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: Parsley
Courgette and Meatball Tagliatelle
Another easy and light pasta supper!
Continue reading “Courgette and Meatball Tagliatelle”
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.
Fattoush bread salad
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”
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”
Quinoa Porridge with Grilled Tomatoes and Herb Oil
Final recipe from our week trying out Ottolenghi’s Plenty More cookbook!
Continue reading “Quinoa Porridge with Grilled Tomatoes and Herb Oil”
Tagliatelle with Walnuts and Lemon
We took Yotam Ottolenghi’s Plenty More cookbook from the bookshelf and in no time we found several vegetarian recipes to give a try.
Mozzarella Beef Florentine by Mary Berry
A delicious oven bake consisting of with a cheesy egg/spinach layer in between two layers of beef mince tomato sauce. Think lasagna, minus the pasta!
Oven-roasted Pepper and Tomato Soup
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”
Asado Burger with Chimichurri and Provolone
This one was based on an Argentinian inspired burger recipe I found over at seriouseats.com.
Continue reading “Asado Burger with Chimichurri and Provolone”
