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10 recipes for delicious Christmas cookies and edible gifts
Doritos Financiers – corny but good ;-)
Apricots – some ideas for what is possibly my favourite fruit to bake with
Fresh Turmeric and Lemon Curd
Portuguese Palmiers Recheados with Black Sesame Custard

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Dark Chocolate Brownies with Medjool Dates and Almond Butter
Gibassier
Seedy Buckwheat Bread (gf)
10 recipes for delicious Christmas cookies and edible gifts

INSTANT FOOD

Shaping Stollen. When I first started baking stollen, it took me a few tries to get the hang of shaping stollen to give it its characteristic shape.* *In case you don’t know, stollen is supposed to look like little baby Jesus swaddled in a blanket. 1. There are at least a couple of different ways of shaping stollen. On the next few photos I will show you mine. 2. After the first proof, you add the dried and/or candied fruit and ground nuts to the dough and knead the dough until all of this is evenly distributed. 3. You then roll out the dough into a fat oval of about 3-4cm thickness. 4. You then use a rolling pin to continue flattening the centre of the oval, leaving a 2-3cm border intact on either side. Next you fold one of the sides towards the centre. 5. You then fold the second side on top of the first one. 6. Using the handle of a wooden spoon, press firmly down on the dough as shown. This helps ensure that the stollen will not come undone while baking in the oven.

Sneak peek at next week’s blog post: a recipe for homemade Stollen made with Turkish pistachios, drieg figs and apricots and plenty of cardamom, mahleb and saffron. By far one of my favourite creations over the last 12 months or so and I am so excited to share this with you next week. Since I first developed and tested this recipe last year I have made it a few more times so will update the recipe and notes with a few more tips and tricks. There will also be some nice new photos to go with the recipe!

Freshly ground Turkish pistachios from Antep. Love the vivid green colour and the almost savoury flavour. These were used to bake something really special this week which I will show you shortly.

Woah, we're half way there* Woah, livin' on a prayer Take my hand, we'll make it I swear Woah, livin' on a prayer… *A loaf of sourdough bread halfway through baking. This one is half strong white and half Øland wheat. 80% hydration. And after neglecting my starter in the fridge for weeks I was thrilled at how quickly it was back in fighting shape. Cannot wait to cut into this at breakfast tomorrow morning.

When you find a place in Brussels serving pasticiotti 😍.

Mincemeat (!) Danishes. Buttery layered dough wrapped around thick vanilla pastry cream and heaping spoonfuls of boozy homemade mincemeat. Alas the recipe is still a work in progress (trying out different Danish dough recipes) but hopefully it will be ready in time for Christmas!

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Dark Chocolate Brownies with Medjool Dates and Almond Butter
Gibassier
Seedy Buckwheat Bread (gf)
10 recipes for delicious Christmas cookies and edible gifts

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Recipes, Savoury, Supper Club, Uncategorized 2 Comments

March 11, 2019March 10, 2019

That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad

A few months in, and Kaja and I have found a comfortable rhythm hosting our Two Kitchens Brussels Supperclubs and

read more That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad

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Supper Club, Two Kitchens, Uncategorized 0 Comments

November 4, 2018November 4, 2018

Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels

If you follow me on instagram, you will have already seen that the lovely Kaja from The Recipe Suitcase and

read more Big News: Launch of the ‘Two Kitchens’ Supper Club in Brussels

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