Preparation time: 30 + 45 minutes to rest. Cooking: 40 minutes. Serves 8 – 10 persons
Chocolate Shortcrust Pastry
- 140 g Unsalted Butter, chopped
- 2 Eggs
- 3 Egg Yolks
- 110 g (1/2 cup) Caster Sugar
- 1 Zest of Orange
- 275 g Dark Chocolate (70% cocoa solids), finely chopped
Chocolate Shortcrust Pastry
- 100 g (2/3 cup) Plain Flour
- 70 g Dutch Cocoa
- 20 g Almond Meal
- 60 g Icing Sugar
- 90 g Unsalted Butter, chilled, chopped
- 1 Egg, lightly beaten
- 100 ml Orange Juice
- 3 Oranges, segmented
- Baby Basil Leaves (optional) and Mascarpone, to serve
- 110 g Caster Sugar
- Preheat oven to 180°C. You will need a 24cm round fluted tart pan.
- For pastry, place flour, cocoa, almonds, sugar and a pinch of salt in a food processor and process for 30 seconds or until well combined. Add butter and process until mixture resembles breadcrumbs. Add egg and process until mixture almost comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out pastry between 2 sheets of baking paper until 4mm thick, then use to line pan. Using scissors, trim pastry to 5mm above tart pan rim, then prick base with a fork. Freeze tart shell for 15 minutes. Line tart shell with baking paper, place pan on an oven tray and bake for 10 minutes. Remove paper, then bake for a further 10 minutes or until pastry is dry. Cool for 10 minutes.
- Meanwhile, to make chocolate mousse, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water and stir occasionally until smooth. Set aside to cool slightly. Reserve pan of water on the stove.
- Place eggs, egg yolks and caster sugar in a heatproof bowl over the pan of simmering water. Using hand-held electric beaters, whisk on medium speed for 6 minutes or until nearly tripled in volume and mixture holds a trail. (Alternatively, using a balloon whisk, whisk for 10 minutes.) Remove from heat, add zest, then fold into chocolate mixture in 3 batches until just incorporated. Immediately pour mousse into tart shell and level with an offset spatula. Place pan on an oven tray and bake for 18 minutes or until just set.
- Meanwhile, place caster sugar in a medium frying pan over medium heat and cook for 3 minutes or until sugar begins to melt. Swirl pan as sugar begins to caramelise, but do not stir. In a separate small saucepan, bring orange juice to the boil. Once caramel is a deep golden, immediately pour in hot orange juice, taking care as mixture will splutter, and stir until smooth. Place orange segments in a heatproof bowl and pour over orange caramel. Brush hot tart with a few coatings of orange caramel, then set tart aside for 20 minutes.
- To assemble, using a slotted spoon, place a spoonful of orange segments over centre of tart, scatter with basil leaves, if using, and drizzle with a little orange caramel. Serve with mascarpone and remaining orange segments and caramel
5 Biscuits preparation approx. 45 min. resting 2 – 24 hours oven: 30 min.
200 g / 7 oz self-raising cake flour
125 g / 4 oz soft brown sugar
2 tablespoons mixed spice
150 g / 5 oz chilled butter
1 tablespoon milk
1) In a bowl combine the cake flour, brown sugar, mixed spice and a pinch of salt. Dice the butter and mix into the flour. Then use a pastry cutter or two knives cut through the flour into smaller pieces. Add the milk and quickly knead everything to a firm dough, with cold hands.
2) Wrap the dough in clingfilm and leave to rest in a cool place for at least 2 hours, but preferably for a day to develop the spice flavour.
3) Preheat the oven to 175 C / 375 F. Roll out the dough into a rectangle about 1 cm / ½ inch thick. Place this (or two smaller rectangles) on a lined baking tray and bake the spiced biscuit in the oven for 30 minutes until done.
4) Cool the biscuit on a wire rack. Break the biscuit in pieces and serve.
Google invented something new. Nothing special you would say, but this is quit easy to use. This app is a check splitter. So when you’re having dinner at a restaurant, no more difficult calculations are needed to divide the amount of money. The app works very easy: you only have to add each dollar amount and enter all the guest names. It calculates each users subtotal, tax, tip and the total amount. Even a food item can be split between any number of guests. Going Dutch was never this easy. For more information check the app storehttps://play.google.com/store/apps/details?id=com.variousApps.Check
Sharing the pictures of your delicious food and helping children in need at the same time ? This is all possible with a new, free app called Feedie. Feedie has the purpose to send all the Food instagrammers in to the same, common goal. The app works very simple. When a restaurant guest is uploading a picture of his food at Feedie and shares this at social media, the restaurant will donate money to The Lunchbox fund. This is a non-profit organization which provides meals to extremely poor school children.
At the Feedie site, http://www.wethefeedies.com, a list is provided with the participating restaurants. The restaurants are mostly in the United States, but the program is still developing. For our readers from the UK, the first participating restaurant in Europe is located in London! So download the app and turn yourself from a foodie into a feedie! Enjoy!
Looking for a different hostel to stay? A new and trendy concept has opened in Bonn, Germany. The BaseCamp Young Hostel is located inside a former storage facility, which means you camp inside. The rooms of the hostel are not typical rooms, you are staying in a camping trailer or other retro vehicles. The hostel accommodates 120 beds across 15 caravans, trailers and airstreams. The rates for this experience range from €54 up to €76 per night. The idea of this new concept is from German hotelier Michael Schlösser and is already open since August. So are you looking for a campsite which reminds you of the holiday experience of your childhood? Check the website www.basecampbonn.de or watch the movie below.
Want to go back in time and experience a roaring twenties party?
Bacardi is hosting exclusive cocktailparty’s in an arty-deco building at the Rue Defacqz in Brussel. From the 27th of september till the 19th of october, special but most of all very exclusive parties are hosted for a selected company of 70 invitees. You can apply via a special phone number. And you know what the nicest thing is, we have this number for you!
Would you liked to be served by the best bartenders from the Artesian: Londen, Angel’s Share: New York and Delicatessen: Moskou? Dancing at a Havana party? Then get your tickets via www.casabacardi.be or ph: 0483 20 56 97.
Looking for an original date? Stop searching!
Solo per Due is the smallest restaurant in the world, located in romantic Vacone, Italy. The name is taken very literally, since there is only one table to serve 2 guests at the same time. So there are no queues, no turns and most of all no waiting. All the attention is for the two guests who have booked.
The atmosphere of the restaurants is making this evening unforgettable. The building which houses Solo per Due, is from the nineteenth century and is situated in an historical location. In the garden of the house you can find several types of palms, plans and products which the chef is using to deliver the most exclusive Italian dinners.
Planning on a date? Save up first! Dinner starts at €250 per person, drinks excluded. For more information check the official website http://www.soloperdue.com
Preparation 30 minutes
Oven 45 minutes
300 g / 10 oz flour + extra
125 g / 4 oz white caster sugar
200 g / 7 oz chilled butter + extra
1 egg yolk
100 g / 3 ½ oz raisins
100 ml / 3 ½ fl oz orange juice
1 kg / 2 lb firm apples (Elstar, Jona Gold, peeled and sliced)
2 tablespoons custard cinnamon
2 tablespoons sugar
3 tablespoons apricot jam
* In a bowl, combine the flour, sugar and a pinch of salt. Dice the butter and mix into the flour. Use a pastry cutter or two knives to cut the butter into small pieces. Add the egg yolk and knead everything together with cool hands. Roll into a firm ball. Grease a 24 cm / 10 in cake tin with a removable bottom with butter and press 2/3 of the dough over the bottom and sides. Refrigerate the tin and remaining dough until ready to use.
* Preheat the oven to 157C / 375F. Put the raisins and orange juice in a pan, bring to a boil and simmer until the liquid has evaporated, about 5 minutes.
* Combine the apple, raisins, custard powder, cinnamon and sugar. Spread over the pastry base. Roll out the rest of the pastry and cut into 1 cm / ½ in strips. Arrange in a crisscross pattern on top of the apple mixture, pressing the pastry edges together.
* Bake the apple pie about 45 minutes in the oven until golden brown. Remove from the oven and glaze with apricot jam. Allow to cool in the cake for 10 minutes. Remove from the tin and serve.
Dear McDonald’s fans, special and delightful news has arrived. As we support development in technology, we are gladly to inform you that McDonald’s is creating and testing a special McDonald’s app. Customers can download this app on their phone and use the app to place an order and pay through their phone. The order can be picked up at the drive through or at the counter in the shop. Not only orders can be placed, also special offers and a loyalty program will be provided. McDonald’s wants to offer more convenience to place an order with creating this app. At the moment, the app is tested in Salt Lake City. Let’s hope it comes very soon to the Netherlands!
Makes 24 croquettes. Preparation time 1 ½ hours. Cooling 2 hours.
200 g / 7 oz stewing beef or veal, cubed
1 bouquet garni
400 ml / 14 fl oz beef stock (from 1 stock cube)
30 g / 1 oz butter
30 g / 1 oz flower
Salt and freshly ground pepper
Vegetable oil for deep-frying
100 g / 31/2 oz fine dry breadcrumbs
1) In a pan, bring the meat, bouquet garni and beef stock slowly to the boil. Simmer on a low heat for about 1 hour until the meat is tender. Strain off 200 ml / 7 fl oz stock into a measuring jug. Chop the cooked meat very finely.
2) In a pan, melt the butter and stir in the flour. Still stirring, add the stock and continue stirring until the sauce is thick and smooth. Leave the sauce to cook gently for about 2 minutes. Stir in the meat and add salt, pepper and nutmeg to taste. Pour the ragout onto a flat plate, cool and refrigerate 2 hours until firm.
3) Heat oil in a deep frying pan to 180 C / 350 F. in a shallow bowl, beat the eggs with one tablespoon of water. Put the breadcrumbs in a shallow bowl. Shape the ragout into 24 balls and roll in the breadcrumbs. Then roll in the beaten egg and breadcrumbs again.
4) Deep-fry the croquettes 6 at a time for 3-4 minutes until brown and crisp. Drain on paper towels. Arrange the bite-size croquettes on a serving dish and serve with coarse mustard.
Dreaming about your own Michelin star restaurant? Check out this movie, and make your own judgement.
This weekend in Leeuwarden: Ljouwert culinary! A weekend filled with the best food and drinks. 25 Frisian restaurants are represented at the Oldenhoven Kerkhof, serving their best products. Including our own Restaurant @Stenden. In an informal and relaxing atmosphere you can enjoy the best of Leeuwarden. At the entrance you can buy coins which you trade for something delicious at the available stands. Drinks are traded with 1-3 coins and food with 2-4 coins.
And if this does not sound good enough, know that all the money obtained this weekend goes to charity. Every year two charities are nominated. The first lucky charity is ANS and develops schools in Rwanda. With this money the local charity is planning on starting to build a new school. The other charity is the ‘Glazen Huis’ from Serious Request, this is planned to be built in December in Leeuwarden. During this event, the seventh auction is organized for the ‘Glazen Huis’. The event starts at 17:30 and is hosted by Joop Braakhekke, John Legebeke from Stenden Hotel and Macro Poldervaart.
Want to win a wine tasting package for 10 persons? Or perhaps becoming the owner of a Volvo P 1800? Then this is your moment, make it count! For more information see www.ljouwertculinair.nl.
We’ll see you at the auction!
Foodies, please pay attention! The Museumpark in Rotterdam is going to be transformed in an enormous outdoor restaurant. For over five weeks, The World Food festival is hosted, starting on the 18th of September. Everything what your culinary hearts wants to see, smell and taste is here. The festival is held at different locations throughout the city, with the Future Food House as headcounter at the Museumpark.
Rotterdam is with 170 cultures a culinary hotspot. A perfect city to host a festival where professionals, foodies and people who are interested can share their ideas about the latest developments in the industry. With different activities such as tasting, workshops and markets, the festival gives the visitors a chance to discover the different culinary aspects of cultural Rotterdam.
Getting excited? The program can be found on www.worldfoodfestival.nl, where also the ticket sale starts upcoming week.
As known, DiningCity organizes a restaurant week several times a year. Restaurants offer a 3 course menu for a cheap price. This time, a French restaurant week will be organized, starting on Monday 1 July till Sunday 14 July.
75 restaurants will offer a 3 course menu and aperitif for only 30 euros. One of the reasons of this French week is the fact that the French (and Italian) cuisine are the most popular cuisines in the Netherlands. DiningCity does not exclude that it will organize an Italian restaurant week too in the future.
Stadhouderlijk Hof/Us Heit is one of the restaurants joining, located in Leeuwarden. For all the other restaurants, reservationsand more information, visit: http://www.franserestaurantweek.nl
Even though there are tough economical times at this moment, consumers keep spending more money on sustainable products. Revenue of sustainable products increased with 25% in the Netherlands tot 2.2 billion euro’s.
In 2011 4.4 percent of all sold food was sustainable. Last year, this amount increased already to 5.5%. This grow in expenditure on sustainable goods can be seen in all different outlets. In supermarkets as well as restaurants. However, almost 66% of the sustainable food items is sold via supermarkets, who saw an increase of 34.2% in their sustainable food revenues.
Most sustainable revenue is gained on coffee and tea, followed by meat and fruit and vegetables. Is it just a trend or will it increase even more over the coming years?
Hotel New York Hilton Midtown, which is situated at the famous Times Square, will stop with their room service. The expectancy is that a lot of hotels will follow this initiative. The room service facilities will be replaced in most of the cases by takeaway restaurants located in their own hotel.
Nowadays a lot of hotels, mainly situated in the US, are alreadychanging their room service concept. This by limiting the times on which room service can be ordered or by reducing the service quality of the room service.
Misset Horeca did a research among Dutch hoteliers about what they think of guests who bring fast-food to their own hotel rooms. Almost 63% of the hotel owners dislike the fact that guests bring their own food. 19% of the hotel owners prohibit guests taking fast-food with them in their room and 18% of the owners do not really care about the fact whether guests bring their own food or not.
What do you think? Will take away service replace room service?
Sergio Herman, who is the owner of three star restaurant Oud Sluis, decided to quit his businesses by the end of this year.
Restaurant Oud Sluis is a family restaurant where Sergio almost grew up. At this moment in time he has developed so many elements in this company that he is on top of what is possible in this restaurant. Mainly the physical space of the restaurant will not allow Sergio to expand his business further. At this moment he is working with eighteen cooks in the kitchen, which means they have to fight for their square metres. Sergio has been busy with trying different tastes and to optimize his dishes which turned out very well since he owns three Michelin stars at this moment. He is striving for perfection and he has reached perfection in his restaurant now.
The upcoming years the owner of restaurant Oud Sluis wants to focus on his other two restaurants he owns, namely Pure C and La Chapelle. Next to that Sergio is busy with his own magazine; Minestrone where he wants to invest time in.
Sergio has talked to Werner Loens who is head-inspector at Michelin Benelux. He is respecting Sergio’s choice. Restaurant Oud Sluis will not be visible in the Michelin guide anymore from next year on, but Sergio will of course keep his Michelin Stars. Restaurants Pure C and La Chapelle will be reviewed in order to check whether these restaurants are operating on a Michelin star level.
Graag willen wij ons eerst voorstellen. Wij zijn een enthousiast team van zes studenten van Hotel Management School van Stenden Hogeschool. Omdat wij ons aan het specialiseren zijn op het gebied van evenementen management, zijn wij druk bezig met het organiseren van “Beetsterzwaag Culinair” ten behoeve van de Ronald McDonald Hoeve.
Daarnaast streven wij er ook naar om een gezellige culinaire middag en avond neer te zetten voor de inwoners uit Beetsterzwaag en omgeving. Verschillende ondernemers uit deze regio gaan hun uiterste best doen om verschillende culinaire hoogstandjes te presenteren. Tijdens het beleven, proeven en ontmoeten worden de bezoekers voorzien van de nodige entertainment, wat van Beetsterzwaag Culinair een complete middag en avond uit maakt.
Iedereen is van harte uitgenodigd voor Beetsterzwaag Culinair! Wij hopen u hiermee een middag en/of avond te bieden die u niet snel vergeet!
Beetsterzwaag Culinair vindt plaats op 22 juni van 16:00 tot 22:00 in het gemeentepark van Beetsterzwaag.
Het belooft een evenement te worden die in het teken staat van gezelligheid, saamhorigheid en natuurlijk het steunen van de Ronald McDonald Hoeve.
Voor meer informatie en deelnemende restaurants kunt u terecht op onze website, of ons volgen via onze Facebook en Twitter pagina.
Met vriendelijke groeten,
Religion is there, for as long as we know probably. Religions give hope, faith but also conflicts and wars. In the past 50 years a lot has changed if it comes to religions in the Netherlands. The main part of the Dutch population was Christian 50 years ago but nowadays we live in a multi religious society. Also the edges of religions are soften, it is not necessary anymore to actually believe in a certain religion.
Moreover it is quite normal that people use religious items for decoration. Take for example the Buddha image, you see it everywhere and especially in the hospitality industry, the image is used rather often. An other example is the rosary’s that a lot of people are wearing. Non believing, but wearing it as fashion.
What do you think about using religious items for decoration? Is it disrespectfull or just part of our modern society?
Social travelling is the newest trend for your holiday. It is also known as Travel 2.0. Due to social networks like Facebook, the internet has become increasingly “socialized,” a trend that has greatly affected the travel industry. More than 87% of travelers use the internet to plan their trips, but today people just don’t want to book their travel trips, they want to interact. These individuals are social travelers, and using the internet they look for local travel advice, they compare prices to find cheap transportation and accommodation, and they connect with travel companions – sometimes long before their trips begin. For social travelers the internet is a place where they can share pictures and stories with friends at home or other travelers they meet from around the world.
One advantage of social travelling is that social travelers often get far more for less money because they travel on a budget. The average tourists may overspend on transportation and hotels, while the social traveler will find cheap or even free accommodation. Social travelers arrange to stay with international hosts who they connect with on travel social network of for instance Staydu before they depart.
Staydu provides all the services you’ll need to travel socially. You can plan trips, visit locals, join a travel buddy on his trip, and share your experiences to our community in the travel magazine.
Depending on the host, social travelers may enjoy free local cuisine, internet usage, use of a washing machine, and television all while enjoying them in a new atmosphere. Instead of squeezing like sardines into the hotel pool or wasting hard earned cash on overpriced meals, social travelers discover off the beaten path or non-tourist beaches, traditional pubs, and truly local spots.
Because of the economical crisis, people find ways to earn extra money. One way is to rent their home to travelers when they do not use their home themselves. The Dutch hotel industry is not a fan of this new trend in the travel industry. While hotels need to cover a lot of requirements, social travelling is rather easy and a huge competitor of the hotel industry.