the garden is making progress….and sweeter ‘corn’ bread

Finally the garden is in bloom, the peas, the capers, the rocket, the lettuce ! crazy everything is growing. I think it’s great to have the opportunity to use ingredients from the garden sthraigt on bread or make spread of it. A nice spread asks for a nice bread.
And we bought 25 kilograms of corn flour, but OMG it’s hard to make bread with corn flour, next time we have to read more about it. The problem is corn flour doesn’t raise so much. So after a lot of disasters and very miserables bread. I have now the perfect combination. So Allard here is your perfect bread and sweeter as normal, just follow the recipe and never throw in more dried yeast, the bread will raise to much….but you know already 🙂 And now bake evry day a bread like this so the flour will be empty at last

Ingredients for a sweeter ‘corn’ bread…
250 gram of spelt flour
100 gram of all purpose flour
150 gram of corn flour
1 tablespoon of dried yeast
a dash of salt
2 cups of luke warm water
a hand full of pumkinseeds for on top
+/-4 tablespoons of flaxseeds for in the bread
2 tablespoons of oil

A food processor with dough hook
a tablespoon
a cake-pan

Lets make the bread………..
I would say mix all the flours together, time to poor in the dried yeast, salt and flaxseeds. Mix very well so everything is equal!
While mixing, poor in the water and oil very slowly, now you see it’s getting like dough. It must be a little sticky, not wet (you cannot make a ball of the dough) and not too dry (it will fall apart)
Get the cake pan and with a brush you oil the cake pan, so the bread will get out easy after baking!
Put in the dough so the whole bottom is covered and sprinkle on top the pumpkin seeds, set aside on a warm place and let the dough raise for 1 hour or more.The dough must be doubled when it’s ready for baking.
Bake the bread for 20-30 minutes on 200 degrees Celsius.
Open the door of the oven and knock on the bread, when it sounds hollow it’s ready. Cool down before getting it out of the cake pan……..

Taste your delicious bread enjoy your breakfast or lunch with home made bread

babyshower…and an apple-pie without sugar

A baby-shower, great! My friend is getting a baby and now we have a big party. What to make, she is not allowed to eat sugar and some other stuff. So after searching on the internet I found a vegan apple-pie recipe, I was following the recipe and I discovered it was a crappy one. So the bottom was ruined. So I was experimenting with ingredients to make the pie perfect.  Love to try this, so I started baking, I thought after getting the pie out it was totally failure but….yes I must say it was/is a nice tasting apple-pie! Now I will hope she likes it also, because pregnant ladies…….;)

Ingredients for a whole apple-pie without sugar (24 cm)
the bottom
2 bananas
160 gram of sifted flour
160 gram of spelt flour
1 teaspoon baking powder
180 gram of coconut-oil
1 teaspoon of apple cider vinegar
some flour to roll the dough on

the filling
4 big sweet apples (something like 1 kilogram ) cut in tiny pieces
200 gram of raisins soaked in water for 20 minutes (maybe if you don’t like raisins poor in some dried apricots didn’t try yet but I think it taste perfect)
14 dates from Iran (these are soft as chocolate and sweet) cut in tiny pieces
4-5 teaspoons of ground cinnamon
juice of 1 lemon
150 gram of mixed nuts (like almond, hazelnut, walnuts) crunched in tiny pieces (not like sand)

The kitchentools
a spring, with a diameter of 24 centimetres
a bowl
an oven
a little bowl
a fork

Let’s begin…
First it is useful to make the bottom, so melt the cocnut-oil au bain marie, in the meanwhile you can mix the dry ingredients together in the bowl (the cinnamon, flour, baking powder)
Mash the 2 bananas in the little bowl with a fork, till it’s something like yellow mud 😉
The coconut-oil will be soft by now, so poor in while stirring, the coconut-oil (not direct out the bowl because you will burn your hands), apple vinegar and the bananas. Mix this well till its a ball.
Time to roll out the 2/3 of the dough, the mine was too soft so I couldn’t really roll out the dough (maybe you can?) So I just immediately, spread it out, in pieces, in the spring/baking pan, like clay, I made the bottom on this way.  Maybe a little jigsaw game.
Make also the sides ( +/-5 cm high), because the filling must be poor in this dough.

Prepare the filling.
Cut everything what must be cut (the dates), soak the raisins and crunch the nuts. Mix this altogether in a  big bowl. Over the mixture you poor the lemon juice, the apples won’t get brown and get a fresh taste. At last you mix the cinnamon into the mixture, everything must be totally chaos.
So the filling is ready to be put on to the dough.
Get the spring again with the already prepared bottom of dough. Fill the bottom, and sometimes you have to push a little bit  so it will fit in the bowl of dough you made.
Yes everything is fitting? otherwise you can taste some mixture before the pie is ready 🙂

On top you will put the 1/3 of the dough( you put aside).
Again I was claying a top, I made 3 stripes diagonal and three stripes horizontal, so you get a nice square-effect.

In to the oven now, (175 degrees Celsius) bake the pie in 40-45 minutes golden brown, you will smell the nice pie when it comes out of the oven.
Cool it down, and cut in pieces so you can share this addicting pie. Great with whipped cream and tea

Eet smakelijk/enjoy

Laurence anyways…while eating duo-coloured-cupcakes

Films often make me happy, especially when it has a great story, good music and some nice filming.
The day before yesterday I saw a real great film, Laurence anyways directed by Xavier Dolan (The 10-year relationship of a male-to-female transsexual with her lover. ).
So you must see it if you haven’t already! Also funny I gave this tip to someone and she said:’O I saw him already three times” I just had to smile…..
Watching film and a duo coloured cupcake makes it more perfect and chilling, they are easy to make.
I think I know what you are going this weekend….because here is the recipe!

The recipe for about 16 double-coloured-cupcakes
1 1/2 cup of spelt flour
1 1/2 teaspoon of baking powder
1 teaspoon of baking soda
a dash of salt
1 tablespoon of cornstarch1 teaspoon of apple vinegar
1 cup of coconut-milk (the rest-over when you take out the hard part of the milk for the whipped cream ;))
1/2 cup of date syrup
1/2 cup of coconutoil melted au bain marie
2 teaspoons of vanilla extract
2 teaspoons of rum extract
2 tablespoons of cacoa powder
and like 3 tablespoons of water

2 bowls
a whisk
16 metal cupcakes pans
an oven
a very thin stick for decorating your cupcake like a skewer
a cup

Lets start….
Mix all the dry ingredients in a bowl except for the cacoa powder (the spelt flour, baking powder, baking soda,salt, cornstarch)
Mix in the other bowl the coconut-milk together with the apple vinegar, set aside. Ready for melting the coconut-oil, poor this in the wet ingredients bowl, mix very well. Also stir in the date syrup, rum and vanilla extract.
Yes the both bowls become one, mix them very well, without lumps, preheat the oven on 175 degrees.

Now the other bowl is free you put in the cacoa and mix it together with some hot water so you get a smooth brown ‘drink’, take half of the cupcake dough and poor this into the cacoa-bowl, so now you have a chocolate brown bowl and a lightly brown bowl. Time for filling the pans. I just put some oil in the cupcake pans for getting the cupcakes out easy when they are baked
take just 2 tablespoons of the lightly brown bowl mixture, and 2 tablespoons of the chocolate brown mixture into the one side pan.(so the half of the pan is chocolat) With the skewer I made some nice shapes, just use your creativity to make them beautiful.Finished? put them in the oven and bake them for 25 minutes on 175 degrees Celsius. In the meanwhile you can make the whipped coconut cream and get your dark chocolate sprinkles for decorating the cupcakes.
The whipped cream in the fridge and get out the cupcakes, they are ready when they aren’t sticky anymore when you put into the cupcake the skewer and take out. Cool them down and after you can put on some cream and some sprinkles, or anything else you like
Enjoy the film and the cupcakes

oeh lalala sticky banana bread!

This is so great and sweet and delicious…you want to eat it all when you made it! Yes I am talking about banana bread! This was really what I wanted to try before the high tea, because I think it fits well for an high tea, the sweetness comes from the banana so no added sugar or something else poisoning ;). Only some date-syrup.

This is what I want to give to my children, I feed them (at least I try to) almost sugarless..Because if you won’t get used to the refined sugar you appreciate the taste of the ingredients more, I must say at least I did when I  became a  almost sugarless eater.
Just try for one week to eat no sugar, find out how hard it is, almost in everything will be added some refined sugar (especially in the take away, ready for dinner, sauces and microwave food). But this is of course your own choice.
Anyway to finish my story the banana bread wasn’t good enough for the high tea, but now I made it for the x-mas and I ate almost the whole bread on my own ( 😉 ).

The ingredients for one whole banana bread ( in a cake tin)
3 ripe bananas
1 tablespoon of lemon juice
1/2 cup melted coconut oil
1/2 cup of date syrup
1 3/4 cup of spelt flour
3/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/3 cup of crunched walnuts
1/3 cup of crunched hazelnuts
1/3 cup of soaked raisins (soaked for 20 minutes)
some crunched walnut for garnish

a food processor
a dough hook for the food processor
a metal bread pan like 30 cm
an oven
a bowl
some hunger for sweetness

so the beginning….
Mix all the dry ingredients (spelt flour, baking powder and soda, crunched wal- and hazelnuts, raisins) together in a bowl. Set aside and now mash the bananas very well till they are smooth (you can do in the food processor, I did) some lumps are not a disaster.
Now mix all the residual ingredients together with the bananas (the coconut oil,lemon juice and date syrup).
Now you can mix it together with the dry ingredients in a food processor with dough hook. The dough must be a little soft and sticky.
Yes it’s ready, pour the dough into the bread pan, I used some baking paper to put the dough in so it won’t stick on the metal. But without baking paper, if you have a good pan, it won’t stick , just put a little oil on the metal. (my bread pan is to old and destroyed)
And for garnish put on top some crunched walnuts

preheat the oven on 190 degrees Celsius, and then put in the bread for about 45 minutes. Check on the end if the bread is harden and is having a tan, then it’s ready for eating.

Enjoy this delicious sweet bread, no spread needed!

Muse…and some raisin bread

Whoopie, great, amazing ,wow what a great concert of Muse last monday (finally after many years I knew about the ticket selling on time, it was sold out after 30 minutes or something like that time) . I really enjoyed the show, amazing visuals, beautiful lights, nice audience and great music. And me as a lightoperator (ok ex one at the moment) really like the kind of stuff lighting/visually things.
I never been into the Ziggo dome in Amsterdam, it can host 17000 people, what a big hall, I was getting a little seasick when I was on the second ring, it was so steep on the balcony, I was thinking immediately, when you are drunk you can fall really bad like many meters down (it must be a great and exciting stage/balcony dive ;)), of course there was a barrier but still!
Anyway the concert again was great, singing out loud the music, clapping in the hands, dancing.I would say check out on youtube.
MUSE – Unsustainable/Supremacy

If you never been to a concert of Muse, you really must go and see!
So Anyway today I made a raisin bread what I really wanted to share with you, it’s a little sweet and something else then the uncommon brown bread.
Get ready for the ingredients

The ingredients for one round raisin bread (10 inch spring)
300 grams of spelt flour
100 gram of wheat flour sifted
3/4 cup of sunflower seeds
1 tablespoon of dried yeast
1 tablespoon of date syrup
3/4 cup of raisins
2 cups of lukewarm water
1 tablespoon of oil
some oat flakes, spelled flakes or like that as garnish

a bowl
a machine with a dough hook to mix the dough
an oven

The beginning…..
I would say heat up some water to the cooking point and put off and lets stand aside, while you are preparing the mixture of the dough.
First get all the dry ingredients, the flour, sunflowerseeds, raisins, and yeast. Mix this together!
The after the mixture you put in the oil, date syrup and the now lukewarm water (not all at once, but pour it in the mixture slowly) and let the machine turn and turn while you pour in the wet ingredients.
Now the mixture is ready (it must be a sticky dough) put in the spring (the bottom must be all covered) on top you do some garnish (the flakes) and let stand for 1 hour in a warm place, like the living room covered with a towel.
This is the time the bread will get bigger!

After 1 hour you heat up the oven like 200 degrees Celsius ( I think it’s like this temperature, because my oven is gas and old and I don’t know the exact temperature)
Put in the bread, and after 20 minutes you low down the heat to the lowest point of the oven for another 5-10 minutes.
Now put the gas off, let the bread inside the oven and cool down a little bit. (you must see that the bread is having a brown tinted crust and when you knock on it it must make a hollow sound, then it’s perfect)

At the end…..
You have a beautiful tasty bread, and the perfect spread on it is hazelnut spread (not the chocolate but the real stuff) mixed with raisins!
Anyway try some other nuts or seeds inside the bread or more nuts/seeds. It will make a little change!

Enjoy your day, at least I do….and eet smakelijk

last day of a tradition in the Netherlands…kruidnoten with a taste of spain!

It’s a special day for the children it’s the 5th of december, and on the 5th of december Sint Nicolaas and his zwarte Pieten (black Petes) will go along every house and bring the children presents in a jute bag. They will ring the doorbell and we will open the door and there is the bag (the Pieten are already gone)…what a suprise!
Before this day we have 3 weeks of putting our shoes at the chimney or somewhere you can put it where the zwarte Pieten can put a present in the shoe. (Ok there are some discussions if it’s not racism, our history with slaves and so on, Sint Nicolaas is white and his happy helpers are black, I must say its doubtful, but we really love the black men and white man and it’s a long tradition)
Sint Nicolaas came here in the Netherlands on the 17th of November by boat in Roermond (a place in the Netherlands). We saw Sint Nicolaas together with the couchsurfer Wen-Lin (very sweet lady from Taiwan) a day after the 17th in Edam. (a Little city close to Amsterdam, famous for the cheese!)
We ate some traditional things at grandma her house, some kruidnoten (some little cookies made with a lot of spices), gevulde speculaas (some special cake with almondcream inside), macaroni (a pasta a la the Netherlands)…The cookies are typical for Sint Nicolaas, the black Petes throw the kruidnoten to the children (together with some sweets). Everybody happy.
I think the couchsurfer really liked this day, anyway we liked it and especially the children liked it! Even I got nervous/happy when Sint Nicolaas arrived by boat (all the way from Spain) on the canal! Anyway here is some Dutch recipe for the kruidnoten (‘little cookies’) with a taste of spain Not really healthy but really delicious!

the recipe from Sint Nicolaas (a lot of kruidnoten)

140 gram of spelt flour
1/3 cup plus 2 Tablespoons of datesyrup
45 grams of coconut oil, made soft by heating it on lowest temperature
1,5 tablespoons of oatmilk
2 teaspoons of speculaaskruiden (a mixture of spices)*
a pinch of salt
1 teaspoon orange zest
6 grams of baking powder

a bowl
your hands
a teaspoon
something to make orange zest with
an oven

How to make!
I must say the origin recipe is without orange zest, but I must say I really like it with. And if you like chocolate you can melt a bar of pure chocolat and dip the kruidnoten in the chocolat, yammie!
Anyway first things first, mix all the ingredients together (first the dry and then the wet ingredients), and with your hand make a ball of it, let it rest for 10 minutes, while the oven is heating up
The oven must be like 175 degrees Celsius when you put the dough in, as you can see I made little balls of the dough. The easiest way is doing it with a teaspoon, get some dough with the teaspoon and roll little balls, roll and roll many more till the dough is finished
Put them in the oven on a baking paper for about 15 minutes, and not like me (forgot them) the last time.

I burned the bottoms of the kruidnoten and had to scrap the black off the kruidnoten and that’s a hell of a job!
But the taste was still delicious…..
Anyway after 15 minutes put the oven off and let them stand for 5 minutes more, and then get them out. Wait a time till they are cooled down, anyway warm they are nice also ; )
Ready for eating…

Geniet van de kruidnoten/ enjoy the kruidnoten

*30 gram of cinnamon
10 grams of nutmeg
5 grams of anise seed
10 grams of clove powder
5 grams of white pepper
5 grams of coriander seeds

Mix this altogether till it’s a powder


preparing a high tea…..with schwarzwalder kirsch pie

What to do if you want to make a high tea, I am thinking to organize one to bring friends together. You have always friends who don’t know the other friends you have so it’s a nice opportunity to organize a high tea. To have some delicious tea and ‘snacks’ while talking about life and the weather, and how you met each other and all the funny stories you experienced together……………….
I had once a high tea, it was together with my sisters and mother, really nice, it was my first and last one…So what is the recipe of a high tea, of course some delicious tea and good friends, but also some sweetness and savory I think.
How to make it vegan, I am nowadays trying to find some nice recipes, I found one in my recipe map (cut it out a long time before) a Schwarzwalder kirsch cake, never made it before. So yesterday I tried and I must say it could be more sweeter, but the looks of the cake were immense. I immediately called my boyfriend and said the story about my beautiful cake. The recipe I will right down for you, to impress other people 😉
And I must say I’ll use it for my high tea, now time to discover how to make some nice quiches…but that for later on, first things first !!!

the recipe with some help of someone ‘s recipe (again no name)..
Ingredients for one 24 cm spring  (pie)
170 gram of spelt flour
120 gram of wheat flower (sifted)
40 gram of cacao
6 tablespoons of date syrup
1 teaspoon of salt (not necessary)
1 teaspoon of baking soda
1 teaspoon of baking powder
3 tablespoons of rum aroma (or maybe use some dried grated coconut or 1 1/2 tbs of lemon zest)
300 ml of oatmilk (or ricemilk)
50 ml of olive oil
2 tablespoons of apple vinegar
some organic forest fruit jam or jam made of cherries
1 jar of cherries
Some dark chocolate to melt and put on top of the pie for decoration
some mint leaves for decoration (some dried grated coconut will do also)

a 24 cm spring
an oven
a food processor ( my magimix will do ; )) with dough hook
a knife
2 bowls
a cooking pan filled with water
a metal/ceramic bowl to heat up the chocolate au bain marie

lets get started...
first put all the dry ingredients together in 1 bowl (spelt flour, wheat flour, salt, baking powder and soda), in the other bowl you put the wet ingredients (date syrup, oat milk, rum aroma (or the other ingredients instead of rum) olive oil) together except the apple vinegar.
You done with it? Put on the oven on 190 degrees Celsius.
So get the 2 bowls and mix together in the food-processor, you can do it by hand also! I am to lazy to mix by hand ;). At last you poor in the apple vinegar.
Now you must have a smooth dough!

Get the spring and put some oil on the sides and bottom (with a brush or something else), so you can get out the pie, without breaking the pie in little pieces.
(I used a spring to make the shape of a turban Schwarzwalder kirsch pie)
Now poor into the spring your dough, you must close the spring also on top. (I used another spring bottom to put on the top, beware it’s not lean upon the dough)
Yes now it’s time to put the pie in the oven and wait for a while…This is the most exciting part, will the pie grow or not!!
Put in the oven for 45-60 minutes, the pie is ready when you put into the pie a fork (skewer or something sharp what doesn’t make big holes in the pie) and the fork doesn’t contains some dough…

Time for the finishing touch, get the spring, open it (be careful) and now you have the perfect pie.
Cut in half (when the pie isn’t warm any more) so you have two equal sites to put upon each other. Get the bottom site and put a thick layer of jam on it (with a knife for example) and then the cherries on top of the jam.
Now you can put the top of the pie on the cherries (leave some cherries for decoration on the side) and voila, it’s a beautiful looking pie! And has a nice taste also…But you thought you were ready?
if you want to make it perfect, melt the chocolate au bain marie (that means you put the pieces of chocolate in a bowl, the bowl you place in the water, and the water is in a cooking pan, you boil the water and the chocolate will melt!)
Get a brush and put the melted chocolate immediately on the top of the cake, on the chocolate some cherries and some leaves from the mint, or maybe the grated dried coconut or some slices of a lemon or some powdered sugar… can choose by your own I think.

Maybe next time 3 layers? instead of two…!

So let the high tea begin!

bon appetit
Schwarzwalder cupcakes
Nice to know you can make also schwarzwalder cupcakes, just take from every ingredients the half of it ( so 150 ml oatmilk, 20 grams of cacoa, 1/2 teaspoon baking soda and so on) Mix this very well, and you can fill like 10 cupcakes (I use metal cupcake-tins). Put them 20 minutes in the oven, cool them down and cut them also in half so you can put jam and cherries in them. Nice for little children….


sourdoughbread and some sunshine while waiting………..

Finally the sun is coming through here in Amsterdam, a couple of days its above 25 degrees Celsius, YOOHOO I like. Getting a tan,my belly is still growing (1,5 week to go)and my son is playing in the water in the beautiful growing vegetable garden.
Mmm and I am really addicted for reading now and especially nowadays I am experimenting with bread. (from the library I lent the bread bible from Christine Ingram and Jennie Shapter so they helped me to make this delicious sour-dough bread)
A couple of weeks ago we bought so many flour (75 kilogram) at some windmill in Klarenbeek ( a place in the Netherlands) it’s all organic and we are very happy we bought it, we can make so many breads now!!
And of course today I made my own sourdoughbread, jammie it worked thank you Jennie and Christine!

It takes a couple of days to make it, but after you can use every-time some dough of the bread for the next bread! It reminds me of the friendship dough we had when we were younger, you make a bread and get some dough-restovers for your friends so they can make a bread to! It called Herman in the Netherlands.
So here let’s start to make the pre-dough in google translate it’s called brew….

Ingredients of the first brew
115 gram of spelt flour
0,75 decilitre lukewarm-water

Ingredients of the second brew
1,2 deciliter of lukewarm water
175 gram of spelt flour

Ingredients for the final bread part
1,5-1,75 dl of lukewarm water
350 gram of 5 cereals flour
2 teaspoons of salt
a tablespoon of olive oil
maybe some sesame seed,poppy seed for decoration

just a wooden spoon
some plastic foil
a ceramic bowl
a moist towel

How to begin
It takes a couple of days so don’t make this when you want a bread immediately!
So mix the spelt flour together with the water, till you get a ball! Put the ball in the bowl (twice as big as the ball) and cover with the plastic foil. Let stand this brew for 2-3 days!
After the 2-3 days you will see the brew has a grey crust (it looks a little strange but the smell must be sweet and little sour), take of the crust and use the brew and mix together with the ingredients of the second brew (1,2 dl water and 175 gram of flour)
And again cover the ball with foil in the bowl and let’s stand for 1 or 2 more days it will grow now!.
Now you can make a sour dough bread! Yippie finally!

so get the brew and mix all the ingredients together for the final bread part. So 1,5-1,75 dl lukewarm water, salt and 5 cereal flour. Make a ball and put some olive oil on the top of the bread mixture of it and let’s stand for 1-2 hours, covered with a moist towel in a bowl not of metal and twice as big as the dough.
After you wait you get 120 gram of the dough and put them aside in a little bowl in the fridge, you can use this for the next bread!
The rest of the dough you give a massage, mix again and cover again with the moist  towel in a bowl and set aside for 2-3 hours (you can put some poppy seeds or something else on the bread for decoration now it’s the time!), yes I know it takes a long time but you can read some interesting books,play some chess or get a tan in the sun 😉
And now finally you can put the bread in the oven, don’t knead it. The oven must be preheated and must be on 230 degrees of Celsius when you put the bread in the oven. Bake the bread for 20-30 minutes it’s ready when you knock on the bread and it’s sounds hollow

So bon appetit and enjoy the taste of this bread!

sourdoughbread is made with help of the breadbible written by Christine Inagram and Jennie Shapter