Food for thought

Oh dear, there is a conductor behind the stove in the kitchen of Bistro de Vrolijk Voogd. Of course not a real restaurant, but a very nice tasting kitchen from a fanatic hobby cook. You can only join by invitation and the hobby chef and his wife always join in the dinner. What comes on your plate stays until the last ...

Butterfly chicken

YES! Mijn eerste VLOG staat online: “Smoked Lemon & Garlic Butterfly Chicken”. En zoals ik dat in de echte vlogs vanaf eind september ook wil doen: het recept vind je op deze blog. In dit geval staat het hieronder! Oké, ’t is nog maar een testvlog om het allemaal een beetje in de vingers te…

Fuoco di Gioia!

GET YOUR LOUDSPEAKER ON, because ... Yes ... the intro for my BBQ | 52 is finished! Now I am very curious what you think. Follow it later on this blog or via the Facebook page! This time no BBQ with Blues, Rock or Country in the background, but with music that I love:…

Cold kamado choice

Phase 2: The cold preselection ... The kamado marks dolls really mushrooming. With only 7 weeks left for the BBQ | project 52 starts, we have started to move from the first web selection to the actual looking & feeling of various kamado brands. That my selection ...

365 days = 52 weeks

BBQ | 365 continues as BBQ | 52. As a hobby cook, after all, it is impossible for me to light the kamado 365 times, no matter how fanatic I am: there is still work to be done. With the proposed 52 weekends grilling, baking, cooking, stir-frying and steaming on the kamado, the name of the project now fits much better….

BdVV Book Review

In the countdown to the start of my "BGE | 365 ”project I ran into“ Hot Coal Complete ”in a special way, a book that simplified the selection within my High 5 and that I can step into a few showrooms in a very focused way. Therefore, in step 4 of the countdown, first give this BdVV Review, if ...

High 5 BBQ

Wow, what an enormous amount of comments on my previous blog! I only plotted it on Facebook in a few bbq groups, which resulted in a total of 15.000 (and counting). Hundreds of responses from enthusiastic brand fans and - unfortunately - very much less good experiences. That is of course very sad for those users to…

WHICH KAMADO?!? Help!

WHICH KAMADO?!? I need your help! The BBQ | 365 project is going to be a four-season BBQ adventure. As a fanatic hobby cook and Grill Master of the Backyard, I will test the kamado to the limit. Even if the typically Dutch storms, freezes or snows. For a year I will prepare a complete menu every weekend ...

BBQ | 365 - the kick off

A year on hot coals! Under the name "BBQ | 365 - A year on hot coals ”I start from Bistro de Vrolijk Voogd a particularly stubborn culinary project. It will be a challenge that will delight every fanatic Grill Master of the Backyard, but where only a single hobby chef would dare to…

Beetroot Tartare

If it is on the menu, then I can never resist: steak tartare. Raw steak, preferably very finely sliced ​​with two knives and then enriched with a classic blend of olive oil, chopped parsley, shallots, cornichons and capers. Stir in Worcestershire sauce, Dijon mustard, Tabasco, freshly ground pepper and some salt. And, oh yes, an organic egg yolk, of course. Which…

An mouth-watering adventure

Half a year ago a very dear friend Saskia ate with us. Definitely also a Great Enjoyer of really tasty. A few days later I received a WhatsApp message from her daughter: “We are getting married soon and as a thank you in advance we want to really spoil everyone who helps us with this day by having a pre-dinner…

Lobster!

Every time Ingrid asks me what I want to eat, I shout, "Lobster!" But I never got it. Until today: we celebrated my birthday with the children and one of the presents was a large white box, with movement in it ... You can imagine my big eyes when I opened the box and there a ...

When spring comes ...

... I pick badas from Alkmaar for you. Daslook is a fairly rare alium species in Belgium and the Netherlands. In fact, so rare in the Netherlands that it was on the list of protected plant species until 1 January 2017 and was forbidden to pick. In Germany and many other European countries, however, it is a very popular plant. In…

Amalya's chunu

The Peruvian Incas have been cultivating chunu since 200 after Christ, what a sloppy 1.400 later became known to us as the potato. The chunu was often eaten fresh, dried into flour or fermented into beer. Europe did not become acquainted with chunu until the sixteenth century when the Spanish conquistadores of today's Chile ...

Tea arrangement

It must have been about a year and a half ago that I was eating a delicious company at my favorite restaurant Red Chili in Nieuwe Niedorp. A Chinese, indeed, in the middle of the polders of West Friesland. But then a Chinese who dared to ignore the babi pangang and fu yong hai. A top restaurant, maybe ...

Fried air

If you want to start the New Year nice and lightly, feel free to take another oliebol. Flour, water, yeast and a little salt, that's all. That is, if you do not include the baked air. A strange Dutch treat that is mainly eaten around the turn of the year. Preferably homemade, continued from generation to generation, full of tradition ...

Don't know = Don't eat ...

Last Saturday I finally had time to harvest edible flowers and plants in the wonderful garden of Janet Westerhof. We would go to friends that night, Frits and Netty. And Frits is just as crazy as me. Or maybe even crazier, because he not only has his own vegetable garden, but behind them ...

Parsnip from the microwave

There was a time when we had forgotten what parsnip was. In the hypes around "forgotten vegetables" they are completely gone again. In almost every supermarket this root of the poor is just back on the vegetable shelves and they are even becoming very affordable again. So I was not really surprised then ...

Why does a potato soften when you boil it and an egg harden?

Today I am stepping out of the garden and want to do something really difficult: today I am going to cook an egg. For Bistro de Cheerful's Freestyle Food kitchen Voogd certainly not a simple task if you set slightly higher requirements than just hard or soft boiled. My motto is: only when you understand the process can you…

Oat root

I do not believe that it often happens that when someone asks “What shall we eat today?” The answer “Haverwortel!” Sounds in unison. In any case, I had never heard of it, so when Janet asked me if I was interested in oat root, because she could get something from the neighbor for her garden, I said of course “Yes nice, because I know…

Do you have hops?

Suddenly I see verveine. I pick a leaf, rub it in my hands and smell. Immediately my memory flies back some 20 years back to a vacation in which I drove criss-crossing rural roads to the South of France. Around Puy and Velay I accidentally got to know the refined scent of verveine. It grew along the ...