Ribollita
Tuscany on a plate Lovingly known as “mangiafagioli” (roughly translated to bean-eaters), Tuscans love their white beans. And many other fresh or dried beans, really. So much so that they use them in a large variety of dishes all year…
French Onion Soup
When in doubt… go French! And (always) use stock! Our Professional Kitchen Techniques lecturer always says that a French onion soup is only as good as the stock that goes into it. He is also saying the same thing about risotto. And he is right.…
Beetroot and Horseradish Bagels
Beetroot and horseradish bagels remind me of home and my mother’s beetroot, caraway and horseradish salad. There are bright, shiny mornings, when you wake up and smile to the perfectly blue sky and make plans for a long walk and…
Lemon and Marigold Tart
Rich, creamy and sharp, this lemon and marigold tart makes a great weekend treat It all started on a Monday evening, with a handful of dried marigolds. They smell like a warm autumn day, with the sun shining through almost bare…
Roasted tomato risotto
This home made risotto is a celebration of love, simplicity and flavour. Today’s recipe – roasted tomato risotto – could very well be translated as “simplicity on a plate”. Making the most of the last tomatoes of this season, this simple yet flavourful…
Chia pudding with summer fruits
Blueberries, apricots and banana, plus chia seeds and acacia honey makes a fresh and invigorating summer breakfast I’m usually quite reserved when it comes to wonder-foods and super-foods or other inventions that are promising to heal you from illnesses that…