Honey Roasted Sweet Potato Fries with Sea Salt and Oregano

I remember the first time I ever ate sweet potatoes in my life. It was on a hot summer’s day while I was on a holiday with my parents in the US. More specifically, we were seated on the terrace of our hotel’s restaurant in Mackinac Island, Michigan, overlooking the magnificent Lake Huron. We were served a side dish of sweet potato fries. I was sold after the first bite. 

 To me, it was so surprising that something that is called a potato could be so far from the actual flavour of the “regular” potatoes. The colour is amazingly bright and the taste is out of this world. Oven roasted potatoes are easily the side dish I am most excited to eat, so it seemed like a good idea to try it with sweet potatoes. To enhance the sweetness of the yams, honey is poured over, which will give an extra sticky yet sweet bite to the dish. 

 You could easily swap the oregano for another hard herb, such as thyme, rosemary, or sage. It just depends on what you have available at the moment. It’s perfectly fine to use dried herbs as well! 

 These honey roasted sweet potatoes are an easy companion, as they can be served with anything from meat to fish, and chicken to vegetarian. I partnered it with a honey and herb soaked meatloaf, but it can go perfect along the trout recipe as well!

  • Time: 50 min
  • Difficulty: easy
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  • 1 kg sweet potatoes
  • 2 tbsp olive oil
  • 2-3 sprigs of fresh oregano
  • Sea salt flakes
  • Freshly ground pepper
  • 2 tsp honey

Used kitchen appliances:

  • Oven
  • Baking tray
  • Baking paper


  1. Pre-heat the oven to 200C or . Place a sheet of baking paper on the tray.
  2. Rinse the sweet potatoes and make sure there is no dirt on the skin left. Halve them, and slice in fries. Place on the tray.
  3. Coat the sweet potatoes with the olive oil. Sprinkle over the oregano leaves,  and season with salt and pepper. Place in the oven for 35 minutes.
  4. Take the tray out of the oven and evenly pour the honey over the potatoes. Return to the oven for another 10 minutes. Check to see if the potatoes are cooked through by putting a fork through, the potato should be soft.

And This Is The Part Where You Find Out Who You Are

Oh my, oh my, oh my…. My last post was in July… (I honestly did not mean to make that rhyme but yeah, here we are.) So wow, a lot has happened since that final recipe, which is absolutely delicious by the way and I definitely encourage you to check it out if you want. It’s more of a summertime dish, but it might take you back to those warm, long evenings.

Back to the story, so yeah I graduated in July, and almost immediately started my adult life as a working girl. Seriously, this is such a weird and confusing phase in your life to go through. Am I making the right choices? Am I doing the right thing with my life right now? What do I want?And this is the part quoteToo much was going on in my mind and my life that I just stopped cooking and creating recipes suddenly.  I simply did not have the time, motivation, or inspiration for it. Honestly, this was kind of a scary thing to happen, because if there was one constant factor in my life for the past 6 years, it was me being in the kitchen doing what I love to do most. 

But it’s itching again.

I’ve been watching 24Kitchen (which is like the Dutch Food Network) and reading cookbooks everyday to get inspired and to get back at it. With the festive season upon us, it is most definitely time to start baking again! So expect some new recipes and other food-related posts on Basil and Oil soon!! Much love.

Oven Roasted Trout with Fresh Herbs

One of my all time favourite fish recipes is this one: a whole trout roasted in the oven and filled with herbs, lemon, onion, and garlic. It reminds me of lovely summer evenings, when the sun is still shining, the temperature is still warm, and the white wine is cold.fresh oven roasted troutGo to your local fish shop, ask for whole trouts, scaled and gutted (unless you are a really tough person and want to do this all by yourself). Choose some fresh herbs of your choice, chop them up along with a red pepper, and stuff the trout. You can add any other elements that you like, such as spring onions, or shallots, or garlic, and so on.fresh oven roasted troutWhat you’ll end up with is a stunningly flavoured fish with meat that comes right of the bones. It is a wonderful light dinner to make and to eat! You could also wrap the trout in tin foil and place it on the barbeque for that true summer feel!fresh oven roasted trout

Some delicious pairings:

Oven Roasted Trout with Fresh Herbs

  • Servings: 3-4
  • Time: 35 min
  • Difficulty: easy
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  • 3-4 fresh trouts (gutted and scaled)
  • 10 grams mint
  • 10 grams parsley
  • 1-2 red chili pepper
  • 2 garlic cloves
  • 2 shallots
  • 1-2 lemon
  • Extra virgin olive oil
  • Salt and pepper

Used kitchen appliances

  • Oven
  • Baking tray
  • Baking foil


  1. Pre-heat the oven to 200C. Place a sheet of baking foil on the tray.
  2. Finely chop the fresh herbs and chili pepper together. Slice the garlic, shallots, and lemon.
  3. Place the herbs in the trout. Add the garlic, shallots, and lemon.
  4. Pour some olive oil over the trout, and season with salt and pepper.
  5. Roast in the oven for 25 minutes or until cooked through.

Broccoli Salad with Sun Dried Tomatoes and Pine Nuts

Summertime means salads. Light and fresh meals or side dishes that are quick to make and even quicker to eat (because they’re so delicious).broccoli salad

One of my favourites is this Broccoli Salad, that can be eaten with any fish, any meat, or any vegetarian main course. To enhance the flavour of the broccoli, it is of high importance to not overcook it. Please don’t ever overcook broccoli, because it will turn into a snotty, slimy, bad-smelling vegetable that you would not want to put in your mouth. Best under-cook it, and leave it to steam in a closed pan for a minute or 2. broccoli salad

The broccoli provides the bite to the salad, perfectly complemented by the savoury sweetness of the sun dried tomatoes, and the crunch of the spring onions and earthy flavour of the pine nuts. It’s a Mediterranean feast on a plate!

Broccoli Salad with Sun Dried Tomatoes and Pine Nuts

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
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  • 1 broccoli
  • 1 shallot
  • 1 garlic clove
  • 3-4 spring onions
  • 80 grams pine nuts
  • 50 grams sun dried tomatoes
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

Used kitchen appliances

  • Large pan


  1. Remove the lower part of the broccoli stem. Cut the rest of the stem in pieces. Slice the broccoli into uneven florets. Place them in the pan, and add enough water to cover the vegetable. Bring to the boil, and let simmer on medium heat for about 6 minutes.
  2. Finely chop the onion and garlic. Slice the spring onions and sun dried tomatoes. Place them in a salad bowl, along with the pine nuts.
  3. Drain the broccoli. Add to the salad bowl. Pour over the olive oil and mix. Season to taste.

Zucchini Mint Soup with Smoked Salmon

I don’t know about the rest of the world but it’s been abnormally warm in The Netherlands this week, with the temperature reaching 35 degrees in some places. It’s lovely though if you have vacation (like me) and can go to the beach with friends when you want (like me).zucchini soup

When it is as hot as it is now in this country, I prefer to only eat popsicles and drink water (or cold beers). However, you do need some more nutrition than that, so soups and salads are my go to dinner foods. Having an excess amount of zucchini resulted in the making of this lovely soup, made even fresher by the addition of mint leaves. Combined with the salty smoked salmon, it has got everything you want in a summertime soup. Besides, adding the smoked salmon to the warm soup, almost makes it so the salmon is poached, which is a delicious flavour sensation!zucchini soup

Remember: drink loads of water, apply sunscreen, and don’t stay in the sun for too long! I’m gonna have a great time next Saturday, standing in an open field in 38C. Fortunately, it will be to finally see Mumford & Sons play a live show, so I’m all good.

Enjoy your day!

Zucchini Mint Soup with Smoked Salmon

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
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  • 1 onion
  • 1 garlic clove
  • 2 zucchini
  • 1 liter water + 2 stock cubes (or 1 liter stock)
  • Fresh mint leaves
  • 2 tbsp sour cream or creme fraiche
  • 100 grams smoked salmon

Used kitchen appliances

  • Large soup pan
  • Blender


  1. Finely slice the onion and garlic. Heat some olive oil in the pan on medium heat. Glaze the onion and garlic for about 4 minutes.
  2. In the meantime, dice the zucchini. Add to the pan and bake for another 4 minutes
  3. Add the water and stock cubes and let it boil for about 8 minutes.
  4. Add the sour cream and a handful of mint leaves. Use a blender to mix all the ingredients together.
  5. Season to taste. Serve with some mint leaves and the smoked salmon.

Mexican Burgers with Avocado, Fried Egg & Tomato Salsa

Well, well, look who decided to show her face on here once more. The last couple of weeks have been quite life changing for me. I finished my 9-month graduation placement, handed in my thesis, and done my thesis defense. And what do you know…

I GRADUATED!!!everybody dance now the office

So yeah, after all the stress and nerves I just had to relax and sit down to read a book. However, I did have time to make this wonderfully easy burger! It’s sort of inspired by Mexican cuisine, and may I say that it is mighty delicious.IMG_1602When you bite through the crunchy bread, the egg yolk starts running slightly, and combines its silky flavour with the intense tomato salsa and the freshness of the coriander. Add to this the creamy avocado and the stunning burger, and you’ve got yourself a fiesta in your mouth! IMG_1605

Also, it literally takes you about 15 minutes to make. Fun times.

Mexican Burger with Avocado, Fried Egg & Tomato Salsa

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print


  • 4 burgers
  • 4 crunchy bread rolls
  • 2 avocados
  • 4 eggs
  • 100 grams rocket lettuce
  • 4 tomatoes
  • 4 spring onions
  • 1 or 2 chili peppers (depending on how spicy you want the salsa to be)
  • Fresh cilantro
  • Juice of 1 lime
  • 1-2 tsp of sugar

Used kitchen appliances

  • 2 frying pans
  • 1 mixing bowl


  1. Start with the tomato salsa: Finely dice the tomatoes, slice the onions, and place in the mixing bowl. Remove the seeds from the peppers, chop the cilantro, and add to the tomatoes. Pour over the lime juice and sugar. Mix and season to taste. Leave in the fridge. For an optimal result you could make this beforehand.
  2. Heat 1 tbsp of oil/butter in both frying pans. Bake the burgers on a medium heat until cooked (about 8-10 min). Fry the eggs on a medium heat as well, about 5 minutes so the yolk stays runny.
  3. Slice the avocado (find out how here). Slice the bread rolls in half horizontally. Place some rocket lettuce on the bottom, add the avocados, the burger, the tomato salsa, and the fried egg on top. Top it with the other half of the bread.

The Secrets of Sweet Sunday

Oh my god, you guys!! My blog has celebrated it’s very first birthday yesterday and I completely forgot about it!

Thank you all for your sweet comments and follows during the past year, and I promise that I’ll get back dedicating my time to the blog asap!

As a celebration, I thought it would be nice to share some overview posts of what I’ve been cooking and baking this past year. In today’s post, enjoy the secret recipes -meaning the recipes that did not have the engagement I think they deserve, mainly because of the lack of followers in the first month of Basil and Oil. A list of  the Underdogs  of Sweet Sunday!

Red Berry Pavlovared berry pavlova

Blueberry Nectarine Popsiclespopsicles

Banana Walnut MuffinsBanana Walnut Muffins

Cranberry Ripple CheesecakeCranberry Ripple Cheesecake

Yogurt with Candied Pecans á la Vincephoto 1 (1)

Sweet Sunday – Blueberry Nutella Brownie

I have previously talked about my undying love for Nutella. So a recipe like this was long overdue. Better late than never, right.

Also, it’s kind of a celebration present to myself for successfully finishing my placement, which means one step closer to graduation! Party-time!blueberry nutella brownie

We all know (and love) brownies, not only because they so often contain a high amount of chocolate, but also because it is such a versatile recipe. You can basically add in any fruit or nut that you love, and create your very own brownie. Honestly, I hardly ever make them myself, just because I know that I cannot resist eating bite after bite. Oh well, that’s what makes life worth it right.blueberry nutella brownie

Adding Nutella to a brownie only seemed like the most logical choice I could make. I also added more salt than I would usually add to a recipe, but I adore the combination of salt and Nutella. The salt adds more depth and flavour to the delicious chocolatey substance. It’s amazing.blueberry nutella brownie

One warning though! Be sure to cool the melted butter a bit before you add the eggs, otherwise you’ll end up with some kind of chocolate omelette…

Relax and enjoy this wonderfully sticky and crunchy brownie!

Blueberry Nutella Brownie

  • Servings: 10-12
  • Time: 35 minutes
  • Difficulty: easy
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  • 150 grams butter
  • 150 grams Nutella
  • 200 grams light brown caster sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 150 grams self raising flour
  • 1 tsp salt
  • 100 grams blueberries

Used kitchen appliances

  • Oven
  • Brownie Tin
  • Small pan
  • Large mixing bowl
  • Whisk
  • Sieve


  1. Pre-heat the oven to 180C. Grease the brownie tin with butter.
  2. Melt the butter in the small pan on a low heat. Place the Nutella in a mixing bowl. Add the butter, and whisk until combined. Proceed to mix in the sugar. Let cool slightly.
  3. Add the eggs and vanilla extract and whisk until combined thoroughly.
  4. Sieve the flour over the Nutella mixture. With a wooden spoon, mix until combined.
  5. Pour the batter in the brownie tin and scatter the blueberries over the top.
  6. Bake in the oven for 25-30 minutes, or until the sides are hard, but the middle is spongy. Let cool in the tin for about 5 minutes, after which you can let it cool completely on a wire rack.

Sweet Sunday – Traditional Dutch Apple Pie

Birthday means cake. Birthday means choosing your own cake. In my family, birthday means choosing what cake Lisa has to make. This week it was my sister’s turn. Her choice has been the same for many years: Apple Pie. 

 I always make the traditional Dutch Apple Pie, which is almost always served with whipped cream, and if you really want to go overboard, you add a scoop of vanilla ice cream. Although, this is actually best when your pie is fresh out of the oven, so the ice oozes all over the pie… 

 Honestly, I am not a big fan of apple pie, for no particular reason. It just doesn’t do it for me. This is different for the rest of The Netherlands though, you’ll see people eating the pie with their coffee at around 11 in the morning . And you’ll find it on almost every menu.

There are two Dutch apple pie varieties: the lattice pie (which is the one I make, and which is most popular) and the crumb pie. They are basically made in the same way, and taste the same way. The difference lies in the texture of the pastry. 

 I believe the main distinction between the Dutch apple pies and the American or British ones, is the fact that these pies are always double-crusted, so pastry at the bottom and on top. Also, the Dutch pie is never covered all the way with pastry.

However, I bet apple pie lovers will find all these various varieties to be delicious. I would like to state that the Dutch one is probably the best though (you know, national pride and all that). Enjoy!!

Traditional Dutch Apple Pie

  • Servings: 10-12
  • Time: 2 hr and 15 min
  • Difficulty: easy
  • Print


  • 300 grams plain flour
  • 125 grams white caster sugar
  • 1/2 tsp salt
  • 175 grams butter
  • 1 egg
  • 750 grams apples (Dutch varieties: Elstar and Goudrenet)
  • 1 tsp ground cinnamon
  • 1 tsp lemon juice
  • 60 grams sugar
  • Optional: handful of raisins

Used kitchen appliances

  • Oven
  • Springform
  • 2 Mixing bowls
  • Sieve
  • Rolling pin
  • Cling foil


  1. Sieve the flour, sugar and salt over the mixing bowl. Dice the butter and add to the bowl. Rub the butter in the flour with your fingertips until a crumbly dough is formed. Add the egg and knead into a ball with cold hands.
  2. Cover 1/3 of the dough in cling foil. Grease the springform with butter. Cover the bottom and sides of the springform with the rest of the dough. Place the form and the ball of dough in the fridge and let rest for 30 minutes.
  3. In the meantime, peel the apples and slice. Place in the mixing bowls and add the cinnamon, sugar and lemon juice (optional: add raisins). Stir the mixture, place in the form and return it to the fridge.

  4. Preheat the oven to 175C. On a dusted surface, roll out the dough ball and form about 8 thin slices. Place them on the apple mixture in a braiding method (one slice should first go above one slice and then underneath another one and so on) – or you could just lay them out on the pie as you want.
  5. Bake in the oven for 1 hour and 15 minutes. Take out of the oven and leave to cool in the form.

If you’d like another amazing Apple Pie recipe, try Bustrengo! An Italian apple pie made with polenta!