Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some…
To the page with Tips & Tricks If but one tablespoon is needed, just use mayonnaise from a jar. But…
Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells…
"Keep it simple: start with an I" The banketletter is one of the few traditional Dutch Christmas bakes, as most…
Straight to the recipe The introduction to the recipe is on this page, about Antonin Carême and the history of soufflés,…
Straight to the recipe Pork pies with Stilton cheese Not so many decades ago, English cuisine stood for bland taste:…
Straight to the recipe The recipe for this pie with Brie cheese, pear and egg dates from the middle of…
Very refreshing! This is a delicious dish when it is hot. It is a soup, a chlodnik or 'cold thingy' according to…
Straight to the recipe An odd but tasty dish Recently I published an article in the periodical De Boekenwereld (The Book World)…
Straight to the recipe Mrs Beeton's recipe Trifle is built on a layer of sponge cake. Since I have used Mrs Beeton's recipe…
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 Sweet Italian pastry from the sixteenth century In the Netherlands we are used to abdications. This year,…
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 delicious dessert from the eighteenth century Vla ( ), a kind of custard, is very popular…
Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I…