Asian Chicken Meatballs

Asian Chicken Meatballs

We have had so many dinner parties over the past two weeks that it kept getting more difficult to think of something to cook. I didn’t have a lot of time as most of them were during the week, so I wanted something easy while still trying to impress. This is why I came up with these Asian style meatballs which were a perfect fit with noodles: Asian spaghetti and meatballs!

These meatballs would also taste delicious with my peanut dipping sauce. I am already planning on making this combination in the next few weeks.

This recipe makes about 22 medium sized meatballs


900g minced chicken

2 shallots, finely diced

1/3 cup soy sauce

½ cup panko crumbs

2 tablespoons sesame oil

1 tablespoon ginger syrup

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

½ teaspoon salt

½ teaspoon white pepper

¼ cup olive oil

2 tablespoons butter


In a large bowl mix all the ingredients together, cover and refrigerate for 1 hour.

Shape the meatballs, depending on what size you prefer, I made them into medium sized balls.

In a large pan heat the olive oil and butter over medium heat and cook the meatballs, you might need to do these in batches. Depending on the size of the balls, it will take about 8-15 minutes.

Serve these with noodles and your favorite dipping sauce..





Pork, Carrot and Kale Potstickers


Pork, Carrot and Kale Potstickers with a Peanut Dipping Sauce

We have had a few warm days here in the Netherlands, but other days are still so cold. I love my warm weather, as I am from an island where we are used to 30 degrees Celsius all year round! So I have been craving dishes that can warm me up during these last cold days. A perfect example are these pork, carrot and kale potstickers dipped in a spicy peanut and scallion  sauce. With there lovely crunch and delicious filling you will devour them in no time.

This recipe makes 30 potstickers.


300g minced pork

2 cloves of garlic, minced

½ cup kale, chopped

1/3 cup carrots, finely grated

3 scallions, white parts thinly sliced (keep the green parts for the dipping sauce)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 ½ teaspoon Sriracha sauce

¼ teaspoon salt

¼ teaspoon pepper

For the dipping sauce:

3 tablespoons soy sauce

1 ½ tablespoons sesame oil

2 teaspoons water

2 tablespoons peanut butter

1 tablespoon honey

1-1 ½ teaspoon Sriracha sauce

1 tablespoon scallions (green parts), thinly sliced

1 teaspoon sesame seeds, toasted


Wonton wrappers

2 tablespoons vegetable oil

½ cup of boiling water


For the dipping sauce, whisk all the ingredients together in a small bowl and set aside until ready to serve.

In a large bowl mix together all the ingredients for the filling. Fill a small bowl with water; you will need this while assembling the dumplings. Place a small 1 tablespoon of filling in the center of a wrapper and brush the edges with some water, not too much. Fold the wrapper over the filling, in the form of a half-moon shape, and gently press the ends together; make sure there are no air bubbles. Now with your thumb and forefinger fold/pinch the edges together. Continue with the remaining wrappers. Keep the finished dumplings covered with a towel while working on the rest; this will prevent them from drying out.

In a nonstick pan, heat 2 tablespoons of oil over medium/high heat. Once the pan is hot cook the potstickers, in batches, on one side until golden brown, this will take about 2 minutes. Now carefully add ½ cup of boiling water (it will splatter, so be VERY careful!), and cover the pan with a lid. Lower the heat and allow the potstickers to steam for 8 minutes and until the water has evaporated. Remove the lid and cook the potstickers for another 1-2 minutes to allow the skin to become crispy again. Repeat with the remaining potstickers.

Serve with the dipping sauce and enjoy!



Crab Croquettes/Bitterballen

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Crab Croquettes/Bitterballen with a Basil Dip

I could eat a croquette about anytime of the day. Definitely an obsession that just grew once I moved to the Netherlands. Here we call them bitterballen, and they are usually filled with beef or veal. I love switching it up with the ingredients and so far I have made them with dried Spanish ham, risotto, kale and Buffalo chicken. However, for my newest creation I went for crab, my first seafood bitterbal and it was a great hit.

The most used condiment when eating a bitterbal is mustard, which is a great combination, but with crab it just didn’t seem right. So I went for a basil dip which made this snack even better!

This recipe makes about 10.


170g crab

1 tablespoon olive oil

20g butter

2 tablespoons flour

200ml milk

2 eggs

200g breadcrumbs

2 tablespoons parsley, chopped

1/3 teaspoon chili flakes



1lt vegetable oil for frying

For the dip:

1/3 cup basil leaves

1/3 cup mayonnaise

1 tablespoon plain yogurt

Juice of ½ a lemon

Pinch of salt


In a blender or food processor add the basil leaves, lemon juice and yogurt and blend until a smooth consistency. Combine the basil mixture with the mayonnaise and season with a pinch of salt. Pour the dip into a serving bowl and keep in the fridge until ready to use.

In a pot melt the butter in the olive oil over medium heat. Gradually add the flour until it is well combined with the butter and does not stick to the pan. Turn of the heat and pour in the milk, in batches, and whisk until there are no clumps and the sauce has thickened. Add the crab, parsley, chili flakes and season with salt and pepper. Transfer the mixture to a bowl and let it cool off for about 20-30 minutes, then put in the fridge to set for at least 2 hours.

Whisk the eggs in a bowl and add the bread crumbs to a plate; season both dishes with salt and pepper. With wet hands form the mixture into small balls, roll them in the egg mixture and finally coat with the breadcrumbs. Repeat this step to create an extra crunchy coating.

Place the vegetable oil in a large saucepan and heat over medium heat. Once it is hot start frying the balls until they are golden brown; do this step in batches. Make sure the oil is not too hot or else they will burn easily. If you have a deep fryer, like I do, turn the heat to 180C and fry the balls in batches until golden brown.

Serve the crab croquettes with the basil dipping sauce and enjoy!



Chicken Salad with a Yogurt Dressing

Chicken Salad with a Lemon Yogurt Tahini  Dressing

Salads are my go-to when I have no inspiration. They are so easy to play around with and you can create so many different versions with different ingredients. Today I went for a simple chicken salad but since we were both hungry I added roasted baby potatoes to make it more filling. The combination was lovely with the extremely simple lemon dressing. I hope that you will like it as well!

I wanted to add boiled eggs to the salad, but I completely forgot about them when taking the pictures… oops!

This recipe serves 2.


80g lettuce mix of your choice

200g baby potatoes, washed and halved

2 chicken breasts

1 avocado, sliced

6 cherry tomatoes (keep them on the vine if possible for the presentation)

2 eggs

4 tablespoons olive oil

Cajun spice



For the dressing:

1/3 cup plain yogurt

2 tablespoon mayonnaise

1 tablespoon tahini

Juice of ½ lemon

Salt, to taste

White Pepper, to taste


For the dressing whisk all the ingredients together in a small bowl and keep covered in the fridge until ready to use.

Preheat the oven to 200C. Add the potatoes to an oven proof tray, drizzle 1 tablespoon of olive oil and season with salt and pepper. Mix until all the potatoes are coated and roast them in the oven for 40-50 minutes.

In another oven proof dish add the tomatoes; add 1 tablespoon of olive oil and season with salt and pepper. Put them in the oven with the potatoes (if your oven is big enough) and roast for 30 minutes.

Boil some water in small pot; there should be enough water to cover the two eggs. Carefully add the 2 eggs and cook for 6 minutes. Transfer the eggs to cold water to cool off. Peel and cut the eggs in half.

Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Season the chicken breasts with Cajun spice, salt and pepper. Cook the chicken for 18-20 minutes and let it rest for5 minutes before slicing.

To assemble, mix the salad and potatoes with some of the dressing in a bowl and divide among two plates. Top with the chicken slices, avocado, tomatoes and eggs and serve with some extra dressing on the side. Enjoy!


Butternut Squash Chili Con Carne


Butternut Squash Chili Con Carne

Butternut squash and I have become great friends the past year! I love how versatile this vegetable is. I use it in so many dishes, that I cannot even keep count. This time I decided to keep the vegetable in its form and add some chili con carne to it. By roasting the butternut squash it becomes so sweet, smooth and delicious that you won’t be able to stop scooping it out of its flesh with some crunchy nachos.

It takes about 50 minutes to roast the butternut squash, so if you prefer you could make the chili beforehand and heat it up once you are ready to serve.

This recipe serves 2-3.


1 butternut squash

Olive oil E.V



For the chili:

150g minced pork

150g minced beef

1 onion diced,

1 clove of garlic, minced

1 red bell pepper, diced

1 can of whole peeled tomatoes (about 400g)

½ cup red wine

150g corn

200g black beans or kidney beans

2 tablespoons tomato paste

1 tablespoon light packed brown sugar

½ – 1 tablespoon chili powder (depending on how much heat you would prefer)

½ teaspoon paprika powder

½ teaspoon cumin powder

½ teaspoon garlic powder

2 tablespoons olive oil

½ teaspoon pepper

½ teaspoon salt



Crème fraîche or sour cream

Lime slices



For the chili, heat the olive oil in a large pot and add the onion and red bell pepper. Cook and stir until the onions become translucent. Add the chili powder, paprika powder, cumin powder, garlic powder and fresh garlic and continue cooking until the garlic becomes fragrant. Now add the minced meats to the pot and cook over high heat. Keep stirring until the meat is browned and fully cooked. Add the tomato paste and pour in the wine, stock and can of tomatoes. Stir and put a lid on the pot and cook over low heat for about an hour to let all the flavors combine; stir a few times to make sure nothing sticks to the bottom. After an hour taste and season with salt and pepper, add the corn, black beans, sugar and simmer for another 40 minutes without the lid. This will allow the chili to thicken.

Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle some olive oil over the butternut squash and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until it is very tender.

Using a fork, scrape the flesh of the butternut squash to allow easy scooping while eating. Divide the chili over the butternut squash halves and serve with the crème fraîche or sour cream, nachos, feta and lime slices. Enjoy!





Buffalo Chicken Tacos



Buffalo Chicken Tacos with Butternut Squash Puree

Love love love this recipe! The spiciness of the Buffalo sauce with the sweetness of the butternut squash and the saltiness of the feta is just the most amazing combination. You guys have to try it! Since avocado is an addiction (I’m guessing for everyone), I added this to the tacos as well.

If you like blue cheese (I don’t) then use it instead of the feta. You can never go wrong with the Buffalo and blue cheese combination.

This recipe makes 12 tacos.


12 small tortillas

800g chicken thighs, sliced

½ cup Buffalo sauce

½ cup feta or blue cheese, crumbled

2 avocados

Juice of 1 lime



1 teaspoon Cajun Seasoning

2 tablespoons olive oil

For the puree:

1 small butternut squash

Olive oil

1 tablespoon honey




Lettuce (I used lamb’s lettuce)

Lime slices


Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle the butternut squash with olive oil and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until the butternut squash is very tender. Once it is cool enough to handle scoop out the flesh and place in a food processor. Add the honey and blend until a smooth consistency; taste and season with extra salt and pepper if necessary.


In a small bowl mash the avocado, using a fork, and mix in the lime juice. Season with salt and pepper and set aside.

Heat 2 tablespoons of olive oil in a pan over medium/high heat. Season the sliced chicken thighs with Cajun seasoning, salt and pepper and add to the pan. Cook the chicken until golden brown and add the Buffalo sauce, stir to make sure every piece is covered.

Before serving, heat the tortillas in a pan or microwave. Spread some butternut squash puree in each tortilla and top with lettuce, Buffalo chicken, avocado and feta. Serve with extra lime slices and enjoy!




Meatball Subs


Meatball Subs with Homemade Tomato Sauce

I do not know why I was craving this; I never really eat/ate a meatball sub. Well I guess you could say once at Subway a very long time ago, and I did not like it! However, I got inspired and a craving started showing up. I came across Turkish bread in the supermarket and decided to use it for our subs. The combination was really nice, and my boyfriend and I devoured our sandwiches. The meatballs were so juicy and yummy and the sauce was delicious; I am definitely using them for other dishes! It was a good experiment and I shall be making it more often!

This recipe serves 4.


250g minced beef

250g minced pork

1 large shallot, finely chopped

1 clove of garlic, minced

20g parmesan cheese, finely grated

1 egg

½ cup milk

½ cup bread crumbs

½ teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

For the tomato sauce:

5 Tomatoes

1 large onion

2 cloves of garlic

1 teaspoon sambal badjak

1 teaspoon light brown packed sugar

½ teaspoon Italian seasoning




Loaf of bread or rolls of your choice

100g parmesan cheese, grated

200g fresh mozzarella, sliced

1 tablespoon olive oil

1 tablespoon butter


Preheat the oven to 180C. Slice the tomatoes in half and pop them in an oven tray, skin side up. Keep the onion and garlic cloves in their skin and add them to the oven tray. Drizzle the vegetables with some olive oil and roast them for 1 hour.

Once the vegetables are cool enough to handle, peel the onion and garlic and add them to a food processor with the tomatoes and the remaining ingredients for the sauce. Blend everything until the sauce has a smooth consistency and season with extra salt and pepper if needed.

For the meatballs, mix all the ingredients together in a large bowl. Form the mixture into balls, about 1/3 cup. Heat one tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat and brown the meatballs for 8 minutes. Shake the pan a few times to allow equal browning. Now add the tomato sauce and continue cooking for 10 minutes. Stir a few times and make sure nothing sticks to the bottom of the pan.

Slice your bread of choice in half, divide the meatballs and sauce among the bottom slices. Sprinkle the parmesan cheese and top with slices of fresh mozzarella. Put in the oven and broil until the cheese has melted and is slightly browned. Cover with the top of the bread slices and serve. Enjoy!


Cauliflower Burger Buns


Cauliflower Burger Buns

Yup, I found the solution when you want to devour a juicy hamburger but want to cut back on the carbs. Cauliflower buns! I mean it definitely does not replace that taste and feeling of eating a buttery brioche bun, but it is a yummy (and healthy) alternative. For those who like cauliflower, you will love these! For those who are not a big fan, trust me you will still like these cauliflower buns! The best part, now you can indulge in those extra (maybe unhealthy) toppings.

This recipe makes 4 buns.


400g cauliflower florets

2 eggs

1 teaspoon Italian herbs

½ teaspoon garlic powder

½ teaspoons onion powder

½ teaspoon salt

½ teaspoon pepper

Pinch of chili powder


Preheat the oven to 220C/425F.

In a food processor blend the cauliflower floret until they have a rice-like texture.

Transfer the rice to a bowl and microwave for about 10 minutes, stirring half way. Allow the cauliflower rice to cool down for 3 minutes. Now add the remaining ingredients and stir until well combined.

Line an oven tray with parchment paper. With your hands form 4 balls from the “cauliflower batter” and place them on the oven tray. Press down with your hands to create a bun-like form.

Put the tray in the oven and bake your cauliflower buns for 25 minutes. When they are finished the buns should be firm and have a golden color.

Serve them with your favorite hamburger and toppings! Enjoy!



Cheesy Crepes



Cheesy Crepes with Delicious Extras

These crêpes are very easy but so delicious! A perfect breakfast for a lazy Sunday! I topped mine with a fried egg, spring onions, bacon and served it with some of my tomato jam. However, you can get as crazy as you would like concerning toppings or just eat them plain since they are packed with flavor!

This recipe makes 10-12 crêpes.


1 ¼ cup milk

½ cup flour

½ cup Gouda cheese, grated

1 tablespoon butter, melted

1 egg

½ teaspoon salt

½ teaspoon pepper

Pinch of chili powder

Olive oil

Optional Extras:

Fried egg(s)


Spring onion, thinly sliced

Tomato Jam


In a bowl mix together the milk, butter, egg, salt, pepper and chili powder. Add the flour and whisk until clump free. Now add the cheese and mix until well combined.

In a pan heat some olive oil over medium heat and add ¼ cup of batter. Rotate and tilt the pan to create a thin layer. With a thin spatula loosen the edges of the crêpe and carefully flip over; both sides of the crêpe need to be slightly browned. Brush the pan with more oil when needed and continue cooking the remaining batter.

When ready to serve top with your favorite toppings. Enjoy!

Cauliflower Corn Chowder


Cauliflower Corn Chowder

This is my first chowder and I love it! My mom usually makes it and I was inspired by her corn and clam chowders. I’m not a very big potato fan (unless you give me homemade fries then count me in!) so I decided to use cauliflower instead. Also, by blending half of the soup I did not need to use flour to thicken it. So we can call this a potato and flour free chowder, yay!

This recipe serves 6.


1 large cauliflower head, roughly chopped

600g corn kernels

2 shallots, finely chopped

2 cloves of garlic, minced

¾ cup white wine

8 slices of smoked bacon, chopped

6 tablespoons chives, finely chopped

1 bay leaf

1 teaspoon dried thyme

1 liter vegetable or chicken stock

250ml heavy cream

Pinch of chili powder




In a large pot cook the bacon, over medium heat, until brown and crispy, remove and set aside. In the same pot keep 2 tablespoons of bacon fat and sauté the shallots until they become translucent. Now add the garlic and thyme and stir for 30 seconds, until the garlic becomes fragrant. Pour in the wine and cook until half has evaporated. Pour in the stock, add the corn, cauliflower, bay leaf, cover with a lid and simmer for 20-30 minutes, until the cauliflower is tender.

Remove the bay leaf and blend half of the soup in a food processor until it has a smooth consistency and return to the pot. Pour in the heavy cream, return the bay leaf, season with salt, pepper and chili powder and simmer uncovered for another 20 minutes until the soup has thickened.

When ready to serve remove the bay leaf, pour the soup in bowls and sprinkle with the chives and bacon. Serve with some bread and enjoy!