• 300 g flour
  • 1 packet baking powder, ~15 g
  • 175 g brown sugar
  • 2 T koekkruiden
  • 75 g butter
  • 5 T stroop
  • 1 egg
  • 200 ml milk

Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.

Credits: Aller Hande

2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.

Spicy Salmon Surprise

Adjustments: 1/2 t salt, but salted butter; some hickory smoked salt; garlic powder; 1 t cayenne; pinch of red pepper flakes.

(The surprise comes from the fact that we bought fish thinking it was trout, then thought it was salmon, and then found out it might be trout.)

Ari Mala’s Gammon Ham

Soak for at least 12 hours/overnight in cold water with cinnamon, cloves, and either honey or maple syrup. Then take out of water, stud with cloves, pour over a mixture of wholegrain mustard and honey and, if you have the time, baste. Slowcook for about 4 hours, depending on slowcooker. And put a tiny bit of broth in the bottom, just for added moisture.

Lamb with 40 Cloves of Garlic

  • 1 shoulder/leg of lamb on the bone, around 2kg
  • 4-6 heads of garlic (depending on size), broken into cloves, with the peal on
  • 2 t cumin seeds
  • 2 t fennel seeds
  • 2 t coriander seeds
  • 2 t caraway seeds
  • 10-12 black peppercorns
  • 2 t sweet paprika
  • Pinch of cayenne pepper
  • 3/4 t salt
  • 2 T olive oil

Preheat the oven to 220C. Heat a dry frying pan over a medium heat. Add the cumin, fennel, coriander and caraway seeds and peppercorns, and toast until fragrant – about a minute. If you don’t have whole seeds, you can use the powdered version, but don’t toast. Transfer to a mortar and use a pestle to pound to a fine powder. Combine with the paprika, cayenne, salt and oil.

Put the lamb in a large, deep roasting tin. Use the tip of a sharp knife to score the meat. If you want, slice a few garlic cloves and shove them into the scores. Rub the spice mixture over the joint and massage it in, including the underside, working it into any crevices.

Roast in the hot oven for 30 minutes. Baste the lamb with its juices, then pour a glass of water into the tin (not over the meat). Cover with foil, return to the oven and reduce the heat to 120C. After 4.5-5 more hours, take the lamb out and scatter the whole garlic cloves into the lamb juices. Cover the dish again and return to the oven for a final hour, by which time the meat should be extremely tender and the garlic soft and sweet.

Credits: Hugh Fearnley-Whittingstall, slightly modified.

2013-12-25: We made this for Christmas dinner. It was spectacular (if a bit overcooked). The spice rub was excellent and could be used on many other meats.

2014-01-19: I tried it on a cut of frying beef (braten keulen), around 1/2 kg. We cut the spice mixture in half, put it in at 220C for 10 min., then added between 1/4-1/2 C water, cooked for another 10, basted, reduced to 120C and cooked for 15-20 min., until it was medium rare. It was gorgeous:

2014-01-26: This weekend, we tried it with pork. We got a schweine-filet of 600g, and again cut the spice mixture in half (and skipped the garlic step). It’s not as good with pork as it is with lamb and beef, but still good. Roasted at 200C for 10 min., added about 1/4 C water, roasted for another 10 min. at 200C, and then reduced heat to 180C, checking every 10 min. until done.

2014-12-26: Made with 1.5lbs of eye of round beef. Did not halve the spice mixture. Cooked at 220C/430F for 15 min., then added 2/3 C water and the garlic, and cooked for 10 more min. Basted, reduced heat to 120C and cooked a further 15 min, covered, when it was medium rare.

Cranberry Relish

  • 2 C washed raw cranberries
  • 2 skinned and cored tart apples
  • 1 large, whole unpealed seedless orange, cut into sections
  • 1 to 2 C sugar (depending on how sweet you would like your relish to be)

Run fruit through a food blender. Use the entire orange, peels, pith and all.

Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Refrigerate until serving.

Credits: Carolyn Friedemann (via ?)

2013-12-25: Joel wanted to make it again for Christmas, so we did. This time, I chopped about 3/4 of the apples small, and only blended 1/4. We put in 1/4 C sugar instead of 1-2.

2013-11-30: Mom made this for Thanksgiving this year, and we liked it so much we decided to make it ourselves when we had Thanksgiving in Heidelberg.

Almond milk

  • Ground almonds
  • Water, stock, wine, or other liquid
  • Rice flour or corn flour
  • salt

4 oz. almonds, 1 T rice flour, and 1 1/4 C liquid are good proportions.

Pulverise almonds in a blender (not a food processor) or in a coffee or nut mill. Put them in a bowl and pour on enough boiling liquid to make a smooth cream. Leave to stand for 10-15 min., then rub the mixture through a metal sieve.

If this is not smooth enough, cream a little rice flour with it and heat until it thickens slightly. Add any extra liquid, and a scrap of salt.

Credits: Medieval Cookbook

Pork rolls

  • 1 1/2 lb lean cooked pork without skin or bone
  • 1/2 t salt
  • 1 1/2 oz currants
  • Powder fort: 1/3 t ground cumin, 1/8 t black pepper, 1/8 t ground ginger
  • 1 egg, separated, and 1 egg white
  • 6-8 sheets file or strudel pastry
  • Powder douce: 1/8 t ground coriander, pinch of ground cinnamon, pinch of brown sugar

Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.

Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.

Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.

Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.

Credits: Medieval Cookbook

Pasta with Onions, Peas, and Cheese

  • Pasta
  • Frozen peas
  • 1 red onion
  • 3 cloves garlic
  • Feta

Prepare the pasta according to the directions on the package; heat the peas in the microwave. Slice the onion thinly and sautee in oil with pressed garlic for ~10 min. Chop or crumble the feta into smallish pieces. Add the peas to the onions once they have cooked, and just at the end add the feta and turn the heat off; this will allow the feta to soften and melt but not completely disappear. Serve over pasta.

Made this last night as a “let’s clean up things out of the fridge and freezer,”, and it turned out really well: The sweetness of the onions and the peas contrasted with the sharpness of the cheese.