April 27, 2022
11:29 am
Prime Ministers Questions
Catch-up
Creamy Ferrero Rocher dessert (no bake) recipe – perfect for parties!
‘Delicious’ Chicken pesto sandwiches recipe
Dutch Stroopwafel cupcakes – easy recipe packed full of flavour!
Things to do in the strange period between Christmas and New Year
A Three Layer Vanilla Cake Recipe
Recipe: Herbed potato salad, grilled prawns from Nigel Slater
3 Plant-Based Recipes for Ramadan
3 perfect hangover fighting recipes
Chicken pesto sandwiches
Treat yourself
Chicken pesto sandwiches
Join us in making these delicious chicken pesto sandwiches that are super simple and packed full of flavour. The recipe below is for a serving of 8 and is an easy recipe to follow. The chicken pesto sandwich makes for a great snack at a party. The perfect way to see in the New Year.
The recipe
Put the flour, yeast, salt, sunflower oil in a deep bowl and add the water. Knead all ingredients together for about 10/15 minutes until combined. The dough is a little sticky, but that’s okay.
Cover the dough and let it rise for an hour or until it has doubled in size.
Cut the chicken into large chunks and place in a deep bowl. Add the paprika, salt, black pepper, garlic powder and olive oil.
Bake the chicken for a few minutes.
Put the sieved tomato sauce in a bowl and add the olive oil and Italian herbs, mix them together until smooth.
Cut the mozzarella and tomato into slices.
Turn the dough onto a floured work surface. Divide the dough into 8 pieces (±72 grams each). Make balls of it.
Sprinkle some flour on the work surface and roll out the dough into an oval (20 by 14 cm).
Immediately place the dough on a baking paper-lined baking tray. Spread some tomato sauce on it followed by chicken, pesto, mozzarella, tomato and some grated cheese.
Fold in the sides of the dough.
Place the pesto chicken sandwiches in a preheated oven at 200℃ for about 20 minutes. Keep an eye on the oven after 15 minutes as every oven works differently.
Vegan Tip
This recipe can be made vegan or vegetarian with a few simple alterations – swap out the chicken for Tofu and looks for other alternatives to the cheese.
Stroopwafel Cupcakes
Treat yourself
Stroopwafel Cupcakes
If you’ve ever been to the Netherlands, no doubt you’ve tasted these cookies of heaven. Foreign friends always beg for them. They’re the complete package: sweet, salty caramel, soft inside, crunchy exterior, delicious texture, super yummy and surprisingly filling. They’re always round with a waffle pattern.
Making these into cupcakes is nothing new to Dutch (& non-Dutch) food bloggers.
TIPS
- Yoghurt can be replaced with milk.
- You can replace dark brown caster sugar with granulated sugar or omit it.
- Sunflower oil can be replaced with butter (oil has a longer shelf life/soft).
- Vanilla sugar can be replaced with vanilla extract.
- Use topping of your choice.
The recipe
Making the cakes:
- Beat the eggs, sugar, vanilla sugar, cinnamon and salt together on high speed for a few minutes until foamy. Add the sunflower oil and mix for a minute. Add the flour, baking powder and yoghurt, mix until combined.
- Pour the batter into the muffin tin (25 g batter per cupcake).
- Place in a preheated oven at 180°C for about 25 to 35 minutes.
- Cut the stroopwafels into pieces. Bring the unwhipped cream, caster sugar and stroopwafel (on a low heat) to the boil while stirring with a whisk. Let it cool and then cover.
- Beat the unwhipped cream, vanilla sugar, sugar and klopfix until stiff. Add the mascarpone and mix well until combined.
- Make a hole in the cupcake and pipe the stroopwafel mixture into it.
- Pipe a dollop of cream on it.
- finish it off with some caramel and half a stroopwafel.
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