Belgian endive and ham
Easy to make and so easy to love. Although not part of its name, this traditional Belgium dish comes with a delicious cheese sauce on top. As an oven cooked,...
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Winter
Discover winter warmers that help you stay energised and nourished with these wholesome recipes. There is more than one way to chase the cold away!
Speculaas
Very often wrongly translated as gingerbread, speculaas biscuits are way more than that. They are for sure a Belgian tradition and delicacy, no matter what the Dutch say. Traditionally, Belgians...
Dansk Hakkebøf med Bløde Løg (Minced Beef with Fried Onions)
This dish dates back to 1888. At that time, meat was chopped by hand on the many Danish cattle farms. Today, Dansk hakkebøf med bløde løg, or minced beef steak...
Olivye (Ukrainian Potato Salad)
Olivye (Olivier) salad is a traditional dish served at most family get-togethers, in restaurants, at parties, and for New Year’s, Christmas, and Easter holidays. The salad is creamy, delicious, and...
Romanesco Broccoli, Pink Radishes with a Saffron Spiced Yoghurt
When I find beautiful produce which is fresh and in its prime, I love creating dishes where the produce shines through and isn’t covered up, in my last few posts...
Pumpkin Cream Soup with Rosemary and Kefir
Preparation Cut the onion into julienne and cook it for about 5 minutes on low heat with the olive oil and salt. Add the peeled and cut pumpkin, at first...
Baked Endives with Roquefort Cheese | Endive Gratin
Baked Endives with Roquefort Cheese or Endive Gratin is a classic of the Belgian cuisine, although this dish is also very popular in France. Commonly known as chicons or witlof...
Vegetable Loaf with Pickled Onions and a Fresh Sauce
This vegetable loaf recipe was provided by Chefs Ferri Racz and Robert Björkdahl of Malmö for the Great Good from European Green Cities cookbook published by the European Commission. The...
Vegan Panna Cotta with Chia Seeds and Berries
This Swedish interpretation of a classic Italian dish can be your great next vegan breakfast. This recipe is part of a cookbook published by the European Commission that promotes sustainable...
WAGYU OXTAIL, HEIRLOOM CARROTS, PICKLES, NASTURTIUM
Braised Wagyu Oxtail Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours. Drain the oxtail and reserve the wine. Peel the...
RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE
Though this dish is full of Indian flavours the technique of searing the meat and then reducing the sauce is distinctly French in style. The silky corn sauce is common...
RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE
I created this dish some time back while browsing the fridge, (to be honest I was giving the fridge the weekly clean and got hungry in the mean time). I...
