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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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.

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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.

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.

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

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.

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

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.

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

 

Mashed Avocado Toast with Sautéed Shaved Asparagus & a poached egg + How to Poach an Egg

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I post my breakfasts on a daily basis on Instagram, and I love to eat poached eggs. But my poaching skills were not up the part. I tried wrapping the egg in plastic wrap and then poaching it. That didn’t work out for me. I tried the old fashion way, how I was taught in school (simmering water, splash of vinegar and swirling around the water hoping the egg will form nicely), but I would only get nice looking eggs some of the time. I wanted them picture perfect and sometimes it would work out on the first egg, and sometimes on the third or fourth… It made me dread poaching time. But then the lovely Jennifer from The Lemon Apron gave me a tip that would save me a lot of eggs. Just crack an egg on a fine mesh sieve with a bowl underneath to catch the watery part of the egg white. This tip has worked wonders for me. Thank you Jennifer! And since I often get questions on Instagram of how I poach my eggs, here is how I do it now.

Have a medium saucepan filled about halfway with water and a splash of vinegar. Let it come to a simmer. Once the water is simmering, crack an egg (at room temperature, the eggs need to be fresh) on a fine mesh sieve with a bowl underneath to catch the watery part of the egg white. Let it sit there for 30 seconds to about 1 minute.

Then carefully drop it on the simmering water. I only stir the water a bit once the egg has a nice shape, you don’t want to disturb the uncooked egg white otherwise it will separate too much from the egg yolk. Let it poach for about 2-3 minutes and then carefully remove it with a slotted spoon.

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This recipe is for 1 person.

Ingredients:

1 slice of toasted bread of your choice

1 small avocado

Juice of ½ a lime

Pink Himalayan salt

Black pepper

Chili flakes

4 asparagus

2 tablespoons of olive oil

2 cherry tomatoes, quartered

Garden cress

1 poached egg

 

Shave the asparagus using a vegetable peeler. Don’t worry if parts break. Place 2 tablespoons of olive oil in a pan over medium heat. Saute the asparagus with salt and pepper, for about 30 seconds. Set them aside. Then mash the avocado with the lime juice, salt, pepper and chili flakes.

To assemble the toast, add first the mashed avocado. Then the sauteed asparagus, cherry tomatoes and finally the poached egg. Top the egg with salt, chili flakes and garden cress.

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

Greenwoods

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Greenwoods is a very popular brunch restaurant located at the Keizersgracht canal. It has a great location (close to Leiseplein) and it is very accessible by tram. And when I mean popular, I mean try to make a reservation if you don’t want to wait in line. It´s a great spot to eat and catch some rays in the summer too, as they have tables outside along the canal.

A couple of people on Instagram actually recommended me this place some months ago and today I finally went there for lunch along with my husband.

I had been craving steak for a while and I was very happy to find a steak sandwich on their menu. My hubby went for the open faced club sandwich on soda bread as recommended by our waitress. Both came with French fries and aioli. As we were cozy inside waiting for our order to arrive, I saw the lovely Eliane from InstagramBlogger.nl having lunch with her family. You can get a feel of how it is to live in Amsterdam by checking out her Instagram account here.

And then our order arrived, I loved my steak sandwich. It was perfectly cooked, very tender and juicy inside. The portions are big so you won´t go home hungry. I couldn’t end lunch without satisfying my sweet tooth. I saw a picture of a pretty looking cake on the Dutch girls on the blog Instagram account so I had to order it. It’s called chocolate glory, and it is filled with white chocolate ganache and topped with dark chocolate buttercream icing. Rich chocolate goodness!

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Keizersgracht 465, Amsterdam

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

Carrot Cake with Cream Cheese Elderflower Frosting & Sugared Cranberries

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This carrot cake is always a winner when I have friends over or when I take it to house parties. It’s moist and so easy to make. This time I added some elderflower cordial to the frosting to add a floral tone. I love elderflower cordial and we always have a bottle in the house, even though we mostly use it for gin & tonics. If you like elderflower, you may also like this Strawberry Elderflower Lattice Pie.

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This recipe is for a small 19cm round cake mold. But you can easily double the recipe to make a larger cake.

Ingredients:

For the sugared cranberries:

2 cups of sugar

2 cups water

2 cups of fresh cranberries, washed and picked through

¾ cups of sugar

For the carrot cake:

1 cup of all-purpose flour

1 cup of sugar

1/2 cup of vegetable oil

2 eggs

1 1/2 cups of shredded carrot

3/4 cup of pecans or walnuts, chopped

Zest of 1 mandarin

1 teaspoon of baking powder

1/2 teaspoon of salt

For the cream cheese and elderflower frosting:

¼ cup plus 1 tablespoon of cream cheese at room temperature

3 tablespoons of butter, softened

3 tablespoons of elderflower cordial

2 cups of icing sugar

Extra:

Fresh mint leaves for decoration (optional)

 

 

Start by making the sugared cranberries the night before. Place 2 cups of water plus 2 cups of sugar in a medium saucepan and let it simmer over medium heat until the sugar dissolves. Stir from time to time. Once the simple syrup is done, transfer it to a bowl and let it cool for 20 minutes. You want to let it cool before you add the cranberries otherwise they may pop.

Once the syrup has cooled down, add the cranberries and stir to coat them. Cover the bowl with plastic wrap and let it sit in the fridge overnight.

The next morning, drain the cranberries. You can save the simple syrup for another recipe or for a cocktail. Place the ¾ cup of sugar on a shallow plate and start rolling the cranberries in it until they are evenly coated. Then place them on a baking sheet and let them dry for at least 1 hour.

To make the carrot cake, preheat the oven to 180C/350F. Line the bottom of a 19cm round cake mold with parchment paper. Grease and flour the edges of the mold.

Beat the sugar with the eggs. Then add the vegetable oil, shredded carrot, the flour, the baking powder and the salt. Finally add the mandarin zest and the nuts. Pour the batter into the prepared cake mold.

Bake for about 45 minutes or until a toothpick comes out clean from the center of the cake. Allow the cake to cool down completely before you start making the frosting.

To make the frosting, whisk the softened butter with the cream cheese until well combined. Then add the elderflower cordial and whisk. Then gradually add the icing sugar. Whisk until you have a smooth frosting.

Carefully remove the cake from the mold and plate it. Then frost it with the help of a spatula. I only added it to the top and swirled it around a bit with a spoon. Place some of the sugared cranberries in the middle of the cake. If you want you can add a few mint leaves for extra color. Keep the cake in the fridge. Enjoy!

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

Tiramisu Pancakes

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I’ve been craving Tiramisu for a while now and while I was planning this weekend’s breakfasts, tiramisu popped back into my head. So tiramisu pancakes it was. I added some coffee and cacao powder to the pancake batter and made a mascarpone cream to go along with it. Such a delicious way to start the weekend!

This recipe makes 12 medium pancakes.

Ingredients:            

For the pancake batter:

1 cup of all-purpose flour

2 tablespoons of sugar

2 eggs

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Pinch of salt

1 cup of buttermilk

2 tablespoons of butter, melted and cooled

1 ½ tablespoons of cocoa powder

1 ½ teaspoon of instant coffee

1 teaspoon of vanilla extract

For the mascarpone cream:

250grs of mascarpone at room temperature

2/3 cup of whipping cream

4 teaspoons of Port or Marsala wine

2 teaspoons of vanilla extract

8 tablespoons of powdered sugar or more to taste

Extras:

Extra butter for cooking the pancakes

Cocoa powder

Strawberries

 

Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form.

In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla. Then add the flour, baking soda, baking powder, salt, cocoa powder, instant coffee, butter and buttermilk. Whisk until combined.

Add 1/3 of the egg whites to the bowl with the rest of the ingredients and mix well. Then add half of the remaining egg white and fold it in. Finally fold in the remaining egg white.

Add some butter to a large pan over medium heat. Once the butter has melted and the pan is hot, pour about 1/3 of a cup onto the pan to make each pancake. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

To make the mascarpone cream, whisk the mascarpone with the whipping cream until smooth. Then add the port, vanilla and sugar. Mix until everything is combined.

If you want to serve the mascarpone cream in between each pancake in a stack, I suggest that you let the pancakes cool down a bit otherwise they will melt the cream too fast. If you want the pancakes really warm, just serve some of the cream on the side. Sprinkle some cacao powder and add some strawberries. Enjoy!

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

Whole-Wheat & Thyme Scones with Camembert & Cranberry Compote

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I have been craving scones lately and thought that Saturday was the perfect day to make them, since we have more time to enjoy breakfast together. I saw fresh cranberries at the market for the first time this season and I was so excited to make something with them. So I served these scones with homemade cranberry compote and Camembert.

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This recipe makes 12 small scones.

Ingredients:

2 cups of whole-wheat flour

1 ½ teaspoon of baking powder

1 ½ tablespoon of honey

Pinch of salt

½ teaspoon of baking soda

4 sprigs of thyme

5 tablespoons of cold butter, chopped

¾ cup of cold buttermilk

For the cranberry compote:

2 cups of fresh cranberries

2 cups of water

½ cup plus 2 tablespoons of sugar

Extra:

1 small Camembert, 250grs

 

Preheat the oven to 200C/390F and line a baking sheet with parchment paper.

To make the cranberry compote, just place all of the ingredients in a medium saucepan over medium heat. Cook for about 10 to 15 minutes until the cranberries burst and the sauce thickens. Transfer it to a small bowl and set it aside to cool.

Place all the dry ingredients plus the butter and honey in the bowl of the stand mixer fitted with the paddle attachment. Mix on low speed until the butter is well incorporated. Then add the buttermilk and mix until you have an even dough.

Place the dough on your floured working area. Shape the dough into a 1 cm thick rectangle. Using a 6 cm round mold, cut 6 circles or more if you can. Then use the scraps to form extra scones. Transfer the scones to the prepared baking sheet and bake until golden, about 14 minutes.

Serve the scones while still warm with slices of Camembert and the cranberry compote. Enjoy!

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