Monday, December 14, 2015

Christmas 2016

Eat Drink and Be Merry- we do that very well!!

















And....thank you for the gifts

Monday, October 12, 2015

Ooh la la French Menu de Nuit @ Mita & Cliff

Le Menu:
Kir Royale & Canapes (Mita)


Salmon Tartare, Beets with caramelised walnuts, Courgette soup with chervil (Kelly)
Entrees (Winnie

Tuna Nicoise (Mita)

Coq au Vin (Mascha)


Tarte Tartin (Dorte)

Baked Chocolate Ganache with spices (Monique)
Sometimes even when there's no competition, there's still a winner and this one was the Baked Chocolate ganache, recipe inspired by our man of the moment, Yotam Ottolenghi. MMMMMMMMMMMm mm

                                    

Sunday, July 12, 2015

Singapore, Thailand, Cambodia- Monique's holiday

Fishface selfies
The theme was hot and spicy and exotic, perfect for the Eurovision final ::) Too bad the hostess wasn't there...

Cambodian Prahok Fried Rice (Kelly)  

Singapore Assam Fish Curry (Mita)



Cambodian coal grilled chicken (Winne)
Cambodian Chargrilled Eggplant with Pork
Mango icecream (Colleen)
Thai Green Papaya Salad (Mascha)
Coconut concoction (Dorte)
Chocolate semifreddo (Mita)



Friday, April 17, 2015

RAAAAAW

After a weekend of non-stop baking and cooking Colleen was all fooded out. SO the theme was....RAW. No cooking or heating. The lady kindly yielded and allowed smoked salmon, tofu, boiled water and canned foods. We are after all, flexitarians ;)
Melon basil soup - Winnie
Sprouts, tofu, shiitake rolls with two sauces (tamarind and lime/fish sauce)- Kelly
Delish delight zucchini rolls with amazing purple sorrel leaves stuffed with cashew?pine nut? - Winnie
Another picture because it was so beautiful
Salmon, Beetroon Horseradish salad - Monique

Romanesco broccoli rice - Winnie
Zucchini Carrot noodles with Avocado pea kale pesto - Colleen recipe link
Raw Mango and Pineapple tart - Colleen recipe link
Gross Avocado and chocolate pudding - Kelly

Sunday, March 22, 2015

Freezer Follies

 @Mascha: Something that comes from or goes into the freezer...

DorteL Scallop wrapped in katenspek, seasoned with pul biber on a bed of garlicky peas with a sage lemon butter oil
Kelly: Pea soup and basil mint oil

Colleen: Honeyed prawns on polenta cake (sorry I did not take a picture- but it was good good (creamy polenta cake with crisp corn, zingy lemony honey sauce...)
Mascha: Pork belly in five spice, honey, Winnie: Herby cream cheese stuffed peppers, yellow pepper gorgonzola wrapped ham, potato gratin
Dorte: Black bean brownies and vanilla sauce
Mascha: Salted caramel ice cream 
Black bean brownies  - voor +/- 16 cupcakes

Oven voorverwarmen op 160 graden, kleine vormpjes of cupcake vormpjes.

Ingrediƫnten:
·         Blikje zwarte bonen, uitgelekt 240 gram
·         100 gram amandelmeel
·         45 gram gesmolten kokosolie
·         3 theelepels (7 ml) vanille extract
·         2 vlaseieren*
·         1 echt ei
·         65 gram cacaopoeder
·         170 gram ruwe rietsuiker of kokosbloesemsuiker
·         100 ml (amandel)melk
·         1 theelepel soda-bicarbonaat + 1 theelepel wijnsteenzuur bakpoeder
·         100 gram grof gehakte (wal-, hazel-, pecan) noten, of pistache, amandel…
·         1 theelepel appelazijn of citroensap

*1 vlasei: 1 eetlepel gebroken lijnzaad op 2,5 eetlepel water. 5 minuten laten staan en gebruiken.

Maak de 2 vlaseieren klaar.
Doe de uitgelekte en goed afgespoelde bonen samen met de vlaseieren, vanille extract en kokosolie in de blender. Mix tot de bonen helemaal gepureerd zijn. Doe in een kom. Voeg de rest van de ingrediƫnten behalve de grof gehakte noten toe en mix tot een mooi beslag. Roer er tenslotte de gehakte noten doorheen.

Doe het beslag in de vormpjes en bak  15 tot 20 minuten, afhankelijk hoeveel je in de vormpjes hebt gedaan.