EAT

quinces + apples = quince apple tart (with cardamom)

Rock-hard and not easy to peel or work with. Nevertheless, I buy quinces whenever I see them at the market. They are super seasonal and have a beautiful floral aroma and flavor. They are lovely in combination with other fruits, such as apples, pears and lemons, and with spices, such as cardamom, cinnamon, and star […] Read more…

Buckwheat Salad with Nieuw Tuinzight Grapes

The beautiful biodynamic grapes from Nieuw Tuinzight are great to use in a salad. Read about the grape nursery in my previous post: My kind of fruit! Biodynemic grapes from Nieuw Tuinzight. Bold flavors with a hint of sweetness, that’s what this salad is about. I’ve roasted the butternut squash and combined it with tarragon, […] Read more…

3 Easy Recipes With Fall Carrots

Carrots are somewhat underrated in my kitchen. Oh yes, I use carrots all the time. In my soffrito, the Italian vegetable base which I make with finely chopped carrots, onion, garlic, and celery. I use it as an indispensable ingredient in bouillon and often in a large mixed salad. But this beautiful sweet root vegetable […] Read more…

Tamales with sweet potato and black beans

I think steamed tamales with their soft filling of masa is one of the best Mexican dishes, so this Sunday I kept myself busy with preparing tamales for dinner. It’s quite an elaborate process, especially when you’ve never made them before. But the result is very rewarding. This is my vegetarian version with a spicy […] Read more…

Pizza with tomatoes and artichoke

This is one of my favorite summer pizzas. Instead of the familiar tomato sauce, I’ve used an artichoke spread, which is very easy to make. This recipe of mine was also featured in a Dutch book full of ideas on what to do on Sundays. Making pizza is definitely a good way to spend it. […] Read more…

HP’s sourdough bread

For the last two years, HP, my husband, spent his Sunday mornings baking bread. I started it all. Inspired by a visit to Ghent, Belgium, and the local Superette bakery cookbook we picked up, I began developing a sourdough starter. Somehow, he took over from there. Based on the instructions he found in the Superette […] Read more…

Maple Syrup Granola

Every weekend, I make a large batch of this granola. Can’t do without it, because together with fruit and yoghurt it’s my start of the day. With strained yogurt, which we call ‘hangop’ in Dutch, literally ‘to hang up’, it’s even more of a treat. This creamy rich yogurt is an old-fashioned Dutch dessert, but […] Read more…

Amarena cherry brownies

This Christmas, we were at our grandparents’ house in France and made this delicious dessert. My mom brought a jar of amarena cherries and we decided to bake these brownies with them. The intense candy-like taste of amarena cherries is great with chocolate. The original amerena cherries from the Italian company Fabbri come in beautiful […] Read more…

Gorgeous Gougères

These gougères are ideal for cocktail parties, if you ask me. I once had gougères served alongside a cocktail at the elegant No.9 Park in Boston. Since then I have been baking these sophisticated appetizers at home often. People adore them, especially when they are homemade. We are slowly getting into the Holiday spirit. Last […] Read more…

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