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!!
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”
I was looking for a ragu bolognese in Tom Kerridge’s cookbook Best Ever Dishes and found this very interesting lasagna recipe. Continue reading “Lasagna by Tom Kerridge”
Served with mashed potatoes and minted peas and mushrooms. A rather British supper.
For Chantal’s birthday party, I made some Scotch eggs with a delicious herby dipping sauce. This is the meaty version, I will post the veggie one later this week.
Moments after the kids started digging in, they paused and – almost in unison – said: “wow, this is good.” I spontaneously got a 9.5 out of 10 and the constructive feedback that “a 10 out of 10 was well within reach if I added more cheese”. Smartasses… Continue reading “Orzo with Tomato, Red Bell Pepper, Grana Padano and Thyme Infused Oil”
When the grown-ups indulge in culinary experimentation, it’s always a challenge to make something easy and more suitable for the kids. This time they were quite vocal about it and demanded Mac ‘n Cheese! Luckily, I had this version by Marco Pierre White still in my culinary bucket list. Continue reading “Mac ‘n Cheese by Marco Pierre White”
When 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. Continue reading “Fusilli with Pancetta, Shiitake Mushrooms and Wilted Greens”
A couple of weeks ago Koen and I had another cookout. We needed a starter that was relatively low maintenance, and I wanted to try something new with the sous vide. This recipe is from George Calombaris fit the bill nicely as I hadn’t cooked fish in it before.
This coriander and basil encrusted tuna steak is based on a recipe from Jamie Oliver’s 2002 cookbook “The Naked Chef” Continue reading “Grilled Encrusted Tuna Steak with Sautéed Spinach and Samphire”
Another excuse to use the Smoking Gun… 🙂 Continue reading “Scallops with Smoked White Bean Puree and Glazed Carrots”