Tag: Vegetarian
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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!
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&samhoud places**, Amsterdam (July 2017)
Last week we had a farewell lunch of my former boss. Luckily, she also is a fine dining aficionado, so we celebrated in style at &samhoud places**.
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Spaghetti with Broccolini, Lemon and Chilli Pepper
I kind of overdid it with the broccolini…
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Potato Salad with a Creamy Mustard and Dill Dressing
Do yourself a favor and prepare this amazing potato salad this summer. I served a double batch at my birthday party, and it was gone in no time.
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Bulgar Wheat and Lentil Salad with Spicy Kale and Feta
As part of my birthday party, I also served this delicious salad based on Sabrina Ghayour’s Warm Salad Of Spiced Kale, Bulgar Wheat And Puy Lentils recipe.
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Baba Ganoush by Franck Dangereux (The Foodbarn, Noordhoek, South Africa)
When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
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Grilled Asparagus & Camembert
Just as the asparagus season comes to an end, here I come with a recipe with a novel and exciting way to prepare them…
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Librije’s Zusje**, Amsterdam (June 2017)
As part of celebrating me reaching the big 4-0, Chantal took me for lunch at Librije’s Zusje** in Amsterdam.
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Around the World – Norrköping, Sweden
Early June we had a short family visit to Norrköping, Sweden.
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Pasta with Pesto, Green Beans and Potatoes
Pasta with Pesto Genovese is an Italian dish that we all had a million times; delicious, but always some plain pasta and pesto. Nevertheless, I was quite surprised learning that in native Liguria, the dish is typically served with green beans and… potatoes!?!
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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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Restaurant MOS*, Amsterdam (May 2017)
The good thing if you invite your colleagues for a farewell lunch, you can also choose whatever restaurant you have on your to-do list.
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RIJKS* x BRAE, Amsterdam (May 2017)
Another collaboration at RIJKS*; this time a 1-day event with Australian chef Dan Hunter of Brae Restaurant fame.
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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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De Kersentuin, Amsterdam (April 2017)
With the kids on a sleep-over, Chantal and I seized the opportunity to try out De Kersentuin in Amsterdam.
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Restaurant Bord’eau** – Amsterdam (April 2017)
Again, business does have its occasional culinary upsides…
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RIJKS* x Locavore, Amsterdam (April 2017)
I think that there were only 3 minutes between reading about the restaurant collaboration event between RIJKS from Amsterdam and Locavore from Ubud, Bali and booking my table…
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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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Avocado, Pesto and Mozzarella Crostini (revisited)
Yup, this delicious sandwich finished with fried sage leaves from Love & Lemons is becoming a staple for lunch at our house…
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Burgers @ Nescio Café & Bar (Generator Hostel), Amsterdam
It has been close to 2 decades that we set foot in a hostel, but we recently ended up in one for lunch.
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Bolenius Restaurant*, Amsterdam (Feb 2017)
Come mid-February, come time to head over to Bolenius Restaurant* with Koen and Erica for lunch.
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Various Burgers @Burgermeester, Amsterdam
I can safely admit now that the New Year’s Resolutions for 2017 went overboard on January 3…
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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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Gnocchi with Tomatoes, Pancetta and Wilted Watercress
On the never-ending search for easy and delicious weekday dinners for the whole family, we stumbled on this gem.
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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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Around the World – Becker’s Weinhaus – Trier, Germany
In December we decided to go skiing in Portes de Soleil in the French/Swiss Alps with Christmas and again thought that it would be an excellent idea to stay overnight in Becker’s Hotel in Trier.
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Aan de Poel** – Amstelveen (Dec 2016)
Chantal and I try to go to Aan de Poel at least 2 times a year and Stefan van Sprang and his team keep surprising us with their fabulous food and wine pairings.
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Courgette Carpaccio Salad
Koen and I had a mini-cookout a couple of weeks ago. ‘Quick and light’ was the motto and we kicked-off with this Courgette Carpaccio starter that is bursting with flavor!
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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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