Crispy coeur de boeuf tomato
I was recently in Madrid to visit my daughter Lalaine who has just moved there. In the evening we went out for dinner at la Musa Latina and chose some delicious dishes. This was one of them and it was an instant it. My brain went into a creative mode and once back in the restaurant I made this à la Damaris variant. This one is to stay.
Watermelon tomato salad with capers and baked bread
Bettich, that’s what you call watermelon in Arabic. We had it soooo often in Lebanon. And every time I eat it now, I’m there again. I think many associate it with holiday feeling, warm summers and the like. This salad is delicious, with different taste sensations. Sweet, salty, crunchy, soft. Delicious.
Pasta with a velvety green sauce and oven tomatoes
There are never enough pasta sauces. And this one should not be missing from your list. Spinach, avocado, pine nuts, lemon zest and delicious sweet tomatoes that have been cooked in the oven. Ready in no time, healthy, tasty and nutritious.
Asparagus on a bed of lima bean puree and with hazelnut pesto
We know asparagus from traditional preparations. In our restaurant we also prepare them in the Middle Eastern way. In this case with a delicious spicy lima bean puree and a fresh crunchy hazelnut pesto. The asparagus is still deliciously crispy but cooked through, straight out of the oven. Sensational, nothing less.
Eggplant fennel soup with a touch of orange
This is not ‘an easy does it’ soup. It keeps you busy. And as it should be, you will be generously rewarded for that. It is a delicious soup. The orange subtly surprises you. The substance is delicious. It looks amazing. In short, go make that soup. Do not hesitate.
Börek with spinach and pine nuts
I do not know why. You wrap something in filo dough and it immediately becomes spectacular. In the end it is a simple dish, but it does not look and taste simple. Spinach becomes the star of the dish, filo dough plays a modest but not unimportant role. All in all, the combination is fatally delicious and a stunning picture on the table.
Paella
Paella, the colour, the smell, the taste and the great mouthfeel. Everything comes together here. Every bite tastes slightly different. Simply delicious. And it is an eye catcher of course. As a pleasant extra.
Quince pie with a touch of Middle East in it
When you have been given kilos and kilos of quinces from your customer Xandra, you start experimenting. Quinces are ‘tough cookies’ in the sense that they are rock solid and you have to soften them to get them tasty and to use them. It works great in this recipe. And don’t forget, 100 percent plant-based, right?
Smooth lentils, spinach, tomato in mustard sauce
Spinach is my favorite. Lentils are my favorite. I love mustard. Well, that translates into a win win win for me with this dish. It is tasteful. It is outspoken. It’s ready in a jiffy. I would serve it with a delicious thick toasted slice of bread with fried garlic on it.
Pesto of palm cabbage (and much more of course)
Well well well, one can use pesto for just about everything, right? For me, it’s the same as with hummus. A daily companion. On toast. In salads. Mixed in some vegetables. Or just a spoon of it, just like that. Because it’s so good. I made this variant with palm cabbage after I was inspired by Penny. And then of course it got me going à la Damaris style.