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…

Ricotta #makeyourown

After making a case for raw cream, this is a plea for raw milk and the ridiculously easy process of making ricotta  Spoiler alert: just microwave dat sh*t. I’ve tried two recipes and methods described by J. Kenji López-Alt in his incredible book ‘The Food Lab‘ and messed up one of them so you don’t have to…

Lemony fennel ravioli x anchovy & caper butter

Until a few years ago, I didn’t really like anchovies or capers but it took a boyfriend, some open-mindedness, good quality produce and bread and now I’m like: serves 4 (royally     with extra servings for real queens ) Pasta: 250g semola 250g flour 5 eggs 3 egg yolks (keep the egg whites in the frigde to close…

BUTTER #makeyourown

Soooooooo butter… I love butter. And other fats. But butter tho… So when I saw this and then this Bon Appétit-recipe for cultured butter, the need for a butter experiment was born. I went and produced two types and had a butter tasting, which is how I’d like to spend every weekend, really. Riiiiiiight, so I tried to make…

Crunchy Thai beef salad

Like I said: it’s the GRILL ERRRRTHANGGGG season  The idea of red meat and a funky fish sauce / lime combo gets me salivating no matter what. I mean: AMIRITE. AMIRIIIIIIITE. For two: 1 steak (I used a 200g piece of Irish ribeye) 1 cucumber 1 bunch of coriander 1 handful of radishes 3 romaine lettuce…

Charred radicchio, cherry vinaigrette

YAS! Grill errthannnnng. Got this idea from Serious Eats’ Cherry and Jicama Salad. Radicchio works of course well on a grill and the bitter is doused in a sweet/sour cherry gastrique 🍒 For two plates: 2 heads of radicchio 200g destoned cherries 1 cup of dry white wine 0,5 cup white wine vinegar 3 medium shallots, thinly…