Dutch Apple Pie
Recipe soon!
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You can’t go wrong with these chocolate chip cookies!
Preheat the oven to 190 degrees Celsius Beat butter and sugars in a stand mixer until light and fluffy Add vanilla extract and egg Sift flour, baking soda, coffee, cacao powder and salt in a separate bowl Add this to the butter mixture, and on a low speed, mix these ingredients together until a cookie dough forms. Fold in chocolate chips Have 2 baking sheets lined with baking paper ready Get about a tablespoon worth dough and roll it into a little balls Bake the cookies for about 7-10 minutes in the preheated oven. Leave the cookies to cool a bit on the baking sheet before transferring them to a wired rack to cook completely... if you can wait that long. The cacao powder and instant espresso coffee are optional. I added them to give the cookies a more intense chocolate flavour.
Chocolate Chip Cookies
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This ‘Limburgse Kruimelvlaai’ is a typical Dutch pie from the south of the Netherlands (from the province Limburg). The dough is not a flaky pastry dough but a yeast dough that has to rise twice. The filling is a sweet delicious crème pâtissière (custard) and it is topped with a streusel.
Combine milk, sugar and yeast. Set aside for about 10 minutes. In a bowl of a stand mixer add the flour, salt, butter and yeast mixture Mix on medium-low speed until the dough pulls away from the bowl and forms a smooth soft ball (about 10 minutes) Transfer dough into a greased bowl and cover with plastic wrap. Place in a warm location until doubled in size, or about 1 hour. Now to make the custard: Mix custard powder and sugar. Add a little bit milk and the egg yolk. Mix together. Bring the leftover milk to a boil in a pan Add a little bit of hot milk in custard/egg yolk mixture, mix together and then add it all to the pan with hot milk. Keep your eyes on the pan and keep stirring the mixture till it's boiling again. Take the pan off the heat right away and pour it out on a cold kitchen bench to cool down a bit. Then put it in a container and set it in the fridge to cool down completely. You'll need about 320 gram of dough for 1 vlaai. Roll out dough slightly bigger than the pie pan (because dough comes up the sides) Transfer it to the greased baking pan using the rolling pin and press the dough into the pie pan. Cover it loosely and let the dough rise for another 30-45 min. Beat the cold custard smooth and pour it in the vlaai base. Preheat the oven to 215 degrees Celsius. To make the crumble: Mix the flour and sugar in a bowl Cut the cold butter into small pieces and add it to the flour. Knead the butter with your fingers into the flour until you get crumbs. Big crumbs, small crumbs, whatever you want. Add crumbs on top of the custard. Bake the vlaai for about 20-25 minutes Let cool slightly before taking it out of the pan Transfer the vlaai to a wire rack to cool completely.
Limburgse vlaai
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Mix yeast, milk, sugar and egg together in a bowl. Leave for 10 minutes for the yeast to activate. Add flour and salt in a stand mixer. Once yeast is foamy, add to the flour and salt. Also add the soft butter. Knead the dough with dough hook for about 5-10 min until smooth (if the dough is a bit too sticky add a bit of flour). Take the dough out of the bowl, it should be a pretty clean bowl. Oil the bowl, put the dough back and cover with plastic wrap. Place the bowl in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually. Once doubled in sized, deflate the dough and roll it out into a large rectangle, about 1 cm thick. Spread the dough with Nutella (this goes easier if you soften the Nutella in the microwave for a few seconds) and roll up from the long side. Cut through the centre of the roll of dough and twist each side over the other. Bring the two ends together to form a circle and press the dough together to make a nice looking twist. Cover the bread with an oiled plastic wrap and let it rise again until double in size. Place the bread in a pre-heated 200 degrees Celsius oven for about 15-20 minutes until cooked through and golden brown. You can cover the bread with aluminum foil near the end if the top browns too fast. Let the twist bread cool on a wire rack before dusting with icing sugar.
Nutella Twist Bread
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These Dutch cookies are called ‘bokkenpootjes’. They are so good, one of my favourites cookies! Bokkenpootjes are two almond meringue cookies sandwiched together with a custard buttercream and the ends are dipped in a delicious dark chocolate.
Pre-heat oven to 180 degrees Celsius Whip egg whites together with salt and sugar to stiff peaks, add halfway a teaspoon vanilla extract. Mix the icing sugar together with the almond meal Fold the almond/icing sugar mixture with a spatula in the egg whites mixture. Sift the flour on top and fold it gently into the mixture. Put the mixture in a piping bag with a round tip. Pipe the 'bokkenpootjes' shape onto a baking sheet lined with baking paper and decorate them with some shaved almonds Bake the bokkenpootjes in the preheated oven for about 15 minutes. Set aside to cool. ➤ To make the custard: Mix custard powder and sugar. Add a little bit milk and the egg yolk. Mix together. Bring the leftover milk to a boil in a pan Add a little bit of hot milk in custard/egg yolk mixture, mix together and then add it all to the pan with hot milk. Keep your eyes on the pan and keep stirring the mixture till it's boiling again. Take the pan off the heat right away and pour it out on a cold kitchen bench to cool down a bit. Then put it in a container and set it in the fridge to cool down completely ➤ To make the buttercream: Beat the butter with icing sugar light and fluffy Then add the custard and mix till combined Put the buttercream in a piping bag and pipe on the flat side on of the cookie and press another half against it. Melt some chocolate and dip both ends into the melted chocolate. Set aside for the chocolate to harden.
Bokkenpootjes
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This no-knead Dutch Oven Bread is super easy to make. You only have to mix the ingredients, let it rise overnight and the next morning you bake a loaf of bread.
In a large bowl, mix the flour, salt and yeast until combined Pour in the warm water and with a wooden spoon mix until a sticky dough forms Cover the bowl tightly with plastic wrap and set it aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top. Preheat oven to 230 degrees Celsius. Once preheated put the Dutch oven (with cover) in the oven for 30 minutes before baking Generously flour a sheet of baking paper Punch dough down and, with floured hands, transfer the dough on to the baking paper and quickly shape into a ball. Sprinkle some more flour on top, cover it with plastic wrap and let it rest for about 30 minutes. Optional: Slash the top of the bread about 1/2 cm deep slits. After 30 minutes, remove Dutch oven from the oven (careful, it's super hot) and VERY carefully lift the dough and drop it, with baking paper and all into the preheated pot. Place the cover on top and bake the bread for about 45 minutes with cover, and then another 10-15 minutes, uncovered until the bread is nice golden brown. Let the bread cool for just a few minutes.
Dutch Oven Bread
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Nobody seems to know where these Afghan biscuits got their name from but what I can tell you is that they are very yummy. These biscuits are a husband favourite.
Preheat oven to 180 degrees Celsius Cream butter and sugar until light and creamy. Sift flour and cocoa together, add to the creamed mixture and stir until combined. Stir through the cornflakes. Roll about a tablespoon full of the mixture into balls and place them on a baking sheet lined with baking paper. Allow room for them to spread. Press each ball lightly with a fork. Bake for 12-15 minutes. Transfer to a wire rack and let them cool. Make the chocolate icing by beating the butter, icing sugar and cocoa together. Add enough boiling water so the icing is just spreadable. Spread over cooled biscuits and decorate each with a walnut half. I didn't have walnuts at home at the time I was baking the biscuits in the photo above. I chose to decorate with some cornflakes and chocolate chips.
Afghan Biscuits
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