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With the venison with truffle gravy I served Brussels sprouts with chestnuts. This recipe is from Gastronomixs who have it from GK Foods. Ingredients (4 persons) 200 gr. Brussels sprouts 100 gr. chestnuts 25. gr. smoked bacon knob of butter…
Continue readingLicorice is a typical Dutch sweet. Licorice is made from liquorice. There are various liquorice flavors such as sweet liquorice, salt liquorice and bay leaf liquorice. This liquorice sauce goes very well with duck breast fillet and Beef Wellington. Ingredients…
Continue readingThere 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…
Continue readingThis dish is versatile and can be served with both meat and a vegan meal. We eat this chutney with a T-bone steak, spicy steak https://explorer4experience.com/spicy-steak-sous-vide/ or another piece of meat, but if we eat vegetarian it also comes on…
Continue readingWhen the first asparagus comes off the cold ground, the days get longer, the sun shines more and the temperature rises. The barbecue can be lit again. This salad is refreshing, surprising and delicious at the barbecue, but also delicious…
Continue readingAtjar Tjampoer is an Indonesian dish and means mixed acid. Atjar out of a jar is often cut paper thin, I personally like coarser cut atjar. Some time ago I discovered a recipe that I put a spin on. You…
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