We are all soul-creatures, made to be seen, created to be tenderly cradled and adored, yet we tremble at the thought of it ….
woensdag 2 mei 2012
The Blue Hour
My favorite time of day,
sitting before the window in the kitchen,
with a cup of coffee in my hand,
watching the transition from night to day.
The sky, a vivid blue,
a new day,
a new start,
a promise in the air...All I have to do, is grab the opportunity
I love the solitude
i'am perfectly happy <3
dinsdag 17 april 2012
zaterdag 7 april 2012
vrijdag 6 april 2012
Steamed Honey Cake
ingredients
9 eggs
150 grams of sugar
200 grams of honey (preferably Greek)
280 grams flour
2 sachets of vanilla sugar
Tools
bamboo steamer basket with diameters of 20 cm
parchment paper
preparation
Sift the flour.
And the steamer basket lined with parchment paper
Beat the eggs with a mixer in about 10 minutes until fluffy mass.
Gradually add sugar, stirring to 350 grams.
Finally add whisking 2 sachets vanilla sugar.
Bring water to 1 cm below the steaming basket to a boil.
If needed, fill more boiling water in het the wok as it cooks.
Mix the flour through the egg mass.
Fill the steam basket with the batter.
Put the basket in the wok, put the lid on the wok (or pan) cake and steam over high heat about 30 - 40 minutes.
Fill if necessary with boiling water.
When serving, pour a few spoonfuls of honey and handful of nuts
9 eggs
150 grams of sugar
200 grams of honey (preferably Greek)
280 grams flour
2 sachets of vanilla sugar
Tools
bamboo steamer basket with diameters of 20 cm
parchment paper
preparation
Sift the flour.
And the steamer basket lined with parchment paper
Beat the eggs with a mixer in about 10 minutes until fluffy mass.
Gradually add sugar, stirring to 350 grams.
Finally add whisking 2 sachets vanilla sugar.
Bring water to 1 cm below the steaming basket to a boil.
If needed, fill more boiling water in het the wok as it cooks.
Mix the flour through the egg mass.
Fill the steam basket with the batter.
Put the basket in the wok, put the lid on the wok (or pan) cake and steam over high heat about 30 - 40 minutes.
Fill if necessary with boiling water.
When serving, pour a few spoonfuls of honey and handful of nuts
Mmmmmmmmmm ;-)
donderdag 5 april 2012
For those days when only a cookie will do ....
Ingredients:
1cup of butter, softened
1cup white sugar
1cup packed brown sugar
2eggs
2 teaspoons vanilla extract
3cups all-purpose flour
1 teaspoon of baking soda
2teaspoons hot water
1/2 teaspoons salt
2cups chocolat chips
1 cup chopped wanuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
enjoy!
woensdag 4 april 2012
Vodka Spaghetti Also called the recipe to seduce men:
1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
Directions
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
enjoy! it works :D
Ingredients
1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
Directions
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
enjoy! it works :D
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