Monday, 19 October 2015

Homemade Vanilla Pudding



An oldie, but goodie





A long is i can remember, i know Vanilla pudding. When i was little my mother made it for us on regulary base.....but as you all might know from the brand “Imperial" out of a package.
You just had to add some milk to it, very vintage too (like the advertising you saw back in those days) and it had a great taste yes, but it’s not the same like you make it fresh.

I do liked a lot the Chocolate sprinkles on top and even bottom! Or the heaviest version i ate was when she added even Petit Beurre cookies inside. and then together with the chocolate sprinkles in a big jar.....well yeah. i was blown up!
It made it a lot heavier to eat and mostly it hurt my stomach.....but it was so worth it LOL

Now i made a lighter version and also decided not to replace the sugar from the recipe, but just go for it and see how it really tastes >> 70 grams is not the end of the world. I do think that next time i will try to use a substitute like Stevia or Grape sugar.

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Friday, 16 October 2015

Chestnut vegetable dish



Kind of stew with an autumn twist




I’m a big fan of 1 pot dishes and stews, as i think it gives a cosy feeling and it’s also easy to wipe in everything in 1 pot hehe. Chestnuts you can find easily at the moment in the forest. I think 2 more weeks and then the season is over again. That reminds me, to collect some after i wrote this post hehe.

I actually got this basic recipe from my 2 Greedy italians eat Italy book. Gennaro Contaldo is one of my favorite Italian cooks. I just added a little twist with a leftover in the fridge and some potatoes :)

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Thursday, 15 October 2015

Chestnut soup


Make yourself strong for the cold winter




Weather forecast people say one of the coldest winters are coming, so what better way to prepare yourself for winter flues than with chestnuts. Last winter i had a moment i felt like crap and i decided to eat a cup of soup (which i freezed in around october), and immediately i felt a lot better. It made me stronger again and the next day the bad feeling was over :)

So i like to share this recipe with you to go through winter cold without feeling sick.

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Wednesday, 14 October 2015

Crazy about Apple Pie


If you only make one pie a year, let this be the one!





Oh it’s Apple season again! How awesome to use mother nature’s food for making delicious pies.
I never made pie before....or wait, i did....I tried to make a Cherry pie last month, but it turned out really watery inside.........The taste however was really good, but far too moist. I tried to figure out what i did wrong and I went to the English store in Everberg (Stonemanor) where i bought my Cornflour, they asked me what i did with the Cornflour. So i told them i use it like that i the recipe i got from someone on the internet.  Just added it with the flour and dropped in the cherries. Which was not good at all. I was so disappointed that it was not mentioned in that recipe......
The recipe i’m talking about you can find  HERE

Ah yes, they said ; the problem is that you used it dry. You have to mix Cornflour (cornstarch for usa) together with a wet substance like water or juice before you add it to your fruit. Then make sure it becomes more like a syrup and then you can add it to your fruit filling. Well yes, that was indeed the problem....just pitty it did not work out with my cherries that were pretty expensive and it was not mentioned with the recipe. Now cherry season is over unfortunately :(

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Friday, 2 October 2015

Pumpkin Risotto




Let’s Taste some Autumn!



Varieties of Pumpkin grow all over Europe and they all have their own taste. One is more sweeter than the other. Make sure you kind of know how your pumpkin tastes and what recipe it matches.
*Like i know that Butternut pumpkin tastes perfect in Pies as it has the taste like the word says “butter and nut”). A butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. The flesh is orange, smooth-textured, and has a unique sweet flavor with easy to peel. So it’s perfect for pies. Just wanted to tell you this along the side.

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