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Happy Birthday Jamie Magazine READ MORE

Contests, 2014-08-18

Happy Birthday Jamie Magazine

 Culinary Dutch magazines, I simply love them. One of my favorites is Jamie Magazine, a magazine that revolves around the culinary personality Jamie Oliver. Jamie’s taken inspiration from around the world, embracing the flavours that we all love, while making sure the recipes are all anchored in balance and nutritionally sound. It was a total… Read more »

Essence Cuisine READ MORE

Announcements, 2014-06-23

Essence Cuisine

“Not your average meal”, that’s how I would like to describe Essence Cuisine in Ghent, Belgium. Essence Cuisine is a raw food pop-up restaurant by Bart Roman and Julie Van den Kerckhove, known from her raw food blog Julie’s Lifestyle (also in English!). After successfully healing herself from several chronic health conditions (including a severe Candida yeast infection and… Read more »

Zebra cookies READ MORE

Uncategorized, 2014-05-12

Zebra cookies

These chewy chocolate chip cookies are so quick and simple to make and taste delicious. They are the perfect gift for #worldbakingday. Who are you baking for? What do you need for the cookies: 350g all-purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 230g (Solo) margarine 130g granulated sugar 130g… Read more »

Paard van Troje READ MORE

Ghent, 2014-04-14

Paard van Troje

Owners Bart van Aken and Annelies Joos run the best bookstore in the city as Paard Van Troje (Ghent) is so much more than just another average book shop. Bart and Annelies regard ‘the book’ as an honest, irreplaceable product, and that’s something you can notice. Inspired by book shops in London and New York, where buying… Read more »

Bar Bidon READ MORE

Ghent, 2014-04-14

Bar Bidon

Bar Bidon is a cozy coffee / bike shop. And yep, retro bicycles determine the interior. Proud owner Annelies Browaeys sells a few cycling brands, including Pashley, Cooper and Tokyobike. She is the only one who sells these kind of bicycle brands in Ghent and throughout Belgium there are only three traders, so it’s pretty exclusive…. Read more »

Panna cotta READ MORE

Uncategorized, 2014-03-24

Panna cotta

Panna cotta is one of my favorite desserts. This Northern Italian dessert is made from cream, milk, gelatin and sugar. Formerly, panna cotta was eaten plain or sweetened with fruit or hazelnuts. That’s why I chose to make this yummy version with Alpro’s hazelnut milk. What do you need? – 125 ml Alpro soya light cream… Read more »

Spring bulgur salad with grilled halloumi READ MORE

Uncategorized, 2014-03-10

Spring bulgur salad with grilled halloumi

Bloggers are challenged by Delhaize Magazine to create their own version of a recipe from the April edition. I selected the “Roasted Bulgur Spring Salad” based on the title of the recipe and made my own interpretation. Why Not Monday contributors Jasmina and Margot also accepted the challenge of Delhaize Magazine and made a “Ceviche & Asparagus… Read more »

Negroni Sbagliato READ MORE

Uncategorized, 2014-02-17

Negroni Sbagliato

When in Italy, act like the Italians. Three years ago, Jasmina and I lived in Bergamo (Lombardia, Italia) On the advice of Paolo, the barista of our favorite coffee bar, l’Art Caffè, we tried out a Negroni Sbagliato while having our appéritivo. It became our favorit! The Negroni The regular Negroni cocktail is made of one part gin, one part… Read more »

Hot Cuisine De Pierre READ MORE

Uncategorized, 2014-02-10

Hot Cuisine De Pierre

When you sit on the train Wervik-Vilvoorde and you see a young blond man who is engrossed in reading a culinary magazine, definitely say hi. Big chance that this man is Pieter Declercq. 27 years old and a real food enthusiast.   During his Erasmus in Italy, Pieter started a photo travel blog to please… Read more »

Alpro drinks READ MORE

Uncategorized, 2014-02-03

Alpro drinks

Alpro‘s Almond and Hazelnut drinks sound a bit nutty. And so they are, but in a delicious way (: Who needs artificial ingredients when you have nuts? Alpro lightly roasts whole Mediterranean almonds to bring out their natural flavour, then they grind and blend them with spring water. The result, an almond drink that not… Read more »

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