Welcome!

We are Nico and Marlies Wobben and in February 2008 we moved from the Netherlands to Regina, Saskatchewan, Canada! Nico is an RN at the General Hospital and I (Marlies) work from home, as an administrator at Canada Life and for my own web design business Feel The Fire. And we have 6 cats!

Wij zijn Nico en Marlies Wobben en in februari 2008 zijn we verhuisd van Nederland naar Regina, Saskatchewan, Canada! Nico is verpleegkundige in het General Hospital en ik (Marlies) werk thuis als administrator bij Canada Life en voor mijn eigen web design bedrijf Feel The Fire. En we hebben 6 katten!
  • Regina
  • Amsterdam

Spicy Biscuit W/Almond Filling (‘Gevulde Speculaas’)

Gevulde Speculaas (© Mark Pruim)

SPECULAAS SPICES MIX
mix ground:
90 g    cinnamon
30 g    nutmeg
30 g    cloves
10 g    star anise
10 g    coriander
5 g white pepper
5 g     ginger
5 g     cardamom

ALMOND PASTE
150 g    ground almonds
150 g    sugar
1          egg
zest of a lemon plus 1 or 2 tbsp juice (optional)

mix ingredients, taste increases when put in container in fridge for a few days, but you can also use it directly (you can keep the paste in fridge for up to 3 weeks)

SPECULAAS DOUGH
1,5 cup / 200 g    all-purpose flour
0,5 cup / 100 g    brown sugar
100 g     butter
15 g       speculaas spices mix
1 tsp      baking powder
pinch     salt
(square) baking pan 8″ or 20 cm
decoration: appr. 16 almonds, egg (lighty beaten)

– preheat oven: 175C/350F, grease baking pan
– mix all ingredients for dough to a smooth ball (it’s good if it stays crumbly as you will press it into the pan and it will become more firm then)
– divide in two UNEVEN parts, press the smallest part into an even layer in the pan
– put the almond paste on top of the dough, make even layer but stay about 1/4 inch away from the sides
– press the rest of the dough on top of the almond paste into an even layer, esp. on the sides where it touches the bottom layer
– smoothen the top with a wet spoon (or fingers), paint with some beaten egg, put the almonds in as decoration and paint with egg again
– bake in middle of oven in about 35 minutes, cut AFTER cooling in (16) squares

Chocolate Mousse

Chocolate Mousse (© food.com)

(serves about 12)

360 g     dark chocolate (regular sweetened, take part milk chocolate if desired)
12-13     eggs (room temperature)
12 tbsp  sugar

– seperate egg yolks from whites (don’t let any yolk get in the whites!)
– melt chocolate (au bain marie or carefully in the microwave)
– beat egg whites with the sugar until totally stiff (adding a pinch of salt may help, you should be able to hold the bowl upside down without problems)
– lightly beat egg yolks, and quickly mix with the melted chocolate (as it cools off then)
– gently fold in with the stiff egg whites until completely mixed
– refrigerate for at least a few hours to set (in the big bowl or poured out into small serving bowls)