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The Happy Few
With Thanksgiving coming up—we don’t celebrate Thanksgiving in the Netherlands though—here’s a sure way to brighten up your dinner table. I’m pretty sure you guys got the turkey thing down pat and could teach me a lesson or two about cooking turkey. Heck, I think you’ll be cooking circles around me, laughing maniacally while pointing the finger of ridicule. Not that I’m paranoid or anything. But still. It’s probably best I steer…
Lemon Milk (not what you think)
Don’t freak out on me: I’m not going to make you drink yucky things, I promise! This is not a recipe, just a quick tip!
Poached Egg
Confession booth open? I cannot poach an egg to save my life. Not even vinegar works for me. There, I’ve said it. I feel so much better after admitting that. So when I read about this method in a cook book, I simply had to give it a go. It sounded crazy enough to spark my interest, that’s for sure. Tried it and am truly surprised by how well it…
Rice Presentation
I’m a very visual person, but you’ve probably noticed that by now. A considerable part of a dish’s flavor is determined by how it’s presented. At least to me it is. Simple, affordable every-day meals can be amazingly elegant and downright beautiful when you pay some attention to the details. It’s all about presentation; some chopped fresh herbs, a dollop sour cream, some crumbled up bacon or even a little cracked black pepper…
Lining your cake tin
Just a quick tips & tricks posting to show you how I line my spring form cake pan. Most of you probably know this already or have your own (favorite) way of doing it, but for those of you new to cooking & baking, it might be useful to see at least one way you can do this.
Freezing Ginger
I got the idea for a really fast ‘tips & tricks’ posting when Ashley mentioned fresh ginger in the comments section of my Caramelized Carrots recipe. Figured I’d do a quick and easy how to. Photos didn’t come out real good because it’s incredibly dark here today. I had so very little light to work with. But you’ll get the idea. Here’s a little trick I learned some time ago, a trick that made…