Recipes



A note on the recipes: All recipes are tried and tested a number of times before I post them. I always credit cookbooks and recipes that inspire me, though I must stress that I adapt recipes (sometimes extensively) to suit my taste and my food philosophy. I invariably try to reduce sugar and rarely use refined sugar, substituting it for other natural sweeteners where I can. Maple syrup is pure maple syrup, not the stuff that is mixed with sugar or corn syrup. I also have a preference for spelt flour (wholemeal or plain), buckwheat, almond meal and other nut flours. Milk is always whole/full-fat or buttermilk. Meat, milk, and eggs are always organic, as are most fruit and veg.

A sweet note for speakers of Dutch:
brown sugar = bruine basterdsuiker
coconut palm sugar = kokosbloesemsuiker
maple syrup = ahornsiroop / esdoornsiroop
palm sugar = palmsuiker
raw cane sugar = ruwe rietsuiker
sucanat = oerzoet / oersuiker

Also:
baking powder = bakpoeder
bicarbonate of soda/baking soda = zuiveringszout, baksoda  
cream of tartar = wijnsteenbakpoeder


                                                                            *    *    *

Almond Biscotti
Almond Madeleines
Banana Bread (grain free)
Banana and Coconut Cake
Berry Flaps
Blueberry Muffins
Blueberry Scones (grain free)
Broccoli Soup
Cake Brownies (coconut flour)
Carrot and Coriander Fritters
Chocolate Fork Biscuits
Chocolate Oat Biscuits
Coffee Madeleines
Dutch Apple Flaps
Dutch Macaroons
Fruit Sponge Pudding
Gingerbread Men
Greek Honey Cheesecake
Healthy Fruit Crumble
Jam Tart Biscuits
Little Blueberry Pies
Little Fat Pancakes
Little Spiced Fairy Cakes
Muesli Bars
Old-Fashioned Scones
Orange Brownies
Pasta Salad with Smoked Trout
Pasta Salad with Tuna
Ratatouille
Red Fruit Crumble Cake
Shallot Vinaigrette
Spiced Loaf (Kruidkoek)
Stuffed Baked Apples
Simple Warm Weather Salad
Small Spinach Pies
Strawberry Ice Lollies
Strawberry Polenta Cake
Tuna Pie a la M


No comments:

Post a Comment

Thanks so much for taking the time to visit. I love reading your comments so please feel free to leave one (or more, if the mood so takes you) in English and/or in Dutch.