Diversen - Met groenten

The term we use to describe 'the good life' in the Netherlands is 'Bourgondisch'. Bourgondisch refers to Bourgogne or Burgundy, the French region famous for -[...]

So, you have decided that you want to start cooking, or do it a little more often. And you've been putting it off, because often, it seems like a hassle. Who[...]

Ok, maybe 'healthy' is overselling it a little, but at least this version contains nearly all the food groups and definitely has more veggies than the average.[...]

If you had told me a year ago that I would be blogging about stamppot, I would have said that you were crazy. But it's that time of year, and I have to be fair[...]

I ate like a queen yesterday. Indonesian rice table - not the kind I was used to eating at Indo-Chinese restaurants in the Netherlands, but a lavish version[...]

From my last housemate, who was Bulgarian, I learned that pretty much anything can be made in a clay pot. Bulgarians use them all the time. Sausage, potato,[...]

After one too many cocktails at HPS (my favourite Amsterdam cocktail bar) last night, I woke up with a craving for asparagus and the equally strong need for it[...]

Ahhh, the (new-found) joys of meatballs in tomato sauce. They serve them in just about a dozen different countries - as albondigas in Spain, polpetta al sugo[...]

I've been holding out on posting this recipe for a while because whenever I make them, I forget to write down the quantities - it's more of an "a little of[...]

Happy to be back from culinary purgatory, I threw my friends a dinner party last Friday. Before we ever made it to the table, we sat for several hours over[...]

Ok, I realize that I have been posting a lot of cream soups and that it's getting to be time for something else. But with asparagus in season, so cheap,[...]

Ingredients (serves 2): 1 avocado, peeled and de-seeded 1 tbsp cream 3 tbsp orange juice 2 tsp lemon juice 4 Melba crackers (or other relatively neutral[...]

This is one of those dishes that came back over and over as I was growing up, usually on special occasions as part of a three course or four course meal.[...]

This recipe is an adapted version of Bok Choy and Beef from the 2000 edition of Gourmet. It was simply amazing and really easy to make. I'm exploring this[...]

Hardly any cooking required for this one! I usually opt for rucola (rocket) salad, but was in the mood for something different today and decided to try baby[...]