A 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…
Vegetables
-
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…
-
Continue ReadingThis is a great little recipe from @halfbakedharvest and perfect for a simple weeknight dinner. I added a good tablespoon of spicy sweet Indonesian sambal to the sauce and reduced the cooking time a bit as I didn’t want to overcook the bimi. But all in all, super tasty! For the meatballs…
-
Continue ReadingHave you ever tried roasting or grilling white asparagus? Wowie that’s delicious. Somehow they become super sweet and super full of flavour, I guess it’s because you’re not losing any of the flavour by boiling them. I wanted to pair them with something else than the classic ingredients like ham,…
-
Continue ReadingHmmmmm, roasted peppers. Amazing how much the flavour and texture changes of a bell pepper by charring it on a flame. And it could’t be easier, just turn up the gas flame to high and lay the pepper on the flame. When one side has charred, rotate it with a…
-
Continue ReadingThis is one hell of a vegetarian dish: the Madeira mushroom sauce is rich and full of flavour, the mushrooms are caramelised and juicy, the burrata adds an extra creamy layer and the little cress leaves are peppery and fresh. So good! For vegan just leave out the burrata, super…