Spanish cheeses come in many varieties. Here is a list with some of the most famous Spanish cheeses and an explanation of the labels of different cheeses in the supermarket.
Read More
In the middle of the Alpujarra and with the mighty Sierra Nevada in the background, Wijnand shows how you can bring this Spanish classic to a successful conclusion in a pan-turn.
Read MoreThis dish has absolutely nothing to do with pesto, but is a Spanish variant of the better-known French ratatouille (but with just a little more olive oil).
Read More
We can’t think of a better way to celebrate the arrival of spring than to eat asparagus. After months of cold weather and fat foods nature knows exactly what we need and provides us with
Read More
This simple side is all about clean flavors, and goes with almost anything. The sweet soft beetroot, salty feta, crunchy hearty seeds, covered in a fresh lemon dressing is a go to for any meal.
Read More
In this third and final episode of the hunting with Eduard series of On the Road & in the Belly, Eduard van Adrichem opens us up to the wonderful world of flame-grill.
Read More
This salad is best when freshly picked from a field after a day of hunting. You might be in luck and have parked your van next to these precious ingredients, but if you’re in an urban area don’t worry you can find most of the ingredients at the supermarket.
Read More
Welcome to the wonderful world of flame grill! This was a whole new experience for both of us. Cooking meat directly in the flames is quite the show.
Read More
In our second episode hunter Eduard takes us on a foraging trip and shows us how to fillet a duck. All in his characteristic manner of course.
Read More
In our first episode we learn how to hunt duck with famous Dutch hunter: Eduard van Adrichem.
Read More
Going Vanywhere presents cooking and travel program On the Road & In the Belly. Chefs all over Europe share their recipes and cook in our van. Vanlife cuisine by professionals.
Read More
This is probably one of the easiest ways to prepare duck. When we were still living in an apartment we would prepare this dish in a frying pan and then finish it off in the oven, but ever since we discovered what the smokey awesomeness of the bbq does, it’s hard to go back….
Read More
Chopped salads are the shit, period (and this is coming from a die hard carnivore!), but even more so when you are living/cooking in a van. This carnivore was lucky enough to hook up with an ex vegetarian with a weak spot for Mexican food. We have the perfect labor division in Van James.
Read More
One of the perks of being parked where we are is fresh smoked mackerel. The owner of this land (farmer Jos) catches and smokes his mackerel himself. He walked up to our van and handed us some of these tasty little buggers rolled up in some old newspapers. A very happy weekend it is!!
Read More
In the summer we like to keep things simple and fresh, like this coucous salad.
Add as many fresh herbs as possible as long as they are fresh. We love parsley, cilantro and mint but you can add what ever herbs float your coucous-boat.
We discovered purslane this weekend and put it in a beetroot salad with some feta cheese. That was yum, but yesterday was an even bigger treat: spaghetti with purslane, garlic, white wine, horseradish, crème fraîche and capers with fried salmon on top.
Read More
Traveling with food as a main interest means that there is always a chance to be surprised. You can look at pictures of all the dishes around the world and still don't have a clue what they will taste like.
This is a recipe that I had to figure out by myself. I got inspired by a dish at a
The best thing about cooking asparagus is that you can make a broth from the water you boiled them in. Just make sure to boil them with the peel you removed from the stems. We used our broth to make asparagus-risotto with a poached egg.
Read More
The Dutch call it white gold. And we totally get why. Nothing beats white asparagus the traditional way: with ham, soft boiled eggs and melted butter. Loads of melted butter.
Read More
Meatballs can be such a comfort food, and so easy to make! With this greek style recipe with warm hints of cinnamon and tanginess of the lemon zest you cant go wrong.
Read More