Stuffed and baked peaches.....

Each week, a friend and I lunch together. One week at her house and one at mine. We both have fun trying out recipes on each other. I decided to create this dessert and wanted to note it in my blog as it turned out really well. My stuffed and baked peaches...

I crushed about 8 speculoos (Belgian version of our Dutch windmill cookies) cookies in a bowl then sprinkled a heaping tablespoon of cocoa powder over the large cookie crumbs.

Rub in two knobs of butter with fingers. You want a large crumble look. 

I had a jar of whole peaches but you can use halves as well. Fresh peaches would work too but you may need to bake them longer. Stuff the hole of the peach well with the crumble filling. Place them in a baking dish and sprinkle over some honey. Bake in an 180C/375F oven for about 25 minutes. 

Serve warm with vanilla ice cream and chocolate mocca beans or chocolate flakes. 

Note: I had so much filling that I was able to make 12 peaches total. You can make the filling and keep in a jar in the fridge to use as you need it. 

Eet smakelijk!

Heidi

Chocolate-chestnut heaven!

Yesterday, we were in chocolate-chestnut heaven so I am renaming Nigella Lawson's Mont Blanc. *grins* This is an amazing pudding that will leave you scraping the bottom of your dish and wanting more.....

Chocolate-Chestnut heaven
4 blocks (approx. 40gr) of Lindt supreme dark chocolate (I used 90% cocoa)
chestnut puree
200ml whipping cream
2 or 3 small meringue rings

Chop the chocolate and throw into a deep (wine) glass. Top the chocolate with two tablespoons of chestnut puree. Whip the cream and then add the meringue rings crushed mixing well. Layer on top of the chestnut puree. Keep a little of the meringue to dust the top of the cream. Leave in the fridge until you are ready to eat it.

Just look at those yummy layers...enjoy!

Eet smakelijk!
Heidi

Quick blueberry tartlet

What do you do with that leftover dough when you cut along the edge of your quiche dish? Make a quick blueberry tartlet with berries left over from last summer's pickings. We pick berries every summer and freeze them. What a treat to have them any time even when they are not yet in season here in Holland...

Quick Blueberry Tartlet
Roll your leftover puff pastry into a circle. Lay the dough on a piece of baking paper on a baking sheet. The baking or wax paper make for quick clean up as the berries will create their own juice and run.

Place the frozen berries in a bowl. Sprinkle with a touch of flour and sugar to taste. I used about a tablespoon of sugar but you may wish them to be sweeter. Mix well and place in the middle of the dough circle. Fold up the sides of the dough pinching as you go to keep it in a bowl shape.

Brush with a milk wash and bake in a 180C/350F oven until dough it golden and berries cooked. I left mine in while my quiche was baking for about 25 minutes. Serve with whipped cream or ice cream.

Bon appetit or eet smakelijk!
Heidi

"Arretjescake" or chocolate butter-biscuit cake

This incredible chocolate delight is an old Dutch treat. It is something that Jos asks me to make at times. It is very simple to put together and requires no baking. Just mix the ingredients and allow to set in the fridge overnight.

Arretjescake or chocolate butter-biscuit cake

100gr (1/2 cup) sugar

100gr (1/2 cup) butter

1/2 package of crushed Maria biscuits (use a cheap plain cookie for this if you cannot get these cookies)

25gr (3 tablespoons) cocoa

1 package of vanilla sugar (7gr) or a drop of vanilla 

1 egg

Mix the cocoa, vanilla sugar and sugar together in a pan. Now add the butter and place on low heat to melt the butter while mixing well. Once the sugar is dissolved in the mixture, add a beaten egg and the cookies which have been crushed. 

Line a half loaf pan with cling wrap. This step is important and cannot be skipped. You will not be able to take the cake out of the pan without the cling wrap. Spread the chocolate biscuit mix into the pan and allow to sit in the fridge overnight. 

Carefully pull out the cake (it is hard to get out but I slip a butter knife along the edges carefully first, slightly lifting). Now slice this cake and serve. This is not a recipe for dieters but it sometimes a good thing to indulge in really good chocolate desserts. 

** If you would like to make this cake in a regular size loaf pan, just double my recipe. **

The "arretjescake" was named after a Dutch cartoon figure "Arretje Nof" shown in the photo below. He was also used in butter ads for the company NOF. This cake is simple but very delicious and impresses whenever served. 

Bon appetit or eet smakelijk!

Heidi

Brown sugar applesauce

A favorite each autumn in apple season is eating fresh homemade applesauce. There is just nothing like it. Apples are readily available for low prices at this time of year. So if you are used to eating canned applesauce, try this recipe.

I switched to using dark brown sugar as we really like the taste but you can use white or light brown sugar if you prefer. I do not measure often when I cook as I just see and smell if it is correct. Try this recipe as it is so simple to make your own...

Brown sugar applesauce

7 or 8 sweet apples (I used Elstar)
3 or 4 tablespoons dark brown sugar
1 or 2 tablespoons white sugar
cinnamon to taste (I put in about a teaspoon I think as we love this spice)
1 tablespoon water

Core, peel and cut apple into chunks. Place in a pan with a heavy bottom. Mix in dark brown sugar, sugar, cinnamon and water. Bring the mix to high heat almost boiling. Now turn back the heat to simmer low until apples are soft and so tender that they mash as you stir the applesauce. 4 servings

It really is that simple and tastes amazing. Once you eat homemade applesauce, there is no going back. *grins*  Turn this into a wonderful dessert by placing a serving from the applesauce in a bowl. Add a ball of vanilla ice cream and drizzle with maple syrup. The apples combined with the nuttiness of the maple syrup make this a taste of the autumn harvest.

Bon appitit or eet smakelijk!
Heidi