WA cakes: Azuki Denishu

"Denishu" (?????) means as much as "Danish", so here is a type of pastry, namely "Danish Pastry", this is the English name for a Plunderteig. Plunderteig very many different small pies are made like just pastries, croissants and many more.  Cat called such small cake always "particles", these are well known in the area where he comes from (cute ). This type of Plunderteig is known since 1960 in Japan and was probably directly from a Japanese Baker in the country of the rising sun brought, hence the name. Of course the Japanese would not, if this pastry could, customized the tastes to fill it with Anko is a widespread variant, often with a whole Kuri Kanroni in the middle.

Made Plunderteig also croissants, my Denishu dough is from finished "fresh" Croissant dough in the can. Simply to can, roll, fill backen-finished. Best I until now the sort of "Chocolate" found the chocolate is going though but in an extra bags, the dough is also particularly crispy and the most important thing he has just the right size, small squares. At the "normal" doses Croissant dough must be the two triangles can be "glued" together and cut in the middle. I hope that this canned cheese pastries is known to many, and can understand what I meine(wenn_nicht,_sp?testen_nach_dem_?ffnen_der_Dose_wird_es_klar_sein,_ich_habe_n?mlich_aus_Gier_vergessen,_Bilder_zu_machen,_weil_Hunger).

By the way, when studying the ingredients, this dough purely vegetable ist(eigentlich), can but be included tracks (egg/milk) reveals. So I ask people with food intolerances and vegan, just read, I can well imagine that there is something in health food store but without "Tracks". Croissant dough is a Plunderteig with butter or margarine made with butter it be described as "Butter Croissant" (according to food provisions). Not this "tracks" were it would be a vegan pastry. Or, is the batter himself forth, but honestly, that would be no "WA cakes" Yes more, it should be so quickly and easily.

The chestnut trees can be replaced with roasted walnut pieces, I personally find the combination of walnut and Anko almost better. Best this azuki Denishu straight from the oven are still warm, with a cup of dampening hot green tea simply heavenly at these temperatures.

For 6 pieces
1 Pack chocolate batter in a can
sweet bean paste 200 g Tsubu to (doses Anko is possible)
4-5 Kuri Kanroni or roasted Kastanien(amaguri) out of the bag some Walnut halves
Crowning glory for brushing:
2 El Mirin
1 El maple syrup

Dough in the can there actually in almost every supermarket in cooling the Croissant, has the image to see the normal version.

Roast walnuts 5 minutes without fat in a frying pan until they are a bit darker and smell good. Kuri Kanroni from glass take, drain, cut into small pieces and the bean paste mix (Similarly also Anko is prepared, which is used for filling Kuri Dorayaki).

Open the can and carefully roll the doorbell and split into pieces for such "seams" are already in the dough. Place the pieces of dough on a baking sheet with parchment paper and once trial fold every corner to the Center, so you can see where you want the fill. Then apply to each dough square 2 El of the Anko mix and wait a little. Collapse the corners and hang up a piece in the Middle Kuri Kanroni or half of a walnut.

Mirin and maple syrup mix, so that coated the "particles" twice: the first time before baking, and even after that.
Bake Oven preheated to 180C? in 15 minutes, here you must adjust somewhat times and temperatures the own oven. On the packaging indicates 200C? and 20 minutes, it was for me too long/hot, the first time they have become too Brown and slightly bitter.
Immediately after baking remove Kuri Kanroni brush again with the gloss Enamel, and otherwise they dry out. The brush the pastry Gets an attractive Sheen and tastes even crispier.

Just cool, but necessarily still warm sipping a cup of hot green tea enjoy superbly at these temperatures!

The Anko particles taste of course out cold, and security with other tea or even coffee.

Tip: If you topped it with Walnut halves, it must be roasted not afraid.

Actually I wanted to write another article, but this is just SO good, especially when it is served hot, I had to share it instantly .

Gratin Dauphinois

Our dinner consisted of ham geb raadje, with stewed beans, mushrooms cream sauce and gratin.
The recipe of the mushrooms cream sauce I after this recipe.
Here is the recipe of the gratin.
Ingredients
500 gr potatoes into thin sliced (not washing and drying not!)
150 ml whole milk
150 ml cream
Salt, pepper, nutmeg, garlic herbs
Method of preparation
Preheat The oven to 180 degrees.
The milk together with the cream and the herbal heat up to boiling point.
In a greased oven dish do the potato rounds and the cream mixture casting.
Fifty minutes let Bake until potatoes are tender.

Tasty!

Japanese lemon cake with yuzu

Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.

Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.

Lemon cake called remon keki in Japan??????, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…

The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.

2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam

Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar

The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.

The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.

Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.

Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.

In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.

This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.

Sugarloaf

Today even a sugar bread trying to make.The Critter's of tasted and has fully approved.
This remains so in …
Not so hard to prepare heeeeel, but many of the ingredients.
Ingredients
7 gr salt
500 gr white patent flower
9 gr dried yeast
150 ml water
2 eggs
30 gr of butter (melted)
3 tbsp honey
2 tbsp milk powder

180 gr sugar pearls
1 tsp cinnamon
Method of preparation
The first eight ingredients in the order in which they are written in the kitchen robot do.
This ten minutes allow to kneading, preferably a little longer.(I've panned the 15 minutes).
a bowl of grease and paste do (even turn around so that each side of the dough is covered with what fat).
Hedged on a warm place for at least a hour.
After this hour mix your sugar pearls with the cinnamon.
The dough well elsewhere and then the sugar pearls with cinnamon underneath kneading.
Take your time to do this.In the beginning, it seems like if you not only get beautiful mixed with patience will though.
This dough you bring about in a greased bread look and let you get at least two hours.
Meanwhile, the oven preheating on 180 degrees.
40 minutes to bake.

Tasty!

Pasta with Bacon and Leek

My men had today the surplus of the Boomstammetjes that the son had made last week, along with baked potatoes, braised beans and spinach cream.
Brrrrrrr nothing for me, so for me next gerechtje, a pasta with quick cream and speksaus.
Ingredients
1 shallot cut up
100 g Diced Bacon
A knob of butter
2 leeks cut up
little water
200 ml cream
200 ml whole milk
Chicken broth (I use this by Piet Huysentruyt)
Dolce Vita herb (Piet Huysentruyt)
Pepper and salt
75 Gr. Mozzarella
250 gr Pasta
Method of preparation
Plenty of water to boil the pasta cooking.Salt and a little olive oil in the water.
While this happens, you can make the sauce.
The shallot and the bacon stew in the butter until the bacon is starting to get color.
Add The finely chopped leeks and stewing until he al dente.
Add A little water and what kippebouillon.
Add The cream and milk and let boil down.
What with herbs with Dolce Vita herbs and pepper and salt.
Of the fire, add the grated Mozzarella.
The pasta gaarkoken and mixing under the sauce.

Tasty!

Broccolipuree

Today we have eaten, broccolipuree together with chicken.
Was a fine puree, the surplus for the Critter tomorrow!
Ingredients
750 gr potatoes
1 broccoli sprout
75 gr butter
Little milk
Butter, salt and nutmeg
Method of preparation
The potatoes gaarkoken and cut the broccoli into florets and gaarstomen.
Together with the butter and milk to a creamy puree stomping.
Good season with salt, pepper and nutmeg.

Tasty!

Mushroom cream sauce

In the ham geb raadje naturally 'n tasty champignonsauske.
Ingredients
500 gr mushrooms
1 tbsp oil
1 tbsp butter
Little water
1 kl greetings broth of Piet Huysentruyt
Salt, pepper and Garlic herb
Small box room
Method of preparation
Cut The mushrooms and aanbakken in the oil and butter.
If they are beautiful and a light brown aangestoofd Tan, spice them with pepper, salt and garlic herbs.
Hereinafter referred to as add some water, not too much with the teaspoon of bouillon.
Let melt and add the room.
Sauce well let down.

Tasty!

Pasta with chicken and a Honey-Mosterdsausje

Today a quick pasta because I still go to the Zumba go for the first time.I have not eaten for I went …
It was a delicious sauce ...
Ingredients
1 double chicken breast
2 chopped leeks
1 chopped onion
300 ml cream
2 tbsp honey
2 tbsp mustard grains
Little vegetables broth of Piet Huysentruyt
Cayenne pepper
Pepper and salt
Method of preparation
Cut the chicken into small pieces and herb they pepper and salt and garlic powder.
Aanbakken in olive oil and butter until they are brown.
Then add the leeks and onions and soft.
Then the room would do, the honey, mustard and the vegetable stock.Let The sauce boil down.
Taste and season with cayenne pepper, salt and pepper.
We have eaten with a pasta.

Tasty!

Japanese lemon cake with yuzu

Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.

Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.

Lemon cake called remon keki in Japan?, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…

The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.

2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam

Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar

The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.

The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.

Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.

Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.

In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.

This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.

Hazelnootbrownie Halloweenstyle ….

For the work of the critter, I've uploaded a brownie again today, and in order to remain in the atmosphere I him adorned with Halloween decorations ….The recipe can be found here.

Tasty!

Gratin Dauphinois

Our dinner consisted of ham geb raadje, with stewed beans, mushrooms cream sauce and gratin.
The recipe of the mushrooms cream sauce I after this recipe.
Here is the recipe of the gratin.
Ingredients
500 gr potatoes into thin sliced (not washing and drying not!)
150 ml whole milk
150 ml cream
Salt, pepper, nutmeg, garlic herbs
Method of preparation
Preheat The oven to 180 degrees.
The milk together with the cream and the herbal heat up to boiling point.
In a greased oven dish do the potato rounds and the cream mixture casting.
Fifty minutes let Bake until potatoes are tender.

Tasty!

Gehaktbroodje with tomato sauce

Today a recipe of the son, 'n gehaktbroodje with tomato sauce.
I had a bigger gehaktbroodje created, because they also agree that like to eat cold.
Gehaktbroodje
Ingredients
1 kg mixed minced
2 eggs
Breadcrumbs
Salt, pepper and nutmeg
Method of preparation
Preheat The oven to 180 ?.
Mix All ingredients well.
In a refractory greased dish do and show a small hour let bake in the oven.
Tomato sauce
Ingredients
1 cardboard peeled tomatoes
1 onion chopped
Half board water
1 cube italiano broth of Knorr
1 tsp sugar
2 tbsp tomato ketchup
Method of preparation
The chopped onion in the olive oil together with one el oregano and garlic powder stew.When the onion is soft, add the cardboard peeled tomatoes and fill half the kartonneke with water and add you as well.
The stock cube would do, good seasoning with salt and pepper.
Add The ketchup and the sugar and possibly a little oregano.
a Twenty-minute let simmer.Further trials and possibly even with herbs.

Tasty!

Pasta with a spicy tomato cream sauce

Today a quick vegetarian gerechtje.  I was a little tired after the work week and so a quickie today ….Tomorrow will be allright and I've been a whole week meaning in baking ….So there is also something of ...
Ingredients
1 cardboard sieved tomatoes
1 small kartonnetje room
Garlic herb
Parsley
Spicy paprika powder
Cayenne pepper
Pepper
Salt
Dried Chile-herbs
Method of preparation
The sieved tomatoes in a pan together with the cream and spices.Good herbs, it may be a very spicy sauce.
And well let down.
Of the males had I still Bacon baked for separately below, and mushrooms, I had the natural version

Tasty!

Caramel Short Bread with nuts (tastes like Snickers!!!)

Today I again made such a Caramel Short Bread.What I've done is different now by the caramel 200 gr unsalted peanuts mixing.
Was a good, tastes like snickers-joyful I find …
The recipe can be found here.
If the caramel is ready, you take the Pan from the fire and then stir the unsalted nuts by.

Tasty!

Vegetarian Dish of potatoes and Zucchini

Today a vegetarian dish.Well and good, it is therefore a staying power. You can perfectly do for tilllate.com minced in not vegetarian version.
Ingredients
3 large potatoes, cut into thin slices
1 Zucchini, cut in thin slices
Olive oil
Garlic oil
Pepper and salt
Oregano
30 gr butter
30 gr flour
1 stock cube
300 ml milk
Pepper, salt and little nutmeg
Method of preparation
Preheat The oven to 200 °.
The thinly sliced potatoes in a low oven dish do well and mix well with a little olive oil, garlic oil, salt, pepper, oregano and garlic powder.
In the oven and roast until lightly browned.
Meanwhile in a grilpan what oil heating and the courgetten grilling, little seasoning with salt and pepper and let drain on a piece of paper towel.
Then get the white sauce.
Butter and flour melt and good agitate to show a pretty slick roux.
Add The milk, as well as the stock cube.
Let boil down until you get a beautiful bound sauce.
With herbs with salt and pepper and nutmeg to taste.
In the meantime also the potatoes until tender.
In a North Sea-a layer of potatoes, then a layer of courgettes, then a layer of potatoes and then the last layer of courgettes.
Distribute, On the sauce and a half hour in the oven, until the sauce has a nice tan.

Tasty!

Sugarloaf

Today even a sugar bread trying to make.The Critter's of tasted and has fully approved.
This remains so in …
Not so hard to prepare heeeeel, but many of the ingredients.
Ingredients
7 gr salt
500 gr white patent flower
9 gr dried yeast
150 ml water
2 eggs
30 gr of butter (melted)
3 tbsp honey
2 tbsp milk powder

180 gr sugar pearls
1 tsp cinnamon
Method of preparation
The first eight ingredients in the order in which they are written in the kitchen robot do.
This ten minutes allow to kneading, preferably a little longer.(I've panned the 15 minutes).
a bowl of grease and paste do (even turn around so that each side of the dough is covered with what fat).
Hedged on a warm place for at least a hour.
After this hour mix your sugar pearls with the cinnamon.
The dough well elsewhere and then the sugar pearls with cinnamon underneath kneading.
Take your time to do this.In the beginning, it seems like if you not only get beautiful mixed with patience will though.
This dough you bring about in a greased bread look and let you get at least two hours.
Meanwhile, the oven preheating on 180 degrees.
40 minutes to bake.

Tasty!

Lasagne …. mmmmmmm

Today we have got es Lasagne eaten, do we still according to the same recipe, for yourselves, why change something that is good in taste ….
Ingredients
2 onions cut up
2 carrots cut up
100 g Diced Bacon
2 kl oregano
1 tbsp olive oil
2 garlic cloves
500 g minced beef
2 cans peeled tomatoes
1 can of water
2 stock cubes
20 gr Basil
Pepper and salt
500 gr fresh lasagnevellen (of the brand Rana)
500 ml cream
150 gr grated Mozzarella
100 gr gratin cheese
Method of preparation
Heat The olive oil in a large saucepan and add the spekblojes along with the oregano bake, until the bacon is light brown.Hereinafter referred to as the onions and carrots add and soft.Hereinafter referred to as add the minced and loose let bake.Then add the peeled tomatoes and the can of water.You retrieve the stalks of the basil leaves and snippert Estate this delicately and adds them to the mix, along with the bouillon cubes.
This leaves you 'n hour simmer on a low fire.
Then you can finish the sauce.You add 50 gr chopped Mozzarella to it and the finely chopped Basil.Trials to taste and possibly in seasoning with salt and pepper.
Little to cool and then you can compile the lasagna.
You start off in a big oven dish with a layer of sauce and do you do then the lasagnevellen.To this end, then a layer of cream with good some grated mozzarella cheese.Then a layer of paste, sauce, paste, cream, etc…., as the final finish with a layer of sauce which you then the gratin cheese does.
40 minutes baking in a oven at 200 °.

Tasty

Pasta with a spicy tomato cream sauce

Today a quick vegetarian gerechtje.
I was a little tired after the work week and so a quickie today ….Tomorrow will be allright and I've been a whole week meaning in baking ….So there is also something of ...
Ingredients
1 cardboard sieved tomatoes
1 small kartonnetje room
Garlic herb
Parsley
Spicy paprika powder
Cayenne pepper
Pepper
Salt
Dried Chile-herbs
Method of preparation
The sieved tomatoes in a pan together with the cream and spices.Good herbs, it may be a very spicy sauce.
And well let down.
Of the males had I still Bacon baked for separately below, and mushrooms, I had the natural version

Tasty!

Ikea Balls (köttbullar) with cream sauce

6 October 2010 at the latest, The Witches keteltje

Hmz'm almost ashamed to post it, eating such a lazy and sauce from a bag, which is a rare thing here… heeeeeeeeeeel maarja, it had to be quick, after work I had to directly to Caroline for my nails and I was only around zevenen at home.
So ….
Ingredients
Freezing balls of the IKEA
1 bag of dried cream sauce Ikea
280 ml water
80 ml cream
To the consumer on preparation/cooking
The balls opbakken in some butter.
Let it boil the water, cream and dried sauce add, let Cook for three minutes and stir well and eat but in the meantime ….
And frankly, it tasted really ….

Tasty!

Pasta with Bacon and Leek

My men had today the surplus of the Boomstammetjes that the son had made last week, along with baked potatoes, braised beans and spinach cream.
Brrrrrrr nothing for me, so for me next gerechtje, a pasta with quick cream and speksaus.
Ingredients
1 shallot cut up
100 g Diced Bacon
A knob of butter
2 leeks cut up
little water
200 ml cream
200 ml whole milk
Chicken broth (I use this by Piet Huysentruyt)
Dolce Vita herb (Piet Huysentruyt)
Pepper and salt
75 Gr. Mozzarella
250 gr Pasta
Method of preparation
Plenty of water to boil the pasta cooking.Salt and a little olive oil in the water.
While this happens, you can make the sauce.
The shallot and the bacon stew in the butter until the bacon is starting to get color.
Add The finely chopped leeks and stewing until he al dente.
Add A little water and what kippebouillon.
Add The cream and milk and let boil down.
What with herbs with Dolce Vita herbs and pepper and salt.
Of the fire, add the grated Mozzarella.
The pasta gaarkoken and mixing under the sauce.

Tasty!

Spanish North Sea-

4 October 2010

Now, I call it a Spanish North, but it's just a samenraapseltje of ingredients which I have had in the fridge, and it is kind of a tasty dish become actually.
First meat for the bottom layer:
Ingredients:
1 large carrot cut into small pieces
1 large onion cut into small pieces
1 red bell pepper cut into small pieces
2 garlic cloves, crushed
300 g minced
Small can tomato paste
Thym
Cayenne pepper
Pepper
Salt
Milk
The consumer on preparation/cooking methods:
The finely cut up vegetables stew in a little olive oil, if they are starting to be soft, add the look and the minced meat and FRY you loose.
It is no longer pink.
To add the can of tomato paste, together with the herbs.This you need to do, above all, to taste, we quite spicy food, this is why I here deliberately not.
Then, add the milk until you actually a beautiful bound sauce (see picture below – first layer of the oven dish)

The Witches keteltje

You make a layer of mashed potatoes and the puree do you are well aware of what is grated mozzarella
The recipe for perfect puree can be found here.
Preheat the oven to 180 °.And then you set the oven dish in the oven for a twenty minutes.
Photo of the Court of first instance for the furnace is set:

The Witches keteltje

And then the image as the dish out the kiln, ….good!

The Witches keteltje

Carrot mash with fried Bacon

Today real boerenkost here… carrot mash with fried bacon …. The recipe for the carrot mash can be found here.I had this time no parsley in done.

Tasty!

Chicken with a Dragon cream sauce

5 October 2010 at the latest, The Witches keteltje

Dragon is one of the favourite herbs of the little guy, which is why this stoofseltje.
And it was delicious!Very easy to make!
Ingredients
1 large double chicken fillet cut into pieces
A knob of butter and dash of olive oil
Pepper and salt
2 shallots that are finely cut up
2 kl knoflookpuree
Dash of white wine
Half a teaspoon of chicken broth Piet Huysentruyt
Small box room
3 tbsp finely chopped fresh tarragon
To the consumer on preparation/cooking
The oil and melt the butter in a pan and the beautiful Brown Chicken Bake, seasoning with salt and pepper.
If the chicken is beautiful Brown, add the shallots and the knoflookpuree.
Just let meebakken and a good dash of white wine.
Let Cook for This as well and let boil down.
If there is still some moisture inside los the chicken broth and add the game room.
Let the sauce boil down.
Tests and see if you still need to herbs.
Add the Dragon and like soaking.

Tasty!

Vegetarian Dish of potatoes and Zucchini

Today a vegetarian dish.Well and good, it is therefore a staying power.
You can perfectly do for tilllate.com minced in not vegetarian version.
Ingredients
3 large potatoes, cut into thin slices
1 Zucchini, cut in thin slices
Olive oil
Garlic oil
Pepper and salt
Oregano
30 gr butter
30 gr flour
1 stock cube
300 ml milk
Pepper, salt and little nutmeg
Method of preparation
Preheat The oven to 200 ?.
The thinly sliced potatoes in a low oven dish do well and mix well with a little olive oil, garlic oil, salt, pepper, oregano and garlic powder.
In the oven and roast until lightly browned.
Meanwhile in a grilpan what oil heating and the courgetten grilling, little seasoning with salt and pepper and let drain on a piece of paper towel.
Then get the white sauce.
Butter and flour melt and good agitate to show a pretty slick roux.
Add The milk, as well as the stock cube.
Let boil down until you get a beautiful bound sauce.
With herbs with salt and pepper and nutmeg to taste.
In the meantime also the potatoes until tender.
In a North Sea-a layer of potatoes, then a layer of courgettes, then a layer of potatoes and then the last layer of courgettes.
Distribute, On the sauce and a half hour in the oven, until the sauce has a nice tan.

Tasty!

Ikea Balls (köttbullar) with cream sauce

Hmz'm almost ashamed to post it, such a lazy eating and sauce from a bag, which is a rare thing here… heeeeeeeeeeel maarja, it had to be quick, after work I had to immediately by going to Caroline for my nails and I was only around zevenen home.
So ….
Ingredients
Freezing balls of the Ikea
1 bag of dried cream sauce from IKEA
280 ml water
80 ml cream
Method of preparation
The balls opbakken in some butter.
The water boil, add cream and dried sauce, let Cook for three minutes and stir well and eat but ... in the meantime.
And frankly, it tasted really ….

Tasty!

Zoonie's homemade worste rolls

3 October 2010 at the latest, The Witches keteltje

Of the minced meat had made what he so (see here for the recipe), he then worstenbroodjes.
And they were delicious!
Ingredients
8 slices of puff pastry, thawed
600 gr of the homemade chopped
1 beaten egg
To the consumer on preparation/cooking
Preheat the oven to 180 degrees.
The slices of puff pastry on the table and one from-end mould with egg yolk, about the width of a thumb.
On the other side put your latest than a roll of about 75 gr. minced
You roll the wheel so that the beautiful close on the side of the egg yolks.
Nice crushing them with a fork and fully mould with the beaten egg.
This repeat your eight times.
On a baking sheet a sheet of parchment paper and the worstenbroodjes.
About a twenty-five minutes baking in the hot oven.

Tasty!

Pasta with chicken and a Honey-Mosterdsausje

Today a quick pasta because I still go to the Zumba go for the first time.I have not eaten for I went …
It was a delicious sauce ...
Ingredients
1 double chicken breast
2 chopped leeks
1 chopped onion
300 ml cream
2 tbsp honey
2 tbsp mustard grains
Little vegetables broth of Piet Huysentruyt
Cayenne pepper
Pepper and salt
Method of preparation
Cut the chicken into small pieces and herb they pepper and salt and garlic powder.
Aanbakken in olive oil and butter until they are brown.
Then add the leeks and onions and soft.
Then the room would do, the honey, mustard and the vegetable stock.Let The sauce boil down.
Taste and season with cayenne pepper, salt and pepper.
We have eaten with a pasta.

Tasty!

Zoonie's homemade chopped!

The Witches keteltje

Zoonie today so scratch minced created and started of ordinary pieces of meat.
I am so proud of him, I have with no avail.He has only done it at all.a Primeurke so …
I have a meat grinder on my food processor, so was no problem.
And say now, it looks nice chopped Hey … a lot more expensive if it's your uittelt together, so you should not ask what was in plain minced is….nuja, it was very good and sure to be repeated.
Ingredients
750 gr fillet (which may occur due to set up a bit FAT)
750 gr nature Bacon (stripped of rind – you'll be able to watch to the slaughterer, questions)
Salt, pepper, nutmeg
And he just wanted to put the steak herbs that we have oil and still able to hold its own Vineagar. (aanradertje!)
Preparation way
The meat cut into small cubes of about 2 cm to 2 cm.
In my kitchen robot malertjes are two kinds of meat, one large and one fine.
Be the first to use the fine, and it causes the flesh without spices.
Not too much all of a sudden, piece for bits and good.
When you see all this you have done in the Bowl mix the herbs.You may really very good doorkruiden.Little tests won't hurt if you it is so fresh.So as not to economical.
This mix you than good by hand.
This mass do you do the meat grinder, but then by the fine malertje and then you get the result of above.a Delicious pure minced meat.The following are two hupdiggs which he made with it (think that he was only thirteen is!)

Lasagne …. mmmmmmm

Today we have got es Lasagne eaten, do we still according to the same recipe, for yourselves, why change something that is good in taste ….
Ingredients
2 onions cut up
2 carrots cut up
100 g Diced Bacon
2 kl oregano
1 tbsp olive oil
2 garlic cloves
500 g minced beef
2 cans peeled tomatoes
1 can of water
2 stock cubes
20 gr Basil
Pepper and salt
500 gr fresh lasagnevellen (of the brand Rana)
500 ml cream
150 gr grated Mozzarella
100 gr gratin cheese
Method of preparation
Heat The olive oil in a large saucepan and add the spekblojes along with the oregano bake, until the bacon is light brown.Hereinafter referred to as the onions and carrots add and soft.Hereinafter referred to as add the minced and loose let bake.Then add the peeled tomatoes and the can of water.You retrieve the stalks of the basil leaves and snippert Estate this delicately and adds them to the mix, along with the bouillon cubes.
This leaves you 'n hour simmer on a low fire.
Then you can finish the sauce.You add 50 gr chopped Mozzarella to it and the finely chopped Basil.Trials to taste and possibly in seasoning with salt and pepper.
Little to cool and then you can compile the lasagna.
You start off in a big oven dish with a layer of sauce and do you do then the lasagnevellen.To this end, then a layer of cream with good some grated mozzarella cheese.Then a layer of paste, sauce, paste, cream, etc…., as the final finish with a layer of sauce which you then the gratin cheese does.
40 minutes baking in a oven at 200 ?.

Tasty

Dinner at the mommy and Daddy

2 October 2010

Today, we are allowed to go eat at the mommy and Daddy.
What was on the menu: fries, pot roast, and then save.
For dessert, there was homemade Apple Pie (very nice!), vienetta ice cream, vanilla ice cream, fresh aardbeitjes.
We have delicious eaten!
And we are even wondering, tomorrow our little man for our cooking, he's going to make from scratch, then chopped worste boomstammetjes and sandwiches.
I will keep you posted!

Chile Con Carne

Today we have eaten chilli Con carne. Not one of my favourites but of d'n large Mr here. I've eaten but I have the red beans look fished ….really not my thing
Ingredients
1 large carrot cut into small pieces
1 green bell pepper cut into small pieces
1 large onion cut into small pieces
1 tbsp lookpuree
300 g mixed minced meat
1 box sieved tomatoes
Cumin powder
Chile powder
Spicy paprika powder
Pepper and salt
2 tbsp tomato ketchup
1 can of red beans, drained and rinsed
Method of preparation
In a pot a spoonful of olive oil to warm up and the carrot, peppers and onions are soft.
Add and let Lookpuree meebakken.
Add The minced and loose cans to the no longer pink.
The box add sifted tomatoes and a half glass of water.
Add Ketchup and herbs to taste.
I have deliberately not quantities put because kruiding quite personal, this dish we rather like spicy so there is a lot of paprika and chilli powder in detail.
Of the cumin not very much, but this gives there really a delicious flavor to it.
The sauce simmer about a hour and then you do the beans and a 15 minute on small fire let soaking.
We have eaten with rice.

Tasty!

Zoonie's homemade Boomstammetjes

3 October 2010 at the latest, The Witches keteltje

Of the rest of his minced boomstammetjes than he had created. And these were also very tasty.I think there's a goei kokje is born ....
Ingredients
900 gr homemade chopped
100 g gekooke ham in small chunks
100 gr grated mozzarella cheese
Dried parsley
Red Seasoned bread crumbs
To the consumer on preparation/cooking
The minced meat blend together with the grated mozzarella cheese and the finely chopped ham
Mix well.
The mass divided into ten equal particles.
Put your hand In rolls of forms and then take a good rubbing it across a cutting plant so you get a nice roll.
That repeat with each wheel.
Then each wheel in the breadcrumbs roles and the end into the parsley.
Bake in some butter and olive oil on a very low heat.
We have eaten with Provencal sauce and puree.

Tasty!

TSUKIMI dango

In Japan ??Tsukimi at the first full moon in the autumn, the Mid-Autumn Festival, celebrated. Literally means as much as "Moon show" TSUKIMI, sometimes Otsukimi, this really old tradition comes from the J?mon Zeit(1000-300_v._Chr.) TSUKIMI falls Festival every year to a different date because it depends on the lunar calendar, this year it was 22 September. This Japanese page, you can check when the Festival takes place next year.

The tradition of the TSUKIMI Festival is based, among other things that the autumn moon is considered the most beautiful. This is related to the positions of the planets and the Sun, during which the Moon is especially beautiful illuminated.There are some holidays associated with the Moon, these traditions were adopted from China, of the the the Moon Festival, also Mittherbstfest called.

Fixed components of TSUKIMI are a decoration made from Susuki Gras(Chinaschilff) and TSUKIMI dango. Lydia has written a very nice description, it has a very nice blog started namely since short, washi and silk:

"Outdoors (or at an open window) a table is situated in a place where you can see the full moon well." The table is covered with Tsukimidango, cooked vegetables and fruits. Added a vase with seven grasses of autumn.Some lawn is often gouged in a nearby park and to do so.It is drunk sake, admired the Moon and tries to make its beauty in words. It is played and the children get the story of the rabbit in the Moon (tsuki no Usagi) to listen up there to mochi must pounding rice as punishment for his cheek with a large wooden mallet.
"Tea ceremony, ikebana, shakuhachi flute play and live performances are very popular."

  On Lydia's blog you also learn for example: how a temari with very good instructions more about Japanese holidays and many from the area of traditional Japanese crafts. I Lydia in building a little helped, but only the technical, we managed it even fairly quickly. (puuuh, my luck…)

It is so special about TSUKIMI dango be piled on a small St?nder(Sanpo), then on the home altar to devote them the gods. You are served on skewers. Also sweet potatoes, chestnuts and Edamame beans be presented except dango. There are a number of dishes associated with the full moon, they are called ???? tsukimi ry?ri. Among the most famous besides TSUKIMI dango, TSUKIMI Soba and Udon: pasta in a hot broth into a raw egg beaten in that.The yolk represents the full moon.

Since I have no real Sanpo, my TSUKIMI dango would build on a similar small tray. On the pictures used but actually for the worship of ancestors, in August there is a holiday called the O-bon. This tablet is a set of tiny dishes, here some dishes are presented the ancestors are intended only for them that is, they are eaten just afterwards. I purchased this set on a Flohmartkt, it is very pretty and rather old but in really good condition, it is paint made of wood with a lacquer tree. The small dishes very intrigued me, is only a part of it on the image, it is a complete set for the "spirits".

Regards TSUKIMI dango, there is no "special" formula, they are like all other dango from rice flour made easy, but with the "housewives method", as I call them.
There are two other basic recipes for dango alongside the somewhat complicated recipe as Mitarashi dango. First, this here, it is easy: Reismehl(Joshinko) knead with water until a firm dough forms dango, boil in water - ready. This recipe is so easy that Pack indicates on the rice flour, often with small Bildern(siehe_unten), so that you can follow the instructions without Japanese knowledge.I personally like this dango variant, the rice balls have a pleasant, not as "gummige" texture.For this method of manufacture only the genuine suitable Joshin-ko, you should use but really just the original Mehlsorten.Is in the other rice flour from Thailand and China the taste, simply not true and no, I'm not hypersensitive, it's really true. Enough tests performed and again others asked the opinion.

The darker color of bottom dango is because gene may ko (natural flour), I've processed rice with my gene may gristmill to flour. I would have been longer some of my Wagashi ago Mehlsorten itself even Shiratama ko, which is very expensive. The advantage is, if you use a good rice, the taste is incredibly good, a big difference. Unfortunately the first attempt but also hasn't it here with the natural flour it was working as well. Personally, I'm friend, as no such great dango find it always strange that all want to make only dango

100 g rice flour Joshin-ko
approx. 80 ml Wasser(stilles)
Pinch of salt

The flour (and salt) in a bowl, after the water under kneading. The water please not at once pure spill, the amount of water can vary a little.That's really important water deal in small increments, otherwise the dough to liquid.Then knead a smooth dough with the softness of Earlap.The dough should be not sticky or wet, but also not tear when trying to create something out of it.When the right consistency is reached (that's fast), small ball shape and type in the boiling water.Once the dango on the surface swim, they are ready.
Remove the rice balls, short put off with cold water and drain.

You want to make TSUKIMI dango: rice ball on a tray can spread and dry completely.Usually this dango glue not so strong, so you need no strength, then stacked can be layered.After looking at the Moon , eaten the dango: with a little Anko, sesame paste or Mitarashi sauce.The dango taste best when you briefly grills them before eating, as in this recipe.To my knowledge, TSUKIMI dango mostly grilled and consumed with Mitarashi sauce.

Bon app?tit!

The white ceramic Bunny is a ?? Kogo, a small container for storage of incense, which is used in a tea ceremony.Kogo there in many forms, from wood or ceramic containers, they belong to traditional tea ceremony facilities.

Sauerkraut with Polish Sausage and ham baked

30 september 2010 The Witches keteltje

This afternoon I sent a email to the Critter and asked where he had to taste, and it was horror horror sauerkraut with ham baked and Polish sausage.
If there really is something that I do not swallow it is get sauerkraut.
So, I have a nice spring rolls with curry sauce eaten and for the rest I had prepared so the Sauerkraut.
Ingredients
1/2 kg of fresh sauerkraut
1 glass of water
1 glass of white wine
1 onion with three cloves in
Couple of juniper berries
1 pre-cooked ham baked
1 Polish sausage of about 300 gr
To the consumer on preparation/cooking
Thick In a pan with a little butter melt butter and the fresh sauerkraut do, along with a glass of water and a glass of white wine.
The onion with the cloves there enter the text as a whole.
The juniper berries below it.
To this end, you lay it ham baked and the Polish sausage and all this lets you about a forty-minute simmer until the ham baked doorwarm.
Serve with mashed potatoes and mustard.
The dwarf had the remnant kruidenpuree yesterday there eaten.
Give me but my spring rolls!

Tasty!

Redfish with Beurre blanc sauce and Kruidenpuree

29 september 2010

Today the little guy and I cooked together.
I have the kruidenpuree created and he the fish and the sauce.
The fish is just redfish baked in butter and olive oil and seasoned with salt and pepper.
Hereinafter referred to as I will give the recipes of the kruidenpuree and butter sauce.
Kruidenpuree
Ingredients
1 kg potatoes
100 g butter
50 cl milk
Salt, pepper and nutmeg
1 bussel ajuinepijpjes
2 Tbsp chopped parsley
2 Tbsp chopped chives
To the consumer on preparation/cooking
The onion into thin rings cutting pipes and stew in butter until they are soft.
The potatoes gaarkoken in salted water.
Pour into a colander and back in the cooking pot.
You make the milk and butter cut into small pieces and then you make with a pestle puree a soft mash.
Good at seasoning with salt, pepper and nutmeg.
Tests and then the herbs and the onion rings.
Beurre Blanc Sauce
Ingredients
1/2 dl of dry white wine
1/2 dl wine vinegar wittte
1 very fine chopped shallot
3 tbsp cream
250 gr very cold butter cut into cubes
Freshly ground pepper, salt and a dash of lemon.
To the consumer on preparation/cooking
The sauspannetje late in a white wine, the wine vinegar and 2 tbsp finely chopped shallot to +/-2 tbsp tablespoons let reduce moisture.
Take the pan off the heat and whisk directly a three cubes of butter.
Place the pan on a low heat and add the room.
Beat the guard one by one the clumps butter.Every piece of butter has melted before the other is added.
The butter will bind to the sauce a nice thick glazende sauce.
Get the Pan now and then from the fire, in the meantime, continue to be the case.
If all the butter is included you have a full, smooth, creamy sauce.
Bring to taste with the good freshly ground pepper, salt and a good dash of lemon.

Tasty!

Risotto with mushrooms and Pancetta

28 september 2010 The Witches keteltje

Today a risotto.We had already previously created, but he was not there and become!Ingredients
1 tbsp of butter
1 large shallot
100 g diced Pancetta in fine
100 g Cave in fine sliced mushrooms
200 gr Arborio rice
1 glass of white wine
1 l vegetable stock
1 tsp truffeltapenade (available at Oil & Vinegear)
Pepper and salt
Handful of grated Parmesan cheese
25 g butter cut into small cubes
2 Tbsp chopped parsley
To the consumer on preparation/cooking
Let the butter melt on a low heat and let it bake shallot glassy.Then add the finely chopped Pancetta, as well as the mushrooms.
Let paint baking to the Pancetta is starting to get a Tan.
Add the rice and leave this glassy.
Add the glass of wine and agitate the wine to the rice at all.
Add bouillon to rice onderstaat.From time to time, agitate.
Stock, all the way back to add bouillon.
After fifteen minutes the truffeltapenade Add.
After a twenty minutes of tests carried out on the rice gaarheid ge you want bite.
If this is so, finishing with the clumps butter, parmesan and parsley.
Tasty!

Tasty!