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EMILIE

Panier Emilie

With the help of monthly columns on baking &amp cooking in French magazines. Emilie learnt how to make sauces, batters and doughs. From scratch. And this was in the early 80s, when people in Holland loved to order Indonesian food. Or serve a greasy meatball and over-cooked potatoes. Plus greens. That tasted quite bland

SPICE-MIXES

A long-stay in Sydney opened her eyes on fusion cooking and organic spice mixes. And this  blog is a consolidation of all learnings. Topped off with a new interest; that is gardening herbs