Monthly Archive for: ‘July, 2013’

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    Bearnaise sauce

    The sauce was named after Béarn, the southern French birthplace of Henri IV in 1836 and was first created by chef Collinet, the inventor of the roasted potatoes. The sauce was then served at the opening of the restaurant Le Pavillon Henri IV in Saint-Germain-en-Laye, …

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    Confit tomatoes

    Great, wonderful aromatic supplement for meat and vegetable dishes, as well as the filling for savory delicacies. Preparation time 65 minutes

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    Black currant coulis

    The sauce Nr.1 for all your desserts or ice creams. Preparation time 45 minutes .. Durability several months in the freezer

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    Niçoise salad

    The best salad I’ve ever ate in France. I bet that after tasting it you will not want another. Preparation time 45 minutes

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    Bessie ®

    My little Bessie. Name came from the Dutch “aalbessen”, which here in Belgium means currant bush. Preparation time 20 minutes .. Baking 20 + 15 minutes

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    Black currant jam

    Delicious jellies that we sometimes use as a basis for blackcurrant tea: do 1,5 el jellies in a bag, pour over boiling water and ready. Preparation time 50 minutes .. Durability 1 year

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    Quick Vitello Tonnato

    Fantastic and cool combination of veal and tuna sauce. Mine accelerated version of the Italian classic. Preparation time 40 minutes

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    Apricot jelly with elderflowers

    Fantastic combination of apricots and elderflower from Madam Confituur. Preparation time 50 minutes .. Durability 1 year

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    Apricot tart with pecan crust

    Tart with the most soft and delicious pecan dough I ever ate. Preparation time 25 minutes .. Baking 20 minutes

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    Courgette Ring with feta

    For zucchini and feta cheese lovers in any possible way. Preparation time 20 minutes .. Baking 45 minutes

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