Categories for Food

Homemade Chicken Soup

I have actually turned a bit sick for real. My throat hurts. I’m dizzy. My temperature is up a bit, 37,5 around 5pm this Sunday – its bound to get higher during the evening. I’m really tired.

Yesterday evening, Saturday, i watched Twilight with pleasure. I have seen it before, but did enjoy it again. One thing though, i would be so turned of by the cold feeling! I can not imagine falling in love with an actual cold dead person. Brrrr. Even if he looks as dreamy as Robert Pattinson. And that glittering chest does nothing for me either.

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Anyway, on to the food of the day, homemade chicken soup. It is the second time i’m making this. Saturday i bought all i needed on the market. When i got home i put on 2 liters of water, added the chicken, added the outer leaves of the fennel, half a large carrot, the green bits and outer leaves of two leeks, finely sliced pieces of the stem of broccoli, the outer three stems of celery, two leaves of a herbal plant whose name i can’t remember, and i’m simply too tired to really go search for it. I let it cook on a low temperature for around three hours yesterday. Let it cool and stay outside the fridge for the whole night.

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Today i got out the chicken, got all the meat of it and put the meat back in the soup. I also took out all the vegetables and threw them away.

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The bones i gave to my cat. He was curling around my legs the whole time i was cleaning up the chicken. 🙂

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I had fennel, leeks, celery, carrots, french beans, onion, garlic, small tomatoes i got in London. I also added a hot pepper, slices of ginger, the whole bunch of tarragon, a bit of rosemary. I had tasted the soup before i added a bit of salt, around two teaspoons.

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I added all the veggies to the soup, sliced quite fine. I added around two three tablespoons of olive oil, a bit of fine spaghetti i have lying around still. Half an hour later, done!

Espcially with the cold i’m having, the pepper and the ginger do add a bit of needed zing.

Lovely!

Published on February 15, 2016 at 6:00 by

Steak and chips

Today i made steak and chips with mayonaise. The entrecote i bought at the butcher Mellegers. It was expensive, but for this time i did buy it.

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The mayonaise i made with a new recipe. It is made with a immersion blender. You need the following:

  • an egg, the yolk and the white
  • one teaspoon mustard
  • 3 tablespoons of vinegar, i used a white wine
  • 250 ml sunflower oil
  • salt and pepper

Make sure all the ingredients are at room temperature. Put the egg, mustard, vinegar and oil in a high narrow mixing bowl. Add the salt and pepper. Put the blender in at the bottom, turn it on and move it slowly upwards. After around 20 seconds you are done.

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For the chips i bought special chip potatoes in the Marqt. I did ask what sort of potato it was, but nobody knew. The special vegetable man wasn’t there. Next time i’m there i will ask him. I’m curious.

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Cut the potatoes in 1 cm square pieces. First i thought about frying them. Since i don’t have a fryer, or a thermometer who goes up to around 200ºC, i decided for a oven chip. The chips were cooked in boiling water for around 4 minutes. The oven was preheating to 240ºC. The chips were coated with a mixture of sunflower and olive oil. The recipe said fry them for around 20 minutes, but it took me 30 minutes for them to get brown at the edges.

I didn’t eat all of them. A couple are saved for tomorrow where they will warm up in the oven.

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The entrecote was prepare really simple. In a small frying-pan heat up butter and a bit of oil. Put in the meat, at room temperature, and bake for 2-3 minutes each side. Get out of the pan and leave for around 5 minutes to rest. Eat up!

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No other vegetables. I did eat the meat before the potatoes were ready. It was finger licking good!

Published on January 27, 2016 at 6:00 by

Erwtensoep, or Split Pea Soup

Yesterday i was a bit thrown off my regular day rhythm. The news of David Bowie’s death on 10 January did make me sad. I did read facebook posts a lot more than i usually do. I also watched a late night documentary David Bowie: Five Years, read online articles and obituaries. It was hard to stay away from. I didn’t know the man. I only bought a greatest hits album and Earthling in the 90s. I liked that one. Still do. But i did like him. He actually was in my daydreams. He was the man i talked with about my byciclerepairman.

Today i was in better form. I did went out to the market and bought some remaining vegetables to make a split pea soup. Or rather, a Dutch erwtensoep! Haven’t made this many times, i do usually by a tin, i admit.

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Ingredients

  • green split peas, i used 250 grams, half the packet i bought
  • 1 large onion, cut in small pieces
  • 1 winter carrot, cut in small pieces
  • a few bits of celery, cut
  • bacon, in small slices
  • garlic, around 4-5 cloves, sliced in small pieces
  • 2 broth cubes, i used vegetable, you can use beef, or chicken if you want to
  • potatoes, also cut
  • half a celeriac, cut in small pieces,
  • 2 leeks, sliced
  • a bush of celery, the spice
  • a Dutch smoked sausage, this is a hard one to get if you don’t live in the Netherlands, i guess any type of smoked sausage will do, cooked and sliced in small slices

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Start with the onion sweating them in a bit of vegetable oil. I went through my herb and spices drawer and added some caraway and coriander seed. After a few minutes i added the carrot, garlic and celery. One and a half liters of water added to this, the two broth cubes and the split peas. Let this simmer for 45 minutes.

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After 45 minutes add the potatoes, leeks, celeriac and celery. Let the soup simmer on for around 30 minutes.
Prepare the sausage as needed, either warm it up in hot, not yet boiling water or cook it till it is done when it is a raw sausage. This will take around 15 minutes. Slice the sausage in small pieces and add these to the soup.

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The soup is done once the peas are cooked through.

Serve the soup in a large bowl with either bread with butter or with smoked bacon, katenspek.

I honestly enjoyed this soup. It was a lot fresher than the ones bought in tins. I could have used more split peas, as most photos online are usually of a very thick soup. But i don’t mind that really. There are so many vegetables in this soup that it is a very rewarding meal. Enjoy!

Published on January 13, 2016 at 6:00 by

Bread

Today i baked my first bread ever!

I haven’t eaten it yet. It is still cooling down. I will take a slice this evening. Curious!

It does feel heavy. But when i knock on the bottom with my finger, i hear a good hollow tick.

I did use a recipe from Nigel Slater which was published in the Guardian. I did divide it by two, since i only wanted to make one loaf. I also left out the parmesan. I didn’t have any. The honey and the walnuts i did add. I had plenty of those in my house.

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Ingredients

  • 200 g spelt flour
  • 200g rye flour
  • 50 g wheat flour
  • 5 g yeast
  • 1/2 tsp salt
  • 300 ml warm water
  • 1,5 tbsp honey
  • 50 g walnuts

It wasn’t very difficult. But i do know, since it is my first, that many things could have gone wrong. I might have kneeded it not long enough. Or too long! I might have baked it too long. A bit.. like 5 minutes. But still, it was a good thing for me to do. I still have enough flour to make 4 other loaves. I will buy some more seeds, i like that. And yeah, i might give the parmesan a try.

I did do some research beforehand. Especially about sourdough. But most recipes for that said it would take a couple of days to make. So i’m starting with yeast, simple dried yeast. I will make a sourdough starter one day. Curious!

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Add all the three flours into a large bowl together with the dried yeast and the salt and stir. Warm the water with the honey slightly, mix with the flours. Once everything is mixed, put the sticky dough on a floured surface. Knead the dough by hand, pulling and stretching the dough, for a good five minutes.
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Lightly oil the bowl, put the dough back into it. Cover with a tea cloth or clingfilm and set aside for an hour.
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Remove the dough from the bowl, knead again for around two minutes, this time adding the nuts. Shape the dough into a nice oval long shape and leaf for half an hour. Set the oven to 220ªC 15 minutes before. Bake for 30 minutes, until crisp.
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This bread should keep for a couple of days, wrapped in foil or film.
Published on January 7, 2016 at 6:00 by

Vanilla Ice Cream and Salty Caramel Sauce

Today i made Vanilla Ice Cream. I searched for a good recipe. I do not have an ice cream machine, so that is something to keep in mind. On the BBC website i found a good recipe, vanilla ice cream with only double cream, yolks, sugar and vanilla as ingredients. Great!

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Ingredients

  • 2 vanilla pods
  • 500ml cream
  • 70g sugar
  • 3 egg yolks

Method

  1. slice the vanilla pods lengthwise in half and scrape out the seeds, keep the seeds apart
  2. add the pods to the cream, heat it up till it boils, add the sugar and stir it until the sugar is dissolved
  3. whisk the egg yolks in a large bowl, slowly add the cream mixture
  4. add the vanilla seeds, keep on whisking till it cools down, pour into a freezer-proof container and freeze for 2-3 hours
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The cream with the pods slowly shimmering.
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The hand mixer i took with me when i left home thirty years ago! I did a search for the brand, Ruton, but i found nothing. Nothing. This hand mixer could be from the 60s. I don't have a stand mixer, but this way works pretty good, with the lettuce sieve on its head on a towel, and the mixer standing on the sieve.

Keep the egg whites apart. I might make a meringue later in the week.

For a Salted Caramel Sauce i used Nigella’s recipe. I did look for golden syrup in the supermarket today. I had seen it before, but it was sold out. I decided i was going to use honey.

Ingredients

  • 75g unsalted butter
  • 50g light brown sugar
  • 50g caster sugar
  • 50g golden syrup – honey in this case
  • 125ml cream
  • 1 teaspoon of salt, any type you want

Method

  1. melt butter, sugars and syrup or honey, let it simmer for a couple of minutes while swirling the mixture
  2. add the cream and the salt, taste to see if you have enough salt – please cool the mixture by blowing on it, it can be quite hot!
  3. put the sauce in a glass pot to save, keep it outside the fridge until it is completely cooled
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This pan i got for my birthday around.. hmm.. counting.. 27 years ago? I did get it from friends from art school. I was really happy with this present.

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When i made my Vanilla Ice Cream and Salty Caramel Sauce, the ice cream wasn’t completely set yet. I wasn’t going to wait! So i twirled the mixture a bit. The sides were frozen, the bottom was too. The middle was still a bit fluid. When it was all mixed i scooped out a bulb of ice cream and added the salted caramel sauce. Yummy!

Published on December 23, 2015 at 6:00 by

Mayonnaise

The past months i’ve been making salads for bread. So far i have made egg salads, tuna salads and celeriac apple salads. I did buy mayonnaise in the supermarket. Last week i started to look into the recipe for a homemade mayonnaise. Terribly easy! And i knew that, i have made it before. Pfff.

The ingredients

  • 1 egg yolk
  • 1 teaspoon of vinegar, apple vinegar is good, so is white wine vinegar
  • 1 teaspoon of mustard
  • salt
  • freshly ground black pepper
  • 150 ml of vegetable oil, sunflower oil in this case
  • lemon, juiced (optional)

Place the egg yolk, the mustard, salt, pepper and vinegar in a bowl. Whisk them, either by hand or with a hand mixer. Start adding the vegetable oil very slowly, only drops and keep on whisking. After a while you can pour in the oil in a slow stream. You end up with a thick mayonnaise, you can save in the fridge for around 5 days.

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Egg salad
Extremely simple. Cook three eggs. Put them in cold water and heat up. Once they are cooking, turn down the fire and let them stand for five minutes. With a timer! When done, peel the eggs and squash them with a fork. Add around two tablespoons of mayonnaise, a bit of extra salt. Today i added some chives to the mix.

Another idea is to add some baked bacon to this salad. Or onion. Or cheese.

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Celeriac and apple salad
Great salad. Best tool to have for this is a mandolin. For apples Granny Smith’s are the best, fresh green apples. Use a medium width slicer for the mandolin and set the distance to around 1 – 2 millimeters.

Slice the apple on the mandolin. Slice around a quarter of the celeriac. Add around two to three tablespoons of mayo, depending on taste. For the salad on the picture i added some chopped walnuts and raisins, making it more like a waldorf salad.

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Tuna salad
Very simple. Open a tin of tuna and squash it with a fork. Use three to four small gherkins and slice them in small squares, around 5 millimeters large. Add two to three tablespoons of mayonnaise and mix. Done.

Crab salad
I will make this salad next week, for around Christmas. I saw a box filled with crab meet in the Marqt, the shop where i buy bread, butter and eggs. The easiest recipe for this is the crab meat mixed with the mayo, with some chopped chives.

A search gave me more ideas. Avocado, onion, bell peppers, scallions, parsley, cucumber, garlic, celery, these can all be added to this salad. I’ll go with the simple one first.

More salads…?
There are so many more salads you can make. Chicken, spicy chicken, ham and leek, salmon, cucumber. Depends on what you like yourself, what is in season, what is the cheapest to buy.

Enjoy!

Published on December 16, 2015 at 6:00 by

Miso soup

I’ve known miso for around twenty years. I got it in the health food store, which has a good japanese section. It is a thick paste, available from yellowish through mid reddish brown to deep dark brown, generally made from fermenting soybeans – sometimes other grains are added, like rice and barley. It has different tastes, from an earthy sweetness for the light ones to a deep saltiness for the darker ones. Miso can be used for marinades, sauces and soups. I use it for soup most of the time.

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A true miso soup has dashi as a broth. I do sometimes use a vegetable or chicken stock cube as a starting point. You may even use water.

The dashi is made in around 5 minutes. You do need kombu, a sort of seaweed and bonito flakes, shavings of a type of tuna. You start with putting the kombu into cold water and heating it up until it boiles. After a couple of minutes you can take out the kombu and leave it for another time. I will most likely use for around four times. Then you add a tablespoon of the bonito flakes and let it simmer for a couple of minutes. After that you drain the broth. The dashi is ready.

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The filling can be basically anything you have in the house. For this evening i chose the following:

  • 2-3 cm of fresh ginger, grated
  • two cloves of garlic, chopped
  • a bit of freshly sliced red pepper
  • 4 cm of large carrot, in 1 mm thick slices
  • the remaining bits of bok choy
  • tofu, sliced in medium blocks
  • some noodles

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The miso i mixed with a couple of tablespoons of the broth. It’s best not to cook the miso. It seems natural miso has many microorganisms which can be killed by overcooking.

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When the carrot is cooked through, add the broth with all the veggies, tofu and noodles to the miso.

A half slice of nori i found in the cupboard was cut up in small pieces and thrown on top. A spring onion sliced was added as well. I finished with spreading some chili sauce on top.

This recipe is for an evening meal. There are many other options. A good place to start reading for more information about miso soup is the following article: Understand the Flavor Framework of Miso Soup.

Enjoy!

Published on November 30, 2015 at 6:00 by

French Onion Soup

Today i made onion soup. I decided that yesterday, when i went to the market. I bought a kilo of white onions.

Before i started i did do a quick search for a recipe. I came across this article How to make the Best French Onion Soup on seriouseats.com. I do think the pan i used has a really thick bottom, since i cooked the onions for an hour, and they still were not brown. Since i started at 5pm, i didn’t wait, i added two sliced garlic, a bit of flour, a bit of red wine and a liter of water with two cubes of dried beef broth. I let it simmer for another half hour to let the taste develop more.

I then tore a rye spelt bread in a couple of pieces, added some freshly grated parmesan cheese on top and put it under the grill for around 7 minutes.

It was good!

uiensoep

Ingredients

  • 500 gr of white onions, three medium sized ones myself
  • 50 grams of butter
  • a tablespoon of flour
  • some white or red wine, i used red, it was the only wine i had, but with the white you do keep the original colour of the onions
  • 1 liter of beef broth
  • some nutmeg, mace and pepper
Published on October 19, 2015 at 6:00 by

Sauerkraut and potato mash with bacon and smoked sausage

Or the title in Dutch: Zuurkoolstamppot met spekjes en rookworst.

The weather here is not too cold, around 18ºC. But it is wet. Raining almost the entire day. So yesterday i thought about what i would eat, and this came up. It is a winter dish.

With the amounts i have it’s enough for three days, two days if you’re really hungry!

Ingredients

  • 400 gr potatoes, crummy
  • 500 gr sauerkraut
  • 150 gr bacon
  • butter for the mash
  • a bit of milk, or in my case some cream mixed with water
  • a rookworst (smoked sausage)
  • a bit of broth
  • a bit of mustard

Preparation

  1. bake the bacon till its crispy
  2. add the sauerkraut to the bacon, add a bit of the broth and let it cook for at least 30 minutes
  3. add the ‘rookworst’ to the sauerkraut, leave it in the plastic
  4. after around 15 minutes, peel the potatoes and cook them for around 20 minutes till they are done
  5. let the potatoes steam off and either mash them or pass them through a potato riser
  6. add the butter and milk or cream and water and mix
  7. mix the sauerkraut and bacon with the potato mash
  8. slice the rookworst and add this at the top with a bit of mustard

Enjoy!

Published on September 17, 2015 at 6:00 by

Chocolate chip cookies

Last friday i saw a video on youtube from joyofbaking.com about making chocolate chip cookies. In this recipe it was clearly said you can store the dough in a refridgerator or even in a freezer and back them later. I do buy chocolate chip cookies regularly. So i thought: “I’m gonna try this!”

I got the chocolate chips at a baker closeby. The nuts i got at the Marqt. The sugar i got at the supermarket. The flour, butter, eggs and baking soda i already had. I didn’t get any vanilla extract. To be honest, i forgot about them. But i don’t miss it too much.

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The ingredients

  • 260 grams all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170 grams unsalted butter, at room temperature
  • 90 grams powdered sugar
  • 140 grams firmly packed light brown sugar
  • 1 large egg at room temperature
  • 250 grams semi-sweet or bittersweet chocolate chips
  • 110 grams finely chopped hazelnuts (can use pecans, walnuts, almonds and/or macadamia nuts)

I made the dough this saturday. I baked eight, from 250 grams of dough. I got around one kilo all together, rolled three in plastic wrap and put those in the freezer.

Read more…

Published on September 7, 2015 at 6:00 by