APPLE FRITTERS

6 tblsp sugar
2 tblsp cinnamon powder
6 sour apples
1 egg
250 grams self raising flour
1 teasp salt
3 dl (cup) milk

Peel apples, and drill out core with apple drill. Cut in slices.
Add cinnamon and sugar in a deep plate,, and wallow the slices in this mixture.
Sift flour and salt in a bowl. Make a hole in the middle. Put egg in the hole and stir milk in it. Continue to stir until smooth batter.

Heat the oil to 175 C or until white vapor appears. With a fork put apple slices in batter and slip into hot oil.
Fry about 4 minutes until golden, turn the slices halfway back.
Let apple fritters drain on kitchen paper to drain. Sprinkle powdered sugar on top of fritters.

SURINAM BEET-CHICKENSALAD

500 g potatoes
2 boiled beets
1 sour apple
8 tablespoons mayonnaise
1 small can of corn
1 tablespoon margarine
1 piece of chicken breast
Salt
8 sweet-sour pickles
3 tblsp sweet-sour onions (dutch onions= zilveruitjes)
2 bouillon cubes
1 clove garlic
3 hard boiled eggs for garnish

Peel the potatoes and boil until tender with salt. Boil the chicken afterwards in a little water with the bouillon cubes and garlic clove until tender. Mash the potatoes.
Slice pickles, onions and apple finely. Grate or puree beets in food processor.
Make a smooth puree of beet, margarine, mayonnaise and potato.
For intense colour, add some beetjuice. AddtThe other ingredients and stir well, season with salt. Garnish with sliced hard boiled egg.

POPCORN

Popcorn was first discovered thousands of years ago by the Native Americans. The oldest forms of corn, evidence of popcorn from 3600 B.C. was found in New Mexico.

Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.

There is even a crochetstitch named after popcorn: popcornstitch!

This is how you make plain popcorn:
1 tbsp oil
200 gr popcorn kernels

Put oil in a large pan with a thick bottom. Scatter the corn popcorn there and put the lid on the pan.
Heat the pan to medium heat. The corn will now pop.
Don't turn the heat no too high, otherwise it will burn the corn.
Turn the heat off when it stops popping.

SALTY POPCORN: Sprinkle salt over the popcorn.

SWEET POPCORN: Put a spoonful of butter in a heavy saucepan or wok. Few tablespoons powdered sugar on top and add the popcorn. Continue stirring until the popcorn has a light brown layer.

HONEY POPCORN: Pour 1 tbsp. thin honey over hot popcorn, shake it a couple of times and let it cool.

COLOURED POPCORN: 1 cup sugar, popcorn made with 1/2 cup corn, 20 gr. butter, 1/3 cup water, 6 drops of foodcolouring. Stir sugar, butter and water in a heavy saucepan to sugar is dissolved. Bring the mixture to a boil and let boil without stirring 5 minutes. Remove from heat and add foodcolouring. Stir the colored sugar mixture into the popcorn. Put the popcorn on a baking sheet and allow 5 minutes into oven until crispy and no longer stick together. Shake the colourded popcorn in a large bowl to combine.

CHEESEPOPCORN: 10 cups freshly popped popcorn, 1 tsp ground paprika, 1 tsp chilli powder, 1/2 tsp ground cumin, 2 spoons melted butter, 5 spoons grated Parmesan cheese, salt
Put hot popcorn into a large serving bowl. Sprinkle paprika, chilli powder and cumin over the popcorn and toss to mix. Pour the melted butter over the top then sprinkle with the Parmesan cheese. Toss again to blend.


JAPANESE NOODLES

350 g Japanese noodles
250 g chicken breasts,cubed and seasoned with salt, pepper or chickenherbs
2 sliced garlic cloves
1 red and 1 green sliced paprika
100 gr mushrooms, cut in half
1 thin sliced red pepper
3 tablespoons japanese soysauce
1 tablespoon ketjap asin (Indonesian salt soysauce)
1 tbsp sunflower oil
1 tbsp sesame oil

Cook noodles according to package directions, drain and set aside.
Heat a large wok/frying pan, add some oil and bake chicken.
Remove from pan and set aside.
Heat oil in a wokpan,bake garlic, pepper and chicken. Add soysauce, ketjap asin, sauté 10 minutes.

Add paprika and mushrooms and stir good through mixture. Add noodles and serve hot.

PASTASAUCE

6 tomatoes peeled and cubed
2 tbs tomato paste
1 big onion
2 cloves garlic
2 tbs parsley
1 chillipeper
Basil, thyme, pepper and salt
1 dl bouillon
Olive oil
Pasta

Chop onion and garlic very fine and bake together with parsly in olive oil.
Add tomatocubes and tomato paste.
Season with basil, thyme, salt, black pepper and diced chilli pepper.
Add bouillon, and let simmer at least ½ hour at low fire.
Cook pasta and add sauce, sprinkle some parmezan cheese over the dish.

LITTLE CAKES

APPLE-PIE


350 gr flour
500 gr butter
375 gr sugar cane (or 400 g sugar)
2 eggs
2 sachets vanilla sugar

Put all ingredients in a bowl and knead to a ball. Let rest in refrigerator for 1 hour.
Grease an ovenpan with butter and add dough in it. Make small holes with a fork. (keep some dough separately)

Peel and slice or cube 3 apples and put on top of the dough.
Sprinkle 50 g sugar and 1 tsp cinnamon over the apples.
Form a braid from the remaining dough and put on top of the applelayer.

Make a mixture with the blender with the following ingredients and pour over the cake:
4 eggs
8 tbsp milk
2.5 tbsp sugar
2.5 tbsp custard powder

Saute the apple pie 1.5 hours at 175 degrees C

CHOCOLATE BROWNIES

100 g butter
175 g white caster sugar
75 g dark brown sugar
125 g dark chocolate
1 tablespoon golden syrup
2 eggs
1 teasp vanilla extract
100 g flour
2 tablespoons cocoa powder
½ teaspoon baking powder

Put butter, sugar, chocolate and syrup in a heavy saucepan. Heat gently and stir until the mixture is well blended and smooth. Remove from heat and let cool well.
Beat the eggs with vanilla extract and stir in the cooled chocolate mixture.
Sift the flour, baking powder and cocoa powder over the bowl gently stir with a metal spoon to the egg-chocolate mixture.
Grease a square baking tin (20cm) and place baking sheet on the bottom. Spoon the dough into, ant bake the cake 25 minutes at 180 degrees C, until the top is crispy.
Let the cake cool and cut into pieces.

LOW CALORIE APPLE CAKE


100 g flour
5 g baking powder
2 eggs
2 apples
6 tbsp semi-skimmed milk
6 tbsp sugar
4 tbsp sunflower oil
A little cinnamon

Separate eggs and beat egg whites. Sift the flour and baking powder.
Beat the egg yolks with sugar, milk and oil. Fold in the flour and baking powder by bits.
Fold the beaten egg whites carefully into the dough. Peel the apples and cut them into slices, sprinkle cinnamon over it. Mix them with the dough. Spoon the dough into small bowls

Bake the cake 35 minutes at 175 degrees C.

CHOCOLATE-BISCUIT NUTCLUSTERS



160 gr white or brown chocolate
100 gr wholemeal biscuits
100 gr coarsely chopped macadamia or walnuts
160 gr dark chocolate

Line a baking tray with baking paper. Melt the white chocolate au bain marie.

Break the biscuits into pieces and stir them together with the nuts into the chocolate.



Spoon mounds on the baking sheet and let cool completely in the refrigerator.
Melt the dark chocolate and allow to cool.
Dip the nutrots in the chocolate and let drain

CHOCOLATE TRUFFLES


170 g dark chocolate
1 tbsp rum (essence)
35 g butter
45 g icing sugar
50 g ground almonds
45 gr grated dark chocolate

Melt the chocolate au bain marie with rum and keep stirring.
Add the butter and let this melt. Add icing sugar and almonds. Allow to cool until firm enough to make balls from forming.
Add the grated chocolate on a plate and roll the truffles through until they are completely covered.

CUPCAKES WITH CHOCOLATE TOPPING


200 gr selfraising flour
200 gr butter
150 gr sugar
1 package vanillasugar
2 teasp lemonzest
3 eggs and 6 tblsp milk
1 chocolatebar

Mix butter, sugar and vanillasugar creamy with mixer.
1 for 1 add the eggs and later mix with the sifted flour and milk.
Pour in cakemix in muffingpans and let cook for 1 hour at 170° C in oven.
Melt chocolate au bain marie and spread on top of the cakes.
Sprinkle some sugarfigures on top of the cakes. (for 12 cupcakes)

CREAM PUFFS


For 20 small puffs
1 dl water
pinch salt
50 g margarine
60 g flour
2 eggs
Whipped cream for filling

Add the water with salt and butter in a pan and bring to boil. Suddenly stirr all the flour in, until a cohesive ball. Remove from the heat and let cool 2 minutes. Stirr the eggs in portions to the masses. On a baking tray put some baking paper and on a distance from each other place 20 dough mounds. Bake 220 ° C in a preheated oven with a bowl of water so puffs can rise rapidly (12 min) Do not open oven! Puffs are golden and cooked in 25 minutes, they are done when they feel very light.
Leave on a rack to cool. Make a small opening in puffs and fill with whipped cream.
Scatter powdered sugar on the puffs.

DUTCH BOTERKOEK


250 gr flour
170 gr caster sugar
200 g butter
Pinch of salt
1/3 teaspoon lemonzest
1 spoon custardpowder
1 big egg (use 1/3 to cover the cook)

Cover the sifted flour, butter, custard, lemonzest, caster sugar and salt in a bowl. Cut butter with two knives into very small pieces . With a cool hand quickly make a dough of it.
Add dough to a form of 24 cm diameter.
Draw with a fork long lines into a diamond pattern. Cover with beaten egg.
Bake 40 minutes almost cooked and Brown in a 180 degrees C hot oven.

MADELEINES WITH ICING SUGAR


for 12 cupcakes
90 gr flour
90 gr butter
75 gr sugar
2 eggs
4 tbsp milk
3/4 teasp (fake) rum
Zest of one lemon
3 tbsp apricot jam
2 tbsp water
Sugarflowers

for icing:
100 gr icingsugar
1 tbsp lemonjuice
1 tbsp water
foodcolouring or fruitjuice in different colours

Melt butter a little bit and let cool.
Beat eggs and sugar creamy and add lemonzest and rum. The sugar should be dissolved
Add flour bit by bit (mixer at low or use a spatula)and at last add butter to this mixture.
Fill small cups with mixture and bake 15 min at 200 ° C in middle of oven.

Warm apricotjam in a pan with 2 tbsp water and let is sift.
Direct out of oven remove cups of the madeleines and add a layer of apricot on top when they are still warm.Let cool
Make sugar icing by mixing all the ingredients and stir very well. Give a nice colour like for pink, use a toothpick to add the colour you need a very tiny amount.
Spread over cooled cakes and garnish with sugarflowers

If you dont want to use commercial foodcolouring, see below for a natural alternative for different (less intensive)colors. :

  • Pink = berryjuice, beet juice,
  • Reddish pink = juice of boiled raspberry (remove pulp)
  • Orange = orange syrup, or
  • Yellow = concentrated orange juice or saffron or a little turmeric powder mixed with little hot water
  • Violet blue = boiled juice of blueberries (remove pulp)
  • Green = spinach juice with turmeric powder.
  • Brown = sifted cocoa, coffee powder or carob powder.

PASTASALAD A LA FAGIOLI


In Sicily and across Italy, lower income workers were still able to afford a tasty pasta known as “pasta e fagioli” which translates to “Pasta and Beans” these ingredients were also both easily available in Italy.
The traditional pasta fagioli recipe is completely meat free and I was inspired by this recipe to make a salad of it.

1 carrot
1 onion
2 cloves garlic
Small pot brown beans (or cooked dried beans)
100 grams of pasta (small size)
Chilli Pepper
Salt Oregano
Basil
Parsley
Olive Oil
½ stock cube
grated parmesan cheese

Cut all ingredients finely. Put water in a pan with salt and bring to a boil, add pasta and stir, let cook until tender.
Rinse and drain in colander.

Put olive oil in pan, fry onion, then garlic, carrot, and add spices. Add water and bouillon cube. Leave on medium low fire.

Rinse beans (or soak dried beans overnight and cook) and put these also in the pan. Add pasta and leave on fire for 5 minutes. Sprinkle grated cheese over the salad.

RAISINCAKE


120 gr flour
100 gr softened butter
100 gr sugar
100 gr raisins
grated zest of half a lemon
1/2 teaspoon vanilla extract
pinch of salt
5 large eggs, seperated.
1 tablespoon of flour for the fruit

First butter and flour (breadcrumbs is even better) your tin.Preheat oven to 180 C.
Mix the egg yolks with the sugar creamy, and when they're nice and light add the soft butter.
Don't mix too much. Fold in the flour, add the salt, lemon zest, raisins and vanilla.
Beat the eggwhites until stiff. Gently fold them into the batter. Pour into the tin, tap it on the counter several times.
Bake 40 minutes. The cake should be lightly browned.
Let cool in the tin for 5 minutes then carefully turn out.

MARBLE CAKE


200 gr selfraising flour
200 gr butter
150 gr sugar
1 package vanillasugar
2 teasp lemonzest
4 eggs (or 3 eggs and 6 tblsp milk)
100 gr dark chocolate
2 tbsp cocaopowder

Mix butter, sugar and vanillasugar creamy
Add the eggs 1 at a time and later mix with the sifted flour.
Use a spatula to pour in the cocaopowder and melted chocolate.
Grease in a (glass)pan of 2 liter, now scatter some breadcrumbs. Pour in chocolate cakemixture, then white and on top cocolate mix. Take a satestick and stirr in the batter for a marble effect.

Let cake cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!)

CHOCOLATE ORANGE CAKES



200 gr dark chocolate in small pieces
200 g butter
160 g sugar
160 g self raising flour
5 eggs
4 tbsp milk
50 ml cream
Grated zest of one orange
juice of 2 small oranges


Melt the butter on low heat in a pan. Now add the chocolate pieces in it to dissolve.

Remove the pan from the heat. Add the cream and let cool.


Beat the eggs, milk and sugar into a thick frothy mass. The sugar should be dissolved.





Mix the chocolate mixture with a spatula with the egg mixture, and add the orange juice,the grated zest and self raising flour. Mix well so that you no longer have lumps.

 Fill small cups with mixture and bake 40 minutes in the oven at 180 ° C.



100 gr icing sugar
1 tbsp rum (essence)
1 Tbsp water.
Make glaze by stirring all ingredients together.
Spread over the cooled cakes.
Decorate with walnut or chocolate flakes/balls (makes 20 cakes)

CHICKENSOUP


1.5 l water
1 whole onion
chicken pieces
chopped vegetables (peas, carrots, celery, beans, leeks)
vermicelli
chilipepper
mace
Salt

Wash the chicken pieces and place in a pan with water, along with the onion. Let 2 hours slow cooking.
Get the stock through a sieve and remove the meat from the chicken.
Add the chicken, chillipepper, salt, mace, vegetables and vermicelli in the soup broth and let boil until everything is tender.

BREAD WITH MOZARELLA TOMATO


Arrange a sandwich with slices mozarella, tomato and basil
Bake 20 minutes in the oven

QUICK PANPIZZA


QUICK PANPIZZA

4 sandwiches without crust
cheese
onion rings
tomato parts
olives cut in parts

Melt some butter in a frying pan. Place the 4 slices of bread in it.
Cover with cheese, onions, tomatoes, olives and/or other tasty ingredients.
Sprinkle with grated cheese and put the lid on the pan.

Allow 10 minutes very soft bake until the cheese is melted and crusty soil.

CHEESE POTATO PIE


700 g peeled potatoes
Salt
1 egg yolk
2 tablespoons flour
25 gr margarine.
Filling: 1 leek, 1 onion, 1 red pepper, 1 tbsp oil, 3 eggs, 1,5 dl milk, pepper and salt, 125 gr grated cheese.

Cook 250 g of potatoes 25 minutes in boiling water with salt.

Boil the rest of the potatoes almost cooked 15 minutes and cut into slices. Rub the (250 gr) potatoes through a sieve. Mix in egg yolk, flour and butter. Grease an oven dish and press the dough out here.

Cut onion, leek and bell pepper into pieces and fry them briefly in oil. Beat eggs with milk, salt and pepper.

Bake the plain bottom 10 min in the oven(225 C). Then add a layer of potatoes first, then vegetables and cheese. Pour the egg mixture over it. Bake 5 minutes at 225 degrees and then 35 minutes at 200 degrees.

SPRING ROLLS


1 package spring roll wrappers

tofu or chicken
1 clove garlic
bamboo shoots
baby corns
chinese cabbage
carrots
bean sprouts
paprika
soy sauce
salt and pepper
mace


Finely chop the cabbage, baby corns, carrots, bamboo shoots, garlic and chicken or tofu.
Add some oil in a pan and bake garlic light, add chicken or tofu and let bake good. Then add all the vegetables and stir for 5 minutes. Season with salt, pepper, mace, sambal and soy sauce .
Let drain for a minute and let cool.



Wait till the stuffing is cooled and then put on each wrapper some filling, slamming the sides and roll up as an egg roll, firmly pressing .

Bake in hot oil or in oven with a little bit of oil on top.
Serve with redpeppersauce

SUSHI

200 g round grain rice
rice vinegar
1 tablespoon granulated sugar
Salt and pepper
Nori (seaweed) sheets

Cook the rice according to instructions until al dente and leave after boiling for about 10 minutes covered stand.
Mix rice vinegar, sugar and 1 teaspoon salt. Let rice cool slightly and stir the vinegar mixture through. Use a fan to blow away warm air of the rice. Always use some plastic foil to protect your sushi rolling mat. Use water and vinegar to moisten your hands so the rice will not stick on your hands. Cut ingredients and you can start making sushi.

MAKI SUSHI is the general term for rolled sushi consisting of nori, rice, and a center filling:
Moisten hands with vinegar and water and make nori sheets with different fillings:
- cucumber, spring onion, carrot / red ginger, tuna, wasabi
- Spring onion, cucumber , tuna, avocado, wasabi, mayonnaise
- Cucumber, spring onion, carrot, smoked salmon, wasabi
- carrot, lettuce, avocado, spring onion, salmon, wasabi
- omelette, cucumber, salmon, mayonnaise

SAKAMAKI SUSHI is an inside out rolled sushi
Coat the whole sheet of nori with rice. Then sprinkle some roasted sesameseed or crumbled eggyolk over the rice. Cover the top with plastic, its helpful in keeping the rice from sticking all over the rolling mat.
Flip the nori and rice over. Add your desired ingredients (see above). Roll the sushi and cut in pieces.



NIGIRI SUSHI: is hand-pressed sushi. It's a small oval of pressed rice with a topping firmly placed on top. Usual toppings are thin slices of fish, omelet, or stalky vegetables. You can also use a mold. But by hand is also easy. Take a small amount of rice and form it into a rounded-off oval. Add some wasabi across the rice and place the fish on top of the rice.Squeeze a couple of times so the fish is firmly attached to the rice.Cut a small strip of nori and wrap it around the whole finished nigiri to hold it together.


TAMAGO YAKI: Is omelette sushi: Make 6 omelettes of 6 eggs, use for red colour chili-tomato ketchup , for brown: Japanese soy sauce, or plain yellow salt and pepper.
Make of 2 omelettes 1 roll. First roll one and then roll the other. So you have a big roll.
Cut in pieces, wrap a small nori strip to hold the roll together and garnish with thin strips of ginger or salmon.



Serve the sushi with wasabi soy sauce , pickled ginger and extra wasabi… and Itadakimasu thats Japanese for good apetite!!

PARTY SANDWICH LOAF


Ooops a recipe from the 1950's ..Looks like its from a candyshop but the taste is very different.
I was ispired by an American recipe and made my own green loaf! But with less calories.... Where's the party:-))
Here we go!!!

1 bread sliced in length in 4 layers

CHOOSE 3 SALADS FOR FILLING:

CELERYSALAD: 1 grated celery root, 2 tablespoons mayonnaise, 1 tablespoon yogurt, 1 diced apple, lemon juice, salt and pepper 1 tbs sugar)

EGGSALAD: 150 gr cheese 4 hard boiled diced eggs, 3 tblsp mayonnaise , 1 tbsp yogurt, salt and pepper, dill or parsley.

CHICKENSALAD: 4 chicken breasts cooked and cut into small pieces, 2 tablespoons mayonnaise, grated ½ sellerieknol, salt and pepper

CHEESE NUT SALAD 1 package cream cheese, finely chopped 100 gr pecanuts, 4 drained sliced pineapple rings.

TUNA SALAD: 1 can of tuna from leaking, 1 tablespoon mayonnaise, 3 tablespoons ketchup, 5 chopped pickles, salt and pepper

Glaze: 2 packages cream cheese, 100 ml crème fraise, foodcolouring.
Stir everything together.


Mix all ingredients together. Spread each layer with a bread salad. And work off the loaf with glaze, decorate with egg, olives, parsley and carrot.



If you dont want to use commercial foodcolouring, see below for a natural alternative for different (less intensive)colors. :
  • Pink = berryjuice, beet juice,
  • Reddish pink = juice of boiled raspberry (remove pulp)
  • Orange = orange syrup, or
  • Yellow = concentrated orange juice or saffron or a little turmeric powder mixed with little hot water
  • Violet blue - boiled juice of blueberries (remove pulp)
  • Green - spinach juice with turmeric powder.
  • Brown sifted cocoa, coffee powder or carob powder.

TRICOLORE OMELETTE-PIE

6 eggs

100 grams grated cheese
1 tablespoon tomato paste
cayenne pepper
50 g grated feta cheese
Parsley
3 Tbsp frozen spinach
1 Squeezed garlic clove
Salt and pepper

Set three bowls ready, and break 2 eggs in each of them and 1 Tbsp milk. Now add per bowl different ingredients.
Bowl 1: tomato puree, 50 g cheese, cayenne pepper.

Bowl 2: Cheese

Bowl 3: spinach, garlic, feta cheese, parsley

Season mixtures with salt and pepper.

Bake in a small frying pan (15 cm) 6 omlets one by one. Start with the red, then yellow and finally the green mixture green. And so on. Stack them in a round oven dish (15 cm) and set in the oven for 10 min at 180 degrees celcius.

Remove from oven and let cool! You can use plate with a weight on it for pressing the form.
 
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