Musings About Chips
“Where are the chips?” A comment from an ex-colleague seeing my fishcakes pic. Good question. Due to my childhood in Belgium and despite my aim…
Category: Tips
How to Make a Classic Apple Tarte Tatin
Classic Tarte Tatin will never go out of fashion. OK it’s not a dish for the calorie conscious, I give you that. But as…
Nam Yue Braised Spare Ribs With Tangerine
If the past year hasn’t treated you kindly, or vice versa, this is your second chance:
Three Cheese White Pizza with Radicchio and Caramelized Red Onion
Woohoo! My new pizza stone has arrived! I do have one already, a fire clay one that takes forever to heat up and cool…
Easy Homemade “Ricotta”
There is a saying out there, that every self-respecting food blogger will post about homemade ricotta at least once in their blogging-life. As a…
Classic Dutch Pea Soup
Pea soup is a Dutch institution and a national treasure. Like the British Sunday roast and the American Thanksgiving dinner. We’re not talking about…
Dutch Apple and Frangipane Turnover Roll
We’ve all been there, right? What to do with unsightly puff pastry leftovers? Simples. Apple turnover time! Sweet crisp golden pastry puffs with a…
Wild Mushroom Risotto and a Risotto Masterclass
This Italian classic shouts “Autumn” to me. It is rich and comforting, yet only needs a few affordable ingredients to deliver that “MMmmm”. The…
A Menu of Belgian Classics
On the Menu: Tomatoes Stuffed with Brown Shrimp Waterzooi from Ghent Belgian Chocolate Mousse This is no-frills classic Belgian cuisine. The shrimp stuffed tomatoes…
Sous-vide Steak in your Home Kitchen
This is a wonderful yet healthier version of steak and chips. The steak is simply pan-fried, or cooked sous-vide. “Sous-vide” is French for “under…
Good Morning Vietnam
On the menu: Vietnamese Chicken Salad Slow Cooked Vietnamese Lamb Shanks, Sesame Roast Sweet Potato, GABA rice Banh Flan (Vietnamese Coconut Creme Caramel) I…
A Foodie Saturday
Panic mode at 2am: I hadn’t defrosted the lamb shanks for my dinner party. A deep dive into the freezer only yielded 2 lamb…
How to style and photograph your food like a professional
In short: I don’t use any fancy gimmicks. No lipstick on soft red fruit to enhance colour impact. No soap bubbles to simulate foams.…