Not only is it absolutely beautiful with all of the wonderful photography and illustrations scattered about the pages, it is so interesting. The recipes all have such an intriguing combination of ingredients as well as many new twists on old classics. The ingredients are ones that I would never throw together on a regular basis but when suggested sound so delicious. You might be thinking that when a cookbook is "interesting" or has many wild ingredient combinations that it might be over your head. But it's actually quite the opposite. The author provides simple instructions that don't require the knowledge of a professional chef or the use of a professional kitchen, as well as some personal tidbits that make the reader feel like it was written specifically for them. What more could you ask for in a cookbook? I'm convinced that the answer is: Nothing.
If you're interested, you should explore her website. She has lovely food portfolios, information on the cookbook (as well as the new WINTER cookbook that will be available in English in the fall! Woohoo!), and some information about the restaurant that she runs in Amsterdam.
Just a quick word about these "butter buns". They have the most unbelievable texture I have ever experienced in a bread. I can't imagine having anything better at this point in time. Also, the goat cheese, pistachios, and spinach wouldn't have been my first choice to throw on some rolls but it is perfect. There are not process pictures for this one so please forgive me. Hope you enjoy it!
Spinach and Goat Cheese Butter Buns...
with Pistachio nuts
Makes: 7 large buns/1 pan Prep Time: 10-15 minutes Cook Time: 30-40 minutes
Total Time: 6 1/2 hours (5 /12 hours rise time)
- 1 egg
- approximately 2/3 cup milk
- 2 1/3 cups all-purpose flour
- 1 package yeast
- pinch of salt
- approximately 2 sticks cold butter, cubed
- approximately 3/4 cup pistachio nuts
- 5 ounces goat cheese
- 7 ounces spinach
- Beat the egg with the milk.
- In a food processor, or with a pastry blender, combine flour, yeast, salt, and cold butter into coarse crumbs.
- Add the milk/egg mixture slowly, using only as much as you need for the dough to come together. You can also add more milk if needed.
- Fold in half of the pistachio nuts. Avoid mixing for too long. The dough should be well blended but not too smooth.
- Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
- Remove dough from refrigerator and allow the dough to reach room temperature and thoroughly punch down for a few minutes.
- Divide into 6-7 equal balls. Grease a pan and place the balls in the pan.
- Saute the spinach in a bit of olive oil and then squeeze out the moisture.
- Distribute spinach over the buns, crumble goat cheese on top of spinach, and add the rest of the pistachios.
- Allow to rise again for 90 minutes.
- Preheat oven to 350° and bake until golden brown. Approximately 30-40 minutes.
Now for the pictures...Mmm!