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

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Sunday, 7-Jun-2009 15:38 Email | Share | | Bookmark
StrawberryRhubarb Crumble

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Strawberry Rhubarb Crumble

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar
Zest of one lemon
4 oz unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

Heat oven to 180C.

Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Best served warm with custard and vanilla ice cream.

Friday, 5-Jun-2009 17:37 Email | Share | | Bookmark
Beads at Brid's

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Thursday, 4-Jun-2009 19:16 Email | Share | | Bookmark
Maple Pecan Pie


Maple Pecan Pie

1 cup maple syrup
1⁄4 cup packed brown sugar
3 eggs
1 egg yolk
2 teaspoons flour
11⁄2 teaspoons pure vanilla extract
2 tablespoons butter, melted
11⁄2 cups pecan halves
1 9-inch frozen unbaked deep-dish pie shell,

Preheat oven to 180 C.

In a large bowl, stir together syrup, sugar, eggs, egg yolk, flour, and vanilla. Whisk in melted butter. Stir in 1 cup of pecans.

Place frozen pie shell on a baking sheet. Pour maple syrup mixture into shell.
Arrange remaining 1⁄2 cup of pecans on syrup mixture, pressing into syrup mixture to coat.

Place baking sheet in center of oven. Bake pie for 50 minutes or until edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes. Cut pie into wedges and serve warm.

I preferred to have it cold.....with a dollop of vanilla ice cream and a good company.....

Monday, 1-Jun-2009 21:32 Email | Share | | Bookmark
Ada Hofman Vijvertuin

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The Ada Hofman Botanic Aquatic Garden

This splendid 5.5 acre aquatic garden was opened to visitors on May 1st 1988.
It has 3 large natural ponds surrounded by approximately 30 intimate gardens containing 50 ponds.

Grass snakes, frogs, blind worms, various types of fish, salamanders and lizards have been put out in and around the ponds. The green frogs population here is said to be the largest in the Netherlands, and from May till mid-June one can enjoy the unrehearsed sound of the frog concert......

Friday, 29-May-2009 21:18 Email | Share | | Bookmark
Grilled Lamb with Couscous and Cucumber Yoghurt Salad


Grilled Lamb Kebab

600 g lamb shoulder, trimmed boned, cut into 1-inch pieces
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon cumin powder
1 teaspoon black pepper
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
6 metal skewers

Prepare barbecue (medium-high heat) or preheat broiler.

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, cumin, black pepper and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste and lemon juice on the lamb and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the lamb to come to room temperature.

Thread lamb on skewers, leaving 1/2-inch space between each piece.
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

Fruity Couscous

2 cups couscous
3 cups boiling hot chicken broth
sun-blushed tomatoes, finely chopped
dried apricot, chopped
dried cranberries, chopped
black olives, pitted and sliced
fresh coriander, finely chopped
2 tbsp extra-virgin olive oil

Put couscous and apricots, cranberries, tomatoes and olives in a large bowl. Stir 2 tablespoons olive oil into the boiling broth, pour over the couscous and set aside for 5 minutes. Fluff up the grains with a fork, stir in a handful chopped fresh coriander leaves and season.

Cucumber Dill Yoghurt Salad

1 cucumber, quartered, remove seeds and sliced
2 tbsp chopped fresh dill
1/2 cup yoghurt
1 tbsp lemon juice
salt and pepper

Stir some more chopped fresh dill leaves and lemon juice into yogurt and season.

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