Re-usable Straws

The European parliament has voted to ban single-use plastic cutlery, cotton buds, straws and stirrers as part of a sweeping law by 2021 against plastic waste that despoils beaches and pollutes oceans.

For a while I’m trying to use less plastic by stop using plastic straws at home and in restaurants
Back in the days when I still was a student, I worked at many hospitality avenues were I can tell you with my own experience that hygiene is not always their main priority. So these days is better to be safe.

There are many alternatives for plastic straws, like glass, bamboo or paper.

Glass and bamboo straws will break easily – glass is very unsafety if it breaks and paper straws (which is not reusable) but will be soaky after 5 minutes. 

That’s why I prefer reusable stainless-steel straws (from my own pop-up store, duh!!).

I asked my customers for their opinion and created a benefits list for you:

Order your reusable stainless-steel straws:

This offer is currently only FOR THE NETHERLANDS
STAINLESS STEEL DRINKING STRAWS WITH CLEANING BRUSH (SET OF 4)
EUR 15.00 INCLUDING SHIPPING FEE.

Send an email to order at charischa@icloud.com
(my offical store is underconstruction)

INDIAN BUTTER CHICKEN

Butter Chicken

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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For the chicken and marinade:

  • 500 gram chicken
  • 1/4 cup plain yogurt
  • 1 tablespoon sunflower oil
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon dried coriander
  • 1 teaspoon Kashmiri Lal Mirch (chili powder)
  • 1 teaspoon cumin
  • 1 tablespoons unsalted butter
  • Salt to taste

For the sauce:

  • 2 tablespoons unsalted butter
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon sugar
  • 4 tomaten
  • 2 tablespoons dried coriander
  • 1 1/2 teaspoons ground Garam Masala
  • 1/2 teaspoon ground Kashmiri Lal Mirch (chili powder)
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup cream
  • 1/2 tablespoon Kasuri Methi

Directions

    Marinate and grill the chicken

    1. Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
    2. Heat a skillet over medium high heat with oil with 1 tablespoon butter. Grill the chicken until brown or bake the chicken in the oven.
    3. Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.

    Making the sauce

  1. Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
  2. Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
  3. Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.
  4. Transfer the paste to a blender or the bowl of a food processor.
    Blend into a smooth paste.
  5. Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
  6. As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.
  7. TIP: Serve butter chicken with paratha

this recipe is inspired by PRERNA SINGH

SURINAMESE CHOCO EKSI KOEKOE

Choco Eksi Koekoe

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
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1 ready to go Zainab Choco mix
4 eggs
50 ml water
120 ml sunflower oil
1 cake mold 24 cm
Vanilla essence

Directions

  1. Heat the oven on 180 Celsius
    2. Grease cake pan with butter (@blueband_nl)
    3. Mix the choco mix with eggs, water and vanilla essence until the mixture is smooth and thick
    4. Add sunflower oil to the mix
    5. Pour the mixture into the cake mold and place in the middel of the oven
    6. Bake the cake circa. 40 minutes 165 Celsius

    Don’t forget to decorate your cake with sugar sprinkles or other sugar confetti. 


INDONESIAN SATAY SKEWERS

Indonesian Sate

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print


  • 700gr. chicken thigh fillet cubes
  • 8 skewers
  • 4 cloves of garlic
  • 1 red onion 
  • 2 chili
  • 1/2 teaspoon paprika powder 
  • 1 teaspoon ground cumin seed 
  • 1 teaspoon ground corriander seed
  • 3 tablespoon ketjap manis (sweet)
  • 1 tablespoon ABC Soy Sauce
  • 1 tablespoon fish sauce
  • 1 grated lime zest
  • 2 lime juice
  • 2 tablespoon peanut butter
  • 1 tablespoon brown sugar
  • 6 cm grated ginger

Directions

  1. Mix all the ingredients; garlic, red onion, chili, spices, ketjap, soy sauce, fishsauce, lime zets, lime juice, peanut butter and ginger in the food processor and hit the button.
  2. Put half of the peanut sauce separate you will use it later, then add cubes of the chicken in the other half.
  3. Cover with foil and put it in the fridge for half an hour or 24 hours.
  4. Preheat the grill 220
  5. Tread chicken cubes on to each of 8 skewers. Place chicken on the grill rack coated with sunflower oil and grill until the chicken is done.
  6. Heat the other half peanut sauce in saucepan, don’t let it boil.
  7. Serve sate with peanut sauce, cucumber, green onions, lime part and steamed rice or fries.

this recipe is inspired by DELICOUSMAGAZINE.NL

VIETNAMESE PRAWN CAKES

Vietnamese Prawn Cakes

  • Servings: 4-6
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients


  • 35 gram flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt 
  • 80 ml water 
  • 4 green onions finely chopped 
  • 64 gram coriander leaves (if you like it)
  • 1 potato, peeled and finely chopped
  • 1kg prawns, peeled, cleaned and halved 
  •  2 teaspoon sesame seeds
  • vegetable oil for frying 
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 chili, finely chopped


Directions

  1. To make the spicy dipping sauce, place the lime juice, fish sauce, sugar and 1 chilli in a small bowl. Mix to combine taste the dipping sauce you can add more fish sauce, sugar or to make it more spicy more chilli
  2. Place the flour, baking powder and salt in a large bowl and mix to combine. Add the water and mix to form a smooth paste.
    Add the onion, coriander, chili , potato and prawns and mix to combine. Add the sesame seeds and fold to combine.
  3. Heat the oil in a deep-sided non-stick frying pan over high heat. In batches tablespoon portions of the prawn mixture into the pan and flatten slightly. Fry until golden en cooked through. Drain the oil on absorbent kitchen paper and keep the cakes warm.
  4. Place the prawn cakes on a serving plate and serve with the dipping sauce. 
  5. The prawn cakes are perfect to serve with a glass pinot grigio as a starter or finger food

this recipe is inspired by donna hay

Organize Your Kitchen Pantry

A kitchen pantry can quickly become the most fiasco area in your house.
I have collected some inspiration to keep your kitchen pantry Instagram Worthy:

HAPPY ORGANIZING