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!