a week in our life: naturalisation ceremony/organizing bookclub/jamie oliver's recipes

Welcome back to our channel!
This week, we’re bringing you along for a mix of everyday moments and big milestones. First up, Ksenia takes you behind the scenes of organizing her book club. From picking their first read (Intermezzo by Sally Sooney) to planning the first cozy meetup that brings the group together. 📚
We’ve also started something new in the kitchen! 🍴 The goal is to find fresh recipes to add to our usual menu at home. Since we already had Jamie Oliver’s 7 Ways cookbook, we came up with a simple idea: pick a random number, make whatever recipe we land on, and go for it-no questions asked. It’s a fun way to break out of our usual routine.
Finally, we end the video with a special and emotional moment: Chijman's Naturalisation Ceremony. It’s hard to put into words how much this day meant to him and us as a couple, and we’re so happy to share it with you.
We hope this video inspires you to try new things, connect with others, and celebrate life’s milestones-big or small. Don’t forget to subscribe for more travel, cultural insights, and lifestyle content from the Netherlands and beyond!
We’re so glad you’re here with us! ❄️✨
Recipe of Jamie Oliver from "7 Ways":
800g potatoes
500g lean pork mince
1 teaspoon wholegrain mustard
1 eating apple
150g soft white bread
1 litre fresh chicken stock
65g soured cream
1 bunch of chives (20g)
1. Peel the potatoes, chop them into even-sized chunks, and cook in a large pan of boiling salted water for 15 minutes, or until tender.
2. Meanwhile, place the mince in a bowl with the mustard. Coarsely grate in the apple. Tear 75g of the bread crust into a blender and blitz into crumbs, then add to the bowl, season with sea salt and black pepper, and scrunch together well.
3. With wet hands, divide into four, then divide each piece into eight, and roll into 32 balls in total. Bring the stock to a simmer in a large pan, then drop in the balls to poach for 5 minutes, or until cooked through.
4. Drain the potatoes, return to the pan, mash well with 1 tablespoon of extra virgin olive oil, then season to perfection. Divide between warm bowls, then use a slotted spoon to scoop out the balls, setting them on top.
5. Tear the soft inner part of the bread into the blender, with the soured cream and most of the chives. Pour in 300ml of the stock and blitz until silky smooth and aerated. Season to perfection, then divide between the bowls.
6. Finely chop and scatter over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.
Follow us on Instagram:
Ksenia: / its.just.ksenia
Chijman: / gurung_apsen
#internationalcouplevlog #netherlands #naturalization #bookcommunity #bookclub #aestheticvlog #jamieoliver #newrecipes

[@KateAfrica]

Congrats 🎉
Significant and cool events with excellent visuals effects. Thank you for your story ❤

[@mikhailkrasnov2032]

One of my favourite! So many of so important events!

[@Sonnyvloggin]

The food prep at 5:45 looks amazing 🔥

[@authenticusvlogs]

thank you so much! tried the best to plate the same way 😂

[@ВикторТкачев-у8щ]

Поздравляю.Новый год у вас богат приятными событиями.Рад за Вас!