Recipe

If I were sent to a deserted island and I could only choose three things to take with me to eat, hummus would be at the top of my list. I N-E-V-E-R ever have enough of it. Especially if you vary a bit with toppings. This topping with fried eggplant, walnut, mint, parsley and some lemon is super tasty. Super smooth. And even more tasteful of course.

It was Grandma Billy who inspired me to do this. And that’s why this recipe is dedicated to her. She’s been following à la Damaris for a while. Has her favourite dishes – bulgurpilav with cauliflower is one of them – and she regularly pops up on the chat with an enthusiastic reaction or a question. One day, she asked me if I knew how to roast pumpkin seeds that you have left over from your pumpkin. I did not have the answer for her, but sent her a few suggestions/links. And soon she told me it was exactly what she had looked for. And it worked out great. Now yesterday I had pumpkin seeds left over from no less than 8 squash. So I made my version of it today. And the result? Joris started to love me a little more today. All thanks to grandma Billy. But that’s what grandma’s are for, right?

Mash, a typical Dutch meal, I didn’t grow up with it. And I am usually not a big fan. But this mash is lovely. It’s a mash that has it all. An interesting variety of flavors, textures, and colors. Turnip, spinach, endive, dill, caramelized onions, some vegan cheese…. and delicious fresh yogurt… Well… That requires making and eating of course.

This rice is our favorite. He was brought into our home by our Kenyan friend Peninah. She was born and raised in the slums of Nairobi and founded the NGO Safe Spaces. We are supporting her and her organization for more than 10 years. And if she’s in the Netherlands for fundraising, she’s staying with us. This is her version of white rice. Cooked in ginger, garlic onion…