Lemon Meringue Pie!!


Don’t know how many times I have seen this pie being baked on cooking shows or how many times I have seen this recipe in my cookbooks, but up to now I have never made this pie myself.

Why? Because I am a person that has a huge sweet tooth…the thought of eating something with lemons didn’t appeal to me that much. But I was wrong!!

I friend of mine sent me a recipe of this pie and the result was delicious!!

Lemonpie1 Lemonpie2 Lemonpie3


Happy 3rd birthday to Morris!!


Today is my little boy’s 3rd birthday! Time really does fly, I remember too well when he was born. Not a very nice experience I am sad to say. Anyway, I am thankful that Morris is a very happy, healthy and lovely little boy! I love him loads!!

As I always do for my other two children, I made a special birthday cake for Morris. And because Bumba is his favorite character on TV, he wanted a Bumba cake!

On the next few photo’s you can see the original character, how I made the cake, and the result!





Tomato and beef casserole with a “roof” of potato and pesto


This is one if those recipes that I make when I feel like eating something warm and comforting. Another winner! It is savory, but also a little sweet, it is creamy and cheesy, everything I like! And too bad these dishes always come with heaps of calories, but well, you only live once they say!

400 gr of minced beef
250 gr of bacon, diced into small pieces
400 grams of potatoes, precooked and in slices
2 cans of tomatoes
Sundried to atoes, about 5, sliced
Cream, about 150 ml
Grated cheese, about 150 grams
Green pesto, about 3 tbs.

First fry the bacon and the minced beef. Then add the tomatoes, sundried tomatoes, a teaspoon of thyme, pepper, salted and a splash of cream. Let this simmer for about 15 minutes.

Pour this mixture in a 20 x 30 casserole, then lay the potato slices on top like the tiles of a roof. After that, mix the rest of the cream with the green pesto and spread this on top of the potatoes.

Finish this of with a layer of grated cheese.

In a preheated oven, 180 degrees. For about 30 minutes, and done!!



Recipe for… BLONDIES!!


Again another favorite recipe of mine, and not only my favorite, but also a winner at my work as well as my husband’s work. Blondies are the white version of brownies.

In this Australian recipe a key ingredient is macademia nuts. Delicious! The recipe says you have to use unsalted macademias, but I can never find unsalted macademias easily, so I have always used salted macademias, and I really like the tasted of the blondies with the salty taste that comes now and then.

The ingredients for a 20 x 20 cm ovendish:
175 grams of white chocolate, chopped
115 grams of unsalted butter, chopped into squares
100 grams of sugar
2 big eggs, whisked
0,5 teaspoon of vanilla essence
130 grams of flour
0,5 teaspoon of baking powder
150 grams of macademias, chopped
100 grams of white chocolate, chopped

How to make the blondies:
Preheat the oven at 180 degrees celcius
Melt the 175 grams of white chocolate and the butter. The recipe says au bain marie but I just use the microwave…
Pour the chocolate/butter mixture into a big bowl and add the sugar. Whisk with a wooden spoon.
After that add the eggs and whisk. It doesn’t matter if there are any lumps. Add the vanilla.
Siff the flour and bakingpowder and stir through the mixture.
After that, add 100 grams of white chocolate chopped into pieces, and and 100 grams of the chopped nuts.
Put the mixture into a greased oven dish, and sprinkle the rest of the nuts (50 grams), on top.

Bake for 20 to 25 minutes, until golden brown and a wooden toothpick comes out almost clean.

Let the blondies cool before taking them out. They should still be a little bit soft and moist.




175 gr chocolate blanco, picado
115 gr mantequilla
100 gr azucar
2 huevos grandes batidos
0,5 cucharilla esencia de vainilla
130 gr harina
0,5 cucharilla levadura en polvo
150 gr macadamias picadas
100 gr chocolate blanco picado

Fundir 175 gr chocolate blanco y 115 gr mantequilla. (Microonda)
Mezcla en un tazĆ³n grande
AƱadir los huevos, y mezclar todo con una cuchara de madera
Pues, tamizar la harina y aƱadir a la mezcla
si todo estƔ bien mezclado, aƱadir el chocolate blanco (100gr) y 100 gr de las macadamias
poner la mezcla en el molde y aƱadir 50 gr acadamias picadas.
20 – 25 minutos en el horno hasta que la masa estĆ© dorada

Primero deje enfriar completamente antes de obtenis del molde.

Buen provecho!

Apple beignets – my favorite New Year’s Eve treat!


After feeling like crap for two days, I finally feel better now, so I was thinking about what to eat on New Year’s Eve! And for sure Apple Beignets will be in the house tomorrow evening!

Apple beignets are also called Fritters. Fritter is a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients. In Holland we have fritters filled with apple or banana on New Year’s Eve, together with Oliebollen.

An oliebol is a traditional Dutch and Belgian food. They are called oliebollen (literally oil balls) in the Netherlands, while in Belgium they are called smoutenbollen.

Oliebollen are made by using an ice-scooper or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year’s Eve.

But, my favorite is the apple beignet, just because of the sugar and cinnamon layer that covers it!

So tomorrow night, guess what I will be eating…. Happy 2014 to everyone reading my posts!!




Homemade Healthy Chocolate and Mint Icecream – Recipe


Another winner, this one is!! I have been experimenting with frozen bananas as a base for icecream. Take a banana, cut it i to slices and freeze it overnight.

The next day you take the banana, add some (soy, nut or regular) milk, some agave sirop, nutbutter and some nuts of chocolate (or both), put this all in a foodprocessor and there’s your icecream! Some people call it a softserve because it is a little softer than regular icecream. But you could also put it in the freezer for half an hour to let it freeze a little bit more.

Anyway, a lot of combinations with banana as a base are of course possible, with fruit, cacoa and/or nuts.

But, I find that you always keep tasting the banana flavour, which is ok if you like bananas, but I sometimes just like a different taste!

Last week I went to my favourite kitchen supply store and I found a bottle of mint essence. And as I have always loved eating mint-icecream when I worked at Rotterdam’s famous Italian icecream shop called “Capri”, I decided to try and make mint-chocolate-chipicecream using frozen banana as the base or the icecream.

So I did! I took two frozen bananas, added some almondmilk, some agave sirup, quit some chopped up dark chocolate (>70%), and some mint esstence, and there it was, a lovely bowl of mint icecream! My favourite! When I made the icecream for the second time, I used just one drop of green food colouring to make the icecream look a little more attractive.

And here’s the picture!


Nutella Cheesecake Brownies – recipe


These are brownies, but than they are EVEN more delicious than regular brownies, they are combined with a cheesecake and nutella layer. A real treat!! I based this recipe on various recipes I found on the internet, and this one works best for me.

Cheesecake topping:
8 ounces cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon vanilla essence
1/4 cup Nutella

3/4 cups flour
1/3 cup cocoapowder
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
1 cup sugar
1 teaspoon vanilla essence
2 eggs


Pre-heat oven to 180 degrees celcius
Line an 8×8 pan with foil leaving 2 inch overhang on all sides. Spray foil w/ cooking spray.
To make the cheesecake mixture, cream the sugar and cream cheese until blended. Scrape bowl and add the egg and vanilla and beat until the topping is nice and creamy. Remove half of cream cheese mixture into another bowl. Stir in Nutella. I put the Nutella in the microwave for a minute, it stirred in better this way.

To make the brownie mixture, sift flour, cocoa, salt and baking powder into a small sized bowl. In a mixing bowl, cream sugar and butter, add eggs one at a time, beat well then add vanilla. Add dry ingredients to the butter mixture and beat just until combined.

Spread the brownie batter into the bottom of an 8 x 8 baking dish. Randomly drop spoonfulls of both cream cheese toppings over the brownie batter. Swirl with a knife, taking care to swirl only the top layer (not brownies).

Bake at 180 for 40 to 50 minutes until a toothpick comes out just about clean! The result: