Kookblog Lepeltje Liefde

http://lepeltjeliefde.blogspot.be/2012/08/gepofte-appeltjes-met-lavendelsuiker-en.html

... ichtsmasker te maken. Dus ik plukte wat verse lavendelbloemen in de hal, waarna zij wees op de vijzel: 'put it in there with some sugar.' Na even vijzelen hield ik een fijn poeder over. Lavendelsuiker uit de vijzel. Dat ik daar niet eerder aan had gedacht! Lekker snel. En ook sterker van smaak dan wanneer je suiker slechts parfumeert met lavendel. Ofwel: suiker met gedroogde lavendelbloemen mengen en dan een maand of wat afgesloten laten staan. Zo'n potje heb ik thuis staan. Erg lekker op een appelpannenkoek. Maar van die met lavendel geparfumeerde suiker blijft niets over in warme gerechten. Dan heb je wat sterkers nodig. Lavendelsuiker uit de vijzel dus. ...

Uit de keuken van Levine: Recept Muffins met blauwe bessen

http://uitdekeukenvanarden.blogspot.be/2007/06/recept-muffins-met-blauwe-bessen.html

... k!Orange Berry Muffins grated zest and juice of 1 orangeabout ¾ cup buttermilk2 large eggs1 stick (8 tbsp) butter, melted1/3 cup sugar2 cups all-purpose flour2 ½ teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt1 cup fresh blueberries Preheat the oven to 400 degrees F. Butter 12 molds in a muffin pan or fit the molds with paper muffin cups. Or use a silicone muffin pan, which needs neither greasing nor paper cups.Pour the orange juice into a large glass measuring cup and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.Rub the sugar and orange zest together with your fingertips. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and whisk gently but quickly to blend. Don't worry, the batter will be lumpy and bubbly. Stir in de blueberries.Divide the batter evenly among the muffin cups. Bake for about 20 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Turn onto a rack to cool.Adapted from 'Baking from my home to yours' by Dorie Greenspan Enjoy! Geplaatst door Levine op 22:41 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins, Recipes in English ...

Uit de keuken van Levine: Aardbeiencake / Fresh Strawberry Bread

http://uitdekeukenvanarden.blogspot.be/2007/05/aardbeiencake-fresh-strawberry-bread.html

... strawberries, crushed with a fork1 ¾ cup all-purpose flour1 teaspoon baking soda½ teaspoon salt¼ teaspoon baking powder¾ cup sugar1/3 cup soft butter2 large eggs½ cup walnuts, chopped Finishing touch:cream cheese, softenedstrawberries, sliced Preheat the oven to 350 ºF.Pour the crushed strawberries into a small saucepan and heat over a medium flame. Cook for 1 minute stirring constantly. Cool.In a medium bowl combine the flour, baking soda, salt en baking powder. In a large mixing bowl cream the sugar and butter; then add the eggs and water, mixing until light and fluffy.Add the flour mixture to the creamed mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Pour or spoon the mixture into a greased 8½ x 4½ inch loafpan.Bake for 1 hour, or until a wooden pick inserted in the center comes out clean.When the loaf has cooled in de pan for 10 minutes, turn onto a rack to cool.Present slices spread with softened cream cheese and topped with sliced strawberries.Adapted from Bernard Clayton's New Complete Book of Breads Enjoy! Geplaatst door Levine op 12:51 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins, Recipes in English ...

Uit de keuken van Levine: Krentenbrood / Dutch Currant Bread

http://uitdekeukenvanarden.blogspot.be/2007/08/krentenbrood-dutch-currant-bread.html

... nice on its own or spreaded with (a little) butter.16,75 ounces (3 1/3 cups) bread flour, approximately 2 tsp instant yeast2 tbsp sugar1 ¼ tsp cinnamon (optional)1 ½ tsp salt1 egg (medium)2 tbsp soft unsalted butter½ cup buttermilk¾ cup water, room temperature10, 5 ounces (1 ¾ cups) currants Stir together the flour, yeast, sugar and cinnamon (if using) in the bowl of a stand mixer. Add the egg, butter, buttermilk and water. Stir together with the paddle attachment (#1) or with a large spoon until the ingredients come together. Add the salt.Knead with the dough hook on medium speed (#2) for approximately 10 minutes. The dough should be soft and pliable. Adjust with flour or water if the dough seems too sticky or too dry and stiff. Sprinkle in the currants during the last 2 minutes of kneading. You may have to finish kneading by hand to distribute the currants evenly.Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 x 4-inch or 8½ x 4½ -inch pan. Cover loosely with greased plastic wrap. Proof at room temperature for 60 - 90 minutes, or until the dough nearly doubles in size.Preheat the oven to 350 ºF.Place the loaf pans on a sheet pan and bake the loaves (on the middle shelf) for 35 - 40 minutes until nicely browned on top.Immediately remove the breads from their pans and cool on a rack.Enjoy! Geplaatst door Levine op 23:20 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Brood uit de oven, Recipes in English ...

Glutenvrije chocolate chip oatmeal cookies (GF-eggfree-easily made vegan)

http://boeddhamumglutenfree.blogspot.be/2015/08/glutenvrije-chocolate-chip-oatmeal.html

... owder1 tsp cinnamon½ tsp sea salt2/3 cup organic butter on room temperature or melted coconut oil for a vegan version1 cup brown sugar¼ cup maple syrup1 tbsp vanilla extract2 cups gluten free rolled oats1 cup raisins½ cup white chocolate chips First pre-heat the oven on 350°F/180°C and put a sheet of baking paper on a baking tray.1. in the mixing bowl stir together the ground flax seeds with the warm water. Set aside.2. in another bowl mix together the flours, baking powder, cinnamon and salt. In different small bowls you weigh out the rolled oats, raisins and chocolate chips.3. put the butter, brown sugar, maple syrup and vanilla extract in the mixing bowl with the flax mixture and mix for about 2-3 minutes until well combined.4. with a spatula mix in the flour mix in parts till a sticky dough forms. Then the rolled oats, the raisins and the chocolate chips. Stir till all is well combined and a heavy dough has formed.5. scoop heaped tablespoons of dough on the baking tray and with a wet hand flatten the cookies. They do not run, at least mine didn’t. I baked 12 at a time in the middle of the oven for 12-15 minutes. They are done when the outer edges turn brown. Keep a look at them, every oven is different!6. very carefully remove them with a flat spoon on a cooling rack and bake the next portion till all the dough has turned into these great cookies!Store in an airtight container. ...