EMA 2013 Live from Amsterdam!

Since I work for Viacom International Media Networks (formerly know as MTV Networks) I was one of the happy few to help organizing the biggest European award show of the year: the MTV EMA, this year live from Amsterdam. It was the second time the awards were in the Netherlands and the first time they were organized in my hometown! Also, it was the 20th edition, so all in all an extra, extra special edition for us :) But it wasn't all glitz and glam, because organizing such a big event meant HARD WORK. But it paid off, and how!! Our department invited clients from all over Europa and we organized a client event program which started already on Saturday. We kicked off with some drinks at our hotel, the super new, hip & happening Art' Otel (please check out their restaurant: 5&33: so lovely!) and after that went by two touring cars to the Transformatorhuis for a  beautiful dinner. Tablesetting with award names on big black balloons (' best world stage',  'best live act'), EMA branded Heineken beers and even a tournedos with the MTV logo grilled in it (sorry, picture was unsharp). After that, we went to Club Air for a intergalactic pre-party with DJ Afrojack live on stage. On Sunday, we started with a big brunch before a large brand conference at our office. In the two hours spare time, people could dress up to get ready for the EMA 2013! Especially the girls went crazy, spray tan, nail designers, stylists and hairdressers: it was the real deal. Unfortunately I was stressed out with EMA tickets, seating plans etc. so had only 30 minutes to change. Luckily I threw three different new Zara outfits in my suitcase, so I could choose :) We went for dinner at the tropenmuseum, with all the BN' ers (famous dutchies) present and even our mayor, Eberhard van der Laan, visited.  Then we headed off to the EMA show at Ziggo Dome, which was fan-tas-tic!! To top it off, we enjoyed ourself at the afterparty at Paradiso, where I could finally, finally have some drinks. Cheers to a fantastic weekend (I am literally still recovering...;))

EMA ticket stress...

Music Week touringcar

tablesetting at Transformatorhuis

intergalactic preparty @ Club Air

DJ Afrojack

Selfie

EMA 2013 show @ Ziggo Dome

afterparty @ Paradiso

last picture: Dennis Bouman

Cooking... Risotto with pear, ginger & goatcheese

My boyfriend is a pasta man. If I would ask him, he would eat pasta as breakfast, lunch and dinner. And believe me, when I'm not there, he does. Sometimes he likes to change the pasta with risotto. Just as bad, but oh so good, so I agree with that on a Saturday of course, since cooking risotto takes some time. Last weekend I left him all open in choosing a dish he would like and he came up with a risotto with pear, ginger and goatcheese. Lovely, I like the sweet & salty dishes and just love ginger (probably my indonesian roots, my grandma eats sweetened ginger like candy). He cooked it for me, while I was hanging out in my spongebob onesuit (#nopicturesplease). And it was de-li-cious! When we almost finished our meals, I suddenly remembered he doesn't even like ginger. When I confronted him, he just told me he wanted to cook me a dinner that I would definitely like. Aaaaaawh :) Okay, here for the recipe:

What do you need?

2x pears

goatcheese (with honey)

sweetened ginger

onion

white wine

risotto rice

broth

fresh oregano

What do you do?

Slice the pears in small pieces and put in in the oven (200 degrees). Cut the onion in small pieces and bake it with some olive oil. Add the rice and cook the rice as you are meant to (see the rice package).We usually have another steelpan with some white wine and broth, and add broth at the rice every time it seems like it is cooking cry. You're done when the rice is all smooth and soft. Taste it a couple of times while cooking (watch your mouth!). When it's almost done, add the goatcheese and ginger (I don't like to add typical volumes, but I would add a lot of goatcheese and not too much ginger, since that has a dominant taste). Keep an eye at the pear while you are cooking! It needs to get crispy, but not black ;) Put a bit of risotto on a plate, add the pear on top, snip a bit fresh oregano on top and you're good to go. Easy, but a feast to see! Enjoy!

Hello Again...Ibiza

Now that even the weather has adopted a dripping, grey and windy attitude, I suddenly remembered the sunny Ibiza pictures somewhere hidden on my computer. It was already my third time on Ibiza, when I visited the island last August together with 5 of my closest friends who I already know for 15 years. We started with our yearly trips when we where only 15 years old as loud & insecure teenagers. In that time, we didn't had any money, so our trips were limited to camping with a tent or renting a crappy house somewhere in the countryside. But since a few years, we finally all have a full time job and can pay for a somewhat luxurious holiday. This time, that was Ibiza. We rented a beautiful house in Can Tomas (via airbnb) with a BIG swimmingpool and lovely veranda. Next to sitting at the pool and drinking wine (80% of the time), we also found time to visit the hippy market, had dinner at the sushi bar of Ushuaia, Minami, watched the sunset in San Antoni and went partying in Pacha. It was the good old times, served in a luxurious Ibiza jacket. Like! I am already curious what will happen next year. Now it can only go up, right ;)?

 

 

Autumn Menu

I am a sucker for pumpkin. If you want to make me happy, feed me a pumpkin soup. It works like chocolate, I am only focused on my food when I eat a good pumpkin soup. But since I live with a guy now, time has come that I can't eat pumpkin soup every other day. Apparently, it is not a meal. *Sigh*

Despite my dissapointment, I did not want to surrender just like that. Therefore, I found a way in still  eating pumpkin (almost) every other day. And that is with roasted pumpkin, as a side dish of course. Today, the roasted pumpkin accompanied a steak with raspberry compote and goatcheese.

What do you need (2 persons)?

1/2 pumkin, in thin slices

thyme

honey

olive oil

dandelion salad

vinegar

mustard
pepper & salt

steak 

goatcheese

raspberry compote

What do you do?

Slice a half pumkin in thin pieces and put in an oven platter with (a good amount of) olive oil, thyme, salt and pepper. Roast it around 25 minutes, get it out of the oven and shift the pumpkin slives around. Roast it for another 10 minutes. Get it out the oven again and sprinkle honey on it, after that roast it another 5 minutes. Please check the pumpkin now and then with a fork, it has to be soft with crunchy on the sides. Get some dandelion salad on a plate and make a dressing with olive oil, vinegar, mustard and pepper and salt. Sprinkle it on the salad and put the roasted pumpkin on top.

Grill the steak with pepper and salt. Put it on a plate, put 3 small slices of goatchees on top (that way it melts) and some raspberry compote to complete it.

Bon appetit!