Parsnip fries
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.
Fried red pepper
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.
Potatoes with celery and fennel
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.
Okras in tomato sauce
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.
Juicy pearl couscous with grilled chickpeas, jerusalem artichoke and peppers
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.
Chickpea pilav with sundried tomatoes
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.
Beetroot with crispy thyme/sage/garlic and hazelnuts
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?
Crunchy spicy cauliflower
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.
Aubergine pilav
Pilav is the Arabic version of risotto. A typical dish for me. Slow cooking. You need lots of patience. It slowly gets done. Slowly coming to taste. You gradually bond with the pilav. You might experience some irritation because it takes longer than you would like it to be cooked. But your big forgiving heart is very generous. Because you know that your patience is going to be rewarded.
Sticky carrots
I can’t believe what a picture this is. So wonderfully attractive. Those shiny, shiny carrots. In all their sweetness and spiciness. In their perfection really.
Lukewarm carrot salads
Two lukewarm carrot salads. And they’re not the same. And they both bring something else to the table. They’re both hot. And start from boiled carrots. A delicious part of a mezze or as a side dish.
Lentils in a sauce of tahini, tomatoes and cumin
Yes, lentils can also look very festive and exquisite. This is a dish you can eat every day. Any time. Any place. As a side dish. Quickly taking a spoon of it out of the bowl. Preferably warm, but oh well if it’s cold that’s alright as well. It makes me happy when I see that there’s some of it left in the bowl in the fridge and no one’s has beaten me to it. A few fresh rings of red onion on top and you’ve created you small little paradis for a few moments.
Chermoula
It is seasoning Michelin star style. One that gives flavor with respect for what it adds flavor to. Distinct, not to be ignored, but certainly not overbearing. Your best friend, your buddy. Who also values you. That is exactly what this chermoula does. With vegetables, with rice, bread or whatever you like. Just enjoy.
Salad of olives and nuts
Oh Damaris this is really nice. When I hear this at the table, I know I’ve got them by their ‘throat’. Then I managed to really surprise them. Impress them even. Then it tastes different than expected or it has its own taste or it almost whips someone off his chair because of its deliciousness. Either way, this is a fantastic recipe. It’s great to serve as a side dish, to accompany some drinks, or at lunch on a cracker. Indeed, very versatile.
Angel hair lentil pilav
This is a very fine dish. Deliciously soft, deliciously spiced. Lovely. It’s very reminiscent of one of my favorite dishes, pjadra, but it also has a lot of individuality though. We eat this pilav with a fresh salad of tomatoes or a nice light green salad. Vermicelli and lentils together sound like a special combination, but when you eat it like this you think: why didn’t I come up with this before. It’s so obvious.
Home made Harissa
I like spicy. Sambal, Madame Jeanettes and Harissa, it’s often on the table with us. Making harissa yourself is already great in itself. The color, the attraction of that jar in the fridge with that amazing deep red color. Seeds of the red peppers that announce the crunchiness. And then a little spoon of it with your meal. If used in a subtle way, a very festive addition.
Curry soup with parsnip and red lentils
Parsnip has the special feature that it becomes velvety soft, provided you use just enough water. Not too much not too little. Really so delicious. And that taste is so fantastic. I remember the first time I had it. I was skeptical, but sold right away. So delicious. Here with some curry madras and red lentils it turns into a very spicy and nutritious soup. Nice in a small bowl with a small spoon. And then simply enjoy every bite.
Artichoke hearts with (pickled) lemon and vegan honey
Sweet, sour, spicy. Yes, I think that ticks all the boxes. Sweet from the vegan honey. Acid of the lemon juice. That delicious subtle wry of the pickled lemon. And then the ginger powder and the turmeric make the picture really interesting and spicy. This way, artichoke hearts are completely empowered. If I were an artichoke heart, I would know it… Then this is the way I would like to be prepared.
Spinach pilav
Pilav is the Mediterranean and Middle Eastern version of risotto. Sort of… That’s why it’s always satisfying, always nice to eat. It takes patience, it needs to cook slowly, slowly come to taste. But you will get your reward in the end. Taste. Subtle taste in this case. Just right.
Roasted beetroot with horseradish-almond sauce
Beetroot are already quite tasty. That’s an understatement. But they can be made even tastier by an accompanying sauce. Like this particular almond-horseradish sauce. Creamy, spicy, fresh and with a bite. If that doesn’t sound right, I just give up.
Very fresh and very Arab bulgur chick pea salad
Bulgur and chickpeas, that doesn’t sound like a euphoric combination. Look at the picture and you know you have to set your prejudice aside. And quite rightfully so, when you consider that delicious lemon juice, parsley and mint are in this salad. Garlic, salt and pepper. Yes, and then this turns into a very Arabic salad. Very Arabic, very, very tasty. Very juicy, too. I almost forgot to say that. Phew.
Spiced broad bean soup
Dried broad beans or fava beans, it might be a somewhat unknown legume. You’ll find it at the Middle Eastern grocer. They’re white, you might not think that if you read broad beans. They are delicious soft, nutritious and the spices take care of the rest. At the table you can top the soup off à la yourself with a string of delicious olive oil and some fresh lemon juice.
Gigantes plaki à la Margarita
Giant beans, Greek white giant beans. I’ve know enough when hearing this. That sounds exciting. Whatever else comes next, I’m going to make it anyway. Joris’ cousin Margriet has a Greek partner and therefore knows greek cuisine through and through. Gigantes plaki is a classic recipe and I am very much into the classic dishes. They never disappoint you. And neither does this dish. In fact, it makes an indelible impression. καλσ ρεση, enjoy.
Spicy potato cookies
These potato cookies look so deliciously friendly. But make no mistake, the inside is anything but friendly. At least, it’s nice and spicy. Surprising if you don’t expect it to be hot and spicy. A delicious different way of preparing potatoes.
Lentils with mushroom ragout and pickled lemon
This is how photogenic we could get it. It had to look as delicious as possible. Guests call it ‘a feast’ when this is served at their table. And it is. It’s reminiscent of a dish at a Christmas dinner. That type of food. Do you want to serve something special? Look no further. This is it.
Deliciously marinated olives
Of course, you can buy olives ready-made in all kinds of marinades. But marinating yourself is so much nicer, you’ll find out if you’re going to make these olives once. The coriander seeds and lemon zest give a highly tasty but not dominant taste to these green olives. It is best to let the flavours work together for a while before serving.
Smoked red beetroot with caramel crunch
Caramel crunch of macadamia nuts. Delicious with smoked red beets and a yoghurt sauce. I never thought of it myself, but luckily someone else did. It’s a picture perfect and mouth-watering at the same time. The light smoky taste of the beets, the sweet crunchiness of the nuts and caramel. And the softness of the yogurt. It’s a fatal combination. Festive too. Luckily, it’s a party time every day.
Fetteh
This dish has it all. Crispness, softness, surprise, colour and lots of taste. It’s a matter of taking a spoonful of all the ingredients from the bottom to the top of the dish: crusty bread, eggplant/tomato sauce, yoghurt/tahini sauce, fried pine nuts with za’atar and pomegranate seeds… Well, it’s your turn now.
Vegetables, barley and za’atar in the mix
Grilled vegetables add so much more flavour than cooked vegetables. This is also the case here. Even if the broccoli is pre-cooked, it is given a grilledness here as well. The barley is lovely. And well … za’atar… if you know my recipes you know that this spice has a very special place in my heart. And in this dish, it puts everything in the right place. It connects all tastes.
Pearl couscous with raisins and almonds
Pearl couscous is couscous, but gives a very different sensation than ‘regular couscous’. It’s a bit firmer in terms of bite, it’s a bit more present but in a very pleasant way. You can definitely use it more often in salads or vegetable dishes. Here you roast the pearl couscous first in the pan so that it gets a little more flavor before you pour the broth over it.