TONY'S CHOCOLONELY

Chocolate the fifth, or so. 

I never ever finish a pack of chocolate. I don't even start a pack.

Why would I ever ruin the lovely packaging? 

So this time around I was being a good person and gave my bestie one of Tony's Chocolonely bars.

She openend it right away and ate all of it. That deserves some major respect because the pack is huge and chunky and just big. That's how she rolls. 

So how was it? Lemme quote her 'Yummmm mhhhh geilll so good!'

So there you have it. I brought Tony's all the way home from Amsterdam because it's oh so pretty and bestie loved it because it was, well, see above.

SALMON

You guys, salmon! There's nothing better than salmon! 

I don't understand why anyone would pick white fish over salmon. You don't even have to season salmon to make it tasteful. Shit, you don't even have to cook it!

I wouldn't risk eating raw deep frozen iglo salmon though. 

This above is my pre-christmas lunch table. And champagne! And a lot of potatoes that I didn't have to peel. 

But this is about my love for salmon. 

If I go anywhere that has kebab, noodles, schnitzel and sushi, I would definitely choose salmon teriyaki. If I go somewhere that has sushi, I would definitely go for salmon teriyaki. And if I go anywhere that has raw food, I would leave.

TUNA TARTARE

Yeah, that's right - I cooked! 

And I invited family over. That was definitely a first. 

Before escaping for the holidays I was nice enough to spend all my hard-earned dough and let people into my apartment. 

For the first course I served tuna tartare. 

I hope you could tell from the picture. I still need some food photography lessons. 

I liked it, papa liked it and everyone was happy. (The others liked it too.)

Recipe for 6 servings:

* 300g fresh tuna sashimi

* a handful of pignolia 

* a handful of arugula

* a spoon of walnut oil

* pepper

* fleur de sel

* parmesan shavings

Use a sharp knife and cut the tuna filet into little cubes. Don't put it in the mixer! 

Roast the pignolia in a little pan and then mix with the arugula, oil, salt and pepper using a food processor. Combine everything with the tuna in a large bowl. Serve cold with a pinch of fleur de sel and parmesan shavings. Yumms.

MARC DE CHAMPAGNE TRUFFLES

Photo by Clemens Bruno

One day I was depressed and decided to buy myself something nice. Instead of getting something cheap that was made in China, I went for these yummies. It's not just the packaging that is totally devine, they also taste like heaven.