May 27, 2019

White asparagus is a local delicacy here in The Netherlands, and the Dutch have a mild obsession with it. Prior to moving here, I didn't even know white asparagus existed. I'd only ever had the green variety. 

White asparagus has a...

April 12, 2019

I grew up eating Mr. Noodles, which essentially were this little packs of instant noodles that came in plastic packaging for 25 cents at my local grocery store. It had a little sachet of spices and other additives to flavour the noodles. I would eat...

March 29, 2019

Curries are the best. Fast, flavourful, and versatile.

Indian, Nepalese, North African, Japanese, or Thai - I love them all. 

I think this might be Robin's new favourite recipe. It's possibly my new favourite too!

Bonus: it's ready in only 1...

December 22, 2018

Lasagna is one of those foods that I just crave from time to time, with its warm and inviting layers, and that incredible aroma that fills your kitchen when you prepare it. But assembling and baking a lasagna is much more time consumin...

October 19, 2018

This soup is luscious; fantastic for the fall, with bold, warm, and rich flavours. So yummy and quick, that we've made it twice in the last week, and we made a double batch for a huge party here at the studio last weekend. It was a hit - all finished...

October 15, 2017

This soup is pure comfort. You can't go wrong with lentils and potatoes in the same dish, and this soup has got it all. Plus it's a pretty low maintenance recipe - you can add any combination of veggies into it and it'll turn out great.

It's interes...

June 1, 2017

If you like noodles, you'll like this. 

If you like soup, you'll like this.

If you like noodle soup, you'll love this. Obviously. 

I spent most of my adult life living in Vancouver, Canada, where you kind find a plethora of Vietnamese pho restaurants. A...

May 24, 2017

I'm calling this an "Heirloom" soup not because I used heirloom ingredients, but rather, because it was inspired by a beetroot soup I had at a vegetarian restaurant called Heirloom in Vancouver, Canada. It was a special on their lunch menu, and...

I remember the first time I read in a recipe to puree the soup after it was finished cooking.

"Silly recipe developers!" I thought. 

"Why not just puree the vegetables first, and then cook it? Surely that would speed up the cooking time." I thought. 


In the Netherlands, they don't differentiate between pumpkins and squash. Bizarre, no? They just call everything pumpkins. 

Semantics though, really. I'm sure this soup would be great if made with pumpkin, or any other type of squash. That's the amazi...

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