surprising recipes

english version


October 2016

Hasselback potatoes


Did you ever want to eat fries, baked potatoes, mashed potatoes and chips at the same time? It is possible, thanks to the swedish Hasselbacken restaurant, where this dish was created.

You can make it in many different variants, up to taste. I made a spicy variant, but you can also add for example cheese, breadcrumbs or even make it with sweet potatoes.


  • 3 medium sized potatoes
  • 4 tablespoons of butter
  • spices: chilli, salt, pepper, rosemary, garlic up to taste


  • preheat the oven on 220 °C
  • melt the butter, and mix with the spices
  • cut slits in the potatoes, leaving the bottom intact. Make them app. 2-3 mm wide.
  • Drizzle the potatoes with the butter.
  • Put the potatoes for 30 minutes in the oven.
  • Then, take them out, drizzle again with butter and put in the oven again for another 30 minutes.
  • Serve immediately while heat.



vegetarian pumpkin noodles


I am still in Asiamodus.  This time I made noodles with eggplant, butternut squash and paprika peppers and a soba-tomato sauce. A combination I hadn’t made yet, but it was good enough to make it already a 2nd time some days later 🙂


  • half a butternut squash
  • a half eggplant
  • a paprika
  • a can of mashed tomatoes (400 grams)
  • 100 ml of soy sauce
  • 1 onion
  • 3 cloves garlic
  • a handful of fresh coriander
  • a handful of basil
  • a sprig of fresh rosemary
  • a chilli
  • salt, pepper, paprika, ginger powder to taste
  • a little mustard
  • olive oil
  • noodles
  • a cup of water


  • Cut the butternut squash and eggplant into cubes.
  • Cut the paprika pepper into strips.
  • Cut the onion, garlic and chilli finely.
  • Remove the rosemary leaves from the stem and chop finely.
  • Cut basil and coriander.
  • Heat the olive oil with a bit of mustard in a wok.
  • Add the onion, garlic and chili pepper to it.
  • After a few minutes, add the pumpkin, eggplant and paprikapepper to it.
  • Add the mashed canned tomatoes and soy sauce. If necessary, some water.
  • Let everything boil for ten minutes and then add the rosemary, coriander and basil to it.
  • Let it cook for another 10 minutes, until the vegetables are tender and the flavors are well blended. Meanwhile, make the noodles ready as indicated on the packaging.

vegetable curry


Recently I was on Holiday in Nepal and Tibet. Back home I continued preparing curries to keep the Holidayfeeling.


  • 6 tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 20 grams of fresh ginger
  • 5 tablespoons olive oil
  • 4 medium sized potatoes
  • 1 carrot
  • 1 red paprika
  • 200 gram cauliflower
  • 1 or 2 fresh green chillies
  • 3 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1 teaspoon kukurma
  • 1 teaspoon massalakruiden
  • 1 tsp chilli powder
  • 2 teaspoons salt
  • 2 cups water
  • 2 handfuls of fresh coriander


  • Cut the onion, garlic and ginger.
  • Cut the tomatoes, carrots, potatoes and peppers into medium-sized pieces.
  • Cut the cauliflower into small florets.
  • Cut the chilli peppers finely and remove the seeds.
  • Mix the spices, except for the masala spices.
  • Cut the coriander


  • Heat the oil in a wok.
  • Let the onion bake a few minutes in the oil, then add the garlic and ginger to it.
  • Let it bake a few minutes and then add the spices and not long afterwards the tomatoes.
  • If necessary add a little water to the mixture.
  • When the tomatoes are cooked mash everything in the blender. Then put it back in the pan.
  • Add the potatoes and the rest of the water to the sauce and let it simmer for 10 minutes.
  • Then add the other vegetables and green chilli peppers. Let everything boil until the vegetables are tender. If necessary, add some water.
  • Add at the end the masala spices and the fresh coriander to the curry.
  • Serve with rice.

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