A curry is always welcome on my table, especially this one! Tender lamb flavoured with fragrant indian spices and baked for hours until meltingly soft. What’s not to like about that. Don’t be intimidated by the long list of ingredients. The method of preparing it is pretty easy and straight forward. Continue reading
You can prepare this dish entirely in advance and bake just before serving. You can replace leeks with broccoli, after you boil it for 6 minutes. It’s an ideal dish for gatherings and can be easily transformed into a vegetarian main by omitting the salmon. Continue reading
I wanted to create a green pasta dish. A dish that looks healthy and tastes fantastic. I used zucchini, asparagus and peas. You can improvise, of course and use green beans instead of asparagus or, use both. Anything goes really. I particularly love the lemon in this pasta. It kind of reminds me of spring. Omit the pancetta for a vegetarian version Continue reading
I first tasted this salad at French restaurant “Petite Maison” in London. It’s such an interesting combination of ingredients, and the spicy dressing brings together all the flavours. This is my version of this fantastic salad. I added some pomegranate seeds for some added sweetness and I always serve it with grilled Hallumi cheese, as a vegetarian main. Continue reading
Can’t say no to sticky, spicy chicken wings. These are basted in hoisin sauce and have a subtle orange flavor. Serve as part of a chinese meal or (even better) in front of the TV with a cold beer and lots of table napkins.
Ingredients for the sauce:
- 5 Tbs Hoisin sauce
- 1 Tbs orange marmalade
- ½ cup soft brown sugar
- 2 red chillies, chopped without seeds
- 3 Tbs ginger, finely chopped
- 4 garlic cloves, crushed
- ¾ cup tomato ketchup
- 1 Tbs cornflour dissolved in 1 Tbs water
- salt to taste
- ½ tsp chilli powder (optional, if you like the heat)
- 1,3-1,5 kg chicken wings
Mix all the ingredients for the sauce, except the chilli powder, in a small saucepan. Bring to boil over medium-high heat, stirring occasionally. Lower the heat and simmer for 5 minutes, stirring, until sauce thickens slightly. Put hot sauce in a blender, add salt to taste and blitz until smooth. Taste the sauce at this stage and add the chilli powder if you think it needs more heat. I always add it, but I do like my wings HOT! Let the sauce cool to room temperature. You can keep sauce covered in the fridge at this stage, for up to two weeks.
Preheat oven to 175 C (350 F). Wash the wings and pat dry with paper towels. Put them in a large bowl and mix with about one cup of the sauce. Stir well to coat. Line one or two baking sheets with foil, depending on how big your oven is. Spread the wings in the baking pan (or pans). Wings must be cooked in one layer and not too crumped. Bake for 50 minutes basting with the extra sauce 2-3 times, until cooked through and caramelized. Serve immediately with fresh coriander and the napkins.
If you like coconut you will love this very simple chicken curry. It’s very fragrant and rich, but very easy to prepare. The chicken is cooked in the coconut milk, so no frying is necessary. Rendang is usually a dry curry but I like to make mine a little juicier, by keeping the sauce more runny. Continue reading
During Halloween, I think it’s more fun cooking my pumpkin instead of carving it. OK, I must admit, my kids hate it when I do that. After all, there is nothing scary about a baked pumpkin. This salad is spicy and sweet and the spicy pumpkin works really well with the lentils and goat cheese. It’s very easy to prepare, not to mention all the goodness in vitamins and nutrients. You need to keep an eye on your pumpkin as it bakes, since cooking times depend on how ripe your pumpkin is. Continue reading