A Christmas special: Scallops with orange and preserved lemon

December 15th, 2015 § 3 comments § permalink

So, one toddler and a new old house later, I am back. For Christmas like in the song. With a Christmas menu.
Here’s the starter.. scallops with a Moroccan touch.

scallops, orange and preserved lemon

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Something sweet for the weekend: Meringue

March 27th, 2013 § 1 comment § permalink


I planned to share these cute and delicate meringues cookies with you last week..
to celebrate spring and get us inspired for Easter.
I took an unexpected trip to Bretagne instead…
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On clementine curd, design and letterpress…

February 25th, 2012 § 1 comment § permalink

An odd combi you might think. Anna wouldn’t.

She’d just wipe up some orange macarons and letterpress a cute card to go with it.

Clementine and vanilla curd

Anna is an ‘a la julia child’ food lover , a talented graphic designer and a charming entrepreneur who is going to revolution the letterpress market in NL.
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On food extremism, tajine, preserved lemons and parsley roots

February 21st, 2011 § 1 comment § permalink

I have a confession to make: I can turn into a heavy-duty food extremist when it comes to the food close to my heart…


Don’t get me wrong, I do not mind free interpretations (I wouldn’t be well placed complaining about that) as long as the essence of the original cuisine remains. What bothers me, in particular in restaurants who are representing a specific cuisine, is, too often, the lack of care, of taste and the prevalence of quantity over quality… Hence my efforts in avoiding eating out in restaurants claiming any remote connection to Moroccan or Arabic cuisine when in Europe. I’ve gone through to many disappointments.

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On food romance, Italian zabaione, citrus, vanilla and pain d’epices

February 12th, 2011 § 1 comment § permalink

Personal taste is a funny thing. While la gourmande’s idea of food romance lies in a plate of Linguine a la Vongole, it is spareribs that will rhyme with sexiness in the ears of her dutchie!

Citrus and vanilla zabaione with toasted gingerbread

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Joyeux Noel!

December 15th, 2010 § 3 comments § permalink

Just found a minute to escape from the Christmas preparations to wish you a happy and delicious Christmas with all your loved ones!

Moroccan almond cookies

Got a little present for you… these lovely mini snowball shaped Moroccan almond cookies, that will be ready in under an hour. The recipe is from the Morrocan pastry book ‘Patisserie Marocaine’ by Rachida Amhaouchi. I made these cute snowballs thinking of the very dear girlfriend who offered that book to me some time ago.

Joyeux Noel! m.

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When the dutch go orange, I go mango…

May 1st, 2010 § 2 comments § permalink

The last couple of days, the whole Netherlands turned into a huge orange flee market and music festival for the celebrations of Koninginnenach (Queen’s night in the forse Hague dialect) and Koninginnedag (Queen’s day), the national day over here. Crazy outfits, make up, hair, flags, food, tulips… Orange everywhere, and beer, and music, and kids running around and mary-go-rounds….

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A scent of ‘anisette’

February 22nd, 2010 § 1 comment § permalink

Last sunday it was snowing again and my dutchie and I didn’t find the courage to get out of our house. It’s still pretty cold outside and although the sun is shining from time to time, I am finding myself craving for the gentle warmth of the Mediterranean winters. Luckily I had Julia child and her culinary adventures in France* to keep me warm and jolly. She transported me right to the Cannebiere amidst the feverish air from Marseille in august. While she was experimenting the Provence cuisine, my stomach started aching for some of the fragrant and colorful dishes of the Provence, the peppery herbs, the fresh fish, the juicy oranges and lemons… She left me starving!

Winter Cake with candied fennel and orange zest

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Craving mum’s food…

December 3rd, 2009 § 1 comment § permalink

When I’m on the phone with my mum, we can’t help talking about food at one moment or another. Did I tell you what a wonderful cook she is? I’m sure I did. But it’s ok, I can’t say it enough, anyway.
She’s the first one I call for cooking tips and I’m not the only one… I love how she tells me about food. Her recipes are like her: original and very a bit crazy sometimes, full of love and passion, always elegant, always inspiring. Not always easy to follow though… she never measures anything, or writes down anything, always cook following her instincts, it’s a pinch of this and a drop of that, abracadabra et Voila! and I like it like that. She’s taking me on a culinary journey where I’m free to add my own touch of gourmandise.

Osso Bucco

Until I get to enjoy her cooking again at Christmas… just for her and you, I’ve cooked an old family favourite in the cold season, osso bucco a la milanese. I know she’ll love it. I hope you will too.

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How I don’t mind queuing at the butcher

November 28th, 2008 § 9 comments § permalink

Hare filet with candied orange peel

I am usually not a fan of queuing… except when it comes to the weekly saturday morning food shopping: when I head to my local shopping street not yet completely awake to pay a visit to my local butcher and greengrocer, I rarely have a clear idea of what I want to cook for the weekend. 

Worst is when I watch saturday’s kitchen first on bbc… My head is then filled with dozens of possible meals, new techniques I’d like to try… that pop up in my head at a frightening rythm while I  lurk at the mouthwatering etalage and observe what others will be cooking for the weekend. Blessed are the persons waiting for their turn in front of me, the more the better, giving me the time to put a little order in my head (except when they choose that last piece i finally decided to head for).

A couple of saturdays ago, the queue was particularly long queue at the butcher, which I didn’t mind as I was  hesitating between the guinea fowl, the pheasant and the venison… I thought I’d never manage to make up my mind when one of the guys before me chose the last guinea fowl opening the view to some hare somewhat hidden behind it. It looked so fresh…

Only problem left was that I’d probably have to fight with my dutchie about who would get to cook it! I was definitely convinced when I asked the butcher to have a better look at the saddle: it was still on the bone… which meant that I could make my dutchie happy by leaving him the honour of preparing the filets (what can I say, the guy loves playing with our kitchen knives),  keeping the cooking part for myself. Plus I could give a try at preparing homemade game stock with the bones.

Dinner was a feast for the tastebuds and for the eyes. The meat turned out amazingly tender and juicy. I served it with a sauce made of homemade game stock, white wine and slowly candied orange peel in honey (I found the recipe in the meat cookbook* I gave to my dutchie for Sinterklaas last year). To go with it, I made dutch style stewed red cabbage with apples delicately spiced with cloves and cinnammon and a homemade puree. And wouaouh, what a colourful dish: intense colours in tones of deep red, pink and orange, a perfect ode to automn.

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