recipe: grilled plums with forest fruit jam & mascarpone-vanilla cream

This recipe has got summer written all over it! This time of year we are spoiled with the best stonefruit and berries, I got inspired to make this delicious recipe. The stonefruit combines sweet, juicy and zesty flavours all in one go, so let's combine it with a sticky jam and creamy vanilla-mascarpone. It sound perfect to me! Grilling stonefruit is very easy. You can combine apricots, cherries, plums, peaches and nectarines, or just choose one sort, like I did for this recipe. Just pop them in a hot grill pan and let them sizzle for a moment.

The forest fruit jam was made from blackberries, raspberries and blueberries. When the fruit is grilled and the jam is ready (I think it is best to make the jam first), serve them together with some vanilla-mascarpone and a sparkling wine. Enjoy your summer!

Grilled plums with forest fruit jam & mascarpone-vanilla cream
serves 4
for the jam
- 500 g mixed summerberries, like raspberries, blueberries, blackberries, strawberries
- 250 g high pectine sugar
- juice of 1/2 lemon

for the plums
- 4 semi ripe plums (preferably not too ripe, they need to be a little firm)
- extra vergine olive oil
- some fresh thyme leafs

for the vanilla-mascarpone
- 150 ml mascarpone
- 1 tsp vanilla paste

Method
1 Pop all the ingredients for the jam in a saucepan and simmer for 5-10 minutes intil the sugar desolved completely and the fruit is soft. If you like you can mash the fruit a little bit, it gives the jam some texture.
2 Turn the heat off and carefully skim (if there is) any foam off the top of the jam. Leave to cool and put the jam in a stellized jam jar. 
3 In the meanwhile, put a grill pan on the stove and heat. Divide the plums and remove the stones. Drizzle the plums with some olive oil and grill in the pan for a couple of minutes until charred.
4 When the plums are juicy, put the heat off and place the grilled plums on a large plate. Sprinkle some thyme leafs on top and leave to cool.
5 Mix the mascarpone and vanilla paste in a small bowl.
6 Serve the grilled plums on four small plates, cover with the jam and mascarpone-vanilla cream.
 

recipe: madeleines with raspberries & lemon zest

Time for a new recipe! Years ago I worked in a small bakery shop in Amsterdam. I baked a variety of cakes there: raspberry cheesecake, lemon pie, chocolat cake, scones, quiches, and.... madeleines! I love these little treats, especially when they are hot from the oven. At the bakery shop (called de Bakkerswinkel) they make them with almond flour. These ones are made with plain flour, so they taste quite different. And in this version I really like the raspberry in the middle, so with every bite you taste the zesty, fruity flavors in combination with the cake: heavenly! Enough said, let's get down to business.

Madeleines with raspberries & lemon zest
Makes 27 big madeleines (or 48 small ones)
- 100 g butter, melted and cooled, plus extra
- 150 g plain flour, plus extra for dusting
- 2 large eggs
- 100 g castar sugar, plus 1 tbsp extra
- 20 ml runny honey
- 40 ml milk
- 1 tsp baking powder
- zest of 2 lemons
- 1 tsp rose petals, optional
- fresh raspberries

Method
1 Heat the oven to 200 C. Butter three 9-hole madeleine moulds (use a tiny amount of the melted butter) and dust lightly with flour.
2 Place the eggs and both sugars into the bowl of an electric mixer with a whisk attachment and whisk on a high speed until very light and fluffy. Put the honey, milk and cooled butter into a separate bowl and whisk with a fork to mix and then gently fold into the egg mixture. Whisk together the flour and baking powder to get rid of any lumps, then gently fold into the egg mixture. Finally add the lemon zest to the batter and mix well. Press some clingfilm on to the top and then chill for at least 20 minutes.
3 Fill each madeleine shell with 1 tablespoon of the chilled batter. (I've used 3 silicone moulds with each 9 shells. You can also use 2 moulds with each 24 smaller madeleines). Gently push one raspberry in the middle.
4 Bake in the oven for 8 minutes, or until golden.
5 Leave the madeleines a minute in the mould to cool down for a minute, push them out and sprinkle with some extra sugar and rose petals.

visiting milan in may

Last weekend I visited Milan for the first time in eleven years. Although I had a few memories about my short holiday back in 2006 (for instance, I had to buy a second suitcase because I'd been shopping big time...), I had the feeling I visited it for the first time. I was looking forward to meet up with my friend Michael Gardena at his studio Fusillo Lab, but my first meeting was with dear Constanza, who kindly invited me to spend the weekend at her Origami Loft. The apartment is located in one of the most renowned shopping area of Milan: Corso Buenos Aires. It is the perfect location to stay, the metro takes you to Duomo in only five minutes.

The space was gorgeous! Constanza has a great eye for design, as you can tell from the pictures of the interior. I felt at home immediately. I love the use of green combined with black, white and natural tones.

The apartment has two spaces: one 'chillzone' with a beautiful green wall where you can crush on the couch (also used as a double bed). This room is connected to the small kitchen, where you can prepare a meal and eat at the foldable table. The other space is divided by a sliding wall. On one side there is the master bedroom, on the other a bigger dining table.

Tip: Go to my favorite spot around the corner: Sgroi Pasticceria. They serve fresh croissants, pastry and a perfect brew, but you can also bring it to the loft (that's what I did).

After my tour around the Origami Apartment it was time to pay Michael a visit at his studio on the other side of town. Stay tuned for my next blog!

In collaboration with The Origami Loft
 

a spring gathering at the atelier

Last weekend I invited my dear friends Signe, Sif and Renée for a spring gathering in Amsterdam. Unfortunately Nora and Laura had to cancel at the last minute, but in June we'll be reunited in Sweden! 

marieke-verdenius-spring-gathering-IMG_0956.jpg

It all started Friday morning when Renée arrived at my place. We brainstormed about what to cook for our gathering on Saturday, but also for dinner that night. After making up our minds what to make - that truly was hard, we had a million ideas! - we went shopping at our favorite spots. In the afternoon we paid the atelier a little visit to prepare the table and setting for Saturdays gathering.

We got home just in time to welcome Sif and Signe for a spring dinner. We popped the prosecco and ate all the good food Renée and I had prepared. Soon I'll share the recipe of spring risotto we made, filled with spring veggies like peas, green asparagus, fennel, courgette and loads of fresh herbs!

Saturday Renee and I did some final shoppings in the morning (like getting the best croissants in town at Le Fournil), before heading to my atelier. We'd set the table already the day before, so the only thing we had to do was fill it with good food and wait for our friends to arrive and eat! And so we did, it truly was a gorgeous gathering, we had so much fun together, I can't wait to meet up again with all of you again.

Ps, a special thanks to Pantoufle for the lovely table linen and plates.

coffee and plans with rena

It has been a while since I've spent an entire day at my atelier, days go by so fast that I couldn't find the time to go. But today I was looking forward to meet up with Rena Noordermeer from Studio Hear Hear. Rena creates beautiful ceramics by hand (like this cute little jar on the picture) and she was interested in teaming up with me to create a look book. I love these kind of collaborations! Soon I am able to show you more of the result. 

XMarie