Jan 12, 2015

Cauliflower Patties

I came up with this recipe years ago, when the kiddo was still a toddler and was going through one of his super annoying “No. I’m not eating vegetables and you can’t make me!’ phases. I found a workaround when it finally dawned on me that once I turned vegetables into patties and browned them, he’d eat anything I’d put in there. Ha, take that, punk! 1-0 for the self-proclaimed…

    Dec 4, 2014

    Creamy Chicory Mash Pot

    This recipe is derived from an old Dutch recipe for ‘Friese stamppot’. Friesland is a province in the northwest of the Netherlands. Traditionally you make the potato & vegetable mash, put it in an oven dish, sprinkle cheese on top and place it under a hot broiler. I never do that. I just mash it and call it a day. I like being rebellious like that and, oh well, Friesland…

      Aug 25, 2014

      Salsa di Pomodoro

      Tomato sauce, in plain English. I bought an old-school food mill. Passe-vite, if you will, or passeerzeef for those in the Netherlands. Whatever name you want to give it, I’m so happy with the darn thing. It improved the quality of my tomato sauces by, oh well, something like 200%. Time saver, since you don’t have to remove skin or seeds anymore, you can let the mill do that for…

        Aug 19, 2014

        Egg Curry

        Boy, am I glad to be back in my kitchen. Even though we took a 20ºC drop in temperature. It feels like autumn here. We vacationed in Spain, Mallorca, and the hotel we choose turned out to serve absolutely horrible food. Nothing was fresh or properly cooked, it was a nightmare. Dried out cucumber slices and carrots and overcooked frozen fish is really gross, trust me on that. The rest…

          Jun 4, 2014

          Green Bean & Balsamic Salad

          This tasty, gorgeous yet fairly basic green bean salad is a wonderful starter or side-dish for whatever meal you have planned. It’s chockfull of crispy and fresh green beans, juicy tomatoes, lightly sautéed shallots and tangy balsamic with, in my case, white truffle. I topped the salad with some left-over feta and, boy, was that the right thing to do; the saltness of the feta really brought out all the…

            Jun 2, 2014

            Roasted Pepper & Feta Crostini

            These royally topped little Italian toasts rock my world. As soon as the warmer weather sets in and the pits are being fired up all around me, something inside me screams ‘crostini’. Love those darn things. There’s nothing you cannot put on a crostini and make it look and taste good. Transform them into gourmet food by adding the best cheeses combined with grilled vegetables or and fresh herbs. Or think…