Smoked Salmon Quiche.

On boxing day (known as the 2nd Christmas day here in the Netherlands) we usually have a cold buffet using up all the leftover turkey breast and put out bowls of potato salad and green salad - cheese and crackers - Christmas cake and a trifle. Alongside this I always make a quiche. This year I didn't but decided to make one for our dinner a couple of days ago. You can add any main ingredient you like - 2 cans of tuna drained would be good - or diced bacon - even cooked broccoli. We had bought some smoked salmon to have with our buffet and forgot all about it until I made the quiche - so it was added into the ingredients.

It will soon be New year all over the world. Here in The Netherlands they love to let off fireworks on New years eve on the stroke of midnight - then the skies are lit up with every firework imagineable and the noise is deafening. For several days leading up to it there are fireworks going off around the area - as I sit here now a neighbour is practicing for the event. There are so many fireworks bought and used at New year here that the day after, school children are encouraged to collect all the used fireworks and bag them - they can then exchange them for money.  It is a complete contrast to the UK where only the past 4 or 5 years fireworks are let off on New years eve at midnight to herald in the New Year but on a much, much smaller scale. However you celebrate it - have a wonderful time and many blessings for 2013.

Smoked Salmon Quiche

Ingredients

Pastry

250gms Flour sifted

150gms Butter diced (cold)

pinch Salt

1 medium egg slightly whisked.

(may need a little cold water)

Filling

3 medium eggs

1 small onion (finely chopped)

100 gms grated cheese

200 gms smoked salmon cut into small pieces

Milk

salt and pepper.

You will also need: 26cm flan dish. (or 2 small cake tins - 6 inch or 7 inch (15cm or 18cm) greased.

Preheat your oven to:  200degs C   400 degs F   Gas mark 6.

Will take 30 - 40 mins to cook.

Method

1. Sift your flour into a large bowl and add the salt.

2. Add the butter and rub together until like breadcrumbs.

3. Add the egg and mix together with a knife. You may or may not need to add a little water - it should come together into a ball..

4. Chill for 10 mins in the fridge wrapped in clingfilm.

5. Roll out onto a lightly floured surface to fit your flan dish or cake tins.

6. I always prebake the pastry cases so I don't end up with a soggy bottomed quiche. The way I do it is the way Delia has shown us all in the past and it always works for me without all the fuss of paper and dried beans!
Prick the pastry all over with a fork - not forgetting the sides of the flan and place in oven for 10 - 15 mins until lightly golden.

7. Bring out of oven and evenly distribute the onion - cheese and smoked salmon on the pastry bottom.

8. Whisk the 3 eggs in a measuring jug and then top up with milk to the 400ml mark. Season with pepper and a little salt. (not too much if you are using smoked salmon as it is quite salty to begin with)

9. Pour over the ingredients in the pastry case and cook for 30 - 40 mins until egg mixture has set and it is golden in colour - check when it has been cooking for 30 mins.

Serve with a jacket potato and a green salad - hot or cold. Will keep for 3 days in the fridge wrapped in clingfilm.

 

Christmas cake made - Tree decorated and Turkey ordered!

Where does each year go? Christmas has crept upon us once again - each year seems to get shorter than the last one. Did you not long for the months to go quicker when you were little? To get to your birthday and then to Christmas? Oh! and it took such a long time. As we get older - time goes by too quickly - or so it seems.

I was late this year putting up the tree, decorations and making the Christmas cake but I am finally there.

To me Christmas just isn't Christmas without a fruit cake (or Christmas carols) and each year Delias recipe for classic Christmas cake never lets me down. I do omit some of the fruit and replace that with more of the glace cherries though, as it makes a lighter cake.

Our turkey is ordered from the local poulterer as up until recently it was very difficult to find one in the supermarkets. Our presents are bought (but not wrapped yet!) so all that remains is to wish you all a very happy Christmas and a year full of good things.

http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

A short tour around our shopping center.

It snowed quite heavily here for a couple of days but the rain washed most of it away today. Yesterday was really cold - reaching minus 7 in the evening.

We do our food shopping at Albert Heijn in the small shopping center 5 minutes walk away from where we live. Around this time of year they play Christmas carols and songs over speakers so you can enjoy the music and get in the Christmas spirit while you are shopping.

Our treat from our shopping trip is pictured below and they were delicious - cheap too at 1 euro each.

The box says - tasty fresh from Hema.

Yummy!

Baby knits and snow!

Well I managed to get these baby knitted items finished in time to send in the Christmas parcel to my daughter who is having a baby boy in february next year. My arm was dropping off by the time I finished but I am quite pleased with the results.
She wanted a hat mitten and bootee set to match the outfit she had bought as his going home from hospital attire so I started with that set and it all seemed to get out of hand after that knitting hats in other colours..... and of course they had to have mitts and bootees to match them.

For his going home outfit

In lemon



In blue



in white



The pattern for these I found online - I just would not be able to follow a Dutch pattern I don't think.
The mittens are here:  http://www.knittingonthenet.com/patterns/babyhatmitts.htm
MittensWith CC pink CO 28 sts and work in K1, p1 until work measures 1 inch (3 cm) from beg. Change to MC cream and work in St st for 14 rows.
Shaping
Next row: (k2tog, k11) twice, k2tog - 25 sts
Next row: purl
Next row: k2tog, k10, k2tog, k to last 2 sts, k2tog - 22 sts
Next row: purl
Next row: (k2tog, k8) twice, k2tog - 19 sts
Next row: purl
BO. Cut yarn, leaving a long length of yarn for sewing side seam.

I made an eyelet row on them so they could be tied and be more secure - just after you have done your 1 inch in k1 p1 do your eyelet row - k1 YO k2tog ending in k1. Then knit your stocking stitch for 14 rows.

The hat was from here:  C:\Documents and Settings\Clark\Mijn documenten\patterns\Newborn Baby Hat to Knit - Free Knitting Pattern  Suite101.mht

The bootees from here:  http://www.bbc.co.uk/stoke/my_pages/babywear/hkp/010.sht





lamb hat crocheted



The lamb hat - bear hat and ladybird hat is crocheted and the initial pattern is from here: 

C:\Documents and Settings\Clark\Mijn documenten\patterns\Alli Crafts Free Pattern Lamb Bonnet.mht   I adapted the pattern with colours to make the bear and ladybird ones.

bear hat

ladybird

 Got plenty more to make yet so will set to with that soon.

We had a bout of ice and frost last night and this morning it started to snow - nice to look at and lovely around Christmas makes you feel in the spirit of the season - but it is really cold and it is nice to be in the warmth indoors. Hope you are all keeping warm.

My miniature progress.



first lot of potatoes before they were burnt



I have been having so much fun adding to my miniature collection recently.  The potatoes made from fimo clay has been the most enjoyable project to do so far. It was not all plain sailing at first. The pattern I obtained online gave the temperature for the oven at 260 degrees and without thinking (and not bothering to look at the pack of clay instructions) I put the temp up to 260 degs C - needless to say it burnt in under 2 minutes. I was so annoyed after all my hard work. They were past saving so ended up in the bin. Determined to get it right I read the packet of clay (well done Sherlock!) and this time set the oven at the right temperature. It says on the project instructions to bake for 10 mins but it started to discolour after being in for 4 mins with the result that some potatoes (noticeably the cut ones) browned a little. Well most of them were fine and I decided to use the cut brown ones as roast potatoes rather than throw them away. On the whole I was very pleased with the results.

My next project is going to be making oranges from fimo. Fingers crossed it works - will let you know.

http://www.miniland.ca/PotatoClass.html

http://zooplies.com/free-printables/my-free-printables/item/158-miniature-pei-potato-bag-tutorial

http://www.jensprintables2.com/grocerycooking.htm   (flour bag)

Sinterklaas has arrived in Apeldoorn!

Near the end of November each year, Sinterklaas (Saint Nicholas) arrives by steamboat from Spain, down the canals, all over The Netherlands.

He then proceeds on a grey horse through the streets carrying a mitre and his book of children's names who have been naughty or nice. His helpers are called zwarte Pieten - black Pete's - so named because of their black faces. I have to admit I was horrified when I first encountered this and still am, as it does have a reference to slaves - a disgusting part of history that should never have happened. It has caused a lot of debate over the years regarding racial reference but the modern explanation seems to be that their faces are black from going down many chimneys with presents from Sinterklaas. The shelves are full of colourful outfits for children to dress as Sinterklaas's helpers and you can see lots of little ones around this time of year dressed alike.

Sinterklaas and his helpers carry bags of sweets and kruidnoten (small ginger biscuits) and give them out to the crowds of children that line the street. December the 5th is Sinterklaas day here and instead of putting a stocking out for Santa to fill the night before - they put a shoe or boot out and presents are placed inside and around it - kruidnoten are strewn around the gift area to establish that Sinterklaas has visited in the night.

I have to say these are delicious and are sold plain or covered in plain - milk or white chocolate which are just yummy.

I found an authentic recipe to make your own and will attach it below. It is from 'aboutdutch.com'' and is  by a Dutch lady called Karin Engelbrecht who is living in Amsterdam. The recipe calls for the spice 'speculaaskruiden' which she kindly gives you the recipe for also - or you could just use pumpkin pie spices if you are in the USA or ginger, cinnamon and cloves will do the same job if you are in the UK.
Leave them plain or dip them in chocolate - would be lovely as gifts wrapped in cellophane and tied with a ribbon.

Kruidnoten

Ingredients:

• 1 3/4 cups self-rising flour (200 g)
• 1/2 cup dark brown sugar or pure cane sugar (demerera) (100 g)
• 7 tbsp butter (100 g)
• 2-3 tbsp milk
• 4 tsp speculaaskruiden (or pumpkin pie spice)
• 1/2 tsp baking soda
• The finely grated zest of half an orange
• 1 egg white, beaten

Preparation:

Mix together all the ingredients in a large bowl and knead (you may use a mixer with a dough hook attachment). You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough ball with plastic wrap and set aside for an hour. This allows the spices to work their magic.

Preheat the oven to 347 degrees Fahrenheit (175 degrees Celsius). Grease a cookie sheet.

Wet your hands and roll little marble-sized balls of dough (of approx. 1/2 inch/12 mm). Place dough balls on the cookie sheet. Using your thumb, gently press down on each cookie to flatten slightly. Brush with egg white. Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker shade of brown. Allow to cool.

Makes about 100 kruidnoten.

Speculaaskruiden

YOU WILL NEED:

4 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground mace

1/3 tsp ground ginger

1/5 tsp ground white pepper (a pinch)

1/5 tsp ground cardamom (a pinch)

1/5 tsp ground coriander seeds (a pinch)

1/5 tsp ground anise seeds (a pinch)

1/5 tsp grated nutmeg (a pinch)

Homemade Chunky Chicken and Veg Soup and homemade Soda Bread.

As the days get colder and winter is knocking at the door with an icy hand, there is nothing more comforting than a bowl of hot soup and delicious bread and butter to accompany it. Chicken is so versatile and nourishing - and goes beautifully with the chosen vegetables. This will serve 4 comfortably. We usually have some the next day as there are only 2 of us - keeps well in the fridge covered, for up to 3 days. My soda bread is Rachael Allan's recipe and is made with buttermilk. We don't all have buttermilk in our fridge unless we are buying it for a recipe - so I usually make my own with ordinary milk and 2 tablespoons of vinegar (or lemon). I like to sprinkle porridge oats on the top of the bread before cooking, for added texture.

Ingredients.

2 Large Chicken legs

2 Chicken breasts  (or you can use a whole chicken)

1/2 medium Turnip  ( peeled and diced in blocks)

4 medium carrots     (peeled and chopped in half circles)

2 small leeks            (halved and sliced)

1 large onion           (peeled and chopped and diced)

2 celery sticks         (chopped and diced)

1 1/2 kg of potatoes (peeled and cut into large chunks) Make sure they are potaoes that don't disintegrate - you want a make that stays solid.

4 chicken stock cubes ( can add more to taste)

Water

Salt and Pepper to taste.

Method

1. Add everything except -  the potatoes and salt and pepper - to a large pan and add water until  
    ingredients are covered.

2. Place lid on at an angle and bring to the boil. Turn heat down slightly and cook for 1 hour -
    skimming the chicken fat and scum from the top with a spoon a couple of times during cooking.

3. When chicken is cooked - take out of pan and place on a plate till cool enough to handle.

4. Add potatoes to pan of veg and boil till cooked (10 - 15 mins)

5. Taste your soup and add salt and pepper to your preference - you can now add more stock cubes if
     you prefer more.

6. Take the chicken off the leg bones and cut into chunks along with the breast. Add to soup pan.

And there you have it Yum!  Don't forget the bread.


While the soup is cooking make your bread.

Soda Bread

Ingredients

450 gms ( 1lb) plain flour

1 level tespoon caster sugar

1 level teaspoon bicarbonate of soda

1 teaspoon salt

350 - 425ml Buttermilk  (I only ever need 350ml) Or 2 tablespoons of vinegar or lemon juice - to
350ml of milk and leave to stand for 20 mins - the lemon will make the milk a little curdled - the vinegar not so much but will give it a bite in taste.

A handful of porridge oats for texture depending on preference for the top of bread.

Method

1. Preheat the oven to 230°C (425°F), Gas mark 8.





2. Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be fairly soft, but not too wet and sticky.





3. When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm (1½in) deep and cut a deep cross in it.  If you like now is the time to sprinkle the porridge oats on the top.

4. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I always turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack

Serve with the soup sliced and buttered.

 

Dolls House Show - my Haul!



The Americahal - Apeldoorn

On Sunday we went along to the Dolls house Netherlands show at the Americahal in Apeldoorn. It was a huge event. There were customers in the large queue speaking French and German amongst others and many had come armed with small pull along suitcases to put their purchases in.  I could not believe how many stalls there were inside - it seemed that every available space inside the building had been allocated a stall. There were stall holders from The Netherlands - UK - USA - Canada - Spain - Germany - Switzerland - Italy - Sweden - Japan - France - and Argentina.

The entrance fee was a little pricey at 10 euros but with so much to see it was worth that amount.
I was like a child in a sweet shop - there was so many wonderful miniatures and dolls houses to explore. Many were very expensive but I managed to find a few bargains in the Aladdins cave of treasures.

A Dutch lady called Gaby Jansen had lots of bargains on her table in baskets - priced at 2 euros 1.50 and 50 cents. I dug around and was delighted  to find a victorian screen priced at 50 cents - a mandolin slicer with a coffee grinder 50 cents for the 2 - a brass bird cage for 50 cents - and a bag full of bathroom accessories all for 1 euro and 50 cents and that was before I had looked at any of the other stalls.

Moving along I then bought an iron for 50 cents - a bottle of orange for 70 cents and a baking tin for around 90 cents.

A UK stall which was huge and had so many people crowded around it, was selling porcelain dishes and polymer clay food items. When I did manage to get near the front I bought 2 dinner plates and a porcelain pie dish. The plates were about 90 cents each and the pie dish was 1 euro and 10 cents.

My last purchases were a pack of 50 wooden sticks (which are very useful in miniature making) for 60 cents and a pack of 2 delightful teddy bears for 2 euros and 40 cents - I could not resist them.

There were many dolls houses for sale - some already built and lots that were flat packed. The choices were so great it was difficult to make your mind up.
There was a wonderful display of very large houses from one company called "The dolls house builder" who are based in Cornwall UK. There was a lot of interest in their enormous house.

It took us 2 1/2 hours to walk around and we would have been there longer but we couldn't walk much further so we called it a day.

The good news is that the Americahal have signed on the Dolls house show for the next 4 years - and the next one is in April 2013 Yay! Can't wait - need to save the pennies up!

http://www.thedollshousebuilder.co.uk/


http://www.mytinyworld.co.uk/


http://www.americahal.nl/cgi-bin/index.html


http://www.dollshouseemporium.co.uk/

Netherlands Dolls House Show

For the first time, Apeldoorn is hosting the Netherlands Dolls House Show next weekend.
Saturday the 27th October 11.00 am till 6.00 pm
Sunday   the 28th October 10.00 am till 5.00 pm.

The entrance fee is quite expensive at 10 euros. This is a day ticket and children accompanied by an adult are admitted free.  I am really looking forward to going and having a look around, There are quite a few stall holders from the UK there.

Have a look at the website :  http://www.dhnshow.com/dhns.html

Our local stationery shop Bruna has a display advertising the event with the cutest little Dutch Dolls House created by a local lady, Elly Lameris. Each time I pass the shop I make a bee line for the window and stand for  several minutes enjoying all the miniatures she has created.




Elly Lameris - Dolls House.



Melt in the mouth Scottish Shortbread recipe.

I absolutely love biscuits and have to have them in the pantry - a drink is just too wet without one. Being Scottish, my favourite biscuit is shortbread.
It originates way back from medieval times - originally made with yeast - hence the 'bread'. Later the yeast was removed and the butter added. Bakers would classify it as a bread so they did not have to pay the tax that was put on biscuits back then - thank goodness that was stopped. Mary Queen of Scots was said to enjoy shortbread that was cut into petticoat tails (wedge shapes).

Some recipes call for rice flour or semolina which gives the shortbread a grainy texture. I prefer to use cornflour as an extra - this makes the biscuit more delicate and melts in your mouth. Butter is absolutely essential in shortbread anything less just will not taste the same.

My Scottish Shortbread recipe

Ingredients

125g/ 4oz butter

55g/ 2oz caster sugar (and a little more for sprinkling)

150g/ 5.5 oz plain flour (you can use self raising as I do and it makes no difference to the biscuit)

30g/ 1oz cornflour

pinch of salt.

Method

1.  Heat the oven to 190C/ 375F/ Gas 5.

2.  Beat the butter and caster sugar together until smooth.

3.  Sift the flour, pinch of salt and cornflour into the butter and sugar and mix together until it forms a
     paste.

4.  Turn out onto the work surface and knead a few times until it is all worked together.

5.  Sprinkle a tiny bit of flour on work surface and roll the dough into a sausage shape about 22cms
     long.

6.  Wrap in cling film and chill in fridge for 10 mins.

7. Slice the shortbread into 1/2 inch thick slices - I usually get around 17 or 18 biscuits.

8.  Place on a baking tray lined with greaseproof paper - spacing them apart slightly. Prick with fork.

9. Bake for 15-20 minutes or until pale golden-brown. As soon as they come out of the oven - sprinkle
    with caster sugar. Leave on tray till cool. Store in an airtight container.

    These will keep for at least 2 weeks but I guarantee they will be eaten well before then.
    Why not make them as a gift for christmas? Home made from the heart. Enjoy!

 

Strictly Come Dancing and Merlin - oh my!

Every October brings Strictly come dancing and Merlin from the BBC  and I look forward to both. Tonight Strictly begins the new show and continues again tomorrow. It takes me back to my childhood when I was 8 years old and my mum paid for my 2 older sisters and myself to attend ballroom dance lessons every saturday morning. The majority of the students were female with a handful of males so we ended up dancing with each other. Our tutors were a married couple and their daughter, who were all excellent dancers.
Some years later my eldest sister and myself have also attended line dancing lessons and tap.
My favourite style of dancing has to be tap - you can still find me toe -heel -toeing on the kitchen floor in a pair of my tap shoes - I have 3 pairs in red, black and white.
The costumes are amazing on strictly - the detail they put into them is time consuming to say the least.
Really looking forward to tonights viewing.

Then there is Merlin also starting the new series tomorrow. I just love all things magical and mysterious - combine that with historical and I am hooked. A time for escapism to another world for 45 minutes - perfect.

Zutphen Chocolate Festival 2012

Out of the few places I have visited so far here in The Netherlands, I really love Zutphen. It is a very quaint, medieval, small city originating from roman times and became a city in 1190. The buildings and cobbled streets are so pretty. We visit there often and always enjoy our stay.

We hopped on a train and made the 20 minute journey there yesterday for the annual chocolate festival - those who know me - know that where there is chocolate there is me and the biggest grin.

Everything imaginable there was chocolate related. Chocolate face painting - chocolate car painting - painting pictures in chocolate for the children - large chocolate fountains brimming with the heavenly nectar - living statues covered in chocolate - demonstrations from chocolatiers and many free samples.
There were a few very good bands also which guaranteed to get your toes tapping.

 This year the good people of Zutphen attempted to establish a world record for the largest mosaic made from chocolate - they succeeded and as a result will be entered in the Guiness book of records - congratulations Zutphen!! The picture in chocolate was of the skyline of Zutphen. They then sold off the chocolate pieces in bags and the money went to charity. We of course had to be a part of this and dutifully bought a bag.





The largest chocolate mosaic in the world.



chocolate facials



excellent living statues covered in chocolate.

 


The smell of chocolate permeated the whole of the city yesterday much to my delight!
We had a wonderful day and the chocolate was just divine Yum!





Our little piece of the largest chocolate mosaic in the world



our chocolate goodies