Category Archives: Food Blog

Crispy polenta crusted fish tacos

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Our new favorite week-night dinner.  Crispy polenta crusted fish tacos!
These are going to become one of your favorite tacos too. Easy to make but still feel like  a special dinner.
Firm fish morcels are seasoned and coated in fine (instant) polenta. Then pan fried. Stuffed into corn taco shells and topped with a yummy  sauce. I topped them with some hot pineapple too.

INGREDIENTS:

  • 1 cup instant polenta
  • 2 eggs
  • 1/2 cup all purpose flour lour
  • 1 tbsp. Cajun seasoning
  • 4 firm fish fillets (tilapia), cut into pieces
  • 1/2 cup fresh or frozen pineapple chunks
  • 1/4 cup oil for frying
  • Taco shells, 2 or 3 per person
  • Shredded lettuce
  • 2 avocados slices
  • Grated cheese optional
  • Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup plain greek yoghurt
  • 2 tbsp. Ketchup
  • 1 tbsp. sweet chili sauce
  • A few drops tabasco
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

INSTRUCTIONS:


For the sauce, mix all the ingredients and set aside. 
For the fish, prepare a bowl with polenta, and an other bowl in which you beat the two eggs.
On a work board, season the fish and coat with flower by sprinkling the flour over the fish.
Dip each piece of fish, first in the beaten eggs and the roll thru the polenta, gently pressing to cover completely. 
When all the pieces are done, heat a frying pan with the oil anf fry the fish for about 4 to 5 minutes, turning once gently. Remove one piece to test if its done.
In the meantime place your pineapple in an oven proof dish and heat in the oven alongside the tacos shells, as per the instructions on the box.
To serve, place some shredded lettuce in each taco, pile on fish nuggets and warm pineapple and dollop some sauce on top. Serve with avocado wedges.
Enjoy.

P.s. Any leftover sauce is great on sandwiches the next day, it will keep for 3 days in the refrigerator. 

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Dutch Apple Pie

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It doesn’t get anymore Dutch than Apple pie!
Apple pie is served at every occasion in the Netherlands,  it’s available in every single cafe or restaurant and also every single supermarket.  And although these are ok, nothing beats home-made Dutch Apple pie.  This recipe has been in my family for generations and my grandmother’s apple pie is legendary. This is her recipe!
It’s very simple and that is the beauty of it. The best apples are Jonagold, they hold their shape and don’t loose too much moisture, also Braeburn, Elstar or Golden delicious are great and you can also use a mix of apples which is what I usually do.

INGREDIENTS:

  • 1 egg, beaten
  • 2 1/2 cups (320g) all-purpose flour, plus extra for rolling
  • Pinch of salt
  • 1/4 cup (60gr) fine sugar
  • 16 tablespoons (2 stick, 225g) chilled unsalted butter, cut into cubes
  • 2-3 tablespoons very cold water
  • 6 large apples approximately, 
  • 1/4 cup (60gr) fine sugar
  • 1 tsp. cinnamon
  • 1 tbsp. Cornstarch
  • 1/2 tsp. Vanilla extract

INSTRUCTIONS:

To make the dough, in a food processor, combine the flour, sugar, and salt. Pulse 3 or 4 times to blend. Add the cubed butter and half of the beaten egg (the other half is for brushing over the crust) and pulse again until the mixture resembles coarse crumbs.  Sprinkle the ice water over the mixture and pulse again until it just comes together when pressed.  Transfer to a sheet of plastic wrap, divide into two and shape into two disks. Wrap tightly and chill for an hour.
Remove the dough from the fridge and let stand for 10 minutes. 
Place one part of the dough between two sheets of parchment paper and roll out to an even thick large round big enough to cover the bottom and sides of an 8 inch / 20 cm cake tin. Flour the dough as needed slightly to prevent sticking. 
Line your tin with parchment paper then carefully transfer disk to tin, if it breaks its ok, just patch it up as you go. Make sure to line the sides evenly and all the way up. Place the pie tin in the fridge while you make the filling.

Pre heat oven to 160C/320F.
Make your filling by peeling and removing the core of your apples. Then cut into pieces of about 1/2″/1.5cm. Place in bowl and add the sugar, cinnamon, vanilla and corn starch. Toss to mix and add the your pastry lined tin.
Roll out the second disk to a thickness of approximately 1/4″/0.6 cm to make the pretty lattice for the top. Cut into strips and place on apple filling to make a lattice pattern making sure to gently press the ends of the strips to the dough 8n the tin.
Brush all the visible dough with the remaining beaten egg 
Transfer to the oven and bake for one hour.
Transfer to a rack and let cool for 15 minutes.
Cut into wedges and serve as is or with whipped cream or ice cream.
Enjoy.

Thai Coconut Chicken saucy noodle soup

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This quick and easy Thai inspired soup is what you need in your life right now! Cozy and comforting, and so perfect for cold weather. This fragrant soup comes together in no time and  is probably one of my favourite meals to make. Everyone loves a good bowl of noodles. Add a nice steaming hot fragrant broth to the mix and everyone will be begging you for seconds.

The soup is super simple to make. Chicken is simmered in a well seasoned broth, then shredded. Some delicious veggies are added and coconut milk together with some aromatics. The whole process takes about 30 minutes, the result is absolute comfort in a bowl.

INGREDIENTS:

2 tbsp. coconut oil
3 shallots,  peeled and chopped fine
2.5 cm / 1 inch, grated fresh ginger
3 garlic cloves, peeled and grated
2 – 3 tablespoons green Thai curry paste*
3 Kafir lime leafs**
1 stalk lemon grass,  bashed with cleaver
2 chicken breast
2 cups vegetables of choice*** fresh or frozen
6 cups chicken broth
2 cups coconut milk
1 tbsp.  fish or to tast
2 tsp. Sugar
1/4 cup (small handful)Thai basil
1/4 cup (small handful) Cilantro
Lime wedges for serving
Peanuts for serving
Scallions, sliced thin for serving
200 gr/ 8 oz pack thin wheat or rice noodles, 

*Thai curry paste can be very hot, so try two tablespoons first and add more if you like it hot.
**If you can’t find kefir lime leafs, use a little extra lime
***The vegetables I used are a frozen mix of bean sprouts , mangetouts, carrots, leek, onion. But you can add any fresh or frozen vegetable you like.

METHOD:


Heat coconut oil in a large stockpot or Dutch oven over medium heat. Add shallots,  ginger and garlic and cook for a few minutes.  Add curry paste a stir until fragrant.  Add the chicken broth, kafir lime leafs and lemon grass. Bring to a simmer.
Add the chicken breasts to the pot and simmer gently for 20 to 30 minutes or untill chicken is cooked thru (depending on thickness).

Remove the chicken from the broth to a plate and shred with two forks. Add the coconut milk to the pan, bring to a simmer and return de chicken to the pot, together with the vegetables. Stir in the fish sauce and sugar.
In the meantime cook the noodles in a separate pot or soak according to the package directions.
Add the thai basil and cilantro to the pot reserving some for garnish.
Serve the soup in deep bowls over the noodle. Garnish with cilantro,  basil, lime wedges,  peanuts and spring onions. Serve piping hot. Crispy chili oil is also delicious on top, enjoy!

Chocolate Hazelnut Cheesecake pots

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Layers of hazelnut, chocolate cheesecake, chocolate chip cookie crumb, brownie bits and cream. An incredibly delicious dessert.

These are the perfect, “make in advance dessert”, almost like mini triffles. You can make these in cute little (mason) jars or glasses, perfect for a dinner party or to take along as a gift. Since they can be made ahead, there is no last minute fiddling about when you have guests over. Maybe serve these chocolate hazelnut cheesecake pots for your Thanksgiving dinner.

INGREDIENTS

  • 4 chocolate chip cookies
  • 3/4 cup/180 ml. full fat natural unsweetened Greek yoghurt
  • 6.7 oz. / 200 ml natural cream cheese
  • 1 cup/240 ml. Whipping cream
  • 5 oz. /140 gr. Dark chocolate, chopped
  • 2 tbsp./ 30 ml. rice syrup or sugar
  • 2 tsp./10 ml. Instant gelatine powder
  • 2 tsp./10 ml. vanilla paste or 1 tsp extract
  • 2 tbsp. 30 gr. hazelnuts chopped
  • 2 squares of brownie, store bought or homemade
  • 4 x drizzle of caramel, from a bottle

INSTRUCTIONS:

Place four glasses or jars on your kitchen counter, divide the chocolate chip cookies over the glasses by breaking them in pieces. Drizzle in a little caramel over the cookies in each glas.

Chop chocolate into very small pieces. Heat a small saucepan over low heat and add three tablespoons of the whipping cream, heat up but do not let it boil over low/medium heat. Remove from heat and add the chocolate. Let sit, covered for five minutes, then gently stir to combine.

Make sure your yoghurt and cream cheese are at room temperature. Place yoghurt and cream cheese in a bowl and add the one tablespoon of rice syrup or sugar and 1 teaspoon vanilla paste or 1/2 teaspoon vanilla extract. Beat by hand until smooth and combined well.

Pour the melted chocolate into the yoghurt very slowly and mixing constantly with a whisk until very well combined, set aside.

Beat the whipping cream with the remaining rice syrup or sugar and vanilla. Beat until stiff and add gelatin powder and set aside.

Now you can layer your pots. On top of the cookies and caramel start layering chocolate cream cheese mixture, brownie pieces, whipped cream, drizzle of caramel and chopped hazelnuts. Repeat with another layer and ending with some cream. Then decorate with some extra chopped chocolate or brownie pieces. Cover and chill for at least two hours. These can be made a day in advance. Enjoy!