This classic party snack might be retro, but it is by no means out of date (right?!). A basic cheese ball is a delicious addition to any party and it is super easy to make. Even better: a homemade cheese ball is very versatile and can be customised with any other flavourings and seasonings you love and it can be served with either crackers, pita, sliced baguette, crudités, apple or pear slices, or anything you fancy.| The Glutton Life
While fillings for quiche can vary tremendously, the two things they all have in common are a flaky, buttery crust and gooey cheesy egg filling. This quiche here has just that (and I really mean just that: a rich, soft, cheesy filling made with melty and nutty Emmental cheese and a sprinkling of Parmigiano Reggiano for extra cheesiness (of course, you can pick a different yellow, medium-hard cheese and salty, aged cheese of your choosing) and a flaky, buttery crust with extra flaky and brittl...| The Glutton Life
When peanuts are roasted or fried, as they commonly are, they become that crunchy and “nutty” little treat that most of us are familiar with, but, technically, peanuts are not (tree)nuts. Peanuts are a type of legume: edible seeds that grow in pods, like beans and peas. And like beans and peas, when peanuts are boiled in (salted) water, they soften and become super tasty. These boiled, salty, soft peanuts are totally addictive and make for a delicious snack.| The Glutton Life
Fresh apricot jam is one of my favourite jams because its flavour and aroma are exactly what I imagine summer to taste and smell like: bright, sweet, yet slightly tangy, fruity but also slightly floral - especially with the addition of some vanilla.| The Glutton Life
Appelmoes, basically meaning 'apple mush' in Dutch, is a popular (side) dish made with, well, you probably guessed it: apples. Traditionally, in The Netherlands, goudreinet (‘golden rennet’, also called goudreinette or Belle de Boskoop) apples are used to make appelmoes, since their tart flavour, firm texture and dry and rough peel make them unpopular as an eating apple.| The Glutton Life
In Greece, during the months of April and May, grapevines start sprouting shoots, tendrils and new leaves rapidly like many plants do in springtime. Unless you want your vine to climb up on a trellis, it is necessary to remove many of the little shoots and tendrils(‘ampelokorfathes’ (αμπελοκορφάδες) or ‘ampelovlastara’ (αμπελοβλάσταρα) in Greek) in order to stop the plant from wrapping around its own branches and leaves. While you can keep the young and ten...| The Glutton Life
Hachée is a traditional stew made with meat and vegetables. In the Netherlands, the most common version of this stew is usually made with beef, onions, vinegar, spices such as clove and bay leaf, and, occasionally, a slice of breakfast cake known as ontbijtkoek and/or apple butter. The thick, gravy-like stew is often served with potatoes on the side – either fried, boiled, or mashed – and a scoop of boiled red cabbage with apples (rode kool met appeltjes). For the Dutch, this is one of t...| The Glutton Life
While some people might be of the opinion that a real pâté can only be prepared by using minced meat, offal, or fish, the word pâté does simply mean 'paste' in French, so there can definitely be vegetable-based ones as well (should you disagree, simply call this here ‘mushroom spread ’, or something like that). If you are someone that usually avoids pâtés for their 'petfood-like qualities' or don’t consume meat in general but do not entirely want to be left out of the joy of consu...| The Glutton Life
Sambal goreng kentang kering is a popular Indonesian side dish or topping made from potato that can be served alongside other Indonesian dishes or simply sprinkled over white rice to add a nice crunchy texture. To be honest, when my mother or I make it, a big part usually ends up being scooped straight into my mouth from the container I am ‘storing’ it in…| The Glutton Life
What’s more comforting on a cold evening than a plate of hot, oozy risotto? This delicious octopus risotto is an excellent dish for seafood lovers. It is made by stewing octopus tentacles in red wine and tomato, which tenderises the octopus and results in a strong-flavoured, fragrant cooking liquid or broth that can then be used to cook the rice in. Some fresh parsley and dill are added near the end of the cooking process as well to add a subtle freshness. | The Glutton Life
