Diversen - Met groenten

The funny thing about the changing of the seasons is that it’s also a change in my appetite. In winter I can crave for hearty stews with pumpkin and[...]

First of all I want to thank Roeb for my lovely new banner, I love how he has the patience to transform one of my India pictures into this new feature, I don't[...]

I read a recipe from Yotam Ottolenghi in the Guardian where he made roasted Brussels sprouts and made a beautiful salad with pomelo and star anise. Lately I[...]

As promised here is the recipe for the chickpea watercress soup. As always you can be creative and replace or add ingredients. I bought the watercress on the[...]

This is a favorite of mine when I need some comfort food. It’s hearty, soft, warm and spicy and sweet. I just love it. Serve it with some brown basmati[...]

For this new bread I was inspired by Karina, the Gluten-free Goddess. Read her story here . Hers is more a cake-like bread. I wanted a bread-like bread, so I[...]

This Indian salad is a delicious side dish with a hot vegetable curry or a simple dal with rice. I eat it with my favorite khichadi . The nice thing about[...]

After a week of cooking and celebrations, family and friends in the house, St. Nicolas and my son's 16th birthday, I am begining to get back to "normal". I[...]

Yesterday I made this chickpea soup with a black olive fougasse. The rich and thick soup is a great meal for a Saturday night with a good piece of the bread[...]

This is a very Dutch dish. In Holland I think in wintertime everybody at least once a week eats a dish like stamppot. Literally it means crushed or mashed[...]

My son is sick, his belly aches, he feels exhausted and is just hanging around. On the couch, on a chair, in his bed and back to the couch under a soft[...]

I’m making a gratin Dauphinois and although I really planned to make it the original way, I could not help myself but to put in a little onion and[...]

I made this lovely fish dish from “scratch”. The aioli makes it velvety and rich with a nice tang of the Dyon mustard. Rewriting the recipe when[...]

While I’m waiting for the madeleine dough (just wait and see!) that’s resting in the fridge, I made this very nice soup. I was inspired by Jeroen[...]

I made this lovely salmon dish the other night. My sorrel is growing very fast, so before it’s going to flower I decided to make sorrel sauce. And yes,[...]