Salad of cucumber, soy / tahina dressing, chickpeas, cashew nuts, sesame seeds and red onion
Well well well, fatally delicious. It’s just not doable… Cucumber with soy/tahina dressing. Crunchy cashews. Subtle sesame. And chickpeas because they are so filling, nutritious and tasty.
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.