Romige Spinazietaart

  • Pie crust
  • 900g spinach (frozen)
  • 40 g butter
  • 1 onion
  • 1 clove garlic
  • 3 eggs
  • 200ml cream
  • 250g ricotta

Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.

Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.

Credits: Aller Hande


2016-08-21: We had a surfeit of fresh spinach so I opted for this recipe. But I didn’t really follow it. We had no white onions, so we omitted that. We had two containers of leftover peas, so we added them. The store had no ricotta (and the only cottage cheese was pineapple flavored), so we used mascarpone. We added three strips of bacon, because bacon.

Cinnamon Chocolate Chili Cookies

  • 2 1/4 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 8 oz unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 large eggs
  • 2 t cinnamon
  • 1/2 t chili powder (optional)

Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Credits: Adapted from Cleanse Your Palate


31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.

19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.

A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.

Classic mussels

  • 2 kg mussels
  • 6 stalks celery
  • 2 large carrots
  • 2 shallots
  • 1 leek
  • 1 clove garlic
  • 25 g salted butter
  • 250 ml dry white wine
  • 1 sprig of thyme
  • 1 bay leaf
  • fresh parsley for garnish

Rinse mussels under running water. Tap mussels on the edge of the sink; discard those that do not close. Leave the rest in cold water.

Peal and finely chop the shallots and garlic; finely chop the celery, leek, and carrots. Chop the butter into cubes and divide. Saute vegetables in half of the butter for about 3 minutes; add white wine, bay leaf, and thyme and bring to a high heat. Add mussels and cook on high for five minutes, shaking occasionally. Remove thyme and bay leaf. Bring cooking liquid to a boil and add the remainder of the butter, whisking. Serve with chopped fresh parsley.

Source
Aller Hande here and here.

Kruidkoekmuffins

  • 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

http://allrecipes.com/recipe/blackened-salmon-fillets/

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.)