I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during…
A pescetarian alternative for ragoût with meat Recently I have published the recipe for vol-au-vent with ragoût of chicken meat.…
Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells…
The Dutch are famous for eating 'Dutch new' or 'matjes' herring, which is essentially still raw. Tourists stare with fascinated…
Straight to the recipe The recipe for this pie with Brie cheese, pear and egg dates from the middle of…
Straight to the recipe A light dish from the court of Louis XIV Sometimes food from the past seems…
Straight to the recipe A recipe from 1866 The choice for this recipe is the result of a lecture I…
Straight to the recipe Medieval stuffed omelette with marrow Some years ago I prepared a menu in the Culinair-historisch Kookmuseum ('culinary cookery…
Straight to the recipe Playing with colours During Lent, which starts on Ash Wednesday and ends on Holy Saturday before…
Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I…