Browse Category by All Recipes
All Recipes, Gluten-Free, Low Carb, Sides

Roasted Fennel

Geroosterde Venkel

Have you ever tried fennel before? It is a wonderful vegetable, with a very distinct flavor that reminds you of anise. Some even associate the flavor with licorice. Fennel can be eaten raw in a salad or fried, grilled or roasted. It pairs great with all kinds of food: meat, fish, fruits and vegetables.

Roasted

I love fennel that has been soaking in a nice vinaigrette for a couple of hours, almost liked pickled fennel. It’s also great sauteed, but my absolute favorite way to eat it, is roasted. Its easy, it’s fast and delicious. Prep time is maybe 5 minutes and you need just a couple of ingredients. Roast it to your preference and you’re ready to dish up. read more

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All Recipes, Cookies, Dairy Free, Gluten-Free

Healthy Oatmeal ‘Kruidnoten’

Gezonde Haver-Kruidnoten

Kruidnoten are a traditional spiced, bite-sized cookie that is eaten around ‘Sinterklaas’ in the Netherlands. Sinterklaas is based on Saint Nicholas, who was the patron saint of children. Sinterklaas is the feast that celebrates Saint Nicholas’ name day on the 6th of December. It is often celebrated by giving presents and sweet treats to children on the 5th of December, Saint Nicholas Eve.

While ‘Sinterklaas’ is celebrated in other countries as well, Kruidnoten are typically Dutch and have almost become an integral part of the festivities. The last couple of years, more and more varieties on the traditional cookie are hitting the stores. The most exotic combinations can be found. If you happen to get the chance, check out Van Delft Pepernotenfabriek, they have several stores now across the Netherlands. But be warned, they have so many great and unique flavor combinations (and they let you taste test them), your self control will be put under a lot of pressure there. I tried a few and managed to leave with ‘only’ three bags… Limoncello, Sweet Chili and Seroendeng (Seroendeng is used in Indonesian cooking and is a mixture of seasoned and roasted coconut with peanuts). read more

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All Recipes, Gluten-Free, Mains

Warm Bulgur Salad with Roasted Pumpkin, Smoked Mackerel and Feta Cheese

Bulgur salade met geroosterde pompoen, gerookte makreel en fetakaas

Bulgur Wheat is made from different types of whole wheat grain, mostly durum. It’s first precooked, dried and then cracked. The wheat is naturally high in fibre and has a somewhat nutty flavor. It’s perfect in warm dishes, but also in warm or cold salads.

When I started on this dish, I actually had couscous on my mind. As I went to get the couscous from the pantry, I saw that I still had a box of bulgur. And I thought: hey, that would be great in this dish as well. And boy, did that work out well. The combination of the more substantial texture of the wheat, the softness of the roasted pumpkin, together with the oily smoked mackerel and the salty feta cheese… this was heaven on a plate. read more

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All Recipes, Gluten-Free, Low Carb, Mains

Cheesy Chicken Sausage Spaghetti Squash Bowls

Spaghetti-Pompoen Boten

Spaghetti squash is still fairly unknown around here. But since one of the largest grocery stores in the Netherlands has started selling it and explained in monthly magazine what it is, the word is getting out and recipes are popping up everywhere. I’m really glad about it, as I don’t have to drive through half the country anymore to get a spaghetti squash.

It’s a fun and versatile vegetable and perfect if you want to cut down on your carb intake. It is a delicious sub for spaghetti (obviously), but you can use it in other dishes as well, where you would normally use pasta, rice or potatoes. I posted this Spaghetti Squash Casserole last year, which is actually based on a pie recipe (like a Shepherd’s pie). read more

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All Recipes, Cakes, Bars & more

Halloween Surprise Cake

Halloween Surprise Cake

Halloween is getting more and more popular in Europe. There are scary walking tours, amusement parks have Halloween themed days, the shop are filled to the brim with costumes, creepy accessories and tons of Halloween candy.

Our boys love Halloween. The creepier the better. Which means we happily go along with all that Halloween craziness. But we keep it fairly low key. Just a few accessories in the house, a little bit of candy and we might just go on ones of those scary walking tours.

Birthday

Our youngest celebrates his birthday in October and last year, he wanted his party and the birthday cake all Halloween themed. I happily obliged. The treats for his class mates were Halloween themed as well: orange pumpkin and white ghost cupcakes. read more

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All Recipes, Bread, Cakes, Bars & more

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

You all know by now that I love to bake with banana’s. So it can’t be a surprise that I have yet another wonderful recipe for you. And since I had posted a picture of my first marbled chocolate banana bread on Instagram a couple of months ago, I kept getting requests for the recipe. Well, finally, it’s here!

After a few extra test drives and some small adjustments, I’m quite satisfied with the end result: a chocolatey banana bread that’s not overly sweet, that’s super moist and extremely tasty. And on the healthy-ish side. Got nothing more to add, except… the recipe. read more

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All Recipes, Breakfast, Dairy Free, Gluten-Free

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin anything

Did I mention yet it’s pumpkin season? Now you don’t need a reminder, do you? I just love, love, love pumpkin recipes. And since it’s October and we now can officially enjoy anything pumpkin, I’ll throw in another delicious recipe: pumpkin pancakes! Because we also love pancakes. For breakfast, lunch or dinner.

These pumpkin pancakes are very easy to make, especially if you have pumpkin puree ready to use. You can use canned pumpkin, but fresh homemade pumpkin puree, without any additives, is so much better. These pancakes are so light and fluffy. And, they are also gluten and dairy free. read more

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All Recipes, Cakes, Bars & more

Oven-baked Pumpkin Doughnuts

Pumpkin Doughnuts

Pumpkin Doughnuts

Yeah, it’s Fall! And you know what that means? Well? No, I don’t mean it’s getting cold, wet, windy, dark… No no no, I mean it’s PUMPKIN SEASON! Actually, it’s pumpkin season all year round for me, especially when my freezer is stacked with my homemade pumpkin puree. But we can officially jump on the pumpkin wagon now (like with these pumpkin doughnuts), without getting weird looks, like if it’s a crime to have something pumpkin during summer.

Oven-baked

To start the (official) season right off, I’ve made these delicious and somewhat healthier pumpkin doughnuts. For one thing, they’re oven-baked instead of fried. I also only added a little bit of oil to the batter so these pumpkin doughnuts are really low-fat. And not too much sugar, as the pumpkin puree already provides a fair amount of sweetness. Added bonus: they are extremely easy to make and are ready in no time at all! read more

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All Recipes, Mains

Babi Merah – Pork in Spicy Coconut Sauce

Babi Merah

Fall has started way too soon for me. We didn’t have much of a summer and I was hoping for some warmth in September. Alas, it looks like that is not going to happen. Now don’t get me wrong, I do love all seasons and especially Fall. I love the changing colors, the fact that it gets dark sooner isn’t such a bad thing as you can light candles to make it all cozy and you can snuggle up under a blanket. Well, I do need more than a blanket… warm pants, stick jumper and woolen socks is more like it. read more

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All Recipes, Low Carb, Mains

Stuffed Round Zucchini & Peppers

Stuffed Zucchini & Peppers

Zucchini season is almost over. Although you can get zucchini all year round nowadays, they are now at their best (and cheapest, which comes in handy if you don’t have a garden full of zucchinis yourself). I absolutely love zucchini, it’s such a versatile vegetable. You can cook it, grill it, stuff it, layer it, grate it and bake it.

When I found some cute round zucchinis at the supermarket, I knew I had to buy them and make some delicious stuffed zucchini. And while I was at it, I stuffed some peppers as well. Well, actually I had only bought 4 round zucchinis and had too much stuffing. So I added two bell peppers to the mix. Which proved to be a good thing, as the 4 zucchinis simply weren’t enough for that hungry bunch here at home. read more

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