Mediterranean

One day Elisiv from Tuinderij Geworteld sends me a message that she can harvest ‘minestra nera’ for me. So I had never heard of that. She gave me a kilogram of it to try. Felt, squeezed, took a bite raw. Also looked around on the internet. And I decided to cook and bake a little of it. The latter turned out to be great. It was like my beloved cavolo nero, but softer. I combine it here with fennel seeds and pine nuts. A brilliant combination as it turned out quite quickly.

Garlic soup, maybe you think ‘that’s a bit too intense for me’. But if you knew that this and the other garlic soup on this site are ‘the soup hits’ in the restaurant… you might consider making it. Really super tasty, surprisingly tasty and ready in no time at all. Although that’s never a recommendation for me, but still…

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.

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.