Friday Food \ Coconut Macaroon Pancakes.

With the not so summery weather outside and fathers day in prospective, I thought it would be a good idea to give you some inspiration for an extensive and - of course - delicious breakfast. I've never had pancakes for breakfast before, but in the USA it's a common thing to eat in the morning. Maybe good for us Dutchmen to push our conservative old breakfast habits aside for once and try these special coconut and macaroon-flavoured pancakes. Or maybe it’s a good way to show the love for your father or the father of your children? And they're not difficult to make either: just eight ingredients and about ten minutes separate you from a stack of these little miracles.





Recipe from Heidi Swanson on 101 Cookbooks.

Written for BLEND.

Friday Food \ Lemon Risotto with Asparagus and Shrimp.

Friday, time for a new, simple, different and delicious recipe to begin your weekend with. And because it's the asparagus season now - I already ate it three times this week - I chose a recipe with this ingredient. And risotto might just be the perfect dish for spring: it's rich and satisfying for the chilly nights, but not quite as heavy as a winter stew. Add some shrimps and lemon, which brightens both the asparagus and the shrimp with its clean citrus spark, to the meal and you've got the perfect combination for a delicious bite if you ask me. Bon Appetit!

Ingredients

* 3 cups reduced-sodium chicken broth
* 2 cups water
* 3/4 lb asparagus, trimmed and cut into 1-inch pieces
* 1 small onion, finely chopped
* 4 tablespoons unsalted butter, divided
* 1 1/4 cups Arborio rice
* 1/4 cup dry white wine
* 3/4 lb medium shrimp, peeled and deveined (remove the gastrointestinal tract of a shrimp)
* 1 tablespoon grated lemon zest
* 1/4 cup grated parmesan
* 2 tablespoons chopped flat-leaf parsley

Instructions

1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, for about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
2. Cook onion in 2 tablespoon butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, for about 5 minutes.
3. Add rice and cook, stirring constantly, for 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), for about 18 minutes. (There will be leftover broth mixture.)
5. Stir in shrimp and cook until just cooked through, for 2 to 3 minutes.
6. Stir in asparagus, zest, remaining 2 tablespoon butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Recipe form Gourmet.

Written for BLEND.

Friday Food \ Chocolate Puddle Cookies.

Today it's Friday, so we post a simple, different and delicious recipe for you to begin your weekend with. This time we've got you a tasty treat. We thought you might be bored in this long Ascension weekend with the sad and cold weather outside. And it's always fun to bake your own chocolate sweets on a boring afternoon. For this cookie you only need six ingredients and a big bowl and wooden spoon. So get your ass off the couch and indulge yourself with this delicious crackle-edged puddle of chocolate. Beware you save enough dough before you bake the cookies though!





Recipe from Heidi Swanson on 101 Cookbooks.

Written for BLEND.

Friday Food \ Chile Lime Tequila Popcorn.

Every Friday I'll post a simple, different and delicious recipe to begin your weekend with. Today's recipe is maybe not that simple, but I found it rather funny. With this snack, fresh popcorn is tossed with melted butter, lime juice, jalapeno peppers, red pepper flakes, cumin and a splash of tequila. Maybe a good recipe for a lazy Friday night with a movie and sleepy dog on your couch?




Recipe from Heidi Swanson on 101 Cookbooks.

Written for BLEND.

Friday Food \ Ravioli Pasta Salad.

From this week, every Friday I'll post a simple, different and delicious recipe to begin your weekend with. Today's kick-off represents this tasty Ravioli Pasta Salad Recipe, full of seasonal ingredients and springtime treats like asparagus, greens, and peas. Enjoy!



Recipe from Heidi Swanson on 101 Cookbooks.

Written for BLEND.