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.
Very surprising spicy onions
Onions at their very best. Well, I think onions are great gifts from nature anyway. Every dish will be tastier. But on their own, they’re also great. They really don’t necessarily need another environment to come into their own. Certainly not in this dish. We served it here as a starter, appetizer. But I can imagine that this is also delicious with a meal of green beans, for example.
Pumpkin soup with ginger (syrup) and coconut milk
Pumpkin soup doesn’t look so good, I notice when I listen to our guests. It is not often possible to make a pumpkin soup really tasty. Fortunately, this soup is an exception to the rule, the guests said. And I couldn’t agree more. By the way, it applies to all pumpkin soups here on the site. You can make really tasty pumpkin soup, folks.
Broccoli with a slightly spicy gochujan sauce and caramelized peanuts
Well, I just really like broccoli. In any form. But just like with spinach, I’m always looking for new opportunities to give the broccoli an even more amazing stage. Well, that worked out pretty well with this version *she said with a sense of understatement* when I listen to the guests in the restaurant. Try it yourself…
The most delicious carrot-coconut soup with tamarind
A soup the way I like to make them. Just the right thickness, just the right flavor proportions, crunchy pumpkin seeds… Such a soup that is always ordered. And then you know you are doing something right. And that for a carrot soup. Well, that’s quite unexpected I think…
Grilled fig salad with Japanese influences
We associate figs with sweet, balsamic vinegar, for example. With this salad we take a completely different direction, a salty and savory direction. Surprisingly tasty, figs grilled in the oven. I really like figs anyway: from very pure to processed. From fresh from the tree to dried. This salad shows figs from a completely different surprising side.
Gratin à la Dalat
I was once famous for my Gratin Dauphinois. In the pre vegan era, of course. It’s one of those dishes you’ll have to say goodbye to. Because in my philosophy you should not try to make them with replacements because you always will keep longing for the ‘all devastating and delicious taste of the real deal’. But ladies and gentlemen, dear fans and followers, a fantastic new gratin has come into my arsenal. This Asian variant. It will have to sell itself. It doesn’t need me at all. But if you like gratin, you should try it. And why did I call it à la Dalat? Because I was once in this mountain village in Vietnam. A mountain village built by the French, to escape the heat of Ho Chi Minh, when they ‘took over the country for a while’. And since this is an Asian/Vietnamese variation on a French theme, the name seemed obvious to me.
Oxheart cabbage with ginger cream and dragon oil
You think cream, you think heavy. You might think red pepper and very spicy. You think oxheart cabbage and you might think boring. Well, if you think that, you’re 3 times wrong. This is an incredible, fresh, light, airy and sparkling dish.
Curry soup with parsnip and red lentils
Parsnip has the special feature that it becomes velvety soft, provided you use just enough water. Not too much not too little. Really so delicious. And that taste is so fantastic. I remember the first time I had it. I was skeptical, but sold right away. So delicious. Here with some curry madras and red lentils it turns into a very spicy and nutritious soup. Nice in a small bowl with a small spoon. And then simply enjoy every bite.
Sticky tempeh
Some things you would like to eat every day. Sticky tempeh is one of these dishes. Indonesian people are famous for their fantastic cuisine of course, and this dish you can wake me up for it any time of the night. Together with some stir fried cabbage with ginger and red chili pepper, some sweet soy sauce and black rice, you’ve got yourself the best package deal.