A special truffle dinner! Continue reading “Aan de Poel** – Amstelveen (October 2019)”
The other brilliant dish I tried from “Yotam Ottolenghi’s fusion feast” column in The Guardian. Continue reading “Cabbage with Ginger Cream and Szechuan Chili Oil by Yotam Ottolenghi”
His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes… Continue reading “‘Caponata’ with Silken Tofu by Yotam Ottolenghi”
Looking back on our holidays in Lanzarote, there were 3 main characteristics of Lanzarote: Lava, great food and drinks and César Manrique. Continue reading “Around the World – Lanzarote (part 2)”
This time an Ottolenghi double bill from his Simple cookbook…
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.
The goat’s cheese pesto alone is worth trying out this veggie recipe… Continue reading “Roasted Vegetable stacks with Goat’s Cheese Pesto”
After having tried out Cavolo Nero and Bok Choi, Spinach, Cauliflower, and Broccoli in the past, it was now time for Brussels Sprouts to add a hint of healthiness to a Mac ‘n Cheese or Pasta Alfredo type of dish.
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.
Yotam Ottolenghi never ceases to amaze with recipes whereby just 1 ingredient makes a total difference. Continue reading “Soba noodle salad with Lime, Cardamom and Avocado by Ottolenghi”
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…
With autumn in full swing, oven bakes are definitely my favorite type of meal. Continue reading “Baked Ratatouille with Goat’s Cheese”