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 [...]
Weihnachten Stollen
Weihnachten stollen is a German winter favorite, but actually tastes well the whole year round. The rich taste of dried fruit and almonds, macerated for [...]
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 [...]
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 [...]
Frisian ryebread
Frisian ryebread is typical of the ryebreads of Northern Europe. The Danes introduced it to the British some 1500 years ago. Rye grows in the [...]
Beef (tongue) croquettes and bitter balls
Beef (tongue) croquettes and bitter balls are tought to have been invented by Dutch house wives in the 19th century invented to prevent beef left-overs [...]
Shrimp bisque
In making this shrimp bisque, we use the power of heat and boiling water to extract flavour and minerals from crustaceans’ shells and vegetables. It [...]
Kumquat marmalade with lemon
Kumquat marmalade with lemon is a very refreshing jam more so than orange peel marmalade. This surprising fruit from East Asia, that is harvested towards [...]
Rocket salad with portobello mushrooms and toasted walnuts
Rocket salad (Rucula in Europe) origins from Italy. But people in the entire Mediterranean region eat this. For this salad we use briefly toasted walnuts [...]
