Strawberry Cheesecake Stuffed Chocolate Cookies
I’ve been a bit addicted to the new strawberry cheesecake Lindt chocolate bar for the last 2 months. Whenever I get my hands on one of those chocolate bars, it just disappears within minutes. My hubby...
View ArticleBuffalo Quinoa & Eggplant Balls
It’s time for a healthy recipe again. This is a vegetarian and much healthier version of the original fried buffalo chicken wings. I love fried buffalo chicken wings. In fact, I pretty much love...
View ArticleCoffee Rolls
Last month I mentioned how I had been having a craving for cinnamon rolls, but then instead of making rolls, I made individual vanilla bean & cinnamon wreaths. I guess I’m not over my sweet bread...
View ArticleMini Matcha Rolls Filled With Dulce De Leche
I love eating mini versions of food. It kind of cheats your brain into thinking that you can eat more. I made these mini matcha rolls on a stormy Sunday a while ago. Because of course, what do I do
View ArticleTwice Baked Butternut Squash with Harissa Butter, Feta & Pomegranate
This is a very easy to make side dish for the holidays. The harissa butter adds a bit of heat that goes well with the sweetness of the butternut squash. This recipe serves 2. Ingredients: 1 medium...
View ArticleSpinach & Ricotta Cannelloni with Butternut Squash Béchamel
It’s been too long since I’ve made cannelloni. I was at an Italian store the other day getting squid ink pasta for another recipe and when I saw boxes of cannelloni, I just had to get one. I stuffed them
View ArticleLentil Shepherd’s Pie with Cauliflower Mash
This is a vegetarian take on the traditional Shepherd’s pie. Still hearty and comforting, but a bit lighter. The addition of smoked paprika and port to the lentils gives it another depth of flavor. The...
View ArticleBaked Coconut Oatmeal
One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings.
View ArticleBaked Eggs on Sweet Potato Skins with Avocado
This was my breakfast yesterday and I got many questions on Instagram on how to make it, so I decided to post the recipe. It’s super easy and very healthy. Update: Here is how to make the avocado rose:...
View ArticleHarissa & Turmeric Roasted Aubergine with Cashew & Sumac Crumbs
It’s been a while since I’ve cooked with harissa so I decided to use it as the base for these roasted aubergines. For extra flavor, I added turmeric, dried oregano and celery salt. For some crunch, I...
View ArticleOven Fries with Feta, Preserved Lemon & Oregano
I am a sucker for fries. I wanted to try a new method for making them crispy. So the other night, I tried the Smitten Kitchen’s recipe for oven fries. The result was super crispy fries with a bit less...
View ArticleStrawberry Cheesecake Stuffed Chocolate Cookies
I’ve been a bit addicted to the new strawberry cheesecake Lindt chocolate bar for the last 2 months. Whenever I get my hands on one of those chocolate bars, it just disappears within minutes. My hubby...
View ArticleBaked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney
I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super...
View ArticleKimchi Loaded Hasselback Potatoes
Today is the first workday in weeks that I finally have our place all to myself. I could finally catch up on my own work which makes me super happy. The construction has finally ended and now we only...
View ArticleMexican-style Rice, Black beans & Spinach Enchiladas with Red Pepper Sauce
It’s been a long time since I’ve made enchiladas. I don’t know why, because I love them. I wasn’t sure yesterday of what to make for dinner and then this popped into my head. I love roasted red pepper...
View ArticleVan Dobben Croquetten and Biterballen for the Oven
I’ve been a fan on Van Dobben ever since I moved to the Netherlands. It was one of the first things Pieter introduced me to. And what’s not to love? Beef ragout with a crunchy coating, served steaming...
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