The fennel is at it’s best right now! Therefore, I serve you my new favorite, baked fennel with pink pepper and almond flour. If I got the chance I could probably eat this every day for a while…
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!
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!
Soon it’s Valentine’s Day and of course it should be well celebrated with someone you love; a sweetheart, best friend, family, or why not just because you can. Perhaps you want to celebrate the day with a festive dessert made with fried rice paper dressed with lemon curd, sweet fruit and tangerine caviar beads?
Today the final of the most important competition in professional cooking in Sweden will take place: Årets kock (The chef of the year). A competition started 1982 and initiated by Tore Wretman, the grandfather of fine dining in Sweden. What better moment then making a classic Swedish dish including the typical taste of sweet, sour and lots of dill. Let’s make a vegan remake of dillkött!
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.
Even though the summer isn’t really that warm until now here in the Netherlands, its still too warm for me to drink my normal morning tea. So I came up with these refreshing icetea x 2 to drink instead. I prepare a new batch every second day and can zip al day long.