Age: 27


website: NA

Why so passionate about food: I love quality in life and in is a big part of that!

What are you plans for xmas this year? We’re celebrating one week of Christmas at both our families (Each of them living at the very end of the country). It’s a fantastic week full of amazing food, great wines, and quality time with the families.

Are there any parties you will be going to during this time?
The annual ‘De Vries kerstborrel’ in Maastricht before Christmas and an after Christmas serious club night with friends in Amsterdam.

And better yet, what will you be eating on xmas? Definitely too much, the list is really too long. But the highlight this year will be the Beef Wellington on Christmas eve.

Absolute must try food during christmas? If you want to eat healthy in between those ridiculous festive dinners: Soy-maple syrup marinated salmon with black pepper crust. Absolute heaven, a great alternative for heavy meat dinners, and super easy to make! 

How to make it?
Marinate the salmon with 2/3 of Maplesyrup and 1/3 of soy sauce, leave it for at least 2 hours in the fridge (the longer the better!). When it’s ready, crush the whole black pepper and press firmly on the salmon (non skin side), so one side will be completely covered with pepper. Fry the salmon, skin-side down until medium-rare and then flip to the other side for another 1-2 minutes. TADA! Serve with red or wild rice and some steamed greens. (Or anything else you like)
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Fave Hot Spot: Worst in Amsterdam

Fave Cuisine:
Arabian and Vietnamese

What 3 kitchen ingredients would we always find in your kitchen? And why? Good Italian olive oil and balsamico; it really can change the taste of any dish. Oh and we ALWAYS have Champagne in the fridge, because there is always a reason to celebrate!

Fave cookbook:  “Ottolenghi: The cookbook.” I love the complexity of taste of his dishes, yet they are  always stunningly easy to prepare. And it always looks impressive.

Fave meal: Great cheese platter with amazing wine and good company beats all.

Fave drink: Nothing beats a good (Italian) red with a big cheese platter – cozying up in front of the fireplace.

Dish you Master: Marinated Mozzarella by Ottolenghi

Quote: “I have the simplest tastes. I am always satisfied with the best.” Oscar Wilde

Food today: Roasted veggies with quinoa

Recipe for Marinated Mozzarella by Ottolenghi
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1/2 tsp of fennel seeds
1 clove of garlic
15 basil leaves, shredded
2 tsp chopped oregano
zest of 1 lemon
2 tsp rapeseed oil
1.2 tsp sea salt
250gr buffalo mozzarella
2 ripe tomatoes / handful of cherry tomatoes
Olive oil
Freshly ground pepper

Dry fry 1/2 tsp of fennel seeds till they start to pop. Crush in a mortar and pestle.
Now add one garlic clove, peeled and crush.
Mix in a small bowl a handful of shredded basil leaves (around 15), 2 tsp chopped oregano, the grated zest of 1 lemon), 2 tsp olive oil, 2 tsp rapeseed oil, 1/2 tsp Maldon sea salt. Mix in 250g buffalo mozzarella broken by hand into chunks.
Set aside for 10-15 minutes.
Cut2 ripe tomatoes into wedges (cherry tomatoes will do just as well) and plate up along with the marinated mozzarella.
Drizzle with extra olive oil and season with freshly ground pepper.

If you liked this post, be sure to check out my other interviews.