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 chain of burger bars in Belgium.
We already did a veggie version of the Bacon & haloumi burger with green goddess dressing from White Pepper Project. I didn’t mention that the Palmesteyn hamburgers are usually packed in even numbers, did I? Excellent excuse to give the original version a try too! 😇
Continue reading “Non-Vegetarian Burger with Haloumi with Green Goddess Dressing…”
Burger night @Arcis today, so at least 1 veggie burger was made. This one is based on the Bacon & haloumi burger with green goddess dressing from White Pepper Project. Continue reading “Vegetarian Burger with Haloumi with Green Goddess Dressing”
Burgers are by far the biggest 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 sousvide wateroven and then finish it under a hot grill.
Continue reading “Sous Vide Pork Neck Buns with “Porkonaise””
