MASTERCHEF | koken in rotterdam

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3011 PD Rotterdam

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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

Ready for lunch? Ingrediënts: Cauliflower - 1 Len

Ready for lunch?
Ingrediënts:
Cauliflower - 1
Lentils - 400 gr (precooked)
Flatleaf parsley - 40 gr
Lemon - 1/2 (juice)
Kurkuma - 1/4 teaspoon
Paprika powder- 1/4 teaspoon
Coriander seeds - 1/4 teaspoon
Fennel seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Salt & pepper
Olive oil - 2 tablespoons
1. Pre heat your oven @180C (fan) and line a baking tray with grease proof paper.
2. Break cauliflower into small chunks (use the stalk to make a vegetable stock at a later time). Bake until golden brown on top. Remove the cauliflower and let cool.
3. Make the spice mix: crush the coriander, fennel and cumin seeds, Add paprika powder and kurkuma. Mix all together and add a pinch of salt and pepper to season.
4. Add 300 gr of cooked lentils to the roasted cauliflower and 2 tablespoons of olive oil.
Add the spices and mix together well.
5. Chop a handful of flat-leaf parsley and add this to your cauliflower-lentil mix.
6. Divide over 2 bowls or plates and add some freshly squeezed lemon juice on top.
Njoy your healthy lunch!
#healthylifestyle #healthyfood #lunch #lunchtime #delicious #lentils #salad #saladrecipe #salads #cauliflower #olive #oliveoil #spices #kurkuma #paprika #yummy #easyrecipes #cooking #cook #rotterdam

Cinnamon Rolls. Best way to roll during Easter. W

Cinnamon Rolls.
Best way to roll during Easter.
Which photo do you prefer? 1-2-3 or 4?
Happy Easter to all!
#easter #baking #bake #bakery #homecooking #breakfast #breakfastideas #yummy #yummyfood #cinnamonrolls #delicious #deliciousfood #easyrecipes #spring #chefsofinstagram #chefswhobakeathome
#rotterdam

Mouthwatering Saffron Risotto served with oven roa

Mouthwatering Saffron Risotto served with oven roasted Green Asparagus.
Don’t forget to add some freshly grated Parmesan.
#spring #risotto #risottolover #saffron #saffronrice #italianfood #yummy #easter #easterweekend #dinner #dinnerideas #yellow #food #instafood #delicious #deliciousfood #rotterdam #cheflife #saturdayvibes #vegetarian #easyrecipes

One of my fav movies is the The Color Purple. So h

One of my fav movies is the The Color Purple. So hoorah for these Vitelotte Noir!
#vitelotte #purple #potato #oven #cooking #cook #recipes #color #colorful #healthyfood #eat #eatwell #ovenroasted #yummy #instafood #dinner #fries #goodfood #chefslife #kookstudio #grey #pottery #summer #rotterdam #hoogkwartier #cookingathome #cookingclass

Carrot Cake. This time we added 1/2 teaspoon of Ra

Carrot Cake. This time we added 1/2 teaspoon of Ras-El-Hanout and some grated orange zest.
#carrotcake #carrot #cake #cakes #cakestagram #yummy #delicious #deliciousfood #bake #baking #homemade #homemadefood #yum #cooking #cook #raisins #kookstudio #cookingclass #chefslife #rotterdam

Doing a lot of recipe testing these past weeks and

Doing a lot of recipe testing these past weeks and this is on of the latest combi’s we came up with.
A refreshing Mango - Banana- Lime - Yoghurt drink with a dash of Kurkuma. I also add some Cinnamon to spice it up a bit more. We used a reusable bamboo straw.
And a little nibble to go with - Almond and Green Tea (Matcha) small cakes with a matching Icing on top.
So yummy and very easy to make!
DM for recipes.
Enjoy the sunshine but stay safe and keep your distance if you have to go outside!
#covid #covidcooking #covid2020 #cooking #baking #bake #matcha #matchagreentea #cake #cakes #cakesofinstagram #yummy #delicous #smoothierecipes #smoothie #mango #mangosmoothie #banana #lime #healthylifestyle #healthyfood #chefslife #rotterdam #cook

It seems like such a long time ago since we had ou

It seems like such a long time ago since we had our 1st series of teen-cooking courses. Yet it was only 1 month ago when our kitchen was filled with laughter and loud music. ⠀⠀
We decided to offer these classes during the next summer holidays so if you have a teenager interested in cooking, let us know and we will sign them up for the summer course! We will be doing 1/2 day workshops and full 5-day cooking classes including culinary visits.
#summer #cooking #teen #teenager #fun #cook #healthyfood #yummy #happy #friends #girl #girls #together #throwback #cookingclass #food #kookstudio #teenstyle #delicious #instafeed #chefslife #birthday

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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