Raspberry Cheesecake
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Chocolade fudge met Dulce de Leche
Plantaardige chocolade fudge met Dulce de Leche: luxe zonder compromis Er zijn snoepjes die je koopt, en dan zijn er snoepjes die je maakt omdat je weet dat ze bijzonder zijn. Deze plantaardige chocolade fudge met dulce de leche valt onmiskenbaar in de tweede categorie. Met slechts drie basisingrediënten creëer je een delicatesse die qua
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Carrot tartare with avocado, dill, sweet and sour celeriac and buckwheat
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
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Hasselback van pompoen met rode currysaus en krokante shiitake paddenstoelen
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
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Tahini soup with garlic & lemon oil and za’atar
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
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Raspberry and basil semifreddo
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
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Clafoutis and Flaugnarde
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
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Tarte aux fraises
Step into any French pâtisserie and one pastry that is guaranteed to catch your eye is the classic Tarte aux Fraises. With its golden, buttery crust that melts in your mouth, a silky-smooth layer of crème pâtissière, and a crown of glistening, ruby-red strawberries, this elegant dessert is as much a feast for the eyes
Raspberry Amaretti
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
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Ragú bianco with rigatoni and gremolata
What’s a Ragù Bianco? You probably know the classic ragù, often called Bolognese, or simply ‘red sauce’. Ragù Bianco is a white version of ragù and quite something else. It is a tasty and creamy pasta sauce, without tomatoes, making it more subtle in flavour. Ragù bianco originates from the northern Italian regions, especially Emilia-Romagna
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