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Hollandse ballen

There are things I never say no to. Hysteria. Nimma. And projects with a good story. So when Hollanse Ballen knocked on my door again, the answer was already given. The best gift is in the tree: stories in glass. From the Waalbrug to the Waagh.

And this year that tree reached further. There are now also ornaments from places like Den Bosch, Utrecht, The Hague or Arnhem (you dare). Insane!

Latest Projects

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Finca Can Rosa In the heart of Ibiza, in the middle of the campo, you’ll find Finca Can Rosa. More than just a holiday home, it feels like stepping into a story that embraces you from the very first moment. Rosa told me the house has something magical, and you can sense it in every detail. Casa Culi @ Pasaje94 In November, the first Casa Culi event kickstarted: The Culi Club - a women-only networking brunch that brought together 30 amazing women from 14 different nationalities. Bakje Geluk Full of boldness, color and creativity: Mariska Benders' latest recipe book is packed with pics from yours truly.

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This chorizo and bell pepper pasta is the perfect addition to your pasta night This chorizo and bell pepper pasta takes your pasta night to the next level. Creamy, smoky, and packed with flavor (and plenty of pecorino). This dish deserves a spot in your weekly rotation.  Ingredients for 2 servings🛒1 large red bell pepper, cut in half1 white onion, roughly chopped 2 tomatoes, cut into pieces 200 gr rigatoni 100 gr chorizo, diced 125 gr pecorino + extra A handful of fresh basil Fresh thyme Salt and pepper Olive oil  Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the bell pepper, tomatoes, and onion on the tray. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes. Cook the pasta according to the package instructions and reserve a cup of pasta water before draining. Fry the chorizo in a pan until crispy (without adding any oil or butter). Add the roasted vegetables to a blender, along with the basil, pecorino, 1 tbsp of the crispy chorizo, and black pepper. Blend until smooth. Add the sauce and pasta water to the pan with the chorizo, then toss in the pasta and mix well. Add extra pecorino to taste. Divide the pasta among plates and top with fresh thyme, black pepper, and more pecorino.  #pasta #recipe #chorizo
You'd think I'd get tired of eating at some point. You’d think I’d get tired of eating at some point. Spoiler: I don’t. If you made the cut, congratulations. I’ve spent the last 6 weeks eating my way through Italy, the Netherlands, Ibiza, and Barcelona, so the competition was fierce. Here are the survivors.  1 & 9: @jaddanijmegen 2: @a_casa_daleo 3: @gustodenbosch 4: @ultimo_nijmegen 5 & 13: pasta workshop 6: @fino_barcelona 7: @vivis_creamery_ibiza 8: Broodje Horeca 🐐 10: @barsocionijmegen 11: Can Sulayetas 12: Xiyue Cuina xinesa 14: @lapepitabarcelona  #travel #food #tips
These eggs with tomato-chili yogurt are not your a These eggs with tomato-chili yogurt aren't your typical eggs on toast. Creamy and fresh, with just the right amount of heat. Easy and delicious enough for any morning: this is the kind of breakfast (brunch or lunch) worth waking up for.  Ingredients for 2 servings🛒4 eggs 200 gr full-fat Greek yogurt4 sun-dried tomatoes, finely chopped1 large tomato, diced, 1 tbsp capers, finely chopped, 1 tsp crispy chili oil, a handful of cilantro, finely chopped, 2 slices of toasted sourdough bread, salt and pepper, olive oil. Bring a pan of water to a boil, then lower the heat so the water is no longer bubbling. Poach the eggs and let them drain briefly on a paper towel. Mix the diced tomatoes with the cilantro. In a separate bowl, mix the Greek yogurt with the sun-dried tomatoes, capers, and crispy chili oil. Season with salt and pepper. Spread the yogurt mixture on a plate and top with the poached eggs, tomatoes, and sourdough bread. Finish with salt, pepper, a drizzle of olive oil, and some extra  cilantro.  #breakfast #eggs #yogurt
Barcelona is just one train ride away from Valencia and Barcelona is just one train ride away from Valencia, and I’d almost forgotten how much I love this city. With nearly 80,000 steps in 48 hours, I discovered many new gems—and who am I to keep them to myself? 🦜  @lapepitabarcelona @fino_barcelona @bardelpla @brewcoffeebcn @lotroasters@cafecaracas_bcn Xiyue Cuina xinesa  The hike I did involved climbing Turó d’en Segarra and then walking all the way to Can Coll for a coffee, then back via Cami de Can Sarda (20 km total) 🌳. The starting point is at Parc Central de Nou Barris.  #barcelona #tips
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