As some of you might know, I spent almost 3 months in Canada and the US during my blog hiatus. Before this trip I’d never had a cinnamon roll, can you believe it? Yeah, I’d heard of them, seen them on tv, and I also read about all sorts of people that raved about cinnamon rolls, but I never tried them. Cinnamon rolls are not really a thing in the Netherlands, which is why they are difficult to get if you’re not into making them yourself.
If you are not a conventional beetroot lover, this recipe is for you! A few weeks ago, I realized I had a jar of beets in my cupboard that was about to go bad. I normally don’t love the extremely earthy taste of red beets, but I also hate wasting food, so I decided I had to make something with them anyway. I first made a pizza (with a delicious crispy crust 😍) topped with beets, goats cheese, caramelized red onion, thyme and pine nuts. Delicious for sure, but I could still very much taste the earthy flavor of the beets. So, with the other beets, I decided to make something else: a curried beet soup! With this, you can barely taste the beets at all, since the curry spices are such a dominant flavor.
In the last year and a half, and even before that, I have experimented with pizza. Loads of pizza. I made pizza’s with a thick crust, a crispy crust, simple margarita versions, and pizza’s loaded with 749202924 toppings. I even made sweet potato pizza once, which is tasty, but it isn’t a classic pizza.
Hi guys! I am so sorry for the long absence!! Life just got in the way, and I decided I needed to focus on some other things than the blog for a while. But now, 1.5 years later, I feel soooo ready to get back into blogging again! I didn’t stop cooking in those 1.5 years, but I did stop photographing and writing about my food. A lot has happened, and I talk a bit more in depth about what I did exactly on my Instagram and Facebook pages, if you would like to know the nitty gritty of what I have been up to. How have you all been??
Ever since I started being more mindful of what I’m eating, I’ve been making loads of things from scratch, such as pesto and hummus. The main reason for me is that by making it myself, I know exactly what goes in it, and I get to adjust it to my nutritional and taste preferences.
Have you ever read the nutrition label at the back of your ketchup bottle? It is quite likely that your favourite ketchup is actually 1/3 part sugar! If you then continue reading the ingredient list, you’ll probably see high fructose corn syrup or something alike listed as the second or third ingredient, which means that it is the second or third most ingredient used. I’m not here to discuss the whole HFCS debate, but I do know that I don’t like to eat a lot of sugar, but if I do, I want it to be in the form of a delicious cookie, cake or muffin, and not in the form of an average-tasting, salty, red “tomato” sauce.
Chocolate cravings are real peeps! And that’s why I almost always make sure to have a couple of these chocolate truffles in my fridge or freezer. Even straight out of the freezer these are delicious, so these are perfect to make ahead for when that sudden chocolate craving hits you. You’ll only need three ingredients, put it all in a blender or food processor and then just roll them into balls. Easy peasy!
Oh my god guys, I just got my thesis grade back and I got an A-!!!!! I’m so happy!! I wrote my bachelor thesis on the KNMI NO2-sonde that I worked with during my internship there, and how to improve it etc. Very interesting, but I can imagine you guys don’t really care about that as you are probably here for the food 😉