Pink ricepaper rolls with tamarind dip and cashew furikake. A long title and a long post but don’t be discouraged! Rice rolls are one of the easiest things to make.
Can I offer some homemade purple corn crisps with cheese dip? Or would you prefer the cheese sauce hot to go with your pasta instead? And the crisps to accompany your guacamole? It’s tasty either way. And colorful. And just nice in general.
Pumpkin seeds are one of my favorites! Crispy, with lots of flavor and so versatile in the kitchen. If you happen to follow me on Instagram, you’ll see how often I tend to use it… In other words, it was just a matter of time before this pumpkin and sesame butter would appear on my kitchen table!
Lentil cream may not sound so fancy, maybe not even very sexy to be honest … But, oh my! It’s so good and insanely easy to make.
A quick pasta dish with courgette in a creamy sauce is a real savior when in need! Lots of flavor, easy to make and with fresh vegetables that makes you jump for joy.
A super simple basic recipe to make a sour cream made with cashew nuts. I use it just exactly like a sour cream; in soups, a creamy dressing or in a pasta sauce.
A few days ago, I finally got up and made my own pickled lemons but now I had to wait a whooooooole month before they are ready. Impatient as I am, I came up with an intermediate solution until I get to open my beautiful pots. Today I make a salty lemon chutney!
Today I make bolognese with Beluga lentils and red wine, crazy good for both pasta’s and to enjoy with tortilla and guacamole! The red wine will bring the lentils to the next level so be sure to choose a decent one for this dish!
Today I prepared a really easy and delicious recipe for you; my luxurious truffle salad. I make it with a few drops of truffle oil and some truffle that I found at the market. If you can’t manage to find that, the truffle oil alone will also give you a great taste. You could also consider using a homemade delicious mushroom paté.
Time for some inspiration for what to put on the sandwich! Today I have prepared a goat cheese* but without the goat milk or the rennet. Fantastic on a sandwich just plain or with some topping like fresh onion, apple or cucumber. It also works perfect for browning in the oven, just like the “chevre chaude”.