Spectacular fig salad
This spectacular salad impresses everyone in the first place by its looks. Before anyone has even touched it. The colour, the interesting combination of beans and figs, the honey, balsamico en the roasted almonds. It’s a fatal combination that will not disappoint once it’s consumed.
Spicy beetroot cakes
On Sunday’s I always want to push myself a bit further. And with these beetroot beignets I must say, I have succeeded. I do not know where to start explaining why they are so unbelievably delicious. It’s the turmeric that adds the spiciness, the date sauce that add the sweetness. And all the ingredients together in these beignets… oh well… just try it yourself
Burried in angel hair
I love it when dishes do not reveal themselves instantly. If they have to disclose themselves gradually. That they surprise you. This dish is exactly that. The layer of angel hair covers neatly what is hidden below. You want to know what it’s hiding? A great combination of grilled and seasoned vegetables, Moroccan style.
Arugula melon salad
We went out for diner for the first time to restaurant Crème in Den Bosch. And this was not for the first time. A great chef that creates fantastic signature dishes that makes you want to come back for new discoveries. And this salad is inspired by one of his creations. I added a bit of à la Damaris to it. And I encourage you to do the same. A la yourself, is what I mean.
Delicious crispy egg plant
Eggplant only gets really delicious, at least according to me, if it gets nice and crispy. If eggplant stays soft it will not get worthy enough to end up in my mouth. This eggplant is baked till it got really crispy, and with the red chili peppers, the nigella seed and the saffron yoghurt it becomes a mouthwatering sensation. If I were you I would make a lot, because there will be a fight at the table who will have the last little spoon.
Falafel
You may associate falafel with fast food. And yes, you can buy it ready made in the supermarkets nowadays. But please, just start making it yourself. It’s so divine, delicious and yummy. On top of it, it’s healthy, it can be eaten in many ways and you can keep it on the fridge a few days.
Spicy carrot dip
On a table full of mezze this carrot dip is a great soft, sweet en spicy dish. The harissa is the miracle ingredient here. Also great to accompany some drinks in the late afternoon.
Apple fennel salad
I would never have thought of mixing appel and fennel in a salad. But boy oh boy oh boy, it’s a magical combination. On a warm sunny day this is the salad you want to serve. And ready in a few minutes. which is also handy some times. And the pomegranate seeds take care of that super important finishing touch thing.
Sweet tomato dip
This is a delicious dish in a mezze. Lovely dip with some Turkish or Arab bread. Taking a bite, dipping with your falafel … it tastes exactly how it looks. Full of taste. Reduced in the pan, some honey, some cinnamon. No more words needed here.
Tagine with prunes and almonds
It’s warming up outside. Summer is coming. The best time to cook a tagine outside in your garden, on your balcony or terrace. This is a combination of ingredients that will turn your garden in a deliciously smelling environment. The neighbours will start talking about you. Keep that in mind.
Baby onions in Tamarind
This is a dish that can surprise you. Make a lot of it because initially you might think you’ll only want one bite… but it will evolve differently. You simply want to have it all the time. As one of your dishes in a mezze, as a side dish or even when you’re having drinks. The onions become nice and soft and sweet with a little sour hint.
Quinoa salad with zucchini and …
You’ve had enough of quinoa? Well, then you haven’t tasted quinoa in this combination. That’s for sure. Don’t think you’ll know exactly how it tastes because you’ll be pleasantly surprised by the effect the ingredients have on each other. The grilled courgettes, the preserved lemon, the fresh mint and the nigella seeds. Just try it. You won’t regret it.
Lentils à la Aïcha
This lentils dish was served to us when we were in Imlil, in the High Atlas. It is a heavenly place, breathtaking nature, peaceful. People live there from the cattle and agriculture in total harmony with nature. There is time and attention for each other and the people who are visiting the place. And attention for food and cooking. One evening we had this side dish, cooked bij dear Aicha. Heavenly like Imlil. A place we always long for. A place we always go back to when in Morocco. Several times. As often as we can. Also to catch up with Aicha and Brahim and the others.
Carrot in the oven with cumin
This is a wonderful side dish. Carrots are so versatile in the kitchen. There are so many ways to prepare it in a tasteful way. Also in this case. The carrot goes into the oven and is seasoned with cumin, honey, dill and nigella seeds. Beautiful taste, beautiful colour. Light and healthy. Simply wonderful.
Broad beans & artichokes
Broad beans, artichoke hearts and preserved lemon. Someone has to come up with it. In Morocco this is is very common dish. And a great one too. Otherwise I would not feature it here. Fresh broad beans are the best, even opening them up for the beans is a task I enjoy. The artichoke hearts can be found frozen, in a pot or fresh. It’s up to you.
Lebanese cucumber salads
Cucumber is really fresh. Cucumber reminds me of summer In combination with yoghurt (in this case coconut yoghurt) is a classic of course. The version with ‘eau de fleur d’oranger’ is not so known, but very nice. I make them often at the same time. Two very different cucumber salads.
Creamy Fennel Garlic Risotto
I see it as a big opportunity to come up with a risotto sauce that has an impact on you for several hours. The combination of fennel, ouzo and a creamy texture played around in my head for a while. And the day came that I gave it a try. It did not disappoint, to put it in a humble way. And after that first time many times followed and will follow. Oh, you need to really love garlic too.
Water melon salad
In Lebanon we called this ‘betich’, water melon. Fantastic if you’re thirsty and it’s hot outside. Eating it with your hands. In these salad the water melon gets some company from other ingredients. It transforms into a superb side dish or lunch. One that I love to prepare when it’s heating up outside.
Mango spinach curry salad
Aha, you are reading the copy of this recipe I would not have expected that. If you see this photo the next thing you want to do is to make sure you have all the ingredients in your kitchen for this hero of the salads, right? The spinach, cauliflower, mango, chick peas and the herbs that come to life in the pan. The smell, the taste, the colour. It makes no difference when you serve it: as a starter, for lunch or as a side dish. It will shine on that stage no matter what.
Chicory salad
I love bitter products and same goes for chicory. Especially when I combine it with sweet tastes, then it turns into something extremely delicious. In this salad the secret ingredient is caramelised hazelnut (and onion). And the grapes are the finishing touch.
Batata hara à la Siham
I’ll never forget that moment. I was looking around on Instagram and hit upon a video of Siham. She was preparing her version of Batata Hara and instantly I knew that this was also my version of batata hara. Welll actually it was the version I had been looking for all my life. And the day cane that I prepared it. My kitchen was filled with these fantastic smells. This was home coming joy. The taste, exactly right. People, forget about the other Batata Hara recipes, this is the one.
Risotto à la Milanese
Risotto is such a delicious dish. I prepare it in several ways, but the real classic recipe is treated with all respect. I give classic recipes that special place in my kitchen. They are always exactly right. They have proven themselves over time. This risotto is pure. We eat it with a salad. This risotto deserves all the attention it can get. It is mouthwatering in every sense of the word. I often make more than needed because it allows me to make risotto al salto the next day. But will talk about that some other time.
Fresh zucchini salad
A zucchini salad, indeed. And one that really adds something to your salad arsenal. You blanch the zucchini in vegan chicken broth. And then season it with lemon juice and garlic. Oh yes, and some roasted pine nuts. Easy does it…
Broccoli salad with sweet tahin dressing
Ever since the Ramen noodles I know that the Japanese also use sesame paste in their dishes. And that’s also the case with this salad. The dressing determines the taste that will not really ring a familiar bell, but you know one thing for sure. You will prepare this more often.
Tarte Tatin aux abricots
One of my daughters pledged one day: I could have Tarte Tatin for breakfast, lunch and diner. And as a snack in between. And I couldn’t agree more. It is so mouthwatering and such comfort food. Enjoying every minute of this sensation. I do not have a sweet tooth but I must say that I have made Tarte Tatin to perfection in the past 15 years. In only two versions: one with apple and this one with apricots. A la myself, the two most délicieux combinations. Usually I make it for desert. That’s when you can extend this enjoyment the longest.
Braised greens
The green part of this dish is great. Check. It shows, right. But the fantastic and devastating effect of the rice is not so obvious. It’s made with vegan cheese, butter and lemon. Yes, nothing less. And in combination with the peas, little gems, fresh mint, leaks and and and … leaves you speechless. I know.
Kachumbari
My Kenyan friend Peninah lives in Nairobi and is the founder of the organisation Safe Spaces. 1500 girls from the slums – Peninah was one of them a long time ago – get a view and a chance of a future life outside the slums. How? Check her website https://www.safespaces-nairobi.org . I am her liaison in the Western world and for that reason she often stays with us in our home. And of course we cook together. Her recipe of Kachumbari has become one of our favourites. This lukewarm combination of delicious soft tastes with a spicy edge is a tropical delight on the table. We serve it with ginger rice.
Apple capers and ciabatta
Apple capers are a wonderful product of nature. Their texture, colour and taste give a totally different dimension to a salade that hardly any other ingredient could copy. In this ciabatta salad they have the same effect. The ciabatta bread that has been roasted in olive oil and garlic finds a perfect partner in the fresh and salty sour taste of the capers. Molto gustoso, is what they say in Italy. We say incredibly delicious.
Spaghetti salad with baies roses
A pasta salad appears regularly on many tables. This pasta salad is delicious – of course – but also has a secret ingredient: baies roses. Although it’s not that secretive as you see it right away. The little red pink balls are easily detected in this salad. By eye and by taste. They deliver a slightly spiciness that stays with you for a little while. And that separates this salad from the others just like that.
Fried courgette strips
Look, you want a snack. But you want something different. You want to make something so nice they’re almost going to fight about it. These fried courgette strips are your answer to THE snack. Of course, you can also make them as a side dish. Or put on a salad. Or… Anyway, go make them if you fancy a new addiction. Because that’s definitely what it’s going to lead to.