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Dinner/ European recipes/ Italian recipes/ Mediterranean/ One-pot recipes/ Pasta/ Vegan/ Vegetarian
Pappardelle with Madeira Mushroom Ragout, Burrata and Cress

19 February 2022
Dinner/ Italian recipes/ Lunch/ Pasta/ Pork/ Vegetarian
Pasta Pesto with Sautéed Nduya (Spicy Italian Sausage)

11 August 2021
Dinner/ Fish & Seafood/ Italian recipes/ Lunch/ Pasta/ Quick & Easy/ Sauces, dressings & condiments
Spaghetti a la Bagna Cauda with Sautéed Mushrooms, Garlic Prawns

8 August 2021

About Me

Welcome to my page! My name is Saffron, I'm a freelance photographer living in Amsterdam. I’m not a chef but a passionate cook and lover of all things food. With this site I'd like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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Latest Posts

Fennel Sausage in a Tomato, Fennel & Parmesan Broth with White Beans and Cavolo Nero

7 September 2024

Courgette, Broccoli, Ricotta & Mint Pasta Bake

4 September 2024

Cabbage, Potato & Leek Chowder with Smoked Fish

4 September 2024

Lemon Chicken Shoarma with Sautéed Peppers & Mushrooms

24 August 2024

Mackerel Tartare with Horseradish Cream

22 August 2024

apinchofsaffron_amsterdam

My name is Saffron | Food creative: Recipe developer, food stylist, culinary photographer and beekeeper on the weekends.

Fennel Sausage in a Tomato, Fennel & Parmesan Brot

Fennel Sausage in a Tomato, Fennel & Parmesan Broth with White Beans and Cavolo Nero

A lovely Italian brothy soup filled with veggies and packed with flavour, amazing with some toasted bread to soak up the juices. I used an parmesan rind which I stored in the freezer to simmer along on the broth for just that extra umami touch.

I used cavolo nero but kale would work fine as well.

Can't find fennel sausage? No worries, just use regular pork sausage and fry these along with some fennel seeds, the seeds will go all nice an toasty and give amazing flavour!

Visit my website for this and more recipes!

All vegetables from @plukcsafruittuin

#soup #healthy #broth #onepanmeal #onepotmeal #italianfood #fennel #vegetables

Soy Glazed Aubergine & Saucy Chicken Stirfry Yess

Soy Glazed Aubergine & Saucy Chicken Stirfry

Yessss these aubergines were soooo good. Charred crispy skin surrounding silky soft goodness. The scored aubergine flesh soaked up all the lovely soy glaze.

Aubergines from @plukcsafruittuin

Ingredients:
1 aubergine
2 tbsp vegetable oil
Sesame seeds
Spring onions, finely sliced

Sauce:
2 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp miring
1 garlic clove, minced
1 tsp cornstarch
60 ml cold water

Method
For the sauce add all the ingredients into a sealable jar or small bowl and mix well until combined, set aside.

Slice the aubergine into 1 cm thick slices. Score one side of the aubergine slices into tiny squares.

Heat the oil in a frying and add the aubergines, scored side down. Let it fry on medium - high heat on this side until slightly browned, no need to move the around.

Flip the slices and continue to fry and brown on the other side, add more oil if you need.

When both sides are nicely browned (this will take about 5 minutes on each side) pour in the sauce and shake the pan. The sauce will thicken quickly. Add a drop of water init’s too thick.

Turn the heat down, flip the aubergine slices a few times so the slices are well coated and the sauce soaks into the scored side. Let it bubble away for a minute on low heat.

Serve with sesame seeds and spring onions sprinkled over the top, as is with white rice or as a side dish to a stir fry like I did.

#homecooking #homecook #homechef #homecooking #foodblogger #homemade #homemadefood #recipes #fromscratch #delicious #foodstyling #dinner #dinnertime #dinnerideas #dinnerrecipes #chinesefood

Baked Harissa & Lemon Cod, Potatoes and Cauliflowe

Baked Harissa & Lemon Cod, Potatoes and Cauliflower with Salsa Verde

Harissa baby! Such a flavour bomb! An I love that fiery colour! This is a no fuss dinner recipe, but still with a bit of a wow factor. While the potatoes and vegetables are baking the fish is tossed in a harissa lemon marinade and added to the oven for the last 10 minutes to cook through. No mess, no fuss, but full of flavour!

#weeknightdinner #easyrecipes #harissa #nofussdinner #weeknightdinner

Baked Harissa & Lemon Cod, Potatoes and Cauliflowe

Baked Harissa & Lemon Cod, Potatoes and Cauliflower with Salsa Verde

Harissa baby! Such a flavour bomb! An I love that fiery colour! This is a no fuss dinner recipe, but still with a bit of a wow factor. While the potatoes and vegetables are baking the fish is tossed in a harissa lemon marinade and added to the oven for the last 10 minutes to cook through. No mess, no fuss, but full of flavour!

#weeknightdinner #easyrecipes #harissa #nofussdinner #weeknightdinner

Cauliflower Puree & Steaks with Sautéed Garlic Tu

Cauliflower Puree & Steaks with Sautéed Garlic Turnip Greens

Mmmmmmm cheesy cauliflower puree. Mmmm browned cauliflower steaks. Mmmm garlicky turnip greens (raapstelen, from @plukcsafruittuin ). Mmmm toasted hazelnuts and fried capers. This my friends is a such a mmmmm dish. A great vegan dinner for us you have friends over, or just for a quiet Friday night in like we had.

#vegetarian #easyrecipes #recipes #vegan #dinnerideas

Courgette, Broccoli, Ricotta & Mint Pasta Bake A

Courgette, Broccoli, Ricotta & Mint Pasta Bake

A super easy one pot dish, inspired by a recipe from @donnahay ‘s cookbook ‘One Pan Perfect’. One thing I’ve learned over the past summers is that courgettes grow like crazy in the summer! It starts with a little flower and in the blink of an eye you have a courgette! (Same goes for cucumbers by the way).

I only had 1 tub of ricotta, usually I would use 2 but this works fine too for a lighter version. The filling consists of courgette, Swiss chard, broccoli, ricotta, mint, lemon zest, mozzarella, parmesan cheese and some crispy smokey bacon for extra flavour.

For the recipe see the link in my bio!

#easyrecipes #simplerecipes #homecooking #homecook #homechef #homemade #homemadefood #recipes #delicious #dinnerideas #dinnerrecipes #onepanmeal #vegetarian #vegetarisch #lasagna #courgette #summerrecipes #seasonalrecipes #harvest

Potato & Cabbage Chowder with Smoked Fish It's ha

Potato & Cabbage Chowder with Smoked Fish

It's happening, the days are getting colder, although we do still have some hot days coming up. But hearty soups are on my mind and this is one of those.

A thick and creamy chowder crowded with savoy cabbage, potatoes, leeks and carrots (all from @plukcsafruittuin ) studded with warm smoked mackerel. So so good!

For the recipe see the link in my bio.

#seasonal #soup #chowder #comfortfood #heartyfood #onepotmeal #cabbage #pescatarian

Soy Glazed Aubergine & Saucy Chicken Stirfry Yess

Soy Glazed Aubergine & Saucy Chicken Stirfry

Yessss these aubergines were soooo good, I wish I had made more! Stupid, because I had more aubergines in the fridge!

Charred crispy skin surrounding silky soft goodness. The scored aubergine flesh soaked up all the lovely soy glaze.

Aubergine & Beans in the Stir Fry from @plukcsafruittuin

Ingredients:
1 aubergine
2 tbsp vegetable oil
Sesame seeds
Spring onions, finely sliced

Sauce:
2 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp miring
1 garlic clove, minced
1 tsp cornstarch
60 ml cold water

Method
For the sauce add all the ingredients into a sealable jar or small bowl and mix well until combined, set aside.

Slice the aubergine into 1 cm thick slices. Score one side of the aubergine slices into tiny squares.

Heat the oil in a frying and add the aubergines, scored side down. Let it fry on medium - high heat on this side until slightly browned, no need to move the around.

Flip the slices and continue to fry and brown on the other side, add more oil if you need.

When both sides are nicely browned (this will take about 5 minutes on each side) pour in the sauce and shake the pan. The sauce will thicken quickly. Add a drop of water init’s too thick.

Turn the heat down, flip the aubergine slices a few times so the slices are well coated and the sauce soaks into the scored side. Let it bubble away for a minute on low heat.

Serve with sesame seeds and spring onions sprinkled over the top, as is with white rice or as a side dish to a stir fry like I did.

#homecooking #homecook #homechef #homecooking #foodblogger #homemade #homemadefood #recipes #fromscratch #delicious #foodstyling #dinner #dinnertime #dinnerideas #dinnerrecipes #chinesefood

Courgette, Broccoli, Ricotta & Mint Pasta Bake A

Courgette, Broccoli, Ricotta & Mint Pasta Bake

A super easy one pot dish, inspired by a recipe from @donnahay ‘s cookbook ‘One Pan Perfect’. One thing I’ve learned over the past summers is that courgettes grow like crazy in the summer! It starts with a little flower and in the blink of an eye you have a courgette! (Same goes for cucumbers by the way).

I only had 1 tub of ricotta, usually I would use 2 but this works fine too for a lighter version. The filling consists of courgette, Swiss chard, broccoli, ricotta, mint, lemon zest, mozzarella, parmesan cheese and some crispy smokey bacon for extra flavour.

#easyrecipes #simplerecipes #homecooking #homecook #homechef #homemade #homemadefood #recipes #delicious #dinnerideas #dinnerrecipes #onepanmeal #vegetarian #vegetarisch #lasagna #courgette #summerrecipes #seasonalrecipes #harvest

Silky Smooth Fennel & Potato Soup When harvest at

Silky Smooth Fennel & Potato Soup

When harvest at @plukcsafruittuin gives you fennel and potatoes, well then I have to make this soup at least once!

Ingredients:
1 tbsp butter
1 tbsp olive oil
1 onions, finely chopped
1-2 garlic cloves, finely chopped
1 large or 2 small fennel bulbs, green fronds separated. White part finely sliced
300 g potatoes, peeled and cubed
500 - 750 ml water
1 stock cube, chicken or vegetable
Pepper & Salt to taste

In a large sauce pan melt the butter and heat the olive oil. Once foaming add th onions, garlic and white parts of the fennel. Let it sauté on low heat, without letting it brown, until softened. You need some patience for this, ± 15 minutes. If it's all a bit too dry add a splash of water in between, but most important is not to let it brown.

Add the potatoes and top off with just enough water to submerge the potatoes, they can be sticking out here and there. You can alsway add more water later on. Crumble in the stock cube ane let simmer for 15 minutes until the potatoes are cooked through.

Remove from the heat and blend with am immersion blender until smooth, add some water if needed to get your desired conistency, I like mine quite thick and silky. Taste and season with pepper and salt.

Serve with some of the fennel fronds over the top, a drizzle of extra virgin olive and some fresh crusty bread.

#harvest #vegetables #soup #seasonal #easyrecipe #homecooking

Brie & Tomato Puff Pastry Tarts with Honey & Thyme

Brie & Tomato Puff Pastry Tarts with Honey & Thyme

A lovely little weekend lunch or snack made in a jiffy. Oozy, gooey cheese, charred tomatoes and sweet honey, what a combo!

- Preheat the oven to 220°C.
- Defrost your puff pastry squares, any amount you'd like to eat.
- Fold over the edges, score the edges with a fork and brush the edges with some egg wash.
- Divide a few slices of brie, tomato and some thyme into the squares, keeping edges free.
- Bake in the oven for 15 - 20 minutes until golden bubbling.
- Serve with a drizzle of honey over the top.

Enjoy!

#easyrecipes #snack #cheese #puffpastry #honey

Lemon Chicken Shoarma Ok, I know, not real shoarm

Lemon Chicken Shoarma

Ok, I know, not real shoarma, but my healthier version of shoarma. And the star if the show? Roasted lemon! This is my new addition, roasting, grilling or pan frying lemon until charred and caramelized and then squeezing out the juices. So so good!

Recipe in the bio link!

#homechef #shoarma #healthyfood #recipes #chicken #lemon

Airfryer Chinese Aubergine I bought an airfryer o $Airfryer Chinese Aubergine I bought an airfryer over a year ago convinced I would use it all the time, bit I'm afraid to say I've used it twice... So I gave myself an ultimatum: get to know an use this little gadget at least once a week or get rid of it. Otherwise it's just a waste of space. So I went over all my saved airfryer recipes and have started to use it more. And now? I LOVE it! It really is a little wonderful machine. I tried this Chinese aubergine dish and oh my, so good! Charred on the outside, soft on the inside, sticky glaze and I only used a fraction of the oil I usually use. So I think I'm on the right track! Recipe to follow soon! #Airfryer #homecooke #recipeexperiment #asianrecipes #vegan #vegetarian #healthyfood$

1 5 Minutes Red Curry Dumpling Soup This is one o

1 5 Minutes Red Curry Dumpling Soup

This is one of those recipes that you see popping up everywhere online and I sure understand why. It's super easy, super quick, super comforting and oh so good! I used a recipe by @brendan_pang as inspiration.

I made this when I was home alone last week, luckily for Rob I had some leftovers so he had it for lunch the next day.

For the greens I used Swiss chard harvested at @plukcsafruittuin

Recipe for 2 ppl.

Ingredients:
- 10 - 12 frozen dumplings or wontons of choice (vegan, seafood, pork, what you prefer)
- A bunch of leafy greens like bok choy, spinach or in my case Swiss chard & green beans (not usual, but worked great!)

Red Curry Soup
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cm fresh ginger, grated
- 2 garlic cloves, grated
- 4 tbsp red curry paste
- 1 lemongrass stalk (crushed) - optional
- 2 lime leaves - optional
- 1 cups chicken or veggie stock
- 1 can coconut milk
- 1/2 tbsp brown sugar (more to taste)
- 1/2 tbsp fish sauce (more to taste)
- Lime juice, to taste

Garnish (your choice)
- Fresh herbs (spring onion, coriander or Thai basil)
- Chili oil
- Soft boiled egg
- Nori sheets

Heat the oil in a large sauce pan over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes until fragrant and soft.

Add the red curry paste and cook for a further 3 minutes until the oils slightly separate.

Mix in the stock, coconut milk, caster sugar, and fish sauce and add the lemon grass and lime leaves (if using). Let simmer for 10 minutes. Taste and add lime juice and any of the other flavours to your liking.

In a separate pan blanche the greens for 1 minute, remove from the water with a slotted spoon and set aside. In the same boiling water cook the dumplings until they start to float, ± 3 minutes.

Transfer the wontons and greens to 2 bowls and ladle over the hot soup (discarding the lime leaves and lemongrass). Garnish with fresh herbs, chili oil, boiled egg and nori.

#redcurry #wontonsoup #frozenwontons #dumplings #easyrecipes #weeknightdinner

Mackerel Tartare with Horseradish Cream This litt

Mackerel Tartare with Horseradish Cream

This little wonderful dish I adapted from the Venitian cookbook POLPO from @polpo_restaurants . It's super simple to make with a only few ingredients. I made it as a starter for an Italian dinner (after serving bruschetta's as an appetizer).

Recipe for 4 ppl:
4 mackerel fillets, skinned
1/2 cucumber
Pepper & salt
1 tsp sugar
1 tbsp capers, finely chopped
1 tbsp gherkins, finely chopped
1/3 apple, finely chopped
1-2 tbsp olive oil
Juice of 1 lemon (to taste)
Small bunch parsley, finely chopped

Sauce:
125 g creme fraiche
1 tbsp dijon mustard
2 tbsp horseradish

Serve with crackers or fresh crusty bread.

Instructions:
Place the mackerel in the freezer for ± 30 - 40 minutes to firm up a bit.

Peel and deseed the cucumber and finely dice. Place in a colander above a bowl and sprinkle with 1 tsp sugar & 1 tsp salt and let pickle for 1 hour. Rinse and pat dry with kitchen paper.

For the sauce mix together the creme fraiche, horseradish and dijon mustard. Keep cool in the fridge.

Finely dice the mackerel and mix this with the cucumber, gherkins, capers, parsley and apple. Season with pepper, salt and a squeeze of lemon juice. Taste and adjust to your liking.

Press equal amounts of the mixture into a ring mould. Serve with some bread or crackers and a good dollop of the horseradish cream.

#starter #italianfood #easyrecipes #easyfood #easymenu #mackerel #seafood

15 Minutes Red Curry Dumpling Soup This is one of

15 Minutes Red Curry Dumpling Soup

This is one of those recipes that you see popping up everywhere online and I sure understand why. It's super easy, super quick, super comforting and oh so good! I used a recipe by @brendan_pang as inspiration.

I made this when I was home alone last week, luckily for Rob I had some leftovers so he had it for lunch the next day.

Recipe for 2 ppl.

Ingredients:
- 10 - 12 frozen dumplings or wontons of choice (vegan, seafood, pork, what you prefer)
- A bunch of leafy greens like bok choy, spinach or in my case Swiss chard & green beans (not usual, but worked great!)

Red Curry Soup
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cm fresh ginger, grated
- 2 garlic cloves, grated
- 4 tbsp red curry paste
- 1 lemongrass stalk (crushed) - optional
- 2 lime leaves - optional
- 1 cups chicken or veggie stock
- 1 can coconut milk
- 1/2 tbsp brown sugar (more to taste)
- 1/2 tbsp fish sauce (more to taste)
- Lime juice, to taste

Garnish (your choice)
- Fresh herbs (spring onion, coriander or Thai basil)
- Chili oil
- Soft boiled egg
- Nori sheets

Heat the oil in a large sauce pan over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes until fragrant and soft.

Add the red curry paste and cook for a further 3 minutes until the oils slightly separate.

Mix in the stock, coconut milk, caster sugar, and fish sauce and add the lemon grass and lime leaves (if using). Let simmer for 10 minutes. Taste and add lime juice and any of the other flavours to your liking.

In a separate pan blanche the greens for 1 minute, remove from the water with a slotted spoon and set aside. In the same boiling water cook the dumplings until they start to float, ± 3 minutes.

Transfer the wontons and greens to 2 bowls and ladle over the hot soup (discarding the lime leaves and lemongrass). Garnish with fresh herbs, chili oil, boiled egg and nori.

#redcurry #wontonsoup #frozenwontons #dumplings #easyrecipes #weeknightdinner

Easy Herby Cheesy Broccoli Paata with Anchovies Le

Easy Herby Cheesy Broccoli Paata with Anchovies Lemon Crumb

Her you go, a super easy and healthy pasta dish packed with flavour!

Reply ‘recipe’ in the comments for the complete recipe.

#easyrecipes #homecooking #weeknightdinner #vegetarian #pasta

Curried Broccoli & Yellow Split Pea Soup Last nig

Curried Broccoli & Yellow Split Pea Soup

Last night I was super tired after a long day at an event so the thought of having to go to the supermarkt to get groceries was the last thing on my mind. After a quick glance through my fridge, freezer and cupboards I realised I had enough ingredients to make a soup.

For the recipe see the link in my bio!

#menuplanning #mealplanning #recipeinspiration #easyrecipes #simplerecipes #homecooking #homecook #homechef #homemade #homemadefood #recipes #weeknightdinner #easydinner #vegetarian

Courgette, Ricotta & Lemon Zest Pie in a Parmesan

Courgette, Ricotta & Lemon Zest Pie in a Parmesan Crust with Smoked Salmon

Look at this monster courgette! This calls for a pie!

Courgette, ricotta and lemon zest pie in a parmesan shortcrust served with warm smoked salmon flakes and a simple tomato salad.

A long sentence for a simple dish! I used half the courgette you see in the images for this. I ribboned the courgette until the soft core, which I chopped up into small pieces to sauté later on for the filling. But you can also use a whole normal courgette for this.

The parmesan shortcrust pastry I made a few weeks ago as well. Inspired by a recipe from @donnahay. The changes I made: add some finely chopped rosemary and blind bake for 15 minutes at 200 C before adding the filling.

For the recipe see the link in my bio!

#summer #summerrecipes #pie #courgette #harvest #homemade #homecooking

Szechuan Bang Bang Chicken This summery chicken s

Szechuan Bang Bang Chicken

This summery chicken salad has so many amazing flavours, the sauce really makes the dish: tongue tingling Szechuan peppers, toasty sesame seeds, savoury soy sauce, a drop of black vinegar, honey, chili oil, finely chopped spring onions and finished off with half a cup of chicken broth.

The chicken breasts are poached very slowly in a broth flavored with ginger, garlic and spring onion. First boil on very low heat till just bubbling for 8 minutes. Then turn off the heat and leave in the hot water for another 10 minutes to cook through, then move to a bowl of ice water to cool.
 When cooled place on a chopping board and you’re ready to BANG with a rolling pin! Hence the name ;).
Shred the chicken further and lay on finely chopped cucumbers. Drizzle generously with the sauce and some chilli oil.

Traditionally it’s served like this but to make it a meal I served it with steamed rice and stir fried sesame oil sugar snaps.

@marionskitchen thanks for the recipe, another winner!

For this recipe and more go to my link in bio.
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#homecooking #foodblog #instafood #foodphotography #foodie #foodiesofinstagram #homecook #homechef #homecooking #foodblogger #homemade #homemadefood #recipes #fromscratch #delicious #foodstyling #dinner #dinnertime #dinnerideas #dinnerathome #foodphotographer #dinnerrecipes #chinesefood #szechuan #globaleats

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