tag:blogger.com,1999:blog-84840132729015909192012-02-16T12:52:55.082+01:00My travel true cookbooks and the internet, hoping i'll become a domestic godess....Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.comBlogger611100tag:blogger.com,1999:blog-8484013272901590919.post-67311886554009360962011-12-25T20:29:00.000+01:002011-12-26T22:13:11.221+01:00

Tessa says,"This is exactly the kind of chocolate cake i loves as a child. Sometimes i make this just chocolate, sometimes halved and filled with not-too-sweet raspberry or strawberry jam or puree and a few dollops of cream(and then i don't ice it). If you like, you might also add some chopped nuts in with the flour or scatter some over the top." Chocolate cake with icing Tessa Kiros, Apples

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com4tag:blogger.com,1999:blog-8484013272901590919.post-21080659866459978702011-12-14T00:00:00.002+01:002011-12-14T21:08:38.534+01:00

Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious! Bao yum! I thought when i saw this years last challenge. This wouldn't be so hard on me, because i did this already. But only once. That time i made steamed bao so i chose to make baked bao this time

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-9944707956460738602011-12-06T22:01:00.001+01:002011-12-07T21:03:24.194+01:00

Whe are cooking al red this week for a study in Scarlet.Whit this weeks theme for the I Heart Cooking Clubs; A study in scarlet it didn't took me long to decide what i should make going trough my Apples for Jam cookbook i found this Pizza recipe. In the red section ofcourse. It's just a plane normal pizza but the taste was magnificent and in my mind i'm making all this variations on it

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-63723372601477142952011-11-29T20:35:00.001+01:002011-11-29T22:41:17.382+01:00

This weeks theme is " bean there done that" at the I Heart Cooking Club. To get my bean on i made this rustic dish from Tessa Kiros's first book twelve. After eating it i understood why the tuscans love this dish so much. It's on my list of comfort foods now! Tessa Kiros says, "Tuscans are well known for their love of beans, and this rustic recipe is one of their favorites". Salsicce e fagioli

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com10tag:blogger.com,1999:blog-8484013272901590919.post-68729863085975219412011-11-27T16:05:00.002+01:002011-11-27T16:13:42.596+01:00

This weeks cooking theme at I Heart Cooking Club is Attitude of gratitude. Wich foods are you most grateful for? Since we don't celebrate thanksgiving in Europe(Those who do celebrate, I hope you all had a wonderful time). I cooked something up with chocolate! Because i'm so grateful for every piece of chocolate that i can put in my mouth. I really have to have my "shot" of chocolate well....

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-85795904980701875732011-11-14T16:07:00.001+01:002011-11-15T21:29:14.658+01:00

Orange skies...♪♫ is this weeks theme over at I Heart Cooking Clubs. Orange skies bring me back to our vacation on the island of Java, Indonesia. We went there two and a half year ago when my brother in-law moved to Bali. Whe took this oppurtunity to see them again with getting to know the country. So whe aranged a ful trip from Jakarta(Java) to Bali by car with a guide and a driver. One of

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com9tag:blogger.com,1999:blog-8484013272901590919.post-44055953674594794462011-11-14T11:02:00.000+01:002011-11-14T11:02:41.269+01:00

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry. I decided to make the chinese tea eggs for this months challenge because they always looked so beautiful to me, but it never came to

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com12tag:blogger.com,1999:blog-8484013272901590919.post-23310246370986371452011-11-13T11:45:00.001+01:002011-11-14T00:24:20.528+01:00

It's that time of the month again "Potluck" at I Heart Cooking Clubs where whe feature the recipes of Tessa Kiros for six months. And in here book Twelve i found this recipe for Ricciarelli or Almond cakes. And since i had a big batch of almond flour in my pantry, waiting for me to make macarons for months. I used it for this almond cakes instead. And i totally hadn't any regrets about that

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-4810983858724645002011-11-06T14:40:00.005+01:002011-11-06T15:05:43.551+01:00

I have been missing a couple of months fun over at I Heart Cooking Clubs.I haven't been able to join in over the last couple of months, but now i'm back. My book of Tessa Kiros (thats the chef whe will be featering the next 6 months) finally came last friday. It took 2 hole weeks to arrive, and yesterday i started immediatly. For this weeks theme "In my pasta bowl" I made this simple but

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-17799669211875549902011-10-25T16:41:00.001+02:002011-10-25T20:15:10.409+02:00

The Ingredients: 1 Large Portobello Mushroom Cap 1 Tablespoon Coarsely Chopped Shallot 3 Tablespoons Lightly Packed Fresh Parsley 1 1/4 lbs. 85%-93% Lean Ground Turkey 2 Tablespoons Extra Virgin Olive Oil – plus more for brushing the grill 1 Teaspoon Worcestershire Sauce Kosher Salt and Freshly Ground Pepper Sharp White Cheddar Cheese – the recipe suggested Manchego or White Cheddar (

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com1tag:blogger.com,1999:blog-8484013272901590919.post-18716726770533184762011-06-30T21:24:00.000+02:002011-07-01T21:24:48.075+02:00

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava. This Challenge took me more then 4(minus all the resting time) hours to make, but the outcome was more then word it. Well it started out as fun and easy just mixxing the dough by hand(don't have

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com3tag:blogger.com,1999:blog-8484013272901590919.post-59769137369312056792011-06-15T16:00:00.001+02:002011-06-15T16:05:07.231+02:00

In a few days it will be Fathersday, so this weeks theme at I Heart Cooking Clubs is "Pops is tops". So it time to honour my dad with a home made meal, but i got stuck with this delicious granola recipe. My father eats granola at breakfast and dessert as he pleases. So it was time i make some my own, to give him this sunday. I adjusted the original recipe. I used hazelnuts instead of mixed nuts.

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-24851204670783104042011-06-14T15:00:00.001+02:002011-06-14T16:07:28.613+02:00

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com2tag:blogger.com,1999:blog-8484013272901590919.post-68854205365821388442011-06-11T00:06:00.008+02:002011-06-11T14:17:56.580+02:00

It's that time of the month again, Potluck week at the I heart cooking Club. So we can make any recipe of Jamie Oliver we want or crave. Since my Mr. R had been sick for most of the week i chose a light meal with chicken and bread and coleslaw on the side. He hadn't been eating for some days but was craving for a tasty sammie now he was feeling better. Whe liked this easy dinner a lot end i'm

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-19400459276819167752011-06-05T02:15:00.005+02:002011-06-05T15:21:46.647+02:00

I'ts sunday again the last day of the week to admit our weekly cooked up dishes at I Heart Cooking Clubs. This weeks theme to cook one of Jamie Olivers recipes is Somethings Fishy! I had the feeling for some nice hot soup today so made his italian sald cod soup, it tasted good i thought but Mr.R(my boyfriend) didn't agree with me on that. He thinks it was to hot by the use of the red chili pepper

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com7tag:blogger.com,1999:blog-8484013272901590919.post-14904338189533020682011-05-28T11:00:00.003+02:002011-05-29T15:05:43.189+02:00

Mad about herbs is this weeks theme at I Heart Cooking Club to cook with one of Jamie Olivers recipes. I decided to make spagetti with meatballs, and it was rockin'. The flavours of the herbs where great together. Feel free to join in!ingredientsserves 4-6• 4 sprigs of fresh rosemary• 12 Jacob’s cream crackers• 2 heaped teaspoons Dijon mustard• 500g good-quality minced beef, pork, or a mixture

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com10tag:blogger.com,1999:blog-8484013272901590919.post-57111147698364430572011-05-20T08:00:00.000+02:002011-05-20T08:29:13.182+02:00

Now whe are on our vacation in the USA this is one of our favorite breakfasts. Made this a few weeks ago before whe left, to get in The mood. A few days ago whe where even surprised to see this pancakemachine in The motel we stayed. Only one push one the button and in 45 seconds two pancakes came out of it. But this recipe is deffinatly better then the machinecakes.ingredients• 3 large eggs•

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com7tag:blogger.com,1999:blog-8484013272901590919.post-21601936339604718612011-05-04T23:00:00.000+02:002011-05-04T22:55:03.940+02:00

This weeks theme at i heart cooking clubs is mum's the word! My mom really love's Asparagus, so made this delicious pasta especially for her and a little bit for me;)ingredients• 1 bunch asparagus• 12 thin slices pancetta, the best quality you can afford, sliced into small strips• 500g fresh egg tagliatelle• 100g Parmesan, gratedsea salt and freshly ground black pepper• extra virgin olive

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-58685733915218493692011-05-01T11:39:00.012+02:002011-06-14T22:49:35.085+02:00

It's that time of the month already, potluck time over at I Heart cooking blogs. Didn't had a lot of time to participate this week so kept it simple. Come and have a look what everybody else brought to the table.ingredients(makes 2 glasses)• 1 ripe banana• 1 glass of frozen fruit of your choice: mango, blackcurrants, or strawberries• 2 heaped tablespoons natural yogurt• 1 small handful of quick

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-78127360685380405502011-04-18T14:30:00.015+02:002011-04-18T15:34:21.317+02:00

Chicken and the egg - wich comes first? That is our cooking theme for this week at IHCC. It really is an age old question! And in my eyes whe probably will never now the real answer to that question. Whe can only presume, like the other age old questions of al exsistance on earth. Every religion at least thinks to now the answers, but there are more books then i can count on this particulair

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com10tag:blogger.com,1999:blog-8484013272901590919.post-15859362289791222192011-04-17T11:19:00.005+02:002011-04-18T00:32:33.611+02:00

April showers bring may flowers! is our cooking theme for this week over at I heart cooking clubs. I haven't been participating for two weeks at a row and meanwhile whe started cooking with Jamie Oliver. Feel free to come and join us whe will be cooking with Jamie Oliver for the next six months!Our April is quit good, less rain then to expect usually in our country. so when whe bought our new

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-37041041043560953832011-04-15T16:13:00.003+02:002011-04-17T17:09:40.358+02:00

Peanut butter chips are not for sale in the dutch grocery stores, so last year when i bougt some stuff in an american online shop bought this chips two. But they where waiting and waiting to be used in my pantry. But now with our upcoming travel to the states our heads are all about eat, drink, sleep and live the american way! Whe really can't wait to go there again and whe where really craving

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com1tag:blogger.com,1999:blog-8484013272901590919.post-75534970395514683412011-03-23T20:20:00.001+01:002011-03-23T20:27:57.492+01:00

Well it's time again, to say goodbye to another chef at I Heart Cooking Clubs. The past six months we have been cooking with Giada De Laurentiis!Very well known all over the world, but i didn't know her!(six months ago). To get to know her i started with a little research on the internet about her. Reading true her own website GiadaDeLaurentiis.com and ofcourse Wikipedia(what would we do without

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-16990432034595051432011-03-23T20:07:00.002+01:002011-03-23T20:19:47.449+01:00

Recipe can be found hereCourtesy of Giada de LaurentiisCook time: 7 minutes(waiting 6 hours)Yield: 6 servingsIngredients1 cup whole milk1 tablespoon unflavored powdered gelatin3 cups whipping cream1/3 cup honey1 tablespoon sugarPinch salt2 cups assorted fresh berriesDirectionsPlace the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-59627267890938405372011-03-23T20:03:00.001+01:002011-03-23T20:20:11.594+01:00

Recipe can be found herecourtesy of Giada De Laurentiiscooking time: 12 minutesyields: 6 servingsIngredients4 tablespoons plus 1/2 cup extra-virgin olive oil1 cup buttermilk1 1/2 pounds chicken tenders (about 18)3 large garlic cloves, minced1/2 teaspoon salt3 tablespoons balsamic vinegarFreshly ground black pepper1 1/4 cups freshly grated Parmesan3/4 cup Italian-style seasoned bread

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-59596668029259588462011-03-23T20:01:00.001+01:002011-03-23T20:20:22.840+01:00

Recipe can be found hereCourtesy of Giada de Laurentiiscooking time: 15 minutesyields: 4 servingsIngredients:12 ounces penne pasta1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil2 garlic clovesSalt and freshly ground black pepper1 cup (packed) fresh basil leaves1/2 cup freshly grated ParmesanDirectionsCook the pasta in a large pot of boiling salted water until tender but still firm to the

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-9740712015520569512011-03-23T20:00:00.001+01:002011-03-23T20:20:56.301+01:00

Recipe can be found hereCourtesy of Giada de LaurentiisCook time: 20 minutesYields: 6 to 8 servingsIngredientsSweet Peas:2 cups chicken broth or water1 teaspoon red pepper flakes1 (16-ounce) bag frozen peas1/4 cup fresh chopped mint3/4 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 cup whipping cream3 ounces finely diced prosciuttoCrostini:1 baguette, sliced into 1/2-inch thick

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-48040868257326535612011-03-18T18:00:00.002+01:002011-03-18T18:51:12.572+01:00

After this week we only have left one more week of cooking with Giada. Also after two weeks of Voting our Next chef is finally announced. We could vote for Rick Bayless, Bobbie Flay or Jamie Oliver. Mr. Flay was the least favorit, and it became clear very soon that Jamie or Rick Would become our chef for the upcoming six months. Mr. Oliver did it he won the vote with more then half of the votes.

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com9tag:blogger.com,1999:blog-8484013272901590919.post-87649710932614839542011-03-16T22:00:00.002+01:002011-03-22T21:01:27.616+01:00

The exact origin of the Martini is unclear however the most likely explanation is that it was simply a shortening of the main ingredient, Martini branded vermouth. One popular alternative suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco in 1862, which people frequented before taking an evening ferry to the nearby town of Martinez. Another

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-4878547006777320232011-03-14T09:34:00.020+01:002011-03-14T23:42:29.047+01:00

The dutch don't let any (Birthday)anniversery go by without a piece of there homemade apple pie. So here is my version of this classic, for my blogs first anniversery!Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added. Dutch apple pies are usually decorated in a lattice style. Dutch apple pies

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-69263734651167976572011-03-13T11:49:00.009+01:002011-03-14T15:51:06.701+01:00

Thyme Simple Syrup:Recipe can be found here Courtesy of Giada de LaurentiisDid you know this about thyme:-That there are over 350 different species of Thyme.-We mostly use Thymus vulgaris for cooking.-Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion.-Thyme has been used since ancient times for

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com7tag:blogger.com,1999:blog-8484013272901590919.post-62971015811248494942011-03-08T20:08:00.003+01:002011-03-13T19:59:10.282+01:00

Since it still potluck this week, and our time with Giada de Laurentiis over at I heart Cooking clubs is almost up... I decided to make another one of her recipes, for this weeks potluck. The Foodnetwork.com has been my recipe source over the last few months, and i decided to make number 1 from the Giada top 100 recipes, Chicken Tetrazzini.The preparation took about one hour, but it was word it.

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-23059685178642940542011-03-07T14:31:00.007+01:002011-03-13T14:38:52.543+01:00

It's our last month cooking with Giada de Laurentiis at I Heart Cooking clubs, though i've been missing out on the fun the last couple of months. I am back again this week. Can't waith to hear who whe will be cooking up the next six months, because it's voting time. I hope it will be Jamie...recipe from the foodnetworkcourtesy of Giada de LaurentiisIngredients4 croissants, sliced in 1/2

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-57673222961964293042010-12-14T00:01:00.000+01:002011-03-07T21:25:58.318+01:00

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.I chose to make the eggs benedict, i was intrigued bij the idea of poaching eggs. But

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-32252149424841069752010-11-29T11:41:00.005+01:002011-03-07T21:11:03.352+01:00

English Muffinsfrom The Bread Baker's Apprentice by Peter Reinhart2 1/4 cups bread flour1 1/2 teaspoons sugar3/4 teaspoon salt1 1/4 teaspoons instant yeast1 tablespoon shortening or unsalted butter, at room temperature3/4-1 cup milk or buttermilk, at room temperaturecornmeal, for sprinklingIn the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast.

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-11493176000871253672010-11-28T17:37:00.007+01:002010-11-29T22:47:22.660+01:00

So it's already the 9th week that whe are cooking with Giada over at i heart cooking club, one thirth of our time with her is up. Wath do hou think of her and her cooking? Because i don't know it yet..I have to confess i still don't own a book of Giada, running true her recipes online is that one of my problems with her or that i can't easily make a lot of her recipe because i can't get the

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-5005657759845580102010-11-28T14:24:00.010+01:002010-11-28T18:00:42.638+01:00

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.To make mine i used the first pasta frolla recipe and had it refrigerated over 1 night. The dough was a bit

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-15079609354381106042010-11-22T00:00:00.000+01:002010-11-22T12:00:20.040+01:00

I've been missing out of last weeks fall theme, but back here with this weeks potluck at IHCC. My boyfriend has been asking about shrimps so when i came across this recipe, i thougt this would be a delicious simple weeknight meal.He really loved my choice because he saw no veggies(he isn't a big fan of them), but ofcourse there is already a lot of arugula in the sauce/ pesto. Seems like a

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com9tag:blogger.com,1999:blog-8484013272901590919.post-55265559036587381392010-11-14T00:00:00.001+01:002010-11-14T13:28:24.753+01:00

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.I've been missing out on the daring cooks for several months now, but when i saw this challenge i was back in

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-1025274625379101202010-11-13T16:33:00.000+01:002010-11-14T00:03:12.536+01:00

This weeks theme at IHCC is kid at heart.As a kid i was fond of rice pudding, so made this delicious recipe. i left out the rum, cause i don't like that.Recipe from foodnetwork.comCook time: 35 minutesYields: 4 to 6 servingsIngredients5 cups whole milk2/3 cup Arborio rice or other short-grain white rice1 vanilla bean, split lengthwise1/2 cup sugar2 teaspoons dark rum1 teaspoon grated orange

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-79783577995696115242010-11-06T12:40:00.003+01:002010-11-06T13:03:33.199+01:00

This week we are exploring Giada's recipes - Out of Italy!Over at I Heart Cooking clubs(feel free to join in!)At first i misunderstood the term "out of Italy" i tought it ment straight out of Italy, but later when the post was made i read it was the meaning to cook up one of giada's non italian Recipes. So lets get her out of her comfort zone and see if she gets comfortable anywhere else to.....

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com10tag:blogger.com,1999:blog-8484013272901590919.post-42635288082537165092010-10-31T13:38:00.006+01:002010-11-01T17:20:57.396+01:00

The first Month of cooking with Giada has gone by, and I really start to like her cooking already. Al that recipe's with creamy Mascarpone are great. So this weeks theme is Chocolate cravings(women and their chocolate isn't there a better match). I found another recipe with Mascarpone this time with chocolate ofcourse...Started with making the white chocolate cups, made them a few days in advance

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com12tag:blogger.com,1999:blog-8484013272901590919.post-65420348937547562962010-10-24T16:59:00.004+02:002010-10-24T17:47:11.071+02:00

So this week it's this month's Potluck again over on IHCC, We can make any recipe we like as long as it is one from Giada. Since i don't have any cookbooks of her i'm depending on her recipe's online. The site of the Foodnetwork is in Halloween spirit, since it is less then a week till the day. So i thought it would be nice to cook up something special for the holiday, found't this great recipe

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-51349584742118709132010-10-11T19:13:00.008+02:002010-10-11T21:07:49.236+02:00

Served family style is this weeks theme at IHCC. We can make any dish that our familys would love. So i made this lovely pasta with Mushrooms. Adapted from the foodnetwork.comYield: 4 to 6 servings1 pound rigatoni pasta 2 tablespoons olive oil 2 shallots, minced 1 clove garlic, minced Salt and freshly ground black pepper 1 pound assorted mushrooms, (such as cremini, shiitake and button),

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com7tag:blogger.com,1999:blog-8484013272901590919.post-68759240919701470992010-10-10T11:25:00.008+02:002010-10-11T09:51:57.447+02:00

During one of my holidays in the states i really fell in love with muffins especially chocolate chip, but since in my country muffins where still a rare item(poor me)i couldn't have any off them back at home. Luckily nowadays there are more and more bakerys that sell them. Some of that are quit nice but not as good as in my memories, so i wanted to try to bake them myself. I ran in to another

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-18426848384253368802010-10-04T14:57:00.007+02:002010-10-04T15:41:52.197+02:00

So our 6 months with bittman are up, and the new chef was chosen.And it is Giada de Laurentiis. Since i'm not from the states i really don't now her an her cooking but, i hope i'll get to love her as mutch as i do bitmann after i got to know his cooking;)To welkom Giada this week where having a Big welkom party at IHCC(Adapted from the foodnetwork.com)IngredientsToasts:1 (1-pound) loaf ciabatta

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com10tag:blogger.com,1999:blog-8484013272901590919.post-6872623752643578112010-10-02T18:57:00.012+02:002010-10-04T15:18:09.908+02:00

Just back in time to say goodbye to Mark Bittman at IHCC, Who was the cook for last six months. I didn't know him at first but i really like him and his recipes now where saying farewell....I made this pie in my muffin baking pan so i had 12 little pies that where so delicous. Total time to make this is about 2 hours.Flaky PiecrustMakes Enough for an 8- to 10-inch single-crust pieTime: 20 minutes

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com5tag:blogger.com,1999:blog-8484013272901590919.post-22613574099978893172010-05-27T00:00:00.005+02:002010-05-27T00:02:20.284+02:00

When i saw this month's challenge i really was impressed, did they really think we could make something like in the picture(Down here), gladly we didn't had to make such a large french honeymoon cake. Piece Montée(or Croquembouche) is traditonal French dessert made out of cream puffs assembled in a conical shape, and served at weddings or baptisms. I chose to make the vanilla creme patissiere en

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-79252032904332097722010-05-17T11:32:00.004+02:002010-05-17T12:09:48.397+02:00

Its Pot luck theme again on IHCC, so this morning i woke up early and i felt like cooking. So i checked out my new how to cook everything app on my iphone, searching for a fine recipe. Found this fantastic recipe for pancakes(my boyfriend really loves pancakes). So i suprised him with this big stack of pancakes and he tought they where delicious...everyday pancakes adapted from how to cook

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com4tag:blogger.com,1999:blog-8484013272901590919.post-17841183451295136452010-04-27T00:01:00.013+02:002010-11-01T17:22:04.029+01:00

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.Due to the volcanic ash cloud hanging over Europe i could participate in this months challenge. Because our vacation is postponed, i had enough time to make a pudding. But unfortuned it was

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com17tag:blogger.com,1999:blog-8484013272901590919.post-3062597490523306232010-04-25T16:11:00.009+02:002010-04-26T21:48:41.209+02:00

Friday i told you about my love for strawberry's. Me and my boyfriend ate al strawberries in just one day! We really couldn't help ourselves. So on saturday morning i went back to my farmer to get another batch of fresh strawberries. From my friend i heared about Eton Mess and it was easy to make. Just cream, merinque and fresh strawberries, and then mess it up....I did bake the merinque myself,

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com1tag:blogger.com,1999:blog-8484013272901590919.post-25174579300418280392010-04-23T15:18:00.010+02:002010-04-25T09:37:13.672+02:00

This morning i got some really tasty fresh strawberries, from the local farmer. So i really wanted to use them. So it was my luck it is potluck on IHCC this week, and stumbled upon this great Bittman recipe.Strawberries With Balsamic VinegarYield 4 to 6 servingsTime 15 minutesPotluck on IHCCMark bittman for The New York timesStrawberries are the basis for some of the best fruit desserts, from

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com6tag:blogger.com,1999:blog-8484013272901590919.post-61416987939828712572010-04-23T11:44:00.001+02:002010-04-24T11:47:08.901+02:00

MyWorldwideculinaryAdventure | foodgawkerMy first picture got accepted on Foodgawker, This is the link to my page there.

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-42731604298805196782010-04-13T21:22:00.009+02:002010-04-16T08:01:05.948+02:00

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club. Brunswick stew... never heard of it ever before, i thought when i found out wat the april's challenge would be. I chose to

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com2tag:blogger.com,1999:blog-8484013272901590919.post-6327811427410905382010-03-27T08:00:00.005+01:002010-03-28T10:10:16.520+02:00

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.I was very exited about this dessert to make, and i had never heard of it before. So i started out with getting al the ingredients. But could'nt find any pectin so had to make my

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com8tag:blogger.com,1999:blog-8484013272901590919.post-78783190616566094722010-03-22T23:54:00.003+01:002010-03-27T11:21:45.262+01:00

(adapted from the foodnetwork)Ingredients2 split (1 whole) chicken breasts, bone in, skin onGood olive oilKosher saltFreshly ground black pepper4 ounces thinly sliced pancetta1 large garlic clove, chopped2 tablespoons chopped fresh flat-leaf parsley1 1/2 teaspoons anchovy paste1 teaspoons Dijon mustard1 1/2 tablespoons freshly squeezed lemon juice1/2 cup good mayonnaise1 large ciabatta bread2

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-86313096772892238832010-03-22T17:30:00.004+01:002010-03-22T18:27:00.770+01:00

Milka is one of my favorite chocolates, I love every kind. But the Triple chocolate bar cant be bought in the netherlands. We discovered it a few years ago on a skiing trip in austria, and favor it ever since. So last January my boyfriend went on a skiing trip to austria again, and surprised me with some bars. Have been waiting to do something with it, except eating, so made some cookies of it

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com1tag:blogger.com,1999:blog-8484013272901590919.post-34180904756424285952010-03-19T19:56:00.001+01:002010-03-22T12:48:37.469+01:00

This Sunday Spring will finally kick in, whe have been waiting for better weather. Because whe had a verry cold winter whit lots of snow. Don't understand me wrong i really love snow and the Dutch foods for this period( "stampot" mashed potato with different kind of vegetable). But spring time brings other vegetable and fruits again. Soon whe whil be able to eat white asparagus and strawberry

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-30241894444429135282010-03-17T20:33:00.002+01:002010-03-27T11:23:24.414+01:00

Ingredients1 tbsp vegetable oil1 onion, chopped500g pack lean beef mince3 tbsp mild or medium curry paste400g can chopped tomatoes150ml fresh beef stock, hotCouple handfuls frozen peas225g long-grain or basmati rice1. Heat the oil in a frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Increase the heat, add the mince and cook for 3-4 minutes, until browned all over.

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0tag:blogger.com,1999:blog-8484013272901590919.post-23300019281442390862010-03-14T02:23:00.001+01:002010-04-13T21:32:59.325+02:00

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.This was my first challenge to participate in, and i liked it. I loved it to see everyones

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com1tag:blogger.com,1999:blog-8484013272901590919.post-36349453192717088792010-03-14T02:11:00.000+01:002010-03-17T20:51:00.692+01:00

My first post on my blog...And its a real Dutch delicacy "Ontbijtkoek" (literally translated it means Breakfast cookie.Dutch people love it, and we eat it al day long(not only at breakfast time). There are also a lot of variations on this cake. I made mine plane with nuts on top.Ingredients250 grams Brown sugar100 ml water2 eggs2 tbl spoons of Spice mix(see below)1,5 tbl spoon honey250 grams

Yvette MWCAdventurehttp://www.blogger.com/profile/11862429188920122241noreply@blogger.com0