edie eats

How a chef cooks at home

Recipe for a Modern Crunchy Tabouleh with Spinach.SPINACH illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

1 August 2016
by Edie

Wear a costume, and make this Modern Crunchy Tabouleh

When I tell people in my cooking classes that probably the most difficult thing of cooking is to decide what to cook tonight, I’ll get a lot of smiling faces and glances of recognition. Because that IS the hardest part.

Also for me.
I also have those days that I really don’t know what to cook.

Every day again I’m making THE decision. What shall I cook tonight? What would I like to eat? What am I in the mood for?

If you’re tired of this answering this question, or would like to know how I stay inspired to find an answer on it every single day, read on.
>> Here!

This Turkish classic Imam Bayalid is mythical, but one of the best ways to eat eggplant. EGGPLANT-illustration and recipe by EDIE EATS by Edith Dourleijn -small

11 July 2016
by Edie

Imam bayildi – is what you get when you don’t listen to me!

As a cooking instructor I like it when people listen to me. Follow my guide and instructions. At the same time I tell them not to listen too much to me. It has not really something to do with this recipe for the Turkish classic Imam bayildi, but in a way it does.

Imam bayildi is one of my all time Summer favorites. Ever since I learned to make these vegetarian, damn, vegan even, stuffed eggplants in 2006, I make them multiple times per Summer. They’re that good!

>> Let’s head over to the recipe

recipe Whiskey Spiced Chicken Wings- Silkie chicken - illustration by Edie Eats Food Blog by Edith Dourleijn

27 June 2016
by Edie

Meet my new fluffly flock – Chard frittata with blue cheese

Would you eat your own chickens? I know I won’t. Basically for culinary reasons; by the time they have enough flesh on their bones their meat is firm, tough and requires good cooking skills not to dry it out too much. So let’s do something with their eggs instead; this chard frittata with blue cheese.

Let me introduce you to my new chicks!

Recipe Italian ragu meat sauce over pasta - TOMATOES illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

20 June 2016
by Edie

Will my new friend like this Oven roasted tomato sauce with bell pepper?

I like talking about food, and about cooking in particular.
Actually, this became my main premise for meeting new people after immigrating: I guessed that when they’re interested in food, there is a big chance that we might like each other! So I really hope my new Italian food friend will approve of this Oven roasted tomato sauce with bell pepper that I served over pasta.

>> Let me tell about how we met!

RECIPE Fruity Oat Bars - blue berry -iillustration - edie eats food blog by Edith Dourleijn-small

10 June 2016
by Edie

While we wait for the marshmallows – Fruity Oat Bars

Waiting for some baked goodiness to cool down enough to eat it, is one of the hardest parts of baking. I’ll keep on dribbling to the kitchen, sniffing up the good aromas, testing if it’s cool enough to cut of a piece, trying to keep in mind these Fruity Oat Bars are completely worth it.

>> Can you wait?