Browsing Tag

vegetables

Salmon, fennel, pomegranate and snow pea salad

The more color, the healthier. Or so I’m told. This salad with salmon, fennel, snow pea and pomegranate is a winner in any case! We have used salmon marinated in Gin & Tonic for a change, creating a very subtle sharpness and bitterness, but as the rest of the dish is filled with fresh fruit and vegetables, this little sin will certainly be forgiven. 🙂 Continue Reading

L’Air du Temps, Liernu

L'air du temps soft boiled egg truffle

L’Air du Temps is situated in the middle of the fields, at a stone’s throw from Namur and Leuven in an environment that seems pretty much the epitome of ultimate tranquillity. This is a restaurant that has rightly built a solid reputation by responding perfectly to the needs and expectations of today’s value seeker in the world of gastronomy. Here, it is not just about good food, top products and an über-professional service. The location and cuisine of Chef Sang-Hoon Degeimbre guarantee an exquisite experience. Would you like to know more? Then please continue reading. It only gets better. 🙂 Continue Reading

Quiche with carrots, zucchini and eggplant

This vegetable swirl pie with carrot, zucchini and eggplant is guaranteed to impress, and with good reason, because cutting the veggies is not that easy. However, the satisfaction when the pie comes out of the oven will be even greater.
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Spicy carrot-pumpkin soup with nuts and seeds

Carrot and pumpkin, next to leek and tomatoes are probably the most obvious vegetables to make soup with, but we don’t mind, do we? It is and stays after all a proven top-notch combination. Never change a winning team, right? 🙂 Or maybe just a little, by playing with the seasoning and the garniture for example, something we did in this recipe.
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Spinach-purslane soup with cod and radish sprouts


You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs.  It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂 Continue Reading

Costes Downtown, Budapest

As the first ”starred” restaurant in Hungary, everyone in Budapest knows Costes. In 2015 this classic of the high-end dining trade gained a trendy sister, called Costes Downtown, in the centre of town. Within a year the youngest member of the Costes family had already pocketed a Michelin star. And rightly so, for of all the places we visited in Budapest this might just have been our favourite. Continue Reading

Bye bye boring bread

Bye bye boring bread. Today we will make luxury sandwiches! Bread is in fact very tasty and it is a shame that we do not give it enough credit most of the time. The association with sweaty cheese between tasteless white supermarket bread in a dull lunch box is very quickly made, or we link it to prefabricated open-faced baguettes topped with salads mainly containing mayonnaise to compensate the dry structure of something that is supposed to be tuna.  But enough whining already. 🙂 It is now time to show how to make sandwiches with a minimum of efforts and a maximum of taste.
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Eggplant rolls with mozzarella, Parma ham and basil

Scoring with your guests starts with a tasty, elegant appetizer, preferably a bit creative, not too complex and inviting to put on a cocktail stick. These eggplant rolls with mozzarella, Parma ham and basil meet the criteria. Success guaranteed! As you do not need to be in the kitchen for the preparations all the time, you can actually receive the compliments yourself, so that means double fun. Just in case the message was not clear, we have pinned the essence. Eat me! It is as simple as that. 🙂
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Salmon tartare with avocado

There is no better way to truly enjoy the taste of fresh fish than by turning it into a tartare.  Salmon is one of those kinds of fishes that is extremely suited for this. It is best to combine fatty fishes with other rich or fresh products, like avocado or Granny Smith as we do in this recipe.
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Eggplant with feta and pomegranate

The best home cooked meals are often not meticulously finished culinary creations, but rather playful dishes with beautiful ingredients and a high appetite level. If they look very tasty while it feels like the preparation did not take too much effort, the mission is accomplished. Recipes that are definitely examples of this category are those of Yotam Ottolenghi. His secrets are simplicity, rich flavors, fresh products and lots of possibilities to vary with. Continue Reading

Quiche with beetroot, goat cheese and walnuts

Whether it is brunch, lunch or dinner, quiche is always tasty. The options are endless and you can prepare it with almost any vegetable and all sorts of meat. We have prepared a version with beetroot and goat cheese this time, and the result is delicious when it comes out of the oven. However, the next day – when all flavors are thoroughly mixed – the quiche tastes even better.
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Lamb in the grass

Lamb is one of our favorite kinds of meat. For some reason it seems that lamb makes any meal a bit festive. The rich flavor and soft meat give every dish with lamb a certain finesse and refinement. However, the combination with other ingredients and the selection of the right piece of meat – for example leg, rack or fillet – give each dish a different taste sensation. There is always something for everybody! Continue Reading