day : 23/03/2019 9 results
  • Pickled mackerel in brine and vinegar

    Pickling is a traditional way of preserving food.  Here we pickle raw fatty fish before storing it in a vinaigrette or mustard sauce.   The art Pickling is a traditional way of preserving food. There is usually a treatment in brine or a treatm...
  • 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 ...
  • Frysian Ryebread

    Rye bread is typical of North Europe.  The Danes introduced it to the British some 1500 years ago. Rye grows in the colder climates and used to be a poor man’s bread, yet a healthy one. It is thought this rye dough was placed in the early evening ...
  • Beef (Tongue) Croquettes and bitter balls

    It is thought that Dutch house wives in the 19th century invented this dish to prevent beef left overs got wasted. In the rather egalitarian and liberal Dutch society, the receptions offered by overseas consulates and embassies on the occasion of ...
  • Shrimp bisque

    The crustaceans’ shells provide a large richness to this broth because they contain hearty tasting amino acids. A pound of raw shrimp contains roughly 50% meat and 50%  head, tails and shells.  But we use the latter part for making the broth. ...
  • Kumquat marmalade

    The marmalade is very refreshing more so than orange peel marmalade. It can be stored for over a year in a cool and dark place. Origin Kumquats are part of the citrus family (citrus japonica) and originate from South and East Asia. Their name is ...
  • 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 and pan fried sliced Portobello's. And serve with a honey/mustard vinaigrette. Rocket ...