A winter classical

Filled green cabbage rolls in a classical bechamel sauce has always been one of my favorites. My mother used to prepare this recipe so deliciously. Her bechamel sauce was probably richer than mine, as most of the classical recipes contained more butter, more fat than we try to use now. I have different versions, also … More A winter classical

Sole meunière

A delicate fish, sole, is at it’s best in a real traditional recipe, sole meunière, but….Let’s prepare it a little lighter, but still ‘à la meunière’ which means ‘the miller’s wife method’. Season each side of the sole (without skin) with pepper and salt. Put then some flour at both sides. Bake in a mixture … More Sole meunière

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

Vikram and Puneet, Indian food in an Italian kitchen by a Belgian ;-) Not quite, but…

Tandoori chicken is probably one of the best known Indian dishes which we will never be able to prepare in the same way as they do in India :  the combination of the real tandoori oven and the exact mixture of herbs.  Let’s try! Chop a chicken in different parts. Use the breast parts and … More Vikram and Puneet, Indian food in an Italian kitchen by a Belgian 😉 Not quite, but…

Traditions to cherish

Certain traditions are so important to pass to the following generations. One of those traditions is ‘cauliflower with white sauce’, a typical Belgian daily side dish. This white sauce is  bechamel, but this blog wouldn’t be mine if I would do it a little bit different to save a few kcal. Blanch 1 cauliflower cut … More Traditions to cherish