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 cleansing foods like this one. We have been stocking up on these tasty buggers that are at their best between March and May.Read More
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. (O.K. maybe not breakfast…. or wait a minute…. maybe even breakfast….)Read More
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.Read More
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.Read More
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. You would think that the duck breast would get burned but it doesn’t. The protective film around it (due to the oil in the marinade) makes sure your meat has never been this tender…Read More
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" as I watched how my mother carefully placed our belongings in boxes around me.Read More
In our second episode we learn how fillet a duck and gather wild salads in the Amsterdam area.Read More
In our first episode we learn how to hunt duck with famous Dutch hunter: Eduard van Adrichem.Read More
Going Vanywhere presents van life cooking and travel program On the Road & In the Belly.Read More
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.
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.Read More
In Bosnia near Sokolac I passed a dead dog on the side of the street, run over by a car. She turned out to be a mother of one, a little puppy that popped up out of the grass. One look at that little thing and I knew I had no chance of leaving without her.Read More
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….Read More
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.Read More
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!!Read More
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.Read More
Traveling with food as a main interest means that there is always a chance to be surprised. You can look at pictures of all the dishes around the world and still don't have a clue what they will taste like.
This is a recipe that I had to figure out by myself. I got inspired by a dish at a
The best thing about cooking asparagus is that you can make a broth from the water you boiled them in. Just make sure to boil them with the peel you removed from the stems. We used our broth to make asparagus-risotto with a poached egg.Read More
The Dutch call it white gold. And we totally get why. Nothing beats white asparagus the traditional way: with ham, soft boiled eggs and melted butter. Loads of melted butter.Read More