This easy broccoli soup is one of my family’s favorite! Super easy and quick to make. The combination of broccoli with the potatoes makes it extra creamy and delicious. Sautéed shallot gives it an extra flavor.

In my kitchen I use a lot of sambal oelek

Essentially Sambal Oelek is an Indonesian raw ground chili paste that isn’t very spicy. The spice levels are comparable to Sriracha but have far less lemon, making it less sour. The ingredients include chili peppers, vinegar and salt which add a little extra kick to your dish. I have been able to find it in most supermarkets. If you can’t find it, don’t worry, because this dish will still be delicious without it.

Adding lemon juice to this meal makes a difference because it adds a high back-note. The acid activates your taste buds the same way salt does. For this reason I always add a little to my soup towards the end of cooking. The addition of heavy whipping cream gives the soup its extra creamy texture. Once the cream and lemon are added to the soup, and it is fully incorporated, then you can taste if the soup needs more spices to suit your personal preference.

I added turmeric for its heath benefits because it is an anti-inflammatory antioxidant. If you choose to add this in you can combine it with the salt and fresh black pepper. 

I like to add the Sambal Oelek just before adding the broth. Saute it for 30 seconds or until it is lightly fragrant. Next you add the broth and bring it to a boil. I am using chicken bone broth. If you prefer it to be a vegetarian dish you can substitute vegetable broth. If you don’t have bone broth, regular chicken broth will work.

I like to use a hand blender to blend my soups. It’s easy and quick without any extra mess or large blenders to wash. Our family likes the soup super smooth but you can blend less if you prefer some texture. After you have blended your soup, add the lemon juice and heavy whipping cream. Give it a good stir and taste. If you prefer more of the lemon juice or heavy whipping cream add it now. You can also add the heavy whipping cream just before serving as a decoration on top. Taste to see if the soup needs more salt/pepper. When you’re happy with it, ladle into bowls and enjoy!

I served it with my overnight sourdough bread. 

This creamy cauliflower soup not only gets its creaminess from the main ingredient of cauliflower but also from the addition of potatoes. They give it the extra body to the soup. The heavy whipping cream in the end is the perfect finishing touch.

Cauliflower is not only a good source of vitamin C and K, it is also an excellent source of fiber, folate and vitamin B6.

Our family loves a good soup for dinner. My kids request soup based on its color instead of the ingredients. For example, the “green soup” is a huge favorite of my kids. You can find the recipe here.  Even though it is white, this creamy cauliflower soup is a close second choice in my house. Both soups are quick and easy to make. Also have a tomato soup on my site here.

Preparation:

Most cauliflower soup recipes will have you roast your cauliflower as a first step. My recipe skips this and the end result is just as yummy. I was in a time crunch one day, so I opted to skip the roasting, and the end results didn’t disappoint at all! For my recipe, begin by melting butter in a pan, and cook your shallot till it is soft and browning. Next, add in the garlic and cook until it is fragrant. Finally, add your cauliflower and herbs and cook for couple of minutes. 

 After you have cooked your cauliflower for around 5 minutes, add your broth. I have chosen to use bone broth for its nutritional benefits. You can also use vegetable broth to make this dish vegetarian. Bring the soup to a boil, and then lower the heat and let it simmer until the vegetables are soft. This should take around 15-20 minutes.

After the vegetables are tender, use a hand blender to mix the soup until nice and smooth. I use this kitchen aid hand blender. Taste your soup and add some heavy whipping cream and lemon juice to your desired taste before blending again. One final taste to see if it needs more salt or pepper. If not serve it hot and enjoy this delicious creamy cauliflower soup with some toasted bread. Delicious for lunch, or an appetizer at dinner.   

 

This creamy custard recipe is delicious! The fresh pod of vanilla that is cooked in the milk makes it super nice. The recipe requires a lot of fast whisking, but the end result is drooling good.

In this creamy custard recipe I use tapioca flour, instead of cornstarch. If you don’t have tapioca, or prefer to use cornstarch, you can easily substitute. For every 2 tablespoon of tapioca, use one tablespoon of cornstarch. If you want to try the flour this is the one that I prefer: Tapioca flour. Another important note is to use an egg that is at room temperature.

Separate the egg yolk from the egg white. Instead of throwing the egg white out, consider saving it to make meringue. Mix in the cane sugar with the egg yolk. Measure out the tapioca flour in advance so it will be ready when the milk is at the right temperature, later in the recipe.

The cute measuring spoon, seen in the picture, can be purchased here. Besides being cute, they are sturdy and one of my favorites.

I added a fresh organic vanilla pod to the milk being warmed for the custard. Carefully cut it open with a sharp knife and remove the vanilla seeds from the pod. Place both in the milk before bringing it to a boil.

Stirring with a whisk, bring the milk, pod and vanilla slowly to a boil.

The milk has to come to a boil but the temperature needs to be closely monitored. I use this thermometer, which is made specifically for baking and cooking. The temperature of the milk has to be 180 degrees Fahrenheit, but can not get above 185 degrees Fahrenheit. If it gets higher, and you add the yolk mixture, you will end up with scrambled eggs instead of a custard. Thus, the temperature is really important to keep an eye on.

When you see that your milk is getting close to the 180 degree Fahrenheit, quickly whisk the tapioca flour into your egg yolk-sugar mixture. This will help you be ready when the milk reaches the right temperature. 

When the milk has the right temperature remove it from the heat. Slowly add the milk to the egg yolk mixture in small batches. Whisk it really well to combine everything and avoid lumps in your custard. This will get your arm workout in, so start whisking! After the milk is fully added to the egg yolk, you can return it to the pan and put it back onto a low heat. Let it simmer for 3-4 minutes.

If the custard separates you either had it too long on the heat, or the heat was too high. When this happens, take the custard off of the heat and whisk it really, really well. If this doesn’t work, then you can put the custard through a strainer.

After the custard has simmered for 3-4 minutes it is ready to eat warm. Alternatively, you can cool it down slowly on the counter. If you choose to cool the custard, it is important to whisk it again frequently to avoid a film forming on the top which can make lumps in the custard. Whisk it every few minutes while it slowly cools down on the counter. When it is fully cooled, you can transfer it to a jar and store it in the fridge. Freshly made custard can be stored in the fridge for a couple of days. 

Custard you can combine with my pound cake recipe and some whipped cream and fruit to create a trifle.

This super easy focaccia bread is delicious. Focaccia bread is the easiest bread you can make. The dough is similar to pizza dough but with lots of olive oil. The other ingredients are bread flour, yeast, honey and sea salt. The topping can be anything you enjoy. 

Most bread recipes require sugar to activate the yeast. As I’m not a fan of refined sugar, I always look for an appropriate replacement. In this case, I found raw honey adds a delicious flavor while being able to activate the yeast.

For the topping I experimented with potatoes, rosemary, bacon and Parmesan cheese.

To start begin by mixing the 1/4 cup of warm water with the yeast and honey. The water needs to be  around 110 Fahrenheit to dissolve the yeast with the honey and to activate the yeast. It is important to let it stand until it is foamy and bubbly, around 5 minutes.

Here you can clearly see the foam and bubbles from the active dry yeast. It is ready to mix in with the flour and salt mixture after you can see the bubbles.

This recipe works best with a stand mixer and you will need to use the dough hook. My mixer https://www.boschmixers.com/product/bosch-universal-plus-mixer/ is Bosch, but any mixer with a dough hook will do.

When the dough comes away from the sides and is tacky, but doesn’t stick to your hands, it is ready. Grease a bowl with olive oil, and let it rest until it is doubled in size.

When the dough has doubled in size you are ready to place it on a greased baking sheet, and shape it into a rectangle.  However, first you have to punch out the air in the dough.

After the air is out you shape it into a rectangle on the baking sheet. I used parchment paper on the baking sheet to make it easier to transfer to a cooling rack later.

After you formed a rectangle with your dough, you cover it and place it in a warm area on your counter until it is doubled in size. This length of this rise will vary based on where you live and what season it is. It can take up to 1 hour or more if it is colder weather. It is important that you cover your dough and put it in a warm draft free area.

When it has doubled in size, you drizzle it with olive oil and make deep holes in the dough with your fingers. Don’t be shy!  Dig them in far, until you feel the baking dish.

When you’re satisfied with the amount of holes, sprinkle the dough with sea salt (I used this French salt) and add your washed rosemary. You can bake it now, or add some extra toppings. I added potatoes, bacon and Parmesan cheese.

After adding the toppings, bake your dough in a preheated oven until it is golden brown. This can take around 20 minutes. Keep in mind that every oven is different, so the baking time may be more or less. Keep a close eye on the bread in the final baking minutes.

You can enjoy this light, airy and delicious Focaccia bread after it cools a bit on a cooling rack!

If you’re looking for more bread ideas, check out this Irish soda bread on my blog.

While skiing with my family in Austria we had a delicious Goulash soup. It was such a delicious combination of herbs and filling that I was still craving this soup when I got home. So I got to work trying to replicate the soup, and I have to say this recipe is very close to the original.

This goulash soup is rich, full of meat and vegetables. Every bite is so full of flavor! I think it could make a complete lunch or dinner but it is best when consumed with some bread; we combined it with my sourdough bread. You can find the recipe for my sourdough bread here.

Skiing as a family is something we have always loved doing. We lived in America for 11 years. In California we loved to go to Lake Tahoe with its beautiful views over the lake. When we moved to Pennsylvania we traveled up to the mountains of Vermont and had a blast there too. After moving back to the Netherlands we planned our first family ski trip to Austria. We were there during Christmas with my husband’s brother, his sister-in-law and their kids. Growing up my family often went skiing in Austria, so being back there felt so familiar. We had beautiful ski holidays in the USA, but Austria feels like home to me. The slopes were gorgeous and we could ski from one delicious restaurant to another eating all the foods we had been missing. Nothing beats a good filling soup for lunch after spending the morning in the cold on skis. Paired with some homemade sourdough this goulash soup hits the spot for sure.

Ingredients

• Tomatoes: pureed with flour and some garlic this is the base for the soup. 
• Ground beef: I choose ground beef for this recipe. Most soups call for diced meat, but that can turn out dry and tough so I prefer ground meat.
• Bacon: gives the soup an extra salty flavor.
• Caraway seed: also known as meridian fennel and Persian cumin. It is highly aromatic and has a distinctive mild anise flavor.
• Paprika powder: dried and ground red peppers.
• Garlic: I used fresh minced garlic.
• Vegetables: onions, bell peppers and potatoes. 
• Flour: to thicken the soup.
• Beef broth: The base is the tomato base with the beef broth.
• Bay Leaf: I used dry bay leaves.

Preparations:

Start with cutting up all the ingredients. Next we will make the tomato base. Start by frying the shallot and when it is soft add in the tomatoes and fry till softened. Add some salt and pepper to taste. Next add in the tomato paste, stir and add 2 tablespoons of flour continuing to stir for a bit. Finally add in one cup of broth. Put this into a blender and combine till smooth. Set aside for now. 

In the same pan, add some oil and fry the bacon to a crisp. I like to use this Le Creuset cast iron Dutch oven pan. Then add in the ground beef and spices, breaking it up until the meat is cooked through. To the meat mixture add in 2 tablespoons of flour, or more if a thicker soup is preferred. Continue to cook for 2 minutes until fragrant. Then add in all the vegetables, tomato base and the rest of the broth to the meat mixture. Finally, add the bay leaves and let it simmer for 1 hour. 

Granola

Granola is my favorite breakfast of all time! It is easy, quick and filling. Unfortunately, store bought granola is typically full of refined sugars and nuts. With a son who has a nut allergy, I was forced to figure out my own recipe. My naturally sweetened granola is super yummy, crunchy and bakes up quickly. It can easily be made into a nut free version by substituting the almonds with raw pumpkin or sunflower seeds.

Ingredients

• Coconut sugar: In most of my baking I prefer to use a natural sugar instead of a refined sugar . Coconut works great in this granola.
• Avocado oil: It is full of good fats, antioxidants and vitamins (A, B1, B2, D and E). Also has a high smoke point. However, the main reason I like using avocado oil is because of the great taste. It is not overpowering and remains a light, fresh addition to your cooking or baking. If you don’t have avocado oil you can use olive oil too for this granola recipe.
• Raw honey:  It is a good source of antioxidants, amino acids and enzymes while providing a natural sweetness.
• Cinnamon: This gives the granola a lot of flavor and a lovely smell.
• Vanilla: Another nice flavor addition to this granola.
• Salt: A universal flavor enhancer.
• Rolled oats:  These are a whole grain food. They are nutritious and a good source of carbs and fiber. They are loaded with important vitamins ( magnesium, phosphorus, manganese, copper, iron, zinc, folate, B1, B5).
• Unsweetened shredded coconut: This is rich in fiber and MCT’s.
• Raw almonds:  They are rich in magnesium, vitamin E and fiber. If you prefer to make this granola nut free then use raw pumpkin seeds or raw sunflower seeds instead. 
  
  
  

Preparation:

This granola is super easy to make. First, preheat your oven.  Start by mixing the coconut sugar with the oil. Measure the oil in same cup you will use to measure the honey because it provides a grease to the cup, allowing the honey to easily slide out.

Stir the oil and sugar together. Then add in your honey, cinnamon salt and vanilla.

 

After it is well combined, add your rolled oats one cup at the time. Making sure to combine well after each addition.

When your oats are mixed in well, add the shredded coconut, almonds or pumpkin/sunflower seeds to the mixture and combine.

Prepare a baking sheet with parchment paper. Spread your oat mixture onto the pan and flatten it out with the back of your spoon or fork.

Place the baking sheet in the preheated oven. Set the timer for 25 minutes. Set a second timer for 7 minutes. When the 7 minute timer goes off, take the baking sheet out of the oven and stir the oat mixture. Make sure to flatten it again with your fork or spoon. Return the tray to the oven and set a new timer for 7 minutes, Repeat the process every 7 minutes until the 25 minutes are up. 

When your granola is done baking you will smell it; the toasty cinnamon scent will spread into your kitchen.  It should be a golden brown. See picture below.

Once it is done baking, stir it one last time and really press it down  firmly with your fork or spoon. Let it cool completely.

When it is cooled completely you can break it apart into bite size pieces and store it in an airtight container. I use this mason jar.

We love to enjoy this granola in the morning with yoghurt and some fresh fruit, but is it also yummy on its own as a snack in place of a cookie.

Other cookie recipes can be found here on my page.

Another breakfast recipe on my blog is french toast. You can find the recipe here.

One of my favorite things to do is visit second-hand bookstores looking for old recipe books. I found this book in sunny California. Finding a Dutch cookbook in America is rare, so I just had to buy it. 

 

I recall my mom having this cookbook at home when I was young, but I never had Kringelen cookies, so this recipe intrigued me. The combination of cinnamon and lemon sounded delicious. I added some vanilla and salt to the recipe to add more flavor.

 

The trickiest part was figuring out the oven temperature to bake them. The recipe said to bake them “in a somewhat warm oven”…. So after making the dough I had to do a couple of trial bakes to determine an exact temperature. I played with different shapes of the cookies, making both donut and pretzel shapes. Forming the dough in a log and cutting round cookies gave the best end result.

I hope you will enjoy this easy and delicious recipe as cub as we did.

Laced cookies are one of my favorites. The ingredients list is short, so you probably have everything you need in your kitchen already. I combined the ingredients and did a test bake. Unfortunately, I burned the first batch. It took a few more bakes until I got my oven temperature right and the time to bake. They take only 6 minutes to cook and I had to keep a real close eye on them. I recommend you do the same. Every oven is different and my times and temperature could be different to your oven. But trust me, once you get them just right they are delicious! 

 

Started with the recipe from baking the goods: lemon olive oil cake. My batter was super thin and dripping out of my pan. So had to open the oven way to many times to clean up and place something under it to catch the drip. Also took the cake out of the oven way to soon so it was still a bit wet and dense. Regardless I loved loved the taste! Started to look online for more recipes for lemon cakes. After searching and looking at different recipes I tried again.

This time I used butter instead of olive oil. And more baking powder. The smell out of the oven was amazing! When it was time to take the cake out and cut it I was super happy with the end results. 

Hope you all enjoy baking this one too. 

Ingredients

• 175 gram unsalted butter, very soft. And some extra for greasing the tin.
• 250 gram cane sugar
• 1 lemon
• 3 large eggs, at room temperature 
• 250 gram cake flour or regular flour
• 3 1/2 teaspoon baking powder
• 115 ml milk, at room temperature 

Instructions:

1. Preheat the oven at 350 F. Prep a loaf pan with butter. Then cut a long strip of parchment the width of the loaf pan. Press the paper into the loaf pan so it covers the base and the sides. 
2. Put the soft butter and sugar in the mixing bowl.
3. In a mixing bowl, sift and add the flour, baking powder. Wisk in the lemon zest.
4. Mix the butter and sugar till the sugar is fully incorporated in the butter. After that add one egg at the time and mix well after each egg.
5. When everything is well combined mix in the flour mixture in 3 additions. 
6. Add the milk and the juice of the one lemon and mix until it is incorporated.
7. Pour the batter in the prepared loaf pan.
8. Bake for 55-60 minutes, until a wooden pick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes. Then remove from the pan and sprinkle with powdered sugar if desired.
10. Enjoy!

Meringue is a light, airy cookie with a crisp exterior. They are one of my favorite cookies, but can be tricky to bake. The oven temperature needs to be just right or the cookies will turn a little brown. Fortunately, they will still be delicious if this happens.

Meringue has 2 main ingredients: egg whites and sugar. The final step is to add a pinch of salt. Three ingredients is all it takes to make these delicious cookies.

 
The first step is to whip up the egg whites in your stand mixer, until they become glossy and opaque. It is important to ensure your bowl and whisk are free from grease and moisture before starting. Once you are sure they are dry, I like to add a little lemon juice in the bowl. Then whip your egg whites till they are white and glossy.

Next, add the sugar one spoon at a time while you continue to whisk on medium. Give the sugar a chance to dissolve into the egg white mixture. After all the sugar is added, whisk it until stiff peaks begin to form in the mixture, and it does not fold back in on itself. 

Transfer the meringue mixture into a piping bag. Placing the piping bag into a drinking glass will make the process easier and limit the mess made. Fold the ends of the bag  over the top of the glass and scoop in the mixture. See picture below.

Cut off the small tip of the piping bag and you are ready to pipe! You can pipe your meringue pretty close to each other on the parchment lined baking sheet. They don’t spread out while baking and you need to bake all your cookies at the same time. So pay attention to the spacing when you begin so that you can be sure to fit them all on the one tray. 

Meringue gets baked in the oven on a low temperature. As I have mentioned in other recipes, every oven is different, so the temperature may vary for you. Mine turned out a little golden, but I prefer them more white. Since this was the first time making them in this oven, I will lower the oven temperature next time and have incorporated the correction in this recipe. After the baking time is done, turn off the oven without opening the door, allowing them to cool completely in the oven. They are ready to eat once they are fully cooled. 

Another cookie recipe can be also found on my site. Click here.