Month: April 2021

Beetroot Tarte Tatin with Blue Cheese

I made this beetroot tarte tatin last week and it was so good and so much fun to shoot I decided it deserved its own post. It is of course, just a riff on my fennel tarte tatin recipe.

Some notes on flavors and making it vegan

I made this one a whim so I just used some herbs from my garden and decided to add soy for extra umami and caramelization. As well as a pinch of chipotle flakes for a gentle smoky heat. You can ommit the rosemary, thyme and chipotle but I’d stick with the soy and personally I think these flavors work really well together.

Of course if you’re vegan feel free to skip the blue cheese and top with a vegan cheese instead. The crust is based on a vegan savory tart crust recipe by Maartje Borst so it works very well with vegan butter.

Beetroot Tarte Tatin

Dorothy Porker
An easy recipe for beetroot tarte tatin with (or without) blue cheese. The herbs, spices and cheese are optional but highly recommended.
Prep Time 15 mins
Cook Time 25 mins
30 mins
Course Dinner, Lunch, Main course, Party snack
Cuisine French
Servings 4


  • Large bowl or food processor (see notes)
  • Oven
  • Cast iron skillet or other oven proof frying pan ⌀ 26 cm - 10"
  • Rolling pin or wine bottle (i.e. improv rolling pin)


For the crust

  • 2 c - 250 g flour
  • 1 t - 5 g salt
  • 1/2 c - 125 g butter cold and cut into cubes - non-dairy butter is fine
  • 3-4 T - 45-60 ml water cold

For the tarte tatin

  • 2 T - 15 ml olive oil
  • 2 T - 15 g sugar
  • 4 beets precooked, peeled and cut into 14" - 1/2 cm slices
  • pinch salt
  • pinch black pepper to taste
  • 1 T - 5 g rosemary leaves optional, coarsely chipped
  • 1/2 T - 2.5 g thyme leaves optional
  • 1 t - 5 g chipotle flakes optional
  • 2 T - 15 ml soy sauce
  • 1/2 c - 75 g blue cheese optional, I like a runny aggressive gorgonzola with mine


Make the dough

  • Place 2 c - 250 g flour in a large bowl and mix in 1 t - 5 g of salt.
  • Add 1/2 c - 125 g of butter and pinch and rub the butter into the flour, but avoid kneading proper. You want to be left with a kind of sandy consistency.
  • Add 3-4 T - 45-60 ml of cold water and mix by hand until the dough starts coming together. Again, avoid kneading because this will make the dough chewy rather than crumbly. Just keep pushing the dough together until it forms a ball. If it doesn't want to come together add a bit more water.
  • Wrap and leave to set in the fridge for at least 30 minutes.

Make the tarte tatin

  • Preheat your oven to 200° C - 390° F.
  • Heat 2 T - 15 ml of olive oil in a skillet. Divide 1 T - 7.5 g of sugar across the bottom of the pan before placing the slices of beetroot into the pan in a single layer (or as single as you can get it). Add a pinch of salt and pepper and leave to caramelize on a medium-low heat for at least 10 minutes, until the beets have started to turn slightly crisp. The best way to achieve this is to leave them be and not fuck around with them too much.
  • Now cover the beets with the remaining 1 T - 7.5 g of sugar before turning the beets over. If you want to ensure your tart looking pretty imagine how it might look the other way round and try to arrange them accordingly before adding 1 T - 5 g of fresh rosemary leaves, 1/2 T - 2.5 g of fresh thyme and 1 t - 5 g of chipotle flakes (if using).
  • Let sit for 5 minutes or so (again, no fucking around) before pouring in 2 T - 15 ml of soy sauce. Let sit for another 5 minutes until the soy sauce has evaporated and turn off the heat.
  • Take your dough from the fridge and roll it out in an even layer in roughly the same diameter as your frying pan. To make it easier to place the dough onto the beetroot in a second, it's best to do this on some parchment. The dough will break in areas but you can just stick it back together, it's fine.
  • Say a quick prayer and flip, toss or manoeuvre the dough onto your beets which are still in the skillet. Pat it down a little to make sure the dough adheres to the beets, tuck in the edges and cut off any excess dough before baking your tatin in the preheated oven for 25-30 minutes. The dough will remain pale but be cooked through, I promise.
  • Turn out the tatin by placing a large plate or board over your skillet and flipping the whole thing over (ask for assistance with this if you have someone around and are a bit of a klutz) and top with the 1/2 c - 75 g of blue cheese (or not, you do you). Serve with a simple green lightly dressed salad.


You can make these doughs with a food processor but the result won't be as nice and flakey as making it by hand. Still: we make due with what we can.
Once prepared this beetroot tarte tatin will keep in the fridge for up to 3 days. Reheat for 15 minutes or so in a hot oven. 
Keyword beetroot, beets, savory tart, savoury tart, tarte tatin

Zoek je dit recept in het Nederlands? Ga dan naar voor bieten tarte tatin.

Shroom Chorizo Pasta Sauce

I’ve had a long standing love affair with chorizo, so when I saw this chorizo ‘bolognese’ by Donna Hay I had to make it. I loved it, but as much as I love fat, it felt a little too fatty for me. Grinding up dry-cured sausages like that also felt a little wasteful. So this seemed like the perfect candidate for veganizing.

Mexican vs Spanish chorizo

As you may know, I’d already worked out a spice mix to make a Mexican chorizo for my chorizo tofu tacos. I’d wager to say that Spanish chorizo is a bit smokier, earthier and headier where Mexican chorizo is a little brighter and lighter on the flavor spectrum. I used this recipe as my Spanish chorizo base.

Inspired by the Lucky Peach mushroom mapo tofu recipe, I used a mix of mushrooms as a base. I used a mix to get some different textures in, as you would find in a dry cured sausage. You can use any mix of mushrooms, as long as there is a little variety in textures.

But then… DISASTER

After I soaked the dried shiitake I got my food processor out, chucked all the shrooms in and turned it on. Except… nothing happened. My food processor is deceased, kaput, a goner. Sad. I had to chop my mushrooms by hand, so the sauce looks a little chunkier in these photos than I’d imagined.

A large red pan with a dark wooden handle is filled with rigatoni pasta with red sauce and bits of mozzarella, there is a wooden spoon poking outside of the pan and there is a red lid half covering it. There is a small white bowl with blue rim filled with more pasta off to the bottom of the photo, with a bamboo handle sticking out of it. All are placed on a cement backdrop.

Vegan chorizo pasta sauce

Dorothy Porker
A mushroom chorizo pasta sauce inspired by Donna Hay's chorizo bolognese.
Prep Time 15 mins
Cook Time 15 mins
Soaking time ( if using dried mushrooms) 30 mins
Course Dinner, Lunch, Main course
Cuisine Vegan
Servings 4


  • Large bowl + small plate for soaking shiitake (if using)
  • Food processor (optional)
  • Large frying pan
  • Large saucepan for cooking pasta


  • 2.5 oz - 75 g dried shiitake see notes
  • 5 oz - 150 g fresh shiitake see notes
  • 5 oz - 150 g oyster mushrooms see notes
  • 2 T - 30 ml olive oil
  • 2 sprigs fresh rosemary leaves only, optional (see notes)
  • 1 1/2 t - 7.5 g sweet smoked paprika see notes
  • 1 t - 5 g medium (smoked) paprika see notes
  • 1/2 t - 2.5 g hot smoked paprika see notes
  • 1 t - 5 g dried oregano
  • 1/4 t - 1 g dried chili flakes I like chipotle flakes
  • 2 cloves garlic crushed and finely chopped
  • 1 t - 5 g MSG optional, but it really amps up the umami
  • 1 t - 5 g salt
  • 1/2 c - 125 ml red wine
  • 14 oz - 400 g tinned tomatoes chopped
  • 2 T - 30 g brown sugar
  • 14 oz - 400 g pasta of choice
  • cheese of choice optional, I preferred parmesan over mozzarella
  • freshly ground black pepper for finishing


If using dried shiitake

  • Put the kettle on, place 2.5 oz - 75 g of dried shiitake in a large bowl, cover with hot water and a small plate to ensure they remain covered and leave to soak for 30 minutes before draining and removing the stalks. Be sure to keep the drained water, because it makes a great foundation for mushroom risotto or soup and keeps well in the freezer.

Make the vegan chorizo pasta sauce

  • Place the soaked and drained dried shiitake (stalks removed) in a food processor with 5 oz - 150 g of fresh shiitake and oyster mushrooms and chop until it forms a rough pulp. You can also do this by hand.
  • In a large frying pan, heat 2 T - 30 ml of olive oil, add the leaves of 2 sprigs of rosemary and cook for 30 seconds until fragrant. Remove the leaves and set aside.
  • Now tip your mushroom pulp into the frying pan along with 1 1/2 t - 7.5. g sweet smoked paprika, 1 t - 5 g medium (smoked paprika), 1/2 t - 2.5 g hot smoked paprika, 1/4 t - 1 g of chili flakes and 2 cloves of chopped garlic along with 1 t - 5 g of MSG and salt. Stir for 5-7 minutes until the mushrooms have browned and most of the moisture has cooked out of the mushrooms.
  • Add 1/2 c - 125 ml of red wine and cook for 30 seconds. Now add 14 oz - 400 g of canned and chopped tomatoes and 2 T - 30 g of brown sugar, bring to a simmer and leave to cook on a low heat for 5-6 minutes until the liquid has reduced.
  • While this is happened, cook your pasta according to the packet instructions. Be sure to reserve 1/2 c - 125 ml of its cooking liquid when you drain the pasta and stir this through the sauce.
  • I prefer to mix in the pasta with the sauce before serving and top with the crisp rosemary leaves, coarsely grated parmesan and freshly ground black pepper, but as far as finishing flourishes go: you do you.


Some notes:
  • You can use whatever mushrooms mix you like, all fresh works just as well, just be sure to get some different textures in and end up with roughly the 12.5 oz - 450 g of mushrooms (dried shiitake become heavier once soaked).
  • The rosemary really ads an extra depth of flavor, but if you need to skip it no harm no foul.
  • The different paprika's really make a difference in this recipe, budget wise if you can't go wild on smoked paprika's I'd invest in smoked sweet paprika and then go non-smoked for the other two (or even skip the hot all together and up the chili flakes instead).
  • The alcohol in the red wine will be reduced away in the sauce so this is safe for kids and people that avoid alcohol, that said if you'd prefer to be safe rather than sorry it's fine to skip it. 
Keyword donna hay, easy vegan, pasta, pasta sauce, vegan

Zoek je dit recept in het Nederlands? Ga dan naar voor vegan chorizo pasta saus.


Broccoli Cauliflower Cake

This recipe is a riff on Yotam Ottolenghi‘s cauliflower cake from his book Plenty (available in the US and UK). The first time I made it it felt a little bland to me, so I spruced it up with some broccoli. I still wanted to spruce it up a little more, so I changed the herbs Yotam uses and switched them out for Korean gochugaru and gochujang.

Variations on broccoli cauliflower cake

In the recipe below I’ve given you both options. I think switching up the cheese, to a nice blue for example, would also be good. I do recommend mixing cauliflower and broccoli, because just cauliflower makes for a pretty bland cake in my opinion.

An orange background sprinkled with sesame and nigella seeeds, in the left front there is a white plate with a blue rim and a piece of broccoli cauliflower cake on top, a little further back to the right there is a teal plate with cake on top and then at the back center there is a white and blue plate with more cake on it.

Broccoli Cauliflower Cake

Dorothy Porker
A riff on Yotam Ottlenghi's cauliflower cake, spruced up with broccoli and Korean gochugaru and gochujang.
Prep Time 15 mins
Cook Time 1 hr
Course Dinner, Lunch, Main course
Cuisine Vegetarian
Servings 4


  • Oven
  • Collander
  • Pan for boiling broccoli and cauliflower
  • Frying pan
  • Large bowl
  • Springform ⌀ 9.5" - 24 cm
  • Parchment
  • Small bowl


  • 1/2 head cauliflower roughly 1/2 lb - 225 g, cut into florets
  • 1/2 head broccoli roughly 1/2 lb - 225 g, cut into florets
  • 1 t - 5 g salt
  • 1 medium red onion see instructions
  • olive oil for frying
  • 1 t - 5 g gochugaru Korean chili flakes
  • 7 medium eggs
  • 1 T - 15 g gochujang Korean chili paste
  • 1/2 t - 2.5 g salt
  • 1 c - 125 g flour
  • 1 1/2 t - 7.5 g baking powder
  • 5 oz - 150 g Parmesan coarsely grated
  • black pepper freshly ground
  • butter for coating the springform
  • 3 T - 45 g sesame seeds untoasted
  • 3 t - 15 g nigella seeds


  • Preheat your oven to 400º F - 200º C.

Prepare the vegetables

  • Place 1 lb - 450 g of broccoli and cauliflower florets in a pan, add 1 t - 5 g of salt, cover with water, bring to a boil, turn down the heat and leave to simmer for 15 minutes or until you can push a fork through with ease. Drain in a collander so the vegetables can completely dry out before the next step.
  • Slice 3 'rings' off 1 medium red onion and set aside to place on top of the cake, coarsely chop the remaining onion and fry in some oil in a frying pan with 1 t - 5 g of gochugaru until soft, take off the heat and set aside for the next step.

Make the broccoli and cauliflower cake

  • In a large bowl, mix 7 eggs with 1 T - 15 g of gochujang and 1/2 t - 2.5 g of salt until the gochujang has been completely incorporated.
  • Now mix in 1 c - 125 g of flour, 1 1/2 t - 7 g of baking powder, 5 oz - 150 g of coarsely grated parmesan and some freshly ground black pepper until everything is fully combined.
  • Now gently scoop in the precooked cauliflower and broccoli florets so you don't break them apart, along with the pre-cooked red onion.
  • Mix 3 T - 45 g of sesame seeds with 3 t - 15 g of nigella seeds. Coat the bottom of your springform with some parchment and brush the sides with butter (oil should work too). Nw toss the sesame/ nigella seed mixture along the rim of the springform so the sides are coated.
  • Pour the broccoli, cauliflower, egg mixture into the springform and spread out the mixture in a semi even layer. Top with the 3 remaining sliced of red onion and bake in your pre-heated oven for 45 minutes until done. Serve with a simple green side salad and maybe some bread.

To make cauliflower cake Yotam Ottolenghi's way

  • Use all cauliflower instead of broccoli and add 1/2 c - 75 g of sea asparagus (optional). Use plain chili flakes and 1/2 t - 2/5 g of finely chopped rosemary instead of gochugaru with the onions and switch out the gochujang for 1/2 c - 15 g of chopped basil.


This cake keeps well for a couple of days in an airtight container in the fridge. Reheat in a microwave or hot oven.
Keyword broccoli, cauliflower, gochugaru, gochujang, ottolenghi, vegetarian

Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor broccoli bloemkool cake.

Shortlist Pink Lady Awards 2021

I’m proud to announce I have once again been shortlisted for the Pink Lady Food Photography Awards. This year I am nominated for the new Claire Aho Awards for Women Photographers.

As most of the work I did last year was shot for my book, I was only able to enter two pieces. So I am extra proud I got shortlisted.


This piece is an outtake from my forthcoming book Nomnomnom which you can order in Dutch here.

Hail Mary, Mother of Fries: The process

The vision came to me after seeing a drag queen create a crown using zip-ties and a hairband during a late night TikTok binge. I’d been trying to figure out an interesting way to shoot fries for the book and this seemed like a perfectly sensible solution.

It took me 3 days and a lot of 3d collage glue to stick the fries to the crown. I wrapped myself in a bedroom curtain and got to shooting. Shooting self portraits is always incredibly hard, especially when you’re semi-draped in heavy velvet curtains. But I managed to get three decent shots out of it. One because I could not sit on this shot until August 2021 and wanted to share it immediately, and a second one for the book itself.

I then hired Retouchup to remove the zip-tie frame from the image and create a composite of two images. Because I preferred the face from one, but the hands from another. Usually I can manage Photoshop myself, but in this case it was better to let the pros handle it. And there she was: Mary of Fries.

Zoek je deze update in het Nederlands? Ga dan naar voor mijn shortlist voor de Pink Lady Awards 2021.