Recipes
Trout and leek gratin
A classic French oven-baked dish in which gently braised leeks are combined with a creamy sauce and tender trout, finished with a golden-brown cheese crust. Elegant enough for dinner, yet...
Trout and leek gratin
A classic French oven-baked dish in which gently braised leeks are combined with a creamy sauce and tender trout, finished with a golden-brown cheese crust. Elegant enough for dinner, yet...
Light pickled radish & carrot Yunnan style
This lightly pickled radish and carrot (腌萝卜胡萝卜) is a classic side dish from Yunnan cuisine. The vegetables are briefly salted and then pickled fresh with rice vinegar, garlic and a...
Light pickled radish & carrot Yunnan style
This lightly pickled radish and carrot (腌萝卜胡萝卜) is a classic side dish from Yunnan cuisine. The vegetables are briefly salted and then pickled fresh with rice vinegar, garlic and a...
Snert
Snert is a thick Dutch split pea soup made with split peas, pork, winter vegetables and smoked sausage. A pig’s trotter and pork ribs give the soup extra flavour and...
Snert
Snert is a thick Dutch split pea soup made with split peas, pork, winter vegetables and smoked sausage. A pig’s trotter and pork ribs give the soup extra flavour and...
Oven-roasted kohlrabi with thyme
Green kohlrabi has a fresh, mild flavour and develops a lightly nutty character with golden-brown edges in the oven. Fresh thyme gives the roasted kohlrabi a subtle herby aroma without...
Oven-roasted kohlrabi with thyme
Green kohlrabi has a fresh, mild flavour and develops a lightly nutty character with golden-brown edges in the oven. Fresh thyme gives the roasted kohlrabi a subtle herby aroma without...
Œufs à la Reine with Dijon Mustard and chives
Œufs à la Reine are hard-boiled eggs topped with a light, creamy sauce and briefly gratinated. A classic from French cuisine, often served as a lunch dish or a light...
Œufs à la Reine with Dijon Mustard and chives
Œufs à la Reine are hard-boiled eggs topped with a light, creamy sauce and briefly gratinated. A classic from French cuisine, often served as a lunch dish or a light...
Oeuf Orsini with spinach
Soft clouds of lightly whisked egg, gently gratinated with Parmesan, served on a bed of spinach briefly wilted in butter. An elegant dish from French cuisine.
Oeuf Orsini with spinach
Soft clouds of lightly whisked egg, gently gratinated with Parmesan, served on a bed of spinach briefly wilted in butter. An elegant dish from French cuisine.
Mushrooms in cream sauce
Richly fried mushrooms in a velvety smooth cream sauce with shallot, garlic, cognac and veal stock. Finished with cold butter for extra depth and gloss.
Mushrooms in cream sauce
Richly fried mushrooms in a velvety smooth cream sauce with shallot, garlic, cognac and veal stock. Finished with cold butter for extra depth and gloss.
Beef stock
A clear, fragrant beef stock made from beef shank on the bone and aromatic vegetables. Lightly browning the onions adds more depth, while keeping the stock clear and refined.
Beef stock
A clear, fragrant beef stock made from beef shank on the bone and aromatic vegetables. Lightly browning the onions adds more depth, while keeping the stock clear and refined.
Lemon crumble tart with almond cream
A classic, rich tart with a crisp shortcrust base, soft almond cream, fresh lemon filling and a buttery crumb topping. Ideal as a dessert or with coffee.
Lemon crumble tart with almond cream
A classic, rich tart with a crisp shortcrust base, soft almond cream, fresh lemon filling and a buttery crumb topping. Ideal as a dessert or with coffee.
Xīhúlu chǎo jīdàn
Xīhúlu chǎo jīdàn (西葫芦炒鸡蛋) is a simple Chinese home-style dish that combines soft pieces of scrambled egg with tender, quickly stir-fried courgette.
Xīhúlu chǎo jīdàn
Xīhúlu chǎo jīdàn (西葫芦炒鸡蛋) is a simple Chinese home-style dish that combines soft pieces of scrambled egg with tender, quickly stir-fried courgette.
Redfish with sauerkraut, apple & Mustard butter
Gently pan-fried redfish on braised sauerkraut with apple: fresh and tangy, lightly sweet and beautifully balanced.
Redfish with sauerkraut, apple & Mustard butter
Gently pan-fried redfish on braised sauerkraut with apple: fresh and tangy, lightly sweet and beautifully balanced.
Kafta
Juicy, spiced minced-meat sausages from the Levant. Finely chopped onion, parsley and spices are mixed with lamb or lamb-and-beef mince and quickly grilled or fried.
Kafta
Juicy, spiced minced-meat sausages from the Levant. Finely chopped onion, parsley and spices are mixed with lamb or lamb-and-beef mince and quickly grilled or fried.
Chicken Hawaii
Chicken Hawaii is a typical 1970s oven dish in which tender chicken breast fillet is combined with tinned pineapple, a creamy sauce and a golden-brown layer of melted cheese.
Chicken Hawaii
Chicken Hawaii is a typical 1970s oven dish in which tender chicken breast fillet is combined with tinned pineapple, a creamy sauce and a golden-brown layer of melted cheese.
Prawns with ginger and spring onion
Prawns with ginger and spring onion (姜葱虾) is a light, simple dish from Chinese cuisine. The prawns are quickly fried over a high heat so they stay juicy, then seasoned...
Prawns with ginger and spring onion
Prawns with ginger and spring onion (姜葱虾) is a light, simple dish from Chinese cuisine. The prawns are quickly fried over a high heat so they stay juicy, then seasoned...
Yunnan steamed vegetables with garlic oil
In Yunnan cuisine, vegetables are not only stir-fried, but are also often steamed. Steaming keeps flavour, colour and texture at their best.
Yunnan steamed vegetables with garlic oil
In Yunnan cuisine, vegetables are not only stir-fried, but are also often steamed. Steaming keeps flavour, colour and texture at their best.
Fagioli in insalata
Fagioli in insalata is a simple Italian bean salad based on white beans, red onion, good olive oil and lemon. Fresh, aromatic and ideal as a side dish with an...
Fagioli in insalata
Fagioli in insalata is a simple Italian bean salad based on white beans, red onion, good olive oil and lemon. Fresh, aromatic and ideal as a side dish with an...
Baked chicory gratin
This gratinated chicory is a classic side dish for the colder months. Delicious with a piece of meat, for example braised beef, but also with a simple pork chop or...
Baked chicory gratin
This gratinated chicory is a classic side dish for the colder months. Delicious with a piece of meat, for example braised beef, but also with a simple pork chop or...
Spinach à la crème
Spinach à la crème is a classic side dish of briefly wilted spinach in a mild, creamy sauce.
Spinach à la crème
Spinach à la crème is a classic side dish of briefly wilted spinach in a mild, creamy sauce.