recipe: madeleines with raspberries & lemon zest

Time for a new recipe! Years ago I worked in a small bakery shop in Amsterdam. I baked a variety of cakes there: raspberry cheesecake, lemon pie, chocolat cake, scones, quiches, and.... madeleines! I love these little treats, especially when they are hot from the oven. At the bakery shop (called de Bakkerswinkel) they make them with almond flour. These ones are made with plain flour, so they taste quite different. And in this version I really like the raspberry in the middle, so with every bite you taste the zesty, fruity flavors in combination with the cake: heavenly! Enough said, let's get down to business.

Madeleines with raspberries & lemon zest
Makes 27 big madeleines (or 48 small ones)
- 100 g butter, melted and cooled, plus extra
- 150 g plain flour, plus extra for dusting
- 2 large eggs
- 100 g castar sugar, plus 1 tbsp extra
- 20 ml runny honey
- 40 ml milk
- 1 tsp baking powder
- zest of 2 lemons
- 1 tsp rose petals, optional
- fresh raspberries

1 Heat the oven to 200 C. Butter three 9-hole madeleine moulds (use a tiny amount of the melted butter) and dust lightly with flour.
2 Place the eggs and both sugars into the bowl of an electric mixer with a whisk attachment and whisk on a high speed until very light and fluffy. Put the honey, milk and cooled butter into a separate bowl and whisk with a fork to mix and then gently fold into the egg mixture. Whisk together the flour and baking powder to get rid of any lumps, then gently fold into the egg mixture. Finally add the lemon zest to the batter and mix well. Press some clingfilm on to the top and then chill for at least 20 minutes.
3 Fill each madeleine shell with 1 tablespoon of the chilled batter. (I've used 3 silicone moulds with each 9 shells. You can also use 2 moulds with each 24 smaller madeleines). Gently push one raspberry in the middle.
4 Bake in the oven for 8 minutes, or until golden.
5 Leave the madeleines a minute in the mould to cool down for a minute, push them out and sprinkle with some extra sugar and rose petals.

visiting milan in may

Last weekend I visited Milan for the first time in eleven years. Although I had a few memories about my short holiday back in 2006 (for instance, I had to buy a second suitcase because I'd been shopping big time...), I had the feeling I visited it for the first time. I was looking forward to meet up with my friend Michael Gardena at his studio Fusillo Lab, but my first meeting was with dear Constanza, who kindly invited me to spend the weekend at her Origami Loft. The apartment is located in one of the most renowned shopping area of Milan: Corso Buenos Aires. It is the perfect location to stay, the metro takes you to Duomo in only five minutes.

The space was gorgeous! Constanza has a great eye for design, as you can tell from the pictures of the interior. I felt at home immediately. I love the use of green combined with black, white and natural tones.

The apartment has two spaces: one 'chillzone' with a beautiful green wall where you can crush on the couch (also used as a double bed). This room is connected to the small kitchen, where you can prepare a meal and eat at the foldable table. The other space is divided by a sliding wall. On one side there is the master bedroom, on the other a bigger dining table.

Tip: Go to my favorite spot around the corner: Sgroi Pasticceria. They serve fresh croissants, pastry and a perfect brew, but you can also bring it to the loft (that's what I did).

After my tour around the Origami Apartment it was time to pay Michael a visit at his studio on the other side of town. Stay tuned for my next blog!

In collaboration with The Origami Loft

a spring gathering at the atelier

Last weekend I invited my dear friends Signe, Sif and Renée for a spring gathering in Amsterdam. Unfortunately Nora and Laura had to cancel at the last minute, but in June we'll be reunited in Sweden! 


It all started Friday morning when Renée arrived at my place. We brainstormed about what to cook for our gathering on Saturday, but also for dinner that night. After making up our minds what to make - that truly was hard, we had a million ideas! - we went shopping at our favorite spots. In the afternoon we paid the atelier a little visit to prepare the table and setting for Saturdays gathering.

We got home just in time to welcome Sif and Signe for a spring dinner. We popped the prosecco and ate all the good food Renée and I had prepared. Soon I'll share the recipe of spring risotto we made, filled with spring veggies like peas, green asparagus, fennel, courgette and loads of fresh herbs!

Saturday Renee and I did some final shoppings in the morning (like getting the best croissants in town at Le Fournil), before heading to my atelier. We'd set the table already the day before, so the only thing we had to do was fill it with good food and wait for our friends to arrive and eat! And so we did, it truly was a gorgeous gathering, we had so much fun together, I can't wait to meet up again with all of you again.

Ps, a special thanks to Pantoufle for the lovely table linen and plates.

coffee and plans with rena

It has been a while since I've spent an entire day at my atelier, days go by so fast that I couldn't find the time to go. But today I was looking forward to meet up with Rena Noordermeer from Studio Hear Hear. Rena creates beautiful ceramics by hand (like this cute little jar on the picture) and she was interested in teaming up with me to create a look book. I love these kind of collaborations! Soon I am able to show you more of the result. 


recipe: french toast with flaked almonds & icing sugar

Sunday is the perfect day to cook or bake at home. I always make sure I've bought my groceries so I can start right away. Yesterday I stopped by my favorite bakery to collect a beautiful loaf of brioche, it makes the perfect base to bake this french toast, but if you have other (old) white bread you can use that as well. You can combine this easy breakfast with your favorite fruit, I've topped it with toasted almonds and icing sugar. 

French toast with flaked almonds & icing sugar
Serves 2
- 3 eggs
- 75 ml milk
- a pinch of salt
- 4 slices brioche bread, 1½ cm thick
- a knob of butter
- 50 g flaked almonds, toasted
- icing sugar
- honey or maple syrup, to serve

1 In a bowl whisk together the eggs and milk. Add a pinch of salt.
2 Dip both sides of the brioche bread in the egg-milk mixture. Leave to soak on a plate for a couple of minutes.
3 Melt the butter in a in a large non-stick frying pan, over medium to medium-high heat.
4 Fry the slices gently for 3 to 4 minutes, turning halfway through cooking, until nicely coloured and warmed through.
5 Cut the toast in half, sprinkle with the toasted almonds and dust with some icing sugar. Serve with your favorite fruit, honey or maple syrup.