Archief | maart, 2013

Wrap with Eggplant Pesto

29 mrt

This recipe is one of my favorites! Me and my brother have come across this dish at a theater festival in the Netherlands. During the summer that I worked there at the ticket center, I loved this dish so much, I ate it every night :). Sometimes with fish, sometimes with chicken or beef, it didn’t matter which version of the wrap I chose, the taste of the pesto together with eggplant was perfect with everything! After several nights in a row me and my brother asked the chef for the recipe and I we were so glad he gave it to us! Yesterday I made these wraps with homemade tortillas, which makes it even more delicious. To make tortillas yourself is really easy. Click here for the recipe.


(for 2 people)

4 small eggplants, 30 g. basil, 25 g. of Parmesan cheese, 1 clove of garlic, 2 tablespoons of pine nuts, 6 tablespoons of olive oil, salt and pepper, 10o g. rocket salad, 6 small wraps (buy them or make them yourself), 300 g. of white fish(filet) or chicken.


Preheat the oven on 200 degrees Celsius. Cut the eggplants vertically in half. Lay them in the oven for 15 minutes, so the vegetable will dry. Roast the pine nuts shortly in a pan until they are brown.

Put the basil, pine nuts, olive oil, Parmesan cheese, garlic and salt and pepper together in a jar. Blend them until they become Pesto.
Take the eggplants from the oven and peel the vegetable meat out. Add this to the jar with pesto. Blend them together so the pesto becomes mixed with the eggplant.

Meanwhile, you can make the flower tortillas.

Cut the chicken into small pieces and bake them seasoned with salt and pepper. If you want to use fish instead, go ahead :).

Take a flower tortilla, put some rocket salad on it, the fish or chicken and add the eggplant pesto. Buon appetito!

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Homemade flower tortillas

25 mrt

Because filled tortillas are one of my favorite dishes, I decided to make my own flower tortillas. Recipes I found showed me that they were not at all hard to make. I was still a bit suspicious that it would not work out, so when I went to the store to buy the ingredients for the green chili recipe, I still bought a package of flower tortillas, just in case. But the tortillas worked out perfectly! They were really easy to make and tasted delicious! So much better than from the store..


300 g. of flower, 250 ml of hand warm water, 40 g. soft butter, 1 teaspoon of salt


Chop the butter into small parts and mix it with the flower, salt and water until it is a soft ball of dough. Chop the dough into 12 small parts and roll each part with a rolling pin until it looks like a tortilla (use some extra flower otherwise the tortilla sticks to your rolling pin). Make sure that the size of the tortilla fits into your pan. Heat up a pan and put a tortilla in the pan. Heat each tortilla on both sides until it starts to get a bit brown. You can prepare them in advance and warm them up later.

Want to have an idea for a filling? Click here.

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4 mrt

It must have been all brought under your attention that the Pope in Rome resigned on the 28th of February. Last week when I was on holiday in Austria he said goodbye to everyone of his staff and flew by helicopter to Castel Gandolfo, where he will reside for two months. I read on this nice blog that while the helicopter was flying above Rome, thousand of church bells were ringing. Although I am not religious at all, I have the feeling that this must have been a magical moment. I just feel so excited living in this eternal city during such a historical moment in time! That’s why I want to feature this amazing but difficult recipe, which I was send by my friend David, whom I met during my Italian lessons at the language school. Eggs Benedict is a traditional American breakfast of poached eggs and hollandaise sauce. I had never made or even eaten this before, so this was my first introduction. Although the recipe was difficult to make by myself (I got some help of my fidanzato J), it worked out fine and tasted delicious!


5 tablespoons of white wine, 1 tablespoon of tarragon vinegar (dragon in Dutch; I used normal vinegar because I couldn’t find the tarragon version), 5 grains of pepper, 1 leave of laurel, 2 egg yolks, 75 grams of melted butter, 2 tablespoons of vinegar, 2 egg, salt and pepper and 2 slices of toasted bread (and some parsley if you’d like).


First, melt the butter and separate the egg yolk from the egg white.

Cook the wine, (tarragon) vinegar, grains of pepper and laurel together for 5 minutes in a small pan on low fire. Then, separate the liquid from the herbs and put the wine in a glass bowl. Add the egg yolk and mix it. Heat up some water in a pan and hang the bowl with the mixed egg yolk on the pan, to heat it with steam. Add the melted butter slowly and mix it gently until the sauce gets thicker. Then, take the bowl and put it in cold water for about 10 seconds. Season the sauce with salt and pepper. Cover the bowl with a lid to keep the sauce warm.

Heat up 1,5 liter of water and 2 tablespoons of regular vinegar with 2 teaspoons of salt until it almost cooks. Break and egg in a ladle or a soup spoon and put is gently in the hot water. Poach the egg for 5 minutes (for soft boiled) or 7 minutes (for hard boiled). Don’t let the water cook! Meanwhile, toast the bread slices. If the eggs are done, put them on a plate with paper towels to let them dry a bit. Then, put the toast on a plate with on top the poached eggs and then the sauce. Finally add the parsley, salt and pepper. Buon appetito!

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Cheese-onion bread

3 mrt

When I have a holiday coming up for which I have to drive far to actually reach the accommodation, I always start thinking about the food that you can buy on the road. Memories will come up immediately of disgusting pre-packed almost wet sandwiches with cheese looking like plastic and tomatoes tasting like water. Also being car sick (which I did not grow out of unfortunately) and not able to read while I sit ‘shotgun’ doesn’t help either for a nice driving experience. However this year when I started to organize our drive to Austria, I thought of my blog and cae up with the idea of making a cheese onion bread for lunch. Cheese onion bread doesn’t need anything else and you can keep it covered in aluminium foil for a long time to keep it fresh! I found this nice recipe which I wanted to share with you guys 🙂

45 g. of butter, 1 tablespoon of olive oil, 7-10 g. of dried yeast, 1 onion, 450 g. of flower, 1 teaspoon of musterdpowder, 180 g. of Gouda cheese or Cheddar if you like (grated), 1,5 dl. of milk, 1,5 dl. of water, salt and pepper.

Melt a knob of the butter in a pan and bake the chopped onion until it is goldenbrown. Let the onion cool off for a while. Put the flower in a bowl and add the yeast, musterdpowder, salt and pepper. Add the cold onion and 3/4 of the cheese to the flowermix and stir gently it until it is mixed. Make a small hole in the middle of the flowermix and add the milk. Knead the dough and add some water if it is too dry. If the dough is well mixed and shiny, put it in a bowl under foil and let it rise for 60 minutes.

After 1 hour you can take the dough out of the bowl and put it on a flower-covered workbench. Knead the dough again for a few minutes. Take an ovendish and cover it with the olive oil. Make 11 balls out of the dough and put 6 of them in the dish. Cover the dough balls with some melted butter (as you like). Put the rest of the dough balls on top of the other 6. Cover the top also with melted butter. Protect the dough with foil and let it rise again in 45 minutes.

Meanwhile you can preheat the oven on 190 degrees. After 45 minutes sprinkle the bread with the leftover 1/4 of grated cheese and let the bread cook in the oven for 40-45 minutes.

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