Starting with the paid memberships for IWNG in August, several special interest groups were formed, including the inevitable one – gathering women interested in and passionate about food. Kitchen Collab group had the first online monthly meeting on 8th September. Below I will present to you the concept behind the group as well as the first members who joined. In the end, we also announce the next meeting happening soon!
Kitchen Collab concept
Kitchen collab is a group that wants to gather women from IWNG who have food businesses, are involved in some kind of food business, think or hope to one day open a food business or are simply passionate about food, want to learn more and connect through it.
There should not be a leader or a “teacher” figure, but all members should and can contribute in any way they want, while my role would be coordination and managing the meetings. The goal is to have monthly meetings (online for now) where we will brainstorm on all the possible ways we can collaborate or share ideas and resources.
Between the meetings we would work on a small (or big) project for that month, such as organizing events, education, sharing experiences and resources (e.g. kitchen and appliances co-renting). The more experienced members of Kitchen Collab would work on materials for helping others kick start their food business and less experienced members could offer a hand to them (in their next event – catering, fair, party…) and learn first-hand what it takes to do it.
As part of Kitchen Collab group you will have countless possibilities to promote yourself and gain visibility and customers. For our paid members, you will have the possibility to become a part of the standard IWNG package offer of businesses for each event IWNG is planning or collaborating on. Being just the beginning, the mini project for September was to present yourself to the world with your signature dish and below we will do just that.
First members of Kitchen Collab
Ivana Prokić from ‘rounDtable – group leader
I am Ivana, originally from Serbia and have lived in Rotterdam with my husband for 7 years already. By background, I am a medical doctor and epidemiologist working on genetic research at Erasmus MC, but privately I am very passionate about cooking and have always dreamt to have my own food business.
I have been part of IWNG for little less than 1 year and after only a few gatherings and having met some amazing women, I got inspired and supported to start my own ZZP (i.e. one-(wo)man business). This is the reason I believe in collaboration above competition especially between women entrepreneurs.
‘rounDtable – my business
My business concept is revolving around the fact that the people gather around the table full of food to have the most important conversations, happy and sad moments. I dedicated to giving cooking workshops with a theme that spans through the food as well as the discussion topic.
Unfortunately, during COVID-19 pandemic I couldn’t really work in the same private and intimate concept of having people around the table in person, so I am investigating ways to expand online. I realized that many things can be shared to be more sustainable and not waste food, resources and money.
Also, I like to develop recipes, promote healthy and underrated ingredients and healthy alternatives to traditional favourites, share different hacks and tips & tricks. I am really looking forward to meeting new like-minded women and collaborating! You can follow me on Facebook and Instagram and of course www.round-table.nl to check some of my signature recipes. I will allow other girls to present theirs below.
Katarina Đorđević – passionate foodie thinking about starting a business
My name is Katarina and I am passionate about all things earth, body and food. I call Rotterdam my home and plant-based cooking my passion. I recently graduated from a master’s program focused on sustainability and food systems at University of Amsterdam and I have a deep appreciation for nature, plants and holistic practices (like Ayurveda).
My passion for cooking is deeply rooted in my family’s heritage as food is in the very center of the Balkan culture and the traditions of my native country Serbia. I learn on the go and, with support of my family and friends, I developed variations of my favorite dishes inspired by diverse cultures and localities I visited.
I am sharing with you a recipe that came about after a trip to Morocco this time last year. It is a vegetarian recreation of a Lebanese dish called Fatteh Batignon, literally meaning “Crumbs Aubergine”. It has been the star dish of many guest dinners and frequently requested by my friends! For me, it is a perfect blend of tender taste of aubergine and tomato with sweet warm spices and salty, crunchy flatbreads, with yoghurt-like freshness at the end. It compliments well with the tangy Fattoush salad, more Lebanese goodness!
Signature recipe: Vegetarian Aubergine Crumble (2-3 persons)
1 tsp sea/Himalayan salt
1 tsp 7 spice mix*
1/2 tsp cinnamon
1/4 tsp of cayenne pepper
200 gr vegan mince (Dutch: vegan gehakt)**
1 can of peeled tomatoes
2 medium aubergines
1 pack of Arabic flatbreads***
150 gr Greek yogurt
1/2 tsp crushed garlic cloves
1 tbsp of tahini (optional)
1 bunch of mint leaves
A handful of pomegranate seeds (optional)
1. Prepare the aubergines by cutting them in half and sprinkling salt on them. Leave them on the counter for 30 minutes and then brush off the water, gently squeezing the aubergines. Put the halves on your oven rack which has the baking paper. Make a cross cut in the middle of each half and bake them for 20-30 minutes at 185 degrees. While baking, prepare the sauce.
2. For the sauce, heat one generous tablespoon of olive oil in a medium-sized pan. Add peeled tomatoes and crush them with the mixing spoon as they start to cook on medium-heat. Add salt, 7 spice and cinnamon. Cover and let simmer on low fire around five minutes. Add the vegan mince along with cayenne pepper and leave covered and simmering for another five to eight minutes, mixing occasionally. Add water in case it becomes too dry or uncover if it becomes too soupy. The consistency should be like ragù sauce (for pasta bolognese).
3. While the sauce is cooling down, cut vertically three to four Arabic flatbreads. Heat enough oil in a pan so the bottom is fully covered and fry the long pieces of bread until they are crispy (3-4 minutes). Fry the bread in two separate batches, one after the other, and set aside to cool. Sprinkle a bit of salt once fried.
4. Make the yoghurt dressing by mixing in the yoghurt, crushed garlic and two to three tablespoons of water (depending on the thickness of the yoghurt). Optionally add a teaspoon of tahini (adds to the fullness of taste). Mix with a spoon until the dressing is even and not too thick.
5. Take out the aubergine halves from the oven and scoop a bit of flesh from the middle of each half (where you made the cross). Put aside the flesh and place a half on the serving plates. Put several tablespoons of the sauce on each halve, slightly overflowing on the sides. Cover with two to three tablespoons of yoghurt dressing. On the top add some of the fried bread and some chopped mint leaves. For more indulgence, throw in a few pomegranate seeds.
6. Immerse your senses and enjoy!
* You can find it in stores but also made at home. The following combination works perfectly: 2 tsp ground black pepper, 2 tsp cumin, 2 tsp of paprika, 1 tsp ground coriander, 1 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom.
** I cooked with soya-based, seitan and pulled oats. I recommend products with the least number of containing ingredients as vegetarian meat alternatives can be highly processed. Easily found in Albert Heijn or Ekoplaza.
*** You can find it at Albert Heijn and local Turkish stores.
Manasi Khanna from Tasty Talks
I am Manasi, an Indian expat living in Amsterdam since February 2018. Ever since my first few hours of stepping into the city, along the car ride from airport to home, I found this place extremely comforting, accepting and fresh.
This was my first time living outside my country and I wanted to do something exciting. The Idea of my Business Tasty Talks came to me over an Indian evening snack (Pakodas) that I was having with my husband and our failure to find it too easily over here. So I decided to invite some new people to my home one evening by creating an event on facebook and trying those snacks.
Soon, I started doing more events with simple home cooked indian food and got a lot of interest. This eventually turned into a platform for many other home cooks to host food events and cooking workshops in their homes.
Tasty Talks is now a thriving eating and sharing community based business which brings people together over authentic, cultural, home cooked food. In a span of 2 years, we have done more than 150 physical events.
During COVID, we started hosting online cook along sessions which gave a chance to people from all across the globe to connect with each other and cook together. We had children, young people, elderly signing in from different time zones to learn kimchis, classic risotto, Pasteis de nata and what not.
You can look us up below to connect with us and join our events.
Signature recipe: Aloo Poori
I am sharing a recipe of potatoes quite close to my heart because we eat it quite often at home in India, especially on auspicious days and celebrations. It is called Aloo Poori. Aloo means Potatoes and Poori is the Puffy Indian bread that we eat.
The Aloo is cooked in a paste of onion, tomatoes and spices along with green peas.
2 garlic cloves
1/2 inch ginger
2 boiled potatoes. diced .
handful of frozen green peas
1 tsp – cumin seeds
1 tsp – garam masala
fresh coriander to garnish
1 cup water
In a pan, Take 1 tbsp cooking oil. Let the oil heat a bit. Now add cumin seeds. Once the seeds start to splutter, add the paste. Let the paste cook on medium heat for about 7-8 minutes until you see oil separating from the paste. At this point, add garam masala and mix well with the paste. Now add Frozen peas and water and let the whole mix cook for 4 mins (until water is boiled) . Finally add the boiled and diced potatoes. Garnish with fresh coriander. If you want, you can also add some extra chopped coriander in the dish for the extra fresh flavour.
This dish can be enjoyed with Poori (in picture), bread or even rice 🙂
Next Kitchen Collab meeting will be on Saturday, 3rd October 2020 and anyone is welcome to join! We are expecting more interesting women to join us! There will be a FB event for this with all the details shared in the FB group. Hope to see you there!