This fresh and creamy salad is an ode to the color green and spring! With a creamy avocado sauce, green cucumber ribbons, crispy lettuce and sweet corn, it is filling and delicious as a lunch or side dish. Do you also want to eat these right away
I shared this delicious toast on my Instastories and REEL and y’all voted that I should upload the recipe too. So, here it is guys! A winner lunch for those days when you need more than your “bammetje met kaas” (cheese and bread). Check it out and make it soon!
The holidays are over and I hope you had a great time. After all that delicious food, I am often ready for balance days with not too heavy dishes. These stuffed aubergines certainly do not disappoint. They are filled with the pulp of the aubergine, vegan mincemeat and the whole is flavored with Italian herbs. It is a simple, healthy and above all tasty dish. I’m curious what you think!
When Foodies Magazine asked me if I wanted to give own twist to one of their recipes, a dream came true! It’s Stewember (it sounds better in Dutch) and this means we’re rocking stews this month. Join me and the rest of the foodies and make some soul satisfiying stews this month.
I love eggplants in tomato sauce, in pasta’s or in a curry. And this curry made with coconut milk and warm spices is one you’ll fall in love with! The warm Indian spices, heat of the chili (of course optional) and cool coconut flavor makes this a divine curry. Get inspired and treat yourself on a comforting meal!
You can put this tasty Artichoke & Olive Tapenade on the table in no time at all. All you have to do is add the ingredients to a food processor and it’s done! This recipe is fairly basic, so vary with different ingredients, such as cheese, nuts or fresh herbs. It is delicious on a cheese platter but can also be used in a pasta sauce or as a sandwich spread!
Pak Choi is a traditional Asian ingredient. The tender dark leafy green and crispy white stalk comes from the cabbage family and is great as a side dish when serving an Asian style meal. It’s also highly nutritious, packed with fiber and vitamins. I personally can enjoy this vegetable on its own with a bowl of rice – it’s that good! Hope I can persuade you too 😉
I know sprouts have a bad name in the Netherlands and that’s probably because they were cooked through until they became snotty and unappealing. I’ve never really hated them because my mom either stir-fried or tossed them through a curry. They were really flavoursome! But you can do more with these mini cabbages by roasting them in the oven. This way they will become crispy and super yum! But first we will season them before we’ll pop them in the oven. And after that, we will coat them in a marinade of honey and balsamic vinegar. Trust me you would want to try out these sprouts!
This staple of the French countryside works perfect as a side and accompanied with roasted meats. The outside is crispy because of the cheese and the inside is soft, buttery and perfumed with the garlic.
