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tomato salad with goat cheese

Recipe: Tomato salad with goat cheese

Serves: 1
  • 150 g of heirloom tomatoes - use an assortment of shapes, sizes and colours
  • a handful of basil leaves
  • a thick slice of goat cheese
  • one tbsp. of balsamic vinegar
  • 2 tbsp. of olive oil
  • freshly ground black pepper and sea salt, to taste

  • Cut larger tomatoes into quarters. Place them in a deep plate with basil leaves.
    Drizzle with balsamic vinegar and olive oil, season with salt. Set aside for 15 minutes.
    Grill the goat cheese for 1-1,5 minute. Place it on the tomatoes. Top with freshly ground pepper.


    summer bbq

    A barbecue doesn't have to be limited to burgers and beers. Not that I have anything against burgers, let alone beer.
    This is a menu for a simple, yet creative BBQ dinner. All the recipes are easy and quick, which gives you plenty of time to chat with your guests. You can substitute flounder with other fish. Add some grilled summer squash, thick slices of raspberry tomato with freshly chopped chives, a crispy baguette and a bottle of crisp white wine. Unless you really cannot imagine a barbie without beer.

    Recipe: Grilled flounder

    Serves: 2
  • 2 flounders, washed and cleaned
  • juice of one lemon
  • one tsp. of sea salt
  • one tsp. of freshly ground pepper

  • Sprinkle flounders with lemon juice and rub with salt and pepper.
    Refrigerate for at least half an hour.
    Grill for about 7-8 each side.

    Recipe: Purple turnip fries

    Serves: 2
  • one purple turnip
  • one tbsp. of olive oil
  • a pinch of coarse sea salt
  • 1/2 tsp. of freshly ground pepper

  • Peel the turnip and cut it into wedges
    Transfer them to a baking dish, sprinkle with oil, season with salt and pepper.
    Bake at 180C for about 30 minutes.

    Recipe: Turnip greens dip

    Serves: 2
  • greens of one turnip
  • 1/2 cup of Greek yoghurt
  • one garlic clove, minced
  • salt and pepper, to taste

  • Chop the turnip greens.
    Combine with yoghurt and garlic, season with salt and pepper.
    Refrigerate for at least half an hour.

    Recipe: Grilled asparagus

    Serves: 2
  • 1/2 bunch of white asparagus
  • a few slices of Parma ham
  • one tbsp. of olive oil

  • Remove tough ends of asparagus. Peel them.
    Grease the asparagus with olive oil. Wrap 1/2 slice of ham around each asparagus.
    Grill for about 15 minutes, turning every now and then. The ham must be browned and the asparagus crispy.


    cream of roasted raspberry tomato soup

    There are few things I enjoy more than the taste of the first spring tomatoes. After months of blunt taste, they're a refreshing change. At this time of the year all tomatoes are delicious, but the raspberry ones are especially delectable. Once you've satisfied the tomato hunger, try using them for cooking. Raspberry tomato ketchup is truly amazing and so is this soup.

    Recipe: Cream of roasted raspberry tomato soup

    Serves: 2
  • 1 kg of raspberry tomatoes
  • 3 garlic cloves, sliced
  • 2 tbsp. of brown sugar
  • one tsp. of sea salt
  • freshly ground black pepper
  • 2 tbsp. of olive oil

  • 300 ml of vegetable stock
  • a handful of fresh cilantro

  • Cut tomatoes in half and place them in an oiled baking dish.
    Top with garlic slices, sugar, salt and pepper, drizzle with olive oil.
    Roast at 180C for about an hour.
    Remove the skins and blend tomatoes with stock. Check the seasoning.
    Serve warm, with fresh cilantro and croutons.


    young carrot burger

    Recipe: Young carrot burger

    Serves: 4

    Carrot patties

  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter

  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
    Blend carrots and chickpeas - they should be combined, but not too smooth.
    Add remaining ingredients and combine.
    Form four patties. Place them on a parchment-lined baking sheet.
    Bake at 180C for about 15 minutes..

    Yoghurt and cucumber sauce

  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper

  • Combine all the ingredients. Refrigerate for at least 15 minutes.

  • 4 buns
  • a handful of fresh spinach

  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.


    white asparagus and poached egg

    The easiest solutions are often the best.
    Sometimes all you have to do is to poach an egg .
    Watching the runny yolk coat white asparagus puts me in a good mood for the rest of the day.

    Recipe: White asparagus with poached egg

    Serves: 2
  • one bunch of white asparagus
  • one tsp. of sugar
  • a pinch of salt

  • Peel the asparagus. Break off the tough ends.
    Bring water to boil, add salt and sugar, cook the asparagus for 12-15 minutes.

    Poached eggs

  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar

  • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.

    Place asparagus on a plate, top with poached eggs.
    Season with freshly ground black pepper.

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