Raspberry Cheesecake
Raspberry Cheesecake Read More »
Paid
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
Carrot tartare with avocado, dill, sweet and sour celeriac and buckwheat Read More »
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
Raspberry and basil semifreddo Read More »
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
Raspberry Amaretti Read More »
Frambozen macarons
Zo ga je te werk Voor deze heerlijke frambozen macarons bak je eerst de schelpen volgens het algemene recept voor macaronschelpen. Bij het recept vind je een handige instructievideo met alle stappen. Vervolgens maak je de vulling. Laat de macarons na het vullen een nachtje rusten in een voedselcontainer in de koeling of vriezer. Zo
Frambozen macarons Read More »
Tomato steak tartare
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
Tomato steak tartare Read More »
Roasted asparagus with basil ‘Hollandaise’ & zesty pangrattato
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 »
