How to cook fresh chestnuts

  There’s nothing like going on an autumn stroll. Wading through the fallen leaves and collecting chestnuts. Though our daughter simply collects them as decoration (or to put then on the nearest available surface and forget about them), they are actually very tasty. Of course you can buy them boiled and peeled in a can… Continue reading How to cook fresh chestnuts

Jam tarts. Sweet and simple.

  Jam tarts can be very easy to make. Especially when you use pre-made pastry and store bought jam. But why make them the easy way, when you can also make them the hard way? So of course I had to make things difficult for myself.

Cooking chickpeas from scratch.

  Chickpeas, or garbanzo beans, are a legume traditionally used in Mediterranean, Middle Eastern and Indian cooking. But these days they’re popular in many more places around the globe and for good reason. Chickpeas contain loads of minerals, vitamins and fibres. They’re also a good source of protein, which is why they’re very popular with vegetarians… Continue reading Cooking chickpeas from scratch.

Braised pig’s cheeks with mustard cream sauce.

  Dreary winter weather calls for hearty dishes. Food that fills your belly and leaves you with a warm, fuzzy and satisfied feeling. This dish with braised pig’s cheeks and mustard cream sauce, does exactly that. Accompanied by a carrot and potato mash, it has no frills, but lots of favour.

Ginger and rhubarb jam.

  Everyone who has a vegetable garden will know that it’s both a curse and a blessing. It’s absolutely amazing to be able to eat something you’ve grown yourself. Only, once your harvest starts coming in, it usually comes all at the same time. And no matter how lovely that produce is, there is only… Continue reading Ginger and rhubarb jam.