Cranberry Sauce

As a kid, watching cranberry sauce come out of a tin and hold its shape was completely unappetizing, so I never cared for it. But this year I saw some fresh cranberries in the local store so tried to make it from scratch. With reduced sugar, it was still really sweet, but was a nice accompaniment to the turkey drumsticks and the brisket for Thanksgiving dinners. The bags are sold in 250 g units here so I adjusted the recipe accordingly. This makes quite a lot so could halve the recipe next time for a single bag.

• 
  500 g fresh cranberries (2 bags at Jumbo)
  
• scant 1 c sugar (4/5 c?)
• scant 1/2 c brown sugar (1/3 c?)
• scant 1/2 c water
• 1 c fresh squeezed orange juice
• optional: cinnamon

1. In a small pot, heat sugars, water and OJ. Dissolve the sugar and bring to a boil.
2. Add in cranberries. Bring to simmer and stir occasionally for 10-15 minutes, until most of the cranberries have burst. Continue simmering until reduced to desired consistency. (It will further thicken after cooling).
3. Transfer to bowl and let cool for at least 20 min.
4. Transfer to containers. Store in fridge until ready to use.

Chicken Stew

Wanted a thicker soup instead of a brothy one. This fit the bill. Served with buttermilk biscuits.

• 500 g boneless skinless chicken thighs, diced 1" 
  
  
  
• 2 T olive oil
• 2 carrots, diced
• 1 small onion, chopped 
• 2 ribs celery, diced
• 5 T flour
• 1/2 t dried rosemary
• 1/2 t dried thyme
• 1/4 t ground sage
• 1.5 c diced potatoes
• 1.5 c diced sweet potato
• 1/4 c white wine
• 4 c chicken broth
• 1 c green beans (or frozen peas)

1. In Dutch oven, brown chicken in 1 T oil. (Next time try in batches.) Does not have to be cooked through. Transfer to bowl.
2. Add remaining 1 T oil. Saute onions, carrot and celery until onions are softened (3 min).
3. Stir in 3 T flour and seasoning. Cook over medium heat 2 min.
4. Add potatoes, sweet potato, wine, broth and chicken. Bring to boil.
5. Cover and simmer 30 min.
6. Remove lid and add green beans. Cook for 10 min. Thicken with cornstarch slurry (or flour slurry if you might freeze leftovers). 2 T flour + 1 c broth/water - ensure no lumps

Buttermilk Biscuits

The freezer trick works really great. Kids loved them.

• 
  1 c buttermilk/karne melk (or 1 T lemon juice plus remainder lactose free milk) 
  
• 8 T butter (113 g = 1/2 c)
• 2 c flour
• 1 T sugar
• 1/2 t baking soda 
• 2 t baking powder
• 3/4 t salt 

1. Preheat oven to 450F/230C.
2. Line baking sheet with parchment paper. 
3. Place buttermilk in freezer for 10 min while preparing other ingredients.
4. Microwave butter, covered, for 30 seconds and then 10 sec increments until melted.
5. Whisk dry ingredients in large bowl.
6. Pour butter into chilled milk and stir. Butter will solidify into small pieces.
7. Add buttermilk mixture to bowl and stir until flour is incorporated and dough pulls away from side of bowl. Dough should be stiff (not wet).
8. Knead 5-6 times on generously floured counter. Flip and then shape into 6" square, 1.5-2" height. 
9. Cut 8 biscuit shapes (2.5" round or free form). Place on parchment paper.
10. Bake until tops are golden brown and crisp, 8-18 min.
11. Optional: brush tips with 1 T melted butter

Related

• Drop biscuits - no shaping
• Angel biscuits - with yeast 

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Carbonara

BDs favorite pasta dish. Couldn't find guanciale in Jumbo (available at AH) so substituted pancetta. Could use more spaghetti/less sauce ratio (XBD agreed). Very easy to put together and beats the weird carbonara sauce that MM gets from the store that is filled with cream and garlic. BDs gave it 5 *s but still only 3 from me (had stomach ache so maybe higher rating next time).

Jun 2024 I've made this 5 times now. The guanciale is easier to cook but DBD prefers pancetta because it's less fatty. One time I had leftover egg yolks so used 2 yolks in place of 1 egg. Increasing to ****, as it's easy to prepare and doesn't hurt my stomach. BDs give it 5 stars which is why I've made it so often for them.

• 
  ~400 g spaghetti (was 350 g/12 oz, 500 g is not saucy enough)
  
• 200 g guanciale (or sub 100 g pancetta with some oil, or full 200 g for extra meaty and salty)
• 4 eggs, beaten
• 100 g pecorino (not padano, not parmesan)
• black pepper

1. Cut the guanciale/pancetta into small pieces. Cook over medium heat for 2-3 minutes. (No oil needed for guanciale because it's so fatty. Some oil for the pancetta though.)
2. Zest the pecorino. Combine with eggs and black pepper. Mix until creamy.
3. Boil the spaghetti in salted water until al dente.
4. Move spaghetti to meat skillet. Cook with the guanciale over high heat until sizzling.
5. Turn OFF the heat. Add in the pecorino mixture, stirring constantly to prevent curdled eggs.
6. If it's too creamy, add some pasta water. If it's too runny, add some more pecorino.
7. Serve on plate/bowl with a side salad.

Sweet Dough Shapes

Used the food processor recipe for sweet dough, using the dough blade. Divided into thirds for 3 people to make cinnamon sugar filled treats of their own choosing. Fun project with kids, rolling pins and pastry cutter.

• 
  ~3 c flour (max 500 g)
• 1 packet yeast
• 220 ml milk
• 1 egg
• pinch salt
• 80 g sugar (1/4 c)
• 60 g butter
• optional: grated rind of half a lemon

1. Put everything but milk in food processor. 
2. Mix at low speed for 10 seconds.
3. Add the milk and mix at low for ~1.5 min. When dough is smooth, place in a warm location to rise. (Add additional flour but do not exceed capacity of processor)
4. After doubled, either shape or punch down and rise again.
5. Divide and shape. Fill with cinnamon-sugar-butter mixture, fruit, or nuts.
6. Let rise ~10-30 min. Coat with egg wash.
7. Bake at 350F/160C until lightly browned.

Related

Cinnamon Buns - also made of Sweet Dough
Animal Bread - dough used to make shapes

Egg Nog

Can't buy this in the Netherlands so tried making it from scratch. Be careful not to overheat the milk with eggs in it. Put rum in half and left the kids one plain. I still prefer the plain. Apparently there are recipes that use the egg white as well to not have so much leftover ingredients. Might be worth trying next time.
12/24/23 Helped MM make this but with strange nutmeg and strange alcohol. Not as good.

• 6 egg yolks
• 1/2 c sugar
• 1 c heavy whipping cream
• 2 c milk
• 1/2 t nutmeg
• pinch of salt
• 1/4 t vanilla
• optional: 1/4 c alcohol

1. Whisk yolks and sugar in medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine cream, milk, nutmeg and salt. Stir regularly until it reaches a bare simmer.
3. Add a spoonful of the hot milk to the yolks, whisking vigorously. Repeat, to temper the eggs.
4. Once most of the milk has been added, pour the egg mixture back into the pan.
5. Whisk constantly for a few minutes until the mixture is just slightly thickened (or it reaches 160 F). It will thicken more as it cools.
6. Remove from heat and stir in vanilla and optional alcohol.
7. Pour through a sieve into storage container(s).
8. Refrigerate until chilled. Stir before serving. Thin with milk if too thick or sweet.
9. Store up to 1 week.

Meatball Soups

Chicken Meatball White Soup

XBD did not like it but the rest of us were fine with it.

Beef Meatball Tomato Soup

11/27/23 forgot the flour step. Prefer a non-tomato based soup but this was fine for a change.

• 
  small pasta
• 1 can diced tomatoes
  
• 1 yellow onion, diced
• 2 stalks celery
• 1 carrot, chopped
• 1 T flour
• 4-6 c chicken/beef broth
• kale, chopped
• beef meatballs (homemade or store bought)
• parmesan

1. Bake the meatballs at 200C/400F (or save them to boil in soup at later step).
2. Saute onion, celery and carrot in olive oil in large stockpot/dutch oven. ~3 min until onions are translucent. Season with salt and pepper.
3. Whisk in 1 T flour until lightly browned ~1min.
4. Gradually stir in chicken stock and tomatoes. Bring to boil, reduce heat and simmer covered about 10 min. Optional: keep on low until 15 min before time to eat.
5. Stir in pasta and undercook.
6. Stir in kale, ~1-2 min.
7. Serve immediately, topped with grated parmesan

White Bean and Kale Meatball Soup *****

• Meatballs
  
  
  
• 500 g pork-beef mix ground meat
• 1 egg
• 1/2 c bread crumbs
• 2 T grated cheese
• 2 t Italian herbs: oregano, basil, thyme/rosemary
• salt and pepper
• 2 T olive oil
• 1 shallot, diced
• 3 carrots, diced
• 2 ribs celery, diced
• 1.4 liters/48 oz/6 c chicken/vegetarian stock
• 1 can cannellini beans, rinsed
• 2 c kale
• salt and herbs
• Serve with: grated parmesan, bread

1. Roll meatball mixture into 1" balls. Using dutch oven, cook in 2 batches in olive oil, until browned. Shake pot to keep round shape. Remove to plate.
2. Cook shallot, carrots and celery for 10 min, stirring often, until vegetables start to soften.
3. Add the broth, herbs, beans and meatballs. Bring to boil. Cover and simmer for 15 min.
4. Add kale and cook for 10 min. 

Almond Sponge Roll

The lemon sponge roll was too sweet so I decided to use a custard filling instead. The old sponge recipe also had leftover whites, so I found a recipe that was the same number of whites+yolks. Unfortunately I ran out of vanilla, so I substituted almond extract. A bit too much. It was still edible for me but DBD thought it was too strong. XBD gobbled it up. DBD has requested it with vanilla custard next time.

• 
  4 eggs (split into yolks and whites)
  
• 1/2c + 1/4 c sugar (reduce next time)
• 3/4 c cake flour
• 3/4 t baking powder
• 1/2 t salt
• 1/4 t cream of tartar
• powdered sugar
• favorite filling: lemon curd, vanilla custard, etc

1. In a small bowl, combine flour, powder and salt.
2. In a separate bowl, whisk egg yolks for 1 minute on medium high.
3. Gradually add 1/2 c sugar until mixture is pale, about 2-3 min.
4. On low speed, add the flour mixture.
5. In a mixing bowl, beat the egg whites and cream of tartar on low medium until frothy.
6. Add 1/4 c sugar a bit at a time until the whites are medium stiff (not dry).
7. Fold ~1 cup of the whites into the batter. Fold in the rest.
8. Spread evenly in parchment lined and buttered edged 10x15 (or smaller) cookie sheet. 
9. Bake 375F for 10-15 min. (Lower heat with convection)
10. Let rest a few minutes. Sprinkle with powdered sugar. Place clean tea towel on top and flip onto towel. While cake is still warm, roll up the sponge sheet (with the towel inside the roll). Let rest 30 min or more to cool on counter.
11. Unroll and spread favorite filling and re-roll without any air bubbles but not too tight (no squishing the cake). Slice and serve. 

Mantou

DBD has been asking for mantou (Chinese steamed buns) all year so finally got around to making them on a 30+ degree day, choosing this over cookies so I wouldn't have to turn the oven on. I tried 2 recipes - one a quick one using baking powder, and one with only yeast and a rolling method. I liked the rolling method better, and the kids each liked a different flavor better. DBD liked the one with less sugar. The amounts in brackets were from the first recipe. The second dough came out a bit too sticky so I would adjust next time.

• 
  350 g flour [250 g]
  
• 1 c milk (or soy milk or water) [130 ml lukewarm water]
• 1 t yeast [same]
• 2.5 T sugar [1 T]
• [3/4 t baking soda]

1. Add milk, yeast and sugar in bowl of mixer. Stir.
2. Add the flour. Set to speed 1 to knead for 6 min. (Adjust flour or milk as necessary)
3. Transfer dough out of bowl and cover for 5 min.
4. On lightly floured surface, roll the dough to 10"x14" rectangle.
5. Roll the short way, making a tight log. Roll out a bit more to smooth it out to 12".
6. Cut into 8 equal pieces using a serrated knife. Transfer each to parchment piece. (Optional: roll each piece into ball)
7. Place in steamer and let rise for 1 hour, until dough is expanded.
8. Steam for 10-12 min.

Thai Chicken Meatball Noodle Soup

Tried a new recipe for MM's bday, hoping the meatballs would be appreciated by BDs (possibly eaten with rice). Adults liked it for its fresh and different flavor profile. XBD claimed it was ok to make once a year. Inspired by a Grumpy Chef.

• 1 lb ground chicken
• 1 egg, beaten
• 1/2 c plain bread crumbs
• 2 t soy sauce (low sodium preferred)
• 1.5 t finely grated fresh ginger
• 2 green onions, chopped
• 2 cl garlic, finely chopped
• 1/4 t crushed red pepper flakes (did not have)
• 1 T olive oil
• 2 T red curry paste (or more to taste)
• 3/4 c sliced red onion
• 3 c chicken stock
• 1 c full fat coconut milk (14 oz)
• 1.5 c sliced bok choy
• 1/4 c chopped cilantro
• 3 T fish sauce
• 2 t honey
• salt + pepper
• 1 pkg dried rice noodles (8 oz)
• 4 wedges fresh lime (forgot)

1. Preheat oven to 375F/190C. Lined rimmed baking sheet with parchment paper.
2. Combine ground chicken, bread crumbs, egg, soy, ginger, green onions, garlic and red pepper flakes. Shape into 1 inch balls (about 2 t) and place on lined baking sheet.
3. Bake until no longer pink in center, about 12 min. Remove from oven and set aside.
4. Heat olive oil in large pot over medium heat and add curry paste. Cook until fragrant 1-2 min. 
5. Add red onion, ~2 min.
6. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey. Stir until combined. Bring to boil.
7. Reduce heat to medium and add meatballs (can set some aside for picky eaters). Simmer until heated through, ~6-8 min.
8. Season with salt and pepper.
9. Place rice noodles in large bowl and cover with boiling water. Set aside until softened, ~15 min. Drain well. 
10. Divide noodles among bowls. Ladle soup and meatballs on top. Serve with fresh lime.

Pastitsio

I took a trip to Athens and discovered Greek moussaka, which was different from Serbian moussaka earlier in the summer. But I was more impressed with a pasta bake called pastitsio, which is similar, but with pasta instead of potatoes, and no eggplant. It is hard to find the ingredients here so I substituted lots of items and the kids enjoyed it enough. They still aren't a fan of the cheese but they really enjoyed the rest of it. Later I found the correct pasta shape in my local grocery store. I couldn't monitor it while baking so it came out over cooked on the top but still tasting great. I also couldn't fit everything in the dish I used, so left out half the sauce. Since the kids aren't a fan, I've cut the sauce amount below in half.

• 
  400 g Greek bucatini (sustitute Italian bucatini, ziti, penne, macaroni)
  
• 120g feta, crumbled
• 2 egg whites

Meat Sauce

• 2 T olive oil
• 3 garlic cloves, minced
• 1 red onions, finely chopped (or substitute yellow or brown onions)
• 1 kg ground beef
• 3/4 c red wine
• 800 g (28 oz) canned crushed tomato
• 2 beef bouillon cubes, crumbled
• 2 T tomato paste
• 1 t sugar
• 1 bay leaf
• 1/2 t cinnamon powder
• 1 cinnamon stick (or extra 1/2 t powder)
• 1/4 t ground cloves
• 3/4 t salt
• 1 t pepper

Greek Bechamel (halved)

• 50 g (3.5 T) butter
• 3/8 c flour
• 2 c milk
• 1/16 t nutmeg
• 1/4 t salt
• 50 g Kefalotyri Greek cheese (or substitute Romano or Parmesan), finely shredded
• 1 egg yolk

Topping: 75 g Kefalotyri Greek cheese (or sub Parmesan, Romano), finely grated

1. Meat Sauce
1. Heat oil in large pot over high heat. Add garlic and onion, cook for 2-3 min, until onion is softened.
2. Add beef and cook, breaking it up until it turns brown.
3. Add wine and cook until it is mostly evaporated, ~3 min.
4. Add remaining meat sauce ingredients. Stir, bring to simmer, then reduce heat to medium-low so it simmers gently. Cook for 45min-1hr until liquid is almost gone, stirring occasionally. It should be a thick mixture with little liquid.
5. Remove from stove and cool for at least 30 min (to room temperature ok).
2. Greek Bechamel
1. Melt butter in large saucepan over medium heat. 
2. Add flour and stir 1 min.
3. While stirring, pour in half the milk. It should turn into wet paste. While stirring, pour in remaining milk. The lump should easily dissolve until it's lump free. Whisk vigorously.
4. Cook for 5 min, stirring so the base doesn't stick. It should be thick enough to coat the back of a wooden spoon and you can draw a path across it with your finger.
5. Remove from stove. Stir in nutmeg, cheese and salt.
6. Let cool for 5 min.
7. Whisk in egg yolk quickly. Cover and set aside. If sauce gets to thick to pour, just reheat on low until pourable.
3. Pasta
1. Cook the package according to instructions, MINUS 1 min.
2. Drain, return to pot. Let cool 3 min.
3. Stir in egg whites. (Do this just before assembly so they don't dry out. This helps the pasta set better to get neat slices)
4. Gently stir in feta.
4. Assemble and bake
1. Preheat overn to 180C/350F.
2. Place pasta in 9x13 tall baking dish. Arrange bucatini so they are going in the same direction.
3. Top with meat sauce and smooth surface.
4. Pour bechamel over.
5. Sprinkle with cheese.
6. Bake 30 min or until crust turns golden.
7. Cool for 10 min before serving.

Chinese Cabbage

My mom made this dish constantly when I was growing up and I hated it. But I always had to have a few bites. It seemed like we had it every other day. The crunchy pieces and the leafy pieces were equally bad to me. As I got older, it was a tolerated dish, with the crunchy pieces being easier to eat. Fast forward many decades and I haven't had this dish in ages. I found xia-mi (tiny dried shrimp) in the local asian store and tried to give this a go, using an internet recipe. (Couldn't get the recipe from my mom because she no longer believes in using xia-mi.) Thoroughly enjoyed it. Ginger was quite strong and I would try without the scallions next time.

• 1 chinese cabbage
• 2 T dried shrimp (xia-mi)
• 2 T oil
• 4 scallions, cut into 1 inch pieces (I don't think my mom's recipe used this)
• 1" ginger, peeled and grated (nor this)
• 1 T soy sauce
• 1 T cold water
• 2 t cornstarch
• 1 t salt
• 1/2 t white pepper

1. Place xia-mi in small bowl and cover with boiling water to rehydrate for 15-30 min.
2. Split the cabbage in half lengthwise. Rinse it and shake it dry. Cut out the core and discard. 
3. Cut the cabbage into 1 inch pieces and separate into 2 bowls - one for leafy bits, one for thick white pieces.
4. Drain the shrimp.
5. In large skillet, heat oil over high heat. Add scallions, ginger, and xiami. Toss until fragrant, about 1 min.
6. Add the thick cabbage pieces and lower heat to medium high. Cook for 3-4 min until edges start to look slightly translucent but center is still opaque white.
7. Reduce heat to medium low and add leafy pieces. Cook until wilted, about 2 min.
8. Make cornstarch slurry: combine soy, water, cornstarch in small bowl. Pour over cabbage and cook until sauce has thickened.
9. Season with salt and pepper.

Aussie Meat Pie

I found the recipe and MM cooked the meat both times. I just assembled them the first time. Second time he did it for the international festival. He used way more black pepper the second time and it gave it a really nice kick. We still want to try a mushroom version, but this was a good start. First time we used rib steak, second time chuck steak with less broth. First time made 6 muffins, 2 texas muffins and 6-5" pies. Second batch made 24 muffin size pies. Recipe adjusted below (original in parens).
6/6/23 Made this on my own with soup meat, using just under 1 kg all in 1 day. Made exactly 6-5" pies. I thought they were fine but MM said not as good.

• 
  3 T olive oil
  
• 1.5 kg chuck steak, cut into 1 cm cubes
• 1 onion, diced - brown, yellow, white or shallots (2)
• 3 garlic cloves, minced
• 2 T tomato paste
• 3 c beef broth (4 c)
• 1 c red wine (dry and dark, not light like pinot noir)
• 2 bay leaves
• 1.5 t salt
• 2 t black pepper*
• 3 T cornstarch*
• 4 T water
• 1 egg yolk, lightly beaten (or whole egg for lighter finish)
• puff pastry
• quiche pastry/shortcrust pastry (1 jumbo circle has 4 5" pies worth)

Day Ahead: Beef filling

1. Heat 1 T olive oil in large pot over high heat. Add layers of beef to sear outside until lightly browned. Remove to bowl and repeat.
2. Lower heat to medium high and add the remaining olive oil. Cook onion and garlic until translucent (~5 min).
3. Return beef to pot and all other filling ingredients EXCEPT cornstarch and water. Mix to combine. 
4. Simmer then lower heat to low/med-low so bubbling super gently. Leave to cook for 2 hours, stirring occasionally. Beef should be very tender.
5. Mix cornstarch with water to make slurry. Pour into pot and mix. Cook for 5 min until sauce thickens.
6. Remove from heat to cool. Season with additional salt and pepper.

Assembly

1. Preheat oven to 180C/350F.
2. Grease muffin tins, silicone cups or 5" pie plates.
3. Cut quiche pastry ~1" bigger than tin/cup. Press into pan leaving overhang/thick edge. Fill to brim with filling.
4. Cut puff pastry to size. Place lid on top of filling and gently press to join the doughs.
5. Slice 3-5 times from center, widening the slits to ensure they stay open.
6. Brush with egg wash.
7. Bake for 20-25 min until dark/deep golden brown.
8. Allow to rest for a few min before turning out to wire rack.
9. Serve warm with tomato sauce (aka Australian for ketchup).

Chicken Peanut Noodles

I wanted to try a chicken satay noodle recipe and bought pre-chopped veggies at the store to make it all go faster. I bought a bag of beautiful red cabbage, but this turned out to be a disaster while cooking. It immediately started turning the chicken blue...and then dull black, making the dish visually unappealing. However, outside of the looks, it was fine. But next time I would use white cabbage for sure. I used 150 g noodles and 300 g chicken but did not increase the sauce ratio (should have though). It's also easy to dump in extra vegetables and substitute tofu to make this pescatarian (because of the fish sauce).

Sauce

• 1/4 c crunchy peanut butter
• 1.5 T fish sauce
• 1.5 T dark soy
• 2 t sugar
• 2 t cornstarch
• 1 garlic clove, minced (reduced from 2)
• 2 t grated ginger
• 1/2 t curry powder (optional...reduced from 1.5 t)
• 1/4 c water

Other

• 180 g thinly sliced chicken breast
• 1 t baking soda
• 100 g dried rice noodles
• 2 T oil
• 1 garlic, minced
• ~1 c shredded carrot
• ~1.5 c shredded white cabbage
• ~1 c beansprouts
• chopped peanuts
• cilantro

1. Tenderize the chicken: Place chicken and baking soda in a bowl and mix by hand. Set aside for 20 min. Rinse well in a colander and shake off excess water. Pat dry with a paper towel.
2. Place sauce ingredients, except water, in bowl. If peanut butter is natural, add salt, sugar and oil. Microwave if necessary to soften the peanut butter. Stir in water.
3. Prepare noodles by soaking in boiled water for package time. Drain, set aside.
4. Heat oil in large skillet on high heat and saute garlic for 30 seconds. Add chicken and cook until outside is white. Add carrots and cabbage and cook until they start to wilt.
5. Add noodles, sprouts and sauce. Stir for 1.5-2 min until sauce thickens and noodles are coated.
6. Serve immediately garnished with peanuts and coriander.

Cheater Bulgogi Beef

You can make bulgogi sauce from scratch, but instead I just bought jars from the local asian market. Tried one and the DBD really liked it, so going to add this into the dinner rotation.

• 90 g bulgogi sauce
• ~1 lb beef (rundreepjes, thinly sliced steak, other)
• oil
• vegetables (sprouts, mushrooms, gailan, carrots, etc)
• rice/noodles

1. Marinate the beef for 3 hours to overnight, covered in the fridge.
2. Heat oil in pan and cook beef until cooked through (~2 min each side).
3. Remove to serving dish.
4. Saute vegetables in saucy pan.
5. Serve with rice or noodles.

Single Layer Cake with Fruit

MM doesn't like too cake that much so made a single layer birthday cake. This is easy to do with fresh or frozen fruit. I used frozen peach slices. XBD said there should have been more fruit. There was only a small amount of leftovers that was finished the next day.

• 
  8 T (113 g) butter, room temp
  
• 3/4 c sugar
• 1 t baking powder
• 1/2 t salt
• 2 eggs, room temp
• 1 t vanilla
• optional: 1/4 t almond extract
• 1 c flour (or mix of almond meal)
• 1.5-2 c fresh or frozen berries/stone fruit (sliced)
• 2 T - 1/4 c sugar (depends on tartness of fruit)
• 1 t cinnamon
• whipped cream (slagroom/heavy cream 30-36% fat, sugar, vanilla)

1. Preheat oven to 350F. Grease 8-9" square pan or 9-10" round pan
2. Beat together the butter, sugar, powder, and salt until smooth.
3. Beat in eggs, one at a time, scraping the bowl each time.
4. Stir in extract(s).
5. Mix in flour to make a stiff smooth batter.
6. Spread the butter in the greased pan.
7. Add the fruit and bake.
1. If using fresh berries, sprinkle on top of batter and sprinkle with sugar and cinnamon. Bake for 35-40 min.
2. If using frozen fruit, bake the cake batter for 10 min (to set the bottom of the cake). Remove from the oven, sprinkle the fruit evenly, and top with sugar and cinnamon. Continue baking for 40-45 min.
8. Remove when light golden brown. Cool slightly. Serve with whipped cream.
   
   
   

Soft Coconut Cookies

It's impossible to find semisweet chocolate here so instead of making chocolate chip cookies, I tried a new recipe for soft coconut cookies. I used to make macaroons when I was younger but find them too sweet now. This one was a nice touch of coconut without being overwhelmingly sweet nor chewy. I baked them 3 trays for different lengths and lightly browned looks the best. Made 39 cookies.
To try: One reviewer suggested using just 1 c sugar (instead of both sugars) and juice+zest of one lime.

• 
  2.5 c coconut (2 c for toasting, 1/2 c plain)
  
• 2.5 c flour (used 2 c Dutch bread flour, 1/2 c German flour)
• 1 t baking soda
• 3/4 t salt
• 185 g butter, room temp (original was 225 g/1 c, but Dutch butter is weird, so reduced it)
• scant 3/4 c brown sugar (mostly donkere, but with a touch of light)
• 3/4 c sugar (Dutch fine)
• 2 eggs
• 1.5-2 t vanilla

1. Spread 2 cups of coconut in pan over induction heat 5, stirring constantly until golden brown. Be careful not to burn. Immediately transfer to bowl to cool.
2. In a medium bowl, combine flour, soda and salt.
3. In large bowl, beat the butter and sugars for 3 minutes.
4. Beat in eggs, one at a time.
5. Stir in vanilla.
6. Add flour mixture until just combined.
7. Add toasted coconut and mix until just combined. Do not overmix.
8. Place plain coconut in bowl (can be chopped up further). Roll dough into small balls and dip one side in coconut.
9. Place on parchment lined cookie sheet. 
10. Press down cookies since they will not spread very much in oven (thus, there is no need to refrigerate the dough either). 
11. Bake for 9-12 min at 175-180C until just beginning to brown at edges (or slightly less). 
12. Cool on wire rack.
13. Store in airtight container.

Chocolate Pear Galette des Rois

Someone in the neighborhood was selling homemade galette des rois, which I'd never heard of. They looked so beautiful I wanted to try it myself. Plus there was the fun aspect of finding out who would be king for a day. I misread the instructions and missed 1/3 of the nuts in the mixture and the filling oozed out of the crust and came out boiling in butter. However, despite the ugly appearance it tasted delicious and I would make it again with adjustments (following the right ratio as well as changing the baking temperature). It was very fun to see who would be king of the day - it came down to the 11th slice out of 11 to find out! XBD and DBD each made a crown for the winner, who proudly wore it on the 3rd and 4th days.

I used 2 different recipes - 1 for the puff pastry and 1 for the filling. They each had different baking temperatures - next time I would follow the higher temperature as advised by the pastry recipe. The higher temperature is supposed to help the butter steam and make it puff up. The lower temperature just melts the butter slowly and doesn't puff up.

Puff Pastry

• 2 c flour
• 1 t salt
• 1.25 c butter (2.5 sticks) - cold
• 1/2 c - 3/4 c cold water

Filling

• 2 pears, peeled
• tiny amount of coconut oil
• 60 g of dark chocolate (70%+)
• 150 g of almond flour or cashew meal
• 150g butter (or replace up to 100 g applesauce)
• 2 eggs + 1 egg for topping

1. Prepare the pastry: 
1. In a large bowl, combine the flour and salt.
2. Slice in the butter in 1/4" chunks, coating with flour.
3. Stir in the water minimally until a thick dough forms. Do not overmix - just until the flour comes together. The butter should still be in chunks.
4. Shape into a ball and flatten. Wrap in plastic wrap and chill for at least 1 hour in the fridge (or 30 min in the freezer).
2. Form layers in the pastry:
   
1. Place dough on floured surface. Roll into rectangle shape.
2. Fold in thirds. Turn 90 degrees, roll and fold in thirds again.
3. 
   Repeat 4 times.
4. Wrap the dough in plastic wrap and chill overnight (or at minimum 2 hours)
3. Make the filling:
1. Slice each pear into 8-12 pieces.
2. Heat the coconut oil in a pan and saute the pear for several minutes.
3. Add a small amount of sugar to caramelise them, cooking additional minutes.
4. Set aside.
5. In a large bowl, combine the sugar and butter (and optional applesauce).
6. Add the almond/cashew meal and 2 eggs, mixing until combined.
4. Assemble the galette:
1. Divide the pastry into 2 pieces (slightly uneven is ok). Put one back in the fridge.
2. Roll one piece into a circle. Place on parchment paper on baking sheet.
3. Spread the filling in the middle, leaving 1.5 inches clear around the edge.
   
4. Place a whole almond near the filling edge.
5. Place pears on top.
6. Sprinkle with the chocolate chunks. Place in fridge.
7. Take out the other half of the pastry and roll into a circle.
8. take out the bottom and water the edge lightly to help the pastry stick. Place the second half on top and seal the edges, to close it up firmly. Press down on the edges with a fork to ensure it's fully closed.
9. Beat the last egg and brush on top. Use a sharp knife to score a decorative pattern in the pastry. Place in fridge.
5. Bake the galette:
1. Original recipe calls for baking 20-30 min at 350F. However, I would instead try:
2. Preheat oven to 400F. 
3. Take the prepared tray straight from the fridge and into the preheated oven. Bake for 10 min at 400 and then reduce heat to 375 until done.
4. Cool on wire rack. 
5. Serve immediately and save leftovers on the counter for a day, or in the fridge for a couple days. Whoever gets the almond is king for a day!