Tag: lunch

Risotto with Porcini

20 November 2025

Risotto is amongst our favourite dishes, especially risotto with mushrooms. Preparing risotto is not difficult, as long as you pay attention to the cooking process and use the right ingredients.
It’s nearly the end of the porcini-season. We enjoyed them several times this year, but not yet in a risotto. Time to start cooking!

Wine Pairing

We enjoyed a nicely oaked, buttery South African chardonnay with our risotto with porcini. A full-bodied white wine with aromas of tropical fruit and toast. A wine that paired very well with the earthiness of the risotto and its rich flavours.

What You Need
  • 90 grams of Carnaroli or Arborio rice
  • 1 Shallot
  • Olive Oil
  • 150 grams of fresh Porcini
  • Chicken or Vegetable Stock
  • Parmesan Cheese
  • Butter
  • Black Pepper
What You Do
  1. Peel and chop the shallot
  2. Clean the porcini
  3. Slice the porcini; cube smaller parts
  4. Warm the stock
  5. Add olive oil to a pan and glaze the shallot
  6. Add the smaller parts of the porcini
  7. Add the rice to the pan and coat for 2 minutes
  8. Keep the pan on medium heat; be patient
  9. Start adding stock, spoon by spoon and stir frequently
  10. Heat a heavy iron skillet and fry the sliced porcini in butter and oil
  11. In total it may take 15 – 18 minutes before the rice is al dente
  12. 5 Minutes before the risotto is al dente, coarsely cut some of the fried porcini, making sure you have a few nice slices for decoration
  13. Add the coarsely cut and fried porcini to the risotto
  14. When the risotto is ready, transfer the pan to the kitchen countertop and leave to rest for 2 minutes.
  15. Add grated Parmesan cheese and combine
  16. Add butter and combine
  17. Add some black pepper, taste, add more Parmesan cheese and/or butter if so required.
  18. Decorate with slices of porcini
  19. Serve immediately.
PS

We have four other risotto recipes, with squid, with beetroot, with mushrooms and with peas.

Risotto with Porcini is a delicious combination of creamy, rich rice and nutty, umami flavours. Risotto is not difficult to make if you use the right ingredienst and follow the instruction.
Risotto with Porcini ©cadwu

Beetroot Pie

6 November 2025

Let’s enjoy the last fresh beetroots of this season by making a pie with lots of beetroot, cheese and thyme. The pie combines sweetness with savoury and slightly tangy flavours. Best to prepare a day in advance, allowing for the flavours to integrate. We top the pie with Chioggia beetroot because of their beautiful colour and pattern.

Wine Pairing

Caruso e Minini Terre Siciliane Bibbo Zibibbo, doesn’t that sound like a wonderful wine? The wine is produced by the Sicilian company Caruso e Minini, which explains the first part of the name. How about Bibbo Zibibbo? The grape used to make this wine is the Muscat of Alexandria, known as Zibibbo in Sicily. The wine is aromatic with fruity notes (think apricot, hints of almond and orange blossom). You will taste a gentle, dry wine with flavours of dried fruit. The wine has a long and present finish.
In general, we suggest a light, dry white wine with floral and fruity notes. It must have some sweetness to balance the taste of the beetroots.

What You Need
  • For the Dough
    • 100 grams of All Purpose Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 gram of Salt
  • For the Filling
    • One Red Beetroot
    • One Chioggia Beetroot
    • Firm Goat Cheese
    • One Red Onion
    • Thyme
    • Black Pepper
What You Do
  1. Clean the beetroots and wrap seperatly in aluminium foil
  2. Transfer to the oven at 180 ˚C or 355 ˚F and cook for 45-60 minutes, depending on the size
  3. Let cool
  4. Combine flour, salt, water and olive oil and make the dough
  5. Kneed for a minute or so and store in the refrigerator for at least 30 minutes
  6. Slice and quarter the onion
  7. Fry the onion on low heat in olive oil until soft
  8. Peel and slice the beetroots
  9. Roll out the dough using a rolling pin on a lightly floured surface. Coat a 15 cm or 6 inch round baking form with oil
  10. Cover the form with the dough
  11. Build the pie, first a layer of red beetroot, followed by grated cheese, onion, lots of thyme and black pepper
  12. Repeat
  13. Top with gioggia beetroot
  14. Brush the top with olive oil
  15. Transfer to the oven for 40-50 minutes on 180-200 ˚C or 355-390 ˚F
  16. Immediately after having removed the pie from the oven, brush the top with olive oil. This will intensify the colour of the crust
  17. Let cool and enjoy the next day; warm is best (preferably 65 ˚C or 150 ˚F)
PS

We didn’t explain Bibbo as part of name Caruso e Minini Terre Siciliane Bibbo Zibibbo . We believe it’s the pet name of Zibibbo.

Beetroot Pie ©cadwu made with fresh beetroots, goat cheese and lots of thyme
Beetroot Pie ©cadwu

Eggplant Omelette

2 October 2025

Having made Banana Ketchup, we were keen to explore what kind of food would combine well with it. Monch Weller wrote us: It’s often paired with fried food here in the Philippines – spring rolls (both meat and vegetable versions), fried chicken, and eggplant omelette.
The ketchup paired nicely with vegetarian rolls, but not as well as hot sweet and sour sauce.
We decided to make an eggplant omelette, known as Tortang Talong in the Philippines. The eggplant is grilled, peeled, flattened, dipped in an egg mixture and fried in oil. The outside crispy and brown, the inside soft and moist. Best to use the long and slender purple variety, for instance Chinese or Japanese eggplant.
Our eggplant was a standard eggplant, large and oblong. Very different in size and shape compared to the one used in the Philippines. We were not sure how we could turn our eggplant into Tortang Talong. Slice it? Fan it? Or mash it and add the eggplant to the egg mixture?

What You Need
  • 1 regular or Italian Eggplant
  • 2 Eggs
  • Small Garlic Clove
  • Black Pepper
  • (optional) Salt
  • Oil
What You Do
  1. Heat your oven to 230°C or 450°F
  2. Poke the eggplant with a fork. This allows for steam to escape
  3. Place the eggplant on lightly oiled aluminium foil
  4. Roast the eggplant for 30-40 minutes, depending on the size
  5. Let cool
  6. Peel of the skin
  7. Mash the eggplant, but not too much
  8. Combine eggs, salt (if using) and pepper
  9. Beat the mixture well
  10. Add the mashed eggplant. We used 2/3 of our eggplant. Combine
  11. Add grated garlic and mix again
  12. Add oil to a small skillet, set to medium heat
  13. Add the mixture and fry until brown
  14. Flip the omelette and fry the other side until brown
  15. Slice the omelette and serve immediately
  16. Serve with banana ketchup
PS

When we can buy a long slender eggplant, we will prepare the original Tortang Talong. To be continued!

Banana Ketchup was invited in the Philippines. It’s spicy, smooth and flavorful.
Eggplant Omelette ©cadwu combined with banana ketchup

Banana Ketchup

25 September 2025

A few weeks ago we were reading Monch Wellers food and lifestyle blog. He writes about Via Mare, a Filipino restaurant that opened its doors 50 years ago. In his blog Monch writes about the food Via Mare offers, for instance Spanish Hot Chocolate, Bibingka (rice cake), Crab Omelette with Banana Ketchup, Lumpiang Ubod (spring rolls made with heart of palm) and Puto Bumbong, a glutinous rice dyed violet and steamed in bamboo tubes. We learn so much about the Filipino food culture thanks to Monchs excellent blog!

Why Bananas?

Maria Orosa (1893–1945) was born in the Philippian province of Batangas, some 100 kilometres south of Manilla. She studied food chemistry and pharmacology in the US. She returned to the Philippines in 1922. She was a food chemist, innovator and war hero. She saw the potential of many local products, for instance bananas and soy, and used these to empower the Philippines. She invented Soyalac (a protein-rich powdered soybean product), Darák (bran rice powder rich in vitamins) and Tiki-Tiki cookies. The powders and cookies saved many lives during wartime food shortages in the Philippines.
One of her more frivolous inventions is Banana Ketchup. Why rely on imported tomatoes when it’s possible to make an equally tasty condiment using local bananas?

We loved the philosophy behind the ketchup and began searching for recipes. We noticed that tomato paste is often added, to give the ketchup a more familiar and appetizing colour. We didn’t do this. Afterall, the idea was not to use tomatoes. Plus: what’s wrong with the colour?

Food Pairing

The Banana Ketchup is smooth, its taste long, tangy, spicy and uplifting. The bananas give the ketchup natural sweetness and depth. They also support the spices. A condiment to love.
We asked Monch for his favourite combination. He wrote us: It’s often paired with fried food here in the Philippines – spring rolls (both meat and vegetable versions), fried chicken, and eggplant omelette (which was No. 2 in TasteAtlas’ 50 Best Egg Dishes). We tried it with eggplant omelette and vegetable spring rolls. The ketchup paired perfectly with the moist and more delicate flavours of the omelette.
Thanks Monch for introducing us to this unknown, delectable sauce!

What You Need
  • 2 small ripe Bananas
  • ½ Shallot
  • 2 cloves of Garlic
  • 20 grams fresh Ginger
  • ½ Kashimiri Pepper
  • 1/8 cup Brown Sugar
  • ¼ cup Rice Vinegar
  • ¼ cup Water
  • ¼ teaspoon Turmeric
  • Dash of Cinnamon and Nutmeg plus 1 Clove (replacing dash of All Spice)
  • Oil
What You Do
  1. Chop onion, garlic and ginger
  2. Mash the bananas
  3. Heat oil in a heavy iron skillet
  4. Add chopped onion and glaze, about 5 minutes
  5. Add garlic and ginger
  6. Leave on medium heat, stirring constantly
  7. Add bananas and combine
  8. After a few minutes add vinegar, water, sugar, spices and Kashmiri pepper
  9. When the mixture begins to simmer, reduce heat to low
  10. Leave for 15-20 minutes, stir regularly
  11. Remove from heat and let cool for 10 minutes
  12. Transfer to a food processor and blend until smooth. This may take one or two minutes
  13. Pass through a sieve to get the right velvety smoothness
  14. Leave to cool before transferring the ketchup to the refrigerator
  15. Serve with eggplant omelette (recipe next week!)
  16. The ketchup will remain tasty for up to 3 days.
PS

In general, we find tomato ketchup too sweet, too salty and bland. Have we ever considered making our own tomato ketchup? No, we haven’t. We’re okay with a small bottle of Heinz Tomato Ketchup Zero, in case we have an irresistible craving for ketchup. Heinz doesn’t add sugar and salt to the Zero Ketchup. They add more tomatoes than usual (great) and a sweetener (pity). The taste? Well, still typically tomato ketchup. Fortunately, Banana Ketchup has far more flavour, spiciness and complexity.

Maria Orosa bust and plaque at the Historical Park, Philippines © Ramon F Velasquez
Banana Ketchup was invited in the Philippines. It’s spicy, smooth and flavorful.
Eggplant Omelette ©cadwu combined with banana ketchup

Easy Mushroom Pie

4 September 2025

Hurray! The mushroom season has started! Last Friday we bought beautiful golden chanterelles (girolles) and white beech mushrooms (shimeji). It’s the time of year to enjoy wonderful dishes such as Cèpes à la Bordelaise or Salad with Mushrooms and Smoked Duck. Will there be bay boletes this year? Or the intriguing Japanese Matsutake? It’s been some time since we last saw these on the market, and we would really love to make Matsutake with Spinach and Ginger again.
We decided to celebrate the start of the season by making an easy Mushroom Pie, packed with rich flavours, nuttiness and a touch of autumn.

Wine Pairing

We treated ourselves to a bottle of Pinot Noir from the Elzas region, made by Sophie Schaal. She produces wine in France and South Africa. The grapes are handpicked and then naturally fermented before ageing in French oak barrels for 10 months. The result is a wine with a deep ruby colour. The aromas suggest black fruit and a touch of vanilla. The taste is well balanced with soft tannins and length.
In general, you’re looking for a wine with red fruit and refined tannins. Some earthiness will match very well with the mushrooms and the taleggio.

What You Need
  • For the Pastry
    • 100 grams of Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 gram of Salt
  • For the Filling
    • 250 grams of firm Mushrooms (shiitake, golden chanterelles, beech mushrooms, button mushrooms)
    • 1 Organic Egg
    • 50 grams of Taleggio
    • 50 ml Double Cream
    • Thyme
    • 1 small Garlic Clove
    • Black Pepper
    • Olive Oil
    • 2 slices of Bacon (optional)
What You Do
  1. Combine flour, salt, water and olive oil
  2. Kneed for a minute and store in the refrigerator for at least 30 minutes.
  3. Clean the mushrooms and slice if necessary
  4. (Optional) Fry the bacon, let dry on kitchen paper and crumble. Add to the egg mixture (step 11)
  5. Lightly fry the mushrooms in a heavy iron skillet
  6. Transfer the mushrooms to a plate and let cool
  7. After 30 minutes: preheat the oven to 180 ˚ C or 355 ˚ F
  8. Combine the egg with the cream
  9. Add lots of thyme and black pepper
  10. Add grated garlic
  11. Add the mushrooms
  12. Slice small cubes of taleggio
  13. Add the cheese to the mixture
  14. Roll out the dough with a rolling pin on a lightly floured surface.
  15. Coat a 22 cm or 9-inch round baking tin with oil or butter
  16. Place the dough in the baking tin
  17. Add the mixture and distribute evenly
  18. Transfer to the oven for 35-40 minutes or until nice and golden
  19. Allow to cool for a few minutes
  20. Remove from the tin and let cool on a wire rack
  21. Serve lukewarm
PS

It tastes even better the next day!

An easy to make mushroom pie with rich flavours
Mushroom Pie ©cadwu

Cacio e Pepe

21 August 2025

It takes only four ingredients to create an international culinary incident: a classic Italian recipe, a well-known British food website, Parmesan cheese and butter. What happened? BBC Good Food published a recipe for a quick and easy lunch meal, called Cacio e Pepe, with Spaghetti, Butter, Black Pepper and Parmesan Cheese. Claudio Pica, president of the Fiepet Confesercenti Roma (an association representing restaurants in Italy) couldn’t disagree more and expressed his astonishment in several letters, including one to the UK Ambassador.

Cacio e Pepe is a traditional, Italian classic, typical for the Lazio region, made with Tonnarelli or Spaghetti, Water, Salt, Pecorino Romano and Black Pepper. No cream, no butter, no olive oil, no Parmesan cheese. And it may seem simple to prepare, but serving Cacio e Pepe requires skills, passion and experience, according to Claudio Pica.

The incident made us think of Sophia Loren adding cream to her Spaghetti Carbonara and Jamie Oliver putting chorizo on his Pizza. Don’t mess with Italian traditions!

Now that we agree on the ingredients, we need to understand how to prepare the dish. The heart of the dish is a sauce made with pasta water and pecorino. We found various ways of making this sauce, ranging from adding pepper and grated cheese to the pasta just before serving (no sauce, just sticky pasta) to a scientific one whereby the sauce is made au bain marie (complicated).

We think the main points of the recipe are:

  • Use less water than usual, because you need starchy water to create the sauce
  • Use less salt in the pasta water because the Pecorino cheese is rather salty
  • The Pecorino must be relatively young, older cheese may make the sauce lumpy
  • The Pecorino must be very finely grated

We humbly present our version of this delicious Italian classic dish.

Wine Pairing

We enjoyed a glass of Pima Luna Frascati with our Cacio e Pepe. This is a white wine from the Lazio region, or to be more precise: from the hills overlooking Rome. The wine is made by wine maker Mauro Merz with malvasia bianca di candia and trebbiano grapes. It’s a light and refreshing wine with hints of green apple and citrus. Notes of slightly bitter almond on the finish. Its freshness matched very well with the creamy Cacio e Pepe. The aroma of the wine comes with a hint of butter, which is a nice connection to the Pecorino.

What You Need
  • 130 grams of Spaghetti
  • 70 grams of Pecorino cheese
  • 2 grams of Black Pepper
  • 1 litre of Water
What You Do
  1. Heat the water in a large pan and add the spaghetti
  2. Warm your plates (50 °C or 120 °F)
  3. Cook the spaghetti for a few minutes. Our spaghetti needed 11 minutes in total; we cooked it for 7 minutes in the pan.
  4. Crush the peppercorns
  5. Roast them in a pan over medium heat until they become very aromatic
  6. Reduce heat and wait for the spaghetti to be somewhat cooked
  7. Add some pasta water to the pan with the toasted pepper
  8. Increase the heat
  9. Transfer the pasta to the pan and combine
  10. Add a large spoon of pasta water to the pan
  11. Leave to cook
  12. Repeat steps 10 and 11 until the pasta is al dente. At this moment the pan should be nearly dry
  13. In parallel add some pasta water to the finely grated pecorino and make a smooth paste
  14. When the pasta is al dente remove the pan from the heat
  15. Allow to cool for perhaps one minute
  16. Quickly add the paste and combine everything in the pan
  17. Add pasta water to reach the right consistency
  18. Serve immediately on warm plates
  19. No need to add pepper or cheese
PS

The Good Food website mentioned they would be happy to post the original recipe. We looked for it, but couldn’t find it. We did however find a recipe for Cacio e Pepe with Gnocchi (and butter and Parmesan cheese, obviously).
Perhaps another letter to the Ambassador? Or one to the Prime Minister?

Cacio e Pepe ©cadwu

Asparagus with Beurre Blanc

12 June 2025

Nearly the end of the asparagus season in the Netherlands so we wanted to make a very special dish. One that combines the sweetness and the bitterness of the asparagus with freshness, the structure of the al dente asparagus with a velvety, rich mouthfeel. What better sauce to make than Beurre Blanc: a remarkable light French butter sauce.

The starting point of a Beurre Blanc is similar to that of Hollandaise and Béarnaise: a reduction made with shallot, vinegar, tarragon, black pepper and white wine. Inspired by Dutch chef Erik van Loo we added some Noilly Prat to the castric.

Wine Pairing

We enjoyed our Asparagus with a glass of white Rioja. The wine is made by Vivanco with three Spanish grapes: Viura, Tempranillo Blanco (a grape discovered in 1988) and Maturana Blanca (a local grape that goes back to 1622). The result is a bright, intense white wine with aromas of citrus fruit and green apples. Fresh, tasty and a great match with the flavours of the asparagus and Beurre Blanc.
In general, we suggest a non-oaked, fresh, dry white wine, with clear acidity. 

What You Need
  • For the Castric (25 ml)
    • 5 ml White Vinegar
    • 50 ml dry White Wine
    • 20 ml Noilly Prat
    • One coarsely crushed corn of Black Pepper
  • For the Beurre Blanc
    • 25 ml Castric
    • 60 grams of cold Butter
  • 6 Asparagus
What You Do
  1. Start by making the Castric
  2. Chop the shallot
  3. Combine all ingredients and leave to reduce by 2/3 on low heat
  4. Pass through a sieve; try to capture the juices of the shallot
  5. Set aside
  6. Peel the asparagus and remove one centimetre from the bottom
  7. Steam for 15 – 20 minutes
  8. Remove the asparagus from the steamer and allow to rest for 5 minutes
  9. Make the Beurre Blanc
    • Warm the Castric
    • Dice the butter
    • Add the butter, one by one, to the Castric
    • Whisk (either by hand or by using a hand blender)
    • Make sure the butter has completely dissolved before you add the next dice of butter
    • Whisk and repeat
  10. Serve the asparagus with the sauce on a luke warm plate
Asparagus with Beurre Blanc
Asparagus with Beurre Blanc ©cadwu

Pasta with Duck

5 June 2025

A few weeks ago we enjoyed Pappardelle al Ragù d’Anatra at restaurant Rigatoni in Haarlem. We loved the combination of pasta and duck so we decided to look into this Italian classic. We found a recipe in La Scienza in Cucina e l’Arte di Mangiar Bene by Pellegrino Artusi, published in 1891. His recipe (number 272) combines a whole duck with celery stalk, parsley, carrot and onion. When everything is nicely cooked, he removes the duck from the pan, passes the sauce through a sieve, removes the duck fat and adds some butter. The duck is served with Pappardelle and Parmesan cheese. The vegetables are served separately.

We decided to use orecchiette and fresh duck leg. Orecchiette is a pasta typical for the very south of Italy whereas Pappardelle al Ragù d’Anatra is typical for Venice. Using orecchiette is probably not-done from an Italian point of view, but we simply love the way it combines with this duck-based sauce.

Wine Pairing

The restaurant served the dish with a glass of Corvina, which we think was an excellent choice. The wine is made in the Veneto region, not far from Venice, with 100% corvina grapes. In general, we suggest a light to medium bodied, unoaked, red wine with aromas of red fruit. Its taste should be pleasant and warm with good acidity. A red wine that should be served slightly chilled.

What You Need
  • Duck leg
  • Olive Oil
  • Carrot
  • Celery stalk
  • Onion
  • Bay Leaf
  • White wine
  • Tomatoes
  • Stock
  • Orecchiette
  • Black Pepper
What You Do
  1. Start by preparing the duck.
  2. Preheat the oven to 150 °C or 300 °F
  3. Heat a skillet and fry both sides of the leg until golden.
  4. Transfer the duck to the oven for one hour, skin on top
  5. After an hour, check if the duck is well done and moist
  6. Let cool
  7. Remove the skin from the meat and the meat from the bones
  8. Very coarsely chop (or pull) the meat.
  9. Set the skin aside
  10. Chop onion, finely chop carrot, thinly slice the celery stalk
  11. Heat a large pan, add olive oil and gently fry onion, carrot and celery.
  12. After 5 minutes add the duck meat and the bay leaf
  13. Add a splash of white wine and allow to evaporate
  14. Add the tomatoes (if using fresh tomatoes, then peeled and deseeded)
  15. Add stock
  16. Cook for 60 minutes
  17. Add more stock if required
  18. In parallel
    • Cook the orecchiette al dente
    • Heat a small skillet
    • Add some olive oil
    • Slice small squares of the skin of the duck
    • Fry these until crispy
    • Add some black pepper and Parmesan cheese to the ragù
  19. Serve the pasta with the sauce and decorate with the crispy duck skin and grated Parmesan cheese
PS
  • You can skip steps 1 to 6 by using Confit of Duck. We tried it, even though we assumed it would be too salty or its flavour not suitable. But we were wrong, it worked very well.
  • Some recipes use breast of duck, which we think is too lean for a ragù.
Orecchiette al Ragù d’Anatra ©cadwu
Pasta with Duck ©cadwu

Asparagus Salad with Basil and Olives

22 May 2025

Over the years we posted a range of recipes with asparagus, such as classic asparagus with ham and eggs, Mediterranean grilled asparagus with Parmesan cheese or Asian asparagus with miso. During one of the first warm evenings of this year we prepared a very tasty, simple salad with green asparagus, basil and black olives. A very limited list of ingredients, but there is no need to add anything else. The olives bring umami, the asparagus sweetness and bitterness, the basil is aromatic, sweet and a touch peppery. A very uplifting combination.

Wine Pairing

Best to enjoy with a nice glass of Rosé: dry, crisp, floral and flavourful. For instance Monte del Frà Bardolino Chiaretto. It’s a wine with delicate scents of berries accompanied by light and refreshing hints of green apples and subtle spicy tones. On the palate the wine reveals juicy sensations of red berries along with an appealing and refreshing acidity.

What You Need
  • Green Asparagus
  • Black Olives
  • Basil
  • Black Pepper
  • Olive Oil
What You Do
  1. Wash the asparagus and dry
  2. Remove the bottom of the asparagus. Be generous, you don’t want to serve a chewy salad
  3. Heat a heavy iron pan, add olive oil
  4. Slice the asparagus and transfer to the pan. Don’t add the tips
  5. Stir.
  6. After 5 minutes add the tips
  7. After another 5 minutes the asparagus will be ready. Taste and leave on medium heat if you feel they need more time
  8. Let cool
  9. Halve the olives
  10. Combine the asparagus with olives, basil and black pepper
Asparagus Salad ©cadwu
Asparagus Salad ©cadwu

Spicy Pumpkin Soup

9 January 2025

It’s the time of year to enjoy simple, seasonal, rich and flavourful food, for instance spicy pumpkin soup. The trick in this case is in the coconut milk or cream. Coconut milk contains something like 15 grams of fat per 100ml. For this soup you need 25+ grams of fat per 100ml. The fat enhances the coconut flavour and it combines very well with the spicy and aromatic character of the soup (ginger, chili, djeroek poeroet).

What You Need (for 4)
  • Small Pumpkin
  • Large Shallot
  • 2 large Garlic Cloves
  • 4 cm Fresh Ginger
  • Chili Pepper
  • Olive Oil
  • 8 leaves of Djeroek Poeroet  
  • Coconut Cream
  • Cilantro
What You Do

Wash the pumpkin and chop. If the pumpkin is organic, then you don’t need to peel it. Peel and chop the shallot, garlic and the ginger. Ground dried chili pepper. Gently fry the shallot in olive oil. Add chilli pepper. Add ginger. Stir, mix and add pumpkin. Stir and add garlic. Now add the vegetable stock, the djeroek poeroet and allow to simmer for 30 minutes. If the pumpkin is soft, remove the djeroek poeroet and blender the mixture. Taste and adjust. Add 6 spoons of coconut cream, 1 by 1, mix and taste. When you’re happy with the flavours, leave the soup on low heat for 15 minutes. Serve with lots of chopped cilantro.

Spicy Pumpkin Soup ©cadwu
Spicy Pumpkin Soup ©cadwu