june with friends, family and the two of us

June 2024

Back from Italy on June 10 and Liam joined us the next day to catch up, cuddle, play and drum in the attic!

New summer outfits for liam, because it's his turn to go on holiday.

Sunday morning coffee on the terrace at De Witt

Catching the last bit of sunshine when the sun finally breaks through at the end of the day.

Dinner in the backyard.

Henk came by on Saturday so we could spend my lunchbreak together in the orchard at Villa Augustus.

Summer in Amsterdam. We had a lovely Sunday with our friends and ended the sunniest June day with dinner at Barracuda.

Well, it seems summer has started after all. Another dinner in the backyard.

Coffee and lunch with our friend Ank, who was back in the country for a short time and honored us with a visit.

Liam is back from holiday. We played barefoot in the grass during my lunch break.

Never before have the hollyhocks in the front garden been so exuberant. Fortunately they are in a sheltered spot because it is very windy this month. Because of the wind, we also moved the set garden table inside and still had dinner in the sunshine.

summer food

Saturday 22nd of July

Summer food inspired by La Famille Marrakech cookbook. Because it's such a blissful summer evening..., not! We made it a summer evening and it certainly was summer food.



Saturday dinner in the kitchen. Instead of the pizzetta base, Henk used Libanese bread which is super easy!

RECIPE:

Pizzetta number one:
Libanese bread (heat up in the oven for a while)
beetroot hummus
tabbouleh salad
and orange slices on top

Pizzetta nummer two:
Libanese bread (heat up in the oven for a while)
yazzara (vegetable dip made of pumpkin, carrot, cream and ginger)
grilled tomatoes and yellow bell pepper from our own mini vegetable garden
and pomegranate seeds on top

Served with mandolin sliced cucumber & radish salad


Bon appetit!

home-grown aubergine recipe

For dinner we had home-grown aubergine from the oven with curry, walnuts and honey.

A very simple vegetarian recipe for a quick surprise dinner. It looks exotic and oriental and has a very special taste.

Combine an aubergine with curry, walnuts and honey to get a real taste explosion. It takes only 10 minutes to prepare and the oven does the rest of the work. Serve it as a starter, side dish or lunch.

Ingredients for 2 people:

- 2 aubergines
- walnuts
- 2 cloves of garlic
- olive oil
- honey
- lemon juice
- curry
- salt
- black pepper

Preparation time: 10 minutes
Oven time: 1 hour

Preheat the oven to 180 degrees. Wash the aubergines, pat them dry and cut them lengthwise into thin slices and put them in a greased baking dish.

Brush the aubergines with olive oil and drizzle the honey and lemon juice over the top. Cut the garlic cloves into slices and divide them over the tops.

Finally, walnuts, curry, pepper and salt over the aubergines and put the baking tin in the oven. Bake the aubergines for about 1 hour. Keep a close eye on the aubergines during that time. If they get too brown on top, cover them with aluminum foil.

Meanwhile set the table attractively, because with a nicely set table, everything tastes even better!

PS: Last week I made a Moroccan Zaalouk salad with the first harvested aubergines.