Month: May 2019

Caesar Fried Chicken Burger

I was going to have a dietified salad as a light lunch before heading out for an event. But I had to leave early so I ate something en route. So then I was going to have this light lunch for dinner. But I came home tired and just couldn’t be bothered to cook.

Fry it already

And then it just got colder and I in no mood for this ‘light’ bullshit. To avoid getting stuck with the light meal in perpetuity I decided to Franken it up and just fry it already.

Caesar salad love

So what was this ‘light’ lunch. It was the classic Caesar salad. I’ve been heavily involved with Caesar salad ever since the first time I went to EuroDisney in the 90’s. As much as I love a classic it was getting kind of tired and also a little too cold for that shit. And so Caesar fried chicken was born.

You can have these as is, or on one of my sweet potato buns with all the Caesar salad accouterments as explained below. Store bought buns will of course also do nicely.

A Caesar fried chicken burger with a runny egg yolk on a space backdrop surrounded by leaves of lettuce

Caesar Fried Chicken Burger

Dorothy Porker
The classic salad deep fried and stuck on a burger bun. What's not to love?
Prep Time 15 mins
Cook Time 15 mins
Overnight marinade 8 hrs
Course Dinner, Main course
Cuisine American
Servings 2

Equipment

  • Bowl
  • Seal-able containers x2
  • Deep fat fryer
  • Paper towels
  • Shallow plate x2

Ingredients
  

For the marinade and sauce

  • 1 c - 250 ml Greek yogurt
  • 2 T - 30 ml olive oil
  • 2 t - 10 gr garlic powder
  • 4 anchovy filets finely chopped
  • juice 1 lemon
  • 6 T - 85 gr Parmesan grated
  • 2 pieces chicken boneless, skinless, I prefer thighs

For the coating

  • 1/2 c - 65 gr plain flour
  • 1/2 c - 65 gr cracker meal basically fuck up some crackers in a plastic bag
  • 1/2 c - 65 gr Parmesan grated
  • 1 t - 5 gr garlic powder
  • 1 t - 5 gr cayenne
  • 1 t - 5 gr salt
  • oil for frying

To finish

  • 4 rashers bacon grilled to your desired crisp
  • 2 medium eggs however you like them, keep the yolk runny tho or we can't be friends
  • lettuce of choice I like little gems of butter head
  • 1/2 avocado sliced
  • 2 buns of choice, I like my sweet potato buns

Instructions
 

The night before or at least 2 hours ahead of time

  • Mix together 1 c - 250 ml of yogurt, 2 T - 30 ml of olive oil, 2 t - 10 gr garlic powder, 4 finely chopped anchovy filets, juice of 1 lemon and 6 T - 85 gr of Parmesan in a bowl. Divide over 2 seal-able containers.
  • Place 2 pieces of chicken in one of the containers, make sure they are fully covered by the marinade, and move to the fridge overnight or for at least 2 hours. Close the other container and store that in the fridge as well, this will be your burger sauce.

Get frying

  • Heat your deep fat fryer to 175° C/ 350° F.
  • Remove the chicken from the yogurt. Use some paper towel to remove any excess marinade and pat dry.
  • WARNING: THROW OUT THE USED YOGURT MARINADE IMMEDIATELY. Do whatever you can to not accidentally use this as your burger sauce.
  • While your fryer is heating, mix together 1/2 c - 65 gr of flour, 1/2 c - 65 gr cracker meal, 1/2 c - 65 gr of grated Parmesan, 1 t - 5 gr of garlic powder, 1 t - 5 gr cayenne and 1 t - 5 gr of salt in a shallow plate. Line another shallow plate with paper towels to rest your chicken after frying.
  • Once your deep fat fryer has reached the right temperature, dip your chicken in the cracker/ Parmesan mixture, shake off any excess flour and slowly lower into your deep fat fryer. Be sure to lower your basket into the fat before you do this, so you can easily fish your chicken out once it's ready. Do not lower the chicken in with the basket as they will stick together.
  • The chicken will take 7-14 minutes to cook, depending on how thick your thighs are. Be sure to wait until your crust is nice and golden brown. Let the chicken rest and drain on your pre-lined plate.
  • While the chicken is frying, cut open your burger buns and grill them cut side down, fry up the bacon rashers and cook or fry your eggs if using.

Assemble your Caesar fried chicken burger, optional

  • You can now assemble your burger, grill the buns cut side down. Add some fried bacon rashers, a few lettuce leaves and top with the fried chicken, an egg your way, maybe even some avocado and definitely the remainder of the burger sauce. Either way you're in for a good time.
Keyword burger, caesar salad, chicken, fried chicken, Salad

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Caesar fried kip burgers.

Luxury Loaded Fries with Smoked Salmon

I’ve always wanted to home-smoke. But I bought the wrong type of barbecue and lighting up an entire barbecue for myself just seems wrong. And then stove-top smokers were always too expensive. Until I found one for about a quarter of the price a few weeks ago at my local supermarket.

A wall of fries interspersed with flakes of smoked salmon and surrounded by tufts of mayo, wasabi and caviar

Smoke ‘m if you’ve got it

The first thing I decided to smoke was salmon. The main reason being, salmon isn’t hugely expensive so if you fuck it up you won’t feel too bad about it and, provided you do it right, there’s nothing wrong with some smoked salmon.

For me the salmon comes out a little too heady to have on it’s own, but if you break it down in flakes it’s perfect for salads or for these awesome Japanese-inspired loaded fries.

A bamboo plate filled with fries, flakes of smoked salmon, tufts of wasabi and mayo and dollops of caviar

Some notes

I’d love to use salmon or trout roe for this, or even actual caviar, but I’m broke so I use imitation caviar. Which is still an amazing mouth party of umami-goodness (and also not that cheap, but cheaper).

Also be sure to find gim-gui, Korean roasted seaweed, it’s flavored with sesame oil and and roasted so it packs a lot more punch than plain nori.

If you don’t have a smoker, Saveur has a pretty good how-to for building your own stove top smoker.

A bamboo plate filled with fries, flakes of smoked salmon, tufts of wasabi and mayo and dollops of caviar

Luxury loaded fries with smoked salmon

Dorothy Porker
Use a stove-top smoker to make peppery smoked salmon and use that to make these awesome Japanese inspired luxury loaded fries with fish eggs, Kewpie mayo, wasabi and gim-gui, Korean roasted seaweed.
Prep Time 5 mins
Cook Time 25 mins
Soaking time 1 hr
Course Dinner, Main course, Party snack
Cuisine Asian, Fusion, Japanese, Korean
Servings 2

Equipment

  • Bowl and a plate with a slightly smaller diameter than the bowl
  • Wood chips of choice, I use hickory - 1 c/ 125 gr
  • Stove-top smoker, or build your own with the linked in the notes
  • Oven or deep fat fryer depending on your choice of fries

Ingredients
  

To smoke your own salmon

  • 2 filets salmon skin on, this makes them easier to handle
  • 1 tbsp - 15 gr salt coarse salt preferred
  • 1/2 T - 7 gr black pepper
  • 1/2 t - 2.5 gr coriander
  • 1/2 t - 2.5 gr pink peppercorns dry roasted and smashed
  • juice of 1 lime
  • 2 T - 30 ml olive oil

For the loaded fries

  • fries whichever kind you like, in the amount you like, I use about 5 oz - 150 gr of fries a head
  • 1 sheet gim-gui Korean roasted seaweed
  • 2 T - 30 ml Kewpie mayo mix a pinch of MSG into French mayo if you can't find this
  • 2 t - 10 gr wasabi the fake stuff is fine
  • 2 T - 30 gr fish eggs imitation caviar and salmon roe are my faves but you do you

Instructions
 

Smoke your salmon

  • Immerse 1 c - 125 gr of wood chips in water, making sure the wood chips stay submerged. The easiest way to submerge them is to place them in a bowl, cover them with water, and because they float, top them with a plate.
  • While the wood chips are soaking, make a dry rub combing 1 T - 15 gr of salt, 1/2 T - 7 gr of black pepper, 1/2 t - 2.5 gr of coriander and 1/2 t - 2.5 gr of dry roasted pink peppercorns.
  • Rub 2 salmon filets in 2 T - 30 ml of olive oil and the juice of 1 lime, before coating it in the rub, shaking off any excess, and leave to sit at room temperature for 1 hour alongside the soaking wood chips.
  • When you are ready to smoke, be sure to have your hood extractor running on high and have a few windows open as most smoker’s leak and the smell tends to linger for a few days if you don’t catch it in time.
  • Now, drain the wood chips and smoke your salmon as per your smoker manufacturer’s instructions for 10-20 minutes depending on the level of doneness you’d like on your fish. I like to go for 15 minutes to get it fully cooked through while remaining moist and luscious.

To make the Japanese inspired loaded fries

  • Prepare the fries according the the package instructions, or however you like to make fries. I think making my own is way too much hassle so I use oven fries, which work fine for me.
  • Flake your smoked salmon carefully. Or just stomp it to the desired consistency. Whatever you prefer. I just like to flake it to retain some texture.
  • Mix 2 t - 10 gr of wasabi with the 2 T - 30 ml of Kewpie mayo. Or keep them separate for added oomph. If you're not that into wasabi add little bits at a time and taste to find a heat level that is acceptable to you.
  • Crumble 1 sheet of gim-gui into small pieces.
  • Divide the salmon flakes, Kewpie-wasabi mayo (or Kewpie and wasabi), the crumbs of gim-gui and the imitation caviar or salmon roe over the fries. Eat up. Feel great.

Notes

If you can’t afford a smoker and don’t want to wait around until you bump into a sale like I did, Saveur explains how you can build a stove top smoker quite easily from cheaper items. Or you can just buy ready-smoked salmon.
Keyword fries, home smoked, home smoking, Japanese food, korean, loaded fries

Zoek je dit recept in het Nederlands? Ga naar VetteSletten.nl voor luxe ‘kapsalon’ met huisgerookte zalm.

Foolproof Canelés Bordelais

Every time I see a canelé I have a canelé. So when I was in France last summer I had a canelé or two. And then I saw the canelé molds in the supermarché. And promptly forgot about how hard everyone says they are to make. More so in silicone molds.

A close-up of a stack of canelés Bordelais

So here I was, back from France, with a silicone canelé mold and a panic attack. But I had laid my bed, so now I had to lay in it (and give myself an excuse to finally get a sugar thermometer).

An overhead shot of a stack of canelés Bordelais surrounded by the ingredients to make them

Kitchn to the rescue

I was terrified to make these, but because I was scared I finally didn’t fuck up a bake! I followed the recipe from Kitchn to a tee, and that’s been my saving grace with these delicious assholes ever since.

Keep in mind that this is a process of days, not hours.

A stack of canelés Bordelais in white and blue plates

Sorry, silicone only

To retain my sanity I will only be sharing the recipe for silicone mold canelés here. Refer to the Kitchn for the copper mold versions, which seem like a lot more of a nuisance and are also a lot more pricey.

A close-up of a stack of canelés Bordelais

Fool proof canelés Bordelais from a silicone mold

Dorothy Porker
These French custardy rum and vanilla classics are a handful and require a lot of equipment and time, but they're totally worth the effort.
Prep Time 30 mins
Cook Time 2 hrs
Resting time 2 d
Course Birthdays, Dessert, Party snack
Cuisine French
Servings 12 (ish) canelés

Equipment

  • Silicone canelĂ© mold - usually holds 6 to 8 canelĂ©s
  • Pastry brush
  • Freezer
  • Saucepan
  • Candy thermometer
  • Food processor
  • Fine sieve
  • Container with lid
  • Oven
  • Measuring cup, optional

Ingredients
  

  • canola oil for brushing the molds, do NOT substitute
  • 1 vanilla pod
  • 2 c - 500 ml whole milk
  • 2 T - 30 gr butter chilled and diced
  • 3/4 c - 150 gr cake flour OR
  • 1 c - 125 gr all purpose flour AND
  • 1 T - 15 gr corn flour see instructions
  • pinch salt skip if using salted butter
  • 3/4 c+2 T - 180 gr superfine or baker's sugar if you can't find this, run your sugar through the food processor before using
  • 4 large egg yolks
  • 1 T - 15 ml dark rum
  • 1 t - 5 ml vanilla extract

Instructions
 

How to make your own cake flour

  • If you cannot find cake flour mix 1 c - 125 gr of plain flour with 1 T - 15 gr of corn flour. Note you will have some extra cake flour leftover after making the canelĂ©s.

One or two days ahead of schedule: prep the molds and batter

  • Brush your silicone molds with canola oil and place them in the freezer. This helps with the crunchy outer layer of the canelĂ©s.
  • Rinse a heavy-bottomed saucepan with cold water, set over a low heat and add 2 c - 500 ml of milk. Split 1 vanilla pod and add to the milk. Heat slowly to a 83° C/ 183° F on a candy thermometer.
  • While the milk is slowly heating, place 2 T - 30 gr of chilled and diced butter, 3/4 c - 150 gr of cake flour and a pinch of salt in a food processor and pulse until well combined. Scatter 3/4c +2 T - 180 gr of sugar on top and pulse again until mixed.
  • Add 4 egg yolks and pulse again until the mixture begins to tighten and sort of resemble a dough.
  • Once the milk has reached 83° C/ 183° F, remove the vanilla pod and scrape the seeds into the milk. Discard the pod.
  • With the food processor on pulse, quickly and steadily pour the hot milk into the mixture in the food processor and pulse until fully combined. Don’t be alarmed: it will look like a very thin custard or pancake batter.
  • Strain the batter through a fine sieve into a clean container, pressing any congealed yolk through. Throw out whatever remnants you can't press through the sieve.
  • Stir in 1 T - 15 ml of rum and 1 t - 5 ml of vanilla extract and leave to cool uncovered until it has reached room temperature.
  • Cover and refrigerate 24-48 hours. This is necessary for the development of the gluten. The more patience you have with this the better the results.

Baking day!

  • Preheat your oven to 400° F/ 200° C.
  • Stir the batter, move to a measuring cup for an easier pour and fill the chilled molds halfway.
  • Place on the lowest oven rack and bake until the cannelĂ©s are a deep brown color, this can take anywhere between 1 hour and 30 minutes to 2 hours.
  • Remove from oven and leave to cool inside the molds for at least 15-30 minutes so they retain their shape.
  • If you have any leftover batter, leave the oven on, give the molds a quick brush with additional canola oil and bake the remainder of the batter.

Notes

Supposedly they are best eaten between 1 and 5 hours after baking. Personally I find 1 to 2 hours to be the max.
You can freeze them for roughly 3 months and reheat them in the oven at 400° F/ 200° C for 5 minutes, but nothing really beats a barely cooled fresh canelé from the oven.
Keyword caneles, custard, french, french pastry, pastry, pattiserie, rum

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Nigella’s Lemon Meringue Cake

I’m a terrible baker, I think I’m too slap dash in the kitchen to really ever get it right. But to improve my baking I’ve been trying to do a bake at least once a week.

I was dreaming up lemon meringue cookies, more like smores I baked recently than your traditional lemon meringue cookie, but I feel like it’s a bit too early for me in these early stages of learning to bake to try and invent stuff. So I went on the hunt for some other lemon meringue thingy.

Nigella to the rescue

And boy did I find a thingy! Nigella’s lemon meringue cake is easy and delicious, even if you kind of fuck it up like I did.

My best guesses in fucked uppedness are that I added an extra yolk when the cake dough seemed too dry, and then also use the extra egg white for the meringue. And then maybe I also used a little less sugar than I was supposed to, because I ran out of fine sugar and couldn’t be bothered to reach all the way up for the 20 grams I was missing.

It looks pretty and tastes good though, so all was not lost. Recipe below is minus my cock-ups.

Nigella's lemon meringue cake on a plate on a concrete backdrop with a black background, with a slice of the cake cut out and out of focus in the foreground

Nigella's Lemon Meringue Cake

Dorothy Porker
An unfuckupable rustic and festive lemon meringue cake recipe.
Prep Time 30 mins
Cook Time 25 mins
Course Birthdays, Dessert
Cuisine American, British
Servings 8 - 10 people

Equipment

  • Oven
  • Spring form pan x 2
  • Parchment
  • Large mixing bowl x 2
  • Mixer
  • Spatula

Ingredients
  

For the cake batter

  • 1/2 c - 125 gr butter softened, unsalted preferred
  • 4 egg yolks from large eggs
  • 1/2 c - 100 gr plain flour
  • 1 1/2 T - 25 gr corn flour
  • 1 t - 5 gr baking powder
  • 1/2 t - 2.5 gr bicarbonate of soda
  • zest of 1 lemon
  • 1/2 c - 100 gr plain sugar
  • 4 t - 20 ml lemon juice fresh preferred

For the meringue

  • 4 egg whites from large eggs
  • 1/2 t - 2.5 gr cream of tartar
  • 1 c - 200 gr fine sugar

To finish

  • 2/3 c - 150 ml double cream whipping cream or single also work in a pinch
  • 1 c - 150 gr lemon curd best quality you can find

Instructions
 

  • Preheat your oven to a 360° F/ 180° C and grease and line two springforms with parchment.
  • Now mix together 1/2 c - 125 gr of butter, 4 egg yolks, 1/2 c - 100 gr plain flour, 1 1/2 T/ 25 gr of cornflour, 1 t - 5 gr baking powder, 1/2 t - 2.5 gr bicarbonate of soda, zest of 1 lemon and 1/2 c - 100 gr of sugar until well combined. Once combined add 4 t - 20 ml of lemon juice and mix again. You should end up with a thick dough.
  • Divide the dough in two and smooth each half out over the bottom of your springforms. Nigella says you should do this calmly but I felt rage and fear were much more suited for the occasion. The layer will look suspiciously thin but it's going to be okay.
  • Now make the meringue by whisking together 4 egg whites with 1/2 t - 2.5 gr of cream of tartar until soft peaks form. Then slowly whisk in 1 c - 200 gr of fine sugar until your meringue looks light and glossy.
  • Divide the meringue across your disturbingly thin uncooked layers of cake dough evenly. Bake for 20-25 minutes or until a skewer comes out clean.

Construct your lemon meringue cake

  • Leave the cakes to cool completely on a wire rack before you whip up the cream to soft peak stage. Do not add sugar as there is a ton of sugar inside the cake, meringue and lemon curd already.
  • Place your ugliest cake meringue side down on a cake stand, serving platter or whatever you're planning to keep the cake on. Gently peel the parchment from the bottom.
  • Use a knife or spoon to spread 1 c - 150 gr of lemon curd evenly over the exposed bottom of your ugly cake. Be sure to get a little oomph going over the edges before spreading your whipped cream across the top of the curd.
  • This bits a little fiddly but take your pretty cake meringue half, keep it meringue side up and peel off the parchment. Use whatever utensils you have handy to scoot your pretty cake gently onto the whipped cream. You should end up with a nice layered cake of meringue, cake, curd, whipped cream, cake and meringue.

Notes

This cakes keeps for 1 day in the fridge and is best eaten day off.
Keyword all about cake, american pie, lemon meringue, meringue, nigella

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Nigella’s citroen meringue cake.

Japanese Mule: Sake Cocktail

I used to drink quite a bit. So much in fact, that I had to stop drinking for a few years. It did me good.

Lucky for me I didn’t have the kind of drinking problem that required me to stop drinking forever. But taking time off changed my attitude towards alcohol and these days, except on very rare occasion, I prefer to drink something really nice and not too much of it.

All my favorite ingredients combined, I am captain cocktail!

Cut back to a few years ago, when I was in the mood for a nice refreshing cocktail but not in the mood to go outside. I had ginger beer. I had sake. And some other bits and bobs. “Make yourself a Japanese mule,” the internet whispered into my ear.

I was short a cucumber then, but it really needs a few slices because otherwise your cocktail will turn out quite dry. Perfect as a refresher on a hot summer evening but also spicy enough to last you throughout cold winter nights.

A champagne glass filled with the Japanese mule cocktail with a thin slice of lime on the rim, with a bottle of sake and a can of ginger beer in the background to the left and a jug of Japanse mule cocktail in the background to the right

Japanese Mule: A Ginger Beer and Sake Cocktail

Dorothy Porker
The perfect lightly spiced and fresh cocktail combines all my favorite ingredients for both summer and winter nights.
Prep Time 5 mins
Steeping time 15 mins
Course Cocktails, Drinks
Cuisine American, Japanese
Servings 2

Equipment

  • Jug + covering
  • Fridge

Ingredients
  

  • 1 can ginger beer
  • 1 c - 250 ml sake better quality means better results here
  • bunch coriander stems removed
  • 1/4 cucumber thinly sliced
  • 1/2 lime thinly sliced
  • 1" - 1.5 cm ginger peeled and thinly sliced
  • ice cubes to taste, in summer

Instructions
 

  • Slowly pour 1 can of ginger beer into a jug. Let it run in gently down the side to avoid it losing too much fizz.
  • Add 1 c - 250 ml of sake.
  • Roughly tear up leaves of 1 bunch of coriander and add these to the gingerbeer/ sake mixture with 1/4 thinly sliced cucumber, 1/2 thinly sliced lime and 1" - 1.5 cm's of peeled and thinly sliced ginger.
  • Cover and let sit in your fridge to let the flavors come together for a little bit, about 15 minutes or so. And pour into the most beautiful glasses you can find.
  • Finish with some ice cubes if you want.

Notes

To make this alcohol free double the ginger beer and leave out the sake.
Keyword cilantro, cocktail, coriander, ginger beer, mule, sake

Zoek je dit recept in het Nederlands? Ga naar VetteSletten.nl voor Japanse ‘Mule’, gemberbier en sake cocktail.

Star Anise Spiced Madeleines

Ever since I first had warm Madelines at St. John’s Bread and Wine I have loved these little cakes. So when we were in France this summer I finally got a Madeleine-tin to make my own.

I’ve made what is supposedly the St. John’s recipe before, but not knowing which honey to use, they haven’t turned out to expectations. Even if everyone else was happy to eat them.

Update: I have since asked what honey they use at St. John’s and was told it’s Rowse honey. I initially mistook this for rose honey, which doesn’t appear to exist. Unfortunately you can only get Rowse honey in the UK and I am still not sure which kind of Rowse honey they even use. A friend sent me a batch once but I wasn’t in a baking mood and ended up using it for other things. 

Funk up your Madelines

I have been intrigued by all the funky alternative Madelines I’ve seen floating around online. So I went looking for star anise Madelines because star anise is one of my favorite flavors. I found something close enough at The Spice House, but switched some of the spices out because I could.

A pile of madeleines, surrounded by the key ingredients

Ginger and star anise spiced Madelines

Dorothy Porker
Super airy and fluffy, mildly spicy and fresh Madelines for any day of the week. Madelines are best eaten fresh, so these are best made for an impromptu tea party or for dessert.
Prep Time 15 mins
Cook Time 24 mins
Course Birthdays, Dessert, Party snack, Sweets, Treat
Cuisine British, French, Fusion
Servings 24 Madelines

Equipment

  • Oven
  • Small saucepan or microwave and microwave proof bowl
  • Pastry brush
  • Madeline tin, a muffin tin sort of works but isn't ideal
  • Mixing bowls x 2
  • Mixer
  • Metal spoon - this is non-negotiable
  • Bowl covering
  • Wire rack

Ingredients
  

  • 2/3 c - 150 gr butter unsalted preferred
  • 1 1/2 c - 180 gr all purpose flour
  • 1 t - 5 gr baking powder
  • pinch ground star anise
  • 1 T - 15 gr ginger freshly grated, 1/4 tsp of ground ginger sort of works in a pinch
  • zest of 1 lemon
  • 3 large eggs
  • 3/4 c - 150 gr fine sugar
  • pinch salt omit if using salted butter

Instructions
 

  • Preheat an oven to 175° C/ 350° F.
  • Melt 2/3 c - 150 gr of butter in a small saucepan over a low heat or in short bursts in a microwave. Take it off the heat before it starts to bubble. Lightly coat the Madeline-tin with a thin layer of the butter and dust with some flour before placing it in the fridge to set.
  • Now, in a bowl, sift 1 1/3 c - 180 gr of flour, 1 t - 5 gr of baking powder and a pinch of star anise together before adding 1 T - 15 gr of freshly grated ginger and zest of 1 lemon.
  • In a separate bowl, mix together 3 large eggs, 3/4 c - 150 gr of sugar and a pinch of salt for 5 minutes on medium-high, until the mixture has doubled in size and is light and fluffy.
  • Using a metal spoon (use this to avoid beating any air out of the batter) gently fold the dry ingredients into the egg and sugar mixture. Once the dry ingredients have been fully incorporated, slowly pour in the melted butter down the side of the bowl and gently fold that in as well.
  • Cover the bowl and let your dough set and chill for 30 minutes in the fridge.
  • I went a bit overboard with the dough myself, as you can see from the pictures, but gently scoop in about 1 T - 15 gr of dough into each Madeline-shape. Bake for 12 minutes. If you have dough left, be sure to keep it in the fridge as you bake, and be sure to cool, clean and re-butter and dust your tin before you go in for another round of baking.
  • Once done, tip out onto a wire rack to cool or ideally eat straight away while they're still warm and crisp.

Notes

Madelines are best kept in a closed tin for up to 3 days. As mentioned however, they are best fresh because they lose that crunchy outer layer as they age. 
Keyword american cakes, baking, cookies, easy bakes, french pastry, madelines

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Chickpea and Chorizo Stew

One of my staples since what feels like the beginning of time now is Nigel Slater’s chickpea and chorizo stew.

I found it on his website when I was still living in London. It’s perfect for all types of weather but obviously smashing for winter. And it’s also perfect for freezing. I always have a steady supply in my freezer for when I come home on a rainy day.

Nigel serves it with bread but I think it’s filling enough on its own.

A close up of a bowel of Nigel Slater's chickpea and chorizo in a white enamel and blue trimmed bowl with two bamboo handles sticking out of it, surrounded by some tufts of flat leaf parsley and a white and blue striped dishtowel in the back

Nigel Slater's Chickpea and Chorizo Stew

Dorothy Porker
The perfect winter warmer to come home to. Earthy, with a mild heat from the chorizo and some nice depth from the sherry.
Prep Time 15 mins
Cook Time 45 mins
Course Dinner, Main course
Cuisine British, English, Spanish
Servings 4

Equipment

  • Large pot with lid
  • Wooden spoon

Ingredients
  

  • 2 T - 15 ml olive oil
  • 2 large onions coarsely chopped
  • 4 cloves garlic thinly sliced, smoked if you can find them
  • 14 oz - 400 gr chorizo cut into chunks, soft if you can get it
  • 1/2 T - 7 gr dried chili flakes I use chipotle for added smokiness
  • 3/4 c - 175 ml dry sherry
  • 14 oz - 400 gr tinned tomatoes or 8 fresh and diced
  • 2 x 14 oz - 400 gr tins chickpeas drained and rinsed
  • 1/2 c - 125 ml water
  • bunch parsley optional, for fanciness

Instructions
 

  • Heat 2 T - 30 ml of olive oil in a large pot. 
  • SautĂ© 2 coarsely chopped onions with 4 thinly sliced cloves of garlic and 1/2 T - 7 gr of chili flakes and stir until the onions have gone soft and translucent.
  • Stir in 14 oz - 400 gr of chorizo chunks until fragrant and then pour in 3/4 c - 175 ml of sherry and bring to a boil.
  • Add 14 oz - 400 gr of tinned tomatoes, 2 tins of 7 oz - 200 gr drained and rinsed chickpeas and 1/2 c - 125 ml of water. Bring back to the boil and then reduce the heat to a simmer for 45 minutes with the lid slightly ajar.

Notes

Nigel Slater's chickpea and chorizo keep for about 3 months in the freezer, reheat it in a saucepan on the stove. 
Keyword chickpeas, chorizo, Nigel Slater, stew, winter

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Cobb Salad – Blue Cheese & Red Fruit

Let me be a dickhead and admit that I am not even sure what goes into a regular Cobb salad. I know I’ve had to eat regular ass Cobb salad once before I gave up dieting, but it was a diet version so it was probably a lie and definitely not my favorite.

Anyway, summer is supposed to start here (in so far as summer ever starts in Holland) and while you could probably eat this any time of year this has been my favorite summer salad ever since I first discovered it back in 2014. I forgot where I found it so apologies if I haven’t backlinked you.

It’s extremely easy and versatile, and only idiots who don’t understand the magic that is (blue) cheese and fruit won’t like it.

Blue cheese and red fruit Cobb salad variety pack

You can have this salad in a number of ways:

  • With tofu puffs, store bought or homemade, recipe also written out below for easy access
  • Chicken strips, see instructions
  • Bacon, or not
  • A boiled egg, or not

As you can imagine you can also try this with different cheese and fruit combos. If you aren’t using any of the protein suggestions I would add some bread to make this a full meal.

Half a wheel of blue cheese with a crack in the middle that has red fruits flowing out of it, topped with a round of crispy tofu and half a hard boiled egg and an avocado balancing on top on a blue backdrop.

Blue cheese and red fruit Cobb salad

Dorothy Porker
A fresh, easy and slightly more gutsy variation on the classic Cobb salad with red fruit and blue cheese.
Prep Time 15 mins
Cook Time 15 mins
Tofu pressing time 30 mins
Course Dinner, Lunch, Main course
Cuisine American
Servings 2

Equipment

  • Sheet pan or similar flat surface, for home-made tofu puffs
  • Kitchen towel, for home-made tofu puffs
  • Heavy object, for home-made tofu puffs
  • Oven, for home-made tofu puffs
  • Baking sheet, for home-made tofu puffs
  • Parchment, for home-made tofu puffs
  • Skillet or frying pan, for chicken and/ or bacon strips if using
  • Saucepan, for boiling eggs if using
  • Bowl or plates, for the actual salad
  • Small bowl to mix the dressing

Ingredients
  

If you're making your own tofu puffs

  • 2 c - 250 gr firm tofu
  • 2 T - 30 gr corn flour
  • 2 T - 30 ml sunflower oil
  • pinch salt

If you're having chicken

  • 1/2 T - 7.5 gr smoked paprika
  • 1 t - 5 gr ground cumin
  • 1 t - 5 gr ground coriander
  • pinch cayenne
  • pinch salt
  • pinch pepper
  • 9 oz - 250 gr chicken cut into cubes
  • olive oil for shallow frying or grilling

Other optional ingredients

  • 2 eggs optional
  • 6 strips bacon optional, pan fried

Less optional ingredients

  • 1/2 head lettuce I like butterhead or baby gems
  • 1 c - 125 gr blue cheese whichever you like
  • 1 c - 125 gr blueberries
  • 1 c - 125 gr raspberries
  • 1 c - 125 gr blackberries
  • 1/2 avocado cubed
  • 2 T - 30 gr almonds roughly chopped, smoked almonds are especially nice

For the dressing

  • 2 T - 30 ml olive oil
  • 1 T - 15 ml red wine vinegar balsamic also works
  • 1 t - 5 gr thyme
  • pinch salt
  • pinch pepper

Instructions
 

To make the tofu puffs, if using

  • Note: you can skip pressing the tofu but it gives much better results than unpressed tofu as this tends to be waterlogged.
  • Press 2 c - 250 gr of tofu for at least 30 mins. You can do this by placing the tofu on some kitchen towels on a sheet tray, placing more kitchen towel on top and then balancing a heavy object on top of that. If you don't have a Dutch oven a large pot with a bunch of books in them will do the trick.
  • Once the tofu has been pressed, preheat an oven to 365° F/ 185° C and line a baking sheet with parchment.
  • Cut the tofu into your desired shape. Cubes of 1"x1" - 2x2 cm's work best for a salad. Cut them too small and you'll be left will fully crisped up tofu.
  • Mix together 2 T - 30 gr of corn flour, 2 T - 30 ml of sunflower oil and a pinch of salt to make a slushy paste.
  • Coat the tofu cubes or slabs in the corn flour/ oil slushy.
  • Place the tofu cubes, blocks or slabs on the baking sheet and bake in the oven for 20 minutes or so, until the tofu has become puffy and golden. Turn them at the halfway mark.

To prepare the chicken strips

  • Mix together the 1/2 T - 7.5 gr of smoked paprika with 1/2 t - 2.5 gr ground cumin and coriander and pinches of cayenne, salt and pepper. Rub 9 oz - 250 gr of chicken strips in this mixture and grill the chicken in a hot frying pan or skillet with olive oil until cooked through.

To prepare eggs, if using

  • Bring water to a boil in a saucepan. Lower 2 eggs into the pot, turn down the heat a little and leave the egg to cook for 7 minutes. Run under a cold tap immediately after cooking to stop the egg from cooking further. Peel and quarter.

To plate the salad

  • Dump everything on a plate. Make it look fancy like I did. Or don't.
  • Mix 2 T - 30 ml of olive oil with 1 T - 15 ml of red wine vinegar and 1 t - 5 gr of thyme and a pinch of salt and pepper and plonk this over as your dressing.

Notes

As this salad relies on freshness it doesn't really keep that well, but if you do have leftovers keep them in a closed container in the fridge and they'll okay enough for lunch the next day.
Keyword blue cheese, cobb, cobb salad, red fruit

Zoek je de Nederlandse versie van dit recept? Ga dan naar VetteSletten.nl voor zomersalade met rood fruit en blauwe kaas.

Vegan Smokey Sweet Potato Burger

I am not in love with store bought veggie burgers. They’re all kind of dry and depressing, which I guess is something they have in common with processed meat products.

Inspired by How Sweet Eats

I found this smokey sweet potato burger on How Sweet Eats when a vegetarian friend was coming over for the second time in a row and I couldn’t make her my then vegetarian staple (Indonesian gado gado, recipe forth coming) again.

Make it vegan

I don’t know why there was an egg in there to begin with, so it’s now actually a vegan burger. And it’s the best vegan burger you’ll have. I also think it’s relatively easy to make and adjust if you don’t have all the ingredients at hand.

I used to use the butter beans as How Sweet Eats suggested, but they’ve started selling really nice bean mixes here that give a lot of additional texture to your burger. The one I used for this shoot is a mix of butter beans, chickpeas and kidney beans.

What do you eat with a smokey sweet potato burger?

I used to have this on a bun but it’s a bit carb-on-carb for me so I tend to just have the burger with some avocado and salad. When I serve this to friends I’ll add some garlic naan to make it look more substantial as a meal but in my opinion it really doesn’t need it and that space is better reserved for dessert.

If the yogurt roast garlic sauce isn’t for you I can recommend mayo, a basic guac, some decent hot sauce or all of the above.

Two white plates with blue trim on a concrete background with smokey sweet potato burgers, roast garlic sauce and avocado slices on top of them, surrounded by a blue checkered dish towel, smoked paprika coming out a tin, a garlic bulb and cloves and some naan bread

Vegan Smokey Sweet Potato Burger

Dorothy Porker
Crisp, moist, smokey and sweet. In my opinion this is the best veggieburger you will have.
Prep Time 15 mins
Cook Time 55 mins
Resting time 1 hr
Course Dinner, Lunch, Main course
Cuisine Vegan
Servings 2

Equipment

  • Oven
  • Microwave, optional - see instructions
  • Kitchen towel
  • Large bowl
  • Frying pan

Ingredients
  

  • 1 head garlic
  • 2 T - 30 ml olive oil
  • 1 large sweet potato
  • 7 oz - 200 g tinned beans of choice drained and rinsed
  • 1/3 c - 40 g plain flour
  • 1 T - 15 g smoked paprika
  • 1 t - 5 g onion powder
  • 1 t - 5 g salt
  • 1/2 t - 2.5 g ground black pepper
  • 1/4 t - 0.5 g ground cumin
  • 2 T - 30 ml olive oil
  • 2/3 c - 200 ml yogurt optional, use unsweetened if you're using non-dairy yogurt

Instructions
 

Roast the garlic

  • Preheat your oven to 360° F/ 180° C and cut the tip off 1 head of garlic so all the cloves are exposed.
  • Soak the head in 2 T - 30 ml of olive oil for 10 minutes before moving it to the hot oven and roasting for 30-45 minutes until the cloves are soft and gooey.

Bake your sweet potato: in the microwave

  • Pierce 1 large sweet potato all over with a fork and place it on a kitchen towel in your microwave. Set on high and cook for 5 minutes, before turning over and cooking for another 5 minutes.

Bake your sweet potato: in the oven

  • Preheat your oven to 425° F/ 220° C. Bake until soft, this should take 45-60 minutes.

Make the sweet potato burgers

  • Allow the sweet potato to cool until it is manageable with your bare hands before scraping the flesh out of the skin.
  • Place 1 c - 80 g of your beans of choice in a large bowl with the peeled sweet potato, 2 of the roast garlic cloves, all the spices and 1/3 c - 50 g of plain flour.
  • Mix together well, but be sure not to break up the beans entirely so you get some nice textural differences in your burger.
  • Leave the mixture to cool and solidify a little bit in your fridge for 1 hour or so. The mixture will stay gooey but should become a bit more manageable once it's cooled off a bit. You can omit this step if you're impatient and hungry like me.

Fry your burgers

  • Heat a 2 T - 30 ml of olive oil in a frying pan. Make sure it's really hot before you take your sweet potato and bean mixture and form it into loosely shaped patties before dropping the burgers into the pan. No need to strive for perfection here, they will correct themselves a little as they fry. The mixture will be quite gloopy, but if your oil is hot enough the outside will crisp up and the patty will hold together quite well.
  • Cook for about 3-4 minutes on each side, until golden and crisp.
  • If you want, mix the remaining cloves of garlic with 2/3 c - 200 ml of yogurt and season to taste with salt and pepper to serve as a sauce with your burgers.

Notes

You can make the burger mixture 1 day ahead of time and keep it covered in the fridge before shaping and frying.
A fried sweet potato burger will keep for 3 days in the fridge. Reheat it in a greased frying pan.
Keyword easy vegan, sweet potato, sweet potato burger, vegan, vegan burger, veggie burger

Zoek je de Nederlandse versie van dit recept? Ga dan naar VetteSletten.nl voor smokey zoete aardappel burgers.