Sausage, Leek And Butterbean Cassoulet

Cassoulet has kind of a bad name because, let’s face it, pre made out of the can it really is rancid!
I saw this recipe on the YouTube channel of Jamie Oliver, called ‘FoodTube’. It’s a recipe from the guys at I love the recipes these guys do, they make simple, quick and delicious recipes.

I tried this recipe this afternoon because I wanted to try this one for a long time. It turned out AMAZING! I know most people say they hate beans, but these beans are actually pretty good. They especially taste nice in combination with the other ingredients. So here is the recipe:

2013-10-14 13.11.27

serves 2

  • 2 cloves of garlic, finely chopped
  • 2 leeks, washed and finely sliced
  • sprig of fresh thyme
  • 1 can/jar of butterbeans, drained
  • 1 dollop of crème fraîche (± 120 gr)
  • 1 tablespoon of jarred horseradish with cream (or less, do this to taste because not all people love horseradish)
  • 2 chipolata sausages
  • Olive oil
  • Salt & pepper


  • Put the sausages under a hot grill or cook in the pan if you don’t have a grill
  • Heat up some oil in a large pan and sweat the leeks for 3 minutes
  • Season the leeks with salt and pepper, then add the garlic and thyme. Sweat this for another 2-3 minutes
  • Add the butterbeans, crème fraîche and horseradish and let everything warm through
  • Serve the cassoulet when the sausage is ready

Red Pesto And Chorizo Pasta

So here is another post, really fast! This one is not to prepare every week, because this is really heavy on calories 😀 (well, you can if you want to :P) But it is soooooo good if you like a bit of spiceness… Try this one out for sure, it’s really simple and doesn’t require a lot of time at all!

red pesto

servers 2

  • 300 gr of pasta (any kind you like)
  • 300 gr of chorizo, cut into small 1 cm chunks (you can have more or less chorizo, the choice is yours)
  • 2 heaped tablespoons of red pesto (± half of a 180-200 gr jar)
  • 250 ml of cream
  • Salt and pepper


  • Bring a large pot with salted water to the boil (go heavy on the salt, pasta needs a lot of salt!) and cook your pasta following the packet instructions and drain when ready
  • In a pan, fry the chorizo
  • If the chorizo is ready and has released all it’s yummie oils, add the cream and pesto.
  • Let this sauce simmer for a while to thicken and take it off the heat whenever it has the right consistency (wether you want a runny or a thick sauce, your choice)
  • Mix the pasta and sauce together and enjoy

Mango And Avocado Rice Salad With Chicken

Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!

ricesaladserves 2

  • 2 chicken breasts, cut into small chunks
  • 1 avocado, peeled and cut into 1 cm cubes
  • 1 mango, peeled and cut into 1 cm cubes
  • 1 large carrot, peeled and finely sliced
  • 1 packet (6 or 7) of baby corn, finely sliced
  • 1 clove of garlic, peeled, finely chopped
  • 1 chili, deseeded and finely sliced
  • 150 gr basmati rice
  • 1/2 lemon
  • 1 small bunch of coriander, finely chopped
  • 1 teaspoon of sesame oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • sunflower or peanut oil


  • Boil the rice, then drain it and rinse it with cold water
  • In a large, high edged pan or pot; heat up some oil and fry the chicken
  • When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
  • Add the rice and let it warm up a little bit, not too much!
  • Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
  • Mix everything and serve!