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?
Very spicy roots from the oven in tamarind
Roots always need something to come into their own. In this jacket they have nothing to complain about, in fact, they come into their own. Guests continued to order this dish.
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.