Pancakes are something we love to eat at brunch, sweet or savory, as long as they are made with love. And that is often the case, because we do our best just a little extra at Easter, and this recipe for savory spinach pancakes with asparagus and a boiled egg ( jump all over the place! ) fits perfectly.
This recipe for savory pancakes comes from blogger Gewoon Hanne, full-time foodie and loves green smoothies, ready-made frozen pizzas and everything in between. On her blog she posts recipes that are 'just normal' , 'just healthy' and 'just easy'. And above all of course also "just nice".
Because one egg is not an egg, we have several egg recipes collected for you! If you've been watching our Facebook page lately, then you've certainly seen some eggs coming in. Now we've written a blog that will surprise your family and friends with the perfectly prepared egg and tips for delicious recipes to make Easter complete.
Techniques for preparing an egg Oeuf cocotte This classic French egg is not prepared in a pan but in a pan the oven! With this basic recipe you can vary endlessly and make it as exciting as you want. For example, add ham, fresh herbs or cheese and dip your bread there in.
These chocolate pancakes with oatmeal are very simple to use to make and stand on the table in about 20 minutes. Very tasty and easy. Instead of blueberries and grapes, you can serve the pancakes with red currants and raspberries.
Looking for inspiration for Easter? Our Easter recipes can be found here!
For 10 small pancakes Time: 20 min.
2 bananas (preferably as ripe as possible)
200 ml milk
125 gr oatmeal
1 tbsp cocoa powder
4 tbsp mascarpone
4 tbsp cottage cheese
1 tsp honey
fresh fruit such as b lukewarm berries and grapes
Mash the bananas with a fork until you get a sauce. Put the mashed bananas, the milk, cocoa powder and the oatmeal in a high mixing bowl and grind the whole with the hand blender. Then add the egg and mix it with a spoon through the batter. Heat a little oil or butter in a pan and scoop small heaps into the pan with a spoon. I bake about 3 pancakes at a time. At the first pancakes I forgot to grind the batter as you see in the picture op
Bake the pancakes 2 minutes per side. Remove them from the pan and let them cool down. Meanwhile mix the mascarpone with the curd cheese and honey. Place a pancake on a plate and spread some mascarpone mixture on top. Then again a pancake, layer of mascarpone mixture etc. Finish with some fresh fruit such as blueberries and grapes.
Eating around the world, that probably doesn't sound like a nasty interpretation of a city trip. Choosing a destination based on the culinary offer is very common, and in case you are hungry for your next destination, Girls Who Magazine has listed a number of culinary options for you – not those so obvious.
By Kiki Bosman
Eating sushi in Düsseldorf, Germany
When you eat good sushi you probably don't immediately think of Düsseldorf, but rather to Japan. It is therefore good to know that this German city has the third largest Japanese community in Europe and therefore has many Japanese restaurants and bars throughout the city. And it is even closer too…!
Looking for truffles in Buzet, Croatia
Buzet is the city of the underground mushroom. The unique taste of Croatian truffles has been attracting many visitors for years. The white and black truffles grow in the forests around Buzet, and are among the best truffles in the world. And during a culinary trip in Buzet you can look for the precious mushrooms with truffle hunters. No, not pigs, but dogs!
The wines of Puglia, southern Italy
Puglia is not only known for its olive trees and fantastic olive oil, it also produces whole good wines The most important grape varieties of the Puglia region are Primitivo and Negroamaro, but the way to get to know the unknown wines is to go to a local enoteca and ask for Pugliese wine there. Local wines are also often served in restaurants, and they like to pack them in a tasting!
Chocolate in Lviv, Ukraine
Unfortunately, Ukraine has got a bitter aftertaste over the years. because the authentic city of Lviv is definitely worth a city trip he largest in Western Ukraine and has its own chocolate museum ! The city also hosted the National Chocolate Festival in October 2018.
The kitchen of shepherds and farmers in Sardinia, Italy
Sardinia is one of the five "blue zones" where residents live longer and healthier lives. All this through a lifestyle characterized by really good food. The original culinary specialties of the island are based on the cuisine of shepherds and farmers. Because they were often away from home for months and had no cooking options, dishes that characterized Sardinian cuisine were created. Think of dry, long-life bread ( pane carasau ) but also fresh cheese, vegetables from the vegetable garden and fruit from our own orchards.
The most extraordinary table manners worldwide>
The Medina of Fez, Morocco
In perhaps the best preserved medina in the Arab world, you will be back in the 1000 years transported in time. As soon as you walk under " the Bab Boujeloud ", (the blue gate of the Medina), you will enter a completely different culinary world. Do a honey tasting taste sheep cheek – their local specialty – and watch your eyes at the underground baker . You experience culinary surprise on surprise in Fez.
The post 6 x surprising culinary destinations in Europe (and their specialties!) Appeared first on Culy.nl.
The place where ice cream was first enchanted in the most mindblowing tastes is now replaced by something new, probably just like mindblowing, but Ludo & Hedo ice cream parlor on Potgieterstraat in Amsterdam is now making way for Diptych, an 'omakase restaurant' with eight places.
If you are startled and wonder where you should go for your daily dose of ice cram We can assure you this summer, Ludo & Hedo will certainly not stop making ice cream.You can now go to Van Hallstraat 222 in Amsterdam for delicious cooling during hot spring and summer days
But now back to that special word: "omakase restaurant". The Japanese concept is a shortening for omakase shimasu which is Japanese for "I leave it to you" . And that is precisely what the restaurant is all about. As a guest you leave to the chef what appears on your plate.
Really unique experience
And that is not just something. The dishes are based on the spot on the artistic visions of the chefs and respond to the flow and conversations of the evening. Tip from us: just have faith (which, by the way, is an important principle in the omakase experience) because that means real surprises and unique experiences.
Smoked sprat. I didn't have it for ages. growing up in ukraine it was part of our traditional festive cuisine. we would put it on a piece of roasted bread with butter and pickled gherkin. recently I remembered about this tradition and decided to get some and use one of the dishes. I tasted it, trying to remember the flavor from childhood, and I didn't have to try hard! first bite teleported me into the past. new year's eve dinner table, family, christmas tree noisy room and smell or sparkles. this amazing abilities or food to transfer us to another time and space if truly fascinating and unique. ordinary sprat so unremarkable yet so powerful. . . . #memories #food #amsterdam #omakase #teleportation #sprat #experience #family #inspirations #love #foodie #finedining #letgo #trust #ideas #thoughts #sharing #simple
31 Likes, 0 Comments – diptych ( @ diptych.xyz) on Instagram: “smoked sprat. I didn't have it for ages. growing up in ukraine it was part of our traditional … ”
In addition to the special and unique experience, Diptych has room for eight guests on an evening. With a view of the kitchen you see the local ingredients slowly changing into special dishes with a story. Dishes with original flavor combinations that make guests think.
Omakase restaurant Diptych
From Thursday to Sunday you can go to Diptych for lunch from 12:30 to 16:30 and for dinner from 6:00 pm to 10:30 pm . You can choose 7 or 11 special dishes and if you want to go for the full experience, you can choose matching drinks with each dish. You can find Diptych at the Potgieterstraat 47 in Amsterdam
Are you looking for an easy sweet recipe for Easter? These granola litters with lemon curd are too nice to make (also together with the children!). crisp with yogurt, mango and passion fruit.This delicious recipe comes from Crisp, the online fresh food supermarket.You can easily order your groceries and products through the app.Ideal for the Easter breakfast, brunch or dinner
Wil you make it easy for yourself this year at Easter With the Crisp app you have the tastiest groceries at home, such as the ingredients for these granola litters.
You can download the Crisp app for free from iTunes or Google Play and shopping! Look at crisp.nl for more info.
boys-of-the-clay-dore "width =" 202 "height =" 163 "/> Doré potatoes are an old and early variety It is a beloved potato that many people look forward to. Dorés are very crumbly and therefore very suitable for mashed potatoes and mash. We plant them in early spring as soon as the weather permits. We first get them from southern Europe or from North Africa: In June we harvested the first Doré's from Zeeland clay, traditionally grown, tastefully and wonderfully crumbly, and abroad, De Jongens van de Klei keeps the cultivation under close control and we guarantee a tasteful and high-quality Doré.
View a delicious recipe with Doré potatoes here: Creamy stew with lamb's lettuce, cheese schnitzel & mushrooms https://www.jongensvandeklei.nl/veldsla-kaasschnitzel-baked-champignons/order19459005]
Put this delicious Easter bread with food on the table at Easter! difficult recipe but you will be sweet for a while Make this bread a day in advance and then wrap it well with aluminum foil so that it does not dry out
Looking for inspiration for Easter? Easter recipes can be found here!
Recipe for 1 bread / approximately 10-12 slices Time: approximately 2.5 hours
1 bag of yeast (a 7 g)
375 g flour
170 ml lukewarm milk
75 g butter
1 sachet of vanilla sugar
7 gr salt
half tsp cookie spices
For the filling:
200 gr almond paste (ready-made or homemade)
100 gr nuts (such as hazelnuts and walnuts)
75 gr dried apricots
75 gr raisins
powdered sugar for the bread
If you are going to make almond paste for the Easter bread, you start with this. The raisins are in a container with water.
Put the yeast, flour, lukewarm milk, vanilla sugar, salt, egg and cookie spices in a bowl and mix everything together with a spoon.
Dice the butter and add the butter cubes to the dough after 10 minutes. When the butter is mixed with the dough, let the dough rest for 15 minutes.
When the dough is resting you can chop the nuts and apricots.
After 15 minutes you can mix the filling through the dough, by hand or with the mixer. Make a ball out of the dough, grease a bowl with a little oil and put the ball with dough through the bowl so that there is a whole a small layer of oil is (on the dough). Cover the bowl and let the dough rest for 60 minutes.
Meanwhile you make a long roll of almond food. If the almond paste is a little firm, you can mix a little egg or water into the almond paste. After 60 minutes you roll out the dough to a rectangular one about 2 cm thick. Place the roll of almond paste in the middle of the dough.
Fold the top of the dough over the almond paste. Press the seams with your hands. Place the Easter bread on a baking sheet with baking paper and let it rest for 30 minutes. After these 30 minutes you can rub the top of the dough with a little egg or milk. Meanwhile, preheat the oven to 180 degrees. Bake the Easter bread in the oven for 30 minutes. When the bread has cooled, sprinkle some powdered sugar over the top.
Vegans have probably known it for a long time: seitan This popular meat substitute comes from Japan, where they already have hundreds of it years, but is still relatively new here Seitan is made from wheat flour that is always rinsed in water until a dough of wheat protein remains, which is boiled and then usually baked, clearly not gluten-free, but very tasty. and full of protein and iron.
Because of its spongy structure, seitan looks a lot like meat, and various large and small companies are eager to use it, including Le Seitanist, who proudly presents himself with the slogan ' reinventing seitan sin ce 2014 ′.
Seitan from Le Seitanist
Brain behind Le Seitanist is Janko, who lives in Ghent and makes all his products himself. Nice and local! He has a huge heart for veganism and sustainability, but also for taste, and is therefore constantly developing new flavors by constantly adding different spices.
When he has found a new perfect combination, he will get who is the name of an important person in history – the design of his 'meat' is wonderfully old-fashioned.
For example, there is "Le Leonardo, an all-round seitan sausage with the aromas of the good Italian life." In the Italian sausage you will find oregano and peppers – perfect for a toast with a drink. There are also chorizo burgers "Alexander", aubergine sitan "Le Carl" and "Hannibal Kebabarkas", well-flavored seitan kebab. Or go for "Miyamoto, seitan for warriors with sesame and seaweed".
The flavors are special, but all equally delicious. Some variants are for sale in multiple versions, for example as burgers, sausages or simply as a block. And occasionally there are specials, such as "Le Jesus" at Christmas: a jar of "seitan roast" with, among other things, chestnut, mushrooms and a net of cranberries and figs. Something for everyone, and also as an avid meat eater you will miss nothing.
Le Seitanist's vegan meat is for sale in a number of places in Belgium, such as Akker & Ambacht and Ohne in Ghent, Kabas in Mechelen, Content in Leuven and Ohne in Zwalm. But if you are very curious and would like to place an order, you can of course simply contact us. More information can be found on the Facebook page.