Welcome to Real Simple Food where I share my recipes and tips and tricks for making the most of all the flavour bombs hiding in our modern pantries.
Why subscribe?
As a paid subscriber each month you will receive exclusive recipes and tips and tricks on how to make the most of the flavour bombs hiding in our modern pantries straight to your inbox. You will also receive full access to my archives plus benefit from occasional paid subscriber benefits such as chats about specific topics, giveaways etc. As a free subscriber you will get access to occasional recipes and newsletters on top of that.
Here you will find one of a kind recipes, mostly for desserts, cakes and other (sweet) baked goods that feature modern pantry ingredients in an unusual way (like this Prune and Chinese Five Spice Sticky Toffee Pudding with Miso Butterscotch Sauce or this Preserved Lemon Drizzle Cake), unusual (in my part of the world) ingredients like in these Hojicha Madeleines; as well as flavours and flavour combinations that I think deserve more time in the spotlight.
A tiny bit about me:
While my day job involves advising one of the largest tech companies on the intricacies of EU competition law, I have been developing recipes and writing about food in one form or another for over 10 years. The way some people keep diaries, I have a growing stack of Moleskine notebooks where I take notes on meals I particularly enjoyed both at home and during my travels, jot down recipe and menu ideas and track my recipe development projects. And some of those ideas inevitably make their way into this newsletter. My recipes and photos have appeared online and in print in various spaces, including the Guardian, the Telegraph, Cosmopolitan Magazine, Food52, Elle Magazine, the Huffington Post and Buzzfeed. And together with my friend Kaja Hengstenberg (of Krümel, Stockholm fame), I used to host the popular Two Kitchen Brussels Supperclubs and cooking classes (and take on the odd catering job) here in Brussels.
Here is a recent interview I did on the Betty Eatz Podcast where I talk a little bit more about my journey into food writing and recipe development, what inspires me and how I twice (!) applied to but failed to get to do a stage in the Ottolenghi Test Kitchen.
My hope for this newsletter is that it will encourage you to look at your pantry and spice cupboard in a new way and see their hidden potential to create even more delicious cakes, baked goods and desserts! And if you try one of my recipes I would love to hear about it!
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