Sourdough barm for high hydration breads
Sourdough barm for high hydration breads is the basic mother starter or 'chef' used by high hydration sourdough bakers. The hydration refers to the weight [...]
Pumpkin soup with orange and roasted seeds
Pumpkin soup with orange and roasted seeds is a genuine pumpkin soup. While pumpkin soups allow for many variations, such as adding carrot, tomato, [...]
Curing fish (e.g. gravad laks)
Introduction Curing fish (e.g gravad laks) is a very attractive way of preparing raw fish. Almost every fish fillet can be cured, high fat [...]
Smoked mackerel mousse
Smoked mackerel mousse is an extremely simple and quick dish to make. Especially if you are not into smoking of food products yourself. So [...]
Cured Patagonian tooth fish
Cured Patagonian tooth fish is an example of a cured, high fat fish. Salmon and mackerel are other examples. The Patagonian tooth fish, is [...]
Blini
Blini are nothing more or less than savory Russian and Ukrainian pancakes. While traditionally they were small and made with buckwheat flour, they are [...]
Cured grouper
Cured grouper is an example of a cured but very low fat fish. Garoupa, as the fish is called in South East Asia, comes [...]
Fennel Salad with grilled cherry tomatoes
This healthy, crispy fennel salad with grilled cherry tomatoes is a typical example of a fall and winter salad. The soft hints of licorice [...]
Dutch ‘banketstaaf’
Traditionally, Dutch 'banketstaaf' is eaten on the occasion of the birthday of Saint Nicolas, december 6th. This is a tradition going back to the 3rd [...]
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 [...]
