Is this warming chicken soup for four full of all the goodies? Let’s see. We tossed into the pot potatoes, celery root, red cabbage, carrots, and the ever-healthy garlic and onion. It even has apples in it! We flavored it with cumin, coriander, and dill. So, the answer is ‘yes!’
Apple and Red Cabbage Chicken Soup Read More »
Who’s in for a good old ribeye steak? We’ll just sear it on the grill pan (you can use your grill, too, for that matter) and we’ll enhance it with pesto sauce. Only, this time, our pesto is kind of special because we add egg yolks to it, which will thicken it and add to the flavor. Try it yourself!
Ribeye Steak With Pesto Sauce Read More »
Would you be interested in some roasted duck meat? If your answer is positive, then join us in pan-searing the fat duck breast in its own drippings and use these to concoct a raspberry sauce. This time try to use a spelt and vegetable mix side-dish with raw fennel and cucumber. Well?
Roasted Duck Breast With Raspberry Sauce Read More »
Seared and roasted duck breast served over cinnamon-flavored rice is already a good thing. However, marinating the meat first in a honey plum jam and soy sauce mixture which we’ll then use as a sweet umami sauce is much better. Did we mention we toss some plums into the baking dish?
Roasted Duck Breast With Plum Sauce Read More »
You’ve come to the right place for a fruity and cheesy, salty and sweet warm salad. We’ve chosen Santa Maria pears, but this is not cast in stone. You can choose Anjou, or Bosc pears, or what have you. It doesn’t really matter as long as they are pears. Bake them with onion, grill some Halloumi and serve them together on a bed of valerian, also known as corn salad or lamb’s lettuce.
Grilled Pear and Halloumi Salad Read More »
You’ll need a smoked mackerel ready for this one because we’ll concentrate on the side-dish and sauce. It’s a no-brainer warm and fruity ‘salad’ made with grilled beetroot slices and apricots wherein we add some quartered figs. We serve the fish and side-dish drizzled with a lemony pomegranate sauce.
Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce Read More »
This stuffed tomato dish is healthy and vegetarian, it’s not so high in carbohydrates or fat, it is pretty low on protein and calories. Of course, you can always choose to use it as a side dish. You’ll need the pulp from 1 tomato only for the filling mixture. Eat the remaining pulp raw, as we did.
Red Lentil-Stuffed Tomatoes Read More »
These hot and garlicky roasted eggplants can be served as a vegetarian stand-alone course, but they can also make for a delicious side-dish. If you don’t have anything against dairy products, you can serve them garnished with yogurt and sprinkle them with chopped parsley.
Roasted Eggplants With Garlic Read More »
Why don’t you try our creamy and slightly crunchy pan-cooked chicken breast? Make it very nutty by tossing crushed almonds and cashews into the skillet. Cook it in coconut milk and flavor it with garam masala, coriander, chili, and garlic. Nice, isn’t it?
Cashew and Almond Chicken Breast Read More »
Welcome to a round of meaty protein-rich oyster mushrooms. We pan-cook them in white wine and enhance them with heavy cream. We spike the mix with a mixture of paprika, white and green pepper. Feel free to improve your spice mixture any way you like.
Sauteed Oyster Mushrooms in White Wine Read More »
Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.
Cheesy Lentil and Black Rice Sorrel Rolls Read More »
Ah, the striking, pleasantly chewy and delicious oyster mushrooms! We here, always crave for a bit of Pleurotus. This time we bake them in olive oil with breadcrumbs and grated parmesan on top of them. Give them a try!
Baked Oyster Mushrooms Read More »
