This is a frequently asked question to me, so I thought it would be nice to tell you in a blog how I get my inspiration and whether I still have enough ideas and inspiration.
Have I always been good at cooking and combining flavors? The answer is no. And it wasn’t really spoon-fed to me either. We used to eat the same things at home, such as AVG (potato, meat and vegetables), lasagna, fried rice (from a package) and soup. Nothing wrong with that at all. But when I started living on my own, a world opened up for me, I had never heard of many ingredients and dishes. Or I only knew them from a Knorr world dish 🙂
Then I started tasting, experimenting and cooking more and more. I really enjoyed making new things and combining ingredients. I am by nature a very curious person, with everything really. In the beginning I often looked in cookbooks, I flipped through the magazines and looked at Smulweb and AH recipes for inspiration. I also had my own digital cookbook on the Allerhande recipes site in which I saved all my recipes. I learned which flavors and ingredients went well together. I found following a recipe exactly boring, so I made my own version of it. After that, I increasingly thought of and created my own recipes from scratch. Because with cooking, the rule really applies the more you do it, the better you get.
So I did not train as a chef, but invented and selected everything myself out of interest and passion. My recipes are not difficult and made with simple ingredients, which appeals to many people. I show that anyone can learn to cook and you really don’t have to be a chef to do that. I think it’s a nice challenge to make a recipe as easy and fast as possible, but that also looks nice and of course tastes good. When I come up with a recipe, I think about the colour, preparation time and especially the taste. Because the latter has to be well balanced, if I add something salty to a dish I also make sure that it has a sweet counterpart and if I use something greasy such as bacon I combine it with something fresh. I also do this with structures such as soft and crunchy. I personally like cheese very much, this ingredient often appears in my recipes. I also like sweet elements in my dishes such as raisins, apricots or cinnamon, so Middle Eastern cuisine is one of my favorite cuisines. But the Italian and Mexican cuisine are also popular with me and many visitors.
Tip: If you know a number of good basic recipes, you can easily start experimenting from there
Nowadays I have an excel list with more than 700 ideas that I still want to make, so I am far from finished with my ideas and it is still being supplemented almost daily. If I go out for dinner or am on holiday and I come across a delicious dish or flavor combination, I write it down and then make my own variant. I also look a lot on Pinterest for ideas and save them on my boards. By the way, I share all the recipes that come online on LeukRecepten on my own Pinterest board.
Soon I will tell in a new blog how I go to work when I cook and what I do with all the food I make.
Source: Leukerecepten by leukerecepten-nl.
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