Salmon and white asparagus pate en croute
Salmon and white asparagus pate en croute is a Belgian pate, which has a thin, baked layer of dough as protection. Unlike many recipes on [...]
Pan-fried anchovy
Pan-fried anchovy is simple to make, and makes for a nutritious and hearty snack. Anchovy is a small fatty fish which swims in schools in [...]
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 [...]
Chumaki, sushi rolls
Chumaki sushi rolls consist of sushi rice with 2-3 ingredients rolled in nori seaweed. The diameter is 1 to 1.5 inch. It is not time [...]
Battera (pressed sushi) with preserved mackerel
Battera is literally a pressed sushi. In Japan mackerel sushi is much more popular than salmon or tuna for the obvious reason of cost. But [...]
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% [...]
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 [...]
Beef (tongue) croquettes and bitter balls
Beef (tongue) croquettes and bitter balls are tought to have been invented by Dutch house wives in the 19th century invented to prevent beef left-overs [...]
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 [...]
