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Bread pudding with lemon curd and blueberries – Donna Hay #10

lemoncurd en blauwe bessen broodpudding

Lemon curd and blueberries bread pudding

You might think that I picked the Donna Hay issue I am cooking from for the pure reason that it has a lot of bread pudding in it… It would have been an excellent reason but sadly it isn’t why I picked it… Well maybe until I tasted the first one… Insanely good! But I am a breadpudding fan so maybe that doesn’t count.

As usual I had made way too much and brought a part over to the neighbours. I received the empty bowl back with the note that the two neighbourly girls didn’t like it, but their mother liked it all the more. Can it be the lemon curd? It is quite soury/sweet ofcourse but that is the exact flavor I love.

The recipe states that it needs to be made with brioche and that is – by itself – already quite sweet. Maybe it is better to make it with regular bread, because the lemoncurd adds more sugar to it. Whatever bread you will use it’s gonna be delicious anyway.

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Travel: Komodo – Indonesia

One of the highlights of our trip to Indonesia in 2009 was the two day boattrip to the Komodo Islands. Everyone (I think?) has heard of the worldfamous Komodo dragons and how dangerous these prehistoric creatures are. If you don’t know how a Komodo dragon looks than check out the little youtube film (from national Geographic) which shows you a bit more of their nature.

Komodo eiland, onderdeel van de Sunda eilanden

Komodo island, part of the sunda islands

While the ultimate highlight was meeting the Komodo dragons the entire boattrip was not too bad either. it was gorgeous weather and the trip from Bima (Sumbawa) till Komodo showed beautiful sights and we stopped a few times along the way on a little deserted island or at a place we could go snorkeling. (I saw Nemo!)

 

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  • RosaApril 16, 2014 - 11:07 am

    An interesting island. I’d love to visit Indonesia and see Komodo Dragons for real.

    Cheers,

    RosaReplyCancel

  • John@Kitchen RiffsApril 17, 2014 - 12:54 am

    Never been to that part of the world — would so love to go sometime. Really fun post — thanks.ReplyCancel

When to leave a comment and a roti kukus

Roti kukus cake

Roti kukus cake

Apart from the fact that I am addicted to blogging, I also try and visit as many blogs as I can. That doesn’t always work but my favorite moment to do that is early in the morning when I’m having my first coffee of the day. It’s like reading the newspaper but instead I am browsing through Bloglovin. If I do visit a blog I always try and leave a comment. Because we all like comments, right?

One time it might be a comment about the recipe, the other time it might be about the story. And when going through all the blogs you will find blogs that have hundreds of comments per post and others that have non. I realize part of that is to do with the total amount of visitors to your blog, without visitors no comments obviously, but there must be more to it than that. So I wonder when do people comment and when do they not? I figured the best place to ask is where the action is..;)

When do you leave a comment and when do you move away? On some posts I get tens of comments and on others I get non.

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  • MeetaApril 15, 2014 - 8:53 am

    Like you I try to read through all my favorite blogs and leave comments. I do not get around to doing this as often as I would like to I admit and try to keep a routine 15 minutes in the morning 15 minutes in the afternoon and 15 minutes in the evening. It does not always work though. I leave comments when a post has moved me or that I find evoking or when the images / recipe is great. Sometimes I leave comments as encouragement especially to the new bloggers out there.
    This is a good question that I have asked myself too – so keen on reading what people have to say.
    Interesting looking cake!
    xoReplyCancel

    • Simone van den BergApril 15, 2014 - 7:21 pm

      Thanks Meeta. It is a challenge with so many wonderful blogs out there to keep up to date and to involve yourself into those blogs too, but I do try and keep it up as best I can. Some days better than others!ReplyCancel

  • Regula Ysewijn (@MissFoodwise)April 15, 2014 - 9:20 am

    I usually always comment, unless if it’s a blog from a very big blogger who already has 120 comments, or a blog with many comments but when you see the blogger doesn’t ever come back to those comments I feel it is no use.
    I like to answer my comments, it”s a community thing. You can’t really answer a comment saying ‘oh that’s great’ but when it is more personal I always answer.
    That said, I really don’t read enough blogs! I should make time really. Still owe you an email too!ReplyCancel

    • Simone van den BergApril 15, 2014 - 7:22 pm

      Ha. Yes I have the same when I want to comment and than scroll down only to see that the blogger in question already has a gazillion comments. It would just not make sense to repeat what has probably already been said. And I do like to answer to the comments to as I think it is just a nice thing to do. I remember way in the beginning when I had no clue how it was supposed to work, I never replied back to anyone! So rude really… And yes you do! ;) ReplyCancel

  • Maureen | Orgasmic ChefApril 15, 2014 - 10:29 am

    I try to leave as many comments as I can but some days are just busier than others. I think if someone visits my blog I should return the favour and if I visit a blog and read through the post, it’s only courtesy to let them know I’ve been there.

    I’m not swooning over this cake. If you have to butter it after you cut it in order to enjoy it, I’d rather have a real cake. :) ReplyCancel

    • Simone van den BergApril 15, 2014 - 7:23 pm

      I’m always amazed at how well you are in commenting Maureen. You’re one of my most faithfull commenters really! I do also try and return the favor whenever I can to all my commenters. and yes I think I gotta agree on the cake!ReplyCancel

  • Karine KeldanyApril 15, 2014 - 1:42 pm

    I leave a comment when I am moved by the recipe, the style of the blogger, the content of the post or anything that spoke to me. I do it often to encourage new blogger like myself. It has been a year I have my blog and I did not get lots of comments. It saddens me as I put so much love in my blog and as you must know it takes lots of work to prepare a post. Please visit my blog and let me know what you think. I would ‘love your input. I have been a followers of your blog for four years now. I like the new changes you did on your blog. Very cool features. I have to change from Google Blogger to another blogging program as it is not that friendly for users. Any suggestions? Here is the link http://www.aromasoftime.com
    Thanks Simone.ReplyCancel

    • Simone van den BergApril 15, 2014 - 7:28 pm

      Thanks so much Karine! And I can highly recommend you move to WordPress although I have a few friends who love the blogger features too, so I guess it depends on what you really need. I’ll browse around your blog a little later (almost dinner time here!) Thanks for your thoughts!ReplyCancel

  • Maria @ Box of Stolen SocksApril 15, 2014 - 1:48 pm

    I agree with both Meeta and Maureen. I leave comments when a story moves me and I cannot keep myself from sharing my opinion and feelings. I am fairly new to blogging and I do not have many visitors to comment back but I try to visit as many blogs as humanly possible during the day and comment.ReplyCancel

    • Simone van den BergApril 15, 2014 - 7:26 pm

      It’s weird really how it works with the commenting thing. I so remember in the beginning when I would get entirely frustrated when I visited blog with 100 comments on all posts and I would get zero… I don’t know when it started but I do think that involving yourself into the whole blogging and visiting blogs helps immensely!ReplyCancel

    • Simone van den BergApril 15, 2014 - 10:30 pm

      And I’m sure that will eventually lead to more people commenting on your site.. It just takes time! And patience…:)ReplyCancel

  • AshaApril 15, 2014 - 9:37 pm

    Hey Simone,

    Kudos to you for leaving a comment on every site you visit!

    This is something I have been trying to understand as well. And, you know, funnily, your asking the question made me realize that people visiting my blog are probably mimicking my behavior which is being sporadic on commenting! duh!

    So, I typically comment, if there is a direct question in the post, like this one. Or, if the i related to something in the writing. Rarely, i comment on the recipe because it is harder to make a connection through something that is either new or not blow-your-socks-off different. That doesn’t mean the recipe isn;t interesting. It can be but I don’t like saying “interesting recipe”. Saying that would make me feel insipid.

    I wonder if I get the same reaction on my site! :) ReplyCancel

    • Simone van den BergApril 15, 2014 - 10:27 pm

      People do tend to do the mimicking thing I suppose… :) And you’re right it is hard to comment on the 20th version of chocolate chip cookies (to name just something you can find everywhere…) but if I really cannot think of anything to say I will not say anything. I’m not gonna go for the interesting recipe route… I’d rather not say anything in that case… ReplyCancel

  • AshaApril 15, 2014 - 9:39 pm

    Also, just realized I haven;t received any of your latest posts in my feed and missed them! I think I may have to refresh the RSS link. will do that.

    Also, wanted to say, I am glad you are bringing your “how I shot that” series here. I need to learn more about outdoor and low-light photography. So, great to have that!ReplyCancel

    • Simone van den BergApril 15, 2014 - 10:29 pm

      My English feed is a bit of a tricky one. The correct URL for the feed is under the RSS button in the sidebar. The bloglovin one works correct too!ReplyCancel

  • HannahApril 16, 2014 - 3:07 am

    The comment dance is a difficult one to master! I read hundreds of blogs but comment on almost none. I just don’t have many thoughts to share and would rather enjoy the articles silently. I read most of them at morning, with breakfast like you, but am more likely to comment in the evening when I have more spare time. Even then, I tend to only exchange comments with bloggers who comment on my stuff as well. ;) ReplyCancel

    • Simone van den BergApril 16, 2014 - 10:23 pm

      Yes and it’s fine to just read an not comment too… I was just wondering what triggers people to leave a comment or not.. And I do always appreciate your comments!ReplyCancel

  • John@Kitchen RiffsApril 16, 2014 - 4:23 am

    I try to read most of your posts, and I always comment on the ones I read. But I definitely miss a few! That is an interesting cake, but like you, I find it odd to omit the butter then add it when the cake is baked! Fun recipe, though.ReplyCancel

    • Simone van den BergApril 16, 2014 - 10:24 pm

      Thanks John! And I’m pretty sure it’s hard to keep up sometimes with my posts so no wonder you miss a few sometimes… ;) ReplyCancel

Warm asparagus salad with bacon, egg and hazelnuts

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A few days ago I received a note via facebook from Maaike… If I could give her the recipe of the warm asparagus and bacon I posted on De Glazen Vork about a year ago but wasn’t on this site yet… Ofcourse I thought, I don’t throw away stuff so I should still have the recipe somewhere. Well it turns out I didn’t. And I hate it when that happens so I started the search for the original recipe which I figured could be on the BBC website where I find a lot of inspiration and good recipes. It’s my favorite recipe site so if you don’t know the site, have a look.

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How I took the shot – Indoor markets

I previously had a series on Scribbles and Notes which was all about how I took a certain photo or what I do in certain situation while traveling. And because I now have just the one blog I will continue the series here. It can be a travel photo or it can be a foodphoto or a situation. It kind of fits into the artificial light series as well… But this is more a how I did it series..

This time the tricky situation of an indoor foodmarket with bad lighting!

Genomen op ISO 6400. Diafragma f 4.5 sluitertijd 1/40s Lens 24-70mm f/2.8

Taken at ISO 6400. Aperture f 4.5 shutterspeed 1/40s
Lens 24-70mm f/2.8

When I am traveling I am always a bit more relaxed when it comes to which iso I shoot with. At home, I usually shoot food, which I use a tripod for so I can go as low as my camera allows (which is 50 iso) but like I said on travels it is a different story all together. Still, I am constantly checking and adjusting so I will go low when there is light enough. But what to do when you visit a place that is almost dark? In this particular case we visited a market in Laos that was indoor. Or maybe not so much indoor but covered. Some of the stuff they covered it with was horrible; orange, red and blue. The only way you can have pictures in that situation is to turn them into black and white. Seriously; they will be blue and orange and red otherwise.

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  • JanieApril 14, 2014 - 9:50 am

    Wow, I can’t believe the quality of that top image shot at 6400!!! I guess that’s what you pay for in a pro camera, mine would struggle to put out anything that sharp. It’s a great shot, and I really like the blown out faded colours of them all, feels summery and carefree.
    Great tip re the B&W too, shall remember that :)
    Janie xReplyCancel

    • Simone van den BergApril 14, 2014 - 10:07 am

      Yes that is definitely partly why the price is so much higher in a pro camera, but also the newer your camera they better it will be in higher iso settings. You cannot compare an older camera like the 300D with – for instance – the 600D. it will be miles apart already!ReplyCancel

  • Maureen | Orgasmic ChefApril 14, 2014 - 3:04 pm

    Before I read this post I wanted a new camera. Now I REALLY want a new camera. I am gobsmacked by the quality of that photo at 6400 ISO.ReplyCancel

    • Simone van den BergApril 16, 2014 - 11:04 pm

      Oo sorry Maureen for tempting you to get that new camera… :) still I wouldn’t recommend shooting at iso 6400… I try to avoid it mostly!ReplyCancel

  • John@Kitchen RiffsApril 14, 2014 - 6:18 pm

    Remember back in the film days when you could push some color films a couple of stops and get an effective ISO of 800 or maybe even 1600? Results weren’t good, but if you had no light, that’s what you had to do. Modern cameras are so amazing! I rarely go over ISO 800 when I’m casually shooting (and like you, when I shoot food it’s at base ISO) and I don’t like the results I get above 3200. But it’s loads better than that color film we had to push in development! Fun post — thanks.ReplyCancel

    • Simone van den BergApril 16, 2014 - 11:01 pm

      O yes those good old film days! it was so much harder back then. Digital is amazing even though in the beginning I Thought it was ridiculous… I do try and limit the iso even when shooting casually; I guess it’s an inbuild mechanism!ReplyCancel

Easter quiche for easter breakfast

20130323-MH2A6334

Almost Easter! And ofcourse you’re gonna be completely swamped with all sorts of egg related posts and such and who am I to stay behind right? So here is a superquick (well minus the oventime) dish that is easy en festive for easter. And because a quiche is so versatile it is perfect for using up any leftover veggies you have lying around in the fridge. This is good for breakfast but equally delicious for lunch or as an appetizer!

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  • Hari ChandanaApril 13, 2014 - 8:39 am

    Lovely clicks!!ReplyCancel

  • John@Kitchen RiffsApril 13, 2014 - 6:01 pm

    What a fun dish! Pretty easy to make, looks terrific, and I’ll bet the flavor is awesome. Great recipe — thanks.ReplyCancel

  • JamieApril 14, 2014 - 1:24 pm

    Oh Simone, this is brilliant! Adorable and tempting and I am so making these! Personally I love the peas and arugula and parmesan so no need to change that. I just love the idea of making individual quiches in mini pots like this and I know how delicious quiche are when using puff pastry. And so pretty!ReplyCancel

Quick puff pastry bites with boursin and asparagus

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Easter. For me that is THE holiday that signals the beginning of spring more than anything else. Ofcourse this year Easter is relatively late in the year with end of April but still..  Spring and Easter for me just go together hand in hand. Fun to be off for a few days and the celebrate spring with friends and family. Now I fear that I will not be in the country this Easter, but will instead be celebrating it in Lugano, so maybe not so much fun for Tom (he’s not coming!) but I will eat an extra easter egg for him…;)

if you are home however and looking for easy and quick dishes to make for an Easter brunch or as an appetizer for your Easter dinner than I have something really good for you.

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  • RosaApril 12, 2014 - 6:11 pm

    Scrumptious, pretty and wonderfully spring-like! I’ve always loved Boursin cheese (childhood memories)…

    Cheers,

    RosaReplyCancel

    • Simone van den BergApril 13, 2014 - 12:31 am

      It’s good isn’t it? We also always had it at home for parties and such but it’s in so manydifferent flavors now!ReplyCancel

  • Maureen | Orgasmic ChefApril 13, 2014 - 12:19 pm

    These are so easy to make but they look incredibly special on a plate. I should do it more often (but then my backside would be the size of a barn). :) ReplyCancel

Inspiration on Saturday – Annemieke from Rozemarijn

Annemieke from the blog Rozemarijn Koken & Foto has been blogging since 2007 and gives her own take on the world of foodphotography!;)

Simone_saladewrap

 How long have you been blogging and did you start straight away with taking food photos?

I started in 2007 and started taking my own pictures at the same time.

What kind of equipment did you use in the beginning and what has changed?

I can’t remember which camera I had when I started. As a student I started taking photos with my dad’s old SLR. I loved it! With a filmroll, everything on manual and sometimes I’d be left with beautiful photos after they came back from the store. And there would also be a few less successful photos. After that I bought a digital camera and a few years later a digital Canon SLR. Most recently I switched to a new 700D, because my old camera had a large crack in the middle of the screen and wasn’t so good in ISO settings.

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  • Maureen | Orgasmic ChefApril 12, 2014 - 10:37 am

    Thank you, thank you, thank you for this. Like you, I shoot food from the gut. I’ve done a few food photography classes, a food styling class and then I come home and shoot what I like.

    I look through the lens and see the photo I want and snap. Sometimes it’s okay and sometimes it’s crap. I have an old dslr and I’m so eager for a new camera. Not only that, I’m ready for it.

    I’ve done the learning how light affects the food, the depth of field I like, the shutter speed, the ISO and I’ve been using Photoshop since 1996.

    Practice is what I need most. Now that John’s dad has moved into a nursing home, his old room is my new photography room. It’s the only room in the house with good daylight. :) ReplyCancel

  • Maria @ Box of Stolen SocksApril 12, 2014 - 11:13 am

    Oh I am so happy you posted this interview and I am so happy I read it! I am also an autodidact when it comes to food photography. I started with my camera phone two years ago and now I have a small Olympus Pen dslr. I love bold colours and contrasts and I want my pictures to convey my feelings and view of the food at the time it was shot. I read you blog religiously and try to implement as many tips and advice you give.ReplyCancel

Rhubarb crumble pie

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It looked so pretty in my head. Neatly cut into cubes… Really… I had seen the recipe for this rhubarb crumble on the blog of Ellen from  MadebyEllen. It looked amazing and my father in law would come for dinner so it seemed only logical to make it for dessert, especially since I had rhubarb freshly bought. For main we had a – totally not compatible – Mexican stew with rice, but hey both tasted good!..;)The recipe for the crumble was easy to follow, made in a flash and done! (I thought)

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  • Maureen | Orgasmic ChefApril 11, 2014 - 12:50 pm

    I’d eat that without the bottom layer any time! What a lovely crumble pie.ReplyCancel

  • John@Kitchen RiffsApril 11, 2014 - 6:46 pm

    With or without the bottom crust, this looks terrific! Things often look more interesting jumbled up, anyway. I love rhubarb — I really, really need to find some this weekend!ReplyCancel

  • Maria @ Box of Stolen SocksApril 12, 2014 - 1:51 am

    Sometimes the best tasting meals come from some sort of culinary disasters! But it doesn’t look that bad and there is rhubarb and butter in it so it sure tastes right!ReplyCancel

    • Simone van den BergApril 12, 2014 - 8:23 am

      You’re absolutely right Maria! There can’t be anything wrong when it has rhubarb and butter in it… Lol…ReplyCancel

Carrot tomato soup

Tomaat wortel soep

Tomato carrot soup

 

 

Soup. I can never get enough of it. Ideal for a quick meal during the week, Ideal to get rid of vegetable leftovers and ideal for a light meal. How many reasons do you need to make this soup? Non right? It’s full of vegetables so it cannot get any healthier really. Well if you leave out the hot cross buns I had together with this that is…:)

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  • Maria @ Box of Stolen SocksApril 10, 2014 - 10:08 am

    I love tomato soup. It is one of those soups that are not just cold-weather soups you can have it slightly chilled on warm spring day! I like that very much!ReplyCancel

  • Maureen | Orgasmic ChefApril 10, 2014 - 11:57 am

    I only like cold soups in the hot Australian summer but it’s soon to be winter and nothing would please me more tonight than a bowl of this carrot and tomato soup. It looks thick and full of flavor.ReplyCancel

    • Simone van den BergApril 10, 2014 - 10:30 pm

      Ah yes you’re going into the colder months… Although I do wonder how cold your winters are? Possibly not as cold as ours I’m guessing…ReplyCancel

  • Donalyn@The Creekside CookApril 10, 2014 - 9:37 pm

    I would not want to leave out those buns – they look like the perfect accompaniment. Lovely and tasty looking soup – definitely going on my list of recipes to try!ReplyCancel

  • Gintare @GourmantineareApril 10, 2014 - 10:53 pm

    Oh, this is so perfect for this one minute warm the other minute cold weather!ReplyCancel

  • John@Kitchen RiffsApril 11, 2014 - 3:15 am

    Great looking soup! Love the combo of carrots and tomatoes — this must be such a tasty soup! But leave out the buns? Never! ;-) ReplyCancel

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