Creamy Mussel Tagliatelle


I keep thinking about all the delicious food we had during our last vacation in Croatia. My favorite was the mussel pasta I had in Zadar, it was such a simple dish but the flavors were to die for! Now I have no idea how they could make such a tasty simple dish… I serious wish I knew. So I decided to go with my own version of mussel pasta. Even though it just was not the same as the one I keep dreaming about, it was still very tasty.

This recipe serves 2.


1kg mussels, washed and debearded*

250g tagliatelle pasta

2 cloves of garlic, minced

1 large shallot, finely chopped

1 bird’s eye pepper, deseeded and thinly sliced

2 tablespoons parsley, finely chopped

½ lime, juiced

1 cup dry white wine

1 cup heavy cream

2 tablespoons olive oil

½ teaspoon curry powder

Salt, to taste

Pepper, to taste

Good quality E.V. olive oil for serving

*While cleaning and debearding, discard any mussels that are broken or wont clamp shut when you tap them.

In a large pot, heat the olive oil over medium heat and add the shallot. Cook until translucent and add the garlic; continue cooking for another 30 seconds until fragrant. Now add the curry powder, wine and heavy cream and bring to a simmer.

Add the mussels to the pot, stir and cover with a lid. Cook the mussels until all are opened, about 5 minutes. Using a slotted spoon remove the mussels and set aside; discard any mussels that are still closed. Allow the sauce to continue cooking for about 15-20 minutes, until reduced and thickened.

Bring a pot of water to a boil and cook the pasta according to the instructions.

Meanwhile, remove half of the mussels from the shells and keep the other half intact; discard all the empty shells.

Now add the parsley and lime juice to your sauce, taste and season with salt and pepper. Toss the pasta through the sauce and add the mussels, stirring for 30 seconds to warm up. Divide the pasta among two plates, top with the chili slices and drizzle with some good quality olive oil. Enjoy!




Veggie Filled Fried Black Rice

Veggie Garden Fried Black Rice with Sautéed Prawns

Hey guys! I have been helping my sister with a school project. She had to come up with a creative idea and has a few months to work it out. She decided to make a recipe book based on dishes that use eggs; whether it being the star of the dish or giving a dish that little extra. I mean come on eggs are amazing! I love them as well. So together we came up with this recipe which we really enjoyed!

This recipe serves 6-8


500g black rice

1 large bird’s eye chili

300g green asparagus

200g sugar snaps

250g bean sprouts

150g spinach

3 tablespoons olive oil

1/3 cup soy sauce



For the prawns:

450g tiger prawns, shelled and deveined

1 tablespoon olive oil



Pinch of chili powder


4 eggs



Cook the black rice according to the instructions.

Bring a pot of water to a boil. Carefully add the eggs and cook for 6 minutes. Transfer to a bowl of cold water to stop the cooking process. When cool enough to handle peel the eggs and set aside.

For the vegetables:

Deseed the bird’s eye chili and thinly slice. Trim the green asparagus, cut into three pieces and separate the stems from the tips. Remove the stems and the string from each sugar snap pod. Finally, roughly chop the spinach.

For the prawns, heat the tablespoon of olive oil in a large wok over high heat. Add the prawns, salt, pepper and pinch of chili powder and cook until the prawns are pink. This will take about 3-5 minutes. Remove the prawns and set aside. Now add 1 tablespoon of olive oil to the same wok and cook the green asparagus stems and sugar snaps for about 3 minutes. Add the green asparagus tips and keep cooking for another 2 minutes. You don’t want the vegetables to be fully cooked. Remove the vegetables and set aside. Heat another tablespoon of olive oil in the wok and add the spinach, cook for 1 minute and add the black rice. Pour in the remaining tablespoon of olive oil and soy sauce and mix through. Taste the rice and season with salt and pepper if necessary. Return the vegetables and heat everything through. Add the beans sprouts and shrimps to the rice and cook for 30 seconds- 1 minute.

When ready to serve, either divide the rice among the plates or transfer to a large serving dish. Top with the sliced eggs and chili. Enjoy!




Asian Inspired Flammkuchen


Asian Inspired Flammkuchen with Tuna and Seaweed Salad.

Anything related to sushi or sashimi gets my heart beating faster. You could wake me up in the middle of the night for sushi and I will be ready to stuff my face in no time! Now I found a new way to enjoy raw tuna and trust me this will be showing up on the dinner table more than once. Asian inspired flammkuchen = deliciousness! The thin crispy crust topped with soy sauce syrup, seaweed salad, fresh tuna, avocado, scallions, sesame seeds and wasabi mayonnaise… I mean you must be drooling, don’t worry I am too.

Don’t be afraid to make your own dough, trust me it is really easy and very hard to mess up. However, you can always buy store-bought dough if preferred.

This recipe makes 1 flammkuchen.


150g tuna, thinly sliced

100g seaweed salad

1 scallion, thinly sliced

1 avocado, diced

1 tablespoon sesame seeds, toasted

For the dough:

163g flour

3.5g active dry yeast

100ml water

1 tablespoon olive oil

Pinch of salt

Sesame oil

For the soy syrup:

½ cup soy sauce

2 tablespoons brown sugar

½ lime, juiced

Wasabi Mayonnaise:

1 tablespoon mayonnaise

½ – 1 teaspoon wasabi

Splash of lime juice


Add the flour, yeast, water, olive oil and salt to the bowl of a stand mixer fitted with a dough hook attachment. Knead the dough on low speed for 5 minutes. If you prefer to do it by hand, add the same ingredients to a bowl and mix with a fork. Once properly mixed knead the dough for about 5 minutes.

Form the dough into a ball and grease a clean bowl with some olive oil. Cover the bowl with a damp kitchen towel and let the dough rest for 1 hour.

While the dough is resting add the ingredients for the soy syrup to a small pot. Allow the mixture to simmer until a syrup consistency. Let cool completely before using.

For the mayonnaise, whisk all the ingredients in a small bowl and keep in the fridge until ready to use.

Once the dough has rested preheat the oven to 240C and line an oven tray with parchment paper. Lightly flour your working space and roll out the dough into a rough circle, about 0.5-1cm thick. Transfer to the oven tray and light brush the dough with some sesame oil.

Bake the flammkuchen for 10-15 minutes, or until golden brown. Transfer to a serving board and brush the flammkuchen with some of the soy syrup, leaving a gap around the edges. Top with the seaweed salad, tuna, avocado, scallion slices and sesame seeds. Finally drizzle with the wasabi mayonnaise and some more soy syrup. Enjoy!


Pistachio Spinach Pasta


Pistachio Spinach Pasta with Baked Salmon

Hey guys! It has been a while since I posted my last recipe so it was about time I fixed that. I really love this dish! I mean who doesn’t love salmon, spinach and lemon?! If you don’t, then shame on you! Best combination ever. I turned the spinach and lemon into a type of sauce and added Greek yogurt for a healthy creaminess. Also, the toasted pistachios added some lovely crunch which I thought worked perfectly with this dish. Hope you will enjoy it as much as I did!

This recipe serves 3.


3 salmon fillets (about 150g each)

150g spinach

100g Greek yogurt

2 tablespoons olive oil E.V. (plus extra)

Juice of ½ a lemon

40g unsalted shelled pistachios

1/8 teaspoon onion powder

1/8 teaspoon garlic powder


Black pepper

Chili Flakes

400g penne pasta

Preheat the oven to 180C and line an oven tray with parchment paper. Spread the pistachios in a single layer on the parchment paper and toast for 6 minutes until they are lightly browned. Transfer the pistachios to a chopping board and allow them to cool off.

Cook the pasta according to the instructions.

Turn the oven to 220C and place the salmon on the parchment lined oven tray. Drizzle each salmon fillet with olive oil and season with a generous amount of salt and pepper. Cook the salmon for 5-6 minutes.

Using a food processor blend the spinach with the lemon juice, onion powder and garlic powder. While the machine is still running slowly pour in the two tablespoons of olive oil; use extra olive oil if the spinach is not blended into a smooth pesto-like consistency.

When the mixture is ready, add the Greek yogurt and blend until well incorporated; taste and season with salt and pepper.

Now roughly chop the pistachios and set aside.

When the pasta is cooked, turn off the heat and drain; Return the pasta to the pot and mix it with the spinach sauce. Taste and season with extra salt and pepper if needed.

Divide the pasta among three plates; top each with some chopped pistachios, a salmon fillet and sprinkle some chili flakes. Enjoy

Spicy Salmon Sushi Burger

Spicy Salmon Sushi Burger with Avocado

Tonight is just a dinner for 1 since my boyfriend has a boy’s night out and I really need to finish my Master thesis. So this is always a perfect moment to make something that my boyfriend does not like which is goat cheese, broccoli or salmon. Yup, for those of you who cannot believe it, trust me I don’t either. The things he hates are the things I love the most! So for tonight I decided to go for a salmon burger and make rice buns. However, once I got the salmon it was such a beautiful fresh piece that I just couldn’t allow myself to cook it. Which led to the idea of keeping the fish raw and making a salmon poké. I used quite a lot of fish but this is because I just wanted the burger and nothing else as a side dish. Trust me with all that rice and fish it is a very filling dish.

This recipe makes 1 burger.


200g salmon (sashimi quality), cut into small cubes

1 spring onion, very thinly sliced

1 tablespoon soy sauce

1 tablespoon mayonnaise

1 teaspoon wasabi (or more)

½ tablespoon sesame oil

½ tablespoon fresh lemon juice

½ teaspoon Shichimi Togarashi

For the sushi rice buns:

½ cup sushi rice

1 cup water

1 tablespoon rice vinegar

1 tablespoon black sesame seeds


½ avocado, sliced



Mix the rice with the water and bring to a boil. Reduce the heat, cover the pot and cook for 10 minutes. Take the pot off the heat and keep covered for another 15 minutes. Do not remove the lid during these 15 minutes!

When the rice is ready add the rice vinegar and black sesame seeds and gently mix through.

In small bowl mix together the mayonnaise and wasabi and add the remaining ingredients along with the salmon. Keep aside until ready to use.

When the rice is cool enough to handle form it into two buns, you can do this with wet hands or using a mold. When using the second option brush the mold with some olive oil and use the back of a spoon to press the rice together. The rice needs to be very compact to make sure it doesn’t fall apart.

When ready to assembly, transfer a bun to your plate. Top with the avocado slices and salmon. Now finish off with the remaining bun. Enjoy!





Garlic Shrimp Caesar Salad

Garlic Shrimp Caesar Salad

A friend was telling me about her experience in a restaurant where she had a shrimp Caesar salad. This is when the cravings started to show up. I needed to have a shrimp Caesar salad and soon! It amazes me how something so simple can be so delicious!

This recipe serves 2.


10 shrimps, peeled and deveined

3 cloves of garlic, minced

2 tablespoons of olive oil E.V.

¼ teaspoon Cajun seasoning


Black Pepper

For the dressing:

1 small clove of garlic, minced

½ tablespoon Dijon mustard

3 tablespoons mayonnaise

2 tablespoons of olive oil E.V.

1 tablespoon lemon juice

½ teaspoon Worcestershire sauce


2 heads baby romaine lettuce

2 eggs

¼ cup parmesan cheese, shaved

2 large thick slices of bread (or 4 small)

Olive oil


In a bowl, combine the shrimps, Cajun seasoning, garlic and season with salt and pepper. Mix well and set aside until ready to use.

Bring a small pot of water to a boil; there should be enough water to cover both eggs. When the water is boiling carefully add the eggs and boil for 6 minutes. Rinse under cold water, peel when cool enough to handle and slice in half.

Cut off the bottom part of the baby romaine lettuce and pull the leaves apart. Now rinse and dry the leaves and set aside.

For the dressing, mix everything together with a fork until the oil is fully incorporated. Keep in the fridge until ready to use.

Heat a grill pan over medium/high heat. Brush both sides of the bread slices with olive oil and grill until there are grill marks; repeat with the other side.

Using the same grill pan, grill the shrimps until cooked through, about 2-3 minutes per side.

When ready to serve, gather the ingredients on one large wooden board to share, or divide them among two plates. Enjoy!







Spicy Tuna Tortilla Pizza


Spicy Tuna Tortilla Pizza

I love spicy food. I love tuna. I love pizza. So why not put all these together and make one. I still had some tortillas leftover so decided to use them to make a tortilla pizza.

This recipe makes one tortilla pizza.

1 large tortilla
1 can of tuna in olive oil (120g), drained
1 tablespoon mayonnaise
1 teaspoon ketchup
1 spring onion, thinly sliced
1 generous tablespoon sambal badjak
½ cup Gouda cheese, grated
1 fried egg (optional)

Preheat the oven to 200C.
In a bowl mix together the tuna, mayonnaise, ketchup and spring onion and then season with salt and pepper.
Spread the sambal badjak evenly over the tortilla, top with the tuna salad and then sprinkle the cheese. Put the tortilla in the oven and cook for 5 minutes, until the cheese has melted. Now turn the oven to broil and grill until the cheese has some nice brown spots.
When ready to serve top with a fried egg if you prefer. 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!



Spicy Tuna Avocado Boats



Spicy Tuna Avocado Boats

Let’s just say that my obsession with avocado is sometimes out of control. I could eat it for breakfast, lunch, dinner or as a snack. This recipe is a perfect idea as a simple lunch for two or could even be served as an appetizer for four!

This recipe serves 2-4.


2 avocados, halved and pitted

2 eggs

2 tablespoons lemon juice

1 tablespoon chives, finely chopped

8 small cornichons, sliced lengthwise



For the tuna salad:

1 can of tuna (185g), drained

2 tablespoons mayonnaise

½ tablespoon ketchup

¼ teaspoon Worchester sauce

1/2 teaspoon Sriracha sauce

1 red chili pepper, thinly sliced and seeds removed

1 spring onion, thinly sliced




Bring a small pot of water to a boil and add the two eggs. Let them boil for 6-7 minutes and then shock the eggs by placing them in cold water. Once the eggs are cool enough to handle, peel and cut them in half.

In a bowl mix all the ingredients for the tuna salad and season with salt and pepper. If you desire more heat you can add more Sriracha sauce.

For easy scooping while eating, use a sharp knife to cut the avocado flesh in a cross-hatch pattern, repeat with the remaining halves. Brush each avocado with some lemon juice and season with salt and pepper.

Divide the tuna salad among the avocado halves, top with the cornichons, sprinkle the chives and serve with the eggs. Enjoy!


Mussels Steamed in a Spicy Tomato Sauce


Mussels Steamed in a Spicy Tomato Sauce

A second mussel recipe, I couldn’t help myself. This time I decided to spice it up and steam them in a spicy tomato sauce. Steaming the mussels in the sauce adds so much more flavor, and lucky me, there was enough sauce leftover that I was able to use it as a base for a tomato soup the next day.

This recipe serves 2-3.


2kg mussels, cleaned and debearded

2 cans whole peeled tomatoes (800g in total)

2 cloves of garlic, minced

1 onion, thinly sliced

250ml dry white wine

1 tablespoon lemon juice

1 teaspoon sweet chili sauce

1 teaspoon sugar

½ teaspoon chili powder

½ teaspoon chili flakes

Parsley, for sprinkling

1 tablespoon olive oil




Discard any mussels that are broken or won’t clamp shut when tapped.

In a food processor blend the tomatoes until smooth.

Heat the olive oil in a large pot over low-medium heat and add the onions. Once they are translucent add the garlic and stir until fragrant.

Increase to medium heat and add the remaining ingredients except the mussels. Let the sauce simmer for about 30 minutes until it thickens. Taste to see if it needs more salt, pepper, chili powder or chili flakes.

Now add the mussels to the pot, cover and steam for about 5-8 minutes. Stir half way to make sure that all the mussels are coated in the sauce. The mussels are done once they have opened; discard any that are still closed.

Sprinkle the parsley over the mussels and serve with your favorite sides and dips. Enjoy!