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tessa

Food

Surinamese Saoto soup

If this isn’t comforting food, then what is? I learned to make this Saoto soup recipe from a wonderful Surinamese woman. During my 5-month stay in Suriname, having eaten a lot of different and delicious foods, I decided that I also wanted to learn how to make Surinamese food! So I looked up a cooking course, made an appointment, and it revealed to be one of the best things I’ve done in Suriname.

On a Sunday morning, pretty early – 8 ‘o clock, I got picked up by a lady and her husband Continue Reading…

Food

Kinilaw (Filipino Ceviche)

In week 7 of my 52weeksofcooking challenge, I was challenged into making something from the Philippines. It was a difficult choice, there were a lot of interesting and different recipes of which I’d never heard of before. Take for example ‘aroz caldo’, a thick and creamy rice soup. Or purple ‘ube ice cream’ which is made from the root crop ube. I decided to make ‘kinilaw‘, a Filipino style ceviche.  Continue Reading…

Food

Goat cheese tartlets with caramelised onions and balsamic syrup

Do you like goat cheese? Yes? Do you like balsamic vinegar? Yes? If the answer to both of these questions is no, then you shouldn’t read any further. If the questions are answered by yes, then you should really consider trying these amazing tartlets! They are perfectly balanced –  a bit savory and a little sweet too. The recipe is very versatile, you can make big tartlets for a starter dish or small appetisers. I went for making small appetisers this time. Continue Reading…

Food

Eggs benedict

About 2 years ago I went to Londen for my studies. One of the most popular dishes I discovered there was eggs benedict. I’ve tried to read up a bit and practice on the British cuisine when I was there and got some great new recipes in my repertoire. Though its origins lie in New York, eggs benedict is a very popular brunch dish in London too. Maybe because it shares its name with the famous (London born and raised) Sherlock Holmes actor Benedict Cumberbatch? Continue Reading…

Food

Pastéis de Nata

When I saw the third weeks’ theme of 52weeksofcooking, I immediately knew what I wanted to make. The theme is Portuguese, and what better way to celebrate the Portuguese kitchen than to make classic pastéis de nata? I first got introduced to these delicious custard tarts when I visited Lisbon with friends. We went to the famous pastéis de nata shop in Belem and bought a box full of these little pastries. Then we sat down in a nearby park. The sun was shining, the pastries were still warm: heaven!

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Food

Mapo Tofu

The second week’s theme of my 52weeksofcooking challenge is ‘Spicy’. For some people that might be a bit unfortunate, but not for me! If there’s one thing I really enjoy, it is spicy foods. Of course, it took me some time to get used too – the first time my BF and I went to an authentic Chinese restaurant I cried and sniffed almost all evening. For the record, the evening was very enjoyable, that wasn’t the reason ;). The food was totally worth all the sniffing and teary eyes!  Continue Reading…

Food

Simple soda bread

Dear readers, I wish you all a very happy new year! The last couple of months I found it very difficult to keep blogging. I didn’t have much time, and I also didn’t know what to write about, or what dishes to make. Then I saw an awesome film, and a new idea began to take form. Continue Reading…

Food

Walnut liqueur

It’s time for another type of liqueur! When I was at my parents’ house the other day, they proudly told me about the walnut tree in their garden. This year is the first year it carries nuts, and there are a LOT of them. What better way than to use them for a nice liqueur? Continue Reading…

Food

Rhubarbello

Last week I went to Amsterdam with my significant other. After going through some books in the cookbook section of a large department store, I discovered an awesome little book about making your own lemonade and liqueur. I immediately got excited about it! Why not try to make my own liqueur? Liqueur is very versatile, you can drink it pure, on the rocks, or in a cocktail, and you can use it for cakes, desserts, sauces, and cooking. Continue Reading…

Nature

Mosquito research in Suriname: Malaria

In the past, the interior of Suriname was a true source of malaria. The most malaria transmission in the Americas actually took place in Suriname. Today is World Malaria Day, a good time to reflect on the successes the country has achieved in recent years. Now Suriname has almost eliminated malaria. This means that the annual number of malaria patients has almost dropped to 1 patient per 1,000 people at risk. The goal is to be completely malaria-free in 2020.  Continue Reading…