There are cookbooks that you just keep on using and reading and might even add notes to. This book is filled with flour, stains, old notes and even a few postcards. I find it soothing to bake from a book where you know the end result will be delicious. And with most recipes I try to add something or even with the risk of sounding arrogant: I improve the recipe (most of the time it is adding chili and other spices because people don't use enough chili). But with this recipe- and I have made it over 5 times there is nothing to improve
Read MoreNot much of an introduction since I have no clue what to tell you about this recipe other than it is delicious and if you feel like baking a cake I highly recommend this recipe. So to keep it short and simple: here is the recipe…
Read MoreTarte tatin is a simple yet luxurious dessert and ideal for the holiday season. With a big scoop of vanilla ice creamit is even more special. We made a gluten - and dairy free version while also giving you the option for a more simple and vegan version.
We loved a mix of chestnut -and almond flour for a richer taste and structure for the gf and df version. If you want a simpler and vegan version use store bought puff pastry (obviously the vegan one)
Read MoreMeet Johann his new favorite cake. The black sesame seeds give a warm and nutty flavour and this cake is airy and soft. You can find black sesame seed ( in Holland) at the Toko or Turkish supermarket and is great in savoury dishes as well. Another plus is the fact that you don’t taste the coconut cream, together with dates-the most used ingredient in vegan baking. Warm, nutty and chocolate galore.
Read MoreThis rich chocolate cake is really something for the chocolate cake ‘connoisseur.’ A small slice with some whipped cream and an espresso to finish it off would be perfect. What I love about this cake is that while you use coconut cream, you don’t actually taste the coconut
Read MoreA few days ago, we had our first couple of warm days of the year (not a fan, and not happy). We ate our first asparagus and turnips, and now the time has come for rhubarb. A while ago we made a rhubarb compote to go with this wonderful cheesecake, and now we have created a lovely lemon rhubarb cake.
This cake tastes wonderfully fresh and a little sour, but I think that’s what makes rhubarb actually taste like rhubarb.
Read MoreJohann and I have labelled this cake our basic cake. It goes perfectly with any type of fruit, topping or sauce. On top of that it is also very easy to make and has great texture and taste. And I know that people who love breakfast cake will also definitely enjoy this one. What else can I say except…. bake this cake!
Read MoreVegan and gluten free baguette.This bread is fairly quick to make and tastes best if you eat it on the same day. But you can also have it the next day to soak in your soup. Bring in the (vegan) cheese platter!
Read MoreIs er een taart of cake wat lekkerder ruikt dan gevulde speculaas? Wat meer herinneringen oproept? Ik denk het bijna niet.
Deze gevulde speculaas is een ware traktatie, zacht maar met een heel licht korstje. De vulling is heerlijk en niet te bitter. Ik denk dat ik deze traktatie nog maar heel vaak moet eten voordat het echt Sinterklaas is.