Gingerbread biscuits Lou
Peppernoten Recipe
Yield about 600g and (pending on how big is your bite size) about 150 little ones.
Your kids can help up with rolling the dough into balls.
Otherwise it can take up to 30 mins to get it all done on your own.
Time consuming but fun with kids and cost way less than store bought.
350g flour
1 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
125g cold butter (cut into little cubes)
100g brown sugar
1 egg
3 tbsp appelstroop (Ekoland)
1.  Sift flour, bicarbonate of soda, ginger and cinnamon into a big bowl.  Mix well.  Add in butter and rub it into the mixture until it is well combined and looks like breadcrumb.  Now tip in sugar and mix well.
2.  Beat the egg in a bowl and add in appelstroop.  Mix everything together.  It will look lumpy because of the dense appelstroop but don’t worry.  Add this into the flour mixture and knead everything together until it is one lump.  This will take a few minutes.  Tip it out into your work surface and knead until soft, even and smooth.  Wrap in clingfilm and put into fridge for about 20 minutes.
3.  Preheat oven to 180C.  Prepare two baking trays with parchment paper.
4.  Remove dough.  Divide into two and put one back into the fridge with clingfilm.  Divide first half of the dough into four parts and roll into long strips.  Call in your kids and cut each strip into sections about a marble size and ask your kids to roll into balls.  Pop them onto baking trays leaving a gap between them.  Then lightly press done to give a flat bottom.  Remove other half of the dough from fridge and repeat.
5.  Bake for 12-15 minutes or until lightly brown.  It is ready if the top side is hard and when turned over it is golden brown.  Let cool on tray for another 5 minutes.  Done and enjoy!



In 2018, we launched our new identity and website as studio pw/.  Come visit!



A group of faithful friends and families got together for a retrospective exhibition of late artist, David Paans. We plated up a simple grazing buffet to accompany the artist’s colourful work, a trio band and a very positive vibe. More pictures via our FB. 19.11.2017



A seasonal food still life project we’ve been working on for years. Its a continuing cycle that showcase our reinterpretation of the Old Masters. This autumn version also includes the wining pose of Nike the canary bird, couple of cross spiders, an aging bottle of Tia Maria and a stack of forgotten good reads. Much fun in co-operation with Hester Blankestijn.  Also check out our other still life attempts via Hester’s website. 01.11.2017

The flaneurs


A custom dinner for host OMI Rotterdam who threw a network invitation for Flaneur Magazine from Berlin, in tune to the festive ZigZagCity in June. This event is brought together by OMI Rotterdam, Het Nieuwe Instituut and Goethe-Institut Niederlande.  Take a look at our Facebook page for more impressions.  09.05.2017

Kaapse Kitchen


Its been a year since we have immersed ourselves as part of Kaapse Brouwers cooking out regularly at The Kaapse Kitchen in Fenix Food Factory.  We thank our growing team for their consistent hard work and laughter and engagment sailing along this steep learning curve.  If you are curious about what we are serving, come by this year during week 27 (04-09 July), week 39 (26 Sept – 01 Oct), week 43 (24-29 Oct) and/or week 47 (21-26 Nov) and have a taste.  We do our best to source our ingredients locally, presenting our seasonal flair and bringing in nutricious platters as organic as possible.  Here are more impressions of our last few involvement.  22.06.2017



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



A painting, a photograph.  The only entity that can capture a timed moment that carries much significance of its subjects.  The Old Masters did it with flair and exclusivity.  We remake, reinterpret and intervene and it continues.  Bringing what defines a season onto a print, onto a flat exposure.  Work in progress, thoughts brewing and more to slowly come. In collaboration with Hester Blankestijn. 15.09.2015