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	<title>Trifles.nl - Trifle - Sharing bread and life&#039;s little pleasures</title>
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	<description>Sharing bread and life&#039;s little pleasures</description>
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		<title>Coffee Pecan Pie with Mascarpone</title>
		<description><![CDATA[This pie can just as easily be made with walnuts of course. It&#8217;s a classic with a twist, because instead of making a butter cream, you use mascarpone. It&#8217;s a quick option and the taste is great, the mascarpone makes it just a tat lighter and &#8216;fresher&#8217; then the butter variety. You can make the [...]]]></description>
		<link>http://www.trifles.nl/2010/07/31/coffee-pecan-pie-with-mascarpone/</link>
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		<title>More Artisan Bread Baking Tips: Poolish &amp; Biga</title>
		<description><![CDATA[What is it? There are several traditional methods for creating starters for breads. All of the starters are easy to prepare. A starter usually consists of a simple mixture of wheat flour, water, and a leavening agent (typically yeast). After mixing it is allowed to ferment for a period of time, and then is added [...]]]></description>
		<link>http://www.trifles.nl/2010/07/29/more-artisan-bread-baking-tips-poolish-biga/</link>
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		<title>Sugar Loaf</title>
		<description><![CDATA[This sugar loaf is mainly made in the Dutch province of Friesland and very famous there. So it&#8217;s what we would call a &#8216;Fries suikerbrood&#8217; or Frisian sugar loaf. The recipe is my adaptation from the one I got from a local miller. Before you start making the loaf it is very important you make [...]]]></description>
		<link>http://www.trifles.nl/2010/07/27/sugar-loaf/</link>
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		<title>Brioche: Simple Recipe with Great Result</title>
		<description><![CDATA[Making your own French brioche is a festive activity and one that even might impress a few people. There are a lot of different recipes and methods and we tried several of them with varying results. This recipe is a winner with us. It doesn&#8217;t take a lot of your time. But it&#8217;s a two [...]]]></description>
		<link>http://www.trifles.nl/2010/07/25/brioche-simple-recipe-with-great-result/</link>
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		<title>More Bread Please&#8230;</title>
		<description><![CDATA[Our micro bakery has limited capacity in more ways than one. Still not a week goes by or we are requested to make more bread. We then have to explain that yes, we have a bigger then normal bread oven, but it still turns out a maximum of 6 breads at a time. And our [...]]]></description>
		<link>http://www.trifles.nl/2010/07/23/more-bread-please/</link>
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		<title>Before Wheat: Ancient Grains</title>
		<description><![CDATA[Do you know the name of this grain? Probably not enough left to make our bread! By now most people are familiar with the ancient grain spelt, especially those of you who can&#8217;t digest wheat that well. It was important to the Greeks and the Romans and they probably liked the nutty flavor of it [...]]]></description>
		<link>http://www.trifles.nl/2010/07/14/before-wheat-ancient-grains/</link>
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		<title>Homemade Lemonade</title>
		<description><![CDATA[It&#8217;s hot and sunny and we found some lovely organic lemons. So we thought, let&#8217;s make original lemonade! There are a few ways you can go about making lemonade. The basic difference is using only the juice or using juice and zest. Serve with something sweet, like a nice piece of homemade pie. Basic Lemonade [...]]]></description>
		<link>http://www.trifles.nl/2010/06/30/home-made-lemonade/</link>
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		<title>French Food Travels</title>
		<description><![CDATA[A few months ago we saw a program about French pastry chefs that left us with tears in our eyes (imagine working for 4 years on your masterpiece and then dropping it out of your hands at the &#8216;moment suprême&#8217;!) After this film , we had our hearts set on finding our own M.O.F. de [...]]]></description>
		<link>http://www.trifles.nl/2010/06/11/french-food-travels/</link>
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		<title>Favorite Flatbreads: Indian Naan</title>
		<description><![CDATA[We made these basic flatbreads on the stone floor of our Rofco oven Naans are traditionally cooked in a Tandoor or earthern oven. But making them yourself, using your own oven can also lead to very satisfying results. It&#8217;s so much fun seeing them puff up after you &#8216;trow&#8217; them on a hot stone or [...]]]></description>
		<link>http://www.trifles.nl/2010/04/07/favorite-flatbreads-indian-naan/</link>
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		<title>Sticky Cinnamon Buns</title>
		<description><![CDATA[Last weekend I wanted to make a healthy whole wheat loaf, but Ed asked for cinnamon buns. So&#8230;I caved! They are sticky and delicious and they are best when warm and fresh. In Holland we have something called ‘Zeeuwse Bolussen’ made in the province of Zeeland. They are very similar to these cinnamon buns. You [...]]]></description>
		<link>http://www.trifles.nl/2010/03/04/cinnamon-buns/</link>
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		<title>Recipe for Raisin Buns</title>
		<description><![CDATA[Yes, you need that many raisins so stick to the recipe! I have been making raisin buns for a while now, and I think I have tweaked and tried the recipe quite to everybody&#8217;s satisfaction. Raisin buns are called &#8216;krentenbollen&#8217; in Dutch, although they are usually made with a combination of raisins and currants (&#8216;krenten&#8217; [...]]]></description>
		<link>http://www.trifles.nl/2010/02/05/recipe-for-raisin-buns/</link>
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		<title>Things We Baked This Weekend III</title>
		<description><![CDATA[&#8216;Just half a focaccia for me please, I&#8217;m on a diet&#8217; This Saturday finally proved to be a good day to get some fresh flour from the mill. It is a bit of a journey for us and the last few weeks the weather was not cooperating (snow, ice, cold). The type of weather I [...]]]></description>
		<link>http://www.trifles.nl/2010/01/18/things-we-baked-this-weekend-iii/</link>
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		<title>The Best Rye Bread!</title>
		<description><![CDATA[As a child I loved this dark, moist rye bread, which in Holland we call Frisian Rye bread (Fries roggebrood). I never thought that one day I would make it myself and the result would be so rewarding! You have to be patient with this one, because it takes about 10 hours in the oven, [...]]]></description>
		<link>http://www.trifles.nl/2010/01/03/the-best-rye-bread/</link>
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		<title>Things We Baked This Weekend II    &amp; A Word of Thanks</title>
		<description><![CDATA[Thanks everyone for the enthusiastic, stimulating and inspiring reactions to our first bread video (see previous posting). And also to all the people who tasted our bread this year and asked for more! and also gave very useful tips for improvement and additions. More and more we are convinced of the positive properties of good [...]]]></description>
		<link>http://www.trifles.nl/2009/12/22/things-we-baked-this-weekend-ii-a-word-of-thanks/</link>
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		<title>Baking Bread: The Movie</title>
		<description><![CDATA[For the people who want to know the details: This film shows the making of a Pain Rustique French style bread based on a sourdough poolish (12 hour, 100%) with a high hydration dough, autolyse and stretch and fold technique in our Rofco hearth bread oven. We use German banneton&#8217;s (baskets) for the final proofing. [...]]]></description>
		<link>http://www.trifles.nl/2009/12/09/baking-bread-the-movie/</link>
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		<title>Things We Baked over the Weekend</title>
		<description><![CDATA[Again a weekend full of bread flavours and smells. The best thing to be done when all you get outside is rain, rain and more rain. In fact the weather was so bad that our Dutch Santa, the famous &#8216;Sinterklaas&#8217; , did not pay us a visit on his birthday yesterday. So I turned out [...]]]></description>
		<link>http://www.trifles.nl/2009/12/06/things-we-baked-over-the-weekend/</link>
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		<title>San Francisco Sourdough Bread</title>
		<description><![CDATA[Last week we tried out the San Francisco Sour Dough recipe from Peter Reinhart&#8217;s latest book &#8216;Artisan breads every day&#8217;. We used our home made local Amsterdam rye sourdough culture because we believe our bread thrives on it (rather then buying and shipping a sourdough culture from halfway across the globe that maybe would not [...]]]></description>
		<link>http://www.trifles.nl/2009/11/28/san-francisco-sourdough-bread/</link>
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		<title>Little Orchard Apple Pie</title>
		<description><![CDATA[We always feel very lucky when we can share in the yield harvested by friends who own trees that bare fruit and nuts. Apples, peers and walnuts, we know what to do with them! Somehow they always taste better than the ones you buy in the store. Maybe it&#8217;s because they are simply left alone [...]]]></description>
		<link>http://www.trifles.nl/2009/11/22/little-orchard-apple-pie/</link>
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		<title>Pain Rustique&#8230;practice makes perfect!</title>
		<description><![CDATA[We are still baking like crazy with our Rofco bread oven. This little box works miracles for bread. The hot stones make the bread live, open up, and rise till the roof! All the heat which is stored in the big stones is transmitted directly through the bottom of the dough turning it into bread. [...]]]></description>
		<link>http://www.trifles.nl/2009/10/12/pain-rustique-more-bread/</link>
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		<title>Quest for the Best Speculaas</title>
		<description><![CDATA[Like marzipan, speculaas (or speculaasjes as the individual cookies are called) is a cookie highly connected with the feast of Sinterklaas in Holland. The name speculaas has to do with the wooden molds the cookies are made in (we call it a speculaasplank, speculaas comes from the word speculum (mirror). One of the more famous [...]]]></description>
		<link>http://www.trifles.nl/2009/10/02/quest-for-the-best-speculaas/</link>
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