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Sexy Spring: Grapefruit and Coconut Cheesecake With Sesame Crust

Published March 25, 2014 by The Feminist

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Hypothetically, if Hollywood ever were to release a movie starring Jamie Dornan, Ian Somerhalder, Matt Bomer, Idris Elba, Henri Cavill, Jesse Williams and Chris Hemsworth, in which all of them would take off their shirts to show off their totally ripped bods, would that not be the best movie ever made? And wouldn’t you want to devour that film over and over again?

Well, as good as that movie would be if it ever came out (Hint, Hollywood. Hint.), so good was this grapefruit and coconut cheesecake. Seriously. I am not kidding.

It was simply impossible not to go for a second serving… or a third… or a forth… whatever, I’ve lost count. The point that I am trying to make is that this cheesecake was yummier than all Magic Mike strip scenes combined. It was more heavenly delightful than watching Henri Superman Cavill fly through the air in a tight –oh so tight!– spandex suit. And it was sexier than a steamy excerpt from one of the Fifty Shades Of Grey novels.

This grapefruit and coconut cheesecake with a sesame crust is without a doubt the best thing on this planet, and I baked it. (Mental self-five!)

So in anticipation of that superb Hollywood movie (Come on, Hollywood! Think about the fortune you could make!), let’s all succumb to the heavenly taste of this cake. It’s not the same, but it sure as hell comes close!

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Ingredients:

A nutty sweet, almost smoky, flavour of the sesame crust… a smooth and creamy coconut cheesecake… and a sharp and zingy grapefruit jelly… Am I a baking genius or what? 😉

For the sesame crust:

  • 100gr plain flour
  • 50gr sesame seeds, toasted
  • 50gr butter
  • 50gr caster sugar
  • 1 egg yolk

For the coconut cheesecake:

  • 2dl coconut cream
  • 300gr cream cheese (I used Philadelphia Light)
  • Pinch of salt
  • 100gr caster sugar
  • 3 eggs

For the grapefruit layer and jelly:

  • 4 leaves of gelatine
  • 1,5 dl fresh grapefruit juice
  • 1 tbsp caster sugar
  • Flesh of 3 grapefruits

Method:

  1. Preheat the oven to 180°C. Line a loose-bottomed spring form with baking parchment.
  2. Make the sesame crust. Blitz all the ingredients apart from the egg yolk together in a blender until you get a sandy consistency. Add the egg yolk and mix again.
  3. Press the sesame mix firmly in the bottom of your baking tin. Bake in the oven for 20 minutes.
  4. Turn down the heat of your oven to 150°C. Make the cheesecake mixture by whisking together the eggs and sugar until fluffy. In a separate bowl, stir together the cream cheese and coconut milk with a pinch of salt until soft. Stir the cheese mixture into the egg mix and stir well until everything is incorporated.
  5. Pour the mixture onto your prebaked sesame crust and bake in the oven for 45-50 minutes, or until golden brown and firm yet wobbly to the touch.
  6. Allow to cool completely, preferably overnight, before you add the grapefruit jelly.
  7. Cut the grapefruit into dainty segments and arrange stylishly onto your cheesecake.
  8. Bring the grapefruit juice to the boil with the caster sugar, while softening the gelatine leaves in a bowl of cold water. Stir the gelatine leaves into the liquid and stir until dissolved. Let it cool slightly before pouring onto the cheesecake.
  9. Pour the grapefruit juice over the cheesecake and put in the fridge for at least an hour to set.

March Madness, Falafel Folly and Carrot Craziness

Published March 23, 2014 by The Feminist

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That’s March for you. One week you’re enjoying the heat of the sun, eating ice cream and drinking cocktails. The next you’re wearing your winter coat and seeking shelter from the rain. But I will not let March’s fickle weather get to me. Because I have my falafel. And my Middle Eastern carrots. And with both of these beauties on my plate, I can handle anything!

Yes, even March weather madness.

These homemade falafels are dead-easy to make and super delicious. The key to making them shine is proper seasoning, so don’t be afraid with the salt and the tandoori spice!

These dainty patties were served with scrummy Middle Eastern carrots. The delicate spices, the sharp barberries and the sweetness of the honeyed carrots transport you to exotic places and the feta cheese crumbled on top will truly make your taste buds sing. It is a flavour sensation par excellence!

But this is not where this delicious story ends, for I made a zingy fragrant mint and coriander sauce and drizzled it all over the falafel, the carrots and the couscous.

The end result? A vegetarian dish that will blow your mind: sweet, savoury, spicy, fragrant, delicate, sharp,… This dish has everything to make you forget March Madness and succumb to some delicious Falafel Folly!

Ingredients:

Middle Eastern carrots:

  • 1kg carrots, peeled and cut into large chunks
  • Handful of dried barberries
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 2 tbsp honey
  • 1 tsp ground turmeric

Falafels:

  • 400gr dried chickpeas,
  • 2 cloves of garlic
  • 1 onion
  • 2 tbsp tandoori powder
  • 1 tsp sesame oil
  • 1 tbsp coriander stems

Mint and Coriander sauce:

  • Lots and lots of mint
  • Lots and lots of coriander
  • 1 clove of garlic
  • Olive oil
  • Salt and pepper
  • Lemon juice

To finish:

  • Couscous
  • 300gr Feta cheese

Method:

  1. Start one day ahead and put your dried chickpeas in a large bowl and cover with water. Leave them to soak overnight.
  2. Drain the chickpeas and mix them together in an electric blender with all the other ingredients for the falafels. Season well with salt and pepper. Put the mixture in the fridge for half an hour to rest.
  3. Heat some olive oil in a large frying pan and form small patties from the chickpeas mixture. Cook them on each side for a couple of minutes until golden brown. Since you are using dried chickpeas, you need to cook them further in a preheated oven at 180°C for another 15-20 minutes.
  4. Meanwhile make your Moroccan carrots. Heat a tablespoon of olive oil in a large pot or tagine and fry the carrots with the spices for a couple of minutes. Stir in the honey and barberries and add a little splash of water (approx. 100ml) to make sure your carrots don’t burn. Cover with a lid and let the carrots simmer for 15 minutes or until soft.
  5. Make your fragrant mint and coriander sauce by mixing the herbs and garlic together in a blender with approx. 4 tbsp olive oil and lemon juice. Put in the fridge so that the flavours can intensify.
  6. To serve, spoon a mountain of steamy couscous onto your plate ,followed by a generous serving of the sweet and sticky carrots. Add your falafels to the plate and crumble some feta cheese over the top. Finish by drizzling some of the mint and coriander sauce on top. Bon Appétit!

 

Game Of Shoes: Kit Harington is the Face of Jimmy Choo’s New Men’s Collection

Published March 21, 2014 by The Feminist

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Rejoice, dear Game Of Thrones fans and shoe shoppers! Jimmy Choo, our favourite shoe brand, has named Kit Harington, our favourite Game of Thrones hotty, the face of its new men’s collection!

Game Of Thrones fans all over the world were already in a state of utter oblivion when the new trailer of season 4 was released a couple of days ago and this exciting news will probably only add fuel to the fire.

Why?

Well, because it’s Kit Harington! Wearing nice shoes!

Duh!

Now, before you start thinking: “This is all very exciting and all, but I just don’t really care about men’s shoes…”

Think again! Because Jimmy Choo’s men’s collection is pretty awesome. Here is one of the campaign ads for his Spring/Summer 2014 collection:

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Nice, huh? And if you still aren’t sure why you should be jumping around out of pure joy, maybe the words of creative director Sandra Choi will convince you:

“Kit has a natural and alluring masculinity and an effortless sense of style. His cool attitude and smoldering sensuality belie a true British gentleman.”

Amen!

To conclude, I think it is needless to say that I am going in complete Kit Harington overdrive right now. Game of Thrones… Jimmy Choo… There is only so much hotness a girl can handle!

PS: In the very rare case that you should not be drooling over your keyboard at this very moment, here are some pics of his latest movie Pompeii.

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You’re welcome! 😉

Oscars 2014: Red Carpet Beauties

Published March 3, 2014 by The Feminist

Last night was the night we – fashion divas par excellence– had all been waiting for: the Oscar 2014 red carpet!

Without further ado, here are my favourite looks of the evening.

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Cate Blanchett was one of the big winners of the night. Not just because she won an Oscar for Best Actress for her brilliant performance in Blue Jasmine, but also because she looked like a true modern-day goddess in that Giorgio Armani dress.

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One of the other winners, Hollywood’s newest it-girl Lupita Nyong’o, looked stunning in this low-cut baby blue Prada gown.

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Jennifer Lawrence sticks to Dior like dog hair sticks to Velcro, but in this case her Dior-obsession is completely justified. She looks simply breath-taking in that bright orange gown with peplum effect. Love her short, combed back hair as well!

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I am so jealous of Angelina Jolie. Not just because she is the world’s most beautiful woman, but also because she got to wear Elie Saab Couture! I really need to find myself a Hollywood A-lister, so that I can wear glittery dresses with sheer elements as well.

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Another Hollywood star rocking an elegant short hairdo, it’s Anne Hatheway in Gucci.

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Oh my, Sandra Bullock is the epitome of style and elegance in this magnificently blue Alexander McQueen dress.

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Honestly, I am on the verge of hyperventilating right now. They must have slipped some kind of style pill in everyone’s drink, because literally every actress is bringing her A-game. Julia Roberts, shining in Givenchy Haute Couture, is no exception.

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Emma Watson looks like an old-school Hollywood diva meets fashionable rebel in her figure-hugging Vera Wang dress.

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Dear Jada Pinkett Smith,

Please don’t let your husband’s Razzies bring you down. You look gorgeous. Absolutely gorgeous!

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I can’t discuss a Red Carpet showdown without including Kerry Washington. I love the silhouette of her Jason Wu dress, but to be fair, I am far too busy drooling over that gorgeous lipstick colour to be able to pay much attention to her actual outfit.

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Every time I see Meryl Streep, there is one thing that immediately pops into my head: God, I want to look like her when I get old.

Seriously, that woman has got some amazing style genes.

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Everything about Kate Hudson’s dress is simple perfection: the super low-cut cleavage, that shiny creamy white colour, that awesome clutch and that ridiculously stylish cape. I want it. I want it all.

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Now, Belgium may not have won the Oscar for Best Film in a Foreign Language (quel bummer!), but our very own Belgian star looked stunning. Go Veerle Baetens!

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Red Carpet disappointment: Amy Adams. Don’t get me wrong, she still looks absolutely beautiful and it is a nice dress, but frankly, I expected so much more from a fashion queen like Amy.

The Cheesy Stuff: Giving Cheese the attention it deserves

Published August 4, 2013 by The Feminist

I love cheese. Sometimes I think I love cheese even more than I love every movie starring Joseph Gordon Levitt, which says a lot, since I’m totally smitten with Joseph Gordon-Levitt and his brilliant film choices. However, Joseph Gordon-Levitt isn’t lying in my fridge on a daily basis, waiting for me to seek comfort in his hearty creaminess, pardon the metaphor. (What a bummer! I can only imagine the large window of possibilities when you’ve got some hot celebrities stacked in your fridge! 😉 ) So this is where the cheese comes in. Cheese is always there for me and it comes in so many different varieties and types, it is practically impossible to get bored of it. (Unlike some hot actors who always seem to play variations of the same role. I’m sorry, Channing Tatum!)

 

I guess I’m not the only one who utterly enjoys cheese. On the contrary, there are a lot of crazy cheese addicts out there, especially in Europe. Fresh cheeses, soft and unctuous cheeses, hard and matured cheeses, blue-veined cheeses, smelly cheeses,… there is literally a cheese for every taste and palate. That is why I don’t understand that some people don’t eat cheese. I mean, I understand if you’re vegan or lactose-intolerant, but I don’t trust people who don’t eat cheese because they just don’t like it. What’s up with that? Who doesn’t like cheese? (Oh yes, we could never live under the same roof!)
Given the fact that I try to eat as much vegetarian as possible, I often incorporate cheese in my dishes to make veggie meals more “filling”. Moreover, I like to give cheese centre stage, making it the star of the dish.
For once and for all, the following recipes illustrate that cheese can indeed be cast in a leading role. And believe me, these dishes are Oscar-winning material!

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Manouri cheese and peach tart with lavender
This was truly one brilliant supper! The floral taste of the lavender gives a whole other dimension to the dish, creating the perfect setting for the cheese and fruit. Manouri is a Greek semi-soft white cheese with a mild and milky flavour; a bit like the modest version of feta cheese. If you haven’t tasted it so far, you’re definitely missing out on a food revelation!
Other cheese options would be: feta, goat’s cheese, camembert or a soft blue cheese
Ingredients (serves one)
• One 10cm square of puff pastry
• 1 peach, cut into thin slices
• 3 to 4 sprigs of fresh lavender
• Coarse sea salt
• 1 tbsp honey
• Manouri cheese
• To serve: some rocket salad with balsamic dressing

 
Method:

1. Preheat the oven to 200°C.
2. Place the puff pastry square onto a baking sheet and sprinkle with a little sea salt.
3. Cut out a round shape of manouri cheese and place into the middle of the pastry. Layer the peach slices around the cheese and sprinkle lavender over the top of your tart.
4. Drizzle over the honey and bake in the oven for 12-15 minutes.

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Halloumi with seared watermelon and cherry tomato salad
This is the ultimate taste of summer! Succulent and refreshing watermelon, juicy and sweet cherry tomatoes and the bloomin’ brilliant character of halloumi cheese: these are possibly the best things this summer has to offer. I absolutely love halloumi because of its powerful salty flavour and distinctive layered texture (a bit like a firm mozzarella but with far more flavour!) This Cypriot cheese is made of sheep milk and has a high melting point and so can be easily fried or grilled! (excellent far a vegetarian BBQ!)
Other cheese options: feta, paneer, goat’s cheese, herby fresh cheese
Ingredients (serves 1)
• 125 gr halloumi, cut into slices
• Watermelon, cut into thick disks
• 150gr of cherry tomatoes, quartered
• 2 spring onions, finely chopped
• 1 tbsp balsamic vinegar
• 1tbsp olive oil
• ½ tsp fennel seeds
• Greek yoghurt or tzatziki to serve
Method:
1. Heat a tablespoon of olive oil in a pan and fry the halloumi on both sides for a couple of minutes until nicely coloured.
2. On a high heat, fry the watermelon disks for one minute on each side to create a “hot on the outside, cold the inside” sensation.
3. Mix the tomatoes and spring onion together in a bowl with the fennel seeds, salt and pepper, olive oil and balsamic vinegar.
4. Put everything on a plate and put a dollop of tzatziki on each disk of watermelon

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Grilled Halloumi with Mediterranean stew and garlicky mashed potatoes
This recipe illustrates that cheeses can also be used in comforting, hearty dishes, and isn’t just a good accompaniment for salads or light meals. The potato mash was flavoured with garlic, giving it a very aromatic aftertaste. Just throw 5 cloves of garlic into your bowl of cooking potatoes, and once your potatoes are cooked through, mash it all together with a good gluck of olive oil et voila! The salty flavours of halloumi marry perfectly with the variety of Mediterranean vegetables!
Other cheese options: mozzarella or scamorza (skip the grilling part, duh!), feta, paneer
Ingredients
For the stew (serves 4)
• 2 carrots, finely chopped
• ½ red pepper, finely chopped
• ½ yellow pepper, finely chopped
• ½ courgette, cut into 1 cm cubes
• 1 fennel, cut into 1cm cubes
• Handful of green olives
• 2 cloves of garlic
• 2 red onions, roughly chopped
• 500ml of passata
• 100ml red wine
• 1 tbsp balsamic vinegar
• 1 tsp chilli powder
• ¼ tsp smoked paprika
• ¼ tsp cinnamon powder
• 1 tbsp fresh rosemary
• 2 bay leaves
Method:
1. Heat a tablespoon of oil in a large pot and add the onions and garlic. Stir for a couple of minutes.
2. Add all the other vegetables, herbs and spices. Season with salt and pepper and fry for 5 minutes
3. Add the red wine and let it reduce until it’s almost entirely evaporated.
4. Add the passata and balsamic vinegar. Let it simmer for half an hour.
5. Meanwhile make your garlic mash and grill your halloumi.

In Remembrance of Hotel Etiquette: Here come the cake-nappers!

Published July 26, 2013 by The Feminist

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During my stay in Italy, I spent a couple of days in the lovely hotel Sporthotel Obereggen in the Italian province Südtirol, close to the Austrian border. If you are looking for a hotel with splendid views (everywhere you looked you could see the rising grandeur of the Dolomites!), excellent spa services and the most delicious food imaginable, you have to come here!

However, even though I was staying in such a lovely hotel, my peaceful mood was often spoiled by some God-awful morons who tried to take advantage of the hotel’s splendidness. I call them… the CAKE-NAPPERS!

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Those of you who still have no knowledge of their existence, I suggest reading the following anecdote:

Sporthotel Obereggen is famous for its gastronomy: a breakfast buffet as large as the dining halls of Buckingham Palace, a delicious 5- course menu in the evening and “Kaffee und Kuchen” for all the hotel guests in the afternoon. (SN: another reason why I love this region: they speak German as well as Italian. To me, this certainly is an extra bonus since I don’t speak a word Italian, apart from Si, No, Grazie and un po’ di parmigiano, but speak fluent German. Ganz einfach! )

So imagine a large table with a variety of about six cakes and pies, all there to be enjoyed… and to be shared. Sharing, apparently, is a word some people have deleted out of their mental dictionaries. Anyone with even the slightest understanding of elementary politeness understands that you cannot eat all the cakes. Oh no. You chose one cake, take one big slice, or maybe two smaller slices of different cakes, and go back to your table and enjoy…

There. It’s easy. And everyone is happy.

Cake-nappers, on the other hand, don’t possess any knowledge of hotel etiquette and completely plunder the buffet, towering giant slices of cake on their plates, leaving nothing but a bit of crumbs for the other guests. Yes, I’m talking to you, family X, or as I like to call you: Family I-Prefer-White-Socks-In-My-Sandals. You were the cake-nappers!

As soon as the hotel staff brought the cakes to the buffet table, family X ran across the room, pushing anyone aside who might have been in their way. They were like little Usain Bolts- but annoying, far less sexy Usain Bolts- running towards the finish line.

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These four innocent looking people were the first hotel guests to reach the “Kaffee und Kuchen” buffet, and before the other hotel guests could as much as blink, they had plundered their way through at least three quarters of the entire cake assortment.

Veni, Vidi, Mangi.

They came, they saw, and they ate.

Correct me if I’m wrong, but I think all of you who have ever stayed in a hotel with some form of buffet, can identify with this story. You must have all witnessed some form of cake-napping.

The fruitnappers, for instance. That one family who takes the entire plate of watermelon slices without realizing that- oh wait!- there might be other guests who would like a slice.

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The lobster-nappers. That one family, sprinting across the dining room, nearly knocking over the Christmas tree to reach the fancy Christmas buffet and take all the lobsters. And when I say all, I do mean all the lobsters. (And before you start wondering if this could be true, believe me, it is. Unfortunately.)

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The bread-nappers. That one family at the breakfast buffet, taking an entire loaf of bread (!) up to their room (!!). Seriously, what were they thinking?

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Frustrations. We all have them. No matter how excellent your hotel may be or no matter how utterly delicious the food is, it can all get spoiled in a heartbeat because of these stupid stupid stupid people.

Politeness? Manners? Hotel Etiquette? Who cares about all those things? It’s free food, remember?

Ps: On a positive note, Mother X didn’t show up for dinner that evening. I heard Father X saying to the waiter she wasn’t feeling that well. “Stomach problems”. Ha! What goes around…

“His voice is music to my ears!” A subjective selection of Hollywood’s sexiest male voices

Published June 25, 2013 by The Feminist

My mom and I were watching the Graham Norton Show a couple of weeks ago and we both got over-exited once we saw Dan Stevens was on the show. (Because we loooove Downton Abbey!). After a couple of minutes my mom suddenly exclaimed: “Damn. He has such a sexy voice!” And I could not agree more!

Believe it or not, a sexy and warm male voice can turn a “meh!” guy into a mesmerizingly sexy gentleman. So I thought it was suitable to draw up a “sexy voices” list with all of my favorite male Hollywood voices.

Needless to say that I had a lot of fun and peculiarly enough, I detected three distinct categories:

1) The total package- club: they have the looks and the voice

Some men have it all: smoldering hot looks and a smoldering hot voice

Ed Westwick: Gossip Girl’s hottest guy could read the entire phonebook and it would still give me goosebumps! Seriously. Or to quote Danny O’Donoghue: “God didn’t just kiss his throat, he made out with it!”

Orlando Bloom: Every single time this handsome fella opens his mouth it’s as if the world suddenly turns into one giant mug of hot cocoa with caramelized marshmallows.

2) The Scots-club

I don’t know why exactly, but I have a gigantic weak spot for Scottish accents!

James McAvoy: He’s so charming, his voice sincerely just makes me melt like a popsicle on the 4th of July.

Richard Madden: Apart from choked sobs, there are truly no words to describe my feeling of pure horror when I realized we wouldn’t be hearing his voice anymore on Game Of Thrones

3) The Brit-club: they may not have the looks, but they do have the voice

I hope I haven’t offended anyone with that phrase “may not have the looks”. Don’t get me wrong, the following guys are pretty handsome but they are not just the kind of men I would normally go for. That was until they opened their mouths of course and totally mesmerized me with their warm sound and British accents.

Dan Stevens: I think I shed a few tears when he died in Downton Abbey. Not just because his character Matthew Crawley was so splendidly gentleman-like, but also because his voice was the most soothing and relaxing sound imaginable. I will sure miss him, together with the entire female population of Great Britain (and far beyond) I suppose.

Benedict Cumberbatch: No comment. Just watch

Pimp Your Pump! My latest Fashion Obsession: Shoe clips

Published April 25, 2013 by The Feminist

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I don’t do normal. I don’t do plain. And I have no desire whatsoever to be a natural beauty. Don’t get me wrong: I truly admire women who simply put on a pair of jeans and sneakers, wear no make-up and still look absolutely fabulous. However, I just know that being that woman is not for me. I guess that this character trait often gets on some of my friends’ nerves. “Why don’t you ever wear something low-profile?!” They never say that to my face of course, I can just hear them think it. It is fashion telepathy.

Whatever. I’m not going to change simply because it makes some people feel uncomfortable. I’ve always been like that. I don’t want normal and familiar. I like weird and unknown. When I was on a holiday to Italy, I spent a lot of my time eating gelato. There was one gelateria where they had the most awesomely weird flavours. People were queuing outside to get a cone of ice-cream but literally ALL OF THEM ordered Vanilla/chocolate/strawberry/straciatella. I mean, come on! I opted for the Greek yoghurt-nougat- honey ice-cream… with dried lavender.

Anyway, enough about gelato because it is making me really hungry. 😉 This post is after all about Fashion! To celebrate my refusal of all things ordinary, I discovered the most amazingly decorative trend. Shoe clips! I am truly obsessed about it at the moment. It is perfect for pimping a simple pair of pumps. Simply clip them on and –tadaaa! – you have one jazzed up pair of dramatic shoes!

Pearl brooches, small or giant bows, flowers, feathers,… anything goes really! So move over natural looking beauties, because this Cinderella is ready to bring some pizzazz to this world!

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Sicilian pasta with a Belgian twist: yes, it is possible! Spaghetti alle acciughe with amazing Brussels sprouts

Published March 29, 2013 by The Feminist

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Thank goodness for Sicilian food! And thank goodness for my best friend who speaks fluent Italian so I don’t have to consult a dictionary every time I want to cook something Italian! Of course, I could just say “spaghetti with anchovy” but that just sounds really boring. “Spaghetti alle acciughe”, on the other hand, sounds like summer on a plate, reminiscent of the hot weather on the island of Mount Etna.
I am big fan of Sicilian food and I especially adore the combination of sweet and salty in their pasta dishes. However, this is not your typical Sicilian dish. In fact, most Sicilians will probably get a heart attack merely from looking at the title of this blog post. (Jeeez, such wussies!)
So to all the Italian/ Sicilian/ “Do not mess with classic dishes”-ian people out there: don’t read on! To all the rest: try the recipe, it is a true delight! 😉
This simple whole wheat pasta dish combines the classic flavours of Sicily (raisins, anchovy, lemon) with the typical gutsy ingredients Belgium is so renowned for (Brussels Sprouts). If I had to compare this dish with a Hollywood couple, it would be Eva Mendes and Ryan Gosling. Hot and steamy. But also very robust and mysterious. Oh yes, this dish is Eva and Ryan intertwined in one big bowl of pasta… I better stop with this comparison because it is getting a bit out of hand 😉

Spaghetti alle acciughi with Brussels Sprouts

Ingredients :

• 350gr wholeweat spaghetti or linguini
• 500gr Brussels sprouts, trimmed
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• Handful of raisins
• Zest and juice of half of lemon
• Handful of roasted flaked almonds
• Parmesan, grated
• 25 anchovy fillets, in oil

Method:

1. Bring a large pan of water to boil, add plenty of salt and cook the pasta according to packet instructions. (Save some of the starchy cooking water for the pasta sauce)
2. Meanwhile, blanche the Brussels sprouts for a couple of minutes and then rinse them under cold water to stop the cooking process. Cut the al dente Brussels sprouts in half.
3. Heat three tablespoons of olive oil in a large frying pan over a medium heat. Add the onion, garlic and fry for three minutes until the onion has softened.
4. Then stir in the cooked pasta, Brussels sprouts, anchovy fillets and raisins.
5. Add some of the cooking water from the pasta to give the pasta a glossy look and smoother texture.
6. To finish, stir through lots of grated parmesan cheese, sprinkle some lemon juice and zest over the top and garnish with some crunchy almond flakes.

When food is this good, words are simply superfluous: luscious linguini

Published January 23, 2013 by The Feminist

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Al dente linguini? … Check!
Brilliant pesto?… Check!
Grilled peppers and courgettes? … Check check check!

And all of that topped with peppery rocket and parmesan shavings…

Yes, this must be Italian food heaven!

When food is this good, words are simply superfluous.

Trust me 😉