••••TRAVEL TIPS✈️🚞🚚🚙🚲🛳👒🧳👜🕶!!••••

(Source: Pinterest and LinkedIn and google+ photos and Pinterest.uk and yoktravels.com and rd.com and businesstravelife.com and eden 11 programs.com and merryparking.cu.uk  and lemony.com and bright side video and ameteur gourmet photos and Marriott.com and election pop.com)























••••TRAVEL TIPS!!

••••ENJOY THE VIDEO!!

✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙

••••DUTCH BUTTER CAKE••(BOTERKOEK)🇾🇪🥮🍮🍚🍳🥘🍰🥛🍋!!••••

(Source: cakieshq.com recipe and photos and cooking channel video and Netherlands Tourism photo)



















••••DUTCH BUTTER CAKE (BOTERKOEK)!!

••••KATHY’S TOUR OF FOOD CONTINUES ••••IN HOLLAND🇾🇪!!


••••ENJOY THE VIDEO!!

https://www.cakieshq.com-Dutch-butter-cake(BOTERKOEK)-recipe

Type Cakes & Pies

 Cuisine Dutch

 Prep Time 10 minutes
 Cook Time 25 minutes
 Passive Time 30 minutes
 Servings 16 pieces 

INGREDIENTS
1 cup butter 250 grams
1 cup sugar 250 grams - preferably caster sugar (a fine sugar)
1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
1 teaspoon lemon zest
pinch of salt
1 egg
2 cups all-purpose flour 250 grams

Tools

butter cake pan 9 inch / 24 cm - or brownie pan / spring form pan

INSTRUCTIONS
Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.

Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.

Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
Bake in the oven for 20-25 minutes, till golden.
To serve, cut small triangle pieces or little cubes.

RECIPE NOTES
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

If you don't have vanilla sugar, you can substitute it with 1 teaspoon of vanilla extract.
You can make vanilla sugar easily yourself by following the vanilla sugar recipe on the site.
You can garnish the butter cake with sliced almonds. Sprinkle the sliced almonds on top of the butter cake before baking.
If you would like the butter cake with a stronger almond flavor you substitute the vanilla and lemon with 1 teaspoon of almond extract.

🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳

••••SLOW COOKER SAUSAGE AND PEPPERS🇩🇪🥘🌭🍅🌶🍷🥫🌰!!••••

(Source: spruce eats.com recipe and photos and Linda Larsen and Delish video)















••••SLOW COOKER SAUSAGE AN PEPPERS!!

••••ENJOY THE VIDEO!!

Total:
7 hrs 20 mins
Prep:
20 mins
Cook:
7 hrs
Yield:
Serves 6

••••KATHY’S TOUR OF FOOD STOPS IN
••••GERMANY🇩🇪!!

https://www.thespruceats.com-slow-cooker-sausage-and-peppers-recipe 

Ingredients
2 pounds sweet or hot Italian sausages
2 onions, chpped
2 red peppers, cut into 2" pieces
1 orange or yellow bell pepper, cut into 2" pieces
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup dry red wine or beef broth
1 tablespoon dried Italian seasoning
1/4 teaspoon pepper

🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶

••••LET’S CELEBRATE!! TODAY IS MY DAY🎁🎂🍦🍰🍫🍭🍡🍧🍹!!••••

(Source: Kathy pics and LinkedIn and google + and Well Done and clip art pics and infobwlls video)



















••••LET’S CELEBRATE!! TODAY IS MY DAY!!

••••ENJOY THE VIDEO!!

❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎂🍧🎁❤️🎁

••••TACO SALAD IN A JAR🇲🇽🥗🍅🐔🍚🍛🍮🦃🧀🌮🍶🌽🥑!!••••

(Source: Delish recipe and photos and Ethan Calabrese and 5 minute chef video and justice league.com)

••••TACO SALAD IN A JAR!!

••••ENJOY THE VIDEO!!

••••KATHY’S TOUR OF FOOD STOPS IN 

••••MEXICO🇲🇽!!!

https://www.delish.com-taco-salad-in-a-jar-recipe

YIELDS: 6

PREP TIME: 0 HOURS 35 MINS

TOTAL TIME: 0 HOURS 35 MINS

••••SO EASY AND FUN TO DO!!

INGREDIENTS


2 tbsp. extra-virgin olive oil


1 lb. ground turkey


kosher salt


1 tbsp. Taco Seasoning


1 15-oz. can black beans, rinsed and warmed


2 c. frozen corn, thawed and warmed


1 head romaine, chopped


1 c. shredded pepper Jack cheese


1 c. diced tomatoes

DIRECTIONS

In a large skillet, heat oil over medium-high heat. Add turkey and season with salt and taco seasoning. Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10 minutes. Set aside and let cool 5 minutes.

Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler.)

🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅🥗🌮🍅

••••FONDUE FRITTERS (MALAKOFF)🇨🇭🧀🍳🥂🍚🍞🍃🌰!!••••

(Source: twistedfood.co.uk recipe and photos and lonely planet and VAUD video)

••••FONDUE FRITTERS (MALAKOFF)!!

••••KATHY’S TOUR OF FOOD CONTINUES 


••••WITH SWITZERLAND 🇨🇭!!

FONDUE FRITTERS (MALAKOFF)

••••ENJOY THE VIDEO!!

Directions

Cut two, 3” discs from the centre of each bread slice. Set aside.

In a bowl, mix together Cheese, flour, nutmeg, salt, pepper, garlic and tarragon, toss to coat well. Add eggs and white wine, mixing with a spatula until a thick paste is formed.

Place heaped spoonfuls on each round. Smoothen each mixture into a small mound right to the edge.

Heat oil to 350F (180C) and fry cheese side down first, flipping once. Cook for 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel lined rack. Serve immediately.


http://twistedfood.co.uk-fondue-fritters-Malakoff

INGREDIENTS


5 pieces of white bread

4 cups finely grated gruyere cheese

3 tbsp flour

1/4 tsp nutmeg

1 clove garlic minced

1 tsp salt

½ tsp pepper

2 eggs, whisked

1 1/2 tsp finely chopped tarragon

2 tbsp white wine



🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂🍞🧀🥂

••••POMMES FRENCH ALIGOT🇫🇷🥔🥛🧀🌰🍚🥘!!••••

(Source: thespruceats.com recipe and photos and Pinterest and Rebecca Franklin and http://coxilanddu26.centerblog.net/m/rub-Tags-Bon-appetit-3.html and good insider video and the local France)

••••POMMES FRENCH ALIGOT!!

••••KATHY’S TOUR OF FOOD STARTS WITH

••••FRANCE🇫🇷!!

Total:



45 mins



Prep:



10 mins



Cook:



35 mins



Yield:



6 to 8 servings French aligot

••••ENJOY THE VIDEO!!

••••HOW YUMMY 😋 IS THIS!!



https://www.thespruceeats.com-French-ALIGOT-recipe1375727



Ingredients



2 pounds mashing potatoes (peeled and cut into quarters)



3/4 teaspoon salt



1/8 teaspoon ground white pepper



4 tablespoons butter



1/4 cup crème fraîche (or substitute equal parts sour cream and heavy cream)



1 clove garlic (lightly crushed, but kept intact)



3 cups Cantal cheese (or substitute good-quality sharp cheddar, grated)

Nutritional Guidelines (per serving)


361


Calories


22g


Fat


27g


Carbs


15g


Protein


(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steps to Make It


Place the potato quarters into a pan of cold, lightly salted water.


Boil for 20 minutes, until they are tender. Keep an eye on them to make sure they don't start to break up and become mealy.


Once cooked, drain them in a colander.


Mash the drained potatoes with a masher.


Add the salt, white pepper, and butter, and then vigorously mix for 2 to 3 minutes until the potatoes fluff up a bit. Set them aside in the pan for a moment.


In a medium-sized saucepan over medium heat, bring the crème fraîche and garlic to just steaming. Do not boil, or the creme fraîche may break.


Remove the garlic, and pour the hot crème fraîche into the mashed potatoes.


Transfer the pan of potatoes to the stovetop over low heat; using a sturdy wooden spoon, beat the crème fraîche into the potatoes. By now, the potatoes will start to turn glossy.


Raise the heat to be medium, and beat in the cheese, 1/2 cup at a time.


Continue beating the mixture over the heat until it forms a smooth, velvety texture, about 10 minutes. Do not skimp on this process. It is the sturdy beating that makes aligot so deliciously velvety.


Pour onto warm plates and serve immediately.


Mashing Potatoes

Ensure the potatoes you are using are specifically for mashing, not for fries or salads. If they are not the floury type, the potatoes will turn waxy and greasy when whipping rather than fluffy and light.



How to Keep Aligot If Not Serving Immediately

Aligot does not keep very well. However, if you must, it can be held for a short time by placing grease-proof paper like parchment on the surface of the potatoes, making sure it is in direct contact with the aligot. This method will help prevent a skin forming on the potatoes, which would make the aligot unpleasantly lumpy if you stir it in.

This technique is suitable for all milk- and cream-based dishes which are prone to skin-forming.

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