Dutch Baby Pancake and other discoveries

An effortless, spectacular breakfast treat.
Oh baby, what a discovery!

I love to travel – an even bigger hobby than food (ok, that is cheating as travel always involves food).  Usually travelling is about discovering faraway places and exotic lands. Which makes it even more special to discover a hidden gems on my own doorstep.  Again, I am not being accurate… this discovery was not quite THAT close to home, to be honest.

I was visiting friends up in the north. They took me to visit this little town so far off in the northern corner of the country that my navigation system actually took me through Germany on my way home. But back to this amazing place, the fortress town of Bourtange.

A short history of the place: it was built, it fell into ruin and it was rebuilt. To add some dates to that 1593, 1851, 1967. But those facts really do not say much. That is why I borrowed the below picture from the town’s website.

 

 

Stellar discovery – Bourtange fortress

 

The reason for the fortresses star shaped design was the increased use of the canon in battle in the 15th century. The old medieval ring shaped fortresses proved vulnerable to cannon fire, which resulted in the rise of the star shaped fortress first in Italy and then throughout Europe.

But as I said at the beginning of this post: travel always involves food and this little trip was no exception.  Before we set out in the morning I was treated to a fabulous breakfast. It has become quite a tradition that, whenever I visit, we start the day in the kitchen were HMM and I get to chat whilst JMM conjures up the most amazing treats for us – like those tasty scones I posted a while back.

So here I am sitting in a Dutch kitchen about to discover the skillet pancake which in the States is apparently also known as Dutch Baby Pancake or German Pancake. As I have never seen one of these babies either in the Netherlands or in Germany I was a little puzzled, but Wikipedia is quick to explain that these pancakes were the invention of a Seattle restaurant in the first half of the 19th century and that the use of “Dutch” was s a corruption of the German, “Deutsch”.  But enough talk of faraway places, time for food:

These pancakes are whipped up within no time and are much less effort than regular pancakes as they cook all on their own in the oven. The pancake puffs up magically whilst baking and it is at its best if the crust is lightly crispy whereas the center still has a custardy texture.

These fluffy make a great vehicle for any type of topping: I was treated to icing sugar and apple sauce, but you could add fresh berries, oven-roast strawberries,caramelized pear – the variations are endless.

Ingredients
Serves 1-2

 

1 tbsp oil or 2 tbsp butter
3 eggs (room temperature)
60g all-purpose flour
120ml milk
a few drops of stevia (maple syrup, or sugar)
a pinch of salt
a few drops of vanilla essence
optional: a pinch of cinnamon

Recipe

1. The batter can be prepared the night before and kept in the fridge. (I find they turn out even better when rested.)
2. Heat the oven to 200C. Place a skillet or oven dish in the oven to heat up.
3. Once the dish is hot add a few tablespoons of oil or butter.
4. Whisk the eggs until well combined.
5. Add the milk, stevia, salt, vanilla and cinnamon if using.
6. Add the flour. Combine well.
7. Pour the patter into the piping hot oven dish.
8. Bake for 20-30 min. It should rise beautifully. You are looking for a golden center and a lightly dark edge.
9. Serve hot as it will fall very quickly
10. Toppings are endless, but I adore strawberries and icing sugar.

 

Tips & Variations

• add some berries to the batter
• add some lemon zest instead of the cinnamon
• make small pancakes by baking them in a muffin pan and reducing the cooking time slightly
• want something slightly similar but savory – try this Yorkshire Pudding recipe

Serve with

• apple sauce and icing sugar
• fresh strawberries and icing sugar
• fresh berries and yoghurt
• lemon juice and maple syrup
• brown sugar
• caramelized pears
• stewed (frozen) fruit or raspberry apple compote

Other pancake recipes

 

Pumpkin Quinoa Pancakes

Pancakes Buckwheat

Pancakes Ryeflour Pear

Oat Banana Pancakes

Buckwheat Blinis

Socca Pancake

Oat Egg White Pancakes

Rice Pancake

Rice Patties

Apple Pancake Rings

Buckwheat Crepe

Baid Mutajjan – Middle Eastern Fried Hard Boiled Eggs a Guest Post by Vanya

I have mentioned before, that I started blogging because I wanted to keep a record of what I cook (just for myself) and wanted to find a way of sharing my recipe with friends and family (without bombarding them with endless emails). Little did I know that blogging would introduce me to a whole new world of blogging friends that share my passion for food. I have met so many lovely new people, like Vanya who I have really been enjoying to get to know through her stories,  recipes and the comments she leave on my posts.

And then one day Vanya took me by surprise by invting me for a visit – blogger style. A few weeks back she hosted me as a guest on her blog and I brought some Beet Muffins to celebrate the occasion. Of course I immidiately wanted to return the honour, by inviting her to do a guest post on my blog. She had a few suggestions for recipes of which one immidiately caught my eye: Arabian Fried Eggs. I was mystified and curious. But let me make way for Vanya to explain this magnificent recipe further:

 

Fried hard boiled eggs are a common feature in many Middle Eastern households but you will find this most commonly in Egypt. I first came across this recipe in the Middle Eastern cookbook, Traditional Arabic Cooking by Miriam Al Hashimi. According to the author, if you take a walk through the markets of Cairo, you can find traders selling tiny packets or conesof blended spices which are used for flavouring the fried eggs.

There are several different variations based on the blend of spices. The one I decided to try was the sumac-sesame seed blend.

Sumac is a flowering shrub and the dried fruit drupes of this plant is ground to get a crimson red tangy spice that is used extensively in Middle Eastern cooking. This spice has a tangy, lemony, citrusy flavour that goes well in salad dressings and with grilled meats. Sumac is easily available these days at most supermarkets or in specialty Middle Eastern food stores.

This dish makes a delicious and pretty accompaniment or starter to any meal. So here’s the recipe for Baid Mutajjan or fried hard boiled eggs rolled in sumac-sesame seed spice blend.

Ingredients

5 fresh eggs
2-3 tbsp vegetable oil
3 tbsp sumac
2 tbsp sesame seeds
salt – to season
fresh coriander leaves – finely chopped, for garnish

Recipe

1. Hard boil the eggs, remove shell and cut into halves. Season lightly with salt.
2. Dry roast the sesame seeds till light golden; make sure not to burn.
3. Coarsely grind the sumac and sesame seeds in a mortar and pestle and keep aside.
4. In a flat pan, heat oil (on medium heat) and place the eggs yolk side down. A bit of splutter is expected. (You can fry the eggs whole too without cutting into halves but ensure that you prick a couple of holes with a fork to avoid the eggs from exploding.)
5. After a minute or two, turn the eggs over and fry another minute. Remove from flame.
6. Roll or dust the eggs with the sumac-sesame seed blend. Garnish with chopped coriander leaves just before serving.

 For more of Vanya’s amazing recipes visit her site Skinny Chef de Cuisine.

 

Skillet Bread with Buckwheat and Quinoa

 

Quick and easy, fragrant bread

The other week I got a mysterious souvenir gift: a little jar labelled “Charoset”. I had to go by the picture of dates on the front to guess at its content as all the other words on the jar were in Hebrew. This little mystifying jar had travelled half-war round the world. Not only that, it had to travel most of the way all on its own: It started its trip comfortably nestled in the safety of the suitcase my friend CL was carrying on her way back from Israel. At the airport however security was suspicious of this little vessel with its dark content. So this little jar was packed off all on its own for the long trip to Europe. How foreign that little parcel must have looked on the baggage belt amongst all those huge and well travelled suitcases.

This weekend I was holding this little jar in my hands, impatient to discover its content. But after it had travelled all this way I could hardly just dive in with a spoon for an unceremonious quick taster. Bread was needed! But I had none, not even a single slice was to be found in the freezer. And I certainly did not have the patience to bake a loaf. So I pulled out my favourite recipe for super-fast, emergency skillet bread.

This bread comes together in minutes. It takes no more than a quick stir to make the batter and then a few minutes in a skillet on a stove. The combination of buckwheat and quinoa give this skillet bread a strong nutty flavour.  It is a great side for a cheese plate but just as nice with a spoon full of jam – or as it turns out, charoset. When I make it to go with something sweet I often throw in a teaspoon of nigella seeds to enhance the fragrant flavour of the bread. But this time I left it plain as I wanted the charoset to take the star role.

But I had no need to worry, the charoset was one powerful combination of flavours: deeply sweet with a hint of earthy spices. The taste made me even more curious to find out what I was eating. A quick search in Wikipedia revealed it to be “a sweet, dark-coloured, paste made of fruits and nuts eaten at the Passover Seder. Its colour and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres “clay.”

A big thank you to CL for this lovely gift and amazing discovery that doubled as a good excuse to share my recipe for this humble but ever so versatile and tasty skillet bread.

 

Charoset

Ingredients
(found on the blog ‘Natural Noshing’)
Serves 1-2

40g (1/3 cup) quinoa flour
40g (1/3 cup) buckwheat flour
80ml (1/3 cup) water
80ml (1/3 cup) unsweetened rice milk*
1 tsp lemon juice
1 egg
pinch of salt
1/2 tsp baking soda
optional: nigella seeds (DE: Schwarzkuemmel, NL: zwarte komijn)
oil
 

Recipe

1. Combine the quinoa and buckwheat flour.
2. Make a well in the center. Add in the water, milk, lemon juice and the egg. Use a fork or whisk to beat together the egg and the liquid and then the mix with the flour.
3. Allow to stand for 5 min. While you heat a skillet (20 cm / 8 inch) over medium heat.
4. Sift the baking powder into the batter.
5. Grease the pan with a little oil.
6. Pour in all the batter.
7. Cook for 6-7 minutes.
8. Flip and cook for another 5-6 minutes.
9. Serve warm and cut into wedges.

 

Tips & Variations

• instead of the rice milk you can of course use regular or other grain based milks
• the original recipe also suggest replacing the milk and lemon juice with yoghurt, but I have not tested this
• besides nigella seeds you can experiment with other spices or fresh herbs

Serve with

• cheese and fresh grapes
• butter and jam

 

Beet Muffins (or how to hide veg in baked goods)

My first guest post invitation!
….and  then I drew a blank…. ….. …..

Dhans invite to share a recipe on her fabulous blog- Skinny Chef De Cuisine-had me stumped for ages. What recipe to choose? What to make? What?

Lately my focus has been on experimenting with veggie dishes. It is a challenge my sister and I set ourselves  to introduce some new healthy habits to our dinner tables. The deal is that we pick a ‘vegetable of the week’ which we then both have to cook. As I have been having so much fun with this, I knew I had to spread the idea by sharing a vegetable recipe.

But it would hardly be appropriate to show up for my guest post with a bunch of crudités.

Some baked goods on the other hand… now who would turn away a guest bringing muffins; even if they were made with vegetables.

So, for my first guest post I present a plate of Beetroot Muffins.

For the full recipe, just click here to pop over to Dhans’ blog.

And if you want to known about the heath benefits of beet –  below a quick wrap up

• Did you know that having red urine after eating beets can be a sign of low stomach acid?Low stomach acid can mean that you body is not able to process and absorb essential nutrients.You can take easy measures like drinking lemon juice before a meal, drinking more water. (Source: Body enlightenment) Apparently red urine can also be a sign of iron deficiency (Source: Worlds Healthiest Foods)

• Reduces blood pressure and the risk of heart attacks and strokes
  Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produces a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure. A daily dose of 250ml of beetroot juice or 1 to 2 cooked beetroot (approx. 100g) can help dramatically reduce blood pressure and its associated risks. For more information on heart health, help, facts and lifestyle advice, visit the British Heart Foundation.

• Powerful antioxidant properties Betacyanin, the pigment that gives beetroot its colour, is also an antioxidant. Antioxidants are believed to help reduce the oxidation of LDL cholesterol, in turn protecting artery walls and reducing the risk of heart disease and stroke.

• Folic acid Beetroot contains folic acid which is essential for normal tissue growth. Folic acid is crucial to the development of a baby’s spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida. Beetroot also contains iron so is a fab pick-me-up for mums-to-be suffering from fatigue during pregnancy. Expectant mums must remember though that cooked beetroot has lower levels of folic acid than raw beetroot.

• Reduces risk of osteoporosis Beetroot contains the mineral silica. This helps the body to utilise calcium, which is important for musculo-skeletal health and reducing the risk of osteoporosis.

• Lowers cholesterol Beetroot contains soluble fibre, which has also been shown to have cholesterol lowering capabilities. It also contains carotenoids and flavonoids, which help prevent LDL or ‘bad’ cholesterol from being oxidised and deposited in the arteries.

• Stabilises blood sugar Beetroot is virtually fat free and low in calories. Although it has a ‘medium’ GI (Glycaemic Index) of 64, It has an extremely low GL (Glycaemic Load) of 2.9 which means it’s converted into sugars very slowly and therefore helps to keep blood sugar levels stable.

• Treats anaemia and fatigue Beetroot’s iron content means it’s good for those with anaemia and fatigue.

• Helps slow progression of dementia A recent study by Wake Forest University in North Carolina, USA has shown that the high content of nitrates in beetroot may also help fight the progression of dementia, as nitric oxide in the blood (produced by the nitrates in beetroot) also helps increase blood flow to the brain. Beetroot’s folic acid may also play a part as studies suggest it can help protect against Alzheimer’s and dementia. (Source: Love Beet Root)

Broad Beans in a Quinoa Salad – Veg of the Week

Conjuring up spring with vibrant salad

I realize it is only late February, but this week I have been feeling the promise of spring in the air. Maybe I am noticing it because I was away for a few days, but suddenly the days seem longer – the light lingers until evening instead of fading in the afternoon. And that tree by the door – it is full of tight little green buds that are ready to burst into life.

Suddenly I was craving colourful and fresh foods (with a bit of substance as there is still a crisp edge to the day). This quinoa salad hit the spot: vibrant and soothing at the same time.

A handful of broad beans thrown in adds a boost of protein, fiber, potassium and energy-providing B vitamins. Broad beans are also known as fava, butter, Windsor, horse or even English beans.  Dicke Bohnen in German and tuinbonen Dutch. Shelling them takes a few minutes, but I loved peeling back the wintery grey shell to reveal that fresh nugget of powerful green. The earthy taste of the beans is echoed by the creamy avocado and is then contrasted by the zing of the radishes and lemon juice.

I have made this salad a few times and have noticed that sometimes I love the strong zingy flavour of the lemon whereas other days I really want a more mellow flavour. (And sometimes I am just too lazy to segment a lemon.) Depending on your mood you can leave out the lemon segments and use more or less juice.

For a simple lunch the salad with some crusty bread, olive oil and balsamic. It is also makes a great dinner paired with a chicken filet or a steak.
Or if you are like me and cannot choose: split your portion into two before adding the avocado. Have half for dinner with some chicken halloumi skewers (recipe to follow soon) and the rest the next day for lunch.

Ingredients
(adapted from Ottolenghi’s ‘Plenty’)
Serves 6

200g quinoa (or leftover cooked quinoa)
500g shelled broad beans (fresh or frozen) (NL: tuin bonen DE: Dicke Bohnen)
2 lemons
2 ripe avocado
200g radishes
50g purple radish cress (or small purple basil leaves or regular garden cress)
1 tbsp ground cumin
75 ml olive oil
1/4 tsp chili flakes
salt and black pepper

Recipe

1. Rinse the quinoa in a sieve (that removes the bitter flavour.) Place in saucepan with 1,5 times the amount of water. Bring to the boil. Place on the smallest burner on the lowest heat and allow to cook about 15-20 minutes. Fluff with a fork and allow to stand 5 min. Spread on a plate and allow to cool.  (for the original method Ottolenghi uses see “Tips”)
2. Bring water to the boil. Throw the beans into the water. Bring the water back to the boil and then immediately drain and rinse the beans. Gently press each bean to pop it out of its shell.
3. Optional: Cut the bottom and top off each lemon. Stand each one on the chopping board and cut of the rind and white from top to bottom following the curve of the lemon.
4. Over a bowl slice in between the membranes to cut out each of the lemon segments. Add segments to the bowl and squeeze in any juice that is left in the membranes.
5. Cut the avocado in half right up to the stone. Separate the two halves. Use a knife to cut the avocado into cubes inside the skin. Spoon out the cubes and add them to the bowl of lemon.
6. Slice the radish into thin slices.
7. Combine quinoa, avocado the lemon segments (and some or all of) the lemon juice, the radish and half the cress. Season with cumin, oil, chili, salt and pepper. Carefully toss and check the seasoning.
8. Plate and top with remaining half of cress.

Serve with

• For lunch: just some crusty bread
• For dinner: with chicken halloumi skewers or chicken filet, steak, kofta, chicken zucchini meatballs 

Tips & Tricks
Ottolenghi prepares the quinoa for this dish by bringing it to the boil with plenty of water and allowing it to simmer for 9 min. He then drains it in a fine sieve, rinses it with water and leaves it to dry.

Some of the health benefits

• Folate participates in biochemical processes that create genetic material, build cells and metabolize amino acids. It’s so essential for the growth and development of new cells that it helps prevent birth defects of the brain and spinal cord when taken before and during early pregnancy. Everyone needs folate to produce healthy red blood cells and prevent anemia, according to the Office of Dietary Supplements. One cup of cooked broad beans contains 44 percent of the recommended daily intake of folate.
• Iron: Most beans, including broad beans, are good sources of iron. One cup of broad beans has 3 milligrams of iron, which is 32 percent of the recommended daily intake for men and 14 percent for women. In addition to carrying oxygen throughout the body, iron-dependent enzymes sense when oxygen levels drop and initiate processes that allow the body to compensate. Iron supports the immune system by functioning as an antioxidant that protects the white blood cells responsible for destroying bacteria.
• Zinc: Enzymes are proteins that activate and speed up chemical processes inside your body. Almost 100 enzymes depend on zinc to fulfill their roles, according to the Linus Pauling Institute. In this role, zinc is vital for normal growth and development. Zinc deficiencies can cause growth retardation and delayed neurological development. Your immune system also suffers if you don’t get enough zinc. Decreased levels of zinc are associated with fewer white bloods cells available to fight invading pathogens and infection. The zinc from 1 cup of broad beans provides 15 percent of the recommended daily intake for men and 21 percent for women.
• Parkinson’s: If you have Parkinson’s disease, talk to your physician before eating broad beans. Broad beans are a natural source a levodopa, which is converted into the neurotransmitter dopamine. Dopamine is one of the medications used to treat the symptoms of Parkinson’s, but consuming levodopa from broad beans can cause both good or bad effects, according to the University of Maryland Medical Center. Their possible impact should be assessed by a doctor familiar with your condition.

(source: http://healthyeating.sfgate.com/health-benefits-broad-beans-4389.html)