Beiträge mit dem Stichwort: ‘Sun-dried tomatoes̵
Quick Cauliflower Pasta
By sautéing the cauliflower instead of cooking it, it remains a little crunchy. It saves time and dishes, and gives a different cauliflower flavor. Together with simple ingredients it results in a quick midweek recipe.
WeiterlesenArtichoke Spaghetti
Sour capers with a slight sweetness from the tomatoes and spice from the chili flakes. They all combine in the creamy sauce that sticks to the spaghetti and in between the layers of the artichoke.
WeiterlesenRoasted Chicory with Orange and Balsamic
Roasting the chicory removes most of the bitterness and creates a delicious twist to the sweet and sour orange balsamico sauce. The roasted walnuts and sundried tomatoes complement the soft chicory with a flavorful crunch.
WeiterlesenItalian Kale
In the winter season you can still enjoy summer. Using several Italian treats (tomato, artichoke) but in a conserved form: canned. Canellini beans are actually white beans from Italy and black kale is a variety you can use from Tuscany.
WeiterlesenSpinach Pasta Pesto (workshop)
I discovered this recipe by accident, and it was part of the
inspiration for the Fork Ranger book. The combination of tomatoes and
chopped spinach almost creates a ground meat texture.
Bohnensuppe mit Salsa
Bean soup is one of those traditional, simple, Dutch recipes many grandmas used to make. The brown bean for good reason is sometimes called Dutch bean. We’re putting it in a new guise with Latin flavors.
WeiterlesenRed Beet and Apple Salad
A straightforward salad with a delicious dressing. Red cabbage and apple is always a great combination and the beetroot and walnuts give some nice texture.
WeiterlesenPomegranate and Feta Salad
A simple salad with delicious sweet and sour flavors. And because it’s Christmas we’ve added some feta.
WeiterlesenRoasted Chickpeas
Crispy chickpeas with a nice salty flavor. Perfect as a snack and healthy replacement for potato chips.
WeiterlesenChocolate and Nut Trifle with Raspberries
A light chocolate mousse with deep and intense flavours. Served on a base of almond and dates and topped with pistachios and raspberries. Creating the mousse is a bit more advanced but should be no problem if you carefully follow the instructions. If you want to play it safe we suggest trying it with other 70% dark chocolate before Christmas day. While it’s possible to use a hand blender, a food processor will make this a lot easier.
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