Ricotta, prunes & figs
In fig season, any excuse to eat these marvelous little mood elevators is a good one if you ask me. They’re great for both the gut and the brain, not to mention simply delicious!
Deluceous dinners
Starters
Flambéed Pastis Prawns
This is such a gorgeous salad for a hot mid-summer afternoon or evening. It serves great as either lunch, a starter or a light main.
Smoked eel and brioche in beurre blanc
Last week we’ve had the most wonderful smoked eel dish at Vis Atelier in Laren. This brilliant concept combines a high end fish boutique with a wine bar and a fish restaurant in the picturesque area of The Netherlands ‘t Gooi. With the most welcoming …
Sous Vide Miso Salmon
If you don’t have a sous vide you can still make this dish using pans of course! However in that case do consider asking one for your birthday! 😉
Green summer salad burrata
There are so many awesome creations you can make with burrata…! Seldomly difficult to make, always highly indulging. Here’s a nice suggestion for a summer version.
Middle eastern carrot salad with caramelised pecans
Even just the smell of these caramelised cinnamon pecans in your house will make your day.
Grilled peperonata salad
I created this recipe about ten years ago and some of my friends still make this salad regularly for their guests (and send me a pic when they do 🥰). I’d say I can call it a classic!
Carpaccio di Melanzane
I made a little dance of joy when I first tasted this one, because it turned out to taste even só much better than I imagined…! I love it when a simple idea turns out so well. You do really need one of those super …
White halibut with artichoke and pistachios
A light yet flavourful meal with the right combination of textures. If you can’t get a white fish with skin, you will still want the crunchiness that the baked skin would otherwise provide. You can get that by adding some crushed croutons. These are really …
Rigatoni ‘carbonara style’ with smoked eel and truffle
There is no meat in this pasta, but you do borrow the technique of a carbonara pasta for this exquisite dish. The idea comes from Bistro de la Mer in Amsterdam – which is absolutely worth a visit should you be in town. My dear …