A traditional preparation of mussels cannot be missed, but this one also gets a twist in The Spiced Chickpea! The mussels from Zeeland are cooked with white wine and the Korean flavour maker: Gochujang, a slightly sweet red chili paste made from fermented beans. When the mussels are cooked, you can add linguine or serve it with bread or fries. It’s perfect for a Summer meal and great with a glass of vino!

This meal came together when I didn’t know what to cook and saw some Pomodori’s which I got on sale and some smoked salmon which I intended to use for another dish in my fridge. It was so tasty and wholesome that I decided to share it with you all!

This green pasta is so comforting and is an easy way to at your greens. Also the brightness of the green colour is amazing if you’re hosting a party and need a vibrant side dish to accompany your menu. The sauce is silky and doesn’t take much effort to make!

This rich Meat Sauce is packed with flavor and so versatile to use. Try out this Italian-style sauce an incorporate it in your pasta, lasagna or sandwich!

This Creamy (truffle) Linguine w/ Chestnut Mushroom is a coated in a creamy sauce and it’s a dish that’s hard to resist! Wanna know how I made this, then read further, because you want to know this secret ;-)

This Creamy Salmon Pasta is a one-pan meal which you can whip up in 30 minutes! It’s so easy to make, packed with flavor and has a hint of chili.

Whenever I buy a bag of spinach leaves, it reminds me of Popeye and him lecturing us to eat our spinach. You must understand that after seeing this cartoon, Mom would also give us a lecture on eating our veggies: “You wanna be as strong as Popey?” She knew I never liked spinach...hahah So, most of the time I just swallowed it so I didn’t have to taste it. Fast forward to now, I learned to eat it, appreciate the texture and actually enjoy it in a salad the most. But if I cook it, it goes in a pasta or Indian dal. This time I’m sharing my Creamy Spinach Pasta w/ Garlic & Burrata The richness of the sauce goes well with these wilted green leaves and actually balances out the creamy sauce. In my opinion it’s the best way to eat these greenies!

At home we use eggplant in a lot of Indian and Chinese dishes. But I also enjoy grilled pieces of eggplant on a pizza or in a wrap. I rarely add it to my pasta. So, a few days ago, I decided to try out this Pasta alla Norma, a traditional Sicilian dish which has a rich tomato sauce filled with pieces of eggplant and Italian herbs. I was sold and I hope you’ll too!