While fillings for quiche can vary tremendously, the two things they all have in common are a flaky, buttery crust and gooey cheesy egg filling. This quiche here has just…
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Mushroom Pâté (Vegetarian Mushroom Spread)
While some people might be of the opinion that a real pâté can only be prepared by using minced meat, offal, or fish, the word pâté does simply mean 'paste'…
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Raw Oysters on the Half-Shell with Kumquat Mignonette and Garden Cress
Not sure if this really counts as a recipe. Even if it does, I am well aware that this is basically the recipe for raw oysters on the half with…
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Pumpkin Gratin
I love pumpkins. Not only are these orange round boys great for carving spooky faces into for Halloween, they are also, of course, very tasty and I actually prefer to…
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Lentil Salad with Cauliflower, Bacon and Blue Cheese
You may not guess it from looking at this site, but I love a good salad. Not only do I love refreshing, light salads made with summer fruits and vegetables,…
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Clams in Butter, Garlic and Parsley / Palourdes en Persillade
For this dish, small clams are steamed in a little bit of wine and lots of butter and garlic after which you can serve them over pasta for dinner, or…
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Vol-au-Vent with Escargot (Snail) & Mushroom Ragoût
These hollow puff pastry cases or vol-au-vent are a popular appetizer and snack in France, Belgium and The Netherlands (where I am from). You usually find them stuffed with chicken,…
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Raw Oysters with Raspberry Mignonette
For my post today, I had some small round Zeeuwse platte oysters (Zeeland flat oyster), which have an almost sweet, delicate flavor and surprisingly firm texture (firm for an oyster…
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Steak Tartare with Anchovy Aioli, Confit Egg Yolk and Crispy Fried Capers (on Brioche)
My version of steak tartare puts a little twist on the French classic and its most popular toppings: naturally, I’ve kept the hand-chopped beef fillet, but I serve it with…
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Artichoke Quiche (with Pancetta)
In the small city I used to live in back home in the Netherlands, there is this little French bakery that sells these incredibly buttery, amazingly creamy, super-cheesy mini artichoke…
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Baked Oysters in the Shell with Cream Sauce and Bread Crumbs (Oysters au gratin)
The oysters are quickly baked, or broiled in the oven until they are just cooked and slightly heated while being protected from drying out by a layer of briny, creamy…
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Baked Camembert with Almonds, Pear and Thyme
This gooey and fragrant baked cheese is a very popular snack on a cold winter evening, especially at Christmas! It can be a truly amazing appetizer, a cheesy dessert, or…
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Prawn and Fennel Bisque
My seafood soup, I mean bisque, is rich in flavours drawn from all parts of the prawns, including the meat, the shells, and most importantly: the prawn heads and a…
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Hollandaise Sauce
What do eggs, asparagus, salmon, mushrooms and spinach all have in common? Don’t know? They all go amazingly well with a rich, yellow hollandaise sauce (and they actually all go…
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