Wednesday, July 30, 2014
Tuesday, July 29, 2014
Monday, July 28, 2014
Friday, July 25, 2014
wild rosehips, full of vitamine c, you can find them everywhere and make this delicious jam. image: christl exelmans, recipe: leonoor ottink
remover the stems, halve the rosehips and carefully scoop the seeds out with a small spoon, the little hairs can irritate the skin.
add enough water to just cover them and bring to a boil.
let them simmer slowly for 20 minutes while stirring occasionly.
push the pulp through a stirring sieve and weigh the pulp.
add the same amount of sugar and the juice of halve a lemon to the pulp and bring to a boil again.
let it simmer for about 10 minutes until the jam has thickened and ladle into sterilized jars.
Thursday, July 24, 2014
the house is called 'almost house': for its architect owners john wilkin and susanne pini, who designed and built the house over a three year period while raising a young family and maintaining fulltime careers, 'almost' was their natural response to the frequently asked question, 'are you finished yet?' images: mikkel vang
Wednesday, July 23, 2014
Tuesday, July 22, 2014
Monday, July 21, 2014
Friday, July 18, 2014
fresh broadbeans, image: marjon hoogervorst, recipe: leonoor ottink. remove them from rheir pods, fry a sliced onion with some sliced garlic, add the broadbeans and stir fry a few minutes until done. sprinkle with salt and freshly ground pepper, drizzle with fruity some olive oil an a squeeze of lemon, simple and delicious.
Thursday, July 17, 2014
Wednesday, July 16, 2014
Tuesday, July 15, 2014
Monday, July 14, 2014
Saturday, July 12, 2014
Friday, July 11, 2014
make jam and the easiest plum pie in one time:
to make the jam, keep 10-15 plums, depending on their size, apart for the pie, halve the rest of the plums and remove the stones.
weigh the fruit, add the same amount of sugar (yes, the same amount, the sugar makes the jam last) and bring to a boil.
let it simmer while stirring every now and then until it thickens, test by letting a drop cool on a plate.
ladle the jam in sterilized jars.
for the pie:
place 200 g flour and 200 g butter and 120 g sugar in a bow, cut the butter with 2 knives into small cubes, add 1 free range egg and quickly knead to a ball.
grease a spring form with butter and place the dough in the form, make sure there is a bit of overhang on the edge.
bake for 10 minutes in a preheated oven on 180ºc until light brown, remove from the oven and put aside.
halve the remaining plums and remove the stones.
spoon enough plum jam on the pie to cover the crust with a thin layer of jam.
place the plums in circular shape on the pie, skin side up, until completely covered with plums.
bake for another 10 minutes in the oven.
let it cool and serve with freshly whipped cream.