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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!
Classic Prawn Bisque Classic Prawn Bisque. Yes! W Classic Prawn Bisque Classic Prawn Bisque. Yes! What a winner! I knew this soup was going to be something special the moment all those delicious aromas started wafting up from the pan. It’s rich, creamy, and deeply flavoured – the kind of restaurant-worthy showstopper that makes the perfect starter for a dinner party. Serve it with crispy croutons and a slice of lemon on the side, and you’ve got a real crowd-pleaser on your hands. Get the recipe here: https://apinchofsaffron.nl/classic-prawn-bisque/ #soup #recipeshare
Steamed Chinese Broccoli & Cod with Restaurant Sty Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce Steamed Chinese Broccoli & Cod with Restaurant Style Oyster Sauce, a restaurant worthy dish ready under 20 minutes. Flakey, melt-in-your-mouth cod meets tender, vibrant Chinese broccoli in this light yet flavour-packed dish. The gentle steaming process locks in all the freshness, keeping the fish juicy and delicate while preserving the broccoli’s beautiful crunch. And let’s talk about that sauce—rich, glossy, and packed with deep umami flavours from oyster sauce, soy sauce, garlic, and a hint of sesame oil. The glossy sauce ties the whole dish together in the most irresistible way. Inspired by @recipe_tin Get the recipe here! https://apinchofsaffron.nl/steamed-chinese-broccoli-cod-with-restaurant-style-oyster-sauce/ #chineserecipes #asianfood #recipeshare
Chickpea Panzanella with Crispy Fried Courgettes Chickpea Panzanella with Crispy Fried Courgettes It feels like summer, while it's actually still spring! When it's this warm you need 1: refreshing and light food and 2: easy recipes. Nobody wants to be hanging over a hot stove for too long when it's 30+°C degrees. So in comes this great Italian dish: Tuscan Bread Salad aka Panzanella. My recipe is based on the authentic recipe (inspired by @seriouseats ) but with a few of my own additions to add extra veggies, fibre and proteins. The chickpeas fill up the salad making it into a main meal and the crispy fried courgette add extra veggies and bite. Not in the mood for frying the courgette? Slice the courgette into thin strips and add them raw. They will soak up the tomato dressing and all the other flavours. Check out the recipe on my site: https://apinchofsaffron.nl/recipe/chickpea-panzanella-with-fried-courgettes/ #summer #easyrecipe #salad #vegetarian
Sea Bass Ceviche with Mango & Koriander It's waaa Sea Bass Ceviche with Mango & Koriander It's waaaaarm! And then we need refreshing dishes, like this great little zingy starter. This Sea Bass Ceviche with Mango & Koriander is an easy starter to make ahead of time, so great when having friends over for dinner. Super easy and quick to throw together for a dinner but still with a bit of a wow factor. Ceviche is originally a Peruvian dish, a while ago I got a cookbook, Mi casa Peru created by @cevicheceviche Lansink Dodero, it’s great for inspiration! Check out my site for the recipe! https://apinchofsaffron.nl/ceviche-from-sea-bass-with-mango-and-koriander/ #salad #summerrecipes
Spiced Red Lentil & Coconut Soup This is not a pa Spiced Red Lentil & Coconut Soup This is not a particularly spicy soup, but has just enough umph to give you a little kick. I was quite surprised by all the flavour this simple soup had actually, it’s definitely a keeper! I served it with some fresh coriander, feta (leave out if you want to keep it vegan) and grilled sourdough bread. Also great with flatbread, homemade or store bought and pimped up. Yum! This isn’t a blended soup, so I would recommend to chop everything as finely as possible. Of course, if you still think the texture is a bit too lumpy at the end you can always give it a quick blitz with a hand blender (just a few pulses though) Recipe inspired by @foodrepublic Find the recipe on my site: https://apinchofsaffron.nl/spiced-red-lentil-coconut-soup/ #soup #vegetarian
Bagna Cauda Wait, where has this sauce been all m Bagna Cauda Wait, where has this sauce been all my life!? It’s absolutley ridiculous, it truly is finger licking good. What is it you say? It’s a mix of butter, olive oil, loads of garlic and anchovies. Slowly cooked together for ± 15 minutes so all the flavours infused. So. Damn. Good. I served it with roasted beets, but it's amazing with so much more. Charred Romaine lettuce for example? Yuhum! It’s an Italian sauce and actually means ‘Hot Dip’. It’s usually served hot, like a fondue, in which you dip raw vegetables and crusty bread. I used it more as a dressing. The recipe: 3/4 cup olive oil 85 g butter, room tempearature 8-10 garlic cloves A whole small jar of anchovies (± 15 filets) Blend all the ingredients in a food processer and slowly heat it in a heavy based sauce pan. Simmer on very low heat for ± 15 minutes, don’t let it cook to hard or burn. Serve straight away! https://apinchofsaffron.nl/bagna-cauda-served-with-roasted-beets-grilled-asparagus-and-grilled-lamb-chops/
Fish & Prawn Burgers with Smokey Sweet Potato Wedg Fish & Prawn Burgers with Smokey Sweet Potato Wedges & Coleslaw A burger doesn't have to be on a bun! Especially if it's a fish burger. I actually used a mix of prawns and whit fish for this burger seasoned with worceister sauce, a tonne of dille and a pinch of lemon zest. An egg and some panko crumbs to bind it and you're good to go! The wedges I seasoned with pepper, salt, smoked paprika and garlic powder, roasted in the oven for about 35 minutes. Coleslaw? That must be one of the easiest and quickest ways to eat a whole lot of healthy raw vegetables: grated cabbage and carrot, fresh parsley, studded with raisins, apple and cranberries and a dressing of yoghurt, mayo and lemon juice. Yeah baby, a meal fit for summer, but already eaten in spring ;-) #burger #fish #summermeal
Velvety White Asparagus Soup Velvety White Aspara Velvety White Asparagus Soup Velvety White Asparagus Soup. More asparagus recipes, please! I love experimenting with ingredients, but when seasonal gems like white asparagus are only around for a few months a year, I always feel like I need to start with the classics. Hence this soup – comforting, elegant, and full of that delicate asparagus flavour. We got our asparagus at @plukcsafruittuin , they were sooooo good! Why You’ll Love This Recipe: ✔️ Seasonal star – Makes the most of short-but-sweet white asparagus season. ✔️ Slow-cooked flavour – Simmered from scratch for maximum depth and richness. ✔️ Silky smooth texture – Light, velvety and oh-so-satisfying. ✔️ Totally customisable – Add toppings or serve it simply. ✔️ Easter-ready – Ideal for brunch, starters or elegant amuse-bouches. Check out the recipe here: https://apinchofsaffron.nl/velvety-white-asparagus-soup/ #soup #springrecipe #asparagus
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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

  • 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
  • Grilled white asparagus and poached eggs

    Grilled Asparagus, Poached Egg, Melted Butter & Parsley

    12 April 2026
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