Friday, August 30, 2013
i use the ripest tomatoes from my roof garden to make gazpacho and pretend summer lasts for ever....
photo: hotze eisma
about 1 kg tomatoes, roughly chopped
1 red pepper, chopped
2 small cucumbers, the ones you can buy at middle eastern groceries, or 1 normal sized one, chopped
2 cloves of garlic, chopped
3 tbsp cider vinegar, or white wine vinegar
3 tbsp olive oil
sea salt & black pepper
a few basil leaves
a few basil leaves
place all ingredients apart from the oil, vinegar, salt and pepper in a food processor and blend for a few seconds.
add oil and vinegar, taste, than add salt and pepper. chill in the fridge, preferably overnight or at least a few hours. garnish with the basil leaves when serving
Thursday, August 29, 2013
Wednesday, August 28, 2013
Tuesday, August 27, 2013
Monday, August 26, 2013
Saturday, August 24, 2013
Friday, August 23, 2013
peaches, they are in season now, use very ripe white peaches to make a bellini, photo by dana van leeuwen
6 very ripe white peaches, peeled and stoned
1 bottle of prosecco or other sparkling wine, chilled
place the peaches in a blender and purée until very smooth. spoon into chilled champagne glasses until filled or one third, than gently add the prosecco, stirring as you pour. be careful it will foam!
Thursday, August 22, 2013
Wednesday, August 21, 2013
Tuesday, August 20, 2013
Monday, August 19, 2013
Saturday, August 17, 2013
Friday, August 16, 2013
black sesame ice cream, what a beauty and how tasteful! try it your self. photo: michael marquand
350 ml whole milk
1/3 cup sugar
3 free range eggs yolks
2 tbsp honey
2 tbsp roasted black sesame seeds, very finely ground
3 tbsp black sesame paste, available at oriental groceries
240 ml cream
pinch of salt
in a pot bring milk to a simmer and remove from heat.
in a large bowl, whisk sugar and egg yolk together until pale yellow.
add honey, black sesame seeds and black sesame paste, whisk until well combined.
whisk milk into sesame mixture in a slow stream and pour mixture back into the pot.
stir over medium-low heat until custard thickens and barely starts to simmer. (egg yolk will start to cook if it gets any hotter).
remove from heat and strain through a fine sieve into a medium bowl.
to cook, place medium bowl in an ice bath (a large bowl filled halfway with ice and water), stir occasionally about 20 minutes until mixture has cooled thoroughly.
whisk cream and a pinch of salt until soft peaks form, and gently fold into cooled sesame mixture, do not over mix.
cover and place mixture in the refrigerator for 2 hours to chill completely.
pour mixture into an ice cream maker and churn, following manufacturer's instructions about 25-30 minutes.
transfer ice cream to an airtight container and freeze until hardened about 3-4 hours.
food styling and recipe: judi orlick
Thursday, August 15, 2013
Wednesday, August 14, 2013
Tuesday, August 13, 2013
Monday, August 12, 2013
Friday, August 9, 2013
salad with oranges, photo: mikkel vang, recipe: leonoor ottink
2 oranges, peeled and cut in half slices
bunch of spring onions, thinly sliced
1 fennel bulb, halved, cored and thinly sliced length wise
bunch of radish, thinly sliced
bunch of cilantro, roughly chopped
seeds of a pomegranate
juice of 2 limes
layer the orange slices, radish, fennel, spring onions and cilantro on a plate, finish with the pomegranate seeds. sprinkle with some salt and lime juice, taste, and drizzle with olive oil.
serves 4 as a side dish.
Thursday, August 8, 2013
the swedish johan buskqvist and the dutch marcel van der eng bought this house in a small village on the western cliffs on the island of orust in sweden. It used to be a old fish box factory. they converted the factory in a house and b&b. it's a colourful, inspiring mix of steel, glass and concrete. their favorite piece of furnitire is the drawer cabinet in the kitchen by marc van der gronden, www.droog.com. about the b&b... more next week. photos: marjon hoogervorst