Dutch Butter Almond Cake

This recipe is a favourite among our Dutch community.  When serving it cut into thin wedges.

• 2/3 cup butter
• 3/4 cup sugar
• 1 egg lightly beaten  ( save a bit for brushing on top )
• 1 1/2 tsp almond extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups flour

Cream butter , add sugar and mix well, add beaten egg, and almond extract.  Mix flour with b. powder and salt. Add to butter mixture and stir.  It will be a soft dough.  Press into a greased pie tin. Brush remaining egg mixture on top and garnish with sliced almonds.  Bake @ 350 for  15 – 20 minutes.  It should be a nice golden brown.

Fruit Pizza

This is one of my all time favourites for the summer.  So easy to make, and it looks awesome!

The base I use is a dutch butter  almond cake.  I find it tastes the best.

For the base

• 2/3 cup butter
• 3/4 cup sugar
• 1 egg lightly beaten
• 1 1/2 tsp almond extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups flour

Cream butter , add sugar and mix well, add beaten egg, and almond extract.  Mix flour with b. powder and salt. Add to butter mixture and stir.  It will be a soft dough.

Grease a pizza pan with butter and press dough onto pan.  Bake @ 350 for 12 – 15 minutes.  It should be a golden brown.

Let cool

For the Topping

• 250 gram package of cream cheese
• juice of 1/2 lemon
• 3 tablespoons icing sugar
• assorted fresh fruits and berries of the season.
• 1 pkg Dr. Oetker clear cake glaze

Mix cream cheese with lemon juice and icing sugar, spread onto cooled pizza crust.  Assemble fresh berries and fruits on top. Prepare glaze according to package and brush on top of fruit with a pastry brush.  This pizza should be served the same day as preparing so that the fresh fruit will not spoil.

Enjoy!

Creamy Curried Chicken Soup

This one is a favourite at our house, and so easy to make.

• 3 tablespoons olive oil
• 1 large boneless, skinless chicken breast
• 1 tsp fresh minced ginger
• 2 cloves of garlic minced
• 1/2 onion chopped
• 1 red pepper, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 potatoes, diced
• 1 tsp salt
• fresh ground pepper
• 3 tablespoons flour
• 1/2 cup frozen peas  ( or fresh this time of year )
• 1 tsp pataks curry paste ( I use hot, but then again, I like it spicy )
• 2 tbsp. curry powder
• 1 litre chicken broth
• 1 can coconut milk
• 1 bay leaf
• parsley  ( optional )

Heat olive oil in large pot.  cut up raw chicken breast and add to oil, add garlic and ginger and cook on medium heat until chicken is almost done.  Add onions and celery, cook until translucent, add peppers, carrots and potatoes.  Cook a few minutes longer.  Add salt and pepper.  If at this point there is no more olive oil visible add another tablespoon.  Add the flour and quickly and stir until all vegetables and chicken are coated.  Pour in broth 1/2 cup at a time and whisk in.  Do it quickly so you do not get any lumps.  Once all the broth has been added turn down the heat a bit.  Add the curry paste to the coconut milk  to dissolve, then add to soup along with all the other ingredients except for the peas.  Continue to simmer, until all vegetables are tender, add peas at the very end.  Correct the seasoning.  If the soup is too thin, mix 1 to 2 tablespoons of flour with 1/4 cup milk or cream.  Whisk into soup and cook a little longer until desired consistency is reached.  Enjoy!

Guacamole with a twist

Here’s a very easy recipe for guacamole with a twist.  I like my avocados pureed, but if you like it chunky, mash it with a fork instead.

• 2 ripe avocados
• 2 cloves of garlic, minced
• juice of 1/2 lime
• 2 tsp taco seasoning
• 10 drops of tabasco  ( more if you like it spicy )
• 1/4 onion minced
• 1/2 tomato chopped fine
• salt and pepper to taste

Puree or mash avocad0, add the rest of the ingredients and mix.  You should serve it right away as avocados do have a tendancy to turn brown.  The lime juice aids in slowing down this process.  Enjoy!