a journey and a stoofpeertje

i’m back.

after a long journey of heartbreak and loosing myself, completing my thesis and graduating, getting published, acting in a play, assisting the feminist dialogues, protesting in copenhagen and making a profound pilgrimage with mama to adele in capetown…

i’m back, and i still really like to cook.

so what is better than warm spiced pears stuffed with dates served on a cool bed of saffron custard on a freezing dutch night?



  • core pear from the bottom (the baking kind) and stuff with dates.
  • slice a line around the circumference of the pear and sprinkle with ground cardamom, lightly drizzle with walnut oil.
  • place in a ramekin with 2 tbsp water and a 1/4 of a cinnamon stick.
  • bake for 45 minutes on 175C.


  • stir 1 tbsp arrowroot in 1/2 cup of oatmilk.
  • heat another 1/2 cup of oatmilk on stove, adding above mixture when bubbling. (add sugar now if sweet-tooth, though oatmilk naturally becomes very sweet through its fermentation process!)
  • grind 4 cardamom pods and add to pot.
  • add a pinch of saffron to pot.
  • stir on medium heat until oatmilk thickens.
  • cool.

lay stoofpeertje on bed of custard, sprinkle with pistachios and eat with a friend on a cozy couch while the snow drops outside after a stroll in a white forest!

white clingendael

(recipe inspired by nancy and her baked apple)


4 Responses

  1. what is arrowroot?
    this looks incredible. such a great photograph with the snow in the background too! x

    • arrowroot is used to thicken the custard from liquid to jelly, much like other starch substances. it is particularly useful when making tart glazes because it doesn’t cloud the mixture, and for making vegan ice-cream as it is very fine and has a neutral flavour.

      for this recipe though, you could use cornstarch (like maizena) or potato starch.

      since taking the photo, we had another snowstorm so now it is even whiter!! 🙂

  2. more! more! 🙂 x

  3. mabrouk! congratulations! you did ALL this while you were away. Amazing! love the pear recipe… will try it soon. kenza.

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