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

Organization is important if you like to enjoy your guests

Breakfast and dinner  ‘included’, but during the day I need time to take care of the ‘normal’ life and to take care of myself. Our guests can spend time exploring the region and enjoying a real ‘holiday’ vibe. I try to prepare the dinner in the morning, after they leave the house. I need in … More Organization is important if you like to enjoy your guests

Roasted cauliflower could become the star ingredient of the decade

‘The Green Kitchen at Home’ is a perfect inspirer for vegetarian cooking. The middle eastern salad with cauliflower and lentils is fabulous. For 2p,  roast 1 medium sized cauliflower – cut  in little roses (no waste, so please, cut the stem in small cubes) and mixed with 3 table spoons of olive oil, 1 teaspoon … More Roasted cauliflower could become the star ingredient of the decade

Winter salads

Colorful salads, even in winter, cheer up a rainy and windy day. Something cold, something hot, something raw, something cooked, some proteins, some vegetables  and a variety of colors offer a perfectly balanced meal. Last night I precooked 500 grams of peeled and chopped beetroot in the oven for 30 mins at 180° in a … More Winter salads