Times are changing, and so will this blog.
Earlier this year, I founded creative cook co, my company for all my culinary activities. For now, I will focus on teaching cooking classes, private / team building events in the kitchen and inspirational talks on creativity in the kitchen.
But I will be open to other culinary challenges that will come along. Maybe finally write those cookbooks I have been dreaming of for a while now?
This website will change, deleted maybe. One day. So print your favorite recipes now they’re still online.
Thank your for reading and cooking along with me. I hope to play with you in a kitchen somewhere soon!
In addition to my previous post, here’s a recipe for vegan white sapote ice cream. And it’s a great opportunity to get a peek into my kitchen and learn how I cook.
Continue reading “Vegan white sapote ice cream and an insight into my way of cooking“
It was one of the first tips I got, after I had learned what these green fruits were that smash on our roof with a loud bang. Just freeze them and you have instant white sapote ice cream. True, but I found a much better way to make white sapote ice cream.
No ice cream maker needed.
>> Continue reading “Stubbornly good white sapote ice cream – without an ice cream maker“
“Hey Edie, what meat would you add to this dish?” he asked, when he looked at the simple vegan sensational salad that we made with farro, carrots and pistachios.
Continue reading “Sensational salad with farro, carrots and pistachios“
For me, cooking classes are the perfect way to introduce my students to new dishes. And vice versa, to learn about new dishes myself too! That’s how this Pumpkin Bread with Sweetened Condensed Milk came into my kitchen.
Continue reading “Pumpkin Bread with Sweetened Condensed Milk“
Kimchi. I knew it existed. I know people that like it. I know people that make it themselves. But for some reason, I wasn’t even remotely intrigued by it. Seriously, I never even tried it.
Then I had to teach it in a cooking class.
Making kimchi, means tasting kimchi, means eating the kimchi. That’s the short story how this Bacon Spinach Kimchi Scrambled Eggs over Rice came together.
>> Read here how
Have you ever listened to the sounds you’re making when you’re cooking? I mean, have you really, really heard them? I heard a symphony when I made these Spicy Shrimp with Mango Lime Salsa.
>> Have a listen
More than any other dish I know, baking bread is all about understanding what’s going on and finding the technique and bread that works for you. Aka playing with food. Will this Trub Bread be just one fun experiment or become my new favorite way of baking bread?
Continue reading “Trub Bread“
Maybe it’s innocence. Maybe it’s bravery. Or maybe it’s just simply youth-ish stupidity, but I had someone cook for me! A 12-year old made me her favorite dish: pasta peach chicken it’s called and yes, that is the particular order in which you have to name the ingredients of this oven dish! 😉
“It’s like dessert. Kind of a vanilla pudding flavor when ripe.” was what one of my neighbors told me about the green fruits that we’re falling off the huge tree in our front yard. The first thing I made with the white sapotos was a Strawberry Sapote Smoothie with a bang.
Continue reading “Strawberry Sapote Smoothie with a bang!“