On food moods, makeovers and sweet and sour homemade goodies

October 31st, 2012 § 5 comments

No, no, no, I haven’t deserted the kitchen due to a lack of dairy… I’m still here! Cooking more than ever and  back on dairy (Yes!) just like Petit Tom (Yes! Yes! Yes!).

I’ve got exciting news (old news though for my FB followers): I have started my own company this summer and it’s a complete carreer change…

 

Yep, la gourmande is now cooking for a living! cooking, writing, entertaining and coaching: I am the homecooking coach behind FoodMoodz .

I get people back into their kitchens and help them (re)discover the cook deep inside them! From fun and original cooking workshops to made to measure culinary make-overs,  you name it!

Curious… please have a look on my new website Foodmoodz.nl or take a peak behind the scenes on Facebook!

I am so excited to share this adventure with you guys. I hope you will let me know what you think about it!! (and if you like it…maybe share the word: support and word of mouth is a big help when starting from scratch 😉 )

But enough about me for now…  let’s get back in the kitchen with a recipe that we all have to thank to my two muses this month,  Irene van Gent and Ianna Niemeijer, the Dutch foodies behind the lovely initiative Thuismaken.nl .  Thuismaken stands for Homemade. On their website, Irene and Ianna strive to gather recipes of all kinds of homemade goodies with the help of the dutch foodie community. They will publish a selection of the recipes gathered until 1 November in an ebook.

It’s been months I’ve been willing to get back on the blog and share my foodmoodz adventures with you,

It’s been years I’ve been willing to make sweet and sour sauce from scratch and never got to it…

so thank you ladies for that extra push, and bon appetit of course!

ps. For the dutchies out there, you can find the recipe below in Dutch on the website ‘thuismaken.nl’: here!

 

Homemade sweet and sour sauce
Zoetzure wok sauce

serves 6 to 8 pers.
prep: 15 min. cook: 25 min

Ingredients:

. 250 g apple (~2 apples), peeled, cored, in small chunks,
. 250g pineapple, fresh or from a can, in small chunks,
. Juice of 2 limes,
. 1 chili pepper (whole, finely chopped, with or without seeds… it all depends on how hot you like it at home!)  ,
. 1 Ts tomato paste,
. 2 cm fresh ginger root, grated,
. 100 g blond cane sugar,
. 20 cl water,
. 5 cl rice or white wine vinegar,
. 5 cl soya sauce.

1. Cook the apple with one tablespoon water in a small covered saucepan on medium heat until soft (for about 10 minutes). Mash the apples.

2. Stir in all the other ingredients.

3. Put the pan back on the stove and bring to a boil.

4. Lower the heat and leave to simmer and reduce for about 30 minutes or until the sauce has reduced by to the half.  Stir from time to time during the cooking process.

5. Use directly for a chicken or vegetable stir-fry or pour into sterilized glass jars to preserve*. Keeps refrigerated for 2 weeks.

Bon appétit!

* Boil pristin clean glass jars and lids for at least 5 minutes. Let ti in kokend water vor ongeveer 5 minuten. Leave to dry upside down on top of a clean tea towel until further use. Fill the glass jars until a couple of milimeters before the top of the jar. Close well and turn the jar upside down. Leave to cool completely at room temperature.

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