Dinner was served

Hurray, it’s the holiday! I have finished the year with my propaedeutics and kept an A- average. Very good way to start the summer!

However, ‘summer’ might be a bit of a liberal use of the word, as it is the Dutch lowlands ofcourse. We’ve had a few good days in springtime, but right now it’s just gushes of rain and heavy wind again. So the perfect time to retract to the kitchen and get my cook’ on.

As I’ve actually got time for some finer cuisine again, the bf is getting spoiled rotten with awesome food. He is, obviously, not complaining. A little while back I was feeling festive, so I decided I was going to cook him a three course meal. And what makes a good meal even more festive..?
That’s right, cocottes! (to be completely clear: the little pots, not the french prostitute kind).

I love my little pans, and I feel I may have neglected them a bit, so this dinner was going to be all about cocottes.

I mean, the food in itself is already great, but somehow a cocotte just elevates a dish..

Continue reading Dinner was served

You better cherry-sh this tomatosoup.

Course 1 – Roasted cherry tomato-soup

Probably the only thing better than tomatoes are cherry (or grape)tomatoes. Bite-sized, sweet with just the right amount of tanginess, they are perfect for salads, quiches, pasta sauces and for sure soup.

This is a perfect example of the Italian ‘less is more’ cuisine. This pic shows the (virbrantly colored) ingredients.

I just noticed, these colors correspond to the italian flag!
I just noticed, these colors correspond to the italian flag!

Continue reading You better cherry-sh this tomatosoup.

Clafoutis, j’adore

Course 2 – Cool Clafoutis

Traditionally, a clafoutis is a french dessert made with cherries. Since this is a side dish with springtime-veggies, which are clearly not cherries, the correct term actually would be ‘spring-veggie flaugnarde’. Just in case a french person askes, you know. You can call it a clafoutis to anyone else because it just sounds better, don’t you think?

Right, since this was part of a three course meal, I didn’t make any starch-dishes for the main course (pasta, potatoes.. none of it). I served the clafoutis with a steak and a simple salad. Filling enough! The marinade for the steak was simply this: the juice of 1 lime, the same amount of olive oil, and about 2 bulbs of garlic blitzed together. Pour this in a resalable bag, sprinkle a little pepper and then toss in the steaks. Just massage the marinade in the steaks every once in a while. Easy-peesy!

Back to the veggies. The picture (which is overwhelmingly green) shows the veggies which I intended to use, but I did end up with just a bit too much. So this would probably be fine for 4 persons instead of 2.

Go green!

Continue reading Clafoutis, j’adore

A-peel-ing baked apples

Course 3 – Baked Apple

Now this sounds more like a fall/winter dessert, and it kind of is, but it is just so good.

The combination cardamom and cinnamon, infused in a buttery soft apple.. delish!

This goes to show, that a little goes a long way

It is definitely possible to serve these with some ice cream, custard, whipped cream and whatnot. As you may already have figured out by now, it was the last course of a three course dinner, so I decided to serve just the apple, and it was wonderful.

I did accompany it with a glass of sherry however. Because there’s always room for that 😉 Continue reading A-peel-ing baked apples

SOUPrise, I’m back!

Well hello everyone and welcome to my brandnew website!

As I mentioned in my last blog, I’m still a bit in the dark about the motivations of the bf for building me this website, but who cares. It exists now so I better make use of it! For those of you who have redirected here from my previous blog: welcome back! For those of you who have never read anything from me in your life or don’t even know who the bleep I actually am: you are obviously welcome too! Also I blog about food. So now everyone’s caught up.

Right, back to business, and what a busy year it has been! I have started a new study and I am rocking it. Not even joking here, I am loving it and keeping an A average (I’m pretty shocked by this. I even looked up ‘american grades to dutch’ to be sure but it is actually true).

Besides that I am living in Ede with my bf (for those who have noticed, my page banner is actually updated to my current kitchen), and am of course, still cooking. So let’s get to that!

By now you should be aware of my fondness of soup (except those of you who are new, you are forgiven for your lack of knowledge). I heart soup. And as I have used a soup recipe as an apology once, I thought: why not use it as a ‘welcome’ to my new page? Also: this gave me great opportunity to break in my new soup pan.

Look at my pan, my pan is amazing.

Last Sunday the bf and I were making home improvements, and therefore making runs to ikea and home-depot stores. While on our mission, we just happened to pass a famous burger-based fastfood chain, and we just happened to be kind of hungry, so before we knew it, we just happened to be munching down some burgers.. So come dinnertime, we weren’t exactly hungry. But we had to eat something, so I figured I’d make a light soup. Checking the fridge for ingredients I stumbled upon 2 leftover bunches of radishes. I’ve never made radish soup. I’ve never eaten it, or even heard about it, to be honest. Soup-challenge accepted! Continue reading SOUPrise, I’m back!