Pickled courgette #makeyourown

Ahhhhhhh that sight of jars in your fridge filled with fresh produce that you transformed all by yourself. This makes for a large 1L jar of courgette pickle: 500g courgettes 3 shallots 2 tbsp salt 100 ml rice vinegar 400 ml vinegar 150 g cane sugar 1t peppercorns 1t caraway seeds 1t mustard seeds 1t…

Indian spiced mussel linguine

  This dish combines two of my favorite tastes: vadouvan masala, which is a fermented Indian curry blend of spices and aromatics that are already THE BOMB on their own (onion 💣 garlic 💣 cumin 💣 mustard 💣 fenugreek) and on the other hand the acidic creaminess of the tomatoe sauce. So now your mouth’s watering and I haven’t even mentioned…

Cheese filled mushroom pancakes, herb salad & poached eggs

BRRRRRRRRUNCH! Unless we’re talking fresh wild mushrooms in the right season, I think food doesn’t get much more mushroomy than when you use (the soaking liquid of) porcini mushrooms. And heck, I’ll be the last one to refuse a mushroomy dish. This recipe uses a porcini-infused milk for the pancake batter. The soaked mushrooms are…

Smashed cucumber, peach and halloumi salad

The festival season is doing its yearly damage so the crave for vegetables was heckn real. Also: the beer flow is draining the cash tank so cheapo, veggo, quicko ànd goodo. There’s fruit in this salad as well, which is not often my idea of a good time (like, you know, pineapple on pizza fer…

Burrata & fennel salmojero

Other than tequila, I don’t speak a word of Spanish. So salmojero led to bandolero led to this stuck in my head. Awesome. Anyway. It’s tomacco season! Salmojero is a total celebration of tomatoes and the raw crunchy fennel, oily basil and creamy burrata complement them awesomely. Vegetarians can just skip the Serrano and add…

No churn amarena cherry ice cream sandwiches

I don’t have that much of a sweet tooth – Nutella lunatics, be gawn – but there’s something about the sweet and sour taste of amarena cherries that makes me wanna… So yas, amarena ice cream sandwich make-up it is! These make large 8 x 8 cm sandwiches rather fit for a snack than for…

Lahmacun-style brick triangles

Yas! Geometrical meat! I don’t care much for bell peppers. Especially when they’re unpeeled I feel like they lack some kind of sophistication 💅 and dominate dishes too easily. However mixing them finely in this lahmacun-style filling with onion, minced lamb and the earthy taste of flatleaf parsley works really well for me. The magic is,…

Amaretti sugar cookies

These are very sweet buttery almondy caramelly cookies. Yet they still look refined AF 🙌 The amaretti provide sugar and an almond taste that is enhanced by adding almond essence and the butter / salt combo makes for a ✨salty ✨ caramel ✨ finish. For one crapload of cookies: 200g sugar 150g soft butter 130g mixed amaretti…

Fried tandoori chicken burgers

Ottolenghi’s tandoori paste is a joy to make, smell and taste. It’s of course much more refined than store-bought tandoori paste, and since we’re using A LOT OF TANDOORI here, I suggest you make your own. I also made my own small slider-sized buns but the burgers fit larger buns as well (or fit them…

Sea bass, beluga lentils, dashi & sake sauce

Dashi really is da shi*. Collective YAY for ramen and, more precisely, the smoky taste of bonito flakes. I decided to test this dashi-inspired Japanese 🇯🇵 – 🇫🇷 French fusion sauce-idea that turned out great. It combines dashi-tastes (bonito flakes, kombu, shiitake) with sake, soy sauce and rice vinegar in a typical French cuisine-method sauce. Peppery mushroom lentils…

Braised lamb, eggs, asparagus ribbons

After discovering shakshuka, thanks to the king Ottolenghi OBVIOUSLAYYY, I totally fell for the one-pan-dish-finished-by-adding-eggs-idea. Runny egg yolks are all of the pretties 👀 and tasties 👅  Superyay for undeveloped chickinz 🙌 About the list of ingredients: don’t worry if there’s something you didn’t find or don’t have in stock. Just make sure you get the sour/spice…

Veal meatball carbonara

I leurve a good plate of spaghetti carbonara, as long as we’re talking Not A Spoon Of Cream. Just plain pasta, garlic, parmesan, pancetta, eggs, olive oil and flat leaf parsley. This is a meatball & mushroom twist on the matter. Cuz meatballs. For two (if you eat with a shovel, like me): 300g ground…