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…

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…

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…

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…

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…

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…

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…

Two compound butters

It’s barbecue season, aka good reason to eat insane amounts of butter time 🕓! Clean out that fridge and those cupboards – with butter – and have a stack of deliciousness at hand for weeks to come. Start with 100g butter at room temperature, some coarse salt and a clove of garlic and just throw…

Spiced lukewarm green salad

A Middle-Eastern-spiced salad that is perfectly fulfilling on its own but would work well with a piece of lamb, chicken or white fish too. serves 2 – 3  persons 350 g small potatoes 3 small red onions 0,5 t cumin seeds 0,5 t coriander seeds, slightly crushed in a mortar 6 spring onions, sliced 3 cloves of…