Unctuous is the word that comes to mind when I think of this pilav. Slightly sweet, delicious tomato aroma, light, sparkling and above all very soft. Yes, unctuous indeed. Everything is wonderfully soft and harmonious.
Since the pregnancy of my oldest child, my son, I have had a very special relationship with spinach. And it’s been going on for about 29 years now. And still going strong happily together. We know how to surprise each other over and over again. Also this time. Here the Szechuan pepper works perfectly together with the balsamic vinegar. On top of my ‘super man’ spinach, of course.
Deliciously soft. Creamy almost. Full of flavour. Clashing colors. But flavours that complement each other wonderfully. And the fried garlic takes you into higher spirits.
Baked potatoes deliciously smeared all around with harissa, homemade or from a tube. And then drizzle with tahini/soy sauce, chives and sesame seeds. Potatoes prepared in one of the most delicious ways. The picture speaks for itself, right?
Spinach with cayenne pepper, cumin and tomato paste. And garlic, of course. Fry the spinach well, allow moisture to evaporate. And keep stirring. Algerians came up with this delicious combination. These flavors work fantastically together. And then the finishing touch with the green olives is beautiful.
This is really a very creative way to serve Brussels sprouts. The combination of the sweet grapes, the delicious taste of sherry, the Brussels sprouts themselves and the crunchy water chestnuts. Cleaning Brussels sprouts is always a chore, but with a little help you’ll be done quite quickly. And otherwise it’s a meditative 15 minutes. And the result is not to be missed.
Beetroot is great. That’s non negotiable. Beets get even better if you lend them a hand. And as far as I’m concerned, the best way to do that is to add some spice to it in combination with a delicious creaminess. And you won’t be surprised. That’s exactly what this dish is.
Hummus in its purest form is a home coming sensation. Is nice every day. It’s a routine. But sometimes you want hummus to be a bit more festive. Which surprises you, which makes you even happier than usual. This is such a hummus. Really a royal version.
Ouzo in the dressing. Yes, really, that’s the secret ingredient here. This salad is actually perfectly balanced. The fresh lemon, the barley that brings you back to earth, the croûtons that wake you up and the ouzo that surprises you. Fried lettuce, we ate it for the first time in a restaurant in Scheveningen. It was so good that I made often make it myself ever since. And look for delicious varieties. And this is one of those.
I can never eat Brussels sprouts often enough. So delicious, so versatile, so healthy. You just taste it. Here you bake them in leeks, and a splash of white wine. And then you serve them with a delicious onion sauce. A little mashed potatoes if you like. And you have a very different picture of those poor Brussels sprouts that aren’t as popular as I would love them to be.
I was once famous for my Gratin Dauphinois. In the pre vegan era, of course. It’s one of those dishes you’ll have to say goodbye to. Because in my philosophy you should not try to make them with replacements because you always will keep longing for the ‘all devastating and delicious taste of the real deal’. But ladies and gentlemen, dear fans and followers, a fantastic new gratin has come into my arsenal. This Asian variant. It will have to sell itself. It doesn’t need me at all. But if you like gratin, you should try it. And why did I call it à la Dalat? Because I was once in this mountain village in Vietnam. A mountain village built by the French, to escape the heat of Ho Chi Minh, when they ‘took over the country for a while’. And since this is an Asian/Vietnamese variation on a French theme, the name seemed obvious to me.
It is a strong combination of flavors and substances. Well-baked mushrooms, a very spicy tomato paste and the soothing and slightly sour lima bean puree. It makes it a great big picture on your plate and fantastic taste in your mouth.
You think cream, you think heavy. You might think red pepper and very spicy. You think oxheart cabbage and you might think boring. Well, if you think that, you’re 3 times wrong. This is an incredible, fresh, light, airy and sparkling dish.
Tasteful. Healthy. Colorful. Soft. Crisp. Festive. Easy. Light. Savoury. Sweet. In these 10 words, it’s all there. These courgettes filled Moroccan style. And it gives you 10 reasons to start making it.
Pearl couscous is called couscous, but if I’m honest it doesn’t remind you of that at all. It is a cereal used mainly in the Middle East —Lebanon, Jordan— while ‘ordinary couscous’ is used more in North African countries such as Morocco and Tunisia. One actually has pretty little to do with the other. It’s delicious. It absorbs the flavors of a dish nicely. It’s more present, but that’s exactly what is going to make you happy. With a great Arabic paste of fresh herbs, pistachio and pomegranate you can’t call this dish boring.
Risotto in the morning, in the afternoon, in the evening. I’m insatiable when it comes to risotto. Every risotto. All the time. I also always present and serve it with the utmost love and attention. Because creamy risotto, however delicious, does not always look equally attractive. For risotto I always go that extra mile or two or three. It’s just secretly my “favorite.” And in this case, not only does it look delicious, but of course the portabello also adds real flavour and texture to the risotto.
Every vegetable tagine has its own signature. This tagine combines a whole number of flavors. Broad beans are clearly present. Artichokes cannot be eaten unnoticed either. Olives also like begin the center of attention. And of course pickled lemons speak for themselves. They bring all the flavors together. Let it all slow cook on the charcoal outside. Or on very low heat and a on your stove.
The other pilavs here at à la Damaris are made with rice. This one is made for a change with bulgur. A little more sophisticated, actually. A little more subtle. A little softer. Another combination. Anyway very tasty with some spicy roasted cauliflower in it, sweet dried apricots or plums and some pistachios. It’s a treat. For sure. Hands down.
I’ve written a hymn on lentils before. I could do it every day. Lentils are so versatile. Sometimes very present and sometimes in the background. Sometimes intense in taste and sometimes other flavors predominate. They are there in this dish, but the spices do the powerful work. It’s a spicy dish too. And a delicious one.
A pie ensures a great interplay of flavours and sometimes also of colours inside the crust. That is also the case here. It’s a festive dish, beautiful, exciting and you can taste several flavors at once.
Warm avocado. Yes, yes that’s possible. And it’s also very tasty. Especially with this very tasty and spicy filling. The creamy melted coconut cheese tops it off. A delicious lunch dish, at least that’s what I make it for.
Snacking can be so good. And healthy, too. These fries are made from strips of parsnip. Very tasteful. Very crunchy. And of course full of flavour. Delicious as a side dish or just instead of a bowl of chips or nuts.
You do not need much, do you? Especially when you see this. You agree with me right? Well fried peppers, garlic, olive oil. And rosemary. Don’t eat it right away. Leave it for 1-2 days. It’s only going to make it better. On your cracker. On your bread. Part of a mezze. In your salad.
Fennel, celery and potato. In one pan. With some basil and mint. And it’s good as it is. Really. The fennel and celery are gently smothered and subtly give off their taste. The potato is the connector. Everything is subtle and wonderfully soft in this dish. Even if you don’t like fennel or celery, this dish knows how to conquer you.
Okra is een niet zo bekende groente eigenlijk. Terwijl het heel lekker is en echt de moeite waard is om eens te proberen. Verse okra’s zijn hier moeilijk te krijgen en vaak ook nog eens schreeuwend duur helaas. Ik kies dus dan gemakshalve voor ingevroren Egyptische okra’s. En die doen het helemaal prima in een gerecht als deze. In één keer opeten, niet bewaren. Want de volgende dag zijn ze slijmerig geworden. Deze laatste zin heel gauw vergeten, en gewoon lekker maken en de pan leeg schrapen.
Pearl couscous is really something else than the usual couscous. They are real pearls, beautiful pearls that give a wonderful mouth sensation. They absorb the sauce really well, your dish becomes and remains deliciously juicy. My mother-in-law ate this with us and made sure that the leftover ended up in a container and went home with her. This was her opportunity on extending this taste sensation at home.
There are so many variations on pilav, as you have probably discovered on this site. One is even better than the other. This one’s super tasty, too. The sun-dried tomatoes leave a great impression here. Exactly in the right way. That’s the forte of pilav. All tastes always in balance.
Well, what shall I add to this image that actually speaks for itself. Beetroot that has a very clear deep taste. And crispy fried garlic, hazelnut, sage and thyme in the olive oil. A bite of one with a bite from the other. And you’re just thinking, can I sneaky get some more on my plate? Can I put a little more on my plate without anyone noticing?
Fried cauliflower. Delicious spice mixture. And then some fresh lemon over it on your plate. This is how simple, healthy, fresh and slightly spicy I can’t make it for you. And really nice, of course.
Pilav is the Arabic version of risotto. Typical dish for me. Slow cooking. A lot of patience. Slowly getting done. Slowly coming to taste. You gradually bond with the pilav. May be accompanied by some irritation because it takes longer than you would like it to be cooked. But your forgiveness is always great and very generous. Because the long wait is going to be rewarded.