Archief van de maand: januari, 2018

Nieuwsbrief 25 januari 2018

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30 januari 2018

Je kunt mijn nieuwsbrief lezen door hierop te klikken. Ci…

gebakken schol met porcini plaice with porcini

Schol met eekhoorntjesbrood en blauwe bessen

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24 januari 2018

Sinds afgelopen jaar werk ik als consultant, receptenschrijver…

pappardelle met konijn pappardelle with rabbit

Pappardelle met Toscaanse konijnensaus

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20 januari 2018

Tijdens de laatste Horecava (8-10 januari) was ik resident…

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Apr 19

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🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

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Nieuwsbrief 25 januari 2018

Schol met eekhoorntjesbrood en blauwe bessen

Pappardelle met Toscaanse konijnensaus

La Cucina del Sole

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