Polenta is a classic Italian comfort food made of boiled cornmeal. Historically polenta was made with cornmeal combined with other grains. Today, polenta is often served as a soft, creamy creamy pureed dish, or it is cooled to solidify into a loaf that can be baked, fried, or grilled. It is often used as a…
We already made some risotto, but when white asparagus are in season we can recommend this combination as a main dish or as a side dish. Vegetarian or vegan foodies can swap the chicken stock for vegetable stock. Make sure to make your stock very flavourful for optimal results. You can jazz up this risotto…
Talk about an easy recipe with a fancy name! There are a few different ways to make this dish but fish or shellfish, fish stock and tomatoes are essential ingredients. The fish is coated in corn flour before pan frying and flambéing with cognac, then the cooking process finishes in the thick tomato sauce. History…
Classic noodles are usually thin, round, long strands of dough, that are boiled in water or stock, and then tossed with sauces, meats and vegetables, or added to soups. However, Asian noodles are available in a variety of shapes, sizes, flavours and textures, and each are cooked with its own specific condiments. Different countries in…
Easter, a popular festival known for delicious and colourful eggs, is celebrated all around the world. Although a traditional Christian celebration, it is believed to have seasonal links to spring and the equinox thereby considered a seasonal festival too. As with other festivals or celebrations, one of the most important elements is, without a doubt,…
Veal shank is next level comfort food! Cooking it sous-vide turns this meaty recipe into the most tender and juiciest dish. The preparation of this recipe is spread over 2 days but it only takes a minimum of your actual time because the sous-vide precision cooker does the work for you! The veal is tenderized…
Don’t we all love pasta? Homemade fresh pasta or store bought, there are a multitude of shapes, colours and impressive preparations! Today we are cooking whole wheat spaghetti for a change. This brown variety is a little firmer, slightly lower in calories and carbohydrates, but the taste is similar to refined pasta. We are always…
Serving a sandwich can be done in many ways. Some people are happy to just add some ingredients between two slices of bread and others create impressive meal times by serving pressed sandwiches. A panini sandwich press heats the bread to a crispy and delicious delight, and although a press is not an essential kitchen…
Brussels is not only the capital of Europe but also a wonderful city with fantastic restaurants. As a Belgian, I’m proud to present you only a few of the culinary spots out of many. From waffles to sinful chocolates and everything in between, Brussels has it all! Check out these recommendations for the top 10…
The origins of the Bolognese ragù are related to those of the French ragoût, a stew of ingredients reduced to small pieces, which became popular in the 18th century. The earliest documented recipe for a ragù served with pasta comes from late 18th century Imola, near Bologna. Bolognese sauce is a complex sauce which involves…