A true classic: French onion soup. Slowly caramelized onions and cheesy slabs of toasted garlicky bread…
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A true classic: French onion soup. Slowly caramelized onions and cheesy slabs of toasted garlicky bread…
Read MoreFor Chantal’s birthday party, I made some Scotch eggs with a delicious herby dipping sauce. This is the veggie version.
Read MoreFor Chantal’s birthday, I was looking for a recipe for one of those fantastic cakes entirely covered in Maltesers, but along the way, I got distracted by this “Malteser tiffin”.
Read MoreI got some packets of De Cecco’s mini gnocchi, chicche di patate, so started looking for recipes to find a sauce that was not the standard browned butter with sage leaves.
Read MoreThis risotto hails from Georgia and originally comes from Morgan Murphy’s cookbook “Southern Living Off the Eaten Path: On the Road Again: More Unforgettable Foods and Characters from the South’s Back Roads and Byways”
Read MoreMy first attempt at a Soufflé Cheesecake. The taste very closely resembled a regular lemon cheesecake, but the structure is amazingly fluffy and light!
Read MoreFerran Adrià of El Bulli fame finishes the risotto with a garnish of paper-thin slices of mushrooms.
Read MoreA straight forward “pantry” risotto for a delicious weekday supper.
Read MoreWhen the grown-ups indulge in culinary experimentation, it’s always a challenge to make something easy and more suitable for the kids. This time they were quite vocal about it and demanded Mac ‘n Cheese! Luckily, I had this version by Marco Pierre White still in my culinary bucket list.
Read MoreA French clafoutis tart brings childhood memories of summer bakes with all kinds of fresh fruit, but the real classic is with cherries.
Read MoreA couple of weeks ago Koen and I had another cookout. We needed a starter that was relatively low maintenance, and I wanted to try something new with the sous vide. This recipe is from George Calombaris fit the bill nicely as I hadn’t cooked fish in it before.
Read MoreThis a recipe from the Will It Waffle blog that was published on Serious Eats.
Read MoreAnother excuse to use the Smoking Gun… 🙂
Read MoreThis recipe from Masterchef Australia was a perfect use of my sous vide water oven.
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