Simple starters: Spring onion soup

3 Ingredient spring onion soup
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I invented this soup after picking up 6 bunches of spring onion on the market for 2 euros. This left me looking for creative ways to use up this tasty vegetable. We like to eat it cold, but it also makes a good warm soup.
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
3 Ingredient spring onion soup
Print Recipe
I invented this soup after picking up 6 bunches of spring onion on the market for 2 euros. This left me looking for creative ways to use up this tasty vegetable. We like to eat it cold, but it also makes a good warm soup.
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Ingredients
3 Main ingredients
Optional, to garnish
Servings: people
Instructions
  1. Fry your onions and potatoe in a little amount of oil until they start to soften.
  2. Add the stock and bring to a gentle simmer.
  3. Simmer until the potatoes are cooked.
  4. Blitz until creamy and season to taste.
  5. Let the soup cool. Serve with a blob of creme fraiche and finely chopped spring onions.
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Homemade Mint Jelly

Homemade Mint Jelly
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This sauce is the perfect accompagnement with roast meat, especially lamb. It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Homemade Mint Jelly
Print Recipe
This sauce is the perfect accompagnement with roast meat, especially lamb. It is a great way to use up all that mint growing like crazy in your garden. I like to add a stylish lable and cute lid, that way I can give away these jars as gifts.
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 jars 10 minutes
Cook Time
20 minutes
Ingredients
Servings: jars
Instructions
  1. Wash your mint, pick the leaves of and chop finely.
  2. Prepare and clean your jam jars.
  3. Combine all the ingredients and bring to a simmer. Simmer for 5 minutes.
  4. Fill your jam jars, twist on the caps immediately. Place the jars upside down for 5 minutes.
  5. Turn your jelly jars every 20 minutes as they cool. This ensures the mint leaves being spread evenly through the jelly.
Recipe Notes

Read more about edible gardening here.

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Top three: chefs on youtube

The past year I have spent a lot of time soaking in my bath tub. What I like to do then, is get recipe ideas on youtube. I have discovered some personal favourites. The great thing is that there is inspiration for everyone online, from beginner to professional chef. Why don’t you start by giving my top 3 a try?

  1. Akis Kitchen – This channel has so many things going for it, that I have to break it down in bullets. His pastichio was an instant hit with my family.
    • This Greek chef makes tasty Greek recipes, which happens to be one of the cuisines I like very much
    • Akis makes these dishes simple to make for anyone, anywhere on the world.
    • Akis speaks English with a cute Greek accent, and he is easy on the eyes to boot!
  2. FoodTube – Jamie Oliver introduces you to many great recipes, but he also manages to find the best online chefs for you! One of my favorite recipe ideas is Butternut 3 ways.
  3. Donal Skehan – Donal’s recipes are just what I look for. Different and inspiring enough to impress my family and guests, yet simple enough for me to want to try them on a weekday! I haven’t tried these baked meatballs yet, but they are just the kind of thing my family would enjoy.

Exotic coleslaw

Exotic coleslaw
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This is a lovely way to make a plain coleslaw slightly more sexy. This slaw makes a great lunch when paired with some cold chicken. It is a great side dish with grilled fish or chicken. Although you can make this dish fresh, it tastes best if you make the salad 1 day in advance and garnish it before serving.
Servings Prep Time
2-4 people 15 minutes
Servings Prep Time
2-4 people 15 minutes
Exotic coleslaw
Print Recipe
This is a lovely way to make a plain coleslaw slightly more sexy. This slaw makes a great lunch when paired with some cold chicken. It is a great side dish with grilled fish or chicken. Although you can make this dish fresh, it tastes best if you make the salad 1 day in advance and garnish it before serving.
Servings Prep Time
2-4 people 15 minutes
Servings Prep Time
2-4 people 15 minutes
Ingredients
Dressing
Garnish
Servings: people
Instructions
Making the salad
  1. Slice and grate all the veg.
  2. Mix the ingredients of your dressing. Taste and season to taste. Add more lime juice if needed.
  3. Mix the veg and the dressing thoroughly. Ideally, you let the salad stand in your fridge for 24 hours.
Just before serving
  1. Chop the koriander leaves. Mix half of the leaves through the salad.
  2. Place the salad on a large serving dish and sprinkle with the remaining koriander and pomegranate seeds.
Recipe Notes

This makes a great barbeque side dish. Find more barbeque ideas here.

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Tasty tuna melt

Tasty tuna melt
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This is a lovely store cupboard recipe. We have all ingredients for this recipe in our home any day of the week. If you like tuna as much as I do, it makes for great comfort food. I love the contrast between the luke warm tuna salad and the piping hot melting cheese.
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Tasty tuna melt
Print Recipe
This is a lovely store cupboard recipe. We have all ingredients for this recipe in our home any day of the week. If you like tuna as much as I do, it makes for great comfort food. I love the contrast between the luke warm tuna salad and the piping hot melting cheese.
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
5 minutes
Ingredients
Tuna salad
Tuna melt
Servings: people
Instructions
  1. Preheat your oven grill. If your oven does not have a grill setting, heat to the highest temperature.
  2. Mix the ingredients for the tuna salad well.
  3. Add olive oil or mayonaise to make your salad more creamy if needed.
  4. Spread the tuna salad on the toasted bread.
  5. Sprinkle with cheese.
  6. Grill for about 5 minutes. Monitor carefully, you don't want the cheese to melt and brown slightly.
  7. Sprinkle with your favorite hot sauce.
Recipe Notes

If you serve these with a salad, they make a great dinner.

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Roasted Dutch meal

Roasted Dutch meal
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A standard Dutch meal comprises of potatoes, vegetables and meat. My grandmother used to boil the potatoes and veg while frying the meat. I simplified this by cooking all ingredients in one baking sheet in the oven. While the oven does all the work, I have quality time with my sons.
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Roasted Dutch meal
Print Recipe
A standard Dutch meal comprises of potatoes, vegetables and meat. My grandmother used to boil the potatoes and veg while frying the meat. I simplified this by cooking all ingredients in one baking sheet in the oven. While the oven does all the work, I have quality time with my sons.
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat your oven to 220 degrees C.
  2. Cut the potatoes, sweet potatoes and carrots in large chunks. You don't need to peel these, it's a rustic dish.
  3. Peel the onion and cut these in large chunks.
  4. I like to line my oven tray with baking parchment, for easy washing up.
  5. On your oven tray, mix all ingredients. sprinkle generously with salt and pepper. Make sure all ingredients have a thin coat of oil.
  6. Bake in the oven for 20-30 minutes. After 20 minutes prick a potato chunck to test if it is cooked.
Recipe Notes

Serve on a large serving platter and let your family dig in. Serve with sauces such as BBQ sauce or mayonaise to taste.

Try more Dutch recipes.

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Bulgur salad

Bulgur salad
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This makes a great lunch dish, I love taking this to work. It is also our family's favorite side dish with a barbecue. Sometimes I like to make a large amount, and eat it for lunch and dinner multiple times in the week. You can serve this salad luke warm or cold.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Bulgur salad
Print Recipe
This makes a great lunch dish, I love taking this to work. It is also our family's favorite side dish with a barbecue. Sometimes I like to make a large amount, and eat it for lunch and dinner multiple times in the week. You can serve this salad luke warm or cold.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Main ingredients
Dressing
Presentation
Servings: people
Instructions
  1. Prepare the bulgur according to instructions on the packet. Let it cool for at least 20 minutes.
  2. Mix the main ingredients.
  3. Mix the dressing and stir though the salad.
  4. Season to taste with salt, pepper and lemon juice.
  5. Sprinkle with some extra parsley, feta and nigella seeds.
Recipe Notes

Great with grilled vegetables, meats and fish.

Try more barbecue (side) dishes.

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Awesome Autumn Pie

This is another tasty vegetarian pie. It is full of veg and color, but just as rich in flavors!AutumnPie2

Awesome Autumn Pie (4 servings)

  • 1 butternut squach, peeled, in 5 mm slices
  • 1 pie dish lined with puff pastry
  • Pie filling:
    • 300 gr spinach
    • 50 gr crumbled feta
    • 50 gr grated parmesan
    • 1 egg
    • pinch nutmeg
  • Sprinkle squash with
  • 1 tsp hot paprika
  • 1 tsp cinnamon
  • 50 gr feta
  • 1 cup of roughly chopped hazelnuts
  • 1 tbsp honey
  1. Blind bake your pie in a 220 degrees C oven for 15 minutes.
  2. Boil your butternut squash slices until just soft enough to eat.
    AutumnPie4
  3. Mix the pie filling.
    AutumnPie3
  4. Fill the base with the filling, cover with the butternut squash slices.
  5. Sprinkle with hot paprika and cinnamon.
    AutumnPie5
  6. Top with feta and hazelnuts.
    AutumnPie6
  7. Drizzle over the honey, season with some freshly ground pepper.
  8. Bake in the 220 degree oven for about 20 minutes.

Find more pie and quiche recipes.

 

My Vichyssoise or Delicious & creamy cold soup

VichysoisseSWhen the weather is getting hotter, I recommend you spend an evening making a large batch of this beautiful soup. It is both healthy and tasty, and well loved by all family members. I like to use vegetable stock, this means the dish is completely vegetarian and all my friends can enjoy it as well.

The soup can be served hot or cold. I would cool the soup for at least 4 hours before serving. That’s why I like to make this dish a day in advance.

This soup is also beautiful als a small course at a dinner party or for a high tea. Just serve the soup in a dainty tea cup or a small glass instead of a large plate.

Vichyssoise (6 portions)

  • 2 leaks, sliced and thoroughly cleanVichyssoiseMed, including the green part
  • 1 large onion, sliced
  • 1 garlic clove, finely sliced
  • 4 medium potatoes, diced
  • 500 – 750 ml vegetable stock
  • 150 ml cream
  • 1 tbsp olive oil
  • To serve:
    • Greek yoghurt or sour cream
    • Chopped spring onion or chives
  1. Fry off the potatoes, onion, leaks and garlic until the onion is translucent.
  2. Add vegetable stock until all ingredients are submerged.
  3. Simmer until the potatoes are cooked.
  4. Blend the soup to a smooth puree, add stock if you want a thinner soup.
  5. Stir in the cream and season to taste. Remember that cold soup will need stronger seasoning.
  6. Serve your soup with a dollop of Greek yoghurt or sour cream and some chopped chives or spring onions.

VichysoisseXL

On hot summer evenings I enjoy a plate of this cold soup with some fresh bread. The best thing is that all you have to do is serve it up, no mess or fuss, just a cooling and healthy dinner.

Crunchy kohlrabi slaw

This is coleslaw with a twist. I love preparing a large batch of any type of coleslaw. I bring it to work, serve it as a side dish with some fried chicken (like chicken fingers) or with our barbecues in the summer.

Kohlrabi1

The kohlrabi has both great crunch and lovely subtle cabbage flavor. It pears great with the apple and the fresh dressing. It can be prepared day(s) in advance, making it a practical dish too!

Kohlrabi slaw

  • 2 kohlrabi, sliced in match sticks, or coarsely grated
  • 1 large apple, in match sticks
  • 2 handfuls of walnuts, roughly chopped
  • 1 handful of parsly, sliced in fine slivers
  • 1 handful of mint leaves, sliced in fine slivers
  • Dressing:
    • 1 tbsp mustard
    • 2 tbsp good quality mayo (or even homemade mayo)
    • Juice of 1 lemon
    • 2 tbsp yoghurt

Kohlrabi3