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Salmon, fennel, pomegranate and snow pea salad

The more color, the healthier. Or so I鈥檓 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. 馃檪 Continue Reading

Lamb shoulder on the BBQ, Israeli couscous and salad

Cooking options with lamb are infinite. Whether you like the Mediterranean or the French-Belgian cuisine, the possibilities are endless. With the help of聽lambassador and chef C茅dric Demey,聽the European Union would like to challenge people to put European lamb on the menu with the campaign 聽鈥楲amb. Good. Easy. Fun.’ To provide some guidance, a platform has been created with information about聽the different cuts of lamb聽and a series of聽recipes聽of聽C茅dric Demey. More information can be found on the聽website, on聽Facebook, Pinterest or聽YouTube. Continue Reading

Salad with lentils, steak and feta

During the weekend we sometimes have flexitarians over for a visit. Flexi-what? Even though these people do eat meat, they opt just as often for vegetarian alternatives. For a while now they have been asking us to go out for a nice steak, as they rarely prepare this for themselves. Today we will serve them a delicious sirloin steak combined with ingredients that can be found in a lot of vegetarian recipes.

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