Recipes
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For every season you find your favorite
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Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures [...]
Steaming versus boiling
Steam is water vapor of around 100 C at atmospheric pressure at sea level. Steam can cook products that are [...]
Pate de Campagne with duck
Making pate is fun. Discover the countryside in yourself and make something much more tasty than you can find from [...]
Latest posts
Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South America and in The Philippines. It commonly uses fish or chicken, that is briefly fried on the [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although you can eat it raw as is, often the pieces are mixed with some lemon juice, salt, [...]
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 [...]
