Looking back on our holidays in Lanzarote, there were 3 main characteristics of Lanzarote: Lava, great food and drinks and César Manrique. Continue reading “Around the World – Lanzarote (part 2)”
We tried this one before, and it definitely deserved another go. It also was an excellent excuse for getting the sous-vide out the storage again.
It is so incredibly tasty, I think that we have a new favorite way to prepare our tuna steaks! Continue reading “Tuna and Coconut Ceviche”
Oh, the fun we had when we said to the kids that we would be eating Poke Bowls for dinner…
Recently, a number of new restaurants were opened in the old center of Amstelveen. One of them is Haddock Grill Club (Stationsstraat 9). Continue reading “Burger Week: #6: Haddock Grill Club, Amstelveen”
I was initially a bit hesitant about the combination of ingredients and flavors for this chickpea salad, but it turned out super tasty.
This is a take on peperonata, the classic Mediterranean bell pepper stew. An ideal light dish for (hot) summer days.
As mentioned before, this is my go-to preparation for tuna steaks. It never disappoints!
A couple of weeks ago Koen and I had another cookout. We needed a starter that was relatively low maintenance, and I wanted to try something new with the sous vide. This recipe is from George Calombaris fit the bill nicely as I hadn’t cooked fish in it before.
This coriander and basil encrusted tuna steak is based on a recipe from Jamie Oliver’s 2002 cookbook “The Naked Chef” Continue reading “Grilled Encrusted Tuna Steak with Sautéed Spinach and Samphire”
This Saturday we went over to Koen and Erica’s for dinner and to taste one fabulous shiraz from Mollydooker wineries that he picked up at Aixvinum in Aachen, Germany while on holidays “in the neighbourhood”. I suspected that Koen planned their whole holiday around this, but it actually wasn’t… Continue reading “Latkes with Smoked Salmon / Mollydooker’s Carnival of Love Shiraz”
Another excuse to use the Smoking Gun… 🙂 Continue reading “Scallops with Smoked White Bean Puree and Glazed Carrots”