Oma’s Macaroni and Cheese

IMG_9126

Tonight for dinner I made my Oma’s mac and cheese recipe.  Normally when I make mac n’ cheese I start with a rue for the cheese sauce but Oma’s technique is easier and tastes great!  I used a combo of gouda and asiago cheeses but you can get creative and use your own combinations 🙂  Now, I can’t say this is exactly how my Oma makes it, I always have to cook with her to get it right but I went off the directions she texted me.  There are no measurements and very vague directions, but good cooks never measure and good cooks also know how to interpret vague directions 😉

IMG_2038

Ingredients:

1 package macaroni noodles

1 package asiago cheese

1 package gouda cheese

panchetta, cooked

1 cup milk

4 tbsp unsalted butter

3 eggs whisked

1 cup breadcrumbs

salt and pepper

IMG_2036

 

Directions:

-Liberally salt a pot of water and boil.  Once boiling add macaroni and cook according to package directions.  Set cooked pasta aside.

-Add butter to a large pot and melt over medium low heat.

-Once butter is melted add milk and heat until simmering (not boiling)

-Add shredded cheese to milk one handful at a time while whisking it in.

-Once cheese is all melted and incorporated add macaroni and stir together.

-Add eggs and stir.  At this point lower the heat to low.

-Lastly, add pancetta.

Top macaroni and cheese with breadcrumbs.  Enjoy!

 

 

 

Advertisements

Erwtensoep

IMG_2084

In our family, there is nothing better on a rainy day than a nice, big pot of home made erwtensoep. Commonly referred to as “hot dog soup” by the kids (that’s what Bella calls it and what I called it as a child), it has been a favorite of the Modderman/Maagdenberg family for decades (My maternal side of the family)! I decided to make it last night because I figured for the next few months it’s going to be hotter than Satan’s mouth so this was my last chance for a while!  When my husband got home from work he walked in the house and exclaimed, “It smells amazing, you can smell it all the way outside!”….ya, it’s a family favorite and you will understand once you make it.  Another great thing about this recipe, it’s super in-expensive and it will yield tons of leftovers.  It tastes even better the next day.  Here is our version…

Ingredients:
6 stalks celery, chopped
2 leeks, chopped
1 onion chopped
2 tablespoons olive oil
2 smoked ham hocks or 1 large one
generous amount of sea salt
1 bag split peas
handful chopped parsley
pinch nutmeg
pork kielbasa, sliced
black pepper

Image

Directions:

Drizzle olive oil in large pot over medium flame. Add onion, celery, and leeks and saute for about 3 minutes. Add about 12 cups of water to the pot and a generous handful of sea salt or kosher salt.  Add ham hocks to the water and simmer about 2 hours.

Add the bag of split peas to the water and simmer another hour, stirring occasionally.  Take out the pork shank, shred the meat off and add to the soup. Once it has become a soup like consistency add the chopped parsley, a pinch of nutmeg, and black pepper to your liking.

Finally, slice the kielbasa and add to soup only moments before you are going to eat it.

You can serve this over rice if you like, but it is fantastic all on it’s own! Smakelijk eten!

 

Sambal Goreng Telor

 

 

This dish is one of my absolute favorite dishes my Oma makes.  Often times they fry the hard boiled eggs as well so they have a crisp, brown coating but I did not fry mine (and my Oma normally doesn’t either).  Hope you enjoy this dish as much as I do!  It pairs well with Nasi Kuning or just regular white rice as it is very flavorful.  This recipe serves 4-6 people.

Image

Ingredients:

8 hard boiled eggs

2 tbsp oil (I use sunflower seed oil, my Oma uses canola oil)

2 cloves garlic

5-6 shallots

2 full tsp (or more to your liking of spiciness) of sambal oelek terasi

2 slices galangal root, pounded to express flavor

2 salam leaves (Indonesian bay leaf)

2 tsp sugar

2 tsp salt

Juice from 1/2 lemon

1 lb shrimp, raw, peeled, and deveined

1/2 can coconut milk

Directions:

Boil eggs.  Over med/high heat add oil into wok and swirl around.  Add garlic and shallots and cook until fragrant, about 30 seconds.  Add sambal, galangal, salam, salt, sugar, and lemon juice.  Let simmer over medium/low heat to bring the flavors together, about 5 minutes.  Add shrimp and cook just until it turns pink, do not over cook the shrimp!  Mix ingredients together.  Add coconut milk and mix again.  Put eggs in a serving dish and poor ingredients from wok over the eggs.

Selamat makan!

 

Dutch Mocha Cupcakes

Image

Ingredients:

4 eggs, room temp

4 egg yolks, room temp

3/4 cup organic cane sugar

1 3/4 cup all purpose flour

1/2 tablespoon vanilla extract

Mocha buttercream frosting ingredients (its ALL about the frosting in these cupcakes):

1 stick unsalted butter, room temp

1/2 cup powder sugar

1 tablespoon coffee syrup (mix 1 cup strong coffee with 2 heaping tbsp organic cane sugar, simmer until it reduces to 2 tbsp and has a syrup consistency)

1/2 tsp vanilla extract

1/8 cup heavy whipping cream

Directions for the cupcakes:

Whip together eggs, yolks, sugar, and vanilla on high speed for about 10 minutes.  Mixture should triple in size and be a light yellow color.  Sift flour.  Fold sifted flour into the batter.  Line a cupcake pan with cupcake tins and pour batter about 3/4 of the way full.  Bake for 18 minutes at 350 degrees F.  Makes 12 cupcakes.

Directions for the frosting:

Whip together butter, powdered sugar, coffee syrup and vanilla extract on high for about 5 minutes.  Slow down mixer speed and add heavy cream.  Continue whipping a few minutes, adding more coffee and/or powder sugar to your liking.

Once cupcakes have cooled, frost the cupcakes.  If you like, you can top them with chocolate muisjes (which is what I did, yum!)  Enjoy with a strong cup of coffee and good company!

**This recipe was adapted from http://www.thedutchtable.com