I saw these and thought they would fit perfectly for a Dutch treat at a Eurovision Grand Final Party! They are strawberries dipped in a variety of different condiments to provide a rather delicious replica of the Dutch national flag. Very cute and very easy to make as well. Have a look at the recipe below:
White chocolate chips
Blue sugar sprinkles / Edible glitter (for a more camp version, De Toppers style)
1. Wash the strawberries thoroughly and let them dry completely.
2. Melt the white chocolate to a smooth, thin consistency.
3. Place the blue sugar in a bowl and set aside.
4. Dip the strawberries in the white chocolate to cover two thirds of the berry.
5. Next, dip the strawberries in the blue sugar to cover one third.
6. Place the strawberries on wax paper-lined baking sheets & then in the fridge to set.
I hope you enjoy it. Bon Appétit!
I came across this video thanks to Coop Sverige and it features Swedish superstar Nanne Grönvall making some delicious salami och parmesan chips for Melodifestivalen! Check it out below and I will definitely be making these come Mello night.
Nanne spent more time eating the ingredients than cooking them. A woman after my own heart!
I went to a good friend’s place over the weekend where I had a real treat in store for me: Quindim! It’s a Portuguese dessert that is a dense, baked custard. As the Iberian version, Quindim (pronounced “kinjeem”) tastes way better and far more satisfying. Especially more so for me because my friends had prepared Quindim in the Brazilian way, with coconut. Absolutely delicious! Naturally, I got a piece to take home with me, along with the recipe because no one should be deprived of this dessert! Here it is below, directly translated from the original Portuguese recipe by my friend exclusively for ASFE:
Serves approximately 10-12 people
8 egg yolks
500g refined sugar
250g desiccated coconut
2 tablespoons butter
1 teaspoon vanilla essence
Preheat the oven to 180°C.
Separate the yolks from their membranes by putting them through a seive and gently running them through. The membranes create a stronger eggy flavour which we can do without.
Load up all the ingredients into a food processor and mix until thoroughly and completely combined.
Pour the mixture into a bundt cake tin (the one with the hole in the middle). In order to make easy to ease the Quindim out of the baking mould, spread a thin layer of glucose syrup.
Bake slowly for about an hour. Cool slightly before turning out. Then sling it in the fridge and serve it at your next Eurovision party cold.
Simple to make and oh-so-good. Hope you guys enjoy it as much as I did. And a special ‘Thank You to Sibelli & Vincent for making it for us. Bon Appétit!