Cousine for VanChefs

Cousine & Guest Republic for RVSM Niehe Lancée Kooij, Utrecht

Homedinner

Hostelfood

For Amstel House, a very cool hostel in Berlin, we developed a bunch of easypeasy backpacker recipes with a few, always available, ingredients. Here’s a sneak preview, but check http://blog.amstelhouse.de to check the recipes!

Cousine’s brunch @ Instock

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Instock
www.instock.nl
Polonceaukade 9, Amsterdam

First photo: shakshuka, a dish of eggs poached in a sauce of tomatoes, peppers and onions

Second photo: Bread and butter pudding with caramelised pineapple, yoghurt, nectarine and apricots

Third photo: Spicy walnut köfte in lettuce, with pomegranate, yoghurtsaus, pistachio and parsley

Born05

Born05 opened their new office in Utrecht with a real party. Guest Republic shaked delicious cocktails and we served finger food with it. Here’s what we cooked:

Pistachio coated goat’s cheese lollipops with grapes 

Green gazpacho with lemon yoghurt and walnuts

Burgers with avocadomayonaise, bacon, pickled beetroots and tomato

Fritatta made of sweet potato, goat’s cheese and spinach

Dates filled with gambas, wrapped in jamon de Serrano and with currymayonaise

We ate these dates as an appetizer in Menorca and liked it so much that we took the recipe home. Have a look at our Mallorca/Menorca travel guide to see where we tried them.

Wedding @ Vlieland

We’ve been cooking up a storm at Vlieland! Thanks to a lovely kitchen team we could serve all this on time:

Arabic bread with:

Hummus

Labneh with aniseed and tomatoes

Babaghanous with pomegranate

Salads:

Lentilsalade with porcini, preserved lemon, sellery and Greek lemon yoghurt

Green salad with all kind of seasonal veggies, basil, hazelnuts, lemon and local goat’s cheese

Morish salad with butterbeans, tuna, coriander and grilled paprika
Main courses:

Vegetarian tajine with artichoke, plum tomatoes, kalamata olives, potatoes, apricots, almond and parsley

Chicken tajine with plum tomatoes, kalamata olives, potatoes, apricots, almond and parsley

Spicy meatballs with smoked eggplant and roasted pines

All this will be served with:

Saffronrice

Couscous

Dessert:

Rose-poppyseed cake with ricotta

Sweet couscous with strawberry, peaches, cinnamon, aniseed and roasted nuts

Fresh and dried fruits, turkish delight, all served with tahini, pekmes and halva

05:00 in the morning. Sunrise and a power breakfast was a good start.

Vera preparing the fruity couscous

Desert was a rose-poppyseed cake w. ricotta

Lotte, Myrthe & Vera at the end of the evening

Professional Rebel Accelerator

POP UP DINER: LE GRAND DINER DE WOODY A.

In collaboration with the Amsterdam’s creative Carlijn Claire Potma (check: www.journeyofthelikeminded.com/about/carlijn-claire-potma/) and the lovely (pastry) chef Mira van der Lubbe (check: www.ladolcemira.nl) we organized a new underground dinner on a secret location in Amsterdam.

This time it was Woody Allen themed and therefor we selected 8 movies on which we based the menu. Mentioned below the dishes we served, a glimpse of the evening AND we’ll share the recipe of the third course with you.

On the table:

Artisan beer / cheese crips / nib-its / Spanish smoked oil / beurre salée

Annie Hall (1977) 

Wine-lime-cinnamon cocktail / popcorn deluxe

Vicky Christina Barcelona (2008)

Sweet potato / marinated octopus / semi dried tomato / kalamata

Manhattan (1979)

Latkes / smoked salmon / pickled beetroot / watercress crème fraiche / dill

The Purple Rose of Cairo (1985)

Parsnip / cinnamon soup

To Rome With Love (2012)

Slow roasted lamb or mushroom stew / polenta / parsley / orange / almond / glazed carrots

Midnight in Paris (2011)

Rosemary / apple tart tatin / vegan vanilla icecream

Bullets over Broadway (1994) 

Choco-date bullets / coffee or tea

Curious about our next dinner dates?

Check: https://www.facebook.com/edibletrails

Or drop us a line. We’d love to keep you posted