Pumpkin Pithivier The origins of the Pithivier go all the way back to the 17th century and at that time it was a puff pastry pie with a sweet filling, also called Galette des Rois. The cake is said to have originated in the village of Pithiviers, just below Paris, where King Charles IV is […]
Pumpkin Pithivier with miso onion sauce Read More »
This festive cake of chocolate, hazelnuts and fresh figs celebrates the fig in all its glory! The cake is decorated with fresh figs that get a nice kick from the balsamic vinegar. In between the cake layers, I put fig jam. This has a full, rich flavour from the addition of the red port and
Festive cake of chocolate and hazelnut with fresh figs and fig cream Read More »
This casserole of filled pasta shells is a delicious & summery comfort dish. Packed with flavour and texture. The congichiglioni rigati (large ribbed pasta shells) are filled with a mixture of delicious slow-fried onions, making them deliciously sweet and creamy. I flavoured the tofu ‘mince’ with baharat. A slightly spicy and very aromatic Middle Eastern
Stuffed pasta shells with tofu and a crunchy vegetable topping Read More »
Aubergine saté Het woord “saté” verwijst naar een “houten prikker met stukjes vlees”. In dit recept rijgen we stukjes gemarineerde aubergine aan houten stokjes en maken zo een aubergine saté. Aubergine fungeert als een spons en absorbeert de marinade volledig. Voor het gemak wordt de aubergine in de oven geroosterd, maar het kan ook prima
Aubergine saté met rabarber-kokossalsa en groene kruidenrijst Read More »
Hash browns with grilled asparagus Hash browns are a typical American breakfast dish, but they can also work well as part of a main dish, as in this recipe with grilled asparagus. Tender on the inside, nice and crispy and golden brown on the outside. Hester made a spicy and slightly tangy version by adding
Grilled asparagus, curry madras hash browns and ramson & orange pesto Read More »
About the vegan brioche In this vegan brioche (vrioche?), I substitute the eggs for banana and the butter for olive oil. The result is crispy on the outside and fluffy, almost cake-like on the inside. Just the way you want a brioche to be. For this recipe, the banana should not be too ripe, the
Vegan brioche toast with almond & wild foraged herbs ‘ricotta’ and caramelised leeks Read More »
