As a food blogger and recipe developer you almost always have a well-filled refrigerator. Many recipes needs to be cooked, refined and then cooked a second or even a forth time. Today I had some nice leftovers from my cheese sauce and cherry relish waiting for magic. Together they form todays crispy toast with cheese sauce, cherry relish and sichuan pepper.
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.
Today I cook a simple pasta dish from the vegetarian Belgian cookbook La cucina verde. Together with fresh vegetables, black pasta and salicornia, it forms a nice dinner with lots of color!
It’s been hot in the Netherlands lately! So hot that I started to look for alternatives to my daily hot coffee… Therefor, today a ice cold pick-me-up coffee drink with lots of goodies in!
These crunchy cookies with jam don’t win the first beauty price but boy do they taste good! Perfect with a cup of hibiscus tea a summers’ day.
Today I serve roasted new potatoes with a cherry relish, pickled mustard seeds and a miso sauce. It will be a wonderful plate with lots of flavors!
Today I’m reviewing the Dutch book Leafs by Carola de Kanter. From the book I also make a green pea soup with lemon!
Today I combine the crispy baked plantain with a fresh rhubarb salad for lunch. The combination of the ingredients gives a crisp, fresh, a little sweet and very fresh touch to every bite.
Sure we can manage another asparagus recipe before the season is over? Today there will be deep-fried croquettes with white asparagus!
I’m just saying. Green asparagus and new potatoes. In one sentence and in one dish. Simple and without much extras going on. Just delicious and perfect in season.
