When I could finally use our oven again, one of the first things I tried was this very straightforward oven bake with courgette and delicious crispy cheese cover.
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Fennel, Lemon and Pistachio Risotto
With 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.
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Whole roasted Cauliflower with Spelt, Shallots and Mushrooms
Searching for a stunning vegetarian centerpiece for (Christmas) dinner? Look no further. I’d go as far as to say this was the tastiest vegetarian dish I made this entire year…
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Enchilada Lasagna
After having made the enchilada sauce for their Mexican Gnocchi recipe, this time I tried out One Green Planet’s entire recipe for Enchilada Lasagna.
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Risotto with Roasted Rosemary Butternut Squash and Shallots
Actually, this one is inspired by a vegetable roast side dish for Christmas dinner…
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Shallot and Mushroom Oven Risotto by Hugh Fearnley-Whittingstall
Finally, an oven risotto that is spot on!
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Creamy Courgette and Lemon Risotto
I rarely use crème fraîche in a risotto, so I gave this fresh lemony courgette risotto a try.
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Carrot, Pumpkin, Orange and Ginger soup
Carrots and oranges, as well as pumpkin and ginger, are well-known and delicious combinations.
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Spinach, Mint and Pea Soup
Vibrant green and healthy veg packed soup that is really easy to make to boot.
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French Onion Soup (revisited)
Another zen moment for me during very hectic weeks at work: making your own classic French onion soup.
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Mushroom Ragù and Creamy Polenta Lasagna
I followed the suggestion to make a double portion as it was advertised by Daniel Gritzer of seriouseats.com as an epic vegetarian sauce.
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Brussels Sprouts Risotto by Yotam Ottolenghi
To our pleasant surprise, our son announced a couple of weeks ago that he wanted to cook dinner for all of us.
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Spaghetti with a Creamy Butternut Squash Sauce
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!!
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Quinoa Porridge with Grilled Tomatoes and Herb Oil by Yotam Ottolenghi
Final recipe from our week trying out Ottolenghi’s Plenty More cookbook!
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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!
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Spanakoriso by George Calombaris + Spanakoriso Arancini
I also got George Calombaris’ new cookbook Greek for my birthday. 😀
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Pasta with Creamy Leek Sauce and Walnuts
We 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!
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Asparagus, Pea and Fennel Risotto with Chopped Pistachios
Not too many changes were made to this fennel risotto recipe I posted last year. The original was already really tasty, but I decided to add a bunch of griddled green asparagus and fresh peas. Consequently, a really nice summer risotto chuck full or veggies.
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Peperonata with Pearl Couscous and Cod
This is a take on peperonata, the classic Mediterranean bell pepper stew. An ideal light dish for (hot) summer days.
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Tomato and Mozzarella Risotto by Hugh Fearnley-Whittingstall
Now tomatoes are getting at their best again, this is a delicious risotto recipe to take full advantage!
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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.
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