Winter-Food for after the holidays



  • 1 butternut squash
  • 2 red onions
  • 4 parsnips
  • 3 tbsp olive oil
  • 1-2 tbsp runny honey
  • 1 small ciabatta
  • 1 tbsp sunflower seeds
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300g baby spinach

Extra: large roasting pan

Preheat the oven to 220 º C. Clean the pumpkin, onion and parsnip. Cut into thin wedges and toss in the roasting pan with half of the olive oil, salt and freshly ground pepper. Fry the vegetables in the oven for 20 minutes, with occasional stirring. Remove the roasting pan from the oven. Drizzle the honey over the vegetables, toss in the sunflower seeds and crack the ciabatta into pieces above the pan. Put the roasting pan an additional 5 minutes in the oven, until the bread is toasted crispy. Meanwhile stir  a dressing of vinegar, mustard and remaining olive oil in a large bowl. Season with salt and pepper. Spoon the spinach, vegetables and bread cubes into the dressing – the spinach shrinks a bit. Serve the salad immediately



  • 3 tbsp olive oil
  • 1 carrot, washed and sliced
  • 1 leek, washed and sliced
  • 1 onion, peeled and quartered
  • 3 cloves garlic, peeled and crushed
  • steal from ½ bunch parsley, washed
  • steal from ½ bunch chervil, washed
  • 2 liters of cold water
  • ½ bunch chives, washed and finely chopped
  • ½ bunch parsley, washed and finely chopped
  • ½ bunch chervil, washed and picked
  • approx 50 pcs vegetarian tortellini, cooked
  • ¼ head radicchio, washed into very thin strips
  • freshly ground salt and pepper

Heat the olive oil in a large stockpot. Cook the carrot, leek, onion and garlic briefly. Pour the water with the vegetables and add the herb steals  Allow the broth to a boil and reduce the to low immediately. Let the broth draw for 25 minutes.
Strain the broth and trow the vegetables away. Season to taste with salt and pepper. Meanwhile cook the tortellini. Divide the tortellini over the bowls. Ladle the broth and sprinkle the herbs over it. Garnish  last minute with the radicchio.



  • 1 chicken, cut into 8 pieces
  • 2 sachets of saffron, soaked in water olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 onion, sliced
  • 1 small organic pumpkin, peeled, seeds removed, diced
  • 2 garlic cloves, thinly sliced
  • 1 can peeled tomatoes, coarsely chopped
  • 75 g solid green olives
  • zest of 1 lemon pickled
  • 200 ml white wine
  • 300ml chicken stock
  • salt and pepper
  • 1 tbsp chopped parsley
  • 1 tbsp chopped coriander

Grid coriander, fennel and cumin seeds in a dry frying pan until they start to color and smell. Sprinkle the chicken pieces with salt and pepper and bake in oil for 10 minutes until golden brown. Remove from the pan and cover with aluminum foil.
Fry the onion in the same pan. Add the garlic and toasted spices. Deglaze with wine, add broth, tomato, saffron and lemon zest. Spoon the chicken into the pan, cover and let simmer on low heat 70 min. Add the pumpkin and olives after 40 min.

Spoon the chicken, pumpkin and olives with a slotted spoon from the pan and keep warm (under foil). Let the sauce boil down to one-third, season with salt and pepper. Spoon the sauce over the chicken, sprinkle with cilantro and parsley and serve with couscous or bread.

Found on: EllE Food-NL