Something's cooking

The Kitchen Queens beat, eat, shake 'n bake their way through the culinternet.

Friday, June 17, 2005

SHF #9: Tart with a tang!

Don’t we all love a good tart! A nice sweet crust with endless possibilities for a filling. It all really depends on your mood: fruity, chocolaty, creamy... the list goes on and on! This makes it quite hard to make a choice for this SHF, so lots of books, magazines and old cooking notes were consulted. All that reading left us with the munchies! Our final choice is a great companion for a cup of tea in the afternoon. We came up with a lemony-almond tart with an Oreo base and crème fraiche topping. Nothing beats the flavour of fresh lemon and it really gets your taste buds going.


(The crème fraiche oozes from the tangy tart)

We adapted a Dutch recipe and ground up a whole pack of Oreo biscuits with melted butter for the base. The dark brown, almost black colour is great as a contrasting colour against the light filling and has an intense coco flavour. A blast from the oven et voila: one oreo-heaven tart base is ready. It is a good idea however to chill the base before baking it: the cold base (and thus the cold butter) won’t heat as quickly once popped in the oven. The original recipe doesn’t call for additional chilling, and we think it may result in a better base. (*feel free to post your opinion on pre-bake chilling please!)

The filling itself couldn’t be easier. We beat together the zest and juice of 3 lemons and mixed it with butter, sugar, ground almonds and eggs. This was poured on the base and baked in the oven for 20 minutes. Once cooled we spread a generous layer of thick crème fraiche over the top before we made the first ceremonial slice…



Now that’s a tart with a tang! As the filling is quite lemony, we fantasized of sweet raspberries on top of the crème fraiche, or some sliced strawberries on the side or…well, maybe we just have to cut ourselves another slice to brainstorm on some lush combo’s....


Lemony love from Two Tangy Tarts, the KitchenQueens


This is damn tasty! (Read more...)

14 Comments:

Blogger McAuliflower said...

This a really interesting sounding tart- you so rarely see chocolate teamed up with lemon in baked goods. Odd- given that we see these flavors as buddies in candy stores.

18 June, 2005 20:45  
Blogger Jennifer said...

You are so right, McAuliflower - I have often wanted to make a chocolate crusted lemon tart but the idea has been met with quizzical looks. Now I have a point of reference for those people!

Thanks to the Kitchen Queens for this fantastic recipe and as well for joining in on SHF!

20 June, 2005 03:27  
Anonymous keiko said...

Hi Kitchen Queens - I just know I'm going to love this lemony almond tart, it looks so tempting...

20 June, 2005 13:51  
Anonymous sarah said...

all hail the kitchen queens...for using OREOS! which i have had a massive CRUSH on ever since i was a baby :)

great, creative combo!

20 June, 2005 21:53  
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Monday, June 13, 2005

H2O and yummie things

It was if the weathergods took notice of the plans of two befriended foodies: the first week of summer sunshine was the best décor possible for a girly night out. The Kitchenqueens began their evening with a lovely relaxed diner at Café Restaurant Amsterdam, Cradam for short.

This easy-going place is located in an old Pumping Station: with all that water in the Netherlands, drinking water has never been a problem. But to facilitate the fresh water needs of the ever growing population of Amsterdam, this new station opened its doors in 1900. Fresh water was pumped from the dunes about 25 km away from the pumping station. *skip a century* What a wonderful place to order some water to cool down from the sizzling sun... in the old main engine room of that pumping station.

(Way back...)

The whole place has an industrial feel to it, but not in a high-tech, laboratory squeaky clean kind of way. The interior is kept in its original state: thousands of little white tiles on the floor, loads of pipes running over your head and a few big-ass water-reservoirs. Although this room is quite big for obvious reasons, the simple wooden tables and mismatching chairs give a very relaxed, bistro like feel to the place. The menu is equally relaxed, although it is possible to go a bit fancier with lobster or caviar too!

(and nowadays...)

We opted for a cooling gazpacho and a crisp Caesar salad, followed by confit de canard and a juicy, good old rib eye with béarnaise-sauce. To keep it summery and fresh we ended our meal with fresh strawberries and whipped cream and a Colonel, which is a tall glass with lemon-sorbet topped with vodka. We drank spumante, some red wine but foremost…loads of water.



Out with a splash, The KitchenQueens


This is damn tasty! (Read more...)

1 Comments:

Anonymous Margie - Dinnerware said...

Great sounding restaurant. I hope to check it out soon!

03 October, 2010 18:56  

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Sunday, June 05, 2005

Paper chef #7: Dates feeling blue

Choices, choices…what to do with wonderful ingredients like these for our entry for Paper chef numero 7?



A sweet dish is the obvious choice, thinking of a moist buttermilk-cake, honeyed waffles or even meringues of some sort (with a glass of buttermilk on the side)…but we went savory instead. May we present to you, the guest-star of this dish:



Our dates are going to feel a bit blue once transformed in our creation for Paperchef #7:
Buttermilk scones with dates, honey and Danish blue.

(Read on ->)

In search of a very proper, very basic (and fool-proof!) recipe for scones, we once again turned to Delia. Her books as well as her extensive website are packed with information and, more important, with loads of recipes. Delia’s recipe for Buttermilk scones with Cheshire cheese and chives was perfect to play around with…we admit we are a bit afraid of messing with Delia, because to be honest, she looks like she would smack you on the head several times with a large wooden spoon if you don’t follow her instructions to every_last_word. We Frankensteined her recipe to our likings nonetheless, but in general we followed her instructions (really Delia, we did! Please don’t spank us…)

Because she explains exactly what to do, and because her recipe can be picked up from the internet easily, we don’t bother to repeat her words. We just provide you with our list of ingredients and leave you with our pictures and the final comment that the scones turned out lovely! The sweet dates and honey work great with the salty cheese…



*Ingredients*

(makes 6 scones)

A few chopped dates (we used 5)
2,5 tablespoons buttermilk
2 tablespoons of honey
1 large egg

175 gr. self raising flour
Chunk of Danish Blue
Pinch of cayenne
25 gr. Butter







This is damn tasty! (Read more...)

12 Comments:

Blogger McAuliflower said...

I do have to say- adding blue cheese to that tasty mix is genius!

I haven't played much with savory scones, but then again they're practically biscuits- which I have dressed up. Funny how the culinary world overlaps and keeps separate.

06 June, 2005 23:49  
Anonymous sarah said...

sounds and looks absolutely delicious...and good job on doing it savory!

07 June, 2005 02:49  
Anonymous Melissa said...

great idea! i looove the combination of blue cheese and sweet together - i'll definitely keep this in mind!

07 June, 2005 13:25  
Blogger Lex Culinaria said...

MMMM.... I forgot about blue cheese and dates until your post. What a spectacular way to use these fantastic buddies. They really go so well together! Well done.

07 June, 2005 14:40  
Anonymous Culinary Fool said...

These sound wonderful!! I'm inspired!

07 June, 2005 15:27  
Blogger chronicler said...

Excellent! We usually just stuff dates with blue cheese and serve them as appetizers. What a wonderful new way of presenting them as a savory treat!

07 June, 2005 18:06  
Blogger Owen said...

Absolutely delicious! I too am going to have to try this. Fortunately the family are scone lovers so I get to do a few batches to get it right!

07 June, 2005 19:54  
Blogger the Kitchen Queens said...

Wow! We are overwhelmed by all these nice comments...don't forget your salted butter to go with the scones when you try these :)

07 June, 2005 20:17  
Anonymous Julie said...

I too am going to have to give these a try. I love the idea of some salty, funky blue with sweet and unctuous dates, all wrapped up in a piping-hot scone. And trust me, I never forget the butter...

07 June, 2005 23:36  
Blogger Kimberly said...

These look and sound marvelous! Fruit and blue cheese is one of my favorite combinations.

08 June, 2005 00:20  
Blogger Lady X said...

I love scones, especially with a nice pot of tea! And great pictures with the post! You also got me to thinking about using dates stuffed with blue cheese for a yummy simple appetizer - the saltiness & sweetness would taste good.

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Thursday, June 02, 2005

Bella Biscotti



Please do try these wonderful cinnamon/cardamom/honey biscotti topped with pine-nuts dunked in your café latte on a relaxed morning…although obviously around tea-time these little treats taste heavenly as well. (recipe below)

The original post and recipe can be found in Dutch here, but we spare you the hassle of Babble-fish…anyway: biscotti are a doodle to make, there really isn’t much to it! Substitute spices and/or ingredients to suit your taste, or better yet: post your favorite biscotti-ingredients in the comments below. We might be persuaded to try other sublime combo’s!

Basic dough: (makes about 28, depending on size)

450 gr. flour + 1 teaspoon bakingpowder + 1/4 teaspoon salt: mix.

3 eggs (medium, or 2 large ones) + 225 gr. sugar+ 1/4 teaspoon vanilla extract: beat well.

Freestyle time!
Combine your flavorings with the egg/sugar mixture. Our top-choice is cinnamon (quite a lot), cardemon (about a tablespoon of whole pods, shelled and ground up), and two tablespoons of runny honey.

Mix with dry ingredients, the dough will likely be quite crumbly: don't stress, the biscotti will bake beautifully. Shape into two loaves, press the nuts on top and pop into preheated oven (175 dgr. cels.) for 30 minutes. Take out of oven, let the loaves rest for about ten minutes. Lower the heat in your oven to 165 dgr. celsius. Cut your loaves in pieces, as thick or thin as you please. We like 1 cm slices. Pop back in oven for 15 minutes or so and let cool completely before storing them in an airtight container.

Don't break your teeth, dunk is the word!



This is damn tasty! (Read more...)

97 Comments:

Anonymous sarah said...

hello ladies! just cruising through all the entries for dmblgit - you know, checking out the competition ;)

the biscotti look delicious - excellent photo!

22 June, 2005 22:56  
Blogger Helen (AugustusGloop) said...

Yum! Great pic (I'll be putting the kettle on in a minute).

Didn't even notice the pinenuts until I saw the recipe. Must make biscotti one day.

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Fabulous Fields of Fennel


A sunny spring day in May was host to a fennel feast. The south of Holland is famous for it’s asparagus, served traditionally with butter, boiled eggs, ham and potatoes. But next to this classic this region has a large production of fennel! Funnily enough the Dutch haven’t embraced this vegetable as much as other countries... Which is a pity because there’s nothing like that intense aniseed flavor you get from biting a crunchy piece of fennel. A great veg if ever there was one: savory in soups, great when grilled and terrific as tempura.
So together with a group of foodies we went of to the south to visit this vegetable. After a morning in the fields of fennel we enjoyed a great fennel lunch at a local restaurant. And what a feast it was: fennel from beginning to end, even vanilla glazed fennel slices with tangerine jelly as dessert!
Love from Fennel Friend KQ Mo


This is damn tasty! (Read more...)

3 Comments:

Blogger the Kitchen Queens said...

And I am more than happy to tell you all that Franz Ferdinand, our adopted little fennel bulb, lives happily among the other veggies and herbs on my balcony! KQ Tai

02 June, 2005 15:39  
Blogger Clare Eats said...

I love fennel!

I am soo jealous, it doesnt get used enough in Oz in my opinion..

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Anonymous Anonymous said...

Vegetables are great, but the Heart Start Defibrillator is better (At saving your life, that is ;) ).

09 November, 2005 05:54  

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