Quesadillas with caramelized onions and plum, tomato & chili jam

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I’ve been crazy about plums lately. Snacking on them while finishing the last season of Narcos over the weekend. I caramelized them in balsamic to top a Dutch baby. And for these, I turned them into a quick jam with tomatoes and chili. These quesadillas are a bit sweet and savory. I only added a very thin layer of the jam in the quesadillas as you don’t want them to be overly sweet. The jam pairs very well with the caramelized onions and cheese. And for something fresh, I topped them with slices of fresh figs and some cress.

This recipe makes 4 quesadillas.

Ingredients:

For the plum, tomatoes & chili jam:

400grs of plums (I used Victoria plums)

600gr of tomatoes

1 red chili, minced (you can add more or less depending on your taste, I also added the seeds)

Juice of ½ a lime

½ a cup of sugar

½ teaspoon salt

For the caramelized onions:

1 kilo of white onions, thinly sliced

3 tablespoons of olive oil

Salt

Pepper

2 tablespoons of balsamic vinegar

Extras:

8 large tortillas

300grs of grated Gouda cheese

4 figs, sliced

Cress

Start by making the jam. Boil some water in a pot. Score the tomatoes and plums. Once the water is boiling, add the scored tomatoes and plums, and let them blanch for 30 seconds. Then removed them from the water and peel them. Remove the stones from the plums. Chop the plums and tomatoes (I included the seeds).

Place the chopped plums, tomatoes, chili, lime juice, sugar and salt in a medium pot over medium-low heat. Cook for about 35 minutes until it becomes a jam. Stir from time to time so that it doesn’t burn at the bottom. Transfer it to a bowl and allow it to cool down.

To make the caramelized onions, place the olive oil in a pan over medium-low heat. Once the pan is hot, add the onions and cook for 5 minutes while stirring. Then lower the heat to low and cook for another 11 minutes until the onions caramelize. The add some salt, pepper and the balsamic vinegar. Cook for another 2 minutes until the balsamic evaporates. Taste for salt and transfer it to a bowl.

To assemble each quesadilla, spread a very thin layer of the jam over one tortilla. Then spread some of the caramelized onion on top. Sprinkle some of the shredded cheese and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slice the quesadillas into equal pieces. Serve with some fig slices and cress. 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.

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.

Black Kale, Butternut Squash & Cheddar Strata with Homemade Tomato Jam

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Not too long ago, I had a bread pudding for dessert at a restaurant. It had been ages since the last time I had one. Back at home I got that craving again, but for a savory version. So I made this one with black kale and butternut squash. It’s great  for brunch or dinner.

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This recipe is for a 23cm skillet.

Ingredients:

For the tomato jam:

1 kilo of ripe tomatoes

1 ¼ sugar

Juice of 1 lime

1 teaspoon of salt

2 tablespoons of ginger syrup

Chili flakes to taste (optional)

For the strata:

1 small butternut squash (peeled, seeded and finely chopped)

3 tablespoons of olive oil

5 cups of chopped black kale, without the hard stems

1 teaspoon of garlic powder

1 teaspoon of onion powder

Pinch salt

Pepper

150gr of grated cheddar

5 cups of chopped baguette

For the milk mixture:

4 eggs

2 cups of milk

Pinch of salt

Pinch of nutmeg

Pinch of pepper

 

Start by making the tomato jam; boil some water in a large saucepan. Score a shallow x into the bottom of each tomato. Then carefully drop them into the boiling water and let them sit there for about 25 seconds. Then drained them. Carefully peel them and roughly chop them.

Place the tomatoes in a medium saucepan with the remaining ingredients for the jam. Let them cook over medium heat for about 35 minutes, stirring from time to time to prevent the bottom from burning. Taste for salt. Then transfer it to a bowl and allow it to cool down.

To make the strata, place the olive oil in a large pan over medium heat. Once the pan is hot, add the butternut squash and cook it for about 5 minutes, while stirring. Then add the kale, onion powder, garlic powder, salt and pepper. Cook for about 2 minutes until the kale starts to wilt. Then turn off the heat.

Grease with vegetable oil a 23cm cast iron skillet or a small oven dish.

In a medium bowl; whisk the eggs, milk, salt, pepper and nutmeg.

To assemble the strata, spread half of the bread over the bottom of the skillet. Then add half of the butternut squash/kale mixture, and then half of the grated cheese. Add the remaining bread, follow it with the squash/kale mixture.  Press with your fingers or a spatula to make it compact. Then pour in the milk mixture. Finish it by adding the remaining grated cheddar. Let it stand in the fridge for 30 minutes.

Preheat your oven to 180C/350F. Bake the strata for 40 minutes. Serve warm with the tomato jam and enjoy!

Tip: you’ll have some tomato jam leftover, I used it to make some grilled cheese sandwiches.

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

 

Saffron & Cranberry Star Bread

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I wanted to try to make a star bread for a while. I just love the shape and it is perfect for the holidays. Based on the Swedish saffron buns, I thought of making a saffron star bread. And to add more color and flavor, I added a homemade cranberry jam.

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This recipe makes 1 star bread.

Ingredients:

For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

½ cup of warm water

½ cup of milk

0.2 grams of saffron

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the cranberry jam:

1 cup of cranberries

1 cup of water

1/3 of a cup of sugar

For the egg wash:

1 egg

1 tablespoon of cream

 

Start by making the cranberry jam. Place the cranberries, water and sugar in a medium saucepan over medium heat. Let it cook for about 12 minutes, the cranberries will burst and it will thicken. Then blend it until smooth. Transfer it to a bowl and set it aside to cool down.

To make the dough, place the milk and saffron in a small saucepan over medium heat. Let it come to a simmer and then turn off the heat. Let it steep for 5 minutes. Then blend it to break the saffron threads. Set it aside.

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

Place the flour, salt, egg, cooled melted butter, sugar and the saffron milk into 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 dough has risen, place it on your floured working area and divide it into 4 equal pieces.

Roll out one piece big enough to cut a circle of about 24cm. Just use a large plate or cake pan to cut the dough into a large circle. Place the circle on a piece of parchment paper. Then repeat for the remaining dough. Once all the dough is ready, place one circle on top of a sheet of parchment paper. This will make it easier to transfer to a baking sheet once the star is assembled.

Spread some of the cranberry jam all over it. Be careful to not add too much because it won’t stick and it will just get very messy.

Place one circle on top of the one with the jam. Repeat until you have no more circles left.

Place a glass in the middle of the circle. Using a knife cut the dough into 16 pieces starting from the rim of the glass. To try to make them as even as possible, I first cut it into 4, then into 8 and finally into 16.

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Then grab 2 slices and twist them twice. Repeat for all of the 16 slices.

Finally grab two of the twisted slices and press them together to seal them. Let it stand for 10 to 15 minutes. Then brush it with the egg wash.

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Preheat the oven to 180C/350F.

Bake the star bread for 20 minutes or until golden. Enjoy!

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

Onion Jam Wreaths

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I’ve wanted to make savory bread again and yesterday I made these wreaths. Thinking onion soup meets rolls in a way. The bread is very soft and the sweetness of the onions really comes through in the jam. These make a great appetizer or side dish to a soup.

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This recipe makes 2 medium wreaths.

Ingredients:

For the dough:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

6 sprigs of thyme, leaves only

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

¼ cup of grated Parmesan cheese

For the onion jam:

4 tablespoons of olive oil

8 medium white onions, thinly sliced

Salt

Pepper

1/3 cup of white wine

¼ cup of balsamic vinegar

1 tablespoon of sugar

4 sprigs of thyme, leaves only

Extra:

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

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, 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.

Then remove the dough from the bowl. Clean the bowl and 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.

While the dough is rising, start making the onion jam. Place the olive oil and sliced onions in a large pan over medium heat. Add some salt and pepper and cook for about 14 minutes. Stir from time to time until the onions have caramelized. Then add the white wine, balsamic vinegar, sugar and thyme. Let it cook while stirring until all of the liquid has evaporated. Taste for salt and pepper. Blend it until smooth. Set it aside to cool down.

Once the dough has risen, place it on a floured working area and divide it into 2 equal pieces.

Roll one piece into a large rectangle of about 35x24cm. Spread some of the onion jam all over the dough. Roll it lengthwise like a tight crepe. Cut the crepe in half trying to make a clean cut, except on one end. Then start twisting the 2 pieces, make sure the opened side showing the onion jam is facing up. Pinch the ends to seal them. Finally form a circle with it, tuck the ends underneath and give it a pinch to seal them. Repeat for the other piece of dough.

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Place each wreath on a baking sheet lined with parchment paper. Grease with some vegetable oil two large pieces of plastic wrap. Cover the wreaths with them, greased side touching them (this will prevent them from sticking to the plastic). Let the wreaths rise for 1 hour in a warm place.

About 10 minutes before the wreaths are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush each wreath with the egg wash. If you want, you can sprinkle them with some sea salt. Bake them for 18 minutes or till golden. Enjoy!

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

Burger sliders stuffed with Bacon Jam

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A while ago I saw a recipe for bacon jam on Food52. It just looked too good not to try it out. And OMG is it good.  You can eat it with toast or about anything else (I also like to top a soft boiled egg with it). I decided to stuff some hamburger sliders with it. It’s a nice, salty and sweet surprise to find once you take a bite of what it looks like a normal mini burger.  And now that summer weather is coming our way and BBQ season is starting, this is a nice dish to have in mind for entertaining friends.

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This recipe makes 8 sliders.

Ingredients for the bacon jam:

300gr of smoked bacon slices, diced

2 medium white onions, diced

½ teaspoon of paprika powder

4 cloves of garlic, minced

3 tablespoons of maple syrup

1 tablespoon of brown sugar

¼ cup of apple cider vinegar

¾ cup of Guinness beer

Ingredients for the burger:

500gr of minced beef

1 white onion, grated

2 tablespoons of balsamic vinegar

1 tablespoon of dried oregano

1 teaspoon of olive oil

Salt

Pepper

1 egg yolk

Toppings for the burger:

150gr gorgonzola

2 avocados

Ketchup

 

For the bacon jam:

Cook the bacon pieces in a pan until they are crispy. This will take about 8 minutes. Reserve only 1 tablespoon of the bacon fat to cook the onions.

Cook the onions over medium heat in the bacon fat until they become translucent, about 8 to 10 minutes.  Then add the paprika powder, garlic and maple syrup.  Add the sugar and stir, until it dissolves.  Then add the vinegar and beer.  Bring it to a boil and then reduce the heat to medium. Add the bacon and allow it to simmer for about 15 minutes, until the liquid has started to reduce and thicken.

Turn off the heat and allow it to cool down in the pan.  Once it has cooled down, place it in the blender and blend to your desired consistency. I like it with still a bite to it. You can store it in an airtight container in the fridge for up to a month, even though I doubt it will last that long. It’s too good not to finish it in a few days.

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For the burgers:

Pour the olive oil into a pan over medium heat. Add the grated onions, oregano and balsamic vinegar. Cook until the liquid starts to reduce, about 2 minutes. Add salt and pepper. Set aside.

Place the minced beef in a large bowl. Add salt, pepper and the egg yolk. Then add the onion mixture and mix it well. Form mini burger patties with your hands.  Grab some of the minced meat mixture, make a ball with your hands and then flatten it. Place about one teaspoon of the bacon jam in the middle and then form the meat mixture into a ball again.  Repeat until all your patties are formed. This will make about 8 mini patties.

Pour a bit of olive oil on a pan over medium-high heat. Cook the sliders for about 4 minutes on each side for medium rare, or more time if you prefer them well done.   Serve the patties with the buns and top with some gorgonzola, avocado and ketchup.

I also made the mini hamburger buns from scratch, just click here to check out the recipe.