POTTER IN THE WILD: RENÉE SCHOORL FRANKEN
It seems I’m not judged on my age but on who I am and what I do.
In my 83rd year I can look back at an interesting and varied life with pottery as one of its central themes.
54 years ago I lived in the UK, was a mother of 4 children under the age of 6 and it was sheer coincidence that I got introduced to clay!
I vividly remember the moment I felt clay for the first time when my cousin encouraged me to ‘just make something’ on her pottery wheel. The second I felt the clay change shape under my hands, I knew I wanted to be a potter!
Once back in The Netherlands I found my perfect workshop: an old, delipidated farm near my family home. To cover its repair running costs, I gave lessons and organised exhibitions. However, after 40+ successful years, I longed for a private workspace where I could focus on my own art without having to teach.
I moved to another city, bought a new home and created my now perfect workshop as a central part of my home. I still work every day and stay active doing the things I want to do and making the things I want to make.
It’s important for me to have the capacity, both mentally and physically, to create large pieces of work and my health is paramount. I walk about 5km per day with my dogs, have a healthy diet and generally have a regular lifestyle.
As a result of the wonderful close relationships with my four children and many grandchildren, I’m fully engaged with current affairs and use the latest technologies.
It seems I’m not judged on my age but on who I am and what I do.
Material things are not important for me to feel happy. The feeling of euphoria when I open my kiln and see that a beautiful piece of ceramics has begun a new life, brings me happiness.
I realise with gratitude that my attitude toward life seems to inspire others to enjoy the same
happiness in older age.
Do you have a recipe that you would like to share?
I haven’t really provided any measurements. I cook like I create my art: free-hand, without a template or recipe. That’s the beauty of both cooking and art—it’s all about intuition and creativity
This dish is called Nasi Goreng, originating from Indonesia where I was Born. Or, rather, it’s a twist on Nasi Goreng, inspired by my Oma’s cherished recipe but adapted to fit wherever I find myself in the world! It’s far from a traditional version, but a simplified adaptation comes from my cooking adventures across Spain, England, Holland, and Menton!
In true Oma style, I haven’t provided any measurements—just free-hand cooking, just like she taught me. So, trust your instincts, taste as you go, and adjust according to your preferences. That’s the beauty of cooking—it’s all about intuition and creativity!
Note from Holly: I’m generally a little skeptical when it comes to seafood but I was so impressed by this dish!! Our whole famiily ate seconds and even thirds!
Nasi Goreng - Reneé Style
This versatile Nasi Goreng recipe is inspired by Indonesian cuisine and offers a delicious fusion of global flavors. With no exact measurements, it encourages experimentation and customization, making it a delicious and adaptable dish!
Ingredients
- 1 leek
- Bacon lardons
- Ketchup manis (or soy sauce and honey mixed together)
- Crushed garlic
- Sambal oelek (or red chili/chili paste)
- Frozen prawns
- Peas
- Cooked rice- Cook rice in advance! It should be cold and hard when mixing it in.
- Fried egg
- Fresh coriander
- Spring onions
- Crispy onions (optional)
- Pickled cucumber or gherkins (optional)
Instructions
1. Heat a pan over medium heat and add bacon lardons. Cook until crispy.
2. Add the chopped white part of the spring onion, leek, and garlic to the pan. Cook until softened.
3. Stir in ketchup manis (or soy sauce and honey mixture) and sambal oelek (or red chili/chili paste) in the pan.
4. Add frozen prawns and peas. Cook until prawns are pink and peas are tender.
5. Turn down the heat and stir in the cooked rice until well combined.
6. Serve the Nasi Goreng with a fried egg on top. Garnish with fresh coriander, green part of spring onions, and crispy onions if desired.
Serve with pickled cucumber or gherkins on the side for extra flavor.
Notes
This recipe proves that you don’t need a long list of exotic ingredients to enjoy authentic flavors. It’s about adapting and making the most of what’s on hand, no matter where you are.
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
POTTERINTHEWILD: BEN GUFFORD
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