10x the tastiest summer dishes

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: 10x the tastiest summer dishes to make right away.

If you've been very adventurous lately, you might have cautiously crossed the border, but the fact remains that most of us just enjoyed a nice vacation in our own country and rediscovered how beautiful the Netherlands actually is. But in our imagination, and in the kitchen, we could always go on a world trip.

Take a cue from these amazing recipes: put on some nice music, throw some pans on the fire or turn on the oven, or fire up your barbecue and imagine you're abroad with these summer top recipes.

Caribbean paella
Not only in Spain is it olé, no, they also make paella super delicious in Curaçao. With the kick of jalapeños and the savory of goat sausage. But if you can't find that, chorizo is of course also perfectly fine, because it will definitely be summer and spicy.

Fried ravioli
Ravioli is already great in itself (homemade or bought from your favorite caterer), but you know what the ultimate version of almost everything is, right? FRIED. Come. But. On. With a whole lot Parmesan cheese of it, please, thank you.

Fried chicken tatsuta
Let's stay in the frying theme with the snack that has the potential to make a bitterball fade. Chicken tatsuta, Japanese for ‘oh my god, I'm going to eat this whole plate with my beer so just order your own portion’. No, that's not what it means, but actually it does.

Bara’s (by Soenil Bahadoer)
To be honest, the only twist to this bara is that it's a recipe from a star chef, but if a star chef says this is the best bara, then we believe the star chef in question. By the way, the recipe actually comes from Soenil's mother, but we believe the woman who gave birth to a star chef too. And yes: fried…

Brie from the barbecue
We continue unwaveringly in our consuming support for cheese farmers across Europe. You give us your cheeses and we will (buy and) eat them. Daily at the drinks French, Dutch or English cheeses (and a sausage here or there), because summerbody = cheesebody. And now that we're in a summer mood and the barbecue is on: hop, on the barbecue with it! Enjoy pulling your baguette crust through such a soft melting cheese, a sturdy bottle of rosé on the side: delicious.

Oven potatoes with Marmite
Yesss, that's an exciting one, huh. We momentarily feel like we're in England or Australia, where they do enjoy porridge (or hummus) made from Marmite. Oven potatoes are definitely indispensable with, for example, such a delicious whole chicken, but also tasty with vegetarian dishes like melanzane alla parmigiana. Try tossing your potatoes in a spoonful of Marmite next time, they will get a delicious umami bite from it.

Boozy French toast
French toast, or wentelteefjes as they call it in the Netherlands, is already an ultimate comfort brunch dish in itself. But just imagine if they also have the exciting twist of a splash of alcohol in them; then your boozy weekend fun-brunch is a fact, you know.

Shakshuka with eggplant
At our editorial office, we are collectively crazy about shakshuka, and the base of this tomato dish always invites variation. I like it with chipotle peppers in adobo sauce, or with pickled (salty) lemon. Something for every enthusiast; Steffi is a hardcore eggplant fan. For her, this variant of the Middle Eastern top dish, with a starring role for the eggplant.

Jackfruit gyros
Gyros, another hit. Or the döner or shawarmarelatives: all good as far as we are concerned. Just take the time to find out where in your area you can really find delicious ones, because if you have a good place, this popular snack is made carefully and with attention. But do you eat vegan and think that your döner/gyros days are over? Wrong! Then you just get to work yourself and make this version based on jackfruit. Or you hurry to the vegan snack bar, that works too.

Balinese porchetta
If you think that porchetta can only be made decently in Italian style with fennel seeds, rosemary, and sage: think again. It is actually belly pork with skin, and when we talk about bumbu and rice, don't you immediately get into Asian vibes? Not your average babi pangang recipe (also delicious), but with a little work, you will really put a showpiece on the table. Enjoy your meal!