Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Sunday, 5-Jul-2009 07:10 Email | Share | | Bookmark
Wherever I Lay My Hat....

 
 
 
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Our little patch of dutch garden over the years.....










My favourite, the magnolia and the acer












The backyard.....





Pleasure is the flower that passes;
remembrance, the lasting perfume.


~Jean de Boufflers








To look backward for a while is to refresh the eye, to restore it,
and to render it the more fit for its prime function of looking forward.


~Margaret Fairless Barber, The Roadmender


Thursday, 2-Jul-2009 12:26 Email | Share | | Bookmark
Bibliotheek Wassenaar

 
 
 
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The new library in Wassenaar was officially opened by Prinses Maxima.









Elsa giving a recital at the newly built ultra-modern multimedia theater in the Wassenaar library.




Wednesday, 1-Jul-2009 10:06 Email | Share | | Bookmark
Low-fat Brownies

 
 




Low-fat Brownies
recipe from GoodHousekeeping Institute

50ml sunflower oil, plus extra to grease
9oz good-quality dark chocolate with at least 50% cocoa solids
4 medium eggs
5oz light muscovado sugar
1tsp vanilla extract
3oz flour
¼ tsp baking powder
1 tbsp cocoa powder


Preheat the oven to 180°C fan oven. Grease and line a 8in square tin with greaseproof paper.

Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Make sure the base of the bowl doesn't touch the water. Take the bowl off the pan and put to one side to cool slightly.

Put the eggs into a clean bowl, add the sunflower oil, sugar and vanilla extract and whisk together until pale and thick.

Sift the flour, baking powder and cocoa powder into the bowl, then carefully pour in the chocolate. Using a large metal spoon, gently fold all the ingredients together.

Carefully pour the brownie mixture into the lined tin and bake for 20min - when cooked, the brownies should still be fudgy in the middle and the top should be cracked and crispy.

Cut into squares immediately, then leave them to cool in the tin.

Transfer to a serving plate and enjoy.







Sunday, 28-Jun-2009 17:53 Email | Share | | Bookmark
Windmills of Your Mind

 
 
 
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From 1366 to 1369, two canals were dug between Alblasserwaard to Kinderdijk. They were designed to discharge water into river Lek.

When the canals were no longer sufficient to cope with rising water level, windmills were constructed. Eight were built in 1738 and a further eight in 1740 to protect the surrounding land from flooding.
The mills work by draining the excess water from the Alblasserwaard polders - which are situated below sea-level - after which the water is sluiced into the river Lek (the Rijn). The powerful mill sails serve to transmit the force of the wind on to large paddle-wheels which scoop up the water. Nowadays power-driven pumping engines do the job, including one of the largest water screw pumping-stations in Western Europe.

Today, Kinderdijk has no less than nineteen windmills.
This site remains almost unchanged from its original state.
In 1997 the mills of Kinderdijk were put on the World Heritage List of UNESCO.
The foundation "Wereld Erfgoed Kinderdijk" maintains and preserves the windmills in Kinderdijk.
The preservation is not limited to the windmills themselves, but also covers the area in which the windmills are situated.


























Saturday, 27-Jun-2009 15:39 Email | Share | | Bookmark
Maple Pecan Danish

Maple Pecan Danish

1 pkg. of frozen puff pastry thawed
3/4 cup (6oz) cream cheese softened
1/4 cup icing sugar
1 egg
1/4 cup maple syrup
1/2 tsp. vanilla
5 tbsp. flour
1/2 cup chopped pecans


Ingredients for Glaze
1/4 cup (2oz) cream cheese
3/4 cup icing sugar
1 tbsp. milk
1 tbsp. maple syrup
1/4 cup chopped pecans


Pre heat oven to 220 C.
Separate pastry squares. Roll each square to a 12x9 inch rectangle. Place on baking sheets.
Beat cream cheese, icing sugar, egg, vanilla, maple syrup and flour until well blended. Stir in 1/2 cup of chopped pecans. Spread mixture down center of pastries leaving 3 inches of dough on each side.
Make 2 inch long cuts at 1 inch intervals on long side of pastry. Crisscross strips over the filling.
Bake for 15 minutes at 220 C, turn down oven to 180 C bake for 10 to 15 minutes longer until golden brown. Remove to racks to cool.

Beat glaze ingredients until smooth. Drizzle over pastries and sprinkle with 1/4 cup of chopped pecans.




Quote:
The Difference between Jam, Jelly, Conserve and Marmalade

Jam is a thick mixture of fruit, pectin, and sugar that is boiled gently but quickly until the fruit is soft and has an organic shape, yet is still thick enough that it spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings.

Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables.

Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency; these types of spreads are not always translucent and are often opaque. Fruit butters are best used as a spread and a filling.

Preserves are spreads that have chunks of fruit surrounded by jelly.

Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.

Marmalade is a citrus spread made from the peel and pulp of the fruit. Marmalades are cooked for a long time and have no pectin, and are used as spreads and glazes.

Source - thekitchn




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