THIS MONTHS SPECIAL

Easter

Cheesecake


Keep some space during your easter brunch:

An Easter Egg filled with vegan cheesecake, rippled with raspberry spread and decorated with these Floral Fig Easter eggs.

THE RECIPES


Get ready to cook or bake some mouthwatering food

THE SCIENCE


Understand why you do what you do in the kitchen

THE BASICS


Sort out your basics and build a solid foundation

THE REST


From reviews to behind the scenes and everthing inbetween

HOT TIP

Don’t wash your mushrooms,
it makes them soggy.
Instead use a piece of kitchen roll to brush the dirt off

ABOUT ME

Hi, I am Annemiek

Food is my life. I love cooking, baking and the science behind all of it. As a student Food Innovation & Design with a background in Food Technology, Food Journalism and Food Photography I think I qualify as a foodie. Maybe even a superfoodie. 

On this blog I share my favourite recipes, we dive into the world of food science and you can brush up on your food basics. All the leftovers can be found under “The Rest” where I share reviews and behind the scenes.

Vegan Easter Cheesecake

Always room for dessert right? Well, this Easter cheesecake can be enjoyed by everyone around the table as it is vegan and nutfree! I came across this image by Amy Treasure Blog on Pinterest a couple of…

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Raspberry spread

A supersimple, 3 ingredient raspberry spread. This is really versatile, spread it onto your toast, ripple it through your cheesecake, or when eat straight from the jar when you REALLY need a sweet something. For the raspberry…

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Vegan Oatmeal Raisin Cookies

These are the best vegan cookies I know and it is one of the only recipes I follow to the T. I am talking about the Vegan Oatmeal Raisin Cookies by Lisa Jansen (@bigvegansister on Instagram). She…

Keep reading

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