Classic greek moussaka has absolute amazing flavors, the combination of bechamel sauce, minced meat and eggplant is to die for. Want a bite?
Vegetable stock, it’s so easy and gives every risotto, stew, pasta sauce and any vegetarian dish that extra flavor. It’s a great way to empty your crisper drawer of your fridge. Leftover vegetables, like fennel, leek, carrot and parsley stems can be used in this stock or any other stock for that matter.
Making your own stock is easy, delicious and it’s a good way to empty your fridge. Basically, you can make any kind of stock you want. But now, we’re going to show you how to make a chicken stock full of flavors. Exactly like you’d get in restaurants, which you love, right?
Béchamel sauce is one of the 5 mother sauces, that’s why we think it is important for us to teach you guys and girls how to make it.
Chili con carne is one of those dishes that everyone loves. It’s great for dinner parties, or is it just too good to share? Serves up to 4 people.
This simple fennel soup has a velvety anise-like flavor to it. Suitable for rainy days and will serve up to 6 people.
Craving a hearty soup? Cook up this Malaysian chicken noodle soup, also called Soto ayam. Best thing about this dish is that it contains so many spices
We’re a BIG fan of soup, this French onion soup is one of our favorites. It’s delicious, cheap and easy to make. Serves 8 people.
This autumn stew is perfect for colder days. The mushrooms and herbs give this dish so much flavor. Serves up to 4 people
Dutch sauerkraut cooked in bock beer served with a smoked sausage, serves up to 4 people and ready in half an hour.
Originating from Hawaii this chicken katsu curry has a Japanese twist to it. Ready in about 40 minutes and serves two people.