The NiceRecipes cookbook is out + zucchini carpaccio

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Yes, it’s finally here! Today my very first cookbook is officially out. And in this blog I share a new cooking video where I make a recipe from the book. 

Already at the beginning of this year I announced that a LeukRecepten book was coming. But September still seemed so far away! And now it’s finally here. I still can’t believe it. For years I had the idea to make my own cookbook but every time it was not the right time. Now I can proudly say that the book is here and available in stores from today (September 8, 2020) for €20.99 and it can also be ordered online (without shipping costs).

When I got the book in my hands I was very pleasantly surprised. Of course I knew what the book looked like digitally, I had seen it so many times on my screen to check. But now that I actually had it in my hands I felt really proud. And the book is really sturdy, it has a hard cover and the colors are very bright and fresh. Also, it is quite thick, it has 176 pages and contains over 100 recipes. From toppers from my site to brand new, previously unpublished recipes.

And I am now sharing one of those recipes here in the blog. I made the zucchini carpaccio (page 50 in the book), a vegetarian version of the classic carpaccio. That’s also the theme of the book. You will always find a basic recipe with 2 surprising variants. And just like the pesto with the zucchini carpaccio, you can choose whether you make certain ingredients yourself or buy ready-made. With the book you can go in all directions, cook extensively or quickly and easily. Below I share the recipe and video of the zucchini carpaccio:

Vegetable carpaccio or zucchini

2 to 3 persons


2 courgettes 2 tbsp oil
1 ball mozzarella
15 dried tomatoes
2 handfuls of rocket
2 tbsp pesto
2 tbsp pine nuts, toasted

Grill pan


Cut the zucchini into slices of 2 to 3 mm thick. Brush both sides of the zucchini slices with oil and grill until golden brown on both sides.

Remove the zucchini slices from the pan. Divide the zucchini slices on plates by placing the zucchini in a circle from the outside in. Cut the mozzarella into small cubes, half the dried tomato.

Divide a little arugula over the zucchini slices, then the dried tomatoes and mozzarella cubes. Finish the zucchini carpaccio with a little pesto and sprinkle with the toasted pine nuts.

Tip: This carpaccio can be eaten lukewarm or cold.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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