Recipes
Tiramisu

Tiramisu

I do not fancy deserts much and do not have a sweet tooth. Tarte Tatin, yes. And Tiramisu, also a loud and clear ‘si’ to that. For these two I make an exception and will do my utmost to make a vegan version of them. Well, here you have it. Did I already mention that it is amazing? That it is delicious? Well, it is.

Pasta aglio olio

Pasta aglio olio

This dish consists of 4 ingredients: olive oil, garlic, (red) chili pepper and pasta. It took me a while to prepare a pasta aglio olio that scored an A on my own report. I just could not get it totally right. One night I was having diner with Italian colleagues in Milan and I asked them: how do you prepare a good pasta aglio olio. Well, the evening turned into a heated discussion. I had no clue that a simple dish with 4 ingredients could be the source of so much discussion. Grandma, mum, sister, aunty, the beloved neighbour, all their secret recipes brought at the table. Well, this is my version… But, I did learn that evening what the secret magic to a great pasta aglio olio is… read the preparation of the recipe.

Risotto with artichoke and lemon zest

Risotto with artichoke and lemon zest

You will find quite some risotto’s on this website. And that’s because we love them so much. That’s because risotto is comfort food. And because it’s slow food. And this risotto is another ‘independently tasting’ risotto. So different from the others. And that’s why it deserves a special place between the other recipes.

Syrian spinach

Syrian spinach

Spinach, I think it is my favourite vegetable. And there are so many ways of preparing it in a fantastic way. In Syria they really know their way around spinach. With pomegranate. Yes, pomegranate and pine nuts. And red onion. Really lovely.

Moroccan green beans à la Fatim-Zahra

Moroccan green beans à la Fatim-Zahra

Many cultures have a dish where green beans and tomatoes are the main ingredients of a dish. You’ve got the Lebanese Loubyeh b’zeit, the Italian Fagiolini di Sant’Anna and this Moroccan recipe, of Fatim-Zahra. They are all really nice, but I think this one is my favourite. Such an intens taste and so full of character. Green beans and tomato become classy at once. From totally boring to very special in a few minutes. This is lovely together with the angel hair rice.

Spaghetti à la Trapanese

Spaghetti à la Trapanese

A nice quick pasta that everybody simply loves. Sometimes the chef is applauded for the most simple dishes. Well, this one is the one. On a weekday you will score high points on this one.

Angel hair and rice

Angel hair and rice

Rice is a side dish of course. You eat it with something else. But sometimes rice is so nice that it stands alone, on its own two feet. This rice has two feet as it is combined with angel hair. But hey, we always eat it with something else. Well, sometimes you take a spoonful in the kitchen when nobody is watching. Right before serving. Or when you clear the table, a spoonful ends up in your mouth. Just like that. Oh well, it also happens at the table if you’re honest…

Focaccia à la io

Focaccia à la io

Wine in the dough. Yes, it plays an important role in the fermentation process and it adds a more intense taste to the bread and airy texture. The sage of course is important. Crispy and a sensational addition to the taste.

Brussels sprout and hazel nuts

Brussels sprout and hazel nuts

Brussels sprouts are the best. The whole year long according to myself. One can suddenly crave for it. I love bitter vegetables, so that’s nice for the Brussels sprouts. This way of preparing them is a great addition. The sage from my garden blends in perfectly just like the roasted hazelnuts. Simply delicious.

Pasta à la Katrin

Pasta à la Katrin

I had this pasta sauce for the first time when I was visiting my friend Katrin in Hamburg. It took a while for her to prepare it before she was satisfied with the taste. The quality of the sauce depends on your patience. It should be well reduced. That’s crucial for the taste and the substance. Patience it is, but it’s for a good cause.

Herb salad

Herb salad

This salad is made of fresh herbs and arugula. You can combine them at your own taste. It also depends on what is in the house or in your garden or on your balcony. Sometimes I go wild and choose oregano. You can make this salad as extrovert or subtil as you like. It depends on what you feel like and what is to be found on the menu.

Salad à la le frigo

Salad à la le frigo

This large salad actually never looks the same. It depends on what I find in ‘le frigo’, the fridge. Okay, most of the time the salad will have baby gems and tomato. And I always add some fried onions, garlic and red pepper. But after that it becomes free format. Avocado, corn, cucumber, carrot, pickle, pine nuts/ sunflower seeds/ pumpkin seeds, lentils, chickpeas, courgette, rice, potato .. I could go on for ever. A nice creamy dressing tops it off. I make that with vegan mayonaise, hummus and coconut yoghurt.

Bruchetta with olive oil and tomato

Bruchetta with olive oil and tomato

That’s what I love about the Italians. With just a few ingredients – often no more than cinque, so five – they create something incredible. This is a snack to accompany your drinks or something you can have for lunch. We do that all of the time. You have some great bread. Put some great olive oil on it. Then you cut real ripe tomatoes in two and rub the open side on the bread. While you squeeze out the juice and the seeds. You add some salt and freshly grounded pepper and some fresh basil. You pick up the bread, bring it to your mouth …

Hummus errrr beetroot dip

Hummus errrr beetroot dip

First there is hummus. And then comes …. hummus. And then there is hummus and then … yes ladies and gentlemen comes this dip which has also become the love of my kitchen life. You take a spoon, prepare yourself for disappointment – it’s not hummus – and next thing you know you just fell madly in love. Big time. So if you have a raw beetroot in the fridge and some tahina and garlic … salt and pepper. Let it happen.

Warak enab

Warak enab

It looks good. You cannot tell from the outside what you will find within. It is a delicious dish. It is always tasteful. And it’s slow food. To sum it up, totally my type of dish. Also, very versatile: lovely as part of a mezze, for lunch and as a side. This version is one of my favourites, but you will get to know other versions on this website. But, that’s something to look forward to right?

Crispy kale salad

Crispy kale salad

Yes, that’s right, a crispy kale salad. How does the kale get crispy, you may ask? Well, that’s a good question … you fry it quickly in sunflower oil. That’s the trick. And the effect is huge. The effect is surprising. And delicious. Put an apron when you put the kale in the frying pan. This salad is crispy, fresh and sweet at the same time. Really worth a try.

Cauliflower chickpea soup

Cauliflower chickpea soup

This is a typical soup to serve as a starter, to create some appetite. Quite a surprise maybe when you hear cauliflower and chickpea. But this is a light and tasteful little soup. Because of the cumin it gets a Moroccan swing to it. And the sumac takes it away.

Salad of lentils and quinoa

Salad of lentils and quinoa

You keep on eating. This is a light salad, the lemon juice gives it a refreshing character. The parsley lifts it all up. The quinoa feels great in your mouth, and the lentils do exactly what they should do. On a warm summer day this is your salad.

Sunny spinach

Sunny spinach

The Dutch love mashed potatoes with veggies in them. Especially when they are full of taste. This one is great, light, full of taste. Nice in winter and in summer.

Ramen noodles soup

Ramen noodles soup

Could we have ramen noodles tonight, asked one of our daughters. She had travelled through Asia and longed for these tastes. I looked up several recipes in cook books and decided to try it this way. It was bulls eye. Such an amazing taste. A unique taste although I did detect my good old tahina while eating the soup. I never knew Asian cuisine also used sesame paste.

Pleasantly surprising walnut dip

Pleasantly surprising walnut dip

This walnut dip appears on your table very often in the Middle-East. But not so much in other regions. That’s a pity because it’s so delicious. With drinks, as a mezze dish or even just on a cracker with some lettuce.

Peas salad

Peas salad

Fresh peas, home made pesto and pasta rice are an awesome combination for lunch or accompanying a soup for instance. It’s quite a hearty salad with a refined taste. Now peas are not so boring any more. Quite nice for them, right?

Couscous salad

Couscous salad

Red peppers under the grill is optional in this recipe, but frankly it’s not… It is the difference between an unforgettable couscous salad and an ‘okay’ salad. Just take the time to grill those red peppers. You will get rewarded in many ways.

White gold, asparagus

White gold, asparagus

White asparagus are the best when eaten in the classical way. Nothing special, as pure as possible. With a fresh sour sauce en maybe some nice sturdy potatoes.

Quinoa risotto with mushrooms

Quinoa risotto with mushrooms

Risotto is comfort food to the max. It is full of taste, such a nice mouth experience and the taste stays with you for a long time. There are endless possibilities but this one is really great. And because this time we make it with quinoa instead of rice, it is a light version.

Rendang

Rendang

Rendang is slow food 5.0. The longer it can simmer the better it gets. I have made it with oxheart cabbage. And a well balanced combination of spices, classic in the Indonesian cuisine. One of the sons declared the other day that this is one of his favourite vegan dishes. Need I say more?

Pjadra

Pjadra

I grew up with it when we were living in Lebanon. In my uni years it became very popular among my friends: healthy, cheep en delicious. And my kids grew up with it as well and often long for it, even when they do not live with us any more. And Joris, he is also a big fan now. Logic, it’s comfort food.