With autumn in full swing, oven bakes are definitely my favourite type of meals Continue reading “Baked Ratatouille with Goat’s Cheese”
Category: Veggie
Mustardy Cauliflower Cheese by Yotam Ottolenghi
For her birthday Chantal got Ottolenghi’s latest cookbook, Simple. We already have quite a few recipes that we want to try out. Continue reading “Mustardy Cauliflower Cheese by Yotam Ottolenghi”
Maple Roasted Butternut Squash, Pearl Barley and Kale Salad
Unpacking our holiday luggage, we found the small bottle Maple Syrup that we bought in Vermont.
Continue reading “Maple Roasted Butternut Squash, Pearl Barley and Kale Salad”
Japanese Chicken Katsu Curry
This one actually goes back to one of the first posts I made on arcisfoodblog. It’s a delicious dish with succulent fried chicken and a smooth, mild Japanese curry sauce that has become a family favorite over the years.
Enchilada Lasagna
After having made the enchilada sauce for their Mexican Gnocchi recipe, this time I tried out One Green Planet’s entire recipe for Enchilada Lasagna. Continue reading “Enchilada Lasagna”
Pasta alla Checca
An easy and colourful pasta salad with loads of fresh raw ingredients.
Mac ‘n Greens by Marcus Samuelsson
Marcus Samuelsson’s funky fusion cuisine usually results in very tasty recipes, as was the case with his Mac ‘n Greens.
Restaurant 212 – Amsterdam (May 2018)
After ‘t Amsterdammertje*, the second installment of my Christmas present was at Restaurant 212 in Amsterdam.
Upside Down Blueberry Muffin
As my blueberry cobbler turned out amazing, Stella Parks’ recipe for a huge upside down blueberry muffin I saw over at seriouseats.com was a no brainer!
Risotto with Roasted Rosemary Butternut Squash and Shallots
Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall
Finally, an oven risotto that is spot on!
Continue reading “Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall”
Nutella & Brie Toastie Sandwich
Once in a while, you come across something on the internet that both repels and attracts at the same time. The combination of Nutella and Brie in a toastie sandwich did it for me.
