Candied ginger in syrup
Candied ginger in syrup, is not only a great pantry ingredient, but also fends off a soar [...]
Dutch Ginger Bread (gember peperkoek)
Dutch ginger bread was a luxury treat in the middle ages. The spices came from the tropics [...]
Candi sugar syrup
Candi sugar syrup is mostly used for Belgian craft beer brewing and also in bread making or [...]
Pork demi-glace
Pork demi-glace is made in a similar fashion as duck or beef demi-glace. Use some meat and [...]
Tonkotsu ramen
Tonkotsu ramen is a traditional, creamy, milky pork broth. It contains thin noodles and usually some char [...]
Uramaki sushi roll with shrimp, salmon and salt cured egg mayonnaise
Uramaki rolls are characterized by rolls of nori sheet that have the rice at the outside. This [...]
Chef Wilfried:
Winter & Festive recipes
Almond Paste
Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. The main ingredients are almond meal and (fine) crystal sugar. The almond paste is not to be confused with marzipan, which is also [...]
Avocado shrimp roll with salmon caviar
Avocado shrimp roll with salmon caviar is a Michelin star level of appetizer. And it is certainly within reach for the home cook! A new creation is derived from a lobster roll served by chef Alain Devahive, who fuses Catalan (Spain) and Japanese cooking [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And the proteins that carry methionine and cysteine that causes our eyes to trigger an enzymatic reaction and make us cry [...]
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