Category Archives: grey

Flower & Broad Bean Salad

Broad bean flower salad_main

So here is proof that flowers are not only pretty things to look at, they can be the eye candy for your   dish too. Now don’t start picking any flower you come across, check first what’s growing in your garden.  Our rooftop here in Rotterdam still grow flowers and its november! This palette was based on flavours that go so well together. Rainbow beet with punchy black tomatoes and fresh broad beans. The flowers bring in a colour punch and give a slight lavender taste, awesome..

serves 4

200g podded broad beans, about (1kg unpodded weight)
300 g mixed cherry tomatoes
2 (rainbow) beets
1 garlic
little bunch of edible flowers
bunch of rocket salad
50 g hazelnuts
extra virgin olive oil
sea salt
ground pepper


1. Preheat the oven to 180 c. Peel off any excess paper around the edges of the garlic. Cut the top part off, sprinkle with a little salt and oil and wrap in foil. Toss in the oven for 30 to 40 minutes.
2. Clean the beets, rub with some oil, wrap in foil and toss in the oven with the garlic for 40 minutes.
3. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, leave to cool a little before removing the skins.
4. Cut the  the tomatoes in quarters and put aside.
5 .Once the beets are cooled, remove the skin and cut in slices.
6. Cut the garlic in two or 4.
7. Whisk the honey, olive oil and a good pinch of salt and pepper into a dressing.
8 Toss together the rocket, tomatoes, beets and broad beans.
9. Place the garlic on top, drizzle with some dressing and scatter chopped walnuts and flowers on top.
10. Serve with some Indian naan bread or on its own.

Broad bean flower salad_02   Broad bean flower salad_plate

Baked Beetroot

Baked Beetroot

Because beets are the most versatile vegetables. They are so fantastic in whatever form or shape:  baked, steamed, mashed or in fluid. Throw them in the oven wrapped in foil for an hour or so and you will get such a juicy thing. Mash it with sweet potato or turn it into a juice with avocado, celery and apple. Beetroot is rock and roll in the kitchen!


4 mixed beetroot and their greens
200 g smoked salmon
100 g goat cheese
soya cooking cream
1/2 avocado
small handful olives
pistachio nuts
sea salt
ground pepper
2 tablespoons dutch apple syrup
200 ml extra virgin olive oil
50 ml tarragon vinegar
2 tablespoons honey
sea salt


1. Preheat the oven to 175 °C. Remove the greens from the beets by twisting, dont cut!

2 .Wash the beetroots and wrap individually in foil and bake them in the oven: small beets take one hour, big ones up to 2 hours. They have be soft,  check by squeezing a little. Let them cool, peel off the outer skin and shave or cut in thin slices. If you use pre-cooked beets so can slice them straight away.

3. Mince the salmon and finely chop 1/4 of the avocado. Mix well and add seasoning. Cover and put away in the fridge.

4. Prepare the vinaigrette:  Blitz together the vinegar, mustard, honey olive oil and little salt until one smooth sauce. Do you have fresh basil? Add and blitz as well. Stir in the capers.

6. In a little saucepan warm up the cream, when it start to boils take of the heat and whisk in crumbled goat cheese and if you have blue cheese to a slight stiff substance.

7. Wash and tear the beet greens and mix with other leaves like rocket or.

8. Slice the remaining avocado, halve the olives and mix them with the salad leaves.

9. Remove the salmon from the fridge

10. Pile a firm amount of salad on your plate. Use a cooking ring to make your salmon tartar. Then make your beetroot tower with the cooking ring. Alter layers of beetroot with the cheese cream, start and finish with beetroot slices, make sure you carefully lift the ring.

11. Warm up the syrup and drop a spoonful of melted syrup on top of the tower. Drizzle vinaigrette over your salad and a little on the salmon and serve up!!


Baked Beetroot_result_done  Baked Beetroot_result_done_03  Baked Beetroot_result_done_02


Kohlrabi fries_home[highlight]INGREDIENTS[/highlight]


1  or 2 kohlrabi’s
sunflower oil
10 shishito peppers
ground pepper


small bunch of wasabina
1 pot of crème fraiche
1 lime
2 garlic cloves, grated


1. Start with the dipsauce so the flavours can be enhanced:

2. Finely chop the wasbina  and grate the garlic. Mix  them with the crème fraiche,  a squeeze of lime juice and a good pinch of black pepper. Stir and set aside in the fridge.

3. Peel the kohlrabi and slice in chunky batons, then steam for a minute or 5.

4 .Pre heat a grill pan and add a glug of sunflower oil. Grill the batons until brown and crispy on the edges, pile on a plate and sprinkle with salt.

5. Continue to grill the shishito peppers and add to your snackplate with the dipsauce and extra slices of lime. Tuck in!

09.kohlrabi fries wasabina_reg noise

09.kohlrabi fries wasabina_done

Salmon and japanese greens



1 salmon filet
big bunch of wasbina
1 lime
pickled myoga
1 cucumber
2 spring onions
handful of soya beans
handful of purple sprouts
sesame seeds
almond flakes
ground pepper

[highlight]INSTRUCTIONS [/highlight]

serves 2

1. Steam the edamame beans for 2 minutes and push out the beans.

2. Wash the wasabina, shop roughly and quickly stir fry in oil with sesame seeds, almond flakes  and ground pepper.

3. Grill the salmon, leaving it pink in the centre,  in a hot grill pan and sprinkle with salt and sesame seeds.

4. Slice the cucumber in long strips, leaving the skin on.

5. Toss together the wasabina, soy beans and purple sprouts.

6. Curl the cucumber strips on your plate and arrange your wasabina mixture on top and follow by  pickled myoga leaves.

7. Squeeze over a little lime juice, some myoga vinegar and sprinkle with chopped spring onions.

8. If you dont use myoga pickels prepare a dressing by dissolving some rice vinegar and brown sugar in a saucepan.

Myoga pickels:

2 to 3 myoga
100 ml rice vinegar
50 g  brown sugar
100 ml water

Combine vinegar and sugar in a saucepan and bring to boil, then add water and bring back to boil. Remove from heat and let cool. Cut myoga in half (lengthwise) and blanch in boiling water for 20 seconds. Drain and cool for apx. 15 min. Soak myoga in the sweet & sour mixture overnight or a few hours before preparing the salad.


Salmon Wasabina salad_done_02Salmon Wasabina salad_done_03Salmon Wasabina salad_done_01