In the middle of the Alpujarra and with the mighty Sierra Nevada in the background, Wijnand shows how you can bring this Spanish classic to a successful conclusion in a pan-turn.
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This dish has absolutely nothing to do with pesto, but is a Spanish variant of the better-known French ratatouille (but with just a little more olive oil).
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We can’t think of a better way to celebrate the arrival of spring than to eat asparagus. After months of cold weather and fat foods nature knows exactly what we need and provides us with
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This simple side is all about clean flavors, and goes with almost anything. The sweet soft beetroot, salty feta, crunchy hearty seeds, covered in a fresh lemon dressing is a go to for any meal.
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In this third and final episode of the hunting with Eduard series of On the Road & in the Belly, Eduard van Adrichem opens us up to the wonderful world of flame-grill.
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This salad is best when freshly picked from a field after a day of hunting. You might be in luck and have parked your van next to these precious ingredients, but if you’re in an urban area don’t worry you can find most of the ingredients at the supermarket.
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This is probably one of the easiest ways to prepare duck. When we were still living in an apartment we would prepare this dish in a frying pan and then finish it off in the oven, but ever since we discovered what the smokey awesomeness of the bbq does, it’s hard to go back….
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Chopped salads are the shit, period (and this is coming from a die hard carnivore!), but even more so when you are living/cooking in a van. This carnivore was lucky enough to hook up with an ex vegetarian with a weak spot for Mexican food. We have the perfect labor division in Van James.
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One of the perks of being parked where we are is fresh smoked mackerel. The owner of this land (farmer Jos) catches and smokes his mackerel himself. He walked up to our van and handed us some of these tasty little buggers rolled up in some old newspapers. A very happy weekend it is!!
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In the summer we like to keep things simple and fresh, like this coucous salad.
Add as many fresh herbs as possible as long as they are fresh. We love parsley, cilantro and mint but you can add what ever herbs float your coucous-boat.
We discovered purslane this weekend and put it in a beetroot salad with some feta cheese. That was yum, but yesterday was an even bigger treat: spaghetti with purslane, garlic, white wine, horseradish, crème fraîche and capers with fried salmon on top.
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Traveling with food as a main interest means that there is always a chance to be surprised. You can look at pictures of all the dishes around the world and still don't have a clue what they will taste like.
This is a recipe that I had to figure out by myself. I got inspired by a dish at a
The best thing about cooking asparagus is that you can make a broth from the water you boiled them in. Just make sure to boil them with the peel you removed from the stems. We used our broth to make asparagus-risotto with a poached egg.
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The Dutch call it white gold. And we totally get why. Nothing beats white asparagus the traditional way: with ham, soft boiled eggs and melted butter. Loads of melted butter.
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Meatballs can be such a comfort food, and so easy to make! With this greek style recipe with warm hints of cinnamon and tanginess of the lemon zest you cant go wrong.
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My girl treated me to our first van stew. No steak in the world will ever beat slow cooked chuck roast! Normally watching Netflix during dinner time is a nono, but the Narcos binge night was planned before the stewy awesomeness…
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A minimum amount of ingredients with maximum flavor, that is why Italian food is one of our to go to cuisines in the van. Penne alla Arrabiata is one of the easiest pasta recipes in that category. And trust me, when you are in a van you won't need a tray (why is there no Darth Vader emoticon for this?).
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