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Recipes
Citron curcuma fondant à la Claire

Citron curcuma fondant à la Claire

Those who can bake cannot cook. And those who can cook cannot bake. It’s a prejudice, but it’s true when it comes to me. I’m not a pastry chef, way too precise for me. But I can make these delicious fondants. Inspired by Michelin star chef Claire Vallée from France, we make these on a regular basis. And we are very happy with it ourselves. Even if we say so ourselves.

Green peas with a real wow effect

Green peas with a real wow effect

Green peas, I have – or had – nothing to do with it. Don’t find them deep in my heart at all. Sorry. So then you will see how you can serve them with a real wow effect. And that has worked incredibly well here. I even like to eat peas.

Moroccan carrot salad with lime yogurt

Moroccan carrot salad with lime yogurt

Carrot is not so tasty and I tire of it quickly. But the Moroccan food culture knows how to handle it. And then carrots are suddenly horribly tasty. Also in this salad that you prepare warm and then let it cool down. Definitely the better way to make a salad as far as I’m concerned.

Date tahina cookies

Date tahina cookies

I’m not into baking, but sometimes I let myself be tempted. I got this from the cookbook ‘tahini’ and everything with tahini is better. Moreover, this is so easy to make that even I wanted to try it, in terms of baking that is. Because sometimes cooking can’t be too complicated enough for me. I serve these cookies with a savory dip, such as baba ganoush. Delicious combination.

Spicy zucchini cooked ‘to the bone’ in garlic puree

Spicy zucchini cooked ‘to the bone’ in garlic puree

Zucchini, it’s a great vegetable but can be so boring. Just average. Close to nothing. And in this dish you turn weakness into strength. You let it boil down for so long until it is so incredibly tasty that you will never say zucchini is ‘mwa’ again. The creamy garlic puree makes it a whole. The pul biber slightly spicy. And the substance of the zucchini is close to perfection.

Salad boat with fresh herbs, sumac and tahini dressing

Salad boat with fresh herbs, sumac and tahini dressing

Fresh herbs that are the salad itself. It’s so delicious, so full of flavour. And so is this salad. The flat parsley, the mint are beautifully complementary. The leaves of the little gem act as a boat. The sumac finishes it off. And you will always use the tahini dressing for your salads from now on.

Artichoke lemon labneh

Artichoke lemon labneh

A delicious snack to start the evening with. The full taste of artichoke, mixed with the present but subtle taste of pickled lemon and the spiciness of red pepper. All in all super tasty and surprising. And not a difficult taste.

Spinach in yogurt sauce with walnut and almond

Spinach in yogurt sauce with walnut and almond

This spinach dish is as delicious as it looks. Soft through the yogurt, but also best seasoned with the coriander seed and plenty of black pepper. And crunchy because of the walnuts and almonds. Super tasty with a rice dish, such as the one from Iraq that you can find elsewhere on the site.

Heavenly rice from Iraq

Heavenly rice from Iraq

This is one of the most important cooking discoveries of the year for me. You cook this rice the Iraqi way and believe me, that is very different from what you are used to. And with a result that you are not used to either. Rarely eaten such delicious rice. And also so beautiful. I found it in the Iraqi cookbook ‘Noomi’. And kudos kudos kudos for sharing because this is an ultimate prize winner.

Glazed baked potato from the oven in sweet soy sauce-harissa-tahina

Glazed baked potato from the oven in sweet soy sauce-harissa-tahina

I feel like a guest from our restaurant when I hear myself say: “I don’t really like potatoes, but so….” Use delicious large jacket potatoes for this dish. The really sturdy ones. Delicious. The combination of the sweet soy sauce, the spicy harissa and the earthy tahina is magical. People are licking their fingers. And quite rightfully so.