by cookbookarabia

Who’s cookin’ for you? We are!

In Dates, Israelian kitchen, Libyan kitchen, Maghreb kitchen, Middle Eastern kitchen, Orangeflowerwater, Palestinian kitchen, Sardinian kitchen, Turkish kitchen on November 20, 2010 at 10:28 pm

 

It’s such a nice feeling to cook for people that specially came for you. Of course it’s pure joy for us to cook from our new book, all these dishes we love so much. The first monday we were a bit late, due to a presentation at PINC. which was in a city at an hour from Amsterdam. And to make things worse we needed to go past The Lebanese bakery in Almere, because we forgot to get the bread the day before. But there it was: warm and tender…everyone who knows the joy of freshly baked flatbread (when you have to open the plastic bag to get the moist out) knows what we mean. Then our saving angel was there in the person of Marnix, a talented upcoming chef, who was eager to chop lots of herbs and onions for us. Lucky girls we were! Everything was done just in time, and reactions were overly enthousiastic and we were proud as mothers with their babies. The next monday was very relaxed because we didn’t have to go nowhere (well we were missing out on the event of the launch of a big restaurant guide, but ah isn’t life about choices).

So cooking was filling our day, nice and peaceful. All set & done, and the evening went very well with some 32 happy guests. Two dinners yet to come…and we are looking forward to these: the big ones. Coming monday 50 guests and next monday another 50 guests. Which means literally fully booked, no seats left! Next monday 29th will be extra special as our good friends from Lebanon will join us, with Kamal Mouzawak cooking with us Lebanese dishes. Check out the menu later next week.

Next monday’s menu on 22th will have some slight changes:

Pumpkinhummus & Pistachiospread, Labne & Za’atar

Parsleysalad with pomegranate seeds and tahina

Yoghurtsalad with lemon & green peppers

Jaffa’s orange salad with fennel & almonds

Kisir

Sardinian vegetable couscous with pinenuts from Carloforte

Yufka rolls with garlic yoghurt and hot pepper oil

Pistachiocustard

Bread & Butter pudding with dates and orangeflowerwater

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