Risotto with Langoustines

Risotto remains a delicious dish. I have previously published Risotto ai funghi. Now a recipe for risotto with langoustines...

Wiener schnitzel

When we are in Austria or Germany I have to eat a Wiener Schnitzel at least once. Both Austria...

Turbot with olives

Turbot is a pricey fish, but very tasty. Turbot is often confused with brill. Now and then it is...

Tuna in a sesame crust with soy-ginger dressing

The tuna used in this dish must be of sashimi quality as the dish is served almost raw. Due...

Duck (cooked sous vide) with red port sauce

Although I have made duck breast fillet before, I had never posted the recipe on my blog. This must...
Recipes Appetizers, Recipes Fish, Recipes Pasta
Risotto with Langoustines
Recipes Meat
Wiener schnitzel
Recipes Fish
Turbot with olives
Recipes Fish
Tuna in a sesame crust with soy-ginger dressing
Recipes Meat
Duck (cooked sous vide) with red port sauce
About us

We are Thomas & Cees

We are passioned about travel, food and lifestyle. Since we met each other we travelled the world. We have visited all continents except Antarctic. We love luxurious hotels, great restaurants (Michelin star) and hot spots.

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Side dish

Asparagus sous vide

There are so many ways to prepare asparagus, but only one is the best and that is sous vide. The taste remains optimal thanks to the sous vide, the doneness is exactly as it should be. We ourselves like al…

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Recipes Meat

Wiener schnitzel

When we are in Austria or Germany I have to eat a Wiener Schnitzel at least once. Both Austria and Germany are known for their large veal schnitzels. Wiener schnitzel is flattened veal in a bread crust. The bread crust…

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Recipes Fish

Turbot with olives

Turbot is a pricey fish, but very tasty. Turbot is often confused with brill. Now and then it is nice to unpack at home, take a delicious piece of turbot. Ingredients (4 persons) 4 turbot fillets, skin removed 2 anchovies…

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Recipes Dessert

Tiramisu in a special way

At De Librije (***) we once ate unhinged apple pie, a delicious dessert in which all ingredients were loose on the plate with of course all kinds of surprise elements. In his cookbook Just Cook it, Sergio Herman has a…

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