All posts filed under: Sauces and dip

mushroom_tapenade

Rich mushroom tapenade

Today you’ll find a rich mushroom tapenade with both fresh and dried mushrooms in the blog-bowl. Filled with lots of flavors and made to brighten up your dinner, light warm winter bonfires in your friend’s eye and make you feel like you just won the lottery. Mushroom tapenade is the thing!

Mushroom_sauce_with_oatcream

A simple and tasty mushroom sauce with oat cream

Sometimes al you need is a simple and tasty mushroom sauce with oat cream. Easy to make, fits to almost anything and not expensive to make. Additionally, you can vary it with several ingredients.

mandelmanns_koksbok

Mandelmanns köksbok and garlic-mania!

Finally time for a new book review! The lovely Swedish Mandelmanns köksbok and two recipes from the book. Today I make garlic in mint oil and a fabulous garlic cream!

Creamy_dressings

4 yummy creamy salad dressings

A dressing or a vinaigrette can make or break any green leaves or veggies. Today I serve 4 yummy creamy salad dressings for your coming salads. Just mix up and serve.

Homemade salsa brava

The trick to make a great homemade salsa brava is to roast the tomatoes, garlic and almonds first. It makes a worlds difference to the final taste in the dish! And it works with so much more then just the patatas bravas (the Spanish version of “French fries”)…

Raw_gooseberry_compote

Raw gooseberry compote

I really like gooseberries but I don’t manage to find them very often. This time I was lucky and I came home with a liter. Now what? And then I knew, of course I should make compote. Like all grandmother did when I was a child (at least I think they did)… Today I’m making raw gooseberry compote in my kitchen! 

BBQ_Bijbel_julius_Jaspers

BBQ bijbel and 3x tasty herb butters

The summer is the prime time for BBQ! Julius Jaspers, a well-known chef in the Netherlands knows that. He, a big enthusiast for barbecuing, have in the book BBQ bijbel collected al his knowledge about the subject. And I must say, it really covers everything!

Jam_en_zuur

Jam and zuur + spicy peach chutney

Preservation techniques, isn’t that something our grandma’s did? Absolutely, but you can’t deny that it’s all coming back! The cookbooks in both Netherlands and Sweden are filled with it meaning so much fun to dig into! Today a book review of the Dutch book Jam and zuur by Philippine Van der Goes and an absolutely wonderful recipe on a spicy peach chutney. 

Vegan_aquafaba_aioli

Aquafaba garlic mayonnaise

This post is actually just a anthem to the good mayonnaise, this time an aioli of or should I just call it Aquafaba garlic mayonnaise? Aquafaba is a fancy word for something so not sexy, chickpea water from a can of chickpeas. So I just stay with the word aquafaba because what you can do with it is sooo sexy! A vegan mayonnaise that taste just like mayonnaise, that behaves just like a real mayonnaise and works with anything, just like a real mayonnaise. 

Rhubarbchutney_no_sugar

Lovely rhubarb chutney with curry

May and June is the season for rhubarb. The gardens (and vegetable shops) are filled with them and maybe you find yourself standing wondering what the h*ck to do with them. Well, I have a suggestion for you. Make a lovely rhubarb chutney with curry. Just imagine eating this summery chutney in the winter to your stew. You will just thank your self for being so clever keeping the summer taste!