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‘I’m a huge lover of home-made’

If you are a client of Pineut, chances are you know Martine. Martine is the first point of contact within the company. Need an order? Looking for a collaboration? Call or mail Martine! Beside this practical work, Martine loves making and tasting quirky recipes and just-a-bit-different wines and liqueurs. And that makes us at Pineut very happy.

How did you find your way to Pineut?
Once upon a time I worked at a University of Applied Sciences, as did Marlies. We met up regularly for a drink and ‘gossip’-session. That way I followed Pineuts start up closely. Two years later it proved to be a flying start. Marlies then asked if I would be interested to help out.

And were you?
Yes! Pineut, and all it stands for, really spoke to me. I am a huge lover of all things home-made. I’m a passionate cook. I love hosting dinner-parties, trying and thinking up new recipes, tasting wines.

How did that come about?
About ten years ago I became interested in cooking something different than middle-of-the-road things all of the time. So I started cooking, testing recipes, tasting and pairing wines. All this is easy with a wine-importer for a boyfriend, who happens to be as mad about cooking as I am. We love quirky wines from classical Europe, like France, Italy, Spain. Wines with a twist.

Through the grapevine I heard about your famous cookery-nights. Tell me more!
Together with a similarly cooking-crazed friend I love to organize dinner-parties in living rooms all around the city. We turn them into a tiny restaurant for the night. There we cook our little hearts out for a group of people. What makes these nights extra special are the spontaneous meetings between people; the openhearted conversations between virtual strangers. Of course we cannot join the people at the table, because we are slaving away in the kitchen. But these kitchens are usually open plan, so we can enjoy these talks as well.

Sounds cool. But probably a bit daunting as well, cooking for a large group of people.
Yes, we had our fair share of stressy moments. We usually cook five or six courses, plus extra bites, on a night like this. Of course these were a bit quirky as well; pheasant with chocolatesauce, rabbit stew, and ofcourse a shot of home-made liqueurs as a fitting end to the night.

Sounds familiar.
Hence my enthusiasm about the idea of Marlies and Femke! That shows clearly in my booze-shelf at home. There are always a few neutjes present. Which flavours are gracing that shelf at the moment? The Wild Lady, Holy Shot and Pure Bliss. From sweet, to old-school herbal, to chocolate. Yum!

You took the Wild Lady into the kitchen, right?
Yes. I gave my own twist to semifreddo. I added to this Italian classic the drunken strawberries from the Wild Lady, white chocolate, pink peppercorns and a little fresh mint. The pink peppercorns taste floral and herbal at the same time, and gives the tiniest of kicks, which really fits well with the sweet strawberries.

What’s the deal about trying and testing at the office?
That happens plenty, haha! Look at us behind our desks with tiny tasting glasses. Yes, sometimes that happens in the morning as well.

 

See below for Martine’s semifreddo-twist.

Il Semifreddo Di Martine

INGREDIENTS

  • 200-250 g strawberries from your finished Wild Lady
  • 50 g sugar
  • Juice and zest of 1/2 a lime
  • 2 eggyolks
  • 200 ml cream
  • 75 g white chocolate, roughly chopped
  • 1/2 tbs pink peppercorns
  • Sprig of mint

PREPARATION

  • Keep some of the strawberries apart to use as garnish later on. Squeeze the rest of the strawberries so you lose most of the alcohol. Puree them.
  • Cook the sugar with 1 tbs water and the limejuice until you have a clear syrup. Turn down the heat and let simmer for 10 mins.
  • Whisk the eggyolks until light and creamy and slowly pour in the sugar syrup. Add the zest and continue whisking until cooled down.
  • Whisk the cream until stiff and combine this, together with the chocolate and peppercorns, with the egg mixture. Only stir it lightly so you’ll get nice red swirls.
  • Line a baking tray with cling film and pour in the mixture. Fold the cling film over it and freeze it about 6 hours, or until stiff enough to form scoops.
  • Scoop some ice unto a plate. Garnish it with some of the leftover strawberries and a few mint leaves.