Chicken Noodle Soup
If you are not feeling well, then Chicken Noodle Soup is the soup you can make fast and is good for you.
Author: Arrisje
Tuna Salad/Sandwich
This is a simple tuna salad you can either eat it on crackers or on some bread. Sometime I add hard boiled eggs. Simple but delicious.
Raisin Buns
Krentenbollen (currant buns) is very popular in The Netherlands. Nowadays currant buns are almost always made with a mixture of raisins and currants, which technically makes them raisin-currant buns. I don’t add currants to mine so I call mine Raisin Buns.
Ingredients
- 3¼ cup bread flour
- 1 cup whole milk
- 1/3 cup sugar
- ½ stick unsalted butter (2 oz) and 1 tbsp to brush the buns
- 1 tbsp active dry yeast
- 2 eggs
- 1 tsp salt
- 1 cup raisins
- ¼ tsp cinnamon
- 1/2 tsp zest of one lemon or 1/4 tsp dried lemon and 1/4 tsp dried orange
Instructions
- The night before soak the raisins in water for about ½ hour. Drain the water and let the raisins dry.
- Gather all ingredients.
- The butter should be room temperature and the milk should be 110F; I warm it up in the microwave for 30 seconds. Add the sugar, salt, yeast, egg, butter and milk to the bread flour. Mix with a wooden spoon.
- Then dump the dough on the counter and knead the dough, push with the heel of your hand and fold. Repeat push and fold for about 10 minutes.
- Then flatten the dough, add the cinnamon, lemon zest or the dried zest of lemon and orange to the raisins. Spread the raisins on top of the dough. Roll the dough and again push and fold for about 5 minutes.
- Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, in a warm spot. I use the air fryer which has the proof function. If you don’t have that use the microwave and leave the light on. The dough should be doubled. If not leave it another ½ hour.
- Divide the dough into 12 pieces, roll each piece into a smooth ball. Use your hand as a cage. To prevent the raisins from burning on the top of the buns, push the raisins back into the dough. Arrange the buns on a baking tray lined with parchment paper, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. My dear friend Myra made me this kitchen towel, thank you Myra 🙂 Cover the raisin buns with the oiled cling and a clean kitchen towel.
- Preheat the oven to 425F. Make egg wash of 1 egg and 1 tbsp water. Brush the buns with the egg wash. Bake for about 13-15 minutes on the middle shelf. Check the buns if they are done. If the buns are not done yet, but they are browning too fast cover the buns with some aluminum foil and bake another 5 minutes.
- Cool the buns on a baking rack and rest. When they are slightly warm cut the bun open and slather with some butter and or Gouda Cheese.
- If you don’t want to eat them all at once. You can save them in the freezer. Wrap the buns individually in cling wrap and put them in a freezer bag. When you are ready to eat the buns defrost the buns in the microwave for 45 seconds.
*If you like this recipe you can download below recipe card by right clicking on the picture below. Save to your hard drive and print as a picture 4×6*
Raisin Buns
Krentenbollen (currant buns) is very popular in The Netherlands. Nowadays currant buns are almost always made with a mixture of raisins and currants, which technically makes them raisin-currant buns. This is also what they print on the back of the bags of currant buns you buy in the supermarket, but everyone just keeps calling them currant bun (krentenbol).I call mine Raisin Buns.
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Ingredients
- 3 1/4 cup bread flour
- 1 cup whole milk
- 1/3 cup sugar
- 1/2 stick unsalted butter 2 oz and 1 tbsp to brush the buns
- 1 tbsp active dry yeast
- 2 eggs
- 1 tsp salt
- 1 cup raisins
- 1/4 tsp cinnamon
- 1/2 tsp zest of one lemon or 1/4 tsp dried lemon and 1/4 tsp dried orange
Instructions
- The night before soak the raisins in water for about 1/2 hour. Drain the water and let the raisins dry.
- Gather all ingredients. The butter should be room temperature and the milk should be 110F; I warm it up in the microwave for 30 seconds. Add the sugar, salt, yeast, egg, butter and milk to the bread flour. Mix with a wooden spoon.
- Then dump the dough on the counter and knead the dough, push with the heel of your hand and fold. Repeat push and fold for about 10 minutes.
- Then flatten the dough, add the cinnamon, lemon zest or the dried zest of lemon and orange to the raisins. Spread the raisins on top of the dough. Roll the dough and again push and fold for about 5 minutes.
- Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, in a warm spot. I use the air fryer which has the proof function. If you don't have that use the microwave and leave the light on. The dough should be doubled. If not leave it another 1/2 hour.
- Divide the dough into 12 pieces, roll each piece into a smooth ball. Use your hand as a cage. To prevent the raisins from burning on the top of the buns, push the raisins back into the dough. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour. My dear friend Myra made me this kitchen towel, thank you Myra :)Cover the raisin buns with the oiled cling and a clean kitchen towel.
- Preheat the oven to 425F. Make egg wash of 1 egg and 1 tbsp water. Brush the buns with the egg wash. Bake for about 13-15 minutes on the middle shelf. Check the buns if they are done. If they are not done yet but they are browning too fast cover the buns with some aluminum foil and bake another 5 minutes.
- Cool the buns on a baking rest and when they are still slightly warm cut the bun open and slather with some butter and or Gouda Cheese.
- If you don't want to eat them all at once. You can save them in the freezer. Wrap the buns individual in cling wrap and put them in a freezer bag. Defrost in the microwave for 45 seconds.
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Hoppin’ John
A Lucky Tradition Spreads. No one knows for sure exactly when this happened, but the various ingredients blended to create a new New Year’s Day tradition in Southern kitchens. Perhaps enslaved African American cooks in plantation kitchens came up with the idea of substituting the dark “eyes” of the black-eyed peas for the first footer visitor after hearing about the tradition. European slaveholders, including those of English and Irish heritage, may have had the same idea after noticing how the enslaved held field peas in high esteem. Another possibility is that Sephardic Jews who came to the South, especially those with a connection to Syria, inspired others to copy their custom of eating black-eyed peas for good luck on Rosh Hashanah, their New Year’s Day. In any case, a new and enduring tradition was born.
Gevulde Speculaas
Gevulde Speculaas right on time for the Holidays. You can eat them all year around, but most of the time people will bake these around the Holidays. Gevulde Speculaas is a Dutch Spiced Cookie filled with Almond Paste. The dough is a little softer than the cookie dough for Speculaas cookies. Speculaas cookies have been around since the 17th century.