tag:blogger.com,1999:blog-76583066447585749462024-02-19T18:20:14.452+01:004Pure4Pure is a blog about a girl in her mid-thirties.
She wants to grow her own food and loves to cook,
yet starts from the beginning, with an empty piece of land.
This blog reveals the path towards her goal.4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.comBlogger173125tag:blogger.com,1999:blog-7658306644758574946.post-38059897578137784892013-12-23T12:39:00.000+01:002014-12-29T15:12:09.037+01:00Website is changedTo serve my readers even better, I wanted to make an index page. Unfortenately with blogger it was to difficult. That's why this blog is replaced to: http//www.4pure.nl/en I hope to see you again in the near future<br />
<br />
With love, Andrea4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-78657665974571294182013-12-18T11:51:00.004+01:002013-12-18T11:51:37.549+01:00Christmas: cucumber tuna appetizer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYEHxveR8w5JxsDZbxFeFu8_-cngEv9OjsHH_hW84WWLm7fNRUV0UL4EshX6qHuWvhnKmYr6WB1hauKpsKP-trEPQbohTi4NwgQNoBcCxTi9gJ1c6IvDtEgHtOqAq_gR2QN3erENF7mgp/s1600/PicMonkey+Collage+kom+tonijn.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYEHxveR8w5JxsDZbxFeFu8_-cngEv9OjsHH_hW84WWLm7fNRUV0UL4EshX6qHuWvhnKmYr6WB1hauKpsKP-trEPQbohTi4NwgQNoBcCxTi9gJ1c6IvDtEgHtOqAq_gR2QN3erENF7mgp/s640/PicMonkey+Collage+kom+tonijn.jpg" width="640" /></a></div>
<br />
A nice, light and healthy appetizer. Nice to serve for Christmas.<br />
<br />
<b>Ingredients (4 persons):</b><br />
<ul>
<li>1 cucumber;</li>
<li>1 can tuna;</li>
<li>2 tablespoon mayonnaise;</li>
<li>2 tablespoons curry;</li>
<li>few drops worcestersauce;</li>
<li>1 teaspoon whiskey;</li>
<li>sniff grounded paprika.</li>
</ul>
<b>Materials:</b><br />
<ul>
<li>Melon scoop or teaspoon;</li>
<li>Zester.</li>
</ul>
<b>Preparation:</b><br />
With the big hole in the zester slide long strings from your cucumber. Cut the ends of the cucumber and divide in four. Make a hole in each piece of cucumber with the scooper or teaspoon, but make sure it's not through and through (you want to get a bowl).<br />
Mix the tuna with mayonnaise, curry, worcestersauce and whiskey. Spoon the tuna salad in each bowl. Garnish with grounded paprika and a string of cucumber. <br />
<br />
<b>Tips and Trucks:</b><br />
<ul>
<li>If children are eating with you, don't add the whiskey;</li>
<li>Instead of tuna you can use canned salmon as well.</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRSkyy1CjFxFyjzSuEQkpjzPvu0KycQgQVNto5N9pCgWo8NLR0SEDgtb8U3jo3UJHN_mvcB2I91B5N_lFaBOXg6b0X5dUNeHjq-6FuNejfEproC1k5cEnhC5ovZgaYgQ3KVxZKxgFQ2kO/s1600/komkommer+tonijn+af+%281%29.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkRSkyy1CjFxFyjzSuEQkpjzPvu0KycQgQVNto5N9pCgWo8NLR0SEDgtb8U3jo3UJHN_mvcB2I91B5N_lFaBOXg6b0X5dUNeHjq-6FuNejfEproC1k5cEnhC5ovZgaYgQ3KVxZKxgFQ2kO/s640/komkommer+tonijn+af+%281%29.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: Cucumber tuna appetizer</td></tr>
</tbody></table>
<br />
<a href="http://www.volrecepten.nl/" id="hr-8U6uq" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Recepten zoeken op Volrecepten.nl"><img alt="Topblogs" border="0" src="http://widget.volrecepten.nl/blogcounter/image?image=blue_s&blog_id=8U6uq" /></a><a href="http://www.volrecepten.be/" id="hr-W21ei" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Recepten zoeken op Volrecepten.be"><img alt="Topblogs" border="0" src="http://widget.volrecepten.be/blogcounter/image?image=blue_s&blog_id=W21ei" /></a><a href="http://www.receptenprikbord.nl/" style="margin-left: 1em; margin-right: 1em;" title="Recepten vinden op receptenprikbord.nl"><img alt="Recepten startpagina" border="0" src="http://www.receptenprikbord.nl/images/banner_receptenprikbord.png" /></a>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-19226242793098039312013-12-16T19:08:00.000+01:002013-12-16T19:08:52.969+01:00Christmas: christmas cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25Vra9ciV4FRuC1JfeNsYl5V4cc-rR63gP6XKSyJQZwLfwzo29EhDK8wPT7LDS9TB_YEskN7oiRjiZqrptjY4HTaCd9SiCqWP6zBKTci0bCWzB6fXf2E2i76rabEeEzUTblAIjjFmLIjC/s1600/macarons+pm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25Vra9ciV4FRuC1JfeNsYl5V4cc-rR63gP6XKSyJQZwLfwzo29EhDK8wPT7LDS9TB_YEskN7oiRjiZqrptjY4HTaCd9SiCqWP6zBKTci0bCWzB6fXf2E2i76rabEeEzUTblAIjjFmLIjC/s640/macarons+pm.jpg" width="640" /></a></div>
<br />
<br />
<br />
Do you like cookies? Then these filled cookies might be just the treat for you!<br />
<br />
<b>Ingredients:</b><br />
<br />
<i>Cookies:</i><br />
<ul>
<li>110 grams almond meal;</li>
<li>2 egg whites (L);</li>
<li>25 grams sugar.</li>
</ul>
<div>
<i>Cookies filling and garnish:</i></div>
<div>
<ul>
<li>2 eggwhites (L);</li>
<li>100 grams sugar;</li>
<li>180 grams butter, roomtemperature;</li>
<li>Crushed candy canes.</li>
</ul>
<b>Materials:</b></div>
<div>
<ul>
<li>Baking plate;</li>
<li>Baking paper;</li>
<li>Mixer;</li>
<li>Piping bag and pipe.</li>
</ul>
</div>
<br />
<b>Preparation:</b><br />
Beat the eggwhites until foamy and add the sugar. Beat until the egg white stiffens. Mix the egg white with a spatula gently through the almond meal.<br />
Lay baking paper on the baking plate. Put the mixture in a piping bag. Pipe small rounds about 2 cm on the bakingplate. Let the cookies air dry for 45 minutes. Then bake the cookies 11 minutes in a preheated oven (150 degrees Celsius). Let cool down to roomtemperature.<br />
<br />
Filling: In a bowl mix the sugar with the egg whites. Put the bowl on a pan with boiling water. Make sure the bottom of the bowl doesn't touch the boiling water. Whisk the mixture until the sugar is dissolved. Get the bowl of the pan and with a mixer mix until the egg is cooled down and thickened (about 10 minutes). Add the butter, 1 tablespoon each time, until the butter is fully incorporated. Mix on high speed for another 4 minutes. Put the filling in a piping bag and pipe small rounds on one cookie. Put a second cookie on top. Roll the cookies through the crushed candy canes. Repeat for every cookie you baked. <br />
<br />
<b>Tips and tricks:</b><br />
<br />
<ul>
<li>Almond meals is available in reform supermarkets or in some bakeries;</li>
<li>If you can't get almond meal, it's very easy to make it yourself. Peel the almonds and crush in a blender until they are fine.</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfoAfYiC0jaZVfDDrgofMRj3JWBlY_pYhyphenhyphenJX582sqwULSsdlVLOS9qZBrUP-6lcO1EygzJloCsXImDoohgFgxFTWLnFgi1s5OxZ2ZsXBTFTSJFBc4uQwssF7PokcLT_UTL07nlxwi221u/s1600/workshops+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfoAfYiC0jaZVfDDrgofMRj3JWBlY_pYhyphenhyphenJX582sqwULSsdlVLOS9qZBrUP-6lcO1EygzJloCsXImDoohgFgxFTWLnFgi1s5OxZ2ZsXBTFTSJFBc4uQwssF7PokcLT_UTL07nlxwi221u/s640/workshops+4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: christmas cookies</td></tr>
</tbody></table>
<br />
<br />
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<br />4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-33948915940212987392013-12-15T10:00:00.000+01:002013-12-15T10:00:00.939+01:00Pull apart bread filled with mozzarella and cream cheese<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPT-Q2wUxqgMedgvdTbCYBps21ILfrFAehs_7Oj4_SqgxMTVy4mmtSPgkZc3qmCfa8-DJytzJGNDa88Dh5zKT0HDeWHGu0iC8q7_MDmVnp6I0XJ0lskiVkA0PwYwPZcbjVoSnPSQRYkuGL/s1600/gevulde+breekbolletjes+pm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPT-Q2wUxqgMedgvdTbCYBps21ILfrFAehs_7Oj4_SqgxMTVy4mmtSPgkZc3qmCfa8-DJytzJGNDa88Dh5zKT0HDeWHGu0iC8q7_MDmVnp6I0XJ0lskiVkA0PwYwPZcbjVoSnPSQRYkuGL/s640/gevulde+breekbolletjes+pm.jpg" width="640" /></a></div>
<br />
A real nice dish as appetizer or in between at Christmas. A filled pull apart bread! Filled with a mixture of mozzarella and cream cheese. And sprinkled with fresh herbs. Sounds delicious? Here's the recipe:</div>
<div>
<br /></div>
<div>
<b>Ingredients:</b><br />
<b><br /></b>
<i>Bread:</i></div>
<div>
<ul>
<li>4 grams yeast;</li>
<li>5 grams sugar;</li>
<li>255 mL butter milk;</li>
<li>35 grams butter, melted;</li>
<li>7 grams salt;</li>
<li>400 grams flour.</li>
</ul>
<i>Filled bread:</i></div>
<div>
<ul>
<li>40 grams mozzarella (grated);</li>
<li>100 grams cream cheese;</li>
<li>2 tablespoons butter, melted;</li>
<li>3 tablespoons very fine chopped fresh basil / rosemary and thyme.</li>
</ul>
</div>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Bread baking machine;</li>
<li>Grater;</li>
<li>Brush;</li>
<li>Baking plate;</li>
<li>Baking paper.</li>
</ul>
<b>Preparation:</b></div>
<div>
Fill your bread baking machine following the instructions of the manufacturer. In my case that's: first the buttermilk and melted butter. That topped with flour and the rest of the ingredients are on top of that. I choose the dough option which means the dough will be kneaded and got it's first rise.<br />
<br />
Put the dough on a floured surface an roll out until it's 45 x 30 cm. Cut with a pizza roller the dough in 24 almost equal parts.<br />
Mix in a bowl the cream cheese with the mozzarella. Take a piece of dough and lay one teaspoon of cheese mixture on top. Fold the dough tidy (especially the sides) and then roll it into a ball.<br />
Repeat that for all 24 dough pieces and arrange them so they look like a big christmastree. Put a towel on top of them and let it rise for 1 hour at room temperature.<br />
<br />
Preheat the oven to 200 degrees Celsius. Bake the bread for 17 minutes in the oven. When they come out of the oven, immediately brush them with the butter and sprinkle with the fresh herbs. Serve right away.</div>
<div>
<br /></div>
<div>
<b>Tips and trucks:</b></div>
<div>
<ul>
<li>If you don't have a bread baking machine, you can knead your bread with a mixer with dough hooks or by hand. Leave it to rise for 1 hour at room temperature and continue the recipe; </li>
<li>If you don't want to make your own dough you can by already made pizza crust instead. </li>
</ul>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtxiGdYj7GC-4U4MHdNv4KPLlUyPpvn9Pc1GqnnXsCpAvmna1hU_R9v9ATYQl1S9uwKIZjQLX24G9jGU3f8AZyiMa-Ik59bJRYuNhyphenhyphenA5UJ3AK-tvNG5l8jIF8UR8EaU00Pw4z3Co0-xBJ/s1600/Gevulde+kerstbolletjes+af.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtxiGdYj7GC-4U4MHdNv4KPLlUyPpvn9Pc1GqnnXsCpAvmna1hU_R9v9ATYQl1S9uwKIZjQLX24G9jGU3f8AZyiMa-Ik59bJRYuNhyphenhyphenA5UJ3AK-tvNG5l8jIF8UR8EaU00Pw4z3Co0-xBJ/s640/Gevulde+kerstbolletjes+af.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Pull apart bread filled with mozzarella and cream cheese</td></tr>
</tbody></table>
</div>
</div>
<div>
<br /></div>
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You want something different this Christmas? You can try duck breast fillet. Hereby a quick recipe, that can't go wrong! </div>
<div>
<br /></div>
<div>
<b>Ingredients (4 persons):</b></div>
<div>
<ul>
<li>4 small duck breast fillets;</li>
<li>4 tablespoons balsamic cream;</li>
<li>2 tablespoons honey;</li>
<li>2 tablespoons lemon juice.</li>
</ul>
</div>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Aluminium foil;</li>
<li>Baking dish.</li>
</ul>
<b>Preparation:</b></div>
<div>
Preheat the oven to 120 degrees Celsius. Cut the skin of the duck fillets crosswise. Make sure you only cut the skin and not the flesh. Heat a frying pan until it's very hot. Lay the duck breast in the pan, with the skin side below. Bake for 5 minutes, or until the skin is brown and crispy and turn. Bake another 3 minutes. Meanwhile lay 4 pieces of Aluminium foil on the baking plate. Lay each duck breast in a piece of Aluminium foil and package them loosely. Lay them on the baking plate and put the plate during 5 minutes in the oven. Pour the duck fat, besides 4 teaspoons, away from your frying pan, and reheat. When the duck breast come out of the oven, unfold them a bit and pour the juices into the frying pan. Also add the honey, lemon juice and balsamic. Whisk everything and heat. Cut the duck and sprinkle with sauce. Serve the sauce as a side dish. </div>
<div>
<br /></div>
<div>
<b>Tips and trucks:</b></div>
<div>
<ul>
<li>If you want your duck breast medium, bake the fillet after turning 5 minutes instead of three. If you bake even longer, it will turn well done; </li>
<li>This recipe combines great with a salad and potatoes;</li>
<li>If you got left overs, you can ate them the next day on a sandwich.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Zbe7GoydU4-0AYFOQNPtyftJCeifHYgE415F_7rjMwAu3X73eESWnF3jXf9eWVuNUn3eQUAp51MlM53Iq-Ho7SMmO0R0q8nFvhCuFTwrh97i3L8Dcfwy0_bztDtdXF_krdGI47ojcmw/s1600/eendenborstfilet+af+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Zbe7GoydU4-0AYFOQNPtyftJCeifHYgE415F_7rjMwAu3X73eESWnF3jXf9eWVuNUn3eQUAp51MlM53Iq-Ho7SMmO0R0q8nFvhCuFTwrh97i3L8Dcfwy0_bztDtdXF_krdGI47ojcmw/s640/eendenborstfilet+af+(1).jpg" width="638" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: duck breast filets with balsamic honey sauce</td></tr>
</tbody></table>
</div>
</div>
<div>
<br /></div>
<a href="http://www.volrecepten.nl/" id="hr-8U6uq" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Recepten zoeken op Volrecepten.nl"><img alt="Topblogs" border="0" src="http://widget.volrecepten.nl/blogcounter/image?image=blue_s&blog_id=8U6uq" /></a><a href="http://www.volrecepten.be/" id="hr-W21ei" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Recepten zoeken op Volrecepten.be"><img alt="Topblogs" border="0" src="http://widget.volrecepten.be/blogcounter/image?image=blue_s&blog_id=W21ei" /></a><a href="http://www.receptenprikbord.nl/" style="margin-left: 1em; margin-right: 1em;" title="Recepten vinden op receptenprikbord.nl"><img alt="Recepten startpagina" border="0" src="http://www.receptenprikbord.nl/images/banner_receptenprikbord.png" /></a>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com1tag:blogger.com,1999:blog-7658306644758574946.post-83913116958335705582013-12-14T10:05:00.002+01:002013-12-14T10:05:47.652+01:00Christmas: white hot chocolateIt's winter and Christmastime, that needs a special kind of drink. Today: warm white chocolate milk with topping.<br />
<br />
<b>Ingredients (one cup):</b><br />
<br />
<ul>
<li>200 mL milk;</li>
<li>1 teaspoon vanilla-extract;</li>
<li>35 gram white chocolate;</li>
<li>Garnish: half and half (about 50 mL with 2 teaspoons sugar);</li>
<li>Garnish: cocoa.</li>
</ul>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Mixer.</li>
</ul>
</div>
<div>
<b>Preparation:</b></div>
<div>
Break the chocolate in small pieces. Stiffen the half and half with a mixer. Warm the milk with the vanilla-extract until you see damp above the pan. Put the chocolate in the cup and pour the hot milk on top. Stir very well. Garnish with the cream and sprinkle some cocoa on top.<br />
<br /></div>
<div>
<b>Tips and trucks:</b></div>
<div>
<ul>
<li>If you want a different taste of chocolate, that's not a problem. Use 35 grams of another kind. When you do that, you don't have to add the vanilla-extract. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAX6DJzP-6hl7D8eNCw5Ehi4KP9gQDdIUJ_5s3SZlA2V-VnpYQq2JysNXzwZwcCy4b_sjfXsRK91-oPMilFStcv78pfncmJjW3v7RruzshyphenhyphenEpQ0D0P-jK1erOb0sKqfpZkJXwnMKfVM-T/s1600/witte+chocolade+melk+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAX6DJzP-6hl7D8eNCw5Ehi4KP9gQDdIUJ_5s3SZlA2V-VnpYQq2JysNXzwZwcCy4b_sjfXsRK91-oPMilFStcv78pfncmJjW3v7RruzshyphenhyphenEpQ0D0P-jK1erOb0sKqfpZkJXwnMKfVM-T/s640/witte+chocolade+melk+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: warme white chocolate milk</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2j6iNJZdD3pXplET51Zuy-DGuoN50_qs0p-4vG_6Bw3Q2Pw9Du6zp7vnB9pWKa-ozDyWiTN5zBykrqWoJIPYHlaZjTk72rZecpfkMSmTWAVl8I7R1rn-LlF0Fc5C3kgVUNhCL7vh_tX1/s1600/pannacotta+pm.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2j6iNJZdD3pXplET51Zuy-DGuoN50_qs0p-4vG_6Bw3Q2Pw9Du6zp7vnB9pWKa-ozDyWiTN5zBykrqWoJIPYHlaZjTk72rZecpfkMSmTWAVl8I7R1rn-LlF0Fc5C3kgVUNhCL7vh_tX1/s640/pannacotta+pm.jpg" width="640" /></a></div>
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A great dessert for Christmas: Buttermilk pannacotta with berry foam. Easy to prepare (about 15 minutes of your time) and the pannacotta can be made a day before you've got your dinner! So minder stress at christmastime. <br />
<br />
<b>Ingredients (5 persons):</b><br />
<br />
<i>Pannacotta:</i><br />
<ul>
<li><b> </b>6 sheets gelatin (good for 0.5 liter liquid);</li>
<li>150 mL half and half;</li>
<li>200 mL milk;</li>
<li>180 mL buttermilk;</li>
<li>2 teaspoons vanilla-extract;</li>
<li>110 grams sugar</li>
</ul>
<i>Berry foam:</i><br />
<ul>
<li>2 eggs;</li>
<li>50 mL water;</li>
<li>150 mL berry juice (no sugar added!);</li>
<li>70 grams sugar.</li>
</ul>
<b>Materials:</b><br />
<ul>
<li>Small pudding molds or timbales;</li>
<li>Au-bain-marie pan and bowl;</li>
<li>Whisk; </li>
<li>Mixer<b>.</b></li>
</ul>
<b>Preparation:</b><br />
<i>Pannacotta</i><br />
Soak the gelatin sheets in a large enough bowl filled with cold water. Heat the half and half and dissolve the sugar and vanilla-extract. Bring to a boil and take of the heat. Dissolve the gelatin in the half and half mixture. With a whisk mix the milk and buttermilk through. Pour the mixture in the molds and place them for at least 3 hours in the refrigerator.<br />
Just for serving take the pannacotta out of the molds and make the berry foam. <br />
<br />
<i>Berry Foam</i><br />
Break the eggs in the au-bain-marie bowl. Add the sugar. With an electric mixture (or enough hand power with a whisk) foam the eggs. Add the berry juice and water and mix some more. Put the bowl on the pan with water and start to heat the water. Keep whisking, until you notice that the sauce becomes warm and thickens. Serve immediately!<br />
<br />
<b>Tips en tricks:</b><br />
<ul>
<li>If you don't have timbales or small pudding forms, you can use tea or coffee cups instead;</li>
<li>When you rinse the forms with cold water before pouring in the pannacotta, the pannacotta will get better out of the form when it's time to serve;</li>
<li>Au-bain-marie means: a pan with about 2 cm of water, which you boil, which contains a suiting metal or glass bowl (the bottom of the bowl may not touch the water). In the bowl you can melt chocolate or heat delicate liquids very slowly.</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSNNSH8lYum0347rwa5HzqVJjz0Pe6Y7KWq9eQqGurZavJ_5O3NHeYCAwjhytQsKzJIi0NpIU7gYtoW-oqadIvr8K3Mc_3pxFikz4zypKre920LeK2f9UkbKwgV2L-nAF-9RWtDYFmrGt/s1600/karnemelk+pannacotta+af.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigSNNSH8lYum0347rwa5HzqVJjz0Pe6Y7KWq9eQqGurZavJ_5O3NHeYCAwjhytQsKzJIi0NpIU7gYtoW-oqadIvr8K3Mc_3pxFikz4zypKre920LeK2f9UkbKwgV2L-nAF-9RWtDYFmrGt/s640/karnemelk+pannacotta+af.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: Buttermilk pannacotta with berry foam</td></tr>
</tbody></table>
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4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-20833916717900668062013-12-11T10:51:00.001+01:002013-12-11T11:03:38.480+01:00Christmas brunch: thick yogurt with honey and topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_iLEKJvh7culSBjBTWdqKcRy90pZCaQ4d6PTNHTUDwG93a24Etcykpxi1b41OMgtZ8FVy5zeHFUZv-ScudjFKEAJgABnRH7Rt8XzlOQoZ9Kk2BTjZfal6J-iXoXDGoGEw4DcXkh4hqhf/s1600/granaatappel+yoghurt.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_iLEKJvh7culSBjBTWdqKcRy90pZCaQ4d6PTNHTUDwG93a24Etcykpxi1b41OMgtZ8FVy5zeHFUZv-ScudjFKEAJgABnRH7Rt8XzlOQoZ9Kk2BTjZfal6J-iXoXDGoGEw4DcXkh4hqhf/s640/granaatappel+yoghurt.jpg" width="640" /></a></div>
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A really delicious recipe for the christmasbrunch or breakfast. And quite healthy to! Thick yogurt with honey and topping. Very creamy, sweet due to the honey, nutty combined with the freshness of the pomegranate. The recipe is slightly adapted from simoneskitchen.nl.<br />
<br />
<b>Ingredients (4 persons):</b><br />
<ul>
<li>250 mL full yogurt;</li>
<li>125 mL half and half;</li>
<li>honey;</li>
<li>pistachio nuts;</li>
<li>seeds from a pomegranate.</li>
</ul>
<b>Materials:</b><br />
<ul>
<li>Sieve;</li>
<li>Cheese cloth.</li>
</ul>
<b> Preparation:</b><br />
Lay the cheese cloth in the sieve and put the sieve on the bowl. Pour the yogurt in and leave for at least 8 hours in the refrigerator to thicken. In every glass spoon 1 tablespoon of honey. Mix the thickened yogurt with the half and half and add to the glass. Chop the pistachios finely and sprinkle on top. Sprinkle the pomegranate seeds finally on top. <br />
<br />
<b>Tips and Tricks:</b><br />
<ul>
<li>If you don't have time you can buy Greek or any other thick yogurt and use it instead;</li>
<li>Pomegranates are widely available. But did you know you can buy the seeds already taken out in quite a few supermarkets? Saves you time and quite a mess. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4R-eNwiUOoLYh1Ndv6UnS72Gy5kjxfdFhNrdKhjjjJ_DgBx_QzUrI877tbF-zY4yCih557W9M0ST6Qdm2AkJ8YJq2aPUGvN_Bu000Z9T9kQe9rMzejfPcbPW64MAFFya1e5D9ttloK5p/s1600/granaatappel+yoghurt+af+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4R-eNwiUOoLYh1Ndv6UnS72Gy5kjxfdFhNrdKhjjjJ_DgBx_QzUrI877tbF-zY4yCih557W9M0ST6Qdm2AkJ8YJq2aPUGvN_Bu000Z9T9kQe9rMzejfPcbPW64MAFFya1e5D9ttloK5p/s640/granaatappel+yoghurt+af+%25281%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: Thick yogurt with honey and topping</td></tr>
</tbody></table>
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4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-40385625341867750892013-12-10T14:47:00.001+01:002013-12-10T19:26:01.126+01:00Rich tomato soupA very nice dish for Christmas: rich and tasteful tomato soup, from tomatoes combined with basil. Best served in a (vintage) teacup, so the soup won't be all you can eat during your Christmas dish.<br />
<br />
<b>Ingredients (5 persons):</b><br />
<br />
<ul>
<li>9 tomatoes;</li>
<li>1 tablespoon butter;</li>
<li>1 onion, finely chopped;</li>
<li>5 leaves basil (big) or 10 small;</li>
<li>salt and pepper;</li>
<li><i>garnish: </i>olive oil, extra virgin;</li>
<li><i>garnish: </i>3 basil leaves cut in stripes</li>
</ul>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Blender;</li>
<li>Teacups to serve the soup.</li>
</ul>
<div>
<b>Preparation:</b></div>
</div>
<div>
<div>
Peel the tomatoes, get rid of the seeds and chop the tomatoes in very small pieces. Melt the butter in a small pan on low heat. Add the onion and cook, while stirring, about 5 minutes until the onion is soft and glazed but hasn't browned. Add the tomatoes and cook on low heat, during 30 till 40 minutes or until the tomatoes fall apart and become liquid, while stirring occasionally. Leave the lid half on the pan during that time.<br />
Chop the basil leaves and add to the tomatoes. Get the pan of the heat and blend until it's smooth. Push through a fine sieve in a bowl. Pour back in the pan and reheat when it cooled down to much.<br />
Serve the soup in tea cups and garnish with basil leaves. Sprinkle some olive oil on top. </div>
</div>
<div>
<br /></div>
<div>
<b>Tips and tricks:</b></div>
<div>
<ul>
<li>To peel tomatoes easily: Carve a cross on the back of the tomato with a sharp knife. Put them in boiling water for 15 seconds and immediately in cold water. Leave them for 1 minute and peel the skin of. </li>
<li>For this recipe you should use the best tomatoes you can get your hands on and your olive-oil is also pretty important for the taste, so use the nicest you can get! </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshB6P6AGrdebnHkmreCFc5AyoqEy73m-z8N44Xet3s43vsuLGLSmaaUxqXE8hXmv4mfNQtiPK6xlufTPJdH-g8aRGSOLIKWi1hNpDmInn1CP7W4tvw2XJBfG0K5p_30nloHp6qMRvUus/s1600/tomatensoep+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgshB6P6AGrdebnHkmreCFc5AyoqEy73m-z8N44Xet3s43vsuLGLSmaaUxqXE8hXmv4mfNQtiPK6xlufTPJdH-g8aRGSOLIKWi1hNpDmInn1CP7W4tvw2XJBfG0K5p_30nloHp6qMRvUus/s640/tomatensoep+(1).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: rich tomato soup</td></tr>
</tbody></table>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMzDzd_6BnA7HpNAi77AvDIJrYsHGdcIQzcaQvYd1uc6bvDbNbz8hoZ8FARwUylzy5neLdrG_jasvqQJIBA06GsHxOdqwr_BSugKk5Bd1Jm-Q9yG9dyv7SpFZ59qesZZxWqc9mDZ8DGTX/s1600/kerstboombroodjes+rib.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMzDzd_6BnA7HpNAi77AvDIJrYsHGdcIQzcaQvYd1uc6bvDbNbz8hoZ8FARwUylzy5neLdrG_jasvqQJIBA06GsHxOdqwr_BSugKk5Bd1Jm-Q9yG9dyv7SpFZ59qesZZxWqc9mDZ8DGTX/s640/kerstboombroodjes+rib.jpg" width="640" /></a></div>
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Another christmasrecipe: sweet christmasbread! With a bit of orange through the dough! The recipe I've found on the blog of <a href="http://uitdekeukenvanarden.blogspot.nl/">Levine</a>.<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>560 grams flour;</li>
<li>7 grams yeast;</li>
<li>1/2 teaspoon baking powder;</li>
<li>10 grams salt;</li>
<li>grated peel of 1 orange;</li>
<li>2 eggs;</li>
<li>65 grams sugar;</li>
<li>90 mL vegetable oil;</li>
<li>240 grams milk.</li>
<li>egg (to brush the bread);</li>
<li>pearl sugar (to sprinkle on top).</li>
</ul>
<b>Materials:</b><br />
<br />
<ul>
<li>Bread baking machine or a mixer with dough hooks;</li>
<li>Baking plate;</li>
<li>Baking paper;</li>
<li>Brush.</li>
</ul>
<div>
<b>Preparation:</b></div>
<div>
This time I used my bread baking machine. I've added the ingredients as told in the description of the manufacturer and choose the dough program. This made sure the kneading and first rise were done by the machine.<br />
You can, off course, knead all the ingredients by hand or in a bowl with a mixer. Afterwards you put the dough in a greased bowl. Lay a towel on top and let it rise for 1 hour room temperature.<br />
<br />
After the first rise divide the dough in 7 pieces. Make a bun of them and let them rest for 20 minutes. Place a baking paper on the plate. Form the buns afterwards again and put them on the baking paper in a Christmas tree shape. Let the dough rise for 1 hour under a kitchen towel. At half time preheat the oven to 200 degrees Celsius. After the one hour rise brush the bread with the egg. Sprinkle the pearl sugar on top. Place the bread in the oven and bake for 20 minutes. </div>
<div>
<br /></div>
<div>
<b>Tips and tricks:</b></div>
<div>
<ul>
<li>If you don't have pearl sugar you can use candied sugar;</li>
<li>You can use plastic foil instead of a towel.</li>
</ul>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqA2oPdQnlKkBBBfIAsMOpWhKhJoV8MuwLP3s3bmyGMLNpz8ORAOqtvFjMHxvkJQWA05lNrAMZeZNm3jYe4ZSjsReFAEGFXfwuJZyC2H2I9suEtny_kA0E0wnJX1V0qoQZSfi-oObT4QOb/s1600/kerstboombolletjes+af.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqA2oPdQnlKkBBBfIAsMOpWhKhJoV8MuwLP3s3bmyGMLNpz8ORAOqtvFjMHxvkJQWA05lNrAMZeZNm3jYe4ZSjsReFAEGFXfwuJZyC2H2I9suEtny_kA0E0wnJX1V0qoQZSfi-oObT4QOb/s640/kerstboombolletjes+af.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: Sweet christmasbread</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_4AEl4rfVlrx7TNELTLiCWp7AFJVKSo-Er9Wxb_z28g6-IoyVTRi3PxY1yrYouetjVrFLDykfaBQQUX5gKS9u62IR9HsFZLBqqyrLF-rEAPtn5Umgjrhk7ceHy0ghA3oie3YpLobuFUy/s1600/cranberry+cake+ribbet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl_4AEl4rfVlrx7TNELTLiCWp7AFJVKSo-Er9Wxb_z28g6-IoyVTRi3PxY1yrYouetjVrFLDykfaBQQUX5gKS9u62IR9HsFZLBqqyrLF-rEAPtn5Umgjrhk7ceHy0ghA3oie3YpLobuFUy/s640/cranberry+cake+ribbet.jpg" width="640" /></a></div>
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If I think about cranberries I think about Christmas. Today a really delicious cake you can serve when you got visitors on Christmas eve!<br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
<ul>
<li>250 grams flour;</li>
<li>1/8 teaspoon salt;</li>
<li>180 mL crème fraîche;</li>
<li>1/2 teaspoon baking soda;</li>
<li>90 grams butter, roomtemperatuur;</li>
<li>250 grams sugar;</li>
<li>1 teaspoon vanilla-extract;</li>
<li>2 eggs (L);</li>
<li>1 tablespoon lemon juice;</li>
<li>60 grams dried cranberries.</li>
</ul>
<div>
<b>Materials: </b></div>
<div>
<ul>
<li>Cake tin 20 cm.</li>
</ul>
<div>
<b>Preparation:</b></div>
</div>
<div>
Preheat the oven to 180 degrees Celsius. Lay the dried cranberries for 10 minutes in hot water. Butter the cake tin. In the first bowl add the flour, salt and baking soda. Mix well. In a second bowl add the butter and sugar. Mix on high speed for about 3 minutes. Add the eggs 1 by 1, afterwards the vanilla and the creme fraiche. End with the lemon juice. Mix well until everything is combined. Add the dry ingredients. Mix with a spatula the cranberries through the batter and pour the batter in the cake tin.<br />
Bake for about 60 to 70 minutes in the oven until the cake is done. </div>
<br />
<div>
<b>Tips and tricks:</b></div>
<div>
<ul>
<li>You can use fresh cranberries. Use 80 grams of the fresh ones;</li>
<li>If you can't find baking soda at your supermarket, you can check the pharmacy for it. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYDEfixpM4TPWmkzmBN4tpphbGgtHd0PkVU8a2-ysquDiOsrCR_bxTcPHQdrRfDctUn7gOzAxEMrVELhIKUKe-AGmIpOtAnOU8p8GFH-q-oYiQwBOzNiouZzYClAHmmYG-A703K37HMuO/s1600/cranberrycake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYDEfixpM4TPWmkzmBN4tpphbGgtHd0PkVU8a2-ysquDiOsrCR_bxTcPHQdrRfDctUn7gOzAxEMrVELhIKUKe-AGmIpOtAnOU8p8GFH-q-oYiQwBOzNiouZzYClAHmmYG-A703K37HMuO/s640/cranberrycake.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: cranberry cake</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN52Ux-XH87HVrcMa5T1iGgigd_zLks2Xc0i3dut2j1z-pBTBa5smm465CTrrHDEqKp2mc36cNZiaT_EORK2ArH_LHnqTOscm6e8q88Jg6yOlfNGixZSd6cejj-hxEKpMFOg7CjUuoDcM/s1600/granaatappel+cocktail.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN52Ux-XH87HVrcMa5T1iGgigd_zLks2Xc0i3dut2j1z-pBTBa5smm465CTrrHDEqKp2mc36cNZiaT_EORK2ArH_LHnqTOscm6e8q88Jg6yOlfNGixZSd6cejj-hxEKpMFOg7CjUuoDcM/s640/granaatappel+cocktail.jpg" width="640" /></a></div>
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19 days and it is Christmas. From now on, this blog will contain delicious meals and drinks that are great to serve at Christmas. Today we start with a great drink: pomegranate prosecco cocktail with cinnamon. A nice welcome drink for your guests!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 pomegranate;</li>
<li>1 cinnamon;</li>
<li>1 bottle of prosecco.</li>
</ul>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Grater.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivA9lBR1fdU0dn4eoDDvLBc0nvpHD5mc9KOrMStubRgOAS76co8ny-5Mmnm0dG3ghDafxAPnUgcZQw2FnN4bx4mahF6XG82BqyNDDixizSTcPex9nyCqIr1Rzf_VqgU7BlH0ufsElzTzM/s1600/pommegranaat+2+pm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivA9lBR1fdU0dn4eoDDvLBc0nvpHD5mc9KOrMStubRgOAS76co8ny-5Mmnm0dG3ghDafxAPnUgcZQw2FnN4bx4mahF6XG82BqyNDDixizSTcPex9nyCqIr1Rzf_VqgU7BlH0ufsElzTzM/s640/pommegranaat+2+pm.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div>
<b>Preparation:</b></div>
</div>
<div>
Quarter the pomegranate and remove the seeds from the fruit. Grate the cinnamon stick. Put the pomegranate seeds in a champagne glass. Add 1/2 teaspoon of cinnamon grate. Pour the prosecco and serve!<br />
<br />
<b>Tips and tricks:</b><br />
<br />
<ul>
<li>Cleaning the pomegranate can be messy, but you can also buy the harvested seeds; </li>
<li>If you don't have a stick of cinnamon, you can use the grated cinnamon you buy in the supermarket.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYM-ygIetnOweFu37ZFmwn85uXB3DggPib-3kSvNziCkqwzljgS2XhWQZfuE8PZZPI4mcqF4mXdOsacusEMi6hrP-ES1wArPFB9EgjpQbLBSh7xQV0uY8FdxVomkz1uHzinyAI5mC22s/s1600/pommegrenaat+prosecco+af+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYM-ygIetnOweFu37ZFmwn85uXB3DggPib-3kSvNziCkqwzljgS2XhWQZfuE8PZZPI4mcqF4mXdOsacusEMi6hrP-ES1wArPFB9EgjpQbLBSh7xQV0uY8FdxVomkz1uHzinyAI5mC22s/s640/pommegrenaat+prosecco+af+(1).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: pomegranate cocktail</td></tr>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-88168994055665757642013-12-05T13:25:00.002+01:002013-12-07T10:43:18.300+01:00Red cabbage with pork chops and baked applesIt's stormy weather around here in Holland. And this is a great recipe for that weather! Spicy red cabbage with pork chops and baked apple. A delicious meal and it combines great with mashed potatoes! <br />
<br />
<b>Ingredients (4 persons):</b><br />
<b><br /></b><u>Red cabbage</u><br />
<br />
<ul>
<li>100 grams sugar;</li>
<li> 90 grams butter</li>
<li>1 1/4 teaspoon salt;</li>
<li>2 apples, sour;</li>
<li>1 big onion, chopped in eight pieces;</li>
<li>750 grams red cabbage, chopped fine;</li>
<li>120 mL apple cider vinegar;</li>
<li>180 mL water.</li>
</ul>
<br />
<b><br /></b><u>Pork chops with baked apple</u><br />
<br />
<ul>
<li>4 pork chops;</li>
<li>tablespoons mustard;</li>
<li>2 apples;</li>
<li>40 grams butter;</li>
<li>2 tablespoon oil and 2 tablespoons butter;</li>
<li>salt and pepper.</li>
</ul>
<b>Materials:</b><br />
<br />
<ul>
<li>Baking plate.</li>
</ul>
<div>
<b>Preparation:</b></div>
<div>
<b><br /></b></div>
<u>Braised red cabbage</u><br />
<div>
<div>
Melt the butter in a big pan on medium heat. Add sugar and salt and combine until the sugar is dissolved. Add the apples and onion and mix through the butter mixture, so everything is coated with butter. Spread the onion and apple in one layer on the bottom of the pan and leave to simmer for about 10 minutes on low heat. Ad water and apple cider vinegar and bring to a boil. Turn the heat low and simmer for 45 minutes. In that time put the lid on the pan, but make sure to leave a small space open, so the moisture can escape. Look after 30 minutes at the red cabbage. If it still contains a lot of moisture take of the lid in the last 15 minutes. Taste and add salt an pepper if necessary. Serve immediately. </div>
<div>
<br /></div>
<div>
<u>Pork chops with apple</u></div>
<div>
Preheat the oven to 200 degrees Celsius. Cut the apple in half and lay on the baking plate. Spread a lump of butter on the apple and sprinkle salt on top. Put 45 minutes in the oven.<br />
<br />
Take the chops and rub every chop with 1 tablespoon of mustard. Heat a pan and pour in the oil and 2 tablespoons of butter. When the foam disappears put in the chops. Bake 8 minutes on each side, until they are beautifully browned. </div>
</div>
<div>
<br /></div>
<div>
<b>Tips and tricks:</b></div>
<div>
<ul>
<li>If you don't like your cabbage with lumps, use the blender after you put salt and pepper at taste;</li>
<li>A nice addition to the red cabbage are slices of baked bacon.</li>
</ul>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYiGZ_HSRhkXJtfIE2_BVzMKxsw3KndC78n8DmDpdZDh5YB5tB89gw2gnwnztijaBrMwl-eGKSig2v_maeaPbeqwQxpmaVUisRLmeLHLw-fV0Y-qWV9tXOL02tYmuAxSTfErQtZtdr0Vr/s1600/koteletjes+met+appeltje+en+rode+kool+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYiGZ_HSRhkXJtfIE2_BVzMKxsw3KndC78n8DmDpdZDh5YB5tB89gw2gnwnztijaBrMwl-eGKSig2v_maeaPbeqwQxpmaVUisRLmeLHLw-fV0Y-qWV9tXOL02tYmuAxSTfErQtZtdr0Vr/s640/koteletjes+met+appeltje+en+rode+kool+(1).jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: pork chops with baked apples and red cabbage</td></tr>
</tbody></table>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-15489919166834104382013-12-04T22:29:00.001+01:002013-12-07T10:43:30.407+01:00Crisp spring rolls<div class="separator" style="clear: both; text-align: center;">
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I love crisp spring rolls. And the recipe below is just delicious! <br />
<br />
<b>Ingredients (about 30):</b><br />
<ul>
<li>30 grams green bean thread vermicelli;</li>
<li>1 onion, finely chopped;</li>
<li>2 carrots, grated;</li>
<li>3 scallions, thinly sliced;</li>
<li>2 eggs (L);</li>
<li>2 tablespoon fish sauce;</li>
<li>3 cloves garlic, minced;</li>
<li>2 teaspoons brown sugar;</li>
<li>1/4 teaspoon salt;</li>
<li>1/2 teaspoon fresh grounded pepper;</li>
<li>250 grams chicken breast;</li>
<li>250 gram ground pork;</li>
<li>1 package 8 inch square fresh or frozen spring-roll wrappers, thawed;</li>
</ul>
<b>Materials:</b><br />
<ul>
<li>Blender;</li>
<li>Frying pan;</li>
<li>Brush; </li>
<li>Grater.</li>
</ul>
<b>Preparation:</b><br />
Place the vermicelli in a large bowl. Cover with hot water and soak for 5 minutes. Cut the vermicelli in small pieces. Add to the vermicelli onions, carrots and scallions.<br />
In a second bowl whisk together the eggs, fish sauce, garlic, salt and pepper. Ground the chicken in the blender and add the chicken and the pork to the second bowl. Then add the noodle mixture and mix until just combined.<br />
Take one wrapper and, with the point facing you, place on a clean surface. Place 1.5 tablespoons of filling 2 cm from the edge. Fold the end over the filling and turn the filling with wrapper around once. Fold the right and left sides over filling. Then roll further until you get a cylinder. The end on top (about 2 cm) is brushed with water, before the rolling is done. Repeat, using all wrappers and filling.<br />
(see pictures above for the rolling).<br />
<br />
Preheat the frying pan to 180 degrees Celsius. Place a spring roll in the fat and bake for 2 minutes. <br />
Get out of the frying pan and let it rest for 5 minutes. Then again put it back in the pan for another 2 minutes. <br />
<br />
<br />
<b>Tips en tricks:</b><br />
<ul>
<li>These spring rolls are delicious with sweet peppersauce. But soy sauce is also a great combination;</li>
<li>You can add shiitake mushrooms if you like in your filling with the vermicelli (about 30 grams);</li>
<li>Spring rolls can be freezed when they are rolled. You can store them about 3 months in the freezer. Keep in mind that when you bake them in the frying pan the first time you bake for 3 minutes instead of 2. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0go6hzL80cE7N92SLY4IRBKSClLBQo2LyRc6RlcwqhPj6kPhNV0nkdZwxILzeDwS6ElbMgRUkZL3ZlX5K_aQ6I08awpGMnQ2j-s23oKtX546Tm0q9ASzoGmztT45m9YeuUKK5kjKYpRg/s1600/loempia+af.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0go6hzL80cE7N92SLY4IRBKSClLBQo2LyRc6RlcwqhPj6kPhNV0nkdZwxILzeDwS6ElbMgRUkZL3ZlX5K_aQ6I08awpGMnQ2j-s23oKtX546Tm0q9ASzoGmztT45m9YeuUKK5kjKYpRg/s640/loempia+af.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: Crisp spring rolls</td></tr>
</tbody></table>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-89513313111121219912013-12-03T10:25:00.000+01:002013-12-07T10:43:50.712+01:00Homemade: crème fraîche (also lactose free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjvDS8RDCPSCaAJLOftp_t863eZharYvdv22MW5FwOYjPtvWT8Q15zxR-Z1eCrFrjI2W7dFM39MAB0tZgBdh7vLXHxwmKxlWXKvXcLF951Mu-S5gf8F9L5nIGqYVzogQpC112cI0XoFrn/s1600/creme+fraiche+pm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjvDS8RDCPSCaAJLOftp_t863eZharYvdv22MW5FwOYjPtvWT8Q15zxR-Z1eCrFrjI2W7dFM39MAB0tZgBdh7vLXHxwmKxlWXKvXcLF951Mu-S5gf8F9L5nIGqYVzogQpC112cI0XoFrn/s640/creme+fraiche+pm.jpg" width="640" /></a></div>
<br />
In the series homemade, today crème fraîche. And as it seems: a very easy recipe to make and very tasteful. And the great part: if you've got a lactose allergy, you can make your own crème fraîche, without the lactose).<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>400 mL half and half;</li>
<li>200 mL yogurt.</li>
</ul>
<b>Materials:</b><br />
<br />
<ul>
<li>Optional: jar with lid.</li>
</ul>
<b>Preparation:</b><br />
Pour the half and half in a bowl. Add the yogurt and mix very well. Pour in the jars and put away at room temperature. Leave at room temperature for at least 8 hours (longer will make the creme fraiche even get more cream). Store in the refrigerator, where it stays well for a couple of days.<br />
<br />
<b>Tips en tricks:</b><br />
<br />
<ul>
<li>If you don't have jars with a lid, use a bowl and plastic foil instead or a storage box;</li>
<li>If you want to make lactose free crème fraîche, use the lactose free half and half and yogurt that is available in the supermarket (at least in Holland);</li>
<li>A really delicious recipe with crème fraîche are potato skins (see picture beneath): oven baked potato parts with bacon and crème fraîche. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOmV7ErM5Tj7P2EKj6RczkhuWU7nxbNC-DKu8y68A7-KurSGdh2FfobquOjBAgSJ9OjnLjAPu2947W9p_bvWoSE5OGVO6oT0DQaLbsN_QwfHO6k8QKWYdVxRD6mUXfw5DE4Xi0Fh6q4ee/s1600/potatoscins+kerstkookworkshop+2013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOmV7ErM5Tj7P2EKj6RczkhuWU7nxbNC-DKu8y68A7-KurSGdh2FfobquOjBAgSJ9OjnLjAPu2947W9p_bvWoSE5OGVO6oT0DQaLbsN_QwfHO6k8QKWYdVxRD6mUXfw5DE4Xi0Fh6q4ee/s640/potatoscins+kerstkookworkshop+2013.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: homemade crème fraîche</td></tr>
</tbody></table>
<div>
<br /></div>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com1tag:blogger.com,1999:blog-7658306644758574946.post-73018468670876763932013-12-02T13:35:00.000+01:002013-12-07T10:43:59.619+01:00Fresh mint-tea<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7VnImoMtlj9kZVWvpCOpo95xeYzyQ_T-P0HIBdZUF8HLhIYfu1P0WpblAefARVXJ-thlY9K9BMXmMdW0j1LYSyFVFOioVdSyOeRsuypRQtPF8ugVhWP6ahRN2o2-HAfhFXnNr45bK6YD/s1600/muntthee+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7VnImoMtlj9kZVWvpCOpo95xeYzyQ_T-P0HIBdZUF8HLhIYfu1P0WpblAefARVXJ-thlY9K9BMXmMdW0j1LYSyFVFOioVdSyOeRsuypRQtPF8ugVhWP6ahRN2o2-HAfhFXnNr45bK6YD/s640/muntthee+collage.jpg" width="640" /></a></div>
In all those hectic times today just before the holiday season, I just enjoy my 15 minute break with a cup of tea!<br />
<br />
<b>Ingredients:</b><br />
<br />
<br />
<ul>
<li>sprig mint;</li>
<li>sprig lemon verbena;</li>
<li>stick cinnamon;</li>
<li>if you like: honey.</li>
</ul>
<br />
<br />
<b>Materials:</b><br />
<br />
<ul>
<li>Tea glass;</li>
</ul>
<br />
<br />
<b>Preparation</b>:<br />
Boil water and let it cool down for about 2 minutes. Add the mint, cinnamon and lemon verbena and leave for 5 minutes. Add honey at taste. Relax...<br />
<br />
<b>Tips and tricks:</b><br />
<br />
<ul>
<li>By cooling down the water, the taste of the herbs will become better;</li>
<li>The variations are endless: you can add rosemary, sage and in winter to get a heartwarming drink some pepper.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9M2C0W1fKeVuVojBPZcU6DN1vG5uh5QJJFZPojJpRDbdo1sd0BQT1dE6163yatfCGIXWkWA-emjvqRDhZKG20Nqi_Ns3whfPyL8As9yXfFW7MJjZtf3mfIUNcSntc6x7UisUrke5GQt_/s1600/muntthee+af.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw9M2C0W1fKeVuVojBPZcU6DN1vG5uh5QJJFZPojJpRDbdo1sd0BQT1dE6163yatfCGIXWkWA-emjvqRDhZKG20Nqi_Ns3whfPyL8As9yXfFW7MJjZtf3mfIUNcSntc6x7UisUrke5GQt_/s640/muntthee+af.jpg" width="532" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: fresh mint tea</td></tr>
</tbody></table>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com2tag:blogger.com,1999:blog-7658306644758574946.post-9641953521596169602013-12-01T14:24:00.003+01:002013-12-01T14:24:43.788+01:00Irish coffee cakeThe last cake that I made for my birthday party. A cake especially for grown-ups: an Irish coffee cake.<br />
<br />
<b>Ingredients:</b><br />
<br />
<br />
<ul>
<li>100 grams cookies;</li>
<li>100 grams butter;</li>
<li>6 sheets of gelatin;</li>
<li>150 mL hot coffee;</li>
<li>100 grams sugar;</li>
<li>3 tablespoons whiskey;</li>
<li>150 grams half and half;</li>
<li>200 grams cream cheese;</li>
<li>20 grams custard powder;</li>
<li>200 mL milk;</li>
<li>chocolates for garnish.</li>
</ul>
<b>Materials:</b><br />
<div>
<ul>
<li>Baking form (spring form) of 20 cm diameter;</li>
<li>Baking paper;</li>
<li>Plastic foil;</li>
<li>Mixer.</li>
</ul>
<b>Preparation:</b></div>
<div>
Boil 175 mL of milk in a small saucepan. Whisk the custard powder with 25 mL of the cold milk. When the milk boils add the custard mixture. Bring to a boil and leave it to a boil until the custard thickens (about 2 minutes). Get of the fire and place plastic foil on top (against skin forming). Let it cool down to room temperature.<br />
Crunch the cookies in a blender or put them in a sack and smash them with a rolling pin. Mix the molten butter through the crunched cookies and distribute the cookies on the bottom. With a spoon flatten the cookies. Place the bottom for at least 15 minutes in the refrigerator.<br />
Place the sheets of gelatin in a small bowl for a few minutes. Then add them to the hot coffee and stir until the gelatin is dissolved. Add 70 grams of sugar. Whisk the half and half with 30 grams of sugar until it gets the thickness of yogurt. Smooth the cream cheese with a mixer and add the custard. Mix another 3 minutes. Then add the coffee mixture though until the mixture lobed. Then take a spatula and very gently mix the half and half through it. Distribute this on top of the cookie bottom and put in the refrigerator for at least 3 hours to stiffen. Take of the outside of the spring form. Garnish with chocolates.<br />
<br />
<b>Tips and tricks:</b><br />
<br />
<ul>
<li>You can use all sorts of cookies for the bottom. The nicest cookies are those who are already a bit coffee flavoured;</li>
<li>If you haven't got custard powder in your cupboard, you can use 200 mL store bought custard. Add only 50 grams of sugar to the coffee mixture instead of 70 grams;</li>
<li>For the real Irish Coffee touch you can garnish with stiffen half and half on top of the cake.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmjsLib6N48xEAPpbg6plKavYOVPY6krR0Ypm_3armHd39i8onAIzivbE0UNJxGyaBR2iG68qwy5srsZ4c_l63al5NEzscGwRy9-dRnW2cJuvH_wL6jP6i37TpZxLsYSE4IGd0JJ5el6l/s1600/irish+coffee+taart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmjsLib6N48xEAPpbg6plKavYOVPY6krR0Ypm_3armHd39i8onAIzivbE0UNJxGyaBR2iG68qwy5srsZ4c_l63al5NEzscGwRy9-dRnW2cJuvH_wL6jP6i37TpZxLsYSE4IGd0JJ5el6l/s640/irish+coffee+taart.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: Irish coffee taart</td></tr>
</tbody></table>
</div>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-49050542915785699302013-11-30T16:15:00.003+01:002013-12-07T10:44:11.027+01:00Pumpkinsoup with spicy salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-Js0CMtcX8_9Qpl5-6Ghln-SZr_3usxqWJhlW8cVU56_87rtNa-DB58yMxYL6EaeFNbckLyGZN4HA_i_tP88x0H04_r6xclDEAGpSo2HMa1wnIdyyAZZypoHn7A41FZG9w-SvFTJUoP-/s1600/pm+collage+pompoensoep.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-Js0CMtcX8_9Qpl5-6Ghln-SZr_3usxqWJhlW8cVU56_87rtNa-DB58yMxYL6EaeFNbckLyGZN4HA_i_tP88x0H04_r6xclDEAGpSo2HMa1wnIdyyAZZypoHn7A41FZG9w-SvFTJUoP-/s640/pm+collage+pompoensoep.jpg" width="640" /></a></div>
<br />
<br />
This is a real delicious and a bit spicy recipe: pumpkinsoup with salsa. Great for cold afternoons!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>2 bunches thyme;</li>
<li>1 pumpkin;</li>
<li>1 liter chickenstock ( recipe: <a href="http://4pure.nl/page2/index.php?id=4318588473758107542">homemade chickenstock</a>);</li>
<li>2 onions, finely chopped;</li>
<li>2 garlic bulbs;</li>
<li>4 bunches oregano, fresh;</li>
<li>salt and pepper, at taste;</li>
<li>2 tomatoes;</li>
<li>1 pepper;</li>
<li>3 tablespoons olive oil, extra virgine;</li>
<li>1 tablespoon balsamic cream.</li>
</ul>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Soup pan;</li>
<li>Aluminium foil;</li>
<li>Kitchen machine with knife;</li>
<li>Blender;</li>
<li>Baking dish.</li>
</ul>
<b>Preparation:</b></div>
<div>
Preheat the oven to 220 degrees Celsius. Take a piece of aluminium foil and put the garlic and thyme in the middle. Pour olive oil on top. Fold the aluminium foil to a package and lay on the baking plate. Put the tomatoes and pepper on the baking plate. Oil the pumpkin and put it also on the baking plate. Put the plate in the oven for 15 minutes. Take the tomato and pepper of the baking plate and put the plate back for another 20 minutes. Meanwhile remove the skin of the tomato and put the tomato, the pepper and balsamico cream in the kitchenmachine and blend until it's smooth. Pour in a bowl.</div>
<div>
After 35 minutes let the pumpkin and garlic slightly cool down. </div>
<div>
In the soup pan, pour 2 tablespoons of olive oil. Add the onions and simmer for about 10 minutes, while the onions glaze (don't let them brown). Press the garlic out of the bulbs into the pan and bake for another minute. Get the seeds out of the pumpkin and then with a spoon, take the pulp out of the pumpkin into the souppan. Add the chicken stock and bring to a boil Simmer or 10 minutes and with a blender smoothen the soup. Reheat the soup and bring to taste with salt and pepper. Pour into a soupbowl and spoon a tablespoon of salsa in the middle. Sprinkle fresh oregano on top. </div>
<div>
Drip some olive oil in the soup.</div>
<div>
<br /></div>
<div>
<b>Tips and tricks:</b></div>
<div>
<ul>
<li>The salsa taste great with paprika. Roast the paprika with the tomatoes and pepper and blend afterwards;</li>
<li>To smoothen the soup further, push the soup through a fine sieve.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c0sg1aZUJRtEMvJ5yXpagritT7LNe57yvEcvH8R0xydWpCnJyiPp2GjKlO1wJXnpI4x5aVuX0nnrmQNBUrYaIADUUpWfg4h7xfOonO2yXKmNP63ObMiLT6YK4KuqNrRXYlJ_1XRZben4/s1600/pompoensoep+klaar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c0sg1aZUJRtEMvJ5yXpagritT7LNe57yvEcvH8R0xydWpCnJyiPp2GjKlO1wJXnpI4x5aVuX0nnrmQNBUrYaIADUUpWfg4h7xfOonO2yXKmNP63ObMiLT6YK4KuqNrRXYlJ_1XRZben4/s640/pompoensoep+klaar.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: pumpkinsoup with spicy salsa<br /></td></tr>
</tbody></table>
</div>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-83213439283326953282013-11-29T09:00:00.000+01:002013-12-07T10:44:18.869+01:00Homemade granolaCan you think of anything better than homemade. You know exactly what ingredients you used and when you're in luck, your house smells really great.<br />
In a matter effect, the next recipe got such a great smell! There is only one problem... the granola is gone before you blinked your eyes.<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>125 grams butter;</li>
<li>60 grams brown sugar;</li>
<li>2 teaspoons cinnamon, grounded;</li>
<li>300 grams oatmeal;</li>
<li>150 gram almonds.</li>
</ul>
<b>Materials:</b><br />
<br />
<br />
<ul>
<li>Baking plate;</li>
<li>baking paper.</li>
</ul>
<b>Preparation:</b><br />
<br />
Preheat the oven to 160 degrees Celsius. Cover the baking plate with baking paper. In a pan melt the butter, then add the sugar and cinnamon. Whisk until the sugar is dissolved. Turn down the heat and add the oatmeal and almonds and combine.<br />
<br />
Distribute the granola on the baking dish, and if possible, make sure you got one layer. Put the baking plate 15 minutes in the oven. Get it out and with a spatula turn the granola around. Put back in the oven and bake for another 15 minutes. Let cool down to room temperature and put it in a airtight jar.<br />
<br />
<b>Tips and tricks:</b><br />
<br />
<ul>
<li>This recipe uses almonds. But this can be interchanged with walnuts, hazelnuts et cetera (or a mixture of nuts);</li>
<li>If you want to add currants or other dried fruit add it after baking, when the granola is cooled down;</li>
<li>This granola is delicious with a few tablespoons homemade jam and yogurt! </li>
</ul>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiId75W5qkFqXmXHyjBv-4YC0OgRwVWFVhS-DAOW46cElsJu8roJpnGLwxPoVK-tc8Nvjbu4J05yWA65dAmuIiRViAMlP6QC3D6FemSTJfkKawE0TbkwtTVQwPGx3P5hJDk6FKd9ElhW_6_/s1600/Granola.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiId75W5qkFqXmXHyjBv-4YC0OgRwVWFVhS-DAOW46cElsJu8roJpnGLwxPoVK-tc8Nvjbu4J05yWA65dAmuIiRViAMlP6QC3D6FemSTJfkKawE0TbkwtTVQwPGx3P5hJDk6FKd9ElhW_6_/s640/Granola.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: homemade granola</td></tr>
</tbody></table>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-36960453022691776702013-11-28T18:44:00.004+01:002013-12-07T10:44:39.429+01:00Pepernoten muffinsIn Holland we celebrate Sinterklaas and I think you can compare it with Santa Claus, just a little bit earlier. We celebrate it 5 December. One of the traditions is that we ate lots of pepernoten. So today I share a recipe with pepernoten, called pepernoten muffins. If you like it, but you can't buy them, this is <a href="http://4pure.nl/page2/index.php?categories=pepernoten">the link</a> to the recipe of the pepernoten. <br />
<br />
<b>Ingredients (12 cupcakes):</b><br />
<br />
<i>Cupcakes:</i><br />
<ul>
<li>125 grams butter, room temperature;</li>
<li>125 grams sugar;</li>
<li>125 grams self-raising flour;</li>
<li>2 eggs;</li>
<li>2 tablespoons milk;</li>
<li>1 teaspoon vanilla-extract;</li>
<li>1 hand full pepernoten.</li>
</ul>
<i>Butter cream:</i><br />
<ul>
<li>250 grams butter, room temperature;</li>
<li>250 grams icing sugar;</li>
<li>2 tablespoons milk.</li>
</ul>
<i>Garnish:</i><br />
<ul>
<li>pepernoten, grounded.</li>
</ul>
<b>Materials:</b><br />
<br />
<ul>
<li>Cupcake baking form;</li>
<li>Mixer.</li>
</ul>
<div>
<b>Preparation:</b></div>
<br />
<div>
Preheat the oven to 180 degrees Celsius. Put the butter in a bowl. Mix the butter with a mixer on high speed for 3 minutes. Add the sugar and whisk another 2 minutes. Break the eggs, one by one and add to the batter. Add the second egg when the first one is completely combined with the batter. Pour the vanilla-extract in the bowl and whisk another minute. Add the self-raising flour and mix the flour in the batter with a spatula. Crunch the pepernoten and add to the batter. Whisk very gently with a spatula until everything is mixed.<br />
Put the cupcake forms into the baking form and pour in the batter until the forms are 2/3 filled. Fill all the forms and put the baking form in the oven. Bake for 20 minutes. Let the cupcakes cool down for 5 minutes and release them from the baking form. Let them cool down on a rack. </div>
<div>
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<div>
To make the butter cream add the butter and icing sugar in a bowl. With the mixer on low speed mix the butter and sugar. When they are combined add 2 tablespoons milk. Change the mixer to high speed and mix for another 3 minutes. Spoon the cream into a piping bag. When the cupcakes are cooled down, pipe the butter cream on the cupcakes. Sprinkle beaten pepernoten as garnish on top.<br />
<br />
<b>Tips and tricks:</b><br />
<ul>
<li>If you don't got cupcake forms or won't use them, butter the baking form to easily release the muffins;</li>
<li>Don't use butter that's easy to smear on roomtemperaturen. It can happen that the piping won't last. Better choose a firm butter.</li>
</ul>
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnBow6fsVb9DBNKoWLSEIMLWwf2BqxoTixc6HFe_Gulaai1_iBYZRkhqeCaLt3e1XB8EXYJmBr6wtG86yOJteDR5LCXn-mJb1189-IQOzQ5I1f3fTidUVvov-jIeMn0TlLLP4hmQc1zuG/s1600/pepernoot+cupcake+nieuwsbrief.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnBow6fsVb9DBNKoWLSEIMLWwf2BqxoTixc6HFe_Gulaai1_iBYZRkhqeCaLt3e1XB8EXYJmBr6wtG86yOJteDR5LCXn-mJb1189-IQOzQ5I1f3fTidUVvov-jIeMn0TlLLP4hmQc1zuG/s640/pepernoot+cupcake+nieuwsbrief.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4Pure: Pepernoten muffin<br />
<br /></td></tr>
</tbody></table>
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4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-81286991160513531862013-11-27T16:16:00.000+01:002013-12-07T10:44:56.613+01:00Foodblogswap: Kit kat Smarties cakeMy assignment for the foodblogswap of November was to bake a recipe from the blog of <a href="http://marinaprinshoiting.blogspot.nl/search?updated-max=2013-11-06T13:21:00%2B01:00&max-results=3&start=3&by-date=false">Marina's Bakery</a>. This blog is completely designated to baking. With really nice recipes, all of them were in the category baking. But one took immedeately my attention. Marina wrote a blog about her birthday cake. A real good looking cake photo accomponied the post. And at that precise time, my birthday party was in four days. That coincedance probably meant that I had to make just that cake. I showed the picture to my childeren and that made the final decision. This one was going to be made from Marina's blog: the Kit kat smarties cake. I used smarties instead of M & M due to the artificial colours used in M&M's, the rest of the recipe I followed as described. The childeren on my birthday party ate the cake and there was one conclusion: Not only nice to see, but also very delicious.<br />
The recipe was written in the Allerhande:<br />
<br />
<b>Ingredients :</b><br />
<br />
<br />
<ul>
<li>180 grams chocolate, minimum 72 % cacoa</li>
<li>100 ml milk;</li>
<li>200 grams butter, roomtemperature;</li>
<li>175 grams sugar;</li>
<li>3 eggs, large;</li>
<li>200 grams self-raising flour;</li>
<li>400 grams chocolate mousse;</li>
<li>1 1/2 sack kitkat mini's, 375 gram</li>
<li>1 sack smarties</li>
</ul>
<b>Materials</b> :<br />
<br />
<ul>
<li>Springform 18 cm diameter;</li>
<li>baking paper.</li>
</ul>
<br />
<b>Preparation</b>:<br />
<br />
Preheat the oven to 180 degrees. Cover the bottom of the baking form with baking paper and brush the sides of the baking dish with butter. In a bowl poor the milk and butter and heat them au-bain-marie until the chocolate melted. Let the chocolate mixture cool down a bit. Beat the butter and sugar until it's light and fluffy. Add the eggs, one by one, until they are fully incorporated. Whisk the chocolate mixture into the batter. With a spatula gently mix the self-raising flour into the batter. Poor the batter in the baking dish and bake for 45-55 minutes in the oven, until the cake is ready.<br />
Let the cake cool down to room temperature. Remove the springform. Cut the cake horizontal, so you will get two layers. Smear one side with half of the chocolate mousse. Lay the other layer onto the chocolate mousse. Smear the top and side with the rest of the chocolate mousse. Place the kit-kats vertically around the cake. Sprinkle the smarties on the cake. <br />
<br />
<b>Tips and tricks:</b><br />
<br />
<ul>
<li>A real nice touch to this cake is to take a ribbon and place it around the cake and finish it with a bow;</li>
<li>If you don't have a spring form but a baking dish of 18 cm diameter, make sure to cover the bottom and sides of the baking dish with baking paper. The cake will be easier to get out after cooling down. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRf9mseN16j45qCdz9FmY1Jp6d51GOdBbjlYS6Xwyt04JDKRZIM1uoGg8W8Tiqoy5u-TjD2qwvIC9XHcsd6MRw0TtGiTwrSxjQx_8BQSZq1HmMPkdNvhkdmTGSKKLJXJm2Zwvhc-R2Atj/s1600/kitkat+smarties+taart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRf9mseN16j45qCdz9FmY1Jp6d51GOdBbjlYS6Xwyt04JDKRZIM1uoGg8W8Tiqoy5u-TjD2qwvIC9XHcsd6MRw0TtGiTwrSxjQx_8BQSZq1HmMPkdNvhkdmTGSKKLJXJm2Zwvhc-R2Atj/s640/kitkat+smarties+taart.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Kit kat smarties cake</td></tr>
</tbody></table>
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</script>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0tag:blogger.com,1999:blog-7658306644758574946.post-5080641679457520802013-11-24T10:00:00.000+01:002013-11-28T11:45:46.099+01:00Spaghetti with shrimps and rocket lettuce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPHXmhgPT5VGJYbX_g6aUrSDgdS4QnILvt44wrtLNOEqhAk7IXiZb8VegJvkN4R98TkkfuTzEqVjxahduep2eYSoNZjEe4zDOMXpXvwrxoA1pmfgVeCSgX0lLiO0T11ocCMu9_YT-uAP/s1600/kookstijl+collage+pm+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAPHXmhgPT5VGJYbX_g6aUrSDgdS4QnILvt44wrtLNOEqhAk7IXiZb8VegJvkN4R98TkkfuTzEqVjxahduep2eYSoNZjEe4zDOMXpXvwrxoA1pmfgVeCSgX0lLiO0T11ocCMu9_YT-uAP/s640/kookstijl+collage+pm+2.jpg" width="640" /></a></div>
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Today a really tasty recipe with homemade pasta: spaghetti with shrimps and rocket lettuce. A really tasty dish!<br />
<br />
<b>Ingredients (4 persons):</b><br />
<br />
<ul>
<li>400 grams homemade spaghetti (recipe: <a href="http://4pure.nl/page2/index.php?id=4907584240807290495">Homemade pasta</a>);</li>
<li>16 shrimps;</li>
<li>8 cloves garlic;</li>
<li>8 sundried tomatoes;</li>
<li>handfull rocket lettuce;</li>
<li>olive oil.</li>
</ul>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Garlic press;</li>
<li>Wok.</li>
</ul>
<div>
<b>Preparation:</b></div>
</div>
<div>
Cook the spaghetti al dente. Press the garlic cloves in the garlic press and set aside. Cut the sundried tomatoes in small stripes. Pour two tablespoons olive oil in the wok and put it on high heat. Add the shrimps and bake for 3 minutes on one side until it turns pink. Turn the shrimp around and add the garlic and tomatoes. Bake until the shrimp turns pink and then add the spaghetti. Bake it for a minute or so and spoon onto a plate. Sprinkle the rocket lettuce on top and serve. </div>
<div>
<br /></div>
<div>
<b>Tips and tricks:</b></div>
<div>
<ul>
<li>Use the oil of the sundried tomatoes to bake the shrimp instead of olive oil to add even more taste;</li>
<li>This is a real great recipe to add salt with added Parmesan and Basil. (It's my own experience. I don't get paid to write this down!). </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9plSTd7NTVlsjfCc8JGplTDTdEq4wFFYPxEnIrYMtjj1oBpL_WXJDjKMSy3y0sjv3zZgWkzjRmamia6e-OR7GDb0VCRsJP-s-3IRP_q0UKXXxs7U7xQQXbbf1xPILoeJaKXR9Uzg2mvEX/s1600/pasta+kooktsijl+af.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9plSTd7NTVlsjfCc8JGplTDTdEq4wFFYPxEnIrYMtjj1oBpL_WXJDjKMSy3y0sjv3zZgWkzjRmamia6e-OR7GDb0VCRsJP-s-3IRP_q0UKXXxs7U7xQQXbbf1xPILoeJaKXR9Uzg2mvEX/s640/pasta+kooktsijl+af.jpg" style="cursor: move;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">4Pure: Spaghetti with shrimp and rocket salad</td></tr>
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<a href="http://www.volrecepten.nl/" id="hr-8U6uq" title="Recepten zoeken op Volrecepten.nl"><img alt="Topblogs" border="0" src="http://widget.volrecepten.nl/blogcounter/image?image=blue_s&blog_id=8U6uq" /></a>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com1tag:blogger.com,1999:blog-7658306644758574946.post-91868978704847453662013-11-23T20:15:00.002+01:002013-11-28T11:46:04.011+01:00Cheese sticks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtt2Q6Y5Smg2fmjRNr8S9UHF4bvCIV_bAHriEXb8l5Q_GXlKbd5QjeefK_a6IzdwkbnKwovYWPeXL-0zi5tBP54QGZKFT4eOC_Af8b75hyphenhyphenXf4sNB8nJaJMCSf-yX-e-Y0lacTCHYjEKGsd/s1600/kaasstengels+pm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtt2Q6Y5Smg2fmjRNr8S9UHF4bvCIV_bAHriEXb8l5Q_GXlKbd5QjeefK_a6IzdwkbnKwovYWPeXL-0zi5tBP54QGZKFT4eOC_Af8b75hyphenhyphenXf4sNB8nJaJMCSf-yX-e-Y0lacTCHYjEKGsd/s640/kaasstengels+pm.jpg" width="640" /></a></div>
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Delicious cheese sticks to eat before the television. They were all gone in this house!<br />
<br />
<div>
<b>Ingredients:</b></div>
<div>
<ul>
<li>250 grams flour;</li>
<li>8 grams baking powder;</li>
<li>1/2 teaspoon salt;</li>
<li>4 egg yolks;</li>
<li>2 tablespoons sour cream;</li>
<li>pepper;</li>
<li>200 grams butter, cold in cubes of 1 x 1 cm;</li>
<li>1 tablespoon milk;</li>
<li>75 grams old cheese, grated.</li>
</ul>
<div>
<b>Materials:</b></div>
</div>
<div>
<ul>
<li>Baking dish;</li>
<li>Baking paper;</li>
<li>Plastic foil;</li>
<li>Kitchen machine with knife.</li>
</ul>
<div>
<b>Preparation:</b></div>
</div>
<div>
<div>
Heat the oven to 180 degrees Celsius. In the bowl of the kitchen machine add the flour, baking powder and salt. Pulse the knife and add the butter cubes. Pulse again until the butter gets the size of peas. Add the 3 egg yolks and 2 tablespoons of sour cream and pulse until the dough forms a ball. Fold this ball into plastic foil and put this in the refrigerator for at least 30 minutes. </div>
<div>
Mix 1 tablespoon of milk with 1 egg yolk. </div>
<div>
Cover the baking dish with baking paper. Cut a bit of dough and make a roll with a diameter of approximately 8 mm. Lay on the baking paper and brush with the egg/milk mixture. Sprinkle the cheese on top. Repeat this for the rest of the dough. Put the baking dish in the middle of the oven and bake during 12 minutes or until golden brown.</div>
<div>
<br /></div>
</div>
<div>
<b>Tips en Tricks:</b></div>
<div>
<ul>
<li>If you don't have old cheese, but you do have mature cheese you also can use type of cheese;</li>
<li>If you're short in time you can use puff pastry instead of making your own dough. Don't roll the puff pastry, but cut in small stripes. </li>
</ul>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNlzKbSlrOZwUrWW4r-84T40s-r3BoKXnOtK88IPeS3sHlba9Yt1W80naE_7JZuQ4ynGNtvEZ7RIk6a3Tf3Dg5zB7bS68RIHkLF2QAA2V8xx8gpckw1QaQayhqFap2y9lS65An2m4LXaH/s1600/kaasstengels+af.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNlzKbSlrOZwUrWW4r-84T40s-r3BoKXnOtK88IPeS3sHlba9Yt1W80naE_7JZuQ4ynGNtvEZ7RIk6a3Tf3Dg5zB7bS68RIHkLF2QAA2V8xx8gpckw1QaQayhqFap2y9lS65An2m4LXaH/s640/kaasstengels+af.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: Cheese sticks</td></tr>
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<a href="http://www.volrecepten.nl/" id="hr-8U6uq" title="Recepten zoeken op Volrecepten.nl"><img alt="Topblogs" border="0" src="http://widget.volrecepten.nl/blogcounter/image?image=blue_s&blog_id=8U6uq" /></a>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com1tag:blogger.com,1999:blog-7658306644758574946.post-74272266810803847932013-11-22T19:59:00.001+01:002013-11-28T11:46:36.389+01:00Caramel praline toffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0uTWYTfqlGRV9DMyH_vHHl7VfwX2ebdJV8WZT6F1DjN6FPyMLMzzK1A37ZBs1Yj04b13olpBsR9u1wlb56E9k9NEY5f5PzbpZ29oQx-36SrnDiBqh3YGwc3YDBj5EE7z6x8dyuPhkt9G/s1600/PicMonkey+Collage+caramel+bonbons.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0uTWYTfqlGRV9DMyH_vHHl7VfwX2ebdJV8WZT6F1DjN6FPyMLMzzK1A37ZBs1Yj04b13olpBsR9u1wlb56E9k9NEY5f5PzbpZ29oQx-36SrnDiBqh3YGwc3YDBj5EE7z6x8dyuPhkt9G/s640/PicMonkey+Collage+caramel+bonbons.jpg" width="640" /></a></div>
My dad had his birthday and he loves something sweet. Especially for him I made these Caramel praline bonbons. And they tasted very good. Dad congratulations and many more years!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>75 grams butter;</li>
<li>350 grams sugar;</li>
<li>150 mL whipped cream;</li>
<li>50 grams hazelnuts.</li>
</ul>
<div>
<b>Materials:</b></div>
<div>
<ul>
<li>Baking dish;</li>
<li>Square baking dish 15 x 15 cm;</li>
<li>Kitchen machine with knife;</li>
<li>Baking paper.</li>
</ul>
<div>
<b>Preparation:</b></div>
</div>
<br />
<div>
Put in baking paper on the baking dishes. In a small pan bake 100 grams of sugar with 2 tablespoons water, until the sugar dissolves and changes color. When the color gets amber turn of the gas and whisk the hazelnuts through. Bring to a boil again and poor on a baking dish. After about 15 minutes the praline is cooled down enough. Crunch it with your fingers or knife and grind in the kitchen machine.</div>
<div>
Sprinkle the grounded praline on the baking paper in the square baking dish, so the bottom is evenly covered.. </div>
<div>
Cut the butter in cubes and place in a small saucepan. Add the sugar and whipping cream and bring the liquid to a boil. When it boils, turn the heat low and simmer for 10-15 minutes, until the caramel turns amber. Poor the caramel on the praline in the square baking dish. Smooth the surface of the caramel with a spoon and let the caramel cool down for about 30 minutes. Get the caramel out of the baking dish and remove the baking paper. Cut with a knife the toffee in nice rectangles.</div>
<div>
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<div>
<b>Tips en Tricks:</b></div>
<div>
<ul>
<li>If you want to use a sugar thermometer, warm the caramel to 130 degrees Celsius;</li>
<li>Watch out for spatters if you work with Caramel, it will become very hot. When pouring caramel make sure you pour away from your body. </li>
</ul>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIwRKQENR_L-EDdIvQ42ENeR43XBpgroAe8VnLUx06DnZ5yU0I9M9MYk5DX7_Oc74EXHQYC77meeOzOaOxyy6aEtH2A27J9mr-DLYD5zR5Z8vSETx7UZyusZr1bnSqgCiFzSEflDD-Oxk/s1600/caramel+bonbons+klaar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIwRKQENR_L-EDdIvQ42ENeR43XBpgroAe8VnLUx06DnZ5yU0I9M9MYk5DX7_Oc74EXHQYC77meeOzOaOxyy6aEtH2A27J9mr-DLYD5zR5Z8vSETx7UZyusZr1bnSqgCiFzSEflDD-Oxk/s640/caramel+bonbons+klaar.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: Caramel praline toffee<br />
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<a href="http://www.volrecepten.nl/" id="hr-8U6uq" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Recepten zoeken op Volrecepten.nl"><img alt="Topblogs" border="0" src="http://widget.volrecepten.nl/blogcounter/image?image=blue_s&blog_id=8U6uq" /></a>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com1tag:blogger.com,1999:blog-7658306644758574946.post-34890857602762853982013-11-21T20:49:00.000+01:002013-11-28T11:47:01.740+01:00Easy to make chocolate mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypmL4E_sfGmFBD7fG87E0Clsf-zTZH6SActuvXlOdo99Zb5vvDvpareP9wybx6S-WPUnj4A6lxe2YwvpfPHaF_il2V5lvUFyrsAhnk0QYuF4amNv9NdgUPMy4kwdQ7Ra4FDzAZxTYCwa7/s1600/choc+mousse+pm+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypmL4E_sfGmFBD7fG87E0Clsf-zTZH6SActuvXlOdo99Zb5vvDvpareP9wybx6S-WPUnj4A6lxe2YwvpfPHaF_il2V5lvUFyrsAhnk0QYuF4amNv9NdgUPMy4kwdQ7Ra4FDzAZxTYCwa7/s640/choc+mousse+pm+collage.jpg" width="640" /></a></div>
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This chocolate mousse is easy to prepare and doesn't take much time.<br />
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<b>Ingredients (4 persons):</b><br />
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<ul>
<li>150 ml milk</li>
<li>2 egg yolks;</li>
<li>30 grams sugar;</li>
<li>180 grams chocolate (70 % cacao), chopped fine;</li>
<li>375 mL whipped cream</li>
</ul>
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<b>Materials:</b></div>
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<ul>
<li>Fine sieve.</li>
</ul>
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<b>Preparation:</b></div>
</div>
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<div>
Boil the milk in a small pan. Whisk the egg yolks with the sugar, until they are pale yellow. Poor, while whisking, the milk into the egg yolk mixture. When all the milk is added, poor everything back in the small pan. Bring to a boil, until the custard binds. You can check this by taking a wooden spoon and dip it into the custard. Take your finger and make a stripe in the custard. When the stripe stays visible on the spoon, the custard is done. Sieve the custard through a fine sieve. Whisk the chocolate through the custard and let it stand for a minute. Then whisk again until the chocolate is incorporated. This way you get a chocolate cream. Let it cool down, at room temperature for about 10 minutes. </div>
<div>
Beat the whipped cream until it gets the thickness of yogurt. Then take a spatula and with care work it gently through the chocolate cream. Scoop the chocolate mousse in the serving glasses and place them in the refrigerator for at least 1 hour. </div>
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<b>Tips en Tricks:</b></div>
<div>
<ul>
<li>If not all the chocolate is incorporated and the custard becomes to cold, heat it shortly on very low heat, while your whisking;</li>
<li>Decorate the mousse with small chocolates or grated chocolate. Grated chocolate is gotten by taking a sharp knife and shave it on one side of the chocolate bar. </li>
</ul>
</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVBt5rFict0419_FYjjXoPFMGCYIGfTuZyk2iqYvaa9mq8eOIo0nQfzBzWU2KBqZzdz87KXWvISCo7zmnNIOmmbK25qwMQ8jFJhQap4K8zI3J9wEF9OSeurtSj4iKA8cFtLzPqytg5CA4/s1600/choc+mousse+eind.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVBt5rFict0419_FYjjXoPFMGCYIGfTuZyk2iqYvaa9mq8eOIo0nQfzBzWU2KBqZzdz87KXWvISCo7zmnNIOmmbK25qwMQ8jFJhQap4K8zI3J9wEF9OSeurtSj4iKA8cFtLzPqytg5CA4/s640/choc+mousse+eind.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4Pure: Chocolate mousse</td></tr>
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<a href="http://www.volrecepten.nl/" id="hr-8U6uq" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Recepten zoeken op Volrecepten.nl"><img alt="Topblogs" border="0" src="http://widget.volrecepten.nl/blogcounter/image?image=blue_s&blog_id=8U6uq" /></a>4pure by Andreahttp://www.blogger.com/profile/03928475836875806878noreply@blogger.com0