Celebrating our roots with a classic recipe of “Limburgs Zoervleisj” or Dutch sour meat. Updated for use in a slow cooker, recipe for four people.
Autumn is coming! If we think about autumn, we think about a season filled with great food. Make a large pan with lovely tasting and smelling mushroom stock to store in your freezer. Mushroom stock is a great starter for a soup, stew, risotto, croquettes filling, sauce and so much more.
Having people over for dinner? Go get yourself a lovely pork roulade and let it be the star on your dining table! Including a great cauliflower recipe!
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?
Espagnole sauce is one of the 5 mother sauces, that’s why we think it is important for you guys to know how it’s made! The following recipe comes from the big master Escoffier. Auguste Escoffier was a very important French chef.
A must try braised red cabbage with apple, cinnamon and bay leaves. Spice up your christmas meal with this delicious recipe. Serves 10 people easily.