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7 Articles

Devil’s chicken!

by Rosa 0 Comments

Pollo alla diavola is one of the first dishes I learnt to make at a cookery workshop I attended when we moved to the Netherlands. Up until then my repertoire of Italian cuisine was limited to pizza and pasta (especially the kind you pick up the phone and order / comes in a box and is ready in a few minutes). I cooked this yesterday and I can proudly say I’ve come a long way.

Pollo alla diavola

Pollo alla diavola

Vegetarian cauliflower and paneer pakodas (fritters)

by Rosa 0 Comments

If Oggie is awake while I’m cooking I like to put him in his rocker and place him just outside the kitchen where he can watch me cook. This also gives us the opportunity to have deep conversations about the latest kitchen appliances, the ingredients I’m cooking with and smell some spices. Today when I decided to make these cauliflower and paneer pakodas I wasn’t sure about the kind of binder I wanted to use. So I held up two fingers and asked him to choose between chickpea flour and cornstarch. He very cutely grabbed both fingers with his hands and that ultimately ended up being a great choice.

Vegetarian cauliflower and paneer fritters

Vegetarian cauliflower and paneer fritters

The Domestic Man’s gluten-free pizza base recipe never fails!

Made these a couple of days ago since I couldn’t stop thinking about thin crust pizzas ever since a friend posted a picture of one. The Domestic Man’s recipe from his book ‘The Ancestral Table’ for gluten-free pizza never disappoints. 

Here are some pictures

RECIPE: Okonomiyaki

This is my recipe  for Okonomiyaki, but you can add anything to it.
1. Cook bacon / panchetta until the fat is rendered. Set aside the bacon and in the bacon fat cook finely sliced onions and cabbage. The onions should be light brown and the cabbage should still have a crunch. Take it off the heat.
2. Add finely chopped pickled ginger (optional) to the onion and cabbage mix above. Add bacon and salt and pepper to taste.
3. In a bowl whisk eggs and add the above cabbage mix to it.
4. Cook it in a pan until it’s done on both sides.

To serve:
1. Sprinkle some toasted nori flakes and finely chopped spring onions on the omelette
2. Spoon some mayonnaise onto the omelette. Also mix of Worcestershire sauce, ketchup and soya sauce and spoon this onto the omelette
3. Finally add bonito flakes / katsuobushi



Popped lotus seeds in a dessert!

When I connected with my schoolmates a few weeks ago little did I imagine it would trigger the start of a new kind of education – food education. Presenting makhane ki kheer made out of popped lotus seeds which until a few days ago I didn’t know existed, let alone cooked with.


Does real, traditional Dutch food suck?
Hachee at Moeders, Amsterdam

Does real, traditional Dutch food suck?

by Rohan 2 Comments

If you live outside Europe, there’s a good chance that you haven’t heard of Dutch cuisine. Considering the Dutch have been world travellers since the medieval times it stands to reason that at least some of their dishes would be popular. It’s true that Gouda cheese is a popular export, Heineken is a well-known food-related brand and there is the occasional ‘Amsterdam chips‘ in Italy. Even touristy things like raw herring with onions and the stroopwafel (literally: syrup waffle) are semi-popular. But what is real Dutch food and is it worth going on a search for?

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Finding Netherlands

Finding Netherlands

by Rohan 22 Comments

“I’ve forgotten my residence permit”, Rosa said as I waited for her on my bike. “I’ll be right back.”

I was a bit worried about making it to the ceremony on time. We should have left five minutes ago. This was important, even ‘once-in-a-lifetime’ important, and with none of the hyperbole that so often goes with that phrase.

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