I have a passion for bold flavours. The scent of fresh espresso filling the house on a sunny morning. The subtle bitterness of the darkest chocolate icecream on a beach-day. Strong flavours have something quite charming about them. They are rough and at the same time so comforting. Unfortunately they often come with a downside. The best cakes, mousses and deserts can be the heaviest. Just the smallest bite of a dark chocolate cake can fill you for hours. Not my dark chocolate sponge cake with coconut-espresso crème. It’s light and fluffy, the light crème melting in your mouth, but at the same time there is a richness and darkness only the combination of espresso and chocolate can bring.
Spring is the season of light lunches and casual picnics in parks, which take much longer than they should and end with quite a bit of white wine. It is the time of forgetting about how cold and grey winter was and of making new plans. Spring food is different food. It’s not hearty but light, not poignant but subtle and not elaborate but effortless. A hint of horseradish, the slight tang of yogurt, the silky creaminess of smoked trout and the bite of crunchy radish-rounds, thrown together with fresh and young potatoes – my posh potato salad with flaked fillets of smoked trout is what a perfect spring lunch should be like. The right balance of freshness and substance, simple and light. With just a hint of decadence, after all everyone knows, in the back of our heads: Winter is coming.
For the whole post with the recipe go to: http://cookingbrainsblog.wordpress.com/2013/05/05/super-sneaky-salads-my-posh-potato-salad-with-flaked-fillets-of-smoked-trout/#more-702
I like hearty meals. Soups that warm your soul and body on a cold winter’s day. I like to drown braised leeks in thick butter sauces while the snow falls outside my window. And I love myself a warm chocolate cake any day. But with winter fading away and the first sunlight warming my face, I can’t help but crave for something with a bit more freshness. To me spring is the season of light salads. The tomatoes on the market booths and on the shelves of supermarkets have not bathed enough in the sunlight yet, they lack the sweetness and body required for a good summer salad, but with the first fresh radishes popping up and the trusty old iceberg salad (which is rather good all year through) my light pasta and bread spring salad will be just the right thing to welcome the season.
Have a look at the full post here: http://cookingbrainsblog.wordpress.com/2013/04/14/super-sneaky-salads-my-light-spring-pasta-and-bread-salad/#more-637
It’s almost spring here in Groningen. The days are becoming longer (mainly because of clocks being set forward) and my hopes are growing higher. This time spring is just around the corner, I can feel it in my bones. Unfortunately the sun, the birds and the croci (I assume that this is the plural of crocus) is joined by a hord of exams. So time is as scarce as ever. But every now and then you’ve got to take a break and even if it is only for a bite. Because all work and no chow really makes one a dull boy. Whenever I lack time, pasta is my go-to staple. It’s cheap, it’s fast and it is nourishing. And when it tastes like my creamy acini di pepe with parsley, lemon and butter, who’s to say no?
Have a look at the recipe here: http://cookingbrainsblog.wordpress.com/2013/04/07/my-favourite-inauthentic-pasta-my-creamy-acini-di-pepe-with-parsley/
Naan bread is all kinds of wonderful. It is fast to make, incredibly flexible and tastes absolutely amazing. Never has baking bread been this fast or easy. From opening your pack of flour to brushing the baked bread with butter, you will need no more than 30 minutes. Usually, naan is served alongside a curry, but I believe that this humble bread has the potential to be the main player of meal, just serve it with a mild and creamy yoghurt and cucumber raita or with a refreshing salad of onions and tomatoes, called kachumber, and you will easily please any crowd with this light and refreshing dish.
Have a look at the full recipe here: http://cookingbrainsblog.wordpress.com/2013/03/24/breaking-bread-a-quick-and-easy-naan-bread-with-raita-and-kachumber/#more-603
These two beautiful mackerel filets are the result of a more or less (definitely less) successful filleting excercise. Seared in a pan, finished in a bit of tomato-sauce, with black olives and served with watercress, these two filets made for a delicious lunch.
Check out the recipe here: