dutch marginal

Ooit in Italië zo'n dun plakje panforte gekregen en je was gelijk verkocht? Het is een dure taart, maar het is altijd het geld dubbel en dwars waard. Er zijn heel veel recepten op internet te vinden, maar samen met mijn panforteverslinders thuis heb ik mijn eigen recept ontwikkeld. En dat wil ik delen, dus hier volgt het recept van onze ideale panforte. Rooster 360 gram amandelen licht in de oven. Meng ondertussen in een schaal de volgende ingrediënten: 360 gram bloem 5 eetlepels cacao 1 theelepel kruidnagel 1 theelepel nootmuskaat 2 theelepels kaneel 180 gram gekonfijte citroenschil 180 gram gekonfijte sinaasappelschil Doe de afgekoelde amandelen ook in de schaal. Warm ondertussen 700 gram acaciahoning in de warme oven Meng de honing met een lepel door het mengsel in de schaal, tot alles goed gemengd is. Leg een vel bakpapier in een platte ovenschaal van 30 cm doorsnede Druk nu het kleffe mengsel uit in de schaal en zet het in de heteluchtoven op 150 graden voor 30 minuten. De taa...

Heb jij ook al zo vaak geprobeerd om heerlijke Oud-Hollandse pepernoten te maken en worden het altijd meer kruidnoten? Een paar jaar geleden ontdekte ik dit recept en sindsdien lukt het altijd. Inmiddels heb ik het recept een beetje aangepast, maar het gaat vooral om de manier van maken. De smaak kun je variëren met wel of niet wat speculaaskruiden, meer suiker, roggebloem ... Weeg 190 gram volkoren smeltbloem af. Voeg 190 gram gebuild tarwebloem toe (80%). Voeg 75 gram maizena toe. Voeg een zakje bakpoeder toe, of zoveel bakpoeder als nodig is voor 400 gram bloem. Voeg 16 gram gemalen anijs toe. Giet 250 gram honing in een aparte schaal. Voeg daar 50 gram rietsuiker aan toe. Doe dit een minuutje in de magnetron. Meng nu het bloemmengsel met het honingmengsel en kneed het goed. Voeg tijdens het kneden 50 gram water toe. Als het goed gemengd is doe je het deegje in plasticfolie en leg je het een dag in de koelkast. Na 12-24 uur, als de smaken getrokken zijn, brokkel je het deeg en voeg ...

do you know the nutcracker fairytale in the version of sophie dahl. i just read the story in her cooking book 'from season to season: a year in recipes'. the humorous, modern version of the old story reminds of the 'revolting rhymes' of her famous granddad roald dahl. if you do not know the story or would like to read it again, here is the link to the story on her website . and might you have some leftover bread at the moment, or cake or panettone, you can make her fantastic recipe for panettone and apple bread-and-butter pudding .

ever read farmer boy by laura ingalls wilder, you know, one of the little house books? i never read it upto last week, only saw the tv-serie. but really, do not miss this book. you will get visions of everything homemade, from butter and sugar to fabrics, shoes and all kind of tools. never knew you could keep ice frozen through the summer by using sawdust. of course, going back to that time is no option, but it gives you more appreciation for craftsmanship. why spend so much time with your computer, television or other machines. slow living, with the seasons a modern trend was just the essence back in those times. if ever you are dissatified with things you do not have, remember this book and enjoy the things you do have or do. why buy pink lemonade if at home there is always apple cider from your own apples and milk from you own cows. enjoy the clean water in the tap. enjoy the more than enough clothes in your wardrobe. enjoy life.

if you are super sensitive for motion, you probably already tried a lot of cures. as i do not like to take medicines and would like to enjoy travelling more, i renewed my search for a cure. last week i made candied ginger, as ginger still seems to be the best way to feel as less sick as possible. my son tried out. it is delicious and really diminished the sickness a lot. the only disadvantage was the ginger being really hot. now, after a week, it has become somewhat softer in taste. so try it out yourself. use a more healthy sugar like raw cane sugar or another sweetener if you prefer. the recipe i used: 1 ginger root, peeled and sliced add water (1 cup per 100 mg of ginger) cover and cook for 35 minutes or until tender drain the ginger, keeping the water weigh the ginger and add as much sweetener reheat the ginger, water and sweetener and keep stirring until the sugar (re)crystallizes (20 minutes) transfer to a cooling rack with backing sheet underneath and let dry the res...

i hate spoiling food so i always buy carrots without the greens on though then the greens probably have been thrown away anyway. but now, my daughter brought a big bundle of carrots with the green leafs from her own garden. reason to find out what to do with the green tops. and guess what. a world of recipes opened up, like pasta sauce, pesto, salad ... take a look yourself on the internet. and then to know it is very healthy, full of vitamins and minerals and even proteins. by the way, did you know you can also use the green leaves of cauliflower?

on the search for tibetan barley bread i found this nice site with all kind of bread experiments, in dutch though. Wie bakt mee? the recipe for french bread is tempting. but first i will pursue some terra cotta tiles for my oven.

two weeks ago i enjoyed drinking wine after a hard days work in the garden. unfortunately it worked not well and i was so ill. so, you can guess, i decided never to drink alcohol anymore. and what appears, a week later, the newspaper heads with 'alcohol can shake it'. the range of non-alcoholic drinks is rising. recipes for mocktails: http://www.cocktailrecepten.nl/artikelen/alcoholvrije-cocktails.html (in dutch, select non-alcoholisch in the search bar) http://www.cocktail.uk.com/db/viewAllCocktails.asp?type=4 (in english) but of course, just some clear water with or without bubbles and pure juices are already a feast to drink.

never knew that chestnut mushrooms are a big source of vitamin D. now that autumn arrived with less sun hours, you have an extra reason to eat them. bake them with garlic and lemon juice or put their matured version, portobello mushrooms, in the oven, filled with some cheese and garlic.