Tag Archive for Bread

Raspberry Bread Pudding

Bread pudding contains breakfast-y ingredients like bread, fruit, eggs and milk. So if you don’t go overboard with cream, butter and other things like that, and don’t make it too sweet, it is perfectly acceptable to eat bread pudding for breakfast. Although it would be delicious as dessert too. The original recipe suggested to use cinnamon swirl whole grain bread, but since you can’t buy that over here I chose a slightly more indulgent bread: brioche. But I’ll try it with normal whole wheat bread in the future, I expect that would be nice too. As variation you could use other kinds of fruit. You can remove the crusts from the bread, but I don’t think it is necessary/worth the work and waste.
The result is like bread-pudding, soft and slightly wet, not too sweet, with a nice tartness from the raspberries, and a crispy, slightly caramelized top.

Raspberry Bread Pudding

Raspberry Bread Pudding (serves 2)
Adapted from Naturally Ella

4 slices bread
3/4 cup raspberries
2 eggs
3/4 cup milk
1 tbsp maple syrup (or use honey instead)
1/2 tsp vanilla extract
pinch of cinnamon
pinch of salt
1 tbsp sugar

Overnight or at least one hour before wanting to bake, cut bread slices in half on the diagonal and place in a baking pan that is roughly 15×20 cm. Squash raspberries in between the slices.
Whisk together eggs, milk, maple syrup, vanilla, cinnamon and salt. Pour over the bread and push bread into the mixture so that all the bread is covered with the mixture. Cover and let sit until ready to bake, place in the fridge if leaving overnight.
Preheat the oven to 190C and sprinkle the bread pudding with the sugar. Bake for about 15-20 minutes, or until golden and puffy. Leave to settle for a few minutes, then serve.

Hokkaido Milk Bread

When I was a kid, we sometimes had a delicious white, luxurious, tender, fluffy and slightly sweet loaf of bread for special occasions. I guess it was some kind of speciality from the baker we got it from, because I never saw it anywhere else. Until Joe Pastry wrote about Hokkaido Milk Bread. The description of this bread was terribly similar to the bread I remembered, so I had to make it. And indeed, it is very similar to what I had when I was a kid. It is delicious with butter, jam, nutella and other sweet toppings. I guess you could also eat it with savoury things, but personally I don’t like that. If it gets a bit stale after a few days, it is also very nice toasted.
The bread is made with the tangzhong method, in which you use a precooked flour-goop. Check Joe Pastry for the backgrounds on this.

Hokkaido Milk Bread

Hokkaido Milk Bread
From Joe Pastry

20 g flour
55 g water
55 g milk

Combine all the ingredients in a pan. Whisk on medium heat until it thickens. Set it aside to cool completely, use plastic wrap to prevent a skin from forming.

the tangzhong you made above, room temperature
355 g flour
2 teaspoons instant yeast
1 tbsp sugar
1/2 tsp salt
1 egg, beaten (reserve a tiny bit for the egg wash)
110 g milk, room temperature (plus a splash extra for the egg wash)
45 g melted butter

Combine all the ingredients except the butter and egg wash in the bowl. Mix with a fork until all the ingredients are moistened, then dump onto your counter and knead until the dough is smooth and elastic. Add the butter and knead until the dough is once again nice and smooth (I prefer to do this bit in a bowl to prevent the butter from going all over the place, and dump the dough back on the counter when the butter is just incorporated).
Form the dough into a ball and place it into a lightly oiled bowl. Cover with clingfilm and set aside to rise for 45 minutes.
Dump on the counter and divide into 4 pieces. Flatten each ball into a long oval with a rolling pin. Fold in the long sides, then the top sides, to make a long strip of about 7,5 cm. Flatten and roll up, then place side by side in a loaf pan.
Set aside to rise for 1 hour.
Preheat the oven to 175C. Mix the bit of egg you reserved with a splash of milk to make an egg wash.
Brush the loaf with egg wash and bake 30 minutes until golden. Leave to cool for 15 minutes in the tin, then take out and leave to cool further on a rack.

Trout-Courgette Cakes

I like the idea of making patties from other things than ground meat, it is a fun way to serve something a bit different then normal. But often, it disappoints. Vegetable fritters get wet and soggy, while most fish cakes contain so much expensive fish that I rather eat the fish plain then make them into a fish cake. And after having my falafel completely disintegrate into a puddle, I didn’t dare to try another recipe with beans. But when I saw this recipe, I knew immediately that I had to try it. They contain not much fish, but because it is smoked it has a strong flavour. And recipes with courgette are always welcome, because each year I have a courgette glut from my vegetable garden.
They did not disappoint, they fried up nicely, did not fall apart, and were incredibly tasty. The trout almost gave them something bacon-y. I will most definitely make this again!

Courgette-Trout Cakes

Trout-courgette cakes and salad (serves 4)
Adapted from “Die neue Alpenküche – Hans Gerlach”

1 courgette (about 300 g), grated
125 ml lukewarm milk
200 g old white bread, in very small cubes or blitzed up
1 onion, chopped finely
2 cloves of garlic, chopped finely
1 tbsp butter
150 g smoked trout fillet, broken up into pieces
1 egg
1 tbsp mustard
salt and pepper

1 lettuce, washed and roughly teared
1 cucumber, sliced
1 bunch of dill, chopped
150 g yoghurt or sour cream
salt and pepper

Salt the courgette and lightly press it down in a sieve. Mix the milk and the bread and leave to soak.
Melt the butter in a pan, add the onion and garlic, and sweat down until soft.
Squeeze as much juice from the courgette as possible. Squeeze out the bread. Mix bread, courgette, egg, mustard, trout and the onion-garlic mix. Season well with salt and pepper.
Use your hands (if you make them wet the mixture is less likely to stick to your hands) to form the mixture into small burgers. Fry them (in portions, if necessary) on both sides in a pan lightly coated with oil on medium heat for about 6-8 minutes.
Mix lettuce, cucumber, dill and yoghurt for the salad, season with salt and pepper.
Serve the fish cakes directly after frying, with the salad.

Note: if the mixture is too wet, add a little dried breadcrumbs. If it is too dry, add some milk.

Chicken Fajitas

A good use for my lovely flatbread recipe. I love the bbq texmex flavour of this recipe, spicy and smokey. It is also a great dish to use only a small amount of meat and loads of vegetables. I just made the flatbread and fajitas, but you could also serve them with additional toppings like guacamole, salsa, sour cream and/or cheese. As a variation, use turkey breast instead of chicken. If you find that your chicken breast gets a bit dry, you could use chicken thigh (boneless, skinless) as an alternative.

Chicken Fajitas

Chicken Fajitas (serves 2)
Adapted from Taste of Home

1 tbsp oil
1 tbsp lemon juice
3/4 tsp seasoned salt (available as chicken spicing in the Netherlands)
3/4 tsp oregano
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
150 g chicken breast, cut into thin strips
1 large onion, sliced
3 paprika’s, sliced (I used a red, a yellow and a green)
2 large tortilla’s or flatbreads, warmed

In a bowl, combine 1/2 tbsp oil, lemon juice and seasonings, then add the chicken. Mix and cover. Set aside (refrigerated) for 1-4 hours to marinate, don’t leave it for longer or the lemon juice will start to break down the chicken.
In a large skillet, saute paprika’s and onions in remaining oil on high heat until cooked to your liking (some people like them crisp, some like them well done). Set aside.
In the same skillet, cook chicken (discard any remaining marinade) over medium-high heat for 5-6 minutes or until done. Return paprika mixture to pan and heat through.
Spoon filling down the center of tortillas and fold in half.

Easy Cinnamon Rolls

Ooey, gooey, sticky, yummy stuffing all caramelized and baked into fluffy and tender dough, and possibly drizzled with a sugar glaze or a cream cheese frosting, what is not to love? Well… normally it does take quite some time to make them, you have to make the dough, proof it, roll it out, fill it, slice it, place it into a baking tray, proof again, and bake it. Not something I want to do on a lazy morning. Even the recipes that have you start the day before, usually involve quite some work and/or time the next morning. Making them the day before is not a solution either, because I like my cinnamon rolls fresh from the oven. The solution: crescent rolls (croissant dough in a can). As croissants they are terribly yucky, but they work great as a dough base for cinnamon rolls. As a variation you could fill and top them like pecan sticky buns.

Easy Cinnamon Roll

Cinnamon rolls (makes 4)
1 can of crescent rolls (250 g, for 6 normal sized croissants)
2 tbsp butter
2 tbsp brown sugar
1/2 tsp vanilla extract
1/2-1 tsp cinnamon
Optional: a glaze or frosting

Preheat the oven to 200C.
Cream butter, brown sugar, vanilla extract and cinnamon together.
Open the can, roll out the dough and close the seems by pressing them. Spread the butter-sugar-cinnamon mixture on the dough, but leave one end free. Start at the opposite end and roll up the dough, press the end so the roll closes (this is why you had to leave the end free). Slice into 4 rolls, place on a lined baking tray, and bake 15-20 minutes, or until golden. Leave to cool for a few minutes (hot caramel is very hot), then serve (optional: drizzle with glaze or frosting).

Flatbread Pizza

A good pizza needs a good oven, or at least one that can accommodate a pizza stone and will get terribly hot. And unfortunately, one of the (very few) downsides of our move to a different house, is that our new home lacks a good oven, the one we have now is very small and will only get lukewarm. We’re looking into buying a new one, but until we find one we like, my baking possibilities are hampered greatly. Luckily, I found a creative way to have nice pizza anyway by going down the flatbread route and frying the dough in a screaming hot pan. I just used basic pizza dough rolled/pressed into thin circles that fit the pan I was using, which worked perfectly fine. I wasn’t sure how it would work with toppings, so I fried the bread on both sides and put on toppings afterwards, in this case pesto, grilled courgette and paprika, slices of grilled beef and a handful of baby spinach. I think this is the way to go, because you don’t have heat from above most toppings will not cook/melt, and you need to turn the bread over to cook it completely.

This dough is not only great for pizza, but also works as a generic flatbread (to serve with falafel, for example) or as naan. You could also make them extra thin and use as wraps. I’m making this recipe on a regular basis, because it is so easy and versatile, and above all, yummy!

Flatbread Pizza

Pizza dough
From “De Zilveren Lepel – Van Dishoeck”

250 g flour (works best with 00 flour, special flour for pasta/pizza)
3/4 tsp salt
7 gram/one sachet of dried yeast
120 ml tepid water
2 tbsp olive oil

Place flour in a bowl. Sprinkle salt on one side and yeast on the other. Add water and olive oil, mix with a fork. Then knead the dough for about 10 minutes, or until very smooth and elastic. Put in a bowl, cover and let rise for about 3 hours.


As most Dutch people, I lunch with a sandwich. Usually it is wholegrain bread, one slice with something savoury (usually cheese), and one slice with something sweet (usually apple butter or jam). Occasionally a slice of raisin bread with butter. But sometimes you want something different. Something where the standard “broodje gezond” (“healthy bun”: ham, cheese, boiled egg, lettuce, cucumber, tomato) or BLTE (bacon, lettuce, tomato, egg) or chicken sandwich (smoked or poached chicken, halvanaise, tomato) are not different enough. Luckily I stumbled upon a different recipe: toasted whole grain bread smeared with houmous, with slices of tomato and boiled egg on top, sprinkled with a little salt. A combination of which you wouldn’t expect it would work (at least, I didn’t), but it is delicious. Houmous sometimes gives me a bit of a “dry” mouth-feeling, the tomato prevents that, and also refreshes your palate. And the boiled egg adds a delicious creaminess to the whole thing. It fills you up well, and it can be made fast. So this has become my to-go sandwich for when I want something different.

Houmous Egg Tomato Sandwich

Dutch food: poffert

Poffert is a traditional regional dish from the province of Groningen (where I come from), although a similar dish can be found in other parts of the Netherlands. It is a cross between a steamed pudding, bread and bundt cake/gugelhopf and is very filling, especially because it was served with a generous pat of butter and lots of brown sugar or stroop. That was why it usually was eaten as a main, and in winter. It was often cooked when the whole family needed to work on the land, and there was no time to cook. The batter was made, placed it in the pan and a few hours later there was food, while she could do other things. By richer people it sometimes was eaten as dessert or snack, and nowadays it is more of a special treat. But you know that a dish is popular when there is a a small village (about 15 houses, 3 farms and a small shipyard) named after it: de Poffert is located between Hoogkerk and Enumatil. The village was named after the tavern called de Poffert, that was there because de Poffert used to be an important quay for tug-boats, especially during the sugar beat campaign in fall (there was, and is, a sugar refinery in Hoogkerk). The captains used to eat loads of things made with flour, hence the name of the tavern.

Real poffert is cooked au bain marie in a special ‘pofferttrommel'(literally poffert bin), a bundt shaped pan with a lid. Some people line the tin with slices of bacon before filling it with batter, to prevent sticking. Nowadays people often cook the poffert in an oven instead of au bain marie (in my opinion you make something else than poffert in that case), and use other kinds of dried fruit as well, or even make a savoury variant with bacon and smoked sausage. It is not necessary to have the special ‘pofferttrommel’ to make poffert, you can also use a heat-proof bowl or a bundt pan that you cover with aluminium foil or baking paper secured with a bit of kitchen rope. There are even people that use a small pan that fits inside the larger pan.

Poffert is normally eaten with (molten) butter and brown sugar or stroop, but you could also use apple butter instead of the stroop. Some people serve theirs with cinnamon and brown sugar, but I think poffert does need the moisture from butter or something else. Not traditional, but delicious options are a splash of cream, vanilla sauce or toffee sauce.


Poffert (for a bowl or tin that can hold 2 liter, serves 4 generously)

250 g flour
1/2 tsp salt
1 tsp yeast
scoop of sugar
100 g raisins
200 ml lukewarm milk
1 egg
accompaniments of choice

Mix all the ingredients to form a nice batter. Pour it into your pofferttrommel or the tin/bowl you are going to use. Place into the large pan with warm water. Place the lid on top and leave to rise for an hour. Then turn on the heat and cook the poffert in about an our. Control with a sateh stick if the poffert is ready, the stick should come out clean. Serve warm with your accompaniments of choice.

Note: you can also make poffert with self-raising flour (quite a luxurious variant) instead of yeast, and sometimes half wheat and half buckwheat flour was used.

Ciabatta (or fougasse)

Making this bread is quite a workout. It is a wet dough, which makes for delicious bread, but also labour-intensive kneading because it is so sticky. You could also use a standing mixer, which would spare you the workout, but is is also much less fun. Also, when doing it by hand you are more in connection with the dough, so you know much better how the dough should look and feel to make a great bread.
I definitely think it is worth it to take the effort to go and make this bread. Your house will smell incredible, first deliciously yeasty when the bread is rising, and then you have the incredible smell of freshly baked bread when baking it. The bread itself is deliciously crusty and has a good bite to it. The inside has large and irregular air holes, just like ciabatta or focaccia has.
Make sure you check out the link to the original recipe, because there are recipes for chickpea and olive oil purée, pesto and black olive tuna tapenade over there. I did not make them, so I did not include the recipes over here, but they seemed pretty delicious. When you want to serve the bread with these dips, it is best to shape it into a fougasse, like they did in the original recipe. Fougasse has more surface area, so it has more crust, which is perfect for dipping.

Ciabatta (1 loaf)
Adapted from Saturday Kitchen Best Bites

1 sachet dry yeast
250 g strong bread flour + extra for flouring
1 tsp salt
175 ml water
neutral oil

Mix yeast, flour and salt. Add the water and use a dough scraper to incorporate everything to a wet dough, this takes about 2-3 minutes. Then dump it out on your workbench (no flour or oil!) and knead it by pulling it up from the workbench (this will stretch the dough, since it will stick to the bench) and then folding it over itself. Repeat this for about 6-8 minutes, or until it becomes smooth and elastic.
Grease a large bowl with some oil. Place the dough in it and cover with cling film. Set aside for at leas 1 hour, or until the dough has doubled in size (this can take quite a bit longer, I made this on a chilly day, so it took the dough almost 2 hours to rise properly, so be patient!).
Place a pizza stone in the middle of the oven and preheat to as hot as possible (use an upturned baking tray if you don’t have a pizza stone).
Sprinkle some flour on a peel (or a flat edged baking tray). Slide the dough from the bowl carefully on top, trying to deflate it as little as possible. Sprinkle some flour on top as well. Slide from the peel onto the preheated baking stone, spray some water into the oven and reduce the heat to 230C. Bake for about 20 minutes, or until golden. Leave to cool on a rack and serve warm or on room temperature the same day you baked the bread.

Fougasse shaping instructions:
You can also use this dough to make a fougasse. For this, do the following when the dough lays on the peel. You should start with a square-ish shape, gently tug it into a square shape if it is not. Cut a large diagonal cut across the centre of the dough, making sure that you don’t go right to the edges of the dough, but do cut all the way through the dough to the work surface. Make three smaller diagonal cuts fanning out on each side of the central one. Put your fingers into the slits and gently open them out to form large holes. Proceed in the same way as with the ciabbatta by sliding the bread onto the preheated pizza stone in the oven, but bake it for 10-12 minutes instead.

Picnic loaf with tuna

Stuffing delicious ingredients into a loaf is a great idea. The picnic loaf I made before was a bit more mediterranean, while this one is a bit more Dutch, but both are very jummy!

Picnic Loaf with Tuna

Picnic loaf with tuna (serves 2 as a main, 4 as a lunch/picnic dish)
Adapted from allerhande

1 petit beurre (small rustic loaf)
2 eggs 7
1 baby romaine lettuce 1 6 11
1 tomato 2
4 tbsp dijonnaise 3 8
3 gherkins 5
110 g tuna 9
salt and pepper4 10

Slice the top from the loaf and take most of the crumb out. Reserve for another dish.
Layer the ingredients (pack everything well to fit it in): a few leafs of lettuce, a few slices of tomato, 2 tbsp dijonnaise, salt and pepper, the slices of gherkin, a few leafs of lettuce, the slices of egg, a sprinkle of salt, 2 tbsp dijonnaise, the tuna, salt and pepper, and finish with a few leafs of lettuce (there are numbers behind the ingredients in the sequence of packing the ingredients). Place the top back on top, and serve immediately. Alternatively, wrap in cling film and place in the fridge for a maximum of 1 day.