Thursday, August 20, 2015

No-fuss Fudge Brownies

It's a busy two weeks for me while I run up and down from Holland to Greece and across the Netherlands. But I wouldn't go off without leaving a recipe - and this is one of my favourites.


I mean, who doesn't love chocolate, and who doesn't love brownies?

Thursday, August 13, 2015

Pickles - in your own flavour!

Now, in the mid-to-end summer season my garden is exploding with cucumbers. They are literally popping out of the ground like daisies! I'm getting roughly 4 cucumbers every day. The small pickling cucumbers are ready as well. So of course you can find me in the kitchen now, dishing up this family favourite pickle recipe.

This recipe is an experiment from me and my mom - the original recipe asked for 2 liters water and roughly 200 grams salt. It was way too salty for our taste and a bit of the vinegar was missing. Although the brining was a lot of fun, we set out to find a different recipe. This vinegar recipe with lots of spices & herbs was spot-on for us!

Thursday, August 6, 2015

The Dream Cake: Danish Drømmekage

Quite often I feel I should praise the recipes I made. I mean, why would I go through the trouble of making something and sharing it, if I didn't like it? But then again, that was never really the point of my blog. It was really just to show off I could make anything.  The point is to share recipes from all over the world, explore different cultures and learn.


This is one of those recipes that is praised by everyone as wonderful, amazing, orgasmic, The Dream come true. But for me it's one supersweet nightmare. Okay no, it's actually not that bad. I'm exaggerating. The cake has something. It's just not my kind of something.

But really, if you like sweet coconut - look no further! Despite me not liking it, my boyfriend downed it in two days. And he doesn't do that with every cake I make.

Tuesday, August 4, 2015

Self-raising flour - Make it yourself!

Self-raising flour, also called self-rising flour, is an all-purpose flour with a leavening agent, and occasionally salt, blended into it. It was created to make life easier for bakers. Rising agents are already added to the flour, so you could skip the parts with measuring flour and baking powder, sifting them and blending them together thoroughly. Super handy.


So why would you need a substitute?

Apart from not having it at home when you find a recipe that calls for it, some people choose not to buy it at all. Self-raising flour doesn't keep very long. The baking powder absorbs moisture from the air, affecting the flour and decreasing it's ability to rise. Especially if you don't use self-raising flour very often, it can be beneficial to make your own.

Some people don't have it at hand simply because it's not available. Every country has flour, but self-raising flour doesn't always show up on supermarket-shelves. When a recipe asks for self-rising flour or even self-raising cake flour, it might be handy to know how to make it yourself.