Recipes

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Dutch Kapsalon

Dutch Kapsalon

Ingredients

  • Chicken breasts (skinless and boneless) – 4

  • Potatoes – ½ kg

  • Grated Gouda cheese – 4 oz.

  • Lettuce – few leaves

  • Cucumber – 1

  • Tomato – 1

  • Red onion – 1

  • Garlic sauce

  • Sambal (Red chili sauce)

  • Salt and freshly ground pepper – to taste

  • Ground cumin

  • Turmeric

  • Paprika

  • Cayenne pepper

  • Oregano

Directions

  • Place the chicken breasts in a large bowl and marinate them with the cumin, turmeric, paprika, cayenne pepper, oregano, salt & pepper. Rest for 1 hour.
  • Grill or bake the chicken until fully cooked
  • In the meantime, prepare the vegetables by slicing them thinly and set aside.
  • Then prepare the fries by cutting the potatoes and frying them in oil or using an air-fryer.
  • Finally start the assembly by placing the fries at the bottom of the baking dish. Season with salt and pepper to taste.
  • Slice the grilled chicken and arrange it on top of the fries. Then sprinkle the Gouda cheese over and bake for 5 minutes until the cheese melts.
  • Take out the baking dish from the oven and top in up with the salad, the garlic sauce and the spicy sambal.

Notes

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Kebab Shop Garlic Sauce

Kebab Shop Garlic Sauce

Ingredients

  • 3 Garlic cloves – peeled

  • ¾ cup Mayonnaise (full-fat works best)

  • 2 TBLS Plain Greek Style Yogurt (or plain yogurt)

  • 2 TSP freshly squeezed Lemon Juice

  • 1 TBLS Extra Virgin OIive Oil (or olive oil)

  • ½ TSP Za’atar Spice Blend (store-bought or homemade)

  • 1/8 TSP (a small sprinkle) Dried Oregano Flakes, more or less to taste

Directions

  • Smash the garlic: Using a mortar and pestle, smash the garlic cloves into a smooth paste.
  • Make the sauce: Combine the smashed garlic paste, mayonnaise, Greek style yogurt, lemon juice, extra virgin olive oil, za’atar, and dried oregano flakes in a small bowl. Mix until evenly combined. Use in kebabs, salads, pizzas, sandwiches, burgers, as a dip, etc.
  • Storing: Store in a sealed airtight container in the fridge and consume within 5-7 days.

Notes

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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Ingredients

  • Dough

  • 6 tablespoons (85 grams) unsalted butter, to be divided

  • 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

  • 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

  • 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

  • 1/4 cup (packed) (50 grams) light or dark brown sugar

  • 1/4 cup (50 grams) granulated sugar

  • 1 teaspoon (6 grams) table salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1/8 teaspoon ground cardamom (optional)

  • 1/4 teaspoon ground ginger

  • 2/3 cups (160 grams) pumpkin puree, canned or homemade

  • 1 large egg

  • Oil for coating rising bowl

  • Filling

  • 3/4 cup (packed, 145 grams) light or dark brown sugar

  • 1/4 cup (50 grams) granulated sugar

  • 1/8 teaspoon table salt

  • 2 teaspoons (5 grams) ground cinnamon

  • Glaze

  • 4 ounces (115 grams) cream cheese, softened

  • 2 tablespoons (30 ml) milk or buttermilk

  • 2 cups (240 grams) powdered sugar, sifted

  • Few drops vanilla extract (optional)

Directions

  • Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
  • Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.
  • In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.
  • Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
  • While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.
  • Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.
  • Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).
  • Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.
  • If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
  • 15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
  • Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma brings all the boys to your yard is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Notes

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Bourbon Vanilla Cranberry Sauce

Bourbon Vanilla Cranberry Sauce

Ingredients

  • 14 oz fresh cranberries

  • 1 cup sugar

  • 1 cup water

  • 2 tbsp bourbon

  • 1 tbsp vanilla extract

Directions

  • Combine all ingredients in a large saucepot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.

Notes

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Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients

  • 8 Tbsp. (1 stick) unsalted butter, plus more for pan

  • ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped

  • ¾ cup (149g) sugar

  • 3 large eggs

  • ½ cup (42 g) unsweetened cocoa powder (not Dutch-process) plus more for garnish

Directions

  • Place rack in center of oven; preheat oven to 375°F. Butter an 8-inch round cake pan, line bottom of pan with a round of parchment paper, and butter paper.
  • Melt ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped and 8 Tbsp. (1 stick) unsalted butter in a double boiler or heatproof bowl set over a saucepan of barely simmering water (do not let mixing bowl touch water), stirring occasionally until smooth.Step 3Remove from heat and whisk in ¾ cup (150 g) sugar to combine. Add 3 large eggs and whisk until no streaks remain. Sift ½ cup (42 g) unsweetened cocoa powder over chocolate mixture and whisk until just combined. Pour cake batter into prepared pan and bake until top has formed a thin crust, about 25 minutes. Cool cake in pan on a wire rack 5 minutes, then invert onto a serving plate.
  • Sift additional cocoa powder on top of cake and serve with sorbet if desired.

Notes

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Pizza Dough

Pizza Dough

Ingredients

  • 7 cups strong white bread flour or Tipo “00” flour or 5 cups strong white bread flour or Tipo “00” flour, plus 2 cups finely ground semolina flour

  • 1 level tablespoon fine sea salt

  • 2 (1/4-ounce) packets active dried yeast

  • 1 tablespoon raw sugar

  • 4 tablespoons extra-virgin olive oil

  • 2 1/2 cups lukewarm water

Directions

  • This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo “00” flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Notes

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Blueberry Cornmeal Cookies

Blueberry Cornmeal Cookies

Ingredients

  • ¾ cup (170g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • ¼ cup (50g) packed brown sugar

  • 1 large egg

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • ¾ cup yellow cornmeal

  • 1 ½ cups (186g) all-purpose flour

  • 1/2 cup dried blueberries

  • Granulated sugar for rolling

Directions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • Cream butter and both sugars using an electric mixer until fluffy. Mix in egg, baking soda, salt and vanilla. Add cornmeal and flour and mix until smooth.
  • Place a bit of granulated sugar in a small bowl.
  • Scoop 2 tablespoon balls of cookie dough and roll them between your palms. Roll the cookie dough in the granulated sugar and place 2-inches apart on cookie sheet.
  • Bake for 10-14 minutes or until lightly golden around the edges. Cool before removing from cookie sheets.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Notes

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Cornbread Cornbread Chili Pie

Cornbread Cornbread Chili Pie

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 lb ground beef

  • 1 lb ground pork

  • 2 (1.75 oz each) packets chili seasoning

  • 1 (14 oz) can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups chicken broth

  • 1 cup frozen corn, divided

  • 1 (16 oz) can kidney beans, drained

  • Kosher salt and freshly ground black pepper, to taste

  • Cornbread Topping

  • 1 cup yellow corn meal

  • 1 cup all purpose flour

  • 1/2 cup sugar

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 2/3 cup water

  • 3 eggs

  • 1/2 cup vegetable oil

Directions

  • Preheat oven to 375°F.
  • In a 10-inch cast iron skillet, heat olive oil over medium-high heat until shimmering.
  • Add onion and cook 1 minute. Add garlic and cook 1 minute more.
  • Add ground beef and pork, and cook until meat is no longer pink. Drain off any excess fat.
  • Stir in chili seasoning, diced tomatoes, and tomato paste. Reduce heat to medium and stir 1 minute, then pour in chicken broth.
  • Reduce heat to low and let simmer 5 minutes, stirring occasionally.
  • While meat simmers, make the cornbread mixture:
  • Stir together cornbread ingredients. Stir in 1/2 cup of the corn and set aside.
  • Stir kidney beans and remaining corn into meat mixture. Pour cornbread batter over meat mixture and bake until golden brown on top, 35-45 minutes.
  • Let rest 10 minutes before serving. Enjoy!

Notes

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Apple Cider Donut Cake

Apple Cider Donut Cake

Ingredients

  • 4 cups (1 quart or 945 ml) fresh apple cider (see note)

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground ginger

  • 2 cups (260 grams) all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup (120 ml) neutral-flavored oil

  • 1 cup (215 grams) light brown sugar

  • 1 tablespoon (15 ml) cider vinegar

  • 1 cup (120 grams) powdered sugar

Directions

  • Prepare spiced cider reduction: In a large saucepan, heat apple cider with cinnamon, cloves, allspice, and ginger over medium-high heat, simmering the mixture until it reduces to 2 cups, which takes just under 30 minutes on my stove. Stir occasionally. Bask in the otherworldly aroma.
  • Make the batter: Heat your oven to 350°F. Line the bottom of a 9-inch round or 8-inch square cake pan with parchment paper and coat the sides with nonstick cooking spray.
  • In a large bowl, combine flour, baking soda, and kosher salt. Make a well in the middle and pour in oil, brown sugar, cider vinegar, and 1 3/4 cups of the reduced cider (reserving the remaining 1/4 cup for the glaze). Whisk to combine until no lumps remain. Pour into the prepared pan.
  • Bake the cake: For 30 to 35 minutes, or until the top is springy and a toothpick inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a plate.
  • Finish the cake: Place powdered sugar in a medium bowl and stir in 3 tablespoons of the remaining spiced apple cider reduction, whisking until a thick glaze forms. Add some or all of the remaining 1 tablespoon reduction if needed to get your desired consistency. Pour the glaze over the center of the cake and use a spatula to gently trickle it down the sides.
  • Go ahead, eat the cake while it’s still warm.
  • Do ahead: This cake keeps at room temperature loosely covered for 2 to 3 days and up to a week in the fridge.

Notes

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One Bowl Sugar Coated Sugar Cookies

One Bowl Sugar Coated Sugar Cookies

Ingredients

  • 1 cup unsalted butter – softened

  • 1 1/4 cup granulated sugar

  • 1 egg – at room temperature

  • 2 teaspoon vanilla extract

  • 2 1/2 cups all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • colored sugar

Directions

  • Place the colored sugar in small separate bowls.
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla and beat until combined.
  • Add the flour, baking soda, salt, baking powder and mix until just combined.
  • Scoop and roll into 2 tablespoon sized balls. Roll each dough ball in the colored sugar and place on the prepared baking sheet at least 2 inches apart.
  • Bake for 9-11 minutes or until the edges and tops are just set. Remove from the oven and let cool for 5 minutes on pan. Transfer cookies to a wire rack to cool completely. Store in an airtight container.

Notes