How to Make Simple French Macarons
Macarons might seem extremely challenging because of their trickiness in achieving a certain defined texture. They are certainly not! This is a simple recipe from […]
Recipe
Freshwater Fish Waterzooi (Gentse Viswaterzooi)
This is a classic Belgian Waterzooi recipe (specifically Gentse Waterzooi with freshwater fish) scaled for 2 people — creamy, delicate, and comforting. The key is […]
Mushroom Carbonara
Mushroom Carbonara (for 2 people) Time Preparation: 10 minutes Cooking: 20 minutes Total: 30 minutes Ingredients (Serves 2) 180 g spaghetti (or fettuccine, linguine, or […]
Swiss Chard & Bacon Lardon Pasta with Crème Fraîche, Pine Nuts & Lemon
A Recipe for Swiss Chard & Bacon Lardon Pasta with Crème Fraîche, Pine Nuts & Lemon Time Preparation: 10 minutes Cooking: 20 minutes Total: 30 […]
Salmon with Béarnaise Sauce
Here’s my version of a classic recipe for Salmon with Béarnaise Sauce — a rich, restaurant-quality dish that’s surprisingly achievable at home. Salmon with Béarnaise […]
Onglet à la Gueuze (Hanger Steak in Gueuze Beer)
Onglet à la Gueuze is a Belgian dish that combines flank steak (onglet) with Gueuze beer, a distinctive Belgian lambic beer known for its tangy, […]
Chicons Gratin (Belgian Endives au Jambon with Mornay Sauce)
Chicons Gratin is a classic Belgian dish featuring endives (chicons) wrapped in ham and baked in a rich Mornay sauce until golden and bubbly. It’s […]
Apple Fritters
These apple fritters are perfect for the fall. Warm, crisp with a delicious sugary, crispy and light batter that complements tart Granny Smith apples. Either […]
Belgian Onion Soup With Brown Beer (Belgique Soupe à l’oignon)
Belgian Onion Soup with Brown Beer is a hearty twist on the classic French onion soup, incorporating Belgium’s rich beer culture. Instead of the traditional […]
Steamed Bao Buns with Carrot & Butternut Squash Katsu Curry Filling
Steamed Bao Buns with Carrot & Butternut Squash Katsu Curry Filling Equipment Mixing bowls (2 large) Whisk Wooden spoon or silicone spatula Measuring cups and […]
Red Velvet Cake
Red Velvet cake is a USA inspired confection which is ideal at Halloween as it is on St. Valentine’s Day. It is bedecked with a […]
The Culinary Use of Sweetbread: Tradition, Technique, and Taste
The pancreas, more commonly known in culinary terms as sweetbread, occupies a special place in the world of classic gastronomy. Despite its unassuming name, sweetbread […]
Hong Shao Rou in He Ye Bao (Red-Braised Pork Belly Lotus Leaf Buns)
Hong Shao Rou in He Ye Bao (Red-Braised Pork Belly Lotus Leaf Buns) Equipment Sharp chef’s knife Cutting board Large pot or Dutch oven Small […]
Ham & Leek Pie
An enjoyable recipe for Ham & Leek Pie. Ham and leeks go so well together. Serves 4–6 Equipment Large saucepan or frying pan Medium saucepan […]
Steamed Bao Buns with Slow-Cooked Pork and Pickled Veggies
Here is a classic recipe for Steamed Bao Buns with Slow-Cooked Pork and Pickled Veggies. If you want to make just the basic bao buns […]
Stuffed Acorn Squash with quinoa, cranberries, kale, and feta
Perfect — Stuffed Acorn Squash with quinoa, cranberries, kale, and feta is a cozy, nutritious, and colourful October dish. Stuffed Acorn Squash with Quinoa, Cranberries, […]
Chicken in Cheddar & Leek Sauce Pie
I love a chicken and leek pie but here is one with a slight difference. No pastry here! Chicken in Cheddar & Leek Sauce Pie […]
Autumn Grain Salad with Farro, Roasted Squash, Kale & Lemon-Tahini Dressing
This Autumn Grain Salad is a perfect October dish: hearty, full of wonderful October colour, and full of texture. It works beautifully as a main […]
Pear and Frangipane Tart
Try these simple almond tarts made with juicy seasonal pears and a hint of amaretto – perfect for a dinner party or afternoon tea. Pear […]
Brined British Chicken Schnitzel with Caper & Lemon Butter
Here’s a refined yet comforting British take on a chicken schnitzel, featuring brined free-range chicken breasts coated in lemon and herb breadcrumbs, and finished with […]