Photography courtesy of Exki

One-by-one my friends, family and colleagues are taking off on their summer holiday. They are planning their trips to Lanzarote, Croatia, France or even far away places like Panama. All this talk about travel and airports made me think I should share some inside info with you on airport dinners. So I present to you today: My Top Five Airport Dinners.

Having traveled much in the past couple of years I have had my fair share of airport breakfasts, lunches and dinners. And they have not all been good… In some airports all there is to buy is chocolate, chips and other crap not worthy of calling a dinner. In others you can get burgers, fries and pre-fab sandwiches, which is pretty OK if you don’t find yourself in an airport at least once a week (like me).  And then there are some airports that provide a decent level of options, but often… you lack time… Life’s not easy!

But have no fear! Let me share with you some good places to eat at different airports in Europe. That way you don’t have to waste time looking for a place to eat, or waste money on expensive greasy stuff. :)

Top Five Airport Dinnners – #1: Joe and the Juice

Where: Copenhagen Airport (Denmark), Nice Airport (France), Arlanda Airport (Stockholm, Sweden)
What to buy: Joe and the Juice has a wide variety of freshly made fruit and veggie juices with funny names like ‘sex me up’, ‘stress down’ and ‘iron man’.  Also they offer delicious and fresh whole grain sandwiches with toppings like sliced avocado, tuna and chicken. All you need to get re-enerized before or during your trip.
What else: For some reason only cute guys are allowed to work for Jo and the Juice, which – as I suppose you can understand – does not bother me at all ;). They even let you leave your phone number in stead of a tip!
More info: Website


Top Five Airport Dinners – #2: Pret (à Manger)

Where: London Heathrow Airport Terminal 5 (UK), Luton Airport (UK), London City Airport (UK), Gatwick Airport (UK), Stansted Airport (UK), Birmingham Airport (UK), Dubai Airport (Terminal 1)
What to buy: One meal stands out for me, which is the super food salad depicted below. I know, I know, I sound like a hipster now. But who cares? Besides that they offer several other salad options, rolls, nuts and dried and fresh fruit.
What else: Like other chains in my top 5, Pret has very noble goals. Besides the fact that all of the food is freshly made that same day, they avoid preservatives and additives, all milk and coffee is organic and left over food is donated to charity at the end of the day. So after you got re-energized from the nutritious fresh meal, you get another energy boost thinking about all the good things you have done by buying at Pret.
More info: Website


Top Five Airport Dinners – #3: Wagamama

Where: London Heathrow Airport Terminal 5 (UK), Gatwick Airport (UK), Sydney Airport (Australia)
What to buy: Ok, you could go healthy or ‘un’-healthy at Wagamama, depending on your choice (although I guess that goes for most of the restaurants), so avoid the deep fried stuff and coconut milk if that gives you the scares. Personally I am a big fan of curries so if I were you I’d go for the Chicken Kare Lomen. Yum! If you want to stay away from coconut milk, try their ramen options or teriyaki dishes. My tummy is calling for Wagamama now that I think about their delicious meals… hmmm!
What else: Like the other chains in the top 5, Wagamama can also be found outside of airports. Do stop by if you have one in your neighborhood. You won’t regret it.
More info: Website

Food photography courtesy of Wagamama

Food photography courtesy of Wagamama

Top Five Airport Dinners – #4: Exki

Where: Paris Charles De Gaulle Airport (France), Paris Orly Airport (France), Brussels Airport (Belgium)
What to buy: I never liked Charles de Gaulle Airport. Why? Well, amongst other things I somehow always ended up eating something greasy or prefab, and that in the country of fine dining! How disappointing! But now, with Exki there you have a one stop shop for original and tasty salads, rolls and hot dishes. If you ask me: try the ‘Monaco’ or ‘Genova’ salad, or the quiche called ‘Mary’ with salmon, cheese, fennel and orange. But in fact you cannot go wrong at Exki. It’s quick, you can find both hot and cold dishes and the price is reasonable for an airport.
What else: Exki’s business concept is focussed on ‘natural’ and ‘fresh’ food, meaning no artificial flavouring and no preservatives. All the ingredients are fresh. Original? Perhaps not, but it gives you a great feeling when you can make a healthy choice when you are on the road. If you travel as much as me you know that every healthy meal you can lay hands on is a real score!
More info: Website

Photography courtesy of Exki

Photography courtesy of Exki

Top Five Airport Dinners – #5: Comptoir Libanais

Where: London Heathrow Airport Terminal 4 (UK), Gatwick Airport (UK)
What to buy:  Comptoir Libanais is a Libanese restaurant. On the menu you can find hot and cold mezze’s, tagines with lamb chicken or aubergines, grilled meat (shish) and more. I always go for the mezze platter…
What else: If you have a little more time and can spend half an hour or more to sit down then Comptoir Libanais is a good choice. The restaurant is a bit hidden away at the far end of Heathrow Terminal 4 but worth the walk (and on the route to fly London-Amsterdam with KLM :) ). Your meal get’s served pretty quickly and even though you can take some dishes to go, I recommend taking the time for this one. Personally I like to eat my mezze in a relaxed environment rather than in an uncomfortable plane seat. Your call though.
More info: Website


Photo's courtesy of Comptoir Libanais

Photo’s courtesy of Comptoir Libanais

PS: It just occurred to me that Amsterdam Airport is not mentioned while I fly in and out from this airport all the time! Well I do eat there sometimes and there are pretty good places to eat there too… I guess I’ll have to get back to you on that one another day.


I’d love to share some Dutch culture with you guys and girls and give you some inspiration for your Dutch Kingsday Celebration.

In a week from now, on the 27th of April, a whole country will turn upside down for the birthday bash of one man: King Willem-Alexander Claus George Ferdinand, King of the Netherlands, Prince of Oranje-Nassau, Jonkheer van Amsberg (what a name :) ).
And when I say upside down, I mean upside down. It’s probably the biggest birthday bash world wide! There are parties all over the country: In every town or village there are celebrations with music, games, puzzles and flea markets. But if there is one city that tops it all in terms of celebrations it’s Amsterdam.

The canals in Amsterdam are filled with orange decorated boats with people partying, street parties all across the center, stages with live music, junk sales in every street and a massive, massive amount of people. If you ever plan a visit to the Netherlands, do keep this date in mind. I promise you: you will not regret it.

So as for the inspiration? Of course that will be food related. I trust you in throwing a fenominal party, just leave the snacks to me.

To get started, have a look at my pinterest page on Kingsday, and keep an eye on my blog for some royal food recipes.

Inspiration for your Dutch Kingsday Celebration

Dutch snacks at the Kingsday reception of the Dutch ambassador in Denmark 2012.

Featured photo source:



Just before Christmas I was lucky enough to go on a trip to the beautiful island of Curaçao, part of the Dutch Caribbean and located just North of Venezuela.

Already before my trip I learned about the typical dishes like Bolo di Cashupete (cashewnut pie), pastechi keshi, pastechi karni and pastechi galiña (meat, cheeze or chicken patties), Blue Curaçao liqueur and the lovely fresh fish and fruits. Off course I had to try them when travelling around the island and although it was sometimes hard to find local dishes in the tourist swamped areas I managed to get a feel for the local Caribbean Kitchen.

I was totally inspired! Where I used to love making indian curries, I think caribbean or creole food will be my next addiction. Give me some time dear reader, I will need to try some stuff out and flunk a few dishes here and there before I am ready to share some recipes with you. But I promise to share some lovely creole recipes with you in the future!


Remoulade is an absolute must-have when making Smørrebrød. Especially the fiskefilet version is just not the same without it. The remoulade sauce that is sold in supermarkets in the Netherlands is not coming close to the type used in Denmark. Since it is so easy to make, I suggest you make your own rather than buying non-Scandinavian remoulade.

Mix and it’s done:

for 2 slices of rye bread

  • 30 grams of mayonaise
  • 1 tablespoon of finely chopped onions
  • 0,5 tablespoon of parsley
  • 0,5 teaspoon of curry
  • 0,5 teaspoon worchester sauce

Mix all the ingredients and let them rest for a few hours for the flavours to settle in. That’s all folks!


The next weeks I will be posting some delicious Danish Christmas dishes. Having lived in Denmark I thought I should take the opportunity to introduce the Danish Christmas to the world.

Denmark is very known for its modern furniture, innovative farmaceutical technology and the world’s best restaurant Noma. This might lead to the conclusion that the Danes are just as renewing when it comes to Christmas and the Christmas table. But allthough the American tradition of roast duck or goose is becoming more common, the Danes have a very specific and typical traditions for the Christmas Days that has not changed for many years.

Christmas Lunch(es)

In the weeks before Christmas, there are several Christmas ‘warming ups’: The Christmas Parties, also called Christmas Lunches, but the latter I find a bit misleading since it sounds like there is no alcohol involved (there is).

When you are living in Denmark you will be invited to many Christmas Parties: your work, football club, school, friends, church and whichever social group or community you may be in. The whole month of December will be full of it, which is time consuming if you consider that every party is followed by a hangover day. The Christmas beer and schnaps that are meant to help digest the food actually do have some less enjoyable side effects.

At all parties you will go and eat more or less the same food as during Christmas Eve. So by the time it’s Christmas Eve you will feel like you cannot eat more of the same for another year or so. I guess that’s ok actually: you will only get served these dishes again during Christmas next year. :)

Christmas Eve

The typical Danish Christmas Eve is spent with family and friends. The menu is the same wherever you go: You’ll start with rye bread with fish filet or shrimps. Followed by roast pork, boiled potatoes and red cabbage.

For dessert, the classic dish is ris à l’amande; a cold rice pudding with whipped cream, almonds and hot cherry sauce. A peeled almond is hidden in the dessert bowl. The lucky finder of the almond gets an extra present!

Some families even add another course after that, and serve a selection of cheezes with nuts, honey and olives.

Christmas Dancing

In case you are planning to go to Denmark for Christmas: Don’t be surprised if people suddenly go up and dance around the Christmas tree singing songs. That’s normal… well it is in Denmark at least…

I have always felt a bit weird doing it. First of all I do not like singing in public: I feel completely embarrassed! And then the dance circling around the Christmas tree… I think it would be less awkward if the danes would not do the same at midsummer, when instead of a Christmas tree there is a bonfire with a witch in the middle of the dancing crowd…

Christmas Decorations

If you are considering to throw a Danish Christmas Party, you’ll need some decoration too. The typical Danish decoration or ‘pynt’ are Red-White Paper hearts or Christmas Stars:

Enjoy my upcoming posts!

What do you do when you have one day to spend in Prague, but you have already seen the big sites? I asked myself this question, and since I like to blog, wifi is absolutely essential, as is good food. So I have done some research for you and personally checked out these three Wifi blogspots in Prague. Pay them a visit when you are around!

Café Colore

I stumbled upon Café Colore when trying to find the Leica Gallery and cafe. The latter appeared to be close on Sunday mornings (bad research) and since I was thirsty and in need of a bathroom break I ended up at Café Colore. It was not a bad mess up. Just around the corner from the Leica museum, Café Colore offered a nice atmosphere, free wifi, friendly staff and a wide range of super delicious cakes and pasties. Their menu offers al kinds of dishes, from salads to sandwiches and from pasta to steaks and even some vegetarian mains. From what I could see at the neighboring tables you can’t go wrong here.  Give it a when you are around.

Café Colore
Praha 1 – Nové Město
Palackého 740/1
110 00 Prague

Charlotte Russe at Cafe Colore

Charlotte Russe at Cafe Colore


Cafe Colore

Bella Vida Café

The Bella Vida Café was a nice find! It’s situated a little off the beaten track, close to the Most Legií bridge, just one bridge down the river from Charles Bridge. I admit it is a little walk, but while taking the stroll you’ll get a good view of the Charles Bridge. I arrived at the cafe right in time for brunch! Just what I needed.
The café is furnished with granny style sofa’s and armchairs that are comfortable and really make you feel at home. The room is divided in different smaller rooms that give each corner a little bit of privacy. The café attracts a variety of people, young and old, tourists and locals.
The brunch was lovely, with bread, different cheezes, yoghurt and muesli, baked beans and sausages, soup, boiled eggs and much more. The lunch and evening menu also looked great, with pasta’s, salads, soups, meats… all Czech style and even though I have only seen it at the neighbouring table, I can assure you you will not go wrong at this place.

Bella Vida Café
Malostranské nábřeží 3
118 00 Praha 1
Malá strana


Yummy! Brunch at Cafe Bella Vida


Cozy atmosphere at Bella Vida Café


Leica Gallery Café

I’m quite interested in photography. That is why the Leica Gallery immediately caught my attention when researching Prague. Leica Gallery is an exhibition center purely focussed on photography, with an ever changing collection of famous and less famous photographers that are really worth a visit. Besides the collection, the gallery also has a nice cafe with an interesting bookshop. The gallery with its cafe are situated in a plain street but inside there is a lively artsy atmosphere. The furniture is modern but comfortable and the wall is covered with photographs. The menu is very diverse. They have a wide variety of coffee, latte’s, juices and special sodas and even a separate menu for the tea’s they have. Me like! There is also a small selection of sandwiches, quiches and small snacks. A nice place to hang out after a visit to the gallery, have a look through their books on photography or just to sit down and watch people, while having an elderberry soda.

Leica Gallery Café
Školská 28
110 00 Praha 1

Collection of Photography Books at Leica Gallery

Collection of Photography Books at Leica Gallery


Leica Gallery Café



Back when I was young (2 years ago 😉 ), I went to Sziget festival, a festival on an island in the Danube river, just north of Budapest. Contrary to most of the festivals I had been to the catering on the festival site did not consist of burger-fries-and-beer places: There was pig roast, sausages and enormous pans of goulash. And when I say enormous, I mean ENORMOUS! I litterally fell off my feet, stood up and had to stand outside the foodstall for a little while to absorb what was going on. Little ladies, standing in front of fire heated pans as high as their armpits, stirring a big mass of goulash with wooden spoons as large as a big mans arm. Incredible! Incredible good!

I had to think of that when I made Czech beef goulash today. Allthough Hungary is not even a neighbouring country to the Czech Republic, goulash is as much Czech as it is Hungarian.

For 8 people, pack your fridge with:

  • 1 kg beef
  • 2 large onions (500 gr)
  • Butter
  • 4 tbsp paprika powder
  • 4-6 cloves garlic
  • 1 tbsp cumin
  • Salt
  • 1 stock cube (beef)
  • 1 bottle of beer, preferrably a Czech beer off course, like Pilsner Urquell
  • 4 slices of rye bread
  • Black pepper

Let’s do it:

Take the meat out of the refridgerator to let it get to room temperature. Then remove any unwanted tissue or fat from the meat and slice the meat into dices of approximately 3 cm. Then finely cut the onions.

Melt the butter into a large pan and add the onions and a little bit of salt and fry them until they get a little color. Add a little bit of water to the pan. Then add the meat, and fry it quickly before adding the cumin and 3 out of the 4 tablespoons of paprika powder. Stir the whole.

When the meat is nice and pink, add the stock. Put as much in the pan untill the meat is almost entirely immersed. Close the pan with a lid and let it cook on a low fire for 2 hours, while adding the beer from time to time to fill up the pan.

Then add a little salt to taste. Cut the crust off the rye bread and crumble the rye bread into the goulash. Add the remainder of the beer if you have any left and let the goulash cook with the lid off. Don’t forget to stir frequently. Add the minced garlic, the rest of the paprika powder and a little pepper, stirr well and let it cook for another 5 minutes.

Serve with mashed potatoes or homemade spätzle.


This week I am going on a business trip to the capital of the Czech Republic Prague! I really hate my job… NOT! I was supposed to do some preparational work on Sunday, but now it turns out I don’t so I have all day to stroll around and try some Czech bars and restaurants. I have been in Prague years ago and I remember the food to be rich in flavour, large in size and low in price, so this should be good. I tried to make some Czech recipe’s this week to get into the groove in advance to the trip. I hope you want to enjoy them with me. Today I present to you: Hunters Mushroom Soup

Here’s what you need:

  • 350 gr  mushrooms
  • 1 onion
  • vegetable oil
  • 50 gr. bacon
  • 50 gr. flour
  • 1 liter chicken or beef stock
  • 50 gr. cooking cream
  • 220 ml. cooking wine
  • Salt and pepper, to taste

Let’s do it!

Heat a little bit of vegetable oil into a large pan. Cut the bacon, chop the onion and slice the mushrooms. Fry the bacon until it is nice and crisp. Then add the onion and mushrooms and fry another 5 minutes. Finally add the flour and water and bring the soup to a boil. When the soup boils, add the chicken stock. Then let the soup cook on a low fire for 20 minutes. Then add the cream and wine and salt and pepper. Let the soup cook for another 15 minutes.

Serves 4.


To finalise my blogposts about Bavaria, I thought I should end with Bavarian Noodles with Emmental Cheese – or Spätzle with Emmental Cheese – probably the most typical Bavarian dish I know. They are super delicious and, to my surprise, not so hard to make. This is a must-do for any Bavarian party you are organising, and it will certainly impress your guests. Just tell them that it takes a master chef to make, it’s ok :)

You can use this recipe as a basis for other Spätzle dishes. For example: add fried bacon or mushrooms to give the dish another twist.

This recipe can serve from 4 to 8 persons, depending on if you serve it as a side or a main. Spätzle are quite high on calories because of the cream and cheese so I will leave this one up to you. I usually make half the recipe and have it as a side dish with meat and vegetables for 4 persons.

This is what you need:

  • 500 gr flour
  • 5-6 eggs
  • 250 ml water
  • 1 teaspoon salt
  • 500 g Emmentaler
  • 4-5 onions
  • Nutmeg
  • Salt and Pepper
  • 250 ml cream
  • butter
  • breadcrumbs, freshly milled black pepper,
  • Parsley and chives to garnish.

Make sure you have a medium-sized bowl, large cooking pot, large pan, large oven-proof dish.

For the Noodles you have some specific implements like a “Spätzlehobel” (Spätzle cutter) or “Spätzleschwob” (Spätzle press). If you do not have access to any of these a flat kitchen board can be used to scrape the Spätzle.

Let’s go:

Take a medium sized bowl and add the flour, the eggs, the salt, a little pepper and most of the water. Mix the ingredients with a cooking spoon to a smooth dough. The dough has the right consistency when the dough bubbles and the cooking spoon is difficult to remove from the dough. Add some more water if needed. If you are using a Spätzlehobel the dough must remain fairly liquid (add more water).

Let the dough rest for a while while you prepare the other ingredients. Start boiling water in your cooking pan, and cut the onions finely. Then fry the onions in a little butter together with some salt, pepper and the nutmeg. Grate the cheese finely.

There are three methods for producing Spätzle:

  1. Scraping from the Spätzle board (the original method). Take a dampened small wooden board (preferably with the flattened edge towards the front) and a small amount of dough and scrape small noodles into the boiling water using a sharp, smooth knife. This must be done quickly, otherwise the first Spätzle will be overcooked before the last of the batch are in the water.
  2. Using a so-called “Spätzleschwob” (an implement for pressing the dough), the dough is pressed through portion by portion into the pot of boiling water. This implement can be used to produce very long Spätzle.
  3. Using a so-called “Spätzlehobel”, the more liquid dough is pressed through a coarse “grater” with a pusher. By its very nature, the implement produces fairly small and short Spätzle.

I used the first one. First I put all the dough on a cutting board. Just by leaning the cutting board down, the dough would slowly move down towards the end of the cutting board. Then, just before the dough would roll off into the water, I would cut it with a sharp knife. the dough would fall off the knife into the water. Make sure the dough is not too thick and mind your speed to make sure that all spätzle are done at the same time. Also, make sure you stir the noodles when you are done making them to prevent them from sticking to one another and the pan.

Boil the Noodles until they float on the surface of the water and a white foam is formed. When they are done put them in a sieve and make sure all the water is drained. Then put the spätzle into the oven proof dish together with the onions and grated Emmental cheese. Mix them well.  Add the cream evenly over the dish and then put the dish in a pre-heated oven (180-190°C) for about 20-25 minutes until the cream bubbles and the uppermost Spätzle are crispy. Garnish with a little parsley and chives and serve immediately.


Original recipe from:


As a part of my Bavaria trip I thought I should add another salad, so you can make a complete meal and combine my previous bavaria posts: a Bavarian Red Cabbage Salad. Red cabbage was my one of my favourite veggies when I was a child so I thought this warm red cabbage salad would be both good, healthy and fitting to the winter dishes from Bavaria I already posted.

For 4 people

Here is wat you need:

  • 1 red cabbage (approx. 750g)
  • 75g bacon
  • 25g pine kernels
  • 1 tablespoon sugar
  • 8 tablespoons white wine vinegar
  • 200 ml chicken stock
  • Chervil
  • Salt, pepper

Let’s start cooking:

First off: peel 4 good whole leaves from the outside of the cabbage. We will use these later on to serve the salad in. Cut te cabbage in 4 with a large knife and take the core out. Then chop the cabbage into fine pieces. Heat a pan with a little vegetable oil and fry the cabbage for 5 minutes while stirring well. Season with salt and leave the cabbage to cook slowly on a low fire for approx. 15 minutes. You can keep the lid on te pan to make sure te cabbage becomes a bit softer.

Slice the bacon and fry it together with the pine kernels in a separate pan. You don’t need to use oil or butter. Add the sugar and stir until the sugar is dissolved. Deglaze the mixture with white wine vinegar. Then add the bacon mixture and chicken stock to the cabbage and mix it well. Season with a little pepper and leave it to simmer for 5 minutes.

Take the cabbage leaves and put te salad into it. Garnish with a little chervil and pine kernels.


München Hauptbahnhof, the last time I was here I was stressing out massively. It was about 5 years ago and I was waiting for friends to show up so we could take the train to Passau for a phd party. They were late but we made it to the party… Eventually…

This time I decided to take a taxi downtown, not so much because I am a working girl now, but because the Deutsche Bahn decided to strike.
The taxi ride was a surprisingly long one which gave me some time to bring back memories. The phd party was a blast. We were promised a Bavarian party… And we got one. Wooden benches, big glasses of Bavarian beer, real German potato salad and on top of that an entire roasted pig! Head to tail! I have to be honest: I am not a big meat eater, so seeing the pig was a bit of an OMG moment. But then it was also kind of a trigger in some way because when it comes to food I do think that the more natural the better and the lDSC03608ess good food that goes to waste the better. So here was this pig, lying on the table in piece, literally from head to tail, and there were a bunch of hungry guests in the other room. And I could feel the urge to try every piece. The best part was the pig tummy, rolled up with herbs and spices inside, then roasted on the grill. Normally this would set off my cholesterol alert but my friend told me this was the very best part… And he was right. The pig must have had a good life cause his belly was soft and tasty hmm. My mouth still starts watering when I think about it. :)

I’m not sure my current trip can top that culinary experience. So I’m sticking to the pretzel serves at the coffee break today and lets see what the day brings.

Ps: although the pigs belly was soft and tasty, his nose was not… When the PhD party progressed into the early morning hours and crates of empty beer bottles started piling up we started making a bet for everyone daring enough to kiss the pigs hairy nose… Ew!!!




As a follow up on my previous post on Bavarian cuisine, I could not resist to include a good old Bavarian Potato Salad – Kartoffelsalat. This recipe goes well with the roasted porc from the previous post, but could also be a real eye catcher for a barbeque. The good thing is, that it is not all potatoes and cream, like the ready made potato salads you buy in the supermarket. It is much more yummy, just look at the ingredients and you’ll get the point.

For 4 persons you need: 

  • 1 kg potatoes
  • 300 ml vegetable stock
  • 200 gr onions
  • 6 tablespoons white wine vinegar
  • 2 tablespoons medium to hot mustard
  • 300 gr cooked sausage
  • 2 bunches of radishes
  • 25o gr cress
  • 8 tablespoons of vegetable oil
  • A pinch of sugar
  • Salt and pepper
  • Pine kernels as a garnish

Jetzt geht’s los!

You can either peel the potatoes or leave the skin on, what ever you like. If you go for the second option, make sure that the potatoes are clean. Boil the potatoes in water with a little salt and –  when they are done – slice while they are still hot. Put all the potato slices into a big mixing bowl.

Bring the vegetable stock to a boil in a pan and add the finely chopped onions. Let it boil for a couple of minutes and then pour the stock with the onions over the potatoes. Season with salt, pepper, sugar and mustard to taste. Let the mixture cool down completely.

Then take the cooked sausage and peel it if necessary. I used the traditional Dutch ‘rookworst’ to give this German dish a little Dutchness. Cut the sausage lengthwise and then in slices. Next, slice the radishes and also wash and cut some of the leaves of the radishes. In a separate bowl add the sausage, radishes, cress, oil and radish leaves and add salt, pepper and a little sugar to taste. Add this to the potatoes and mix.