Easy and tasty recipes for the whole family to enjoy
Those who have young kids know how difficult it sometimes can be to get them to eat vegetables — although I think we’ve been pretty lucky so far with ours. G (who is currently 2.5 years old) went through a phase of despising 90% of …
Why buy pesto at a supermarket when you can make so many delicious varieties at home? I love to experiment with different pairings — I always use a fresh herb, a vegetable and a nut. Add some lemon juice, garlic, olive oil and seasonings and …
Whenever I’m craving cheesy pasta but want something lighter, I make a vegetable gratin. Less caloric (because there’s no pasta) but cheesy and full of flavor nonetheless, vegetable gratins make great lunches with a light salad or can also be served as a side dish for dinner. I stumbled upon a roasted eggplant gratin while browsing through Yotam Ottolenghi‘s website looking for something to cook with eggplants, and as usual, I fell in love with his recipe. I slightly adapted it according to my likings, but the bulk of it remains the same — roasted eggplants layered with an arugula pesto, fresh sliced tomatoes and mozzarella cheese. It’s delicious and so easy to make!