month : 03/2019 48 results
  • Poached pears in Alsatian wine

    It is easy to make poached pears in wine.    It is a delicious light dessert or side-dish for anyone including those on a full liquid diet. As long as the pears are cooked soft.  The art of making poached pears in wine There is really not much ...
  • Briefly simmered apple chunks

    Briefly simmered apple chunks exemplify the conversion of juicy, hard fruit into a delicious fresh dish. The technique used is poaching or simmering. Do this in the presence of a piece of cinnamon bark, vanilla bean and some sugar and voila!  Or...
  • Duck breast with oriental sauce

    Duck breast is the finest part of the duck and creates gourmet opportunities because of the rim of fat attached to it. Duck breast can be smoked as well. For this dish we obtain the breasts either by butchering a whole duck ourselves or by buying ...
  • Shrimp in cocktail sauce

    Serve this shrimp in cocktail sauce on a halve avocado, on rocket salad or on toast. Delicious!  And making it a day in advance will reward you with an optimum taste.  The art of making shrimp in cocktail sauce The most important for this dish ...
  • Guacamole with a Dutch streak

    This hearty guacamole works great with toast or serves as a dip for corn chips. It is a pretty rich appetizer: avocado contains around 20% vegetable oil and the cheese also contributes fat.   Origin of avocado The avocado has its origin in ...
  • Spinach soup with garlic croutons

    Spinach soup is made from the a colder climate vegetable. Spinach is rich in vitamins and minerals such as iron, potassium and calcium. Make this soup in a few minutes and with a creamy taste. The art of making spinach soup Also in warmer areas ...
  • Pickled mackerel in brine and vinegar

    Pickled mackerel is an example of a traditional way of preserving food.  Here we pickle raw, fatty fish before storing it in a vinaigrette or mustard sauce or using it in a battera, Japan's pressed sushi. The art of making pickled mackerel Pick...
  • Weihnacht’s Stollen

    This is a winter favorite, but actually tastes well the whole year round. The rich taste of dried fruit and almonds, macerated for one or two days in coconut rum or brandy, characterize this bread. The dough itself is not necessarily sweet and makes ...
  • Ghee: clarified and refined butter

    It is very easy to make clarified butter or butter fat (ghee) yourself at home. And ghee performs to a higher temperature than butter, without becoming brown (up to 190 C).   Ghee is probably the best example of a refined oil or fat.  The ...
  • Scallops, peas and meat topped with Iberico ham

    First encountered in a tapas restaurant, this is a flavorful and aesthetically good looking dish. Use fresh scallops if you can.  The art Parts of this dish can be prepared ahead of time or could even be a left-over of another dish. I sometimes ...