Marianne – Page 2 – Bake & Bite

ANZAC Biscuits

ANZAC biscuits are a popular biscuit in Australia and here in New Zealand. These cookies are a simple mixture of flour, oats, golden syrup, desiccated coconut, sugar, butter and baking soda. I added some cacao, a few chocolate chips and some instant espresso powder to the mixture to turn them into chocolate ANZAC biscuits. YUM!

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Ingredients

150 gram all purpose flour
90 gram rolled oats
85 gram desiccated coconut
100 gram brown sugar
55 gram white sugar
125 gram butter
2 tablespoons golden syrup
2 tablespoons water
1/2 teaspoon baking soda
-- For Chocolate Anzac biscuits add the following as well --
2 tablespoons cacao
2 teaspoon instant espresso powder (optional)
chocolate chips to taste

Instructions

Preheat the oven to 160 degrees Celsius.

Combine flour, oats, sugars, coconut and, if using, cacao and espresso powder.

Add butter, syrup and water in a small saucepan and combine till the butter is melted.

Stir in baking soda and when it starts to bubble, remove from heat.

Add the melted butter mixture to the flour and stir until combined.

Add chocolate chips and mix them through the cookie dough.

Make about tablespoon size dough balls and transfer to a baking sheet lined with baking paper.

Flatten the balls till about 1 cm thick cookie.

Bake for 15 minutes in the preheated oven.

Let cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Dutch Recipes/ Lunch

Saucijzebroodjes

Sausage Rolls, or ‘Saucijzebroodjes‘ as we say in NL, are a very yummy lunch treat.

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Ingredients

150 gram pork mince
150 gram beef mince
Pepper and salt to taste
1/2 teaspoon nutmeg
1/2 teaspoon paprika powder
1/2 teaspoon garlic granulates (or to taste)
2 teaspoons soy sauce
1 egg
Breadcrumbs
2 sheets of puff pastry (24x24cm)
--Egg wash--
1 egg
1 tablespoon milk
--Decoration--
Sesame seeds

Instructions

Preheat oven to 200 degrees Celsius

Combine beef and pork mince

Add the spices, soy and egg and mix together

Add breadcrumbs until you have a sticky mince mixture

Divide mince mixture in 2 and make a mince roll about the length of the puff pastry

Transfer the mince roll on one side of the puff pastry sheet

Fold the puff pastry over the mince and cut off any excess pastry

Seal the ends with some water and close the pastry by pressing it with a fork

Cut in half (or in 4 pieces like I did) and transfer it to a, lined with baking paper, baking sheet.

Prepare egg wash and brush it on top of the 'saucijzebroodjes'.

Sprinkle some sesame seeds on top (optional)

Bake in the preheated oven for 20-25 min

Notes

You can add or leave out ingredients for the mince mixture. It's not a set-in-stone recipe.

Cakes & Pies/ Dutch Recipes

Appelvlaai

Apple pie the Dutch way, or as we say in NL a ‘Vlaai’. In this case an ‘Appelvlaai‘. The dough is not a flaky pastry dough but a yeast dough that has to rise.

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Ingredients

--Vlaai dough--
300 gram all purpose flour
150 ml milk, lukewarm
1 egg yolk
2 teaspoons dry active yeast
3 tablespoons sugar
1 tablespoon honey
1/4 teaspoon cinnamon
A pinch of salt
--Filling--
3-4 big apples
2 teaspoon fresh lemon juice
1 teaspoon cinnamon
2 tablespoons sugar
--Decoration--
1 tablespoon apricot jam
1 tablespoon sugar

Instructions

Add yeast and 1 tablespoon sugar to the lukewarm milk. Set aside for 10 min.

Add salt, cinnamon and flour into bowl of stand mixer.

Add yeast mixture to the flour. Also add the oil, egg yolk and honey.

With the dough hook attached, knead the dough until it forms a smooth ball.

Cover with plastic wrap and let it rise for about an hour.

Peel and cut the apple in thin slices and add them to a bowl.

Drizzle the lemon juice over the apples and toss.

Combine sugar and cinnamon in a small bowl and add this to the apples. Toss and cover with plastic wrap. Set aside.

Butter the inside of a 26cm pie pan and preheat the oven to 200 degrees Celsius.

Divide the dough 5 equal pieces, combine 3 for the base and the other 2 for the top.

Roll out the dough for the base. Make sure it's big enough to come up the sides.

Transfer the dough to the pie pan and with a fork prick some holes

Add a thin layer of breadcrumbs on the base and place the slices of apple on top of that.

Roll out the dough for the top big enough to cover.

With the help of a 'vlaai raster' transfer the dough to the pie pan and place over the apples.

--If you don't have a 'vlaai raster', make a few long dough strips and place them over the apples--

Pinch the dough to the base dough with a little bit of water.

Wet/spray the dough with water and sprinkle some sugar over the top.

Bake the vlaai in the preheated oven for about 25 minutes.

Place a oven safe bowl in the oven with some water to prevent the crust from drying out

Cover the vlaai with some aluminum foil if the top browns too fast

The vlaai is done when it has a golden brown colour and the dough comes away from the pan.

Brush some apricot jam over the top to make it shiny.

Remove the vlaai from the pan and let cool on a wire rack.

Notes

The apple slices will still have a bite to them after baking the vlaai, if you want a softer filling, I suggest cooking the apples till soft before placing them in the pie pan. I will try this out next time I make this.

Ready to go into the oven!

Breakfast

French Toast Roll Ups

Banana & Nutella French Toast Roll Ups with Cinnamon Sugar. Super easy and fast to make. So yummy!

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Ingredients

Few (stale) slices of bread (1 slice = 1 roll)
Banana
Nutella
1 egg
A bit of milk
Sugar
Cinnamon

Instructions

Remove crusts from each slice of bread and flatten bread slices using a rolling pin

In a small bowl, lightly beat the egg and milk.

Spread the Nutella evenly on each slice of bread, as much or as little as you want

Slice the banana and put 3 slices of banana on the Nutella on the bottom of the bread

Roll the slice of bread and soak the roll in the egg until it's completely covered in egg.

Melt some butter in a frying pan and fry the rolls until golden brown on all sides.

Combine some sugar with a bit of cinnamon

Remove rolls from frying pan and roll them in some cinnamon sugar

Notes

I didn't add quantities to this recipe because most of it is to taste and a matter of how many roll ups you want to make.

Breads & Buns

Cinnamon Rolls

A basic recipe for cinnamon rolls.

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Ingredients

--Dough--
440 gram all purpose flour (+ extra for dusting)
1 sachet active dry yeast
240 ml lukewarm milk
2 tablespoons sugar
1 teaspoon salt
2 eggs
60 gram melted butter
--Filling--
70 gram butter, at room temperature
2 tablespoon ground cinnamon
100 gram brown sugar
--Icing--
120 gram icing sugar
1 teaspoon vanilla extract
2 tablespoons milk

Instructions

Add the yeast to the warm milk together with 1 tablespoon of sugar.

Meanwhile, combine the flour, 1 tablespoon sugar and salt to a stand mixer bowl.

When yeast is foamy, add to the flour, together with the eggs and melted butter.

Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl.

(If it feels too soft, you can add extra flour up to 1/2 cup).

Let it rest for 10 minutes.

In a small bowl combine butter with cinnamon and sugar.

Generously flour your work surface and roll out the dough to a rectangle shape (30x45cm).

Spread butter cinnamon mixture over the top of the dough.

Roll the dough, seal the seam with a bit of water

Cut the dough into 12 equal size rolls.

Place on a baking paper lined (close to a 23x33cm) tray with 2 cm distance between them to allow them to rise.

Cover with plastic wrap and let it rise for about 1 hour.

Preheat the oven to 180 degrees Celsius.

Bake the rolls for about 15-20 minutes

Mix icing sugar with vanilla and milk.

Drizzle the rolls before serving with the glaze.

Notes

Makes 12 rolls

Ready to go into the oven!

Breads & Buns/ Dutch Recipes

Krentenbollen

Dutch ‘Krentenbollen‘ are a type raisin buns. They are so delicious and the smell of freshly baked ‘krentenbollen’ is divine!

Krentenbollen

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Ingredients

250 gram raisins and/or currants
7 gram active dry yeast (1 sachet)
250 ml warm milk
1 tablespoons sugar
500 gram all purpose flour (high grade)
1 teaspoon salt
1/4 teaspoon cinnamon
1 egg
50 gram soft butter
Egg wash:
1 egg
1 tablespoon milk

Instructions

Cover raisins/currants with warm water in a small bowl for about 10-15 minutes.

Drain water and dry the raisins/currants with paper towel.

Warm up milk and add yeast and sugar.

In a bowl a the stand mixer add flour, salt and cinnamon

Once yeast is foamy, add to the flour, together with the egg, and knead to combine

Then add soft butter and knead until you have a soft and smooth ball of dough.

Transfer the dough to your workplace and roll out the dough to a rectangle

Add half of the raisins/currants.

Fold one half the dough to the middle and the other half over that.

Gently roll out the dough again to a rectangle and add the rest of the raisins/currants

Repeat the fold and then form a ball.

Transfer the ball of dough to an oiled bowl and let it rise for 1-2 hours or until doubled in size.

Cut of pieces of 70 gram and shape them into nice looking balls.

Transfer the little balls of dough to a baking sheet lined with baking paper and let rise again for about an hour

Preheat oven 220 degrees Celsius

Gently brush the rolls with the egg wash.

Bake in the preheated oven for about 10 minutes

Transfer to a wire rack and let cool for about 15 minutes.

Notes

You can leave out the egg but use 450 gram flour, instead of 500 gram. You also can use warm water instead of warm milk. But add about 30 gram of milk powder to the flour.

Cakes & Pies

Dutch Apple Cake

A delicious sweet and dense, pound-like, cake with thin slices of apple. Yum!

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Ingredients

3 apples
3 tablespoon and 1 cup white sugar (divided)
1 teaspoon cinnamon
150 gram butter
4 eggs
1 teaspoon vanilla extract
300 gram all purpose flour
Pinch of salt

Instructions

Cut apples in thin slices (apples in 4 pieces, each piece in half and each half in 3 slices is what I did)

Combine the apples with 3 tablespoons sugar and cinnamon in a bowl; cover and let stand for about an hour

Preheat oven to 150 degrees Celsius

In another bowl cream butter and sugar until light and fluffy

Add eggs, one at the time, beating well after each egg

Add the vanilla extract

Combine flour and salt

Gradually add to creamed mixture and beat until smooth

Transfer the batter into a greased loaf pan (12x22cm)

Push apple slices vertically into batter, placing them close together

Bake in the preheated oven for 90-105 minutes (mine was ready at 90 minutes)

Cool for 10 minutes before removing from pan to a wire rack

Notes

As you can see, I placed the apples horizontally instead of vertically. This did not effect the taste to the cake.

Pressing apples slices in the batter

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