This technique certainly looks impressive, but it’s surprisingly easy to do. I love making Hasselback potatoes, but this is the first time I’ve tried the same method with beets—and I’m super happy with the result. The Hasselback beets turn out beautifully: crispy and charred on the outside, soft, sweet and…
Lunch
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Continue ReadingContrary to what the name implies, this is not a soup for weddings, but a soup in which the flavours of the veggies and meat marry together by softly simmering for a while. And man oh man what a flavours! On Saturday I bought parsnips and carrots from the farmers…
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Continue ReadingMan oh man I love soup. I used to be a Soup Sister, together with one of my besties I sold soup at markets and events. Soups of all kinds, simple vegetable soups, more elaborate stewy soups, from scratch chicken soups. Finished off with lovely toppings like roasted garlic, koriander,…
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Continue ReadingA great little make-ahead appetizer which is put together within 15 minutes. What a tasty little dish! The earthy romanesco goes so well with the ansjovis, At first glance it might feel that that ansjovis will be overpowering, but it adds just the right amount of salty notes and blends…
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Continue ReadingWelllll, sauce might not be the right word. After the tomatoes have roasted for about 40 minutes, you’re left with blistered tomatoes swimming in their own liquid gold, this is pretty much it. No blending, or sauce making actually happens. The juices are truly to die for. There are so…
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Continue ReadingSerrano Ham, Olive & Lemon Albondigas in a Rich Tomato & Sherry SauceI’ve been supple busy lately, so taking time to cook & experiment has been on the side line for a while, to be honest I lost a bit of the inspiration and energy to come up with new…
