Resultaten voor vanilla ijs
Milkshake voor volwassenen: Vanilla Bourbon | VTM Koken
https://koken.vtm.be/recept/milkshake-voor-volwassenen-vanilla-bourbon
... Milkshake voor volwassenen: vanilla Bourbon - Hardshakes zijn de nieuwste hype in cocktailland. Deze milkshake is eentje voor kleine durvers. Vanille en bourbon of whisky, een topcombinatie! Doe alles in een blender. Snij de vanillepeul overlangs. Schraap de zaadjes uit ...
Vanilla bean coconut macaroons ââ?¬â?? vanille kokosmakronen (GF-DF)
http://boeddhamumglutenfree.blogspot.com/2014/02/vanilla-bean-coconut-macaroons-vanille.html
... stop making them.So, on your own risk then ;-)Vanilla bean coconut macaroons100g shredded unsweetened coconut1 fat, juicy, whole vanilla pod100 g shredded unsweetened coconut (yes I know, 2 times)50-100g unrefined cane sugar (depending on your sweet tooth)2 organic eggs, whisked loose Pre heat the oven on 180°C and put a sheet of baking paper on a baking tray.Grind the first 100 grams of coconut fine together with the vanilla pod. I use a coffee grinder for the purpose, to get really fine spots of vanilla. Is your vanilla pod somewhat dry, I suggest you cut it first into small pieces, before gr ...
Provençaalse abrikozen confituur - Provencal apricot confiture (GF-DF-V)
http://boeddhamumglutenfree.blogspot.be/2015/08/provencaalse-abrikozen-confituur.html
... ookte havermout met getoaste amandelen en een schep crème fraiche! You’ll need:1 kg ripe apricots600 g sugar1 vanilla podjuice of ½ lemon Wash the apricots and cut in halves. Keep the pits aside.Put the apricot halves together with the sugar, vanilla seeds, the vanilla pod in 3 parts and the lemon juice in a pan, stir well together and let it stand for at least 1 hour. This is for soaking in the flavours.In the meantime you crack open the pits and blanch them in boiling water for some minutes, drain them and discard the brown skin. The blanched pits will give the confiture a light-bitter taste. Add them to the apricot mixture.After 1 hour or more bring the apricot mixture to a boil and let it simmer very slowly for 20-25 minutes. Stir frequently!Put out the gas and let it stand for another 20 minutes before filling up 2-3 sterilized pots with the confiture. Be sure to divide the pits and pieces of vanilla pod over the different pots.My favourite use for this confiture is over cooked oatmeal, with some toasted almonds and a scoop of crème fraiche!But it is great on a piece of toasted bread too: ...
Chocoladecake zonder eieren, boter of melk | VTM Koken
https://koken.vtm.be/recept/chocoladecake-zonder-eieren-boter-melk
... utenvrij bakpoeder (let op bij maïsallergie) ½ th lepel zout 240 ml chocoladekokosmelk 55 ml olie 1 el (appel)azijn ½ th lepel vanilla-extract (eventueel, let op bij maisallergie) ...
Uit de keuken van Levine: Brownies met honing en noten / Honey-Nut Brownies
http://uitdekeukenvanarden.blogspot.be/2007/05/brownies-met-honing-en-noten-honey-nut.html
... ter, in pieces4 ounces bittersweet chocolate, coarsely chopped4 large eggs½ teaspoon salt1 cup honey2/3 cup sugar1 teaspoon pure vanilla extract1 cup all-purpose flour1 cup coarsely chopped pecans or walnutsconfectioners' sugar or cocoa powder for dusting Preheat the oven to 325 degrees F. Line a 9-inch squire bakingpan with parchment paper or foil, butter and place the pan on a baking sheet.Put butter and chocolate in a heatproof bowl over a saucepan of simmering water. Heat, stirring occaionally, just until the ingredients are melted. Don't overheat. Remove the bowl from the heat. Or melt de butter and chocolate in a mircowave.Beat the eggs and salt (in a stand mixer with the paddle attachment or with a hand mixer) on medium-high speed until light and foamy. Add the honey, sugar and vanilla and beat for 2 minutes, or until well blended and smooth. Reduce the mixer speed to low and pour in the chocolate-butter mixture, mixing only until incorporated. Still on low speed, add the flour and mix just until is disappears into the batter. Using a large rubber spatula, fold in the nuts. Scrape the batter into the pan.Bake for 45 - 50 minutes, or until the brownies have risen, are beautifully brown and a thin knife inserted into the center comes out clean. Transer the pan to a rack and cool for about 5 minutes.Turn out onto a rack, peel away the parchment paper or foil and invert onto another rack. Cool to room temperature right side up.Just before serving, dust the top with either cocoa powder or confectioners' sugar or a little of both. Cut the brownies into 16 squares. Well wrapped they stay fresh for 2 - 3 days. They also freeze well.Enjoy! Geplaatst door Levine op 23:28 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins, Recipes in English ...
Glutenvrije chocolate chip oatmeal cookies (GF-eggfree-easily made vegan)
http://boeddhamumglutenfree.blogspot.be/2015/08/glutenvrije-chocolate-chip-oatmeal.html
... salt2/3 cup organic butter on room temperature or melted coconut oil for a vegan version1 cup brown sugar¼ cup maple syrup1 tbsp vanilla extract2 cups gluten free rolled oats1 cup raisins½ cup white chocolate chips First pre-heat the oven on 350°F/180°C and put a sheet of baking paper on a baking tray.1. in the mixing bowl stir together the ground flax seeds with the warm water. Set aside.2. in another bowl mix together the flours, baking powder, cinnamon and salt. In different small bowls you weigh out the rolled oats, raisins and chocolate chips.3. put the butter, brown sugar, maple syrup and vanilla extract in the mixing bowl with the flax mixture and mix for about 2-3 minutes until well combined.4. with a spatula mix in the flour mix in parts till a sticky dough forms. Then the rolled oats, the raisins and the chocolate chips. Stir till all is well combined and a heavy dough has formed.5. scoop heaped tablespoons of dough on the baking tray and with a wet hand flatten the cookies. They do not run, at least mine didn’t. I baked 12 at a time in the middle of the oven for 12-15 minutes. They are done when the outer edges turn brown. Keep a look at them, every oven is different!6. very carefully remove them with a flat spoon on a cooling rack and bake the next portion till all the dough has turned into these great cookies!Store in an airtight container. ...
Decadente pompoen-dadel truffels â decadent pumpkin pie truffles(GF-DF-SF-V)
http://boeddhamumglutenfree.blogspot.be/2015/11/decadente-pompoen-dadel-truffels.html
... (I bake mine in the oven and let the 2 halves drain in a colander to get rid of too much moisture)¼ cup of shredded coconut1 tsp vanilla extract1 tsp cinnamon¼ tsp nutmeg¼ tsp clove powder¼ tsp ginger powderpinch of salt80 g dark chocolate Put all ingredients, except the chocolate, in a food processor and pulse into a dough-like consistency. I like mine to be a little bit rough, so you occasionally have a bite of walnut.Let it cool for 30 minutes in the fridge.Melt the chocolate au-bain-marie.Make 10-15 balls, about 1 heaped tablespoon, of the dough and roll them in the melted chocolate. Let them dry on a rack and then they need some more time in the fridge to set, about 1 hour. Ready to share and enjoy!! ...
Uit de keuken van Levine: Cake met verse vijgen / Fig Cake
http://uitdekeukenvanarden.blogspot.be/2007/09/cake-met-verse-vijgen-fig-cake.html
... f ½ lemon1 ½ sticks (12 tbsp) unsalted butter, at room temperature3 large eggs, at room termperature½ cup honey1 teaspoon pure vanilla extractconfectioners' sugar for dusting The figs and sauce Stir the port and the honey together in a small saucepan. Toss in the lemon slices and bring to a boil. Lower the heat, add the figs, cover the pan and cook for 4 - 6 minutes until de figs are soft but not falling apart. Using a slotted spoon, transfer the figs to a bowl.Raise the heat just a little and cook de poaching liquid for another 10 - 15 minutes until slightly thickened. Remove the pan from the heat and set the sauce aside.The cake Preaheat the oven to 350 degrees F. Butter a 9-inch springform pan. Line the bottem with parchment paper, butter the paper and dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment or silicone mat.Whisk together the flour, cornmeal, baking powder and the salt. Put de sugar and grated zest in the bowl of a stand mixer of another large bowl, and rub them togehter with your fingertips. Toss in the butter. With the paddle or with a handmixer , beat the butter and sugar together on medium speed until creamy, about 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Pour in the honey, add the vanilla extract and beat for another 2 minutes. The mixture may look curdled and not so pretty - keep mixing, it will get better soon. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.Scape the batter into the prepared springform pan and jiggle the pan from side to side a few times to even the batter. Scatter de poached figs over the top.Bake for approximately 50 minutes until de cake is puffed and golden brown and a toothpick inserted into the center comes out clean.Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan.Cool the cake to slightly warm or to room temperature before servering. Dust with some confectioner's sugar and serve with the sauce.Enjoy! Geplaatst door Levine op 18:57 Dit e-mailen Dit bloggen!Delen op Twitter Delen op Facebook Labels: Cake en muffins ...
Uit de keuken van Levine: IJs!!
http://uitdekeukenvanarden.blogspot.be/2007/07/ijs.html
... IJs!! Al jaren heb ik een ijsmachine, maar de laatste tijd heb ik hem weinig gebruikt. Reden onbekend. Uit het oog uit het hart zullen we maar zeggen. Onlangs heb ik me voorgenomen "vergeten keukenspullen" te gaan gebruiken. Na de rookoven is nu de ijsmachine aan de beurt.Op ...
http://boeddhamumglutenfree.blogspot.com/2014/06/glutenfree-buckwheat-sables-with.html
... mascarpone and the same amount of full fat organic yoghurt with a big tablespoon of honey or other liquid sweetener and ½ tsp of vanilla seeds. I used a hand mixer for a very fluffy and silky texture.Assemble the tartlets:When the sables are cooled completely, you scoop a big ladle of the cream on top of the sables and arrange as much strawberry slices on top as fit. Disclaimer: they are highly addictive!!Voor deze zalige zandtaart tarteletjes van boekweit ( 15 stuks) heb je nodig:150g boekweitmeel100g bruine rijstmeel1 tl wijnsteenzuur bakpoeder½ tl zeezout100g zachte boter1 ei 50g rietsuiker Meng de 2 meelsoorten samen met het zout en de bakpoeder in een kom. Voeg het ei toe en met je vingers wrijf het ei in het mengsel tot er kruimels ontstaan.Voeg dan boter en suiker toe en wrijf en kneed snel alles door elkaar tot een ?kort? deeg. Laat minimaal 1 uur rusten in de koelkast.Verwarm dan eerst de oven voor op 180 °C en leg een vel bakpapier op je bakplaat.Rol het deeg uit tot 3-4 mm en steek er rondjes uit met een glas of een steker. Leg de deegrondjes voorzichtig op de bakplaat.Bak de sablés in het midden van de oven tot ze lichtbruin zijn, ongeveer 12-15 minuten. Haal ze uit de oven en laat ze helemaal afkoelen.Ondertussen maak je de mascarpone yoghurt room:Meng 125 g mascarpone en 125 g volle biologische yoghurt met een flinke eetlepel honing of andere vloeibare zoetmaker en ½ theelepel vanillezaad. Ik gebruikte een handmixer voor een zijdezacht resultaat.Samenstellen van de taartjes:Schep op ieder zandkoekje een flinke eetlepel mascarpone-yoghurt room en leg er net zoveel aardbeiplakjes op als er passen.Pas op: ze zijn verslavend lekker! ...