AS A STUDENT, I would often make rice for dinner, paired with deep-freeze spinach and something crazy on the side, like plain mixed lettuce. I know, I know… that doesn’t make any sense. TO MAKE MATTER WORSE, the rice would usually turn to mush (be overcooked), sometimes be too chewy (undercooked) and almost never turned out just right. AFTER YEARS OF OCCASSIONAL EXPERIMENTING, and thanks to the influence of good cooks around my friends and family, plus a lot of trial & error, I’ve got a grip on making good rice. IF YOU ALSO STRUGGLE with making rice because it hardly turns out right – or if you love…
-
-
The healthier pizza: ‘Flammkuchen’
Pizza, make room. German Flammkuchen coming through. Well, German-French, from the region of Alsace. Flammkuchen is a dish that resembles a pizza, tastes amazing but packs way fewer calories and much less dairy. It is dough topped with sour cream or yoghurt, onion and bacon, and sometimes a variety of other toppings, such as corn, spinach or peppers. Still, even in its simplest form it tastes equally good. The name comes from the way it’s made: in a fireplace. Flammkuchen literally means ‘flame cake’. Luckily, it can also be made in an oven! Here’s how to make your own: Flammkuchen Recipe Ingredients for 2. Prep time: 30 minutes. Pastry: store…
-
Pimp My Croissant
Oh la la, mais oui, ‘ze French croissant. Unfortunately, quite pricey at all the fancy good-quality French bakeries, and quite unhealthy and calorie-loaded at all the cheap supermarkets. How to make a healthier yet affordable alternative? Purchase fresh pastry dough and then build your own croissants at home. It will only take about 30 minutes of your time. It will be a healthier breakfast that tastes just as good (if not even better) than store bought croissants (with all sorts of unorganic and artificial additives). I used fresh pastry dough, in this case by “Tante Fanny”, which I purchased in the cooling section of the Hoogvliet supermarket (in The Netherlands).…
-
Herby Crustless Quiche with Feta & Zucchini
Whenever you think that you have so many left over veggies in the fridge that you’ll have to throw away something, don’t do it – and make this quiche instead! This crustless quiche is awesome, healthy, tasty – and gluten, dairy, and guilt free! No matter which veggies you add, the key is to use good organic goat or sheep cheese to let it all come together nicely. Mushrooms help with getting that soft smooth texture. The herbs you choose determine the feeling the quiche will give to those indulging in it: basil and oregano are zesty and refreshing, thyme and sage give a summery Tuscan feeling,  paprika and turmeric give the…
