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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 [...]
Ghee: clarified and refined butter
It is very easy to make clarified butter or butter fat (ghee) yourself at home. And ghee performs to a [...]
Weihnachten Stollen
Weihnachten stollen is a German winter favorite, but actually tastes well the whole year round. The rich taste of dried [...]
Pickled mackerel in brine and vinegar
Pickled mackerel is an example of a traditional way of preserving food. Here we pickle raw, fatty fish before storing [...]
Latest posts
Beef broth for Vietnamese Pho
Beef broth for Vietnamese Pho is inspired by the family recipe shared by the owner of the Red Lantern, a successful Vietnamese eatery in Sydney. Pho is one of the common dishes in Vietnam and [...]
Béarnaise sauce (original)
Béarnaise sauce (original) is an egg-clarified butter sauce, rich in butterfat. It only differs from hollandaise sauce by replacing lemon juice by tarragon vinegar in the gastrique. Béarnaise sauce goes very well with steak, with [...]
Béarnaise sauce with a heart healthy streak
Béarnaise sauce (original) is an egg-clarified butter sauce, which is rich in butterfat. It only differs from hollandaise sauce by the use of tarragon and vinegar instead of lemon juice in the gastrique. Béarnaise sauce [...]
