This week I would like to tell you a little about my story and the reasons why I created Bon App!
As a child, I was regularly at my grandmother’s house, splitting my time between climbing trees, and watching my grandmother improvising when cooking, creating recipes without measuring her ingredients and recipes which she alone mastered.
My many travels gave me my taste for discovering the cuisines of the world, the flavors of home and away. Even when I was a child, when I was traveling with my parents, sampling a country’s culinary specialties was always my families’ priority, as well as trying to recreate them when we returned home.
Full of this passion for food, and wanting to better understand it, I embarked on studying agro-food engineering before I specialized in sensory and nutrition. It was during these years of study that I frantically practiced cooking for others to make my roommates and friends happy (at least most of the time!).
15 years in the largest food group in the world followed, where I created a sensory department to ensure the food was of the highest quality and nutritional value, and promoted the benefits of a balanced diet.
But it is also during these exciting and very engaging years that I lost my passion for cooking, simply because of a lack of time, and switched to quick solutions that were less tasty, repetitive and boring.
Dissatisfied with the way we were eating, my wife and I tried in vain to remedy it. But eating balanced, varied and seasonal meals, requires time, planning and effort.
That’s why, when leaving the corporate world, I decided to create Bon App and provide a solution for everyone with the desire to eat healthier and happier.
So, dive into next week’s meal plan and discover exciting, healthy and balanced dishes.
Monday: Braised fennel spaghetti
Fennel has a strong aniseed flavour and crunchy texture when raw and becomes mellow and meltingly soft when braised. The yoghurt and lemon zest in this recipe give a nice zing to the rich flavours of the fennel and parmesan.
Tuesday: Sesame seed tuna on a mango and avocado salad
The best way to enjoy tuna in the summer months is to serve over a great salad. This recipe combines fresh tuna steak with a simple sesame seed crust, seared to perfection with a beautiful mix of creamy avocado and sweet mango.
Wednesday: Sauté vegetables with bulgur
This recipe is inspired by the Chinese classic, egg fried rice. It’s an egg fried bulgur wheat with lots of veg or you could call it a special fried bulgur!
Thursday: Thai peanut and chicken soup
I am a huge fan of Thai cuisine and especially the peanut satay sauce. If you too are a fan of satay sauce, then this tasty chicken noodle soup is for you.
Friday: Spiced pork fillet
Friday’s meal is a super tasty marinated pork loin with roasted vegetables. When I made this, I initially thought we might have some left overs because we weren’t very hungry but no chance, it was gobbled up in one go!
