The garden is dominating of menu again – It’s asparagus time and we have to harvest every second or third day. Luckily Deb from smitten kitchen is always coming up with new brilliant asparagus recipes. After last years asparagus pizza with which is already an…
A new favorite at our place. Mozzarella di Buffala served with a marinade of slightly fried spring onions, a small dash of balsamic vinegar, lemon and lemon zest salt, pepper, very good olive oil and plenty of chopped basil. I make the whole marinade in…
It’s summer already and we can finally eat on the balcony again ( in may! ). I’m still cooking the Ottolenghi way, last saturday I tried his Soba noodles with mango, eggplant and fresh herbs. Delicious and fast. I can see many more evenings on…
A good friend of mine showed me the Plenty by Yotam Ottolenghi cookbook back in December and I immediately ordered it . It arrived before christmas, I had a short look through it and wondered why I ordered it – didn’t speak to me at…
Glass noodles with edamame beans and a dressing of chillies, cilantro, mint, lime and palm sugar. This is a great summer dish which could be done in many variations I think.
This stunning dessert comes from my upstairs neighbor. A very surprising combination which is not easy to guess for your guests. Quick and simple to make. But it needs some 3 hours in the freezer. Enough for at least 8 people. 200 gr sugar 5…
Culinary travels finally took us to west africa. Shane was longing since long time to go there but my deficient knowledge of the african kitchen detained me. Internet research tough me that fufu is the thing one eats in west africa. For a start we…
“Je sais cuisiner pour mes doudous” is the name of the book that brought peace and hope back into our kitchen, and this only one week after the total food crisis. Last week my son made me completely loose my temper. I told him I…
It looks like this was the ultimate beetroot weekend. We had our annual coeur de sel xmas dinner and even though 2 people claimed they don’t like beetroot my part of the menu planning involved nothing but beetroot. Lucky me, both dishes very so delicious…
The bast way of eating pulpo for me is with nice with bread and a good glass of red wine but this is a nice variation.Cook the pulpo. Cook the black noodles, when al dente drain them and mix with the pulpo and all the…
