Apple Crumble Sundae

Even during the week, we should treat ourselves to something sweet. This quick dessert uses easy to find ingredients and will be ready in no time!

Serves 2

2 granny smith apples
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 scoops vanilla ice cream
2 ginger cookies
15g butter

Peel the apples and remove the core. Cut them into 1 cm cubes.

Melt 15 g butter in a frying pan over medium heat and add the apples, cinnamon and brown sugar.

Cook gently for about 10 minutes until the apples are soft but still holding their shape.

Crush the ginger cookies.

Divide the apple mixture between 2 glasses or bowls. Spoon on a ball of ice cream and sprinkle over the crushed ginger cookies.



voor 2 personen

2 granny smith appels
1 theelepel kaneelpoeder
2 eetlepels bruine bastard suiker
2 bolletjes vanilleijs
2 gemberkoekjes
15gr boter

Schil de appels en verwijder het klokhuis. Snijd de ze in 1 cm blokjes.

Smelt de boter in een koekenpan over medium vuur en voeg de appels, kaneel en bruine bastard suiker toe.

Kook zachtjes ongeveer 10 minuten tot de appels zacht zijn maar nog steeds niet uit elkaar vallen.

Kruimel de gemberkoekjes.

Lepel het ijs over 2 glazen of kommen. Bestrooi met de koekje kruimels en lepel de warme appelmengsel er bovenop.

Sabayon with Raspberries

Sabayon, in French or Zabaglione in Italian is a well known dessert of eggs yolks, sugar and usually an alcohol of some sort, whisked over a bain-marie until the eggs become light and fluffy. A delicious classic and a technique everyone should try and master.


Serves 2

3 eggs
1 punnet raspberries
45g sugar
6 tablespoons Marsala, sweet white wine, Grand Marnier of orange juice

Place a small pot with some water on to boil. Turn the gas to its lowest setting; the water should not be allowed to boil anymore. Crack and separate the eggs, placing the egg yolks in a bowl with the sugar and orange juice or alcohol of your choice. Whisk it well until frothy.

Set the bowl over the pot hot water (making sure the bowl is not in contact with the water) and whisk until the mixture is frothy and thick enough that it doesn’t fall back on itself, at least 5 minutes. Do not overheat the sabayon or it will turn into scrambled eggs! When the sabayon is ready, remove the bowl from the pan and whisk for a few more minutes until it cools down a bit.

Divide the raspberries between 2 bowls or glasses.

Spoon the warm sabayon over the raspberries. If you have a blowtorch, you can lightly caramelize the sabayon for an extra finish. Serve at once.


voor 2 personen

3 eieren
1 bakje frambozen
45g suiker
6 eetlepels Marsala, zoete witte wijn, Grand Marnier of sinaasappelsap

Zet een pannetje met een laag water op het vuur en breng aan de kook. Zet het vuur laag, water mag nu niet meer koken. Splits de eieren en doe de dooiers in een kom met de suiker en sinaasappelsap en /of alcohol. Klop goed met een garde.

Zet de kom boven op de pan met warm water en klop het mengsel schuimig tot het dik genoeg is  zodat het niet meer inzakt, minstens 5 minuten. Laat de sabayon niet te warm worden, dan wordt het roerei!

Verdeel de frambozen over 2 kommen.

Lepel de warme sabayon over de frambozen. Mocht uw een gasbrander hebben, dan kan de sabayon van boven licht gegratineerd worden. Serveer meteen.

Rhubarb Crumble

We've reworked the classic rhubarb crumble to make it into a more sophisticated dessert.


Serves 2

300g rhubarb
50g sugar
2 star anise
vanilla, to taste
few knobs of butter
powdered sugar

200g flour
125g butter
110g demarara sugar
1/4 teaspoon salt

Preheat an oven to 200C. Wash the rhubarb and cut diagonally into 2 cm pieces.

Place on a roasting tray with the sugar, vanilla, star anise and butter. Roast for about 10-15 minutes until tender but not breaking up. Set aside to cool.

To make the crumble, place the flour, sugar and salt in a bowl. Rub in the butter with your fingers until it resembles breadcrumbs. Line a baking tray with baking paper and sprinkle some of the crumble mixture in a ring mould to form discs. Repeat until the tray is full.

Bake them in the oven for about 10-12 minutes or until golden brown. Allow to cool.

To assemble, spoon some of the roasted rhubarb on to a serving dish. Top with the crumble disc, dust with icing sugar and serve.


voor 2 personen

300g rabarber
50g suiker
2 steranijs
vanille, naar smaak
paar klontjes boter
powdered sugar

200g bloem
125g boter
110g rietsuiker
1/4 theelepel zout

Verwarm een oven op 200C. Spoel de rabarber af en snijd schuin in 2 cm stukjes.

Doe de rabarber een ovenschaal met de suiker, vanille, steranijs en boter. Rooster ongeveer 10-15 minutes totdat de rabarber zacht is maat niet uit elkaar valt. Zet opzij om af te koelen.

Maak de crumble; doe de bloem, suiker en zout in een kom. Wrijf de boter met je vingers erdoorheen totdat de mengsel als broodkruim eruit ziet. Bedek een ovenschaal met bakpapier en maak rondjes van de crumble mengsel met een ronde uitsteker. Herhaal totdat de schaal vol is.

Bak in de oven ongeveer 10-12 minuten of tot goudbruin. Laat afkoelen.

Om de crumble in elkaar te zetten, lepel de geroosterde rabarber op een bord. Let een rondje van de crumble erbovenop. Bestrooi met poedersuiker en serveer.


Marinated Strawberries with Clotted Cream

A simple dessert showcasing beautiful strawberries at the best. Making use of simple to get ingredients, it's quick to make and will always impress.


Serves 2

250g strawberries
1 lemon
1 small bunch mint
50g mascarpone
100 ml cream
30g sugar
pinch of black pepper

Wash the strawberries under cold water. Remove the green stalks and cut the strawberries into quarters.

Place 1/3 of the strawberries in a bowl with the sugar and the juice of a quarter lemon and mash finely with a fork. Add the remaining strawberries to the bowl.

Add black pepper and chopped mint to taste. If necessary, add some extra sugar. Cover the bowl and leave to marinate in the fridge. Place the mascarpone and 100ml cream in a bowl and whisk until the thickness of clotted cream (Greek yoghurt thickness).

Divide the marinated strawberries between 2 bowls or glasses and top with the ‘clotted cream’.


voor 2 personen

250g aardbeien
1 citroen
1 klein bosje munt
50g mascarpone
100ml slagroom
30g suiker
snufje zwarte peper

Was de aardbeien onder koud water. Verwijder de kroontjes en snijd in vieren.

Doe de helft van de aardbeien in een kom met ¾  van de suiker en het sap van een kwart citroen en maak fijn met een vork. Voeg de resterende aardbeien toe aan de kom.

Breng het geheel op smaak met zwarte peper en gehakte munt. Voeg de extra suiker toe indien nodig. Dek af en laat in de koelkast marineren. Doe de mascarpone samen met de slagroom in een kom klop tot de dikte van clotted cream (Griekse yoghurt dikte).

Verdeel de gemarineerde aardbeien over twee kommen of glazen en maak af met ‘clotted cream’.

White Chocolate Yoghurt with Berries

Thinking of giving your kids a 'healthy' treat? Don't be fooled by the picture. This is super-easy to make and your children can help too. This recipe is like a good pair of jeans; you can dress it up or down as you like.


Serves 3-4

500ml natural farmhouse yoghurt
150g white chocolate
1 punnet blueberries
1 punnet black berries
1 punnet raspberries
1/2 tablespoon sugar

Heat a pan of water over medium heat. Place the chocolate in a bowl and place the bowl over the pan of simmering water (the water must not boil). Let the chocolate melt gently.

Once the chocolate has melted, allow it to cool slightly. Add ½ cup yoghurt and mix well together. Add the remaining yoghurt and stir through.

Place the blue berries, blackberries and raspberries in a bowl and mix through ½ tablespoon sugar.

Divide the yoghurt between 3-4 glasses (or bowls).

Spoon the berries on top. Sprinkle over a little caster sugar and serve.



Voor 3-4 personen

500ml boerennaturel yoghurt
150g witte chocolade
1 bakje zwarte bessen
1 bakje bramen
1 bakje frambozen
1/2 eetlepel suiker

Verwarm een pannetje water op medium vuur. Doe de chocolade in een kommetje en zet dit op het pannetje met kokend water (water mag nu niet meer koken), laat zachtjes smelten.

Als de chocolade gesmolten is, laat deze licht afkoelen. Voeg dan ½ kopje yoghurt toe en meng het goed door elkaar. Voeg daarna de rest van de yoghurt toe.

Doe de zwarte bessen, bramen en frambozen in een kommetje en meng er ½ eetlepel suiker doorheen

Verdeel de yoghurt over 3-4 glazen (kommetjes.)

Lepel het bessenmengsel erop. Bestrooi eventueel met wat fijne suiker.

Easy Rhubarb Crumble

Rhubarb is in season right now and this is probably the easiest rhubarb crumble using ingredients probably everyone has in their store cupboard at home.

Serves 2

3 stalks rhubarb
10g butter, for greasing the ramekins
50g castor sugar (or extra to taste)

crumble topping
50g crunchy muesli

Preheat the oven to 180 °C.

Cut the rhubarb into small pieces.

Transfer the rhubarb to a small pan and add 3 tablespoons sugar (or extra to taste) and cook until the rhubarb is tender, about 4 minutes.

Spoon the rhubarb into ramekins or ovenproof dishes and sprinkle generously with the muesli.

Place in the oven for 10 minutes until the crumble is heated through and lightly toasted.

Serve warm or cold with cream or ice cream.

lychees in indian sugar syrup

grated zest and juice of 1 lime
grated zest and juice of 1 lemon
1 kg lychees, peeled and deseeded
2 cloves
1 star anise
1 stick cinnamon
1 vanilla bean
110 g castor sugar

Place the sugar with 110 ml water and all the spices in a pan. Bring to the boil and cook until the sugar has dissolved.

Meanwhile, place the lychees (or fruits, see below) on a flat dish and pour the syrup over the fruit. Let stand for at least 1 hour before serving.

This can also be made into a fruit salad using the following fruits and quantities instead of only lychees.

1 pineapple, cut into large pieces
1 mango, cut into thin slices
2 kiwis, cut into thin slices
1 blood orange, peeled and sliced
5 lychees, halved
½ papaya, chopped

Pannetone Bread Pudding

The best way to use Pannetone over the festive season. Be sure to buy an organic brand if you are able to find it.

125 g unsalted butter, plus extra for greasing
4 tablespoons demarara sugar
750 g panettone
1 vanilla pod
300 ml of double cream
300 ml whole milk
5 large free-range eggs
100 g caster sugar

Preheat the oven to 180 ° C. Lightly grease an oven-proof dish with butter. Coat the dish with 2 tablespoons demarara sugar.

Thinly cut off the edges of the panettone and use them to coat the base and sides of the dish, press down firmly to create a pastry-like base.

Halve the vanilla pods lengthwise and scrape the seeds out, then put the seeds and the pod in a pan over a medium heat with the cream, milk and butter and simmer for 5 minutes or until the butter has melted.

In the meantime, whisk the eggs and caster sugar in a large bowl for 2 minutes until smooth. Add the warm cream mixture to the bowl  and whisk until combined. Discard the vanilla pod.

Pour a third of the egg mixture into the bottom of the cake and let it soak in for a few minutes.
Tear all remaining panettone into large pieces, leave them for a minute or two in the custard (the more it soaks up, the better!), then place it in to the oven dish. There is no need to be neat about it, you want a  both soft and crispy pieces..

Pour over the remaining custard, soak a little longer if you want and sprinkle with the remaining demarara sugar.

Bake for about 25 minutes, or until set. Let the pudding rest for 10 minutes and then serve with cream, custard or ice cream if you want - it is also delicious served cold!

Rose Water and Pistachio Meringues

half a lemon
200 g egg white
400 g castor sugar
rose water, to taste
50 g chopped pistachio nuts

Preheat an oven to 110 C and line a baking tray with grease proof paper.

Rub the bowl of an electric mixer with half a lemon to ensure it is grease free.

Place the egg whites in the bowl and whisk on medium-high speed until the whites become thick and frothy. Add the sugar, a little at a time, until well incorporated and dissolved before adding the next batch. Once all the sugar has been mixed in and the egg whites are thick and glossy, add the rose water to taste.

Pipe or place spoonfuls of the meringue on the baking tray. Sprinkle over the chopped pistachios and place in the preheated oven for 10 minutes.

Lower the temperature to 100 C and bake for a further 1 hour and 30 minutes. Once the meringues lift easily off the paper, they are done. Turn off the oven and leave to cool down.

Serve the meringues with whipped cream and a selection of summer fruits.


This is the first recipe and piece of writing from one of our new contributors, Jorgina Catala. Jorgina hails from Barcelona and recently moved to The Netherlands. We hope you enjoy this piece and we look forward to more contributions from Jorgina in the near future.

Biancomangiare, a sweet treat from the Middle Ages.

With a presence in several European countries, known as blanc manger in France, or menjar blanc in Catalonia, biancomangiare is the Sicialian version of what we could consider one of the most celebrated and well known medieval recipes. It’s name litteraly means “white dish” and emphasizes the whiteness of this sweet pudding based on almonds and white sugar.

Have you ever thought about the meaning of colour in food?

During the Middle Ages, food banquets where often used to display the power of the high classes; being able to prepare recipes with rare and expensive ingredients would give a hint of the hosts power to all the banquet attendants.

Serving biancomangiare to your guests would mean that the powerful host had access to the extremely expensive and refined white sugar, very difficult to obtain in the XIV century and would also symbolize good values as purity and refinement. The name biancomangiare was a generic name given to different kinds of savory and sweet recipes, based in chicken breast, rice, milk almond milk and other ingredients that gave the dish its characteristic white color.

Today, we are sharing with you the most traditional Sicilian sweet version, a delicious almond pudding, with a delicate almond flavour, lemony fragrance and of course, with its elegant snowy white presence.

1 litre of almond milk (you can buy it or do it yourself using 300gr of peeled almonds and 1,5 litres of water)
Zest of 1 untreated/organic lemon (avoid the white, it will make it bitter)
200g refined sugar
120g of corn starch (Maizena)
a pinch of cinnamon

Keep aside a glass of almond milk.

Pour the rest of the almond milk in a saucepan and heat over a low flame. Add the lemon zest, pinch of cinnamon and the refined sugar.

Meanwhile mix the corn starch with the almond milk you kept aside. Once the corn starch is dissolved, add the mixture to the saucepan through a sieve.

Keep stirring the mixture, preferably with a wooden spoon, till it starts boiling. When it will starts to thicken remove the saucepan from the fire.

Pour the mixture into moulds of your preference. You can choose single portion moulds or a large one. Let it cool down to room temperature and only then put it in the fridge until thick.

The pudding will be ready after around 4 hours. You can then unmould it and decorate as you please. Its delicious eaten on its own, but you can also add some of your favourite jam, some chocolate sauce or cherries and syrup. Just remember that the biancomangiare has a very subtle taste that shouldn’t be over-powered by a strong sauce.