For fans of comfort food
Hi, I’m Emilie. If you’re looking for comfort food, you landed in the right place! This site is a collection of all my meal plans, recipes and cooking tips
And your next step is to use the orange search box. And find the right recipe for your cravings or leftovers
Latest Recipes
creamy crab stick dill spread
For people that do not appreciate mayonnaise, I’ve published this recipe. In which I replaced a blend of egg and oil with freshly whipped cream. By hand
meatball on a roll
In the nordic countries a popular recipe for meat balls is a mixture of beef and pork mince. Ikea used to sell them. And their mixed meatballs were as popular as their Billy bookcase
cauliflower penne pasta
In this recipe I use leftover spicy cauliflower soup to make this bowl of comfort. Penne pasta coated with a thick parmesan cheesy sauce
pickled cucumber salad
In July you can get those slim cucumbers. At some market stalls or specialists stores. Those little cucumbers have so much more taste. Than their tall sisters. This salad is about storing thin slices of cucumbers in a dressing of a fresh lemon, honey and salt. The listed combo will take care of the pickling
Featured dips, marinades, relishes, sauces
creamy crab stick dill spread
For people that do not appreciate mayonnaise, I’ve published this recipe. In which I replaced a blend of egg and oil with freshly whipped cream. By hand
sardines and blue cheese spread
The reason why I like this dish so much is that greasy sardines filets get baked for an hour in blue cheese and puff pasty. What better circumstances could a spread wish for?
my cookings tips for you
how to make meatballs
From a friend, that worked at a local butcher shop in the south of Holland. I learned how to make meatballs. Made from a mix of beef & pork mince. And double coated with bread crumbs. With this post I like to handover her cooking tip to you
how to make a vol au vent
This is a recipe for a French vol au vent. That literally means that it’s full of it. It a puff pastry box with a lid. That I remember was used to serve as a serving bowl or plate. So you were not expected to eat this show boat
how to make a French 4/4 cake
The magic in French quatre quarts (4/4) cake is the absence of baking powder. And the work of egg whites. That you whisk until the whites turn into foam
hi there! I’m Emilie
Hi,
Every Wednesday there is a Farmer’s Market in the city centre of The Hague. That is my place to be. Since I left London in 2018. So for over 4 years I enjoy each weekly visit to the named market. Where I buy my dairy, fruits and vegetables for the upcoming 6 days. Based upon the availability of fresh produce I create meal plans. And write recipes. That I love to share with you
Have a nice day!
Emilie