Liselotte2 - Talking 2 Liselotte Legebeke
I knew Liselotte is working for and if you work for Culy you should be just as big of a foodie as Monique (owner of is. I contacted Liselotte and yes, she was eager to do an interview. As soon as I met her, we talked for 10 minutes I knew, Liselotte loves food. Bingo, this was going to be fun!

Age: 24


Profession: Editor at

How did your adventure start?
Studying Media & Entertainment management in Haarlem I had to do an internship in my 3d year. I knew the entertainment business was not my thing, but as this was going to be a 6 month thing, it had to be fun. Also, food needed to be involved. After being tipped by my BF that there was a cool culinary site, I was sitting behind my computer on and as they often say: The answer lies in front of you, look no further.  That’s when I decided I would send an email and introduce myself and ask if they needed someone as an intern. Monique asked me to write a piece and I choose La Vialla, an Italian farm that sells the most amazing products. I did and received a reply saying I got in. <YEAH> After 2,5 months we had a conversation on how things were going, Monique was very happy and wanted me to come work for them. As of February 2013 I have been working for Culy part time.

Why so passionate about food?
Food is such a substantial part of who we are. Apart from the practical part that we need it, I am a believer of enjoying life and getting the best out of everything, why not when cooking.  In our family, there have been many restaurant owners, so food is very important. Everything involves food, even when we need to say goodbye to a loved on after a funeral, we have good food. I love to pamper people and by cooking for them with love, you can pamper them to the max. At least, that’s how I see it.

Who thought you how to cook?
My Mom! Funny thing to know is that my brother was the first one to start helping my mom cooking. In 6th grade, my interests started to shift and I spent much more time with my mom and that’s when we started cooking together. Everyday we would send messages brainstorming on what we would cook and then meeting each other at the Albert Heijn, doing groceries together.

Who inspires you?
The world around me, the supermarket, and most of the times, the people I cook for.  If I cook for myself nine out of ten times, I’d cook a pasta Arrabiata. But when cooking for other people, even if I wouldn’t like it that much, I’d still cook it and get gratitude from seeing you enjoy your meal.

Which 3 ingredients would we always find in your home and why?
Pasta, canned tomatoes, garlic, olive oil and balsamic vinegar.

Most memorable kitchen moment? Good or bad?
During one of my birthdays, I wanted to spoil everybody and decided I’d cook. I cooked for days and when I was done and we were sitting at the dining table all of my friends were like WOW did you make this?!! They were all very impressed. I had all these big bowls of Italian food, think pasta, antipasti and salads. My girls are still talking about it.

Fave cuisine?
I love Italian food, but I also love to combine different cuisines. I love the Italian cuisine for its simplicity and good quality ingredients. I have a new found love, middle Eastern food.

Fave meal?
Pasta Arrabiata, with extra garlic and freshly ground black pepper. I could eat it every day.

Fave cookbook?
De banketbakker, by Cees Holtkamp. There are so many basic things explained. Think about a “Sprits”, who makes those these days. I love to master something like that and they have very detailed instructions. A must have!

I am also a big fan of Jerusalem written by Ottolenghi! I made veal burgers the other day, where you first had to steam leeks and then you need to squeeze out all of the juices. Mash them and  add the puree to the ground meat and then fry your burgers and let them simmer in a stock with a lot of lime juice.

Do you have a culinary bucket list?
Making a Gateau Opera is on the top of my list. I love to bake!  I want to master the art of making puff pastry my self. Making Croissants from scratch. And eating at the Fat Duck.

You mentioned a Surinamese ex BF. So now I am intrigued. What is your favorite Surinamese dish?
I Loooove POM and Roti from Roopram!

Favorite take out place?
Renzo’s for the Ravioli!  And then I am talking about my favorites: the aubergine, artichokes, white truffle and salmon. At Bilder and the Clercq they sell a lot of their pastas there too.

Fave drink?
Water, and then Evian, San Pellegrino. and Spa Marie Henriette are my faves.

What did you eat today?
I had some granola with pomegranate, honey, sesame seed and sunflower seeds. Lunch at Vinnies Deli, eating some finger licking good sandwiches.

Vinnies Deli, Renzos, van Mechelen, De Koevoet, Daalder and Rijsel.

Fave quote?
Love food, love life!

Masterdish? I have mastered a Lemon Meringue Pie

taart 300x300 - Talking 2 Liselotte Legebeke

Recipe for the Lemon Meringue Pie

400 gr cold butter
300 gr flower
400 gr sugar
2 eggs, whisked
5 whole eggs
3 egg whites
Pinch of salt
3 lemons
Round cake pan (low), 26 cm diameter

Start with making the dough. Try to do this one day in advance or at least a few hours a head.

Heat your oven to 180 degrees.
Cut 150 grams of the butter in to smaller pieces.
Mix the flower and  100gr of sugar and a pinch of salt.
Between your fingertips rub in the butter cubes. This will become a bit of a crumby texture.
Mix the “crumbs” with the whisked eggs and kneed the dough until it becomes one.
Wrap it in clinging foil and let it rest for at least 1 to 2 hours in the fridge. Longer is also possible.
Now time to make the lemon curd by cutting up the rest of the butter.
In a pan (one with a thick bottom) add the zest and juice of the lemons, the eggs and 150 gr of sugar. Slowly heat up the mixture and keep stirring and keep adding in a few lumps of butter.
When you add in a few lumps of butter at a time this will cool the mixture preventing the eggs becoming scrambled eggs.
Make sure the butter lumps have completely dissolved before adding new lumps.
The mixture is now thickening and  when it starts to bubble take of the heat.
Let the lemon curd cool off. For an optimal result, pop your lemon curd in the fridge for a few hours too as you don’t want a runny lemon curd.
Add some flower to your rolling area and  get the pastry dough out of the fridge.
Roll out the dough till its about 3 mm thick and fits the cake pan.
Transfer the dough to the cake pan and prick some holes with a fork.
Cover with baking paper and add in the baking beans.
Bake your cake in about 25 minutes till its nice and golden brown. It might take a little bit longer, so be sure to check that the dough is nice and crispy, but not rock hard and too dark.
Let the cake cool off a little bit before adding in your lemon curd filling.
In a clean bowl, make the meringue by whisking up the egg whites in a free stand mixer. The moment the egg white starts foaming gradually add in sugar at the outer side of the bowl. Keep whisking till the mixture is completely stiff and shiny.
Completely spread the meringue over the lemon curd filling and make a swirl. You can also use a piping bag to pipe the filling on top of the lemon curd filling.
Take out your blowtorch and caramelize the meringue till its starts to brown.

If you liked this interview, be sure to check out more here.