Looking for a side to go with soup? Something else than bread? Then these garlic mushroom quesadillas are for you! Super quick and easy to make and elevates your soup from a lunch to dinner (or just for lunch, depending on how hungry you are ;-). I served it with…
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Continue ReadingWhat a mouthful for such a simple dish! I bought a bunch of carrots a few days ago without really having a plan what to make with them yet. Roasting must be one of my favourite ways to cook carrots, I love the charred pointy end bits, the crispy green…
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Continue ReadingAnother veggie dish for the veggie lovers, this is a great way to make your beans. You start by making a lemon and orange gremolata, set aside. Then you sauté sliced garlic in some butter, add the beans and toss, add some stock and cook for a few minutes with…
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Continue ReadingCabbage with Ginger Cream and Numbing Oil is one of the recipes I found leafing through Ottolenghi’s cookbooks. I instantly knew I had to try it. I started by making the numbing oil, wow such amazing flavours! It tastes a lot like my Chili oil, but this one is with…
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Continue ReadingSimple, tasty, earthy, crunchy, fluffly, full of flavour, there’s nothing not to like about these roasted Jerusalem artichokes. A great side dish to accompany Sunday roasts or eaten as the hero with a simple salad, whatever you prefer, delicious. Recipe inspired by @bbcgoodfood.
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Continue ReadingI’m always amazed by how much a cabbage yields, we can easily eat 3 or 4 times from 1 whole cabbage. Last week I made roti and I love serving it with white cabbage stir fried with Mme. Jeanette Chutney. I still had almost half a cabbage left, so I…
