Mushroom ragout
Mushroom ragout is characterized by an intense mushroom taste. The ragout combines well with the bitter notes of the three vegetables in the salad it [...]
White asparagus soup
For white asparagus soup we use the stalky, white vegetable. It is regarded a delicacy in North-West Europe. The vegetable is only on the market [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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) [...]
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 [...]
