Rocket salad with portobello mushrooms and toasted walnuts
Rocket salad (Rucula in Europe) origins from Italy. But people in the entire Mediterranean region eat this. For this salad we use briefly toasted walnuts [...]
Tom kha gai
Tom kha gai is a Thai, wonderfully freshly spiced soup. It is traditionally made with chicken breast, but can also be eaten vegetarian style. Then [...]
Ginger scallion sauce
Origin of the ginger scallion sauce Ginger scallion sauce is as delicate and special as its simplicity to make it. This sauce originates from South [...]
Mayonnaise
Making mayonnaise is one of the most fun activities to do in the kitchen. The key is whisking (by hand or using an immersion mixer) [...]
Dahl with mellowed spices
Dahl with mellowed spices is a vegetarian dish and provides for an extensive taste pallet, especially the next day after making. The main ingredients are [...]
Fat from duck or goose skin
Fat from duck and goose skin - background Chefs use fat from duck or goose skin for culinary purposes as these are stable fats and [...]
Baozi (Chinese steamed, filled buns)
Baozi are Chinese ‘convenience’ food and is hearty, nutritious and filling. Part of a typical fast Chinese breakfast. It comes with meat or only with [...]
Salmon tartar
Salmon tartar is a raw fish dish and will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the [...]
Poached, juicy chicken, South Chinese style
It is this poached juicy chicken dish that shows what poaching can do to keep meat juicy and the skin springy and textured. No wonder [...]
Crusty rustique ciabatta
There is a key to making this crusty rustique ciabatta, white (wheat) bread taste well. you need to make half of the dough a day [...]
