HiyashiChuka

We tend to eat cold during summer especially when our early July here has been around 30 degrees everyday. We ate a lot of salad, cheeses and bread keeping the stove untouched and also reducing the amount of washing! Such warm weather also remind us greatly of long summer days in Los Angeles dining over a plate of Hiyashi Chuka in Japanese restaurants on Sawtelle Blvd. Those days were filled with satisfying lunches with the cold soy sauce based ramen (egg) noodles topped with strips of ice berg salad, cucumber, fried eggs, ham or crab, sweet savoury tomatoes and garnished with sesame seeds and sesame oil (and sometimes even ice cubes!). It is perhaps also the typical presentation of julienne cuts that we really love. So precise but simple. It turns out with having kids, this dish also score full marks. Very easy to prepare and plated up in no time, this should also be your summer favourite. Get some inspiration from Marc or Nami. Enjoy!  29.07.2013

wk 16/2014

Salmon Asparagus

Embrace Spring with green asparagus and new potatoes this week. Week 16 dish of the week is a one pot roasted salmon, charlotte potatoes, cherry tomatoes and green asparagus. This one is simple to prepare and puts together fresh harvest and brilliant vibrant colours on your plate. The new potatoes are first cleaned and put in a large dish into a hot oven for about 20 mins. Then add the peeled green asparagus, cherry tomates, onions/shallots for another 15 mins with balsamic vinegar and splash of water (or stock) are added to keep the mixage moist. Lastly thick slices of salmon enters the heat chamber for a final 15 mins. Literally that easy, garnish with fresh basil and this meal is done waiting for you to sample. Enjoy spring on your plate!  17.04.2014

Spring

Wit Aspergus Bacon

We have well entered Spring.  Wooly coat days are over.  Though the sun is pretty much shining bright on most part of March and April so far, the temperature is still at mid 10s; meaning chilly wind and cold fingers.  The flowers made their entry into full blossom, with most gradually falling off creating petal showers and colourful street floors.  Old trees sprouting young greens, the naked branches begin yet another year of vegetating.  Read more… …

Centraal-station

Front

Our Centraal Station is a massive project that almost took 10 years in the making.  When we moved to Rotterdam back in 2008, the station was a mayhem of multiple construction sites with rubbles, containers, road blocks, detours, exposed services, an array of bear and raw all on display.  This work-in-progress situation lasted for years making the ‘station’ the epic centre of inconvenience to commuters and dwellers; worse during bad weathers.  It didn’t have functional lifts, platforms were small and not to mention the passageway was a terribly cramped former bicycle lane. We were  lucky that we didn’t have to use the station on a daily basis.  But the thought of having to pass through the station to enter the city was nothing to look forward to as the shear size of the site took out so much space creating a nightmare during perk hours.  The long winded construction phrases made the light at the end of the tunnel extremely far.  Its unattractiveness gave a lack of a city identity; something we were not proud of at all.   Read more…

Ice

The Last Ice Merchant (El Último Hielero) from Sandy Patch on Vimeo.

A compelling and moving documentary about 67 years old Baltazar Ushca who still mines glacial ice from Ecuador’s Mount Chimborazo. His story is touching and almost surreal watching it from this side of the world where ice is nothing but water frozen from the tap. For him, ice is his life and he hopes he will not be the last ice merchant and wishes one of his sons or grandsons will continue this part of his family history. 25.02.2014

Return

Le retour from Natalia Chernysheva on Vimeo.

Grandma’s cooking is the best! 24.02.2014

Porridge

Fruits porridge

Yes we know getting up on winter weekdays can be difficult.  But a warm oats porridge makes a great start on such mornings. Slice up some fresh fruits, mix with dried ones and top with crunchy nuts. Here we have fresh blood oranges and tiny conference pears from our weekly bio box, dried apricots, raisins, goji berries and cashew nuts (roasted on pan for a nice and dry crunch) from our pantry. Lastly a drizzle of acacia honey for a finish. A delicious beginning for the day!  04.02.2014

Blood

Blood Oranges

Seize the blood oranges before its off the season. These bleeding-rich-in-Vitamin-C lovely fruits taste just as sweet as regular oranges but looks more stunning. Slices them thinly or into little cubes and toss into your salad for dinner tonight. Fat free, sodium free, cholesterol free… and stress free!  01.02.2014

111.11

11

111 likes and 11 talking about us.  Thats some great figures we got on our Facebook!  31.01.2014

Horse

fdhorses

As the lunar cycle usher in the year of horse today, we wish our families and friends around the world a very healthy and happy Lunar New Year.  Eat well and let the power of wise eating enhance your life.

If the lunar new year fancies you to cook your own home-made asian cuisine, we recommend the following sites for some oriental inspirations.

Bee Yinn at Rasa Malaysia, Marc Matsumoto at No recipes, Savvy Gok at Gok cooks Chinese and Missy Ching at her own website Ching He Huang.

Holiday

Hoffman

Greensparrow would like to send you – friends, families and clients, a big thanks for supporting us. We also want to send our gratitute to Post Office for a year of support and collaboration. Many thanks to our weekly dinners clients especially a big bear hug to family Mueller-Newton for supporting us for the 3rd year in the row! We wish you all a Merry Christmas and a Happy Happy New Year. A good and well rested holiday surrounded by love ones and GOOD FOOD. Our kitchen closes today and reopens 7th Jan 2014.  19.12.2013  (Image by STILL – Mary Jo Hoffman)

Cranberries

Cranberries02

Cranberries for late fall/winter. This succulent and acidic fruit is commonly associated with Thanksgiving in the US and Canada, purely also because it is largely grown there. But believe it or not, we have it here in the Netherlands too.We got our pack of fresh cranberries from Vlielandse Cranberry Company and they are fresh and delicious! Make a pot of cranberry sauce to go with heavier scented meat like lamb or beef and its a perfect match. Tip in a bag (340g) of cranberries into a pot along with zest and juice of two oranges, couple of star anises and 150ml of (tawny) port. Let it simmer till thickens and hear the lovely cranberry pop. This will take about 15-20 mins and what you get after this is a shining and deep red sauce. Add sugar to for some sweetness but it should not completely take away the sourness nature of this fruit. A simple way to enjoy this delightful side dish.  16.12.2013

Persimmons

Persimmons

Winter delights – Persimmons (or Sharon Fruit).  This juicy fruit is a cross between a tomato and the hue of an orange. The flesh is sweet with no pits and taste just like cantaloupe/melon. The skin is tough but is easily removed. Persimmons can take some time to ripe so put it together with apples to speed it up a bit.  15.12.2013

Chestnuts

Roasted Chestnuts

Winter is the time to get some chestnuts roasting. Cut a shallow cross on its plummy side and pop into a hot oven (200°C) for about 20-30 minutes depending on the size. Peel and enjoy when its warm!  Otherwise, this versatile nut can be treated like any veggie. When cooked, mash with potato or sweet potato . Or dress it on top of a salad. Or add into the stuffing of your roasted Xmas turkey or chicken. Or ground it to powder and mix into chocolate cake mix. Or to make a sauce out of it, just add milk and herbs or spices and you’re get a delicious puree.  11.12.2013

Squash

Roasted squash

Winter – Root vegetables taste great but roasting it taste even better! The oven does the job, all we need is to sit down and wait. Whack the oven up to 200ºC, cut the squash into quarters and season with herbs like thyme or rosemary. Drizzle olive oil, add salt and pepper and give it a good rub. Put it in the hot oven for 40-50mins and enjoy it warm.  13.12.2013

3

3

Crisp and 3. Winter is here. Think hot chocolate, porridge and anything that can be roasted.  Whack that oven up!  11.12.2013

Dumpsite

ASK, the Atmosphere soup kitchen from Steve De Neef on Vimeo.

Can you imagine living and supporting your family in a dumpsite? This is how the people of Dumaguete in the Philippines live by, collecting anything usable from the trash to give it another life and to earn themselves a living. What remind unfortunate is the prospect and health of their children. But thanks to a local funded program which gives them a nutricious meal per day and giving their mothers another means of work and support. “Too often, these children do not have access to one substantial meal a day, which makes it hard to pay attention in school or even go to school if they have to spend that time finding a means to get food.
The success of the program is owed to the mothers of the children who volunteer and run the program, do the daily preparation, serving and clean-up.”  07.11.2013

HNI

former NAi

This week The New Institute or Het Nieuwe Instituut (formerly NAi)  officially ‘opens’.  HNI is the one stop institution merging the Netherlands Architecture Institute; Premsela, the Netherlands Institute for Design and Fashion; and Virtueel Platform, the e-culture knowledge institute, all onto one ground.  We are very happy and fortunate to be part of their first exhibition’s pre-opening and will be catering a private event exclusively in tune to the exhibition 1:1 Sets for Erwin Olaf & Bekleidung and a retrospective of Richard Hutten at the Sonneveld House.  Stay tune for photographs of the event via our Facebook.  07.11.2013

21

21

Mid autumn, first conkers, red foliage, 21° and open-toe shoes. Global warming is giving us some gezellig days at this time of the year.  Have a good one!  22.10.2013

Dalai Lama

BBC’s host meets Dalai Lama Tenzin Gyatso to discuss about food. His humble interview reviews he enjoyed eating pork during his youth and that even up till today he snacks when he is not supposed to eat. “Even the king, the queen… … the beggar… loves food!” 17.10.2013

Winnipeg

5468796

We are thrilled to expand our client’s list and include some very nice architects flying in from Winnipeg, Canada, this week. Welcome to Rotterdam!  10.10.2013

Tsykalov

skull_IV

Many artists love to have a take with food along with their creative imaginations.  Take for example Dimitri Tsykalov, a Russian artist, picked up his knife and started carving skulls using fresh vegetables and fruits.  The result is somewhat creepy somewhat funny.  One must wonder if he actually got inspired by carving his Halloween pumpkins.  Here is his website and do check out his MEAT series too!  02.10.2013

wonder

One Pot Wonder ENG rgb

We are now accepting new subscriptions starting October 1st. Healthy dinners made from local sources and seasonal menu for you (and your family).  Explore our site for more details or give us a ring!  09.09.2013

 

Manger

Mimi

Let us introduce you to Mimi Thorisson (if you have not heard of her yet). Trained as a journalist, she swapped her city life in Paris and moved into the wine growing country of Médoc, north of Bordeaux, with her family including four very beautiful kids. Her blog Manger is much admired by many with her lovely seasonal recipes and country life stories. Each post is accompanied by fantastically shot pictures taken by her photographer husband making it all in all such a pleasure to read. She is featured on Mr Porter and her cookbook is on its way. Enter her country life, you will love it too!  09.09.2013

Oogst

OogstFest

It used to be once a season (shockingly dubious). But 5 years later, we have it once every month. Lets hope by the next 5 years we can enjoy Rotterdamse Oogst (Markt) once a week, giving us more possibility to support and eat our local harvest. Support these people behind this hardworking team! Come Sept 21 Sat; Oogst Fest at Heemraadplein and on Sept 22 Sun for a tour in Rhoon.  07.09.2013

Manifesto

Know what you eat RGB

 

We inaugurate our manifesto as this new school term begins. Educate yourself, teach your children and know what we eat. Love what you eat by understanding what the season gives and enjoy what local harvest we can have. Tune in to our Facebook, like us and learn more about what we eat!  It is now a week more to the beginning of autumn.  Think apples, pears, figs, pumpkins, artichokes, aubergines, oysters etc.  Its a season of a feast.  08.09.2013

urban

Pasona-Urban-Farm-Kono-Designs-e1377761013535

Urban farming is getting more and more popular.  It is a great idea to bring greenery and such hands-on skill closer to city dwellers.  In Rotterdam we are blessed with urban farm like Uit je eigen stad which make use of unused harbour land and uses their harvest in their own restaurant and to sell to public. And nearer to the centre we have Dakakkers sprouting above Weena or on a smaller scale is Oogst met mij mee aiming to bring children and neighbours together and learn the skill of farming. International magazine Monocle have been involved with urban projects like this and here is a short film from them showing how other major cities interpret their city-farming ideas.  07.09.2013

slow

simply-slow-launch

Gone is the craze of supermarket find.  Nowadays more and more city dwellers are using ‘old-school’ way to appreciate the food we consume.  It is a phenomenon and trend to explore our curiosity in food (or crafts and skills) with a slow discovering manner.  It is more and all about how the food transform to what it is before it is plated infront of us.  Like these believers from Amsterdam who founded and recently launched Simply Slow.  It is a platform and community that wants to highlight the art of preparing.  In the coming months, they want to explore honey makingbeer brewing and every Sunday of the month there is a get together when they feast to the season.  A great initiative indeed.  14.08.2013

Simple

penne

Kids and Pa at the playground. Mum is supposed to bring lunch over in 20 mins. No time and don’t fancy big cooking nor making boterham. But got some regulars in the pantry. Menu will be: super simple summer tomato penne. No skills needed! Mix and pan fried some (cherry) fat tomatoes (plus vines), onions and garlic, chuck in a few canned anchovies, mix into al dente penne, topped with fresh basil and parmigiano (remove tomatoes vines!). Makes a speedy superb mid-day meal.  04.08.2013

Interview

Our friendship with POST–OFFICE began at the local playground where I first met Afer and his son Petro some years back.  Some time later with no meetings in-between and while we both subsequently had a daughter, we caught up again discussing about collaborations at a new underground venue under the hofbogen.  Not only did we collaborated for more than one event, our network inter-exchange and we made more friends.  Recently, we sat down with Hans, another member of POST–OFFICE, and talked about how food and architecture comes together within the works of Greensparrow.  It is very flattering to be interviewed.  You can read the interview here.  29.07.2013

Hommie

We met Petros by chance.  That was back in May when one late afternoon while we were busy preparing and plating up for a canape event at POST–OFFICE.  Petros was invited to join in for the film and food that night.  He was especially early, had some small talks with the organisers and swiftly went clicking away with his camera.  The results were some very well taken photographs of the venue and an interview.  He was very kind to also include some lines about our catering and you can read this article on his blog Hommie visits.  Thank you Petros!  29.07.2013

HiyashiChuka

We tend to eat cold during summer especially when our early July here has been around 30 degrees everyday. We ate a lot of salad, cheeses and bread keeping the stove untouched and also reducing the amount of washing! Such warm weather also remind us greatly of long summer days in Los Angeles dining over a plate of Hiyashi Chuka in Japanese restaurants on Sawtelle Blvd. Those days were filled with satisfying lunches with the cold soy sauce based ramen (egg) noodles topped with strips of ice berg salad, cucumber, fried eggs, ham or crab, sweet savoury tomatoes and garnished with sesame seeds and sesame oil (and sometimes even ice cubes!). It is perhaps also the typical presentation of julienne cuts that we really love. So precise but simple. It turns out with having kids, this dish also score full marks. Very easy to prepare and plated up in no time, this should also be your summer favourite. Get some inspiration from Marc or Nami. Enjoy!  29.07.2013

Cabrio

Its June and its officially summer.  Who has the grill on and who is up for a summer treat?  Lunch Break at POST OFFICE tomorrow is a Cabrio Burger; its organic beef and pork pattie mixed with anchovies, sweet corns, parmigiano, parsley and lemon zest sitting on a bed of salad leaves and van menno sourdough bread.  Topped with dijon mustard and mixed salad with beet root, feta cheese and cherry tomatoes as side.  Come by with 7.50eur handy and enjoy!  03.06.2013

Power

Today we had a successful lunch service under the beaming sun and good random company.  The dish was a May spring power salad served with beet roots, chicory, spicy chorizo, a soft boiled egg on a bed of spinach and eikensalad leaves.  Topped with local Rotterdamse Oude kaas, sesame and sunflowers seeds plus a shallot, mustard and lemon juice dressing and van Menno stokbrood.  It was all smiles and ‘lekker’ compliments!  Completely over the moon!  See picts via POST–OFFICE.  07.05.2013

Afterlife

The afterlife of an Easter egg lampshade – a very cool air balloon!  Thank you once again to kinderen and ouders who made our March Easter workshop fun and a success!  11.05.2013

Spring

If only we can eat flowers like patat!

Borrel

Greensparrow caters ASIAN FUSION borrel
4th May 1900
at POST–OFFICE
Vijferhofstraat 100-102
3032 SP R’dam

Part of POST–OFFICE Spring Double Film feature
LOVE . FOOD . PASSION
pairing Wong Kar-wai award winning gem:

IN THE MOOD FOR LOVE

12 euro per person
Limited entry only so please email yum@post–office.eu
if you would like to attend

Loos

Cafe Loos back in the 1930s.  Situated right where hofplein is now, just before the war flattened it.  More old school images from Mr Jan.  15.04.2013

PAAS

 

This Easter Sunday (31.03.13) join GREENSPARROW and POST–OFFICE  for a crafty workshop for the kids.  Entry is 5eur per child (including materials and an omelette!)  Starts from 1100 to 1500 at POST–OFFICE Vijverhofstraat 100, 3032 SP, Rotterdam.  Hope to see you there!

Post Office

Greensparrow caters SUPERFOOD canape
16th March 1900
at POST_OFFICE
Vijferhofstraat 100-102
3032 SP

Come enjoy GREENSPARROW superfood canapé that ticks all the boxes with high value healthy dishes.
Think grains, beans, vegetables that gives you mighty energy to last the night.
A list that your mother would be happy to hear including the ‘cognac’ part!

Just 10EUR per person

Sample menu:
Red beets hummus
Pea and mint spread
Salmon and goat cheese tartine
Ricotta and pesto tartine
Barley and cranberries porridge
Quinoa and fresh herbs salad
Soba with ginger and greens
Cognac beef stew with root vegetables

cost: Just 10 euro per person!
PLEASE SEND POST OFFICE AN EMAIL TO CONFIRM YOUR PARTICIPATION!
yum@post–office.eu

16

16° and raising!  Think alfresco, picnic and BBQ.  Congratulations late-winter, you’ve done very well.  05.03.13

Tradition

Where the Water Settles from The Perennial Plate on Vimeo.

In this urban world we live in, it is very easy to forget the extension of ones tradition. A practice that continues more than a millennium regardless how the outside world has changed, regardless what the others says. A lovely video of the Hani clan in Yunnan China of how the people cultivate their rice. 12.02.2013

Child


Julia Child demonstrate her version of boeuf bourguignon from ‘The French Chef’. It is lengthy but worth a watch for her tips to brown meat, deglaze a pan, braise onions and sautéed mushrooms. A hearty stew very suitable for such wintery weather we are having now. Best thing is it can be prepared in advance or cooked in a bigger portion for a cozy weekend at home. 06.02.2013

January

January passed rather chilling and white.  We had plenty of snow for about 3 weeks, something quite rare for Rotterdam climate.  It came down in a huge load one morning and within a couple hours we had about 4 inches of puff.  Days later with a descending temperature, the canals froze and the Dutch took out their skating gears.  It was very lovely to see this sport suddenly came into light. All ages, all sizes and it gave all sorts of laughter and fun.  Kids loved it.  So did we the foreigners.  The skating scene immediately became an Avercamp painting with the glow of sunshine and long shadows.  All quite lovely.  31.01.2013

Monthly

Much thanks to the people behind Rotterdamse Oogst, a monthly farmers market will be held every first Saturday at the Noordplein. As usual, you can get the freshest from the local farmers and thats how it should be!  We hope soon this will improve into a bi-monthly or weekly market where we can support our local producers.  01.02.2013

NYT

A New York Times article about the not-so-great Dutch ‘cuisine’ that is slowly changing for the better… well for the lucky Amsterdamers.  An interesting read!  17.01.2013

Cereal

Honestly it looks like a KINFOLK ripped-off.  But as long as its about appreciating good food, well why not?  01.12.2013

2013

The little lady arrived.  And we are pleased to resume our service in January 2013.  See you then and have a great Christmas/New Year break meanwhile!  19.12.2012

Clafortis

We went all clafortis-mad over the last couple months with the abundance of summer fruits.  Clafortis is an amazing simple and delicious French egg and fruit pudding that can be put together in no time and served on the table within an hour.  We tried the recipe from La Tartine Gourmand by Beatrice Peltre which was designed for gluten-free diet.  But the gluten-free flour that she picked can be easily replaced with all purposed flour and the results is still fantastic.  Peltre uses almond flour a lot in her creation (including her Clafortis recipe) and we think this is a very good move as grounded almond gives a subtle sweetness within its own dense content that magically gives a lift to any dessert. Peltre has also a great eye in her food photography.  Do take a look at her very inspiring website.  10.08.2012

August

Here we are, already into almost mid-August.  Gone are those sweet, firm and juicy cherries.  Nectarines and plums are still in their end glory here in NL but we are already quite sad to see that all its means summer is pretty leaving soon.  If making jam is your kind of thing, do soon before the sweetness of nature beauty will depart soon.  But, apples (and pears) will soon be harvested by the end of this month as fall slowly creeps in.  Thats means a very good time for the Dutch favourite appeltaart, a dessert filled with apple slices or chunks, raisins and rum.  A line of pastry as its base and crust and zero flour mixage at all in the filling.  Its slightly heavier and sweeter than a conventional apple pie but nonetheless quite delicious.  Check this blog recipe out for some inspiration. 10.08.2012

Miette

Miette Pastry

Said to be one of SF’s best. Miette is pastry shop that caters little gems for the sweet tooth. We recently bought their first book of the same name. It contains recipes of their creation which proves to be indeed of tiny portions. Most of their cakes are for 15cm mould (which we do not even own one!) But instructions are clear and its great to see how they heighten simple butter or chocolate sponge cakes to lovely presentable desserts. Definitely a must go next time to the Californian coast. But meanwhile will play on these small treats as much as possible! 30.07.2012

Vakantie

June passed by like a breeze. A mild pre-summer breeze. Neither beaming hot nor chilling. That was how vakantie went for us this year. Most part of this family holiday was spent at the German Baltic coast, at the Lubecker Bay to be precise. The basin that dots with ‘strandkorb’ (beach baskets) and supplies daily fresh placie each summer without fail. We were there on time to avoid the summer crowd, enjoyed the end season of beans and peas and the fabulous northern white asparagus, and luckily early enough to feast the beginning of summer berries, cherries and fresh catch everyday. Our daily routine was not complete without lying by the beach, soaking up the sunshine, watching the sails and playing with (like) the kids. Afternoons are experimental time in the kitchen. Fixing quick picnic meals and trying to perfect the simple and easy cherry clafortis and lemon tarts. Missing the good times already and awaiting for the next summer to come, same place as every year. 08.07.2012

Tikka


Gordon Ramsey Chicken Tikka Masala

We love it spicy, Ramsey style!  04.10.2012

Foraging

Meadows and more

A delightful documentary about a mother (and her daughter) and a chef experimenting a meadow of plants for the table. Have you eaten dandelions? Do you have a meadow of wild plants? And are you also a forager too? Bon appetite from your own backyard! 21.05.2012

Asparagus

Asparagus are (already) here and don’t miss this delicious soldiers as their season are short, short, short.  Since this Spring hasn’t been that spectacular, expect the seasonal ones to ever last shorter.  Regardless green or white, eat them NOW!  Green ones only need to be washed, woody bottom removed and blanched in boiling salted water for about 5-6 minutes.  For the white ones, peel skin until juicy part can be felt, woody part also removed and blanched in boiling salted water slightly longer than the green ones depending on their thickness.  Then put under running cold water to stop it from cooking.  Great on its own or with butter at side and slices of cold plate.  Here are some recipes for your inspirations: BBCDeliaHairy Bikers and Nigel Slater   Foto and facts from Simply in season  21.05.2012

9 years old

Martha is 9 and she set up a blog to ‘showcase’ what she has for lunch at school everyday.  After recent national awakening for nutritious food for our children (especially from campaigns like Jamie O’s Food revolution), some districts are finally doing their bit to provide more healthy option.  Not sure if Martha’s school is on the track, but check this out to see how shocking what she is getting to last her school day.  Keep up the good work girl!  21.05.2012

LTG

La Tartine Gourmande

Just ordered online and hope this doesn’t disappoint. Would be one of our experimental summer cookbook come June by the Baltic Sea. Can’t wait! 21.05.2012

Orange

We had a fantastic time at this year’s Queensday street party both at Liskwartier and Hillegersberg-zuid.  The weather was surprisingly sunny; at high 20s and we got to ditch our coat for that very day.  As usual all were dressed in orange and everything else orange as the theme.  The Dutch are big with the flea market practise especially on this day when all kinds of bric-a-brac are put on sale.  Such events are best to get some cheap and used (some can be charming too) toys, bikes and clothing for the little ones.  What is also nice to see are the kids themselves trying to sell and make deals.  Never too early indeed!  Locals and neighbours got out of your homes and pitched something-anything to sell all for the spirit of the Queen’s special day.  We wish there are more family-friendly events like this through-out the year.  Nonetheless it was a fun and lovely day to get out and do some people watching and mingle with familiar faces.  Hup hup lieve Koningin!  14.05.2012

Borough Market London

A friend from London is currently visiting.  Along with other gifts, she bought along a Borough Market newsletter.  Such fond memories recalling this fabulous and large farmers market located beside the London Bridge Station in London Southwark.  Borough Market operates as both a wholesale and retail market.  It opens to the public from Thursday to Saturday with a huge variety of fresh produces and ready-made meals.  Fresh vegetables, fruits, cheeses, meat, cakes and loads more.  The game stall with hanging unskinned games birds is quite spectacular, so is mama’s bubble stall and the brownie tower dessert stand.  Its not just about the food, its about being overwhelmed by the wholesome supply of what nature can give us.  Its about the people that bought them to us and about experiencing a busy, full of energy and colourful market.  Oh its London calling perhaps.  Feet are getting itchy.  Foto © Borough Market SE1  26.03.2012

Queensday

The all orange day is coming – The Queens day on 30.04.2012. The kind people behind this annual street party in Liskwartier is making it happen again despite no funding from the Gemeente this year.  So be there to support your community!  Start from 1100.  More information visit Liskwartier  23.04.2012

Quick fixes

Sometimes no plans is a good plan for creative cooking.  The best ingredients are last night leftovers or bits and bobs still remaining in the fridge.  Quick fixes are spontaneous and fast.  Best part is that one never get to do exactly the same dishes again.  Here are some fixes that we made over the last couple weeks.  Top left:  Home-made boeren (farmers) omelette with salad.  Omelette was made up with broccoli, tomato and eggs.  Set on brown bread with couple lettuces as salad topped with left over pasta ragout.  Simple and very filling.  The omelette was the only part needing the cooking.  Pasta was ate cold.  Top right: Frittata and leafy greens salad.  Frittata was made up with mushrooms, left over pork slices and paprika.  Mixed together with gouda and cumin kaas.  Leafy greens are mostly veld salad with cucumber, tomato and mozzerella balls.  Bottom left:  Green salad with smoked salmon and egg.  Dark green leaves, tomato and cucumber made up the salad.  Topped with stored bought slices of smoked salmon and a hearty hard boiled egg.  Salad finished off with some micro sprout for a little bitter taste.  Bottom right:  Cold plate with salad.  First a stamp-pot with endive (green part only) as the warm side.  Slices of ham or grilled chicken in this case both easily can be store bought.  Topped with any fruits lying in the pantry and here we had slices red grapes.  A leftover cooked salad composed of endive (white part only) mixed together with some bacon bites.  All fixed within last then 30 mins!  23.04.2012

Beauty

Beauty by nature

Katja Gruijters is a renown Dutch food designer. Her latest project “mooi van nature” (beauty by nature) explores a new way of human perception in order to achieve a zero waste lifestyle. She believes that nature and food should function as a full cycle and operates towards less waste and maintain a sustainable life with better tasting food. She currently gives workshop and lectures about this idea. Check out her website and this film about her spreading this message to a group of young people in Madrid. 16.04.2012

50

Click here if you want to find out the top 50 food websites (put together by The Independent UK) that could be of a helping hand in your kitchen today. Some are indeed resourceful!  16.04.2012

Waste?

Dumpster Diver

This is about how waste can be someone else’s dinner. Supermarket chains regardless organic or not tend to reject food that either does not look perfect or missing expiration dates. Or sometimes just a day expired which we normally would not buy. Meet this dumpster diver who collects these ‘waste’ to feed his family. 16.04.2012

Sandwich

Enjoy every sandwich

The words “living each day as if it were your last” are common to hear. But do we truly practise so or does it only dawn to us when we know the end is coming. This is a true story about a doctor witnessing his own last days while embracing all the positivities life gives him starting from appreciating a sandwich. It is very touching.  Grab a tissue. 10.04.2012

TGIF

Happy Good Friday!  The sunshine returns and its a promising start for this long weekend, the first bank holiday since New Year’s day.  Phew its been a long wait.  And the bunnies are everywhere… bunny chocolate, bunny bread, bunny eggs…  Have a good one indeed!  06.04.2012  Foto © Pinterest

Blinis

Chocolate Blinis with Smoked Salmon and Poached Lemon

Easter is almost here!  Are you having a party this weekend while keeping the kids busy searching for eggs?  Here is a fantastically easy recipe to create some quick canapes for your guests.  Its Blinis!  A mini pancake usually thought to be French.  But its not, its Russians and traditional made with buckwheat flour topped with roe or caviar.  It is very simple to make, does not involve the oven (save energy!) and oh so pretty.  Here is how Chef Fred Ponnavoy does it and lov-zeh-dat-azzent. 02.04.2012

Échiré

Have you heard of the infamous Échiré butter from western France?  It is said to be the best and most expensive butter at around EUR15 for a 250g tub.  What makes it the best is its outstandingly light and creamy taste some says.  The milk comes from the region just 50km around village Échiré hence of the same environment, climate and grazing grass.   Its production is entirely handmade and has been around for a century along with their successful fully co-operative business.  It is so famous worldwide that there is a shop in Maison du Beurre in Tokyo that only sells this butter and pastry made from it.  If you know where we can get hold of this queen of butter in Rotterdam, let us know!  Foto © Christoph Kirschbaum  26.03.2012

Kinfolk

Kinfolk Magazine: Issue 2 from Kinfolk (kinfolk.com) on Vimeo.

The people behind KINFOLK just has the right idea. In fact how the whole team comes together is also quite admirable.  These are a group of artists and designers who create dining gatherings. A great ‘come dine with me’ manifesto.  Food is served local and you get to meet like-minded people and make new friends.  They are now touring so take a look at their website and there might be a dinner invite very near you. Otherwise it is a treat itself to view the lovely films they make or even subsribe to their journals. Visit KINFOLK   11.03.12

A quick fix

 

No time to fix dinner tonight and not craving pizza?  What we normally do to get the most nutritious quick fix is to pick up a smoked mackerel (or fillets) from Mr AH, reheat in oven skin side up and prepare a any-veggie-could -work stir fry as side.  Served with some rice and all done within 30 minutes. Just did this as the in-laws in town so a snell treat is much needed.  So easy and foolproof so have a try next time!  09.03.12

outstanding

Land-art artist Jim Devenan has a dining hobby.  He loves to get together like-minded people and dine outdoor with menu all from local sources.  This hobby called outstanding in the field has turned rather national and for years he and his crew has been doing road-trips around the USA sharing this unique dining experience.  The food is designed and cooked by local chefs.  Ingredients are all locally sourced and the menu reflects the season.  Interested diners booked their seat via Devenan’s website and turned up with their own dishes and cutlery to enjoy some good food and make new friends.  This year outstanding in the field went international.  They were in Europe and had a cook off at the rarely opened De Bilt in Vollenhoven Netherlands.  Were you there?  Foto © Jim Devenan 07.11.11

Gone Fishing

Due to relocation (new home; new kitchen!) and a visit back home to Singapore for the Chinese New Year, we will be closed between week 51 (Dec 21) 2011 until week 10 (March 5) 2012. We hereby thank all our clients for your kind support and look forward to more mouth-watering dinners next year.  Cheers to all you dear (non) Dutch people!  Foto tshoon  15.12.2011

Sint

Happy Sinterklaas!  We had a wonderful celebration with friends and their families last night.  Plenty of pepernoten and chocolate letters to last a while and ever a surprise visit from Sinterklaas himself.  He left our child crying but also left behind loads of joy for the night.  Thank you Sinterklaas and his blacky Piets for coming.  December will never be the same anymore with Sinterklaas plus Christmas with the good food and company.  Dank U Wel, Allemal!  05.12.11

Bottles

We need bottles!

Between 10 – 15cm high, width doesn’t matter.  If you have any unused glass bottles and wouldn’t mind donating to us – let us know! info@greensparrow.nl  07.11.11

Brussels sprouts

Brussels sprouts with pancetta

Those lovely little cabbages are here – Brussels sprouts it is. When we think of these sprouts, we think of thanksgiving, the arrival of winter and Christmas finally. Packed with vitamins and iron, Brussels sprouts can be easily blanched after trimming. Tossed with some pancetta or bacon and Waa-laah.  02.11.11

Steak


Jamie Oliver – Perfect Steak

MEAT! STEAK!! Watch this JO demo and you wouldn’t get wrong – its a steak crash course and all so simple. Just make sure your pan is hot hot hot, hood’s fan is on, rest your meat well and enjoy!  01.11.11

Baptism

A private catering for a lovely boy, C’s baptism.  The mid afternoon autumn menu was roasted pumpkin soup with melting komijn kaas or Thai spicy coconut pumpkin soup to start, followed by a beet and onion quiche served with salad.  To end is a trio of desserts, brownie with plum coulis, a Victoria sponge cake and a walnut carrot cake.  It was a delight for us to offer catering at private events.  Plain joy to be part of our guest’s celebratory event and at the same time providing nourishing meals and sweet treats.  A win-win situation!  31.10.2011

 

Street food

Taipei Night Streets from salvus on Vimeo.

With the end of daylight savings, the nights get longer as the weather starts to get colder. Time like this remind us of the warm street food served at night in Asia.  31.10.11

Launch

Autumn soft launch begins 15.10.2011

Fall is here.  Gone is a lousy wet summer and we are currently bless with a sunny and warm autumn.  The usually hefty Dutch wind seems to be at peace with us (finally) and we cannot complain a single bit how wonderful it is to still be able to picnic out at the park!  Meanwhile we are anticipating and enjoying fall’s colourful harvest – pumpkins, tomatos, figs, artichokes, pears, sweetcorns etc.  We will start taking new orders so if you and your family are interested, please contact us.

Pesto

Pesto

What can be made in advance, quick to heat up and makes a kid happy?  Pasta with pesto it is.  Pesto can be prepared way before use, stores in fridge and frezzer well and a fast whiz to feed the hungry one.  Try the child-proof tomato/pine nuts combination or something more unusual but equally delicious pair like corindar/cashew nuts or rosemary/almond.  For 4 servings of tomato/pine nuts pesto, blend together till coarsely 65g toasted pine nuts, 100g fresh basil leaves, a clove of garlic and pinch of salt.  Add into the above 250g of sun dried tomatos (oil drained), handful of parmigiano reggiano and 250g good quality olive oil and blend all till fine.  Keep in air tight containers and make sure there is always enough olive oil to cover the pesto to prevent molding.  10.10.2011

AH 1936


Albert Heijn reclame

Aa-haah a nice find indeed. An almost 3 minutes 1936 commercial which nowadays is more like a short film! 10.10.2011

Randstad

Save the date!  Organic grape growers are the organizer of this year’s De Tuin van de Randstad held at and around their greenhouse in Den Hoorn on Saturday 08.10 from 1000 till 1700.  Given this cheerful autumn weather that we are having now, it would make a great bicycle tour opportunity to this event.  26.09.2011

Milieupark

A Love Story… In Milk from Catsnake on Vimeo.

We support the act of recycling which unfortunately is not fully in action in Netherlands. Plastic, being the most fundamental material are not recyclable here and we think this is rather unfortunate. However there is Milieupark.  It is a collecting center with locations dotted all over the country which collects almost everything ranging from disused/broken electrical appliances, building scraps, garden waste, clothing, the usual paper/cardboard and glass etc.  The branch we usually goes to is the one in Hillegersberg-schiebroek.  This place is tacked behind the main street Melanchtonweg.  It is slightly isolated but huge and there are always plenty of others dumping their waste the correct way.  Unfortunately even in Milieupark, plastic goes into the main refuse.  But nonetheless we can do our part by dumping other waste at the right place.  Here is a list of branches in Rotterdam city.  05.10.2011

Pierre

Pierre Brasseria, newly opened this summer is the new kid on the block.  We have been there a couple times and always enjoyed our visit.  Location-wise it is very handy.  Just between Gimsel and Meent and near to Blaak.  There are seating along its sidewalk so sun-bathing chance on a sunny day is ample.  Inside it is rather cliches bourgeois French; tile flooring, bench seating, marble tables and bulbs lighting.  But it is a very gezellig place especially with their friendly staffs.  Food is tapas style.  Affordable prices and tasty.  Seafood is fresh and so is the bread.  Best part is the glass facade which makes the interior light and airy and a perfect place to observe the day goes pass.  Foto © citylemon  05.10.2011

Hitch

Hitch from Pascal Monaco on Vimeo.

If you are a Hitchcock fan (like us), you may like this too.  04.10.2011

Of HK and bees

Nokia – HK Honey from The Silentlights on Vimeo.

The buzzing Hongkong and busy bees fits well. However in this ad, the fast motion of the city is portray against the serenity the narrator experience when tending with the little inserts. Carefully made, not entiring food related but jolly well to watch.  04.10.2011

Foodscape

Carl Warner’s Foodscapes: A Lesson on Playing w/your Food from SkeeterNYC on Vimeo.

Like how we would say to our kids, “don’t play with your food”! This artist shows you how playing with his food could lead to.

Harvest

Part 2 of Rotterdam Oogst Festival will be held at Heemraadsplain on 17.09.11 Saturday.  We were at their ‘Zaait’ (Sow) festival back in May at Noordplein and had quite an eventful time.  Both adults and children loved it and the weather hanged up well.  At ‘Oogst’ – a food market and festival, they will bring us local produces and delights from farmers from nearby.  There will be an urban farm with domestic animals for the kids to marvel at.  Music, games and fresh food will be anticipated and fingers crossed for the sunny company of the weather God. 12.09.2011

Beet

beet cake from tiger in a jar on Vimeo.

Beetroot was only discovered in our kitchen this summer.  Earthy, moist and lightly sweet.  Beetroot is filled with antioxidant meaning it is a source of nutrients that prevent oxidative damage to our body.  This nutrient curbs disease like heart failure or various cancer and you can judge quickly by its natural bright colour. Beetroot contains plenty of folio acid which is needed and superb for pregnant women to prevent babies with spinal problems.  After seeing this inspiring video some months back, we have now baked at least a dozen of beet cakes this season.  And again in our BIO box this week, it includes another kilo of beetroot.  We usually go easy with the sugar and mix in a quarter less as the beetroot is sweet on its own.  So time for another round of this easy and nutricious treat.  Give it a try – its indeed a piece of cake! 09.09.2011

Kip

A good chicken stock is a must in all kitchens. It is the solid foundation of a steady building; simply essential! It can be the heart to many dishes, add them to increase the depth of flavours and enriches its taste. Invest on your chicken stock by buying the best organic kip. An average size of 1.2kg kip can produce up to 3l of stock good enough to last for weeks. They are good to freeze and you can also condense it by boiling it down and keeping it in ice cubes holder for other quick uses. Take a look at this simple version from Jamie Oliver. 12.09.2011 Foto © Nigel Wedge

Vegetables

Julia China on Vegetables

The trick about introducing vegetables to children is simply not to over-cook it.  Children like food that is crunchy hence they love snacks like crisps or cookies as there is pleasure and fun chewing it. All you need to do is to just drop the vegetables into salted boiling water and blanch it to a maximum of 5 minutes for green beans, 2-3 minutes for broccoli or other thinner greens for a minute.  After blanching, cool them off in a colandar with cold running water until the vegetables is at room temperature.  This prevents the veg to continue to cook and keeps the vibrant green colour.  If you like veg plain, that is all you need to do.  But cooking it with olive oil or neutral (sunflower or corn) oil with some chopped garlic or herbs (for 1 minute max) can finish it off with a nice touch. Blanching can be done way in advance and you can finish the cooking part just minutes before dinner is served.  Here is a clip to how Julia Child does it all.  31.08.2011

Harvest-ed

As expected, we had a good time at Rotterdam Oogst Festival last week.  We always look forward to such market events in order to understand more about the local food scene and about our community we live in.  In this festival, one can know for sure what has harvested did not fly in from Spain or Kenya but there were a huge array of Dutch (Zuid Holland specifically) produces.  Most farmers were within about 35km range and some came not just with food to sell but ideas or educational thoughts to spread to us city people.  We could not miss to replenish our supply of Rotterdam honey from bee club Echte Rotterdamse Honing and a nice loaf from Vlaamsch which now opened a very nice cafe and bakery shop on Meent.  Lunch was very delicious vegetarian soups from Kralingen based KOM.  Two thumbs up for their coloured theme creation.  They were filling and packed with flavours.  The soup tasted so savoury as if they used a meat stock; must be experienced vegetarian cook!  Our dessert were a bunch of white and red grapes.  They were from Druivenkwekerij Nieuw Tuinzight from Den Hoorn.  According to the owner, they are the only grapes farmers in Holland and has been doing so for four generations.  Their grapes are organic and it honestly tasted very fragrant and delicious.  They are opened to public during the grape season (meaning now!), one can do grapes/ juice tasting and witness their crawling harvest roofing their greenhouse.  Finally, we had a go at frying a sunny side up on a Tanzania made clay pot.  Perhaps nothing to do with harvesting nor being local but it was good fun afterall.  24.09.2011

El Bulli

El Bulli:Cooking in progress
Now showing at Filmtheater LantarenVenster until 04.10.2011.