Spring | Asparagus, Potatoes and Egg

white asparagus

To suit all taste buds! Our favorite spring vegetables dish: white asparagus (I will have to check some of my posts where I claim: “This is my favorite dish” as they all seem to be).

This is also quite funny: I just bought baby potatoes and they are actually from Italy. So, when we are in Italy people love to buy the so called Dutch Potatoes. So how come when I buy potatoes in The Netherlands (potato country) they are from Italy? Interesting, good nonetheless.

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Breakfast | Creamy Eggs


A joyful breakfast treat! A great dish to wake up your loved ones on a Sunday morning 😀

Quick and easy, full of taste and a nice variation on the standard boiled egg.

Here we go: preheat the oven at 180 degrees Celsius. Chop up a few basil leaves and sprinkle in the ramekins. Add some pepper and salt. Divide the crème fraîche among the three ramekins and break one egg in each dish. Add more salt, pepper and chopped basil leaves. Place in the oven for 10 minutes et voila! Enjoy.

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Spring | Puff Pastry with Spinach, Eggs and Sweet Gorgonzola

Spinach,spinach pastry

The best combination ever you will keep on serving ’till the last crumb!

Another great dish with the two magic key ingredients for oven dishes I like to make: spinach and eggs. You can never serve enough of this dish, you are always short. Because it’s so tasty you tend to eat faster, but if you wait a little while you will notice that it’s not actually that light!

Gorgonzola originates from Italy and has a very distinctive smell and bluish green marbling look. It is a soft cheese and less strong than the Gorgonzola Piccante. For this dish I’ve only you used a little to sprinkle on top. It’s just to add a bit of spice. Continue reading

Pasta | Oven Pasta Dish


Pasta di Semola di Grano Duro. Since 1947. On the fields of gold in Umbria, high quality wheat is harvested to make a fantastic pasta from the brand Filiberto Bianconi. For this dish I’ve used durum wheat pasta in the shape of a flower. The shape is in fact the symbol of Florence: Giglio. It’s a pretty pasta with a full taste because the pieces are short and fat. The combination of eggs, spinach and pasta is my favourite dish of success. It’s colourful, tasty and looks beautiful on  your plate. Besides the look, spinach also  contains high quantities of  antioxidants and is a rich source of iron.

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