‘La Terrine de legumes’ – An Easter brunch favorite

March 17th, 2013 § 2 comments § permalink

Spring vegetable terrine | photo Geralda @ Spresso.nl
I’ve always loved Easter brunch.
And the egg hunt. Oh yes, the egg hunt… I still bother Dutchie and all my friends every year, begging for it like a 5 years old. Soon, it will be Petit Tom 😉
And then there is la Brioche (de papa) , et la Terrine de legumes (de Maman)… It’s ok. I’ll bake them.
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A Berbere vegetarian tajine

January 30th, 2013 § 4 comments § permalink

Berbere vegetarian tajine

So, cooking for Moroccan Quirky Friday was so much fun. Thanks to Christine and to those who joined in the fun and had a taste of my Moroccan cuisine! Special thanks too to my friend Sophie for being such a dedicated and talented sous-chef!

Many asked for the recipes of the tajines I cooked that evening…
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Monday’s quickie special: roasted roots and sausage…

January 31st, 2011 § 4 comments § permalink

On mondays, I like quickies… food-wise I mean. Uncomplicated food, comfy, and prep’ed in minutes. Something to rest from my weekend cooking frenzies. Something to start the week on a good bite.

Roasted root vegetables and sausage

I’m sure you enjoy them too, once in a while and probably more often that you dare to admit…

So, let me introduce a new style of recipes on the blog: the ‘Monday’s quickie specials’. No long stories, no fancy step by step recipes. Just ‘a little bit of this and a lot of that’ kind of cooking. Hope you like these quickies as much as we do 😉 !

Here we go…

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Lovely ugly roots, part 2: old fashioned carrots and parsnip

December 14th, 2010 § 1 comment § permalink

It’s not a secret anymore, the gourmande loves the old roots

My latest discovery dates to a couple of months, at my favorite greengrocer: a whole collection of old fashioned carrots in all kinds of sizes and shades: white, yellow, black… you name it! I just couldn’t resist. I’ve tried them all.

The black ones were such fun with their deep purple color and their coral red hart. I made a french style veal and carrot stew with them. What a color feast! The white and yellow ones looked more fragile and fancy, so I decided to pair them with my beloved parsnip.

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Farniente and summer greens

August 16th, 2008 § 0 comments § permalink

I had big plans for my kitchen diaries this summer. Somehow I always tend to have big plans for everything and far too little time to realise them. As my mom says: my eyes are always bigger than my stomach! Unfortunately, I’ve kind of overdone it the last years and especially the last 8 months.

Now, there’s no choice, it’s time to recharge the batteries… From time to time I miss the rush of adrenaline I have when juggling with ten things at a time. But I must say, farniente is good… Sometimes lazyness is just necessary. Luckily there’s no better time than summer for a little farniente and I hope you’re allowing yourself a little bit of it too.

My kitchen is taking a little bit of rest too, although it still has to deal with my latest crave for sunny and summery greens. I’ve managed to save you a bite from our last barbecue: easy and sunny salads with a definite meditterranean touch… Here are two of them for a start*.
Enjoy and don’t forget to take it easy!


Morrocan greens
Salade de poivrons et tomates a la marocaine (recipe will come later), salade de courgettes a la menthe et carrotes au cumin et a la coriandre… had a hard time saving you a bite!

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I love squids… but would you clean them for me?

April 29th, 2006 § 0 comments § permalink

Last saturday, 2. p.m, at the crowded local market: I am standing exhausted among the fish stalls, my shoulders hurt from all the bags I’m carrying. I have everything I need for a whole week of fresh season vegetables and fruits. Unfortunately, the asperges have not appeared on the stalls yet… but I got fragrant deep red strawberries and a juicy mango instead. The fish looked amazing that day: after a lot of hesitation, I decided for a beutifully fresh sea bar, some mackerels. There is also that fish: “Wijting” in dutch. I don’t know what it is, but there has been a massive arrival. Next time maybe. Time to go! And then, I almost bumped into the stall: squids! I love these animals… But cleaning them is always such a hastle. Ok, I’ll have some of these too. I tried my most charming smile and asked if they could clean them for me… But, that doesn’t work in Holland! Anyway, I gave it a try. Off with my kilo of calamars to clean…

Back in my kitchen, it took me a good half hour to clean these damn animals! First carefully removing the inside, then the skin. Water, lemon… All bright  and clean,  packed in plastic bags and off to the freezer. a complete spa treatment. I was definitely out of energy after that and almost regretted buying them.

Few days later, in my kitchen again, you could have heard me singing, like Edith Piaf, “Non, rien de rien… Non, je ne regrettes rien”! It was worth every effort: searching for an idea for my lunch box I remembered! I unpacked my first little bag of squids, and got started. With squid, I always remember the cleaning part, and forget the recipe. It’s everytime different eventhough there’s always a mediterranean touch to it. One thing is sure, there were a lot of jealous the next day at the cantine!


Improvised sauteed squid. 
(Calamars sautes: impro du jour)

1 pers. prep: 10 min(excl. cleaning), cooking: 15/20 min

300g small or mid-size squids cleaned
3 small tomatoes (or more if you want more sauce)
1 new carrot
1 red oignon
2 cloves of fresh garlic
a small handful flat parsley
5 cl. of red wine
cayenne pepper to taste (or fresh red chili pepper)
a pinch of cumin powder
sea salt, pepper
olive oil

Roughly chop your tomatoes and oignon. Chop your carrot in very small pieces. If your calamars are big enough, you can cut them in slices or the Jamie Oliver’s way (cf. Jamie’s Dinners) as featured in the photo: To do so, insert a wide cook’s knife in the squid and with another cook’s knife, slice the squid along it’s length at small intervals.
Oil your skillet slightly so that it doesn’t stick. Let it warm up on high fire. Add the cleaned calamars. After 5 to 10 min, they will have released most of their water. Keep these juices aside for later and add the chopped vegetables, the fresh garlic cloves, a bit of olive oil, season with salt peper and cayenne pepper. Once the vegetables start to colour, add half of the calamar juices, the wine and leave to cook for 10 min on mi. If it dries out, add the rest of the juices. Add the end, add a pinch of cumin, the flat parsley. Serve promptly with some white rice for example. 
Bon appétit!

This will also be delicious warmed up the next day. In my lunch box, I replaced the rice with grilled new carrots.

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