Homemade eggless potato gnocchi made the traditional way with just potatoes, flour, and salt. Soft, fluffy, and lighter than store-bought, these rustic Italian dumplings are perfect with butter, herbs, or bold sauces like hot honey or spicy tomato gochugaru. Comfort food with a Sevy’s Daily twist.
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A cozy, creamy chicken & rice soup bound with roux, finished with crispy focaccia croutons and fresh herbs. Winter comfort food, filling yet surprisingly light.
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A cozy, rustic mushroom soup with toasted mushrooms, a Parmesan rind, fresh herbs, and optional cream. Deep umami, simple ingredients, and a story of childhood mushroom discovery.
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A simple oven-blistered tomato sauce made from 1 kg fresh tomatoes, olive oil and oregano. No canned tomatoes, no paste, no chef tricks, just honest flavour, roasted, blended and simmered into a rich everyday sauce for pasta, pizza or anything that needs a hit of summer.
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Flaky puff pastry cheese twisters with Gouda and curry powder. A quick, nostalgic snack inspired by after-school treats from Venlo. P
erfect for Friday evenings, game nights, or sharing with family and friends.
Fresh, bright, and naturally sweet this homemade tomato ketchup brings back the taste of holidays in the Mediterranean. No cans, no paste, no bell pepper, just real tomatoes, simple spices, and a bit of nostalgia in every bite.
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Pan de Muerto
Pan de Muerto: A Bread of Memory and Meaning
Every year when autumn settles in and the days grow shorter, our kitchen fills with the scent of orange blossom and butter. It’s the one moment where my Dutch practicality gives way to my Mexican family’s way of remembering those who came before us. Pan de Muerto isn’t just bread, it’s a quiet ritual. A way of saying we haven’t forgotten you. It is quite some work, but totally worth it.
Pizza Dough I have a Quite personal story about it. The first time making it was a total flop. But hey here you will find a recipe for a 70% hydration Pizza Dough that will not fail.
It is my personal take on how I like to do it, please tell me in the coments about your experiences and what place does Pizza hold in your culinary life?
And for me as Toppings, Anchovy, Capers, Mozarella and Salami.
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