Blueberry Cobbler by Thomas Keller

Our dessert from the cookout that Koen & I had in December.
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Beef Stroganoff by Thomas Keller

This was the pièce de résistance from the Ad Hoc At Home cookout that Koen and I had in December: Beef Stroganoff.

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Cream of Cauliflower Soup with Beet Chips by Thomas Keller

Better late than never: in December Koen and I had a cookout again and we started with this stunning creamy cauliflower soup with three crispy elements. Continue reading “Cream of Cauliflower Soup with Beet Chips by Thomas Keller”

Pineapple, Mango and Coconut Fool

Nothing better than a fresh yet indulgent dessert (with some very nice South African dessert wines from Mullineux and Newton Johnson)…

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Courgette Carpaccio Salad

Koen and I had a mini-cookout a couple of weeks ago. ‘Quick and light’ was the motto and we kicked-off with this Courgette Carpaccio starter that is bursting with flavour!

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Lechon Kawali (Filipino Crispy Fried Pork Belly)

The last part of our pork belly extravaganza was trying to recreate a Filipino dish called Lechon Kawali, which I found over at

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Char Siu with Pickled Carrot and Mooli

The second dish that we did was based on Jeremy Pang’s recipes I found on BBC Good Food: oven roasted char siu (BBQ-ed pork belly) with pickled carrots and mooli. Continue reading “Char Siu with Pickled Carrot and Mooli”

Szechuan Pork Belly Bites with BBQ Glaze

The first one we made was Szechuan pork belly bites I found over at Continue reading “Szechuan Pork Belly Bites with BBQ Glaze”

Pork Belly Extravaganza

So, what to do if you have a 3kg/ 6.75lbs slab of pork belly lurking in the freezer? You organize another cookout with Koen….😎

pork belly slab

We tried 4 recipes with different preparations (deep fried, oven roasted, sous vide and slow cooked) of which first 3 were successful and latter was a total disaster.

To get the bad one out of the way: it was chili con carne I found over on BBC Good Food, which looked very promising due to the use of pork belly and stewing steak as well as diced lemon. Besides that fact that the chili itself – even with 3 whole tablespoons of pimenton chili powder – was rather bland, the lemon proved its downfall. Althought the pithy core and seeds were removed, the chili had an overpowering bitter and sour aftertaste, which unfortunately could not be remedied as it seeped into the meat whilst stewing. Must remember to scan all reviews: most of the positives turned out to be made without the lemon… 

More posts to follow on the succesful ones….

Pork belly teaser #1
Pork belly teaser #1
Pork belly teaser #2
Pork belly teaser #2
Pork belly teaser #3
Pork belly teaser #3


Prime Rib Roast with a Baby Potato Gratin

The main dish of our recent cookout: a garlic and thyme coated prime rib roast served with a cheesy onion, bacon and baby potato gratin.

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Sousvide Galore: Green Asparagus, 65C Egg and Hollandaise Foam

Koen and I had another cookout recently. We picked this entrée so we could use the Sousvide for (almost) all elements.

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Mont d’Or Cheese Fondue with Black Truffle

This was the starter of our recent cookout: a small cheese fondue with black truffle.

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