Crispy courgettes

I could eat courgettes every single day, but there are a few good reasons why I don’t 😉. The smaller sized, a bit ‘hairy’ variety, is commonly available with the attached flower. According to me, they are less watery and thus, have more taste. Wash 900 grams of those courgettes. First, chop off the flowerpart. … More Crispy courgettes

Portobello 😍

Those huge mushrooms are not common at the local (super)markets. But, once I see them, I can’t wait to fill them as starter. Put 2 portobelli filled with a mixture of 1 sliced of bread, 2 garlic cloves, 1 chili, 20 grams of grated parmigiano, lemon zeste, chopped parsley stems and some olive oil in … More Portobello 😍

Sriracha sauce, Thailand’s number 1 sauce! Recipe 1, thanks to my youngest and dear brother in law, Dennis.

For 2p, chop 1 medium sized cauliflower in roses, and don’t forget to chop the stem. Mix the cauliflower with 4 chopped garlic cloves, 1 chopped red onion, 2 table spoons of sriracha, the juice of 1 lemon, 3 table spoons of bread crumb, 3 table spoons of grated parmigiano and 2 table spoons of … More Sriracha sauce, Thailand’s number 1 sauce! Recipe 1, thanks to my youngest and dear brother in law, Dennis.

Cordon Bleu, traditional French cuisine

“The French term cordon bleu is translated as “blue ribbon”.[4] According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The … More Cordon Bleu, traditional French cuisine