Liquors are quite versatile and are not only used to mix oneself a nice cocktail, but also in cooking and baking. This week we had a tasting with Villa Massa limoncello to show us the different possibilities.
Categorie: Thursday Treat
My mom has an obsession with food and cooking. She has a vast collection of culinary literature which I always love to look into. Though she hasn’t added this conceptual book to the range just yet…
It is probably due to our obsession with food that we are curious about where chefs eat out in their spare time. Finally a book has been launched to answer that question.
Time magazine nominates internationally renowned food experts in the latest international issue, and the article already ‘stokes controversy’ according to NY Daily news.
It’s hotspots galore lately. But we can’t help it, there’s a lot opening in Amsterdam these days, and still many, many places to review. Today’s Thursday Treat is actually our favourite adress for a hangover lunch.
After a few years of closure, the Odeon theater/club reopened with a new food concept in their basement. Former chef of Neva at the Hermitage, Ricardo van Ede, cooks what comes up to him with the available fresh ingredients of the day.
Saying ‘vegetarian’ and ‘butcher’ in the same sentence can sound a bit awkward, but except from having meat substitutes and the association of a butcher due to the familiar refrigerated display, there’s not much of a ‘butcher’ about it.
I can’t even take credit for making this amazing dessert – it was actually my boyfriend who whipped it up for a dinner party last week! (Impressive, don’t you think?) I did supervise the activity and the recipe is very easy to make. Our tip? When you think your egg whites are stiff enough, whip them some more!