Days without meat

flair 1 flair 3

Fun with Flair

My twinsister, Jasmina, and I have been very busy lately to invent some yummy recipes for you! These days, Days Without Meat is very popular among Flemish people. The concept was invented by student Alexia Leysen (24). Her dismay to the enormous impact of meat production resulted in 40 days of vegetarian fasting. I still like my occasional piece of meat, but Days Without Meat is good to raise awareness that we can perfectly live with less meat.

Jasmina and I created a one week menu for Flair Magazine to help you guys out with healthy veggie inspiration. You won’t even miss the meat! Now run to your nearest newsagent and start cooking.

Enjoy (:

Pictures by © Wout Hendrickx



Schermafbeelding 2013-02-18 om 14.48.55 Schermafbeelding 2013-02-18 om 14.48.40 12_15_12_ 1oohah_1
Loving this super adorable banana jam packaging. 

Ooh Ooh Ah Ah is all about fun, and Emilie Wildiers gets that point. In her small company, based in Belgium since 1985, she makes the most delicious jams, fruit jellies, syrups and marmalades. Her latest creations are banana-based jam recipes which are deliciously different. They’re a shareable delicacy for every member of the family, from choosy moms and dads, to the kids.

All jars are printed with cute monkeys on them (the No. 1 fan of bananas). The name she chose is unmistakable in any language. Say it out loud, and you can’t help but smile. “Nom-Nom” the monkey is not only the hero of the brand… he’s a new member of your family.

Curious about the delicious products of Emilie? To try them you will have to travel to Belgium because till now, that is the only country where they are sold. (lucky me!)

Designed By: Benji Peck. Agency: Peck & Co.

French bulldog

eddieI want a dog!

Lately, I’m considering the idea of taking a dog in the near future. The only problem is: I do not have a garden where the hairy quadruped can play in. Although there is a doggy-poop-park right in front of my door, which obviously is a nice bonus!

This weekend, my twin sister @jasminadekrem and I were cooking at @klijr’s homey home for @FlairBelgie. Her french bulldog ‘Eddie’ is the cutest dog I have EVER seen (except for Boo, of course ^^). Just look at his eyes!

Today, I found this video of Tillman, the skateboarding bulldog. Watch and be amazed!

Cooking with “Flair”


Twin sisters Jasmina and Deborah Dekrem (23) from Gent, Belgium are the new Flair culinary chefs. “Cooking with the sisters ‘is their brand new section in the women’s magazine. They create a weekly main dish, prepared on their own way.

The sisters, who originate from the western of Flanders, remained living in the city of Artevelde after their studies. They get the freedom from Flair to do what they want with their cooking section.  «Our inspiration mainly comes from cookbooks and old family recipes. We give a twist to them as it is important that the recipes are delicious, simple and preferably prepared with seasonally vegetables », explains Jasmina.

Mommy’s little helpers

Deborah and Jasmina came to Flair via a call in the magazine. They came out on top after a cooking competition. Their  long-term passion for food has as much to do with it. «Previously we helped dad in the garden with his vegetables and we often helped our mom stirring in her cooking pots. We have two brothers, Jarno and Milan, which are also twins. With so many people around at home, our mom sure could use some help, but we always loved to help her, ” says Deborah. How far ‘Cooking with the sisters’ will lead is still a little unpredictable. “We’ve written out a plan for the coming year. We’ll see afterwards what our next plans will be. It would be nice to make your own cookbook. Television seems a little less fun as you need to think about many things at once. Actually we are already very happy with how things go at the moment.”

text: Benjamin Van Synghel

In need of a vitamin boost?

vitamin boosters

Me too! Cold days coming up, brrr….

Flair Fridays: tagliatelle with walnut-sauce and broccoli

Our first recipe for Flair is a super easy pasta dish: tagliatelle with walnut-sauce and broccoli

15 minutes, 604 kcal per person

Serves 2 people:
1/2 broccoli, cut into florets
1 chilli pepper, deseeded and finely chopped
100 g toasted and chopped walnuts
150 g chestnut mushrooms (the brown ones)
250 g tagliatelle (preferably fresh)
5 tablespoons of mascarpone
2 cloves of garlic, chopped
zest and juice of 1/2 lemon
1 handful of grated pecorino or parmesan
1 dash of olive oil
salt and pepper
a bit cooking water of the pasta

How to make it:
1. Let lightly salted water in two saucepans boil and add the broccoli and tagliatelle. Cook until both are al dente. Keep the cooking water separately, as you will need that to make the sauce. Don’t pour it away!
2. Glaze the garlic and the chilli in a little olive oil.
3. Add in the mushrooms and cook them.
4. Then add the mascarpone and let the sauce warm without letting it boil.
5. Season with the zest of the lemon, some lemon juice and salt + pepper.
6. Add a little bit cooking water from the pasta to your sauce so you obtain a creamy consistency.
7. Gently stir in 300 g of walnuts and spoon the sauce together with broccoli + pasta.
8. Garnish with freshly grated pecorino or parmesan cheese.
9. Buon appetito!

Picture by © Wout Hendrickx

Flair: what’s for dinner tonight?

Please, do try this at home

Dear readers,

I have some very exciting news to share with you. As from the beginning of December, my twin sister, Jasmina, and I will feature each week in a Belgian lifestyle magazine for women called ‘Flair‘ for wich we will cook easy and healthy dinners. 

Ever since we were little children, I remember us helping our father gardening. After his working hours, we could always find him in his garden, picking fresh treasures. We were always very glad we could help him with that. Afterwards, we learned the ways of cooking delicious meals with those garden fresh ingredients from our lovely mother. Nothing in the world beats that amazing taste of freshness. Therefore, we will try to make recipes with a focus on local and seasonal fresh ingredients + a taste of simplicity.

We will also recycle the food you basically have in your fridge, so that you don’t have to throw away those leftovers. Most importantly, we aim to introduce non-foodies to the joy of cooking and inspire foodies to try out our new recipes. The freedom we get from Flair enables us to share our passion for creating new dishes with food that inspires us. Delicious food does not have to be complicated nor unhealthy (:

We hope that you enjoy trying out our recipes as much as we had in inventing them.

Pictures by © Wout Hendrickx

Model Kitchen – Cesar Casier

Food and fashion, a funky match

Yesterday, I discovered this project and my mind went crazy! New in cookbook world: a fresh cookbook made by the 24-year-old Belgian (yep!) male model: Cesar Casier.
In his book, you can discover 75 eat-clean recipes and really gorgeous food and fashion photos. I instantly fell in love with both the book and Cesar.
This book (and also that pretty plate please) definitely go onto my Christmas bucket list (: for sale as from november 7th in Belgium, yay!

World Food Day

Yesterday was World Food Day, if only I had known, I would have invited my friends over for a dinner. Truth is: I cooked a delicious wok meal for my brother and me. That’s also sharing, isn’t it? (:

I love fall

And pie.


I’m a morning person. 

I like to wake up very early (that’s not my intention, but the fault of my -still- fucked up bio rhythm), snooze for a while, get up and have breakfast. I’ve got about 1h45 to have breakfast so most of the times, I can prepare something nice. Pancakes, banana-nutella croques, fruit salads, smoothies,…you name it! Lovin’ my mornin’ habits, and yes, there is a tune to celebrate that (:

Strawberry morning beauty

strawberry smoothie

Palette Culinaire

Emilie de Griottes made these awesome Pantone food palettes. More pictures after the jump!

Continue reading

Cherry pie

There’s something special about pie, don’t you think?

Pie is a quite mysterious dessert. Until the moment you cut into it, the inside is one big question mark. This is unlike a cake or tart, which reveals immediately it’s identity from the moment you just take a glance at it. I really like the ‘surprise’ aspect of pies, so I decided to try and bake one once again. The moment my pie came out of the oven, an instant smell of sugar and warmth filled my kitchen.

The traditional apple pie is absolutely my favourite, but if I really had to choose another one, I would most probably lean towards a summerish cherry pie. With a large scoop of vanilla ice cream that is. A good pie starts with its good crust. Unfortunately, this isn’t as easy as it may look like. I love to try out different recipes concerning this crust and I am pleased to say that I found the perfect one in the Hummingbird Bakery Cookbook.

Pasta fatta in casa

pasta fatta in casa

Nothing better than homemade foodies. As from now on, my mother and I decided to call Sunday fresh pasta day. You can see our first try above.

Molto bene! (:

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