This one actually goes back to one of the first posts I made on arcisfoodblog. It’s a delicious dish with succulent fried chicken and a smooth, mild Japanese curry sauce that has become a family favorite over the years.
Tag: Eggs
Baby Potato, Carrot and Chicken Ovenbake (+Frittata)
With the spring in full swing, it’s time to enjoy some light and easy dinners. Continue reading “Baby Potato, Carrot and Chicken Ovenbake (+Frittata)”
Upside Down Blueberry Muffin
As my blueberry cobbler turned out amazing, Stella Parks’ recipe for a huge upside down blueberry muffin I saw over at seriouseats.com was a no brainer!
Blueberry Cobbler by Thomas Keller
Our dessert from the cookout that Koen & I had in December.
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Lentil, Beetroot and Feta Salad
To offset the meaty onslaught of the Burgerweek, I promised Chantal to post some more veggie recipes. No problem, here it goes!
Burger Week: #7: Wagyu Burger with Truffle and Egg
Burger Week at Arcisfoodblog comes to an end. This is the last of 7 posts on some of the more remarkable burgers I “encountered” in the past couple of months. It was really my pleasure. 😇 Continue reading “Burger Week: #7: Wagyu Burger with Truffle and Egg”
Mozzarella Beef Florentine by Mary Berry
A delicious oven bake consisting of with a cheesy egg/spinach layer in between two layers of beef mince tomato sauce. Think lasagna, minus the pasta!
Omelet with Avocado, Fresh Peas and Feta
For my birthday, I got Jeanine Donofrio’s The Love & Lemons Cookbook. So far we only made some delicious sandwiches, but more recipes will surely follow…
Oven Baked Meatballs with Brown Ale Gravy by Tom Kerridge
Served with mashed potatoes and minted peas and mushrooms. A rather British supper.
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Chicken Parmesan with Oven Roasted Tomato Sauce
A classic American-Italian dish.
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Korean Weekend: Noodle Soup, Meatballs and Stir Fried Beef
We kicked off 2016 with having a go at some Asian inspired dishes based on some bookmarked recipes and spices that we had in the pantry.
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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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