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Recipes 51 results
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    Preserved lemons

     Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how grated citrus peel contributes great flavor to pastry. Our Weihnacht's stollen is using both ...
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    Pickled ginger (gari)

     Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera is using it to provide more flavor. Gari, as the Japanese call it, can be stored for more than a ...
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    celery salad : ©️ Nel Brouwer-van den Bergh

    Celery salad with soft boiled eggs

     Celery salad is a raw vegetable salad. Here we use young leave celery with thin stems and plenty of leaves so we use the whole plant. It is a pretty crunchy and sharp tasting salad, but balanced by the feta and the soft boiled eggs. The art of ...
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    banana blossom salad : ©️ Nel Brouwer-van den Bergh

    Banana blossom salad

     Banana blossom salad is using the flower of the banana tree and is popular in whole of South and South East Asia from South India to Indonesia. Funny enough, I have never come across this salad in South China, despite its many banana trees.  Each ...
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    pan-fried buns with snow vegetables : ©️ Nel Brouwer-van den Bergh

    Pan-fried buns with snow vegetables

     It was in the coastal province of Zhejiang in China that these pan-fried buns with snow vegetables appealed to my taste pallet. The Chinese name for snow vegetables is xue cai and are made up of pickled potherb mustard greens. I would assume the ...
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    vegetable broth: ©️ Nel Brouwer-van den Bergh

    Vegetable broth

     Vegetable broth you can of course make from a broth cube. If you do not have much time, do it. However, the taste of a self made vegetable broth is incomparable. Making this broth is actually simple and it can be easily frozen for several months in ...
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    Italian fish soup from the Big Apple: ©️ Nel Brouwer-van den Bergh

    Italian seafood soup from the Big Apple

     I really love this seafood soup, and I will be demanding on finding the key ingredients. Vital for making this soup is to have (uncooked) medium sized or large shrimp shells (or other crustacean shells) available. Use some clams or mussels and at ...
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    marinated eggplant: ©️ Nel Brouwer-van den Bergh

    Marinated eggplant with toasted sesame

     There are many ways to prepare eggplant dishes. You can roast or grill the eggplant and collect the meat, which is popular in the middle east. In South China they deep fry the egg plant pieces, preserving the beautiful deep purple color that keeps ...
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    tembouleh, parsley salad from the middle east: ©️ Nel Brouwer-van den Bergh

    Tabbouleh, middle eastern parsley and herb salad

     Tabbouleh is a common green parsley salad widely available in the Middle East. The origin is thought to be in Lebanon and Syria, but the Palestinian cuisine has widely adopted it. It is the parsley, the lemon juice and the subtle ground seeds that ...
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    Truffle and mushrooms: ©️ Nel Brouwer-van den Bergh

    Mushroom soup with a hint of truffle

     Mushroom soup is easy to make. Widely available button mushrooms provide a bit of a bland taste, though. Here we use fresh crimini and oyster mushrooms, dried ji song rong (agaricus blazei) and frozen Yunnan black truffle (tuber himalayensis). If ...
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