It’s summer! good excuse for a milkshake, but all the ones in the shop taste like nothing. So here’s a recipe for a wonderful fresh strawberry milkshake.
Mix about 300-400 grams of fresh strawberries with one tray of milkcubes(16 pieces), 3-4 spoons of granulated sugar (I use cane sugar) and about 100ml of milk in a blender.

Et Voila, you’re done. Should be about 1-2 servings depending on how much you like to drink.

Works with all kinds of fruits, just try them out, and try combinations. Healthiest en most yummie milkshakes possible :)

(for the vegans or milk-intolerant out there, use soy or rice milk, just as tasty :)

I have this desire to make double chocolate chip cookies. And I want to make the perfect one. Yesterday I decided to give it all another try. The results are as follows:

Experiment #1:

I decide to make a mix of 200 gram self-raising flour(flour+bakingsoda), 100 gram cacao, 150grams of sugar,  200 grams of butter (margerine), .1 egg and about 100grams of chocolate chips (70%).

Attempt #1: Horriby  dry, can’t say why. but not fit for consumption.

Attempt #2: Added 50grams of butter, the mixture got a lot more sticky, results where less dry but nothing specia.

Attempt #3: by now the ammount of dough shrinked considerably but I decided to add another egg. Result: quite eggy cake like chocolate chip cookies. not bad at all. Ofcourse at this point I’ve got no idea what the right ammounts are

Attempt #4: Added more flour as number #3 was really sticky, result: more cookie like cookies. Also not bad, but a bit bitter. And not a clue on how to reproduce. I fail at science.

Experiment #2:

Attempt #1: 200 grams of self-raising flour, 150 grams of granulated sugar, 250 grams of butter, 100 grams of cacao, 2 eggs and 100 grams of chocolate chips (70%). Result: Good structure, but not very tasty, still a bit dry and bitterish.

Attempt #2: Added another 100 grams of sugar. Result: Sweet. :) Structure is quite good although they stay fluid quite long after taking them out of the oven.

A few weeks a go, I watched the screening on a new documentary on ‘Skipping’ Waste, aka Dumpster-diving. It’s a movie on how lots of good food is wasted, while others have hardly anything to eat. How people ’skip’ their food from trashcans, supermarkets and markets.

I hoped to post the movie earlier, but did get my hands on it and no time. But finally, as it was posted on Vimeo by the author, here it is.

I think it is a rather nice documentary, but see for yourself!

The movie was made by Lily Barlow.
It has been licensed under the Creative Commons ShareAlike NonCommercial Attribution license. And was first released on http://skippingwaste.trashwiki.org/.
For more information on skipping/dumpster-diving food see: http://www.trashwiki.org/

I’ll post the torrent as soon as one is up.

Making Chocolate Chip Cookies was a plan for quite a while now, I actually already had the chocolate chips arround.

I finally decided to bake some. Googled arround a bit, mixed some recipes, and came up with the following:

Ingredients:

• Brown Sugar, 190 gramms
• Granulated Sugar, 90 gramms
• Butter (or margerine), 210 gramms
• Egg, 1
• Salt, A pinch
• Chocolate Chips, 320 gramms
• Self Raising Flour(flour with baking soda), 210g

Preparation:

• Pre-heat the oven to 190 degrees Celcius.
• Knead the butter, sugar and egg.
• Mix in the flour and salt.
• Mix in the Chocolate Chips.
• Make small balls out of the dough with 2 table spoons.
• Place the balls on the bakin plate and keep about 4-5cm apart
• Place in the oven for 8-10 minutes.
• Let the cookies cool down.

Makes about 25-30 cookies.

This how my (slightly failed) cookies look like:

Continue reading ‘Chocolate Chip Cookies’ »

Yesterday we tried out a new recipe, some sort of light curry from a diet-cookbook.

Although we could have used a little more water, it was quite a lovely meal. A little spicey, and a bit sweet.

The recipe, for two person:

Ingredients:

• 1 cup of pandan rice
• 2-3 teaspoons of oil (we used olive oil)
• 1 red onion
• 2 cloves of garlic, chopped up in tiny pieces
• 250g of pumpkin, no seeds in small pieces (about 8cm3)
• 1 sweet potato, pealed in small pieces (same as the pumpkin)
• 250g of potato, in small pieces (about the same as the pumpin)
• 1 appel, we used an elstar.
• 2 teaspoons of mild curry-paste
• 1 teaspoon of kurkuma/koenjit
• 4mc3 of ginger, pealed and chopped in tiny pieces.
• 1 laurel leaf
• 300ml Vegetable Bouillon
• 25g raisins
• salt & pepper

Directions:

• Prepare the rice.
• Take a big pan and heat up the oil. Chop up the onion in big pieces and bake until slightly glazy and golden-brownish.
• Add the garlic followed by the pumpkin, sweet potato, potato and appel. Then mix in the curry-paste, koenjit, ginger, laurel, bouillon and reasons. Add a decent amount of salt & pepper.
• Get the mixture to cook, put the lid on the pan and let everything sudder a little for about 15-20min while regularly stirring.
• Serve this with the rice.