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  • About me
  • Chinese braised shiitake mushrooms

    Chinese
  • White Asparagus, ham, egg and baby potatoes 2 plates from above

    Dutch

  • French
  • Butternut Squash Butter Chicken Indian

    Indian
  • Sambal Goreng Telor (Spicy Boiled Eggs) with Green Beans from above closeup

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Sun-dried Tomato and Chickpea Stew with Roasted ca Sun-dried Tomato and Chickpea Stew with Roasted cabbage Roasting must be my favourite way to prepare cabbage, especially those charred bits, they taste sooooo good! You can easily serve them as the star of a meal and the best thing? They’re super easy to make! The stew if my version of a “Marry Me” stew with ingredients I had lying around. It’s generally a creamy, savoury stew and this one hits all the spots. Softly stewed leeks and salty sun-dried tomatoes, a match made in heaven! Fun fact: Did you know that tomatoes are also considered a source of umami? And the sun-dried versions contain up to 3 times more umami than fresh! Ingredients: * Olive oil * Pepper & salt * 1/2 cabbage of choice, cut into moons * 1 large onion, finely chopped * 2 garlic cloves, grated * 1 large leek, thinly sliced * 1/2 cup white wine * 1 tbsp tomato paste * 1 cup sun-dried tomatoes, roughly chopped * 2 cans chickpeas (or white beans), drained * 1 pinch chili flakes (optional) * 1/2 stock cube * 1/2 cup freshly grated parmesan cheese * 2 heaped tbsp of crème fraîche (or vegan version) * Basil or fresh parsley for garnish Cabbage: * Preheat the oven to 200°C * Pour olive oil, pepper and salt onto a baking tray and add the sliced cabbage. Move it around to coat. Flip them over and repeat, making sure they’re coated on alle sides * Roast for 30 minutes, flip the cabbage slices, then roast for another 20 minutes * In the meantime make the stew Stew: * Heat 2 tbsp olive oil in a heavy based pan and add the onions. Sauté for 3 min until softened, add the garlic and leeks. Stir to coat * When bubbling pour in the wine and seal with the lid. Let steam on low heat for about 10 min until the leeks are softened * Add the tomato paste and sun-dried tomatoes. Stir to mix well, sauté for 5 min * Pour in the chickpeas, 1.5 cans of water, the crème fraîche, parmesan cheese, stock cube. Season with pepper, salt and chili flakes * Stir and let simmer for another 10 minutes #recipeoftheday #vegetarian
Sun-dried Tomato and Chickpea Stew with Roasted ca Sun-dried Tomato and Chickpea Stew with Roasted cabbage Roasting must be my favourite way to prepare cabbage, especially those charred bits, they taste sooooo good! You can easily serve them as the star of a meal and the best thing? They’re super easy to make! The stew if my version of a “Marry Me” stew with ingredients I had lying around. It’s generally a creamy, savoury stew and this one hits all the spots. Softly stewed leeks and salty sun-dried tomatoes, a match made in heaven! Fun fact: Did you know that tomatoes are also considered a source of umami? And the sun-dried versions contain up to 3 times more umami than fresh! Ingredients: * Olive oil * Pepper & salt * 1/2 cabbage of choice, cut into moons * 1 large onion, finely chopped * 2 garlic cloves, grated * 1 large leek, thinly sliced * 1/2 cup white wine * 1 tbsp tomato paste * 1 cup sun-dried tomatoes, roughly chopped * 2 cans chickpeas (or white beans), drained * 1 pinch chili flakes (optional) * 1/2 stock cube * 1/2 cup freshly grated parmesan cheese * 2 heaped tbsp of crème fraîche (or vegan version) * Basil or fresh parsley for garnish Cabbage: * Preheat the oven to 200°C * Pour olive oil, pepper and salt onto a baking tray and add the sliced cabbage. Move it around to coat. Flip them over and repeat, making sure they’re coated on alle sides * Roast for 30 minutes, flip the cabbage slices, then roast for another 20 minutes * In the meantime make the stew Stew: * Heat 2 tbsp olive oil in a heavy based pan and add the onions. Sauté for 3 min until softened, add the garlic and leeks. Stir to coat * When bubbling pour in the wine and seal with the lid. Let steam on low heat for about 10 min until the leeks are softened * Add the tomato paste and sun-dried tomatoes. Stir to mix well, sauté for 5 min * Pour in the chickpeas, 1.5 cans of water, the crème fraîche, parmesan cheese, stock cube. Season with pepper, salt and chili flakes * Stir and let simmer for another 10 minutes #recipeoftheday #vegetarian
Massaman Curry with Baked Thai Meatballs Meatball Massaman Curry with Baked Thai Meatballs Meatballs as a snack? Great! And these same meatballs in a curry? Oh yes! Massaman curry is definitely one of my go to recipes when I’m in the need for comfort food but also not in the mood to stand in the kitchen for hours. Yes, I do make my own curry pastes but the massaman curry paste at my local Asian super market is just so super good that I actually always opt for that. What I do always add when using store bought curry past: lime leaves, lemon grass stalk, freshly grated ginger and grated garlic. The potatoes I let cook until done in the sauce, soaking up all the flavours and juices (the potatoes take about 20 minutes). The peanuts are also cooked along in the sauce and of course I also sprinkle them on top. Green beans? Not authentic, I know. But I always try to add extra vegetables whenever I can. I add the green beens the last 5 minutes of cooking the potatoes, this way they keep there crunch and don’t lose any of their nutrients if you would boil them in water. Keep all the nutrients and vitamins in there baby! Instead of meatballs you can of course also use simply sliced chicken thighs or breasts. But I had these meatballs in the freezer and they sure were a great addition! #curry
Grilled Asparagus, Poached Egg, Melted Butter & Pa Grilled Asparagus, Poached Egg, Melted Butter & Parsley 'tis the season #2!! This, my friends, is a match made in heaven. Grilled Asparagus, Poached Egg, Melted Butter & Parsley, yuhum! There’s something so simple, so effortless, and yet so elegant about this dish. It’s one of those combinations that proves less really can be more—just a few fresh, quality ingredients, each one playing its part to perfection. The asparagus, grilled until slightly charred and smoky, brings a beautifully earthy depth. Poached eggs with their gooey, golden centres add luxurious creaminess. Then, enter the melted butter, warm and silky, pulling it all together in the most comforting way. Finished with a scatter of fresh parsley and a crack of black pepper, this is truly spring or summer on a plate. Check out my recipe here: https://apinchofsaffron.nl/recipe/grilled-asparagus-poached-egg-melted-butter-parsley/ #recipeoftheday #asparagus #springrecipe #vegetarian
Feta & Wild Garlic Stuffed Flatbreads 'tis the se Feta & Wild Garlic Stuffed Flatbreads 'tis the season! Flatbread. Yum! Feta. Yum! Wild Garlic. Yum! Yes, these little beauties are an absolute delight to make – and even better to eat. The combination of creamy, salty feta and fragrant wild garlic tucked into soft, golden flatbreads is just irresistible. I served them alongside a sweet potato harira (so good!), but honestly, they’re the kind of thing that would be right at home in a mezze platter, dipped into a hearty soup, or just torn apart and eaten warm, straight from the pan. Check out my recipe here: https://apinchofsaffron.nl/recipe/feta-wild-garlic-stuffed-flatbreads/ #recipeoftheday #wildgarlic #springrecipe
Feta & Wild Garlic Stuffed Flatbreads 'tis the se Feta & Wild Garlic Stuffed Flatbreads 'tis the season! Flatbread. Yum! Feta. Yum! Wild Garlic. Yum! Yes, these little beauties are an absolute delight to make – and even better to eat. The combination of creamy, salty feta and fragrant wild garlic tucked into soft, golden flatbreads is just irresistible. I served them alongside a sweet potato harira (so good!), but honestly, they’re the kind of thing that would be right at home in a mezze platter, dipped into a hearty soup, or just torn apart and eaten warm, straight from the pan. Check out my recipe here: https://apinchofsaffron.nl/recipe/feta-wild-garlic-stuffed-flatbreads/ #recipeoftheday #wildgarlic #springrecipe
Baked Thai Chicken Meatballs Recently I've been u Baked Thai Chicken Meatballs Recently I've been using my oven more while making dishes with multiple components. While I'm roasting in the oven I make the sauce, vegetables or sides. For example these Thai chicken meat balls. I made them for 2 uses: 1. as a snack, wrapped in lettuce and mint leaves and dipped in a tangy and sweet Prik Nam Pla sauce. 2. as meatballs for in a massaman curry. Super versatile, busting full of flavour, great to make ahead and they also freeze very well so you can have them ready when you're in the need of a quick snack or meal. Ingredients (makes ± 15 meatballs): * 500 g chicken thighs minced in a foodprocessor into a smooth paste (or just use ground chicken) * Zest of 1 lime * Juice of 1/2 lime * 1/2 cup panko breadcrumbs * 3 cm grated ginger * 1 whole lemon grass very finely chopped or even better: use a frozen one and grate it * 1 garlic clove, grated * 1 tbsp fish sauce Method: * Preheat the oven to 180°C. * Mix all the ingredients in a large bowl. * Roll into ping pong size balls. Wet your hands in between to smooth with outsides of the meatballs. * Divide on a lined baking sheet and bake in the oven for 15 - 20 minutes until cooked through. You can flip them half way if you like but I didn’t do that in the end. #recipes #chicken #thaifood
I was home alone for the weekend so the first nigh I was home alone for the weekend so the first night I ordered in and had sushi (and took a bath), the 2nd night I went out yo dinner with a friend and the 3rd night it was time to cook again. There are few things I like more than a big steaming bowl full of umami ramen and goodness. And even better if it’s such an easy recipe like this. No amounts, just a few ingredients to adjust to your liking! Mushrooms Onions Garlic grated Ginger grated Peanut butter Miso paste Gochujang Light soy sauce Lime leaves Bokchoy Vegetable or chicken stock Prawns Lime juice Ramen noodles #noodles #asianfoodie #dinnerforone #soup #ramen
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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

  • Smashed Jeruzalem Artichokes with Crispy Capers, Creamed Spinach, Hot Smoked Salmon and a Poached Egg

    Smashed Jeruzalem Artichokes with Crispy Capers, Creamed Spinach, Hot Smoked Salmon and a Poached Egg

    13 December 2025
  • Chinese Chicken & Cashew Stir Fry

    Chinese Chicken & Cashew Stir Fry

    7 December 2025

Latest recipes

  • 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

  • Dill Packed Salmon Burgers

    17 January 2026
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