Turmeric Muffins with White Chocolate & Orange

Turmeric Muffins with White Chocolate &Orange

Making muffins is easy- going kitchen fun! Turmeric can make almost any food more delicious and beautiful. If you add those two up, making turmeric muffins sounds like a really good idea, and it is. Topping it off with some white chocolate and orange, and you can make a lot of people at home happy with this weekend activity!

Ingredients 10 muffins

  • 180 gr flour
  • 80 oats flour (oats grinded shortly, leave a bit of the structure)
  • 1/2 tsp salt
  • 120 gr sugar
  • 2 eggs
  • 1 tbsp baking powder
  • 150ml milk
  • 100ml sunflower oil
  • 1 white chocolate bar (around 150 gr)
  • 2 tsp of The Good Spice Curcuma longa Lakadong
  • Zest of one orange (grated peel of the orange)
  • Oven paper in a muffin tray or paper muffin shapes



  1. Preheat the oven on 190°C
  2. Mix all the dry ingredients, including half of the zest of the orange and turmeric, but accept the white chocolate, in one bowl.
  3. Put the eggs, oil and milk in another bowl and give it a good stir.
  4. Then pour the wet mix in the bowl with dry ingredients. Cut 1/4 of the chocolate barn in small pieces and add to the mix. Stir until the ingredients form a clumpy substance. Don’t make it a smooth dough. This will make the muffin very heavy.
  5. Put one big tablespoon of the dough in each of muffin shapes you use.
  6. Put them in the oven for around 25 minutes. Test if the muffins are ready with pinching the muffins with something spikey. When the spike come out the muffin without any dough on it: the muffins are ready.
  7. When the muffins are 10 min in the oven put the rest of the with chocolate in a bowl that you can place on a small pan. Bring a thumb of water boiling in this pan. Put the bowl with the chocolate on top of the pan. Make sure the bowl does not heat the water. The chocolate will melt in around 10 minutes.
  8. Take the muffin out when the are ready. Spoon the melted white chocolate over the muffins and top of with some of the rest of the orange zest. Let it cool down for 5-10 minutes.


Cheese/bacon popcorn without bacon

Cheese-Bacon popcorn without bacon

I have to say I am a popcorn-lover. I can sit in front of a micro-wave as happy as a child watching the bag grow big. Making popcorn in the microwave is already fun, but nothing can beat making it in a pan, waiting anxiously for that first ‘POP’.  Even better is that when you make it in the pan you can add you own flavours, creating your own perfect mix in taste and colours. I will share with you my favourite :




  • One bag of microwave popcorn salted OR around 100gr of dried corn and 2 tbsp of butter
  • A handful of thin grated parmesan cheese
  • 2 tsp The Good Spice Curcuma Longa Lakadong
  • 2 tsp (fresh)grinded cumin
  • 4 tsp sweet pimento (take the hot one if you like spicy)



  1. Mix the grinded cumin with pimento and grate the cheese very thin.
  2. Melt the butter in a baking pan and add the corn when it is melted/ Open the microwave bag and pour the corn and fat into the baking pan. Use a baking pan for which you have a lid that can cover it.
  3. Then add two tsp of Curcuma Longa Lakadong and stir for a minute so all the corn is covered with the butter/fat and turmeric (Curcuma).
  4. Put the lid on the pan and put it on high fire. Wait until you hear the first POP and then put it on low fire again.
  5. Now a lot of pops will follow. The popcorn is ready when you hear nothing for around 6 seconds.
  6. Be careful when you take the lid off: some popcorn might still pop.
  7. When the popcorn is still warm add the cheese and the spice mix and mix with your hands. Ready to dig in.


Butter Shrimps with Turmeric and Star anise

Butter shrimps with Curcuma Longa and Star Anise

Ingredients 2 persons



  1. Start with the spice mix. Mix all the spices.
    • If you don’t have a mortar or an electric grinder, you can use a coffee grinder or even a pepper mill. You can multiply the amount so that next time you don’t have to make the mix again. If you put it in a closed jar you can store it up to three months. If you like sweet flavours add a bit more cinnamon and if you like your food spicy add the chili flakes.
  2. Pre-heat a baking pan on high fire for a minute or so. Then put on high/medium heat and add the butter. When it is melted and starts to bubble add the shrimps bake them in the butter around 2-3 minutes on each side depending on the size.
  3.  Add the spice mix and stir for 1-2 minutes or until you really start to smell them.
    • Be cautious not to bake them too long, then they get chewy. Too short, then they will still be raw. When you are afraid that they are still raw, just try a piece.


Nice to serve with a rice dish, for example a nut pilaf, and crispy fresh salad or as a starter with some softbread.

Golden Fish& Chips

Golden Fish &Chips

The GoodSpice meets the English kitchen. The English kitchen is not known for its culinary finesse, but one thing the inhabitants of this island understood very well: fried
food is simply good and comforting. Fish&chips is not a classic for nothing,
when made with a bit of love you will literally lick your fingers. In this recipe
I give the classic a subtle Good Spice touch. Flavours to be enjoyed by everyone
from young to old!

Ingredients 4 persons




  • 1,2 kg hard-boiling potatoes
  • 2 tbsp oil
  • Salt & black pepper
  • 1 tbsp white wine vinegar


  • 800 gr can peas
  • 1 tbsp butter
  • Salt&pepper
  • Thin cut fresh mint (optional)

Sour Mayo

  • 4 tbsp mayonnaise
  • 1,5 tbsp of capers
  • Pinch of black pepper



  1. Pre-heat up the oven to 200°C.
  2. Wash and cut the potatoes in slices. Cook them for 8-10 minutes. Then divide them across a wide oven tray. Cover with the oil and a tsp salt and pepper. Put in the oven for 15 minutes and 5 minutes on the grill.
  3. Put the mayo ingredients together and blend with a hand mixer. Set aside.
  4. Open the peas cans and pour in a small pan with a finger top of can liquid. Put on low fire and stir carefully from time to time. When the liquid is almost gone add and mix the other ingredients for the peas.
  5.  Mix the flour, turmeric, salt and pepper for the fish on a plate.
  6. Pour the oil in a baking pan. Make sure there is at least a thumb deep layer of oil. Put on medium-high fire.
  7. Roll the fish in the flour mix. Cover all sides.
  8. Put some kitchen or toilet paper on a plate and put aside. This is for the oil to leak after the frying.
  9. Test the heat of the oil with a bread crumb. Throw it in the oil, when it bubbles the oil is hot enough. Fry the covered fish on each side for around 3-4 minutes or until you see that the fish flesh becomes a bit flaky.  Let them leak for a minute on the plate with paper.
  10. When the potatoes are ready drip one tbsp of white wine vinegar over them.
  11. Serve the fish with the potatoes, mayo and peas on a newspaper and only use a fork and your hands to eat. A really fun and full-on British experience!


Ras El Hanout Celebration – blue berries, fried zucchini, sour onions and sweet potato

Ras el Hanout Celebration with blueberries, fried zucchini, sour onion and sweet potato

Something for a happy ending and a new beginning ;D – Ras el Hanout Celebration with blueberries, fried zucchini, sour onion and sweet potato

This dish really is a party on a plate (sorry for the bad joke but it really is). All quite different flavours somehow coming together in harmony. It is inspired by a recipe of Laurent Med Khellout who wrote a whole book on this spice blend.  It takes

around an hour to prepare, but it is not very complex as you can really cook it
step by step. Go to the website for the whole recipe. Click on the bio link.  

Why is this dish with Ras el Hanout a good ending and beginning? Because it is the perfect blend to see what spices you still have in your kitchen cabinet, and throw the really old ones away, use the others and start fresh in the new year. It is impossible to really mess up this blend because there are no real rules about its flavour but you can develop it into your own preferred perfection. See below the recipe for more on Ras el Hanout and who to make it.

Ingredients: 4 persons


  • Ras el hanout – when you mix it yourself paprika powder, The Good Spice Ceylon cinnamon, black pepper, cumin and/or coriander seeds are essential, for the rest use what is in your kitchen cabinet already.
  • 8 medium sized sweet potatoes
  • 1 big red onion
  • 3 zucchinis (courgette)
  • Two hands of blueberries
  • Flour
  • Vinegar
  • Black pepper
  • Salt
  • Vegetable or sunflower oil



  1. Put on the oven on 200°. Start with
    making the Ras el Hanout if you mix it yourself. See below for the mix.
  2. Wash the sweet potato well and cut into four or
    eight parts if it is a big one. Put them in the oven with oil and some salt for
    forty to fifty minutes until they are a bit brown.
  3. Then cut the zucchini in sticks about the length and
    thickness of a finger.  Put them in a colander
    and cover and mix them with a big spoon of salt. Make sure all are covered.
    This will pull the water out of the zucchini. Put aside until the last step of
    the dish. 
  4. Cut the red onion in thin half-moons and cover them
    with vinegar and a tsp salt. Mix well and also put on the side.
  5. Put the blueberries in a small pan with a thick
    bottom. Add a little water that will cover the bottom of the pan. Put on a low fire.
    Check from time to time if there still is enough water. The berries should get
    soft, warm and a bit juicy. If the berries are not so sweet add some sugar.
  6. Check the sweet potatoes now: if they look almost
  7. ready just put the oven off but leave them in to keep them warm, so you can
    take your time for the last step of the dish: frying the zucchini.
  8. Put a finger tip of oil in a pan and put on high
    fire. Take two plates, cover one with a handful of flour and the other with some
    toilet or kitchen paper. The zucchini finger should be a bit damp now. Roll them
    in the flour and when the oil is warm enough – test with one if it makes a bubbling
    sound – put about ten in the pan. Not many more because this will cool down the
    oil. Bake them until light brown on all side and let them leak on the plate with
    paper. Be patient with this step. The crispiness will really add to the flavour
    of the dish.
  9. When all zucchini is done, start building the plate.First the sweet potato, then the zucchini, then add the juicy blueberries, the sour red onions, and top off by sprinkling a big tsp of Ras el Hanout over the dish.

Enjoy your party!


Ras El Hanout

Ras El hanout means ‘the best of the spice store’ or

in Dutch ‘specerijen van de bovenste plank’. Thus, it is a mix of all the best
spices you can find. In my opinion – feel free to disagree – there are only four
essential spices in it: paprika powder, Ceylon cinnamon, black pepper, cumin and/or
coriander seeds. The others will enrich this blend of sweet, spicy and earthy
flavours even more.

Others you can add: curcuma, cardamom, nutmeg (nootmuskaat),

cloves (kruidnagel), allspice (piment), anise, ginger, chilli flakes.

To increase the flavour bake the seeds (so not the powders) in an warm baking pan without oil for about 2 minutes or until you start to smell them.

Feel free to experiment but here an indication of the

amounts. You can take one spoon as one part:


  • 5 parts paprika powder
  • 3 parts cinnamon
  • 1,5 parts black pepper
  • 1,5 part coriander seeds
  • 1,5 part cumin seeds
  • 1,5 parts curcuma powder
  • 1 part ginger powder
  • 0,5 part allspice
  • 0,25 part cardamom
  • 0,25 part cloves
  • 0,5 part nutmeg
  • 0,25 part anise
  • 0,5 part chili flakes

You can keep the mix for about a month in a closed jar.

Coconut and turmeric pancakes

Turmeric and coconut pancake

Not one of my own but definitely one that is worthy of recommendation: Turmeric and coconut pancakes of Ottolenghi – Flavour. It’s easy, different and fun to eat! And of course, a good quality Turmeric(kurkuma) will make this dish even better!

So, don’t worry this one will not take hours in the kitchen, shopping for difficult ingredients or make you so stressed that you cannot enjoy your own meal afterwards. And enjoying your own food is the essence of cooking, I think.

There are three elements: dipping sauce, salad and pancakes.


Ingredients for 2 persons



  • 1 tsp The Good Spice turmeric powder – in store –
  • 3 garlic cloves fine chopped
  • 2 green chilies chopped (1ts of chili flakes will do as well)
  • 3 shallots chopped
  • 5 gr fresh ginger or 1ts of good quality ginger (taste it before you use it: is it fresh and sharp?)
  • Zest (graded peel) of 1 lime (you need two in total for this recipe)
  • 6 eggs
  • 400ml of creamy coconut mil


  • Juice of 1 lime
  • Juice of 1 grapefruit
  • 2 tbsp of rice vinegar (you can use white wine vinegar)
  • 2 tbsp of mirin (mirin is a sweet Asian rice wine for cooking. Add some honey if you don’t have it)
  • 2 red chillies fine chopped (1,5 tsp chilli flakes is also possible)


  • Two hands full of green herbs (coriander, mint, parsley)
  • 3 spring onions (chopped fine)
  • Beansprouts or radish are optional



  1. Start with the dressing. Put the ingredients together and set aside. Then make the salad by putting all the ingredients in a bowl. Set aside in the fridge.
  2. For the pancakes – Bake for 8 minutes on medium heat the cut shallot, garlic, chilli and a bit salt and if you use the fresh ginger, add as well. Meanwhile mix the egg, turmeric, lime zest, coconut milk, some salt and if you use ginger powder, add it now. Then add the shallot mix.
  3. Bake the mix as you would do for regular pancakes but use oil and ensure to put only a little layer of the mix in the pan.
  4. All done – Put the pancakes, salad and dressing on the table. Everyone can fill their own pancake with the salad and dressing and eat with their hands. 

Vegetable gravy with Mace (foelie)

Vega gravy with mace (foelie)

Dutch cuisine and spices?! When people think about cooking with spices, they mainly associate it with exotic kitchens, not with a classic northern dish for the cold days as ‘stampot boerenkool’ (kale mash pot). But this gravy is a delicious prove that this is not always the case. It will even make your grandfather happy.


Mace (foelie) is a bit forgotten in Dutch kitchens. I believe it is very worthy of a revival! It’s very rich in umami flavours and can be a contribution to any dish, especially vegetable ones


Ingredients 2 persons


  • 2ts Mace (foelie) preferably grind yourself
  • ½ts Nutmeg (nootmuskaat) preferably grate yourself
  • 1ts Black Pepper – the better the quality the more umami flavour
  • 50gr butter
  • ½ white onion cut in half moons
  • Handful of cherry tomatoes
  • ½ vegetable stock cube


  1. Melt the butter in a baking pan, when it begins to sizzle add the cut
  2. Bake for a few minutes, then add the tomatoes. Bake them both on medium
    fire until they become slightly brown and are caramelized (8-10 min). 
  3. Add the spices stir for around 1 minute or until you begin to smell the spices. – This
    is when the heath activated the oils in the spices, letting out the fragrance which
    will increase their flavour –  
  4. Add 200 mlof water and the ½ stock cube, let it shimmer for a least 10 min. The longer
    you let it shimmer the stronger the flavours will be.



Walnut cinnamon sauce with spaghetti

Walnut Cinnamon sauce with spaghetti

Walnut cinnamon sauce with spaghetti – at first thought maybe a strange combination,
but it is delicious, easy, and so comforting! And of course, a good cinnamon is
essential to get the rich flavour. You can also combine this sauce with chicken
or grilled paprika’s with some pomegranate.

Ingredients 2 persons


  • 2 tbsp butter
  • 1 fine cut onion
  • 1 fine cut garlic clove
  • ¼ tsp The Good Spice turmeric powder -in store-
  • ¼ tsp coriander powder
  • ¼ tsp paprika powder
  • 2 cloves
  • 3 tbsp The Good Spice Ceylon cinnamon – in store –
  • 100gr walnuts
  • 2 dl veggie stock or chicken stock (if you use chicken stock you do not have to use the miso) *
  • 1 tsp miso*
  • 3 tbsp crème fraiche
  • 2 tbsp lemon juice and 2 tsp lemon zest (graded peel)




  1. Put on water to cook the spaghetti according the instructions on the package. Bake
    the onion and garlic for 4 minutes in 1 tbsp butter.
  2.  Add the spices, walnuts and miso if you use it. Stir for 2 minutes more or until you start to smell the
  3. Add the stock and cook for 10 minutes, then blend into a smooth mixture
    with a blender. 
  4. Take it from the fire and mix with the crème fraiche, lemon
    juice and zest. Taste the sauce and add some black pepper, and some more salt
    and lemon juice if necessary.
  5. Add a spoon butter to the spaghetti and serve with the sauce.

Turmeric tea

Golden/Turmeric Tea

Let’s stay healthy and happy together: make yourself, your roomie, lover, or neighbour some turmeric tea! Ready in 5 minutes.


Ingredients 2 cups


  • 3 parts*/3 tsp The Good Spice turmeric powder – in store –
  • 1 part/1 tsp ginger powder
  • 1 part/1 tsp cinnamon powder
  • ¼  part/ ¼ tsp fresh grounded black pepper (does it matter if it is fresh grounded? Yes, it does)
  • Agave syrup or hone
  • Oat milk or regular milk

Mix the spices together. Heat them up in a dry baking pan for about 2 minutes or until you begin to smell the spices.**Mix  1 tbsp of the spice mix with 1 tbsp of agave syrup or honey. I prefer agave because of its more subtle sweetness. Heat up the milk, make sure it does not cook. Stir one big teaspoon of the paste in the milk. 




*This recipe is for 2 cups of turmeric tea. You can also prepare a bigger batch of the paste for your next cup and the one after etc. The flavour of the paste will stay good up to three weeks.


**Why is this necessary? The toasting activates the oils in the spices and therefore gives them a stronger flavour. This counts for any dish you want to make with spices. If you use seeds spices (cumin, coriander etc.) then it is best the bake the whole seeds and ground them after.

Chickpea lemon stew

Chickpea lemon stew

Can’t wait to have dinner with friends again?! This is one of my favourite dishes to serve to friends, the smell and flavours takes you to a Mediterranean summer night and the only thing you have to cut are some onions.


Ingredients 4-6 persons

  • 2 onions
  • 500 gr spinach
  • 2 tbsp The Good Spice turmeric powder – in store –
  • 2 tbsp dried mint (really different from the fresh one)
  • 8 peeled garlic cloves
  • 400 gr canned chickpeas
  • 4 pickled lemons, chopped in small pieces (don’t cute long before you add them. They will get more bitter)
  • 250 gr paneer (Indian cheese, can be replaced by mozzarella)




  1. Bake the onions in oil 6-8 minutes until they smell a bit sweet. 
  2. Add the turmeric, mint
    and garlic, stir for a few minutes until the garlic gets soft. 
  3. Then add some water and the spinach bit by bit. Don’t stir the spinach but turn it around with two wooden spoons so it keeps a silken structure. 
  4. When the spinach is all shrunk, add 250 ml water and the chickpeas. 
  5. Let it cook on low heat for around 20 minutes.
    At the moment the sauce thickens add the lemons and cheese. Cook it for another
    15 minutes. Then taste the stew and add salt and pepper as much as you

You can serve it with pickled red onion (cut the onion in rings, some salt, vinegar, let
it rest for at least 15 minutes), flatbread and/or rice. For a full table you
can add hummus, tomato salad or boiled eggs.