Cooking with “Flair”

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Twin sisters Jasmina and Deborah Dekrem (23) from Gent, Belgium are the new Flair culinary chefs. “Cooking with the sisters ‘is their brand new section in the women’s magazine. They create a weekly main dish, prepared on their own way.

The sisters, who originate from the western of Flanders, remained living in the city of Artevelde after their studies. They get the freedom from Flair to do what they want with their cooking section.  «Our inspiration mainly comes from cookbooks and old family recipes. We give a twist to them as it is important that the recipes are delicious, simple and preferably prepared with seasonally vegetables », explains Jasmina.

Mommy’s little helpers

Deborah and Jasmina came to Flair via a call in the magazine. They came out on top after a cooking competition. Their  long-term passion for food has as much to do with it. «Previously we helped dad in the garden with his vegetables and we often helped our mom stirring in her cooking pots. We have two brothers, Jarno and Milan, which are also twins. With so many people around at home, our mom sure could use some help, but we always loved to help her, ” says Deborah. How far ‘Cooking with the sisters’ will lead is still a little unpredictable. “We’ve written out a plan for the coming year. We’ll see afterwards what our next plans will be. It would be nice to make your own cookbook. Television seems a little less fun as you need to think about many things at once. Actually we are already very happy with how things go at the moment.”

text: Benjamin Van Synghel

Flair Fridays: tagliatelle with walnut-sauce and broccoli

Our first recipe for Flair is a super easy pasta dish: tagliatelle with walnut-sauce and broccoli

15 minutes, 604 kcal per person

Serves 2 people:
1/2 broccoli, cut into florets
1 chilli pepper, deseeded and finely chopped
100 g toasted and chopped walnuts
150 g chestnut mushrooms (the brown ones)
250 g tagliatelle (preferably fresh)
5 tablespoons of mascarpone
2 cloves of garlic, chopped
zest and juice of 1/2 lemon
1 handful of grated pecorino or parmesan
1 dash of olive oil
salt and pepper
a bit cooking water of the pasta

How to make it:
1. Let lightly salted water in two saucepans boil and add the broccoli and tagliatelle. Cook until both are al dente. Keep the cooking water separately, as you will need that to make the sauce. Don’t pour it away!
2. Glaze the garlic and the chilli in a little olive oil.
3. Add in the mushrooms and cook them.
4. Then add the mascarpone and let the sauce warm without letting it boil.
5. Season with the zest of the lemon, some lemon juice and salt + pepper.
6. Add a little bit cooking water from the pasta to your sauce so you obtain a creamy consistency.
7. Gently stir in 300 g of walnuts and spoon the sauce together with broccoli + pasta.
8. Garnish with freshly grated pecorino or parmesan cheese.
9. Buon appetito!

Picture by © Wout Hendrickx

Flair: what’s for dinner tonight?

Please, do try this at home

Dear readers,

I have some very exciting news to share with you. As from the beginning of December, my twin sister, Jasmina, and I will feature each week in a Belgian lifestyle magazine for women called ‘Flair‘ for wich we will cook easy and healthy dinners. 

Ever since we were little children, I remember us helping our father gardening. After his working hours, we could always find him in his garden, picking fresh treasures. We were always very glad we could help him with that. Afterwards, we learned the ways of cooking delicious meals with those garden fresh ingredients from our lovely mother. Nothing in the world beats that amazing taste of freshness. Therefore, we will try to make recipes with a focus on local and seasonal fresh ingredients + a taste of simplicity.

We will also recycle the food you basically have in your fridge, so that you don’t have to throw away those leftovers. Most importantly, we aim to introduce non-foodies to the joy of cooking and inspire foodies to try out our new recipes. The freedom we get from Flair enables us to share our passion for creating new dishes with food that inspires us. Delicious food does not have to be complicated nor unhealthy (:

We hope that you enjoy trying out our recipes as much as we had in inventing them.

Pictures by © Wout Hendrickx

Family moments

This friday, three of my nieces came to visit me in Ghent. We had such a great time ^^

Strawberry morning beauty

strawberry smoothie

DIY

It’s #wijvenweek, so that makes it perfectly all right to post three of my favorite juwelry shops. Do you also want to buy original hand-made (et très bon marché) jewelry? Take a look at Pendientes del cieloÎle des doux secrets  or Deux hirondelles‘s Facebook pages. I’m sure you will find something you’ll like.

You’re welcome.

Cherry pie

There’s something special about pie, don’t you think?

Pie is a quite mysterious dessert. Until the moment you cut into it, the inside is one big question mark. This is unlike a cake or tart, which reveals immediately it’s identity from the moment you just take a glance at it. I really like the ‘surprise’ aspect of pies, so I decided to try and bake one once again. The moment my pie came out of the oven, an instant smell of sugar and warmth filled my kitchen.

The traditional apple pie is absolutely my favourite, but if I really had to choose another one, I would most probably lean towards a summerish cherry pie. With a large scoop of vanilla ice cream that is. A good pie starts with its good crust. Unfortunately, this isn’t as easy as it may look like. I love to try out different recipes concerning this crust and I am pleased to say that I found the perfect one in the Hummingbird Bakery Cookbook.

Pasta fatta in casa

pasta fatta in casa

Nothing better than homemade foodies. As from now on, my mother and I decided to call Sunday fresh pasta day. You can see our first try above.

Molto bene! (:

Picking apples, making pies

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Don’t you think there’s something beautiful about the baking process?

To me, baking is a creative process that spoils my senses: the sound of eggs cracking on the edge of a bowl, the way flour feels in my hands, the taste of the dough and the fragrance of a fresh-baked cake. It’s just like making a little piece of art with an expiration date (although my creations never seem to last till that date). I gather interesting materials, mix them up, put a layer above another layer and in the end I have a cake, pie or cupcake (instead of a canvas).

One of my oldest favorite food-moments is the one where Snowwhite is making an apple pie for her seven dwarfs:

Continue reading

Summer: the sequel

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Having breakfast in the sun and chillin’ out with good friends
Tasting my very first tompoes (a gift of my best friend C.)
A lifeguardparty in my red dress
And some amazing homemade lemonade from C.’s secret recipe 
(which my dog Zarra even liked).

How was your weekend? (:

Sweet, merry & warm Christmas wishes

Christmas. Rhymes with: #kindness #sweetness #omnomnomness  & #lovage

All of this is in the smallest things around us. It is under the mistletoe or under the Christmas tree. It is in the eyes of my father & uncles who smile and laugh at the slightest joke, mostly the ones they make themselves, because that simply is what fathers and uncles do. It is in watching my sister & mom so thrilled to give me a gift they know I’ll love (& yes, I did love it).  It is in my brothers’ excitement as they open their Christmas presents before the actual day (how else do they always know what is in the present when they open it in front of us all, hmm…I wonder). It is my grandma’s (awful but funny) singing as she hears a nice song on the radio. It is everywhere.

Till about one hour ago, all you could hear was the whirling of the mixers and the timers going off in our kitchen. These sounds were accompanied with the delicious smells of sweet treats lofting in the air. I am proud to present you: Apple Crumble made with La mère Poulards galettes du Mont Saint Michel, Chocolate Cupcakes with a Vanilla Frosting and last but not least an Oreo Cheesecake.

You think that’s a lot? Well, that’s only the part my mom, sister and I made. The other sweets, pies & cakes are made by the rest of my family as we will celebrate Christmas for the second time tomorrow, with 27 lovely people. I’m already looking forward to it!

Just letting you know: In our family, Christmas is a synonym to “eat, drink and talk” a lot. I hope it is also like that for all of you.


Merry Christmas, from my heart to yours,

with love,

Deborah

 

(P.S.: my dad just made me a yummeh ice cream & now we’re going to watch Tim Burton’s Alice in Wonderland, how Christmas is that?)

Oreo Cupcakes

For 12 cupcakes:
125 grams soft butter
125 grams of granulated sugar or brown sugar
2 eggs
125 grams self raising flour
2 tablespoons milk
1 teaspoon vanilla essence
7 crushed Oreo cookies

Frosting:
100g butter
300g caster sugar
Red dye
6 crumbled Oreo cookies
12 whole Oreo cookies

Recipe:

Beat butter and sugar in a bowl until it becomes light and fluffy. Add the eggs, the flour and milk and beat the mixture until  it is smooth. Stir with a spoon the Oreo cookies into the batter. Fill the cupcake-papers and bake them in the oven for about 15 minutes at 170°C.

Let the cupcakes cool down.

Mix the butter with the caster sugar until it is thick and smooth. Add a few drops of food coloring to become a beautiful pink color. (I added a bit too much so my frosting was purple) Stir the crushed Oreo’s into the batter and it put on the cupcakes. Finish by putting a wholo Oreo cookie into the frosting.

<3 This picture is taken by one of my best friends: Charlotte!
I found this delicious recipe here

Quick Apple Pie

You get a call … can we come and visit you this afternoon? Of course you can, but … I have nothing in the house to offer you! Well, here is an ideal recipe to give your company a warm welcome. A quick apple pie!

What do you need? (Ingredients for 8 persons):

2 eggs
4 tablespoons corn oil
6 tablespoons milk
8 tablespoons caster sugar
10 tablespoons self-raising flour
4 to 6 apples

For the sauce:

80 grams butter
1 egg
3 tablespoons sugar
1 packet of vanilla sugar
1 teaspoon cinnamon
some chopped almonds, hazelnuts or walnuts

Preparation:
Mix the first five ingredients (in the same order as mentioned above) together. Add a spoonful of baking powder and pour the resulting batter into the buttered cake pan.
Peel the apples and cut into slices. Put them like roof tiles on the pie dough until it is completely covered.
Bake for 20 minutes in an oven at 175 ° C.

Meanwhile you can make the sauce. Melt the butter, add 1 egg and mix in the almonds and nuts.
Finally, add a packet of vanilla sugar and sprinkle over this mixture a spoon of cinnamon powder.
After 20 minutes of baking, pour the sauce over the apples and let the cake bake for another 20 minutes.

Enjoy!

Apple-Cherry-Almond-Crumble

Ingredients for 4 people
300 g flour; 300 g white sugar; 200 g butter; 1 kg apples (eg. jonagold); a few cherries; 1 tablespoon brown sugar; 1 pinch cinnamon; 100g almonds cut in little pieces

Preparation
– Mix the flour and sugar

– Cut the butter into small cubes and mold with your hands the butter with the flour and sugar mixture

– Cut the apple into cubes and mix with a pinch of cinnamon and a little bit brown sugar + the almonds

– Butter a baking dish – Put the apples&cherries in it – Sprinkle the crumble over the apples

– Put 30 to 35 minutes in an oven at 180 degrees

-Bon appetit!

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