Learn the science behind:
Thought ‘cooking fish’ always involves some sort of heat? You might just be mistaken! You can also ‘cook’ fish using only acids, no gas stove required. It’s what makes so-called ‘ceviche’ and gives eating fish a whole new dimension. Despite…
Ever been to a donut shop with only five types of donuts? I definitely haven’t. Most donut shops excel in giving you choice overload. Way too many variations to choose from. But, if you look more closely, you will see…
Cooling cookies according to instructions is not my ‘forte’. I tend to pull the cookies out of the oven, place them on any spot I can find and continue doing what I was doing. Even if instructions say otherwise, I…
Feel like a dessert after a barbecue but don’t know anything that seems fitting? Good thing we’ve got a solution for you: how better to end your barbecue than with a dessert made on the barbecue? Introducing the barbecookie, a…
Orange zest is an ingredient I tended to leave out of a recipe since I often didn’t have oranges in the house. However, once I learned how to make my own orange zest extract, it’s more of a staple in…
French toast is one of my favorite ways to finish old, stale bread. A good soak in a soggy egg mixture, softens the bread and still makes it great to eat. When in high school one of the first things…
If you’ve been following along for a while, you’ve probably noticed I’m a bread lover. Nothing better than a freshly baked bread. So proper bread in a restaurant is a real deal breaker for me. Good food, but bad bread,…
The other day, blueberries were on sale at the supermarket. Blueberries tend to be expensive here so I decided to grab my chance and buy some, not having a clue on what to use them for just yet. Somehow though,…
Do you like cheese on top of your (vegetarian) burger? If so, what type? A slice of ‘regular’ cheese? Or a special pre-packaged slice of ‘hamburger cheese’? If you chose the second option, most likely, you’ve chosen processed cheese. It’s…
When making a dessert (hot cross waffles!) the other I needed the zest of about 1/5 of an orange and of a lemon. I don’t like using half products though. So I wanted to use all the zest in some…
Sometimes I’m amazed by the shear amounts of recipes for breads. Unbelievable what you can make with flour, water and yeast and now and again some other minor ingredients! After making Indian style flatbreads (e.g. chapati & paratha), I decided…
Many roads lead to Rome. And just as many roads lead to vanilla ice cream. It’s a classic – I have yet to visit an ice cream shop that does not sell a vanilla-flavored ice cream. But how do you…