We tried this delightful Lebanese-style mushroom shoarma, and it was hands-down the best vegetarian one we ever had! Added bonus: social distancing comes naturally with the amount of garlic in the toum sauce!
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We tried this delightful Lebanese-style mushroom shoarma, and it was hands-down the best vegetarian one we ever had! Added bonus: social distancing comes naturally with the amount of garlic in the toum sauce!
Read MoreThe past week, we have been cooking some delicious vegetarian dinners from Nina Olsson’s cookbook Feasts of Veg.
Read MoreThis time an Ottolenghi double bill from his Simple cookbook&
Read MoreWith half of our induction hobs and our oven out of order for about a month (grrr), I had to become quite creative in one-pot cooking.
Read MoreWith the spring in full swing, it’s time to enjoy some light and easy dinners.
Read MoreAs 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!
Read MoreAs part of my birthday party, I also served this delicious salad based on Sabrina Ghayour’s Warm Salad Of Spiced Kale, Bulgar Wheat And Puy Lentils recipe.
Read MoreTo our pleasant surprise, our son announced a couple of weeks ago that he wanted to cook dinner for all of us.
Read MoreWe tried Marley Spoon again for a couple of weeks but in the end, postponed it again as the recipes we chose were generally not a success. However, this one was pretty darn good!
Read MoreWhen we returned from holidays, and we were still battling jetlag, we wanted some simple one-pot meals. This pasta dish recipe from Yasmin Fahr over at seriouseats.com only needed minimal shopping, cooking and washing up. A perfect fit.
Read MoreThis Rochefort 10 ice cream is based on a recipe I found on the Belgian food blog Hot Cuisine de Pierre. It’s a very nice beer, and the idea of making ice cream with it is sheer genius…
Read MoreThis coriander and basil encrusted tuna steak is based on a recipe from Jamie Oliver’s 2002 cookbook “The Naked Chef”
Read MoreA speedy week-day dinner and a lovely new way to eat gnocchi as we usually have them pan-fried with a sage/butter sauce or with some tomato sauce from the oven.
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