I still had some bagna cauda left in the fridge from last week (bagna cauda is an anchovies, garlic and olive oil sauce), it had solidified into a gorgeous garlicky anchovies buttery spread. In stead of a sauce I added a good tablespoon of this goodness to the hot mushrooms…
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Continue ReadingFluffy, soft inside with a crunchy, oily and salty crust, packed with Middle Eastern flavours like cumin, koriander, thyme, nigella seeds, chili flakes and a hint of sumak. What’s not to love? This focaccia goes extremenly well with soups, stews and dips, or just plainly dipped in some good quality…
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Continue ReadingPerfect little puff pastry parcels filled with soft and luscious mushroom ragout, what’s not to like? We use to get these in my dad’s company Christmas package: prefab puff pastry cups and mushroom ragout in a can. Yuk. I really don’t like canned ragout, too gloupy for me. But when…
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Continue ReadingBaked cheesy chicory, or witlof in Dutch, is a classic Dutch vegetable side dish. Chicory is one of those veggies that as a kid I didn’t like much, too bitter and strange texture. Now I love it! It’s great eaten raw with a good veggie dip, or like my friend…
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Continue ReadingYeah baby, what a dish! Such simple ingredients yet packed full of flavour. The leek, fennel and garlic is slowly cooked at a low temperature in a good layer of good quality olive oil. Cooked Lentils du Puy are added for the last 20 minutes so they can soak up…
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Continue ReadingThis little salads simplicity belies it’s depth of flavour. Who knew cucumbers could taste so amazing? The dressing is a perfect combination with the cucumber, but other dressings will work just as well with smashed cucumber. Like a simple red vinaigrette, or what a bout a honey, mustard and lemon…
