Day 3 of my internship at NOPI

On day 3 of my internship at NOPI, I woke up at 05:35, my body is actually getting used to the early schedule. That’s quicker than I thought. I walk to Liverpool station in one go today. Yesterday I still had some problems finding my way through the streets of London.

I arrive in time with only 2 chefs in the kitchen. I start with what I know and that’s unpacking vegetables, washing and labelling them and putting them in the fridge. About half an hour later the head-chef arrives and I ask him what I can do. He tells me he is going to give me a prep list with things I need to do all by myself. The chef I assist today is coming in later. He gives me my prep list and I start working.

Then he calls me again and says he has a very nice job for me and if I do it right today I will be responsible for it all week. Oh oh…… my heart starts pounding and I ask him what it is. He tells me to come up with a quick egg-based recipe and cook it for the staff breakfast. The staff??? You mean everyone here who knows how to cook and is used to a very high standard of cooking????

He asks me ‘are you up for it’ with a smile on his face….. ‘You can use whatever ingredients you want as long as it’s quick and egg based.’ I tell him yes and I go back to my station and start cutting leeks and start thinking what to make. I decide to make a frittata with leeks, bell peppers, tomatoes, garlic, spring onions and some za’atar and fresh coriander. It’s going to be a big frittata which will feed 15-20 people. I fry the vegetables, break the eggs and mix them together. I add salt, pepper, coriander and za’atar and cook it in the oven. When it’s done I cut it up and put it on the table where the staff always eats breakfast. Everyone who tries my frittata tells me they like it and that means I will be cooking breakfast for the rest of the week.

internship at NOPI

Then the chef who I will assist for today walks in. His name is Dennis and he is from South Korea. A few colleagues call him ‘Spicy Dennis’ because he likes to make everything spicy. He’s on the warm side dishes today so that means we are prepping for the famous baked Valdeón blue cheesecake and the polenta chips. We also make aioli and potato cake. This time I’m not plating because the station chef Dennis uses to plate is too crowded for one more chef.

internship at NOPI internship at NOPI

I fill up the pans with the base for the Valdeón cheesecake and add the filling, put it in the oven and then Dennis brings it to be served. He also shows me how to cut the polenta he prepped yesterday and I get to cut it. I use a ruler so all the chips are approximately the same size. After I finish the polenta chips we make 3 portions (4 litres each) of aioli to go with the polenta chips. The quantities we make here are incredible, but of course the aioli will be used for several days.

internship at NOPI

While I’m preparing the aioli chef Tim comes to me and says he is going to finish the ice cream I started yesterday with chef Andrea and he would like me to help. He takes out the container Andrea and I made yesterday and we strain it. While he warms up this mixture he takes some egg yolks, adds malt honey, sugar and glucose and mixes everything together. When the malt mixture is warm enough he adds some of it to the egg mixture. I start to stir so we don’t get any lumps and then he tips the egg mixture back into the pan. This mixture needs to be stirred until it’s 82 degrees. He starts mixing and I go back to help Spicy Dennis.

internship at NOPI

Service just started so I try to help everywhere I can. The larder section needs more kohlrabi and apple salad so I start making some. Then the meat section who is doing a meat on a skewer dish needs help putting the meat on the skewers so I help there until Dennis tells me to come and help prep for the potato cake for dinner tonight. The potatoes that I peeled this morning (10 kilos) are cooked and need to be passed through a sieve. After passing it through a sieve we add turmeric and black mustard seeds. I mix everything wearing gloves because of the turmeric, but also because the potatoes are still very hot. I finish mixing it, bag it and put it in the fridge for tonight’s service.

internship at NOPI

Half an hour to go before I finish and chef Frances says we need more roasted aubergine. The trays are almost empty so he asks me to cut a lot of aubergines and prepare them for roasting. I get 5 cases of aubergine and start cleaning and cutting them. I now realize I cut my aubergine at home way too thin. Here they cut them around 3-4cm while I cut them into 2cm slices. When I’m done cleaning and cutting the aubergine I realize it’s already 15:40 and my shift ended at 15:00. I clean my workstation and leave the oiling and roasting to someone else. My friends are waiting for me back at the hotel.

internship at NOPI

Today a few Dutch, Belgian and U.K. friends arrive in London for dinner at NOPI. Tomorrow we will go to ROVI and Friday we dine at Scully’s. I hope I have enough energy to join for all dinners. On Saturday I will have dinner with 3 other friends from London at Honey and Smoke.

Day 2 of my internship at NOPI

On day two of my internship at NOPI I meet sous-chef Paula and she assigns me to the pastry chef, an Italian guy from Bologna named Andrea. At 8:00 we start with the breakfast service and he shows me how to make and plate the black rice dish with mango and banana. After he showed me I did the rest of the orders for this dish. While we wait for the orders he is churning ice cream that we need for lunch and dinner service today. We also prep for the baked chocolate ganache with orange oil and crème fraiche. We mix and bake the ganache together and I make the orange oil alone. Then we prepare a crème that we serve with the pineapple sorbet ice cream which we then put into piping bags and store it for later. I start to understand that kitchen prep also known as ‘mis en place’ is the lifeblood of restaurant dishes. It allows you to cook and serve any meal “a la minute”.

We then mix the batter for the roasted corncake and pickled strawberries. The burned butter we use in the batter smells amazing. We also put this batter in piping bags and in the fridge for later use. We then have breakfast which Andrea prepared while I was plating the black rice orders. He made scrambled eggs for the staff and they taste absolutely fantastic. I have seen him make it so I know it must be this good because of the amounts of butter, cream cheese and parmesan cheese that went into it.

intership at NOPI

After breakfast we go back to our section and then all of a sudden Yotam Ottolenghi walks in and comes into the kitchen to say hi. He walks up to me and says ‘So, now you’re not only cooking Ottolenghi at your own house, but also here…..?’ As he follows me on Instagram, he knows I’m a big fan of his recipes. I tell him I’m doing an internship at NOPI for 6 days. He talks to some of the chefs and then he comes back to ask chef Andrea to make him something nice he can taste. Andrea makes him a pineapple sorbet with tamarind, and Pampero rum infused with banana leaves, and powdered sugar infused with kaffir lime. Yotam is clearly impressed with the dish. Hole in one for chef Andrea. Before Yotam leaves I ask him to sign a copy of Simple for me which he does and he tells me to put it away before someone else takes it.

Internship at Nopi

After he left chef Andrea and I start roasting barley to make malt ice cream for tomorrow. We warm up milk, cream, malt and the roasted barley until it starts to simmer. Then we put it in a container to cool down and get infused with the barley overnight. Tomorrow chef Tim is going to show me the rest of the process of making the ice cream. Chef Andrea tells me it takes a total of 3 days to make this ice cream.

Internship at Nopi

At 15:00 chef Paula shouts the last order into the kitchen and we plate the last baked ganache and some ice cream. After that order we are done in the pastry section. I then ask the larder section if they need help. They need a lot of garlic and shallots cut on a mandolin so I help them with that. Luckily all goes well on the mandolin, even though I don’t have my mandolin glove with me which I always use at home. Before I realize it, it’s already 15:30 and my shift is over. During the staff lunch I pass around some Dutch goodies (stroopwafels, pepernoten and kruidnoten) which I brought from home. I get a lot of positive reactions on the treats and the stroopwafels are everyone’s favourite. Then it’s time to go back to my hotel. My feet are killing me, but who cares. I had a fabulous day…….

Internship at Nopi


Day 1 of my internship at NOPI

I was kind of nervous as I left my hotel for day one of my internship at NOPI. The head chef had given me a choice between the morning and evening shift. Because I wanted to have dinner with friends in the evening I chose the morning shift. That meant I had to get up at 05:45, leave my hotel at 06:15 to get at NOPI at 07:00. I had expected to get into a nearly empty tube at this time. Unfortunately the tube was completely stuffed with people going to work. I left my hotel a bit earlier on my first day because I did not want to be late. I’m glad I did because I arrived exactly on time.

NOPI restaurant

I went through the front door and down the stairs into the kitchen. Carlos the head chef was there and we shook hands and went to the office. We took care of some official business, mainly contract related and he showed me where I could find the chefs whites, trousers and aprons. I got changed in a tiny locker room, took off my wedding ring and watch and went to the kitchen.

There I met the rest of the chefs who had just come in. Carlos told me I was assisting Quyen today. She was the chef that was responsible for the larder section today. This meant we were making mainly cold side dishes and salads. I was busy all day cleaning vegetables, cutting them, putting them into boxes and labelling them with content and date. As it was early we were mainly prepping for lunch. I washed and cut lettuce, carrots, three colours of beets, cucumbers and spring onions. I also peeled pomegranates and crumbled some goat cheese for the beetroot salad.

pomegranate cucumber

While I was prepping the vegetables I see Sami Tamimi coming down the stairs. Sami is the co-author of many of the Ottolenghi books. He comes into the kitchen to say hi and to wish me luck for the coming week. It’s always great to see Sami as he is so nice and always takes the time to talk to you. When we finish chopping, boxing and labelling all vegetables that came in that day chef Quyen asks me to make the sauce for the squash salad with ginger tomatoes. I tell her that I love that salad so much that I have already made it like 20 times at home. The chefs had a good laugh about that.

In the afternoon I got to plate a few of those big bold salads you always see at the takeaway section. I plated an aubergine salad with yoghurt, Aleppo chili, dill, pomegranate, deep fried mint leaves and toasted shaved almonds. The yoghurt sauce is put in on a serrated spoon that you tap hard on your hand so it creates a small but consistent splatter on top of the aubergine. A nice technique I will definitely use when making these kinds of salads at home. The second salad I plated was one of my favourite salads in the NOPI book: the squash salad with ginger tomatoes and fried shallots. The third salad we made was a beetroot salad with strained yoghurt, yellow beets, thinly sliced spring onion, goat cheese and hazelnuts. The fourth salad in the picture is the one with romano peppers dressed with zhoug, tahini, manouri and pine nuts.

ottolenghi salad ottolenghi salad ottolenghi salad ottolenghi salad

The atmosphere in the kitchen is very dynamic and the kitchen is quite small for the number of people in it. Everyone has their own little corner where they work and you are supposed to not take up too much space. When I finished the salads, it was already past 15:00 and my shift was done. I clean my workstation and go back to the changing room to change into my normal clothes. Before I leave I sit down with a few people from the staff to eat something and I suddenly realize that I forgot to eat and drink all day. I promise myself to do that differently tomorrow, otherwise my body will not be happy after a few days. After eating with the staff I head back to my hotel.

In the tube I’m thinking about what to do or go see in London after I take a shower at the hotel. That was totally unnecessary because I’m so tired that when I get to my hotel I don’t want to leave anymore. Maybe tomorrow…………….

Green Gazpacho

It is unbelievably hot this summer in the Netherlands and I wouldn’t be surprised if these scorching temperatures reach record-breaking heights. However, considering the summer can be quite rubbish in The Netherlands I’m glad that it’s finally hot enough to complain about how hot it is :-). These kinds of temperatures certainly can take a toll on our bodies and when the mercury rises this high, there are few people who are willing to get in the kitchen and cook dinner over a hot stove. So we tend to go for dishes that don’t need cooking at all like fresh cold salads.

Green gazpacho - Ottolenghi

But………………If you read my blog post about ‘garlic soup with harissa’ you know that I’m a big soup fan. I’m that crazy girl that can eat hot soup even in summer for the reason that hot food actually cools me down on a warm day. This heat however, is even too much for me. This is no reason though to ditch soup as a whole. I just turn to cold soups instead and gazpacho is probably what first comes to mind when you think of chilled soup. There is nothing quite like a delicious gazpacho on a warm summer day.

So, what is this green gazpacho that looks too healthy to be any good? Are you sure this is gazpacho? Isn’t gazpacho supposed to be red? That’s the typical reaction I get from people to whom I served this dish. Why? Because the main ingredient in traditional gazpacho is tomatoes. One could think I made this gazpacho with green tomatoes, but they couldn’t be further from the truth. Ottolenghi manages to make a gazpacho with zero tomatoes in it, but I can promise you that you won’t miss them eating this green gold. Its full of green veggies blended into a silky creamy chilled soup with Greek yoghurt, basil, walnuts and parsley.

Green gazpacho - Ottolenghi

This gazpacho is the perfect dish to take to a picnic or maybe to take to work and eat at your desk. Although, why would you eat at your desk if you can eat outside in the sun? I prefer going into the scorching heat to eat my gazpacho lunch to avoid frostbite from our office air conditioning. There is a chance that this portion of blended veggies is not hearty enough for you and that’s where the croutons come in. If you don’t like croutons (who doesn’t like croutons??) you can always serve the gazpacho with a large chunk of fresh bread or add garnishes like spring onions or walnuts or…..……….anything you fancy.

If you want a more posh way to serve it during a dinner party, pour it into cute tall shot glasses and serve it as a refreshing little appetizer. This flavourful soup requires no cooking and can easily be made the day before and stored in the fridge until ready to serve.

Green gazpacho - Ottolenghi

The temperature is 37C as I’m writing this blog post. I think I will go and sip some more gazpacho…………….try to stay cool in this weather and promise me you will try this soon.

I hope you enjoy this green gazpacho as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

5 from 5 votes
Green Gazpacho
Prep Time
20 mins
Total Time
20 mins

Source: 'Plenty' - Yotam Ottolenghi 

Servings: 6 people
  • 2 celery sticks
  • 2 small green bell peppers, deseeded
  • 1 cucumber (350g in total)
  • 3 slices stale bread (120g in total)
  • 1 jalapeno pepper
  • 2 garlic cloves
  • 1 tsp sugar
  • 150 g walnuts, lightly toasted
  • 200 g spinach
  • 45 g basil leaves (reserve a few leaves for garnish)
  • 10 g parsley
  • 4 tbs sherry vinegar
  • 50 ml olive oil
  • 40 g Greek yoghurt
  • about 450ml water
  • 250 g ice cubes
  • 2 tsp salt
  • white pepper
  • 2 thick slices sourdough bread (150g in total)
  • 2 tbs olive oil
  1. This recipe is so easy that it’s the croutons will take the most time, so start with the croutons.

  2. Preheat the oven to 190C. Cut the bread into 1cm cubes and toss them with the oil and a bit of salt. Spread on a baking sheet and bake for about 10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool down.

  3. Roughly chop up the celery, peppers, cucumbers, bread, chilli, and garlic. Place in a blender and add half the water, cover and puree until smooth. You should now have room to add the rest of the ingredients to your blender. Add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yoghurt, the other half of the water, half the ice cubes, the salt and some white pepper. Make sure it can fit in your blender, otherwise do this in batches. If you don’t have a standing blender you can always use an immersion blender.

  4. Blitz the soup until smooth. Add more water when needed to get your preferred consistency. Taste the soup and adjust the seasoning. Put it in the fridge to chill it. I like to make it the day before so it’s really cold when we eat it.

  5. Just before serving the gazpacho you add the remaining ice and pulse a few times, just to crush it a little.

  6. Serve the gazpacho at once, with the croutons and a drizzle of good quality extra virgin olive oil. I like to add a few leaves of basil on top.

Recipe Notes

Over time I changed a few little things in this recipe. I use a normal (unpeeled) cucumber instead of mini cucumbers because the mini ones are not always easily available. I throw in the whole bread, including the crust. I only use 2 garlic cloves (instead of 4) because I don’t like a lot of raw garlic. I know I’m crazy like that. I use regular spinach instead of baby spinach and I use more basil than the original recipe calls for. Furthermore, I only add 50ml of olive oil instead of the 225ml to the gazpacho and use 2 (instead of 4) tbs of olive oil to coat the croutons. It’s a lot of small changes, but I adjusted the gazpacho to my taste.

Ma’amoul cookies

Ma’amoul cookies are famous middle eastern shortbread pastries filled with dates and walnuts. You will find variations that use pistachios or almonds instead. The dates are sometimes replaced by figs or raisins, but I prefer the traditional date and walnut combination. They can be in the shape of balls, domes or flattened cookies. Traditionally ma’amoul cookies are decorated by hand with something that looks like icing crimpers or shaped in special wooden moulds.

ma'amoul cookies

I can imagine that the idea of making ma’amoul cookies can be a bit intimidating. First of all, they look very fiddly to put together. How do you put the filling in the cookies? Also, how do you decorate the cookies? You can find some impressive decorations online when searching for ma’amoul cookies.

Well, I’m here to reassure you it’s actually not that complicated. The most important thing is to get the dough to the right consistency. If you manage to do that then the rest is as simple as you want it to be. That is because you can make the decorations as complicated as you want, even not decorating is an option. Just sprinkle them with powdered sugar after baking and they will be pretty enough. What I can do is give you a recipe that will produce a perfect dough. I will even give you my secret decorating tip to make them the prettiest cookies you have ever seen with little effort. Trust me…………

Filling the ma’amoul is not that difficult either. Take a piece of dough and place it in the palm of your hand, flatten it with your thumb and place the fillings in the middle of the dough. Then you close the dough by folding the edges over the fillings and you make sure the filling is not visible after closing. After that you have a few choices:

  • You leave it in the shape of a ball or press it down with your palm or with a fork if you want a pattern; that’s the easiest choice.
  • You shape it into a cigar like I did once when I didn’t have moulds yet.

ma'amoul cookies

ma'amoul cookies

  • You use a traditional wooden mould (see below picture). Place the ball inside the wooden mould. Press it gently inside the mould and then slam it against a cutting board until the dough falls out the of the mould, nicely shaped.
  • Use pincers or icing crimpers to form patterns of your choice.
  • Use any small mould you have. I have used an ice cube holder in the past which had the shape of a flower.
  • My secret method: use a mooncake mould (see picture below) to shape the ma’amoul cookies. This is my go-to method nowadays and the one I will use in below recipe. the combination of ma’amoul and mooncakes is kind off east meets middle-east.

ma'amoul cookies

To this already delicious Ottolenghi recipe, I added ½ tsp of mahlab. Mahlab is a spice that is made of ground cherry pits. It smells like a combination of almonds and cherries, with a hint of anise. If you can’t find this spice it’s ok to omit it, because the original recipe is amazing as is. The mahlab just adds a little more oomph. I also used more dates than in the original recipe, because I like a lot of filling.

ma'amoul cookies

I hope you enjoy this ma’amoul cookie recipe as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

ma'amoul cookies

5 from 5 votes
Ma'amoul Cookies
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr 30 mins

Source: ‘Jerusalem’ – Yotam Ottolenghi and Sami Tamimi

Servings: 40 cookies
Semolina dough:
  • 350 g semolina (very fine)
  • 40 g plain flour
  • 40 g caster sugar
  • 1/2 tsp ground mahlab (can be omitted)
  • pinch of salt
  • 180 g unsalted butter, cut into 1cm cubes
  • 2 tbsp orange blossom water
  • 1 tbsp rose water
Walnut filling:
  • 225 g walnuts
  • 100 g Medjool dates, roughly chopped
  • 45 g caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp rose water
  • 1 tbsp orange blossom water
  1. Mix the fine semolina and the flour, along with the sugar, salt and mahlab in a big bowl.

  2. Rub the cubed butter in until completely blended. Mix the rose water and the orange blossom water into the dough. Add the ½ tbsp of water and knead the dough by hand until you can form a ball. Resist the urge to over-work the dough. Work it just enough to get it to come together (max 5 minutes). After that, you need to let it rest for 30 minutes under a damp cloth.

  3. While the dough is resting we can make the filling. In a food processor grind the walnuts until small and a bit chunky (not too fine). Ideally, they should have a texture of coarse sand, with some little bits of nut still visible. Cut the dates with a knife into small pieces and add them to the food processor. Add the sugar, cinnamon, rose water, orange blossom water and a teaspoon of regular water. Pulse a few times. If it doesn’t come together into a paste add another teaspoon of water and pulse again. It should easily come together when you squeeze it. Be careful with the amount of water you use as too much will make the filling too mushy and difficult to work with.

  4. Preheat the oven to 190C (170C fan).

  5. Now for the 'finicky' part. Pinch off 15 gr balls from the semolina dough. First time I made them I weighed every single ball, but now I just weigh one then go by the look of the first one. Then I do the same with the filling, but for the filling I use 9gr.

  6. Place one of the semolina dough balls in the palm of your hand and flatten it to a disk large enough to cover the filling. Place the fillings into its centre then close the dough over the filling making sure the seams are closed. Roll it around on your palm and set to the side. Cover them as you go, otherwise the dough will dry out. Dip your fingers into a bowl of water every once in a while to keep the dough soft. Keep going until all the cookies are filled.

  7. Line a baking sheet with parchment paper and set it out on the counter. Choose the pattern you want to use for your ma’amoul and add it to your mooncake mould. Put one of the filled dough balls in front of you and place the mooncake mould over it. Press the mould down ever so gently and lift your mooncake mould as you carefully let the ma’amoul cookie fall out of the mould into your palm. Place your pretty ma’amoul cookies on the baking sheet and repeat with the rest.

  8. Bake the ma'amoul cookies for 12-15 minutes and turn the tray after about 8 minutes. Do not overbake the ma’amoul, they might look pale and underbaked after 15 minutes, but that’s how they are supposed to look. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack. Make sure your cookies are completely cooled before storing them. If you store them before they are completely cooled, condensation will cause the cookies to become soggy.

  9. Now the ma’amoul cookies are ready to be devoured. They should be of a consistency that melts in your mouth yet holds its shape without crumbling. Serve them with a cup of mint tea and enjoy your easy made ma’amoul cookies which will look like they were made by a famous pastry chef.

  10. See, that wasn't that difficult right?

Ottolenghi’s Cod Cakes in Tomato Sauce

These cod cakes in tomato sauce from the Ottolenghi cookbook ‘Jerusalem’are one of the many recipes I cooked to convince some of my hardcore carnivore friends that a meal with fish can be as delicious and sometimes even more delicious than the red meat option. I have some friends who believe that a dinner is not complete without a piece of red meat. I’m not a vegetarian but I don’t like to eat meat every day. My husband is a meat lover too, but I like to think I convinced him with my cooking that it’s not necessarily the meat that makes a meal complete. Nowadays I can even get away with serving him a vegetarian meal twice a week. Getting away sounds like he doesn’t like it, but he assured me that he loves the vegetarian dishes I cook for our family. He sometimes even makes vegetarian requests now.

Cod Cakes in Tomato Sauce

I have made these cod cakes in tomato sauce many times for dinner and they surely are a huge hit with everyone who eats them. People always ask me for the recipe afterwards. Calling these gems cakes though doesn’t do them justice in my opinion. Fishcakes are defined in the Oxford Dictionary of Food and Nutrition by chopped or minced fish. The fish is then mixed with potato, egg, and flour. The seasonings consist of onions, peppers and sometimes herbs and spices. The potato and flour are the main reason why I’m not really fond of the traditional fishcakes. They tend to make them dense and dry, while these cod cakes in tomato sauce are moist and succulent.

Cod Cakes in Tomato Sauce

For this recipe, you can pretty much use any fish you like, but I would recommend a nice flaky white fish. I have made it with fresh cod or tilapia but I have also made it with cod from the frozen section. Though the fresh fish is better the frozen option is pretty decent if you need to watch your budget and can’t afford to buy fresh fish. Another great tip I learned from someone is before you shape and refrigerate the cakes, fry off a small piece of the mixture. Taste it, add seasoning if needed and add a little bit of panko/ breadcrumbs when it’s too sloppy.

Cod Cakes in Tomato Sauce

By the way, these cod cakes in tomato sauce are perfect for freezing to save for a rainy day. When freezing them separately (without the sauce) be sure to put some greaseproof paper separating the patties. When freezing them with the tomato sauce make sure you defrost overnight and heat them up very gently. Be careful as this is one of those dishes that you will eat too much of and regret it later…………and then end up having one more…………

Cod Cakes in Tomato Sauce

I always serve them with a simple couscous seasoned with salt, pepper, some extra virgin olive oil, some parsley (or coriander) and some slivered almonds for the crunch. The children always ask me to make broccoli to go with this dish. It’s their favourite combination.

Do you want to hear a lame joke about fishcakes?
A man walks into a fish shop with a fish under his arm and says “Do you have fish cakes?”.
The fishmonger says, sorry, we have no fish cakes today!
The man says: that’s a pity, ……… it’s his birthday today!

Thank cod 🙂 I’m better at cooking than at telling jokes, right?

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

Cod Cakes in Tomato Sauce

4.84 from 6 votes
Cod Cakes in Tomato Sauce
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins

Source: ‘Jerusalem’ – Yotam Ottolenghi and Sami Tamimi

Servings: 4 people
Cod cakes
  • 600 g cod (or any other white flaky white fish) skinless and boneless
  • 60 g Japanese panko crumbs (or 3 slices white bread, crusts removed)
  • 1 medium onion, finely chopped (about 150g in total)
  • 4 garlic cloves, crushed
  • 30 g flat-leaf parsley, finely chopped
  • 30 g coriander, finely chopped
  • 1 tbsp ground cumin
  • tsp salt
  • 2 large free-range eggs, beaten
  • 4 tbsp olive oil for frying
Tomato sauce
  • tbsp olive oil
  • tsp ground cumin
  • ½ tsp sweet paprika
  • 1 tsp ground coriander
  • 1 medium onion, chopped
  • 125 ml water
  • 700 g the best passata you can get
  • 1 red chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp caster sugar
  • 2 tbsp mint leaves, roughly chopped
  • salt and black pepper
  1. Start with the fish cakes so they can firm up prior to frying. Chop up the fish very finely and place in a bowl with all the other ingredients except for the olive oil. When using bread instead of panko you need to blitz the bread in a food processor to form breadcrumbs. Mix well and then, using your hands, shape the mixture into compact cakes, about 2cm thick and 8cm wide. The mixture should make 8-12 cakes, depending on how big you want them. I always refrigerate the cakes for at least 30 minutes to firm up, but when you have time one hour is even better.


  2. While the cakes are firming up in the refrigerator you can start on the tomato sauce. Heat up the olive oil in a very large frying pan for which you have a lid. Add the onion and garlic and cook for 5-8 minutes until soft and translucent on medium heat. Make sure not to burn the garlic. Then add the spices and fry for another minute. Add the water and keep simmering for another 3 minutes. Add the passata, chili, garlic, sugar, ¾ tsp of salt and some black pepper. Simmer on low heat for about one hour and taste to adjust the seasoning when needed.


  3. While the sauce is cooking add the remaining oil to a frying pan and fry the cakes for about 3 minutes on each side until nicely browned. Place the seared cakes gently, side by side, in the tomato sauce. Carefully add enough water to partially cover the cakes, about 200ml. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.


Moroccan Chicken Tagine

Sometimes I get the question if I have a good recipe for Moroccan tagine. But what do we mean by tagine, the pot or the dish? I usually use the word when I talk about the pot. Nowadays the word tagine is used for both the terracotta conical pot as well as the food that’s served in it. Historically the nomads in North Africa used the tagine pot as a “portable cooking vessel”, allowing them to prepare food on a charcoal fire while moving around.

Moroccan Tagine Tajine

The traditional tagine consists of two parts: a round bottom unit that is flat with low sides and a cone- or dome-shaped top that serves as a lid during cooking. The lid is designed to return all condensation to the dish. That way less liquid is needed and food cooks slowly until completely tender. Tagine is traditionally cooked over hot large bricks of charcoal. More convenient methods of cooking with a tagine nowadays are in an oven or on a gas or electric stove top. Make sure you use the lowest setting when using the stove, just enough to keep it simmering gently. Resist the urge to increase the heat or you may damage your tagine or scorch the food. I always cook my tagine on my gas stove and use a heat diffuser to evenly distribute the heat. A heat diffuser is a round utensil placed between the tagine and the flame.

Moroccan Tagine heat diffuser

Be careful as many ceramic tagines are purely meant as decorative serving dishes. You will need to make sure you can also use yours for cooking. Also, there are people who advise you to soak your it overnight before using it. The soaking is supposed to make it less susceptible to thermal shock. I never soak my tagine before using it simply because I was never taught to do so. My tagines are glazed so I think water would not penetrate the terra cotta anyway. One thing I do know is that you always hand wash your tagine and never put it in the dishwasher.

So, if I had to choose a favourite tagine recipe, it would most definitely be my mums Moroccan chicken tagine with dried prunes. Believe me………..nothing beats homecooked Berber tagine. My mum used to make us all kinds of tagine dishes (lamb, beef, kofta, vegetables), but her Moroccan chicken tagine with dried prunes was our favourite.

Moroccan Tagine Tajine

I remember we would gather around the dining table with my parents and my siblings with one tagine in the middle. Everyone got a piece of ahrom (Berber word for Moroccan bread) to eat the tagine, no cutlery needed. We used the bread for scooping out bites using just our fingers. The trick is to only use your first three fingers cupped together. Use these fingers in a scooping up motion, helping to get the food onto the bread. Then you can use your thumb for putting the food into your mouth and to avoid licking your fingers.

Licking your fingers is very impolite because everybody is eating from the same serving dish (the tagine). Another no go is to reach for a bite on the other side of the tagine, you only eat from the part closest to you (the Berber word for that part is ‘lili’). If you want the last prune and it’s not in your ‘lili’ you can always ask the ‘owner’, but you never reach for it yourself. As long as we are talking rules, don’t use your left hand when eating tagine as that is the hand you (should) use in the bathroom for wiping certain body parts.

Maybe you want to stop reading after the previous paragraph: there are many people who can’t imagine themselves eating with their hands. Don’t worry, you can always use cutlery if you are not comfortable eating with your hands. I remember people coming over to our house and my mum would just fix them a plate and give them a fork and a knife if they did not want to eat with their hands. I also remember that lots of those people eventually wanted to try to use the bread instead of the fork and knife, just because they were curious if they could manage.

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

Moroccan Tagine Tajine

5 from 6 votes
Moroccan Chicken Tagine
Servings: 4 people
  • 2 tbsp olive oil
  • 6 chicken thighs
  • 1 large red onions, finely chopped
  • 2 tbsp tomato puree
  • ½ tsp salt, or more to taste
  • ½ tsp ground pepper
  • 1 tsp raz-el-hanout
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 300 ml water (approximately)
  • 250 gr little potatoes
  • 1 small carrot, sliced in circles
  • 150 gr dried prunes
  • 1 red bell pepper, cut in stripes
  • 1 large tomato, sliced in rings
  • 1 large red onion, sliced in rings
  • One hand full of peas (fresh or frozen)
  • Chopped coriander for garnish
  1. Put the tagine on the stove on medium heat. I like to use a diffuser to evenly distribute the heat over the bottom of the tagine. A diffuser is a round utensil placed between the tagine and the flame (see above). Coat the bottom of the tagine with the 2 tbsp of olive oil. Add the finely chopped onion to the tagine and fry until soft and translucent, about 5 minutes. Arrange the chicken in the tagine and cook it for 8 minutes turning the meat occasionally to lightly brown it.


  2. Add the spices, salt, and tomato puree and keep turning the meat until it’s completely coated. Arrange the chicken flat on the bottom of the tagine, leaving the rim free. Add enough of the water so it doesn’t overflow and keep the rest for later. Let the water come to a simmer and reduce the heat to low. Taste the sauce and adjust the seasoning with salt if necessary. If at any point throughout cooking it looks like there is not enough liquid in the saucepan, add in a few tablespoons of water.


  3. Now you add the vegetables carefully on top of the meat, fully concealing the meat. I always use the same order. First I add the potatoes and the carrots as close to the liquid as possible. Then I put the dried prunes in between the potatoes. The stripes of bell peppers go on top of them and then you carefully add the tomato rings and onion rings. It will look like a lot of vegetables, but it will be fine. The peas go last and they go everywhere they want to go. There is no way of orchestrating them. I finish with a sprinkling of salt and pepper because the vegetables are not touching the water enough to be seasoned by it.


  4. Cover with the tagine lid and leave the heat low. Leave to simmer gently for 2 hours. Try not to disturb the tagine other than checking the level of the liquids occasionally and adding a little water when necessary.


  5. After 2 hours take the tagine of the heat and let it cool down for 10 minutes. When you are ready to serve, remove the lid and garnish with cilantro (or parsley if you prefer) and serve with bread.


  6. If you don’t have a tagine you can also make this recipe in a large deep-sided pan with a lid. 


Baghrir (1000 holes crêpes)

I read a post on Instagram of someone asking to share a vivid childhood memory. It got me thinking about my own childhood. How the world feels and looks different when you are a child. The park in your neighborhood feels like a never-ending forest, playgrounds are immense and every day is a new adventure. I sometimes miss that in my adult life. That feeling that you view the whole world through eyes of excitement and wonder. The way a child takes the time to see amazing things in life that you don’t notice anymore as an adult. Like the excitement you felt when you found a sow bug and other crawling creatures when you lifted up a rock for the first time 😉 .

Thinking about my childhood I remembered a playground in Alkmaar (The Netherlands) where we used to go with my niece and nephews when we visited them. This playground had a few arches made out of concrete and we played tag or catch with a ball while climbing on the arches. I used to come home with my legs and arms full of abrasions from climbing these arches, but I didn’t care. They looked something like this, only with graffiti sprayed all over them:

playground concrete arches

The arches were immense in my memories, they may well have been as high as the Mount Everest. Sometimes I even needed help to climb on top of them. We had so much fun playing there that every time we visited them we went to that same playground. We never got bored playing there even if (or maybe because) it forced us to be imaginative because the arches were all that was there. There was no swing or sandbox or anything else in that playground. We made up all kinds of games to play on the arches and stayed there until the sun went down.

Fast forward 25 years and I went back to that same playground when I was visiting my sister who lives in Alkmaar and found the arches were still there. Only: they were really small! I could easily look over them as they were shoulder height. I couldn’t believe my eyes. In my memory they were at least 3 meters high. Something tells me I will always remember this playground. I will always have memories of that magical playground where I climbed arches as high as the Mount Everest. Being back on that playground filled me with so much nostalgia that I found myself sitting there for over half an hour just reminiscing. All of a sudden I was 10 years old again and I saw my sisters, my niece and my nephews running around on the playground, screaming and laughing at each other. I just sat there with a smile on my face…………

You will probably want to know what above story has to do with food and more specifically this recipe? Well, nothing to be honest. It was just something I wanted to share with you. I promise next blog post will be about food again and there is always the ‘jump to recipe’ button if you’re only here for the recipe 🙂 .

Ok, let’s talk food then………..You know what also brings back vivid memories from the past? The smell, taste, and sight of particular food. I already told you about my memories of msemmen. A similar breakfast treat from my childhood is Baghrir, also called 1000 holes pancakes. Baghrir is actually a Tamazight word (Berber language) that means “too soft”. The texture is so soft and luscious that you will understand why they are called that way when you eat them. My mum used to make this on the weekends for us and there is nothing like it. Please try the recipe and be amazed, like a child eating something new and exotic that sounds like something from a fairy tale of 1001 nights. I would love to hear what your most vivid childhood memory is. You can leave me a comment below if you want to share it.

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

5 from 5 votes
Baghrir (1000 holes crêpes)
Prep Time
10 mins
Cook Time
20 mins
Total Time
2 hrs
Course: Breakfast
Cuisine: Moroccan, North African
Servings: 12 pancakes
  • 300 grams of fine semolina
  • 100 grams of flour
  • ½ teaspoon salt
  • 1 tbs vanilla sugar
  • 2 tbs baking powder
  • 1 tbs active dry yeast
  • 550 ml lukewarm water
  • 50 ml lukewarm water (extra)
  1. Sieve the semolina and flour into a large bowl. Add the rest of the dry ingredients and mix well. Add half of the water and mix until it’s incorporated. Pour this mixture into a blender and mix it for 5 minutes at the highest setting until there are no lumps and the batter is smooth. The long blending time allows the semolina to become finely ground so it thickens the batter. Add the remainder of the water and mix it for another minute in the blender. If you don’t have a blender place all the ingredients in a large bowl and use an immersion blender instead. Pour the batter back into your bowl and cover it with cling film. 

  2. Let the batter rise in a warm place for 60-90 minutes. The batter is ready when you see bubbles on the surface. Take off the cling film and add 50ml of water and mix/fold this in very carefully making sure not to pop all the bubbles. 

  3. Heat the oven to 160°C and line a baking sheet with a kitchen towel. Heat an non-stick skillet over medium heat. Wait for the pan to be very hot to start baking the baghrir, otherwise you won’t get many holes on your pancakes. As soon as your skillet is ready pour the batter into it. The honeycomb holes will start forming immediately. Cook the baghrir, undisturbed, until holes set on the surface and there are no more wet spots visible. This will take about 3 to 4 minutes. Be sure to keep the heat low enough so the bottom just barely turns colour (you want it to stay as light as possible). 

  4. When fully cooked you transfer the baghrir onto the baking sheet and keep warm in the oven while you cook the rest of the batter. Don’t pile up your baghrir while they are still hot, as they will stick together. 

  5. When ready to serve, arrange the baghrir on a serving platter and serve hot, drizzled with a mixture of melted butter and warmed honey. Some people choose to top it with olive oil, orange blossom water, sugar, jam, or amlou paste (toasted almonds, argan oil and honey). I however still prefer the traditional butter and honey mixture which my mum always used.

Spicy chicken drumsticks with p’titim salad

Have you ever seen the movie ‘The Pineapple Express’ where Seth Rogen is driving in his car and says: ‘Couscous: the food so nice they named it twice’. Being a Berber Moroccan myself who is brought up eating couscous like the Italians eat pasta I can only agree with Seth on this. Couscous is delicious, convenient and very versatile and I make sure I always have it in my pantry, ready to be turned into a salad or served with a fragrant brothy stew. It’s a great vehicle for all sorts of flavour combinations.

Couscous is a traditional dish of the Berbers who actually call it ‘Seksu’ which means ‘well rolled’ or ‘rounded’ in Berber. The more common name ‘couscous’ comes from the Arabic language. For years, couscous-preparing knowledge was passed on from mother to daughter in the Berber society. Knowing how to prepare couscous was an important element of a young woman’s dowry. So my mum did her duty and taught me how to prepare couscous the proper way 🙂 . Little did she know that her daughter would have such a busy job, that she rarely would have the time to cook the couscous the proper way. Instant couscous is just too convenient, especially when you come home and dinner needs to be on the table in an hour, max.

Spicy chicken drumsticks with p’titim salad

Couscous is no longer an important meal just for Moroccans, Algerians, and Tunisians. Nowadays it’s enjoyed all over the world. When I say couscous, I mean the traditional small granules that look like grains, but are actually tiny ground pasta made from semolina (a type of wheat). Couscous is made by rubbing semolina between wet hands until minuscule little balls are formed. The couscous is then dried and later steamed in a couscoussier (unless of course  you use the instant version). A couscoussier is a traditional double-chambered food steamer. It is typically made of two interlocking pots made of metal. The bottom part, which is the larger one, holds water or broth used to produce steam. The smaller pot, which is designed to be placed on top of the first, has a lid, and a perforated bottom. It holds the couscous in place while allowing the steam to enter and reach the couscous.

couscoussier steaming couscous

So, when I say couscous I don’t mean giant couscous. Who ever thought of that name? There’s no such thing as giant couscous. Don’t get me wrong, there is something which kind of looks like couscous, but is much bigger than the normal couscous, but I would never call it giant couscous or pearl couscous or Israeli couscous, simply because it’s not couscous. These products are not as similar as their names lead you to believe. Let me give you some of the differences: whereas couscous is traditionally dried before it’s cooked, the big ‘couscous’ (which is actually called p’titim) is toasted in the oven, giving it a slight toasty flavour. Where the real couscous is prepared by steaming, p’titim is boiled, like pasta or prepared in a way risotto is also prepared.

Spicy chicken drumsticks with p’titim salad

Having said that……………….I love p’titim, we just need to stop calling it couscous. I read an article saying that experts in Algeria are working on a project to include North African couscous on UNESCO’s world heritage list. That’s the other extreme in my opinion, but I understand why they would want to do that.

Spicy chicken drumsticks with p’titim salad

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

5 from 1 vote
Spicy chicken drumsticks with p’titim salad
Servings: 4 people
For the chicken
  • 120 ml honey
  • 2 tbs rose harissa
  • 2 garlic cloves, crushed
  • Finely grated zest and juice of 1 lemon
  • 8-10 (1.2kg) free-range chicken drumsticks
For the salad
  • 4 tbsp olive oil (2 for frying and 2 for the 'dressing')
  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 3 spring onions
  • 2 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp tumeric
  • ½ tsp ground cinnamon
  • 300 g P’titim (or pearl couscous for the ignorant 😉 , read my blogpost)
  • 400 g chickpeas, rinsed and drained
  • 15 g parsley, chopped
  • 15 g mint, chopped
  • 120 g pomegranate seeds
  • 100 g almonds, toasted and chopped
  1. Add the honey, rose harissa, crushed garlic, lemon zest and half the lemon juice into a large bowl. Season with a 1 tsp of salt and a good grind of pepper and stir to combine. Add the chicken and turn to coat and let it marinate for at least 2 hours.

  2. Preheat oven to 220°C when ready to cook. Line a baking tray with baking paper and transfer the chicken to the baking tray. Roast the chicken for 35-45 minutes or until cooked through and golden, basting every 15 minutes with the mixture from the bowl.

  3. Cook the p’titim according to packet instructions (mine took 10 minutes), then drain in a colander, cool under cold running water and let it drain thoroughly.

  4. Fry the onion in 2 tbsp of olive oil until soft and translucent, about 8 minutes. Add the garlic and spring onion and fry them for another 3 minutes. Then add the cumin, coriander, turmeric, cinnamon and season well with 1 tsp of salt and a good grind of pepper. Fry for one more minute and then add the chickpeas also for one more minute. Take off the heat and add the other half of the lemon juice and the chopped parsley and mint (save a little bit of the herbs for garnish). Tip everything in a shallow salad bowl that will also fit the cooked p’titim. Add the p’titim to the salad bowl when it’s completely drained. Peel the pomegranate and toast the almonds and add them to the bowl together with 2 tbsp of olive oil and combine until everything is mixed.

  5. Arrange the p’titim salad on a large platter, top with drumsticks and scatter with extra herbs.

Shallot tarte tatin

Oh là là ! Don’t you just love a good tarte tatin. The famous tarte tatin is definitely and indisputably one of France’s most beloved and cherished tarts. There are two things I always eat when visiting France: crêpes with sugar and lemon and tarte tatin. Especially the latter as it’s both one of my favourite desserts (with apples) and one of my favourite side dishes (with shallots).

Le Château de Varambon     Le Château de Varambon

We were in France 2 weeks ago where we spent a week in ‘Le Château de Varambon’. My husband booked the accommodation and I had no idea what it was until we pulled up onto a grand driveway to the château. It’s built on top of a hill at the edge of a small town called Varambon so the view from the château was spectacular. We were greeted very warmly by the count Henri de Boissieu and the countess Monique Gabrielle de Boissieu. They gave us a double room in the lefttower on the top floor. I could not believe my eyes as we walked through the château on our way to our bedrooms. It was like I was walking through a museum, but this time I was allowed to touch everything, to sit in every chair and even sleep in the beds. Henri and Monique Gabrielle told us that they had opened the château to the public in the summer of 2017. It was built by the ancestors of Henri and maintained its original charm over many generations. The bedrooms were incredible; they looked like we were transported in time to the era were Napoleon was still ruling over France. Don’t worry, the toilets and bathrooms were up to the standards of the 20th century 🙂 .

On the fifth day we were there, Henri and Monique Gabrielle invited us for dinner. We started in the library with drinks and hors d’oeuvres and Henri was telling us about the château and how his family had built it and lived there. I loved how he was telling us stories like we were old friends. It’s a rare thing meeting such kind and genuine people. After the drinks we moved to the dining room where Monique Gabrielle herself had cooked us a fabulous dinner. These people were absolutely wonderful, very welcoming and nothing was too much trouble when asked. We had a great time in the château and in France. We had never been to that region and we were pleasantly surprised by the people, the nature, well basically everything there. The only negative thing I can think of during that holiday was the fact that this was my first time I did not eat a tarte tatin during my stay in France 😉 . I’m sure if I had asked Monique Gabrielle to make me one she would have, but she had already been so nice to us that I just couldn’t.

Shallot Tarte Tatin

To satisfy my tarte tatin craving I started thinking about making one when I got home. While driving home I dreamed about a savoury version with shallots, a sprinkling of fresh thyme and salty feta to brighten everything up. Just thinking of it made my frown turn upside down, just like the tarte tatin. So that’s how I came to make and now share below recipe.

Shallot tarte tatin
It’s a very simple recipe, but guests will think you spent hours on this gorgeous tarte tatin. I won’t tell if you don’t! You can make it even easier by using shop bought puff pastry if you want. I served it with a rack of lamb with a coriander and honey marinade.

Shallot tarte tatin     Shallot Tarte Tatin

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

I submitted this recipe to the May Foodblog Event of the Facebookgroup ‘Foodbloggers Benelux’. Check all the recipes for the event on the Pinterest Board of the group.

Shallot tarte tatin
Servings: 3 people
  • 300 g all-purpose flour
  • 160 g unsalted butter, cut into 1cm dice
  • ½ tsp salt
  • 70 g ice-cold water
  • 400 g shallots
  • 1 tbsp olive oil
  • 10 g butter
  • 2 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 16 thyme sprigs
  • 100 g feta cheese
  1. Make the pastry by sifting together the flour and salt into a large bowl. Take the butter from the fridge and cut it into small cubes. Add to the flour mix. Using your fingertips and thumbs, rub the butter into the flour until the mix resembles breadcrumbs. Add the ice-cold water and stir into the pastry mix with a fork until it starts to resemble a soft dough. Tip on to a clean surface and bring the pastry together with your hands until you have a smooth ball. Wrap this in cling film and chill it in a fridge for at least 1 hour (I usually do this the night before).

  2. Heat oven to 200C/180C fan.

  3. Peel the shallots and slice them in half lengthwise. Heat the butter in a frying pan large enough to fit the shallots in an even layer. Add the shallots and cook over a medium/low heat until they start to brown and are cooked through (about 10 mintues). Add the balsamic and sugar and keep cooking, adding some water if you need to until the balsamic and sugar has become sticky and caramelised around them (about 1 or 2 minutes). Take off the heat, mix in leaves from 8 thyme sprigs and season.

  4. Cover the base of a 24cm ovenproof shallow pan, cake or tart tin without a loose base with baking paper (cut out a round shape). Tip in the shallots with all their sticky juices and turn them cutside down. Tear 4 thyme sprigs into pieces and scatter over the shallots. Crumble the feta over the shallots, leaving a little bit to decorate when it comes out of the oven.

  5. Dust a clean surface with flour and place the pastry from the fridge on to it. Roll out the chilled pastry until it’s big enough to cover a pan of 24cm. Be sure to add extra flour to the surface if it sticks. This pastry is incredibly forgiving and any cracks or tears can be easily repaired by using a piece of dough you tear of a spot where you don’t need it to fix the gap. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.

  6. Leave tart for 5 mins to settle, then turn out of the tin. Sprinkle with the leftover feta and the 4 remaining sprigs of thyme and slice into wedges. Enjoy immediately.