Author Archive for: ‘Zuzana’

Raisins bread

Typical Belgian raisin bread for breakfast. Preparation time 10 minutes .. Rising 30+45+45 minutes .. Baking 25-30 minutes
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Rhubarb – strawberry cream

Healthy, refreshing and delicious cream. Preparation time 20 minutes
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April ®

April tart for my sister in law’s birthday. Seasonal tart with pistachio dacquoise, delicious, rhubarb-elderflower honey-strawberry filling and aromatic, marinated strawberries. Preparation time 20 minutes .. Baking 20 minutes .. Finishing 20 minutes
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Prosciutto Ducks

Tasty, quickly made and pleasantly aromatic, Easter appetizer for a drink, bier of glas of wine. Preparation time 5 minutes .. Cooling 20 minutes .. Baking 8-10 minutes
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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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