Category The Netherlands

Project day NIK at Clusius College

This day is part of the preparation of the cooking event. Testing the recipes is one thing but it is also important to know how to serve the dishes at the event. In the morning the students participated in a… Continue Reading →

Design of the cooking sessions at Clusius College

The teachers of the department food of Clusius College have made the manual for the students who are involved in the project. During 8 weeks the food technology students will work on the project. The first day is February 11…. Continue Reading →

Cooking lessons at Clusius College in the Netherlands

Marlous Mens and Hans Blankestijn visited a cooking lesson at Clusius College. In the pre-vocational schools, Clusius has organized several language classes. Pupils in these classes are mainly refugees, in the age of 13-23 years old. They follow a one-year… Continue Reading →

Mloukhieh with Lam and Rice

Cultural background Radwan Deyar got his fascination for cooking from his mother. He would like to start a restaurant. But he has two problems: the Dutch language and financial means. Now he cooks at home together with his wife Enas… Continue Reading →

Kickoff meeting Netherlands – Alkmaar

The Kickoff meeting was held at Clusius College in Alkmaar in the Netherlands on February 26 and 27, 2018. Program February 26 Welcome Pieter Dijkman – Deputy  Mayor of Alkmaar Welcome Rien van Tilburg – Chairman of Clusius College Introduction… Continue Reading →

Roasted parsnip and sweet potato with caper vinaigrette

Culinary Information Ingredients: 40 parsnips 40 red onions 110/2 dl olive oil 40 springs of thyme 20 sprigs of rosemary 10 head of garlic cut in half horizontally 20 medium sweet potatoes 300 cherry tomatoes 20 tablespoons of lemon juice… Continue Reading →

Spring potato stew with spinach and tomatoes

Cultural background The first potato stew originated from the Middle Age. However, in a different form than the one known today, because at that time potatoes had not been brought to the Netherlands yet. The medieval stew was a mushy… Continue Reading →

Home made pesto

Cultural Background Pesto is an Italian sauce, originally made by grinding and mixing; olive oil, basil leaves, garlic, sea salt, pecorino and/or parmesan cheese, and pine nuts. The ingredients where being grinded together inside a mortar, hence the name ‘pesto’… Continue Reading →

Kafta tagine

Cultural background A tagine, or tajine (a Berber dish named after the pot itself), is a slow-cooked stew that is baked and served in an terra cotta dish with a conical lid. More common to Tunisia, Algeria and Morocco, tagine cooking has also become quite popular in… Continue Reading →

Couscous salad

Cultural background Couscous is rough grounded durum wheat and originates from North Africa. Because couscous was always being prepared in a keskes, the dish became known as kuskus. The cooking pot was called keskes because it has the form of two cups…. Continue Reading →

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