# food

Dairy-Free Cooking: Fruit Sorbet in Champagne
Dairy-free cooking: Sorbet ice in a champagne bath with a hint of mint
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After successfully completing our first two courses while still having smiles on the faces of our guests, we could see the finish line of our very first dairy-free dinner party. One more thing: dessert! What about a fresh fruit sorbet in a champagne bath with a hint of mint? Sorbets are a simple combination of fresh or frozen fruit with sugar. They’re also the perfect dairy-free alternative for ice. We’ve chosen honey strawberry sorbet with a touch of mint.  Here’s what you need to feed eight little dessert fans: – 1 kg of frozen raspberries – 1 cup of sugar – 1 cup of water – 2 tea spoons honey – a handful of mint – 2-3 leafs of galantine – 1 bottle champagne  About one kilo of fruit is perfect to make one liter of sorbet. A little more or less is fine. Puree the raspberries, add two tea spoons of honey and a handful of mint, chopped into small pieces. Finally you add a little sugar, and that’s already everything that needs to be done.  The easiest way to add sugar is to make a simple sugar syrup upfront. Cook one cup of sugar and water together until the sugar is dissolved and let it cool. Remember, though, that freezing dulls sweet flavors, so you want the base to taste slightly too sweet before freezing it. Last but not least: put the sorbet in the freezer and let it cool for some hours before serving. For the bath of champagne, all you need to do is to fill one bottle of champagne in a bowl and mix it with two to three leafs of galantine. Stir until the galantine has dissolved. Then divide the champagne evenly in your serving glasses and let them cool for 3-4 hours in the fridge to get a more solid mass.  Before serving, cut balls of sorbet and place them carefully on your champagne bath. Add a mint leaf, maybe even a small piece of dark chocolate, et voilà. Smakelijk! Guten Appetit!

The Perfect Dairy-Free Dinner Party
Perfect dairy-free dinner party
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More and more people lately discover they have a food allergy. Does that mean you can't enjoy the pleasures of delicious dining anymore? Oh, hell no! Mid last year I've gone in a state of constant tiredness, pretty much always being nauseous, having headaches, even crawling on the floor from incredible stomach pains and ending up in the hospital. Turned out I have a lactose intolerance, an allergy for milk products. Which nowadays seems to be quite common, though still quite an obstacle for cooking and going on a restaurant. My god, milk is in everything: E-VE-RY-THING. Good thing we have really great friends that are open for some creativity in the kitchen. We decided that every one or two months we'll come together for a dinner that makes nobody feel bad. Also, it's the perfect occasion to drink wine together. Because: what's a dinner party without? :-) Meet: The perfect dairy-free dinner party. The party kicked-off at our place. What the hell should we cook for eight people? Well, we actually really quickly found some inspiring recipes in books and the WWW. Here's what made it to the very first dairy-free diner party menu (click on it to get to the recipe): Starter: Cucumber lasagne with a paprika cashew paste and avocado filling Main course: Codfish with creamy zucchini white wine sauce and pine nut rice Dessert: Sorbet ice in a bath of champagne with a hint of mint Nobody went home hungry, nor thirsty and the whole night was dairy-free. Just the way we like it. Enjoy!  

Dairy-Free Cooking: Cucumber Lasagne
Dairy-Free Cooking: Cucumber Lasagne

Since Jeroen found out he has a pretty nasty lactose intolerance (he’s allergic to milk products) we started to become experts in cooking dairy-free. For one of our dairy-free dinner parties we made this delicious starter that we discovered in the ‘Vegan for Youth’-book from Attila Hildmann. Here’s all you need to put it on a plate yourself: Cucumber lasagne with a paprika cashew paste with avocado filling What you need for two as a main course (times two in our case as a starter for eight): – 1/2 cucumber – 1 tablespoon walnut oil – a pinch of seasalt For the paprika cashew paste: – 100g red paprika – 1/4 chili pepper – 180g unsalted cashews – a pinch of kurkuma – seasalt – black pepper For the avocado filling: – 2 avocados – 1 tablespoon of chopped dill – 1/2 tablespoon lemon juice – 1 tablespoon walnut oil – seasalt – black pepper For decoration: – some dill – roasted pine nuts How to? Wash the cucumber and cut in thin slices (around 2mm thick). Put walnut oil and seasalt on it. Wash the paprika and chili. Remove pits. Next, put all ingredients for the paprika cashew paste in a blender. Mix till you get a creamy paste and spice it up with salt and pepper. Slice the avocados in half. Remove pit and cut the avocado in small cubes. Add the other ingredients for the filling and add salt and pepper. Now start building your little lasagne tower! Place cucumber slices on the plate, cover it with some of the paprika cashew paste, put cucumber slices on top and cover that again with some of the avocado filling, … you know the drill. At the end: decorate with a bit of dill and roasted pine nuts (we like to put a LOT of them on top). Finish! Bon appétit!

Yummy! Selfmade German cinnamon rolls “Franzbrötchen”.
Selfmade Cinnamon rolls Franzbrötchen recipe

One of the many things Germans are good at: delicious selfmade cake and pastries. Esspecially in the northern part the so called 'Franzbrötchen', comparable with swedish cinnamon rolls, are a yummy specialty.  Back from Berlin we needed to try our very own receipe. YumYum. This is what you need for about 12 pieces: For the baking sheet: baking paper Yeast dough: 250 ml milk 70 g butter 500 g of wheat flour 1 pack.  Dry Yeast 70 g sugar 2 tsp vanilla sugar 1 egg (size M) a touch of salt Filling: 100 g soft butter 100 g sugar 3 tsp. cinnamon To glaze: about 2 tablespoons of milk And here is your manual: 1.Preparing: Heat the milk in a small saucepan and melt the butter in it. 2. Yeast dough: Fill the flour and yeast in a mixing bowl. Then add all other ingredients including  the warm milk-butter mixture and mix everything with a mixer (dough hook). Start shortly to mix on the lowest level, then process at the highest level in about 5 min until the dough is smooth. Cover the dough and let it rise in a warm place until it has grown visibly. (around 30 min) 3. Preheat the oven. Top / bottom heat: about 180 ° C Hot air: about 160 ° C 4. Filling: Blend the butter, sugar and cinnamon with a mixer (stirring rods). Knead the dough on a lightly floured work surface and roll it out to a rectangle (about 70 x 25 cm). Afterwards spread out the cinanamon filling evenly and roll everything up from the longer side. Finally cut the role in about 12 equal trapeze-shaped cuts. Now place the cuts with the elongated side down on the baking sheet and press with a wooden spoon handle from the top to the narrow edge.. Let the rolls stay for another 10 min. 5. Sprinkle the buns with milk and then bake them. Oven inset: center Baking time: about 20 min. When finished, let the 'Franzbrötchen'  cool down on a wire rack or serve them warm. Enjoy your freshly, selfmade 'Franzbrötchen'. JafJaf!

Next-level ice-cream.
Next level ice-cream
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Though August is the time to think of your Summer body and though J is sweating to get in his absolute happy-25 top shape with Mission 20-fit, we're suckers for ice-cream... Discover: six ways to level-up your sweetest fantasies. JafJaf! Healthy (?) chocolate chip blizzards - Recipe on Minimalistbaker.com Creme brûlée ice-cream - Recipe on Completerecipes.com Cake batter milkshake - Recipe on Cookingclassy.com Chocolate dipped ice-cream taco - Recipe on Yourhomebasedmom.com Waffle ice-cream sandwiches - Recipe on Passthesushi.com Fried ice-cream - Recipe on Overtimecook.com

Restaurants with a breathtaking view.
Restaurant Sirocco in Bangkok, Thailand
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Dinner at a restaurant can taste twice as good when you have something nice to look at. Having said that, here you have six cool restaurants, spread over the globe, that will probably make you get quite hungry. The Grotto - Krabi, Thailand It couldn't get more romantic than this: this restaurant was build in an ancient cave, giving you a magnificent view over the Phranang Beach while you warm up for dinner with a lovely cocktail. Sirocco - Bangkok, Thailand Thailand doesn't seem too bad for dining. From the 63rd floor of the State Towers, the crazy metropole called Bangkok turns into a sea of lights. Sirocco is not only famous for being the world's highest  open-air restaurant with a killer view, the Wagyu steak should also be divine. El Farallón - Cabo San Lucas, Mexico On your plate: fresh sea fruits, straight from the grill. In your face: the Pacific, reflecting all the colors of the beautiful sunset. Fangweng - Yichang, China Afraid of heights? If the answer is yes, than it's wise to skip Fangweng. If not, enjoy the view from this restaurant that actually hangs on a cave. Real daredevils even have the opportunity to do a bungee jump. Maybe best before eating... Grotta Palazzese - Polignano a Mare, Italy A real romance maker. You, your loved one, candlelight dinner, the Adriatic sea and a restaurant that's carved inside of a cave. Great to score some extra points. Clouds - Hamburg, Germany Who ever said you have to travel far to discover the world? Also near to home you can enjoy something incredible. At Clouds you can get a mighty good steak on the 23rd floor of the 'Tanzende Türme' and meanwhile enjoy the supplementary view over wonderful Hamburg. JafJaf!

JAF goes Sushi: Okinii.
JAF goes sushi: Okinii

JAF goes Sushi - Our sushi test for Dusseldorf has now oficially  started. Part 1: Okinii LunchIn for sushi? Yeah, same here. Last week we decided to hook up with some friends and to try the all-you-can-eat à la (ipad) carte lunch at Okinii. The concept of the sushi chain is actually really easy. Per person you can order every round up to five to eight dishes via your personal iPad. That means that when you're with four, you can order up to 32 different dishes in one round. Just so you know: you have an unlimited amount of rounds in your two and a half hours of sushi. But be aware: if you order something that you don't eat, you will have to pay extra for it.   You can order quite a lot from the electronic menu. Sushi, soups, salads, fingerfood, grillspecialities, teppan yaki,... Yum! In the evening there's an even wider range to choose from than during lunchtime. Little tip: leave a bit of space in your tummy for desert. After the sushi you can still choose three scoops of ice of sesam, mango, green tea or lime. Must-try! The athmosphere is loungy and decorations are quite tastefull. Only point of criticism: when it's full (which it mostly is), it's not the most silent place.   Our highlights on the menu:- The iPad menu itself. Cool concept.- Tuna Gunkan.- Giyoza, baked dumpling with chicken.- Chuka Ika Sansai, spicy seaweed salad.- Veggie Roll with avocado and sesam. Prices:Lunch: week: 13,90€ // weekend: 15,90€Dinner: 25,90€ Big recommendation for everyone who likes good quality food for a super sushi price. Do reserve a few days in advance. Otherwise you can forget about getting a table. Adress: Immermannstraße 35, Dusseldorf. JafJaf! ____________________ JAF goes Sushi - Unser Sushi Test für Düsseldorf startet jetzt. Teil 1: Okinii LunchMal wieder Lust auf Sushi? Das dachten wir uns letzte Woche auch und haben uns am Samstag zum All-You-Can-Eat Lunch à la (ipad) carte im Okinii auf der Immermannstraße mit Freunden getroffen. (more…)

Summer-dish: Tomato mozzarella with avocado dip.
Summer dish: tomato mozzarella

Da der Frühling mit Temperaturen daherkommt, bei denen man auch schon Abends einmal auf dem Balkon denieren kann, sind wir zur Tat geschritten und haben eines unserer Lieblingsrezepte gemacht. So einfach und schnell das jeder es hinbekommt: Büffelmozarella mit Tomaten und dazu Baguette mit Avocadocreme. (more…)

Go green.
Go green smoothie

  F speaking. Now that the move to Düsseldorf is more or less done, I took the opportunity to try my new KitchenAid Blender. I have read so much about all these green smoothies that I felt like doing it by myself, instead of paying a small fortune in a shop. And see: it is quick, easy and healthy. Exactly what I was looking for. It is the bitter substances in the raw green salads and vegetables wich you barely find in food today. Everything tastes sweet or salty, and when you think about it there is some truth in it, no? The greens stimulate your digestion and only with a good functioning digestive system, all the nutrients and viral substances can reach every cell of your body.  But enough talking, let's see what you need to start the day green. :-) For a basic green smoothie you need the following: (2 glasses) spinach leaves or green salad leaves of a carrot bundle Broccoli Lemon Juice 1 Banana 1/2 Mango Water Now I just put everything in my KitchenAid Blender and fill it up with one glass of water. Then I close the blender with the cover and start it for about one minute. Finished.    In general the fruits are only used to neutralize the bitterness. So you can vary with the fruits you want to use and the amount. Other possibilities are e.g. pineapple, pears or a sweeter sort of apple. For the greens you have a wide range of what you can use: rocket salad, chicory, radicchio, endives or broccoli, cauliflower and even more.   As you can see, this is very easy and it is up to all of us to experiment and find our personal favorite green smoothie. There is no need to follow strict rules and measurements of how much of each ingredient is needed. Already on your way to get your blender from the basement? ;-) Have fun, and go green. JafJaf!