the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many ways to shine. For this reason there [...]
Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South America and in The Philippines. It commonly [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although you can eat it raw as is, [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As [...]
Balsamic reduction
Balsamic reduction is a thick glaze, very suitable as a dressing of salads, meat, fruit and so on. You can easily make it in [...]
Pistachio almond pie
Pistachio almond pie is a gluten free nutritious cake, that serves very well as a dessert or as a cake at your morning coffee. [...]
Tomato soup
This tomato soup comes together with only few ingredients. The key to a rich taste is the quality and taste of the tomatoes. This [...]
Caramelized Fig and Orange Salad
Caramelized fig and orange salad is one of those special salads that pair excellently with spicy food. The partially caramelized juices of the figs [...]
Sugar cured mackerel
Sugar cured mackerel is prepared in a somewhat similar way as gravad laks. This is the century old tradition in Scandinavia to bury a [...]
Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a dry cure of the meat. The process [...]
