Ine Reynierse is the author of Low Carb is Lekker and you can read my review of the book here. Penguin Random House South Africa facilitated the answering of the questions so that I could publish an interview with her on my blog.
Who has been the most influential person in your life?
My German Grandma had a most profound influence in my life. Only God can make something out of nothing. My Grandma could make something out of almost nothing. Her creativity, strength and resourcefulness shaped the way I perceive life in such a profound way.
What started you on the path of cooking?
For me, cooking is just being creative in a different genre. The thrill of putting colour, texture and flavours together along with the anticipation of the end result, is such an adventure. I started this experimental journey, called “cooking” as soon as I had my own space to entertain friends. That’s my other great passion… serving people food that’s been made with love.
Which three ingredients could you not live without?
Eggs, meat and coconut oil.
Which of your kitchen tools would you take with you anywhere and everywhere?
My coffee grinder and my blending stick are my power team members for cooking and baking. Together they open up oodles of new possibilities. If I could fit in my gas stove, I would! I love my stove!
Do you have any pet peeves in the kitchen?
Not really, I just cannot cook and visit with friends at the same time. (What was that about women and multi-tasking?) I prefer to cook and bake before guests arrive so I can be present during our visit.
Which meal is your all time favourite?
I never know how to answer this one. I have too many favourites, that is why there is a book filled with them I guess, but if I have to choose, I would say I love the scones and the fragrant basting over chicken wings. Then there’s the sosatie marinade, the cinnamon crunch cereal and the quick chocolate cake.. see what I mean?!
Which restaurant would you visit over and over again?
Sweetwell, on the R44 near Somerset West is currently one of my favourites. The chef is totally hands on and made me the most amazing LCHF breakfast open omelette, with beautifully cooked bacon, rocket and cream cheese.
If you could only have one recipe book, which one would it be?
I have never used a recipe book really. I used to have one baking cookbook with a few favourites that dated from “nineteen ancient” or something. I love looking at cookbooks though. Right now the only cookbook I use is mine. It’s like a handy, more practical (and beautiful) version of my own recipe notes.
If you could work alongside one chef for a day who would that be?
I think Jamie Oliver’s passion for cooking and quality ingredients is contagious. I would also love to cook with Maria Emmerich and learn from her well of wisdom regarding food and nutrition on a LCHF lifestyle.
Which ingredient will you not eat or cook with?
Non-nutritive artificial sweeteners!
What is on top of your bucket list?
It’s a tie between performing my own music with a big band and having a farm, where I can grow and raise organic and free range produce and livestock and feast around a table that seats at least 20 people.
What is your food philosophy?
Food is fuel, fuel up wisely.
Food can be medicine, choose real food above all and eat your way back to health.
Food is feast! On a LCHF lifestyle, we can still celebrate life with the abundance of beautiful wholesome, unprocessed, REAL foods and treats.
I am no longer the slave who takes orders from Food. Food is my employee, working hard to the benefit of my fearfully created body.
What I blogged April 22:
- two years ago – Broccoli And Crayfish Pasta
- three years ago – Friday’s Food Quiz
- four years ago – Off To Italy