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How to make basic vegetable stock

Vegetable stock, it’s so easy and gives every risotto, stew, pasta sauce and any vegetarian dish that extra flavor. It’s a great way to empty your crisper drawer of your fridge. Leftover vegetables, like fennel, leek, carrot and parsley stems can be used in this stock or any other stock for that matter.

Courgette spaghetti with shrimp and coconut

Yield: 2 people | Prep Time: 5 minutes | Cooking time: 10 minutes | Difficulty: Beginner, Easy

Easy and flavorful courgette spaghetti with shrimp and coconut. Also known as healthy noodles but loved by everyone. Ready in about 15 minutes.

Stuffed pointed peppers with couscous

Yield: 4 people | Prep Time: 15 minutes | Cooking time: 5 minutes | Difficulty: Beginner, Easy

Vegetarian stuffed pointed pepper with couscous, black olives and chestnut mushrooms. Perfect as a starter or side dish, ready in 20 minutes.

How to make basic chicken stock

Making your own stock is easy, delicious and it’s a good way to empty your fridge. Basically, you can make any kind of stock you want. But now, we’re going to show you how to make a chicken stock full of flavors. Exactly like you’d get in restaurants, which you love, right?

Sausage rolls

Yield: 12 sausage rolls or 6 people | Prep Time: 30 minutes | Cooking time: 30 minutes | Difficulty: Intermediate, Moderate

Sausage rolls can be made with flaky dough, but this typical Dutch kind of sausage rolls are healthier using a less fatty home-made dough.

Spiral cucumber mini mozzarella salad

Yield: 2 people | Prep Time: 5 minutes | Cooking time: 5 minutes | Difficulty: Beginner, Easy

In for a salad that’s ready in less than 10 minutes? Go for this spiral cucumber mini mozzarella salad. Refreshing and delicious!

Chicken Enchiladas

Yield: 4 people | Prep Time: 20 minutes | Cooking time: 20 minutes | Difficulty: Beginner, Easy

Chicken enchiladas are a great meal for every occasion. Damn good cheesy tortillas the whole family won’t get enough of.