About the blog

This blog was made out of my desire to share everything I’ve learned, gathered and invented ever since I got interested in cooking. Also, it brings together my passion for experimenting in the kitchen with my passion for photography and writing.

I’m a vegetarian out of personal reasons, and there are health-related reasons why I avoid almost all processed foods. Therefore, all recipes on this blog are vegetarian, many of them even vegan. Nothing I make contains refined sugar, industrial candy, snacks and stuff like that. I try my best to make as much of it as possible from scratch.

Other than using high-quality ingredients, I also use stuff that’s easily available. You’ll easily find everything on a farmer’s market, a healthy food store or in your nearest supermarket. You don’t need bird’s milk or fairy dust if you wanna follow my recipes. ­čÖé

When it comes to the complexity of my recipes, I’m one of those people who’s constantly racing against the clock. If you’re anything like me, then this blog is ideal for you. Everything you’ll find here is easy to make and it doesn’t require too much of your time.

In addition to the recipe itself, I always like to add a few tips and tricks which can give you new ideas or make it easier to prepare a certain meal. I add the number of servings with every recipe but keep in mind that it’s totally arbitrary.

While we’re at arbitrary, the way I cook is all about it. I “measure” the ingredients by adding a little bit of this and a little bit more of that… And I make something edible. But worry not, I’ll give you the quantities in every recipe. It’s great to keep in mind, though, that you absolutely don’t need to be super-precise. To make it even simpler, I rarely use kitchen scales when cooking. I rely on cups, mugs, spoons, and handfuls. But if you’re into grams and milliliters, there’s also a guide for measuring without the scales.

All my recipes are, so to say,┬á modular. They’re subject to experimenting, changing, adding or completely omitting ingredients, yet with minimal chance of messing something up. Isn’t that lovely? ­čÖé

Why “kind of cook?”

Well, I’m not actually a cook. I was formally educated in a completely different field, I’m a self-taught photographer, a blogger, and a writer. But it seems that I’m not so bad at cooking, either. So I like to call myself “a kind of cook.” Hence the name of the blog.

All in all, I hope that you’ll enjoy in trying out, experimenting, and of course munching on the┬ádelicious food you prepare by my recipes. And I hope that you’ll enjoy it as much as I enjoy writing this blog, making food, and taking photos. If you have any additional questions, comments or suggestions, feel free to drop me a line.