Ciabatta Buns with Garlic and Italian Herbs


Ciabatta Buns with Garlic and Italian Herbs | Koekbook

If you follow me on Instagram (if you don’t, find me here: @koekbook) you might have seen pics of my plants on my story. I’ve taken up gardening this year, as my dad wasn’t using his greenhouse. I’m growing tomatoes, cucumbers, bell peppers, LOTS of beans, strawberries and, most notably in the context of this recipe, herbs! Okay, I’ll admit, I cheated with the herbs… I bought most of them as a plant at my local gardening store. I did raise some sage and celery myself though!

Ciabatta Buns with Garlic and Italian Herbs | Koekbook

I usually add dried herbs to my dishes but fresh ones are a lot more flavorful I’ve noticed. I’ve been making homemade soups and sauces with my homegrown herbs and it’s been a very tasty experience! I saw this recipe in a bread baking book by the fabulous Levine van Doorne and couldn’t stop myself from making it. The hydration of this dough is quite high, so it is not an easy recipe, but if you follow the instructions carefully you can’t go wrong!Ciabatta Buns with Garlic and Italian Herbs | Koekbook

Ciabatta Buns with Italian Herbs and Garlic Recipe

Adapted from: Meer Brood Uit Eigen Oven (I used only white bread flour instead of a wheat/semolina mix)

Yields: 9 buns

Tools: dough scraper, large bowl, roasting pan, pizza/bread stone, baking parchment


500 grams strong white bread flour
4 grams instant yeast
9 grams salt
400 grams water
1 sprig rosemary, needles finely cut
2 sprigs thyme, leaves finely cut
1 sprig oregano, leaves finely cut
2 garlic cloves, finely chopped

30 grams olive oil to coat bowl with

rye flour for dusting

  1. Add all dough ingredients to the bowl of a freestanding mixer with paddle attachment. Make sure the salt and yeast don’t come into direct contact. Mix at low setting for 10 minutes until the dough passes the windowpane test (use wet hands to test). If necessary, stop the mixer twice during mixing and loosen the dough from the bowl with wet hands/wet dough scraper.
  2. Coat a large bowl with olive oil, add the dough with a dough scraper and stretch the dough over itself so that all of it is coated in olive oil. Cover the bowl with clingfilm and leave for 30 minutes. Next, stretch the dough over itself with wet hands on four sides (like this). Repeat this resting and folding 3-4 times (with wet hands!!). After you’ve folded the dough for the last time, leave it for 30-60 minutes before you continue shaping it.
  3. Preheat the oven to 230°C/445°F. If you have a pizza/bread stone, preheat it in the oven as well. Place the roasting tin at the bottom of the oven. You’ll need the tin to put water in for steam once you bake.
  4. Dust your working surface with plenty of rye flour. Carefully turn your dough out onto the working surface. Flour your dough as well. Carefully stretch and push your dough into a square shape. Don’t push all the air out of it! Trim the sides of the square with a (wet/oiled/floured) dough scraper. Divide the trimmings into 9 pieces. Now divide the square into 9 smaller squares. Add the 9 smaller pieces from the trimmings to the bottom of the smaller squares. Flour the baking parchment with plenty of rye flour. Place the buns on it, if necessary, dust more rye flour on top. Cover with some cling film. Leave to proof for another 30-45 minutes. Make sure the buns don’t start sticking to the clingfilm. Dust more rye flour on top if this is the case.
  5. Slide buns (with baking parchment) onto your pizza/bread stone or place baking sheet in the oven. Pour 150ml of water into the roasting tin (be very careful with this, you might want to do this with oven mitts on). Immediately close the oven. Bake for 15 minutes, then take out the roasting tin and baking parchment. If the buns are very browned, turn down the temperature a bit. Bake for another 10-15 until they are a gorgeous golden brown.
  6. Leave buns to cool on a wire rack.

Mushroom Hot Water Crust Pie

Mushroom Hot Water Crust Pie | Koekbook

I’d been toying with the idea to make a hot water crust pie for a while, as I always love those Victorian looking, exquisite pies I always see on the Great British Bake Off and in historical recipe books. I also think it’s fascinating that hot water crust pastry goes against almost everything a baker is taught about pastry, namely that you should keep all of the ingredients as cold as possible to get a flaky result. I wouldn’t say hot water crust pastry is the flakiest of all the pastries but it is certainly not tough! What an eluding concept..

Mushroom Hot Water Crust Pie | Koekbook

If you’re a vegetarian like me, I’m sure you’ll appreciate seeing one of these pies without it involving any game, or pork, or beef, or (God forbid) eels. Traditional hot water crust pastry also uses lard, which is pure pork fat. Well, that ain’t getting into my kitchen anytime soon (yuck!!), so I’ve come up with a delicious forest-inspired autumny filling, and instead of lard, I’m using the more appetizing sounding substitute of butter. I swear it tastes just fine, you can’t go wrong with butter.

Mushroom Hot Water Crust Pie | Koekbook

You might have noticed an unusual ingredient in the recipe, namely lemon pepper. You don’t háve to use it, but it’s utterly delicious I can tell you. When I was living in Sweden, this interesting spice was found in every supermarket and even though it’s apparently very good with roast meat, it does very well with earthy veggies as well. It gives a little tang at the end which is very pleasant. You could also use regular pepper and a tiny bit of lemon zest.

Mushroom Hot Water Crust Pie | Koekbook

Do you ever make (vegetarian) hot water crust pies? What do you put in them?

Recipe Mushroom Hot Water Crust Pie

Tools: 20cm pie tin lined with baking parchment, rolling pin, pastry brush, (optional) leaf cutters


Hot Water Crust Dough (Paul Hollywood recipe):

330 grams plain flour
70 grams strong white bread flour
1 1/4 teaspoon salt
150 grams unsalted butter, melted
170 ml boiling water
1 egg for brushing


50 grams unsalted butter
2 teaspoons olive oil
2 onions, sliced
2 garlic cloves, minced
650 grams (mixed) mushrooms, sliced
200 ml whipping cream or double cream
1 egg
1 vegetable stock cube
1 laurel leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon lemon pepper
3/4 teaspoon salt
15 grams cornstarch, dissolved in a little bit of water
1 large potato, peeled and diced
125 grams frozen or fresh green peas

  1. Preheat the oven to 190C/375F.
  2. First, prepare the filling. Heat butter and oil in a large saucepan. Sautee onions and garlic for a few minutes.
  3. Add the sliced mushrooms and saute until they have significantly shrunken in size. Add the rest of the ingredients, except for the peas, and cook the mixture until it is nice and thick. Turn the heat off and stir the peas in.
  4. Now make the hot water crust pastry. Start by combining the dry ingredients in a bowl. Pour the melted butter and boiling water into the bowl and start mixing with a wooden spoon. Once the mixture is cool enough to work with your hands, knead into a dough (don’t overknead!).
  5. Roll a little more than half of the dough into a large circle to fit the bottom of the tin. Leave any overhanging pastry where it is (in fact, you need a bit extra!). Pour the filling into the pie casing. Next, roll most of the remaining dough into another disk a little larger than the top of the pie tin. Brush the edges of the overhanging pastry (which you left for this purpose) with a bit of egg, then place the disk on top and push the pastry together. If you want, you can crimp the pastry, use a fork to make indentations, or simply cut away the edges. Use the leftover pastry to make decorations on top. Brush top with egg.
  6. Bake pie for 45-50 minutes. Leave to cool completely before turning out or serve from the tin if preferred.


Asparagus and Egg Tart

Asparagus and Egg Tart | Koekbook

It seems the first asparagus was consumed in Egypt, but make no mistake, it is a staple Dutch food as well. The province of Limburg is where most of our asparagus come from, in green or white versions.Asparagus and Egg Tart | Koekbook

Asparagus is harvested in a special way, which is called “asperge steken” in Dutch. They are pulled out of the ground by hand! In this tart, I pair them with eggs, but you could also add ham for a classic combination.


Asparagus and Egg Tart Recipe

Serves 8

450 grams green asparagus
½ cup crème fraîche
4 large eggs
1 cup grated Dutch mature cheese
¼ cup chopped chives
salt and pepper to taste
250 grams puff pastry

  1. Preheat the oven to 390F.
  2. Half the asparagus. Bring plenty of water to a boil in a large pan, add asparagus and cook for 3 minutes or until soft, but not mushy. Drain, then set aside.
  3. In a bowl, mix together the crème fraîche, 2 large eggs, cheese, chives, salt and pepper.
  4. Line a baking tray with baking parchment. Roll the puff pastry out to about 16×7 inches. Fold about 1 inch over on each side, make sure to pinch the seams well.
  5. Spread the crème fraîche mixture onto the pastry. Distribute the asparagus over the tart. Place in the oven, bake for 15-20 minutes, or until the pastry is a nice golden brown. The tart can be eaten both warm and cold!



Mini Leek and White Cheese Quiches

Mini Leek and White Cheese Quiches | A Dutchie Baking


I got a job! That’s right, to subsidize my Master of Arts “hobby” (as it could be called by now), I was in dire need of some cash. I applied to a job as a “homework helper” and tutor at a so called homework institute. I went in for the interview and everyone (including myself) was very enthusiastic. I more or less got the job on the spot. I started the job two weeks ago and it’s been fabulous so far! My main subject is English, although I also help out on some other languages. Teenagers are really cool to work with, they are so funny most of the time! Although they can be a bit chatty and annoying sometimes, I think the coolness far outweighs the annoyingness 🙂 Also, I have some new victims to feed my baking, which is always a good thing.. 😉


Mini Leek and White Cheese Quiches | A Dutchie Baking


I had the day off today and really felt like baking after a bit of a hiatus. My parents are always requesting quiches/savory tarts so I thought I’d please them with these mini versions. I used sour cream in my filling but if you don’t like that in a filling you could also use heavy cream (just use a bit less!). I sauteed my veggies before spooning them into the cases to soften them up and shrink them somewhat. The more veggies the better in my opinion! These can be made in a regular cupcake/muffin tin.

Mini Leek and White Cheese Quiches | A Dutchie Baking

Mini Leek and White Cheese Quiches

Makes 10-12 small quiches

Tools: greased cupcake tin, baking parchment, baking beans



200 grams pastry flour
1 pinch of salt
90 grams cold butter, cubed
1 egg
20 ml very cold water
1 egg (to seal)


1 leek (the white/lightgreen part only)
1 large red onion
1 1/4 tsp dried thyme
120 grams white cheese/feta
125 ml crème fraîche
splash of milk
1 egg
to taste salt & pepper
  1. For the pastry, combine the flour and the diced butter in the bowl of a food processor. Pulse with the blade attachment until the mixture resembles bread crumbs. Mix the egg and water together, pour into the processor bowl while it is running. Stop the processor when the dough starts to come together. Wrap in clingfilm and leave to chill in the fridge for about an hour.
  2. Pre-heat the oven to 160C/320F. Grease your cupcake tin. Cut out some baking parchment squares to go into the pastry cases. Roll dough out and cut out circles about 10cm in diameter. Line the holes in the tin with the pastry circles. Re-roll if necessary. Prick holes in the bottom of each pastry case with a fork. Line the cases with baking parchment, then fill with baking beans. Bake for 20-25 minutes. Take baking parchment and baking beans out of the cases (it might have stuck to the cases so be careful). Brush the inside of the cases with beaten egg, then place back into the oven for about 1 minute to set.
  3. Sautee the leek and onion, add the dried thyme. Crumble the cheese and add to veggie mixture. In a bowl, mix egg, milk and sour cream (it shouldn’t be too thick, a nice pouring consistency). Spoon veggie mixture into each pastry case, then fill up with the sour cream mixture. Bake for 25 minutes. Leave to cool in the tin, then carefully lift them out. Enjoy!


GBBO Challenge Week 2: Cheddar Biscuits with Garlic and Chives

Last week, the Great British Bake Off was all about biscuits. Savory, sweet and notoriously difficult. Honestly, I didn’t have to think twice about which challenge I was going to choose for my GBBO post as florentines are so, SO difficult to make! Maybe that should’ve been a reason to make them anyway, but what can I say: I’m lazy sometimes. Instead, I went for the signature challenge. I started off with the idea of making a biscuit based on Frisian “Riperkrite” cheese, which is flavored with garlic, chives and celery leaves. But as celery leaves are difficult to incorporate into biscuits I went with this Anglo-French combination instead! 

Again, I was so impressed with the quality of everyone’s bakes last week. There was hardly anything I wouldn’t eat from the biscuit madness. Martha was fabulous, with her goat’s cheese sandwich cookies and biscuit scene with coordinating flavors (!!). How awesome is that?! I would have loved to have taken a bite out of Luis’ St. George and the Dragon scene, of course mostly because he used cardamom (cardamom is the most awesome spice out there). Did anyone notice that for the second week in a row, the contestant using fondant had to say goodbye? I see a pattern here 😉 Honestly, I can’t disagree with Mary and Paul as fondant is basically sugar with a bit of glucose and water, and adds little to the flavor of a cake or cookie. Rather it is a direct attack on your teeth and overpowers any other flavors you may have got in there. I understand people like fondant cakes for their looks, and I’ve seen cake artists make incredible stuff, but if I were ever to get married, I would steer clear of the sugary madness. 


Now, no chance of your teeth breaking with these cookies, although you might increase your chances of having a heart attack ever so slightly. Roasting the garlic makes it less sharp and gives it a creamy character. Combine it with some strong cheddar and a kick of chives and you’ve got the perfect evening snack, or appetizer! The texture of the cookie is brittle and crumbly but there is definitely a snap to it! Hopefully, Mary and Paul would appreciate these savory treats!
Recipe Cheddar Biscuits with Garlic and Chives
Tools: clingfilm, tinfoil
75    gr unsalted butter, softened
75    gr strong cheddar cheese, finely grated
3/4  teaspoon baking powder
2     tablespoons chives, finely chopped
1 head of garlic, roasted
75   gr plain flour
olive oil (for roasting the garlic)
1. To roast the garlic
Pre-heat the oven to 200C/390F. Remove the outer layers of the garlic head but leave the cloves connected to eachother. Chop 0.5cm/1/4inch off the top of the head. Place head onto a piece of tinfoil, drizzle with olive oil (about 1-2 tablespoons) and wrap in the foil. Place wrapped garlic head into the oven and roast for 40 minutes, or until each clove is soft on the inside- check by sticking a knife into the largest clove.
2. Turn oven down to 175C/350F. 
3. Remove the softened garlic cloves from the shells by squeezing the bottom of each clove. In a large bowl, beat the garlic, butter, cheese, baking powder and chives until well combined. Add plain flour and beat until it is well blended. 
4. Turn dough out onto a piece of clingfilm and shape into a 14cm/5 1/2″ log. Wrap in the clingfilm. Place in the freezer for 30 minutes.
5. Cut the log into 0.6cm/1/4″ thick slices and place onto a baking tray lined with baking parchment. Bake in the oven for about 14 minutes. Stay with the biscuits as they can catch quite quickly. If you bake in several stages, keep the biscuits in the fridge until you can bake them.
6. Once baked, turn out onto a wire rack and leave to cool before serving. Serve as quickly as possible, or store in an airtight container immediately after the cookies have cooled.
Inspired by: I Bake He Shoots

Flamiche with Leeks and Brie + Easter Brunch

When you’re reading this, I’ll be packing for my patisserie trip to Paris! I’m so excited already. Of course I will document the trip carefully! Another French recipe today, to get in the mood. I’ve been so busy with uni lately that I haven’t gotten around to posting about Easter Brunch yet! We had brunch on Easter Monday, as my mom had to work on Sunday. This was only more convenient for me because it meant I had plenty of time to plan ahead and make this bake-a-palooza a success. I made the currant buns ahead and froze them on friday, then on the sunday I made the fougasses, the brioche dough and the shortcrust pastry for the flamiche of which I will share the recipe in this post. I got up at 9 on monday and baked everything left on the list. After all that I sure was hungry! 
Luckily, everything I made was really yummy and so everyone could have their fill. I had actually attempted to plait my brioche. The plaiting went well – but once the dough had risen again and had been baked the bread looked more like a monstrocity than a neat plait. So I sliced it up for the picture! Everything’s in the details! The recipe for the flamiche and the brioche came from Paul Hollywood’s book How to Bake which has some neat recipes which aren’t too difficult but really tasty. I’d actually expected it to be a bit bland, what with all the leek, but it was suprisingly hearty. And absolutely perfect for brunch! I imagine it would go over well at a picknick as well. Oh I wish more of my friends lived in the vicinity so I could organize picknicks all the time, eating outside is just the BEST. Do you like having picknicks? Or does the wildlife put you off it?

Flamiche with Leeks and Brie Recipe

Tools: a 23cm fluted loose-bottomed tart tin

Shortcrust Pastry:

250   grams plain flour
pinch of salt
125   grams unsalted butter, very cold, diced
2      medium egg yolks
50     ml water

1      medium egg + a splash of milk for egg-wash

25   grams unsalted butter
400  grams leeks, washed and sliced
4     medium egg yolks
300  ml double cream
pinch of nutmeg
sea salt and ground pepper, to taste
150 grams brie (or other well-flavoured cheese)

1. Make the pastry.
To make the pastry by hand: mix the flour and salt in a bowl and rub the (cold) butter into the flour until the mixture resembles fine breadcrumbs. Add the egg-yolk and, while mixing with your hands or fork, add the water until the mixture comes together into a dough. 

To make the pastry in a food processor: add the flour, salt and butter to the bowl of the food processor and whizz until the mixture looks like fine breadcrums. Add the egg yolk, and while the machine is running slowly add the water until the mixture comes together into a dough. 

Shape the dough into a ball, making sure not to overwork the dough. Flatten the ball into a disc shape, wrap in cling film and chill for at least 2 hours. 

2. Grease and flour the tart tin. Preheat the oven to 200C/390F.

3. Once chilled, roll the pastry out onto a lightly floured working surface into a large round. Line the tin with the pastry, but don’t cut away the excess pastry. Prick the pastry base all over with a fork, line the base with baking parchment and fill with baking beans/rice/dry beans. Blind bake the base in the oven for 10-12 minutes, then lift the baking parchment and baking beans out of the case, brush the base with the egg-wash and return to the oven for another 5-8 minutes. Leave to cool on a wire rack. Lower the temperature to 180C/360F.

4. Make the filling. Heat the butter in a large frying pan, add the leeks and sauté for 8-10 minutes. Take off the heat. Mix the egg yolks, nutmeg, cream, pepper and salt in a bowl. Slice the brie thinly.

5. Spoon the leeks over the cooled pastry case, then pour the egg mixture over the leeks. Place the slices of brie on top.

6. Bake in the oven for 30-40 minutes or until a good golden brown on top and set in the centre. You can eat the flamiche warm or cool!

Creamy Broccoli and Gouda Cheese Tart with a Walnut Crust

In my family, savoury tarts are a Christmas staple. I love making them outside of Christmas as well, because they are incredibly versatile. You can vary endlessly with fillings as well as (to a certain extent) with the crust, coming up with new, exciting and tasty flavour combinations. The nutty flavour of this tart’s flaky crust compliments the creaminess of both the broccoli and the Gouda cheese and is a welcome change from your run off the mill tart crust.
I used a mature, flavorful Gouda cheese in this tart, but you could swap that out for blue cheese such a Blue Stilton, as is done in the original recipe. Speaking of Stilton – I bought some to go in this tart, I’d never tasted it before. Big mistake. I know some people like their blue cheeses, but honestly it tasted like a cow stable to me (and I’ve been in a few).. I suppose that that must be appealing to cheese lovers, tasting the cows’ living environment, but it’s not for me. I’m not very adventurous with cheese as I don’t go beyond cow cheese anyway. Just give me good old Gouda, Edam or Cheddar cheese and I’m a happy camper. And there’s nothing wrong with plugging some Dutch cheese on this Dutchie’s website I think!


Creamy Broccoli and Gouda Cheese Tart
yields: 1 medium tart
equipment: 23cm loose based flan tin, baking tray, food processor (optional), clingfilm
175gr plain flour
good pinch of salt
50gr walnut pieces
110gr unsalted butter, chilled well and diced
2tbsp ice-cold water
250 trimmed broccoli florets (about 400gr whole broccoli)
175gr mature Gouda cheese
3 medium free-range eggs
300ml single cream
2tbsp chopped fresh chives
salt & pepper
1. For the pastry, put the flour and walnut pieces in a food processor and process until the nuts are very finely chopped and you have a sandy mixture. If you don’t have a food processor, chop the walnuts as finely as you can and add to the flour.
2. Add the butter and process again, until you have a mixture that looks like fine crumbs. Alternatively, you could rub the butter in with your (cold) hands.
3. Add the water a tablespoon at a time and run the machine until the mixture comes together in a dough. If there are still dry crumbs left, add more water a teaspoon at a time until it comes together. Shape dough into a ball, wrap it in clingfilm and chill in the fridge for 20 minutes. 
4. Preheat the oven to 190C/375F.
5. Roll the pastry out into a circle that is 28 cm/11 inch in diameter. Use it to line the flan tin. Chill for 15 minutes. 
6. Prick some holes in the pastry base with a fork, line the tin with baking parchment and fill with baking beans (you could also use dry rice, lentils or beans). Bake in the oven for 15 minutes (this is “blind baking”). Take out the baking parchment and filling and bake the case for another 5 to 7 minutes, until it is crisp and light brown. Remove the tin from the oven and put the baking tray in to heat. Turn the temperature down to 180C/350F.
7. Prepare the filling while your pastry case is baking. Bring a pan of water to the boil, add the trimmed broccoli florets. Remove the pan from the heat as soon as the water comes to the boil again. Drain the broccoli. Trim off any rind from the cheese and dice it. Whisk the eggs with the cream and stir in the chives. Add some salt and plenty of pepper to the egg mixture.
8. Position the broccoli florets on the pastry base, making sure they are evenly dispersed, then scatter over the cheese. Place the flan tin on the hot baking tray, then pour the egg mixture over the broccoli and cheese. Bake in the oven for 30 to 35 minutes. The filling should be just firm. Remove the tart from the oven and leave to cool for 5 minutes in the tin before unmoulding. Serve tart warm or at room temperature, preferably on the same day.