Christmas recipes from the archives

We’re going through flour, eggs and butter at an impressive rate here in our house right now. There are just so many yummy treats to make (and lots of little helpers around the house to help lick the spoons clean!). Here are some of our favourite Christmas treats from the archives…

butterhorns
My mom’s Butterhorns (cinnamon rolls). We make these on Christmas morning and eat them while they’re warm, straight off the tray!

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Æbleskivers (Danish pancakes)! We eat these throughout the year, but I think they are traditionally eaten at Christmas time.

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Emilie’s ginger biscuits — spicy, crunchy and perfect to dip into a cup of tea!

kristina-kringle-recipe11

Kristina Kringle — the taste of Christmas!

View More: http://maudfontein.pass.us/tlt2

Esther’s Dutch Pepernoten recipe. So fun to make with the kids!

chocolate mint patties

Chocolate mint patties (or ‘mint patios’ as we call them in our family).

cranberry muffins

Pumpkin Cranberry Bread (or muffins). So good!

cinnamon swirl buns

Cinnamon swirl buns!

sugar cookies

Our favourite sugar cookie recipe! We’re planning on making these today. It’s my family’s Christmas tradition!

Which recipe tempts you the most? My mouth is literally watering as I type… !

Courtney xx

A Bag Full of Goodness, and hearty soups

Goodness_1

It’s the last day of school for the children here in Amsterdam before the holidays! I just took them there, it was still dark, and so stormy and cold and wet. In two days it will be the shortest day of the year here in the Northern hemispheres, and then, we’ll be counting down again to warmth and light.

This Bag Full of Goodness will be transformed in hearty and warm soups over the weekend, and will keep us healthy and happy! I really desire soups this time of year, and I’m always on the lookout for new, delicious recipes. Here are some soup recipes we’ve posted over the years and that have become family favourites, but I would love to get your suggestions for your favourite recipes, so please share!

  • My minestrone — full of veggies, one of my favourite soups and super healthy.
  • Pumpkin soup — my favourite pumpkin soup, the recipe comes from Courtney’s grandmother.
  • Turkish Bulgur and Red Lentil Soup — a recipe from The Guardian, delicious and healthy and I can always find the ingredients in my pantry.
  • Simple Tomato Soup — again, from the cupboard. Great for lunch, or for an easy dinner with good bread or a toasted cheese sandwich.
  • Celeriac Soup — this soup is delicious and healthy and perfect for a cold winter day. And so easy to make!

xxx Esther

PS That perfect Bag Full of Goodness is from Children of the Tribe, a cool Australian based lifestyle shop.

My Minestrone soup recipe

my_minestrone

Minestrone soup is one of my favourite dishes for this time of year. It’s not the fastest thing to make, as it involves lots of cutting, but I always make loads so I have enough to feed two families or I have plenty of leftover for another day. It’s good to freeze portions as well!

I love the fact that it’s so entirely full of goodness (I took the above photo of all of the ingredients yesterday before I started cooking, just to show you how good!), and the little pasta shapes inside make it one of my kids’ favourite meals as well — Sara calls it ‘pasta soup’.

Here’s what you need:

  • 3 to 4 onions
  • 4 large garlic cloves
  • A red chili pepper (you can use only half if you want to make sure it’s not too spicy for the kids)
  • 4 to 6 medium carrots (or a bunch of summer carrots without the green)
  • A bunch of celery
  • One fennel
  • Two medium courgettes (zucchini)
  • One large aubergine
  • A big handful of green beans
  • 3 to 4 peppers in different colours
  • 1 or 2 leeks depending on size
  • Mushrooms
  • One or two potatoes, peeled and diced
  • 1/4 white cabbage
  • Two tins of mixed beans (like kidney beans, boretti beans, I always like chickpeas as well), drained
  • Two tins of tomatoes (you can add some fresh tomatoes as well if you have them)
  • A squeeze of tomato puree
  • A few hands of small paste shapes (I use macaroni)
  • A bunch of (fresh) thyme
  • 3 large bay leaves
  • Olive oil
  • s&p

To serve / for topping:

  • A bunch of fresh basil, finely chopped
  • Fresh parmesan
  • Olive oil, s&p

Wash the celery, carrots, cabbage, leek, fennel. Cut of the ends — the parts you would normally throw away — and put them in a pot with water on the stove. Bring to a boil and let simmer while you’re chopping and slicing all the veggies. (This is part of my newest no-waste policy — I try to minimise waste and to use as much of the vegetables as I possible can. Our rabbit helps as well by eating the green of the carrots!)

Clean and finely chop the onions, garlic and the red chili pepper. Chop celery, slice carrots, slice leek, and chop fennel. Chop tomatoes, aubergine and courgette (zucchini). Clean beans and cut in pieces. Finely slice the cabbage. Peel and chop potatoes. Clean mushrooms and cut in pieces (you can leave the small ones in one piece).

In a (very!) large stock pot, heat a generous amount of olive oil over low heat and gently sauté the onion, garlic and chilipeper. After 10 minutes, turn the heat up to medium low and add the celery and carrots. After a few minutes, start adding the other vegetables one by one: the leek, the fennel and the cabbage, the potato and pepper, the aubergine and courgette and finally the mushrooms, the tomatoes, and the green beans. Each time let the new vegetable sauté for a few minutes before adding the next.

In the meantime, take the pot with the vegetable stock off the stove and remove and discard all off the vegetables with a slotted spoon. Pour the stock through a sieve in a bowl.

Add the tins of tomatoes, the tomato puree and the vegetable stock to the veggies. Add more water if necessary — the liquid has to cover all of the vegetables by a few cm’s (at least an inch). Add the beans and the pasta shapes to the pot, and the thyme and bay leaves. Add salt and pepper.

Bring everything to a boil and let simmer for about 30 minutes, or until the green beans, potatoes and carrots are soft and the pasta is cooked. Stir regularly and add water if necessary. I like it if the veggies still have a bite, but I also like it when it’s cooked a bit longer (or the the next day) when the veggies are all soft and the pasta is slightly overcooked. Yum.

Add more salt and pepper to taste, and to serve, sprinkle with good olive oil, basil and freshly grated parmesan. We always have crusty bread and salty butter on the table as well.

Bon appétit!

xxx Esther

 

Scones!

Scones_1

Last week I was thinking of something new for breakfast (the children had a few days off from school), and suddenly the idea of scones came to mind. Scones are not a traditional Dutch dish, but I’ve learned to appreciate a good scone in the years I lived in London. Here’s the recipe I used (this BBC Good Food recipe but with a few modifications). A grand recipe, we all agreed on! (And it makes your kitchen smell heavenly, if anything!)

scones_2

Ingredients:

  • 350g flour, plus more for dusting
  • ¼ tsp salt
  • 2 tsp baking powder
  • 85g butter (cut into cubes — didn’t bother)
  • 3 tbsp caster sugar
  • 175ml buttermilk
  • 1 tsp vanilla extract
  • beaten egg, to glaze

Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, use your fingers to rub the butter in the mix until it looks like fine crumbs.
Put the buttermilk into a jug and heat in the microwave for about 30 secs until warm. Add the vanilla and sugar, stir, then set aside for a moment. Put a baking sheet in the oven.
Make a well in the dry mix, then add the liquid and combine it quickly with your hands – it will seem pretty (really!) wet at first. Scatter a royal amount of flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 3 to 4 cm deep.
Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four to six scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
Bake for 10 to 15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream (or butter).

Bon Appetite!

xxx Esther

 

Peanut butter cookies dipped in chocolate

peanut butter cookies and chocolate
marlow making peanut butter cookies
chocolate covered peanut butter cookies
Remember the super easy peanut butter cookies I blogged about a few months ago? The recipe with only three ingredients?! Well, last week I decided to add one more ingredient… and oh my goodness it was a good decision! I melted down some dark chocolate and dipped the cookies half way in. Yummmm !!

x Courtney

p.s. Marlow’s cute skirt is from Lalé. Available here.

Blackberry season. Time for pie!

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girls eating blackberries

And just like that… it’s blackberry season! In just the past week the blackberries on the island have ripened… and they are abundant! We’ve been picking blackberries daily and eating them for every meal.  Yummm. Last week the girls and I decided to make a blackberry pie. To be honest, Ivy decided she wanted to make a pie and I decided to be a good mama and help her make it. Pies are not my favourite thing to make — I’m always turned off by the trickiness of pie crust (the making, the rolling, the precision of pie crust pinching!). Cakes and cobblers are so much easier for this reason. But, Ivy wanted pie…

I’ve recently discovered the baking blog Bakers Royale, and the few recipes I’ve tried have been really good so we decided to make her Blackberry Lime Pie, despite my worries that it might be too sour for a little girl’s palette.

blackberry lime pie
blackberry lime pie, last piece

The pie turned out really well (despite the not-so-perfect pie crust design!). The blackberry and lime combination is really interesting, and the crust is a bit sweeter than most crusts so it’s the perfect combination of sweet pastry and slightly sour filling. Really yummy! We will definitely make it again.

x Courtney

A yummy salad from green (Puy) lentils

green lentil salad

We’re currently staying in our family house in France, which is located in one of the most beautiful parts of France (if you ask me): the Cantal. Part of the Auvergne, it has a stunning nature, amazing architecture, and wonderful local food. I’ve been coming here for over 25 years, my husband for over 14 years, and now we bring our children here every year as well. We all love this part of the world so much! (I will share some photos of our vacation here soon.)

lentils lentils_1 lentils_3

The Auvergne is also home to the Puy green lentils — they have been produced on the volcanic grounds of this area for over 2000 years. They are very tasty, and super healthy as well. I make them quite often in summer, and always a royal amount as they easily keep for a few days and are super to have around as a side dish, for lunch or picnics. And usually everybody really likes them, including the children!

Here’s how I prepare them (please adjust all quantities to your taste — I never measure them myself!):

  • 250g green or blond (Puy) lentils
  • half an onion or one shallot, finely chopped
  • a royal cup fresh herbs, finely chopped (parsley, coriander, mint, basil, chives, etc — whatever you have handy)
  • 3 tbs. good olive oil
  • juice of half a lemon
  • fresh ground pepper and sea salt

Pick over and rinse the lentils, and cook them in salty water for about 20 to 25 minutes, until tender but still firm. Drain, run cold water over them, drain again and transfer to a large bowl. Mix the lentils with the rest of the ingredients. Stir gently to combine. Taste, and add more olive oil and lemon juice to taste. Eat lukewarm, or chilled from the fridge. They’re arguably even better the next day!

Bon appétit!

xxx Esther

Apple Eve Pudding

Eve Pud

Now I know the French are known for their fancy pastries and cakes, but the English are hard to beat at simple, wholesome, easy-to-make desserts. One of my favourites is Apple Eve Pudding, a variation on Apple Crumble. Instead of crumble you add a sponge batter on top of the apples. I love the way the sponge slightly soaks up some of the juice from the apples. It makes it wonderfully moist.
The funny thing is, Apple Crumble is still being served all around the country, and I think Eve Pudding has almost been forgotten in England (correct me if I am wrong)! Here’s the recipe:

6 apples
200 g of butter
150 g of sugar
4 eggs
200 g of flour
1 teaspoon baking power
1 slug of milk

Peel the apples and cut them into chunks and put them in a oven proof dish. Heat the oven to 180°C.

Beat the butter and sugar until light and fluffy, add eggs one at a time. Fold in the flour with the baking powder to make a batter that can just about be dropped over the apples (it you think it is a bit too stiff and a slug of milk to get the right consistency). Drop over the apples making sure they are all covered and bake in the oven until the top of the pudding is golden. Serve warm – we usually add a good spoonful of vanilla ice cream.

P.S. different recipes call for raisins and cinnamon to be added to the apples, others for vanilla to be added to the batter. We like the simple version of the recipe but I think the variations are endless (blackberries mixed in with the apples? Could be delicious, no?)

– Emilie

P.S. Oh, I forgot to mention: best served with custard, ice cream or a good dose of single cream.

Simple Stone Fruit Tart

stone fruit tart
I stumbled upon this image on Pinterest a couple days ago and knew immediately what I wanted to do with the bowl full of peaches and nectarines on my kitchen counter and the ready-rolled puff pastry in my freezer. So easy! I quickly wrote down the  simple recipe and decided to make it that evening with all my little kitchen helpers. It was really a team effort – Easton helped fold the sides of the pastry and painted on the egg yolk, Quin sprinkled the sugar and helped cut the peaches, Ivy poured the honey and Marlow snuck bites of fruit while we worked. : )

Marlow making fruit tart

peaches, nectarines and apricots

Here’s the recipe:

-1 puff pastry sheet
-3 cups of stone fruit, sliced (we used peaches, nectarines, and apricots)
-3 tablespoons of honey
-1 tablespoon of lemon juice
-1 egg, lightly beaten
-granulated sugar for sprinkling

Heat oven to 190° C (375° F). Place baking sheet in oven to heat up. Place the puff pastry on parchment paper. Fold in edge of puff pastry towards center to create a half inch border; set aside. In a bowl toss fruit, honey and lemon juice. Remove heated baking sheet from oven. Place puff pastry on bake sheet. Pour fruit mixture on top. Brush border with lightly beaten egg and sprinkle sugar over the egg.
Bake for 20 – 25 minutes or until puff pastry is golden brown. Enjoy!

fruit tart, eaten

We ended up eating the tart before dinner because none of us had the willpower to wait!

xx Courtney

p.s. Recipe based on this one found on Bakers Royale.

A recipe for pickled cucumber — so good!

pickled cucumbers by Babyccino KidsMy family has been making these pickled cucumber for as long as I remember. I used to LOVE them as a child, and now my kids (and all of our friends) eat them with relish too. They’re great as a side dish for dinner, but also wonderful to serve at cocktail hour. Plus, a homemade jar of pickles makes a nice present too!

pickled cucumberHere’s the recipe:

  • 3 kilo cucumbers
  • 0.75 l white wine, cider or herb vinegar
  • 0.25 l water
  • 1 kilo sugar
  • 2 sticks cinnamon (about 5 cm each), broken in pieces
  • 6 cloves
  • 1 or 2 cm fresh ginger, peeled and sliced thinly
  • grated zest of a lemon
  • 1 t.sp. white peppercorns
  • 2 t.sp. mustard seeds

Have sterilised jars and lids ready — depending on the size of the jars, I would say you need about 10 of them. (I like to use slightly bigger jars.) Peel and halve the cucumbers lengthwise and scoop out the seeds using a spoon. Cut in chunks of about 2 to 3 cm (1 inch). Pack the raw cucumber tightly into jars (you can really press them in!). Bring the rest of the ingredients to a boil an cook for about 3 minutes. Poor the hot liquid over the cucumbers using a funnel — fill jars to about 1 cm (1/2 inch) of the top. Screw lids on tightly.

pickled cucumbers

Now can your jars your preferred way. You can can by placing them in boiling water for 5 minutes, but I use the oven for canning: I put the jars on a roasting tin and place them in an oven of 150ºC. When the liquid in the jars is boiling (keep an eye on them!), I turn the oven off and let the jars cool down in the oven. There’s a lot of controversy on (oven) canning, but this is what I’ve been doing for ages and I’ve never had a problem with it. I use regular jars, but you can use special canning jars too. After canning, make sure the lids are closed well / popped down. If in doubt — eat those pickles first! You can keep the pickles at least for a year, but once opened you have to keep them in the fridge.

I hope you enjoy this recipe as much as we do — please let me know if you end up making them and if you find them delicious too!

xxx Esther

 

Simple tomato pasta

tomatoes and basil
chopped tomotoes for pasta
One of my favourite things about summer time is how much easier it is to make dinner! I’m not a very good planner, so in the winter time when you need time to make soups and stews, I often fail to get dinner made on time.  In the summer, with fresh produce on hand, it’s so much easier to make simple, delicious meals.

One of the easiest summer meals we make is a simple pasta with fresh tomatoes and basil. The only actual ‘cooking’ required is to boil the pasta. Other than that, it’s a bit of chopping and that’s it. Here’s what you’ll need:

-fresh, ripe tomatoes (preferably vine ripened)
-fresh basil
-garlic (usually 3-4 cloves, and I like to use fresh garlic this time of year)
-olive oil
-sea salt & pepper
-pasta (spaghetti, linguine or something similar)
-parmesan cheese

tomato pasta

Chop the garlic finely. Sprinkle a bit of salt over the garlic and crush garlic a bit to make it more of a paste (the salt helps to do this). Add garlic to bowl. Chop tomatoes and basil and add to bowl. Add a bit of olive oil and stir tomatoes to create a sauce with the tomatoes, garlic and basil.  Boil pasta and drain. Add fresh tomatoes. Sprinkle with fresh parmesan cheese. Enjoy! (So easy, right?!)

x Courtney

 

Tarte à la tomate et à la moutarde

Screen Shot 2014-06-09 at 09.33.57

I recently got back in touch with a friend who I lost sight of for a few years, and in the meantime she divorced her Dutch husband and married a lovely French man, moved to another part of town, and is pregnant with their first (her second) baby. Things can change! Anyway, the reason I’m telling you this is that when we went over to their lovely house for lunch last week, we were served a ‘Tarte à la Tomato et à la Moutarde’, an utterly delicious quiche made with only 4 ingredients: puff pastry, mustard, tomatoes, and herbs. Apparently every self-respecting French housewife knows how to make this tarte, and takes pride in perfecting it to the sublime. Funny I had never heard of it before!

Tarte à la tomate et à la moutarde

Yesterday I was preparing a picnic with my girls, and we decided to try to make the Tarte à la tomato et à la moutarde — and it was indeed so super simple to make and just as delicious as the week before. Here’s the how-to:

  • Puff pastry
  • Mustard (Maille original works great)
  • About 5 ripe tomatoes
  • Herbs Provençal (a mixture of dried thyme, oregano, basil, sage, rosemary, and savory)

Cover a greased quiche bottom with puff pastry and pre-bake about 10 minutes on 175ºC (450ºF). In the meantime, slice your tomatoes thinly. Take crust out of oven and cover royally with mustard (they say you shouldn’t see the puff pastry anymore but I used a bit less, about 2 to 3 tablespoons). Layer the tomatoes over the mustard and sprinkle the herbs on top, together with a bit of sea salt and a sprinkle of olive oil.  Bake in oven for 45 minutes (cover with aluminium foil halfway).

Bon appétit!

xxx Esther

Fantastic food from Mikodesign

Screen Shot 2014-05-30 at 10.52.44 Screen Shot 2014-05-30 at 10.52.23I’ve raved about the boundless creativity of my friend Erika from Mikodesign before. Her dolls are simply beautiful (and so fun to put together yourself if you like sewing). But the surprise food plates she creates for her two teenage daughters are something else!

Check out the ‘fast food’ lunch above: with mango french fries, a peanut butter sandwich ‘cheese burger’, strawberry ketchup, and a strawberry banana smoothie milkshake. Or don’t you love the fun summery afternoon vegetable snack with googly eyes?

Mikodesign_flowersHere’s a flower themed surprise breakfast with mango flowers, a boiled egg with a flower garland, a pink smoothie, and a peanut butter sandwich flowerpot with a real mint plant… A day started with a breakfast like this can only bring smiles!

Mikodesign_cats mikodesign_kahlo Above a ‘cats’ surprise breakfast made with a peanut butter sandwich, fresh mango, pink smoothie, egg and edible paper. And a ‘Viva Frida’ surprise breakfast with a Frida Kahlo pancake, strawberry margarita smoothie and an apple/peanut butter sandwich cactus. (I think this one is my all-time Mikodesign Breakfast favourite!!)

Screen Shot 2014-05-30 at 17.23.53 Screen Shot 2014-05-30 at 17.24.04How cool is this Instagram snack? Or the surprise breakfast with a hardboiled egg-face on a stick (the eyes are made with simple black sesame seeds), apple, peanut butter sandwich, green smoothie and a chocolate cookie for dessert…. Amazing, right?

I find Erika to be one of the most inspirational people I follow on Instagram. I can definitely recommend her feed — all she does is simply amazing!

xxx Esther

 

Frozen watermelon lollies

I saw an image of iced watermelon lollies on Pinterest last week and thought that was about the best idea ever! How simple and perfect for summer. Since we’re having a ‘mini’ heat wave here in London this week, I decided to make them for the kids as an after-school snack.  The kids agree — best idea ever!

x Courtney

p.s. I love how 22° qualifies as a heat wave in England : )
p.p.s. Come join us on Pinterest! We’re addicted — so much inspiration all in one place!

A simple recipe for Madeleines

I don’t know if you are like me, but I sometimes have a favourite recipe that I make almost every day and then totally forget about it. I was recently tidying up a kitchen shelf and on it I found a long forgotten Madeleine pan ! Violette and I got straight to work and the results were delicious.

My Madeleine recipe is possibly one of the simplest I know:

-125 g of sugar
-125 g of butter
-150 g of flour
-2 eggs

Pre-heat the oven to 180° C. Butter the Madeleine tray. Cream the butter with the sugar until it becomes light, then mix in the eggs and the flour alternating. Fill up your Madeleine tray and cook until light brown.

Voila, there is nothing better with a cup of tea!

-Emilie

World’s easiest peanut butter cookies!

My mother-in-law made these peanut butter cookies for us when we were visiting over Easter, and I think I ate five in one go. They are delicious! So moist and chewy and crazily addictive. And the best bit? They consist of only THREE INGREDIENTS! How simple is that?!

Just:

-1 cup of peanut butter
-1 cup of brown sugar
-1 egg

In a large bowl, mix the three ingredients together until you have a smooth, consistent dough. Using your hands, roll dough into small balls and place on a baking tray, evenly spaced. Press a fork into the dough balls in opposite directions making a criss-cross pattern. Then bake at 350° F (175° C) for 8-10 minutes. And that’s it. So easy!! I’m planning on making them for my mom when she comes to visit — she can’t eat gluten, but loves cookies. She is going to be so excited about this recipe!

And here’s a photo of sneaky Ivy stealing a warm cookie straight off the tray! Yummmm….

x Courtney

Birthday party: Decorating cupcakes

One of my childhood friends always had the best cake at her birthday parties. Her mum would make (or buy?) the most ordinary cupcakes, and set the table with different sort of custards, frostings and toppings. I loved to pile up my plate with candy, and create the most enormous cupcake possible.

For Sara’s birthday party last year, I did a similar thing. I made cupcakes, and cream cheese frosting (simply mix cream cheese, butter and powdered sugar), and used my vintage fondue plates for the table setting. Chocolate sprinkles, heart sprinkles, mini m&m’s, candy… It was all there. And it was funny to see how the children enjoyed themselves (and how in the end, lots of the candy was left un-eaten on the plates, but all of the raspberries, blueberries and strawberries were gone)!

xxx Esther

An 8th birthday party with a cooking theme

It was Pim’s 7th birthday last Monday so I’m planning a little birthday party for him, and I realised that I never posted about the cooking party we had for Sara’s birthday last year!

Sara has enjoyed food since she was a baby, and she loves helping me in the kitchen. So it was no surprise when she asked for a cooking party for her 8th birthday! She invited 8 of her girl friends, and like always, party preparations took place the day before the party (let’s just say, I’m at my best the very last minute).

I bought a huge pile of cheap, unbleached cotton at the market, and together with my mother-in-law sewed 11 aprons out of it (of course Pim and Ava were invited too). I also bought cutting boards, knives, notebooks and pencils. I made a triangular stamp out of a simple eraser, and decorated everything with triangles. I also stamped the children’s names on all of the items.

We set the table with the different veggies and toppings needed for the healthy Vietnamese Style Rice Paper Rolls I blogged about earlier. The children loved cutting everything on their own cutting boards, and writing down the ingredients and recipe in their little notebook. And even very picky eaters found ingredients on the table that they loved!

Afterwards, the notebooks and pencils came in handy for the treasure hunt we had organised in the neighbourhood. And of course, they could all take home a little party bag with the items we had made for them. It was a really fun party!

xxx Esther

Ginger Biscuits

Ginger Biscuits (otherwise known as Ginger Nuts) must be the Irish equivalent to Esther’s Pepernoten – spicey, really crunchy and perfect to dunk into a cup of tea. This is my grandmother’s recipe and I have been eating these ever since I can remember! It makes up to 80 biscuits, but don’t worry, they will disappear fast.

  • 225 grams of butter
  • 340 grams of demerara sugar or other brown (you can use white if stuck, or in France I use cassonade)
  • 1 generous tablespoon of golden syrup — honey does not work as well
  • 1 egg
  • 450 grams of self raising flour (or use plain and add baking powder)
  • 2 tsp ginger (depending on taste)
  • 1 tsp cinnamon (depending on taste)

Cream the sugar and the butter and add the egg and the golden syrup. Sift in the flour and the spices. Make little balls with you hands (I always have volunteers for this part), place them on a buttered tray and press them down. Bake for about 15 minutes at around 170°C degrees.

– Emilie

PS. Whilst I was putting together the post, I had a little search on the internet for Ginger Nut recipes and found this little video. I always forget that baking is actually just science. Who knew that more butter makes a chewy biscuit and more sugar a snappy one?!

Æbleskiver recipe


Æbleskivers are a type of (delicious!) Danish pancake… and while I don’t have any Danish roots, my family has been making Æbleskivers for as long as I can remember. My mom even remembers her grandmother making them for her. I believe they are traditionally eaten around Christmas time, but in my family we eat them whenever we are all together. Usually in the summertime!

Santa gave me an Æbleskiver pan for Christmas this year and we made them twice over the Christmas holiday. They’re so yummy — like a cross between a donut and a pancake. What’s not to love?! Here’s my family’s age-old recipe:

Æbleskivers (approximately 40):

– 3 eggs
– 1 pint of cream
– 2 cups flour
– ½ teaspoon of salt
– 2 teaspoons of baking powder
– 1 Tablespoon of sugar

Beat the eggs until they’re light in colour. Add the flour and the cream alternatively and mix well. Add the salt, baking powder and sugar and mix until smooth and creamy. Batter should pour easily into pan.

Heat your Æbleskiver pan over high heat. Add a bit of vegetable oil (or butter) to individual holes and fill the holes ¾ full with batter. Turn the æbleskivers (we do this with a fork in each hand) when they are getting dry and golden on the bottom (you might need to turn them in three rotations to get them to be round in shape). When they are round and golden on all sides, dump from the pan onto a plate of powdered sugar.

Enjoy with powdered sugar and/or jam. (If you’ve made too many, save for later! My kids love them even when they’re cold.)

xx Courtney

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