Tomato soup
This tomato soup comes together with only few ingredients. The key to a rich taste is the [...]
Caramelized Fig and Orange Salad
Caramelized fig and orange salad is one of those special salads that pair excellently with spicy food. [...]
Tarte Tatin apple pie: the French way
Tarte Tatin apple pie was born when the sisters who ran the Tatin restaurant in France one [...]
Sugar cured mackerel
Sugar cured mackerel is prepared in a somewhat similar way as gravad laks. This is the century [...]
Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a [...]
Deep Fried Tofu
Deep fried tofu is a vegetarian, warm dish, that is usually eaten with a dip sauce. It [...]
Chef Wilfried:
Winter & Festive recipes
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As the fat content of mackerels caught in the fall is similar to that of herring and can reach values exceeding [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If you serve traditional potato mash at the side, it will be terrific. You can easily make this ahead of time [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck contains most of its fat. Therefore, the minced meat is made of the skinned breast and leg meat, leaving the leg tendons out. As the [...]
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