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A Pinch of Saffron
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  • About me

  • Breakfast

    From pancakes to sandwiches. From sweet to savoury. There is something special about breakfast. You can keep it simple or go all out.

  • Dessert

    Warm desserts, cold desserts, make-ahead desserts, simple dessert. A dessert for every occasion.

  • Dinner

    Dinner for one, dinner for two or dinner for a group. Have a look for inspiration.

  • Lunch

    My ideal lunch is easy, quick, healthy, full of flavour and preferably with the least amount of washing up.

  • Side

    I live for sides. In my opinion sides can be the star of the meal, so actually there is no thing as sides, just perfectly made little meals.

  • Starter

    I usually only make starters when I’m having friends over for dinner. They are an introduction to the meal and can set the tone of the rest of the dinner. In my book an important course!
Chinese Soy Sauce & Ginger Steamed Cod A simple C Chinese Soy Sauce & Ginger Steamed Cod A simple Chinese dish which I turn back to over and over. The cod is steamed and then topped of with a delicious sauce: crispy fried ginger and garlic simmer in soy sauce, oyster sauce, shaoxing rice wine and sugar. Sprinkle with spring onions and you’re good to go! Recipe will follow next week when I’m back from holiday ;) #chinesefood #chineserecipe #asianfood
Chinese Soy Sauce & Ginger Steamed Cod A simple C Chinese Soy Sauce & Ginger Steamed Cod A simple Chinese dish which I turn back to over and over. The cod is steamed and then topped of with a delicious sauce: crispy fried ginger and garlic simmer in soy sauce, oyster sauce, shaoxing rice wine and sugar. Sprinkle with spring onions and you’re good to go! Recipe will follow next week when I’m back from holiday ;) #chinesefood #chineserecipe #asianfood
Terong Blado (Sticky Indonesian Aubergine) Fried Terong Blado (Sticky Indonesian Aubergine) Fried aubergine coated in a sticky sweet and savoury ketjap sauce, man oh man, this is tasty dish. I served it as one of the many dishes at an Indonesian rice table but it would be great as a main with some steamed rice and cucumber as well. For lunch? Eat it on a sandwich, I promise, this is a good thing. Recipe inspired by @flyingfoodie.nl #indonesianfood #indonesianrecipe #vegan #vegetarian #aubergine #homecooking
Salmon Wellington This Salmon Wellington, aka sal Salmon Wellington This Salmon Wellington, aka salmon en croute, is filled with a zingy dille spinach filling, mixed through cream cheese, slathered on top of wild salmon fillets. And of course packaged in crunchy, flakey, buttery puff pastry. This is a great recipe to make a day ahead, just make the whole package, store it in the freezer and bake once you're ready to serve! Recipe inspired by @feastingathome Comment 'Salmon' for the recipe! #salmon #baked #makeahead #menuplanning #easyrecipes
Fish Pie A classic creamy fish pie filled with lo Fish Pie A classic creamy fish pie filled with loads of fresh and smoked fish, prawns and topped with a cheesy mash. Yes you need this on a wintery day! Recipe to follow soon! #fish #seafood #pescatarian #pie #comfortfood
Mackerel Tartare with Horseradish Cream This litt Mackerel Tartare with Horseradish Cream This little wonderful dish I adapted from the Venitian cookbook POLPO from @polpo_restaurants . It’s super simple to make with a only few ingredients. I made it as a starter for an Italian dinner (after serving bruschetta’s as an appetizer). Comment 'starter' for the recipe! #starter #appetizers #menuplanning #mackerel
Crispy Rice Paper Salmon & Avocado Cups Every tim Crispy Rice Paper Salmon & Avocado Cups Every time I make these little rice cups they get devoured in minutes, they’re just sooo good and sooo moreish! The rice paper cups are super easy to make, just cut rice paper sheets in 6 pieces and fry in a layer of hot vegetable oil in a frying pan. They’ll crisp up in just a few seconds! The salmon and avocado filling has got all the classic Japanese umami flavours: soy sauce, sesame oil, mirin, rice vinegar and toasted sesame seeds. I also added a sprinkle of furikake, a Japanese condiment made with dried seaweed. If you’re looking for a great make-ahead appetizer then this is the one I’d recommend! As soon as they’re assembled you need to eat the right away so the cups stay crispy. Comment 'salmon' for the recipe! #appetizers #fingerfood #snacks #salmon #umami #japanesefood #menuplanning
Middle Eastern Dukkah Serve simply with some brea Middle Eastern Dukkah Serve simply with some bread dipped in olive oil, sprinkled over a soup, added to a salad or coated onto oven roasted prawns. This stuff is gold! It’s perfect to serve as fingerfood with some bread and olive oil to dip into the spicy nut & seed mix. Oh and it also makes for a great gift! Comment 'dukkah' for the recipe! #fingerfood #snack #appetizers #vegan #vegetarian #menuplanning
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Why this site?

My goal is to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well. But where to start? Life is busy as it is, where can you find the time and skills to plan, buy and prepare food that makes you happy? The good news is: it doesn’t have to be complicated or time consuming at all. With my tips, tricks and recipes you can become a food lover in no time.

Latest posts

  • Easy Pumpkin & Ricotta Gnocchi with Brown Butter Crispy Sage

    29 November 2024

  • One Pot Braised Chicken and Root Vegetable Stew

    28 November 2024

Latest recipes

  • Terong Blado (Sticky Indonesian Aubergine)

    11 January 2025

  • Salmon Wellington

    10 January 2025
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