Four Recipes We Tried And LOVED

four recipes we tried and loved
  • Cumin-spiked carrot and chickpea salad - This is a personal favorite. Nick kind of likes it but not as much as I do. Instead of just cooking the chickpeas I roast them in the oven with some salt, cumin powder and olive oil.
  • Hoisin caramelized salmon and sesame soba noodle bowl - This salmon is so good! I was never a broccoli or brussels sprouts fan but ever since this recipe I am converted.  I also add some raw shredded carrot, because I love carrot.  Side note: I discovered our dog Zena is very passionate about raw broccoli and will do anything to get some. It’s like doggy crack.
  • Roasted garlic + caramelized veggie tostadas - THIS IS AMAZING. I shared this recipe before and I’m sharing it again.
  • Mini polenta pizza’s - Polenta, I’m not sure if I like you but made into a tiny pizza you are quite delicious. Instead of rainbow chard I used spinach.

We try to make a new recipe every day. With the help of Pinterest and a lot of awesome food bloggers, we collect recipes and try them. Most recipes get used only once, but these are some of the recipes that we have made again (and again). Try them and let me know what you think. I hope you love them as much as I did!

For The Weekend // 10

ftw For The Weekend // 10

These two. They melt my heart. Ever since we got back from our trip, Nick and our dog have been inseparable. They take long walks in the forest together and for the first time in six years, we have a dog that actually listens.

I hope you have an amazing weekend, filled with forest walks, sunshine and tranquility.

I love finding Ted Talks like this that really teach me something new and make me think things through. (I know that is the whole point of Ted Talks but today I watched one about sex in the animal world and all I learned was that ducks have a corkscrew penis) // We Need to Change the Way We Think About Changing the World

I lived in a shipping container turned student home for a few months. But that looked nothing like this // Shipping Containers 

We made this dahl the other day with home-made Indian flatbread and home-made samosa’s. One of the best meals I’ve ever had. // The Best South Indian Dahl

Yes yes yes. I tend to do the opposite. // Underpromise Overdeliver

I’m a very picky croissant eater. I haven’t tried these yet but I’m hope they are yummy, making them soon. // How to Make Croissants

I had already picked out all the links for this For The Weekend, but then I saw this and I knew I had to add this. Incredibly inspiring. If there is only one link you should click, this is it. // The Story of Maggie Doyne

Things I’m loving offline right now:

  • grapefruits
  • our first plant
  • celebrating our 6,5 year anniversary
  • sunny dog walks
  • avocado and eggs for breakfast

Bonus link: we just had this for dinner. I can’t believe how good this recipe is. Try it. Seriously. You will thank me. // Roasted Garlic + Caramelized Veggie Tostada

Sticky Cinnamon Scones

sticky cinnamon scones

2 Sticky Cinnamon Scones6 Sticky Cinnamon Scones3 Sticky Cinnamon Scones

Usually, Nick does all of the baking. He’s really good at it and enjoys doing it. But there are days where I crave something sweet and Nick isn’t around to bake me something magical. On those days I get out my rolling-pin and try my hand on a recipe. This time I tried making Sticky Cinnamon Scones. The recipe I used didn’t have any measures for the filling, so this is roughly what I used. If it doesn’t work out the first time, experiment a little. Once you get it right, it’s really good.

Sticky Cinnamon Scones


350 grams of self-raising flour
100 grams of cold butter
150 ml of buttermilk
a bit of salt
1 egg, beaten


80 grams of melted butter
4 table spoons of brown sugar
½ teaspoon of cinnamon
a hand of raisins
a hand of any kind of nuts you have lying around. chopped roughly. I used walnuts and almonds.


Heat your oven to 180°C.

Melt the butter for the filling, and mix it with the sugar and cinnamon. Set aside

In a big bowl, mix the flour with the butter and salt until it looks like coarse sand. Now add the buttermilk bit by bit until you get a supple dough.

Roll the dough into a ball and flour your surface. Roll out the dough until it’s about half a centimeter thick, while trying to keep it square. The thinner your dough is, the better.

Brush the melted butter/sugar on the dough. Cover the dough with the nuts and raisins.

Now roll up your dough so that it resembles some sort of sausage.

Grease up a baking dish. Cut the dough sausage in six equal parts and snuggle them together on their sides in the baking tin. Brush with some beaten egg and bake your scones for about 25 minutes or until they are golden brown.

Serve the scones with cold butter, whipped cream or unsweetened crème fraîche. They are also very yummy when you eat them piping hot straight out of the oven (totally burned my mouth on one).

Through Our Eyes // 12

Through our eyes

toe 12 4 Through Our Eyes // 12toe 12 3 Through Our Eyes // 12toe 12 5 Through Our Eyes // 12toe 12 7 Through Our Eyes // 12toe 12 2 Through Our Eyes // 12toe 12 1 Through Our Eyes // 12

  • This oversized wintercoat has been keeping me warm
  • We took some pictures for our friend who owns a vintage furniture shop
  • This store is great. Good food, awesome branding.
  • Somehow this bread took four hours in the oven before it was done.
  • Nick taught our dog to walk without a leash. Best thing ever. Hands free dog walking!
  • The ceiling of the National Maritime Museum in Amsterdam.
  • Amsterdam and the National Maritime Museum.

Last year when we skipped winter because we were traveling in Asia, we missed it. The cold weather, the snow, staying indoors, short days. When winter came around we were incredibly excited, we bought winter coats, hats and gloves and we were ready to take this winter and love the hell out of it.
We waited and waited but no winter came. And now spring is already upon us. I can’t believe this was it! I didn’t even get to wear my gloves and the temperature went below zero on no more than two days. Not a single flake of snow!

And yet, spring feels like an awakening. The days are getting longer and when I ride my bike I hear birds singing their songs all around me. Nick said to me the other day “Babe, you’re like an excited puppy whenever there’s a sunny day” and I guess I am. I can’t wait for spring and summer and I’m already looking forward to next winter. Because who knows, we might get some snow next year.

How was your winter?

Home Made Yoghurt

home made yoghurt

Yoghurt1 Home Made Yoghurtyoghurt3 Home Made Yoghurt

One of the things we wanted to do differently when we got back from our trip was to spend more time growing and making our own food. We haven’t been able to grow anything yet because it’s winter but we’ve been busy making most of our food from scratch. Our favorite home-made recipes so far are tortillas and this yoghurt.

The recipe for this yoghurt comes from Home Made Winter, where we also got the recipe for the Ontbijtkoek. For our first batch we followed the recipe, for our second batch we experimented a bit. For our next batch, we’re going to try adding some flavors. We’ll keep you posted.


  • 1 liter fresh organic milk (you can use goat milk to make goat yoghurt, or raw milk from a friendly farmer for extra thick yoghurt)
  • 200 ml of fresh organic yoghurt. You will need store-bought yoghurt for your first batch. Make sure it has live bacteria cultures.

Disinfect your containers by boiling them or putting them in the oven at a 120°C for over 10 minutes. Do not do this with plastic containers. We used Weck jars because they’re the standard for this kind of stuff in the Netherlands and readily available.

Heat up 1 liter of milk in a pan until it reaches exactly 40°C. Use a cooking thermometer to make sure you get the temperature right. Turn off the heat.

Add a little of the warm milk to the yoghurt and mix until it’s fluid, making sure there aren’t any lumps.

Mix in the yoghurt mixture with the warm milk.

Fill the jars with the yoghurt mixture.

Heat the oven to 40°C and put the jars in without their lids. Let them sit in the oven for about six hours. Resist the temptation to open the oven door. The yoghurt needs some quiet time to make love to those live bacteria cultures you put in there, so leave it alone.

After six hours you can take the jars out. Cover them with a lid or plastic wrap and put them in the fridge over night so the yoghurt can cool down and stiffen.

Our first batch was pretty nice, but it gets better every time you make new yoghurt with your previous batch.

Now this recipe makes about 1,2 liters of yoghurt, but when you try to make Greek yoghurt you will end up with less. To do this, strain your batch through cheesecloth for an hour or three while it’s cooling down. Mix well when you think it’s thick enough.