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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1 Notes

Food is our common ground, a universal experience.
James Beard

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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1 Notes

Oatmeal bread (RECIPE)

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Give us this day our daily bread becomes a difficult concept to hold on to if you’ve decided not to eat bread anymore. In a society that is based on Jewish-Christian culture, bread has long been considered a divine gift on which all life can thrive and has consequently become a basic part of our everyday diet … 

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2 Notes

Thoughts on food

Today we hung around the bookshop after work. It’s one of our regular haunts. Needless to say we usually just head straight for the cookery section. It’s always fun to see what new books are out and to gobble up all the food porn that they have on offer. This particular bookshop has a table which displays their top ten best-selling cookery books. For the past six months or so, we’ve noticed that almost all of these books fall into the category of healthy eating. Furthermore, the current top three are all devoted to low carb diets. In fact, their best-selling book all round is a publication that has become something of a low carb manifesto here in Holland: a book called De Voedselzandloper by Belgian author and doctor, Kris Verburgh. As far as we know, this book has not been translated into English yet, so we doubt that anyone from outside the lowlands of Holland and Belgium will have even heard of it. Around these parts however, it has literally been flying off the shelves and Mr Verburgh has received both praise and criticism for his work …

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Notes

Caponata & smoked mackerel (RECIPE)

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The bright Sicilian sun sets tempers ablaze. Ancient vendettas erupt in an explosion of violence. Contradictions in perfect balance. A manifestation of passionate hues. Caponata is ancient tradition on a beautiful plate …

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