The windowsill garden.

These are the herbs for this year: sage, honeydew melon sage, orange mint, rosemary, lemon basil, koriander.

Lemon basil.

Sometimes birds visit this tiny garden, too.

Sweet Curry Hoummous.

Recently one of my favourite flavour combinations is curry with a sweetener like sugar or syrup. The sweetness enhances the diverse curry flavours.

Today I made a hoummous variation with this:

- 1 big can chickpeas

- juice of 1 lemon

- 2 tblsp olive oil

- 1 tsp paprika

- 1 tsp cumin

- 2 tsp currypowder

- 1 tblsp agave syrup

- dash of salt

- pepper

- fresh koriander

Mix chickpeas with spices, lemon juice and olive oil in a big bowl and puree with a hand blender and add some water bit by bit if necessary. When the hoummus is a smooth paste add the agave syrup and mix once again for a few seconds.

Stir in some fresh koriander leaves (and/or parsley) with a fork and serve. Fill leftovers in a airtight container or glass and it will keep for a few days if you really can resist this pretty tasty hoummous for so long (which I don't believe actually, but just for your information).

Curry colour and total cat sweetness.

Delicious pan-fried Tofu with hokkaido squash.

- 1/2 hokkaido squash
- 1 big navet
- 175 g smoked tofu
- one handful small rice-shaped pasta (any kind of pasta will work, this one just looks cute)
- salt, pepper, garlic
- coriander
- olive oil
- 1 lemon

Cut sqash into pieces and fry in olive oil, then add tofu and garlic. When the tofu is golden add
navet, salt and pepper and stir it from time to time. Add a handful of small pasta and fill up with one glass of water. The small pasta will be done very quickly and soak up all the water.
If it's all done sprinkle with lots of coriander/cilantro and add juice of one lemon.