When I make Baba Ganoush (roasted aubergine dip), I always use the recipe from French chef Franck Dangereux – of The Foodbarn in Noordhoek, South-Africa – as a basis.
Continue reading “Baba Ganoush by Franck Dangereux (The Foodbarn, Noordhoek, South Africa)”
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”
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”
Burger Week at Arcisfoodblog: 6 posts on some of the more remarkable burgers I “encountered” in the past couple of months; either homemade or in restaurants. Continue reading “Burger Week: #3: ‘Boerie’ Burger”
This one is from the cookbook from “De Burgerij“, a Belgian chain of burger bars with some outlets in the Netherlands nowadays.
We already did a veggie version of the Bacon & halloumi burger with green goddess dressing from the now-defunct White Pepper Project.
Continue reading “Non-Vegetarian Burger with Halloumi with Green Goddess Dressing…”
Burger night today, so at least 1 veggie burger was made. This one is based on the Bacon & Halloumi Burger with Green Goddess Dressing from the White Pepper Project (now-defunct so unfortunately no link to the original recipe). Continue reading “Vegetarian Burger with Halloumi with Green Goddess Dressing”
Burgers are by far the most significant section of my food-related bookmarks, so I have plenty to choose from when lacking inspiration. This one is based on the “The Pastrami Burger Bomb” from Serious Eats. Continue reading “Pastrami Burger with Gruyere and Coleslaw”
Having seen many Asian recipes with slow roasted pork belly, I wanted to give it a go in the sous vide water oven and then finish it under a hot grill.
Continue reading “Sous Vide Pork Neck Buns with “Porkonaise””
