Monthly Archive for: ‘March, 2014’

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  Pure cocoa cream ®

  Cream of 100% pure, unrefined cocoa beans. Preparation time 20 minutes

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  Sea sole ‘Meunière’

  Original French menu according Master Chef Peter Goossens.’Meunière’ actually means “lined with flowers’. But since their season just begins, the fish is garnished with fresh parsley. Preparation time 30 minutes

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  Asparagus tart Nivernais

  Seasonal specialty from amazing, French cuisine of the Burgudy area : Asparagus cake from Nivernais. You could say that the cake is France’s answer to the Belgian quiche. Its originality, however, is in incredibly tasty combination of whole-wheat dough and asparagus filling. Preparation time 40 …

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  Asparagus as it should be

  Peel the asparagus with a vegetable peeler: lay them flat on your cutting board, and go from foot to gently cup and then turn them each a quarter. Discard the peels it away, rinse it well. Put a pot with cold water along with a …

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  Wholemeal shortbread dough

  Original, French dough for cakes and savory snacks. Preparation time 7 minutes .. Cooling 30 minutes

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  Swedish balls

  Tasty meat balls according to Jeroen Meus recipe. Blessed! Preparation time 70 minutes

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  Last minute bread ®

  Originally I wanted to bake but due too much work, I forgot to cook the potato and till I realize, it was too late. So arose this tasty variation. Preparation time 10 minutes .. Rising 45 + 60 minutes .. Baking 20-25 minutes

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  Finest pork tenderloin

  Really delicious pork tenderloin with caramelised leeks. Preparation time 30 minutes

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  Turkey with Brussels sprouts

  Fantastic, caramelised, Brussels sprouts with amazingly meat and aromatic, crispy potatoes – irresistible! Preparation time 30 minutes .. Baking 35 minutes

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  Almond-cocoa pads

  Recipe for this wonderful, gluten-free, lactose-free and egg-free pads I publish with the permission of the Italian chef cook Giuseppe Capano. Grazie, Giuseppe! Preparation time 10 minutes .. Baking 10 minutes

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