Sun-Dried Tomato Tapenade Pasta with Cauliflower & Pistachios (Vegan Friendly)

I made this the last week for dinner and we liked it so much, that I made it again this morning to be able to take a proper picture of it and write the recipe. I really dislike the lack of natural light during these colder months but it was a good excuse to make pasta again. I can never have too much of it.

This recipe is super simple and quick to make. I chopped all the ingredients for the tapenade by hand just to have bigger chunks. But you can also do it in the food processor. I made it using anchovies because I like the umami flavour that they give. But if you are vegan or don’t like them, you can skip them.

Ingredients:

400grs of pasta, I used Mezzi Rigatoni

For the cauliflower:

1 small cauliflower, chopped into small pieces (about 4-5 cups)

3 tablespoons of olive oil

1 teaspoon of cayenne

1 teaspoon of celery salt

1 teaspoon of onion powder

For the sun-dried tomato tapenade:

3 tablespoons of olive oil

1 cup of sun-dried tomatoes, minced (from a can, preserved in olive oil)

1 tablespoon of capers, minced

1 clove of garlic, minced

½ cup of Kalamata olives, minced

6 anchovy filets, minced (optional)

1 ½ teaspoon of chilli flakes or more to taste

Salt to taste. When I use anchovies, I don’t add any salt as they are salty enough

For the toppings:

1/3 of a cup of toasted unsalted pistachios

5 tablespoons of finely chopped parsley

 

Start by making the cauliflower. Pour 3 tablespoons of olive oil in a large pan over medium-high heat. Once the pan is hot; add the cauliflower, cayenne, celery salt and onion powder. Cook for about 6 minutes until it is cooked through and a bit charred. Don’t forget to stir from time to time.

To toast the pistachios, first finely chopped them. Then place them in a large pan over medium heat. Toast them without any oil for a minute or two while stirring. Make sure to keep an eye on it, so it doesn’t burn. Transfer them to a bowl and set them aside to cool down.

To make the sauce: mince the sun-dried tomatoes, capers, garlic and Kalamata olives. If you are using anchovies, mince them as well. If you want to save time, you can also use a food processor for this. This time I just chopped them by hand.

Cook the pasta of as instructed on the package.

While the pasta is cooking, start making the sauce. Poor 3 tablespoons of olive oil in a large pan over medium heat. Add the minced tomatoes, capers, garlic, Kalamata olives, chillli flakes and anchovies (if using). Cook for about 2 minutes while stirring. Once the pasta is ready, reserve a bit of the pasta water to loosen up the sauce. I reserved about ¼ of a cup. Add the pasta, cauliflower, and a bit of the pasta water to the sauce. Cook for one extra minute while mixing, until everything is combined. Add salt to taste if needed.

Serve the pasta with the toasted pistachios and parsley. I also like to add an extra sprinkle of chilli flakes. Enjoy!

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Kale & Harissa Roasted Chickpea Salad

We’ve been currently obsessed with harissa. I’ve been using it a lot to roast eggplants and chickpeas. And Pieter just discovered that he loves topping his goat cheese crackers with it. I posted this salad on my Instagram stories and I got so many requests for the recipe that I made it again today to write down the exact measurements.

This is a great fall/winter salad. It has a lot of bite to it and it is quite filling. We had it twice last week and I always make 4 portions so we can have the leftovers (without mixing all the dressing) the next day for lunch. This recipe is also vegan if you swap the honey for agave syrup. Happy #meatlessmonday!

This recipe serves 4.

Ingredients:

For the Harissa roasted chickpeas:

530grs of drained canned chickpeas (4 cups)

2 tablespoons of extra virgin olive oil

2 heaped tablespoons of harissa paste, or more if you like it more spicy

2 tablespoons of agave syrup or honey

1 tablespoon of balsamic vinegar

1 teaspoon of onion powder

1 teaspoon of celery salt

½ teaspoon of garlic powder

For the salad:

16 cups of shredded kale, or any other greens that you like (enough for 4 servings)

1/3 cup of pumpkin seeds, toasted

1/3 cup of pine nuts, toasted

1/2 cup of pomegranate seeds

For the shallot vinaigrette:

2 small shallots, finely shopped

½ cup of extra virgin olive oil

¼ cup of white vinegar

¼ cup of red wine vinegar

1 tablespoon of mustard

2 tablespoons of agave syrup or honey

1 teaspoon of salt

 

Start by making the harissa roasted chickpeas. Drain the canned chickpeas. Place the olive oil in a large pan over medium high heat. Add the chickpeas, harissa, agave or honey, balsamic vinegar, onion powder, celery salt and garlic powder. Mix well. Let it cook until it caramelizes and turns slightly brown. This will take about 12 minutes. Don’t forget to stir from time to time, especially towards the end. Otherwise it can burn easily because of the honey/agave. Taste if it needs any salt. Transfer the chickpeas to a bowl and set it aside.

Toast the pumpkin seeds and pine nuts in a pan with no oil, on medium heat. Toss constantly so that they don’t burn. This will only take a couple of minutes. Transfer them to a bowl and set it aside.

To make the vinaigrette, finely chop two small shallots. Place the shallots in a jar that has a lid. Then add the olive oil, white vinegar, red wine vinegar, mustard, agave or honey and salt. Close the jar and shake it until it emulsifies.

Once you are ready to eat, massage the kale with the vinaigrette for about a minute. This will soften the kale. If you are not serving the whole recipe, don’t mix all the kale with all the vinaigrette. Just mix the amount that you are going to eat right away. Serve it with the roasted chickpeas, pumpkin seeds, pine nuts and pomegranate seeds. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

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Al Pastor Cauliflower Tacos (vegan)

The heat wave is finally over and we are back to good old cold Dutch summer weather. 35C weather is no fun when there is no air-conditioning and you have to work, but I was loving the 30C days. For the last few weeks we have been practically living of salads (the filling kind, not just lettuce). Not only because it was too hot to cook, but I was so busy with some styling projects that I didn’t have time or energy to cook dinner either.

But this week I took some time off and I actually had some me-time, which is something my body really needed. As someone who gets migraines when I am stressed, I really need to listen to my body. The past few weeks had been really draining physically. Which is why I took a break from posting on social media to just concentrate in my other projects and not overwork myself.

For this recipe, I bought all the Mexican ingredients at Tjin’s Toko close to the Albert Cuyp market. This  is a super easy meal and you can also cook the cauliflower in advance and just reheat it when you want to eat. Just blend all of the ingredients for the adobo sauce, grilled the pineapple, and just cook the cauliflower in a pan with the sauce. And it also happens to be vegan. You can top the tacos with any sauce that you like. This time I served them with some store-bought salsa verde. And I served them with some Hibiscus iced tea with lime.

This recipe makes 12 small tacos.

Ingredients:

For the adobo sauce:

3 teaspoons of dried Guajillo chili powder

1 teaspoon of dried oregano

2 Chipotle chilies in adobo sauce (comes in a can)

1 tablespoon of the abobo sauce from the chipotle chili can

1 tablespoon of achiote powder

1/4 cup of white vinegar

2 garlic cloves

½ white onion, roughly chopped

Pinch of cumin

Pinch of salt

¼ cup of fresh orange juice

1 clove

Extras:

1 large cauliflower, sliced into small florets

1 ripe pineapple (peeled, cored and sliced into pieces)

4 tablespoons of olive oil

12 small tortillas

A handful of coriander, chopped

Limes for serving

Sauce of your choice for serving, I used salsa verde

2 avocados, thinly sliced

 

To make the sauce, just blend all of the ingredients until you have a paste.

Mix the sauce with the cauliflower florets.

Heat up a large cast iron skillet and brush it with a bit of olive oil over medium-high heat. If you don’t have a cast iron skillet, just use a normal pan. Once the pan is hot, grilled the pineapple for a couple of minutes until it is a bit charred. Set them aside.

In a large pan over medium heat, add two tablespoons of olive oil. Then add half of the cauliflower. Cook for about 8-10 minutes, until the cauliflower is cooked but still has some bite and it is a bit charred. Don’t forget to stir from time to time. Wash the pan in between cooking the two batches because the remaining adobo from the first batch will burn. Then add the remaining 2 tablespoons of olive oil and cook the last batch of cauliflower.

Warm up the tortillas in a pan.

To serve, add a few slices of avocado to each tortilla. Then add some of the cauliflower, the the grilled pineapple and sprinkle some of the chopped coriander. Enjoy!

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Crispy & Spicy Tofu Bánh Mì with Green Papaya Slaw

A mash-up Asian recipe which is very easy to make and perfect for this meatless Monday. The tofu is coated in a sambal marinade, and then coated in panko to seal in all the flavours. Served as a sandwich with a nice baguette and green papaya slaw. You’ve got crunchy, sweet, tangy and spicy. Umami all the way!

Last year we went on holiday to Thailand. I ordered green papaya salad as a side dish for lunch and dinner everyday while we were there. I love the sweet, tangy and spicy combination. Plus it was so cheap there, I might as well indulge in my cravings. My green papaya salad recipe is a bit different, I skipped on the beans and tomatoes. I wanted to keep it more like a slaw, but it is still bursting with flavor. You can find green papaya at most Tokos (Asian stores) in Amsterdam. I bought this one at the Honk Kong store on the Kinkerstraat. I also wrote a Grocery & Market Amsterdam Guide in case you are new here and want to know where to find specific ingredients. You can see the guide here.

I love tofu. But for me I always have to season it well, since it is quite bland on its own. Last week I received some sambals from my friend Lily. Her parents own an Asian store in the south of Holland called Amazing Sang Lee. They are known for making delicious Sambal and they now sell about 20 different varieties. I wanted to incorporate their Taotjo sambal into a recipe. And I came up with this one. I made a marinade with the sambal and coated the tofu in it. Then I coated it in panko to give it some crunch and seal in the marinade. The result is so delicious. This tofu in itself doesn’t need anything else. You can just snack on it like that. But since I wanted to make it into a whole meal, I turned it into a Bánh Mì sandwich.

This recipe serves 4.

Ingredients:

For the crispy & spicy tofu:
300grs of firm tofu for frying
3 tablespoons of Taotjo Sambal (or the sambal of your preference), you can add more if you like it more spicy
4 tablespoons of sesame oil
2 teaspoons of soy sauce
2 teaspoons of honey or agave
2 teaspoons of white vinegar
1 teaspoon of onion powder
1 teaspoon of celery salt
½ a teaspoon of garlic powder

For the tofu coating:
2 eggs, beaten
2 cups of panko breadcrumbs
1 cup of all-purpose flour

For the green papaya slaw:
1 green papaya (about 600grs) shredded, gives about 4-5 cups
1/2 cup of toasted unsalted peanuts, chopped
2 cloves of garlic, minced
1 bird’s eye chili (or more to taste), minced
1 cup of shredded carrot
Juice of 2 limes
2 tablespoons of fish sauce
1 1/2 tablespoons of brown sugar (you can also use palm sugar)

Extras:
Coriander leaves
2 baguettes
About ¾ of a cup of vegetable oil to fry the tofu
About 3 cups of mixed greens (lettuce)

 

First remove the tofu from its packaging. Pat it dry with a paper towel to remove the excess moisture. Then slice it into 1cm thick pieces. I prefer them not too thick because this way, you get a more balance bite of crunch, marinade and tofu.

To make the marinade: Mix the sambal with the rest of the ingredients. Brush each slice of tofu with the marinade on both sides. Place it in the fridge while you make the slaw.

To make the green papaya slaw: Peel the skin off the papaya. Then shred it. I used my mandoline with the julienne attachment. But you can also use a grater if you don’t have a mandoline.

In a big bowl, mix the chili with the garlic, lime juice, fish sauce and sugar. Mix it well, trying to dissolve the sugar as much as possible. Then add the shredded green papaya and carrot. Mix well until everything is coated in the sauce. Then add the peanuts. Mix well.

To make the coating for the tofu: Have the beaten eggs in one bowl, the flour in another and the panko in the last bowl. Take the tofu out of the fridge. Grab a piece and coat it in the flour, be careful not to remove any of the sambal marinade. Then coat it in the beaten egg and finally in the panko. Repeat for all.

Pour about ¾ of a cup of vegetable oil in a large pan over medium heat. Once the oil is hot, fry the tofu in batches. Fry until golden on both sides. This will only take a few minutes, so keep an eye on it.

To assemble each sandwich, first add a layer of mixed greens. Then add the green papaya slaw. Finally add the crispy tofu and top with some coriander leaves. Serve right away. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Ricotta Red Velvet Pancakes with Greek yogurt frosting (made with natural food coloring using beet powder)

There is something about red velvet desserts, so make your breakfast extra especial with these ricotta red velvet pancakes made with natural food coloring. Beet powder gives these their pretty color without artificial additives. They are super easy and perfect to treat your mom on Mother’s Day. Make them for brunch or just to make a normal day feel a little more especial.

When we were in Vienna, I bought some beet powder at the market. The color was just gorgeous and I had to get it. I wasn’t sure what to make with it but I thought it is always good to have some natural coloring in my pantry. And then I remembered that while we were in New York, we went to a donut shop and tried a donut stuffed with ricotta and covered in a beet glaze. It was so delicious. The ricotta and beet combination clicked in my head and I thought of making these ricotta red velvet pancakes with natural beet coloring.

You can always use artificial coloring if you cannot find beet powder, or you could also try buying some beet juice (if you don’t have a juicer). Then reducing it in a pan over medium heat until most of the liquid is gone and you are left with a thick syrup. I’ve done this with carrot juice to naturally dye some cream cheese frosting and it worked out great. Just remember that you’ll need about 1 litter of juice, because it reduces quite a lot. You need it to be thick because you don’t want to add too much liquid into the batter.

The amount of frosting for this recipe is just for drizzling the pancakes. If you want more, you can always double the recipe. I personally prefer mine not overly sweet.

This recipe makes 2 servings.

Ingredients:

For the pancakes:

2 eggs

2 tablespoons sugar

1 cup ricotta cheese

1 cup of self-rising flour

1 teaspoon baking powder

3/4 cup milk

2 teaspoons vanilla extract

3 tablespoons of beet powder

2 tablespoons Cacao powder

Pinch of salt

For the Greek yogurt frosting:

2 tablespoons of Greek yogurt

5 tablespoons of icing sugar, sifted

½ teaspoon of vanilla essence

 

Start by making the pancake batter. Separate the eggs into whites and yolks. Place the yolks in a large bowl. Add the ricotta, flour, baking powder, milk, vanilla extract, beet powder, cacao powder and salt. Whisk until everything is combined.

In another bowl, whisk the egg whites till they begin to foam. Then add the sugar and whisk until stiff peaks form. Carefully fold in the egg whites into the pancake batter.

To make the frosting, just whisk the Greek yogurt with the icing sugar and vanilla. If you like it sweeter, you can always add more sugar.

Brush a large non-stick pan with a bit of vegetable oil. You can also use cooking spray or butter if you want. Place it over medium-low heat. Once the pan is hot, pour some of the batter into it to make the pancakes. I prefer to make them small, but do it as you wish. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

Serve the pancakes with some of the yogurt frosting and fruit of your choice. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

 

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Roasted Grape & Brie Crostini, with Honey Roasted Walnuts and Pumpkin Seeds

This is such an easy recipe for entertaining. You can make the roasted nuts in advance and just store them in an airtight container once they are completely cold. I also bought the baguette the night before and froze it. There is one really good French artisanal bakery here (it is called Le Fournil de Sebastien). Even though it is not very far from my home, it is out of my usual route and very often I just don’t have the time to go there. So now I just stock up when I am less busy, and keep it the freezer. I just sprinkle some water over the baguette. Then I bake it for about 15 minutes at 180C/350F and voilà, perfect baguette as it was just freshly made. For this recipe, I like the grapes to still keep their shape. So when you bite into them, they just burst open in your mouth. I roasted them in a bit of balsamic vinegar and port to add a bit more of a complex flavor to them. So good!

This recipe is for two medium baguettes.

Ingredients:
For the honey roasted walnuts & pumpkin seeds:
100grs of walnuts
60grs of pumpkin seeds
2 tablespoon of vegetable oil
3 tablespoons of honey
Pinch of salt
For the roasted grapes:
500grs of red seedless grapes
3 sprigs of fresh thyme
2 tablespoons of olive oil
2 tablespoons of port
1 tablespoon of balsamic vinegar
Sprinkle of salt
Extras:
2 baguettes, sliced
400grs of Brie
Fresh thyme leaves to decorate

Start by making the nuts. Preheat your oven to 180C/350F. Line a baking sheet with parchment paper. Place the vegetable oil, a pinch of salt and honey in a bowl, mix well with a fork. Then add the walnuts and pumpkin seeds. Mix well until they are evenly coated.

Spread them in a single layer and bake them for about 15-18 minutes, stirring half way through. Check that they don’t burn. Once the nuts are done, set them aside to cool down.

Raise the oven temperature to 220C/420F and line your baking sheet with parchment paper.

Remove the grapes from the vine. Add the olive oil, port, balsamic vinegar, thyme and sprinkle of salt. Add the grapes and toss to coat them. Spread the grapes in a single layer on the prepared baking sheet. Don’t forget to also pour the sauce.

Roast the grapes for 20-25 minutes until they begin to burst. You want them to still keep their shape.

To serve, place a slice of brie over each slice of bread. Top with some roasted grapes and a bit of the juice. Then add some of the honey roasted nuts and a few thyme leaves. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Onion Jam Stuffed Buns with Baked Camembert

I finally got a chance to post this recipe. It is another take on the flavor combination of onion soup. It is perfect for a dinner party and the holiday season coming up. Baked cheese is always a winner in our house and with our guests. You can make the onion jam a few days in advance and just keep it covered in the fridge.

Ingredients:

For the dough:
3 ½ cups of all-purpose flour
7grs of dry yeast
1 cup of milk (lukewarm)
1 tablespoon of sugar
1 teaspoon of salt
5 tablespoons of melted butter
1 egg
For the onion jam:
2 tablespoons of butter
2 tablespoon of olive oil
4 medium white onions, finely chopped
Pinch of salt
Pinch of pepper
4 tablespoons of balsamic vinegar
1/4 cup of port
2 tablespoons of sugar
3 sprigs of thyme, leaves only

Extras:

1 Camembert

Fresh thyme leaves

1 egg for the egg wash

 

Start by making the dough. Place the yeast, the lukewarm milk and the sugar in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast. Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the onion jam. Place a pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the onion, salt and pepper. Cook for 10 minutes, stirring from time to time. You want the onions to become translucent.

After the 10 minutes have passed, turn down the heat to the lowest. Then add the port, balsamic vinegar, sugar and thyme. Keep stirring and let it cook until most of the liquid has evaporated. Taste for salt and blend it until smooth. Let it cool down.

Once the hour for the dough has passed, remove the dough from the bowl. Place it in your working area and punch it to remove the air. No need to use any extra flour. Divide the dough into 32 equal pieces.

Line a large baking tray with parchment paper. Remove the cheese from its round cardboard casing and place the cheese back in the fridge. You are going to use the casing as a mold.

Place the cheese casing in the middle of your prepared baking tray.

Grab a piece of the dough, shape it into a ball and then flatten it with the palm of your hands. Add about a teaspoon of the onion jam in the middle of the dough. Then carefully close it and shape it into a ball again. Place the stuffed ball by the rim of the cheese casing. Repeat for all of the dough. I ended up only using 24 of the balls for this, just for aesthetics as it looked more even. But you can use them all.

Cover the dough with plastic wrap and let it sit in a warm place for an extra hour to rise.

About 10 minutes before your bread is done rising, Preheat your oven to 180C/350F.

Once the hour is up, brush your stuffed rolls with egg wash. Remove the cheese casing from the tray and replace it with the camembert. Bake for 30 minutes till the rolls are golden and the cheese has melted.

Carefully slice off the top part of the rind to uncover the melted cheese. Sprinkle some fresh thyme leaves. Serve straight away and enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

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Honey Chili (Sriracha) Potatoes

A while ago, one of Pieter’s colleague from India told him about this dish, and how he should definitely try it. I’ve been wanting to make it ever since. This weekend I finally got to it and started testing it. This is my version of it and I love it. It is an Indian-Chinese dish and it sort of reminds me of sweet and sour chicken, but the potato version of it.

Ingredients:

For the potatoes:
600grs baby potatoes with skin, chopped into cubes (as even as possible)
3 tablespoons of vegetable oil
For the sauce:
1 tablespoon of vegetable oil
2 tablespoons of finely chopped ginger
1 tablespoon of  sesame seeds
Pinch of Cayenne pepper
2 tablespoons of Sriracha
3 tablespoons of ketchup
3 tablespoons of soy sauce
2 cloves of garlic, minced
3 tablespoons of honey
3 spring onions, finely chopped
1 tablespoon of white Vinegar
1 teaspoon of corn flour
Salt to taste

Start by slicing the potatoes into small cubes. Keep the skin on. Then add the vegetable oil to a large pan over medium heat. Once the oil is hot, fry the potatoes in two batches. You don’t want to crowd them. Try not to move the potatoes too much as it will prevent them from getting golden. Place the cooked potatoes on a plate lined with paper towels.

Place the Sriracha, ketchup, soy sauce, garlic, honey, white part of the spring onions and vinegar in a bowl.

In a clean pan, add one tablespoon of vegetable oil over medium heat. Once the oil is hot, add the ginger, sesame seeds and cayenne. Cook for two minutes while stirring. Then add the sauce mix and the corn flour. Cook for another minute while stirring. Then add the fried potatoes. Mix well until the potatoes are coated in the sauce. Add salt to taste.

Sprinkle the green part of the spring onions and some extra sesame seeds. Serve straight away. Enjoy!

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Potato Gratin with Chanterelles (Tartiflette my way)

We tried Tartiflette for the first time when we were in Annecy a couple of weeks ago. It is basically a potato gratin made with Reblochon cheese (a cheese from that region) and bacon. On our last day there, we went to a supermarket (like we always try to do when we travel) and we brought home some of this cheese. So I was looking forward to make my own version of this dish. I made it vegetarian by adding chanterelles and skipping on the bacon. And I added a few other things to make it more flavorful. This is a perfect side dish when you are having a dinner party or for the holidays coming up.

For the gratin:

1 1/2 kilos of waxy potatoes (not the kind for mashing)

3 tablespoons of olive oil

3 medium white onions, finely chopped

2 cloves of garlic, minced

180ml of white wine

450grs of reblochon cheese

1 tablespoon of Dijon mustard

Pinch of salt

Pinch of nutmeg

For the Chanterelles:

1 tablespoon of butter

1 tablespoon of olive oil

250grs of chanterelles (or any other mushroom that you like)

2 cloves of garlic, minced

Salt to taste

Fresh thyme

 

Preheat the oven to 200C/400F and lightly grease your oven dish.

Peel the potatoes and slice them into thin pieces. I used my mandoline to do it quicker. You can also use a food processor if you have one.

Place the olive oil in a large pan over medium-low heat. Once the pan is hot, add the onions and cook them for about 10 minutes until they become translucent. Stir from time to time, you don’t want the onions to get dark. Then add the garlic and stir for 1 more minute.

Then add the white wine, reblochon cheese and mustard. Stir until the cheese has melted and it looks like fondue. Add a pinch of nutmeg and salt to taste.

Spread 1/3 of the sliced potatoes into the prepared baking dish. Then spread 1/3 of the cheese sauce over the potato layer. Repeat this 2 more times, finishing with the cheese sauce on top.

Bake it for 35 minutes until the top is slightly brown.

Place the butter and olive oil in a large pan over medium heat. Once the oil is hot, add the chanterelles and garlic. If your pan is not big enough, do it in two batches as you don’t want to overcrowd the mushrooms. Cook for a couple of minutes until the mushrooms are golden. Add salt to taste.

Serve the potato gratin with the sautéed chanterelles and add some fresh thyme. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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Buttermilk Squash Spiced Waffles

I had some Crown Prince squash leftover from dinner so I decided to put it to good use for breakfast. And to make it easy on myself, I made the waffles the night before. Once they were cold, I wrapped them tightly in plastic wrap and froze them. The morning you want to eat them, just preheat your oven to 180C/350F. Once the oven is hot, place the waffles directly on the oven rack and bake them for about 8 minutes till warm and crispy. No fuzz breakfast!

This recipe makes about 6 waffles

Ingredients:

1 1/2 cup of self-rising flour

1 1/4 cup of buttermilk

2 teaspoons of baking powder

1 egg

2 tablespoons of vegetable oil

1/2 a cup of squash puree (or pumpkin)

Pinch of salt

3 tablespoons of sugar

1 teaspoon of cinnamon powder

1 teaspoon of vanilla extract

1/2 teaspoon of nutmeg

1/2 teaspoon of ginger powder

Extras:

Creme fraiche

Pomegranate seeds

Maple syrup

 

To make the squash puree, just chop it into big slices (Remove the seeds but you don’t need to peel it). Place the slices on a plate and cover it with plastic wrap. Microwave it for about 8 minutes or till the squash is tender. Be careful not to burn yourself with the steam that comes out when you remove the plastic wrap. Or just let it cool down a bit before you remove the plastic wrap. Scoop out the flesh of the squash and mash it with a fork.

To make the waffle batter, just blend all of the ingredients together.

Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.

Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown. I like to serve them with a dollop of crème fraiche, pomegranate seeds and some maple syrup.

If you freeze them, just warm them up  in a 180C/350F preheated oven for about 8 minutes. Place them directly on the rack so that they become crispy again.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

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