recipe: quinoa penne with radicchio, homemade pesto & taggia olives

Pasta certainly is one of my favorite dishes. I love to combine simple flavors just by using left overs from my fridge or cupboard. The pesto is absolutely worth making, you can save it in the fridge if you've got some left. For this easy recipe I've used quinoa penne, but every other type of pasta will do! Ps, this is a perfect meal after a long day at the office, it only takes you 20 minutes to make. 

Quinoa penne with radicchio, homemade pesto and taggia olives
Serves 4

for the pesto
- 1 small clove of garlic
- 1 bunch of fresh basil, plus extra to serve
- 1/2 handful of pine nuts, toasted, plus extra to serve
- 1 handful of freshly grated Pecorino or Parmesan cheese, plus extra to serve
- extra vergine olive oil
- sea salt & black pepper
for the pasta
- 400 g quinoa penne
- 1 radicchio, finely sliced
- 1/2 handful of taggia olives, deseeded
- 1/2 bunch of fresh flat-leaf parsley, roughly chopped

1 Mix all the ingredients for the pesto in a foodprocessor and pulse to form a paste.
2 Fill a large pan with salted water, place on a high heat and bring to the boil. Add the penne and cook al dente (this means cooked pasta, but with a bite).
3 Drain the pasta and toss the pesto through the penne. Add the radicchio, olives, chopped parsley, extra pine nuts and basil. Serve with grated Parmesan and sliced baguette.

spring fever

Just a few shots I took the last couple of weeks. The spring light at my atelier is so beautiful at the moment, I can't wait to go back tomorrow for styling and plating some food.


recipe: winter salad with grapes, blood orange & feta

One of the best ingredients this time of year I think is blood orange. It is always a surprise when you peel them, are they really red inside or do they just look like normal oranges? This week I found myself some juicy organic beauties and I used them for this simple sweet, savoury & sour salad.

Winter salad with grapes, blood orange & feta
Serves 2

- 1 handful of red and green grapes, sliced
- 1 organic blood orange
- 1/2 avocado, stoned and sliced into cubes
- 75 g feta
- 1 handful of rocket
- 1 punnet of salad cress or broccoli cress
- handful of hazelnuts, toasted
- sea salt & freshly ground black pepper
- extra vergine olive oil

1 Slice the pith and peel from the orange and cut the fruit in segments. 
2 On two plates arrange the sliced grapes, blood orange, avocado, feta, rocket, cress and toasted hazelnuts.
3 Season and drizzle with a little splash of olive oil and serve.

exiting news: new working space

I have some exciting news to share with you, from the 1st of January I am going to co-rent an atelier. It is located in a former sailors residence in the eastern part of the city centre. Nowadays, the spaces are rented out to a number of musicians, designers and creatives. Such an inspiring place to be, I presume! The atelier I'll be sharing has high ceilings, big windows and beautiful nordic light, so it'll be perfect for shooting pictures or even organise gatherings. I'll keep you updated of course :)

X Marie