Strudel

Wikipedia explains : A strudel  is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but also common in many other Central and Eastern European cuisines. There is a lot more to say, and thus a lot of possibilities. In the december edition of delicious.nl … More Strudel

Halloumi balls?

Certain recipes are less adapted for 2p, especially if you refuse to have leftovers. That’s why I often change the ingredients in order to get a similar effect. The recipe with balls based on halloumi and quinoa in delicious.nl of december looked really delicious, but instead of using breadcrumb and quinoa and only 150 grams … More Halloumi balls?

Filled squash

Butternut is the number 1 pumpkin, because of flavor, shape, variety in recipes. A small butternut of approx 800 grams is perfect for 2p. Wash the pumpkin, cut in two halves and remove the seeds. Put the two halves on baking paper. Spread olive oil, pepper, salt and chopped garlic. Cover and bake in  the … More Filled squash

Pea soup

The beautiful green soup of peas was always a real winter soup if combined with meat or bread crusts. This soup is perfect for any season, and above all it’s a great way to use the ends of parmigiano cheese. I usually use those ends in my tomato sauces and soup, for extra flavor, but … More Pea soup

Fattoush

Although I’m impatientely waiting for the new Delicous magazine, the edition of September has still attractive recipes to try out. Ottolenghi learned me how to mix ingredients for an awesome salad, the fattoush. The recipe of today combines that wonderful salad with a green pea humus and shrimps, great! For 2p, blanch 450 grams of … More Fattoush