Recipe

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?

Carrot nog so tasteful? Well, then you haven’t made this dish yet. The carrot is so flavorful thanks to fennel seeds. The bulgur turns gold because of the turmeric. Pickled cucumber gives it an unparalleled freshness. And the pomegranate seeds provide the indispensable bite. Together they form a golden combination. Well, the picture speaks for itself, doesn’t it?

This is your new favorite dish. Briefly fry the cauliflower florets in the olive oil. Raisins, pine nuts, dried mint, salt and some lemon juice. And you have such a surprisingly light and delicious dish. Cauliflower at its best.

Chutney, I always bought it ready-made. Too hard to really make it tasty, I thought. But, this is not true at all. It takes some patience, using the right proportions. But then, the result is magnificent. From a jar, but your own jar. And of course so much tastier. And well worth the effort.