Cooking techniques 23 results
  • Forest fruit burger

    We named a dessert of red forest fruit served on a specially baked bun a forest fruit burger.  As burgers are usually more associated with meat, this burger is a delicious, yet filling, dessert that is fully vegetarian.  The meat versions are more ...
  • Harissa North African spice maker

    Harissa, North-African spice maker is what Gochujang is in Korea, Lajiaojiang in China and Sambal is Malaysia en Indonesia. It is the ultimate chilli pepper sauce that is made in North Africa, in the Maghreb. There are obvious many variations ...
  • White fish pate in aspic

    White fish pate in aspic is the ultimate way to eat a delicious fish dish, prepared in advance. The aspic is prepared after the bake and provides protection but also complements the taste.  Use a smoked fish, like smoked mackerel, to mix with the ...
  • Walnut cake with halva and almonds

    Walnut cake with halva and almonds is for cake and dessert lovers. This recipe is a variation on Ottolenghi's recipe.  The particular specialties of this cake are the buttered walnuts and the almond halva in the interior. The cake brings a Middle ...
  • Duck legs from the oven

    Duck legs, like many other legs from birds, contain connective tissues that make the meat a bit tough. Therefore the chef needs to convert these tissues into smooth tasting gelatine using the right cooking process. In general there are two ways: 1. ...
  • Salad dressing with mustard and orange

    Salad dressing with mustard and orange is an easy, delicious and healthy salad dressing to make at home. This dressing is special as it uses components in the citrus juice and the mustard as natural emulsifiers to create a stable (olive) oil in ...
  • Fermentation

    Fermentation is the benevolent conversion of food by enzymes or friendly bacteria.  Fermentation in global foods have many examples. Milk fermentation with lactase For example many countries use a fermentation process to convert  milk into ...
  • Cold smoking

    Smoking of oily foods over a wood fire or smoking wood slivers has a preserving effect. The smoke impairs a specific smoky taste, but also kills bacteria and prevents them from growing.  Warm smoking takes place when the food item is closer to the ...
  • Treatment by a food approved acid

    Fish Treatment by a food approved acid of fish makes the flesh more firm. Examples of these acids are: acetic acid (vinegar), citric acid (part of lemon juice), maleic acid (in apple vinegar) or tartaric acid (wine). The exterior flesh looks more ...
  • Cooking without heat treatment – raw

    Cooking without heat treatment - Raw Quite a few foods we appreciate eating by cooking without heat treatment - raw: (peeled) fruit, nuts and vegetables such as in salads being perhaps the best examples. But also meat (beef carpaccio) or fish ...