Uit de keuken van Levine: Cake met verse vijgen / Fig Cake

http://uitdekeukenvanarden.blogspot.be/2007/09/cake-met-verse-vijgen-fig-cake.html

... l2 teaspoons baking powder¼ teaspoon salt (I used fleur de sel)¼ cup sugargrated zest of ½ lemon1 ½ sticks (12 tbsp) unsalted butter, at room temperature3 large eggs, at room termperature½ cup honey1 teaspoon pure vanilla extractconfectioners' sugar for dusting The figs and sauce Stir the port and the honey together in a small saucepan. Toss in the lemon slices and bring to a boil. Lower the heat, add the figs, cover the pan and cook for 4 - 6 minutes until de figs are soft but not falling apart. Using a slotted spoon, transfer the figs to a bowl.Raise the heat just a little and cook de poaching liquid for another 10 - 15 minutes until slightly thickened. Remove the pan from the heat and set the sauce aside.The cake Preaheat the oven to 350 degrees F. butter a 9-inch springform pan. Line the bottem with parchment paper, butter the paper and dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment or silicone mat.Whisk together the flour, cornmeal, baking powder and the salt. Put de sugar and grated zest in the bowl of a stand mixer of another large bowl, and rub them togehter with your fingertips. Toss in the butter. With the paddle or with a handmixer , beat the butter and sugar together on medium speed until creamy, about 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Pour in the honey, add the vanilla extract and beat for another 2 minutes. The mixture may look curdled and not so pretty - keep mixing, it will get better soon. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.Scape the batter into the prepared springform pan and jiggle the pan from side to side a few times to even the batter. Scatter de poached figs over the top.Bake for approximately 50 minutes until de cake is puffed and golden brown and a toothpick inserted into the center comes out clean.Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan.Cool the cake to slightly warm or to room temperature before servering. Dust with some confectioner's sugar and serve with the sauce.Enjoy! Geplaatst door Levine op 18:57 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins ...

Suikervrije dadel-walnoot koek – sugarfree date walnut slices (GF-SF)

http://boeddhamumglutenfree.blogspot.be/2015/03/suikervrije-dadel-walnoot-koek.html

... r the dough110 g amaranth flour60 g tapioca starch40 g brown rice flour1 tbsp psyllium husks1 tsp baking powderpinch of salt100 g butter or soft coconut oil4-8 tbsp cold water The filling:Depit the dates and chop into pieces. Chop the walnuts roughly. Put the dates in a small saucepan and with the liquids, bring to the boil. Let it cook softly about 8 minutes, while you stir once in a while. Add the walnut pieces and fold them in at the end. Set aside and let it cool.The dough:Mix the dry ingredients, add the butter or coconut oil and, with 2 knives, cut into small pieces. Start kneading and add 1 tablespoon at a time, the water, enough to just let the dough come together and stop sticking to your hands. Divide the dough into 2 pieces and roll them out into 2 rectangles of 30 x 20cm.Divide the date mixture on dough 1 and smear delicately out, except for 1 cm on top and bottom. Smear with your fingers a little water on the bare edges and put dough 2 on top. With a fork press the edges together. Score the dough into 12, not all through but just the top!Pre heat the oven on 175°C.Bake for 30-35 minutes in the middle of the oven till lightly golden. Let it cool for some minutes, then cut the slices through with a sharp knife and let them cool completely. ...

Glutenvrije chocolate chip oatmeal cookies (GF-eggfree-easily made vegan)

http://boeddhamumglutenfree.blogspot.be/2015/08/glutenvrije-chocolate-chip-oatmeal.html

... egan oatmeal cherry chocolate cookies is a gluten free one. I used a little less maple syrup, used white chocolate chips, organic butter and raisins instead of sour cherries. Feel free to add whatever dried fruit you like! And be sure to check out her beautiful, colourful, fresh and tasty site.You’ll need for 30 cookies:2 tbsp ground flax seeds6 tbsp warm water1 cup buckwheat flour½ cup of brown rice flour½ cup tapioca starch1 tsp tartaric acid baking powder1 tsp cinnamon½ tsp sea salt2/3 cup organic butter on room temperature or melted coconut oil for a vegan version1 cup brown sugar¼ cup maple syrup1 tbsp vanilla extract2 cups gluten free rolled oats1 cup raisins½ cup white chocolate chips First pre-heat the oven on 350°F/180°C and put a sheet of baking paper on a baking tray.1. in the mixing bowl stir together the ground flax seeds with the warm water. Set aside.2. in another bowl mix together the flours, baking powder, cinnamon and salt. In different small bowls you weigh out the rolled oats, raisins and chocolate chips.3. put the butter, brown sugar, maple syrup and vanilla extract in the mixing bowl with the flax mixture and mix for about 2-3 minutes until well combined.4. with a spatula mix in the flour mix in parts till a sticky dough forms. Then the rolled oats, the raisins and the chocolate chips. Stir till all is well combined and a heavy dough has formed.5. scoop heaped tablespoons of dough on the baking tray and with a wet hand flatten the cookies. They do not run, at least mine didn’t. I baked 12 at a time in the middle of the oven for 12-15 minutes. They are done when the outer edges turn brown. Keep a look at them, every oven is different!6. very carefully remove them with a flat spoon on a cooling rack and bake the next portion till all the dough has turned into these great cookies!Store in an airtight container. ...

Uit de keuken van Levine: Broodjes met rucola en gedroogde tomaten/Bread rolls with arugula and sun-dried tomatoes

http://uitdekeukenvanarden.blogspot.be/2007/07/broodjes-met-rucola-en-gedroogde.html

... ough:1 package dry yeast2,5 cups water, roomtemperature17,5 oz all purpose flour1,5 teaspoons salt3 tablespoons unsalted softened butter Filling:handful of arugula2,75 oz grated Pecorino Romana (of Parmesan cheese)3,5 oz Prosciutto (or Serrano ham)15 pieces sun-dried tomatoes in oil, chopped1 tablespoon oil from the jar of tomatoes (or olive oil)Mix the yeast and the flour in the bowl of the Kitchen Aid. Add the butter, water and the salt. Knead the dough with the dough hook (#2) until the dough pulls away from the sides of the bowl. Kneading should take about 10 minutes.Lightly oil a large bowl and transfer the dough to the bowl. Cover with plastic wrap. Ferment the dough at room temperature for 45 - 60 minutes, or until it nearly doubles in size.Roll the dough in a rectangular shape. Distribute the arugula leaves on the dough, then the grated cheese, the prosciutto and the chopped tomatoes. Sprinkle with a bit of oil from the jar sun-dried tomatoes.Roll the dough, starting form the longest side of the rectangle. Cut portions every inch.Put them on baking pans. Cover and let them nearly double in size. Meanwhile, preheat the oven to 390 F.Bake the rolls for 20 - 25 minutes.Enjoy! Geplaatst door Levine op 00:46 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Brood uit de oven, Broodjes, Recipes in English ...

Uit de keuken van Levine: Kaneelbroodjes / Cinnamon rolls

http://uitdekeukenvanarden.blogspot.be/2008/01/kaneelbroodjes-cinnamon-rolls.html

... purpose or bread flour 5 g dry yeast 180 g (3/4 cup) milk, lukewarm 1 large egg 50 g (1/4 cup) sugar 55 g (1/4 cup) soft unsalted butter 7 g (1 tsp) salt Filling: 25 g (2 tbsp) butter, melted 100 g (1/2 cup) sugar 30 g (1/3 cup) walnuts, chopped 1 ½ tsp cinnamon sugar, for sprinkling In the bowl of a stand mixer combine half of the flour, yeast, sugar and butter. Add the milk and egg. Beat with the paddle on low speed (# 2). Beat on high speed (# 4 – 6) for 3 minutes. Add the salt and the rest of the flour. Use the dough hook and mix the dough on low speed (# 2) until it is supple and smooth, 15 minutes. It will clean the sides of the bowl, but will stick to the bottom. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise until double in size (about 1 ½ hours). Grease baking sheet, set aside. Make the filling: in a small bowl, combine the sugar, the chopped walnuts and cinnamon. Turn dough out onto a lightly greased surface. Punch down dough. Cover and let rest for 10 minutes. Roll dough into a 50 x 25 cm/20 x 10 inch rectangle. Brush with the 2 tablespoons melted butter. Sprinkle the filling evenly over the dough. Starting from a long side, roll dough into a spiral (jelly roll fashion). Pinch the seam and cut evenly into eight equal slices. Snip each slice two times, making sure that each snip goes only about three-fourths of the way through a slice. Place slices 2 inches apart on the baking sheet; spread each slice slightly to form a fan shape. Cover; let rise until almost double in size (45 – 60 minutes). Preheat over to 180 ºC/350 ºF. Brush rolls with water and sprinkle with additional sugar. Bake rolls in the preheated oven for 15 – 20 minutes. Let cool on a wire rack. Adapted from: "Holiday Desserts & Breads 2005", a special interest publication from Better Homes and Gardens. Enjoy! Geplaatst door Levine op 14:40 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Broodjes, Recipes in English ...

Uit de keuken van Levine: New York, here I come (again)

http://uitdekeukenvanarden.blogspot.be/2008/02/new-york-here-i-come-again.html

... New York, here I come (again) Overmorgen, 7 februari, ga ik weer naar New York City, dit keer samen met mijn dochter. We hebben er ontzettend veel zin in :-). De boekjes over NYC zijn doorgespit, het internet is afgestruind, boodschappenlijstjes zijn gemaakt en wandelingen ...

Uit de keuken van Levine: Krentenbrood / Dutch Currant Bread

http://uitdekeukenvanarden.blogspot.be/2007/08/krentenbrood-dutch-currant-bread.html

... supermarket) in Holland. This bread is not too sweet and loaded with currants. It is nice on its own or spreaded with (a little) butter.16,75 ounces (3 1/3 cups) bread flour, approximately 2 tsp instant yeast2 tbsp sugar1 ¼ tsp cinnamon (optional)1 ½ tsp salt1 egg (medium)2 tbsp soft unsalted butter½ cup buttermilk¾ cup water, room temperature10, 5 ounces (1 ¾ cups) currants Stir together the flour, yeast, sugar and cinnamon (if using) in the bowl of a stand mixer. Add the egg, butter, buttermilk and water. Stir together with the paddle attachment (#1) or with a large spoon until the ingredients come together. Add the salt.Knead with the dough hook on medium speed (#2) for approximately 10 minutes. The dough should be soft and pliable. Adjust with flour or water if the dough seems too sticky or too dry and stiff. Sprinkle in the currants during the last 2 minutes of kneading. You may have to finish kneading by hand to distribute the currants evenly.Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 x 4-inch or 8½ x 4½ -inch pan. Cover loosely with greased plastic wrap. Proof at room temperature for 60 - 90 minutes, or until the dough nearly doubles in size.Preheat the oven to 350 ºF.Place the loaf pans on a sheet pan and bake the loaves (on the middle shelf) for 35 - 40 minutes until nicely browned on top.Immediately remove the breads from their pans and cool on a rack.Enjoy! Geplaatst door Levine op 23:20 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Brood uit de oven, Recipes in English ...

Uit de keuken van Levine: Koekjes bakken bij DOK Cookware

http://uitdekeukenvanarden.blogspot.be/2008/03/koekjes-bakken-bij-dok-cookware.html

... Koekjes bakken bij DOK Cookware Afgelopen zaterdag had ik weer een hele leuke middag bij DOK in Den Haag. Het thema was dit keer "American Cookies". Het was ondanks de storm - die eigenlijk ook wel weer meeviel in Den Haag - gezellig druk in de winkel. Alle koekjes verdwenen ...

Fluweelzachte chocoladetaart

http://carolinebrouwer.blogspot.com/2014/04/fluweelzachte-chocoladetaart.html

... Klop de slagroom stijf en voeg naar smaak suiker toe. Versier de taart met slagroom en rasp er wat chocolade over.Bron: "Use real butter"1e Paasdag hadden wij een brunch bij onze dochter Marlous. Zij bakte deze overhéérlijke fluweelzachte chcocoladetaart, het is een mousse-achtige taart. Ze had de taart vanwege de Pasen met chcolade eitjes versierd, maar je kunt deze taart natuurlijk ook voor een andere gelegenheid maken en dan met wat geschaafde chococolade versieren. Zij had de bodem van oreokoekjes gemaakt; wel de crème er tussenuit halen. ...

Uit de keuken van Levine: Haverkoekjes met chocolade

http://uitdekeukenvanarden.blogspot.be/2008/01/haverkoekjes-met-chocolade-oatmeal.html

... t voor deze koekjes komt uit het boek "More from Magnolia". Ik heb het aangepast, want eigenlijk worden er in deze koekjes peanut butter chips gebruikt. Helaas zijn die in Nederland niet te krijgen. Gelukkig zijn ze met chocolate chips net zo lekker! In plaats van chocolate chips kan je grof gehakte pure choc ...