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.