surprising recipes

english version

salad of chicory and roasted figs


I saw this salad today on cook together. an interesting combination, and as I love chicory, I decided to try it immediately, and it won’t be the last time! This is so good!

Ingredients (4 servings):

  • 2 heads of chicory
  • 8 figs
  • 1 red onion
  • 2 tablespoons of olive oil
  • 1 tablespoon of vinegar acid
  • 2 tablespoons honey balsamico
  • 1 tablespoon of brown sugar
  • a handful of pistachios


  • Preheat the oven at 200°C.
  • chop the onion fine.
  • cut the figs into quarters.
  • Mix the onion and the figs, add oil, acid, balsamic and sugar.
  • Place the mixture for 10 minutes in the oven.
  • Meanwhile chop the pistachios.
  • Take the mixture out of the oven, add the pistachios, mix everything well, and put it in the oven for another 5 minutes.
  • chop the chicories fine.
  • Mix everything well, and add as a side dish. It goes perfectly with lamb, duck, goose or any other sylvester menu.

curry mini-waffles


I am currently in waffle mode. And a recipe for curry waffles of course gets my special attention.


  • 350 ml of milk
  • 20 grams sugar
  • 250 grams flour
  • a pinch of salt
  • 3 eggs, split into yolks and whites
  • 85g melted butter
  • 1 teaspoon curry
  • 1 teaspoon dill


  • Mix the milk, the sugar, the flour, a pinch of salt and the three egg yolks.
  • Put the mixture for app. 1 hour in the refrigerator.
  • Add the curry, the dill and the beaten egg whites to the mixture.
  • Bake the waffles for 3-5 minutes.

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.

turnip cabbage with carrots and sausage


Ingredients (4 persons):

  • 2 turnip cabbages
  • 500 gr carrots
  • 2 paprikas
  • 250 gr pickled sausages
  • 2 eggs
  • 2 gherkins
  • 500 ml cream
  • 4 tablespoons of curry (or to taste)
  • 500 gr potatoes


  • Peel and slice the turnip cabbage and the carrots.
  • Cook them in water with some salt to taste (10-15 minutes)
  • Drain them and put them aside.
  • Cook the eggs until hard boiled. Then put them aside, and slice them into small pieces.
  • Peel the potatoes, and slice them into fine pieces.
  • Bake the potatoes with some butter in a pan.
  • Slices the sausages, the paprikas and the gherkins into fine pieces.
  • Bake the paprika with some olive oil for a few minutes.
  • Add the cabbage, the carrots, the cream and the curry and heat until cooking again.
  • Add also a bit of the pickles water of the sausages.
  • Add the sausages, gherkins, pepper and salt to taste.
  • Serve with the baked potatoes while hot.
  • Also cold the salad is delicious, perfect for the next day.

poultry liver with potato pancakes


Last week I was in Bratislava, Slovakia, where we ate delicious artisanal goose liver (starter) and goose (main course).  The goose liver came with potato pancakes (zemiakové lokše). It was the inspiration for this starter.

Ingredients (4 portions):

  • 250 gr potatoes
  • 100 gr flour
  • salt
  • 200 gr poultry liver (I took turkey liver this time)
  • 1 medium strong red pepper
  • olive oil
  • some fresh parsley and cilantro


  • Cook the unpeeled potatoes, drain them and peel them.
  • Rasp the potatoes, and mix them with the flour to a consistent dough. It may not stick to your fingers anymore, if needed, add more flour.
  • Roll a sausage of the dough, and cut pieces of approximately 1cm of it.
  • Make pancakes of about 10cm large of the dough (should be 8-10 pancakes).
  • Fry the pancakes in a non-sticking pan on both sides without adding any grease.
  • Cut the liver into thin slices.
  • Chop the red pepper finely and remove the kernels.
  • Heat olive oil in a pan, and bake the pepper and the liver slices on both sides on medium heat.
  • The liver moisture will mix with the olive oil and the peppers to a delicious sauce for the potato pancakes.
  • garnish with some parsley and cilantro.


breaded asparagus


the asparagus season is running again 🙂 In Germany, people tend to roll every dish in breadcrumbs.  So I made this German style asparagus variant.  You can serve it as a starter as well as a main dish, or even eat it cold as a snack.


  • 500 g fresh asparagus
  • 250 grams of young cheese in slices
  • 250 grams of cooked ham
  • 2 eggs
  • 100g flour
  • 100 grams of bread crumbs
  • lettuce
  • cherry tomatoes


  • peel the asparagus and remove the bottom part.
  • Cook the asparagus for 8 minutes in boiling water with a knob of butter until tender.
  • Drain the asparagus and let them cool down slightly.
  • Wrap two or three of them first in a slice of cheese, then in a slice of ham.  Use toothpicks to fasten the rolls.
  • Spread the flower, the beaten eggs and the bread crumbs over three different plates.
  • Roll the asparagus first in the flower, then in the beaten eggs and finally in the bread crumbs.
  • Then fry them in a pan until golden brown and crispy.
  • Serve with salad and some cherry tomatoes.

salad of goat cheese with saffron syrup


Last christmas, I found saffron syrup in a pop-up store in Antwerp. an interesting ingredient, which I couldn’t resist to buy. This is the salad that was included on the recipe card.


  • 2 slices of goat cheese
  • a handful of mixed salad
  • some freshly cracked walnuts or pecans
  • chopped dried figs
  • diced fresh mango
  • walnut oil
  • 2 teaspoons saffron syrup


  • spread the mixed salad on the dish.
  • Sprinkle the salad with a little walnut oil.
  • Place the slices of goat cheese on it.
  • add the mango, figs and nuts to the salad.
  • Drizzle the saffron syrup over the goat cheese.
  • sprinkle with some walnut oil and enjoy.

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