Always lick the spoon

In a magazine : Libelle Lekker!

Een nieuwe maand met een nieuw avontuur!
Mijn eerste publicatie in een Vlaams tijdschrift : Libelle Lekker!
Een uitscheurbare pagina speciaal voor de 'kleine chefs', maar ook de iets grotere natuurlijk! Heerlijk om te doen en hopelijk zet het de lezer(tjes) aan om zelf deze heerlijke 'plat' te bereiden!
Mijn inspiratie is duidelijk op de eerste foto, het resultaat werd dan ook onder de loep genomen en goedgekeurd :)
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A new month with a new adventure!
My first publication in a Flemish magazine about food and cooking fun.
A double page with the preparation of a recipe especially for the 'little chefs' and the bigger ones too ofcourse!
I enjoyed drawing this en hope the readers will try to cook this delicious plate!
My inspiration is obvious on the first pic, the result passed his critical eye and it's approved! :)

Some drink and food!

A toast on Sunday for a new adventure that started last week and from wich I present you a sneak peak down here. Curious about wich tasty drink I prepared? Mix 5cl Cointreau, 3cl Cranberry juice or better sirop! and 2cl lemon juice & some ice! mmmmmm ♥

They draw and cook #2

Published today on They Draw and Cook...my illustration for the FIG recipe contest.
I went for the Fresh Fig Jam and I really hope to find nice figs this summer to try this delicious one! My illustration looks like some kind of beach...sugar instead of sand, cloves instead of shells, cinnamon sticks to break the upcoming waves...and so on :)

Friday the 6 winners will be anounced. Take a look to the 138 other recipes!

All different styles...so exciting!

Spring!

Dalí enjoys the sun like never before. It will be his first Spring ever!
He is very excited my catman! And me too. What light can do with a human being!!! I finished another recipe for They Draw and Cook. This time to participate in a contest about fig-recipes. I went for a fresh fig jam that I want to make very soon for my two men! :)
More about the contest on next saturday!

They draw & cook ...me too!

Remember my post (10th of october) about my participation for the website from Nate and Salli Theydrawandcook.com. All festival of illustrated recipes from all over the world. Today my little Peruvian 'cholita' can start cooking for all nations her lovely rice with golden drops.
Viva el Perú y su cocina maravillosa!

I draw and cook

Thought it is interesting to show the different steps of the proces to illustrate this recipe.
Just sended it to theydrawandcook.com....and hoping they will like it.
If I think of rice and corn...mmmm...then I cannot wait anymore!
By the way, illustrating recipes brings so much FUN!

And in some minutes I've made this bookmark for my excellent Peruvian cooking book :
El arte de la cocina Peruana by Tony Custer.
And indeed, bookmarks too are so fun to create...mmm :)

Drawing and cooking

In one click you will discover 'They Draw and Cook'...a briljant site than invites every painter/illustrator or drawer to give a recipe an attractive image/new life/ a new original look. The perfect combination for lovers of drawing and cooking at the same time...like me!
I'm still working on it, so in some days the result of the basic recipe for Peruvian rice...with corn!

Arroz con leche

For all the fans of cooking and more special for everyone who never tasted it before!!! THIS ONE YOU HAVE TO TRY!

The recipe I always use you can find in the wonderful cooking-bible : 'El arte de la cocina Peruana' by Tony Custer. In this book you can find the typical recipes of the greatest chefs from Perú! And for everyone who still didn't knew: The Peruvian kitchen is really INCREDIBLE!
Here is the recipe so you can start right now!

You will need:

1 cup of rice / taza de arroz / tas rijst

5 cups of water / tazas de agua / tassen water

1 piece of cinnamon / palito de canelo / kaneelstokje

2 cloves / clavos de olor / kruidnagel

1 canned evaporated milk / lata de leche evaporada / blik geëvaporeerde melk
1 canned condensed milk / lata de leche condensada / blik gecondenseerde melk

10-12 or like you want raisins / pasas / rozijnen

1 egg / huevo / ei

half cup of Porto wine / vindo de oporto / Porto

4 spoons of sugar / cds. de azucar / lepels suiker

salt / sal / zout

Recipe :

You have to wash the rice very well, so that the water is clean and pure in the end.

Boil the water with the cinnamon and the cloves. When it boiles you can add the rice, cover it and cook it very slow like 30 minutes until all the water is absorbed. Then you can add the evaporated milk, mix well. When it cooks again, you will add the condensed milk and the raisins. Cook it for another 10 minutes while you move the spoon into it and the whole thing will become thicker. Take it off from the heat and put the yolk of the egg, half of the Port wine, a very little bit salt and mix well. Boil the other part of Port wine together with the sugar until you will get a thick syrup. Beat up the egg-white and mix carefully with the syrup. After this you will mix this meringue with the rice-mix. Before serving you can add some cinnamon-powder to make it even more delicious then it already is!!!!
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Receta Arroz con Leche :

Lavar muy bien el arroz en un colador bajo agua fría corriente, hasta que el agua salga cristalina.
Poner el agua en una olla, agregar el palito de canela y los clavos de olor. Hervir. Cuando el líquido se haya absorbido, alrededor de 30 min.
Añadir la leche evaporada y remover. Cuando la mezcla esté hirviendo nuevamente, agregar la leche condensada y las pasas. Cocinar por 10 min. , removiendo, hasta que la mezcla espese. Retirar del calor y agregar la yema de huevo, 1/4 de taza de vino de oporto y la pizca de sal.
Calientar el 1/4 de taza de vino de oporto restante y el azúcar juntos en una olla pequeña de fondo grueso, hasta formar el almíbar.

Batir la clara a punto de nieve, suavemente añadir el almíbar con movimientos envolventes y luego agregar este merengue dulce al budín de arroz.

Decorar con canela en polvo.

Buen provechooooo!
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Recept 'Peruaanse rijstpap' :

Spoel de rijst onder koud stromend water tot wanneer het water helder ziet. Kook het water in een grote pot, voeg het kaneelstokje en de kruidnagels toe. Als het water kookt dan voeg je de rijst eraan toe en dek je het geheel af om op een laag vuur ongeveer 30 min te koken tot wanneer alle vocht is opgenomen door de rijst. Voeg de geëvaporeerde melk toe en meng goed. Als het geheel opnieuw kookt voeg dan de gecondenseerde melk toe en de rozijnen. Kook nog een 10-tal minuten, constant roeren tot wanneer de massa dikt.
Haal van het vuur en voeg de eierdooier toe, de helft van de Porto en een snuifje zout, meng goed. Verwarm de andere helft van de Porto met de suiker en kook tot wanneer er zich een dikke stroop vormt. Meng dit voorzichting door het opgeklopte eiwit en voeg dit toe aan de rijst. Meng heel goed en serveer de rijstpap met kaneelpoeder of kaneelstokje.

Smakelijk
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ENJOY!
And feel free to let me know how it tasted!;)

La COCINA del gato

Here you see my Lemon Meringue Pie made with the recipe of The Hummingbird Bakery in London. Never been there, but the book is so delicious to view and try of course everything that it is containing! MMMMM...This one was sooooooo goooood and lovely to make and even more lovely to EAT! Get the book and try it yourself or even better, go and visit them in London if you are close of course!
♥

Easter cups

Time for chocolate eggs, easter bunnies jumping out of the bushes...and eating too much sweet things. It's only once a year easter. Enjoy, relax and taste! Have a happy easter.

These little cupcakes are a surprise for my family ...hope they will like my cinnamon/apple cakes...here I come! :)
♥

Propagate...

my love for you...By cooking the most lovely dishes.
I'm really trying hard to do my best...and he really loved it :)
♥
Quiero cocinar los mejores platos para ti mi amor y espero que te gustan!

Delicious hours / Horas ricas

Coming home after a new day full of marvellous experiences I really wanted to cook something very delicious for my also hardworking husband. Cooking is a kind of destressing for me, yin and yang, zen and so many more...creating with other materials, I love it and he loves me :)
♥

Tajine-day

I discoverd my Tajine that was hidden in the basement. Some day a friend gave it to me as a gift because she never used it...so It was stored very savely but since some weeks finally it got my attention. I just tried a recipe out of Oriental Basics (paperback ▪ Cornelia Schinharl ▪ The House of Books ▪ 2005) and after the second preparation of it I'm sure that this Tajine wouldn't get the change to disapear again in the basement! It's sooooo tasty and incredible delicious!