Once in a while, I will make a batch of pesto myself and when properly stored under a layer of oil (still need to explore the ice-cube mold in freezer method), it lasts us about 4-6 weeks. At most.
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Once in a while, I will make a batch of pesto myself and when properly stored under a layer of oil (still need to explore the ice-cube mold in freezer method), it lasts us about 4-6 weeks. At most.
Read MoreLast Sunday was one of those days that you think that you picked a quick and easy recipe for dinner but still end up in the kitchen most of the day…
Read MoreObviously, when it comes to vegetarian food nowadays, there is no way around Ottolenghi’s Plenty and Plenty More cookbooks.
Read MoreI am always looking for quick week-day pasta dishes that are not so heavy on the sauce.
Read MoreBrussels sprouts?? It must have been Christmas, then!! 😁
Read MoreI chose this recipe by J. Kenji López-Alt I found over at Serious Eats as it had an interesting take on how to cook risotto: it adds the stock in 2 batches instead of a ladle at the time.
Read MoreAnother excuse to use the Smoking Gun… 🙂
Read MoreThis recipe from Masterchef Australia was a perfect use of my sous vide water oven.
Read MoreI like root vegetable soups with spices, so when I saw some sunchokes (“aardperen”) in the supermarket, I immediately wanted to try them.
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