Hoe is het nu met Eline De Vries? Gezondheidstips voor onderweg | Koken met Sebas | Leven op wielen

Deze week een volledig nieuw format op het Leven op wielen kanaal. Sebastian is al ruim 1,5 jaar druk bezig met meer balans aanbrengen in zijn eten. Daarom duikt hij vanaf deze week regelmatig met een gast de keuken in om samen te praten over voeding en het leven, terwijl zij een heerlijke maaltijd koken. Deze week begint hij zijn videoreeks met Eline De Vries, voor vele bekend van het YouTube kanaal Itsmydrive. Samen met Eline gaat Sebastian het gesprek aan over gezonde voeding, het leven onderweg, haar nieuwe baan bij Volvo trucks, waarom zij gestopt is met Youtube en nog veel meer. Tijdens deze video maken Sebastian en Eline Griekse Spanakopita.

Dit gerecht zelf ook maken? Dat kan!

Benodigdheden:
50 g ui, fijngesneden
450 g diepvries spinazie, ontdooid
450 g cottage cheese
6 eiwitten
2 teentjes knoflook, geperst
1 eetlepel olijfolie
115 g feta, verkruimeld
1 theelepel dille
½ theelepel nootmuskaat
Peper en zout naar smaak

Bereidingswijze:
Verwarm de oven voor op 190 graden. Vet een ovenschaal in. Verwarm intussen wat olijfolie in een pan en fruit hierin de ui en knoflook. Pers ondertussen zoveel mogelijk vocht uit de spinazie en voeg de uitgelekte spinazie toe aan de ui in de pan.

Doe het spinaziemengsel vervolgens in een aparte kom, samen met de cottage cheese, eiwitten, dille en nootmuskaat. Meng alles goed door elkaar. Voeg daarna de verkruimelde feta toe en meng nogmaals.

Schep het mengsel in de ingevette ovenschaal en bak de ovenschotel in ongeveer 45 tot 50 minuten gaar en goudbruin.

Geniet van deze heerlijke Griekse spanakopita-ovenschotel!

Kijk jij mee? Als je het leuk vindt om op de hoogte te blijven van de uploads, dan kun je (gratis) abonneren op het videokanaal via deze link: https://www.youtube.com/c/Levenopwielen.

Kijk jij liever naar de video’s op de weg? Geen probleem! Binnenkort verschijnen er weer nieuwe video’s op het YouTube kanaal. Dit zijn alleen extra video’s bovenop de vlogs die jullie al gewend zijn!

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#itsmydrive #volvo #volvotrucks #elinedevries

Welcome to this first episode. This week, my first guest is Eline de Vries, known to most of you from Itsmydrive and currently working at Volvo Trucks. Hello! Hey! Good morning! Good morning. How are you? Fine, and you? Yes, nice. Come on in. Thank you. Eline, nice of you to come cook with me. Thank you. I’m really enjoying being here too. Well, welcome to the kitchen. What are we making today? Today we’re making Greek Spanakopita. Spanakopita, never heard of it. What is it? It’s a spinach and egg dish with garlic, onions, and feta. Delicious. I hope so. But that’ll be fine. Here you go! Cool. Thank you. We’ll start by washing our hands, of course. Cutting board. Let me get to work, Sebas. Yes, you can chop an onion. You think I’ll just let her do that? Yes! Well, okay, if I start crying later, you’ll know where it comes from. So, that’s fun. It’s not your fault. No? No. In the meantime, I’ll peel the garlic. Apparently, if you turn on the tap or have something with water next to it, you don’t cry. Is that really true? Yes, it apparently attracts moisture. Your eyes are moist, so that’s where the stimulus is drawn to. Whereas if you turn on the tap or put a bowl of water next to them, it’s drawn there. So then you should cry less. Eline’s tip. Eline’s tip. Okay, no, I really didn’t know that. But so far, so good. What are you actually doing? I’m peeling the garlic. I already said that. Oh yeah, I see. I wasn’t listening again. How do you do that? Oh, is that a press? Handy. That’s nice. I often use that trick with crushing. That helps too; it makes it easier to remove the skin. Yes, then you just flatten it. Hmm, hm. How small do you want the onion pieces? Uh, just rings. Okay. Halves. Yes, it’s baked like that. I’ve literally had that song stuck in my head all the time now that you use for your cooking videos. Bab, but that will come later, right? Well, Eline, um, I think most people still know you from “It’s My Wife.” How long ago was that? A year or two. Yes, almost two years. Yes. And these days, I know, and a lot of people know, that you ‘re working for Volvo Trucks these days. Right. Your ultimate dream job, actually. Hmm, hm. But what exactly do you do at Volvo these days? I’m a PR and content manager at Volvo Trucks, um, in the Netherlands. Yes. And that means I’m involved with the brand. And in the broadest sense of the word. I’m often on the road with journalists. Make sure we have good content on our website. Um, press trips, dems. When a truck is requested, for example, for special filming or a special day, those requests often come to me. And I manage that. Also, with your colleagues, make sure the truck is ready. Well, that’s a bit much. And, yes, together with the team, make sure everyone knows the brand and is happy with it. Yes, the brand’s priority is very high. Yes, that’s right. That’s right. That’s very high, isn’t it? That’s also perhaps a requirement for this position . I think so, anyway. Because I don’t think I could do this for any other brand. Yes, if I were to judge you. No, I don’t think so. What’s wrong with you? I would fill in the blanks, because that’s what I think. Twice the pain. Yes. And why? Well, your Volvo heart is just very, uh, big, right? Yes, that’s right. Yes, I don’t hide that either. No, that’s why you sort of stopped your YouTube channel or put it online. Yes, that’s right. And do you miss that or not? Or or, uh, well, it was a very conscious decision for me to take this job two years ago. Yes. Um, I noticed I wasn’t as driven to do what I was doing anymore. While that was precisely why I started my drive. Do what you like or discover what suits you. Do what you like. So work on that and enjoy it to the fullest . I wasn’t so good at that anymore. And I also noticed I didn’t enjoy always having to do everything alone. I felt quite lonely in that. Even though I had a lot of contact with people and was often on the road. But that, uh, that started to bother me a bit. Plus, about 10 years ago, when I started in the trucking world, I only said: “If that If a position ever becomes available, I’ll apply.” And as luck would have it, that happened that year. So then I thought, well, this is an opportunity. I have to seize it. So I applied for that position and eventually, after the formal application process, I was hired. To answer your question about whether I miss it. Um, yes. Yes, of course I do. I miss the contact with the people I had from It’s My Drive, the interaction, making videos, presenting, and the chaos on a shooting day. Yeah, I don’t miss that. Oh, no. No, luckily I don’t miss that. Yes. Yes, but at a certain point I also reached the point of thinking, okay, I’ve done this a few times now , and the challenge had kind of disappeared. Here we go again, the same old story, the same old story. So it was getting a bit rut. Maybe too. Yes. Yes, I understand that on the one hand. On the other hand, I always think you get to experience things, uh, with the YouTube story, I also think it’s a privilege. It’s an incredible privilege. Although, of course, you also have that now with Volvo, where you get to do some really cool things. And you’re making podcasts now , of course. So that’s a completely different kind of thing. Yes, that’s right. Yes, that, uh, the experience of the past few years does help. Yes, definitely. That’s also really fun to do, you know. Yes, what I also miss is that it was really my brand. Yes. And it still exists, and I’m also in talks with a party, a really great party, to take it over. So, it looks like the brand will just continue. Okay. In the way I once wanted, uh, but I just didn’t get around to it or didn’t have the time. Yes. So I really hope that it works out well and that it Uh, My Drive 2.0 will be here soon. Yes, but it will never be the same because you were the figurehead, of course, or how should I put it? Well, I was the personification of the brand. That’s true. Only I think that the person and the company I’m currently in talks with to take it over will do it in their own way. Of course, with their own twist, uh, given. Yes. But uh, I have confidence in handing it over to them. Yes. Okay. Yes, because it’s just a strong brand, you know. And everyone can identify with it. The moment you’re even a little bit driven in what you do and proud of it and want to convey that. Yes. Then it’s such a beautiful umbrella brand. Yes. Should n’t we preheat it in the oven, by the way? Oh, we forgot about that. Ah, well, let’s do it now then. Yes. The air. Yes, is this one, I think. Yes. Yes, because this one is grilled and 180°. Perfect. I’m going to fry this with the garlic, and then we’ll add the spinach right away. Okay. Hey , Eline, if you’ve had a workday, let’s say at Volvo, what does your day look like? Do you have standard hours? No. Do you? Well, at the office, we can start between 7 and 9, or we can start, and then the workday lasts until 4 or 6, depending on your start time. Lately, I’ve been trying to be at the office at 7 and leave around 4. It doesn’t always work. I often stay there longer, and it’s not always possible to get up at 5 in the morning. I always need a lot of time in the morning. Yes. A tight schedule, by the way . Yes, but it’s nice. Works for me. For me, it’s very important to have regularity. Yes. So that’s why I wanted to go from regular to irregular or not at all or yes. Well Yeah, see, that’s the advantage of an office job: you’re more or less free to plan your own hours. Yes. Um, especially when you’re driving, especially internationally. Well, you know all about that. Yes. Don’t you have that? No. And is that much more difficult? It’s impossible to plan, and your sleep times naturally shift more and more, which can throw your whole biorhythm off, or even throw it off. Yes. Um, and I can imagine it does something to your body and your appetite, and your whole routine is thrown off. And then just try to maintain that structure of breakfast, lunch, Dinner. Yeah. Well, that’s quite a challenge. Do you cook in the evening when you get home? So you’re often ready on time. Yeah. Consciously, so you can also exercise or something. Yeah, I do, but if you do it in the evening—you get home from work—do you go grocery shopping right afterward? For example, have you done your grocery shopping beforehand, so you know what you’re making all week? Yeah, mostly . And I usually do my weekly grocery shopping on the weekend. Yeah. And then I decide what I’m going to eat for that week. Sometimes I think about it and at the end of the day I decide to walk to the supermarket near my village to pick up some other fresh things or something. But basically, I always cook myself. Okay. And fresh. Yeah, of course, I sometimes have a pizza night when I’m really, really tired. Yeah, no worries. And if I don’t feel like cooking, then I do. But I sometimes make it easier for myself by making larger quantities and freezing them. I freeze them, or I eat it again the day after tomorrow. Yes. So, for example, if I make pasta, I either eat it for two days or I take the leftovers to the office to eat for lunch the next day. Yes. Cold or reheated. Or I eat it the next day, so I make sure I have variety every day. Because I think it’s important that you don’t always eat the same thing. Definitely. And that I make it easy for myself. For example, I know, on Mondays I often eat leftovers from Sunday. So that’s usually with something else. So that’s the same thing twice, but then with something different. Well, yes, but you don’t waste anything, so then. Well, that’s something I think is very important. And I know, on Tuesdays I’m often very tired at the end of the day. It’s often an intensive day, and you’ve had Monday and Tuesday at the office. Yes, that’s true. And then, uh, on Tuesday evenings I always try to have something easy or something ready. Yes. So I’m not tempted to snack or eat something healthy. Well, that, well, then you get to that point, of course, that’s what I mean, so naturally, even drivers suffer from that too. Yes. Um, uh, that’s an advantage of fixed times, of course. Uh, but the advantage is that, like you, you’ve already prepared things, you know. So when you get home from work and you can exercise, there are of course a lot of advantages to that. Is that a bit more difficult on the road, or is it more difficult? But how do you do that on the road? Uh, when you ‘re resting, and yes, how do you make sure you can still exercise and eat responsibly? Well, I recently got a gym membership with a very large gym—I wouldn’t mention the name— that’s in five different countries where I go these days. So that’s super convenient. And there’s another advantage. A little tip for drivers. You can always shower there. Oh yeah, sure. Clever. Yeah. So that’s a tip for drivers. You can shine the, uh, white of the egg yolk. Oh no. Yeah. Oh okay. Do you have any paper towels? Yeah, that’s something I always find really annoying about myself: I use so much paper towels when I ‘m cooking. It smells nice, though. How many eggs do I need to separate? I don’t even know if I can do it. Well, we’ll see about that now. Okay. I always get a little panicky cooking with eggs. I’m already afraid of salmonella. Eggs and chicken and all that. And then, uh, Phew. Yeah, in the meantime, I add the spinach to the whole mixture. Yeah, what I always do when I have an office day is bring a bowl of greens. So often, uh, half a cucumber, a, uh, red bell pepper, tomatoes, a few grapes, whatever I have in stock. If I feel like snacking, I’ll definitely grab that. Ah, that’s what I do, you know. They call me the greengrocer, of course, because I always have vegetables with me. A good name. Yeah, but I just really like eating vegetables. That’s why. We’re actually eating vegetables now. No meat or fish included. Um, are you vegetarian? Not vegetarian. Do you eat meat? It’s kind of a thing these days, of course, to be more conscious. So , for example, I’m conscious about meat, but I don’t know. What’s your position on that? Well, me too. It It’s not yet. I’m not vegetarian yet, but I do think it will happen in the future, because you just don’t know because you’re not yet. Well, I notice that I, uh, yeah, that sounds really stupid, but sometimes my body just asks for it, like, I really have to eat meat now or something. Yeah, but that’s probably because I have a deficiency in certain minerals, I think. Or fats could be too. Um, but I hardly buy meat myself anymore. I do eat it when I’m out. Um, and if I do buy it, I try to make it organic. It’s best, of course, to just get it from the farmers themselves. Yeah, but I think, for example, I don’t mind paying a little more for a good piece of meat. Agreed. But then I’d rather eat it once than two or three times, uh, again. From the kilo bargain. Uh, yeah, no, I’m not really a fan of that either. But uh, I do consciously eat meat, just because I personally think you need it. Hmm, hm. But that’s a personal choice. But I do think you should be conscious about meat. Agreed. So then I say, uh, because you say you haven’t quite figured it out yet, I think. No. Yes, I do want it on principle. It’s a principle thing. Yes. Uh, or a conviction. And that’s there, that’s already there, but I still find it difficult to fully apply it. So I’m consciously working on it. I’m already taking steps, but I think it’s really about adapting yourself to your life, uh, not eating meat anymore. Well, I think it’s ultimately doable. And then I see, when I cook, nine times out of 10 it’s vegetarian. I have to say, I don’t like meat, uh, that’s also personal. I don’t like meat substitutes, uh, it’s not quite right for me yet, because then I prefer not to eat a substitute. Well, with pasta or something like that, I never put vernità and I don’t know what else, but not nuts, and not a meat substitute or anything like that, because I think I wouldn’t like some fake hamburger or something. Haven’t you had the right one yet? No, I don’t know, but I… No, but I don’t know what you think about that. Yes, I think it’s okay. It’ll work, do you think, with that… Yes, you know what it is? I can’t multitask. Oh, sorry. So I have to really concentrate, and I honestly don’t really know how to do it. I have to break it. Yes. And then open it. Two halves and then toss them like that, right? Yes. Okay. And then the egg whites are supposed to go in here and the yolks in there. Well, let’s see. Well, are you good at multitasking? No, no. Why are we doing this? Yeah, I don’t know either. Hey, look at this. That works really well. I’ll be more careful. Yes, that’s good, isn’t it? Do you often make dishes that require this? No, not really. I really love experimenting with new dishes, you know. So, just making things I never do, or something. What’s your favorite dish? What’s my favorite? Yes, I almost have to say pasta, of course, even though I ‘m in Italy very often. But I do love pasta, like pasta with squid ink or something. I really like that. Delicious. Yes. Or risotto is also very tasty. But I do like to make it with, for example, a really nice fish or whatever, I like to make that, so to speak. Hmm, hm. But I also just like trying everything in cooking. So, making ravioli or whatever, I also like. So, you have to have the time for that, of course. Yes, but I often do that on Sundays because cooking is kind of a hobby . And do you prepare for a new work week when it comes to food? I do, uh, make prep meals. Food prep. Yeah, good, man. Yeah, I do a lot because, uh, make salads or something , uh, or blend or something, you know. Hmm, hm. I do that often. But something in the blender, uh, make a smoothie, for example. Vegetable or something. Yeah, I have a blender in the car too. Oh, great. Yeah, because that’s nice, because then you can make it fresh, because if you prepare it, then it’s… Yeah. And I have a soup, for example, I make that puree soup. Oh, delicious. And that’s so easy. Yeah, and I make that for on the go. I like that. I find that perfect for between two Monday meals. That soup, uh, that’s so, sorry, almost went wrong. It’s often on the menu at my house on Sundays. Then it just depends on what’s in the vegetable gardener that needs to be made. Yes, but that’s golden. Yes. And so easy. Yes. And you can take it with you or freeze it or whatever. And I think that’s the big advantage. Yes. No, but I find, uh, uh, yeah, preparing your food and stuff like that, uh, yeah, I find it handy, you know. And that’s not just handy for office workers, uh, also for people on the go, you know. It’s always possible. But that way, of course, you can always eat healthier. So there’s always a healthy choice. Hmm, hm. And there are so many other things besides eating a sandwich. So, for about a year now, I haven’t actually eaten bread during the week. Okay. Uh, only whole-wheat crackers and so on. Hmm, hm. Um, and what does it do for you? What do you notice? Well, it does help me maintain my weight better because I then, for example, have, say, a cracker with, say, avocado , uh, and then, uh, uh, a little kifgleay or something on it. Hm, hm. Um, I maintain my weight more easily because I normally—it’s very Dutch to say, “I’ll have three sandwiches with cheese.” Yes, but then I think it’s more about the cheese than the bread. Yes, for example, I have cheese—it’s my guilty pleasure. Melted. Yes, I really like it too. But I don’t take that with me on the go anymore. Hm, hm. I also only eat cheese on the weekends. But is that balanced, or does it actually make you hungry? No, no, no, no. But then I do have a cheese sandwich or just a nice roll, a hard roll, or something. Hm, hm. And you don’t have to punish yourself too hard. No, I don’t. No, but that’s why I’m allowed to have it on the weekend. Hm, hm. Yes, I just think so. Yes, then it’s extra tasty. Yes. Yes, then you can enjoy it more. But because I stopped eating bread during the week, I’ve basically broken down everything I used to take with me on bread. So because of that, I also take other things with me on the road. I just wanted to kind of break through that whole, uh, everything. That worked for me. Hmm, hm. By saying, ” I’m going to eat crackers or make a salad, or I’ll constantly take things with me.” So everything I always used to take with me on bread, I don’t have anymore. But that’s a nice way of putting it, because ultimately, it’s about, uh, if you want to change something in your lifestyle, that you do it step by step, preferably, because drastically changing things all at once can be very intense for your body. Yes. And I think that’s also what the Nutrition Center is saying, right? That nutritional change or that change, so you’re going to replace bread with crackers. That you take small steps every now and then, so it becomes more, or eventually, a routine, so you don’t have to think about it so much anymore, and ultimately, you’re no longer inclined to snack or eat unhealthy things. No, that’s right. So now, uh, it’s time to go. Yes, the walnuts. Yes, everything’s there. If you want to prepare everything that needs to go in, then, uh, it’ll be just fine. The dill. I think I have enough dill now. It doesn’t have to be a lot. And then gently stir it in. Yes. Okay. And you can add salt and pepper to taste. So yes. Yes, you know what it is too? Of course, every person is different, and every body is different. Every body reacts differently to nutritional values. For example, I don’t do well with not eating carbohydrates. I really need carbohydrates because somehow, that machine is running like crazy for me all day long. Yes. Um, so skipping that just wouldn’t be a solution for me. Um, but you say: “I’m actually leaving out the bread because that works for you.” Yeah, so we can give some tips now. But ultimately, everyone has to find their own way. And I think it’s also important to know that it’s about more than just how you look. It’s more about how you feel and how you are. Yes. And you shouldn’t deny yourself everything. No, but I really love good food, for example. And another one, the guilty pleasure is, uh, a croquette. Phew. Yeah. Yeah, I’m not into that, but other people find it really tasty. Hmm, hm. Yes. Yes. And that’s a bit like, “I’m going to go straight to the Mascat.” Fine. It’s not that I don’t eat that, you know. I mean, I do eat fries about once a month or so. Yeah, but that’s okay. That’s perfectly fine too. Well, but I mean, other people find that really bad, um, hm. So, what I just meant is that it’s also important not to judge people based on how they look. Not at all, but also when it comes to food and such. Because you yourself said, of course, that you also have pizza night. Definitely. Yes, and I do like pizza, for example. By the way, on pizza night, I make sure that I always have cucumber and tomato with it. And I always try to combine something bad with something healthy when I eat it. So to get the fiber. Because I read somewhere once, whether it’s true or not, I have no idea, that if you take sugars or fats and combine them with some fiber or something healthy, it’s broken down and eliminated by your body faster and better. Really? Yes. So that’s it. No, but that’s what I always try to do anyway. I just had a stroopwafel, and I brought cucumber and bell pepper with me, just like I take it to work. Yes. So I combine that, and I really have no idea if it works, right? But for me, yes, but if it works for you, fine. That’s it. Now I add my mixture. Stir it together again. Ideally, when it’s done, I’d like to do that shot in the camera, like you always do in your videos. Well, that’s fine. That’s fine. Take the same song, right? Yes, that’s nice. Bonapet. Bon appeati baby. Yes, I like that because it also makes it relatable, and then you know a bit what to expect. I like that too. Structure, predictability. Yes. Yes. Yes. But I’m far from structured. Really not. But that’s okay. Um, it’s not a great combination either, right? If you have that in the driver’s profession, uh, no, if you need that, then you really should commute or something. Have fixed routes. Yes, then it’s possible. Yes, for everyone, there’s a suitable job available for everyone, or whatever you call it. There are people for every type of transport. Yes. How do you explain that? Well, I mean, there’s a type of person for every type of transport. A type of driver. Yes. And that, uh, one person loves driving internationally, and the other can’t imagine it and says: “Just put me on those commuter routes.” Yes, they only want to drive from DC to DC. That’s perfectly fine, of course. Yes. While others think supermarket distribution is fantastic. Look, but of course, if you do the same route every day, you can of course make things much easier with your meal plan or something. Well, yes, yes. Fitting it in, so to speak. Let’s put it this way. But how do you do that, Sebas, when you’re on the road and you have to get a good night’s sleep? Yes. Which completely throws your meal plan off course. So, like this week, I saw on your vlog that you have to drive again at 3 a.m. Yeah. Well, your whole day shifts because of that. How do you handle that with breakfast? I’m a really bad breakfast eater. I try it with yogurt. I often take a sip of yogurt from the carton and, uh, and blueberries or something. Well, a handful of blueberries. Okay. And then, uh , I’m a really bad breakfast person. Why is that? Yeah, I just can’t eat well in the morning. Just not hungry or something. No. So I always think like this, I just take a handful of fruit and a sip of yogurt afterward. Then I think at least something or something. Hmm, hm. Just a cracker or something. I don’t want to think about it. But yeah, everyone’s different in that respect too. I try to eat breakfast very consciously, a really good breakfast, so I can get through the first few hours of the day. If it weren’t for the fact that by 9:30 or 10:00 I’m already like, I’m going to have another meal. Eat, eat, do you eat, do you just eat a lot? Yes. All day long. Yes. No, that’s what I mean. So you don’t eat three meals a day? No. Well, uh, they are three main meals, but a lot. Yes, that, yes, a lot. And but that I somehow The way it burns for me is really fast. That’s different for everyone, right? Because, well, they say, you eat a lot with one person and not at all with another, because I, for example, don’t eat much at all. Do we put this on top? Do you do that carefully? Yes, carefully. Yes, that’s good. It will create a bit of a crust later. Yes. Hmm. Delicious. I can imagine it would also be delicious with, uh, salmon flakes or something on it. Yes, something like that, I think. Yes, especially with a combination of buttocks. Yes, that’s a bit gross. Yes, but those are also good fats. Hmm, hm. You do need them. Can you also take supplements? Do you take supplements? Yes, I do, but I doubt it’s really necessary. Because when I look at what I eat in a day, well, I never do that, because I actually eat vegetables and I always make sure I eat two pieces of fruit, or an average of two pieces of fruit. So then I always think: “Why would I do that?” Hmm, hm. But I don’t know about you, but I think yes, it’s a bit hyped, I think. At least it’s not completely hyped. But if you don’t touch your vegetables and fruit, then Hmm, hm. it’s possible. But otherwise, I always think, yeah, it’s not necessary. I think if you just eat a varied diet, yeah, then you don’t need that. Right. And I actually try to eat fish once a day or, uh, once a week anyway. Why would I do all that then? Hmm, hm. Do take magnesium, for example. Yes. Yes. That I have the idea that I feel fitter, can concentrate better, have less muscle pain after exercising. There it goes. Can you use the oven? How long? Forty-five minutes. There. At 180°. We can do that. Yes, I’ll wait. [Music] Well. Hey. Water. Hmm, hm. Thank you. It smells really delicious. I like that it’s a Greek dish, because you were with us to Thessaloniki, Greece, of course, last year. Yes. Yes. To drive the new Errow range. Right. And then it’s the Greek dish. That’s right. Yes, I hadn’t thought about that. It’s come full circle, so to speak. It’s come full circle, but I hadn’t thought about it. Really curious. Then the question is: How much are you going to have? Yeah, I don’t know. He’ll take this one for you. Yes, it’s good. Oh, that’s okay. No, man, is that how it works with that thing? Sure. It’ll never happen, of course. Can you? Yes. Hey. Hey, great. Are we going to have another one? Sure. That’s one. Seriously? What? This is it. Yes, I’m going to taste it first, right? Oh yeah. Yes, you’re going to finish that whole bowl. Thank you. What else? Yes, but let’s taste it first, okay? Did you say the humble “bonap”? Well, uh, “bonaphie” or “bon appetizing maltit” Swedish? Yeah, I can’t do that either. Enjoy your meal. Enjoy your meal. Enjoy your meal. Normally I always ask, uh, should we be quiet for a moment, by the way? That, uh, I don’t need it. Okay. There you go. It’s seriously delicious. Yes, it’s a bit, uh, it’s light. It’s seriously really delicious. Hmm, hm. It needs a bit of the sourness of the vetta. Delicious. Yes, also good salt. Well, you seasoned it. Well, I did a good job with that. Yes. Well, Eline, thank you for cooking with me. Very nice, very cozy. We’ll continue eating here for a while. By the way, let me know in the comments if you, uh, who else you’d like to see me cooking with. And uh, thanks for watching. Yes. [Music]