Pasta primavera 🌱

Every once in a while I treat myself to some carbs. Since those occasions are fairly rare, I usually save them for delicious pasta. Pasta primavera literally means springtime pasta. I like to use only green greens, but obviously you can use veggies of any colour you want. Cut (or peel) spring onions, green asparagus…

Pickled lemons à la marocaine 🌱

If life gives you lemons, make lemonade, they said. I made pickles. But then again, I’ve always been a rebel. Thoroughly rinse and scrub organic lemons. Cut off the ends and quarter the lemons leaving the bases attached. Gently pull the lemons open and sprinkle each with 1 tbsp sea salt. Place the lemons with…

Artichokes with a lemony olive oil dip 🌱

Did you know that artichokes are flowers rather than vegetables? And that the part we’re eating is the bud? This purple thistle rich in antioxidants can be harvested already in the spring making it perfect for your springtime menu. I like enjoying my artichokes with just some olive oil and lemon juice. This springy 5-ingredient…

Almond blancmange in a merry-go-round 🌱

I’m really into kitsch. That’s why I couldn’t resist buying this adorable cupcake merry-go-round. I didn’t need it at all (since I already have a cupcake Ferris wheel). But it was love at first sight. The merry-go-round is not only suitable for presenting cupcakes, but also for displaying individual deserts. For instance, almond blancmange. My…