edie eats

How I became a creative cook

Recipe Vegetarian Mushroom Soup and CRIMINI MUSHROOMS illustration by EDIE EATS by Edith Dourleijn

13 January 2017
by Edie
4 Comments

Know what you cook! This Mushroom Soup for Champs, maybe?

On the right side of your screen (or below when you’re reading this mobile) I state that “Edie eats .. home cooked meals – every day“. No one asked me, but I was curious: how true is that?
If I may so myself, that’s very true! And to proof that, here are some numbers and the recipe for the  Mushroom Soup for Champs that was the last dish I made in 2016.

>> And that was a great choice!

Vegan white bean soup with sauerkraut - recipe, text and illustration of white cabbage by EDIE EATS food blog by Edith Dourleijn

19 December 2016
by Edie
1 Comment

Vegan white bean soup with sauerkraut

If I’ve learned a lesson this week, then it’s not to change your routine too much. Even with a good plan it turned out to be hard to change my cooking. Was it the plan that was to blame? Or me? Am I just not that good with sticking to dinner plans? I know I’m very comfortable in my freestyle ‘what shall we have for dinner tonight’-style.
But then, how to explain this? This [vegan] White bean soup with sauerkraut was planned and too good not to write about.

>> So here it is!

honey lemon glazed fennel , FENNEL illustration and recipe by EDIE EATS by Edith Dourleijn

7 November 2016
by Edie
1 Comment

Honey Lemon Glazed Fennel, or how to solve cat fights

Cooking is such a huge part of my life, that most of the time I’m not ‘just only cooking’. Like that night that I tried to make these Honey Lemon Glazed Fennel Slices. I was busier trying to separate two fighting cats than actually cook dinner. The dish was very forgiving.

I’m not sure about the cats, though.


>> Try it yourself!

Spicy applesauce cake with walnuts Recipe and APPLE Illustration by EDIE EATS Food Blog by Edith Dourleijn - small

31 October 2016
by Edie
0 comments

Clean your cake! Or no, make this Spicy applesauce cake with walnuts!

I think every American has it. In Europe (and probably the rest of the world) it’s much harder to get. But slowly more and more people using it there too and learning about this magic powder. I used it in this chewy, Spicy applesauce cake with walnuts.

>> What I’m talking about?

Recipe Preserved Lemons - A great condiment from Morocco - Illustration and recipe by Edie eats Food Blog by Edith Dourleijn

24 October 2016
by Edie
1 Comment

It’s all about eyeballing (and carpenters) : Preserved Lemons

One of my favorite words to use in the kitchen is eyeballing. It’s not a word I learned at school, but I immediately knew what it meant when my colleague used it in the kitchen. Now I use the word in every cooking class that I teach and tell people that eyeballing is great technique to have mastered. I used it when I made a new batch of Preserved Lemons.
 
>> > But wrote it down for you!

Recipe for a Whole Wheat Pita Roll with Braised Greens and Miso - SPINACH illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

17 October 2016
by Edie
4 Comments

Footloose and fancy free: Whole Wheat Pita Roll with Braised Greens, Butter Beans and Miso

Our norms and values sometimes are so restricting, that it can be liberating to let them go every now and then. I do that when I fly solo, making dinner for one. I really cook different when I only need to feed myself. On those nights dishes like this Whole Wheat Pita Roll with Braised Greens, Butter beans and Miso come to live.

>> Strange, but good!

Roasted beet risotto with goat cheese and walnuts RECIPE RED BEETS illustration and recipe by EDIE EATS Food Blog by Edith Dourleijn

10 October 2016
by Edie
2 Comments

Why you shouldn’t become a vegetarian: Roasted beet risotto with goat cheese and walnuts

I wanted to become a good cook and therefore never became a vegetarian. It’s not that I couldn’t miss meat. No, at that time, I actually ate vegetarian meals more often than I ate a meat based meal. Actually, I would have loved this Roasted beet risotto with goat cheese and walnuts.

>> It’s my favorite!