For this little ‘creamy’ tart you don’t need to have an oven. A blender, a fridge and a list of ingredients is all you need. It is quite easy to bake a cake that everybody likes. As long as you follow a proper recipe or just add enough sugar and butter, people will always love it.
When I was living abroad, I met tons of interesting people from many different nationalities. Once, I met Mel Shaw in art class. Both of us weren’t even subscribed to the course for credits, but still decided to spend our wednesday afternoons in a class room in an old building in Amsterdam near the canals, listening to lectures about Monet, Mies Van de Rohe and Gaugin.
Being able to promote work of my friends is always a pleasure. So, here is a little post featuring an interview with my friend Paola Gulian. She is 1/2 of the Urban Alien team, a jewelry initiative from Bulgaria, creating handmade jewelry with mineral stones, gold and silver.
An improvised plant based baked goodie with a lovely smooth texture. No refined sugar, saturated fat, gluten or dairy.
Inspired by the Saint-Honoré Rose Framboise, I decided to make a healthy, semi raw version of this little Parisian creamy treat. I made a version which is sugar- dairy- and gluten-free.
Somewhere in the centre of Amsterdam, a place called Hutspot, definitely deserves to be called a hot spot, literally and figuratively. This huge store reminds you of a Berlin café with a lot of Scandinavian design, while still being overtly Dutch in their way of working and helping customers. What you see is what you get (buy).