creative cook
We all have it; a culinary comfort zone. Yep, chefs do too. And I stepped out of it and made this light and green Cucumber Apple Tartare with Mackerel.
It was worth it!
I don’t know about you guys, but man, I do hate plain plane food. You know, the food they serve you when flying? For years, I’ve been refusing to eat it, getting the looks. But hey, the food I bring myself usually is much better, so I don’t care at all. On my recent trip to Europe* I had the best food ever. I made this Quinoa salad with radicchio and nuts and definitely will make it the next time I have to eat high in the sky.
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!
My move to California made me more interested in language than ever before. And not only because I learn about new dishes with funny names.
Like a Cobb Salad, we don’t have that one in The Netherlands.
I’m not good at throwing food away. I always have looooots of little pots and cups in my fridge with small amounts of food and halved veggies in my drawer. Next to that cabbage of lettuce that seems to live forever there. With all the condiments that surround them, I invent new dishes. That’s also how this recipe for a crunchy and mild spicy couscous salad with mustard seeds came into existence.
How to keep track of all those recipe(-idea)s you want to try? Finally I found a solution for that, tested it out and made up this (vegan) Lunch spelt salad with cucumber, nori and home made tofu-yogurt.