Latest Event Updates
Ingredients: 12 mushrooms roughly equal in size, 1 egg, caper or anchovy paste, tomatoes finely chopped, 1 slice of dried bread, 3 ounces breadcrumbs, 1 small head of onion, half clove garlic, parsley chopped, 100 ml olive oil, salt, pepper
Soak the bread in cold water. Remove the stems of the cleaned mushrooms, shred, then steam on hot oil together with the diced onions and crushed garlic. Add the caper, squashed with the fork (or the anchovy paste or tomatoes) and the finelly chopped parsley. Season with salt and pepper, remove from the heat to mix the squeezed bread and eggs. Mix well, then fill into the mushroom hats. Place the stuffed mushrooms in an oiled fire proof bowl and scatter with breadcrumbs. Sprinkle with the remaining olive oil ont he top and bake it in a hot oven for about 20 minutes.
For the dough: 300 g flour, 2 eggs, 130 gr sugar, 130 gr butter, lemon
For the capuccino pistachio filling: 250 g cream cheese (such as ricotta, Philadelphia, Mascarpone, 350 g quark, 50 g sugar, 40 g white chocolate with capuccino and pistachio or just white choco, 25 g pistachio
For the pumpkin filling: 250 g Hokkaido pumpkin, 1 egg, 30 gr cream, 70 gr quark, 1 tbsp lemon juice, 40-51 gr sugar, decoration after your choise
1. For the dough, knead all ingredients into a smooth dough for several minutes.
2. Wrap the dough in cling film and place in the fridge for 30 minutes.
3. Roll out the cooled dough and place it in a tart tin with a removable bottom. Gently press the dough and cut off the edges with a sharp knife.
4. Pre-bake the shortcrust dough at 200 °C top and bottom heat for about 12-15 minutes in the oven and then let it cool.
5. Now for the cappuccino-pistachio filling, mix all the ingredients into a cream and refrigerate.
6. Then wash the pumpkin, dice and simmer in a saucepan with water for about 15 minutes. Drain the soft pumpkin cubes and let them cool.
7. Mix the cooled pumpkin and all other ingredients for the pumpkin filling with a blender to a liquid cream.
8. Preheat the oven to 170 °C top and bottom heat.
9. Add the cappuccino pistachio cream to the pre-baked shortcrust dough and smooth.
10. Now spread the more liquid pumpkin cream over the first cream.
11. Bake the cheesecake for 50-55 minutes. Then do not open the oven immediately, but let the cake cool down slowly.
12. The American Pumpkin Cheesecake can now be decorated as you wish. Whether with chocolate chips, icing on the cake, fruit or pumpkin slices soaked in maple syrup and baked in the oven for 20 minutes.
Long live the pumpkin season! From the pumpkin we can make not only soup, sweets, but also a fragrant, spicy garnish or side dish. For example, chilli peppers/peppers and cinnamon are good with it, but nutmeg, cumin, cloves and ground star anise also suit it.
Fort he chicken breast: salt and pepper to taste, olive oil
Fort he beetroot: 1 sack ready beetroot, cut into identical slices, 1-2 tbs olive oil, salt and pepper to taste, cumin, cloves, carraway seeds
For the pumpkin purée: 2 tbsp olive oil, 500 gramm pumpkin chili, cinnamon, nutmeg, salt and pepper and 1 stock of vegetable broth
Clean the pumpkin, then cut it into cubes and billets.
Heat olive oil in a pot, then toss the pumpkin over it and fry until the pumpkin starts to brown.
Pour in as much hot water or soup as it will cover the pumpkin, then lower the flame and cover with the pan. Cook until the pumpkin is softened.
When the pumpkin is soft, get rid of the water. Mix thoroughly or puree it with a blender, season to taste with cinnamon, nutmeg, cloves, cumin seeds, and finally salt if necessary. If you don’t eat it right away, it’ll last in the fridge for two weeks!
In step two: bake the chicken breast fillets. Cut into equal slices and fry in a little oil. Season with salt and pepper, so that they do not dry out constantly, sprinkle with the oil and the juice released from it. Set aside until to be served.
In step three: Cut the beetroet into slices of your choice. Put in a bowl, salt, pepper to taste, season with a small spoonful of sugar. Finally, weigh the olive oil in a glass, add the cumin, possibly ground cloves, work well with a fork, then pour over the beetroot.
Place the fried chicken breast fillets on the pumpkin puree bed, place the beetroot next to it and those who like bulgur or barley can cook it, although it is not really necessary, because pumpkin puree is quite nutritious!
Speculoos are spiced shortcrust biscuits associated with the feast of Sinterklaas (Saint Nicholas) in Belgium in early December. Made from flour, brown sugar and butter with cinnamon, nutmeg, cloves, ginger, cardamom and white pepper, they are a key taste of the Christmas season, though these days, they’re available all year round.
A few years ago, speculoos spread came into the market not only in Belgium but also in USA– all the familiar flavours of speculoos biscuits in a spreadable form. The texture is much like Nutella, or the much-loved chocolate hazelnut spread; the best way to imagine the flavour, if you aren’t already familiar with speculoos biscuits, is caramel toffee with Christmas spices added.
Ever since I enjoyed my first speculoos spread I’ve been thinking about making a pancake filled with it.
To make this recipe super quick and easy you can use-the ready made Dutch pancakes and combined them with the jar of speculoos spread. To cut through the speculoos sweetness but not the richness, I added mascarpone cream cheese! And it did the effect! It was fantastic!
The good news is that speculoos spread (known as Biscoff in America) is now more readily available in the UK as Lotus Biscuit Spread and the jars are labelled Caramelised Biscuit Spread, with no reference to speculoos.
So you can use Dutch pancakes but of course, you can make your own pancakes for this recipe, if you prefer. In the approach to Christmas, even more than other times of the year, I’m on the look out for dishes that are quick and delicious but impressive too. I think this one definitely fits the bill.
Quick & Easy Speculoos & Mascarpone Pancakes
Ingredients: All you need for the Speculoos & Mascarpone Pancakes are the ready-made sweet Dutch pancakes, a jar of speculoos spread, two tubs of fresh mascarpone and a little icing sugar. It’s simple to do and the result is pretty magnificent!
24 (4 packs) ready-made sweet Dutch pancakes or home made version
1 x 400 gram jar speculoos spread
500 grams fresh mascarpone, 2 tablespoons of lemon
About 2 heaped tablespoons icing sugar, sieved
Beat the mascarpone vigorously with a fork to loosen, and then beat in about two heaped tablespoons of sieved icing sugar. Add the two tablespoons of lemon juice. The aim is to add only enough to remove the savoury edge from the mascarpone, but not enough to properly sweeten it, as the speculoos spread is very sweet. The speculoos spread is too solid to spread onto the pancakes straight out of the jar so spoon some into a mixing bowl and beat vigorously with a fork to loosen. Repeat this as and when you need more speculoos spread.
Evenly spread a thin layer of speculoos spread over a pancake and transfer onto a large flat plate, spread-side up. You can make a pancake cake in that case you can make layers from the pancakes and spread each of them the mascarpone speculoos mixture. Before serving, sieve some icing sugar over the top or you can add some roughly cut walnuts, pecan etc…
It all started with me meeting my Italian friend, Massimo and we were talking about Christmas coming up. And he said I love it because we always eat baccalá on Christmas Eve. We’ve already started planning the menu with my sister whose husband runs a restaurant in Pontremoli (Tuscany). What was baccala I asked him because I have never heard of it and he became so enthusiastic and told the next: Baccalá is the Feast of the Seven Fishes and it’s an Italian celebration of Christmas Eve with dishes of fish and other seafood. Although it is not called on that name in Italy and is not a “feast” in the sense of “holiday,” but rather a grand meal.-continued Massimo with wide theatrical gestures that are so characteristic of him.- -“Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself. Today, the meal typically consists of seven different seafood dishes. The tradition comes from Southern Italy, where it is known as The Vigil (La Vigilia). This celebration commemorates the wait, the Vigilia di Natale for the midnight birth of the baby Jesus (It was introduced in the United States by Southern Italian immigrants in New York City’s Little Italy in the late 1800s.)
The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from eating meat on the eve of a feast day. As no meat or animal fat could be used on such days, observant Catholics would instead eat fish (typically fried in oil).
The number seven? It is unclear when or where the term “Feast of the Seven Fishes” was popularized. It may come from the seven Sacraments of the Catholic Church or the Seven hills of Rome or something else. There is no general agreement on its meaning. The salted cod fish’s custom of celebrating with a simple fish such as baccalà reflects customs in what were historically impoverished regions of Southern Italy, as well as seasonal factors. Fried smelts, calamari and other types of seafood have been incorporated into the Christmas Eve dinner over the years. The meal includes seven or more fishes that are considered traditional. (In some Italian-American families, there is no count of the number of fish dishes.)
-“Our typical feast-meal’s components may include some combination of anchovies, whiting, lobster, sardines, baccalá (dried salt cod) smelts, eels, squid, octopus, shrimps, mussels and clams. The menu may also include pasta, vegetables, baked goods and don’t forget the wine.
But what happened on the other day? I talked to my Mexican friend Louis and he told me that there is no Xmas without bachalao! Okay and when I made some research on that I found out that baccala is not an Italian tradition at all, it’s rather Norwegian where dried and salted cod or saltfish which has been preserved by drying after salting (Cod which has been dried without the addition of salt is stockfish). Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean.
Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland and the Faroe Island and most particularly in Norway where it is called klippfisk, literally “cliff-fish”. Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today klippfisk is usually dried indoors with the aid of electric heaters. In Norway, Bacalao refers to a “stockfish/klippfisk casserole” with tomatoes, olives, onions, and peppers, but not always, because of the numerous recipes for this Norwegian fish dish. However, it is always made with salted, dried cod, (stockfish) as the main ingredient. Kristiansund S, is a city well known for their version of Bacalao. Other parts of the country have their own special way of making Bacalao.
But before it can be eaten, salt cod must be rehydrated and desalinated by soaking in cold water for one to three days, changing the water two to three times a day. The best Norwegian recipe comes from Kristiansand from a small but famous village of Norway. Here is the best recipe of baccalá:
1 lb salted cod, 4 tablespoons fresh parsley, chopped, 6 or less large onions, chopped, 1/4 cup (or less) olive oil, 3 tablespoons dry sherry, 4 large tomatoes, peeled and chopped (canned whole tomatoes work great) 4 tablespoons green olives, sliced, 5 cloves garlic, minced, 1 fresh or dried jalapeno pepper minced
4-ounces pimientos, 1/2 cup pitted black olives (Greek optional), 1/2 teaspoon oregano (optional)
Freshly ground pepper, salt to taste
Soak salted cod for 12 hours Change water every 4 hours. Drain and shred fish. Saute onions and garlic in oil.
Add oregano, parsley, olives, pimentos, jalapenos, wine and simmer.
Layer sauteed vegetables, potatoes,shredded fish, salt and pepper.Drizzle remainder of the oil.
Bake at 350°F. for 35-40 minutes and you have Bacalao. Serve with Greek or Italian bread and salad and of course, don’t forget your favorite bottle of wine. Skål!
There is no Christmas without baccalá
In Europe, the baccalá dish is prepared for the table in a wide variety of ways; most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces. In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste. There is a particularly wide variety of salt cod (bacalhau) dishes
In several islands of the West Indies, it forms the basis of the common dish saltfish. In Jamaica, the national dish is ackee and saltfish. In Bermuda, it is served with potatoes, avocado, banana and boiled egg in the traditional codfish and potato breakfast.
In Liverpool England, prior to the post-war slum clearances, especially around the docks salt fish was a popular traditional Sunday morning breakfast.
In Portugal, Spain, Italy, Greece, (In Greece, fried cod is often served with skordalia), Brazil, the term Bacalao is used for stockfish (salted dried cod). In Spain (bacalao/bacalhau), the recipe calls for stockfish, potatoes, onions, tomatoes, Spanish peppers, and oil and they call it Bacalao en Salza.Bacalao, an international affair…In Mexico, where there will not be Christmas without Bacalao, they combine shredded stockfish with salsa, finely diced onions, chili, olive oil, almonds, parsley, cubed potatoes, capers, olives and simmer it slowly and they have Christmas Bacalao. In some regions of Mexico it is fried with egg batter, then simmered in red sauce and served for Christmas dinner.
At the supermarket you can find frozen ready-made Bacalao for your convenience if you live in Norway, that is. In the United States, salted, dried cod/klippfisk can be found in a 1-lb wooden box in your grocer’s meat department, or frozen in 1-lb packages at Walmarts.
Are you looking for an original dish for your breakfast or brunch? Then these fluffy Belgian pastries are definitely worth a try! These popovers are also perfect for an afternoon tea!
Ingredients for 20 popovers:
- 475 ml whole milk
- 2 el unsalted butter
- 255 g flour
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon fine salt
- 1 1/2 teaspoon black pepper
- 5 eggs room temperature
- 20 g poppy seeds
- 20 g sesame seeds
For the compote of apples and pears:
- 2 apples
- 2 pears
- 200 g dried or fresh abricotes
- 100 ml water
- 1 staranise
- 1 cinnamon stick
- 1 vanilla stick
- Additional supplies: baking tins
Preheat oven to 220°C and grease the baking tins with a little bit of butter. Add the milk and butter together in a saucepan and heat them over low heat to max. 45°C. Remove it from heat and set aside.
Take a mixing bowl and strain the flour into it. Add the baking powder, salt and pepper. In another mixing bowl mix the eggs for several minutes until you get a nice yellow frothy mass.
Pour the milk into a trickle near the eggs while mixing at a lower setting. Now also add spoon per spoon the flour mixture and mix for another minute..
In the meantime, heat the molds in the oven for about 3 minutes. Remove them from the oven and fill them for 2/3rd with the mixture. Sprinkle a little seeds over it. Now lower the temperature of the oven to 200°C and bake the popovers for 30 to 45 minutes.
Meanwhile, make the compote: Peel the apples and pears and cut them into “brunoise” (small cubes). Also chop the apricots fine. Put everything together in a saucepan and add the water, star anise and cinnamon stick. Cut the vanilla pod lengthwise into 2 and add.
Take a sheet of parchment paper and cut out a circle the size of the saucepan. Cover the whole thing with it. Let the fruit soften over a low heat. Check regularly and add water if necessary, add a little moisture (water). Remove the popovers from the oven and serve them with the lukewarm compote.
For the dough: 110 g spelt biscuit/biscotte nature alternatively »normal« biscotte (rusk from ANCO), 8 eggs size M, 100 g citronate, 100 g orangeate (orange peel candied), 200 g raw cane sugar, 500 g ground, roasted almonds (alternatively hazelnuts), 1 tbsp cinnamon, 3/4 tsp ground cloves, 1 Msp. Nutmeg
Original chocolate casting 75 g dark couverture 75 g coffee-cream-chocolate
Alternatively: 150 g chocolate of your choice 1 tsp coconut oil
1. Preheat the oven to 140°C convection or 160°C top/bottom heat. Line a baking tray with a sheet of baking paper. Rub the biscuits-rusks.
2. Chop lemon and orangeate very fine. Alternatively, you can put it in a shredder together with half of the eggs and chotter very finely.
3. In a large mixing bowl, mix the eggs with the raw cane sugar. Add the finely chopped orangeate and citronate, if you don’t already have half the of them in the eggs.
4. In a second bowl, mix the remaining dry ingredients. Stir them under the egg mass. The dough is very tough and sticks, which is why it is best to use a food processor for this.
5. Spread the gingerbread dough with a cake pallet smoothly and evenly on the prepared baking sheet.
A whole sheet full of gingerbread
1. Slide the tray with the gingerbread into the preheated oven for about 30 minutes. If the sheet comes out of the oven after this time, the dough still looks relatively raw. But it is not ;). Let the gingerbread cool.
2. Chop the chocolate of your choise into small pieces and gently melt it over the water bath. Stir a teaspoon of coconut oil under the melted chocolate. Spread evenly over the cooled gingerbread.
3. Now let the chocolate put on a little. Before it is completely hardened, you cut the gingerbread from the sheet only into bite-sized pieces and they are ready for the festive season.
4. Optionally, you can of course also decorate the chocolate with Christmas sugar decoration, chopped nuts or other treats before the festival.
Ingredients for approx. 15 rectangular chocolate waffles with cheesecake cream
Orange-Cheesecake cream:1 tsp orangezest of an organic orange, juice of half of a lemon, 2 tbsp orange juice, 200 g mascarpone, 200 g cream cheese, 1 packet of vanilla sugar• 50 g icing sugar
Schokoladen-Waffels: 250 g flour, 50 g cocoa, 2 tsp baking soda, 60 g brown raw cane sugar, 1 packet of vanilla sugar
1/2 tsp salt, 2 eggs (size L), 40 g sugar, 75 g tasteless cooking oil, 420 g whole milk
optional: 75 g dark chocolate
Optional: fresh orange slices, chocolate grating for garning
When preparing the chocolate waffles, it’s best to start with the cheesecream topping. The cream of cream cheese and mascarpone with a fruity orange can then wait in the fridge for the freshly baked waffles
Cheesecake Creme mit einem Hauch Orange
First wash an organic orange and lemon under hot water and pat it dry. Then rub off fine crests of one half of the orange (be aware of that the white spots taste bitter!) and the lemon as well. Then halve the orange and squeeze the juice out of one half. Cut the other half into decorative slices or quarters.
Mix the mascarpone with the cream cheese in a small bowl. Add vanilla sugar, icing sugar and stir the cream smoothly together with a teaspoon of orangezest and about two tablespoons of orange juice and the juice of the half of the lemon. Place the orange cheesecake cream in the refrigerator until using.
Preparation of fluffy-juicy chocolate waffels
Continue with the waffle dough. First, preheat the waffle iron. Provide some butter and a heat-resistant baking brush that you can use to grease the iron before baking. (I prefer to butter to use rather than oil to grease the waffle iron because the waffles can simply be detached better from the waffle iron.)
Now mix the flour together with the baking powder, brown sugar, vanilla sugar and with a pinch of salt in a large mixing bowl. Then separate the eggs and beat the eggwhites until stiff while slowly letting the sugar trickle in. Then mix the eggyolks with the oil and milk.
Note: By whipping the eggs separately the waffles become particularly fluffy.
Form a hollow in the middle of the flour bowl and pour the egg yolk mixture into it. Then mix everything together. Now add the whipped eggwhites in until a smooth dough is formed.
If you want, you can finally put in some chopped or grated dark chocolate in. I really like it when there is a small chocolate piece in the freshly baked waffles here and there.
Now the waffle dough only has to be baked in portions. For me, it was almost exactly two ice cream portioning spoons per waffle field of dough, which was allowed to sizzle in the hot, greased iron for almost exactly 5 minutes.
How long your waffles take exactly, however, depends on your waffle iron and the set temperature level. In addition, experience has shown that it is somewhat more difficult to recognize the right degree of browning or cooking with chocolate waffles. But after the first test waffle you get the hang of it with the perfect baking time. When the waffles are ready put them aside.
Time for the enjoyment
Before enjoying the crispy-fresh feast, all you have to do topping them with cheesecake cream and garnish to your heart’s content with fresh orange pieces and grated chocolate. Isn’t this a feast for all the senses?
How do you actually conjure up a chocolaty, autumnal moment of enjoyment is up to you! You have only one more task: make it delicious!
This is an easy pumpkin soup made with fresh pumpkin. Thick, creamy and full of flavor, this is THE pumpkin soup recipe you will make over and over again! On cooler days, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup.
Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option; I recommend using a Crown Prince pumpkin for this indulgent soup!
Onion and garlic – the secret ingredient that adds extra savor into the soup flavor;
Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
Milk, cream coconut milk or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.
Spices-caraway seeds, nutmeg, star anise, garam masala
Bacon stripes: fried
Pumpkin oil and balsamic vinegar for extra flavor!
If you don’t have cream but want extra richness in your soup, just add a touch of butter!
Method: 4 easy steps away from this easy pumpkin soup which is thick and creamy!
- Place peeled pumpkin, sweet potato, carrot, onion, garlic, ginger, broth and water into a pot;
- Boil rapidly for 15 minutes until pumpkin is very tender;
- Use a stick blender or transfer to blender to blitz smooth; and
- Adjust salt and pepper to taste, caraway seeds, nutmeg, curry or garam masala (optional) then add either milk OR cream – whichever you prefer.
- Fry the finelly chopped bacon.
A bit of chopping, plonk it all in a pot, blitz, spoon 1 tbsp og pumpkin oil and balsamic vinegar, season then serve.
And this is what you end up with – a thick and creamy pumpkin soup that’s full of flavor. Garnish with pumpkin seed and pour over balsamic vinegar or pumpkin oil. You’ll be mopping up every last bit of this with your bread!
Second soup recipe the Canadian version
Ingredients: 1 tbsp vegetable oil, 50g butter, 1onion, finely chopped, 150 maple cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh), 1l chicken stock, 100ml double cream, 3 tbsp pumpkin seeds, toasted, maple syrup for drizzling
Directions: STEP 1
In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60 g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside
Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.
For the pancake: 300 gr flour, 300 ml milk, 10 ml oil, 200 ml sparkling water, 2 eggs, pinch of salt and sugar
For the filling: 500 g quark, 150 ml tejszín, 1 tbsp sugar, 2 pack of vanilla sugar, 1/2 of a lemon
For the top: icing sugar
To prepare the pancakes: mix well the ingredients. If they are too dense, diluted with milk or soda water, if they are too dilute, flour is added. Let the flour suck itself to stand for 2-3 hours. The pancake nod will be a little thicker than the oil.
Fry the pancakes in an oiled pan.
Mix the filling thoroughly and put 1-1 tablespoons on the pancakes, then roll them up. Serve sprinkled with icing sugar.
Fort he raspberry granita: 400 gr raspberry frozen, 600 ml water, lemon, ginger grated, 1 teaspoon vanilla extract, 40 gr sugar, 30 ml vodka, 1 tbsp honey
Bring the water to the boil with the spices and leave to bead over a low heat for a quarter of an hour. When it has cooled, mix it with the raspberries, transfer quickly into the espuma thermos, freeze in the freezer, but meanwhile stir twice.
Vanilla cream mousse or espuma: Beat up 1 dl of milk with the right amount of vanilla pudding powder. Whisk in 1 dl of cream and stir in the vanilla pudding. Place in a cream press form and garnish the pancake bowl with small roses. Sprinkle over it with fresh rasping, dispense the granitan and serve with a few more lavender flowers. The artwork is ready!