Posted on

Warm custard

A recipe everyone should know, lovely on a cold day or when your not feeling too happy. Real comfortfood!


4 portions

Ingredients:
1 liter whole milk
2 eggs
1 small package vanillasugar (9 g)
80 g sugar
45 g cornstarch

Preparation (ca. 15 minutes):
Put the vanillasugar, sugar and cornstarch in a 2 liter cookingpan, then stirr in the eggs.
Continu to stirr and gradually pour in all the milk.
Put the pan on the cooker on full heat and whisking constantly until the milk boils.
Turn down the heat to low and keep stirring until the custard is nice and thick.
Spoon the custard into bowls and serve hot! Serve with some grated chocolate and a strawberry to make it look even better.

Would there be any custard left, put it in a glas bowl, close tight. This can be kept for a maximum of 7 days in the fridge.

Costs: ca. € 0,50 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 328/1376
Protein (gr): 11
Fat (gr): 12
Carbohydrates (gr): 44
sugar (gr): 35
Fibers (gr): 0

Posted on

Easy sodabread

I was once looking for a quick bread recipe (without yeast, ´cause that takes too long). I found a sodabread recipe and fell totally in love with it. No long rising times, almost no kneading and it becomes a perfectly good bread. Our favourit is the one with dried onions and Parmesan cheese.

Ingredients:
200 g self raising flour
1 teaspoon bicarbonate of soda
200 ml milk
Juice of half a lemon
1 tsp salt

Preparation:
Preheat the oven to 180°C.
Squeeze the juice of half a lemon into the milk. Stand to one side to allow it to sour.
Meanwhile, weigh the flour and add the bicarbonate of soda and salt, and mix through.
Pour the sour milk in and stirr well.
Tip onto a floured work surface and pat into a round shape, kneading ever so lightly.

Pop on a baking tray and place in the oven for 40 minutes. It should sound hollow on the bottom when tapped.

Variations:
Mix in 2 tbsp dried onions and 50 g grated parmesan cheese.
Mix in 1 tbsp italian herbs and 30 dried tomatoes, cut into very small pieces.
Mix in 1 tbsp provencal herbs and 40 g crumbled feta.
Think out your own variation 🙂 Making the bread is super easy and enough for a meal for 4.

Costs for 1 bread (without the extras): ca. € 0,50

Nutritional value for 1 bread (approximately, calculated with an online calculation chart)
Kcal/KJ: 821/3441
Protein (gr): 28
Fat (gr): 9
Carbohydrates (gr): 153
sugar (gr): 12
Fibers (gr): 7

Posted on

Kale casserole with peanut butter

Years ago we found this recipe somewhere in the internet. We liked the idea and tried it out. And it is good! We adapted the recipe to our taste and ever since this is one of our favorites.

Ingredients for 4 portions:
1 kg potatoes
Salt, pepper, nutmeg
1-2 dl milk
30 g butter

1 bag of kale, pre-cut (ca. 300 g)
100 g peanut butter
1 heaped teaspoon sambal
½ teaspoon galanga
½ teaspoon cumin
1 tablespoon gingersyrup
4 tablespoon sweet soysauce

500 g minced meat
1 onion
20 g butter
Salt, pepper

Preparation:
Peel the potatoes, cut in big chunks and cook in salted water until done.
Put the kale in a pan with salted water en cook max. 20 minutes until done.
Cut the union into small pieces.

Cooking:
Glaze the union in 20 g butter, then put the minced meat in and fry until brown. Season with salt and pepper. Put the meat in a buttered casserole.

Drain the kale, put in the peanut butter, sambal, galanga, cumin, gingersyrup en soysauce. Stir well and put the kale-mix in the casserole on top of the minced meat.

Drain the potatoes, mash with milk and butter. Season to taste with salt, pepper and nutmeg. Scoop the mash unto the kale in the casserole.

Preheat the oven to 180°C, put the casserole in the oven en bake for 30 minutes.

An easy recipe that can be prepared the day before, so you only have to put the casserole in the oven.

Costs: ca. € 1,70 per person

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 962/4028
Protein (gr): 40
Fat (gr): 66
Carbohydrates (gr): 44
sugar (gr): 15
Fibers (gr): 9