Fresh Herbs
In some cases fresh herbs can really be the icing on the cake - they just need to be combined well to get the best out of them. By no means does their use need to be limited to savoury dishes. In restaurants every now and again you also find them in desserts, for exemple thyme or rosemary giving flavour to a panna cotta or crème brûlée. I will try out some of this at the next opportunity.
Curry-Flavoured Prawn Chinese Dumplings
The evening before we left for our long weekend in Shanghai, all excited, I prepared some somewhat experimental Chinese dumplings... [more]
Japanese-Fusion Squid Salad
As I have probably mentioned, I rarely strictly adhere to a recipe when I cook. But of course I am often inspired by such... [more]
Seared Scallops with Japanese Herb Dressing
Somehow my days just seem to fly since we've moved to Tokyo. While Simon is at work I spend a lot of time studying Japanese, and I actually start to notice some progress... [more]
Tuna Steak on Wasabi and Basil Sauce
Ironically, a few weeks after our arrival in Tokyo Japanese butter has mysteriously disappeared from supermarket shelves... [more]
Salad with Mushrooms and Sherry Dressing
I am a big fan of salad, also beyond spring and summer. I find a nice salad, maybe with some mushrooms, very suitable for the colder seasons when main courses get rather rich... [more]
Sautéed Mushrooms with Basil Oil
The good thing about mushrooms is they do not require a lot of elaboration to make them very tasty. They can simply be sautéed in olive oil and equipped with some garnish...[more]
Chicken Breast with Curry-Flavoured Kohlrabi
I have to admit I have never cooked kohlrabi before this. I somehow associated our local vegetables with rather traditional and little creative dishes...[more]
Stuffed Pimientos del Piquillo with Saffron Sauce
Only few weeks to go until we leave for Japan, so I combed through all the things I need to use up. I found a glass of pimientos del piquillo, a specialty from Spain... [more]
Veal Medaillons in Lime and Sage Sauce
Last Christmas Simon made me a beautiful present: a cookery course with Munich celebrity chef Schuhbeck, which inspired me to create this tasty lime-sage sauce...[more]
Venison Loin Filet with Herb Crust
It's hunting season. No, I don't like to shoot, nor do I see any attraction in freezing on a raised hide on a cold autumn morning. But I like the result when others do it for me..[more]
Sparkling Lemon-Rosemary Ice Cup
After baking some Christmas cookies last week I had some leftover ingredients I wanted to use up. Among others I had used lemon zest, so I had a few naked lemons left... [more]