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”
Tag: Cream
Fettuccine Alfredo with Chicken and Spinach
Wow, my 250th post already! To celebrate, here is a recipe for an awesome dish of comfort food: Fettuccine, chicken and fresh spinach covered with a glossy, creamy, and (very) garlicky alfredo sauce. Continue reading “Fettuccine Alfredo with Chicken and Spinach”
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.
Beef Stroganoff by Thomas Keller
This was the pièce de résistance from the Ad Hoc At Home cookout that Koen and I had in December: Beef Stroganoff.
Broccoli & Chicken Pasta Alfredo Oven-bake
Inspired by a recipe I found over at Tastes Lovely, I made a fabulous oven-bake with pan-fried broccoli, chicken, farfalle pasta and a delicious homemade creamy alfredo sauce. Continue reading “Broccoli & Chicken Pasta Alfredo Oven-bake”
Creamy Brussels Sprout Gratin Dauphinois
Bacon, Brussels Sprouts, Potatoes, Cream, Cheese + Oven = Delicious Dinner
Cabbage, Bacon and Potato casserole
Apparently stemming from Polish cuisine, this recipe turned out a huge success. After 40 minutes of oven time, you will be able to tuck in the browned and bubbling wintery dish that will surely bring you some warmth on cold nights. Continue reading “Cabbage, Bacon and Potato casserole”
Spaghetti with a Creamy Butternut Squash Sauce
Squash is pretty versatile. Oven roasting, a mash, a hearty soup or as part of a risotto? Been there, done that. Using squash as a basis for a pasta sauce? A definite must try!!
Continue reading “Spaghetti with a Creamy Butternut Squash Sauce”
Pineapple, Mango and Coconut Fool
Nothing better than a fresh yet indulgent dessert (with some very nice South African dessert wines from Mullineux and Newton Johnson)…
Sweet Potato Gratin
This recipe from the Plenty More cookbook is based on a dish from Danielle Postma, a South African chef who worked with Ottolenghi in the UK.
