A very berry treat for the Netherlands.

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:

Ingredients
Strawberries
White chocolate chips
Blue sugar sprinkles / Edible glitter (for a more camp version, De Toppers style)

Instructions:
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!


Bon Appétit! – Schlager food with Nanne Grönvall.

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!


Bon Appétit! – Portuguese Quindim

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:

Quindim Recipe

Serves approximately 10-12 people

4 eggs
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!


A Swedish culinary delight for Eurovision.

I love baking and this year, I wanted to make something special to munch on while watching the Eurovision Song Contest. To that end, I came up with these Swedish Eurovision Cookies.

They are Swedish because the recipe is based on the traditional ‘Pepparkakor’ Swedish cookies but with my own culinary twist. And they are ‘Eurovision’ because they take exactly three minutes to bake! How cool is that? Granted, I used the microwave but it makes the whole process so much more easier and they still taste fantastic, if I do say so myself.

Check out the recipe below and try them out for your Eurovision party!

Swedish Eurovision Cookies Recipe
Makes 10 cookies

2 cups whole-wheat flour
2 teaspoons baking powder
4 teaspoons butter, cold
1/2 teaspoon salt
2 teaspoons cardamom, ground
1 teaspoon cinnamon, ground
4 tablespoons brown/cane sugar
1 teaspoon vanilla extract
1/2 cup skim milk

Sift together the flour, baking powder, salt, cardamom and cinnamon together in a large bowl. Cut in the butter and combine. Add in the sugar and vanilla extract.

Add the milk bit by bit, kneading all the while until a moist dough forms.

Roll the dough out on a floured surface and cut out the cookies. I cut out the flag heart from a bit of cardboard and used that to trace out and cut the dough into flag heart shapes.

Place them in a ceramic/glass plate in a circular arrangement. Put the cookie-laden plate in the microwave and set the power level to 6 or 7, depending on your model. It would be best to check the manual and select the specific level used for baking cakes. Set the timer for three minutes and hit ‘Start’.

Once the three minutes are up, take the plate out. Be careful though, as it will be really hot. The cookies will still be a little soft but they will continue to ‘cook’ while cooling. Let the cookies stand for about two to three minutes. They would have cooled and firmed up by then.

To garnish, you can make flag motifs of your choice using slivered almonds and melted chocolate. Then pile them high and enjoy them while watching Eurovision!