In November, Sinterklaas will arrive in the Netherlands again. It immediately sounded like a good idea to combine speculaas and waffles together; speculaas waffles are really delicious! Speculaas seasoning is connected to the days getting colder, the time we need something to warm us inside. Speculaas seasoning has that effect. …
Kerststol or Kerstbrood or Christmasbread is a truly traditional Christmas food in the Netherlands. Paul loves it, I’m less fond of it, since I don’t like almond spice that much. Which according to my husband is the highlight of a kerststol recipe. You can buy them everywhere in stores around …
No Easter breakfast without an egg recipe. I prepared these Pulled Pork Egg Muffins with homemade pulled pork. They were good. Especially Yuri liked them. These muffins are perfect for breakfast on any day, to make up for left-over pulled pork or at a brunch table. These egg muffins would …
For Easter, and a lot of years also for Pentecost now, I prepare a brioche. A luxurious bread which gives us a festive feeling and which we all love. This Easter I made us a brioche with seeds, and it was again a delicious bread. All kinds of seeds went …
After the Veggie Burger Omelet and Stuffed Scrambled Eggs, now I have an egg souffle recipe for breakfast for you. On Saturday morning we like to try out a new egg recipe or just make an omelet. Eggs are a perfect breakfast, and on Saturday morning there’s more time for …
Yuri simply loves eggs, especially scrambled eggs. So I made scrambled eggs with a bit extra. The recipe Stuffed Scrambled Eggs is from the cookbook ‘In de Chinese Lekkerbek’ from W.M. Treichlinger. It dates from 1965, and the language they use is fun to read. I love the recipes in …
The story with this Peach Dutch Baby is that when I had just put the first batch in the oven, I saw someone breaking into our car. It was strange and I had to look twice, to assure myself that he had stepped into our car. Paul caught him and …
Mug cakes have already fascinated me for a long time, so we finally tried them out from scratch. We liked them and this was a relatively healthy version. The recipe we used is from the cookbook ‘Noten’ from Marjolaine Daguerre. A cookbook full of all sorts of different recipes containing …