Yogurt Lavender Pie

A friend reminded me yesterday about this pie I made. If he remembers it after more than a month I think it’s a good enough recipe to write down. The flowery taste and spring make a good pare, it’s best eaten outside, sitting in the grass.

Photo Credit: Lotte Hoeksema




100 gram rolled oats

125 gram flour

1 tsp anise seeds

30 gram sugar

200 gram butter


350 gram yogurt (10%)

4 eggs

3 tbsp cranberry compote

1 tsp dried lavender

3 tablsp honey



Lotte Hoeksema

You can choose to make the bottom with crumbled cookies (like kandijkoeken) as well, than you can omit the sugar.

Melt the butter

Mix the flour, oats, sugar and anise seeds

Combine the two and decorate a round cake tin with it.

Press the mixture to the bottom until it’s more or less a flat bottom without and holes in it.

Prebake the bottom on 180C and let it cool down.

Mix together the yogurt, 4 eggs, honey and lavender until everything is combined. Swirl the cranberry through the mixture with a spoon.

Poor the filling on the prebaked bottom and bake it in the oven until it’s set.

To serve you can dust the top with cacao powder but I think it would be even nicer with a layer of melted chocolate on top. Put it in the fridge before serving.

Whoever tries to taste before it cooled down will get punished immediately, it’s far from tasty when eaten warm.

Dusting the cake while holding it out of the window is a great idea on a less windy day…

And again, the credit for the pictures is for Lotte Hoeksema

Sticky Chocolate Prune Cake


The plums soaked in cognac and the pure chocolate make for such a rich and warm combination that the giving away part might fall hard on you. The trick in getting a sticky cake is the baking time. You should slightly under bake it so the interior is not yet set. You can check the interior of the cake with a wooden pick; when it comes out not entirely wet but with some wet crumbs on it, that’s the sign to take it out of the oven. When the wood comes out dry, you are too late and I wish you better luck next time, you’ll get it right in your following chance.

This cake tastes best when slightly cooled but still a bit warm on the inside.

Sorry little ones, this is really a grown up cake. The cognac and the bitter chocolate are combined with a minimum amount of sugar with the result that the cake does not come out very sweet. This makes it great next to a good espresso or strong black coffee. (inspired by my ottolenghi cooking book)

Sticky Chocolate Prune Cake

8 dried plums without pits

250 ml cognac

100 gram cake flour

5 tablespoons non sweet cacao powder

100 gram pure chocolate roughly chopped

5 tablespoons caster sugar

1 ½ teaspoon baking powder

Pinch of salt

1 heaping tablespoon date syrup

2 eggs

½ cup sun flower oil

100 gram cream cheese

Soak the plums in the cognac overnight.

Put the plums in the food processor and add the eggs, cream cheese, date syrup, sun flower oil. Mix it together into a smooth mixture.

Combine the flour, cacao powder, pure chocolate, salt, sugar and baking powder in a big bowl and add the wet mixture to it. Mix it into a smooth and thick batter. Grease a cake tin or make one out of aluminum foil.

Preheat the oven to 170C.

Pour the batter in your cake tin and bake for about 25 minutes. Try after 20 minutes with a wooden pick. There should be some wet crumbs on the wood when you take it out, only then you‘ll get a sticky cake. When you bake the cake to long,(when the wood comes out dry) it will be a bit dry, still nice but not what we were looking for.

Amreen and Janne’s Bread Pudding


Some left over rock hard bread

2 eggs

1 pear

1 cup of whole milk

2 heaping tablespoons apricot jam

½ teaspoon cinnamon

1 teaspoon vanilla sugar

Pinch of grounded ginger

Pinch of salt

Handful of raisins

Preheat the oven to 180C / 360f.

Peel the pear and cut it into small pieces, a little smaller than the bread.

Cut the bread in pieces and put it in a small oven dish with the pear and the raisins.

Mix the egg, milk, jam and the spices together (don’t forget a pinch of salt).

Pour the mixture over the bread in the oven dish and slide it in the oven. If the bread is really hard you might want to let it soak for a couple of minutes before you slide it in the oven.

Bake for about 30 minutes or until a knife comes out clean.

Poached Pears in red wine and cassis with Sabayon


Poached Pears in red wine and cassis

Poaching Pears (as many pears as your servings)

A nice full bodied red wine

A splash of cassis (this is a syrup but you can use crème de cassis if you like it strong)

A cinnamon stick

Peel the pears.

Put the wine in a pan, just enough so the pears are almost covered, add a splash of cassis and the cinnamon stick. (let’s say to take a ratio of about 75-25 for the wine-cassis)

Lay the pears on their side in the wine and bring to a boil. Let it simmer until a toothpick slides in the flesh easily. Do turn them a couple of times so they are red at all sides.

Take them out of the liquid and put them aside on a plate. Turn the heat up and reduce the liquid until you have a nice thick syrup left. Drizzle this syrup on the pear or the plate before serving.


Egg yolks




put egg yolks (take 2 big egg yolks or 3 small ones for 6 servings) in an bowl and warm it au bain marie, during the warming you beat the eggs as good as you can. Yes this will give you strong arms, and it is not a bad idea to have an assistant waiting next to you to take over (usually people like to take over as they think they can do a better job, the mean thing here is that the second, or third person handling the mixing is bound to get results while the first one doesn’t just because it is further in the process, but the person taking over does think he is doing a better job).


Fruit of the God’s Pancake

Be generous when making your pancake batter, whatever is left is great as breakfast or lunch the next day. I can never decide what I like more; warm pancakes or cold ones the next morning. Of course I am talking about the queen of pancakes, the Dutch pancake, which is between a crepe and an American pancake. I have to admit that we (the Dutch) are not famous for our cooking and sadly for a good reason but we can make good pancakes.

Fruit of the God’s Pancake

1 persimmon, fruit of the gods

1 ½ cup flour, mixed white and whole wheat

2 eggs

1 teaspoon baking powder

400 ml whole milk

Pinch of salt


½ envelop vanilla sugar

Light brown caster sugar

Grand Marnier

With a mixer, mix together the flour, vanilla sugar, baking powder, salt, eggs and milk. If you use a hand mixer: first mix the dry ingredients, make a well in the middle and poor in the eggs and some of the milk. Start mixing carefully and bit by bit eating bits of flour of the edge of the well with your hand mixer until you have a smooth batter, now add the rest of the milk and mix everything together.

Cut the persimmon in thin slices.

Warm a pan on a medium to high fire until very warm, melt a little lump of butter and poor in a soup spoon (about 7cl) of the pancake batter. Immediately swirl the pan around to thin out the batter and make a pancake a little thicker than a crepe. Push slices of persimmon in the batter and sprinkle with half a tablespoon of sugar. You will have to work a little bit fast, because the top of the pancake will dry out quiet fast and you want to have the fruits in before that happens.

When the bottom of the pancake is nice dark brown, flip the pancake over. This is best done without a spatula but with a strong sweep of the hand, it takes some practicing but once you get the feeling it’s like biking, you never forget how to do it.

Bake the other side of the pancake until brown; be aware that the fruit will brown faster than the pancake. Flip it back over, poor some Grand Marnier on top, flambé and eat!