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Omdat jullie graag het eindresultaat wilden zien e

Omdat jullie graag het eindresultaat wilden zien en ik nu ook gelijk het recept post.
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Eieren 2
Rijpe bananen 2 stuks
Boter 110 gr (in blokjes zacht + extra)
Lichte basterdsuiker 80 gr
Bakpoeder 1 theelepel
Bloem 210 gr
Kaneelpoeder 3 tl
Zout ¼ tl
Topping
Banaan 1
Lichte basterdsuiker 40 gr

1. Verwarm de oven voor op 180C (hetelucht) en vet de cakevorm in met boter.
2. Klop in een kom de boter met de basterdsuiker luchtig.
3. Doe de eieren er een voor een bij.
4. Prak de bananen fijn en voeg deze onder voortdurend mixen aan het ei-botermengsel.
5. Meng in een andere kom de bloem, bakpoeder, kaneelpoeder en zout. Roer dit droge mengsel door het bananenmengsel.
6. Schep het beslag in de cakevorm.
7. Snijd voor de topping de banaan in de lengte in tweeen en leg de 2 helften boven op het bananabread. Bestrooi met de rest van de basterd suiker.
8. Zet de cakevorm in de oven en bak de bananabread voor ca. 45 min. Laat de bananabread lauwwarm worden voordat je het uit de vorm haalt.
Njoy !
#bananabread #banana #baker #breakfast #snack #healthysnack #easyrecipes #baking #yummy #yummyfood #delicous #bakingfromscratch #instagood #instafood #food #healthylifestyle

Banana Bread. Now to wait for 45 min. So who woul

Banana Bread.
Now to wait for 45 min.
So who would like the recipe?
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#bananabreadrecipe #bananabread #yummy #yummyfood #delicous #baker #baking #bakingfromscratch #cinnamon #soulfood #chefslife #delicious #easyrecipes #snack #breakfast #food #healthylifestyle

Sunday Supersized Decadent Double Chocolate Chip c

Sunday Supersized Decadent Double Chocolate Chip cookie with Pecans and Hazelnuts and chunks of white Chocolate.
Yep this will indeed be my Sunday dinner and maybe I will have a salad on the side 🙃
Cookie for 6 eaten by 1.
#cookies #cookie #chocolate #chocolatecookies #bake #baker #baking #healrhylifestyle #sunday #sundayvibes #pecans #hazelnut ##easyrecipes #easysunday #dessert #koekjes #yummy #rotterdam #kralingen #eggs #flour #sugar #lovetobake

Last week we did our last cooking workshop for a b

Last week we did our last cooking workshop for a bachelorette party.
The bride’s wedding and bachelorette party was cancelled twice, but her friends thought it would still be a nice idea to have the bachelorette party anyway to surprise her and cheer her up.
It was a wonderful evening and the bride to be spent the evening cooking her favorite Italian food (she was supposed to get married in Italy).
I know we will all adapt as always, but 2020 has been hard in so many ways and when I see how a group of friends go out of their way to arrange a few hours of happiness to someone special, I feel thankful that the new social distancing has not prevented us from finding ways to feel close to each other even though we are 1.5 m apart.
#bride #bridetobe #bachelorette #bacheloretteparty #italian #italianfood #cooking #friendship #friends #staysafe #wewillgetthroughthis #socialdistancing #celebration #gettingmarried
#havefun #kookworkshop #vrijgezellen #vrijgezellenfeest #kokenmetvrienden #kookstudio #rotterdam #samenkoken #010 #happytimes

Frozen fruit. This reminds me of a close up of an

Frozen fruit. This reminds me of a close up of an old Dutch painting from the 14th century.
Today they will be used to make a Berry Panna Cotta and a Crumble.
Nowadays I have the time to look at my ingredients in a different way and admire them in all their beauty before they surrender themselves to the background and stop being every berry for themselves.
#frozenfruit #berries #desserts #fruit #fruitsofinstagram #blackberry #food #delicious #baker #baking #cooking #healthylifestyle #healthyfood #redfruits #rotterdam #hoogkwartier #kookstudio #kookworkshop #chefsofinstagram #chefslife #fruit #yummy #dutchpainting #oudemeesters #schilderij #thuisbakker

Doing a lot of baking today so we can freeze in po

Doing a lot of baking today so we can freeze in portions and not have to worry about resting time for the dough.
We are also pre-baking some tartelette shells.
Making Oatmeal Raisin Cookies (see pic) Rugelach and Tartelettes in plain and Chocolate.
🍫
Timing is everything with baking. When testing a new recipe we make endless batches of cookies. Constantly adjusting sugar quantities and baking time.
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And of course our favorite monster quote “Today we will live in the moment unless it’s unpleasant in which case me will eat a cookie”.
-Cookie Monster-
🍪🤖
#cookies #cookie #cookiemonster #baking #bakinglove #bakingtherapy #oatmeal #oatmealcookies #yummy #bakersofinstagram #baker #october #homebaker #chefsofinstagram #loverotterdam #rotterdam #kookstudio #kokeninrotterdam #workshop #kookworkshop #wegaandoor #delicious #cookiedough #rugelach #chocolate

Weer tijd voor worst! Wel een vegetarische variant

Weer tijd voor worst!
Wel een vegetarische variant van @devegetarischeslager
Worstjes in de oven eerst voorverwarmen op 180C voor 8-10 min.
Doe een handje ongepelde amandelen in een anti-aanbakpanmet een 1/2 eetlepel arachide olie en bak deze voor ca. 1-2 min op een middelhoog vuur.
Snijd de worst in plakjes en voeg deze toe aan de amandelen. Bak de worst rondom goudbruin. Pas op dat de amandelen niet verbranden!
Serveer met bruine linzen of een gebakken ei.
#vegetarian #vegetarianrecipes #sausage #almonds #roasted #nuts #healthylifestyle #healthyfood #easymeals #easyrecipes #recipes
#yummy #fall #autumn #rotterdam #hoogkwartier #koken #gezonderecepten

It’s been a difficult time these last months for

It’s been a difficult time these last months for everyone.
Unfortunately we were also hit hard on a personal level and lost a family member.
The last 3 months we have been evaluating how we have been running the business and if it’s time for a big change.
So we will not be opening up until the 1st of September.
We will use August to cook for friends and family and finalize our remodeling of the Kookstudio.
Stay safe and healthy!
Louise and staff

Have never used so many eggs in such a short time!

Have never used so many eggs in such a short time! 🥚
My daily shopping seems to mainly consist of flour and all kinds of dairy products. 🥚
The past month I’ve been testing new recipes for desserts for our cooking classes. 🥚
Next week, I’ve just decided, to use no more dairy and focus on dairy free desserts. 🥚
So if you have any desserts you would like me to prepare that are vegan, let me know as this will be my Covid-19 challenge for the next 2 weeks! 🌱🌱🌱🌱🌱🌱🌱🌱🌱
In the meantime a close up of my farm fresh eggs straight out of the Hoekschewaard.
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#eggs #flour #baking #homemade #farm #dairyfree #dairy #egg #farmfresh #farmfresheggs #hoekschewaard #dessert #desserts #rotterdam #stayathome #chefslife #baker

Healthy salad with red chicory, oven roasted auber

Healthy salad with red chicory, oven roasted aubergine and pistache nuts. Keep it simple and use sesame oil to add some flavor to the salad or just season with salt&pepper, lemon juice and olive oil. Whichever you chose they both taste delicious 😋 .
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#oliveoil #olive #salad #easyrecipes #fastfood #vegetarian #vegetarianrecipes #vegetables #aubergine #pistache #nuts #lunch #lunchtime #yummy #nowaste #goodfood #flavour

Normally not really a baker. Too little patience.

Normally not really a baker. Too little patience. My boyfriend celebrated his b-day yesterday on Kingsday and so together we made a cake with a nutty crust and custard filling. Lately I’ve been using less sugar in recipes. Always looking for the perfect balance. So for this cake, we found the sweetness I like, we used a bit of icing sugar.
I’m sharing the recipe with you so let me know if the cake was sweet enough for you 😉

FILLING
Zest of 4 lemons
9 medium sized eggs
150 - 200 gr caster sugar
250 ml double cream

CRUST
200 gr flour
50 gr finely ground hazelnuts
50 gr almond flour
100 gr unsalted butter
100 gr caster sugar
1 teaspoon of baking powder
16 gr vanille sugar
2 small eggs (lightly whisked)
2 tablespoons of water or pimms

GLAZE
1 egg yoke
2 tablespoons of milk

DECORATE
40 grams of toasted almond slices
Icing sugar

METHOD
1. Preheat your oven to 170C (fan) or 180 (standard). Grease your 23 cm springform tin with a little oil and line the base with baking parchment.
2. Make the filling: Heat all ingredients slowly on a low heat,
while continually stirring, until the mixture thickens (will take quite some time- so listen to a podcast while doing this).
Remove from the heat. Cover with baking parchment and let cool.
3. Sift the flour and baking powder into a bowl. Add the butter and sugar and use your finger tips and thumbs to combine together so the texture resembles crumbs. Add the eggs and water (or pimms) and combine all together.
4. Dust your workspace with flour and combine the dough for 2-3 minutes and if necessary add more flour. Flatten the dough out into a round disk, wrap in baking parchment and put in the refrigerator for 30 min.
5. Roll out 2/3 of the dough to line your springvorm with.
Add the filling. Roll out the remaining dough to cover the filling (use a little bit of water or egg white to glue to ‘top’ to
the bottom dough).
6. Mix all ingredients for the glaze together and coat the top.
7. Bake for 35-40 minutes. If the top starts to brown too much then cover with baking parchment.
8. Remove from the oven and glaze the top lightly again. Add the almond slices on top. Bake again for 3 minutes,and dust with icing sugar.

Time for lunch. Lentils, red paprika, green beans

Time for lunch.
Lentils, red paprika, green beans, cucumber and Kalamata olives.
Make a quick vinaigrette using 1/5 lemon juice and 4/5 olive oil. Seasons with salt and pepper.
Add vinaigrette to your salad ingredients and mix together.
Serve with some sunshine ☀️
Enjoy and stay safe!
#summervibes #lunchtime #lunch #lunchbreak #healthylifestyle #healthyfood #red #delicious #easysalad #vitamins #meal #thegoodlife #sunshine #sunnyday #chefsofinstagram #cooking #homecooking #rotterdam #kookstudio #eatwell #stayhome

Meer laden… Volgen op Instagram

OUI CHEF!

De term OUI CHEF! hoorde je vroeger vaak in de keuken en werd gebruikt om aan te duiden dat je gehoord en had begrepen wat er tegen je gezegd werd door de Chef. Het zorgde voor orde bij de keukenbrigade en rust op de ‘werkvloer’. Tegenwoordig word het minder vaak gebruikt en zijn de nieuwe genre chefs gewend aan een stuk minder hierarchie op de werkvloer.

Tijdens de kookworkshop wordt een spelelement toegevoegd waarbj teams strijden om de eer zich MASTERCHEF te mogen noemen. Welke keukenbrigade hoge punten scoort met o.a. planning, creativiteit en samenwerking blijft iedere keer spannend …..

PRIJS: Euro 3,50 p.p.

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