Homemade stock is easy to make, it just takes some time and some some space in your freezer to collect vegetable trimmings and leftover fish, seafood or chicken bones. I always save the peels and trimmings of my veggies in the freezer, onion skins and all. I have a main…
Lunch
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Continue ReadingAlthough this dish looks quite time consuming I promise you it isn’t. Perfect for a hot Monday night after a day of working. For the ease I used canned lentils, but of course you can also prepare the lentils the traditional way. To the lentils add fresh and crisp veggies…
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Continue ReadingGrilled courgette and asparagus tips served on lemon zest ricotta with honey chili hazelnuts and lemon mustard dressing, served with roasted red potatoes. I created this dish with the other half of the massive courgette in mind, I wanted to make it the hero of tonight’s dinner, and it definitely…
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Continue ReadingThese Shrimp Croquettes with Flash-Fried Herbs and Mustard Mayo are the ultimate indulgent appetiser or light lunch—crispy on the outside with a velvety shrimp ragout centre that’s full of flavour and nostalgia. We have a famous bakery and patisserie in Amsterdam (@holtkamphoreca) which makes the most amazing cakes but also…
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Continue ReadingCourgette, ricotta and lemon zest pie in a parmesan shortcrust served with warm smoked salmon flakes and a simple tomato salad. A mouthful of a title for a dish that’s actually really simple, fresh, and a total celebration of seasonal flavours. This savoury tart is light yet indulgent, perfect for…
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Continue ReadingThis vegetarian dish is great to prepare ahead, the flavours are even better the next day! The Grilled Polenta is inspired by a recipe from @shelovesbiscotti. Tastes better the next day 😉 When ready to serve add shredded basil leaves and toasted almonds. I love the crunch and flavour the toasted…
