Apple Ginger Cake

A cake that is pure comfort and joy. Dense and moist, studded with candied ginger and topped with a honey and apple brandy glaze.

Eggplants with Chermoula

Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.

Gnocchi with Spring Vegetables

Ready-made gnocchi are a fast cook’s dream. Sauteing them in butter and olive oil sears them in a crispy mantel. A quick and healthy option for dinner.

Baked Endives with Gruyere Cheese

Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyere cheese is a perfect match to the the endives. 

Roasted Potatoes with Persillade

A tasty recipe for roasted potatoes Provence style: Leaving the potato skins on is healthy and the Persillade adds zest. Goes well with meat dishes.

Thai Pork and Vegetable Curry

A coconut milk-based Thai red curry that is quick, easy, and delicious. Give the pork loin a 10-minute chill in the freezer to make it easier to slice thinly.

Banana Chocolate Cake

A cake, amazingly moist, almost fudgy and sinfully chocolaty. On top of it a breeze to prepare. Key here is to use high-quality baking chocolate.

Dutch Mustard Soup

The mustard soup with bacon and leek is one of the classic Dutch recipes. Instead of Dutch mustard, use equal amounts of whole grain and Dijon mustard.

Ultra-processed products now half of all UK family food purchases

Another excellent article in the Guardian yesterday: “The study of 19 European countries is published this month in a special issue of the journal Public Health Nutrition. It shows that UK families buy more ultra-processed food than any others in Europe, amounting to 50.7% of the diet. Germany comes second, on 46.2% and then Ireland on 45.9%. “


The famous Moroccan recipe for a spicy marinade and sauce, a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil.

A Year in Provence

Peter Mayle passed away on January 18, 2018, at the age of 78. The effect that he has triggered with his book “A Year in Provence” (1989) is remarkable.

Lentil, Sausage and Mushroom Gratin

A lentil gratin recipe from France, using Puy lentils, smoked sausage and mushrooms. You can make the gratin ahead, just pop it into the oven shortly before.

Bread Like in the Old Times

Reminiscing about the sad state of bread in the US, the Boulangerie Frederic Boyer in Sarrians near Avignon came to my mind just the other day. What a stark contrast to what industrialization of the food supply has done to creativity, health and the general well being.

Banana Oatmeal and Chocolate Chip Muffins

I am always on the lookout for ideas using very ripe bananas. After getting a bit tired of the usual banana bread recipes I tried this delicious one – oatmeal muffins with bananas and chocolate chips.

Beetroot Soup with Feta Cheese

I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! Beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.

Mojo Verde (Spanish Green Sauce)

Originally from the Canary Islands, this recipe is now popular all over Spain. It’s used for potatoes (Spanish are consummate potato eaters), roasted vegetables, fish, salads, soups you name it, you got it.