When I first started writing this page, I had to ask myself the simple question, “Why?”. What is the added value of publishing my favourite recipes when there are so many good cookbooks and websites to consult already? Then again, I myself really enjoy cooking and finding new recipes. So far this has resulted in very positive feedback from the people at my dining table. Coming from a country with a limited indigenous cooking culture (the Netherlands, that is) and having a fulltime job, I have always been keen on recipes that are a) of course, producing tasty results and b) require limited effort. For instance, I quite like the Italian kitchen, since it relies basically on a limited number of ingredients, that nevertheless produce full flavour. (But unlike traditional Italian cooking, I rarely serve more than three courses for dinner. And even that is exceptional.) Another important influence is Asia: the wok is extremely versatile. Here again I find that the ingredients are employed to their fullest. Preparing the ingredients takes a while since everything has to be neatly chopped up, but once you get cooking, things really get cooking! And a great benefit: due to the extremely short cooking time required, the ingredients retain their natural flavour and vitamin content. The latest influence comes from Austria, my new “home”. My partner’s mother is an excellent cook. She has introduced me to traditional Austrian cooking, which is in general rather uppig but remarkably varied.
So much for this introduction. The recipes that you will find further on hopefully speak for themselves. And always remember: cooking should be fun! Experimenting is a natural part of this. If you cannot find or do not like a specific ingredient, you replace it with whatever is on hand. My kitchen often looks like a battlefield after I’ve cooked… but a good meal is worth it!
Kitchen greetings from Wilma