Straight to the recipe Herring, often in preserved form, is very important food for medieval people. During the fifteenth century,…
Straight to the recipe Recently a book was published containing the biography of the Dutch chef Iwan Kriens (1871- ca…
Straight to the recipe A Roman recipe with broad beans Prior to the transatlantic migration of the American Phaseolus-family (amongst them…
Quails are small birds, related to partridges. Although -at least in the Netherlands- they are called 'game birds', they are…
Back to the list with recipes for stock and soup You'll never get a good beef stock without meat and bones. In…
To the list with recipes for stock and soup Basic recipe - 3½ liter (3 UK quarts, 3.7 US quarts)…