The one with the preparations for Bbq-season.


After what seems like months of dreary & rainy days we finally got ourselves a hint of spring this weekend.  

I can tell you that the last weeks were pretty intense. We got the ABC of toddler diseases in 2 weeks (tummy bug, troat infection and the chicken pox... yup) and work was pretty hectic as well. 

So I was beyond ectatic to have a friend weekend planned to Barcelona last weekend! And if you think that went smooth... think again. In my head we were flying back on sunday, nope got it all wrong so I had to book a new flight, which then got cancelled because of the french strike and had  me booking Another flight. 


But it was f.a.n.t.a.s.t.i.c , might have had maybe a bit too much Vino but the Tapas largely made up for that. And spending time with the sweetest friends was pure gold. 

So, I do hope we’re off to a bit of a routine again. And with Bbq season just around the corner. It was time to make some new delicious side salads. 


Serves 6 as side dish, 3 as main meal 


  • 4 cooked beets
  • 1 cup uncooked M’hamsa couscous
  • 1 cup of chervil
  • 2 large apples
  • 2 cups of sugar snaps
  • 1 finely chopped shalot
  • about 6 radishes
  •  Apple cider vinegar
  • Salt
  • pepper
  • Olive oil


  • chop or slice the beets with a mandolin as well as the apples.  
  • cook the couscous in 1,5 cup of water
  • Slice up the radishes
  • steam the sugar snaps for about 3-4 minutes
  • Mix everything together and generously add seasoning. 
  • and the last step is the most important, vinegar. I like it nice and tangy but be careful not to screw it all up by adding to much.
  • If you’re making this in advance, don’t add the vinegar until you’re ready to serve. The other ingredients tend to soak up the vinegar. 


There is something about the flavors in this dish, sweet, sour, salty yum! 

So here here to a new week and wish you all a good weekend! 








The one with the pile of Fennel


Yay! Back in business, to make a long story short: drove over my phone, had to find a decent replacement because I’m quite the phone snob. Obviously the phone was beyond repair so I got an exchange. There that’s done!

I hope you all got to spend Christmas celebrations with your loved ones around the table. We had a few festive meals so needless to say we’re craving food that doesn’t shout out -sauce,meat, stuffed turkey and sweet chutney’s- ( at least for a week, then i’ll be craving christmas food again)

So with 5 fennels I had to be a bit more inventive than to serve steamed fennel or fennel soup... 

A few years ago we visited Marrakech and had dinner on the most beautiful terrace at Nomad. I still remember a squid dish with chargrilled fennel with tomato salsa and it was heaven. Whether it was the stunning view, the souk or the crisp night air it was one of those nights where you remember every detail.

Well, chargrilled fennel it is! 

Grilled Fennel, Barley and a delicious tangy avocado dressing

Serves 2 


  • 6 tbsp of unsweetend natural yoghurt
  • 1/2 avocado
  • 1 tbsp of Mustard
  • 1 tbsp of Canola oil
  • Lots of Black pepper
  • Generous amound of sea salt
  • 1/2 lemon
  • 2 small fennel
  • 2 cups of Barley or Millet
  • Fresh winter herbs (chervil, purslane, celery leaves)
  • Hot pepper flakes (duh)
  • 1/2 cup of walnuts



  • For the dressing, blend 1/2 avocado together with the yoghurt, mustard, squeeze of lemon, oil, salt and pepper.
  • Cook barley or Millet according to package instructions.  Add oil when cooked so it doesn’t stick together. Add lemon zest , salt and pepper.
  • Slice the fennel in two and rub generously with a mixture of oil, salt and pepper.  Grill for 2 minutes on each side. Make sure you have small fennels, those bombs at the supermarket aren’t really suitable for this dish as they’re a bit too chunky.
  • Crumble up the walnuts with your hands, or crush them under a plate. 
  • Plate up and drizzle some dressing over it together with hot pepper flakes, fresh herbs and walnuts.

Half the festivities done, yay for the second part!

Unless I kill my phone yet again, I’ll be back a bit sooner :-)







The one with the snow


Yeah, original title I can hear you think... it probably snowed in the whole northern hemisphere of the world and in 3/4 of that northern hemisphere it doesn’t really affect that much. Well, in Belgium it does... we’re not really used to it, myself included. I was lucky enough to have a very persistent ear infection(s) (yup something i would never say in any other situation) so I was off work but still had to make it to the doctor’s office.

In those 4 miles I managed to get stuck on a hill, sliding off multiple times (nearly shitting myself multiple times as well) before a lifesaver friend came and pulled me up the hill with his car...

Needless to say I did not leave the house for two days not only for the sake of my beloved ears but for Julien’s patience as well.

Not much else to do than to make soup but the noodle kind!

Since we’re picking up our veggies at the local organic farm I’m much more aware of seasonal produce. So instead of copying my favourite korean and other asian recipes, I prefer to have our own seasonal twist on them.

* ok we still don’t grow sesame/nori herbs or chili’s but you get where I’m going :-)

** if you cannot find sugar loaf chicory, cabbage will do as well


Serves 2 + a leftover lunch :-)


  • 7 cups of chicken ( vegetable stock - Vegan)
  • 1 medium size carrot
  • 1 leek with the greenest part cut off
  • 3 large leafs of Sugarloaf chicory
  • 1 tbsp of Sesame oil
  • 1 clove of garlic
  • 1 cup of Udon noodles
  • 1 tbsp of Nori/roasted Sesame rice seasoning
  • 1 spring onion
  • 1/2 of red chili


Get your (chicken)stock up to a boil, in the meantime cut carrot, leek and chicory into julienne stripes. Add to boiling stock and leave to simmer for about 10 minutes, at 7 minutes add chopped garlic and Udon noodles.

Take off the heat and add sesame oil, serve in bowls and add  chopped spring onion and chili.

Depending on how salty your stock or rice seasoning is you can still add some soy sauce.

There we go! Serve with some kimchi on the side (duh...) and chuck it into your last spoons of stock... heaven!



The one with the greens


It has already been a couple of weeks that we order our vegetables from a local organic farm. 

Instead of these polished,shiny and perfect vegetables we find in supermarkets we get quirky, grubby and most importantly seasonal vegetables.

As we never know what is going to be in the weekly crate, it can be quite tricky to find some original recipe ideas. Ofcourse we don’t always manage so vegetable Dahl is a frequent go-to recipe. 

Except today, still all our leafy greens left so only one option : chucking them all together! 



  • about 6 cups of leafy greens such as purslane, chervil, spinach, parsley (pretty much all greens you can eat raw)
  • 1 cup of cooked quinoa
  • 2 tbsp of crushed flaxseed
  • 1 ripe avocado
  • 1,5 cup of red cabbage
  • hot pepper flakes
  • rapeseed oil
  • cider vinegar
  • himalayan salt
  • black pepper
  • Maple syrup



Cook the quinoa according to package instructions, rinse and leave to cool.  Chop up red cabbage, rinse and sprinkle with salt leave to stand for 10 or more minutes than rinse thoroughly. Slice avocado thinly. Rinse greens and mix together with all ingredients, sprinkle with vinegar, oil and season to taste. (Don’t be stingy!) 

I love the combination of salt, sweet and sour in every dish I eat, you can easily leave out the syrup or vinegar.

Last but not least! Sprinkle with hot pepper flakes.



Enjoy! And if you’re local- definatly check out De Grenshoeve!