Eetlokaal Kuiter

Even though it’s not situated in the most familiar neighborhoods, the recently opened restaurant Kuiter in Rotterdam West is definitely worth a visit. Owner and chef Joris  used to work in River Cafe in London, is about 2 meters tall, bakes his own sourdough bread and lives above the restaurant. His menu changes on a weekly base but he’s got some regular dishes including glazed pork belly with grapes and roasted bone marrow. The best thing about assignments like these might just be eating the food after photographing it. My conclusion after the eating: At Kuiter the food doesn’t only look good but go and judge yourself if it tastes even better..

ImageImageImageImageImageImageImageImageImageImageImageImageImageImageImageImage

Stockholm

 

Okay, it still didn’t top Paris but Stockholm is definitely in my top 3 of city’s I visited so far. I rented a bike, cycled through the city for 3 days and got to enjoy all the good things it has to offer. Keywords: Beautiful buildings, lots of green, water, clean, tranquil, hip, design and good looking people. Perfect city for a shopping trip but my biggest plus is definitely the fact that there are so much amazing places to have coffee, lunch and dinner. I can eat a lot (and I did) but my to do list was too long to visit all the places on it. Guess I’ll have to go back then..

Stockholm1 Stockholm2 Stockholm3 Stockholm4 Stockholm5 Stockholm6 Stockholm7

Banoffee Pie

Imagebanoffee1

If I have to choose one last thing to eat before I die it would be something with the combination of chocolate, caramel, cinnamon and peanuts. The best.This version of the banoffee pie contains all of these ingredients. I don’t think you can go wrong with this pie. I use the ingredient list as a guideline but I don’t think it will matter if you play around with the amounts. If you feel like more chocolate, go for it! I often do..

  • 300 grams cinnamon biscuits (Bastogne)
  • 100 grams butter
  • 1 tins condensed milk
  • sea salt
  • 33 ml double cream
  • 2 bananas (ripe)
  • 100 grams chocolate

Boil the tins of condensed milk for about 2.5 hours to make the caramel. Make sure the can is always completely submerged.

Melt the butter and add crushed biscuits, spread on the base of a loose bottomed tin. Pour a first layer of caramel onto the biscuit base. I always like to add some sea salt to it. Make a layer of thinly slices bananas and poor the rest of the caramel on top. Melt the chocolate with a little bit of cream and poor it over the caramel. Let it cool down before you whip the cream and spoon it over the bananas.

Finish it with some chopped peanuts, pecan nuts or any other you like.