When visiting Great Britain, there are a few things you should try: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Although, I do have to admit, I am not a fan of a classic English breakfasts (plenty meat, beans in tomato …
For as long as I can remember Brussel sprouts have been one of my favorite foods to eat. Up to this day that is still the case, I still enjoy eating those mini cabbages, whether it’s boiled, grilled or sauteed. That said, a lot of people, children especially, don’t like …
Poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your soup for more than an hour are beautifully soft and …
Long before kale was a super food, and a real hit in foodie land, we Dutch in the Netherlands used to eat it plenty during the winter months. We’d use it to make ‘boerenkoolstamppot’ which is essentially mashed potatoes, mixed through lightly cooked (or sometimes raw) kale, best eaten with …
What’s the similarity between vanilla ice cream and whisky? Any clue? It’s the vanilla. Whisky often contains vanilla flavours, just like ice cream does. But no vanilla bean has been added to whisky of course. How vanilla is formed and created in vanilla pods is what I explain on a guest …
Should you buy a banana ripe or unripe? And what about strawberries? Or pineapple, avocado, green beans or Brussels sprouts? Your first reaction might be that it depends. It can depend on when you’ll be eating it. If you don’t plan on using it within a week, you might prefer …
Have you ever looked closely at the label of your ice cream containers? If you did, you might have noticed ingredients on there that you don’t normally use when making ice cream at home. Often, these are called emulsifiers and stabilizers. Wondering why they’re in your ice cream and what …
Have you ever bought a beautiful piece of meat, tried to fry it in a frying pan, but no matter what you did, ended up with a leathery, tough piece of meat? Did it turn out dry and certainly not juicy? If so, you’re not the only one for sure. …
All of a sudden, somewhere in September, supermarkets start filling up with pumpkins. The common orange, but also green, yellow and even blueish pumpkins. Pumpkins work great in a lot of dishes, whether it’s pies, cakes, breads, pancakes, soups or just roasted from the oven. Since pumpkins are quite big, …
Whoever decided to make red velvet cookies with dark cocoa powder must have had some strong bright red coloring. Coloring a dark brown recipe to become red is a lot harder than coloring a simple whitish batter or cookie dough. Real red is only achieved with quite a heap of red …
