Let’s face it February is a dreary month in Belgium, the weather is cold, rainy and very little sunshine pierces through, however the days are getting longer! My craving for a fresh spring salad is intense but I want to keep it seasonal as much as possible so there are no roquette leaves nor tomatoes in my winter salad. I love a zingy vinaigrette but am not a fan of yogurt nor sweet honey dressings, I like mine fresh and sharp. This pomegranate vinaigrette is tooo die for and made under 30 seconds.
People either love or hate oysters, there seems to be no middle ground. We also have a lot of misconceptions about the oyster and know little about this gorgeous yet slimy creature.Let me shed some light, teach you how to shuck them and share 5 delicious ways to prepare them under 30 seconds.
It seems the trend this month baking swirls, buns or rolls. So I thought I would v’e a try as well. You may already know I am not much of a baker but I like to challenge myself with these swirls. I read about 20 recipes and than came up with my own version and
Always loved coq au vin, I savoured the richness every time it made an appearance on our dinner table when I as a kid. However in effort of wanting to shed a few kilos I am looking at my classics and giving them a little lightness. Also going lactose free for a while as I
My trip to DaNang, Vietnam a few months ago left a serious impression on me: people are friendly, want to share, mostly food. I fell in love with the Vietnamese cuisine subtle but yet powerful flavours. I was totally addicted to their slow-cooked pork and rice spring rolls with duck. I enjoyed trying out local
When you google search pantry essentials you get 300 000 hits! Every Food network, magazine and TV Chef has a checklist they swear by. I don’t know about you but I really rely on my pantry to feed me when I get back from a long trip or just have not been able to make
Winter months just absolutely cry out for casseroles. I never really quite take the time to bulk-make and freeze for those rainy days in advance but 2018 I decided to use my freezer smarter. I always have questions about the process like: can I freeze a baked casserole? Can it go straight from the freezer
2017 was a good foodie year! A few new food trends made their way into our home cooking and some new ingredients are now new staples in our week dinner. Cooking seasonal recipes is definitely still and even more now on everyone’s mind. I irk myself when I see out of season ingredients on restaurant
Winter comfort food is definitely something I crave when the days are short and sunshine few and far. Leftovers are fab and so versatile to indulge that craving. I admit I often cook more than needed and hold back ( yep not sorry) some food when entertaining so I can have leftovers the next day.
What’s in the name we call side dishes? Are side dishes by default vegetables or carbs? Let’s wonder no longer and set our own rules. I am not much one to follow trends, I rather set hem ( haha, bit full of myself here), anyhow. It seems that food sharing and sort of help-yourself-platters are passed
Discover my Classic Reinvented menu at Bio-Planet stores nation wide (Belgium). My silly head on billboards and social media with my recipes hopefully inspiring you to use organic and fare trade ingredients this Christmas. Turkey, pumpkin and peer: 3 classic ingredients for a traditional Belgian Christmas meal. I gave these lovely ingredients a little fresh
Setting a festive table and spending some time creating a lovely warm mood, will make your guests feel welcome and comfortable. Let me share with you some useful tips and styling secrets and 6 festive table styles that you can pull off this Holiday season and stun your guests! if you are stuck in a