This is an excellent twist to traditional chocolate mousse, and I swear it, it takes only ten minutes to make. I came across the recipe in a magazine produced[...]

This lovely snack is my Italian variation on Catarina's Salmon Rolls. Ingredients: 1 small jar sundried tomato tapenade, 1 avocado, 250g cream cheese 1 jar[...]

With their exotic colours and shapes, adding some edible flowers to your dish makes for beautiful centerpieces or cheerful salads. The best bit is that you can[...]

Tomato butter is perhaps not an obvious choice for one of the first recipes on my first culinary blog ever. Still, it's representative, in many ways, of what I[...]

Take a Thai coconut shrimp soup, reduce it, and put it in a shot glass. That's basically what this boils down to, and believe it or not, it only takes 5[...]

Another one for the chocolate lovers out there! I always loved these growing up in Mexico, and it took me quite a while to find a recipe that tasted as good.[...]

For a festive Sunday brunch, try this variation on regular fried eggs. Ingredients (serves 2): 1 baguette olive oil 8 quail eggs (or 1 egg for each slice of[...]

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[...]

* This is another recipe from a KookOok cooking workshop I followed. Because you can prepare most of the ingredients in advance and let the cake finish in the[...]

I never believed they would rise, but they did. Profiterole dough is the strangest - it puffs up in the oven and becomes hollow. You can use the same dough to[...]

Tastes pretty authentic. Watch out with the dough - it's the hardest part - but other than that this is easier than it looks. Ingredients strudel dough: 500g[...]

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[...]

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[...]

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

I've made these often, and they always do well. Preparing them is quite a bit of fun, although making a bit of a mess of yourself is (on account of the cacao)[...]