On this page you will find a selection of my recipes in English.
Recipes in English
I think everyone knows the feeling when you want some sweet snack. It may be easy to grab a cookie, however when you read labels of store boughten cookies, with the list of odd ingredients you probably leave them on the supermarket shelf. At least I would do. And go back home to bake something myself, so I know what is in it.
When finding myself in the sweet tooth mood, I decided to do some baking. Something sweet, something good and something free of gluten. A scrape of the bowl tasted promising, and when I got taste of the final result it was like: “Oh, I will make this again!”
For this cake you will need:
100 gram sugar (granulated, barbados or palmsugar)
100 gram soft butter, plus some for greasing the tin
1 ripe banana
6-7 heaped tablespoons desicated grated coconut
3 heaped tablespoons riceflour
about 75 grams candied pineapple (see also variation 4)
You will also need:
a bowl, a mixer, a knife and board, a caketin, a small piece of non-stick baking paper (optional)
How it is made:
1. Preheat the oven to 180 degr Celsius. Grease the cake tin and cover the bottom with a piece of baking paper.
2. Put sugar en eggs in the bowl, and cream together, with the mixer. Add butter and mix well.
3. Peel the banana, break into pieces and mix it with the cream mixture in the bowl.
4. Add coconut and riceflour and mix well. Cut the candied fruit in smaller pieces and stir this in the mixture.
5. Put batter in the prepared cake tin and bake in the middle of the oven for 30-35 minutes. Test with wooden skewer, if it comes out dry cake is done.
6. Remove cake from oven, let it cool, first 5 minutes cooling in the tin.
This recipe does not contain gluten, so the cake will rise only a little, mainly because of the eggs.
Variation 1: Use tapioca flour instead of rice flour.
Variation 2: You can make this cake without banana, in this case you might add some extra sugar.
Variation 3: For a bigger and more fluffy cake use 3 eggs. Separate 2 of them in yolk and white. At step 2 use the 1 whole egg and the 2 yolks. Beat the eggwhites stiff and spoon them carefully through the batter after step 4.
Variation 4: Instead of candied pineapple, you can use a different kind of candied tropical fruit, or use 100 grams dried tropical fruit.
Dutch version of this recipe: Tropische cake
Sometimes you want to make something different with ground beef. So I looked at my storage cupboard for ingredients and came up with these oriental style litte meatballs. Perfect meat dish with oriental meals, but these also make nice snacks. Ofcourse they can be served with a potato-oven dish as well.
For 18-20 meatballs you will need:
500 grams ground beef
6 heaped tablespoons dessicated coconut
almost 1 teaspoon (Celtic) seasalt
freshly ground black pepper
1/2 teaspoon turmeric
a little milk or a few tablespoons of beaten egg
1 dessertspoon peanutbutter (optional)
2-3 tablespoons coconut oil
You will also need:
a wooden board, a frying pan with lid
They are made this way:
1. Peel the onion and cut very fine.
2. Mix all ingredients but the coconut oil well together. Shape them in little balls the size of a pingpong ball.
3. Melt the coconut oil in the frying pan, when quite warm add the balls, and fry them for a few minutes until they are browned. Lower the fire, poor a little water to the pan, cover the pan and let it simmer for 15-20 minutes until they are done. Turn the heat higher and remove the lid for the last few minutes so the balls get a bit crunchy.
I made this dish when I wanted to cook something special on just an ordinary day for someone who has a sweet tooth. The use of grain or grainproducts was a no this time, and it turned out to be this surprisingly good omelet.
For 2 servings you will need:
1 ripe banana
3-4 tablespoons dessicated coconut
2 tablespoons dried mangopieces (or other dried fruit)
a dot of butter or coconut-oil
a little runny honey (optional)
The tools you will need:
a bowl, a fork, a whisk or electric mixer/beater, a frying pan, a large lid, a plate
This is how it is made:
1. Use the fork to mash the banana. Break the eggs and stir them with the banana. Add the coconut. Mix everything well together with the whisk of mixer, so no lumps will show anymore.
2. Stir in the dries mangopieces. Leave it to rest for about 10 minutes.
3. Melt the butter or coconut oil in the frying pan. Stir the egg mixture once again, en pour it in the frying pan. Bake the omelet on a medium heat until the underneath side is golden-brown. Turn with the help of the large lid the omelet over, to have a slight colour on that side as well.
4. Slide the omelet on the plate and serve. For lovers of extra sweetness you can dribble some honey on top of the omelet.
Dutch version of this recipe: Kokos-omelet
This is an old Transsylvanian recipe to make a sour cherry-mocha buttercream cake which is perfect for special occasions such as birthdays. It is a cake made with traditional ingredients; it is a bit of work to make the cake but the result pays for all the effort. Apart from the bakingsoda and cream of tartar there are no chemical additives involved. This cake should be made a day in advance to get a good consistency as well as nice blended flavours.
There is a story behind this recipe. The Hungarian Anna Maria Vitális (now 86 jaar of age) from Kezdivásárhely (Targu-Secuiesc) makes this cake at family birthdays, and it is from her I got it. She told her grandson Sasa, who loves this cake, how to make it, and he noted it down. Although he didn’t have any particular knowledge of cooking- and kitchen terminology (while on college he learned how to make simple meals with a special skill for fried eggs), he managed to translate it into English for me. Then it was my turn to adjust the translation to a recipe form.
You will need:
For the cake:
250-300 grams sugar
10 tablespoons water
100-150 grams ground nuts (walnuts, almonds, hazel, this is optional)
200 grams flour
8-10 gram bakingpowder (or home-made from 2 gram bakingsoda and 6 a 7 grams cream of tartar)
butter to grease
flour to dust
icing sugar to dust
For the mocha buttercream:
70 grams icingsugar
1 tablespoon vanille-extract
2 heaped teaspoons cocoa powder (not the kind with sugar)
2 tablespoons flour
strong freshly home-brewed coffee
250 grams butter
1 heaped tablespoon icingsugar
1 jar sour cherries (removed stones) with juice (or you can use fresh sour cherries, home stewed – remove the stones)
2 à 3 tablespoons jam, either sour cherry or peach. In case you don’t have these kinds apricot will do
outer peel of a sweet orange (coarsely grated or very, very fine cut)
Chocolate shavings, silverpills, or sugar decoration
You will also need:
A large bowl, a bowl to beat the eggwhites, a normal sized caketin and a small sized caketin (or 2 round tins about 18-20 cm ∅), a chopping board, a bowl and a pot where this bowl fits on (or an au-bain-marie system), a colander or sieve, a bowl where the colander fit on, a palette knife, a flat, oval serving dish
And this is how the cake is made:
Starting with the sponge:
1. Separate eggs in yolks and whites. Place the yolks in the big bowl, and the whites in the other. Add sugar to the yolks. Mix with an electric mixer while slowly adding the 10 spoonfulls of water. Keep stirring until the mixture is nice and creamy.
2. Mix flour and bakingpowder, and sieve it. Beat the eggwhites stiff. Add the flourmixture, the eggwhites (and ground nuts) to the yolkmixture and stir everything carefully together.
3. Preheat the oven to 180 degrees Celsius. Grease the caketins and dust with a little flour. Shake the tins to make sure every corner is covered with flour. (This is to have the cake easily removed from the tins). Poor the batter in the tins and bake in the oven for about 20-30 minutes, test with inserting a wooden skewer, if it comes out clean the cake is ready. Clean the big bowl.
4. Let the cake cool down in the tins. When cold sprinkle some icingsugar on the cake. Put a chopping-board on top of the tins and turn them over to remove the cake form the tins.
Now it is time to make the mocha-buttercream:
5. Heat some water in the biggest pot (or use the au-bain-marie).
Mix the ingredients for the mocha buttercream in the bowl or smaller pot. Maintain this order:
– first stir eggs with sugar,
– next stir cocoa powder in it,
– then stir flour in it,
– finally stir bit by bit the strong coffee in it. The quantity of coffee should not be too much, the result must be a nice cream without any lumps.
6. When the water boils lower heat, just to have it simmering. Place the pot (or bowl) with the egg-sugar-mocha mixture on top of the simmering water. Stir constantly until the mixture is nice thick and creamy. It is very important not too stop stirring to avoid any lumps. When you think the cream is ready with the right texture stop stirring, remove the pot or bowl from the water and let the mixture cool down.
7. Stir the spoonful of icingsugar with the 250 grams of butter. The sugar makes that the butter can be stirred easier. Now stir a spoonful of the mocha mixture with the butter. Gradually stir in the butter spoon by spoon until you have a nice spreadable buttercream.
8. Place the colander on top of a bowl and empty the jar of sour cherries in the colander, so the juice gets in the bowl.
Tear the cake in nutsize pieces and put them in the big bowl you started this recipe with. Add the sour cherries, the grated orange peel and the jam. You also may add a bit of the sour cherrie juice.
Mix this carefully all together with 2/3 of the mocha-buttercream. If it is a bit too dry to your liking add a little bit of coffee or cherry juice.
Assembling the cake:
9. Use the servingdish and shape the cake-creammixture to a rectangle shape (like a brick). Use a little pressure to make sure the cake doesn’t fall apart.
Dip the paletteknife in hot water and spread the remaining 1/3 part of the buttercream on the outside of the cake. Remove spilled cream from the sides of the dish with a piece of kitchentowel.
Decorate with chocolate shavings or any other decoration you like.
10. Put the cake overnight in the fridge for a steady consistency and well blended flavours.
Dutch version of this recipe: Gescheurde taart
Buttercake (Dutch traditional: Boterkoek)
This recipe is for a dutch special: A large cookie with a high butter content.
For a cake of 18 cm ∅ you need:
200 grams speltflour
160 grams butter (the real stuff, NO margarine!) – cut up in big chunks
120 grams fine sugar
iny tiny pinch of salt
1 tablespoon of beaten egg (beated with a few drops of water added)
Other things you need:
a bowl to mix the dough, glass lid of an ovenproof dish (18 cm ∅) – it must be shallow, sheet of baking paper, fork. Foodprocessor will be useful but not necessary.
And this is how you make it:
1. Preheat oven to 220 celsius. Put all the ingredients in a foodprocessor to cut the butter through the flour and sugar till the mixture is like fine breadcrumbs. (In case you don’t have a foodprocessor, you have to cut it with two knives).
Knead the mixture quickly to a nice ball of dough, it is rather sticky because of the high fatcontent.
2. Line the lid of an ovenproof dish with a sheet of bakingpaper.
3. Press the dough as evenly as possible in the lid, a little higher at the egdes. Smooth the top as much as possible. Then with a fork make 3 or 4 rows of lines in the surface of the dough, and almost criss-cross another 3 to 4 rows. Spread the beaten egg glaze on top of the dough.
4. Put in the preheated oven and bake for 20-25 minutes (at the max), until the cookie is done with a nice golden-brown surface – but not really brown! Take from the oven, let cool until cold. Take off the lid (the baking paper comes in handy now, you can lift it with the paper).
5. Cut into wedges to serve. Enjoy.