Tag Archives: lemon

Dutch Boterkoek

Have I told you how I love the Netherlands? Well I do. At least once a month we drive up there to enjoy a day full of “gezelligheid”. When other people dream about a life in the hot sun of France, I dream of living in Bergen Op Zoom or Utrecht. I am not sure if there is anything I don’t like about the Netherlands. No wait there is. I don’t like their so called beer that tastes almost like lemonade. But that is kind of it. All the other things I like. Our monthly visit to Holland always ends with a visit to Albert Heijn where I can go wild and end op with a very high bill on groceries. One of the things I always buy is boterkoek.

Boterkoek is unique to the Netherlands. It’s a rich, buttery dense cake which is probably not good for your waist and heart considering the amount of butter that is used in it. But there is nothing like it in the world. Its not cake, its not a cookie, it certainly is not pie.  You should give it a go yourself, its quit an experience.
Like I told you I always buy boterkoek but it is finished fast in our house. So I was on making my own batch of it. From a Dutch friend I got a recipe her mother used to make and she made me promise I would only use really roomboter (creamy butter?) in the recipe. I crossed my heart and started baking! And you should too! Its such an easy recipe and for once we don’t have to think about our diets, right?

 INGREDIENTS
250 grams of all purpose flour
250 grams of roomboter (creamy butter)
250  grams of white castor sugar
8 grams (or one bag of vanilla sugar)
a pinch of salt
½ teaspoon of vanilla extract
some lemon zest
1 beaten egg

Put the flour, the butter, sugar, salt lemon zest and ¾ of the beaten egg into a bowl. Its important that the butter is at room temperature and that you slice it into thin piece. Now mix together using your hands. You hear me! No use of mixers or kitchen robots, just your hands! When the mixture becomes a (I must admit greasy) dough let it rest for 15 minutes in the refrigerator. In the mean while butter and flour you baking pan.

Now add the dough to the pan. This is a thick dough so you need to push it a little in its form.  Brush the rest of the beaten egg over the dough and decorate using a fork that you push gently into the dough make stripes.  Now bake the boterkoek in an oven at 200 degrees Celsius for about 25 minutes. The boterkoek should have a golden colour and feel a little soft when you touch it. Let the koek cool down completely before removing it from its form and slicing it into squares.

Festonati with creamy ricotta lemon sauce

Pasta… if there is one thing I love in the world its pasta. I adore a plate of pasta with authentic bolognaise sauce and at night I dream about creamy sauce drizzled with some freshly grated parmesan cheese. If you ever wake me up for anything at night let it be a plate full of delicious pasta.

Unfortunately my dearly beloved husband is just not that into pasta. He barely eats a full plate of it and he complains when I put it on the table more then twice a month. It’s a problem in our marriage… maybe we need counselling…

On the other hand the pasta-hater himself makes the best tomato sauce ever and he does it with love and devotion and all that for little old me.

Sometimes he even brings home special types of pasta, just to surprise me. For valentine I got little red heart pasta one year, the other year I got pasta that looked like… well the crown jewels of a men. With Christmas he bought me little santa shaped pasta and a couple of weeks ago he brought home a bag of festonati pasta.

This pasta is one of the newer pasta shapes and is similar to penne or rigatoni. I must say I like it better then a regular penne. The shape is quit special, they are pretty big and they hold on to the creamy sauce I plunged them in.

One warning though, the festonati are quit big but don’t be deceived, they are all dente much quicker then regular penne! So don’t overcook them!

INGREDIENTS

300 grams of festonati
30 grams of butter
100 grams of ricotta cheese
50 grams of grated parmesan cheese
Juice of one lemon
The zest of one lemon
20 whole basil leaves, roughly chopped
Salt and pepper

Cook the pasta al dente. When you drain the pasta don’t forget to set aside 1 cup of the hot water you boiled the pasta in.

Now melt the butter on medium heat. Squeeze in the juice of the lemon and whisk it together with the melted butter. Turn down the heat. I know this sounds a little weird, but just believe me it will work! Now add the ricotta cheese and let it slowly melt while whisking in the parmesan cheese, the zest of the lemon and the basil leaves. The heat of your pan will make sure that the cheese melts into a creamy sauce. Using two cheeses might make the sauce a little to thick. So check the consistency and add some of the warm water you kept in a cup.

Now add the drained pasta and mingle it all together. You can top it of with some freshly grated cheese and some extra basil leaves if you like.