Whenever I prepare this mung dhal the smell of sizzling spices teleports me to Hassan’s kitchen in Madame Mallory and the smell of curry. It’s irresistible. mung dhal (basic recipe) 200g mung dhal double the volume of water 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon rock salt 1 tablespoon ghee 2 teaspoons cumin powder 1 teaspoon Chinese Five Spice powder (cinnamon, clove, star anise, Sichuan peppercorn, fennel seeds) Soak the mung beans during the night or for […]
Definitely THE sauce of this summer!! Salsa California 1/2 onion a piece of chili pepper, seeds removed half a bunch of fresh cilantro leaves 1 teaspoon fresh lemon juice or white wine vinegar 1 teaspoon salt 6 ripe tomatoes Blend for a few seconds. Do not over mix, leave chunky. I love it with pasta, grilled fish, salad, vegetables (green beans, asparagus!) or on grilled ciabatta. Spin-off: Take the Salsa California ingredients, add half a cucumber and […]
A traditional recipe to fight the arctic temperatures. It pairs well with duck and pheasant, with potato gratin, gnocchi and mashed potatoes. Or simply on its own, just the buttery cabbage with the sweet aromatic apple. Flemish red cabbage 1 red cabbage 2 tablespoons aceto balsamico salt and pepper 2 generous tablespoons soft butter to spread onto the pan 2 apples a heavy pan with a heavy , well closing lid. Preheat the oven to 150°C. Quarter the cabbage, […]
creamy mustard salad dressing (yields about 10 servings) 2 cups raw, unsalted cashews 1 cup white wine vinegar 2 tablespoons raisins 1 1/2 teaspoons Dijon mustard 1 clove garlic 1 tablespoon nutritional yeast 1 cup almond milk or any other plant based milk 1 teaspoon tamari sauce It is not necessary to soak the cashews, if you use a high speed blender. Blend until creamy. Keep in the fridge for at least 1 week. If […]
I stumbled upon the method of caramelizing butternut squash in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes? Mine are these pumpkin soup with a Bali memory spiced butternut squash bread sweet dumpling, oven roasted with prawns, tomatoes and white wine curried butternut squash soup autumnal surf’ ‘n’ turf introducing black futsu caramelized pumpkin and green bean salad 1 butternut squash, sliced or diced 2 […]
beetroot carpaccio 4 beetroots about 75g fresh goat cheese (feta) 2 spring onions (the green parts) or chives, thinly sliced for the vinaigrette: 3 tablespoons sherry vinegar 60 ml olive oil a few dashes of Tabasco sauce salt and black pepper Bring a pot of water to the boil and add the beetroot. Cook for about 20 minutes. Refresh under cold water, peel and slice 2-3mm thick. Spread on a platter in a fan shape. […]
Here’s how to make the gazpacho. For the salad take a pointed cabbage (much softer than its big round brother), slice it finely and knead it a few times with your hands to crush the structure. Finally toss in the following dressing: dressing for the cabbage salad salt and freshly ground black pepper vinegar a generous amount of heated olive oil Start seasoning the raw sliced cabbage with salt and pepper, add the vinegar and […]
The simplest things, like a tin of sardines, can be the most delicious when paired with a crispy baguette, quick pickled shallots and a bottle of champagne. Add a lemon to squeeze over the sardines and some fresh herbs to spread on top. Enjoy! quick pickled shallots 3-5 shallots, sliced 2 tablespoons vinegar 1 teaspoon sugar pinch of salt Slice the shallots and put them into a jam jar. Douse with the vinegar, add […]
For my spring pesto I use bear’s garlic (Bärlauch), sorrel or even ground elder (Giersch) from the garden. Be careful in case you go foraging for bear’s garlic, the long and slender leaves can easily be mistaken by leaves of lily of the valley, which are super toxic. green pesto 1 big handful (or a bunch if you buy it) bear’s garlic, sorrel or ground elder 20 g pine nuts parmesan 40ml olive oil salt and […]
Somen are very thin Japanese noodles made of wheat flour. In the making process the dough is stretched to a max with the help of vegetable oil to achieve very thin strips. That’s the reason why you need to rinse them under cold water after cooking. Otherwise they would become sticky. The pink beauties I bought at Muji owe their colour and their slightly fruity/salty flavour to Ume, a Japanese plum. Usually I eat somen with a dip of […]