Straight to the recipe An exotic flavour from the nineteenth century Last year I had the good fortune to attend a Georgian Cookery Course by the British food historian Ivan Day. He does not bother his pupils with adapted recipes, but lets them work with the original cookery books and if possible with contemporary cooking tools and…
ice cream
Speculoos ice cream
Can one enjoy ice cream during winter? Absolutely! This ice cream with speculoos is a great way to use left-over speculoos cookies from the celebration of Dutch Santa Claus. It can be served as a refreshing entremet between courses, and of course it is a great dessert – especially when accompanied by a glass of…
Vanilla ice cream
This is a very rich ice cream, with sugar, fat and cholesterol. So, why would you want to make it? Because it is simply delicious! The secret for enjoying this ice cream is self-control. Do not make it all the time (just occasionallly), and eat small portions. Governments and manufacturers are wrong in thinking the…