Just before the new term is about to start, I finally found the time to make a round up post of some of my culinary endeavours in August. This post is dedicated to Ameland, a little island in the North Sea to which I go on holiday each year.
Every visit to the island means a visit to the baker’s for a selection of traditional island bakery products. But we also tried something new this year.
This summer, I got inspired by this Oranjekoek project - to which Ramona kindly introduced me. I had never tasted the Frisian delicacy of Oranjekoek, so this was the right time to taste the koeken of Ameland’s two foremost bakeries. They looked really different from those which they created for the photo project!
First we tried this one, which was not in the shop display yet and thus hastily decorated by the shopkeeper. Despite its lopsided whipped cream, it tasted amazing. I liked the fact that the fondant was still oozing, it went well with the drier texture of the cake.
This one had a really nice decoration though I preferred the other cake’s whipped cream to the buttercream. The taste of this cake came closer to gevulde speculaas; nevertheless, it tasted good!
Puff Pastry Fun
I bought the Dutch version of Delicious. magazine, which featured a really inviting recipe for a beetroot tarte tatin. I was struggling in the small cottage kitchen (I had already broken a frying pan whilst trying to bake two pancakes at the same time). I had limited means to create the pie - luckily my mother’s love of wine means I always have an empty bottle at hand to use as a rolling pin. The oven wasn’t helping either; it took forever to get the pastry cooked, but in the end it was there, and the caramelised beetroots and goat’s cheese were a perfect combination!
The next day I used up the leftover puff pastry to make these little tomato tarts and creamy cheese turnovers! They were scrumptious.
Even when I’m on holiday I can always find a reason to fire up the oven.
This is my take on one of most omnipresent snack foods from the Netherlands: the glacékoek, more commonly known as roze koek (pink cake). Notorious for their artificially coloured pink glaze, these cakes are sold individually in vending machines and are stocked by every shop imaginable. There are big and small varieties with confetti, a jam layer, and even though the pink fondant is what makes them distinct from your regular cake, they change colour whenever there is a national celebration going on (orange), at Easter (yellow), or even to celebrate the new Pope (blue).