Fried spicy rice with almonds, vine leaves and pomegranate molasses
I saw this dish in the cookbook Lugma and it immediately appealed to my imagination. The surprising taste of vine leaves together with spicy rice, without the hassle of rolling in the vine leaves. What a find. I made my à la Damaris version of it.
Delicious starter (from wrap) with cauliflower and tahina
A delicious creamy slightly crunchy cauliflower filling with tahina, spices and herbs. Delicious in a wrap of Lebanese flatbread.
Spicy warming stew of celeriac in thick tomato sauce
It doesn’t get more warming than this dish. Ultimate delicious taste. Ultimate comfort food. Deliciously simmering in your kitchen, it spreads a wealth of aroma and the promise of a fantastic meal later that day.
Salad of zucchini, baby potatoes, walnut and spicy/sweet onion
A salad for the winter when you don’t feel like raw salads, like I never do…. A salad at room temperature of zucchini and bantam from the oven. Spicy fried onions. Sweet onion and crunchy walnut. A delicious combination.
Fresh, creamy chickpea soup with croutons
Forget any association you have with chickpeas, even if you already have the tastiest association with them. This soup is a marvel of creaminess, freshness, and flavor. It can also be conjured up on the table in no time (provided you have soaked the chickpeas the night before).
Celeriac soup with a hint of vanilla, arugula oil, sour berries and sumac
I had been making celeriac soup for years, in different ways. But my absolute soulmate in the field of cooking – Astrid – came back from France this summer with the text: I have your Christmas soup for you. She had eaten it in a restaurant in Brittany. Copied him à la Astrid. I tasted that amazing soup and made an à la Damaris version of it. Truly divine. And super surprising.
Green tomato chutney
Elisiv from horticulture rooted with whom we work closely had a lot of green tomatoes left at the end of the season. Whether I could do something with it? Of course. I made this delicious chutney out of it.
Lemon stuffed with risotto, pine nut cream, caramelized onion and chutney
This was the showstopper at the Christmas dinner in our restaurant. Eye and tongue pleasing with different layers of taste and textures. At home, you can of course also make just the filled lemon…
Quinoa salad with spicy carrot and palm cabbage
I have been begged to make this salad very often. It’s that good. I don’t think I need to say more about it.
Tastiest lima beans in crispy oil with pickled date
Lima beans that you keep eating. With so many layers of flavor, with so much crunch. And also comfort food. The starter that every dinner should start with. And it also fits seamlessly into a mezze.
Lima beans in crispy oil with crispy shallot
Lima beans that you keep eating. With so many layers of flavor, with so much crunch. And also comfort food. The starter that every dinner should start with. And it also fits seamlessly into a mezze.
Broccoli or bimi in delicious spicy labneh
Festive broccoli or bimi on the table. Nice spicy labneh what more could a person want?
Salad of lima bean puree, chard and very crispy onions
Surprising, delicious and much more. Those onion guys. You will even make it as a snack with drinks. So divinely delicious.
Salad of lima bean puree, orange, hazelnuts and pickled eggplant
This is where everything comes together. My addiction to lima bean puree, sweet orange, flavorful slightly sour eggplant and the nutty taste of halzelnut. A party on your plate. A huge feast in your mouth. So many layers of flavor coming together.
Potatoes from the oven with salsa of pickled lemon and capers
Well, what makes this so delicious? It’s the saltiness of the capers and pickled lemon that give the potatoes all the flavor you want. You keep eating it. Really an incredibly tasty side dish.
Tomatoes in tahina – mint sauce with shatta
Some dishes are immediately bingo. Right from the first idea. This recipe is inspired by a recipe by Sami Tamimi, a well-known Palestinian chef. When I read it I knew, this is an à la Damaris recipe. And so it is. Fantastically tasty.
Moroccan gratin of mashed potatoes and Groningen blue-cut puree (or spinach/endive)
If the vegetable garden says they have crates full of Groningen blue-cut sauce for you and you have no idea what it is… Then I let it come because I am looking forward to an insanely creative cooking experiment. And so it went ok now. It became a Moroccan dish and a hit with the guests. You can also replace the blue-cut puree by using half half spinach and endive.
Turnip in tahina sauce with chickpeas, cumin, coriander seeds and smoked paprika
Turnips, they are tasty, crunchy and versatile in use. In this recipe I transform them into a Middle Eastern dish, a delicious creamy spicy sauce that can be booked as comfort food.
Artichoke in a creamy sauce with dried apricot, garlic and thyme
I was in Morocco and got a dish that totally surprised me. Strangely enough, I don’t remember what it was, but I do remember that once I got home I would make this dish. With the inspiration from Morocco, I knew this would be a fatally delicious combination. And it is. As a big exception, this was on the menu for weeks, simply because everyone loved it so much that I wanted to reach as many guests as possible with it. Totally addicted to this dish.
Vine leaf cake filled with creamy and spicy risotto
It is a very tasty snack to start a menu. It has everything in it. It’s a variation I made on Ottolenghi’s vine leaf cake. I dressed and filled it a bit more.
Creamy zucchini soup with crispy bulgur topping
Creamy, spicy and crunchy. Ultimate delicious soup. Comfort food to the max. And from one layer of flavour to another. Delicious in every season. Also so nice.
Zucchini in delicious tomato-date sauce
Delicious surprising way of preparing zucchini. The zucchini absorbs all the flavors wonderfully and turns into a really interesting and flavorful dish. Delicious with bulgur, rice, potato.
Salad boat with baba ganoush and shatta
Out of your hand. Crunchy from the little gem. Creamy from the baba ganoush. And a little spice from the shatta. Couldn’t be better, right?
Leek – mustard soup with coconut milk
The leek was first simmered in the oven for such a long time that it became wonderfully soft and sweet. After that, making this creamy soup is of course super easy. With a party soup as a result.
Salad of artichoke, barberry berries, peas, pickled lemon, ras el hanout
A salad as if it were a tagine dish, something like that. The ingredients could be in a tagine. But now I have made a salad out of it. With a lot of delicious layers of flavor. And for all seasons. Also very nice.
Salad of grilled zucchini strings, lima beans, walnut and pomegranate molasses
Zucchini strings, so softly baked in the oven, so tasteful. They form the basis of this salad. Together with the lima beans, the spicy fried walnuts and the sweet-sour pomegranate molasses. Fatally tasty combination.
Leek mustard soup with Szechuan pepper
Delicious, horribly delicious, comfort soup. Leeks from the oven, which gives it so much flavor. Potatoes that give the soup just the right consistency. Mustard gives the kik. And the Szechuan pepper is the big pleasant surprise.
Brussels sprouts in a shallot sherry sauce
Of course, Brussels sprouts don’t really need anything. They are so horribly delicious in themselves. Anyway, sometimes you want to give them something extra festive. And that’s what we do here.
Salad of kale, beetroot, apple and caramelized walnut
Kale Salad. Yes yes, and nice that he is. Crunchy, sweet, spicy, fresh. And really a winter salad. How great is that, right?
Apricot compote (or with cranberries or other dried fruit)
From dried fruit you can make delicious compote in no time that upgrades your dessert to a Michelin star level.