Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice though isn’t that special, it’s just a smart blend of spices (with quite …
Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it in the marinade for too long, it can even become …
We’ve made carrot pancakes, a Dutch style, French crepes, pancakes from the oven, milk-free pancakes and pancakes without eggs. Plenty types of pancakes (and the failed rhubarb pancakes)! So why not make some pumpkin pancakes? What’s great about these pancakes is that they have a hint of pumpkin flavour but …
The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it fresh. It is no use making a pesto with dried …
One of the best things of writing this blog is the questions we get from you. So far they vary from black salt to collagen drinks to olive oil oxidation to rhubarb. It’s always interesting to try and figure out the answers to your questions. In some cases they’re relatively …
Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store bought ice cream is so stable for long periods of time? A quick look …
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 …
