup of lukewarm milk

3.5grs of dried yeast

1 egg

2 tablespoons of melted butter

1/3 of a cup of butternut squash puree (you can also use pumpkin)

Pinch of salt

1 tablespoon of sugar beet syrup (you can also use maple syrup or honey)

1 teaspoon of vanilla extract

¾ teaspoon of cinnamon powder

¼ teaspoon of cardamom powder

1 tablespoon of sugar

 

Place the lukewarm milk, yeast, sugar beet syrup and sugar in a large bowl. Let it stand for 5 minutes to activate the yeast.

Add the remaining ingredients and whisk until everything is well combined. Cover it with plastic wrap and let it stand at room temperature for 1 hour.

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

Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown.

You can serve them with honey, maple syrup or jam. I also topped them with fresh figs and edible flowers.

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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!

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Tinner

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Tinner is the new breakfast & brunch concept of restaurant Terpentijn. Think of poached eggs, pulled pork, French toast, banana bread and bloody marys.

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I went there for breakfast a couple of weeks ago. We tad the Tinner club, which is a club sandwich with bacon, lettuce, sriracha mayo, tomatoes, pulled pork, cucumber, crisps and a fried egg. The eggs tinner, an open face sandwich with the whole works. Poached eggs, mashed avocado, pulled pork, cottage cheese and hollandaise.

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For our dose of fruit, we shared a delicious acai bowl. And last but not least, I had to order a side of the sriracha bacon. I couldn’t see that on the menu and not order it. It was so good!

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Tinner is open daily from 10am till 4pm. After that it switches back to Terpentijn, which is also worth a visit if you like Asian Fusion. You can read my review of Terpentijn here.

Tinner

Rokin 103, 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.

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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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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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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Baked Coconut Oatmeal

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One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings. I used half brown sugar and half coconut sugar; because I ran out of coconut sugar but you can use either of them.

This recipe is enough for a 23 x 23 cm baking dish.

Ingredients:

¼ cup of melted coconut oil, cooled

1 cup of milk of your choice (I used a coconut-rice milk)

3 cups of rolled oats (Here they are called haver-vlokken)

½ cup of dried unsweetened coconut

2 eggs

1 ½ teaspoon of baking powder

Pinch of salt

1 teaspoon of vanilla extract

¼ cup of coconut sugar

¼ cup of brown sugar

 

Preheat your oven to 180C/350F. Line your oven dish with parchment paper.

In a large bowl, whisk the eggs, vanilla, sugars, baking powder and salt. Then add the cooled melted coconut oil and milk, and whisk to combine.

Finally add the oats and dried coconut. Mix well.

Pour it into the prepared baking dish and spread it evenly.

Bake it for 40 minutes till golden on top.

Serve with milk or yogurt of your choice.

You can keep it the fridge, covered for up to 3 days.

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