Caramelised Chicory with Cheesy Gorgonzola Conchiglioni Rigati Pasta is the spring dish you need to make! Yes yes! It’s still chicory season (witlof in Dutch), at least until the end of April, and oh so healthy! Full of vitamins A, B and C and loads of other healthy minerals. Don’t like the bitter taste? Then you haven’t cooked it like this yet! These little babies are first blanched and then slowly sautéed and caramelised in honey, orange juice and thyme. Together with large pasta shells coated with a creamy gorgonzola béchamel sauce, oh baby, this is good! (of course you…
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Continue ReadingSmashed Jerusalem Artichokes with Crispy Capers, Creamed Spinach, Hot Smoked Salmon & a Poached Egg—a bit of a mouthful for a title, but trust me, every bite is packed with incredible flavour! This dish is all about contrast and balance. Earthy, nutty Jerusalem artichokes are smashed and pan-fried in butter…
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Continue ReadingRadicchio—either you love it, or you haven’t found the right way to prepare it yet! This honey-roasted radicchio pasta is a game-changer. The slight bitterness of the radicchio is mellowed by roasting, while toasted walnuts add crunch, and a creamy gorgonzola sauce ties everything together. It’s a dish that’s both…
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Continue ReadingLazy Ravioli with Kale Pesto – the perfect quick and easy dinner when you’ve got too much kale on hand! For weeks now, we’ve had kale coming out of our ears (harvested at the Pluk CSA, in Amsterdam west), so I needed new ways to use it up. I’ve made…
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Continue ReadingRoasted Pumpkin with Kale Chips and Almonds – the ultimate autumn comfort dish! Ah yes, pumpkin season, I’ve been waiting for you! There’s something magical about roasting pumpkin—it caramelises beautifully, turning soft and sweet on the inside while developing a slightly charred, crispy skin on the outside. And here’s the…
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Continue ReadingWhite Asparagus Pie with Warm Smoked Salmon, a twist on a classic. I love cooking white asparagus the classic way—boiled baby potatoes, parsley, ham, and plenty of melted butter. But sometimes, a little twist on tradition is just what you need! The base is golden, flaky puff pastry, baked until…
