I wish I could put last weekends Sunday brunch on repeat like I do with my favourite music songs cause I seriously had the BEST brunch EVER! It's been a while I've been THIS excited about food I had outdoors. As you guys know I'm an active brunch eater (actually I'm just an overall active eater lol) so I like to try out different things here and there in the city :D and my oh my, I've always loved to eat out at Bridges for dinner but their brunch really took my friend D. and I by surprise!

It all started so peacefully with a little mini shot of a classic Bloody Mary, but somehow that shot turned into a glass, that glass turned into glasses and the rest is actually blur... HAHA I'm kidding (not really actually, just the blurring part lol). Food this good can not be forgotten, I'm telling you! Although restaurant Bridges is known for their seafood inspired menu they sure know what to do with a nice piece of meat too!

In between the courses they asked us if we would be interested in making our own personalised Bloody Mary.
OF COURSE!! The guy behind the bar told us you can use so many more ingredients other then sticking to the classic to give your Bloody Mary that little hint of extra deliciousness. Ingredients like Ginger, Carrot Juice, Lime instead of Lemon... How I made mine?! Check the ingredient list down below.

Ingredients for The Cookteaser Bloody Mary:
Pepper
1 part of Lime
2 parts of Lemon
10 drops of Worcestershiresauce
a lot of tabasco (I like everything spicy... you should know by now ;) )
50 ml Tomato Juice
50 ml Fresh Tomato Juice
35 ml Ketel One Vodka
Sellery
Ginger
Rosemary

OOHH LA LA... Oysters me like me like!! I love the way they served it to us, half a lemon wrapped in a beautiful cotton so you can squeeze out the juice like a true lady ;)

The steak tartar was just splendid, my friend D. and I almost wanted to fingerlick the whole f#cking plate, that sauce... good god, SO GOOD! :O

Never ever have I eaten a Tarte Tatin of Onion before and I know now for sure I have to eat this more often. The onion was caramalised to perfection. All of that together with those super tender pieces of steak, the sauce, the veggies... Chef Bobby Rust, a big shout-out to you. Everything was on point! Thank you!!

Ketel One, thank you so SO much for this invite. I really enjoyed every bit of it and hopefully I see you guys hopefully soon so I can get hammered again, uh I mean enjoy those super tasty Bloody Marie's again ;) lol.

xoxo
The Cookteaser

 How nice to start your day with cookies! Say whuattt :O ?!? Yup, cookies for breakfast is the new thing, I’m telling you! I made these last night and they’re made out of 3 simple key ingredients, oats, bananas and dates. You can then personalise your cookies by adding other seeds, dried coconut flakes, nuts or  dried fruits. Just whatever you like best.

If you’re into pistachio nuts, then honey, go add some crushed pistachio nuts. If you’re into linseeds, then honey, go add some linseeds. If you’re into.. well you get it by now don’t you :P? Also, these cookies won’t take  much of your precious time, just 10 minutes to prep them. Pop ‘m in the oven for 30 minutes while you’re reading a nice book. Knowing that the book will even be much nicer to read when the cookies are done so you can eat while reading. oh, life is GOOHOOODDD :P (thank me later lol).

As you may know by now, I’m seriously the worst foodblogger out there as I always have a hard time to write down the exact quantity of each ingredient I use for my recipes. Cooking on gutfeeling just always works for me so my apologies for not being super exact. Just use your beautiful eyes to see if the dough is perfect. If you like your cookies more chewy then let the ‘dough’ feel more sticky using less oats. If you’re more into super crunchy then add more oats so the cookies will turn out more solid and crisp.

Ingredients for 8-10 cookies:
- Oats
- 1 banana
- 4 dates (get rid of the seed inside if you want to keep your teeth)
- broken linseeds
- some raisins
- some dried grated coconut

What's Next?!?
Preheat your oven on 200 C. Blend the dates and banana into a smooth ‘dough’ using a kitchen machine. Now add at least 1,5 cup of oats and whatever extra ingredient you like.

Use a bakingsheet before layering your cookies on the ovenplate. Pop them in the oven for about 35 minutes. Just check on them every now and then until they turned nicely golden brownish.

xoxo
The Cookteaser

A little while ago I was invited to attend the launch of cookbook 'My New Roots' by Sarah Britton at this beautiful location restaurant 'De Kas'. One of my favorite restaurants in Amsterdam! 

It was absolutely amazing to meet her in person and I totally get it that why she has become so successful. Her love for good food and to inspire others to care more about your own body and health comes straight from the heart. She combines all of this with her eye for beauty, she also does her photography herself. oh men, I should really stop taking pictures with my phone :| and what a coincidence, apparently we both have a strong love for marble :D.

I normally don't really look into cookbooks as I don't have the patient for it. But after meeting her and attending her cooking workshop the next day I have to admit, I was triggered! :D

I'm oversensitive when it comes to beauty and visuals, so the picture is the first thing I'll look at instead of the title of the recipe. The first dish which appeals me the most was her Black Rice with Roasted Pumpkin with a Tahin-Mandarin dressing. Sounds all super tasty but I couldn't resist to take her recipe to another Asian level :P. Sarah, I hope you don't mind! 

Scroll down if you're curious how you can make this beautiful black rice dish too!

Ingredients for 3 gorgeous people:
-2,5 cups of black rice (soaked overnight)
- half a pumpkin
- some cilantro
- some roasted cashewnuts
- fresh lime

Seasoning of the Black Rice
- 3 spoons Coconut oil
- 1/2 teaspoon of cinnamon
- 1 teaspoon of Coriander powder
- 1 teaspoon of Chili powder (you can leave this out if you're not into spicy food)
- 1 teaspoon of Cayenne pepper
- 1 teaspoon of Kurkuma powder
- 1 red onion finely chopped
- 1 spoons of soysauce

What's Next?!?
When you've soaked the black rice over night (or at least 5 hours) get rid of the excess water and start steaming the rice as the package says.

Meanwhile slice the pumpkin in fries size pieces and roast them in the oven with a drizzle of coconut oil , salt, pepper and paprika powder. When the rice is done get a non sticky frying pan and melt the coconutoil on low heat, add the finely chopped red onion and stir it until their glazy, now add the rest of all the seasoning, and keep on stirring on low heat for 2 more minutes or so, turn of the heat and add in the soy sauce. Now add the black rice to the spice 'paste'  and stirr fry it for 30 seconds. Top it of with  the roasted pumpkin, some fresh lime juice, cashew nuts and cilantro. 

ENJOY!

xoxo
The Cookteaser

Well actually, I had a few to many drinks last night, it's the classic 'just 1 prosecco-situation' that magicly turned into hella lot of prosecco's and miraculously those prosecco's somehow turned into a few more Monte Scroppino's. Yeah yeah, I know. Getting hammered on a Monday ain’t that smart.. But, sometimes the ‘not-so-smart-decisions’ can give you the most spontaneous fun nights out!

S. and D. it was so nice meeting you! Thanks for your positive vibes and dinner..and drinks.. and shots.. and what not lol

Xoxo
The Cookteaser

This is why I love Summer season so much, the delicious fruits make me sooooo happy! So, I couldn't resist making myself this nice colourful bowl of energy to start my morning with before hitting the gym. This will also work perfectly as an afternoon snack or even fulfil your needs as an dessert! Seriously, what's not to love here?!

Ingredients:
- Frozen Acai berries (from the Brazilian Supermarket)
- Vegan coconut Yoghurt
- 2 Passionfruits
- half a banana
- berries

What's Next?!?
Blend the acai berries with some scoops of Vegan coconut yoghurt, if the substance get's to thick just add a little water to it (or some almond milk)
Top it of with your favourite Summer fruits and TADAAA... there you have it. A great way to start your energetic day.

xoxo
The Cookteaser

OMG, I think I'm in love, in love with this amazingly tasty sticky black rice I recently discovered at the Asian supermarket! As I absolutely LOVE to serve and especially EAT taco's (lol) I thought why not combine this beautiful Asian grain with these fabulous Mexican taco sheets? There are no borders when it comes to cooking, right ;D!?!

This particular rice has such an amazing flavour and the sticky texture is just perfect to wrap them up in a taco! My friends and I absolutely LOVED this Asian taco dish so of course I have to share this new recipe with you guys! It is a bit time consuming as you have to soak the rice at least 5 hours before steaming it but trust me, it's really worth it as you can eat the rice even cold! Therefore I decided to make a whole batch so I can enjoy this rice the rest of the week too. I will post the other recipes with this stunning looking black rice soon!

What are you waiting for?! Scroll down to check how you can make this yourself!!

Ingredients for a Taco Party (aprox 10 sheets):
- mini Taco sheets (grill them in a pan on both sides)
- raw yellow bell pepper in slices
- shortly grilled mini asparagus
- Steamed black rice (2 cups)
- Some fresh cilantro (Dutch transl. koriander)
- Roasted cashew nuts

Seasoning of the Black Rice
- 3 spoons Coconut oil
- 1/2 teaspoon of cinnamon
- 1 teaspoon of Coriander powder
- 1 teaspoon of Chili powder (you can leave this out if you're not into spicy food)
- 1 teaspoon of Cayenne pepper
- 1 teaspoon of Kurkuma powder
- 1 red onion finely chopped
- 1 spoons of soysauce

Topping:
- 1 can of Coconut cream (the cream is heavier and thicker from substance then coconut milk)
- Juice of 1 lime
- Some fresh Cilantro
- 1 finely chopped garlic glove
- 1 spoon of grated fresh ginger
- a pinch of salt

What's Next?!?

When you've soaked the black rice over night (or at least 5 hours) get rid of the excess water and start steaming the rice as the package says.

Meanwhile grill your asparagus and chop the yellow bell pepper. When the rice is done get a non sticky frying pan and melt the coconutoil on low heat, add the finely chopped red onion and stir it until their glazy, now add the rest of all the seasoning, and keep on stirring on low heat for 2 more minutes or so, turn of the heat and add in the soy sauce. Now mix the spice 'paste' with the blackrice together with the roasted cashew nuts and cilantro. This is already SO GOOD!!

For the topping just mix all the ingredients well together and top the taco's of with some of this goodness!

Let you guests fill up the taco's by themselves, wrap them up and enjoy my lovers!

Hope you liked my Asian infused Taco's!

xoxo
The Cookteaser

Combine a beautiful Sunday with bloody mary’s, your bestie to get hammered with, a stunning view and a 3 course brunch. All of this is possible at Restaurant Nevel at the Westerdoksdijk 40 - Amsterdam.

I’ve always been more into long lavish lunches/brunches and then have an easy light meal for dinner. So this was just the perfect way for my friend Y. and I to spend our Sunday afternoon together to catch up while indulge ourselves in all the goodness Nevel had to offer us. Oh life is good!! :D

The waiter who served us from the beginning till the very end was super friendly, helpful and looked very cool with his brown leather apron. I like it when a restaurant makes the effort to style the staff just as nice as they styled the interior. It’s not just my tummy who is hungry, the eyes need to be pleased just as much if you’d ask me!

Although I’m not a big meat eater, the starter: Charcuterie with pickles was SOOO SOOO GOOD! The whole combination of the crisp freshly baked bread with the piccalilli and the slices of different (dried) meat was so incredibly tasty! My friend and I first thought it was way to much on that platter for us to finish but a few minutes later.. it was empty.. EMPTY!!

Roasted beef with some veggies on the side as the main course.

The dessert really blew us away, oh men, the home made raspberry icecream, the sweet and sour mini pie was just crazy delish! From super chatty to absolute silence we went when we started to eat the dessert. That’s a sign for a chef to know you’ve done well. So Chef Ricardo, you’ve done well ;D thanks for having us.

Xoxo
The Cookteaser

Tip: make sure you reserve your table up front and ask for a table by the window.

Restaurant Nevel
Westerdoksdijk 40
www.nevelamsterdam.nl
Tel: 0203446409

Last week I did the food styling for a photoshoot where we needed a lot of corn for. When the corn was shot perfectly we ended up with loads and loads (5 Kilo) of it left questioning ourselves what to do with it next!? As I can’t stand it when people carelessly throw away food somebody had to do it right?! YUP, so let that somebody be me, that 5 K. of corn is MINE!!! :D I still have a hell of a lot popcorn to make..

As I love everything with a kick of chili I thought why not make my popcorn Spicy and Savoury this time!?! This popcorn recipe is super easy, super delish and also super addictive :O

What are you waiting for, scroll down for the recipe down below so you can make this too for all your loved ones including you to enjoy!

Ingredients (1 bowl of popcorn):
1 tablespoon coconut oil
1/2 cup of popcorn kernels
for seasoning:
3 tablespoons of chili oil (mix coconutoil with fine chopped red peppers)
1/2 spoon of salt
1/2 spoon of smoked paprika powder
1/2 spoon of japanese chili flakes
*add a sprinkle of organic garlic powder and it get's even better if you'd ask me!

What's next?!
In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.

Mix all the seasoning ingredients together and heat it up on medium heat in a big asian wok pan. Add the popcorn and toss them around for 2 minutes.

I hope you enjoy these crispy chili flavoured popcorn just as much as I did.

xoxo
The Cookteaser

Number 3 just cracks me up, if I may say so myself ;P

xoxo
The Cookteaser