Salad of blood oranges
They’re back! Blood oranges are just the first few months of the year, but once they are back I turn into big. Makro sells blood oranges per box. Most disappear into a glass of orange juice.
For variety you can handle them in a salad or dessert. Blood oranges taste fresher and often more acidic than regular oranges and that makes them so good for me. Tangerine I am not acidic enough and also...
How to make a pancake
Pancake is a flat and thin cake prepared using batter in pan. All over the world, pancakes have huge foodie fans but there are variations in preparation between different regions. Let us see how to make pancakes.
Preparation time: 15 minutes
Cooking time: 10 minutes
Calories: 220
Ingredients:...
Kipstoofpotje with mustard and white wine
Last Monday I made this stew. I hesitated between cover with puff pastry or mashed potatoes. Puff pastry can be a bit powerful. Especially in combination with creamy sauce. The solution: a lighter sauce with white wine.
Opinions were divided. I was very pleased with the light sauce, my messmate missed the cream.
Ingredients:
| Cooking time 40 minutes | 2-3 people...
Brazil is already the largest producer of sustainable coffee in the world
Today Brazil produces the largest volume of certified coffee in the world, in fact, the country is the largest source of sustainable coffees in the world. The observation was made during a council meeting held UTZ sustainability initiative in the country last weekend. The country also stands as the largest global supplier of Utz certified coffee, with sales totaling 1 million bags of coffee with the UTZ...
Spicy candied apple cake
Yesterday I looked at the Uitzendinggemist NRCV Doc episode: The taste of the soul. Document follows Cees Helder, Eric van Loo and Paul Craenenbroeck. Eric Loo’s cook and the chef Cees Helder successor to star at restaurant Park Hill. Paul was 17 years Craenenbroeck the Superintendent for the Benelux Guide Michelin. The documentary offers a beautiful view of the work of these three men and the connection...