Rundvlees Vindaloo

Mijn zusje Jacqueline logeerde bij mij dit weekend. We zijn naar Burgers' Zoo geweest, wat niet zo ver van mijn huis is. Hetis lang geleden dat ik er ben geweest en het was heel leuk. Daarna had ik niet veel zin lang in de keuken te staan. Gelukkig had ik dat al van tevoren bedacht en had deze Vindaloo uit de vriezer gehaald.

Deze Vindaloo is niet zo heet. Als je het heter wilt, verhoog dan de hoeveelheid peperkorrels en chilliepepers. Dit recept is genoeg voor 10 mensen. Dus, maak er veel van en vries in wat je niet opeet.

Het recept is van Best Ever Indian Cookbook



Ingredienten
1,5 kg runderstoofvlees,in blokjes (bijv. sukadelappen)
1 el komijnzaadjes
4 gedroogde rode chilipepers
1 tl zwarte peperkorrels
1 tl foenigriekzaadjes
1 tl zwarte mosterdzaadjes
zaadjes van 5 groene kardemompeulen
½ tl zout
½ tl suiker
60 ml witte wijnazijn
2 el olie
1 grote ui
2,5 cm verse gemberwortel, geraspt
1 teentje knoflook
2 tl gemalen koriander
½ tl gemalen kurkuma
rijst, voor erbij

Bereiding
Maal de komijnzaadjes, chilipepers, peperkorrels, kardemomzaadjes, foenigriekzaadjes en mosterdzaadjes in een vijzel of specerijenmolen tot een fijn poeder.
Verhit 1 el van de olie en bak de ui tot ze zacht is.
Doe de ui, met de gemalen specerijen, azijn, zout en suiker in een keukenmachine en maal tot een grove pasta.
Verhit de rest van de olie en bak de vleesblokjes in een grote pan, tot ze lichtbruin zijn. Haal ze uit de pan.
Doe de gember en knoflook in de pan en bak een minuutje. Roer de gemalen koriander en kurkuma toe en bak nog een minuutje mee.
Voeg de kruidenpasta toe en bak een paar minuten.
Voeg het vlees, met 300 ml water toe. Dek de pan af en laat 2 uur sudderen tot het vlees gaar is. Serveer met rijst.

Beef Vindaloo

My sister Jacqueline was staying with me this weekend. We visited Burgers' Zoo, which is not far from my home. It has been a long time since I've been there, and it was very nice. After that, I didn't feel like having to stay in the kitchen for long. Luckily, I had foreseen this, and had put this Vindaloo from my freezer into my refridgerator to defrost overnight.

This is not a very hot Vindaloo. If you like it hotter, increase the amount of peppercorns and chillies. This recipe serves 10 people. So, cook it for a crowd, or store some in the freezer, as I did.

The recipes is from Best Ever Indian Cookbook

Ingredients
1,5 kg stewing beef, cubed
1 tbsp cumin seeds
4 dried red chillies
1 tsp black peppercorns
1 tsp fenugreek seeds
1 tsp black mustard seeds
seeds from 5 green cardamom pods
½ tsp salt
½ tsp sugar
60 ml (4 tbsp) white wine vinegar
2 tbsp oil
1 large onion
2,5 cm fresh root ginger, finely chopped
1 garlic clove
2 tsp ground coriander
½ tsp ground turmeric
rice, to server

Method
Put the cumin seeds, chillies, peppercorns, cardamom seeds, fenugreek seeds and mustard seeds in a spice grinder and grind to a fine powder.
Heat 1 tbsp of oil and fry the onion until soft.
Put the onion, grinded spices, vinegar, salt and sugar in a food processor en process to a coarse paste
Heat the remaining oil and fry the meat cubes in al large pan, until lightly browned. Remove from the pan.
Add the ginger and garlic to the pan and fry for a minute. Stir in the ground coriander and turmeric and fry another minute.
And the spice paste and fry for a few minutes.
Add the beef, along with 300 ml of water. Cover and simmer for 2 hours until the meat is tender. Serve with rice.

I served it with Cauliflower in lemonsauce.

Waldkorn bread - take two

Last weekend I baked the waldkorn bread again. I varied the ingredients and did not use a preferment. It still tasted good, maybe because all the other good ingredients I added.



Ingredients
250 g wheat flour
100 g whole weat flour
150 g waldkorn meal
2 tbsp lineseeds
2 tbsp sunflower seeds
2 tbsp rolled oats
1¾ tsp salt
1 tsp instant yeast
1 tbsp gluten powder
¼ tsp sugar
350 g lukewarm water

Method
Mix all the dry ingredients in a large bowl. Make a well in the middle and pour in the water. Mix untill well combined.
Let rest for 10 minutes. Then knead for 3 minutes. (One of my experiments has shown me that it makes no difference how long you knead the dough. Three minutes is fine. I will blog about it some day.)
Put the dough back in the bowl (clean and oil it first). Cover and let ferment for 1½ hours in a warm place.
Knock it down and pat flat. Then roll it up tightly.
Put it in the breadpan and let rise for 1 hour.
Then preheat the oven to 220°C. For my oven this takes 15-20 minutes.
Slice the bread with a sharp knife, approx. 1 cm deep.
Put the pan in the oven, while spraying wet with a plant spray three times in the first 6 minutes of baking.
I turned the bread, and sprayed the other side also.
(This sounds like a logical thing to do, but last time I forgot. This resulted in a quite asymmetrical bread. See http://claudiaskitchencreations.blogspot.com/2009/01/waldkorn-bread.html

This time it was still a little asymmetrical. I don't know what caused it, maybe the tension in the dough, or the slicing wasnt't exactly in the middle.

Is this better than last time? You be the judge.



One other thing. The ovenspring was so enormous that the bread seemed to break in the middle. What can be done to avoid that? Kneading longer? Last rise a little longer? Who knows.

Waldkorn bread

This is a variation on the seven-cereal-bread. Instead of the seven-cereal-meal, it contains waldkornmeal which I bought at the mill in Nijmegen.



During the first minutes in the oven, I sprayed it wet with a plant spray. I forgot to turn the bread, however. Look how unsymmetrical it has become! It tastes nice, though.



The bread is made with a preferment.

Ingredients

preferment
250 g flour
150 g water
¼ tsp instant yeast

dough
all of the preferment
100 g wholewheat flour
150 g waldkorn-meal
150 ml water
¾ tsp instant yeast

Method
The evening before baking, make the preferment. Mix all the ingredients in a bowl and let stand on the counter all night.
The next day, mix the preferment with the other ingredients. Knead for three minutes, cover and let rise for 1½ hours.
Knock it down, knead very shortly and let rest for 15 minutes.
Roll it up and put it in a bread tin. Cover and let rise for 1 hour.
Preheat the oven to 220°C and wait until the oven has heated up.
Spray the dough wet with a plant spray and put it in the oven.
Repeat the spraying after 2 and then again after 2 minutes of baking.
While you spray the dough, turn it around and spray the other side as well. (As you can see, I did not.)
Total baking time is 35 minutes. After 10-15 minutes of baking time, lower the heat to 200°C.
When it's done, get it out of the oven and let cool on a wire rack.

No Knead Bread - white

It has been a while since I made this bread. So every now-and-then I like to make this bread again, since it was the first bread I ever baked.

It couldn't be easier. It's just that you have to plan a day in advance. And you need to have a cast-iron pan (or Dutch oven) with a lid that can stand the heat of 250°C.

Ingredients
500 g wheat flour
¼ tsp instant yeast
1½ tsp salt
350-375 ml water

Method
Mix the flour, yeast and salt. Then add the water and mix until well incorporated. Cover and let sit on your counter for 12-24 hours.

The next day, see how nice the dough has developed. When removing it from the bowl, look at how the streaks tell you the gluten has developed just nicely.
Pat it flat on a floured worktop and fold it like an envelop, horizontally, then vertically (or vice versa).

Clean your bowl and put a sheet of baking paper in it. Put the dough into the bowl (and onto the baking paper), seamside down.
After 45 minutes, place the cast-iron pan in the oven and turn it on (250°C).
After 45 minutes the oven and pan should be heated up, and the dough has risen well.
Now work quickly.
Get the pan out of the oven, and close it immediately to prevent loss of heat.
Grab the edges of the baking paper and lift the dough out of the bowl into the pan.
Be careful! It's very hot!
Spray wet with a plant spray. Put the lid back on and put in the oven.

Bake for 15 minutes. Then remove the lid and bake for another 15 minutes, lowering the temperature a little, approx. 200°C.
The bread should be done by now. Get it out of the pan en knock on the bottom. If you hear a hollow sound, it is done. Or check the inner temperature. If it's 90°C or higher, it's done. If it's not , put it back in the oven for 5 minutes more.

Let cool on a wire rack. Enjoy.

Panch poron

Meng de volgende hele zaden en bewaar in een goed afsluitbare pot:
1 el komijnzaad
1 el venkelzaad
1 el zwarte mosterdzaadjes
1 el fenugriek zaad
1 el nigella zaad

Panch poron

Panch poron is a mix of 5 whole spices. I used it in Gharki dal.

Mix the folowing whole spices and store in a jar:
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp black mustard seeds
1 tbsp fenugreek seeds
1 tbsp nigella seeds

Gharki dal (Indiase linzensoep)

Gharki dal (Indiase linzensoep)
Het recept komt uit "Aan tafel in India", door Julie Sahni
(voor 4 personen)

220 g rode linzen
1 el verse gember, geraspt
1 tl kurkuma
1 liter water
1,5 tl zout (of anders naar smaak)
1 el plantaardige olie
0,5 tl panch poron
1 gedroogde rode chilipeper (kan ook weggelaten worden)
3 tenen knoflook, in dunne plakjes
4 el verse koriander, gehakt

Spoel de linzen af onder de koude kraan. Doe ze in een diepe pan, met de gember, kurkuma en het water.
Breng aan de kook op hoog vuur. Draai het vuur lager en laat 25 minuten zachtjes koken, zonder deksel.
Schep af en toe om, om te voorkomen dat ze aanbranden.
Breng op smaak met het zout.

Verhit de olie in een kleine koekenpan. Voeg panch poron en chilipeper toe. Bak 1 minuut tot ze verkleuren.
Let op: in de panch poron zitten mosterdzaadjes. Deze gaan springen in de pan. Dek de pan daarom meteen af. Wacht tot je ze niet meer hoort springen, haal dan het deksel eraf.
Voeg de knoflook toe, en bak al roerend tot de plakjes goudbruin zijn. Pas op dat ze niet te hard gaan. Verbrande knoflook smaakt niet lekker.
Voeg dit mengsel toe aan de linzen en roer erdoor. Proef of er nog zout in moet.
Voeg dan de koriander toe, en roer erdoor.
Dien op. Lekker met naan brood.

Garki dal (Indian lentilsoup)

This is the recipe for the lentil soupe I made for my parents yesterday. We all liked it very much. The recipe is from Savoring India (Dutch version)

(serves 4 people)

220 g red lentils
1 tbsp fresh gingerroot, rasped
1 tsp turmeric
1 liter water
1,5 tsp salt (or to taste)
1 tbsp vegetable oil
½ tsp panch poron
1 dried red chilli
3 cloves of garlic, in thin slices
4 tbsp fresh coriander (or cilantro)

Clean the lentils under the tap. Put them in a deep pan, along with the ginger, turmeric and water. Bring to the boil quickly on a high heat. Reduce the heat and let simmer for 25 minutes, uncovered.
Stir a few times to prevent burning the lentils.

Heat the oil in a small frying pan. Add panch poron and chillies. Fry until they change color.
Warning: the panch poron contains mustard seeds, which will pop when heated. Cover the pan, until they stop popping.
Add the garlic and fry until they are golden brown. Don't overcook them, burnt garlic does not taste nice.
Add the garlic and panch poron to the lentils en stir. Add the cilantro en stir again. Season to taste with salt.
Serve with naan bread.

Bloemkool in citroensaus

Mijn ouders waren zaterdag bij mij en bleven ook eten. Ik heb ze Indiase linzensoep geserveerd (recept volgt nog), Rendang (had ik nog in de vriezer) en dit bloemkool recept. Ik heb het eerder gemaakt, en wist toen al: dit recept is een blijvertje. Hoewel mijn vader normaal geen gekookte bloemkool lust, vond hij dit heerlijk.

Het recept is van Best Ever Indian Cookbook



1 el kikkererwtenbloem (ik heb tarwebloem gebruikt)
120 ml water
1 tl chiliepoeder (ik heb ½ tl gebruikt)
1 el ketoembar (gemalen korianderzaad)
1 tl djinten (gemalen komijn)
1 tl mosterdpoeder
1 tl kurkuma
zout, naar smaak
olie
6 kerrieblaadjes (of limoenblaadjes)
1 tl komijnzaadjes
1 bloemkool, in roosjes
175 ml kokosmelk
sap van 2 citroenen
limoenpartjes, om te servern (heb ik achterwege gelaten)

Meng de bloem en water in een kommetje. Roer de chilipoeder, ketoembar, djinten, mosterdpoeder, kurkuma en zout erdoor tot je een gladde pasta krijgt.
Verhit olie in een ruime koekenpan. Voeg de kerrieblaadjes, komijnzaadjes, en specerijenpasta toe. Laat 5 minuten zachtjes koken. Als het te droog wordt, voeg dan iets heet water toe.
Voeg bloemkool en kokosmelk toe, en schep om. Breng aan de kook, zet het vuur laag en laat 10 minuten zachtjes koken tot de bloemkool gaar, maar nog wel knapperig is.
Roer de citroensap erdoor, verwijder de kerrieblaadjes en dien op.

Cauliflower in lemonsauce

My parents paid me a visit this saturday and they stayed for dinner. I served them Indian lentilsoupe (recipe will follow), Rendang, which I had some left in my freezer, and Cauliflower in lemonsauce. I have made this recipe before, and it is só good. The cauliflower stays crunchy and the sauce is very lemony. My father doesn't like cooked cauliflower, but this he liked very much.

The recipe is from Best Ever Indian Cookbook

Ingredients
1 tbsp besan flour (I used wheat flour)
120 ml water
1 tsp chillie powder
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp mustard powder
salt, to taste
4 tbsp vegetable oil
6 curry leaves
1 tsp cumin seeds
1 cauliflower, broken up in florets
175 ml coconut milk
juice of 2 lemons
lime wedges, to serve

Method
Put the flour in a little bowl. Add the water, and stir to make a paste. Stir in the chillipowder, korianderpowder, cuminpowder, mustardpowder, turmeric and salt. Stir untill well blended.

Heat the oil in a large frying pan. Add the curry leaves, cumin seeds and spice paste. Cook gently for 5 minutes. Add a little hot water, if it becomes too dry.
Add the coconut milk and cauliflower. Bring to the boil. Reduce the heat and let simmer for 10 minutes. Add the lemon juice, stir well and serve with the lime wedges.

This recipe comes from Best Ever Indian Cookbook

Seven-cereal-bread

It was time to bake a new bread. At a mill in Nijmegen I had bought some meal with seven different cereals. Time to try it out!

The results were good. I got very much ovenspring, much more than I usually get. I still haven't figured that out. This time it was amazing, though! The crumb was light, and the tast was also good.



Ingredients
200 g flour (50%)
200 g seven-cereal-meal (50%)
1 tsp instant yeast (1,5%)
1,25 tsp salt (2%)
280 ml water (35%)

Method
Mix the flours with the yeast and salt. Add the water en mix until well blended.
Let rest for 10 minutes.
Knead the dough for 5 minutes. The dough is hard to knead by hand, because it is quite sticky. After the kneading, pat it flat and fold it envelope-wise, stretching the dough as much as possible without tearing it.
Put it in a lightly greased bowl, cover, and let rise in a warm place for 1,5 hours or until doubled in volume.
Get it out of the bowl, knead it shortly, and pat it flat again, then fold it like an envelope. Roll it up and put it in a baking tin.
Cover and let rise for 1 hour / 1,5 hours or until doubled in volume.
Preheat the oven to 220°C (425°F).
Slice the dough with a sharp knive and spray it with a plant spray.
Put the bread in the oven and spray the sides of the oven for creating extra steam.
Repeat the spraying twice in the first 5 minutes of baking.
Bake the bread 35 minutes total, decrease the temperature tot 200°C (400°F) after 10 minutes.
Get it out of the oven and out of the baking tin. Check it is done by knocking on the bottom. It should sound hollow.
Let it cool on a wire rack.

Rendang

1,5 kg sukadelappen
2 middelgrote uien
1 el verse gember, geraspt
6 rode chilipepers (ik heb 1 tl sambal gebruikt)
6 teentjes knoflook
1 blikje kokosmelk van 400 ml
3 tl zout
4 tl ketoembar (gemalen korianderzaad)
2 tl laospoeder
6 kerrieblaadjes
3 stengels citroengras (of 3 plakjes citroenschil)
4 tl bruine suiker
2 tl tamarinde (uit een pot, toko)

Snijd het vlees in blokjes van 3 cm.
Snipper de ui grof. Doe de ui met de gember, knoflook, chilies en 125 ml kokosmelk in een keukenmachine en maal tot een pasta.
Verhit wat ghee of olie in een braadpan en voeg de uienpasta toe.
Voeg zout, ketoembar en laos toe, en bak een paar minuutjes. Voeg de rest van de kokosmelk en 100 ml water toe. Breng aan de kook.
Voeg het vlees, kerrieblaadjes en citroengras (of -schil) toe en breng weer aan de kook.
Zet het vuur laag en laat 2,5 uur afgedekt sudderen tot het vlees gaar is.
Voeg de suiker en tamarinde toe, zodra de olie uit de saus gaat lopen. (Wanneer je dit ziet gebeuren, snap je wat ermee bedoeld wordt.)
Laat nog een half uurtje zonder deksel koken, tot de saus de dikte heeft die je wenst.

Zet bakjes klaar om wat in te vriezen, want dit levert een flinke hoeveelheid op. (Ongeveer voor 10-12 personen)


Rendang

At the local supermarket braising beef was on sale. I happen to love slow food, especially beef, so I bought a whole lot of it and put it in the fridge.
On saturday afternoon the time had come to decide what to do with it. I went through some cookbooks. I thought about Beef Vindaloo, but I made that a few weeks ago, and still had some left in the freezer. Boeuf Bourgignon crossed my mind, but I didn't have all the ingredients. Finally I decided on Rendang, an Indonesian dish. I had all the ingredients in the house, except for the lemon grass, which I substituted for lemon peel. I also didn't have fresh chillies, so I used Sambal Ulek instead. Here's the recipe, it originates from: The Complete Asian Cookbook by Charmaine Solomon (Dutch version).

Ingredients
1,5 kg beef for braising
2 medium onions (or 1 large one)
1 tbsp grated fresh ginger
6 red chillies
6 cloves of garlic
500 ml thick coconut milk
3 tsp salt
4 tsp ketumbar (ground coriander seeds)
2 tsp laos powder
6 curry leaves
3 stems of lemon grass (or 3 slices of lemon peel)
4 tsp palm sugar (or brown sugar)
2 tsp tamarind (from a jar)

Method
Cut the beef in little chuncks of 3 cm (a little over 1 inch).
Chop the onions coarsely. Blend the onion in a food processor with the ginger, garlic, chillies and 125 ml coconutmilk.
Heat some ghee or oil in a big braising pan (I used a cast iron Dutch oven), and add the onion paste.
Add the salt, ketumbar and laos, and fry for a few minutes. Add the rest of the coconut milk and bring to the boil.
Add the meat, curry leaves abd lemon grass (or peel) and bring to the boil again.
Let simmer for 2½ hours, or until the meat is tender.
When the oil leaves the sauce (you'll know what this means when you see it happen), add the sugar and tamarind.
Cook it uncovered for the last half hour or so, until the sauce has the consistency you want. It shouldn't cook dry, it still has a sauce, but it should be thickish.

I ate it with plain rice and green beens. It tasted very nice. I have a lot left, which I put into the freezer. So, when I don't feel like cooking, I can still have a gorgeous meal...

Talking about freezers...It's was a cold day today. It froze -6°C at daytime outside. This sounds like a perfect moment to defrost and clean my freezer. So I put everything in it in a box, covered it with a blanket, and started to defrost the freezer. I used a pan with hot water to speed it up, but it still took a good 4 hours to completely melt all the ice. When that was done, I put everything back in. While doing that I saw some things which dated from 2007 and had forgotten about. I trew them in the bin. Three hours later, the freezer had it's original temperature. I'll do this again next year. That is, if it will freeze like this again, because it hasn't for the last ten years. We are all hoping for a new Elfstedentocht here in The Netherlands, the last one was in january 1997! That's another thing that global warming does to us.

Pita bread

I had shoarma in my fridge which I wanted to eat this evening, and with shoarma belongs some pita bread. I decided to make some myself.



Pita (makes 8 - 10)

350 g flour
210 ml water
1 tsp salt
1 tsp instant yeast
1 tbsp oil (I used olive oil)

Mix the flour, salt and yeast in a bowl. Add the water and oil and mix until well blended. Let rest for 15 minutes.
Knead ca. 10 minutes, until the dough feels smooth and velvety. Cover and let rise until doubled in volume (about 1 hour, depending on the temperature in your kitchen).
Divide in 8 (makes rather large pita) or 10 (for smaller pita) pieces. Make little balls, cover and let rise for 1 hour.
Preheat the oven on 250°C (500°F). If using a baking stone (preferrably), this can take 30 - 45 minutes.
Pat each of the little dough balls flat and roll them out with a rolling pin. They should be about 3 mm thick. Place them on the preheated baking stone or baking sheet and bake for 3 minutes. I can bake four at a time in my oven. They will pop up like balloons. The first time I saw this happen I was so thrilled. Amazing!



Key for success is a very hot oven and a hot baking surface. So make sure you preheat a baking stone or baking sheet. And look at the results. Aren't they beautiful?

Baguettes

I made the recipe Baguettes from Ye olde bread blogge

If you also want to try this recipe, you can visit his site.



There are a few things that puzzled me in this recipe. First, when using a préferment, usually no salt is added. I have always wondered why. I guess it is because salt inhibits the growth of the yeast. When leaving it out, the yeast can easily multiply. However, this recipe tells you to add salt to the préferment, so I did.

Second, the ingredients for the final dough do not contain extra yeast. And now the salt is added later, after autolyse. I do not own Richard Bertinet's book, and I don't know if he explains all this in the book.



I didn't use fresh yeast, but instant yeast. That worked fine too.
I think the crumb is a little dense, I would have liked that to be somewhat more loose.
That might have to do with the instant yeast, but I don't really think so. I did have loose crumb results in the past with instant yeast.
Maybe the second rise wasn't long enough (1 hour and 15 minutes), or maybe it was too long, because the ovenspring wasn't very much either.

I liked the taste of the breads very much, and so did my husband. I ate them for breakfast and later that day with a bowl of chicken soup. I think I will make them again.

Experiment: Amount of water in dough

In August I came up with the idea to start some experiments. In each experiment I will bake the same bread twice, simultaneously, but I alter one condition. My first experiment was about the amount of water in the dough. I made a dough with 60% water, and one with 70% water.

ingredients
300 g flour
150 g wholeweat flour
50 g rye flour
1,5 tsp salt
3 tbsp glutenpowder (to make up for the shortage of gluten in rye flour)
1,25 tsp instant yeast
0,25 tsp sugar
300 g water en 350 g water, respectively

method
Mix the dry ingredients in a bowl. Do this twice.
In one bowl stir in 300 grams of water en mix until incorporated.
Do the same with the second bowl, but this time use 350 grams of water.

Knead both doughs 10-15 seconds on a lightly oiled working surface. Let rest for 10 minutes.
Repeat after 10, 10, 30 en 60 minutes. (This is the method described in Dan Lepard's book, The Handmade Loaf.)
Shape and put in a loaf tin. Let rise for one hour (or doubled in size).
Preheat the oven at 220°C. Bake 35 minutes.


At the left is the bread with 70% water, right 60%


Crumb of the bread with 60% water


Crumb of the bread with 70% water

I find that the bread with 70% water has a lighter crumb with larger holes.
It is a slacker dough, so it inclines to spread horizontally, rather than rise vertically.

I prefer the 70% dough, especially when baked in a loaf tin.

My first blog

I have been thinking about it for some time, but didn't actually make a blog. Until now, that is.

About nine months ago I saw a movie from Mark Bittman about baking bread without having to knead the dough. This bread is also known as the No Knead Bread. I gave it a try and it was a great success. Well, how could it not be? It's really hard to fail on this bread, but I didn't know that then. I have baked some more of those breads, varying the ingredients. Then I started baking other kinds of breads, bought books about breadbaking, and so I became a breadbake-addict.

I found out there is a lot to learn about breadbaking. So many aspects influence the results. I realised I had to write things down to be able to compare the results and explain differences in them. And why not share my experiences with others?

So, I decided to start a blog. I will tell you about my bread baking and cooking experiences. I hope you will like reading my stories.

Although I am Dutch, this blog is written in English. If the blog would be Dutch only, the audience could be very limited. Maybe sometimes I will write the messages in English as well in Dutch, you will see. My use of the English language might not be perfect at all times, because it is not my native language. I hope you don't mind.

So, let's get blogging!