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Let’s start with just looking at the vibrant colours of the pumpkin itself… uhuh, STUNNING right?! When my eyes love something my belly always agrees! So yes, I’m a huge huge fan of roasted pumpkin fries. I never peel my pumpkin, buy an organic one and wash them with cold water using a brush. Chop them in fries-size-bites :D drizzle some good quality oil over it, a pinch of smoked paprika powder, garlic and salt & pepper… all of this on a baking sheet and let it hit the oven for +/- 25 minutes on 220 C and there you have it, sweet delicious pumpkin fries!! The sun is out again so even better to enjoy this dish outside, oohhh life is good!!! Xoxo The Cookteaser 
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So... How was your Kingsday?! LOL Xoxo The Cookteaser  I'm telling you, this dip is the sh%t!! It is sooo soooo easy and soo soooo delish. I of course have to share this with all you hotties out there!! I love a good dip, it’s easy, you don’t have to worry about serving food in time, you just leave it up to your guest to dip whatever they like into in. This also works perfect as a base on a sandwich, taco or wrap! Spread it, add some grilled chicken on it, some extra cilantro and I’m drooling LOL So many options… LOVE IT! So what are you waiting for?! Scroll down to find out how you can make this yourself!  Ingredients:
- 1 Avocado - 180 gram of organic Feta cheese - some Cilantro (you can leave this out if you're not into that and replace it with parsley instead) * there is no need to add salt or whatever as the feta is salty enough already What's Next?! Blend the avocado and feta cheese together into a smooth paste using your kitchenmachine. You might first think that it isn't working out when you see everything crumbling but go on my dear.. keep on pressing that power button cause eventually these 2 ingredients will end up into this super creamy dip, just trust me! We're already at our final step, add some cilantro leaves, blend it again and this my dearest, is one hell of a tasty dip to impress your lovedones with! You can thank me later ;D YIHAAAA!! Slice up some cucumber, carrots and sweet paprika or some nice flat turkish bread.. ooooh lalaaaa and dip dip dipper de dip dip it in :D! Hope you like this recipe! Xoxo The Cookteaser Whenever I see ‘Black Cod’ on a menu I always order it. I once fell deeply in love with this dish when I was at New Yorks ‘Nobu’ and ever since I just can’t get enough of it. While this dish isn't hard to make at home, ordering it at Japanese restaurants here in Amsterdam is quite expensive. A few weeks ago I was having dinner at 'Taiko' where I they serve the Black Cod too. Allthough I’d rather spend my money on nice (food) experiences then buying myself a new designer bag there are always other ways to have the same experience without looking deep into your wallet over and over… So thank god for my cookingskills!! :D Even though I’m more into spontaneous cooking, if there’s one dish I don’t mind to plan my week around it’s to make this Japanese style Black Cod!! This dish always blows my guests minds and it’s more about the preparations then the real cooking really. The fish needs to be marinated for 2 to 3 days ahead so timing is what it's all about!  I'd normally never copy recipes. But when something is just perfect as it is, there's this rule to 'just not f#ck around with it'. So hail to Nobu and goodluck with bringing some Nobu flavors into your own home! Ingredients for 4 black cod fillets (about 1/2 pound each): 1/4 cup sake 1/4 cup mirin 4 tablespoons white miso paste 3 tablespoons sugar  What’s Next?!: Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Now most important, let it cool to room temperature. Pat the black cod fillets dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days. Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.  I really hope your Black Cod turned out perfectly and that you enjoyed every bit of it!
xoxo The Cookteaser Who doesn’t know the Hummus stall at the Ten Kate market in my neighbourhood ‘Oud West’ is missing out BIG TIMES! Don’t get confused by the 2 mediterranean stalls you’ll find there. Walk all the way to the back and that’s the stall you need in your life.. no seriously, you’re probably laughing now thinking ‘this girl sure know how to exaggerate’ but I think you’’ll only get me if you’ve tried that particular hummus.. It’s that MANGO HUMMUS who’s to blame! It’s just, I mean, I can’t even… It’s an addiction really!! My cravings for this hummus has completely gotten out of hand. For example, one of the worst case scenarios that could happen on every random day, when I’m out of my hummus supply and the marketstall has already left I get all signs of stress. Serious anxciety attacks, red marks pop up in my neck, sweaty armpits, and short breath instantly.. This just HAS to stop!! :|  The fact I’m spending over 20,- euro each time I get my weekly hummus supply says enough don’t you think? Urgh don’t even get me started over what I’m spending there per month.. ‘Guilt’.. go the fuck away.. awayyy I said!! :O Well lucky me I bummed into this Spicy Mango/Lime chutney last weekend when I was doing some grocery shopping at Dun Yong (gotta love that place). Every time I’m enjoying this Mango hummus I taste some indian exotic and tropical flavors so why not give this a shot I thought. Now don’t get to hyper excited guys, I almost titled this blog with ‘#fail’ haha. What I’m trying to say here is, my hummus was good, it was tasty.. but it’s just not the same. I’m missing out on something of which I still haven’t figured out yet what that is, urgh… so frustrating. So yeah, I guess I’ll be seeing you guys there at the stall... shamelessly spending my euro’s on that super delicious hummus.  If you never had that hummus I'm raving about you'll probably gonna be stoked with my recipe, either way, it is a fact that I'm now ruined and way to spoiled to make any more hummus myself... Scroll down for my spicy mango hummus recipe!  Ingredients: 1 can of preboiled chickpeas 1/4 of a fresh ripe mango 3 spoons of Mango Chili Chutney just a little pinch of Indian curry powder 1 teaspoon of Japanese chili powder juice of 1 lime Some salt to taste *the secret for extra smooth hummus is to add some cold water to it. What's next?! Blend the chickpeas and mango using a foodprocessor. add the rest of all the ingredients and mix it all well using a spoon. Add some salt to taste and you are done!! If you think your hummus ain't smooth enough add some cold water bit by bit until your satisfied with the structure :D  I really hope you enjoyed this hummus!
Xoxo The Cookteaser I have a confession to make. I have a major crush on Matcha Green tea powder. I’ve been Drinking it, Eating it and Snorting the crap out of it (HAHA of course minus the snorting guys, I’m just kidding lol. Have a little fun and don’t take everything so damn serious ok?! It’s me for f#ck sake) Ok… So, leave the snorting out but you get what I’m saying, I just L O V E it SO MUCH! I’ve always loved cooking with tea cause it can add a subtle new layer to soups or sauces for that extra mysterious delicious depth in taste. But lately I’ve been obsessing particularly over this Matcha Green Tea powder to use in all sorts of drinks and dishes. Because it comes in the form of powder it makes it super easy to add it in just about anything! I’m even talking desserts baby! The list is seriously endless, from making your own Matcha Icecream, Matcha cookies jut Matcha-everything :D  As soon as I open my eyes in the morning I’m quite the energetic person, so there’s no daily need for caffeeine or extra energy shot of whatever to get me going. But, there is a but, when I know I’ll be making long days for example the upcoming days I’m working on big catering events I want to feel extra fit and more energised then normal. That’s where Matcha Tea comes in handy. Matcha will definitely have more health benefits than brewed green tea. As for brewed tea, nutrients are left behind in tea leaf and are usually thrown away. Of course, not all nutrients are left behind but mostly the water non-solvent vitamins such as vitamins C gets left behind in the tea leaf. On the other hand, Matcha is simply ground tea leaf so you can take advantage of the whole tea leaf’s nutrients and vitamins. Scroll down to learn more about this amazing green power powder!  Health Benefits: - Raises your energy level for up to 4 hours - Create a state of relaxed yet calm mental alertness - Boost metabolism by up to 40% in regular consumers - Contain up to 137 times more EGCG antioxidant than steeped green tea - Help regulate healthy blood sugar levels - Support healthy cholesterol levels within a normal range - Act as a strong blood detoxifier and alkalizer - Support healthy teeth and gums  This was also my lifesaver when I was abroad fighting against that f#cker of a jetlag. Good thing in Singapore you can find Matcha Soy Latte’s on just about every streetcorner! Now the whole point of me writing this post, somebody out there who runs a nice coffee bar near my office or home, PLEASE start using matcha too so I can enjoy it whenever I’m out on the streets in Amsterdam too! :D
Xoxo The Cookteaser I love experimenting with new products and even better having them mixed with some good old - never getting bored - oriental flavors! This veggie named 'Swiss Chard' (sounds so fancy!!) can also be called: chard, leef beat, white beet, strawberry spinach, seakale beet, leaf beet, Sicilian beet, spinach beet, Chilian beet, Roman kale, and silverbeet.. THE F#CK.. I guess someone couldn't make up his mind?!?! Jeezz.. Anywayyyy... this my dearest, is now my newest addiction, and if it's not only for it super delish taste.. then look at the amazing vibrant colors!! How can you resist the brightness of the Yellow, Deep Red against the Dark Green... Nature is sure taking care of us in an amazing beautiful way!! This Japanese inspired healthy side dish will blow your mind! So, scroll down to check out how YOU can make this too!  Ingredients for 1 plate as a side dish (for 2 people): - 1 Swiss Chard (whatever color you prefer) - 3 Spoons of Roasted Sesame Dressing (You can buy this in any Asian Supermarket. but the recipe to make this sauce easily yourself will be up on the blog very soon) - Japanese chili pepper mix - Smoked black sesame seeds - A pan filled with boiling hot water  You can never go wrong with Hello Kitty Icecube-molds!! What's Next?! Cut off the bottom part so you'll have all the stems loose. Now wash them carefully and get rid of all the dirt. Cut the Swiss Chard in beautiful even pieces. When the water is boiling hot let them cook for 2 minutes with the lid on. Now drain the water, and let the veggies cool off in a 'bath' of Icewater (yes, you got that right.. that's Hello Kitty Ice + Water, If you don't have Hello Kitty Icecubes you can't make this dish..just sayin lol) When you feel that the veggies are totally cooled off, use your hands to squeeze out of all the access waterr and shape them nicely on to plate. Mix the Sesame dressing with a pinch of Japanese chili mix (in my case, 4 pinches, the chili addict I am :O). Now, drizzle it nicely over the veggies and sprinkle the black sesame seeds on top, et voila! Enjoy!! xoxo The Cookteaser  Natural Beauty it is!! Amazing right?! The fact I haven't been posting new recipes and blogposts made me feel a bit guilty. SOOOO to make it up to you I just shamelessly try to BRIBE you with this cool Giveaway :O As you know I'm a true f#cking Egg-Lovah-Lovah! So I was super psyched to find this little helper. I bought it a while ago in Singapore at the most amazing Japanese shop called 'Daiso'! What it's for??!?! Well, you just add this Japanese cute 'egg' into the water when you boil your eggs and it will change color so you exactly know when your eggs are perfectly Soft, Medium or Hard. So not only does it look super cute, it comes in handy like crazy! Only thing you have to do is Follow me on Instagram or like my Facebookpage and 'LIKE' this post! By the end of this week I will announce the winner online!! WOOHOOO xoxo The Cookteaser   Good morning lovers! Hope you had a good night sleep cause I sure did :D. Although I'm not a 'breakfast-kinda-girl' when I do decide to make myself a bowl of morningfuel it has to look as stunning just as it tastes, right?! I have to admit, when nature gives us so much beauty it's not really hard to make up a nice plate such as this... When I was in Thailand a while ago I was going nutty-nuts on the fresh passionfruit. They sell it there scooped out into a 500 ml bottle and I would indulge myself with it almost every single morning! It's the perfect combination of the sweetness and sourness which makes me crave for more, more and more. So when I saw these little bonkers in the store I couldn't resist buying them for a little throwback holiday feeling! Passionate Breakfast:
2 passion fruit (scoop out the flesh easily with a spoon) 1 hand of Seedless Grapes 1 hand of granola 150 ml Full on fat Yoghurt "yeah bitches, that's right...I repeat... FULL FAT YOGHURT" (stop staring and close your mouth) I've never believed in low fat or light products, that sh#t ain't good for your body! What's Next? Well I'll be damned if you're still wondering how to make this. Go get your IQ tested honey... no really... get it tested :| xoxo The Cookteaser |
The Cookteaser
Eva Lia - The Cookteaser
Who that?I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam. FOLLOW ME ON
All photos are taken with my Iphone.
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RequestsIf you have any requests for me to use a certain product or dish you want me to give The Cookteaser Make-over, please contact me and I'll try to make it happen!
I love to work with new ingredients and I see it as a great challenge to make it a delish dish! My Food Diary
May 2016
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