Spaghetti squash patties with brazil nuts and chickpea flakes

Spaghetti squash is not so easy to find here. Last year I managed to get my hands on no more than one. This year I was a bit more lucky and bought two so far, but I believe I’ll manage to get some more since they are more abundant in stores this year. I know that spaghetti squash is “supposed” to be eaten as a low-carb substitute for spaghetti, but I decided to use mine a little bit different, since the strands were a bit shorter and not resembling to spaghetti at all.  Continue reading “Spaghetti squash patties with brazil nuts and chickpea flakes”

Stoofvleees, Belgian beef beer stew.

From my experience stoofvlees is one of the most popular dishes among Belgians, first place goes to fries, of course, and they are, unsurprisingly, eaten as a side to this dish too. So what is stoofvlees? As I wrote in my title, this is a Belgian beef beer stew, we can call it BBB stew. Although BBB is an acronym that stands for buik, billen, benen (which are Dutch words for abs, but and legs), and is a name of a certain type of aerobics class. The BBB I’m talking about today is surely not going to have the same effect as the latter BBB, quite the opposite. Continue reading “Stoofvleees, Belgian beef beer stew.”

Pizza with pumpkin and sage sauce, pancetta and blue cheese

Here it is, the pumpkin recipe post. It was bound to happen. Pumpkins are all around us, you have no other choice but to take advantage of this fact. And why wouldn’t you, they are delicious and healthy, packed with vitamin A, and many other good little molecules that do wonders in your body.  This will not be one of those pumpkin spice and everything nice dishes, this is something special. My pumpkin was not turned into a golden cariage (which makes sense since I am not Cinderella), or baked in something sweet, mine became a delicious pizza (or pasta if you want) sauce with sage, garlic and olive oil (health overdose alert). Continue reading “Pizza with pumpkin and sage sauce, pancetta and blue cheese”

Jota, Slovenian sauerkraut stew

What can take you home the fastest – a car, a plane, or homemade food? For me food would be the answer to this question. It’s a funny feeling when you eat something from home in another country, it’s comforting, makes you feel like you’re home (not that I don’t feel comfortable where I am now, but home will always be home). When I moved to Belgium I realized that I miss the food which I hated as a child, but came to love growing up. I also realized I never watched my mother or grandmother make it, even though they told me countless times: “Come and watch me cook, you will need it one day!”. My answer to those comments was always: “I don’t like that food, I don’t need to learn how to make it.” Cooking was the last thing on my mind when I was a teenager. Well now I’m on my own and I sometimes regret I didn’t pay more attention in the past. Continue reading “Jota, Slovenian sauerkraut stew”

Pasta with Tubby custard

My mother always worked on weekend mornings. Our, children’s, responsibility was then to clean the appartment and make sure we had lunch by the time she returned home. As the oldest (and the only one of three that really listened to my mother’s lecturing that happened if things were not done), I tried to do my best to always prepare something for lunch. I was 14 or 15 at the time, and not one of those kids that compete on Junior MasterChef (I guess they are even younger that 15). So you can imagine that my cooking abilities were scarce. I still did my best. Well on one of those weekends I found an old magazine with pasta recipes, flipped through the pages and chose the one that was the easiest to prepare.
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Pizza with prosciutto, arugula, goat cheese and balsamic truffle glaze

Ok, who doesn’t like pizza? If you are one of them, this post is not for you. Pizza is one of my favourite dishes and is so versatile. You can make it more healthy or a caloric overload. When I was little, the only time my family went out to eat, was to a pizzeria. This was an event. I would always order the same thing (or my mother would) – pizza Four seasons and Coca-Cola (this was the only time I could have Coca-Cola with my meal, a special occasion). Back then, pizza at home was never so good as in a pizzeria. Now I’m all grown up and homemade pizza wins me over every time. It tastes better, you can put on it whatever you want (or whatever you have in your fridge at that moment) and it doesn’t need much effort to be great. You just need a pizza dough and a good tomato sauce. Oh and don’t forget the cheese, you have to have cheese. All the other ingredients are just extras.
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Bolognese sauce

Spaghetti with bolognese sauce, it’s a dish that everybody likes, call it a comfort food if you want. I loved it when I got it on my plate when I was little. I would put a spaghetti in my mouth and then twist my ears with both hands and suck the spaghetti as fast as I could which splashed the sauce all over my face (and clothes, which my mother probably didn’t like). I still get the urge to do that sometimes, but so far I have managed to resist it. Continue reading “Bolognese sauce”

Brodet, Adriatic fish stew

I am in love with the sea and everything related to it. And seafood is related to it, so I love seafood as well. Pretty simpe equation. You would think I eat plenty of it, but you are wrong. In Belgium fish and other eatable sea beasts can get quite expensive and that in combination with a boyfriend, who rather eats animals without the gills, means that poor Kristina doesn’t get much of it. But I am not in Belgium now, and visiting home comes with a lot of perks.
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Eggplant, tomato and mozzarella bake

firstYeeey, I am visiting home for 10 days. And it finally feels like real summer, it’s above 30°C and although many people complain, I am in my happy place. Things that I have scheduled are: beach, beach and beach and then some more beach. Oh and food. I miss food from home. I always gain weight when I’m home. I’m acting like it’s a zombie apocalipse, like I will never see that food again. I don’t think it will be much different this time, but ok lets be positive. Another good thing about food at home is that it’s much more organic, my father has a small farm and there is always something fresh on hand. Now there are this great, juicy, voluptuous tomatoes, that taste amazing. Continue reading “Eggplant, tomato and mozzarella bake”