It’s about time to give black cabbage a second chance

I don’t think I ever tasted black cabbage before we moved to Tuscany. It’s one of the protagonist of the famous ribollita, a traditional Tuscan soup. You can find my first cooking experiment with black cabbage at the beginning of the blog. It wasn’t really successful 🤓, too much and not enough cooked, it tasted … More It’s about time to give black cabbage a second chance

I love this one😋

In search for variety in cooking with Jerusalem artichokes I found this wonderful recipe in the cookbook Plenty of Yotam Ottolenghi. After a few small changes we have a fabulous winter salad. For 2p, clean 500 grams of Jerusalem artichokes, chop in 1cm slices and store in a bowl with water and the juice of … More I love this one😋

Chicory Italian style

The traditional Belgian oven recipe of chicory with smoked salmon instead of ham in a bechamel sauce is delicious. As you know, I daily try to cook something different. I read cookbooks to be inspired. The recipe of today is a real mixture of styles. My favorite audience will tell me whether it’s a success … More Chicory Italian style

Moghrabieh

During my last visit to Belgium I found some lovely moghrabieh. Couscous is quicker but moghrabieh has the looks. Put 500 grams of halved cherry tomatoes and 500 grams of chopped carrots on baking paper (skin down). Spread some olive oil, 2 teaspoons of ras gel haniyt, 2 teaspoons of cumin seeds, a pinch of … More Moghrabieh

RAL 9010

I think RAL 9010 has become the most popular ingredient in the house 😉. A seaweed, fennel and vongole risotto is an ideal dish in combination with the elegant white paint at the end of the day. For 2p, clean 1 kilo of vongole. Heat a pan. Melt 1 teaspoon of butter. Add the vongole, … More RAL 9010

Fish and potatoes in fabulous croquettes

Pasteis de bacalhau are more than delicious, easy to prepare in advance, as snack, starter or, in combination with other dishes, as lunch. Janneke Philippi, writer in delicious.nl magazine, inspires me once more. The most important step in the preparation is the desalting of the bacalhau or salted cod. Rinse 400 grams of salted cod. … More Fish and potatoes in fabulous croquettes