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!!
Final recipe from our week trying out Ottolenghi’s Plenty More cookbook!
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 also got George Calombaris’ new cookbook Greek for my birthday. 😀
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!
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. Continue reading “Asparagus, Pea and Fennel Risotto with Chopped Pistachios”
This is a take on peperonata, the classic Mediterranean bell pepper stew. An ideal light dish for (hot) summer days.
Now tomatoes are getting at their best again, this is a delicious risotto recipe to take full advantage!
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”
Served with mashed potatoes and minted peas and mushrooms. A rather British supper.
Another tasty risotto inspired dish by Hugh Fearnley-Whittingstall. Continue reading “Pearl Barley “Risotto” with Roasted Butternut Squash”
An easy Italian style lentil soup that is packed with flavor due to ‘gremolata’: a mixture of parsley, lemon zest, garlic, and olive oil.