This recipe has cost us a lot of sweat, blood and tears. Even though you can create some gorgeous white peaks from aquafaba (the water you find in canned chickpeas), I now found out the hard way that baking an actual classic pavlova with it is still quite a struggle. I think we must have tried out at least ten versions of this cake, but in the end, right at the moment we had decided to give up if this one didn’t work either, we succeeded. T
Read MoreA while ago somebody asked during a personal workshop – or masterclass, to give it an even more dramatic name – if we could give some tips about food styling that would be suitable for studio work. That is, for dealing with food that sits under hot lights all day, or where people use a lot of tricks to make the food taste absolutely terrible, but look amazing.
Read MoreWhen I saw this vegan strawberry custard tart in the Vegan for good cookbook by Rita Serano, I knew I wanted it try it out. I immediately longed for summer when I saw those strawberries and the tart turned out to be lucious and tasty.
Read MoreQuick and easy noodles with a kombu broth option.
Read MoreMany (if not nearly all) of our environmentally friendly cleaning tips involve vinegar. But what’s so good about vinegar? Are all types environmentally friendly? And what exactly is vinegar, really?
Read MoreTonics, serums, detox, healthy lifestyles are booming business right now and trying to live accordingly seems to be getting more and more complicated. Skin care has its own language, each lunar phase its own crystal, and I could list about a dozen more example of this. Although I do like trying out new products, love those sprays from Rock Your World (not sponsored) and believe that spirulina – although admittedly disgusting – is good for you body, for now I want to discuss what ‘healthy’ actually entails. It really doesn’t have to cost a lot.
Read MoreSimple cakes are, of course, the best. Especially now that we’re so busy with selling our house, looking for a new house, Johann’s new job, and the new work for Food Bandits, we don’t really have the time to spend literal hours in the kitchen.
For this cake, you’ll only need a bowl and a wooden spoon, and you’ll be good to go!
Read MoreWe’ve wanted to start a new series focusing just on quick and easy recipes to use on a weekly basis for a while. And now the time has finally come.
We do actually eat a lot of pies and cakes, but we also love easy recipes that don’t require a lot of ingredients. The reason why we didn’t start this series sooner is simply because I’m a very hangry person when it’s nearly dinner time. You could therefore even say that we haven’t started it yet, because we like to keep things pleasant during dinner. But there are a couple of Food Bandits classics that you have to try out!
Read MoreWhen we first moved into our new house, we got the chance to test some of our new ideas about cleaning right away. I was so happy to make some proper use of my strange you tube addiction, watching cleaning videos.
So here are my best tips on removing lime scale, cleaning your sink, kitchen….
Read MoreAs most of you will know, we are self-proclaimed coffee addicts and have about 78874 different devices to make coffee with to match. I even have a couple more on my wish list. But what about sustainability? Are there ways to be more sustainable when it comes to your daily dose of caffeine? And what to do with the left over lemon peels from my morning drink?
Read MoreThis second part of ‘The Chemistry of Baking’ is about milk. What is the function of milk? How does cow milk differ from alternatives, like almond milk? The answer “cow milk comes from a cow” doesn’t really quite cover it, I’m afraid. How do you substitute butter milk and what is the function of fat?
Read MoreWe are incredibly proud of our second cook book Andere Koek, and it’s honestly so cool to see all of your creations online. We also got a couple of questions about the book from you through Instagram and email.
Below we will try to answer the most frequently asked questions. If you haven’t bought our book yet, then we hope that this little FAQ will give you the final push into the right direction. That is, to the bookstore.
Read MoreA couple of weeks ago, we away for the weekend to look at houses in Groningen and Drenthe. Sadly, we couldn’t find what we were looking for, but we did get the chance to enjoy my favourite season. The sun was shining and there was a light chill in the air, which was followed up by some strangely warm weather, by the way. The leaves had turned golden and we gathered the first chestnuts of the year to roast. Luckily, Johann had baked this incredible Dutch apple pie the Thursday before, which we could enjoy alongside a nice hot cup of coffee in our garden after our walk. This way, house hunting went a lot easier and was less of a chore.
Read MoreOne of the questions we often get is when did I decide to become a freelancer? And seeing as my ME has basically decided this for me, I might not actually be the best person to answer this.
We began Food Bandits because Johann and I talk about food almost constantly and Johann can always be found in the kitchen when you need him. We just like to muck about at home and also genuinely enjoy being creative. But when you’re ill, you don’t really feel up for that all the time, which is why we created Food Bandits. It gives me a purpose and new opportunities, and also allows me to develop creatively.
But what do you do when you, like most people, already have a job? I have asked three other freelancers what their golden tips for this are, and will give a list of these tips below, that I hope will help you.
Read MoreIt seemed like a nice challenge for us to try to create a vegan and gluten free version of this classic Christmas treat. And a quick bake version of it too, just in case you still need to catch up on Stir Up Sunday. The heating up of the ingredients makes the flavours even stronger, which will make you even happier when you taste all those wonderful spices, the orange and the coffee. I, at least, know for certain that we’ll be making this cake again for Christmas.
Read MoreDeze granola is het meest populair bij ons thuis. Veel granola's beloven je grote stukken maar hier breek je de granola zelf en van mij part pak je de hele plaat in één keer op om zo op te eten.
Deze granola is zeer verslavend en we eten het dan ook vaak als een wat gezonder tussendoortje.
Read MoreEr zijn wel eens van die momenten dat je super boos bent en gefrustreerd. Het grote nadeel van ME is dat ik écht heel slecht tegen lawaai kan en ik ook niet snel herstel. Je kunt je voorstellen dat in een woonwijk of de afgelopen zomer die maar duurde en duurde met alleen maar zon erg stom was. En wat wij doen om te ontspannen en om heerlijk tot rust te komen is: bakken. Toegegeven met die hete zomer was dat af en toe een beproeving en als we niet een bakboek moesten maken hadden we geleefd op limoncello en ijs. Maar nu de dagen kouder worden en de houtkachel weer aan kan zijn we continu in de keuken te vinden.
Read MoreHeel lang waagden wij ons niet aan koekjes bakken. Ze waren vaak te zacht of alleen gaar aan de buitenkant, het wilde niet lukken en we hadden het er vaak over dat bij "koekjes" week bij de Bake off wij, of eigenlijk Johann eruit zou moeten.
Ik kan wel zeggen dat het met deze koekjes (oh en de biscotti uit het kookboek) het helemaal goed gekomen is. De koekjes zijn bros, knapperig en vol van smaak. Vleugje chocolade en zeezout maken ze helemaal af.
