Recipe: healing ginger tea

Happinez WebmasterComment

Ginger has a specific taste – you either love it or you don’t like it at all. In the first case you’re lucky, because ginger is quite purifying. Are you down with the flu or a cold? This healing tea will get you up on your feet in no time. 


·      1 liter water

·      5 cm ginger root, peeled

·      Juice and zest of 1 lemon

·      Honey, add to taste


Bring the water to a boil, add the ginger, lemon juice and zest and turn off the heat. Let steep for 10 minutes, strain the mixture and flavour to taste with the honey. If the tea came out too strong, which depends on the width of the root, add some more hot water.

The secrets of ginger

De ginger root has magical powers. It will warm you, bring passion to your love life and will give you tons of energy.


Photography by Eric van Lokven

Recipe: sweet potato balls with coconut and bean filling

Happinez WebmasterComment

Peel and cube 450 gr. sweet potatoes*. Steam for 10 minutes over boiling water. Leave to cool for 15 minutes and mash with a fork. Mix in 150 gr. rice flour or baozi flour until a soft dough forms. If the dough becomes too wet add in some more flour, if it gets too dry add a few drops of water. Chop 100 gr. Gula Jawa (Indonesian palm sugar) and, with 2 tbs. of water, melt in a pot over low heat. Stir and add 50 gr. grated coconut. In a bowl, stir and smoothen 150 gr. sweat red bean paste (also known as adzuki bean paste), possibly adding 1 tbs. water, then add 1 tbs. black sesame seeds. Roll the sweet potato dough into 12 balls. With your thumb press a hole in each and fill 6 balls with the warm coconut filling and 6 balls with the red bean paste. Fold the balls and seal them well. Steam over boiling water for 10 minutes. Then roll the balls through another 50gr. grated coconut and serve immediately.

*for different colours make each half with either yellow, white or purple sweet potatoes.

photography by Alan Jensen

Recipe: Leek tureen dish with gorgonzola, mascarpone and hazelnuts

Marijn BaarComment

You chop and cut, knead and mix and wait for time to do its job. Dishes that rise slowly, that cook simmeringly on a low fire, that brown in the oven or ripe behind class to get their taste. This leek dish is one of those meals. 

Leek tureen dish with gorgonzola, mascarpone and hazelnuts
Main dish for six persons

6 thin leeks
two sheets of gelatine

250 gram mascarpone
125 gram gorgonzola
olive oil

50 gram hazelnuts


Heat the oven to 200˚ degrees. Cover the terrine or cake mold with plastic foil and let the foil hang over the edges on all sides.  
Chop the carrots and the leeks of excess leaves until they fit in the mold. Put the leeks on a baking sheet, drizzle them with olive oil and season with pepper and sea salt. Put this in the oven and roast the leeks for about 25 minutes until they are golden brown and soft. Add 50 grams of the hazelnuts in the last couple of minutes and roast them until they are golden brown. Let two sheets of gelatine soak in cold water. Heat while stirring 250 grams of mascarpone in a pan on low fire  and add the solved gelatine. Remove the mascarpone from the stove immediately and season with salt and pepper. 
Divide 1/3 of the mascarpone on the bottom of the mold, followed by 1/3 of the hazelnuts and 1/3 of the 125 grams gorgonzola. Put three leeks on top of this and repeat. Top the tureen with the rest of the mascarpone, gorgonzola, and hazelnuts. Fold the overhanging foil over the terrine and press gently with your hands. 
Put the tureen in the fridge and let it jell up for twelve hours. Get the terrine out of the fridge an hour before serving, open up the foil and turn the tureen around on a cutting bord, big dish or tray.  Remove the foil. Cut the tureen with a knife in neat pieces. Serve with bread and a mixed salad of pickled beets with oranges and thyme. 

Enjoy your meal! 

Photography credits: Jeroen van der Spek