Should have posted a pic last night. My daughter and I placed tilapia in a dish, sprinkled with salt, covered with melted butter, green onions and lemon juice and pepper. Baked in the oven. Very simple and was very good. Paired them with some fresh corn and yeast rolls.
‘Bitterkoekjes’ are delicious Dutch almond cookies that are supposed to be slightly chewy and have a bitter almond flavor.
Servings: 20 pieces
Ingredients
150 grams of almond flour
150 grams of powdered sugar
2 egg whites (M egg)
1-2 tsp bitter almond extract
Supplies
smooth nozzle
reusable piping bag
Instructions
Put all ingredients in a bowl and mix briefly until a smooth mass.
Put the mixture into a piping bag fitted with a smooth nozzle with a 1 cm diameter opening and pipe mounds of approximately 3 cm in diameter onto a baking sheet lined with parchment paper.
Bake the almond cookies at 190°C for 13-16 minutes until golden brown.
In the 1960s and 1970s we had punitive alcohol taxes in England - so everyone made home brew. I used to make a lager that could paralyze a man in two pints. I haven’t done it for years.
Fun fact: Honey appears to be more or less imperishable. It doesn’t rot or decay. Archaeologists have found pots of honey in 3,000 year old Egyptian tombs that were still safe and edible (don’t ask me how they know, or who was mad enough to find out).
With all those birthdays and cake days, I couldn’t help myself but to make something tangible, or edible even! Fits the hot summer atmosphere quite well.
Lemon Quark Cheesecake
Topped with slices of orange and some chocolate sauce for deco.