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A Pinch of Saffron
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  • About me
  • Sourdough Pear Pancakes with yoghurt and coffee closeup from above

    Breakfast

    From pancakes to sandwiches. From sweet to savoury. There is something special about breakfast. You can keep it simple or go all out.
  • Sticky Date Toffee Pudding with Salted Butterscotch Sauce

    Dessert

    Warm desserts, cold desserts, make-ahead desserts, simple dessert. A dessert for every occasion.
  • Ricotta & Spinach Gnudi with Roasted Red Pepper Sauce

    Dinner

    Dinner for one, dinner for two or dinner for a group. Have a look for inspiration.
  • Curried Broccoli Yellow Lentil Soup

    Lunch

    My ideal lunch is easy, quick, healthy, full of flavour and preferably with the least amount of washing up.
  • Super Crispy Smashed Potatoes

    Side

    I live for sides. In my opinion sides can be the star of the meal, so actually there is no thing as sides, just perfectly made little meals.
  • Italian mackerel tartaar with horseradish mayonnaise

    Starter

    I usually only make starters when I’m having friends over for dinner. They are an introduction to the meal and can set the tone of the rest of the dinner. In my book an important course!
Honey Candied Walnuts and Some Salad Stuff Yes, I Honey Candied Walnuts and Some Salad Stuff Yes, I mean it, this salad was all about the nuts, these babies are so good! And the best thing? No sugar, just honey! Ok ok, the rest of the salad was quite scrumptious too, so here the whole recipe for when you're in the mood for an autumny salad! Ingredients: * Lettuce of choice (I used Iceberg lettuce) * Other veggies of choice: like tomatoes, cucumber or paprika's * Pears - just raw, or pan fried in some butter and sprinkle of sugar if you fee fancy * Roquefort cheese - crumbles * Your favourite salad dressing (I made honey, lemon and mustard) The nuts: * 1 1/2 cups walnuts * 1 tablespoon butter * 3 tablespoons honey * A pinch of cinnamon, optional * A pinch of salt Ok, so I'm actually only going to tell you how to make the nuts, the rest is really super easy and if you can't make a simple salad... I'm so sorry... * Prepare a baking sheet baking paper, set aside. * Melt butter over medium heat in a frying pan, non stick os great, but of not fine too. * Mix in the honey, cinnamon and then the nuts. * Cook over medium heat for ± 5 minutes, stirring often until coated and toasted. * Pour nuts onto the lined baking sheet and quickly separate the nuts using a spatula or fork. * Season with a sprinkle of salt right away and let cool (±5 minutes) and enjoy! Also great just as a snack!
Hey Amsterdam peeps! 11 years ago we bought a hous Hey Amsterdam peeps! 11 years ago we bought a house, now we’re finally getting around to renovating it! So we have a question for our Amsterdam (or nearby) friends: Is anyone going on holiday or have big travel plans in the coming months? 
(Or do you know someone who does?) We’re renovating our house in Amsterdam from November through January, and we’re looking for places to stay now and then — mostly so we don’t have to live in the dust 100% of the time. 😅 So, if you’re going away for 2 weeks, a month, or even a couple of months and could use someone to look after your house, plants, pets, etc., we’d love to hear from you! Send us a message or tag someone who might be going away! ❤️ Thank you! Saff & Rob @wolf_rock_stuff
Ricotta & Lemon Filo Pie with Courgette, Herbs & C Ricotta & Lemon Filo Pie with Courgette, Herbs & Crunchy Seeds This Ricotta & Lemon Filo Pie with Courgette is everything you want from a light summer dish: zingy, creamy, herby, crunchy and easy to make. It’s vibrant, fresh and absolutely stunning on the table. Whether you’re making it for brunch, lunch, a picnic or a light dinner, this savoury courgette pie is a real crowd-pleaser. With courgettes from @plukcsafruittuin https://apinchofsaffron.nl/recipe/ricotta-lemon-filo-pie-with-courgette-ribbons-fresh-herbs-crunchy-seeds/
Vegetarian Stuffed Peppers Usually I stuff my pep Vegetarian Stuffed Peppers Usually I stuff my peppers with left over rice but I thought I'd try a mix of beans for this recipe for extra protein and filling and man did it deliver! I used a mix of white, brown and kidney beans. Just from a can, I had no patience to soak the beans overnight. The peppers were placed in a simple tomato sauce and sprinkled with almonds before roasting for ±35 minutes. Served with dollops of cottage cheese and a drizzle of olive oil and you've got one hell of a meal! #vegetarian #recipeinspiration
Aubergine can be prepared in so many delicious way Aubergine can be prepared in so many delicious ways. These grilled aubergine rolls make a lovely side dish with a couscous salad or are perfect to bring along to a BBQ. Ingredients (makes ±16–20 rolls) - 2 large aubergines - Olive oil, salt & pepper For the filling: - 2 tbsp cream cheese - ±50 g soft feta cheese - Mix of fresh herbs (e.g. parsley, mint, tarragon, dill and basil) - Mix of chopped nuts (walnuts, - hazelnuts and/or almonds) - 1 small garlic clove, finely grated (optional) - 1 tbsp honey (more to taste) - Zest of 1 lemon - lemon juice to taste - Freshly ground black pepper Method: - Preheat the oven to 200°C (400°F). Slice the aubergines lengthwise into thin slices. - Arrange on 1–2 baking trays lined with parchment paper and drizzle with olive oil, salt and pepper. - Turn the slices so both sides are coated. - Roast for 20–25 minutes, until soft and lightly golden. - Meanwhile, prepare the filling. Finely chop the herbs and nuts and set ¼ aside for finishing. - Mix the cream cheese, feta, ¾ of the herb and nut mixture, honey, lemon zest, garlic (if using) and black pepper into a smooth filling. - Let the aubergine cool until room temperature. I like to chop the smooth ends of the aubergine finely and add them to the cream cheese mix (they don’t roll as well) - Place a tablespoon of filling on the wider end of each slice and carefully roll up. - Dip the sides of the rolls into the reserved herb and nut mixture and finish with a drizzle of olive oil. Inspired by @uitdekeukenvansultan #vegetarian
Chicken Jalfrezi I love making a curry, also when Chicken Jalfrezi I love making a curry, also when I'm slightly hungover from a wedding the day before. I know not everyone will choose to cook then but I really enjoy it. as long as it's easy, doesn't have too many steps and has all the comforting flavours you need on a day like that. Spicy food always hits the spot. This chicken jalfrezi is loaded with vegetables and packed with flavour. It tastes just as good (maybe better) than takeaway. Recipe inspired from the website: indianhealthyrecipes.com Will follow on my site soon!
Roasted Beets and Pickled Herring Salad on Toasted Roasted Beets and Pickled Herring Salad on Toasted Sourdough Bread This little magenta coloured gem paired with the silvery skin of the herring is such a tasty, easy and healthy dish. Perfect for the warm summer days that are on their way again. The beets are roasted whole in their skin, rubbed in some olive, pepper and salt. The pickled herring I got at the fish store but you can also just get it in a jar at the supermarket (at least, in The Netherlands you can!). We had this for lunch on our balcony the other day, but it would be great as an starter or even on a crostini as hors d'oeuvres. Check out the recipe on my site! https://apinchofsaffron.nl/recipe/roasted-beets-and-pickled-herring-salad-on-toasted-sourdough-bread/ PS which pic has your preference? With the soft light of our parasol or the brighter direct sunlight?
Grilled bimi with a date, parmesan, rosemary and l Grilled bimi with a date, parmesan, rosemary and lemon (chunky) dressing I wish this was a prettier dish, I couldn't get it to look better but man oh man this was gooooood! It's salty, sweet, tangy, juicy and then in combination with charred vegetables? Ooh la la! The recipe is inspired by the lovely @nataliechassay and I'll be making it again! The great thing is, I'm already thinking of ways to tweak it or add different flavours. Anchovies for example! I'm adding those to the leftover dressing tonight to see how it turns out. Anyway, here's the recipe for the dressing: * 8 pitted dates, very finely chopped * 2 small shallots or 1 small red onion, finely diced * Around 80 ml extra virgin olive oil * Juice and zest of 1 lemon * Big handful of finely grated Parmesan * 1 tbsp finely chopped fresh rosemary * Salt, to taste * Pinch of chili fakes How to make it: Mix it all together, whisk well so the oil and acidity of the lemons emulsify it all into a silky (but of course chunky) texture. Use in any salad, on grilled vegetables, as a bread dip. It's up to you!
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About this site

When looking for recipes online no one likes long unrelated texts explaining what happened that day at work, or how the cat is doing. This is a website solely for recipes and inspiration about food. I aim for my recipes to be accessible, to the point and enticing. I will dive into simple techniques and recipes but also verge out and try some Michelin star dishes now and then, because, why not? Of course I will also let you know if something didn’t really work out and how I tried to fix it.

Latest posts

  • Sea Bass Ceviche with Mango & Koriander

    Sea Bass Ceviche with Mango & Koriander

    25 May 2026

  • Velvety White Asparagus Soup

    4 May 2026

Latest recipes

  • roasted beets and pickled herring

    Roasted Beets and Pickled Herring Salad on Toasted Sourdough Bread

    5 July 2026
  • Tuscan Bread Salad (Panzanella)

    Chickpea Panzanella with Crispy Fried Courgettes

    26 May 2026
  • Sun-dried Tomato and Chickpea Stew with Roasted cabbage

    "Marry Me" Chickpea Stew with Roasted cabbage

    13 April 2026
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