I've always considered myself to have a very diverse repertoire of cooking, but now I'm faced with a really bizarre dichotomy. Dutch supermarkets have an awesome selection of Indonesian/Surinaam ingredients - 2/3rds of which I have no idea at all what to do with - and an amazing dearth of some of the most basic ingredients in the world, like bicarbonate of soda, strong flour, golden and maple syrup.As a result, I'm having to learn a whole new genre of recipes (awesome!) and innovate madly to replace some of the basics of baking and dessert making (scary!). Watch this space............
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