green salad with wild herbs

on my walking journeys, i often take a linen bag along to collect wild herbs. i like to add those herbs to salads or soups.



for 4

different salad leaves such as lettuce oak, red leaf salad, baby spinach, arugula

wild herbs such as wild garlic flowers, devil's claw, daisy, nettle

olive oil

lemon juice

salt & pepper



rinse the salad ingredients and put in a bowl. mix it with 3 tablespoons olive oil and 2 tablespoons lemon juice and spice it with salt and pepper.

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green couscous

we had this dish as a main course on a lukewarm september evening but you can also enjoy it as a side dish if you serve it with grilled vege

couscous with spinach, sweet potatoes and cranberries

the flavour of this dish is fascinating because of the mix with the sweet/sourness of the cranberries, the sweet potatoes and a little lemon

carrot-coconut soup with coconut-chapati

a great soup for chilly days. the carrots can easily be exchanged by sweet potatoes or butternut pumpkin.

linguine with cashew-lemon sauce

the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!

vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables wholly it

tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.

broccoli with chilli and garlic

original recipe from the cookbook by ottolenghi, slightly changed

oven-roasted green asparagus

asparagus are very healthy. they don't have many calories but a lot of vitamins and minerals.

tomato soup with basil and lemon zest

at least once a week we have tomato soup because it is so simple and delicious.