“DUTCH POSTCARDS” Lamponi & Tulipani http://lamponietulipani.blogspot.it/
CONTRIBUTORS PAOLO FORNI paoloforni.weebly.com DANIELA TORNATO http://smilebeautyandmore.blogspot.nl/ MARTINA SEVERINI http://martinaseverini.carbonmade.com/
WINDMILLS NATURE SWEETS COLORS PEOPLE CITIES
'Ik heb nooit naar iets anders getracht dan dit: het zacht maken van stenen het vuur maken uit water het regen maken uit dorst'
"I've never tried to do anything but this: to make stones soft to make fire out of water to make rain out of thirst" Gerrit Kouwenaar
Roze Koeken
Bread Pudding 7 slices day-old bread 2 tablespoons butter, melted 2 banana raspberries and red currants 4 eggs 2 cups milk 3/4 cup brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Preheat oven to 180 degrees C. Break bread into small pieces. Drizzle melted butter or margarine over bread. Sprinkle with banana, red currants, and raspberries. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 40 minutes.
Speculaas
Crepes 125g flour 00 300ml milk 2 eggs 80g granulated sugar
Mix the eggs with the sugar, add the flour and milk to obtain a homogeneous smooth. Let stand in refrigerator for half an hour. Heat a frying pan for crepes. Add a knob of butter and let it melt. Pour a ladle of mixing in the center of the pan and rotate the pan to distribute it along the surface. Let it cook on both sides for a few minutes. Repeat 'operation for all the mixing.
Poffertjes
2 cups flour 2 tbs caster sugar 1 pinch salt 1 cup milk 1/2 cups water 3 eggs raisins 250 maple syrup to serve Combine flour, sugar and salt into a large bowl. Add milk and water and mix with an electric mixer until smooth, Add eggs, raisins and mix until combined. Heat poffertje pan and lightly grease indentations. Add the mixture until holes are full. Cook for a few minutes in both sides. Serve immediately with maple syrup
T hank You.
“DUTCH POSTCARDS” Copyrights 2014