Diversen

Sushi-in-a-bowl - one of the most ingenious ideas I have recently come across, learned from my dear friend Aída Patiño during our short stay together at the[...]

After sampling a deliciously refined version of pea soup (the original hearty version being a traditional winter recipe) cooked by my friend Aaldert the other[...]

Ingredients: 4 eggs 80 ml milk 5 sun-dried tomatoes, chopped 1/4 avocado (chopped) 50g soft white goat's cheese, chopped into small cubes pinch of salt pinch[...]

I love cooking a nice whole hen every now and then, glazed, stuffed, mmmmm. Or to bite into a nice, well seasoned chicken leg, straight to the bone. Chicken[...]

I have to admit it, I'm a big meat fan. Try this tangy tasty combination of pomegranate, honey and citrus juice with lamb chops for a nice juicy dinner.[...]

Sometimes, it's hard to believe how easy it is to make a good sauce. Port sauce is great with poultry and meat. In its condensed form, this sauce can be kept[...]

I'm a big pomegranate fan. This juice is lovely and fresh and is a nice change to the usual orange juice with breakfast. Aside from the fact that pomegranates[...]

Ooooh, this is one of my big-time favourites. The mix of port and cognac adds a nice aroma & flavour, although you can choose to use one instead of the[...]

A long time ago, one of those travel-culinary programs on TV did an item on Hawaii. Someone went to the market, picked out some fresh ingredients, and made[...]

(Serves 4) Ingredients: 4-5 slices of smoked duck per person rocket salad, washed 1 pomegranate raspberry vinegar 150 g fresh raspberries 50 g pine kernels[...]

Here's a good party snack recipe for the lazier cooks among us. Yes, technically you can also make your own puff pastry (takes a while and must sit in the[...]

This recipe is a slightly modified version of Viviane Vanwynsberghe’s North African stuffed chicken with couscous recipe. I left out the pistachio nuts,[...]

One of the things we learned to make during the basic cooking course I followed - five years ago now - was how to make a fruit coulis. A coulis is basically a[...]

It may take a while to get used to the taste of home made mayonnaise, but once you do the store bought version will never taste the same again. You can make[...]

This goat cheese and pesto tower is one of the dishes we prepared during a cooking workshop my sister and I went to at KookOok, Amsterdam a while back. We both[...]