the last queen's day in the netherlands
Tuesday, April 30, 2013
Sunday, April 28, 2013
remember yesterday's photo? OMG......we started working immediately today, the roof and frontwall need to be rebuilded, so were demolishing a 400 year old roof......photo's, this one and the one from yesterday by eric spakman
op 4:09 PM
Saturday, April 27, 2013
Friday, April 26, 2013
Thursday, April 25, 2013
Wednesday, April 24, 2013
Tuesday, April 23, 2013
Monday, April 22, 2013
Saturday, April 20, 2013
Friday, April 19, 2013
photo: john dummer
recipe: 'thai-ish' fried fish with sweet & sour sauce, delicious and simple.
1 seafish, about 1kg, or 2 fish of 500 gr
2 medium sized carrots, cut in small strips
thumb-sized piece of fresh ginger, cut in small strips
8 spring onions, roughly chopped
4 cloves of garlic, thinly sliced
1 green bell pepper, cut in small strips
4 chili red peppers, chopped
100 gr palm sugar
6 tbsp white rice vinegar
4 tbsp thai fish sauce, nam pla
2 tsp cornstarch, solved in 6 tbsp water
sunflower or peanut oil
heat the oil in a large frying pan, until it smokes, it should be at least 3 fingers deep.
make a few cuts on each side of the fish, on the thickest parts.
bake the fish for about 10 minutes on each side, lower the flame after a few minutes, until crispy and done, and set aside
remove the oil from the pan, leave 1 tbsp. fry the onions, ginger, bell pepper and chili peppers, garlic and carrots for a few minutes until golden. add the sugar, rice vinegar, nam pla and solved cornstarch, let it cook for a few minutes while stirring until the sauce becomes thick and pour over the fish.
serve with steamed rice
Thursday, April 18, 2013
Wednesday, April 17, 2013
Tuesday, April 16, 2013
Monday, April 15, 2013
Saturday, April 13, 2013
Friday, April 12, 2013
onions, they are so versatile, make caramelized onions for example, and DO NOT add sugar of honey..... just let the natural sugars in the onions caramelize. fry them slowly, slowly, and long, for 30-45 minutes on a low flame, then see what happens..... it's so miraculous, how a flavor develops. combine them with the first green leaves you can pick, young dandelion leaves and you're in heaven, i'm not exaggerating!
2 large onions
2 hands full of freshly picked young dandelion leaves, or buy frisée
1 garlic clove, crushed
salt & freshly ground pepper
a squeeze of lemon
cut the onions in half and slice them thinly, as even as possible
heat the oil in a large frying pan with a thick bottom and fry the onions on a very low flame until a rich brown color, occasionly stirring to prevent from burning, for 30-45 minutes.
sprinkle with salt and pepper and set aside.
heat some olive oil in the same pan, add the dandelions leaves with the garlic and cook for a few minutes on a medium flame, stirring with a wooden spoon, until the leaves are wilted, add salt and pepper and a squeeze of lemon.
spread the dandelion leaves out on a flat plate and cover with the caramelized onions.
serve as a starter with other mezze, or as a side dish with roast lamb.
recipe: leonoor ottink
Thursday, April 11, 2013
prunella. It's a romantic place and it gives you such a good feeling. especially the pink flamingos i love, enjoy it! the images are made by a fantastic photographer also from australia! photos : sharyn cairns