Morocco

Soup can of course be made from any vegetables there is. I had never done that with pointed cabbage before. But I had six left and wanted to give it a try. It became the hit of the menu. And was even allowed to appear in the Christmas menu. Pointed cabbage works great, white cabbage is also delicious.

The vegetable garden brought in a few kilos of their newly harvested grapes. But they were small, had a hard skin and were also a bit too sour for my liking. Not to be used for our dessert in any case, I thought. But of course, throwing it away is never an option. So, I tried to turn them into something delicious by boiling them in cardamom and cinnamon. And cane sugar. And? Dessert hit. It’s too nice how things can suddenly go like this. Enjoy.

Beetroot, this way, you can’t dislike. I’m sure of that, because the week we had this salad on the menu, I heard that every day. Especially from guests who solemnly declared that they didn’t really like beetroot, but still wanted to enjoy a second helping that evening. That’s all you need to know, right?

We could have left this salad on the menu forever. It happened only twice, we just want a different menu every week. But it’s divinely delicious. Everything about it. The structure, the surprising spices, the sweetness, the crunch and the gift of the lightly caramelized asparagus. In one word: fantastic.