My entire trip in Vietnam was centered around food: the first thing I would do before going to a new city was doing research on what and where to get the best food. And before taking the train and bus to Hanoi I had already booked two cooking classes to learn how to make some of the refined Vietnamese dishes the cuisine is known for.
I was eager to learn, but unfortunately I was a bit disappointed. The cooking classes, not surprisingly though, target audience are tourists who are looking for a fun activity during their travelling, not necessarily people who love cooking and do it regulary. So in the “hands-on” cooking classes I barely did any cooking myself, but luckily I learned a lot of new things, like the big spoon is called a tablespoon and the small spoon is called a teaspoon..
Every morning I check out the new posts on all the foodblogs I’m following, but I never get as excited as when there’s a new post on my all-time favorite blog: So Delushious – a new post always makes my day. Delicious food, sarcastic humor, a love for fried chicken and spicy food and all written by the gorgeous Chrissy Teigen – I don’t know how anyone could not be a fan.
This salad is one of the mouthwatering recipes on her blog. It’s crazy ass spicy, it’s authentic Thai and (thus) incredibly flavorful, and not unimportant, also very healthy – it’s just so delushious.
I love the food in Beijing: hearty, comforting food, often deep fried and swimming in thick sauces. Come to think of it, this kind of food might be the reason why my jeans shrunk a couple of sizes this year. Anyway, I mostly love these meals during the fierce and very much hated winter in the Chinese capital, when you’re freezing sitting in a restaurant and not even your thick down jacket can warm you up, only a steaming hot dinner that is both body and heartwarming.
Now that I’m back home and it’s summer (not that it’s noticeable) I’m craving more subtle flavors and lighter meals. Something like these shrimps that have been stir-fried with garlic (the more the better), chili and topped with fresh lime juice and coriander. This is the meal I want after a day of sunshine, with surroundings preferably our little balcony or in the grass next to one of the pretty canals.
Last week I bought a big bag of blueberries on the farmers market, so I made this blueberry-lime cake for one of my housemates and I made this one – but with the addition of blueberries – for another housemate. I have this feeling they’re going to lose some weight when I’m gone in September..
There’s no cooking involved in this light and healthy dish, just some chopping and adding ingredients to taste. For me this is an excellent meal when it’s already hot outside and I don’t feel like heating things up by using the oven or the stove. It’s not the cheapest meal around, but sometimes you just have to give yourself a little treat.
When I bought Home Made Summer and marked every recipe that I really wanted to try, it turned out I marked almost every single recipe in the book. The recipe that I picked to start with, is this one. I love cheesecakes for its taste and texture, but I have a record of failing a couple of cheesecakes in the past. This time was no different. The first time I tried, I could only find low-fat quark, which was pretty fluid, and therefore my cheesecake wouldn’t set – not even after 2,5 hours. For my second attempt I found the full-fat quark and was hoping the cheesecake would turn up perfectly. Although it was pretty good, there are still some tweaks that I would make if I would make it another time.