Briefly simmered apple chunks
Briefly simmered apple chunks exemplify the conversion of juicy, hard fruit into a delicious fresh dish. The technique used is poaching or simmering. Do this [...]
Duck breast with oriental sauce
Duck breast is the finest part of the duck and creates gourmet opportunities because of the rim of fat attached to it. Duck breast can [...]
Shrimp in cocktail sauce
Serve this shrimp in cocktail sauce on a halve avocado, on rocket salad or on toast. Delicious! And making it a day in advance will [...]
Guacamole with a Dutch streak
This hearty guacamole works great with toast or serves as a dip for corn chips. It is a pretty rich appetizer: avocado contains around 20% [...]
Spinach soup with garlic croutons
Spinach soup is made from the a colder climate vegetable. Spinach is rich in vitamins and minerals such as iron, potassium and calcium. Make this [...]
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 [...]
