His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes… Continue reading “‘Caponata’ with Silken Tofu by Yotam Ottolenghi”
An easy and colorful pasta salad with loads of fresh raw ingredients.
A fattoush is a Middle Eastern bread salad made from toasted or fried pieces of pita bread or stale flatbreads combined with mixed rustic chopped greens and other vegetables. Again, ideal for summer dinners! Continue reading “Fattoush bread salad”
Believe it or not, but the inspiration for this dish actually comes from a vegetarian cookbook from IKEA that we got over 15 years ago.
Continue reading “Edamame and Soba Noodle Salad”
For (birthday) parties I always prepare loads of food. Friends and family will wholeheartedly agree that there is a 0% chance of leaving our house hungry. Continue reading “Oven-roasted Pepper and Tomato Soup”
This creamy pasta dish comes from the “Mildred’s: The Vegetarian Cookbook”.
Continue reading “Saffron And Goats’ Cheese Tagliatelle With Courgettes”
For Chantal’s birthday party, I made some Scotch eggs with a delicious herby dipping sauce. This is the meaty version, I will post the veggie one later this week.
Continue reading “Scotch Quail Eggs with Bois Boudran Dipping Sauce by Galton Blackiston”
It’s getting closer to autumn. The urge to cook hearty soups automatically increases…
