creative cook
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“
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“
I guess I shouldn’t have sold the hide before I shot the bear.
Oh sorry! No please, read on. It’s not going to be brutal at all. It’s about a very good Italian plum cake and the weird way we Dutch express ourselves.
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.
3 Bananas getting brownish + 2 eggs that needed to be eaten = 1 banana cake!
Well, actually I baked 2 halves, and was wondering if that would change my way of baking banana cakes for ever.