Category Archives: no lactose

Purple Matters!

Purple Kale Salad_mainIf colour means anything let purple take control. It’s always interesting to see what happens if you let a colour decide on the dish. Obviously, make sure the other ingredients go well with it. This one is colorful and tasteful like a dynamite!


Bunch of purple kale
Bunch of palm cabbage
1 Radicchio
1 Beetroot
2 Purple carrot
2 Spring onions
1 Avocado
3 x3 cm Ginger
Black sesame
Rice vinegar
Sea salt
Ground pepper


1. Bake the beetroot, or use pre cooked beets. Pre-heat the oven to 200c, rub the beets in some olive oil and wrap in foil. Toss them in the oven for 1 hour, depending on their size. Take out and let cool in the foil. Once cool enough to handle, remove their skin and cut in segments, set aside.

2. Was and discard the kale in cold water. Transfer to a pan and blanch in just boiled water for 20 seconds, finish with cold water. Squeeze out all the water, drop in a bowl and fluff with a fork.

3. Peel the carrot and ginger cut in in the carrot strips and the ginger in matches. Heat up a wok, add some sesame oil and fry the ginger for a minute or 2. Save 1/4 of the carrot strips and add the rest to the ginger and stir fry for another 3 minutes. Take out and set aside.

4. Finely slice the spring onion, slice the celeriac, grate a lemon and finely chop the red pepper. Add tot the carrot/ginger mixture and sprinkle with lemon juice.

Purple Kale Salad_done

The Almighty Miso Soup

almighty miso soupStock up on some miso paste and kombu, wack it in your freezer and you are 30 minutes away from a quick miso, all year round. Miso is easy to adjust and fits with summer and winter ingredients. The soup, back in the days named misoshiru is high in minerals and protein, so slurp away I would say!

[highlight]INGREDIENTS [/highlight]

Kombu, 5×5 cm cut in strips
handful shiitake
1 cup spinach or palm kale
1 small broccoli
1 carrot
2 or 3 shallots
2 big tablespoons miso paste
bunch celery leaves
soy, if desired
sea salt
ground pepper


1. Cut a sheet of kombu into small strips and drop them in a pan with plenty of water, about 1.5 liter, bring to a boil. This will be your stock.

2. Whilst the stock is warming up thinly slice the shallots and carrot. Tear the shiitake and spinach leaves and cut the broccoli in small roses.  Reduce the heat and drop all the ingredients, but the spinach leaves, in the soup, simmer for 10 minutes.

3. When the vegetables  are softened spoon in the miso paste and stir until the paste is completely dissolved. Add the spinach leaves to the soup and bring to taste with salt,  pepper and perhaps some drops of soy sauce. Be carefull it doesnt become too salty. When the soup is done  add the celery leaves and serve in bowls.

* You can serve the soup with kale chips! Wash as small bunch of kale, discard the core and chop it in small bits. Toss with some olive oil, vinegar, salt and pepper and transfer to a baking tray. Bake in a low temp oven (60c) for up to 15 minutes, or until crisp but not burned!

finished miso

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

Mashed up mash!

Mashed up mash_main

Its great to mash things up. Throw in some other chopped up bits and you’ll have a delicious mess. Its so easy and the thumbs always go up.  

The sweet potato is well shaped to be mashed and whilst it was summer I picked the super healthy chard as a side kick. Pink was sort of the theme color here so I chose beets, red spring onions and salmon for extra toppings. Result? They are a smashing team!  

serves 2

2 sweet potatoes
2 chard stems
1 beetroot
1 bunch of red spring onions
200 g smoked salmon
50 g parmesan cheese
olive oil
sea salt,  mixed ground pepper


1. Peel and roughly chop the sweet potatoes, Steam for 5 minutes or until soft.

2. Rub the beet with a little olive oil and wrap in foil,  bake in the oven for one hour. Skip this step if you use pre cooked beets. Let it cool, remove the skin en chop in small cubes.

3. Wash and shred the chard in thin strips.

4. Mash the sweet patato with a drop of olive oil, grated parmezan cheese, ground pepper and sea salt.

5. Gently fold in the beet and shredded chard to one mixture. Put the lid on to keep it warm.

7. Grill the salmon in its own oil in a hot grill pan and then shred. Continue to grill the spring onions

8. Divide the mash over the plates and serve with the salmon and spring onions. Now indulge and scrape the pan!

14__Mashed up mash_post  14__Mashed up mash__post3  Mashed up mash__post


Wild garlic pancakes

wild garlic pancakes_mainWhere the wild things are? Everywhere! but the fantastic wild garlic can be picked mainly in spring time. So something to look forward to then, its almost winter now.
But the pancakes are easy peasy and why not change the wild garlic for chives or another herb. Basically, use the season ingredients and this way we can have 4 variations. But because spring is my favourite season I am kicking off with this one


makes 16 pancakes

250g plain flour, plus more for dusting
1/2 tsp salt
1 tsp groundnut or sunflower oil
200ml boiling water
4 tbsp roasted sesame oil
50g wild garlic, finely chopped
garden peas
groundnut or sunflower oil, for frying

Mushroom ragout:
mixed mushrooms
tomato paste
red wine
spring vegetable stock


1.Place flour and salt in a large mixing bowl. Add the oil and water and mix well using a wooden spoon or spatula to a soft sticky dough. Place on a lightly floured working surface and knead for 8-10 minutes, until smooth and elastic. Add more flour if it start to get to sticky. Cover with a clean kitchen towel and rest for 20 minutes.

2. Lightly dust the working surface with more flour and roll the dough into a long sausage shape and cut with a knife to divide into 16 pieces.

3. Steam or quickly boil the peas in 2 minutes

4. Place a piece of the dough cut side down and roll it out to a rough 10 cm circle with a rolling pin. Brush the surface liberally with sesame oil and scatter over the chopped wild garlic and garden peas. Start rolling the dough to form a sausage, pinch both ends to sealed in the wild garlic and sesame oil. Lightly flatten the roll and then roll it up again from one end like a snail. Press lightly to sealed the end.  Set aside while you repeat with the rest. Cover with a clean kitchen towel again and rest for another 20 minutes.

5. In the mean time start your mushroom ragout. Roughly tear and chop your mushrooms. Add some thin sliced garlic to a hot pan and fry in little oil. Then add the mushroom and gently stir for a few minutes. Add 3 tablespoons of tomato paste, thyme, red wine and leave to simmer for 5 minutes. Add the stock and stir well, leave for 20 minutes so all the flavours are enhanced. Turn down the heat and leave to simmer gently.

6. Place each roll flat on a lightly floured work surface and press down with the palm of you hand to flatten and roll to a 10 cm circle with a rolling pin. Transfer to a clean plate and repeat with the rest of the rolls. Stack each pancakes between sheets of baking paper to stop them from sticking.

7. Heat a large frying pan over medium heat and brush with some groundnut or sunflower oil. Add 2-3 pancakes at a time. Fry for 2-3 minutes before turning and cook for another 2-3 minutes, until golden brown and crisp. Remove and drain on some kitchen paper. Keep warm in a low oven while you repeat with the rest of the pancakes. These are best serve immediately straight from the pan with the mushroom ragout.

wild garlic pancakes_done3  wild garlic pancakes_done2  wild garlic pancakes_done


Aubergine and quinoa roll ups

11_aubergine roll ups_main

That’s the difficulty when a veg has different names in different countries. An aubergine is also called a zucchini, which means courgette in French. A recipe that meant to start with a purple egg shape thing ended up with his green alter ego. I gave up, until I moved back to the Netherlands where things are called what they are. I learned that aubergine is an incredible versatile ingredient that lends itself in many varied ways. Rolled up for example, with little kumquats on the side, nice!


1 Aubergine
10 oyster mushrooms
3 kumquats
200 g Quinoa
handful yellow raisins
handful hazelnuts
flat leaf parsley
100 g goat cheese, mixed with 30 g parmesan
handful purple sprouts
olive oil
Salt &  ground Pepper
herbal stock cube

[highlight] INSTRUCTIONS[/highlight]

1. Prepare a veggie broth and bring to boil, reduce to simmer and add the quinoa. Cook covered, stirring occasionally, for 15 minutes.

 2. Slice the aubergine with a cheese slicer in thin  strips, leave out the two end pieces with their skin on.  Sprinkle the strips with a little salt and heat up a grill pan. Once the pan is hot grill the slices on both sides for about 2 minutes or when brown (not black) stripes appear. Put aside and start the stuffing.

3. Heat up a pan, cut the remaining aubergine ends to small pieces and tear the mushrooms. Add some oil to the pan and start with the aubergine. After 3 minutes add the mushrooms and stir for another 2 minutes. Then add the cream cheese and parmesan cheese. Stir to one mixture and season with salt & pepper. Fill the grilled aubergine slices by adding some of the stuffing to the thicker end (about a dessert spoon), and roll it up.

4. Once cooked transfer the quinoa to a large bowl and squeeze in some cumquat juice, then add chopped hazelnuts, raisins, parsley and finish with a good pinch of salt and freshly ground pepper.

5. Serve with the rolled up aubergine and garnish with purple sprouts and kumquat. No need to peel, you can eat the skin of kumquats.

Rolled up Aubergine_result_doneRolled up Aubergine_done2Rolled up Aubergine_done3


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


Shungiku and shiitake stew



big bunch of shungiku
10 shiitake mushrooms
handful of fresh seaweed
1 spring onion
handful of beansprouts
250 g sticky rice
1 chilli pepper
2 garlic cloves
1 table spoon black sesame seeds
200 ml ight soy sauce
100 ml rice vinegar
20 g brown sugar
150 ml sunflower oil
salt, fresh ground pepper


[column size=”one_fourth” last=”no”]1. Start by marinating the shiitake mushrooms: Prepare the garlic oil: in a wok heat up 125 ml sunflower oil and add the grated garlic cloves. Stir until brown, then sift and cool.[/column] [column size=”one_fourth” last=”no”]2. Dissolve the brown sugar, rice vinegar and light soy sauce in a small saucepan.[/column] [column size=”one_fourth” last=”yes”]3. Mix the shiitake with 2/3 of the sauce and a table spoon of garlic oil and marinate for 45 minutes.[/column]

[column size=”one_fourth” last=”no”]4. Transfer the shiitake to a saucepan, bring to boil with 500 ml of water and continue to simmer for 30 minutes. Meanwhile cook the sticky rice according to the instructions on the packet[/column]

[column size=”one_fourth” last=”no”]5. Wash the fresh seaweed, shop finely and quickly stir fry in little oil, mix with the sticky rice and a gulp of rice vinegar. Wash the shunguki, chop roughly and stir fry for 1 minute with some grated chilli pepper, salt and ground pepper.[/column]

[column size=”one_fourth” last=”yes”] 6. Arrange everything on one plate: start with the shunguki, add a broth spoon of rice in the centre, follow with a brothspoon of shiitake mixture and sprinkle with some fresh beansprouts, shopped spring onion and sesame seeds.[/column]

Shungiku with Shiitake_result_02_done


Japanese Rolls



6cm rice paper wrappers
small bunch of shunguki
handful of seaweed
5 to 8 shiitake mushrooms
handful of beansprouts
400 g cooked & peeled prawns
10 shishito peppers
light soy sauce
teaspoon honey
rice vinegar
Sesame seeds
sesame oil

[highlight] INSTRUCTIONS[/highlight]

1. Chop the shiitake mushrooms and stir fry in a hot wok for 10 minutes in a splash of sesame oil and a gulp of light soy sauce.

 2. Wash the seaweed, chop finely and add in the wok with shiitake, continue to stir fry for 1 minute.

3. Take the wok from the heat and stir in the washed and chopped shunguki, chopped shrimps and beansprouts.

4. Grill the shishito peppers in a hot grill pan in some sesame oil.

5. Soak a rice paper in warm water for 30 to 40 seconds until pliable, remove and add another to soak. Place a generous spoonful of the mixture in the centre of the paper and roll up to form a cigar, tucking in the ends as you roll. Place with the seam-side down on a plate and repeat until all the papers and filling are used up.Cover with a damp tea towel if not serving immediately.

 6. For the dressing dissolve honey, rice vinegar, light soy sauce and water in a small saucepan.

 7 .Serve the wraps with the peppers and sauce on the side.

Japanese Rolls_done