Risotto with caraway seeds, fried sauerkraut and mustard (ice cream)
I really wanted to find sauerkraut a nice place in Christmas dinner. But in a way that everyone would like it. If you know what I mean. I came up with this risotto with caraway seeds – of course that matches well with sauerkraut anyway. And I fried the sauerkraut. It’s a great find. All the goodness of sauerkraut remains, and the worst of the acidity is gone. To make it even more festive and special, I asked our Bart from ice cream parlor Hygge if he wanted to make mustard ice cream. With mustard seeds. And it did. A mini scoop of ice cream on top was the surprise of the day. And delicious. Of course, you can also add mustard to the risotto.
Fetteh with chickpeas, tahina yogurt and nuts
Fetteh is always a hit, always. And so it is this time. The combination of soft, spiced and crunchy is a delicious combination of textures, textures and flavours.
Grapes reduced in cardamom, cinnamon and cane sugar
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.
Grilled vegetable soup with fried lemon zest
We ate a soup at our friend Astrid’s who is a great cook. And since she had a French mother, we have pretty much exactly the same taste. We know exactly what we think is ‘délicieux’ from each other. She made a soup with fried lemon zest in it. Not normally tasty. And so I made it a few days later in the restaurant. Almost too good to be true.
Artichoke soup, not normally so tasty
Artichoke soup, you don’t eat it so quickly I think. And that while it is so incredibly tasty and also ready in no time. It is a soup for all seasons, but even better when the weather is nice.
Cauliflower from the oven on a bed of dadelhina and with spicy dressing
Oh cauliflower, it’s an amazing vegetable. Just the way it grows. I can’t get over it every time I divide them into roses. The ingenuity of such a vegetable to grow like this. Even with the eighteenth cauliflower in a day, I have immense respect. And then the versatile way in which you can prepare a cauliflower. Unbelievable. And always blissful. Also in this recipe in which we combine savory, nutty and sweet.
Tomato soup with borlotti beans and fennel seeds
Tomato soup is always good anyway. But if he still manages to surprise, that’s great. And this one does. The fennel seeds and borlotti beans are responsible for this. And those borlotti beans add body and bite to the soup. And that really makes a difference.
Beetroot salad with walnut-date pesto and orange
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?
Eggplant fries with pomegranate molasses and za’atar yogurt
Eggplant fried crispy in a few minutes. It’s possible. Truly so. Soak in milk for an hour first, that makes a difference. Together with good pomegranate molasses and za’atar yogurt a delicious snack. But you saw that yourself, of course.
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.