A simple tomato and cucumber salad inspired by a Middle Eastern recipe. Terrific on its own or with grilled Halloumi or feta.
This recipe is my Indonesian choice for a dinner with guests as I can prepare it in advance – no problem if they arrive late. Served with a satay noodle salad.
Utterly scrumptious, moist and with that tangy kick of lemon. The secret is the butter, only the best will do. Let the cake ripe overnight for extra flavor.
This mouth-watering seafood dish from Morocco is full of flavors and colors – as they say, “the eye eats before the mouth”. Serve with Couscous and Chermoula.
Choucroute de la Mer à l’Alsacienne, a dish from the Alsace. Fillets of fish, clams, shrimps, pan-fried or sauteed, are served on a bed of creamy sauerkraut.
This recipe from Israel probably has its origins in Russia. If you can’t get your hands on sorrel use spinach or arugula (rocket).
A cauliflower frittata recipe from a Turkish hole in the wall restaurant in Berlin-Kreuzberg. What a great way to spice up an underrated vegetable!
A cake that is pure comfort and joy. Dense and moist, studded with candied ginger and topped with a honey and apple brandy glaze.
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and 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.
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.
Baby spinach, hard boiled eggs, crispy bacon and roasted walnuts dressed with a warm bacon vinaigrette. Satisfying enough for a light lunch or dinner.
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.
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.
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.
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.
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.
For this recipe, you can use lima beans, butter beans or fava beans. This cool lemony salad is one of my favorites and quick to prepare.
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.
This recipe for tasty chicken roll-ups is a snap to make and looks impressive enough to serve at a dinner party.