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.
Borlotti beans on toast
From the outside they are maybe not so much a natural beauty, but thankfully they make up for it on the inside. These borlotti beans are fried shortly in the pan with some olive oil and garlic. You mash them a bit and then you serve them on your bruchetta. Many high brows will go up when the taste reveals to be a pleasant surprise. Just a nod that it’s great. Mission accomplished.
Salad of radicchio and pear
This light salad is a picture perfect and delicious on a nice summer day. Fruit is always a great addition to a salad and in this case as well. This salad consists of only a few ingredients but that’s perfectly okay. It’s full if taste and lovely for lunch or as a side dish.
Tomato mint salad
A salad like this is served on a little saucer. Some salads deserve their own scale, literally. No large amounts, just a personal small plate with your salad. That’s the feeling this salad gives me. You eat it in small bites. Delicately. And with your bread you dip in the juice. Mmmmmm
Spaghetti with crispy cauliflower
Cauliflower and Italian sauce, it doesn’t come naturally to me. Cauliflower and Italy, for some reason I have difficulty of bringing these two together. But Italians love cauliflower and rightfully so. With this sauce they have raised the bar once again. It doesn’t remind you of anything you already know. And yet again you do not need to get familiar to the taste, it is an à la casa experience, home coming that is.
Fennel with saffron croûtons
I simply love fennel. And great croûtons are rare, but if you know how to make them you find yourself in heaven. With this recipe you will make these croûtons from now on. The combination with the fennel is fantastic. And the real saffron brings it to that culinary level. Love it.
Seven shades of green
This salade is really something different. A salty salade. For the dressing we used soy sauce. This give it a totally different taste. An addition to the salad family. Green asparagus, soy beans, spinach, avocado… green comes in many colours. A red pepper adds a bite to it together with the green lemon. But there is more..
Risotto al salto
The name says it all. This risotto makes a salto in the pan. This is a dish that comes to you as a pleasant surprise. You have risotto – preferably risotto à la Milanese – left over from the night before and ask yourself what you could do with it. In a way that it is really delicious. The Italians came up with this fantastic idea, you make a pancake out of it. Lovely with a green salad. For lunch or an easy diner. What’s that? Yes, you’re right. I often make too much risotto à la Milanese on purpose, so that I have no choice the next day but to make that Risotto al salto.