Terrine de Canard (Duck pate)
Terrine de Canard or Duck pate is a french traditional recipe for making a gourmet pate. This [...]
Sweet and Sour Pork (Gu Lao Rou)
Sweet and sour pork is a Cantonese dish, and probably one of the most liked by foreigners [...]
Sourdough multi-grain and seed bread
Sourdough multi-grain and seed bread is our high hydration sourdough version of our multi-grain and seed bread. It [...]
Whole wheat rye sourdough bread with seeds
This whole wheat rye sourdough bread with seeds is for lovers of a healthy and very tasty bread. [...]
Sourdough barm for high hydration breads
Sourdough barm for high hydration breads is the basic mother starter or 'chef' used by high hydration sourdough [...]
Pumpkin soup with orange and roasted seeds
Pumpkin soup with orange and roasted seeds is a genuine pumpkin soup. While pumpkin soups allow for [...]
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 [...]
Dutch ‘banketstaaf’
Traditionally, Dutch 'banketstaaf' is eaten on the occasion of the birthday of Saint Nicolas, december 6th. This is a tradition going back to the 3rd century AD. And did you know that Santa Claus and his sled have been derived from this folk festival? In [...]
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