Simple, 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.
Vegetables
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Continue ReadingWhenever I make broccoli soup I always have some left, great to freeze for when you’re not in the mood for cooking. But you could also make it into a curry! This vegetable curry is so ram-packed full with veggies, fresh herbs and spices, all you need is a soft…
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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…
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Continue ReadingThe best thing about being off these last couple of weeks was having the time to look through all my new cookbooks. This recipe I got out of the cookbook Tel Aviv from Neni. I swapped out some ingredients and tweaked it here and there but all in all a…
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Continue ReadingAs mentioned before we’re slowly emptying out our freezer so we can defrost it. The freezer that never stops giving still has some surprises left, we can still make a chicken stock, there are some pita breads in there and beef stock. Last night I used up all the puff…
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Continue ReadingSometimes I come across ingredients at the (super)market without actually knowing in advance what I’m going to make with it, like this smoked tofu for example. I’ve only recently started cooking with tofu because I always found it a bit bland and having a weird texture. But when it’s crispy…
