Nougat-filled Marzipan Easter Eggs!

Easter is right around the corner, and there's no better way to celebrate easter, than with edible easter eggs! These easter eggs are made out of marzipan, filled with nougat and coated with dark chocolate. This is my recipe, and I hope you will enjoy it as much as I do!

For 25 eggs, you will need:

14,11 oz (about 400 grams) of marzipan, cut into 25 pieces / slices.
2,47 oz (about 70 grams) of nougat, cut into 25 cubes.
6,35 oz (about 180 grams) of chocolate, chopped (i used dark chocolate. You might want to melt some more chocolate, depending on the quality of the chocolate). 

Quick Tip: If you want to be really creative, you can use white chocolate and food coloring to make your eggs a festive color.

- Roll each marzipan piece / slice into a ball.
- Cut the marzipan balls through the middle, so that you have 2 halves from each ball.
- Make a little indent with your finger in each half marzipan piece.
- Now you have 2 halves for each marzipan egg. Put a cube of nougat into 1 half of the marzipan. (see picture)
- Put the other marzipan piece on top, and pinch the sides (don't worry if some of the nougat is oozing out from the sides). 

- Roll the pieces of marzipan into an egg as best as you can. I just roll mine using my hands, until it looks like an egg.
- Melt the chocolate on a double boiler, or in a microwave. You can either put the eggs on a fork and pour chocolate over them, or you can roll the eggs in the chocolate using 2 forks. After you cover the eggs with chocolate, put them on a baking sheet lined with parchment paper.
- Let them sit at room temperature for a few hours, and then put them in the fridge. 

Enjoy! 

Homemade Pizza Sauce

It is time for a new recipe! Today, i will show you my recipe for homemade pizza sauce. I am not a huge fan of store-bought pizza sauce. I prefer to make my own pizza sauce, rather than buying it at the store, because I can control the flavours that goes in it. 
This recipe will make enough pizza sauce for 1 big pizza or 2 smaller ones, depending on how much sauce you like on your pizza.

For 1 serving, you will need:

28,2 oz (about 800 grams) of canned chopped tomatoes
1 medium onion, finely chopped
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
1/2 teaspoon of dried chili flakes / hot pepper flakes 
Salt (to taste)
Pepper (to taste)
1 tablespoon of oil

Quick tip: If you dont want tomato chunks in your sauce, you can either blend the mixture or use crusted tomatoes / passata, instead of chopped tomatoes. 

- Preheat a small pod over medium heat.
- Add the chopped onion with the dried basil, oregano and chili flakes, and cook until the onions softens (about 5-7 minutes).
- Add the tomatoes, turn down the heat to low, parchly cover the pod with a lid, and let it cook on for about an hour (stir occasionally).
- Pour the sauce in a bowl to cool slightly.

Enjoy 

My Light and Easy White Chocolate Mousse

This is my recipe for my easy white chocolate mousse. Chocolate mousse are those kinds of desserts that are great to make for a party: Make it a day before the party, and let it sit in the frigde over night, and you have an awesome dessert!
Only 5 ingredients needed to make this recipe, and it is so light and delicious!

For 3 small servings, you will need:

2,65 oz (about 75 grams) of white chocolate, chopped
1/3 cup (about 79 ml) of heavy cream, whipped to stiff peaks with 1 teaspoon of vanilla
1 egg white, at room temperature
2 teaspoons of white granulated sugar

- Put your whipped cream in the fridge, while preparing the rest of the recipe
- Melt the white chocolate until completely melted, and let it cool a bit (i melt mine in the microwave, but you can do it over a double boiler). 
- Using a electric mixer or a standing mixer, whip your egg white until soft peaks. Add in the two teaspoons of sugar, and whip the egg white until stiff peaks.
- Now you have your 3 components: your melted chocolate, your whipped cream and your whipped egg white. 
- Using a spatula, fold in the chocolate with the whipped cream.
- Fold in your whipped egg white, until combined.
- Fill up your serving dishes. Cover them with plastic wrap and put them in the fridge for a minimun of 6-8 hours. You can even do it overnight, if you want to. 
- After chilling, they are ready to be eaten.

Enjoy!

Let me know in the comments down below, what recipes you want to see next!

Almond Double-Chocolate Cookies!

Spring is finally here, and it is time to cook and bake a lot! I especially love to bake cookies, because they're so easy to make, and the dough stays incredibly good in the freezer. 

This is my recipe for my Almond Double-Chocolate Cookies. I came up with this recipe when i thought about, how i could transform a plain chocolate chip cookie recipe into something different and special (there's nothing wrong with traditional chocolate chip cookies though!)
I know that chocolate goes very well with almonds, so i tried it out: So delicious!

For 1 portion, you will need:

1/2 cup (about 113 grams) of softened butter (being honest with you, I just microwave my butter for 10-30 seconds, or until it is softened)

1 cup (about 201 grams) of white granulated sugar

1 whole egg

1 1/4 cups (about 160 grams) of all-purpose flour 

1/2 cup (about 65 grams) of almonds, chopped

3/4 cup (about 114 grams / 4 oz) of chocolate, chopped, or chocolate chips (I used half white chocolate and half dark chocolate) 

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of vanilla

- Preheat your oven to 350 degrees fahrenheit (about 175 degrees celcius), and cover a bakingsheet with parchmentpaper. Set it aside.  

- In a bowl using a whisk or a spatula, cream together the butter and the sugar. - Add the egg and the vanilla, and mix it together. 

- Add the flour, baking powder and baking soda, and fold it in, until the dry ingredients is combined.
- Fold in your chopped almonds and chocolate. 

- Using a tablespoon or your hands, form balls out of your dough and put them on your bakingsheet. I just use my hands to form my balls of dough (about 1 1/2 tablespoon in size, and i got 16). You can make them smaller if you want to, but the baking time will vary, of course.

- Bake the cookies for about 10-15 minutes. Let them cool completely on a wire rack.

Enjoy!

Pasta with Bacon and Creamy Broccoli Sauce

It is time for another pasta recipe! This is my recipe for Pasta with Bacon and Creamy Broccoli Sauce. Pasta is one of my favourite carbs to eat, and I also love broccoli. But sometimes, steamed broccoli can be a little bit too boring, so i decided to kick it up a notch, and make the broccoli a thick creamy sauce to coat the pasta with. 





For 4 servings, you will need:

1 lb 2 oz (about 500 grams) of pasta. I used organic whole wheat fusilli
9,5 oz (about 270 grams) of fresh broccoli, cut into smaller pieces
3,5 oz (about 100 grams) of bacon, chopped
1/2 cup (about 118 ml) of milk (dairy or unflavoured non-dairy milk)
A pinch of hot pepper flakes
Black pepper (to taste)


- Fill a big pot with water and some salt and bring it to a boil, add the broccoli.
- Preheat a skillet with high sides over medium-low heat 
-  Add the bacon and cook it until it is crispy. Add a pinch of hot pepper flakes. At this point, your broccoli should be cooked or almost.
- Drain the broccoli and put it into the skillet with the bacon. Add the pasta to the boiling water. 
- Using a wooden spoon, break up the broccoli in the skillet.Your bacon and broccoli mixture might look a little bit funky at this point, but do not worry!
- Add the milk, and black pepper. Cook it until the mixture it very thick.
- Drain your pasta, and set it aside. Do not throw away the water.
- Use the water that the broccoli and pasta cooked in, to thin out the sauce. It should still be thick, but not too thick.
- Add the pasta and stir it all together.

Serve it warm with a piece of bread on the side, and enjoy!