Paella Valenciana
Possibly the most authentic version of paella is paella valenciana. Thus traditional paella has chicken and rabbit [...]
Cannellini beans in fish broth and sherry vinegar
Cannellini beans in fish broth and sherry vinegar form a wonderful base for many haute cuisine preparations. [...]
Pickled herring with curry salad
Pickled herring with curry salad is a Danish delicacy. Preferably consume it on dark rye bread with [...]
Boiling and poaching eggs (chicken, quail, duck and goose)
Soft boiling and poaching eggs is one of the best ways to preserve most of the nutrients [...]
Baba Ganoush with coconut
Baba ganoush with coconut is a Lebanese and east-Mediterranean dish with a twist. The name translates from [...]
Chef Wilfried:
Winter & Festive recipes
Almond Paste
Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. The main ingredients are almond meal and (fine) crystal sugar. The almond paste is not to be confused with marzipan, which is also [...]
Avocado shrimp roll with salmon caviar
Avocado shrimp roll with salmon caviar is a Michelin star level of appetizer. And it is certainly within reach for the home cook! A new creation is derived from a lobster roll served by chef Alain Devahive, who fuses Catalan (Spain) and Japanese cooking [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And the proteins that carry methionine and cysteine that causes our eyes to trigger an enzymatic reaction and make us cry [...]
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