Easy Homemade hummus - herb version

I woke up and saw a post on 9gag with recipes for hummus. When I saw how easy it was to make this, I wanted to give it a try. I made the herb version and gave it a twist. This is all you need.

Ingredients:
1 can of (organic) chick peas
1/2 cup basil
1/2 cup parsley leaves
2 tbsp olive oil
2 tbsp parmesan cheese
Salt to taste

Rinse and drain the chick peas, add everything in a mixer and pulse till it has a smooth consistency.

Serve it with flat bread or what I was planning to do... on a pão de queijo! Enjoy!

FAT PAO - Pão de Queijo

Last Sunday was another edition of the Sunday Market in Amsterdam (every first Sunday of the month) and I was there with FAT PAO and shared a stall with Saporiti Wines (www.saporitiwines.nl). This was the first test to see whether people would like Pão de Queijo (Brazilian Cheese Breads), so I woke up at 5:30 AM and made more than 200 Pão de Queijo!

I was so surprised by all the positive feedback and even 3 Brazilians said that it tasted how it should be! It was sold out within 3 hours and I still had 3 hours to go!

Please like FAT PAO on Facebook at www.facebook.com/hellofatpao or follow on Instagram: @fatpao_  http://instagram.com/fatpao_ www.fatpao.com 

Braised pork belly buns

I have been craving for braised pork belly for ages. All these pictures on Instagram made me hungry, but could not find a place that sell these pork belly buns. So, what do you do then? You make your own! The end result is a very soft and not too sweet chunks of pork belly! 

Ingredients: 

- 2 pounds pork belly 

- 1 cup water

- 1/2 cup mirin (sweet rice wine)

- 2 tbsp sugar

- 1 big slice of ginger

- 3 gloves of garlic 

- 3 tbs soy sauce 

Cut the pork belly in chunks of about 4 cm. Put the water, mirin and sugar in a pan, stir and add the pork belly and cover it with a lid. When it starts to simmer, add the ginger and garlic and cook it on low heat for 1 hour. 

After 1 hour, add 3 tbsp of soy sauce and cook for another hour, add water if needed, the pork belly does not need to be covered in water, just about 0,5 cm above the water is enough. 

I also turned the pork belly in between so it's even coloured on all sides. Enjoy! 

Brazilian Cheese Bread & Bacon

Everything tastes better with bacon right? Cheese goes very well with bacon, so I added bacon to these chewy Brazilian Cheese Breads! They are gluten free too!

Where is the mushroom?

My made-from-scratch bun with a mushroom burger, melted mozzarella and yoghurt garlic sauce. I LOVE VEGGIES! 

Because... PANCAKES

Because a mint leaf is too mainstream, I use mint chocolate instead. ;)

Pancake Burger 2.0

Pancake Burger 2.0. I made some adjustments to the original version and did some research and science to come to this version . The burger is served between 2 thick American pancakes, home ground beef, mozzarella, cheddar, caramelised red onions and topped it off with bacon.

Let me know what you think, would you eat it? :) 

I want pancakes and I want bacon

I was dreaming and I wanted to have pancakes and also bacon, so I created pancake balls filled with a piece of bacon, topped it off with syrup!

Ingredients:
350 gr flour
3 eggs
300 ml milk
1 tbsp sugar
1 tbsp melted butter or olive oil (plus extra for the pan)
bacon pieces
syrup

You will need a takoyaki pan to make these balls. Mix all the ingredients till it's smooth, heat the pan and brush it with some melted butter.

Add the batter in the pan and add a piece of bacon in the ball. Wait till it's dried up and use 2 tooth picks (those long ones? I used a knife) to flip the balls. Wait for another few minutes till the ball is dried up and serve!

HOMEMADE buns, HOMEMADE bacon, HOMEMADE ground beef!

Fluffayyyy pancakes!

My pancakes need to be FLUFFAYYY and I found this a-ma-zing recipe from BBC. Because I didn't have baking powder, I used 2 parts of cream of tartar and 1 part of Bicarbonate to make baking powder.

The below recipe is from BBC: http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828.

Ingredients

• 135g/4¾oz plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml/4½fl oz milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve

• Maple syrup
• Butter

Preparation method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.

If you want to see what I make and eat, follow me on Instagram! UserID -> kelvinw

Puck & Edwin | Zaandam