Spring forest omelet

Daslook1This is a great omelet to make with wild garlic. This humble but delicious plant grows abundantly under trees in the Netherlands. Officially this plant is protected in the Netherland, but where I live I see large patches full of the stuff.

Luckily my mother has a huge patch of wild garlic under her apple tree. As it is in season, she picked a large bunch of the leaves and flowers for me to prepare.

If you are not lucky or brave enough to get your own wild garlic, you can use spinache or swiss chard instead.

This omelet makes a great lunch or side dish. It can be eaten warm or cold.

Spring forest omelet (2 lunch portions)WildGarlic

  • 3 handfulls of wild garlic leaves and flowers
  • 150 gr mixed mushrooms, sliced
  • 3 large free range eggs
  • 100 gr creme fraiche
  • about 75 gr butter
  • pinch of nutmeg
  1. Wash your wild garlic in very salty water, to get rid of any sand and wildlife.
  2. In a bit of oil or butter, fry the wild garlic untill it wilts down.
  3. Let your wild garlic cool slightlybefore roughly shopping it.
  4. Fry the mushrooms in some butter, season them generously with salt and freshly ground pepper.
  5. In a large bowl, combine the eggs and creme fraiche. Season with salt and pepper and a pinch of ground nutmeg.
  6. Mix in the wild garlic and mushrooms.
  7. In a non stick frying pan, melt a generous amount of butter on high heat.
  8. Pour the mix in the hot pan and turn the heat down. If you have a lid, clamp it on.
  9. Wait for your eggs to just set before turning it onto a plate.
    Cooking times vary, so just stay near your stove.

Winter omelet

We love having curly kale in the winter. This healthy veg is full of flavor and nutrients. The other day I had some leftovers, which inspired me to create a tasty lunch. This omelet tastes great warm or cold. Making it an easy treat to bring for your worklunch as well.Omelet2

When I finished cooking this dish, I was worried that this healthy creation would have no flavor. However, the strong flavors of the kale, artishoke and feta come together beautifully. It is also very filling, making it easier for me to stick to my new years resolutions. My colleagues had a taste, and insisted I share the recipe, luckily it is surprisingly easy!

Winter omelet (2 – 3 portions)

  • 150 grams of finely sliced curly kale (could be replaced with cavolo nero or spinach)
  • 200 grams of (tinned) artishoke hearts, in wedges
  • 100 grams of feta
  • 2 eggs
  • 2 tbsp soft curd cheese, known as “kwark” in Holland
  • 1 tbsp of oil for frying


  1. Blanch your kale for one minute in boiling water.
  2. Drain and cool your kale.
  3. Mix the kale, eggs and soft curd cheese and season to taste.
  4. Heat a frying pan and add your oil. Get your pan as hot as possible.
  5. Add your mix and lower the heat right away.
  6. Spead the artishoke pieces over your omelet and push them in gently.
  7. Crumble your feta over your omelet and push in gently as well.
  8. Cover and fry on a low heat until your egg has set.

Enjoy your omelet with a salad and a glass of white wine!

Read all my recipes here!

Winter sprout quiche

I love eating Brussel sprouts and now I am happy to tell you about a new way to enjoy this winter vegetable, in a quiche. The bitterness of the sprouts is such a great combination with the egg and the cheese! The whole family polished their plates the day I cooked this quiche.Spruitenquiche2

Sprout quiche

  • 1 recipe of short crust pastry or a ready made puff pastry
  • 200 gram of boiled sprouts
  • 1 onion, finely sliced and gently fried till tender
  • 100 gram of small bacon cubes or a handfull of pine nuts for vegetarians
  • 150 gram of grated cheese (cheddar or young Gouda)
  • 3 eggs
  • 150 ml of cream
  1. Pre-bake your quiche base for 10 to 20 minutes until just cooked at 210 degrees C.
  2. Spread your ingredients on your pizza base and fill your pie with a mix of eggs and cream.
  3. Bake at 220 degrees C for 20 degrees or until golden.


For more quiche inspiration, look at my asparagus quiche or spinach quiche. This quiche taste great with a simple tasty salad. For more sprout inspiration, look at the sprout cappuccino.

Lunch salads

Recently I descided to challenge myself and eat more healthy for lunch. What this comes down to is lots of salads! I would like to share to tasty simple salad recipes here.

Each recipe makes a tasty one person lunch or a great side dish or starter with dinner.


Eggy salad (1 serving)

  • 2 soft boiled eggs in wedges
  • 1 spring onion
  • 1 handfull of chopped flat leaf parsley
  • 1 tomato in cubes
  • Simple honey mustard dressing

Simple honey mustard dressing

  • 1 tbsp of dyon mustard
  • 1 tbsp of honey
  • 1 tbsp of mayo (find a recipe for making your own here)

Combine the dressing ingredients in a jam jar and shake.


Fig and blue cheese salad (1 serving)

  • 2 handfuls of your favorite salad leaves
  • 1 tomato, diced
  • 1 handful of fried bacon cubes
  • 1 handfil of chopped nuts (I used almonds here but walnuts or pecans would be perfect!)
  • 2 fresh figs in wedges
  • 1 hanful of crumbly blue cheese
  • Drizzle with olive oil and a good balsamic vinegar
  • Sprinkle with sea salt and freshly crushed black pepper

Read more about salads here.


Pea Puff Pies

This is a recipe that I invented in order to finish our leftovers. Feel free to use any form of leftover vegetables and meat for this recipe. I have also made similar pies using cauliflower, broccoli, spring union or asparagus.

You can also make a delicious vegetarian version by replacing the meat with some tasty nuts or maybe a stronger cheese.

I serve these pies in individual ramekins, this way I can accommodate everyone’s busy schedule. But you could easily make one large pie, just increase your cooking time slightly so the pie is cooked and warm in the middle.

These pies are a simplified version of a soufflé. The egg makes them puff up beautifully and creates a light texture. The measurements below are an indication. Feel free to adjust them to your taste. Add more egg for more rise and a more “eggy” flavor.

This recipe only needs stirring and measurements are not crucial so you could easily make these together with your toddler. For more toddler cooking tips, read this post.

For a simple dinner, serve your Pea Puff Pies with some HP sauce and a tasty salad. You could make these pies as a starter, especially if you use a more fancy vegetable like asperagus.


Pea Puff Pies (for 4 small pies)

  • 150 gram of mashed potato
  • 2 free range eggs
  • 100 grams of grated cheese (keep some aside for on the top)
  • 100 grams of shredded chicken
  • 150 gram of peas (or any other veg you like)
  • Salt and pepper to taste

Simply warm mix your ingredients and spoon the batter into the greased ramekins. Sprinkle some cheese on top.

After preparing your pies you can keep them for a few days in the fridge until you are ready to eat them.

Bake your pies in a 220 degrees C oven for 10 to 15 minutes or until puffed up and golden.



Father’s favorites

koekjes2In the Netherlands, June 14th will be fathersday this year. Obviously I would like to state that me and my toddler are  daddy’s favorites. However, these cookies also go down well. They are a dutch classic: speculaasjes. The dough should be made beforehand, so the spice mix can flavor the entire dough. I recommend making the dough 2 days before fathersday, then making the cookies with your toddlers 1 day before fathersday.

I have this recipe from a dutch classic cooking book aptly named; “Het nieuwe kookboek“. This is a great book for beginners, let’s call it the “silver spoon” of the Netherlands. My toddler and I tested this recipe for valentine’s day and it was a huge hit!

Getting your hands on some real speculaas might be difficult for you, I do promiss you that this festive spice mix will put a smile on your face, it is like cinnamon for grown-ups (although your kids will love it too). For the UK, check out this site, or make your own blend.

Father’s favorite cookies (40 to 50 cookies)

  • 110 grams butter
  • 90 grams of light brown sugar
  • 1 pinch of salt
  • 2 tsp of speculaas spice blend
  • 1 tbsp of beaten egg
  • 100 grams selfraising flower
  • Almonds, sugar pieces or sugar decoration

Mix all the ingredients and combine into a ball of dough. Wrap the dough in cling film. Let it rest in the fridge for 1 to 4 days. This will allow for the spices to flavor your dough.

Take the dough out of your fridge 1 hour before rolling it out.

Preheat your oven to 170 degrees C.

Roll out the dough to a thickness of 5 mm. Use flower to prevent your dough from sticking. Cut out any shape you like. Place your cookies on a baking sheet lined with grease proof paper. Sprinkle your decorations, sugar and/or almonds on the cookies and lightly press them in.

Bake your cookies for 20 minutes, take them out to cool on the sheet.

Once cooled, the cookies keep for about a week in an air tight container. My son even decorated his own container for daddy.



My favorite high tea recipes

For my birthday this year I organised a high tea. I received many compliments for the entire spread. It did take me a whole day to prepare for it, but it was delicious! This is a list of the food I made, and some tips.


  1. Omelet rolls: Mix up eggs, finely sliced chives and some cream to make the egg mix. Fry thin omelets. Let the omelets cool and spread out cream cheese, cover with ham. Roll the omelet up. Wrap your omelet roll in cling film. You can make the rolls 1 to 2 days in advance. For serving, slice and serve these lovely pinwheels.
  2. Fruit punch: Peel and slice your favorite fruits. Make sure you have various colors. Add some fruit juice. Cool your punch and serve it in dainty glasses.
  3. Mini chocolate mousse: Make your favorite mousse recipe and serve in shot glasses or little jam jars. I garnished them with dried cranberries.
  4. Small cups of vichyssoise soup: This simple cold soup is made with potato, onion and leek. I served it in small glasses with a teaspoon of greek yoghurt and some chives.
  5. Scones: My most important tips: don’t knead your dough, rub to combine the flower, sugar and butter, then stir to combine using milk or buttermilk. Wrap your dough in cling film and let it cool for up to 24 hours (in your fridge). This way you can work ahead. Take your dough from the fridge and cut your scone shape quickly then bake right away. Cooling and resting your dough gives you the lightest scones you ever had!
    For those who don’t live in the UK: use mascarpone instead of clotted cream.
  6. Savory pies: Using puff pastry line a muffin mold. Fill each cup with ham, peas, cheese. Fill the cups up with eggs and cream. Bake for 20 mins at 220 degrees C.
  7. Pizza squares: Make a large pizza a day before. Warm it up in a 160 degrees C oven for 20 minutes. Cut your pizza into squares and serve.
  8. Cut candy bars into bite size chunks for inexpensive little treats.
  9. Serve with tea, coffee and white wine

For a relaxed party:

  • Make sure you prepare well in advance and make lists.
  • Find recipes you can prepare 1 or 2 days in advance that take little assembling.
  • Ballance hot, cold, sweet and savory dishes.
  • Don’t try complicated recipes for the first time.
  • Make sure you have enough refridgerator space.
  • Make sure you have enough oven space.
  • Make sure you have enough china. Buy teacups and saucers at your local thrift shop or lend them from friends and family.
  • Use some disposable plates and cups, for less washing up.

Simple Seasonal treat: Spinach quiche

As you might know. I like making vegetable quiches and pies. This is a lovely way to eat your spinach!

For a vegetarian alternative I would replace the bacon with a handful of toasted nuts like pine nuts.


Spinach quiche

  • Pastry:
    • 100 gr flower
    • 60 gr butter
    • 1 tsp salt
    • 50 ml water
  • Filling:
    • 300 gr of fresh spinach leaves
    • 1 tbsp olive oil
    • 100 gr Bacon cubes
    • 125 gr soft goats cheese of feta cheese
    • 3 free range eggs
    • 75 ml cream
    • Pepper and ground nutmeg to tast
  1. Prepare your base as described in my asparagus pie recipe.
  2. While your base bakes:
    1. Clean your spinach leaves.
    2. Fry your leaves in the oil until all spinach has wilted.
    3. Place your spinach in a collinder and let the access water drain out.
    4. Fry your bacon cubes until they are crisp.
    5. Wisk and mix your eggs and mix in your cream.
  3. Build your pie:
    1. Divide your spinach and bacon over the base.
    2. Pour over the egg and cream mixture.
    3. Crumble the cheese over the top.
  4. Bake for 20 minutes in a 200 degrees C oven.

Simple Seasonal treat: green asparagus pie

I love eating vegetables at their absolute best. Asparagus are one of the most seasonal vegetables for me. During the asparagus season I am always looking for simple dishes that do this tasty ingredient justice.


The cheese and eggs in this recipe enhance the asparagus flavor. Serve it with a salad , a glass of white wine and you have a complete and healthy spring meal.

Feel free to use ready-made short crust pastry or quiche dough, for an even easier meal.

Because I am a busy mom, I like making pies ahead. That way, I can play with my toddler when I get home from a busy day while the pie warms in the oven. To warm up your pie place it in a preheated oven of 160 degrees C for twenty minutes.


Asparagus pie

This recipe is for a 25 cm quiche mold.

  • Short crust pastry:
    • 100 g flower
    • 60 g butter
    • 1 tsp salt
    • 50 ml water
  • 150 gr green asparagus
  • Filling:
    • 3 free range eggs
    • 75 ml cream
  • 1 cup of grated strong cheese like old Gouda or Parmigiana
  • Pepper and ground nutmeg to taste
  1. Preheat your oven to 200 degrees C.
  2. Make your short crust pastry:
    1. Rub the butter into the salt and flower until the texture resembles bread crumbs.
    2. Combine the crumbles into a dough by stirring the water in gradually. Combine the dough, don’t knead it. If you fuss around less with your dough, your dough will be more crumbly. For an even more crumbly result, wrap your dough in cling film and let it rest in the fridge for 30 minutes.
  3. Make your pie base:
    1. Roll out your pastry to a 5 mm thickness.
    2. Line the a greased quiche mold with your delicious pastry.
    3. Line your mold with some baking parchment and fill your pie with dried beans or actual baking beans.
    4. Bake in the oven for 20 minutes.
  4. While your base is in the oven, prepare your asparagus:
    1. Remove the hard section of each asparagus. This is usually about 2 cm, depending on how fresh your asparagus is.
    2. Place your asparagus in a pan of cold water. Bring the water to the boil.
    3. When the water boils, immediately take your pan of the heat and cool your asparagus in cold water.
    4. Let your asparagus dry.
  5. Prepare your filling by mixing the cream and eggs.
  6. Take your base out of the oven and let it cool for 10 minutes. (Leave your oven on!)
  7. Build your pie:
    1. Cover the base of your pie with cheese.
    2. Pour in half your filling.
    3. Sprinkle with pepper and nutmeg.
    4. Arrange your asparagus. You might need to trim your asparagus a bit for this step. Try to make one nice even and neat layer of asparagus.
    5. Add the rest of the filling.
    6. Sprinkle over the remaining cheese.
  8. Bake your pie in the oven for 20 minutes at 200 degrees C.


Asparagus pie

Homemade mayonnaise

Mayo2I know it’s easy to buy mayonnaise ready made in the jar. I recommend you make this delicious sauce at least once, because;

  • you see what ingredients go in
  • you can determine the quality of the ingredients used, adding your own favorite ingredients
  • and of course it really does taste much better.

Once you have mastered the basic recipe below, you can start varying the ingredients to make your personalized version by;

  • Using your favorite vinegar or citrus juice like flavored vinager or lime juice instead of lemon juice.
  • Using your favorite mustard.
  • Adding 1 or 2 garlic cloves to the mustard and egg yoke, creating garlic mayo or Aioli.
  • Substituting up to 125 ml of the neutral oil by olive oil or yoghurt for a healthier mayo.

As a Dutchy I love my mayo with chips. It is also great for making a potato salad.


Keep your leftover mayonnaise in a jar in the refrigerator. The lemon and the mustard ensure that you can keep your mayo for at least a week, if it lasts that long that is….

Basic mayonnaise

  • 1 egg yolk
  • 1 tbsp mustard
  • half tsp salt
  • 2 tbsp lemon juice or white wine vinegar
  • 275 ml of neutral flavored oil, I use sunflower

Combine your yolk, mustard, vinegar and salt and whisk until well combined.

Keep whisking and gradually add your oil. After adding all the oil you should have a thick and glossy mayonnaise.

If you add your oil too quickly, the mayonnaise will split. Try whisking vigorously. If this doesn’t rescue your mayo, put this batch to the side.  You will have to start over. When you are halfway adding your oil, add your split mayo instead, essentially creating a double batch of mayo.

Potato salad

Turn your mayonnaise into potato salad by adding it to some boiled sliced potatoes. Add some capers and sliced spring union for some freshness and a splash of green.