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 MoreA fantastic salad is based on an old recipe I found over at Smitten Kitchen and my own recipe for harissa which is inspired by Franck Dangereux.
Read MoreThis time an Ottolenghi double bill from his Simple cookbook&
Read MoreA 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!
Read MoreWhen I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
Read MoreVibrant green and healthy veg packed soup that is really easy to make to boot.
Read MoreKoen and I had a mini-cookout a couple of weeks ago. ‘Quick and light’ was the motto and we kicked-off with this Courgette Carpaccio starter that is bursting with flavor!
Read MoreFinal recipe from our week trying out Ottolenghi’s Plenty More cookbook!
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…
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