Month: April 2022

German apple crumble pie with almonds

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The Germans love crumb-coated pastries. It’s called “Streusel” in German! In baking and pastry making, “streusel” means a crumbly topping of flour, butter and sugar that is baked on top of cakes, pies. Some modern recipes add spices and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake. Some baked dishes which have a streusel topping are streuselkuchen, coffee cake, babka, and apple crisp. The term is also sometimes used for rich pastries topped with, or mixed with, streusel.

Ingredients for 1 baking tray: 1 kg apple, 2 tbsp lemon juice, 1/2 tsp cinnamon powder, 150 g sugar, 1 tbsp cornflour, 200 g flour, 100 g ground almonds, 2 tsp baking powder, 175 g soft butter, 2 tsp vanilla sugar, 4 eggs, 4 tablespoons milk, 60 g almond flakes,

For the crumble: 150 g flour, 150 g almonds, 150 g soft butter, 150 g sugar

Preheat the oven to 180 degrees. Cover a baking tray with baking paper.

Peel, quarter, core and finely slice or slice the apple. Mix loosely with lemon juice, cinnamon, 2 tablespoons sugar and starch.

Mix the flour with the almonds and baking powder.

Cream butter with remaining sugar and vanilla sugar.

Gradually add the eggs and beat well.

Add the flour mixture with the milk and stir everything together.

Pour the dough onto the baking tray and smooth it down. Sprinkle with almond leaves and cover with apples. Knead all the ingredients for the crumble into fine crumbs in a bowl and sprinkle over the apples. Bake the pie in a hot oven for about 45 minutes.

Cheese cream rolls

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This is a typical Hungarian starter or an indispensable accessory at Swedish table parties. It is also available in France and Belgium, but the Hungarian version has a more refined, flaky flavor and is not as heavy as the French or Belgian version!

Ingredients for the filling: 150 ml sour cream, 100 ml whipping cream, 20 g parmesan, salt (if you have espuma siphon)
For the dough: 1 tbsp oil, 1 packet of puff pastry, 1 egg, 1 tbsp sesame seeds
For the ends of the rolls: 50 g Trappist cheese
For the traditional sour cream: 4 gelatine sheets, 100 ml sour cream, 20 g Parmesan, 150 ml whipping cream, salt

Methods: To make the cream cheese roll, first prepare the whipped cream by heating the sour cream and cream in a saucepan until hot, then add the Parmesan, grated as finely as possible. Stir constantly over a low heat until the cheese melts. Season to taste with salt and strain the mixture through a sieve. This is very important, otherwise the skimmer may become clogged.
We pour the mixture into the siphon, which we have cooled in the fridge, and then roll two foam cartridges over it. In the meantime, lightly grease the baking tubes.

Cut the puff pastry into 6-8 1,5-2 cm strips along the longer side. One by one, roll them onto the prepared tubes so that the rolls overlap slightly. Place the dough on a baking tray lined with baking paper, brush with the beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven at 200°C for about 15 minutes, then leave to cool slightly before removing from the tubes. Press the foam into the pastry just before serving, as it will quickly collapse, and dip the two ends of the rolls in the grated trappistas.

You can prepare the cheese rolls with traditional’s way filled with sour cream
If you don’t have a siphon, you can also make a traditional whipped cream by rehydrating the gelatine in cold water. Heat the sour cream in a saucepan with the Parmesan and salt to taste, then bring to the boil with the gelatine and set aside to cool. Whip the cream, stir into the room temperature mixture and place in the fridge for about 1 hour to set. When the mixture is no longer runny, put it in a foam bag and fill the rolls with it. The advantage here is that you don’t have to eat it immediately.

For the sweet version you need: 3 gelatine sheets, 175 g sour cream (a small glass), 3 tbsp sugar, 1-2 drops of lemon juice, 350 ml whipped cream

And you prepare in the same way as the cheese roll, but omit the cheese and add sugar instead of salt!

Green asparagus salad with feta cheese

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Ingredients: 1 bunch green asparagus, 5 tbsp olive oil, 70 g whole hazelnuts, 5 radishes, 2 medium courgettes, 1 head of endive, 1 bunch rocket, 120 g feta, 1 handful of shaved Parmesan, 1 lemon, salt, Pepper

Ingredients: 1 bunch green asparagus, 1 tbsp olive oil, 70 g whole hazelnuts

Wash the asparagus, cut off any dry ends, then sauté in 1 tbsp olive oil until firm to the bite. Leave to cool, cut lengthwise into not too thin slices. Put to one side. Roast the hazelnuts in the same pan and leave to cool.

Ingredients: 5 radishes, 2 medium courgettes, 1 head endive, 1 bunch rocket

Wash the radishes thoroughly and cut into thin slices. Wash the courgettes and cut into thin slices with a peeler. Clean, wash and shred the endive and rocket into bite-sized pieces. Arrange on a large salad platter.

Ingredients: 120 g feta, 1 handful of shaved Parmesan cheese

Spread the feta evenly on the salad-vegetable mix, place the green asparagus on top. Sprinkle with shaved Parmesan and the toasted hazelnuts.

Ingredients: 4 tbsp olive oil , 2 tbsp lemon juice, salt, pepper

Mix 4 tbsp olive oil with 2 tbsp lemon juice to make a dressing, season well with salt and pepper and pour over the salad.

Easter 2022

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Soon it will be Easter again! And of course, a delicious Easter breakfast is a must. But how do you put together an Easter brunch? How many sandwiches do you provide? And which dishes to make? I will be happy to make a list for you.

Crisp bread rolls and delicious gingerbread, fresh from the baker. Provide 3 to 4 types of bread, such as full grains bread, milk bread… Tip: too much bread left over after the Easter brunch? Make 1 loaf from 2 half loaves and freeze.

  • Different kinds of toppings: Make sure there is enough variety: jams, cooked and dried ham, slices of cheese, spreads…
  • Eggs: perfectly boiled eggs, scrambled eggs, omelette, fried eggs or rather a breakfast muffin with egg?
  • Fruit or fruit salad: Especially our seasonal fruit, they are real taste bombs.
  • Yoghurt or other dairy products, preferably natural.
  • Tip: let your guests pimp their yoghurt with fruit and toasted bread pieces.

What to drink

– Coffee and tea: Make it easy for you to provide a thermos. Set out a tray of tea bags so that your guests can make their own choices. That way, you do not have to run back and forth to get a fresh cup for everyone.

– Milk: Provide some hot frothed milk. That way your guests can make their own delicious cappuccino or latte. Are there children present? Then provide some extra milk. Or make a strawberry-bananas-pear milkshake.

– Different kinds of fruit juice: Apple juice straight from the farmer is always a success.

– A jug of water with slices of cucumber, apple or mint leaves. Or make ice cubes with fresh herbs or edible flowers. Instant party effect!

An Easter brunch for a large group

Limit the stress on the morning to prepare as much as possible in advance. Just think of quiche lorraine, meatloaf, vegetable wraps, soups… Also always a hit at brunch: a cheese platter. Minimum effort, maximum effect!

Tip: did you know that you can also cook bacon in the oven? Place a baking sheet in an oven dish, arrange the strips of bacon on top and slide them into an oven at 180°C. Meanwhile, you have time to finish the rest of the Easter brunch.

Easter brunch among adults

Experiment is welcome, but be careful not to overdo the flavours. Make sure there is enough variation. Also provide refreshing (regional) beers. There is always a reason to sound off. A fresh smoothie of beetroot, apple, lemon and ginger will bring your guests back to their senses.

Oeuf en cocotte with dried ham, spinach and cherry tomatoes

Oeuf en cocotte is a delicious and easy dish for your Easter breakfast or brunch. Little preparation, quickly into the oven and enjoy!

Ingredients for 4 persons

– 4 eggs

– 4 quail eggs

– 100 ml cream

– 80 g soft goat’s cheese

– 100 g spinach

– 150 g cherry tomatoes

– 2 tbsp thyme

– 2 garlic cloves

– 40 g dried ham

– olive oil

– Pepper

– salt


Preheat the oven to 180°C.

Grease four oven dishes with some olive oil.

Beat the 4 eggs with half of the thyme leaves. Season with pepper and salt. Boil the quail eggs until done.

Halve the cherry tomatoes. Roughly chop the spinach and divide over the oven dishes together with the cherry tomatoes. Pour the beaten eggs into the dishes.

Cut the ham into strips and divide them over the eggs.

Season the cream with salt and pepper and stir in the crushed garlic. Pour the cream into the bowls.

Finish off with some goat’s cheese and the remaining thyme.

Place in the oven for 20 minutes.

Break 1 quail egg above each dish and place in the oven for another 5 minutes until the egg white has set. Delicious with crusty French bread and a fresh salad.

Mocktail “Rose Iced Tea


– 2 tsp Earl Grey green tea

– 1 tsp dried lavender

– 2 tbsp vanilla sugar or vanilla extract

– 2 tsp rose water

– 1 l water

– 300 ml milk

– 1 tbsp dried rose petals

– crushed ice

Other requisites

– milk frother


Heat the water in a saucepan and don’t let it boil. Turn off the heat and add the tea, lavender and vanilla. Let this brew for 3 to 5 minutes to taste and then strain it.

The tea may now cool in the fridge. When it has cooled down, add the rose water.

Serving: Fill each glass with 2 scoops of crushed ice and add the tea. Whip the milk with a milk frother and spoon it over the tea. Garnish with a few rose petals.