‘Caponata’ with Silken Tofu by Yotam Ottolenghi

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”

Maple Roasted Butternut Squash, Pearl Barley and Kale Salad

Unpacking our holiday luggage, we found the little bottle Maple Syrup that we bought in Vermont.

Continue reading “Maple Roasted Butternut Squash, Pearl Barley and Kale Salad”

Lentil and Root Vegetable Mash with Wine-Braised Shallots by Yotam Ottolenghi

Potato based stews are definitely a staple in Dutch cuisine (curly kale, endive, and sauerkraut are the most popular), but this stew made with root vegetables, lentils. The boozy shallots/gravy is absolutely incredible too. A must-try winter dish!  Continue reading “Lentil and Root Vegetable Mash with Wine-Braised Shallots by Yotam Ottolenghi”