Oven grilled Belgian endives
Oven grilled Belgian endives are since long a family favorite in the winter time. Belgian endives are [...]
Caesar Salad
Caesar Salad is named for an Italian immigrant to the US, who also owned a hotel in [...]
Whole wheat rye sourdough bread with figs and hazelnuts
This whole wheat rye sourdough bread with hazelnuts and figs is delicious. Using a sourdough starter enables you [...]
Egg Foo Yung
Egg Foo Yung is a simple Cantonese dish, perfect to use left overs in. Chinese restaurants the [...]
Duck ragout
Duck ragout provides a distinct taste to appetizers such as croquettes or bitter balls. But also duck [...]
Walnut paste
Walnut paste is an excellent vegan replacement of creme fraiche or cream in general in a variety [...]
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 [...]
Celeriac with mushroom and leek
Celeriac is a fantastic vegetable. You can eat it raw (in salads), bake it, steam, boil or fry it. And while displaying a wonderful flavor, it also contains lots of vitamins. Celeriac is a great source of Vitamin K, C and B6. It is also [...]
Duck ragout
Duck ragout provides a distinct taste to appetizers such as croquettes or bitter balls. But also duck ragout goes very well into making a main dish with pasta. To make it, make duck broth and use the meat from the bones to make the [...]
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