Baked fennel with oranges and olives

Eggplant/aubergine caponata

Crunchy brussels sprouts with hazelnuts

/
1 Comment
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.

Braised fennel, pomegranate and orange

/
0 Comments
A colourful side dish for the fall!

Lentil and celeriac salad

/
0 Comments
A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.

Peperonata ~ Stewed bell peppers

/
0 Comments
This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!

Baked Tomatoes Filled with Rice

/
0 Comments
You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!

White beans cooked in rosemary, tomato and balsamic vinegar

Creamy white beans in a tangy, herby tomato sauce - this is a Greek-style interpretation of the Tuscan fagioli all'uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

/
2 Comments
Even self-professed cauliflower haters will love this dish, if you can convince them to try it.

Stuffed baked onions

/
2 Comments
Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.