Rhubarb Apple Crumble

P1070090_lznSummer is approaching and even the Netherlands got a quick burst of it. So the other day I went to the market (awesome thing, that market, fresh fruit and veggies for a really cheap price) with the intention of buying rhubarb to try out a rhubarb crumble. Well, I came back with a lot more than just rhubarb, but buying rhubarb was a premiere for me.

This doesn’t mean I have never seen it in my life – oh no ( in contrast to my Greek roommate whom I had to show the plant to in order for him to believe I didn’t put some random thing from out of space into the food). Actually, our neighbours at home had huge rhubarb plants in their garden so my mom would make rhubarb compote ever so often – it was incredibly sour (the way my dad likes it) and I despised it. Until I tried the sweeter version my neighbours made and noticed it isn’t that bad after all (and the fun thing is, if you bite off a raw piece it gives you a really funny feeling on your teeth).

So, rhubarb crumble it is, to pretend it’s summer (for like 50 seconds, but hey).
Simply wash and peel your rhubarb and cut it into thin pieces. And that’s easier said than done. A peeler did not work in my case. What, however, did work was making a cut in the end (like cutting off the end) but not cutting off the peel on the back. Then you can grab the cut piece and slowly peel it down (like you would peel a banana), removing half of the skin at once. I hope this makes sense.

P1070083_lznAnyways, when you’re done peeling, cut them lengthwise in half and then into evenly sized cubes. Mix with the sugar and let sit for 5 minutes.
Grease the pan, dump in the rhubarb and bake for 25 minutes. In the meantime, prepare the crumble mixture, when the 25 min. are over, crumble it over the rhubarb and let bake some more. This dish is best enjoyed when still slightly warm!

Did you like rhubarb as a kid?

With love from the student kitchen,

Rhubarb Apple Crumble

  • Servings: 4-5
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This is what you need
5 sticks rhubarb (roughly 500 g)
1 apple
200 g flour
90 g sugar
a pinch of salt
110 g butter, unsalted and cold
Butter for the dish
1/4 cup water

And this is how we do it
1. Preheat the oven to 180°C/350°F. Wash and peel the rhubarb and the apples. Cut them into 2 cm long squares.
2. Butter a baking dish and fill with the cut fruit. Let bake for 20 minutes.
3. While the fruit is baking prepare the crumble.
4. To make the crumble, sift flour, sugar and salt together. Cut the cold butter into the mixture and start crumbling it together with your hands until you have a crumbly mixture (basically the pre-stage of a dough).
5. After the fruit has baked for 20 minutes, add the water to the dish and crumble your crumble on top.
6. Bake for 15 more minutes (or until the crumble is golden brown).
7. Remove from the oven and let cool down slightly. Enjoyed best when still slightly warm.

Leftovers can keep in an airtight container in the fridge for a few days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!


Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes


You know the moment when you really want to get rid of something? This is it. Now that I’ve opened the bottle of Advocaat for my Eierlikör / Egg Liqueur Cake it has to go. Technically, that stuff can keep for a long time (or so they say), even when opened and non-refridgerated (I don’t trust this, though). But I will be moving in a few weeks and the less I have to carry with me the better, so  this is the “let’s be creative with what we have moment”. Oh and let’s be creative with the space we have (a bathroom). Why? Read below!

Hagelslaag is a dutch thing for chocolate sprinkles (they even eat it on bread for breakfast) and together with the Egg liqueur they make the cupcakes extra flavorful. Oh, the egg liqueur.Why did I ever buy this? Oh yeah, I remember: it makes everything so moist and flavourful. Honestly, these cupcakes are so soft and moist and well,  so fluffy I’m gonna die.


Again: super easy and simple process: Cream butter and sugar together, add in the dry ingredients and lastly the egg liqueur and chocolate sprinkles. Spoon the batter into cupcake pans Bake 20 minutes in the preheated oven, wait they are cooled down and enjoy the full fluffyness.

And jup, this is a bathroom floor and me sitting on it (I dub these cupcakes the cupcakes made in the bathroom). The reason for this is that I made them early in the morning and since everyone has exams I didn’t want to wake people up. So…bathroom it is.

What’s the craziest place you’ve ever cooked/baked in?

With love from the student kitchen,

Advocaat Hagelslaag (Egg Liqueur Chocolate Sprinkles) Cupcakes

  • Servings: 12
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This is what you need:
2 Eggs
125 g butter
125 g sugar
2 teaspoons vanilla sugar
1/2 tablespoon baking powder
150 g flour
75 ml Egg Liqueur
4 Tablespoons Hagelslaag (chocolate sprinkles)

And this is how we do it:
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F.
7. Line your cupcake tins with paper liners, spoon the batter into the tins until they are 3/4 ful.
8. Bake for 15-20 minutes or until light brown and a toothpick inserted comes out clean.
9. Let cool down and feed to your hungry friend befor a wedding ceremnoy because she didn’t have dinner!

Leftovers keep in an airtight container at room temperature for 5 days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Easy Leek Quiche

P1070120_lznSince living in France, quiche has been one of my favorite. That buttery dough with a creamy filling…don’t even get me started. Well, apparently some of my friends here like it too (I made it for my birthday the last time), among them my leek-loving friend (the one I made the Soup with). Honestly, I tried my best to make a different kind (“I have spinach, we could make spinach and feta”). But since she was doing groceries there was just simply nothing I could do.

And I didn’t mind that much, after all, because who can say no to quiche? Apart from cutting and washing leek, whisking up some egg and creme fraiche, there is nothing you have to do. Yup nothing. Not even making dough, because we are being lazy efficient and use pre-made pastry dough. P1070107_lzn

And you don’t even need a quiche pan, a simple springform pan will be enough. While it bakes, just sit back, relax and enjoy the time with your friends and in no time, a delicious and hot dish will be one the table that will wow everyone – picky eaters included.
My friend took half the quiche home for her boyfriend and he ate it all. In one sitting. Even though he had already had dinner. Can you want any more?


With love from the student kitchen,

Easy Leek Quiche

  • Servings: 4
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This is what you need:
1 package (frozen) pastry dough (either the squares or a large sheet)
1 leek
200g creme fraiche (one pot)
4 eggs
One handful Gruyère (strong french cheese) plus some extra for on top
A little Butter (to grease the pan)

And this is how we do it
1. If frozen, let the dough thaw.
2. Slice your leek first lengthwise (into to halves) and then into thin rings.
3. Wash the leek and let drain in a coleander
4. In the meantime, whisk together eggs and creme fraiche. Stir in the cheese and season with salt and pepper (you really want to season it well)
5. Stir in the leeks.
6. Preheat the oven to 200°C/ 390°F
7. Grease your pan with butter. Line with the pastry dough (you really want to make sure the bottom and sides are covered, cut them to fit if necessary and dab the borders a bit with your fingers to make everything stick together.
8. Bake in the oven for ca. 30-35 minutes (depending on the height of the quiche, if it’s higher it can take up to 45 minutes). When it looks like it’s done (the egg mixture is set, light brown on top), sprinkle some more cheese on and bake for another minute or until the cheese is melted.
9. Enjoy slightly warm.

Leftover quiche keeps in an airtight container in the fridge for about 3 days, it’s also good when eaten cold.

Eierlikör / Egg Liqueur Cake

P1070051_lznAnd boom, before you notice it, examtime is almost over which means saying goodbye (at least temporarily) to some of the friends you have made over the year. May was my baking month (with three multiple layer cakes for a friend’s birthday that I will some day show here as well, hopefully) and I said to myself ok, this is it, I am done baking until the end of the semester.P1070061_lzn
Well, that lasted long, didn’t it? Guilty on all grounds. A hockey team collegue is going to the Phillipines for some time and threw a little goodbye-party. Since they’ve all been drooling about my cakes (mean me posted them in the whatsapp group chat), I promised her a cake. I actually wanted to make a fancy one with a phillipine-theme but a wedding got in the way, so I chose for a dutch thing as a special ingredient: Advocaat.
Also named egg liqueur, Advocaat is a thick, yellow drink made mostly out of, surprise, eggs and alcohol. Even if you don’t drink, you can use this in your baking, since the alcohol evaporates throughout the baking process. Just omit the glaze in that case though (or substitute the advocaat for something else).

Advocaat gives the cake its rich yellow colour, supermoist texture and unique taste. Honestly, it’s so soft an spongey you totally forget how much butter and sugar is in there. Not heavy at all!. My team members could not stop eating (but hey, they’re sports-people, they can do that, right?).  The process is very simple: Just cream butter, sugar and eggs togehter, add the dry ingredients and lastly the egg liqueur. Traditionally, this cake is baked in a Guglhupf pan, but I simply used a small Springform pan (18 cm)  with a tube in the middle. Works as well.

When the cake is done and cooled down, top with the glaze. I chose to decorate the plate with blue m&ms because it’s our team colour.
Dear M&M fabricants: please make the colours even in the bag. I had to dig through the whole thing to find enough blue m&m’s for a single plate.

Which one is your favorite m&m colour?
With love from the student kitchen,

Eierlikör / Egg Liqueur Cake

  • Servings: 12
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This is what you need for the cake (18 cm / 6 x 4 springform with a hole)
3 eggs at room temperature
185 g Butter at room temperature
185 g sugar
1 package vanilla flavored sugar (1 tablespoon)
225 g flour
2  teaspoons baking powder
130 ml Advocaat (or other egg liqueur)

And for the glaze:
1.5 Tablespoons egg liqueur
100 g powdered sugar

And this is how we do it
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F. Grease your pan with butter.
7. Spoon the batter into the pan until it’s 3/4 full (not more, otherwise it will overflow!) and bake for ca. 40-45 minutes. You might have to cover it with tin foil after 30 min. to prevent it from getting too brown. You can test with a toothpick for doneness: when no crumbs are attatched it is done!
8. Remove from the oven. After 5 minutes, remove the outer ring of the springform. Let the cake cool down on the bottom completely.
9. When completely cooled down, transfer to a plate.
10. Prepare the glaze by whisking the ingredients together. Drizzle over the cake and enjoy!

Cake can be stored in an airtight container at room temperature for 2-3 days.
Recipe by me with inspirations from Mara Hörner

Red Pepper Quadriple Veg Pasta

P1070036_lznIt has been said that I don’t live as healthy as I proclaim to do and I get where it’s coming from – a little bit due to exam times and also because I do cook, but then I eat it and when the plate is empty I think back and am like “wait a minute, you had a job to do” (can anyone relate to that?).

But this time, I did my job (so proud): This is one of my standard recipes to get a full load of veggies on a stressful evening.Stressful meaning  waiting for an organisational skype call with 20 people (yes, 20, and it’s possible if all the people who are not speaking turn off the microphone). However, they were a little late to call so I just remembered to take a picture of this little something that’s not even really worth calling a recipe because it’s so easy. Peppers, Carrots, Spinach and Tomatoes marry beautifully with a tomato-oregano sauce and are spiced up with some red pepper powder and onions (be careful on that one though, the flavor really develops after a few minutes of cooking). Sometimes, I just make a recipe for 2 without the pasta and eat it as a veggie bowl (light and tasty, but filling at the same time), but if you have someone you are sharing this with you might want to add some carbs (or just a quadruple load of veggies).

A little close-up so you can see all that veggie goodness. What I love is that all pieces are roughly the same size-even the pasta fits. And again, it’s easy: Cook the pasta, fry the veggies , add the tomato sauce, season with salt, pepper and red pepper and let thicken down for a few minutes. Drain the pasta, add the sauce and tadaa, dinner is ready.P1070040_lzn

Do you prefer spicy or non-spicy sauce?
With love from the student kitchen,

Red Pepper Quadriple Veg Pasta

  • Servings: 2
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This is what you need:
250 g pasta, uncooked
1 onion
1/2 red bell pepper
2 medium size carrots
a handful cherry tomatoes
3 handfuls spinach
350 ml (1 1/2 cups) canned tomato sauce
oregano (dried or fresh)
red pepper powder (I used about 1/4 teaspoon)
oil for frying in the pan

And this is how we do it:
1. Cook the pasta according to package instructions.
2. While the paste is cooking, peel the carrots and cut them, wash the other veggies and cut them (except for the spinach) into evenly sized pieces (you can cut the tomatoes in half).
3. Heat up 1 tablespoon of oil in the frying pan on medium heat. First, fry the onions until they turn glossy-transparent, then add in the carrot pieces. Fry while stirring for about 5 minutes. Add in the pepper and cherry tomatoes, fry for another 3 minutes.
4. Add in the spinach and, while stirring, let wilt down.
5. Add the tomato sauce to the pan. Season with salt, pepper, dried oregano and, in the end, the red pepper powder (you really want to be careful on that one, the effect becomes stronger. It’s best if you add small amounts, stir, wait for a few seconds and then taste a little of the sauce). I used about 1/4 teaspoon.
6. Turn down the heat and let the sauce slightly simmer until the pasta is done.
7. When the pasta is done, drain it in a coleander and serve hot with the sauce.

Leftovers keep in an airtight container in the fridge for about three days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

No Effort Nutella Almond Rolls

P1070008_lznExamtimes do crazy things to everyone. Bad weather does crazy things to me. Examtimes AND bad weather? No good combination. The weather has been really bad the last few days (kinda warm, but kinda not, and always raining) and in combo with exam time this leads me to  any measure I can find to not go crazy (eating Nutella with a spoon, anyone?).

So I figured since I am eating with it anyways I might as well bake with it (the logic behind this is nonexistent, but hey) and out came these Nutella Almond rolls. Now let me tell you, it’s Nutella at it’s finest. Soft, chewy dough with Nutella and some crunchy almond pieces for interesting texture and taste. Heaven in circles, I’d say. And the perfect anti-stress measure. If you were really lazy/stressed/not feeling like baking, you could probably use some pre-made yeast dough (crescent rolls, anyone?), but even with homemade dough these are really quick and easy to make and will guaranteedly cheer up your mood!

After making the dough and letting it rise for 30 minutes (only 30 minutes, guys), the only thing you will have to decide on is the thickness of the dough: if you want rolls that are a little more crispy, you might want to roll it out thinner (plus it yields more rolls). If you want thick, chewy rolls, the dough needs to be thicker. That’s it. Just slather that nutella on top and sprinkle with some almonds.

Roll up from the long side (if you want more, but thinner rolls) or the short side (fewer, but thicker, since the diameter of the roll is bigger). Cut into equal size pieces (about 1.5 cm wide), transfer on a baking sheet.P1060999_lzn

Now you really want to spread them out enough because those will spread – hello, yeast!

And faster than you can think they are done – proudly under display in the bad light of our kitchen counter because somewhere you gotta get light from. And I won’t judge if you drizzle them with some extra Nutella for added anti-crazy-going-ness!

What’s your favorite stress food?
With love from the student kitchen,

Effortless Nutella Almond Rolls

  • Servings: 15 rolls
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This is what you need:Title75659092
500 g (2 cups) flour
1 pck active dry yeast
1 pinch of salt
75 g (5 tablespoons) Butter
250 ml (1 cup) milk – non dairy works too
1 pck (1 tablespoon) vanilla sugar
75 g Sliced almonds
4 Tablespoons Nutella

And this is how we do it:
1. In a bowl, melt the butter. Once melted, stir in the milk and keep stirring until it is well-mixed.
2. In another bowl, mix all the dry ingredients
3. Add the wet to the dry ingredients. First, stir with a spoon to roughly incorporate everything, the knead the dough with your hands until a uniform dough forms. Knead for another 10 minutes to allow pockets of air to form.
4. Cover the bowl with the dough with a clean cloth and let it rest for 30 minutes.
5. Preheat the oven to 180°C/ 350°F.
Take the dough out of the bowl. on a floured surface, roll out the dough into a rectangle (for softer rolls, the dough has to be 1 cm thick (=0.3 in), if you want to get more rolls/thinner layers you can also spread it out more.
6. Spoon your Nutella into a bowl. Give it two short bursts of 10 seconds (not more, otherwise it will burn and get hard) in the microwave so it will be more fluid.
7. Spoon your Nutella onto the dough, making sure you cover everything. Sprinkle the almonds on top.
8. Roll up your dough beginning at the long side of the rectangle (if you begin at the short side, this will result in fewer, but thicker rolls).
9. With a very sharp knife, cut the dough roll in slices (about 2 cm/0.6 in) thick. You should get about 15 rolls. Place on a baking sheet lined with parchement paper, being careful to leave enough space in-between.
10. Bake the rolls for 20-25 minutes or until golden brown. Take them out of the oven and let them cool down. When cooled, drizzle them with some more melted Nutella and enjoy.

Rolls can be kept in an airtight container at room temperature for a few days. However, since this is yeast dough, they are best enjoyed on the day they were made!

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Spinach Tomato Omlette

P1060979_lznI love spinach. People say that kids hate it (the colour, the flavor, I get it), but I’ve always loved it. My mom makes it simple with butter and some garlic (which is the best) while my grandma completely cooks it down (which a lot of people hate strongly dislike, but I guess that’s just how she learned it and I like it too, so not complaining).
The problem with buying a package of spinach here is that it comes in HUGE packs. Like 500g packs. And while spinach wilts down quite fast to nothing, I do tend to live off such a package for a few days (in many varieties).

Thus, voila, an easy but tasty spinach and tomato omelette, ready to be on your plate in 10 minutes maximum.Eat this for breakfast to ensure you’ve already gotten some of your 5 a day or as a quick and easy summer lunch. Adding in some grated emmental cheese won’t hurt either.P1060972_lzn
First, slice your cherry tomatoes in halves/quarters and heat them up with a little butter, then add in your spinach, wait till it wilts down (if there is too much excess moisture you might want to spill that into the sink!).
P1060974_lznIt might look like a lot, but it will wilt down quickly. Then pour the egg mixture over it and let it set for a few minutes (you can check with the spatula underneath if it’s done enough to flip, but usually you need to wait till the top is almost set).
Flip it, let brown on the other side for a minute or two and tadaa, you are done. Fast, wasn’t it?
Do you consider omelette a breakfast or dinner food?

With love from the student kitchen,

Spinach Tomato Omlette

  • Servings: 1
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This is what you need
2 eggs, preferably organic
2 handfuls of spinach, washed and drained off excess water
8 cherry tomatoes
a bit of butter/oil for frying (although I prefer the butter taste)

And this is how we do it
1. Quarter the tomatoes. On medium high heat, fry them with the oil in the pan for 3 minutes
2. Add in the spinach, stir with a spatula so it doesn’t burn while it wilts down
3. Crack the two eggs into an extra bowl, whisk them with a fork. Season with a pinch of salt and a sprinkle of pepper
4. Your veggies in the pan should be done. Try moving them to the center into a heap, then flatten out the heap a little to spread it out again.
5. Cover the veggies with the egg. The egg might run a little bit away from the veggies but you can scrape them back a little with the spatula. Let cook until they have set, checking occasionally with the spatula if you can lift them from underneath (should take about 3-4 minutes).
6. Once the egg is set, flip the whole thing over with the spatula. Let fry on the other side for 1-2 more minutes.
7. Transfer onto a plate and enjoy hot.

Just in case you might not be able to finish, it will keep covered in the fridge for a day. But try to avoid this in any case because re-heated scrambled egg is just, let’s say, not so great.