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
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 [...]
Duck ragout
Duck ragout provides a distinct taste to appetizers such as croquettes or bitter balls. But also duck ragout goes very well into making a main dish with pasta. To make it, make duck broth and use the meat from the bones to make the [...]
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 century AD. And did you know that Santa Claus and his sled have been derived from this folk festival? In [...]
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