3 Notes

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.

Notes

Quinoa fish burgers with slaw (RECIPE)

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We’ve taken to eating quinoa at least once a week now. It really is the perfect grain substitute to mop up our sauces or to eat cold in a couscous-style salad. But how about trying something less formulaic? Convinced of its versatility, we’ve given it a starring role in this quinoa fish burger, where its almost-crunchy texture and nutty flavour pairs delightfully with melt-in-the-mouth mackerel …

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1 Notes

Energy bites (RECIPE)

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Sometimes you just need a quick energy fix. You’re hungry and cranky, or maybe you need to muster your strength in order to deliver a big physical or mental performance … 

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Notes

Asparagus with shrimp & egg (RECIPE)

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In Holland the opening of the asparagus season is annually held on the second Thursday in April. The Dutch are very proud of their asparagus harvest and they are famed for cultivating a white version that they like to call “white gold”. This colourless asparagus is tender and less bitter than its green twin. Its ivory appearance is achieved by a technique known as blanching: preventing photosynthesis by covering the young shoots with soil. Green asparagus is grown above ground and has more of a pronounced bite …

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1 Notes

Superfood FAQ

Superfood. It’s the buzzword of late. Be it an ancient Aztec grain that has found its way to a broader public, or a humble vegetable that our eastern cousins have considered a diet staple for generations, the superfood status has become widely applicable. And it’s everywhere: from health store to bistro to supermarket. But a recent statement released by Dutch nutritional advice organization Voedingcentrum warned consumers not to believe the superfood hype, claiming “superfoods do no exist” and that the superfood-label is misleading the general public. Superfood or superhype? Maybe our Superfood FAQ can help you decide …

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Notes

Christmas G&T (RECIPE)

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“A little bit of what you fancy does you good” as the old song goes. That’s a statement we can definitely get behind, especially during the festive season. And right around cocktail hour a gin and tonic wouldn’t go amiss. In general, we like our gin straight from the freezer with a good glug of tonic and perhaps a slice of lemon, but as it’s December we’ve gone a bit crazy and concocted a more flamboyant version …

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1 Notes

Spicy aubergine stew & eggs (RECIPE)

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After recently reading Bee Wilson’s book, Consider the Fork, on the evolution of cooking utensils, we’ve started to look at our own assortment of kitchen tools in a whole new light. The first chapter of her book is dedicated to pots and pans and gives insight into when and how this type of cooking vessel made its way into in our homes. Bee concludes with an endearing description of the pan, which she likens to a family member whom we get to know, learn to love and start to depend on, despite any imperfections they may have …

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2 Notes

Food is our common ground, a universal experience.

Notes

Pumpkin & red pepper soup (RECIPE)

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What a strange and mythical fruit the pumpkin is. Yes, even though most people on this planet would (understandably) regard the pumpkin as being a vegetable, the pedants in us require that we refer to it as a fruit. An orange melon if you will. Which is not a bad description at all, considering its name is actually derived from the Greek word ‘pepon’ which refers to a big ripe melon. But we digress…

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5 Notes

Chai latte (RECIPE)

imageTravel often leads to food, and in this case, drink inspiration. Be it an exotic adventure or a day trip to a neighbouring city. Some time ago, one half of How Low Food visited India. This is his story and a little recipe he picked up along the way …

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