The power of chickpeas is incredible. The peas in itself form the base for hummus - one of the most delicious things on this planet, but also put well to use in salads, stews and soups. The “chickpea water” or better known as aquafaba is an excellent replacement of egg white making it possible to veganize a whole bunch of desserts (such as this vegan chocolate mousse!) and other dishes. In this vegan aioli, chickpea and water join forces to become aioli, one of the best dips in the world!
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Small potato fact - if you want to roast potatoes, make sure to boil the water and then add the potatoes. It enhances the crunchiness and prevents overcooking. For boiled potatoes, puree and other forms of earths' gold, add the potatoes immediately for the best result. Let's get roasty!
It's fermentation time! I have a long history with pickles... they are amazing with "ossenworst" (ground beef sausage), on a burger or as a condiment for cheese. You name it. In the Netherlands we are the most familiar with dill pickles often pickled in a vinegar-salt-sugar mixture with some dill, this makes the pickle sweet-sour. But there is a whole pickle-world waiting to be discovered. You can pickle pickles with basically any herb, making it fitting for any cuisine you'd like. Garlic-dill pickles are a staple in Jewish cuisine. But as said, pickles are a canvas for many herbs; chili, mustard seeds, juniper, onion...
Sometimes a new project arises from the desire to not waste something you made yourself. I was very proud of a focaccia bread that I made. My eyes too greedy when combining the flour for the dough resulting in a massive focaccia. Using old bread in recipes is a poor man’s solution to persevere food and prevent waste and often leads to something delicious. The oxtail pairs beautifully with the bell pepper and carrot, providing a comforting sweet heartiness. An effortless rewarding dish that most of all requires a long lazy Sunday in the kitchen.
Last week I made a beautiful focaccia ! A tricolore of 1) tomato and goat cheese, 2) nectarine and rhubarb and 3) grilled aubergine in yoghurt sauce (store bought). AMAZING!
The secret to the fluffiness of focaccia, and basically all other yeast-based breads, is to put the yeast in a cup with lukewarm water and 2 teaspoons of sugar. In five minutes you’ll have a fizzy substance that will make your dough go like boom! Recipe no. 2 - Roasted pumpkin, bulgur, leek&carrot in coconut cream, poached eggs, pumpkin seeds18/10/2022 This orange vegetable is a great base performer! The Hokkaido pumpkin is a great carrier of all kinds of flavours and it's sweet nature can truly uplift your meal. The filling possibilities are endless. In this case I went for a filling with coconut-cream and lime leaf smothered leek and carrot, bulgur and poached eggs.
Hi everyone! Welcome to my first recipe blogpost!
Today we will be making a risotto based on both veggie stock and orange juice. Tangy and creamy at the same time, the orange juice and the goat cheese work really well together here. The perfect dish if you want to impress your guests without much hassle! |
AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
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