THREE FOOD BLOGGERS SHARE THEIR FAVOURITE DISHES
We asked three food bloggers to tell us about their favourite dishes What does the "chef with guts" cook on a first date? Which herb is an essential in the kitchen for De Groene Meisjes? And is Elise's adorable son happy with her cooking?
We paid a visit to these three food bloggers and asked them to make their favourite dish for us. At Nigel's, we enjoyed sriracha pancakes with cheddar, bacon & caramelised banana. Merel from De Groene Meisjes served up Mexican comfort food, while Elise from Chickslovefood created a delicious Dutch stew with carrots and potatoes.
No. 1 — The chef with guts
What's the weapon of choice in the kitchen of the "chef with guts"? We gave Nigel van der Horst a grilling.
Who is the "chef with guts"?
The recipe king was born Nigel van der Horst. He is incredibly popular on Instagram and shares the most delicious recipes on his website. When he's not cooking up a storm in the kitchen, he also works as a model, and would like to work as an actor someday. Until then, he plans to remain in the kitchen. He understands all too well that we can sometimes get confused and overwhelmed by all the latest food trends. His tip? Just cook his delicious recipes, which are designed to strike a healthy balance between nutritious food and guilty pleasures. Tuck in!
Recipe for sriracha pancakes with cheddar, bacon & caramelised banana (serves 2)
- 50 grams oatmeal
- 20 grams flour
- 2 teaspoons baking powder (half a sachet)
- 1 tablespoon sriracha
- 1 tablespoon (50 g) low-fat quark (for fluffiness)
- Pinch of salt
- 1 egg
- ½ teaspoon vanilla sugar
- 50–100 ml water
Toppings & sauce
- 1 banana
- 4–6 slices bacon
- 2 slices cheddar
- 2 tablespoons maple syrup
For the caramelised banana
Fry the bacon until crispy. Cut the banana into slices that are about 1 cm thick. Then use the pan and fat from the bacon to fry the banana. When the banana is golden brown on both sides, drizzle the maple syrup over it, toss the banana a few times and voilà! It's ready.
No. 2 — De Groene Meisjes
What is Merel's ultimate comfort food? Is she a sloppy cook or a neat freak in the kitchen?
Who are De Groene Meisjes?
Want to live a greener life? Merel shows you how! Her blog isn't just packed with delicious recipes, but also with great tips for second-hand shops, vintage clothing and organic products. You can also find out how to create a greener interior. Handy, right?
Recipe for Mexican comfort food
- Mixed beans
- Jalapeño pepper
- Smoked paprika powder
- Red kidney beans
- Ripe avocados
- Fresh coriander
- Crispy lettuce
- Cherry tomatoes
- Olive oil
- Lime juice
- Crumbled nachos
Heat some olive oil in a frying pan and fry the chopped jalapeño pepper. Add the kidney beans, chopped pepper and sweetcorn. Season to taste with smoked paprika, pepper and salt. In a small pan, heat the tortillas. Serve the mixed beans on the tortillas and finish with diced avocado, fresh coriander and lime juice. Don't be stingy!
Make the salad by mixing all the ingredients and season with lime juice and olive oil. Crumble the nacho chips over the salad.
Cooking with fresh herbs and fresh vegetables is really delicious. Enjoy your meal!
No. 3 — Chickslovefood
What is Elise's guilty pleasure? We joined her for dinner!
Who are Chickslovefood?
The bloggers behind Chickslovefood are Nina and Elise. They both love good food, and indulging in their guilty pleasures from time to time. On their blog, they share heaps of healthy — and sometimes less healthy — recipes. They've also published three books. These kitchen princesses show you how to cook your meals with a maximum of five ingredients and how to prep smartly. So they're a good duo to teach us the art of cooking!
Recipe for stew with carrots and new potatoes
- 500 g blade steak (or rib steak)
- 3 onions
- 2 bay leaves
- 500 g carrots
- 500 g new potatoes with peel
Preparation time approximately 4.5 hours
Remove the meat from the fridge around 30 minutes ahead of time to allow it to come up to room temperature.
Sprinkle both sides of the meat with a good pinch of salt and pepper.
Heat 3 tablespoons of oil in a high-sided frying pan or a casserole pan and fry the meat on high heat for 3 minutes on both sides until golden brown.
In the meantime, cut the onions into half rings and add to the pan when the meat is browned.
Add the bay leaves and stir everything together. Leave to simmer for 5 minutes, stirring occasionally. Turn down the heat and add 1.5 litres of water.
Leave to simmer for about 3 hours. Check occasionally that the meat is still well submerged in the water. If not, add some hot water (cold water will make the meat tough).
Clean the carrots and cut them into pieces. Cut the potatoes in half. Add the carrots and potatoes to the meat after 3 hours.
Add another generous pinch of pepper and salt and a dash of hot water so that the potatoes and carrot are just beneath the water.
Leave to simmer for at least another hour. The meat is done when it is soft and falls apart.
Want to get your meat even more tender? Then add something acidic, such as vinegar or wine, with the water; red wine will give the meat a richer taste.