Why baking soda is your new kitchen hero (and how it differs from baking powder) You probably know baking soda best from cakes and cookies. But in plant-based cooking, this white powder deserves even more praise—namely, as a secret weapon for crispier green beans, the creamiest hummus, and deeper flavors thanks to the Maillard reaction.
The Magic of Baking Soda Read More »
It has nothing to do with bitter taste compounds You’re probably familiar with the recipe: slice the aubergine, sprinkle generously with salt, leave to stand for about 15 minutes, pat dry, and only then start frying, grilling or roasting the aubergine. Almost every recipe and cookery book gives the same reason: the salt draws out
Why you should salt your aubergine before preparing it Read More »
Plant-based chocolate fudge with Dulce de Leche: luxury without compromise There are sweets you buy, and then there are sweets you make because you know they’re special. This plant-based chocolate fudge with dulce de leche undeniably falls into the second category. With just three basic ingredients, you can create a delicacy whose texture and flavour
Chocolate fudge with Dulce de Leche Read More »
Carrot tartare: a culinary transformation The secret of this special plant-based tartare lies in a fascinating technique: freezing and thawing carrots twice. This process may seem unusual, but it causes a remarkable change in the structure of the orange root vegetable. During freezing, ice crystals form and break through the cell walls. When thawed, moisture
Carrot tartare with avocado, dill, sweet and sour celeriac and buckwheat Read More »
Hasselback van pompoen: een gelaagd culinair Aziatisch feestje Er zijn gerechten die je maakt voor doordeweeks, en dan zijn er gerechten die je neerzet als je écht indruk wilt maken. Deze hasselback van flespompoen met rode curry, tempehgehakt en krokante shiitake valt resoluut in de tweede categorie. Maar laat je niet afschrikken door de imposante
Hasselback van pompoen met rode currysaus en krokante shiitake paddenstoelen Read More »
Tahini soup with garlic & lemon oil and za’atar This tahini soup is just what you need when you’re craving something warm and comforting. The tahini provides a creamy, nutty base that tastes deliciously rich without being heavy. The finishing touch What makes this soup truly special is the finishing touch. A generous dash of
Tahini soup with garlic & lemon oil and za’atar Read More »
What does semifreddo mean? Semifreddo comes from Italian and literally means “half cold” or “half frozen”. The name refers to the unique texture of this dessert: softer and creamier than ice cream, yet deliciously chilled and light. What is a semifreddo? A semifreddo is an Italian frozen dessert that looks like ice cream but has
Raspberry and basil semifreddo Read More »
Clafoutis When cherries are in season, it’s the time to bake clafoutis. This is the kind of pastry that rural French cuisine is so good at: using simple seasonal produce to conjure up something scrumptious without too much fuss in the kitchen. Are cherries not in season? Read on anyway because we also provide tips
Clafoutis and Flaugnarde Read More »
Italy’s tastiest little cookies? Amaretti are among the most beloved cookies in Italian cuisine. These small, round treats with their distinctive almond flavor and unique texture – crispy on the outside and soft or chewy on the inside – have won many hearts over the centuries. With these raspberry amaretti, we’ve created a delicious plant-based
Raspberry Amaretti Read More »
