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!


for 4

200 g of cashew nuts

1 onion

2 garlic cloves

1 tablespoon italian parsley

200 ml of water

250 ml of fat-free broth

the zest and the juice of an organic lemon

300 g linguine

salt & pepper





soak the cashew nuts during at least 8 hours in cold water. caramelize the minced onion and garlic in little olive oil. drain and rinse the cashew nuts and liquidize them in a food processor with the onion, the garlic, the water, the broth, and the lemon juice. meanwhile, cook the linguine in saltwater al dente. reduce the temperature of the stove. drain the linguine and put them back in the pan, on the stove. add the sauce and the lemon zest to the linguine and mix it well until the sauce is thick and the linguine are covered. spice it with pepper and fresh parsley.


5 views0 comments

bread salad

a great recipe to use old and hard bread.

tomato soup with basil and lemon zest

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

oven-roasted green asparagus

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

cauliflower rice with fresh herbs

cauliflower is a very healthy vegetable. it has different vitamins b, vitamin c and vitamin k, which is important for blood clotting. it has

tomatoes with cashew mozzarella

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

vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch.

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.

carrot-coconut soup with coconut-chapati

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

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