The number of ingredients makes this classic seem incredibly easy. This is one of those dishes that requires a lot of practice before it comes out perfectly. We are very curious to know how many times you've baked a souffle before it became picture perfect.

50g butter50g flour300ml milk150g Grated cheese 5 eggs

Preheat your oven to 200°C and grease 4 ramekins.Make a thick bechamel sauce with the butter, flour and milk. Add salt and pepper to taste.Add the grated cheese and mix until it because gooey.Separate the eggs and beat the egg whites until stiff.Mix the egg yolks into the cheese sauce.Fold the egg whites into the mixture carefully.Bake for 15 minutes.

Olé olé soufflé

Whether it's for a brunch, dinner or tea party, quiche is the perfect addition and can be extremely easy to prepare and customize to suit your and your guests' taste buds.

4 Frozen shortcrust pastry sheets3 Eggs 1 medium Onion50g Grated cheese 50g Cream cheese100g Bacon bits1/2 tsp Dried Thyme

Preheat your oven to 200°C and put a layer of kitchen wax paper in a 20cm pie dish.Take out the the pastry to thaw. (They should become malleable, but not too sticky)Chop the onion and fry with the bacon bits until crispy.Pinch the pastry sheets together and shape it to fit in the bottom and sides of the pie dish. Mix the onion mixture with the cream cheese, thyme and beaten eggs and spoon the mixture into the pie dish.Top with the grated cheese.Bake for 20-25 minutes.

This recipe is a very basic quiche. Here are some extra tips to add your favorite flavors.

Substitute the bacon bits with macon or vegan bacon or salmon.Add some of your favorite pre-cooked veggies such as chopped up broccoli, spinach or bell peppers.

Say quiche

As far back as I can remember, I've always eaten french toast. It was usually a quick Sunday morning breakfast instead of pancakes or the go-to snack to use up the last stale bread slices. This is one of the easiest recipes that you can find for a quick treat.

Bread slices (2/3 per person)Eggs (1 per person)A dash of milkSugar or powdered sugar or maple syrup or honeyCinnamonButter for frying (This is my preferred taste, but any other neutral cooking oil will do the job)Salt

Beat your eggs with some milk (about a tablespoon per egg), a pinch of salt and cinnamon.Heat up a frying pan to medium heat and add some butter to cover the bottom.Dip each slice of bread into the mixture for about 20 seconds on each side.Fry your slices until they are golden brown on each side.Once done, plate them and sprinkle with sugar/maple syrup/honey and cinnamon.

Top the toast with some fresh seasonal fruit like sliced strawberries, sliced bananas or blueberries.Caramelize sliced up bananas with butter and sugar (brown is the tastiest) as a topping.Make a french toast tower, by alternating with your toppings and slices. Drizzle the maple syrup or honey on top.

Excuse my french toast

When you think of the Dutch appelbol, you think of a famous bakery in Utrecht. There you find them baked to perfection. A round crispy pastry and with every bite you taste a soft, but not too mushy, sweet baked apple on the inside filled with a delicious sweet gooey centre. It's a lot easier to make than it looks!

Frozen puff pastry sheets (2 squares per apple)Golden Rennet apples (1 per appelbol) or other good baking apples (I like Fuji and Gala)Sugar (1-2 teaspoons per appelbo)Cinnamon 

Preheat your oven to 200°C and put a layer of kitchen wax paper on a baking tray.Take out the the pastry to thaw. (They should become malleable, but not too sticky)Peel and core your apples. Slice a bit of the bottom to get the apple to stand upright.Place half the pastry sheets on your baking tray.Put an apple on each pastry sheet and fill it with sugar and a sprinkle of cinnamon.Shape the pastry around the bottom half of the apple shape another sheet on top. Pinch the edges together to close up any holes.Use a fork to prick small holes on the top of each appelbol. Bake for 20-25 minutes.

The above method is the simplest method to end up with a humble, but delicious appelbol. Here are some extra tips to get your appelbol as close to the bought version as possible.

Cover the appelbol in granular sugar before baking. This gives the appelbol and extra crispy texture on the top.Add a little almond paste inside the apple before filling it with sugar and cinnamon.

Blog.

A statically generated blog example using Next.js and Prepr.

Olé olé soufflé

More Stories

Say quiche

Excuse my french toast

As easy as appelbol