Kookjegek.nl

Category: Nagerecht

  • For the win! 2010

    I must admit, I’m not the biggest football fan as I used to be in my childhood. But the World cup is special event. So in honor of our Dutch national football team I created an orange nectarine-carrot gelato, inspired by Robert Gelato, Amy Johnson & David Lebovitz.

  • Blue inspiration

    Lately I’ve been getting some inspiration from my colleagues at work. Discussing food and sharing thoughts. One of them gave me copy of a menu from a famous Dutch restaurant Ron Blaauw. It inspired me to make a baba au whiskey.

  • Leftover marmalade pudding

    One of the fun parts of living together with students is that you frequently get new inspiration. Yesterday for example I got offered some leftover orange marmalade. I decided to make a pudding, inspired by Foodpairing & Allerhande.

  • Cherry scones

    This weekend I got some dessert cravings. Decided to make some scones, filled with red cherries, inspired by a recipe from BBC Food.

  • TGRWT #18 Bleu rice pudding

    More inspiration, more blogposts lately. One of the reasons are the foodblogevents. They are also a source for inspiration. They give me energy to try different things. This time I entered TGRWT again hosted by Adain Brooks.

  • Ginger-chocolate mousse

    Tried a variation of the chocolate mousse I made when I just started to write for this blog. I added some ginger & orange zest to the mousse of the original recipe. Inspired by my previous blogpost and of course Allerhande which that recipe was based on.

  • TGRWT #10 Danish blue parfait

    Just before the deadline I managed to create a dish for They Go Really Well Together. During round #10, hosted by EatFoo(d), we had to combine pineapple and blue cheese. I made a parfait of Danish blue and served it with caramalized pineapple.

  • Chocolade soufflé

    Er zijn van die klassieke gerechten die je ooit eens gemaakt moet hebben. Zo had ik nog nooit een soufflé gemaakt. Daar kwam vandaag verandering in, geïnspireerd door een recept van Cooking for Engineers

  • Aardbeienparfait

    Soms heb je zin in ijs, zo ook vandaag. Deze keer geen sorbetijs, roomijs of granité maar een parfait. Een ijs gemaakt op basis van suikerstroop, room, eidooiers & aroma’s. Geïnspireerd door een recept van Food-B-Good & Cook & Chemist.

  • Stoofpeertje vanilleijs

    Gisteren zag ik mooie Conference peren in de supermarkt die ik niet kon laten liggen. Heb ze gestooft in wat rode port en balsamicoazijn en verwerkt in een dessert met vanilleroomijs en een siroop.