You may have noticed; I really like oatmeal. It is a healthy choice, contains a lot of fiber, but I especially like it. At the moment, wheat flour is not available everywhere in the supermarket, but the shelves with oatmeal are usually always well stocked. The blueberry oatmeal cookie with coconut contains little sugar and is mainly sweetened with grated coconut and delicious blueberries. Forget oatmeal for breakfast; you can bake amazingly with oatmeal Frozen fruit; ideal I often use frozen blueberries when baking, but not this time. The berries were particularly tasty and you can taste that in your cookie. I still enjoy the cookies because I kept the leftover cookies in the freezer. That way, at unexpected moments, I suddenly have a nice breakfast or a big cookie for the ride home from work. Enjoy the blueberry oatmeal cookie with coconut. Would you like to save the recipe for later on Pinterest? You can easily do so via this link . Blueberry oatmeal cookie with coconut Ingredients for 8 large pieces: 200 grams of blueberries 250 oatmeal 2 bags of vanilla sugar 50 grams of brown caster sugar or less 100 grams of grated coconut 75 grams melted butter 175 ml milk 2 eggs 8 grams of baking powder 5 grams of gingerbread spices (speculaas spices or cinnamon are also tasty) 3 grams of salt Also needed: My shape is 20 x 18 cm Oatmeal cookie with blueberries and coconut Stir all ingredients except the blueberries together and let the batter sit for a while so that the coconut and oats can absorb some moisture. Cover your baking tin with baking paper. Preheat the oven to 170 degrees for a fan oven and to 190 degrees for an oven with top and bottom heat. Stir the blueberries into the batter and fill the baking tin. Sprinkle some oatmeal over the top for decoration and bake the oatmeal gingerbread for about 30 minutes. Very little work! Let the oatmeal cookie cool before cutting it into pieces. I cut quite large pieces, of course you can also cut smaller pieces. The cookies freeze well. This way I could occasionally take a firm but juicy cookie with me on the road or to work.

There are many recipes for vanilla cake, and they all vary just a bit. When I was younger, my mother taught me to put all the ingredients in a bowl, turn on the mixer, and let it run for a while. I believe she used a large food processor with blades, not a whisk or mixing hook. I wouldn’t recommend this method to anyone. Times change, and while there are many great recipes and methods for baking a classic vanilla cake, there’s always room for an even better cake recipe. I think I’ve found it in this recipe by Belgian top chef and pastry chef Roger van Damme, known from the cooking show NJAM, and Claudia Allemeersch, who was the first to win the title of best hobby cook in Flanders. This recipe is from their book titled "Het gebak," which you can read a review of here. The book contains a good number of basic recipes for classic pastries and many tips for making them look luxurious. Although I wavered between different recipes, I eventually returned to the basics: a good foundational recipe for a classic vanilla cake. The process is slightly different from other recipes, but I was really proud of the delicious cake I baked myself. Would you like to save the recipe for later on Pinterest? You can easily do that via this link. Claudia Allemeersch on her first experience baking a classic cake: "Roger pointed out how precise you need to be with times, temperatures, ingredients, and techniques. And indeed, I must admit... my cakes were like bricks compared to Roger’s." Basic Recipe for Classic Vanilla Cake Ingredients (all at room temperature for a cake of 28-30 cm): 230 grams of butter at room temperature, plus an extra 25 grams for greasing the cake 270 grams of eggs 250 grams of granulated sugar 20 grams of peanut oil 25 grams of heavy cream (35%) 225 grams of all-purpose flour, sifted 25 grams of cornstarch, sifted 7.5 grams of baking powder 2 grams of salt 1 vanilla pod Also needed: Cake pan (28 cm as per the recipe; I used a 30 cm pan) A mixing hook with a flexible edge (if possible) Spatula Instructions: Grease the baking pan with melted butter and lightly dust it with flour, or line it with baking paper. Preheat the oven to 160°C in a conventional oven, or slightly lower if you prefer to use a convection oven. Place the butter in a mixing bowl and beat it on the lowest speed for about a minute until it’s fluffy. Add the sugar and mix for 5 minutes on medium speed, scraping down the sides of the bowl. Beat the eggs with a fork. With the mixer running, add the eggs slowly, one spoonful at a time, ensuring each addition is fully incorporated before adding the next. Continue mixing and add the oil and cream together. Combine the sifted flour, cornstarch, salt, baking powder, and vanilla seeds, then gradually add this to the mixing bowl on low speed (Kitchenaid speed 2). Pour the batter into the cake pan and smooth it out with a spatula. Place the pan in the middle of the oven and bake for 15 minutes. After that, make a shallow cut across the cake with a sharp knife. Bake for an additional 45 minutes. Check if the cake is done with a toothpick. Remove the cake from the oven and let it rest in the pan for 10 minutes. Then take it out and let it cool on a rack. Melt the remaining butter in a pan and brush it over the cooled cake. More tips from Roger and Claudia for baking the perfect cake: Bake the cake preferably at 160°C in a conventional oven for even cooking. If using a convection oven, lower the temperature a bit. Ensure all ingredients are at room temperature. Use a brush to accurately cover every nook and cranny of your baking pan. Take your time and follow the recipe step by step, including spoon by spoon. All-purpose flour is finely milled and contains a bit more gluten, which helps the cake rise and become light and fluffy. Using separate flour and baking powder allows for better control over the baking process, making it more suitable than self-rising flour. Now, when I see a bakery cake in the shop window, I think: my cake from "Het gebak" was even better! What a wonderfully soft cake! Even after a few days and after being frozen for weeks, the cake remained delicious. The testing team completely agreed. This basic recipe for the classic vanilla cake is one of the recipes from "Het gebak" by Claudia Allemeersch and Roger van Damme. You can read what to expect from "Het gebak" in the review linked here .

There are some books that stick with you. For me, they are always books that have something personal. A baking book with only beautiful photos and delicious recipes can be ideal if you are looking for a recipe, but they feel different when you browse through them and how they fill the space on your bookshelf. In fact, you might as well get a recipe from the internet. In 2020, I got my hands on the book BAK! by Jayne Jubb and it was love at first sight. Jayne runs a local bakery with her husband Sjoerd and bakes passionately and warmly for her neighbors. Every Friday the living room is filled with special breads and pastries. It can't be fresher than fresh and you pay with a tikkie afterwards. But it's not just the concept that appeals to me, it's also Jayne's special positive and funny writing style and those typical recipes that always go down well with everyone. I'll take you to Everyday baking day by Jayne Jubb in quotes, photos and a link to a preview. Jayne is the baker. Also a writer, scientist and therapist. Sjoerd is the cook, PR guy, FaceBook guy, kneading machine, shopper, dough roller, sometimes dishwasher and heavy lifting guy. The recipes are bundled in months where they combine very well. You don't need an excuse from me to shuffle all the recipes and bake all year round. There are many sweet pastries, but you will also find many special types of bread; both with and without gluten. Don't dare to bake bread? With Jayne's 10 second kneading method you will succeed. baking excuse [baking excuse] noun a (far-fetched) excuse to bake something tasty Big, cozy, generous, apple cake: Jayne: "What do you serve when you want to make someone feel welcome? Apple pie of course!" I definitely agree and it's always time for apple pie. The cake gets an extra depth in flavor because in addition to all-purpose flour it also contains almond flour, buckwheat flour and cornmeal. Each recipe has a beautiful photo, often a short and clear recipe and starts with a personal and often very nice note from the writer. A pleasure to read and this makes the choice more difficult; I want to make everything! Photo left: Jayne Jubb is married to Sjoerd Servaas. In one go I read the story of how Jayne, a true English and research chemist, ended up in the Netherlands via Ottawa, how her love for Sjoerd blossomed, how she was stuck in Ireland for a week and laid the foundation for the neighborhood bakery here. A low-tech bakery without professional mixing machines but with a handy baby bath from Blokker and with ovens that you and I also have at home. Photo Right: Good for the soul brownies . Brownies for everyone because they contain no gluten, refined sugar or lactose but with lots of dark chocolate and dates. Jayne: "I can hear you thinking; a brownie that contains nothing and is still delicious, how is that possible? Lots of practice... uuu ... Photo Left: Victoria sponge cake: An uber-British cake but prettier and more full-bodied than I normally encounter. Jayne says the cake is very suitable for a high tea: "Don't forget to put a good pot of tea next to it and when enjoying: pinky up please." Photo Right: Typical English scones with lavender and rosemary . Jayne always has to laugh (and then almost cry) about what is sold here in the Netherlands under the name scones. We can all do something about that by baking Jayne's recipe en masse. Photo Left: Winter wonderland cheesecake . After a cautious introduction, the cake turned out to be incredibly popular with customers. With many cheesecakes, I am shocked by the amount of cream cheese. I find this version much more reasonable and is made in an oblong form of 33 x 9 cm with a loose base and contains "only" 150 grams of cream cheese. Photo Right: Salted Chocolate Cake ; the opposite of the silky white mousse-like cheesecake above. The chocolate-coconut mousse lies on a base of oatmeal, almonds and chocolate chips. Great combination! This cake was also baked in a 33 x 9 cm baking tin. The 10 second kneading of bread dough; do you know the method? There are many special breads in Every day baking day. Jayne often uses a special method where you hardly have to knead the bread (three times 10 seconds). Photo Top Left: Peanut Chili Bread ; a Blue Monday bread packed with ingredients that increase happiness hormones and gives you a chili tickle when you eat it! Photo Top Right: Pumpkin Blue Cheese Bread. Definitely not just delicious at Halloween! Photo Below: Cool millet bread; a gluten-free bread. There are also a number of nice recipes for gluten-free eaters. Even Sjoerd, as a non-gluten-prefers-butter-on-everything man, is enthusiastic. He asked in surprise: "Is this really gluten-free bread?" Then I know I've come up with a good one. What a great book! What a great baker and writer Jayne Jubb is, I am a fan. The concept, the recipes, the fun and enthusiasm jump off the pages. These are recipes, popular recipes and they are very suitable for every home baker, with or without experience to make yourself. Even baking bread becomes a breeze with the 10 second kneading method. Maybe it is time to make an excuse for yourself and get this great book. And if you bake too much; your neighbours will not mind! Everyday is Baking Day by Jayne Jubb; always an excuse to bake Available at the bookstore ISBN: 9789023017066 --THANKS TO-- I would like to thank Publisher Becht (part of the Gottmer Uitgevers Groep BV) for the opportunity to write a review of every day baking day by Jayne Jubb. The recipe photography is by José van Riele. “Some of the photos from the book that I photographed only show part of the actual photo. The photo is often much larger and more beautiful in reality. However, by using part of the photo, the whole often fits better in my blog.” #bakingbookreview

Do you also love watching the spectacular cakes at Heel Holland Bakt? How great would it be if you could make one yourself. But where do you start? Is it something for you? Baking a cake is easy, but which filling goes well with it, how do you make a second layer and how do you spread it perfectly straight or with relief? Oh, and then the cake also needs some decoration. You can do that too, really! With a little help, everyone can learn to bake beautiful cakes. In Zoets van Zeinab by Zeinab Alhashime-Bakker, Zeinab explains it all to you step by step with lots of photos. This beautiful book is actually a bit of a study book, one that makes you happy! Let me introduce myself: Zeinab Alhashime-Bakker In the 9th season of Heel Holland Bakt, Zeinab reached the finals. Vegan baker Enzo won the finals back then, but Zeinab was just as radiant in her stand full of colorful baked goods. The cheerful baker became Master Baker no less than 3 times, and that is probably partly because, in addition to great flavors, she always decorated her cakes beautifully. After her HHB adventure , Zeinab regularly bakes cakes to order and occasionally gives workshops. She shares her talent for baking beautiful pastries and cakes and they come together in this new book: Zoets van Zeinab. A book that is very different from other baking books. Would you like to save the review for later on Pinterest? You can easily do so via this link. Music while baking with Zeinab Zeinab: "Baking and music go hand in hand for me and ensure that I can completely clear my head! That's why you will find five different playlists in this book named after the five flavours. The flavours are linked to a mood. For example, Zeinab's Sweet playlist is ideal if you are in a cheerful and happy mood....." Start your sweet playlist and I'll show you what you can expect. Sweets from Zeinab by Zeinab Alhashime-Bakker The contents of Zoets van Zeinab by Zeinab Alhashime-Bakker concisely in images. Everything starts with the basics in terms of basic terms, ingredients, supplies and what to do with special diets. You will also find an overview of which ingredients go well together within the taste palette. This is followed by chapters on cakes, fillings and creams followed by decorations. In the how-to's you will find techniques that are explained step by step with photos so that you can get started too. The results of previous chapters come together in the recipes of the cakes. By combining and varying the basic recipes you can make 400 different cake combinations! This Napoleon cake is a variation on the classic French Napoleon cake with crispy puff pastry and a soft cream filling, a dream of a cake because of the texture and taste. All recipes have a beautiful photo; the recipes can be followed step by step and made yourself. After the chapters with basic information, everything about the cake, fillings and creams, decorations and many how to's you will find a chapter full of showpieces. Zeinab's Kazakh and Iraqi roots are often reflected in her baking. This Sesame-Saffron Cake is a good example of this. With the photo above I also show you how you can use the book. The cake is made with tahini-orange cake from the chapter cakes, is filled with Swiss cream with saffron from the chapter fillings and creams. In the chapter how to's you will learn how to cover a cake with a marble technique. The cake is decorated with Simsim cookies with lots of roasted sesame seeds from decorations & sweets. More examples? Yes please! What else can you expect? Well-known and lesser-known flavours that all look beautiful: lemon-coconut cake, rose cake, chocolate mousse cake, pistachio-orange meringue cake, banana-date cake, apple rumble-cinnamon cake, baklava cake and carrot cake. Another ultimate example is this vanilla strawberry cake which is perfectly straight in the book, but is slightly distorted by my lens. Zeinab tells you all about the cake, building stable cake layers, the filling, how to make the dripping, the rustic icing and how to incorporate fresh flowers in a cake. Sweets by Zeinab; so much more than just a book with beautiful cakes Zoets van Zeinab is a beautiful basic book to learn how to bake spectacular pieces yourself. In addition to the many variations and possibilities, Zeinab teaches you how to get started yourself and how to vary with techniques and flavors. Due to Zeinab's Kazakh and Iraqi roots, you will find special worldly flavors here and there. Zoets van Zeinab is very accessible for the less experienced home baker, but the more experienced home baker will also find inspiration to their heart's content and learn to incorporate their own ideas when baking the ultimate cake. Perhaps it is the ultimate book for the home baker who wants to practice and also wants to try baking in the big HHB tent himself.... Sweets from Zeinab by Zeinab Alhashime-Bakker is available at the bookstore. ISBN: 9789023017127 --THANKS TO-- I would like to thank Publisher Becht (part of the Gottmer Uitgevers Groep BV) for the opportunity to write a review of Zoets van Zeinab by Zeinab Alhashime-Bakker. The recipe photography is by Saskia Lelieveld . “Some of the photos from the book that I photographed only show part of the actual photo. The photo is often much larger and more beautiful in reality. However, by using part of the photo, the whole often fits better in my blog.” #bakingbookreview

We all love it and like to eat it as often as possible. However, fries are not always and everywhere equally tasty. If I am honest: I especially like home-made fries. A good tasty potato, cut into fries and fried in fresh oil. Fried not once, but twice! Have I become more critical or have the potatoes for fries become less tasty in recent years? French fries from the supermarket are my least favorite. It is the taste of the potato itself that I do not like so much, while I do like eating potatoes. A good chip shop or chip shop chooses a good potato and bakes it with love. Here and there I still come across a container or bag of really good fries. At the Saturday market in Antwerp, in a small shop in Alkmaar on a canal on the edge of the city. No idea what it is called. Baking fries at home I won't be looking for a good chip shop anymore and maybe you won't either, because I'm going to teach you how to fry fresh chips! Nice at home, as much as you want. Come on, let's make chips ourselves. Would you like to save the recipe for later on Pinterest? You can easily do so via this link. The type of fries The recipe for good fries starts with the main ingredient: The potato. A French fry potato is quite floury and contains a lot of starch. Originally, fries were often fried from bintjes potatoes. This type of potato is not very widely available. I have seen them occasionally in recent years at the Rotterdam market. I personally buy Frieslander potatoes in our neighborhood. Other good French fry potatoes include Asterix, Premiere, Innovator, Challanger and Ukema. Do you have a potato farmer nearby? Then go and ask the farmer himself what good French fries potatoes are. In the sunflower oil I bet he'll love it and you'll go home with a nice bag of potatoes! Ultimate potatoes are baked with beef fat. However, I prefer to bake in vegetable fat. Olive oil cannot be heated for a long time, so I choose peanut oil (arachis oil) or sunflower oil. Making your own fries Peel about 350-400 grams of potatoes per person. That seems like a lot, but you will be peeling a significant portion of the potatoes. Opinions differ. Should you leave potatoes in cold water for a few hours afterward or not? We never do this and I think our fries are absolutely divine! Cut the potatoes into fries of about 1 cm. We like rustic fries, preferably not too narrow. You are the boss, cut the fries as big as you like or use a special fries cutter. Wash the starch from the pre-cut fries by placing them in a bowl of water or holding them under the tap. If you do not do this, there is a chance that the fries will stick together. Dry the fries well afterwards. Heat your oil to 150 degrees. Fry your fries for a few minutes. They don't have to be brown, you're cooking the fries a little. This is called pre-frying the fries. Let the fries rest and drain on napkins or kitchen paper. After half an hour of cooling, you can bake the potatoes at 180 degrees, the colder the better. This will create a deliciously crispy crust. The family is now sitting at the table, because you have to eat fries right away. That's when they taste best. While everyone is a bit excited waiting for the fries, the fries are already going into the fryer for the second time. Within a few minutes your fries are ready. Shake the fries in the basket and hear how crispy and crunchy the golden boys push against each other. You can hear that they are delicious! Put your fries in a bowl and sprinkle with some salt. Shake the fries and salt together. Don’t wait any longer; time to enjoy. Dip your fries in mayonnaise the Dutch way, in a lighter version in French fry sauce or in Belgian style, for example, in Andalouse or Samourai sauce. You can tell by the fries whether they are tasty! There is still so much to know about frying chips. This is evident from the reactions of the readers under this blog. Feel free to read the reactions. For example, Maurice says that fries sing when they are ready. Patricia says that you can also bake them in the actifry/airfryer yourself and why she leaves her potatoes in water with vinegar for a while? Enjoy your meal!

Have you ever made your jam? It is very simple. You don't need perfectly shaped strawberries, but they do need to be tasty. The daredevil can of course indulge himself and start combining flavours. I made strawberry jam myself. Nice for ourselves but also to give away a few jars. It's a job of nothing, but sooooo much fun! Come on, let's make strawberry jam ourselves. Strawberry jam is also often combined with rhubarb . The sweetness of strawberries, with a nice spicy sourness of rhubarb. The easiest way to make jam is with a gelling sugar from the supermarket. You have regular gelling sugar, but also gelling sugar that is a little less sweet. Choose what you prefer. A package of gelling sugar contains granulated sugar and pectin. What exactly does pectin do? Pectin Pectin is often used as a thickener. As soon as it comes into contact with sugar, it becomes a kind of gel. Incidentally, most fruits themselves contain pectin, but often not enough to get a good gel. Fruits such as strawberries, grapes and raspberries contain less pectin. That is why you use less fruit to the sugar. In proportion, you then have slightly more pectin and sugar than with other fruits and your jam will still become jelly-like. Did you know that you can also make strawberry jam without sugar and pectin? Instead of pectin, you use chia seeds . More information you will find it here . Would you like to save the recipe for later on Pinterest? You can easily do so via this link. Make your own strawberry jam Ingredients for approximately 4 x 350 ml jars. 900 grams of strawberries 1 kg gelling sugar Juice of half a lemon or whole lime How to make your own jam Put a large pot of water on the stove. Clean your jam jars with glass or iron lids thoroughly and boil them for 5 minutes in a large pot of water. Let the jars and lids rest upside down on a clean tea towel until use. Want the tastiest jam? Then stir the fruit into pieces through the sugar the day before and let it soak in well. For me, it is usually a last-minute job. This time I had bought a large batch of strawberries at the market and wanted to use them quickly. The strawberries were still nice now. That is why I cut the strawberries into pieces and put them in a large pan. Bring to a boil with the jam sugar and lemon or lime juice. Stir it regularly well. The sugar will melt, and the strawberries will cook along. Boil the fruit for 4 minutes. In the meantime, prepare the jars. Fill your preserving jars or old jam jars with a soup or gravy spoon. You will see that a large part of the strawberries have become smaller and that you have a large part of jelly in your jars. Close the lids and turn your jar upside down for about 10 minutes. The jars and lids are now vacuum sealed. Clean jam jars thoroughly before storing your jam That is certainly possible, after all, most fruits contain pectin. You can then cook fruit with regular granulated sugar 1:1 and cook it gently for half an hour. The important thing is that the jam does not caramelize. I find it a bit of a waste to cook fruit for half an hour because then it is completely cooked. But maybe you like that! Can you also make jam without gelling sugar? Storing jam Because the jam jars are hermetically sealed and very warm, you can keep them outside the refrigerator for up to a year. Once you open a jar, it has a limited shelf life. I like to make small jars myself. That way I can easily give them away as a gift or take a jar to work for my afternoon bread. You can find lots of information and inspiration on the website wecken online .

You need blanched almonds for your recipe, but unfortunately, the almonds you have at home have a brown skin. What now? For almond paste, frangipane or almond flour, use skinless. How do you remove the brown skin from almonds. This is how you peel almonds. Where to buy almonds Sometimes I buy blanched almonds at the Rotterdam market or a large toko. They are much better priced there. But not everyone comes or lives near a large market or toko. I often buy almonds with skin at Lidl or Aldi. They are still reasonably priced there. Of course, you can also easily peel them yourself. Time to peel almonds. Why should you peel almonds? Some recipes call for blanched almonds. For example, to make flour or almond paste. These would turn out darker than usual. The taste of almonds with skin is slightly more bitter. Almonds with or without skin is also a personal thing; do you like almonds with a mild taste or more of the slightly more bitter ones? Would you like to save the recipe for later on Pinterest? You can easily via this link . Peeling or skinning almonds Supplies: Almonds with skin Boiling water Cold water Here's how to remove the skin from almonds yourself Bring a pan of water to a boil. Prepare another bowl with ice-cold water. Once the water is boiling, the almonds can be put in the boiling water. Let the almonds blanch in the boiling water for about 2 minutes. Many almonds will float to the top, but not all. Strain the almonds from the boiling water and shock them in the ice-cold water. Place your almonds on a plate. While you take the almond from the plate, you push the skin off the nut at the same time. Put it back. It's very easy. The nuts are wet and need to dry before you can grind them. Pat the almonds dry with a tea towel and let the nuts dry well. This can be done in the air, in the sun, or above the heater.

Time for apple pie! Any type of apple pie is on my to do list as far as I'm concerned. This one contains a particularly popular ingredient; condensed milk. The somewhat syrupy thick milk from a can turns into sticky caramel in the oven and that is wonderfully delicious! Because condensed milk is sweet in itself, you don't need to add any sugar to the filling as far as I'm concerned. The pie is quite basic, but give it your own twist by adding grated lemon to the filling, nuts or cover the base with frangipane or almond paste. This gives a lot of flavor and ensures that the base does not bake too moist. Adding bite to apple pie The apple pie was delicious because of the caramelized condensed milk, but I missed an extra bite. I think it would be delicious to add a handful of roasted chopped nuts or raisins. In the case of raisins, it might be wise to choose fresh apples so that the pie is not too sweet. Would you like to save the recipe for later on Pinterest? You can easily do so via this link . Apple pie with condensed milk Ingredients needed for a 23cm low cake or 20cm high cake: For the dough: 280 grams of flour 200 grams of butter at room temperature 130 grams of sugar pinch of salt Breadcrumbs or almond flour for the base For the filling: 4-5 large apples or 6 medium apples Cinnamon to taste Zest of a lemon 200 ml is half a can of condensed milk Optional: For extra bite and flavour, add a handful of raisins or chopped roasted nuts Tuft of whipped cream on top Apple pie with condensed milk Knead the butter, sugar, salt and flour into a smooth dough and let it rest in the refrigerator for half an hour. Line the baking tin with baking paper or grease it with butter and sprinkle it lightly with flour. Cut the apple into pieces, remove the core and cut large, small or slices of apple according to your own taste. Sprinkle with lemon zest and cinnamon to taste and set aside. Preheat the oven to 160 degrees for a fan oven or to 180 degrees for an oven with top and bottom heat. Remove the dough from the refrigerator, roll it out and divide 2/3 of the dough over the bottom and sides of the baking tin. Spread the breadcrumbs or almond flour over the base to prevent a too moist base. Cover the apple pieces over this and spread the condensed milk over the apples. Roll out the leftover dough and cut strips of dough from it. Place them on top of each other so that they form diamonds. I had some dough left over. I rolled this dough up and covered the outer ring on top of the apple pie with it. Bake the apple pie with condensed milk for 70-80 minutes until done. Eat the cake to taste. Some people like their cake cooled down with maybe a dollop of whipped cream, others still a little warm with maybe a scoop of vanilla ice cream. What is the best way to store apple pie? An apple pie can best be stored covered for about 2 days outside the refrigerator. Although I use as little aluminum foil as possible, this gives a better result with apple pie than hermetically sealing it in plastic. In the refrigerator, the pie dries out and the butter hardens. Do you have pie left over? You can also freeze the pie very well. As far as we're concerned, it's always time for whipped cream; maybe a little less tasty, but a squirt bottle in the fridge is always ready

Making your liqueur? That is fun and easy. No, I am not going to start making alcohol from yeast with sugar. You pimp a nice vodka or white rum with a fruity taste. You can also make limoncello this way, but I chose this delicious blackberry liqueur. Because it is almost autumn and I have a lot of blackberries in the freezer. Delicious; making blackberry liqueur. No blackberry bush in your garden? Blackberries can be picked everywhere in nature. So plan a nice walk in the fall in search of blackberries. Then we will make blackberry liqueur. Would you like to save the recipe for later on Pinterest? You can easily do so via this link . Getting drunk The blackberry bush in the garden produces a few kilos of blackberries every year. I find them delicious, but I am not a fan of the “things” in the blackberries. In addition, there are bugs and spiders everywhere between the blackberry bushes. That is why I normally boil the blackberries, but this time I fed them drunk in the vodka. Because blackberries are not all ripe at the same time, I pick them in portions and freeze them in Ziploc bags. The advantage of freezing the blackberries is that you can use them whenever you like and that the blackberries give more juice after a good cold freeze. Recipe for making blackberry liqueur Supplies: 1 large (preserving) jar with lid of 1 liter 300-350 grams of blackberries 700 ml vodka or white rum 100 grams of sugar 1 pestle 1 sieve Funnel or coffee filter Bottles that are clean and preferably boiled I used to make my own wine, which was really fun to do by the way, I got a tic from that. No, I don't mean an alcohol tic! How to make your blackberry liqueur Clean the preserving jar thoroughly. Fill the bottom with blackberries that you have rinsed clean. Crush the blackberries with a pestle and fill the jar with vodka. Now stir the jar well 1-2 times a day. You can also shake it if the jar is closed properly. However, blackberries give off a lot of color, so for safety reasons I choose to stir well. Then I know for sure that the counter, the floor and my clothes are not suddenly red from the blackberries. I used to make wine. When making wine it bubbles a lot because the yeast converts the sugar into alcohol. That's why I'm used to giving the pot space to let any gases escape. You're right, in this process it's not necessary at all. Still, I do it, well I told you I had a tick? After stirring for about 5-7 days, the flavour of the blackberries has been well absorbed into the vodka and the blackberries are removed from the drink. First strain the blackberry liqueur through a coarse sieve. Then strain the liqueur through a coffee filter or funnel with a coffee filter, paper towel or napkin. This takes some patience, but the drink will become nice and clear. You can drink the drink as pure as a drink with a fruity taste. I wanted to make it a bit sweeter, but not as sweet as I made strawberry liqueur before. That's why I brought 150 ml of water to the boil and added 100 grams of sugar. Stir well. As soon as the sugar has dissolved, the heat can be turned off. Let the syrup cool down and add it to the blackberry drink. Even if you don't like alcoholic drinks yourself, it's still fun to make this blackberry liqueur. With a beautiful label, it's a very nice gift to give away. In Italy this year I regularly drank: 3 parts prosecco, 2 parts Aperol spritz or Campari with 1 part sparkling water and ice cubes. Hmmm, this recipe was also very tasty with homemade blackberry liqueur!

Can you make ice cream without an ice cream maker? Bummer, bum. It seems like everyone is making ice cream these days. Unfortunately, you don't have an ice cream machine again. No problem, you too can make delicious ice cream without a machine. Nutella ice cream without an ice cream maker! I found the idea for this recipe at Culy . The basis, however, is a recipe by Nigella Lawson . I gave it a Nutella twist, because Nutella ice cream is the favorite ice cream of several housemates. Did you know that Nutella is celebrating its 50th anniversary this year? Perhaps a reason to take out my Nutella cookbook more often? Would you like to save the recipe for later on Pinterest? You can easily do so via this link . You can make Nutella ice cream about as quickly as you whip up whipped cream. So quickly. Weighing the ingredients and looking for a suitable container to freeze your ice cream takes more time. Nutella ice cream without ice cream machine Supplies: 400 ml whipped cream, the ice cream is quite sweet, perhaps 500 ml is a good idea? 220 grams of condensed milk 2 tablespoons nutella 1.5 tablespoon of spirits This is how you make Nutella ice cream yourself without a machine Mix all ingredients together in a bowl. A food processor is useful, but a hand mixer will also suffice. Spirits are not absolutely necessary, but they do provide a nice structure. At home I started smelling which drink I think smells the least pronounced. And so I chose vodka. A coffee liqueur also seems nice, but is of course less strong and will provide some extra sweetness. And that is certainly not necessary with this recipe. Coffee liqueur… and then I think of Kahlua, but it seems very tasty if you add soluble coffee powder instead of Nutella. Mix the ingredients. Stay with the mixer. The ice cream is ready when you see streaks. Do not beat for too long otherwise the whipped cream will become buttery. It's basically the same as whipping cream. Fill the mold in which you want the ice cream to cool. Cover the mold with a lid or plastic wrap. After about 6 hours your ice cream is ready. You don't have to stir the ice cream in between. Patience is all you need right now. Do you have guests? You can also make Nutella ice cream a day earlier without an ice cream machine. This way you won't have any stress on the day of serving. Of course you can also just make basic vanilla ice cream. Or ice cream with nuts, small pieces of caramel or cookies. My imagination quickly runs wild at the thought. But when I see the list of ingredients... I won't make this ice cream every day. But it's nice that it is!!