Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of [...]
Beef broth
Beef broth is one of the most often made meat extracts in French cuisine. As explained in the [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast [...]
Tarragon mayonnaise
Tarragon mayonnaise is for lovers of bearnaise sauce. It is not a real substitute, but it is [...]
Fish Broth
As mentioned in 'how to cook', the best fish broth is made with lots of fish bones. [...]
Chef Wilfried:
Winter & Festive recipes
Filled Speculaas
Filled speculaas is a Dutch pastry consisting of a spiced cookie dough, filled with almond paste and then oven baked. People eat it around the birthday of Saint Nicholas, an early Christian bishop who is still today celebrated for his generosity and kindness. Many [...]
Oven grilled Belgian endives
Oven grilled Belgian endives are since long a family favorite in the winter time. Belgian endives are traditionally shredded, boiled in water and then served with a simple milk and flour sauce. I personally do not perceive that as a great taste experience. A [...]
Pasta with grated truffle
Pasta with grated truffle is a delicious dish for when time is scarce. Some of us love to spend time in the kitchen to make all those lovely dishes. But this delicious pasta dish is great for a cook with little time on hand. It [...]
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