yep, it has happened again. I’ve been too lazy to update my blog lately, even though I have loads of recipes I still want to share with you guys. But I’ll try to make it up to you. My 3 week holiday has started so I should have plenty of time to put everything online

First of all I want to share this amazing Lemon Mint Sorbet recipe that I tried yesterday, it’s soo good and easy to make (no ice cream machine needed), I think I’m already addicted to it. I found the recipe on Jamie Oliver’s website. I had some leftover lemons that urgently needed to be used, and this was perfect, especially with the hot weather. I only made a small batch since I only had 3 lemons and no limes, but it was still so good, and I ate almost all of it already. I think I’ll have to buy some more lemons and limes today

***UPDATE***: I made a new batch yesterday for the pictures today. This time I made it with the limes and it was again soooooooooo good. Seriously, the glasses for the the pictures were empty in less than 30 seconds :-p

Ingredients (for 4 portions)
200g sugar
275ml water
zest and juice of 5 limes
zest and juice of 5 lemons
a small bunch of fresh mint

Place the sugar and water in a pan, bring to the boil and simmer for 5 minutes, until the sugar has dissolved. Remove from the heat and allow to cool for a while. Zest and squeeze your limes and lemons and chop your mint. Mix everything together in a plastic or earthenware container and place in the freezer.

Generally a sorbet takes 2 hours to set. Try to stir it around every 30 minutes if you remember



Ingredienten (voor 4 porties)
200g (riet)suiker
275ml water
zest en sap van 5 limoenen
zest en sap van 5 citroenen
een bosje verse munt

Doe het water en de suiker in een pan, breng aan de kook en laat ongeveer 5 minuten koken tot de suiker helemaal opgelost is. Haal van ‘t vuur en laat eventjes afkoelen
Zest en pers het sap uit de limoenen en citroenen en snij de muntblaadjes fijn. Meng alles te samen in een plastieken doos en plaats in de diepvriezer.

Normaal gezien duurt ‘t ongeveer 2 uur eer ‘t sorbet genoeg bevroren is. Probeer er om ‘t half uur eens door te roeren.

cheese cake in a glass, originally uploaded by ibeepix.

First of all, my apologies for not writing anything new for such a long time. I’ve been too buzzy, on holiday or too lazy to post anything. I know, it’s quite unforgivable, but I’ll try to make it up to you with this wonderfull cheese cake recipe.

I originally found this recipe on the BBC Good Food website , and it is very delicious if you make it as a classic cheese cake but you need to make it at least a day in advance to let the filling set. For my version it’s ok to make it only a few hours before eating it.

Ingredients (for 8-10 servings)
250g amaretti biscuits
1 vanilla pod
600g soft cheese
100g icing sugar
284ml pot double cream
400g strawberries, cut into small pieces

Start with removing the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth.
Whip the double cream until firm and add to the cheese mixture and continue beating until the mixture is completely combined.
Pour the cheese mixture in about 8-10 glasses. Leave the glasses in the fridge for a few hours to let the mixture set.
Before serving, take out the glasses, crumble a few amaretti biscuits into each glass, and top with strawberries.
Enjoy!

It was my birthday a few days ago and it’s turning into a fine little tradition that I treat my colleagues with several self-made pies for my birthday. This year I decided to make a chocolate cake , an extremely delicious strawberry cheese cake (I will post the recipe later) and this great old favorite, an apple galette. It’s very easy to make. This is the recipe (from Delicious magazine):

Ingredients (for 6 persons)
1 roll of ready made puff dough
1 whisked egg
2 green apples, peeled and cut into thin slices
melted butter
honey
a few unsalted pistachio nuts, cut into smal pieces

frangipane
3 Ts unsalted pistachio nuts
3 Ts almond powder
40 g soft, unsalted butter
3 Ts fine sugar
1 egg yolk
1/4 ts vanilla essence

Blend all the ingredients for the frangipane together in a blender.
Preheat the oven at 220°C. Roll out the puff dough and cut it into a rectangle of ca. 22×30cm en 3mm thick. Put the dough on a with parchment paper covered oven tray. Draw a line with a knife at about 1cm from the border without cutting all the way through the dough. Prick some small holes inside the lines with a fork and brush on the egg. Spread out the frangipane on top of the dough (except the border) and cover with the apple slices. Brush some melted butter thinly on the apple slices.
Bake the galette for about 15 minutes at 220°C. Then turn down the temperature to 200°C and drizzle some honey on top of the apple slices. Bake for another 15 minutes until golden brown. Drizzle some more hony and sprinkle some of the pistachio nuts on top.
And to make this already great apple galette even better you could add some vanilla ice cream.