Tomato steak tartare Truth be told. As a Francophile, one of the things I missed most when I adopted a vegan diet was the simple pleasure of a beautifully made steak tartare, served or prepared with all the essential garnishes (crisp shallots, zesty capers, delicate herbs, the punchy hit of Worcestershire sauce and the heat […]
Aubergine saté Het woord “saté” verwijst naar een “houten prikker met stukjes vlees”. In dit recept rijgen we stukjes gemarineerde aubergine aan houten stokjes en maken zo een aubergine saté. Aubergine fungeert als een spons en absorbeert de marinade volledig. Voor het gemak wordt de aubergine in de oven geroosterd, maar het kan ook prima
Aubergine saté met rabarber-kokossalsa en groene kruidenrijst Read More »
Hash browns with grilled asparagus Hash browns are a typical American breakfast dish, but they can also work well as part of a main dish, as in this recipe with grilled asparagus. Tender on the inside, nice and crispy and golden brown on the outside. Hester made a spicy and slightly tangy version by adding
Grilled asparagus, curry madras hash browns and ramson & orange pesto Read More »
Roasted asparagus Roasted asparagus are a treat, and with the advent of spring, there’s no better way to indulge than with the decadence of one of the season’s culinary superstars: white asparagus. Known as the ‘white gold’ (and with good reason!), asparagus is an elegant and nutritious ingredient that can be prepared in myriad ways.
Roasted asparagus with basil ‘Hollandaise’ & zesty pangrattato Read More »
About the vegan brioche In this vegan brioche (vrioche?), I substitute the eggs for banana and the butter for olive oil. The result is crispy on the outside and fluffy, almost cake-like on the inside. Just the way you want a brioche to be. For this recipe, the banana should not be too ripe, the
Vegan brioche toast with almond & wild foraged herbs ‘ricotta’ and caramelised leeks Read More »
Voor een appel en een ei Een klassieke cake lijkt zo simpel, voor een appel en een ei koop je er al één in de supermarkt (meestal niet zo lekker), voor iets meer haal je er één bij de bakker en als je zelf een beetje kan bakken doe je het lekker zelf. Vegan cake
Originating from the sunny Provence region, daube de boeuf à la provençale is a traditional stew that has evolved from humble peasant fare to a celebrated dish synonymous with southern French gastronomy. The dish gets its name from the pan it was originally prepared in: the daubière, a deep, round or oval piece of earthenware used for braising. This equally
Invisible Cake The French “gâteau invisible”, also called “invisible cake”, is a unique and delicious dessert or sweet treat from French cuisine. Gâteau invisible is a delicious treat, and healthy too as it is packed with fruit. And even more so for our low fat plant-based version. Where does the name Invisible Cake come from?
Galette Rustique Savor the rustic charm of a French tarte rustique with the vibrant flavors of carrots and a delightful herbed pistou dressing. Tarte rustique, also known as galette, is a free-form, open-faced pie that exudes simplicity and elegance in equal measure. Our version of the tarte rustique features a medley of young carrots, their natural
Roasted Carrot Tarte Rustique with Herbed Pistou Read More »
The joy of spring Yaa, elderflower, that makes us very happy. Our chef has wonderful childhood memories of it: his mother tried out all kinds of food and a highlight of his childhood memories are the crêpes with elderflower syrup. The great thing about elderflower syrup is that you can store it for months, so
