Portuguese Bacalhau a Bras
My absolute favourite Portuguese dish! Portuguese Bacalhau a Bras is such a comforting treat: salted codfish, melting onions, and finely shredded fried potatoes, all bound together with runny eggs. It’s
My absolute favourite Portuguese dish! Portuguese Bacalhau a Bras is such a comforting treat: salted codfish, melting onions, and finely shredded fried potatoes, all bound together with runny eggs. It’s
Back to school or work yet? Well then jazz up your lunchtime with this delicious autumn pasta salad – packed with autumnal goodness. Roasted butternut squash cubes meet salty feta,
Okonomiyaki is a very popular Japanese cabbage pancake from Hiroshima and Osaka. It is fried and then smothered in a lip-smacking okonomiyaki sauce, then drizzled with mayonnaise and sprinkled with
A lovely super easy bowl of Mediterranean pasta that’s perfect when you need some sunshine on your plate. Sweet roast tomatoes are paired up with zingy capers and creamy burrata.
Summer screams an abundance of courgettes – and while I love to grill them, use them in ratatouille and in savoury tarts, courgettes are actually also fantastic in a salad.
Now here’s a twist on a super popular Luxembourgish dish: the Gromperekichelchen! I’m revamping our beloved potato fritters and turning them into wonky vegetable fritters, made with a whole range
Bring this Spanish-inspired pasta salad to your next BBQ, and it’s guaranteed to be the star on the buffet! Le Moulin Casarecce pasta is cooked in a saffron-infused chicken stock,
If, like most of Luxembourg, you’re eating raclette over the holidays, you might find yourself with leftover cheese by the end of the festive season. That’s when these quesadillas come
Fancy something easy for Christmas this year? Something that the kids are guaranteed to love? Well, this festive Christmas tree pasta might just be the perfect dish to whip up
Bouneschlupp and pasta?! Yes, let’s combine these two! I do love a hearty Bouneschlupp – our traditional Luxembourgish soup made with green beans and Mettwurscht. And for this recipe, I’m