October 23, 2009


This ragù is based on the traditional Bolognese ragù but replaces half of the beef with lamb. Note that the meat is roughly chopped rather than minced, this gives the sauce a more 'meaty' texture. The use of sage as the sole herb compliments the lamb's aroma.



July 23, 2009


The grated potato makes the meatballs juicy and fluffy and the seasoning is just exquisite. This dish is excellent served over mashed potatoes or clean white rice.


Serves: 8




  • 1 kg ground beef

  • 1 medium potato, grated

  • 2 medium carrots, chopped


April 23, 2009


This soup was an improvisation using leftover vegetables from a previous shipment of Chubeza, my CSA provider and a few vegetables from the latest shipment. What I like about this kind of improvisations is that often I find the result to be much more tasty than I have...

March 28, 2009

Serves: 6




  • 500g parsnip, peeled and chopped

  • 1 large carrot, peeled and chopped

  • 1 large leek, peeled and chopped

  • 1 medium celeriac, peeled and chopped

  • 3-5 cloves of garlic, chopped

  • A few handfuls of mustard greens, sliced

  • 1/...

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