Matzot. Two religions, one tradition!

Matzot is not solely a Jewish tradition, it’s also a Christian one. They are a part of our Easter breakfast table. Obviously both holidays have nothing in common in their origin. The only thing they have in common is that they both occur in early spring, usually coinciding in the same weekend. So how come two different religions have the same tradition? Time for some research!

About black garlic and what to do with it!

Black garlic is regarded an ingredient for high end-cuisine. But what is it, where can you buy it and how to use it. Read all about it and learn how to prepare a delicious plantbased black pesto with it!

Pumpkin-Rosemary soup

Pumpkin-Rosemary-Sage soup. A soft, delicate warming soup with a hint of fresh orange, a bit of summer and autumn in one. I guess you could call it a ‘transition soup’.

Black rice, pumpkin with a orange-tahin dressing

Don’t you just love pumpkin? I do, in all its forms, baked, roasted, cooked, raw even, in soup etcetera, etcetera. And to think that a couple of years ago I did not even know that you could actually eat pumpkin! I thought that they just served decoration purposes. The fact that I did not know…

Eggplant, chickpeas and sticky dates salad

This week there is a heated discussion going on in the Netherlands about a “50 day green diet”, a company started by a bunch of girls. The so-called experts (dietitians, culinary journalists, people who work for governmental subsidized company’s related to food etc.) claim that eating only plant based food is dangerous(!!!). Needless to say…

Braised fennel with garlic, capers and olives sauce

I found this recipe in one of Ottolenghi’s cookbooks (Plenty more) and although it is a long list of ingredients and preparation instructions, I decided to give it a go. It was definitely well worth the effort and the amount of work was not at all to bad or of-putting. In fact I had enough…