Italian Sausage

  • 2t coarse sea salt
  • 1T fennel seed
  • 1T red pepper flakes
  • 1t dry white wine or vermuth
  • 6 cloves garlic, grated or minced finely
  • 500g pork mince, the fattier the better

With a mortar and pestle, crush the salt and fennel seed together. Mix in red pepper flakes. Add salt/fennel/pepper flakes to the pork mince along with the white (we usually use Good Ordinary White from Berry Bros.) and the garlic. Mix together with your hands until all the seasonings are evenly distributed.

Good on pizza. Freeze in 100-125g portions.

Credits: NYTimes.

Spicy Beef Noodle Soup

Credits: Woks of Life


2016-10-15: Made this but omitted the spicy bean paste to cater to the tastes of a 4 year old who doesn’t like spicy food, and we used sherry instead of the wine. We got it to the point of letting it sit for an hour, and then packaged it up. When the time comes, we’ll make the noodles fresh (and probably add in some mushrooms and cabbage) when reheating the main bulk of the soup.

It makes A LOT of soup.

Romige Spinazietaart

  • Pie crust
  • 900g spinach (frozen)
  • 40 g butter
  • 1 onion
  • 1 clove garlic
  • 3 eggs
  • 200ml cream
  • 250g ricotta

Defrost the dough and spinach (if using frozen). Preheat the oven to 190C. Grease the pie tin and line with dough. Chop the onion and garlic fine and fry in butter three minutes, and let cool.

Put the eggs in a large bowl, and mix together with cream, ricotta, and spinach. Salt and pepper to taste. Pour into tart form and bake in the middle of the oven for 35 minutes.

Credits: Aller Hande


2016-08-21: We had a surfeit of fresh spinach so I opted for this recipe. But I didn’t really follow it. We had no white onions, so we omitted that. We had two containers of leftover peas, so we added them. The store had no ricotta (and the only cottage cheese was pineapple flavored), so we used mascarpone. We added three strips of bacon, because bacon.