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roasted red beets with Meyer lemon honey glaze

Leave a Comment / recipe / By chef Edie

Do you sometimes feel cooking is a chore and you’re totally not in to it? In this post I share my favorite way to get my mojo back. With a great recipe for Meyer lemon glazed beets!

sticky roasted leeks

Leave a Comment / recipe / By chef Edie

Seven tips for more creativity in the kitchen and a recipe for Roasted sticky leeks.   A blank page. A blinking cursor. That was what I was staring at for quite a while when I sat down for a previous blog post. I had no clue what to write about or what recipe to share. But …

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malijano – a Balkan eggplant spread

Leave a Comment / recipe / By chef Edie

Inspiration is a crazy thing. One day I have no clue what to cook or write for this blog. On another I have ideas piling up. Inspiration for this blog and the recipe for Malijano came when I went to an international market to get the groceries for a cooking class later that evening. Besides …

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miso mashed potatoes

Leave a Comment / recipe / By chef Edie

The main reason I love what I do so much, is that I never stop learning in the kitchen. Take that good ol’ mashed potatoes. Once you know how to make them right, you’re done. Right? Nope! Think Miso Mashed Potatoes! Yes, let get that go through your head. Miso Mashed Potatoes. As a teenager, …

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bacon spinach kimchi scrambled eggs

Leave a Comment / recipe / By chef Edie

Making kimchi, means tasting kimchi, means eating the kimchi. That’s the short story how this bacon spinach kimchi scrambled eggs over rice came together.

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Technique and Taste cooking course


online cooking classes Soon we will be starting our unique ongoing online cooking course Technique & Taste to help you become a creative and confident cook.
Chef Edie will teach you invaluable cooking skills, inspire you with sessions putting 1 ingredient in the starring rol and teach you how to make 1 dish and how to play with it to make it your own.
Check out this link for more information

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A quick snap of the Moroccan inspired chicken tagi A quick snap of the Moroccan inspired chicken tagine (stew) with eggplant and bell pepper.

When we get to the end of my virtual cooking classes, I always like to talk about plating. After you spend some time cooking, you want to make it look nice too, am I right?

I usually teach not to put too much food on the plate. Keep it light, and try to ‘work your way up’. Like serving the chicken thigh against the couscous instead of laying it next to it.

This dish came with a bunch more vegetables, that I simply served in another bowl on the side.

(I even had veggies leftover. They are now in the freezer for a quick soup next week or so.)

Had a fun meeting today for a potential collaboration involving cooking with a lot of vegetables, and it made me all excited about my job again! 🥰

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#cookingathome #learningtocook #learninghowtocook  #cookingaparttogether #virtuallearning #virtualcookingclass  #virtualcookingclass #onlinecookingclass #cookingclass  #zoomcookingclass #funtimestogether #makeitlooknice
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