500 gr red beets
80 ml extra-virgin olive oil 
1 onion, chopped
1 tbsp cumin or sesame seeds (I toasted the sesame seeds first)
400 gr chick peas
80 ml yogurt
3 cloves of garlic, crushed
juice of 1 lemon 
1.3 dl vegetable stock 

Clean the beets and cook them for about 35 min, skin on, until soft. 
Remove the skin. Heat 1 tbsp olive oil in a pan and sauté the onion until soft.
Cut the beets in small chunks and add them to a food processor together with the onion, chick peas, yogurt, lemon juice and stock. Process until smooth, then graduallly add the olive while processing.

Tastes good with toasted (artisan) bread, slices of apple and avocado.   

Note: This makes an enormous batch (about 0.75l to a litre) ! It may be wise to half all quantities (I did). 

7:52 am  •  27 September 2011  •  1 note

10:45 am  •  3 September 2011  •  2 notes

4 eggs
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
butter
maple syrup
optional:
fresh berries

Serves 4

1. Beat eggs, milk, and cinnamon together. Whisk until well blended. Pour into a shallow bowl.
2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. 
3. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
4. Serve hot with butter, maple syrup, and if available, fresh berries.

(Source: simplyrecipes.com)

2:03 pm  •  12 June 2011  •  5 notes

This one is so good. though next time, I would try and use less than a cube of stock: it was a tad salty. :)

2:55 am  •  11 June 2011

hmm, tried, tested, totally approved. 

3:43 pm  •  13 May 2011

best breakfast

(via deathofastylist)

3:39 pm  •  13 May 2011  •  1,163 notes

nietopgeruimdstaatnetjes:

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8:19 am  •  6 May 2011  •  5 notes

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks/226 grams) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces/340 grams) chocolate chips

1. Preheat oven to 375 °F/ 190°C . In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

(Source: marthastewart.com)

7:26 am  •  6 May 2011  •  1 note

(via nietopgeruimdstaatnetjes)

3:10 pm  •  1 May 2011  •  107 notes

1 cup couscous
3 tablespoons unsalted butter
1 1/2 cups boiling water
1/2 teaspoon cinnamon
salt

Serves 4

Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand for 5 minutes, then fluff.

Serve with: chopped toasted almonds; compote or diced apple; warm milk for drizzling.

(Source: epicurious.com)

11:45 am  •  1 May 2011