Category Archives: Recipes
This is a nice and easy recipe to make for breakfast or lunch.
Ingredients (for 3 small pancakes):
- 1 banana
- 1 egg
- 1 table spoon of flour
How to make the pancakes
- Mash the banana with a fork and put it in a bowl
- Add the egg to the banana and mix it, then also add the flour and mix it so you have no lumps in the mixture
- You can also add more flour if you like your pancakes to be more firm
- Heat up a pan with some oil and pour the mixture in the pan, divide the mixture into three small pancakes
- Bake the pancakes first om one side till they are golden brown on the bottom and the batter is solid on top (so you can turn them).
- Bake the pancakes on the other side thill they have a nice golden brown color
Serve the pancakes with some syrup or with some fresh fruit, or both.
|Per portion||Per pancake|
|Proteins||10.4 g||3.5 g|
|Carbs||30 g||10 g|
|Fat||16.4 g||5.5 g|
In case you don’t want to eat some breakfast during the summer but want something refreshing and filling, smoothies are delicious in the morning and if done properly healthy AF. Here are some combinations of some breakfast smoothies.
Serve them cold!
Amount per shake are to your tasting. All combinations are possible, just experiment.
– Whey (neutral or vanilla)
– Strong (fresh) mint tea
– (Frozen) Strawberry
– Oatmeal- Whey (neutral or vanilla)
– Banana or honey
5# Orange chocolate
– Whey (chocolate)
– Mint thee
6# Peanut butter time
– Whey (chocolate)
– Peanut butter
Summer is basically here (and God knows for how long) and if there’s one thing I love baking in this season it’s delicious pies. It’s a perfect finish to a nice barbecue, especially with a side of ice cream.
This my personal favorite apple pie recipe. Although I like the Dutch version of the apple pie very much (which is excellent in its own right) I have a slight preference towards the American way of doing things when it comes to this pomaceous desert. The main difference in this case is that the pie crust in the American way is flakier and less sweet. Just for clarification, I’m not completely sure this recipe is up to par with the traditional standards they us back in Murica, but this is simply a pie based on the same concepts they use on the other side of the pond. It’s easy, has few ingredients and you can play with it as you like. The only downside is that it usually takes about a whole day to make, so be sure to make it in advance!
Basically you make two dough balls. One for the base and the other one to cover up with.
(per dough ball, meaning you have to make this twice):
1.5 cups of flour (not self-raising)
0.5 cup of butter (cold)
Pinch of salt
4-6 Granny Smith apples (peeled and diced)
Add the flour and salt together and mix. Then add the butter by cutting off small cubes and dumping it into the dough. Mix this with a fork. Not with an electric mixer! You don’t want the butter to spread evenly – the little clumps will make for pockets of air in the dough when it’s baking, making your dough flakey (luchtig) instead of hard and dense. Now you add the cold water. Make sure it’s cold as you don’t want the butter to melt. With each spoonful stir the mixture until your dough starts to stick together a little. It’s okay if it’s still in clumps! What’s important is that it can be formed into a ball when you knead the though – and adding too much water makes it sticky. When finished wrap plastic foil around your dough and refrigerate for about 5 hours-overnight.
Afterwards take the first dough out and roll it out into a nice thin bottom. Place this over pan, make sure you push it into the edges and refrigerate this for about half an hour. Then put apples (and cinnamon and sugar and raisins, if necessary) into the bottom. Roll out the second dough ball and put over the filling, making sure to pinch the sides of your two doughs (top and bottom) together. Now slice a couple of holes on the top of your pie and it’s ready for the oven! Put it into a 1800c preheated oven and it should be ready in about 45 minutes.
Wait an hour to cool and enjoy!
This recipe is perfect for a birthday, valentine’s day or for any other day that you just want to treat yourself with some deliciousness!
- 150 grams of Spritz cookies (or any other butter cookie)
- 50 grams of butter
- 1 can of condensed milk
- 100 grams of frozen raspberries
- 100 grams of fresh raspberries
- 500 grams of white chocolate
- baking tin (for example 20x20cm)
- baking paper
- little sauce pan
- Crush all the cookies. Melt the butter in a little sauce pan. When the butter is completely melted, add the cookie crumble and mix it together.
- Put baking paper in your baking tin and put the cookie mixture in the tin. Spread the cookie mixture evenly with a spoon and put it in the fridge.
- Melt the chocolate au bain marie. When it is melted, add the condensed milk and wait for it to be slightly thickened.
- Add the frozen raspberries to the chocolate mixture and stir.
- Get the baking tin with your cookie mixture out of the fridge. Put the chocolate mixture in to the tin and spread evenly with a spoon.
- Top the cake of with some fresh raspberries. Put the cake in the fridge to set for at least 4 hours, but overnight is better.
|Whole cake (12 pieces)||Per piece|
This is a very tasty dish. This pilaf recipe is from my grandmother, we usually eat it at our family gatherings. It’s a very easy recipe but it will get you a very divine meal!
2 Chicken breasts
1 green bell pepper
1 red bell pepper
2 big onions
a box of champignons
1 can of peaches (1 L)
clove of garlic
Bell pepper powder
½ of a bottle of ketchup
Cut the chicken breasts into cubes and chop the onion and the other vegetables.
Fry the chicken breasts and the onion together in a little olive oil. Add all the other ingredients except for the peaches. When everything is cooked and glazed with a nice saucy texture, add all of the canned peaches and a part of the juice. And you are all done! Ready to eat, serve it with a bit of delicious rice!
|Whole dish (without rice)||Per person|
Red Curry with Gambas (+/- 2 persons)
1 sweet potato
100 g gambas (peeled!, raw or cooked)
250 g spinach
125 g cherry tomatoes
Red curry package
300 ml Coconut milk
1 clove of garlic
pepper and salt
This one is for the people that love spicy food.
This curry is so delicious!
Cut the sweet potato in 4 pieces and boil until soft. Cut the clove of garlic into small pieces and fry the gambas in the garlic with pepper. Add the spinach and the sweet potato into the pan with the gambas. Make sure the spinach shrinks and than add the curry paste with the coconut milk. Let this simmer for a bit and add the cherry tomatoes at the end!
This curry is very tasty, easy and keeps you wanting more!
Serve this curry with rice!
|Whole dish (without rice)||Per person|
RESTAURANT REVIEW – MY ASIA
Our small but cosy town Wageningen is the decor of many cafés and restaurants. This is why the FoodCie decided to come up with something new! As friendly as real beasts are, we like to help each other by giving advice about where to eat and where NOT to eat.
Lets start this trip with some foodporn. A loooooong time ago, Ricky and I came up with the idea to go My Asia. I had never been to a Thai restaurant before and with an partial Asian boyfriend that is of course a no go. For some reason, probably too much time spended in the gym (oh no can’t be that, injurylife), it took us quite a long time to finally make the reservation. While some of you were probably hugging the toilet or waking up in a strangers bed, Kingsday was for us THE day!
Brave as we are, we decided to choose the four-course surprise menu. The appetizer consisted of several different small dishes, for example fried tempura shrimps, fishcakes and spring rolls. This time it was not save the best for last, but save the best for first! It was really delicious with a lot of different flavors.
As an in-between course they served us a turmeric soup with chicken, fried rice noodles and little sprinkles of swag (Ricky’s words). Again a great dish, although I have to say a bit heavy in flavor.
Then it was time for the main-course, which means in our case: MEAT. And with that I mean a lot of it… They depleted there pantry for us by serving crispy duck, red curry with beef slices and string beans, and a fried whole bream. All of it was cooked really well and tasted good. Ricky really enjoyed the food, which brought up some memories. Small side note: for me the coriander and mint were a bit overpowering.
We already have had the best part, right? Yes, but dessert is a good runner up. Here our ways parted and we ordered different dishes. I eat pancakes every day, so no surprise that the Thai pancake filled with icecream and whipped cream was going into my belly. A good and refreshing end of the evening. Oh, and the pancake was green, how cool is that?! Ricky was more adventures and chose the fried icecream. The ice inside was already melted, that was a small letdown, but the taste was there.
We really enjoyed the food, this restaurant is highly recommended and we are definitely going back!
We would rate the food with the number 8, service gets a 9 and the total ambiance gets a 7,5.
Ricky & Jasmijn
These scones are not only healthy but also very delicious!
1 tbsp oil (olive, sunflower, coconut, etc)
250 g spelt flour
3 el honey (not necessary, I used only 1 el)
75 mL almond milk
welled raisins (handful)
2,5 tsp Baking powder
pinch of salt
Preheat the oven at 200 degrees Celcius.
Well the raisins in semi-hot water.
If you want to use a banana in this recipe I would advice to cut it in real small pieces and toss it in together with the raisins.
Mix the almond milk together with the egg. In another bowl mix the spelt flour together with the baking powder and the salt. Add the raisins (banana/cinnamon) to the bowl with the dry ingredients. Then add the honey and the oil to the dry ingredients. At last mix the egg and almond milk mixture with the dry ingredients and make sure it becomes a smooth dough. Divide this dough in 6-8 pieces and put them on your baking tray. Give them a little eggwash and put them in the oven for 10-15 minutes!
These scones are really good with clotted cream and jam or lemon curd, but if you want to make them really healthy try them with skinny ‘ kwark’ and strawberries/banana on top!
|Whole dish (6 scones)||Per scone|
Pasta with Pesto-cream sauce and chicken romana (4 persons)
This sauce is based on a fresh made pesto. You can also just take 2 tbsp of store-bought pesto.
Just boil the pasta (+/- 400g) for this recipe as mentioned on the package.
1 whole Basilplant (just the leaves)
Olive oil extra vergine (quantity depends on the structure of the mixture, we want a nice and creamy texture)
Pine nuts (half a package (40g))
Parmesan cheese (half a package (45g))
2 cloves of garlic
pinch of salt
To make this delicious pesto just put all the ingredients except the parmesan cheese together and blend it. When it has a nice texture, drop in the cheese and mix it a bit more. And your pesto is all done!
50 g butter
2 tbsp fresh pesto
40 g flour
splash of lemon juice
1 bouillon cube with 500 ml water
splash of cooking cream
Melt the butter and add the flour at once. Keep stirring until it has a doughy texture. Fry this for 3 minutes and then add the chicken bouillon. Let this boil and add the cream, lemon juice, pepper and salt. When you have a nice texture, add the pesto and take the pan of the heat. Ready to serve!
2 chicken breasts
100 g parmesan cheese
olive oil to fry
pinch of pepper and salt
splash of cooking cream
To make a batter for the chicken we have to mix the eggs, parsley, parmesan, pepper and salt, and a bit of cooking cream.
Cut the chicken breasts into 4 thin chicken breasts. Put some flour on them and put them in the egg mixture. Put the pan on high heat and fry up the chicken with the batter until golden-brown.
This dish goes nice with some grilled eggplant, zucchini, bell pepper and mushrooms.
|Whole dish (without vegetables)||Per person|
Antillian Chicken Stew (4 persons)
I’m a big fans of stews in general. I usually make my stews using the exact scientific method of throwing random ingredients and spices together in the biggest pot I have and try not to be too surprised when it comes out good. But for the sake of thoroughness I decided to share the recipe for chicken stew given to me by the ghost of my great-grandmother.
4 whole chicken legs (kippenbouten in Dutch)
3 tablespoons of vegetable oil
1 onion (diced)
1 tomato (diced)
1 bell pepper/paprika (diced)
2 cloves of garlic (diced)
1 block of chicken broth powder (bouillon in Dutch)
1.5 teaspoon of yellow mustard
1 teaspoon of yellow curry powder
1 tablespoon of tomato paste
1 tablespoon soy sauce (I use ketjap manis)
1 cup of water
- Strip the skin off the chicken.
- Put the chicken in a large pot and add all the ingredient except for the tomato paste over a medium heat. Keep stirring for the first 5-10 minutes as you want all the ingredients to mix well. Let it cook for another 10 minutes before adding the tomato paste.
- Add the tomato paste and let the sauce reduce to a desired consistency. I prefer it thick.
I personally like it with rice but you can also eat it with potatoes or bread. If you like having some starch in your stew feel free to add potatoes.
|Whole dish (without potatoes/bread)||Per person|