Her name is Leia, named after a princess who lived long ago in a universe far, far away. But during the first months of her life she didn't exactly live like a princess.
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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).
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Amsterdam, the Dutch capital and the city of sex, drugs and Heineken, has always been a booming tourist destination.
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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
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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.
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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.
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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.
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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.
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At five years old, I sat on the kitchen counter of our house in the Netherlands, with my legs dangling and a pear in my hands. I announced "I don't feel at home anymore"
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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.
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In our first episode we learn how to hunt duck with famous Dutch hunter: Eduard van Adrichem.
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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.
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Honestly I had no idea how I would feel on the road before we left the Netherlands, of course I had hopes and dreams, but I tried to leave my expectations behind. We have been travelling now for over a month and I am starting to get a hang of being a full-time nomad.
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You know that feeling when your are in between jumping for joy and bursting into tears? That is exactly where I stand right now. With only two weeks left on our count down to take off I am shitting my pants.
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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….
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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.
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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!!
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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.
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