Homemade Mint Jelly

Homemade Mint Jelly
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This sauce is the perfect accompagnement with roast meat, especially lamb. It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Homemade Mint Jelly
Print Recipe
This sauce is the perfect accompagnement with roast meat, especially lamb. It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Ingredients
Servings: jars
Instructions
  1. Wash your mint, pick the leaves of and chop finely.
  2. Prepare and clean your jam jars.
  3. Combine all the ingredients and bring to a simmer. Simmer for 5 minutes.
  4. Fill your jam jars, twist on the caps immediately. Place the jars upside down for 5 minutes.
  5. Turn your jelly jars every 20 minutes as they cool. This ensures the mint leaves being spread evenly through the jelly.
Recipe Notes

Read more about edible gardening here.

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My Vichyssoise or Delicious & creamy cold soup

VichysoisseSWhen the weather is getting hotter, I recommend you spend an evening making a large batch of this beautiful soup. It is both healthy and tasty, and well loved by all family members. I like to use vegetable stock, this means the dish is completely vegetarian and all my friends can enjoy it as well.

The soup can be served hot or cold. I would cool the soup for at least 4 hours before serving. That’s why I like to make this dish a day in advance.

This soup is also beautiful als a small course at a dinner party or for a high tea. Just serve the soup in a dainty tea cup or a small glass instead of a large plate.

Vichyssoise (6 portions)

  • 2 leaks, sliced and thoroughly cleanVichyssoiseMed, including the green part
  • 1 large onion, sliced
  • 1 garlic clove, finely sliced
  • 4 medium potatoes, diced
  • 500 – 750 ml vegetable stock
  • 150 ml cream
  • 1 tbsp olive oil
  • To serve:
    • Greek yoghurt or sour cream
    • Chopped spring onion or chives
  1. Fry off the potatoes, onion, leaks and garlic until the onion is translucent.
  2. Add vegetable stock until all ingredients are submerged.
  3. Simmer until the potatoes are cooked.
  4. Blend the soup to a smooth puree, add stock if you want a thinner soup.
  5. Stir in the cream and season to taste. Remember that cold soup will need stronger seasoning.
  6. Serve your soup with a dollop of Greek yoghurt or sour cream and some chopped chives or spring onions.

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On hot summer evenings I enjoy a plate of this cold soup with some fresh bread. The best thing is that all you have to do is serve it up, no mess or fuss, just a cooling and healthy dinner.

Happy easter!

For this easter we are staying at home with our little family. Some of you might have bigger plans and feel a little overwhelmed by now. These are some easy recipes with maximum impact on your guests:

HappyEaster2016

Remember to keep your cooking for the day simple (put more effort in the preperations) and make sure you have plenty of time to enjoy your family and guests!

Banana Bundt Cake

This is the perfect recipe for using up your overripe bananas. The banana flavor is subtle and the cake is moist. This cake is a great show stopper desert or birthday cake for banana lovers.

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Banana Bundt Cake

  • 2 ripe bananas
  • 100 gr butter
  • 150 gr sugar
  • 1 tsp vanilla essence
  • 3 free range eggs
  • 200 gr flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 50 gr shredded coconut
  • Icing:
    • 100 gr cream cheese
    • 250 gr icing sugar
    • Optional: yellow food coloring and banana chips for decorating
  • 25 gr butter and 25 gr shredded coconut
  1. Make sure all your ingredients are at room temperature. Measure up all your ingredients. Combine the dry ingredients and mix them with the fork. This makes the flour light and airy.
  2. Preheat the oven at 170 degrees C.
  3. Coat your bundt tin thouroughly with butter and shredded coconut.
  4. Peel the bananas and mash them up with a fork.
  5. Mix the banana mash, sugar, butter and vanilla essence.
  6. Mix the eggs in one by one.
  7. Fold in the dry ingredients.
  8. Pour the batter in the bundt tin.
  9. Bake the cake for 45 minutes or untill it is golden.
  10. Let your cake cool on a wire rack before turning it around on the serving tray.
  11. Mix the icing ingredients and decorate your bundt cake.

Find a chocolate cake recipe and more baking ideas inspiration here.

Snickers cupcakes

Yesterday I descided to try out a new ingredient, Bebogeen. My friend from stoca.nl pointed this product out to me. This product is an excellent substitute for dulce de leche in other recipes.

I have been craving a cupcake that has that lovely combination of savory peanuts and chocolate, brought together by the warmth of caramel. This cupcake definately hits that spot!

Snickerscupcakes3

The sauce is devine by the way, it is easy to make and so glossy! It would be great over vanilla ice cream, topped with some peanuts.

Snickers cupcakes (12 pcs)

  • 100 gr butter
  • 60 gr bebogeen ( or dulce de leche)
  • 100 gr sugar
  • 3 eggs
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 150 gr flour
  • 70 gr pure chocolate, chips or in smallish chunks
  • 70 gr (salted) peanuts
  • Sauce:
    • 40 gr butter
    • 40 gr bebogeen
    • 70 gr pure chocolate
  • Cupcake tin and 12 cupcake liners

Snickerscupcake2

  1. Preheat your oven to 160 degrees C.
  2. Mix your butter, bebogeen, sugar, salt and vanilla essence until well combined.
  3. One by one, add your eggs. Wait till each egg is incorporated before adding the next one.
  4. Gently fold in your flour, chocolate chips and peanuts.
  5. Devide your cupcake mix into your cupcakeliners, I like to use an ice cream scoop for this job.
  6. Bake your cupcakes in the centre of your oven for 25 minutes or untill the centre is warm.
  7. Let your cupcakes cool while you prepare the sauce.
  8. In a pan, melt the butter and bebogeen on a low heat. Keep stirring
  9. When the butter and bebogeen are combined, turn off your heat and immidiately add your chocolate.
  10. While gently stirring, your chocolate will melt and you will greate a glossy sauce for on your cupcakes. It will not set and become hard, making it an extra delicious cupcake topping.
  11. You could decorate your cupcakes with hearts, chocolate chips or even chunky seasalt.

Find more baking inspiration here!