Breakfast Quinoa with Mango Rhubarb Compote

P1070231_lzn-1Summer is coming: Fruit, freedom and sunshine!!! But right now it’s raining – ugh! The whole time we have been stuck inside with exams the weather has been great, now we are finally done and yup, it’s going down. Okay, end of the negativity, because I have a really fast, easy and summery-breakfast to share with you guys.

Quinoa is maybe not a typical student food (because expensive), but it was on sale the other day so I thought I might try it. While being at the gym the other day I read this comment in a paper – a woman complaining about someone saying quinoa was their ‘guilty pleasure’, because obviously, how could that be? Well, this is the answer. With all the tender fruitiness, soft sweetness and bursting flavor, this feels like a treat and a healthy meal at once. The sweetness of the mango balances out the sourness of the rhubarb (no pulling faces here because you just got shocked with the immense sourness of rhubarb, I promise) and the vanilla flavor gives it an extra boost. Quinoa is extra light so you don’t feel bloated after eating (good for the bikini shape, huh?). And besides that, it is so easy to make.

P1070229_lznWash your Quinoa and bring it to cook with twice the amount of water in a pot (mine cooked for 20 minutes). Then, simply cut the mango into cubes (they don’t even have to be evenly sliced), wash, peel and cut the rhubarb. Melt some butter in a second pot, add the fruits, some water and vanilla and let simmer on medium heat until the fruit are tender (check a piece of rhubarb after 10 minutes). Your compote is done, now you just need to wait for the quinoa.
When that one is done, mix it all together (some extra yoghurt, maybe?) and enjoy your plate of summer.
What’s your guilty pleasure?P1070237_lzn

With love from the student kitchen,
Johanna

Breakfast Quinoa with Mango Rhubarb Compote

  • Servings: 1
  • Print

This is what you need:
100g Quinoa, uncooked
200 ml water
2 teaspoons butter
1 stick rhubarb
½ mango
¼ vanilla pod (expensive) or 1 teaspoon vanilla infused sugar
2 tablespoons water

And this is how we do it:
1. Wash the Quinoa and set to cook on high heat with the water (it’s best to cover the pot with a lid so that it will cook faster. Don’t forget to stir in between). Cooking time is 20 minutes.
2. Cut your mango into dice.
3. Wash and peel the rhubarb. Cut it lengthwise in half and then across into small cubes.
4. In a second pot, melt the butter. Add the mango, rhubarb and vanilla /vanilla sugar and water .Cook on medium heat for 10 minutes, checking in-between if the rhubarb is tender. Don’t forget to stir, otherwise it will burn.
5. When the compote is done, remove it from the stove and wait for the Quinoa. When that one is done as well, mix with your compote (and maybe some yoghurt) and enjoy warm.

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! 

Advertisements

Easy Vanilla Cherry Clafoutis

IMG_20160630_140307_lznSummer has finally arrived and I am home on vacation. With this comes a change in my cooking and eating patterns (cooking sometimes for 5, sometimes for 3) that will probably also reflect on this blog. I am worried whether I will manage to keep it all up during the vacation, also because of lack of internet, time to take good pictures before people devour the food, work and travels…
But good news: I made myself an instagram. I never thought I would do that, but since it’s not for me personally but for the blog, I guess I didn’t betray myself completely. (please follow me: josbakes!!! Now, that was subtile, wasn’t it?)IMG_20160630_140329_lzn

Thus, as promised a cherry clafoutis. Our neighbours have a huge garden where they grow fruit trees, kitchen herbs and many other things that can be eaten. Growing up it was a paradise for us, mainly because they had planted what my mother refused: cherry trees. Back then the trees didn’t have that much fruit but man, that has changed. You can spend an hour picking and fill a whole bucket and come back the next few days and do the exact same thing over and over again. My sister and me picked a whole bucket (she on a ladder, making jokes about dying (not funny), me balancing on the thin branches, trying not to make the tree and her ladder shake even more).

In the end, we picked way more cherries that anyone can eat, which is why I made a clafoutis the next day. What is clafoutis? It’s basically pitted cherries in a baking pan, covered with a sort of thin pancake dough that are then baked in the oven. The dough sets, resulting in thick slices that taste like a vanilla pancake but have the soft sweetness and juicyness of the cherries as a contrast. While pancakes by themselves can sometimes be dry (imagine eating two pancakes at once), these are definitely not. Except for the pitting it requires minimum effort and it’s probably hard to do something wrong.

IMG_20160630_140341_lzn

I hope you enjoy this clafoutis as much as I do, has summer started for you yet?
With love from the student kitchen,
Johanna

Easy Vanilla Cherry Clafoutis

  • Servings: 5
  • Print

This is what you need:
350 g  (2 + 1/2 cups) sweet cherries, pitted
2 eggs
100 g  (3/4 cup + 1 tablespoon) flour
20 g ( 1 + 1/2 tablespoons) sugar
200 ml milk (3/4 cup + 1 tablespoon)
1/3 vanilla pod
butter for greasing the pan

And this is how we do it:
1. Chose a baking pan that fits all your cherries in a way that the bottom is evenly and completely covered but the cherries are in one single layer (if a few of them are on top it’s ok). Butter the pan and layer the cherries in it.
2. Preheat the oven to 175°C/ 350°F
3. Mix the eggs and milk together. Sift in the flour and stir until it’s well mixed. Mix in the sugar.
4. Slice the 1/3 vanilla pod in half. With a sharp knife, scrape out the vanilla inside and let it fall into the battern. Mix it in (you’ll see tiny specks of vanilla in the batter, but that’s how it’s meant).
5. Empty the dough into the pan with the cherries (they should be evenly covered with only the tops peaking out.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean and the top is slightly brown.
7. Enjoy warm or cold!

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!

 

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.
P1070079_lzn

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!

P1070096_lzn
Did you like rhubarb as a kid?

With love from the student kitchen,
Johanna

Rhubarb Apple Crumble

  • Servings: 4-5
  • Print

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!

Mug ed.: Apple Crumble

IMG_20160505_125048_lzn

Imagine yourself sitting in your kitchen at 3 pm in the afternoon with some friends, each a cup of tea in their hands, chatting about the newest gossip homework, of course. Somehow you all want something sweet, but you don’t have any eggs, only a little flour and oh, the oven is broken as well (if you ever had one at all). So, what to do?
Run to the store and get cookies? – nope, too far and too expensive
Bring out your last chocolate bar leftover from christmas? – Kinda boring and you’ll need that bar for stressful times anyways.

So, how about some mug cakes? Mug cakes are perfect for students or people who don’t want/can’t to bake an entire cake (or eat it by themselves). They’re usually fast to make, very satisfying and some of them only require little ingredients. Just like this apple crumble mug cake. I sometimes eat it for breakfast (because I can), but it would make a perfect dessert/in-between snack/tea company. Continue reading

Basic Magic Milk Overnight Oats

P1060788_lzn
Most of the days I am glad I don’t live at home anymore (because, guess what, I can eat what I want and take my trash out whenever I want and NO ONE will care – ok I guess the trash was not such a good example because the neighbours might, just might, remark at some point, but you know where I am going, right?).

One thing I miss though is…breakfast. Of course my mom wouldn’t make us breakfast all the time but she had these phases were she would try out all this fancy healthy stuff and, of course, as a kid I didn’t appreciate it, but when you grow up you look back and think “hmm, not that stupid after all”. Esecially on busy mornings it can be hard to make yourself a propler breakfast, so why not have someone else make it for you? Continue reading

Blueberry Coconut Cake with Lemon Glaze

P1060778_lzn

This time was the first time I didn’t know what to bake for our bi-weekly sunday gatherings. I don’t know why but I was just so not feeling like baking (for the first time ever), so I decided to just go to the supermarket and see what strikes me fancy. In the end it all worked out and I resulted with a beautiful, moist blueberry coconut cake to bring back the spring feelings. Continue reading