Greensparrow

Homemade seasonal quiches at your service!  We are adding a new service opening our arms to the HORECA sector. Currently delivering our homemade fare to cafes.  If you know any cool coffee places needing a savoury boost on their menu, let us know!  01.08.2016

From 10th-15th of May, we’ve been invited to cook at The Kaapse Kitchen in Fenix Food Factory in Katendrecht.  For almost one whole week, you can come and enjoy our Spring’s menu which includes asparagus, rhubarb, broad beans, lamb and all the seasonal goodness.  Don’t miss it, come support us!  30.04.2016

Sugar Rush, Jamie Oliver‘s latest documentary on how consumption of sugar is ruining the health of many and threatening to bankrupt UK’s National Health Service.  Shocking and very well made, the full documentary is not available to be viewed.  But these chain of short ones will give you a gist of how this unnecessary calorie and ‘free’ agent can do to us and the unbelievable footage of how Coca Cola is dominating the most rural part of Mexico.  Also interesting is here where you can find tips and recipe ideas to learn how to reduce sugar intake. Or here for all the FAQs of your doubts about sugar.  Understand what sugar really do to us and help educate our next generation to eat more wisely. 24.01.2016

Can’t wait to show it all.  Our old masters reinvention continues whenever time allow.  We style and Hester shoot.  Collaborating urban backdrop with the familiar Dutch table scene.  Much fun and to be continued…  11.02.2016

Acclaimed photographer Norbert Schoerner, renown for his high fashion and haunting landscape masterpieces has created Nearly Eternal.  While Schoerner has built up a reputation as an reportage photographer and artist, this series of lonesome, slightly oddy and sublime food photographs caught our eyes.  The motionless images remind one of the plastic sample meals display along busy sidewalks in Tokyo.  They successfully morph together a mysterious and abstract interpretation of an inedible world of goodness.

‘Tis the season to be picking cherries.  Big plummy and juicy ones.  We made a quick swift car ride (only 45mins) yesterday to Bergen op Zoom and dive into a huge lovely fruit orchard called Franken Fruit filled with these ruby jewels.  Franken is a fruit farm with loads of vegetables and fruit variety, making  a visit at any season for a leisure picking session.  Especially fun with the kids, the nearby Het Appeltje playground also makes a good stopover to burn off some steam and to grab a bite.  The true treasure of this trip is that Franken Fruit is situated at the tip of an old estate Lievensberg which massive pine forest is a great pleasure to discover.  We round off our day walking into the thick thick woods, immersing ourselves within the luring scent of fresh pine, birds chipping away and a step closer to nature.  A great summer day out.  12.07.2015

How would marble taste like if its edible?  Sweet and cold liked an ice lolly? Have a look at IC[R]ONIC ICE LOLLY by Amen-studio.  Witty and interesting as they try to highlight the object (which) hides its function and become decorative for the kitchen.  Its utilitarian after all.  A wooden cooking spoon with place holder.  07.07.2015

Summer and picnic goes hand in hand. Just like how Mr Frykholm’s artwork relates to his work place – Herman Miller. Check out the history of company picnic posters create by him. 45 years long.  All timeless and classic design still brilliant up to this day.  07.07.2015

Once in a while, life gives a spectacular turn when we reinvent ourselves once more. In a series of Old Masters remake, we have team up with the usual suspects and created a food and art collaborations lead by nature, our seasons, creativity and wit. More to be posted when… ripped.  22.06.2015

This spring weather may not be spectacular so far but we had our fair share of these summer ruby fruits recently.  Strawberries picking at De Buytenhof has started!  The kids had so much fun feasting while picking, though not much left we could see so be fast!  13.06.2015

Once in a while we all get reminded of all the amazing machinery and structures that exist in order to bring food into our mouth.  Just like the Domino sugar factory.  17.05.2015

The Saloon – Greensparrow from Daryl Mulvihill on Vimeo.

Over the last six months, we have been working very hard to put together a new initiative called ‘The Saloon’.  Its mission is simple, which is to integrate the creative professionals and educate children creative skills in ‘makers’ district – Zomerhofkwatier. Our main aim is to provide a nest for good food and a hotspot for social gathering, workshops and lectures.  As we continue to look for a permanent home, check out this short film that explains what is The Saloon and one of its recent communal activity – the Zoho Lunch. This process has been packed with many challenges and a huge expansion of our network.  Finding a place to call our own will not be easy but we give our many thanks to the kind people at Het Gele Gebouw and the Zoho communication team who has been pushing us forward and nearer to our dream.  Lastly many thanks for Daryl for this film.  More news via The Saloon.  20.05.2015

Sarah Hillenberger has plenty of good ideas.  Take a look at her Tutti Frutti inventions where food gives a second meaning ranging from a set of rainbow peels, beetroot diamonds, carrot lipsticks, melon soccer etc.  Great inspiring and simple work of art.  15.05.2015

PJADAD and their urban platter of Atelier food still life.  An edible piece of research work.  Would it great to see it evolve as per capital city!  24.04.2015

Would you hike 4770 feet to taste perhaps the best charcuterie in this world?  If you do, of course you will not be surprise by the stunning architecture behind this 200 years old establishment. The Berggasthaus Aescher-Wildkirchli in St Gallen Switzerland is definitely on our wish (visit and eat) list.  22.04.2015

The Expo 2015 brings together the theme of spectacular architecture and food in historical and vibrant city Milan.  Titled “Feeding the Planet, Energy for Life”, 140 countries will showcase their best design reputation and creativity through the message of good food.  Its starts 01 May and ends 31 Oct.  We’ll be there for sure!  21.04.2015

Get cooking quinoa with David Lynch.

AMBA is a food designer based in the UK who expresses her vegetarian lifestyle via the nature of food.  A form of still life on its own, her creation is refreshing, vibrant and best translated in her colourful prints.  A summary of food’s textures, shapes and colours within a framework.  This should be on your wish list too!  18.03.2015

Jolene Carlier got inspired by Willy Wonka’s quote, “Come with me, and you’ll be in a world of pure imagination.” and came out with a popcorn monsoon machine. It looks all fun but there is a flaw not captured… how do the last bit of popped popcorn get out?  12.03.2015

Chris Durso’s food pun project inspired by this 8 year of son – The Foodnited States of America.  A nice one.  12.03.2015

Allow a 3D machine to ‘print’ out your dinner. This is the idea behind Edible Growth designed by Chloe Rutzerveld . To reduce the over harvesting of our resources, this idea creates your healthy and nutritious high-tech meal via a personalized 3D file. Then give it a few days while it grows to fit your appetite and plate. Great idea!  And many other inspiring work from her website. 03.03.2015

A inspiring and lavious design and styling from Lies Willers en Jeanine Aalfs for an exhibition namely Dining with the Tsars at the Hermitage Amsterdam Museum.  Sadly we missed the show but more information and images can be seen from here.  03.03.2015

A little amuse.  The Last Supper, playmobile way.  Pierre-Adrien Sollier is the name.  01.03.2015

If we play with our food like Anna Keville Joyce, bedtime will be extremely late.  See how she plates up these beautiful creations here.  20.01.2015

Oh yes by the way, A Happy 2015 to you all!  A bit like having another party after the guests had left…  Now just looking back to some fabulous cooking from last year.  Two thumbs up for a great year ahead!  13.01.2015

Here is wishing you all a well-rested Christmas break with all the good sumptuous food as we slowly welcome 2015. Think chestnut soup, roasted goose stuffed with herbs and citrus fruits plus luke warm chocolate mousse with orange liquor for dessert. A new (cook)book to pass the nights and leaving your mobile phone turned off for days. Switch off and enjoy some quality family time.  Merry Christmas and Happy New Year.  Our kitchen opens again Thursday 08.01.2015.

Its only December and we’ve already dipped minus 2 masked in concrete sky. Think Sichuan hot pot, burning chilli sauce and Sinterklaas suntanning under the Sicilian sunshine.  04.12.2014

Gingerbread man or Peppernoten? Peppernoten or Gingerbread man? Why not both? The result is far from perfection, some a little too dark… some a little too big. But they taste good! And crunching on the flavour of cinnamon and ginger really bring along the festive feeling of Thanksgiving and Sinterklaas. If you want to have a try, come join us at Story Time in english organised by Intouch Expats. 1030 tomorrow 22.11 at the Centrale Bibliotheek. These sweet treats are complimentary from GreenSparrow. Come support!  And here is the recipe if you are keen to make some peppernoten of your own.

Sunshine breaking out on a wintery autumn day. 9 degrees. Think warm spiced soup, fireplace and watching ‘Mad Men’ till end of day.  06.11.2014

As the school holiday in Zuid-Holland officially opens up summer vacation, Greensparrow is taking a break and will resume service September 2nd.  We wish you all a well deserved holiday with lots of sunshine, good read, eating alfresco, fresh seafood and lots of summer fruits.  Have a good one!  26.07.2014

SAMSARA food sequence from Baraka & Samsara on Vimeo.

Vivid colours, sensitive topics, breathtaking documentary.  Here, the food sequence.  14.05.2014

Meet Wouter Bauman.  He is an adviser at the Environmental Center of Rotterdam who specialises in environmental services focusing on sustainability and a greener lifestyle.  We met up on a slightly overcast Spring afternoon to discuss about the origin and success of the Dakakker.  Standing on top of Het Schieblock, one has a complete sight of a large part of Rotterdam’s city center.  The noise around us was inevitable.  There were echoes of the roaming traffic, the rattling trains squeaking on rusting tracks and frequent jets cruising above.  But what is tranquil about this site is the 800sqm of raw earth and soil currently sprouting the first of Spring with busy bees working about.  Read more… …

Meet Hester Blankestijn.  She is a friend and a professional photographer who also teaches at the SKVR.  Over the course of the last few months, Hester has been acting as our in-house photographer clicking away professional shots at one of our dinner event and most recently spent many hours with us brushing up our photography skills.  Some says a picture can tell a million stories.  And under the guidance of Hester, she had refreshed our minds and help to enhance the stories we want to tell on our weekly dinners shots.  Read more… ..

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…

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…

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

Le retour from Natalia Chernysheva on Vimeo.

Grandma’s cooking is the best! 24.02.2014

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

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

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.

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 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

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

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

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

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

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

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

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

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

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

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

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

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

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 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

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 making, beer 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

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

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

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

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

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

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

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

If only we can eat flowers like patat!

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

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

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!

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

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

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 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

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

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

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

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

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 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

Gordon Ramsey Chicken Tikka Masala

We love it spicy, Ramsey style!  04.10.2012

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 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: BBC, Delia, Hairy Bikers and Nigel Slater   Foto and facts from Simply in season  21.05.2012

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 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