I had a bit of a hectic and exciting week. But the score is ok: my son graduated from high school and I am very proud of him and very, very happy. So now I can[...]

Just before I fly to Rome , that is tomorrow!!, I’ll give you this so good recipe from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook. It[...]

Rome was great, in 1 word. It was very, very hot, but that added to the feeling of being in the south of Europe in the middle of summer. I loved it. I enjoyed[...]

Yesterday I made this simple dish with fresh French beans or princess beans we call them in Holland . It’s quick and easy to make and really taste like[...]

It is always the same, when I am back from a holiday. I don’t miss the computer, or the news and newspapers. Getting back into blogging cost me some[...]

I am back where I started baking gluten free 5 years ago. In the sense that I am using this flour again: Werz mehl. After falling ill from gluten cross[...]

Last post I told you about my gluten accident and the actions I took after that. I mentioned the use of the Werz flour and the dead easy flat breads I make now[...]

With the temperature dropping dramatically, my body is screaming: warm me ! Fall is round the corner, mornings are dripping wet with dew-drops and in the parks[...]

From the super tasty book Plenty by Yotam Ottolenghi I cooked my adaptation of Tamara’s ratatouille. I left out some ingredients, including the sugar, I[...]

Ok, there is Arborio rice in this dish and it’s made à la mode de risotto, but a true Italian will shoot me for calling this dish a risotto. Why? Because[...]

Today I give you my recipe for a rich and dark vegetable broth, made of left-over vegetables I have left in my fridge. It is a very nice earthy broth, you can[...]

After I made the vegetable broth from last post I made this very tasty warming soup, using a tin of black beans to save some time. But when you have the time[...]

What a great side dish this is!! I eat it at last once a week now the season of pumpkins has started. Again I adapted a recipe from Plenty into a gluten free[...]

Some recipes simmer in my head for quit a long time, they have to ripen, to form, from idea to substance. I love savory tarts, make them not too often, but[...]

A classic sand cookie, in Bretagne made with salted butter and in my version sprinkled with a rough sea salt which lifts the sweet taste of butter and sugar to[...]