For the love of cooking
Homemade phyllo dough stuffed with slow roasted caramelized cabbage is a really tasty plant-based treat that makes a great snack or meal. The dough is tried and true – you can use it to make these phyllo spirals or to make flaky cabbage stuffed savoury pancakes. Cabbage Phyllo Spiral Ingredients […]
These anchovy butter and sesame crostini are packed with umami flavour and the perfect accompaniment to drinks with friends. Make them in less than 20 minutes start to finish. Anchovy is a really polarizing flavour. It’s briny, salty, almost astringent with a burst of sea and umami. People seem to […]
This savoury Dutch baby that I made for brunch this weekend was inspired by an Italian romance. I promise the pictures don’t do it justice, so I invite you to please read on and maybe you’ll also fall in love with this combination of tastes like I did. Last week […]
These apricot & almond tarts cream cheese tarts are another in my puff pastry series, which came about mostly because I bought 7 packages of puff pastry for a party and didn’t use any of them. So over the past few weeks I’ve been thinking of different ways to use […]
This pain au chocolat was made out of necessity. A few weeks ago my husband and I hosted a BBQ for his colleagues and I decided we needed 7 packages of puff pastry – just in case. Not only did we not get through all 7 packages that night, we […]
These gruyère tarts were a special Friendsgiving treat. Last weekend my husband and I attended our second American Thanksgiving in Amsterdam. Last year we were invited for a very intimate Thanksgiving dinner by our dear friends M and N in Almere – a smaller city about 40 minutes from Amsterdam […]
Hi and welcome. I'm Cristina and I started this blog to share my love of being in the kitchen. I was born in Romania, grew up in Toronto, lived in the US for 3 years, and now live in Amsterdam. I also love to travel and learn about culinary practices in different places. My cooking is a reflection of all the international influences in my background. I see food as the ultimate way to connect beyond our differences.