Spring is finally here! Yesterday I walked with my dog, WITHOUT A COAT! One and a half week ago it was -7℃. I have to say I like this weather more. Especially because I started planting seeds and I can’t wait to give all those beautiful plants a place in my garden. I love it when I can make a meal with something that I helped growing. I planted also my pioenies yesterday. I can’t wait to see them grow! Five years ago I found the passion for baking, Three years ago I found the passion for growing my own vegetables and flowers and one year ago the passion for photography. Curious what I will find next year?

Last year I traveled alone (for the first time) to Paris. I was so scared but I convinced myself to go. And I did it. Maybe it seems not a big deal, but to me it was really something. I think too much and I believe everything I don’t know is scary. Everybody who knows me asked ‘really? Are you going to Paris just by yourself?’. I did it and everything went well. Okay, not everything. I decided to wear my new shoes. That seems not a really strange idea, but I decided to walk from the station to my hotel (it was only 40 minutes) to see Paris. And I have to admit that I don’t like public transport. But a long walk, with new, white, shoes, was not a really good idea. Halfway through I felt my heels starting to hurt. 5 minutes later it started to burn. So much that I doubted to open my suitcase in the middle of the busy street to change my shoes. Luckily I was so smart to take another pair of shoes with me! In the hotel I saw the damage. A, not to miss, red mark in my.white shoes. Argh! But this shoes remind me to one of the best weekends of my life. I think that weekend changed my life. I found the love for photography and I started to believe that maybe I could photograph too. If I look at my photos now I’m proud. And that is really something for me to say. I believe in myself!


“Do you know, I always thought unicorns were fabulous monsters, too? I never saw one alive before!”
Well, now that we have seen each other,” said the unicorn, “if you’ll believe in me, I’ll believe in you.”

– Lewis Carroll

Orange cream pies
makes 8



Pate sucrée

  • 150 g unsalted butter, room temperature
  • 110 g icing sugar
  • 1 g salt
  • 1 egg
  • 250 g all purpose flour
  • 20 g cornstarch

Orange cream

  •  1 can (397 g) sweetened condensed milk
  • 3 egg yolks
  • 1/3 cup freshly squeezed citrus juice
  • 1 tbsp lemon juice
  • 2 tsp finely grated orange zest
  • 1/4 tsp sea salt




Paté sucrée

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the icing sugar and beat together. Scrape down the sides and the bottom of the bowl and add the egg and salt. Mix until combined.
  2. Sift the flour and cornstarch together. Add slowly to the butter mixture until just incorporated.
  3. Remove from the mixer, shape into a flat disc, wrap in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  4. Take out your disk of dough and let it warm up for 5 minutes so it is easier to roll out. Lightly dust a work surface with flour. Roll out the dough to about 3 mm and line your tart tins. Refrigerate the dough for 30 minutes and preheat the oven to 175 ℃ (350 ℉).
  5. Crumple up a piece of parchment paper and then smooth it back out again. Place in your tart tins and fill with dried beans, rice or pie weights. Make sure to press it into the corners of the tarts.
  6. Blind bake the tart shells for 15 minutes, then remove the parchment and beans/rice/weights and bake for a further 8-10 minutes, until the pastry is golden brown. Let cool completely.


Orange cream

  1. Pour orange juice through a sieve to remove large pieces of pits from the orange.
  2. In a medium bowl, whisk condensed milk, egg yolks, orange juice and zest, lemon juice and salt until smooth.
  3. Pour the filling equally into the pie shells and bake them on the middle rack of the oven for 15 minutes, or until the filling is firm but still a little wobbly in the center. Remove the pies from the oven and let them cool.
  4. Decorate with some powdered sugar and orange zest.







Sinaasappel crème taartjes
8 porties



Pate sucrée

  • 150 g ongezouten boter, kamertemperatuur
  • 110 g poedersuiker
  • 1 g zout
  • 1 ei
  • 250 g bloem
  • 20 g maïzena


Orange cream

  •  1 can (397 g) sweetened condensed milk
  • 3 egg yolks
  • 1/3 cup freshly squeezed citrus juice
  • 1 tbsp lemon juice
  • 2 tsp finely grated orange zest
  • 1/4 tsp sea salt




  1. Vet je taartvormpjes in en bestuif met bloem.
  2. Klop de boter tot deze licht en luchtig is. Als je een staande mixer hebt, doe dit dan met de platte deeghaak. Het kan ook gewoon met een handmixer. Voeg de poedersuiker toe en klop door de boter. Voeg het ei en zout toe en mix tot een geheel.
  3. Zeef de bloem en maïzena boven de kom en mix kort, tot een geheel.
  4. Maak een platte schijf van het deeg en wikkel in plastic folie. Leg minimaal 2 uur (of liever een nacht) in de koelkast.
  5. Haal het deeg uit de koelkast en laat 5 minuten liggen, zodat het makkelijker uit te rollen is. Bebloem je werkblad en rol het deeg uit tot 3 mm dik. Doe het deeg in de taartvormpjes en druk goed aan. Zet de vormpjes in de koelkast voor 30 minuten en verwarm intussen de oven voor op 175 ℃.
  6. Verfrommel stukjes bakpapier die iets groter zijn dan je vormpjes en strijk deze weer glad. Leg deze op je deeg en vul met gedroogde bonen, droge rijst of blindbakbonen.
  7. Bak de taartschelpen 15 minuten. Na de 15 minuten haal je het bakpapier met de bonen/rijst uit de vorm en daarna bak je ze nog 8-10 minuten (of tot ze goudbruin van kleur zijn). Laat afkoelen voordat je verdergaat.



Sinaasappel crème

  1. Giet je sinaasappelsap door een zeef om eventuele grote stukjes of pitten te verwijderen.
  2. Klop in een middelgrote beslagkom alle ingrediënten door elkaar tot een glad geheel.
  3. Verdeel de vulling over de vormpjes en bak 15 minuten in het midden van de oven of tot de vulling opgesteven is, maar in het midden nog wat wiebelig. Haal de taartjes uit de oven en laat afkoelen.
  4. Serveer met poedersuiker en geraspte sinaasappelschil.