Morocco

Spinach soup. Savoury because of the spinach, sweet because of the dried apricots, a spicy edge because of the harissa, nice herbs with the coriander and the flat-leaf parsley. A fatal combination. You keep on eating. And the chickpeas make sure you have some delicious to chew on. That’s nice as well.

The smell of cooked cauliflower is synonymous with musty, boring, not tasty, old-fashioned … And I can go on like this for a while. This cauliflower dish will get rid of this image in a wink. Radically. It’s exciting. It’s delicious. It’s different. It’s hearty. Cauliflower deserves that.

It can be so cold and windy outside sometimes, and then soup is your best consolation once you’re back at home. All cold and wet. Soft, warm. You can eat it without thinking. Your mind takes you back to half an hour ago when you were still outside. You’re coming back to life. The energy is coming back. And in the meantime, you’re just enjoying the delicious flavors you’re tasting.

DIY, that’s me. Very much so. And then a long wait to turn something into somehting incredibely tasteful. I love it. Especially when it comes to cooking and delicious flavors. Pickled lemons, you buy them everywhere these days. But it’s great to make your own, right? Your own jar of pickled lemons. Who wouldn’t want that? Exactly. Well, I’ve waited six weeks and they’re not just nice. They are obviously not comparable to those from a jar, those from the supermarket. So much better. And it’s also incredibly easy to make. So….