Category Archives: Recipes

Summer salad with Aubergine

I had cooked spaghetti, – perhaps rice noodles will be even better.

Add vinaigrette (mine was olive oil and lemon juice) quite a bit.

Cooled cooked diced aubergine. If you made moussaka earlier the week and did extra aubergine, you’re set 🙂

If you didn’t, dice some aubergine and fry in a hot pan with olive oil. I add some sunflower oil to increase the temperature at which the oil becomes saturated.

Purple oakleaf lettuce – add

Pesto – a spoonful. It gives that lovely parmesan taste. You can grate extra parmesan over if you wish.

I forgot to put the asparagus in, but it will add another dimension.

The French like to support local industry. The salt is from  the island of Noirmoutier where it is harvested by hand – the traditional method.

I bought it there. What a lovely drive over the seabed for 4 kilometers at low tide on the passage du Gois! Everyone is out harvesting seafood between the tides. And fortunately they have a bridge now so you don’t have to stay for 12 hours before you can get back to the mainland.

Although you’ll probably want to. There was such a chilled summer holiday atmosphere when I was there, I would have like to stay quite a bit longer!

Just a turn of black pepper will make it complete.


Onion and endive bake with blue cheese and parmesan

Fry a medium onion, chopped medium in a little oil ..over medium heat

shred the endive

and add to the pan.

Line the bottom of an over dish with bread

and ladle some humus over.

Fill the dish with the fried onion and endive,

slice cooked potatoes over,

put a few morsels of blue cheese on top,

sprinkle a little olive oil and black pepper over,

add a spoonful of grated parmesan cheese.

Bake at 180 degrees for 30 minutes

while you look out the window. In this instance at the National Theater of Toulouse 😉

Take out of the oven and eat!

I really loved the crisp underside of the breadies with the soft humus tops..

If you are not fond of endive you can try courgette or eggplant instead.

Salmon and Spelt

Not really a recipe I presume.

The spelt pancake is filled with soft cheese and served with avo, smoked salmon and some young crest leaves.

I just baked the spelt pancake with the normal pancake recipe, substituting spelt flour for wheat flour. Perhaps the relation of flour to fluids is different, I didn’t measure.

You can bake them with buttermilk as well if you like.

Bordeaux cold meats and salad

You can’t see the carrots very well on this photo, but I wanted to get the cathedral in 😉

I put some walnuts in the carrots, try it some time. The potato salad has some purple onion in and the olives are stuffed with achovies. The serano ham they prepared for me in Spain.

Here is a better picture of the plate.

Someone is really going to have to paint that little rail soon..

The chickpea salad has thinly sliced radish and mache in. Sorry no idea what the English word for it is. I added some sesame seed and dressed it with olive oil and lemon juice. I flavoured the vinaigrette with curry. An easy choice as my hostess has some 6 different curry powders on her spice rack.

Mix with  fork

and eat.

If you ask me avo would be good in that salad..

Caribbean Coast – Cozumel


The beautiful island of swallows lies about 20 km off the coast of the Yucatan peninsular, in the Caribbean sea.



The archetypal tropical island with swaying palm trees and turquoise blue sea.

Looks like stranded coral.


Many of the big passenger liners stop here


and this guy is fishing with a hand line.



Each note an artwork in itself. Frida Kahlo is popular in her own country now as well. Pity she had to die first..



Cozumel has one of the most important carnaval’s in the Caribbean, if I am deciphering it correctly.

My guess is these creatures that line the seafront are also from carnaval.


The last one is a tortoise with a banjo or something.


Loved the refrigerated transport. Apparently they have not agriculture on the island. It is mostly a nature reserve.

And they have nature! Around 800 bird species in the Yucatan.

Also the necessary sea birds.



And off course iguanas.


They bask in the sun on walls and get out of the way very quickly when you approach. Eaten I understand..

And dogs lie in front of the gate, in the street. To guard the property I assume? And the neighbours’ dog is in front of his own gate, just a few meters on.  Just goes to show, it is all social customs.


And a pharmacy on every corner. Perhaps the reason they advertise? A bit surprising..

You can buy snorkeling gear there as well.

And my favourite, new food.


Green tamotoes, in husks like gooseberries. They make a (famous) green sauce with them.


And Jicama. Peeled, they can be cooked and do very well in a stir fry, but also great raw. A fresh soft taste, a bit like apple.

Very handy for travelling, I found, as they don’t brown when cut.


And a boat  for you if you feel like going a little way.




Asparagus ‘Quiche’

I had half a bread stuck to the bottom of a pan and no choice but to soak it off.

It seemed a shame with lovely fresh baked bread so I thought to make bread pudding. A first for me, it had just never looked attractive enough.

So looking through recipes from the internet, I lost interest and remembered about the asparagus in the fridge.

Now you are very grateful for anything fresh here. For those who don’t know, Swakopmund is situated on the coast, but right in the middle of the Namib desert. So fresh produce is not so easy to come by here. This is what the place looks like.


I got these asparagus from Dutch people who do some excellent work here in the Swakop river growing veggies.


Did you know if you keep asparagus in a vase with water like flowers, in the fridge they will keep fresh for quite a long time? I put a plastic cover on as well, then they have their own terranium.

Line an ovenproof dish with the soaked bread. Soak your bread in milk if you like.


Snap the ends off the asparagus and spread them over the soaked bread.


Mix half a cup of milk thoroughly with two eggs, some olive oil, salt and pepper, half a teaspoon of paprika (smoked if you have) and a proper spoonful of cream cheese. Pour over the bread and asparagus.


I was a bit late with it but chop half an onion and fry until golden brown. Mix in, preferably earlier, I think into the bread will be ideal.



Bake half an hour in a preheated oven at 180 degrees Celsius.

Grate some cheese and put on top of the dish 10 minutes before the end of the baking time.


Once again not a complete dish.. I loose traction when I see food 🙂

You could make yours somewhat thicker..