Lacto-Fermented Chilli Sauce

Making your own lacto-fermented chili sauce really isn’t difficult! Just follow the recipe carefully and use some common sense.

Homemade Harissa

  Harissa is a very versatile sauce, made from chili peppers and spices. It’s a spicy condiment, as well as a tasty ingredient in soups, stews or marinades. Commercially made sauces often contain a lot of additives. With this sauce, you’ll know exactly what’s in it: six ingredients and couple of minutes of work. That’s… Continue reading Homemade Harissa

Pork Satay with Peanut Sauce

  Satay is a popular dish all over southeast Asia. People prepare it differently, depending on the region. The best definition of satay is probably: “seasoned, skewered and grilled meat, served with a sauce”. The Indonesian version of pork satay, is sate babi. That is also the dish, I based this recipe on.

Easy Homemade Applesauce

  Why buy a jar of sugary applesauce, when you can easily make your own? This applesauce is delicious and simple to make. Because it has no added sugar, it’s actually healthy as well.

Pumpkin seed pesto

  This pesto is made with pumpkin seeds instead of pine nuts. It has just as muchĀ flavorĀ as traditional pestoĀ and is especially tasty when tossed through some hotĀ pasta.

Steak with Gorgonzola sauce

  When you feel like feeding your inner carnivore, there’s nothing quite like a butter-bastedĀ pan-seared steak. Paired with an easy to make Gorgonzola sauce, it canĀ also be a perfect dish forĀ Steak and BJ day.

Toum. Lebanese garlic sauce.

  The new year is here and with that the holiday season has come to an end. Lists with 20 ways of detoxing are popping up everywhere, accompanied with pictures of sickly green smoothies. Luckily we don’t make detox smoothies in our tiny Dutch kitchen. We simply continue making tasty food. However, after all those… Continue reading Toum. Lebanese garlic sauce.

Sweet chilli sauce

  I’m not very fond of the store-bought version of sweet chilli sauces. Sauces like that tendĀ to be full of preservatives and thickening agents. Worst of all though, they don’t even taste that nice: sweet to the point of being cloying and not at all spicy.Ā Surely, any home-made version couldn’t beĀ worse?