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All Recipes, Mains, Sides, BBQ

Indische Biefburgers met Sambalsaus

Indische burgers met sambalsaus

Indische biefburgers met sambalsaus

De zomer is echt begonnen en dat betekent elke dag heerlijk buiten kunnen eten. Wij waren nooit zo’n BBQ’ers, maar sinds wij een Kamado-model BBQ hebben zijn wij echt fan geworden. De afgelopen weken hebben wij bijna elke dag wel de BBQ aangestoken. En om ervoor te zorgen dat het niet saai wordt proberen we ook steeds weer nieuwe grillgerechten te bedenken, zoals deze heerlijke Indische biefburgers met sambalsaus. read more

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All Recipes, Mains, BBQ

Korean Chicken Skewers with spicy BBQ-sauce

Koreaanse Kipspiezen met pikante BBQ-saus

Seen the weather forecast for this weekend? It’s going to be sunny! Actually, more than sunny, we’re getting tropical temperatures. Not to everyone’s liking, I’m sure. But I think we can all agree on one thing: it will be perfect weather for a BBQ. Which means that our favourite is on rotation again: Korean Chicken Skewers.


Get an early start with marinating the meat. At least a couple of hours before cooking, though the meat will be at its best if you let it marinate overnight. It will become extremely tender. Instead of marinating in a bowl, I use a zip lock bag and press as much of the air our as possible, which definitely helps the process of marinating (the meat will soak up the flavours even more).

Tender meat

Not only the time the meat has to marinate will influence the tenderness, but also which cut you use. It’s perfectly fine to use chicken breast or chicken tenders, but they can dry out pretty fast during cooking. The best cut definitely is the chicken thigh fillet. Might be a bit more expensive sometimes, but definitely worth it.


The marinate is what makes the chicken skewers taste incredible. What makes it even better? Making a BBQ-sauce out of the marinade. Brush the skewers with the sauce during grilling and serve the rest as dip. For the chicken AND for dipping drowning your bread in it.


500 g chicken thigh fillet (or chicken breast/tenders)

For the marinade:

1 red onion

50 g light brown sugar

2 cloves of garlic, minced

1 tbsp freshly grated ginger

50 ml soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 à 2 tbsp Sriracha sauce (or more if you like it hot)

For the BBQ-sauce:

The chicken marinade (after marinating)

1 tbsp light brown sugar

20 g tomato puree

2 tbsp soy sauce

25 ml water

Optional: extra Sriracha sauce to taste


Cut the chicken into strips or cubes and put in a zip lock bag.

Put all ingredients for the marinade into a food processor or blender.

Blend a couple of seconds, until there are no more large chunks.

Pour the marinade over the chicken.

Press as much air out as possible and close the bag.

Massage the chicken a bit and put the bag in the refrigerator.

Marinade maken en de kip marineren

Let marinate for a couple of hours, preferably even overnight.

Take the chicken out of the marinade and put on skewers. If you’re using wooden skewers, let them soak in water a bit before using them. They might otherwise burn during grilling.

Pour the remaining marinade into a sauce pan and add the other ingredients for the sauce.

Mix well and bring slowly to a boil.

Let simmer for a couple of minutes.

Taste whether the sauce is sweet and/or spicy enough. Add more sugar or Sriracha to taste.

Koreaanse BBQ-saus maken

Is the sauce too think, add a bit more water. Too thin? Add a bit of corn starch.

Brush the chicken skewers during grilling with a bit of BBQ-sauce.

Serve the rest of the sauce with the skewers.

Gegrilde Koreaanse Kipspiezen

Korean Chicken Skewers with spicy BBQ-sauce

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All Recipes, Mains, Sides, BBQ

Fennel Salad with Apple & Smoked Chicken Breast

Venkelsalade met Appel & Gerookte Kipfilet

Fennel salad

It was during our holiday at the farm last year, when I first made this salad. We had a BBQ with all the other guests at the farm and everybody had to bring something. I addition to the couscous salad with roasted vegetables, I made this deliciously fresh and crisp fennel salad.

Crisp and sweet

The fennel itself has a sweet, aniseed flavour. The crisp, tangy flavour of the apple and the smoky saltiness of the chicken match perfectly. You can make this of course completely vegetarian/vegan by omitting the chicken. This salad actually doesn’t really need it. Just the fennel with apple is such a great combination.


1 fennel bulb

1 green apple (Granny Smith)

1 smoked chicken breast (single)

1 shallot

½ tsp salt

¼ tsp pepper

3 tbsp vinegar

6 tbsp oil

A few drops liquid sweetener (optional)


Cut the shallot in very fine strips. You could use a mandolin for that.

Then cut the apple au julienne. No need to peel it.

Appel voor Venkelsalade met Appel & Gerookte Kipfilet

First cut the green from the fennel and chop it up a bit. Set aside.

Cut the fennel bulb in half and remove the tough heart.

Thinly slice up the fennel. You can again use the mandolin to do that.

Venkelgroen voor Venkelsalade met Appel & Gerookte Kipfilet

Venkel voor Venkelsalade met Appel & Gerookte Kipfilet

Gesneden venkel voor Venkelsalade met Appel & Gerookte Kipfilet

Make the dressing by mixing vinegar, oil, salt, pepper and a little bit of liquid sweetener. The sweetener is optional, but it lifts this dressing to the next level.

Mix the shallot and the fennel greens into the dressing.

Add the apple and the fennel and mix well. Let sit for about an hour.

Dressing voor Venkelsalade met Appel & Gerookte Kipfilet

Venkelsalade met Appel & Gerookte Kipfilet

Venkelsalade met Appel & Gerookte Kipfilet

Just before serving, cut the smoked chicken breast into small pieces or slices and mix through the salad.

Gerookte kipfilet voor Venkelsalade met Appel & Gerookte Kipfilet

Venkelsalade met Appel & Gerookte Kipfilet

This salad is delicious as a side to a BBQ, but it can also serve as a main along with some fresh bread.

Venkelsalade met Appel & Gerookte Kipfilet

Fennel Salad with Apple & Smoked Chicken Breast

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All Recipes, Mains, Slow Cooker

Mongolian Beef in the Slow Cooker

Mongolian Beef uit de Slowcooker

Mongolian Beef in the Slowcooker

Have you ever heard of Mongolian Beef? If you’re living in the US, you most likely have. Here in Europe, the dish is fairly unknown. And I thought it was time to get it introduced here as well. This simple dish is so flavour, I just love it.


Mongolian Beef is a very tasty stew. Perfect to prepare in the slow cooker. If you don’t have a slow cooker, that’s not a problem, as it can be prepared in a regular pan on the stove or in the oven. This dish is so delicious. With just a few ingredients and a little bit of patience, you’ll get a wonderful stew that everyone will love.


750 g stew beef (f.e. chuck)

2 à 3 tbsp corn starch

1 large onion

150 ml soy sauce

150 ml water

150 g dark brown sugar

2 cloves of garlic (crushed or finely chopped)

1 tsp freshly grated ginger


Cut the meat into thin strips.

Put the strips into a zip lock bag and add the corn starch.

Seal the bag and shake until all the meat is covered with corn starch.

Cut the beef into thin strips and add the corn starch

Peel and slice the onion.

Mix soy sauce, water, sugar, garlic and ginger.

Pour the sauce in the slow cooker.

Add the meat and onion and stir.

Mix the saus, put everything in the slow cooker and stir.

Let cook on low for 5 hours.

Serve over white rice and pickled vegetables.

Mongoian Beef in the Slow Cooker

Eet smakelijk!

Do you like Asian stews? Try this Indonesian dish: Babi Merah – Pork in Spicy Coconut Sauce!
Mongoilan Beef in the Slow Cooker

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All Recipes, Mains

Quiche with Smoked Salmon & Broccoli

Quiche met Gerookte Zalm & Broccoli

When we are having a party at our house, we often serve a buffet. Easy dishes that can be prepared beforehand and everybody at the party can take what they want. One dish, that is often in the rotation, is quiche.


A quiche can be easily prepared and the possibilities for the filling are endless. Meat, fish, veggies… there’s something for everyone. I often make several kinds, just to be sure that everyone can pick what they like best. This time, I also made a quiche with smoked salmon and broccoli. An absolute winner.

Salmon and broccoli

Broccoli pairs perfectly well with smoked salmon, just like other types of green vegetables, such as spinach, green beans and green asparagus. S, I went for the broccoli this time, but you easily swap this for other vegetables if you like.


200 g smoked salmon

1 broccoli (ca. 500 g)

1 sheet of puff pastry

3 eggs

250 ml cream

100 g grated cheese of your choice



Preheat oven to 180°C. The puff pastry that I use already comes with a baking sheet. If you one without it, make sure to grease or line the quiche/pie dish.

Take the puff pastry out of the refrigerator and let come to room temperature for about 10 minutes (if you try to roll it out straight form the refrigerator, the dough might crack and tear).

Cut the florets from the stalk. You don’t need the stalk now, but don’t just throw it out yet. It’s perfect for soup or you can use it for a stir fry. It’s perfectly edible!

Steam or cook the broccoli florets until they are al dente. Drain well.

Place the puff pastry in the quiche/pie dish and lightly press the sides.

Divide the broccoli evenly over the bottom.

Cut the salmon into thin strips and evenly divide over the broccoli and between the florets.

Sprinkle the grated cheese on top.

Beat the eggs with the cream. Add a pinch of salt and pepper. But be careful with the salt. The smoked salmon is already salty and depending on the type of cheese you use, it could get too salty.

Pour the egg-cream-mixture over the cheese and place the quiche in the middle of the preheated oven.

Voorbereiden van de quiche met gerookte zalm en broccoli.

Bake ca. 25 – 30 minutes, until the top is golden brown.

Quiche met gerookte zalm en broccoli

Serve with a fresh side salad or as part of a buffet. I like the quiche best when it’s hot, but it can be eaten cold as well. You could bake the quiche right before serving, but you can also bake it a day before and heat it up in the oven just before you are ready to serve.

Quiche met gerookte zalm en broccoli


PS: have you tried my Quiche with Sauerkraut & Bacon yet?
Quiche with Smoked Salmon & Broccoli



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All Recipes, Appetizers, Mains

Spiced Lamb Turnovers

Spiced Lamb Turnovers

The kids always ask what we’re having for dinner. My most used answer is: I don’t know yet. Not to tease them or anything (which they believe I’m doing), I often really don’t know yet. Most of the times, I have a general idea, as I know what’s in the fridge and what needs to be used before a certain date. But I usually decide during the process of making dinner, what I’m going to do with the ingredients. Now I had ground lamb in the fridge and I was thinking about making some kind of pasta sauce. But last minute, I decided to make these spiced lamb turnovers instead. Which solved a second problem: having to use up a store-bought pie crust.

Spice it up

When using ground lamb, I always think of middle eastern flavours, warming spices. Kebobs could have been another way of using the ground lamb, but I had set my mind on these turnovers. You could use store bought spice mixes, but it’s very easy to make your own. Plus, in the store-bought mixes, there usually is a lot of salt and sugar, which is something you really don’t need.

Make your own blend

I simply put all my spices in form t of me and simply picked a few of which I thought they would be nice together. Luckily for you, I wrote down exactly how much of each spice I used. Having said that, you can add whatever spices you like in it. There are no set rules. Our youngest doesn’t like hot foods, otherwise I might have added chili powder or other hot spices to give it a kick. I simply put hot sauces on the table and everyone can make it as hot as they like.


500 g ground lamb

2 bell peppers

1 large onion

2 sheets puff pastry

1 tbsp butter or oil for frying

1 can tomato puree (140 g )

1 egg

1 tbsp milk

Spice mix:

1 tsp allspice

1 tsp onion powder

½ tsp ground cardamom

¼ tsp ground cloves

2 tsp paprika

¼ tsp cinnamon

1 tsp salt

Mixed spices


Finely dice the onion and the bell peppers.

Finely cut onion and bell peppers

Heat oil or butter in a frying pan or wok and sauté the onion until translucent.

Sauteeing onions

Add the ground lamb and fry until browned.

Then add the spice mix and stir well.

Adding spices to ground lamb

Add the bell peppers and fry until they start to soften.

Adding peppers to lamb

Now add the tomato puree, stir well and fry another two minutes.

Adding tomato puree to lamb

Taste the mixture and add salt/pepper to taste.

Let the mixture cool down a bit. Preferably, the mixture is cooled completely before filling the pastry, but as usual, I started too late and did not have enough patience to let it cool. Which didn’t help the process of closing the pastries. Story of my life.

Prepared filling for lamb turnovers

Preheat the oven to 180°C and line a baking sheet with parchment paper.

Roll out the puff pastry and cut each sheet into 6 equal pieces.

Cut puff pastry into 6 equal pieces

Divide the lamb mixture among the 12 pieces of puff pastry.

Divide filling over puff pastry

Wet the sides, take one corner and flip it over the filling.

Close the sides pressing down with a fork to seal the edges. Or, if you’re as lazy as I was to get one, press the sides closed with your fingers. Not very neat, but it does the job just as well.

Carefully transfer to the prepared baking sheet.

Prepared turnovers reday for baking

Beat the egg with the milk and brush the pastries with the egg wash.

Bake ca. 25 minutes or until golden brown.

Baked spiced lamb turnovers

Serve hot. A fresh salad goes very well with these turnovers.

Turnovers cut open to reveal filling

Spiced Lamb Turnovers

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All Recipes, Mains

Quiche with Sauerkraut & Bacon

Quiche with Sauerkraut & Bacon

I still had a bowl of sauerkraut that I had to use up. A simple case of having sauerkraut ready to use on hot dogs at a party and totally forgetting to put it on the table (sigh). The first thing that came up, was a colcannon type of dish (quite popular around here), but the boys don’t like it very much that way. And just at the right moment (there are no such things as coincidences), I saw this picture floating by on Instagram: a savoury sauerkraut pie by Uit Pauline’s Keuken. This picture was enough inspiration to get me cooking. And the result is this quiche with sauerkraut and bacon.

Sauerkraut and bacon

Sauerkraut and bacon is a perfect combination, if you ask me. The sour taste of the cabbage and the saltiness and even greasiness of the bacon pieces are really a good match. Together with loads of cheese and a creamy egg mixture on a bed of pie crust, so good. Sounds easy and it actually is. And this dish is testimony to the fact that something easy can be utterly delicious.


1 roll of pie crust dough

500 g sauerkraut

250 g bacon

3 eggs

250 ml (heavy) cream

200 g grated cheese



Preheat oven to 180°C.

Get the dough out of the refrigerator and leave on the counter for 10 minutes before rolling it out (otherwise it might easily break).

Rinse the sauerkraut shortly with cold water and drain thoroughly.

Quiche with Sauerkraut & Bacon

Cut the bacon in small pieces/strips and fry until crispy (I don’t use any extra fat to do this, as the bacon releases more than enough fat).

Quiche with Sauerkraut & Bacon

Transfer dough into a quiche dish (a round baking dish of pie dish will work fine as well).

Divide the sauerkraut evenly over the dough and sprinkle generously with freshly ground pepper.

Quiche with Sauerkraut & Bacon

Then divide the bacon and cheese on top.

Quiche with Sauerkraut & Bacon

Quiche with Sauerkraut & Bacon

Best the cream with the eggs and a pinch of salt (not too much, as the cheese and bacon are salty enough).

Quiche with Sauerkraut & Bacon

Pour the egg-cream-mixture evenly over the filling.

Quiche with Sauerkraut & Bacon

Bake ca. 30-40 minutes until the top is golden brown.

Quiche with Sauerkraut & Bacon

Serve immediately. A fresh side salad will pair perfectly with this hearty dish.

Quiche with Sauerkraut & Bacon

Quiche with Sauerkraut & Bacon
Quiche with Sauerkraut & Bacon

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All Recipes, Mains

Pink Pizza

Pink Pizza

Pink Pizza, what is that?! Our oldest son all of a sudden got infected by the ‘I want to cook something myself’ virus. For years, I’ve had this children’s cookbook in the cupboard, waiting for that moment when the kids would be old enough, and willing, to start cooking themselves. I guess this was the moment to get it out. Alright, pick something… I said.

Pink Pizza

Totally engrossed, he searched through the recipes. And then: yes, got it, I want to make this. This… is pink pizza. That was not entirely what I had expected, to be honest. The smoked salmon might have had something to do with this particular choice (he just loooooves smoked salmon).

Not available

In the recipe, they use a boxed mix for ciabatta bread (store brand). And a jar of sliced beetroot in its juice. I hardly ever use ready-made mixes, but as this was my son’s project and he wanted to do as much by himself as possible, I wanted to follow the recipe to the letter and get everything on that ingredient list. Unfortunately, the cookbook’s already a few years old and a few of those specific ingredients were not available anymore (not by that particular store brand). Rethink and adapt.

I want to make this

He wanted to make this recipe so bad. Alright sweetie, we’ll make something up then. I’ve got a great pizza recipe, but I’ve never added (pureed) veggies to the dough. Which meant that we had to experiment a bit with the ratios. It did turn out surprisingly well. For the jar of sliced beetroot, I used whole cooked beets.

Delicious pizza

The end result was an utterly delicious pizza. The pureed beets not only gave the pizza a wonderful pinkish colour, it added a subtle beet root flavour to the dough. As an added bonus, you’ll get an extra fix of veggies with your pizza. Everyone loved it! This pink pizza has to go on the rotation. And no, this pink pizza is not only for girls (the guys in this house will happily vouch for that) ;-).


300 g cooked beetroot (ca. 250 ml pureed)

7 g yeast (1 pouch)

250 ml warm water (not too hot)

700 g spelt flour (500 + 200)

1 tbsp salt

200 g cream cheese

200 g smoked salmon

1 bag of arugula (75 g)

1 shallot, thinly sliced


Pour the warm water in a bowl and add the yeast (make sure the water is not too hot). Let proof for 5 minutes.

Puree the beets in a food processor or blender.

Pink Pizza

Pink Pizza

Pink Pizza

Mix the cream cheese with 1 or 2 tablespoons of beet puree and put in the refrigerator until ready to use.

Put the yeast mixture, beet puree and 500 g of the flour in a large mixing bowl or the bowl of your stand mixer and mix well.

Pink Pizza

Add the rest of the flour and the salt and knead until you get an elastic dough. If it’s still too sticky, add a little bit more flour.

Pink Pizza

Pink Pizza

Cover the bowl with cling film and put in a warm place.

Let rise for 20-30 minutes.

By the way, cooking also means cleaning the dishes (while waiting for the dough to rise) ;).

Pink Pizza

Dust the worktop with flour, divide the dough in two and roll into a circle. I made two round pizza’s, but you could also make a sheet pizza. When making two pizza’s the crust will be fairly thick, more like a deep pan pizza. If you’d rather have a thin crust pizza, divide the dough into four and thinly roll it out.

Pink Pizza

Pink Pizza

Pink Pizza

Bake the crusts without any toppings, for about 15 to 20 minutes. The crust might get all puffed up. Pierce it with a knife or a fork to let the air out (be careful, the steam will be hot!).

Take the crust out of the oven and spread the beet-cheese mixture on top.

Pink Pizza

Shred the salmon with your hands and divide over the two crusts.

Scatter the arugula and sliced shallot on top.

Pink Pizza

Pink Pizza


Love pizza? Give this Spelt Pizza with Chicken Mince, Veggies and Feta a try!
Pink Pizza

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All Recipes, Gluten-Free, Mains

Curly Kale Colcannon with Bacon

Boerenkoolstamp met Spekjes

Colcannon is a typical Irish dish made with mashed potatoes and cabbage or kale. I knew the cabbage variety, but never knew it’s also known to be made with curly kale. We have a similar dish in the Netherlands and the question now arises… who was first? To be honest, I don’t care.

Winter dish

Irish or Dutch, it really doesn’t matter. Colcannon is a delicious, hearty dish mainly eaten during the cold winter months (although I’ll happily eat this all year round). In the Netherlands, it’s often eaten with smoked sausage. But it’s also good with meatballs and gravy or a beef stew.

Preparation is also slightly different. While in the Irish recipes, the kale is just slightly cooked, separate from the potatoes, we cook the kale together with the potatoes. It gets much softer that way and the taste of the whole dish gets more profound. I added a little twist by adding crispy bacon bits and cream cheese.


300 g finely cut curly kale

1,5 kg potatoes (peeled ca. 1 kg)

250 g bacon

200 g cream cheese

100 g butter

salt/pepper/nutmeg to taste


Peel the potatoes and cut into roughly same-sized pieces (so they cook evenly).

I use pre-cut kale, but if you’re using whole leaves, make sure to remove the hard stems and cut the kale into thin strips.

Put potatoes in a large cooking pot and top with the kale.

Add a generous amount of salt and completely cover in water.

Curly Kale Colcannon with Bacon

Bring to a boil and cook until the potatoes are done.

While the potatoes and kale are cooking, cut the bacon into thin strips and fry until crispy. I don’t use any added fat, as there will be more than enough fat coming out of the bacon. Leave bacon and bacon fat in the pan until ready to use.

Boerenkoolstamp met Spekjes

Drain the potatoes and kale well and put them back into the pan.

Add butter, cream cheese and season with salt, pepper and nut meg. Start with just a little bit of seasoning, you can add more later to taste.

Boerenkoolstamp met Spekjes

Mash it all up and then fold in the bacon pieces and the bacon fat.

Season to taste.

Boerekoolstamp met Spekjes

Curly Kale Colcannon with Bacon

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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.


1 butternut squash

3 smoked mackerel fillets

200 g bulgur

2 tsp couscous spice mix*

2 tbsp olive oil

200 g Feta cheese

small handful of dried cranberries**

Optional: chicken stock to cook the bulgur

*I make my own couscous spice mix, but you can use any of your favorite spices. The taste of Mediterranean or Middle Eastern spices pairs perfectly well with the bulgur, roasted pumpkin and smoked mackerel.

Couscous Spice mix:

  • 1 tbsp coriander powder
  • 1 tbsp ginger powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp black pepper
  • 1/2 tbsp nutmeg
  • 1 tbsp paprika
  • 1/2 tbsp cayenne pepper
  • 1 tbsp allspice
  • t tbsp salt

Mix the spices together and keep in a jar.

**Instead of cranberries, you can use raisins or dried cherries.


Preheat your oven to 180°C and line a baking sheet with parchment paper.

Peel and cut the pumpkin in equal parts and put in a bowl.

Add the spice mix and olive oil and toss to coat.

Bulgur Salad

Spread out on the prepared baking sheet and bake until the pumpkin is soft and nicely browned (ca. 20-30 minutes).

Bulgur Salad

Take out of the oven and set aside.

Prepare the bulgur wheat according to the instructions on the package. Instead of water, I use chicken stock to cook it in.

Drain the bulgur and set aside.

Bulgur Salad

Pull the smoked mackerel fillets in smaller pieces.

Bulgur Salad

To assemble, mix the bulgur, mackerel and pumpkin pieces gently (you don’t want them mashed) and place in a large bowl or on a serving plate.

Crumble up the feta cheese on the salad and sprinkle the cranberries on top.

Bulgur Salad with Roasted Pumpkin, Smoked Mackerel and Feta Cheese

Serve with fresh Turkish bread or pita’s.


If you like these types of salad, you will also like this Couscous Salad with Roasted Vegetables.
Warm Bulgur salad with roasted pumpkin, smoked mackerel and feta cheese

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