This afternoon I spent a few hours at Lebkov in The Hague, something I hadn’t done for a while. I have had takeout coffee from Lebkov over the last few months but this was one my first time sitting down. Well, there was one exception: I did meet a coworker there shortly after the rules were relaxed to allow customers to dine-in again. It was strange. We did not stay that long.
I purchased a coconut cookie, which was tasty, soft and slightly sticky on the inside. I also brought a book along, Night Train to Lisbon, although I ended up fiddling with Affinity Designer on my tablet instead. While I just started the novel last week I am enjoying it. It’s a bit dense (in a good way) so I’m glad I am reading the English translation and not the Dutch one. These days my reading habits seem to be me alternating Dutch and English with every book, which is fine.
Yesterday Marco and I took a long walk, skirting around the city centre to avoid crowds of people. We walked along the Zuidwal, which is both a street and a neighborhood within the larger Centrum neighborhood. For the most part it was easy to avoid others and it was a pretty walk along the canal. We did see a few boats drive past as well.
Near the end found ourselves near the Grote Kerk and spotted a café by the name of Anne and Max. I’ve seen it a lot although we’ve never gone to it. And yesterday was 1 June, the day restaurants and cafés were allowed to open again. After some pondering we did sit down at the terrace. None of the tables on our side were taken so it seemed safe enough. Still, it did feel weird as it was most likely our first terrace visit of the year due to the weather only being warm enough the last few weeks.
Above is a look at the menu with a closed one on the left and an open menu on the right. The light green insert on the left was added to talk about the changes in this new “corona time”. For instance, payment would be done at the table so you didn’t have to get up, and that walking paths had been made. Slightly surprising: the toilets were open, and with them promising they are disinfected every hour.
Marco ordered a Zindering (no idea how to translate that – if you know, leave a comment), which is an ice cold chai latte with an extra shot espresso. I had a ginger-lemongrass soda and we shared a slice of apple pie with whipped cream. Somehow we always end up ordering apple pie at new places. This apple pie was pretty good, although it was different than what I expected – I expected the top crumb to be a bit more crunchy. Still good, though.
Otherwise things seemed pretty normal. I wouldn’t say the waiter kept 1.5 meters distance perfectly, but a) that’s almost impossible b) the moments were limited to handing out the menus, receiving the food and paying.
The only thing that would have made the visit better would have been more sun. When you are moving around it isn’t too cold but sitting down meant it was easier to feel the wind every minute or so. Brr! I think businesses would have preferred more sun, but perhaps it was for the best as it meant that most places weren’t overflowing with guests. There was enough room in most places to take a seat right away and enjoy the goodies.
I hope everyone is doing okay on this seemingly long Tuesday – only three more working days until a holiday (Ascension Day). Yay! Our last holiday until Christmas. Boo!
Here is a photo of an “Ik mis je” sign in the window of the Cheesecake Company. These signs have been appearing in the windows of restaurants and cafés all over The Netherlands. It stands for: I miss you.
It’s less than a week until restaurants, cafés and terraces can open again (with limitations). I’m sure half of the country is looking forward to it… should prove interesting.
Over the weekend Marco and I baked lemon sugar cookies:
It has become a nice ritual in these corona times – last week we also made cookies from a ‘all in one’ baking kit. The box was for chocolate chunk cookies but we replaced the chocolate with Reese’s pieces (but a knockoff brand). We decided to divide the recipe in two as it said it would make 4 dozen cookies… yeah, we don’t have anyone to share them with, so no go!
We used our Joseph Joseph adjustable rolling pin for the first time during this bake as the recipe called for cookies of 1/4th inch thickness. The rolling pin comes with a set of ‘rings’ of 1/16, 1/6, 1/4 and 3/8ths inch so that you can always get the perfect thickness. It worked really well actually!
We didn’t have a proper cookie cutter so we simply used an empty container that was previously filled with ‘chocoladestukjes hagelsteentjes‘ (tiny pieces of dark, milk and white chocolate).
Now the question is what we will bake next week… any ideas?
I had a pistachio cheesecake, while Marco’s was tiramisu flavor. With our usual cappuccino (his) and coffee (mine).
And a new one for us: last month we went to the Buitenhof movie theatre. Not to see a movie, but to sample their coffee and desserts at their café/restaurant.
This one was also pretty good, but I was glad that we decided to share. The carrot cake we had was quite sweet with all the layers of icing. While I don’t normally think of carrot cake as a healthy option, this one was definitely the farthest from healthy that you could get.
But it was a good enough cafe, and thankfully they had room. We first considered going to Hometown Coffee, which was recently renovated, but both times we went we were unable to find a seat.
Like everywhere else in the world, The Hague has its own dialect. The comic Haagse Harry exclusively uses this dialect (Dutch Wikipedia). It gives me a bit of a headache to try to read that one, but of course Marco can do it fairly easily.
Last month we spotted this cotton candy truck, written phonetically in the Haags dialect. The actual Dutch is “Genoeg suikerspin voor weinig” or “Enough cotton candy for little” (cheaply). But as you can see, the letters don’t look anything like that!
It’s that time of year again! The Rrrollend food truck festival has returned to The Hague. Today was the last day, although they will be back at Lange Voorhout from August 9th to the 11th.
The highlight of this excursion this time around was the rolled up ice cream (Wikipedia), which I have never had before. The food truck was manned by a team out of Rotterdam (Facebook). It is a semi-solid ice cream made of cream, milk and sugar. The trick is that it is placed on a cold surface (chilled to -20 degrees) while it is being worked on. Check out this photo from the Wikipedia page:
Once frozen, you can roll up the ice cream as shown above.
A few weeks back Marco, Roger and I went to SET restaurant in The Hague. We have been there a few times, but every time I went we have just had the lunchtime bento box. This time we sampled from the sushi side of the menu. We also sampled a few Japanese drinks: Calpis (a soft drink) and cold sake.
I loved where we were seated. It was its own cubby hole. The table was also sunk into the ground a bit (you had to step down to get to it) so it made it seem like you were sitting on the ground without actually sitting on the ground.
And we can’t forget the dessert! So cute.
The chocolate sauce drawing was a nice (unexpected) touch. My dessert was called Ice and sand chocolate and was chocolate ice cream. It was quite frozen, which did give it a sort of crumbly texture, so the “sand” part of the name definitely made sense. It was quite tasty.
I can definitely recommend this place. Everything we have had there is delicious, from the drinks to the sushi to the bento boxes. And now I can add the desserts to that list!
Last week Marco and I made gevulde speculaas (literally “filled speculaas”) which is a type of spiced biscuit filled with almond paste. In case my parents are wondering, this is what Marco and I brought over for Thanksgiving! The actual recipe came from a box of Koopmans mix.
The only thing we had a bit of trouble with was the thickness of the bottom and top dough. Easy enough to roll out, but then it was too wet to transfer it to the baking dish easily.
But was it delicious? Yes it was! Especially if you add a small spoonful of whipped cream on top, with a dusting of powdered speculaas spices…
I was going through my photos of the holidays and noticed another good one to post. On the first day of Christmas we went to Marco’s dad and his wife for a lovely rijsttafel spread (Indonesian meal, translates to “rice table”).
For dessert, she made a delicious ice cream cake for us:
As soon as I saw it my eyes lit up at how fanciful it looked. And the ice cream inside was positively delicious. As the holidays are already a few weeks gone, my memory plays tricks on me but I believe it was cinnamon ice cream.
The talented baker did apologize for one detail, which would hardly be noticed. She created red and green leaves (with fondant, I believe?) to go all along the sides of the cake, but ran into trouble when the ice cream melted and dripped down the sides a bit. Personally, I love the little gaps on the side allowing you to look into the cake and at the leaves.
I’ll admit, I wish I had a slice of this ice cream cake in front of me to eat again.