Mijn grote liefde voor Indonesisch koken begon met een Soto Ajam. Met een eigen bij elkaar geraapte versie. Nu terug naar de basics: de soto van Beb Vuyk.
Take a trip down memory lane with 10 comfort foods from Grandma's kitchen. Discover dishes that feel like a warm hug.
Zeppole is what is frying up in The Cottage Market Kitchen today! A special recipe...this is Grandma's Zeppole...my Grandma! The perfect treat any time!
Radishes add crunch and color to this slightly sweet, old-fashioned picnic staple.
Wie maakt de allerlekkerste borstplaat? Precies, oma. Daarom vind je haar recept bij ons op de site, inclusief variaties in smaken.
These comforting potluck recipes are just like the ones Grandma enjoyed with her friends after church on Sunday.
Grandma taught me how to make pretzel bark 🥰
When the cakes are completely cool, whip the cream. Spread the jam on top of one cake then top with cream. Stack the second cake on top. Spread the remaining cream on top and decorate with strawberries if you wish.
These aren't your mother's decor ideas (they're your grandmother's).
(Scroll down for recipe in English) Uvijek kada pravim Bosansku sirnicu (ili kako je mi u Dalmaciji pogrešno zovemo Burek sa sirom), sjetim se djetinjstva, odlazaka baki na selo, njenih razvučenih kora, domaćeg kravljeg sira i vrhnja, te sirnica koje smo brat, rođaci i ja jedva dočekali i žlicama jeli još vruće, nakon čega bi trčkarali za kozama po zelenoj livadi kojoj nije bilo kraja...Iako sam tada bila još mala da bih zapamtila bakine recepte, mama je manji dio sačuvala, a većinu njih sam sama dorađivala kako bi bili po mom ukusu... Iako mi je u krvi razvlačenje kora za sirnice i pite, moram priznati da mom suprugu to ide bolje od mene i uvijek kada pravimo pite, uvijek ih radimo zajedničkim snagama... Donosim vam malo prilagođeni bakin recept sa slikama izrade (usitinu je jednostavnije nego što mislite, a jednom kada usavršite razvlačenje kora, više ih nikada nećete kupovati). Potrebni sastojci (za 6 osoba): Za kore: 1 čaša mlake vode (250 ml) 3 čaše glatkog pšeničnog brašna (750 g) 1 dl neutralnog ulja 1 žličica morske soli Za nadjev: 1 kg svježeg kravljeg sira 180 ml milerama 2 jaja 1 žličica soli Za premaz: 180 ml milerama 2 žlice mlijeka Još: neutralno ulje Priprema: U većoj zdjeli pomiješati brašno s soli. Dodati mlaku vodu i ulje pa lagano rukama zamijesiti glatko, mekano tijesto. Po potrebi dodati još malo brašna. Tijesto podijeliti na tri kuglice, svaku premazati s uljem, pokriti čistom kuhinjskom krpom pa ostaviti 20 minuta sa strane. U međuvremenu, svježi sir pomiješati s soli, jajima i mileramom. Dobro izmiješati da se svi sastojci spoje. Nadjev podijeliti na tri dijela. Preko kuhinjskog stola staviti stari stoljnjak te ga dobro pobrašniti. Ja koristim glatko (ne oštro) brašno koje dobro raspršim rukama da mi se tijesto ne lijepi za stoljnjak. Pećnicu zagrijati na 200°C. Tepsiju za pečenje nauljite i pospite s malo brašna. Prvu kuglicu tijesta dobro rukama pritisniti (spljoštiti), premazati s 1 žlicom ulja pa premjestiti na stoljnjak. Rukama lagano počnite razvlačiti tijesto počevši od sredine prema krajevima. Prstima povlačite tijesto od sredine prema sebi sve dok ne postane prozirno. Odrežite zadebljane krajeve. Kada ste razvukli tijesto, premažite ga s malo ulja, prepolovite tupim nožem po dužini pa premažite s prvim dijelom nadjeva (kao na slici). Sa svake strane tijesta pomoću stoljnjaka tijesto zarolajte, a zatim svaku savijaču premjestite u nauljenu tepsiju te za zavijte u spiralu (kao na slici). Postupak ponovite s ostatkom nadjeva i kora. Gotovu sirnicu premažite s malo ulja. Stavite peći u prethodno zagrijanu pećnicu na 200°C prvih 20 minuta, a potom sirnicu izvadite, premažite s mješavinom mlijeka i milerama pa vratite u pećnicu na 180°C još nekih 30 minuta. Pečenu izvadite, narežite i poslužite uz čašu mlijeka. English version: Bosnian cottage cheese phyllo pie (Grandma's lost recipe) Whenever I make Bosnian cottage cheese pie, I remember my childhood; trips to grandma in a village, her stretching pastry, homemade cottage cheese and cream, and her cheese pie that my brother, my couisines and I ate with spoons right from the oven, chasing goats across a meadow... Then I was to little to remember grandma's recipes, but Mom has preserved small part of it, and the other part I tried adapted on my taste. When it comes to phyllo pastry, I must admit that my husband does it better then me, so we always work together. I bring you a little adapted Grandma's recipe with images (truly, it is easier than you think, and once you perfect your filo pastry, you'll never buy it again). You need (serves 6): For the fresh phyllo (homemade): 250 ml lukewarm water 750 g plain flour 100 ml neutral oil 1 teaspoon sea salt For the filling: 1 kg fresh cottage cheese 180 ml sour cream 2 eggs 1 teaspoon salt For the coating: 180 ml sour cream 2 tablespoons milk You also need: neutral oil Steps: In a large bowl, combine the flour with sea salt. Add lukewarm water and neutral oil. Knead with your hands in a smooth, soft dough. If necessary, add more flour. Divide fresh dough into three balls, each coated with oil. Cover with clean kitchen towel and set aside for 20 mins. Meanwhile, combine cottage cheese with salt, eggs and sour cream. Divide filling into three parts. Put an old tablecloth over the kitchen table, sprinkled with a handfull of flour. Preheat your oven at 400 F (200°C). Prepare baking pan. Press with hands the first dough ball, brush with 1 tablespoon oil and move to the tablecloth. Begin to stretch the dough gently using fingers, starting from the middle towards the end, until it becomes transparent (see pictures bellow). Cut thickened ends. When your pdough is stretch, sprinkle with 1-2 tbsp oil, cut with a blunt knife lengthwise and coat with the first part of the cheese stuffing (see pictures bellow). On each side of the dough, using a tablecloth, roll the dough, and then move each pastry to oiled baking pan, making the spiral (see pictures bellow). Repeat with the rest of the dough. Remove to the baking dish. Bake in the preheated oven at 400 F (200°C) the first 20 minutes, then remove from the oven, spread with a mixture of milk and sour cream and return to the oven at 350 F (180°C) for more 30 mins. Remove from the oven, slice on 6 parts and serve with a glass of milk. P.S. For the measurements check out the kitchen chart! Pin It Now!
This German strudel recipe is straight from Germany and always was served for the holidays at breakfast!
Baking Conversion Charts & Kitchen Tips! Learn some helpful conversion tools & tips to make your time in the kitchen easier & more successful.
Instant Pot Clotted Cream Recipe ~ how to make authentic homemade clotted cream in the Instant Pot ~ spread on scones, it's a British tea time tradition!
This is every Italian grandma’s secret weapon, and she’s been cooking with it all along. Soffritto is easy to make and even simpler to add in your cooking.
Source: Ladies Home Journal From the Antique Home Style collection.
These sweet crescent-shaped cookies have been a family favorite for 4 generations and counting. Straight out of my grandma’s recipe box, these butter horns will find a place in your heart and quite possibly on your behind.
Vanilla Magic Custard Cake - 1 batter during baking magically separates into 3 layers: dense on the bottom, custard in the middle, sponge on top
Omas Feuerspatzen, sind außen knusprig, innen fluffig weich und wunderschön goldgelb. Das Schmalzgebäck ist einfach zu machen und super lecker.
Only 5 ingredients are needed to make our Grandma's 5 cup creamy fruit salad. While not a typical fruit salad, it's a timeless classic that we grew up with and all love. And it comes together in a matter of minutes!
Omas Feuerspatzen, sind außen knusprig, innen fluffig weich und wunderschön goldgelb. Das Schmalzgebäck ist einfach zu machen und super lecker.
Rijksmuseum, museum of the Netherlands, in Amsterdam. Dutch art and history from the Middle Ages to the present day.
Omas Feuerspatzen, sind außen knusprig, innen fluffig weich und wunderschön goldgelb. Das Schmalzgebäck ist einfach zu machen und super lecker.
Dit is een heerlijk basisrecept voor zowel warme als koude vanillesaus. En bovendien makkelijk om te maken! Lekker bij apfelstrudel of appelgebak.
Chinese New Year is fast approaching. This year it falls on Valentine's Day 14th February. Kuih bahlu is one of the many traditional cakes s...
Rosettes (+ Gluten Free Version): Rosettes are wonderful. They are light, crispy, and slightly sweet. They are like a certain type of potato chip, you can’t eat just one. They are considered to be a Christmas type cookie, but I will and have made and eaten them anytime, yet …
Last week my grandma-in-law taught me (along with my mother-in-law and sisters-in-law) how to make Banket. (For those of you who are not dutch, this is a dutch pastry using almond paste.) Since t…
Taste the world without leaving your kitchen.
South of France Travel Photos. I recently flew to the South of France and was taken by the pastel-colored buildings, tiny inset towns, and appreciation for keeping things just as they are without home owner's association regulations
If you’re looking for a homemade hot pot soup base, look no further than this tomato hot pot base recipe. It's simple, light, and flavorful!
This is the earliest Hoosier cabinet I've found. In a day when a state-of-the-art kitchen comprised a stove, sink with drainboard, and kitchen table, this must have looked awfully appealing to great-grandma. Source: Ladies Home Journal
Vad sägs som en kladdkaka som smakar som vaniljhjärtan? I själva kladdkakan så är det potatismjöl i precis som vaniljhjärtan. Vaniljkräm uppe på sen pudra florsocker efter gräddning. Assistent Vincent hjälpte till med fotograferingen hehe VANILJHJÄRTAN KLADDKAKA 130 g smör 2 ägg 2,5 dl strösocker 1,5 dl vetemjöl 0,5 dl potatismjöl 1 msk äkta vaniljsocker [...]
