• 150 g self-rising flour
  • 2 T sugar
  • 25 g butter
  • 75 ml buttermilk
  • 1 egg, beaten
  • 1 T poppy seeds
  • strawberry jam
  • mascarpone

Preheat oven to 225C. Mix the flour and sugar with a pinch of salt. Rub the butter into the flour with fingertips until crumbly. Add the buttermilk and half the egg (the remaining half is not used). Add the poppy seeds and knead until smooth, adding more flour if dough is too sticky. Flatten dough on floured surface until 2cm thick. Cut out 6 circles. Line a baking tray with baking paper, and place scones on top, brushing with a bit of buttermilk. Bake in the center of the oven 15-20 minutes until lightly browned. Serve warm or cold with jam and mascarpone.

Credits: Aller Hande, my translation.

30-05-2013: Picked this recipe today because it was a holiday (which means (a) all the stores are closed and (b) by midday I’m bored out of my mind dealing with a toddler), and I had all the ingredients for it. Quick and tasty — though I would probably go with 1-1 1/2 T sugar instead of 2 T next time. In my oven at ~220C, they baked in 8 min. (I flattened it out somewhat more than 2cm, I think.)


Tagliatelle met Paddenstoelen uit UmbriĆ«

  • 400 g mixed mushrooms
  • 4 T olive oil
  • 3 cloves garlic, sliced
  • chilli powder
  • 150 ml mushroom bouillon
  • 500 g tagliatelle
  • 2 T fresh parsley, finely chopped (optional)
  • 2 T extra virgin olive oil with white truffle aroma
  • 50 g Parmesan

Wipe the mushrooms clean and slice. Heat the oil in a frying and fry the garlic for 2 minutes. Add the mushrooms and cook over high heat until brown. Grind or sprinkle chilli powder over, then add the bouillon and cook over medium heat for 5 minutes.

Meanwhile, cook the pasta according to the directions on the package. Drain the pasta and divide into four bowls. Add the parsley to the mushrooms, and spoon mushroom mix over pasta. Drizzle olive oil over the top, grind more chilli on to taste, and grate Parmesan over before serving.

Credits: Aller Hande, my translation

2013-05-22: Made this with chestnut mushrooms, since that’s what was on sale. Also, Joel doesn’t like truffle, so we didn’t use the truffle aroma oil. Instead, I used the harissa oil we have.

Soft Pretzels

  • 1 package yeast
  • 1 t honey
  • 2/3 C warm water
  • 2 1/2 C flour
  • 1 t salt
  • 2 T honey
  • 1 T olive oil
  • 1/4 C warm water
  • 1 C water
  • 1/8 C baking soda
  • melted butter
  • sea salt

Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. If your yeast doesn’t foam, it is dead; try again. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you like) for 1 hour or until doubled.

Preheat oven to 230C. Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown. Brush with butter and sprinkle with sea salt upon removal.

Credits: Kenji and Jen

2013-05-19: These were so tasty that once we finished them, I spent the rest of the week looking forward to making them again. Having to bike out to the train station to the only grocery store open on Sundays to get flour was no deterrent. I make a 1.5 batch, since I was wrong last week that we only needed 8 pretzels amongst the three of us. Unfortunately, while scaling everything up, I did it all right until the last water addition, which I mistakenly doubled. So I added more white flour until the dough was soft but not too sticky again; I hope it doesn’t screw up the consistency too much.

2013-05-12: This is scale down by 1/2 from the original; we didn’t really need 16 pretzels. I used 2 C white flour and 1/2 C wheat, and baked at 200C. We sprinkled ours with poppy seeds and sesame seeds before baking.

Zucchini with Garlic and Tomatoes

  • 3 zucchini
  • 3 cloves garlic, sliced
  • cherry tomatoes, sliced
  • olive oil
  • parmesan

Preheat oven to 190C. Slice zucchini lengthwise and place flat side up in glass pan. Drizzle with olive oil, and top with sliced garlic and sliced tomatoes. Grate fresh parmesan on top. Bake 20-30 minutes until soft.

Credits: Gregg Howard on FB

2013-05-17: Made this tonight with pasta, and it was good, but it needed more; next time, I’ll also put on garlic powder, and lots, lots more cheese.