Time for new vegetarian dishes!
In the past few weeks, there has been a lot of brainstorming, testing, and tasting in my kitchen because we want to surprise you with new dishes.
With the kitchen team, we take turns in small groups. One group cooks the menu of the day while the other group makes time for the test dishes.
Even while cooking, many ideas for new dishes or components always arise, and this way we can quickly try them out and put them on the menu.
Together with Sabien and Fons, I have looked at healthy, fresh, and summery dishes with plenty of flavour and lots of vegetables, and with the right nutritional values for a complete meal.
You can already order these new dishes:4 June:Stuffed quesadilla with quinoa salad5 June:Courgette burgers with pearl barley salad11 June:Shakshuka with dukkah egg and Lebanese potatoes
And... sneak preview for the end of June: Falafel :-) I make these in the oven instead of fried, making the falafel less fatty.
About the ingredients
Here you can read more about which ingredients I use and how they ensure that with myvegetarian dishesyou get all the nutrients you need.
- Quinoa is an important source of protein and fibre
- Pearl barley is rich in B vitamins, vitamins A, E, and D, and like quinoa, it helps maintain stable blood sugar levels.
- Both in the courgette burgers themselves and in the salad you get with them, there are seeds and nuts for a nice bite.
Middle Eastern cuisine
I really love Middle Eastern cuisine and have given my own twist to the Shakshuka. Instead of mixing the eggs into the dish, you get an egg rolled in dukkah on the side.
Dukkah is a mixture of roasted chopped nuts and spices such as coriander seeds, cumin seeds, and fennel seeds. I make the Lebanese potatoes with our own Dutch potatoes, flavoured with sautéed onions, red chillies, and a mix of exotic spices like cardamom and coriander seeds.
Enjoy your meal!
By: Marleen
Categories:General
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