Journal of a tiny table. New recipes dropping weekly.
If you’re looking to elevate your pasta game, there’s nothing quite like the satisfaction of making your own from scratch. This recipe for fresh pasta with parsley uses only a handful of humble ingredients to create tender and flavourful noodles that beats its dried, store-bought counterpart hand down. Serve this pasta with a simple tomato …
Overnight Focaccia, but today. In one afternoon, brought to us by the talented cookbook author and food writer, Alison Roman from her book Nothing Fancy. Discover the joy of homemade focaccia with our quick and easy recipe. In just one day, you’ll create a fluffy, flavorful bread using simple ingredients and no-fail techniques. Get ready …
The woman behind the book Alison Roman is a chef, cookbook author, and food writer known for her unique approach to home cooking. Gaining popularity during her time at Bon Appétit, through her column in the New York Times and her own Youtube cooking channel, where she hosts extravagant dinners from her tiny New York …
This creamy yoghurt and garlic dip is a delicious and versatile addition to any meal. Pair it with crispy veggies, pita bread, or meat. Best of all, it comes together in under 15 minutes. This yoghurt and garlic dip is something I make at almost every single meal I host. It always goes down a …
The man behind the book Yotam Ottolenghi is an acclaimed chef and a staple cookbook in many homes. If you are vaguely interested in cooking, you probably have one or five of his cookbooks in your kitchen. The London-based chef has had a significant influence over the food scene in the UK, introducing flavours from …
Looking for a simple and delicious way to enjoy dark miso roasted cabbage? This dish combines the nutty depth of miso and sesame with the earthy sweetness of caramelized cabbage, creating a flavorful and nutritious meal. Creating an Umami-Rich Delight Looking for a simple way to create an umami flavour bomb or just use us …
This is my version of one of Ottolenghi’s dishes, courgette soup with pea basil from his book Simple. I couldn’t resist adding my own spin to this already incredible recipe. It’s still pretty freezing cold here in Rotterdam and soups have been a constant through the icy months. This is my version of one of …
These shitake mushrooms are massive flavour bombs and create wonderfully tasty umami nibbles stirred into soup or pastas. I’ve always been intrigued by shitake mushrooms, with their meaty texture and earthy flavor, and when I spotted them at my humble grocery store, and couldn’t wait to try them. This week I finally picked them up …
Fig jam with thyme and balsamic vinegar
Roasted carrot with yogurt and feta
