When summer is coming, I always want to eat red, juicy and sweet watermelon. Not just a small piece but lots, like really a lot! One warm morning the other day I made this refreshing smoothie with watermelon and fresh mint.
There are a few herbs that you almost can get addicted to. The herbmix called za’atar is one of them. It really goes with almost everything; veggies, meat, beans, thick yoghurt or with just bread and olive oil. You name it!
This time for my category Tasty books, I have chosen a Dutch book; Pomodori by Angelo Dorny. I like a bit nerdy books on only one theme and this one is no exception – only about tomatoes! Did you know that there are about 10-15.000 different kinds of tomatoes in the world? Al with different color, shape, origin and use. In my supermarket I can find only about five different ones. Where did the rest go?
A few days ago I introduced the white miso to you. Did you miss it? Click here! As you probably understood I very fast became a huge fan of this paste and of course had to try it it everywhere!
Fattoush is a Lebanese fantastic salad based on roasted bread, vegetables and fresh herbs. Below you find my interpretation of the dish. As always without gluten, sugar, too much carbs and vegan friendly.
Happy Easter! Finally the light is coming back. Tulips are finding their way up through the wet, black soil and there is hope for a bright summer again. What better way to celebrate Easter with then eating fresh green asparagus with poached eggs and truffle? It looks rather elegant on a set table and the taste is delicate, a pure joy for each one around the table. No reason to mess around, let’s just get started, right! Green asparagus with poached eggs and truffle 2 persons Ingredients A bunch (or two!) of green asparagus 4 eggs 1 tbs neutral oil 1 tbs good quality truffle oil A few small pinches of (Maldon) salt How do I do it? 1. Prepare 2 pans with water, 1 big for the asparagus and 1 smaller for the eggs. Let it come to cook. 2. Prepare 1 smaller bowl with a thin plastic film, it should be a piece of about 30-40 cm big square. Cover the bowl with the film and add just a few drips of neutral oil …
Starting to eat low carb, gluten and sugar-free have brought me a lot. Not alone did it opened my eyes for how to feel better in so many ways, but it also luckily opened my eyes for products and ingredients that I maybe would have missed otherwise. Rutabaga is a one of these.
I’m thinking about food almost 24/7. I read, write, cook and eat al the time (well, maybe not always eating but for the rest…). I love it! To go with my breakfast this morning, I had chosen a cookbook from the wonderful Sarah Britton. You know from the fabulous blog My new roots (click link)! She is writing about a rich sauce made with white beans and intend to use it for a cheese fondue. Interesting idea! So I made my own version, with cauliflower as main ingredient.
How is it possible to make a great tasting bread out of cauliflower and beetroot? I have absolutely no idea but what I do know, is that it works. The vegetables (and some more good ingredients) form together a moist bread that goes perfectly with any kind of spread or why not just plain butter?
I looooove risotto! It should be creamy with a hard center. Soft, rich and comforting. Only a minor problem. The rice. Lots of loving carbs that I’m trying to avoid. Well, I obviously have to think in new solutions. Preferably also without any products with lactose, just as an extra challenge. Hmmmm.
