A few years ago we created an overview of recipes per season, simply because it’s such a good idea to enjoy what is available in the season. Nice to eat strawberries in Winter, but isn’t it a much better idea to enjoy seasonal slow cooked pears?
We then introduced overviews per course, ranging from side dish to lunch. The categories didn’t always make sense, so we added a few more, making our admin more complicated, especially when we updated a recipe or a picture.
The obvious thing happened: we lost track of recipes, noticed some links were broken and the overviews became incomplete.
So how to organise this blog?
After much debate and intense workshops (not really) we’re pleased to present to you an old fashioned, up to date and very easy to use (and maintain) index of All Our Recipes For You!
In the old days new mothers and their visitors were served Caudle, a combination of white wine, eggs, sugar, cloves, raisins, nutmeg and cinnamon. The idea was to strengthen the new mother and of course to celebrate the occasion. Dutch master Jan Steen painted De Kandeelmakers (The Caudle Makers) around 1665. Note the nutmeg grater!
The ingredients are not too dissimilar to those of Eggnog. Basically this is custard infused with various spices, such as vanilla, nutmeg, cinnamon and cloves. The custard is enriched with whole cream, rum/brandy/whisky/cognac and whipped egg white. Our Eggnog was very tasty, creamy and soft with the right push from the cognac. The spices worked really well, especially the nutmeg. We suggest not adding cream because it actually doesn’t bring much other than a fatty feeling in your mouth.
A less complex version is Ajerkoniakfrom Poland. It combines egg yolks with non-sweetened condensed milk, sugar and vodka (or plain alcohol). The result is a strong, smooth and sweet drink. The vodka worked very well with the eggs but we thought the condensed milk was a bit too present.
Making Caudle, Ajerkoniak or Eggnog begins with whisking sugar and egg yolks until it’s smooth, pale and creamy. This is called whisking the eggsruban and may take 10 minutes. Interestingly the result is a dish in its own right called Kogel Mogel.
We also prepared Advocaat from the Netherlands. It is a combination of eggs, alcohol and sugar (so no milk, cream or spices). It can be enjoyed as a drink (but our grandmother used a small spoon, probably because she didn’t want to be heard slurping). Our version is a bit thicker, making it ideal as a dessert.
What You Need
2 Egg Yolks
25 grams of Sugar
50 ml of Brandy, Gin or Vodka
What You Do
Mix the egg yolks and the sugar well. It doesn’t need to become ruban but some increase in volume is needed. Now gently add the brandy, gin or vodka. Transfer to the microwave and very gently heat the mixture. We used one interval of 10 seconds to start with and continued with intervals of 5 seconds. In total only 55 seconds on 30% power. Stir well after every interval until it becomes thick. The consistency must be similar to a thick pastry cream (crème pâtissière). Cool quickly and store in the refrigerator. Serve with some whipped cream.
PS Obviously you need fresh eggs when making Ajerkoniak, Eggnog, Kogel Mogel, Advocaat, Mayonnaise, Sabayon, Béarnaise, Kimizu et cetera. We don’t think eating fresh, organic eggs is a problem. Eating all kinds of additives, chemicals such as E102 – Tartrazineto make commercial Advocaat look as yellow as real Advocaat, unclear syrops, modified milk ingredients, guar gum, monoglycerides etcetera, that’s a problem.
Today April 27th we celebrate the King’s Birthday in the Netherlands. Hip hip hurrah! The Dutch Royal Family is known as the House of Orange-Nassau, hence the link to anything orange (oranje in Dutch), including a liqueur called Oranje Bitter. It’s not many people’s favourite; most people prefer another traditional drink: lots of beer.
There are many recipes for Oranje Bitter; most of them with too much sugar and undefined herbs. We prefer the more classic version produced by Van Wees and De Ooievaar. Their Oranje Bitter is made with Pomerans (Citrus Aurantium, the bitter orange) and Curaçao peel.
Our grandmother wasn’t a big fan of Oranje Bitter, but she felt she had to serve it on the (then) Queens Birthday. She combined one tradition with another: she made Dutch Advocaat using Oranje Bitter. Basically Advocaat (similar to Eggnog) is a sabayon-like drink made with egg yolks, sugar, vanilla and a strong alcohol (brandewijn, gin, vodka or grappa), served in a nice glass with a small spoon and possibly topped with whipped cream (but no need for that).
Grandmother cooked her advocaat Au Bain Marie; we prepare our Royal Sabayon using a microwave oven.
What You Need
3 Egg Yolks
30 grams of Sugar
80 ml of Oranje Bitter
What You Do
Mix the egg yolks and the sugar well. Make sure the sugar is dissolved before adding the liquid. Transfer to the microwave and very gently heat the mixture. We used intervals of 10 seconds to start with and intervals of 5 seconds to finish. In total only 75 seconds on 30% power. Duration depends on the power of your microwave. Stir well (or whisk, but not too much) after every interval until it becomes thick. The consistency must be similar to a thick pastry cream (crème pâtissière). Cool quickly and store in the refrigerator.
PS Obviously you need fresh eggs when making a sabayon, mayonnaise, béarnaise et cetera. We don’t think eating fresh, organic eggs is a problem. Eating all kinds of additives, unclear syrops, modified milk ingredients, guar gum, monoglycerides et cetera, that’s a problem.
Today April 27th we celebrate the King’s Birthday in the Netherlands. Hip hip hurrah! The Dutch Royal Family is known as the House of Orange-Nassau, hence the link to anything orange (Oranje in Dutch), including a drink (liqueur) called Oranje Bitter. It’s not many people’s favourite by the way, most people prefer another traditional drink: lots of beer. There are many recipes for Oranje Bitter, most of them with lots of sugar and some undefined herbs. We prefer the more classic version produced by Van Wees and De Ooievaar. Their Oranje Bitter is made with Pomerans (Citrus Aurantium, the bitter orange) and Curacao peel. To compensate the bitterness some people add sugar, but the bitter as produced by Van Wees has a great balance between sweet and bitter. Plus a bitter should be bitter.
Our grandmother (or Beppe as we used to call her) wasn’t a big fan of Oranje Bitter, but she felt she had to serve it on the Queens Birthday. She combined one tradition with another tradition: Dutch Advocaat. This drink is similar to Eggnog, with three important differences: Advocaat is made with egg yolks only, no milk is added and advocaat is heated (62° Celsius to be exact). Basically Advocaat is a sabayon-like drink made with egg yolks, sugar, vanilla and a strong alcohol (brandewijn, gin, vodka or grappa), served in a nice glass with a small spoon. You could add whipped cream, but that’s only hiding the taste.
Beppe cooked her advocaat Au Bain Marie; we cook our Oranje Bitter advocaat using a microwave oven.
What You Need (Oranje Bitter Advocaat)
3 Egg Yolks
30 grams of Sugar
80 ml of Oranje Bitter
What You Need (Advocaat)
100 grams of Egg Yolks
75 grams of Sugar
5 grams of Vanilla Sugar
125 ml of Vodka
What You Do
Mix the egg yolks and the sugar well. Make sure is dissolved before gently adding the liquid. Transfer to the microwave and very gently heat the mixture. We used intervals of 10 seconds to start with and intervals of 5 seconds to finish. In total only 75 seconds on 30% power. Duration depends on the power of your microwave. Stir well (or whisk, but not too much) after every interval until it becomes thick. The consistency must be similar to a thick pastry cream (crème pâtissière). Cool quickly and store in the refrigerator.
PS Obviously you need fresh eggs when making advocaat, mayonnaise, sabayon, béarnaise et cetera. We don’t think eating fresh, organic eggs is a problem. Eating all kinds of additives, unclear syrops, modified milk ingredients, guar gum, monoglycerides et cetera, that’s a problem.
The history of food is interesting for a number of reasons. Following old recipes provides you with the opportunity to discover new combinations, techniques and new flavors, or better said, forgotten combinations, techniques and flavors. The University of Amsterdam is home to the Special Collections, the material heritage of the University. One of the collections is related to recipes, cookbooks, books on etiquette, nutrition, food et cetera. The oldest cookbook is Eenen seer schoonen ende excelenten Cocboeck, inhoudende alderley wel geexperimenteerde cokagien, van ghebraet, ghesoden, Pasteyen, Taerten, toerten, Vlaeijen, Saussen, Soppen, ende dier-gelijcke: Oock diversche Confeyturen ende Drancken, etc. by Carel Baten (Carolus Battus) published in 1593. The book contains some 300 recipes for a range of food and drink. It was published as an annex to his Medecijn Boec, after all he was a medical doctor.
In 2018 Onno and Charlotte Kleyn published Luilekkerland; a great book on 400 years of cooking in the Netherlands. They must have spent months at the Special Collections going through various cookbooks and manuscripts with recipes. Many thanks for creating ‘a magical mystery tour’ through the kitchens of the past. In the book they describe one of the recipes of Carolus Battus: een sause op eenen gesoden capoen. Or in English: poached Capon with sauce. The short version: make a poaching liquid with carrot, leek, celeriac and onion. Add the capon and poach it until it’s done. In parallel combine old breadcrumbs with white almonds, white wine, ginger powder and sugar. Create a sauce by gently warming the mixture with some of the cooking liquid and serve.
Capon is very expensive, so like Onno and Charlotte we go for chicken. Our recipe is for 2 chicken thighs, but we could also imagine making a roulade and then serving a slice of chicken roulade with the sauce as a starter. The surprise is in the sauce: the combination of bread, ginger and almonds is tasty and complex. The sauce may appear to be filming and fat, but actually it’s not. The texture of the sauce is interesting as well: the bread will make the sauce a bit porridge like and the crushed almonds prevent the sauce from being smooth. Our version of the recipe is a bit closer to 2018: we’re not the biggest fans of poaching and we don’t see the need for sugar. Plus why use powder if you can get fresh ginger?
Best is to go for a white wine with a touch of sweetness, for instance a Gewurztraminer. This will combine very well with the somewhat unusual flavors in the dish. If you go for a glass of red wine, then we would suggest a pinot noir, nice and earthy.
What you need
2 chicken thighs
Chicken stock and optional
15 grams of white Almonds
1 – 2 cm of Fresh ginger
1 dl of Dry white wine
Slice of toasted Bread
What you do
If your chicken stock needs a boost, then add the vegetables and let simmer for 15 minutes or so. In a small skillet heat the butter and olive oil. Fry the chicken until nearly done. In parallel blender the almonds and the toasted bread. Grate the ginger. Add the white wine and the ginger to the mixture and blender. Add some stock and blender for a few seconds. Transfer the mixture to a pan and warm over medium heat. It requires attention, so keep an eye on the sauce and stir every minute or so. The sauce will thicken so you will probably need to add more stock. Transfer the chicken to a warm oven and let rest. Deglaze the pan with some stock and add this liquid to the sauce. Stir well. Now it’s time to taste. Remember the taste is new, so take your time. Almonds? Bread? Hint of acidity? Ginger? Chicken? Overall? Serve the chicken with the sauce. We enjoyed the chicken as a main course with some Brussels sprouts, olive oil and nutmeg.
A few years ago when attending a business lunch in Paris (the things we have to endure in life…) we were overwhelmed by the menu. We quickly decided to go for Lamb and told the waiter in our very best French we would like to taste Souris d’Agneau au Vin Rouge et aux Herbes, although not exactly knowing what a Souris might be. So during that lunch we discovered the joys of Lamb Shank. Most recipes recommend preparing lamb shank in a hot oven (200 °C or so) but that’s actually not the best way to do it. Too hot, too fast, too dry.
Lamb shank has a generous amount of fat which makes it ideal for slow cooking. Our preferred option is to use a pressure cooker. Within 45 minutes the lamb shanks will be perfectly cooked, tender and moist.
We would suggest drinking a glass of Bordeaux with the lamb shank. The Bordeaux is in general a classic blend with Merlot, Cabernet Sauvignon and Cabernet Franc. The wine should be well structured with lots of fruit. It should support the sweetness of the dish (carrots, lamb, leek). Soft tannins, a smooth texture and sufficient length. We very much enjoyed a glass of Chateau Beaulieu (2012) with our lamb. Remember to use the same wine for cooking the lamb!
What You Need
2 Lamb Shanks (with fat, please!)
2 Garlic Gloves
Bouquet Garni, for instance:
lots of Rosemary (and 2 extra sprigs)
Brussels Sprouts or Carrots
What You Do
Start by colouring the lamb shanks in olive oil. Transfer to a plate and then gently fry the shopped shallot, the leek, the carrot, the celeriac and the garlic. When ready add the red wine and some water, depending on your taste. Add the generous bouquet garni with extra rosemary and some cooked garlic. Transfer the lamb shanks back to the pan and close the pressure cooker. Cook for 30 – 45 minutes depending on the size of the shanks. Transfer the shanks to a warm plate, pass the cooking juice through a sieve (discarding the vegetables), check the sauce, reduce if necessary, and serve the shanks with a classic branch of rosemary, Brussels sprouts and some bread.
If you want to emphasize the natural sweetness of the dish, then serve with glazed carrots.
Such a simple, tasty, inexpensive and vegetarian soup! What more can you ask for? A bit of jus de truffe maybe? Make sure to buy organic pumpkins. This allows you to use the skin; so two benefits: there is no need to peel the pumpkin and the soup will be better tasting. Red lentils will become completely soft when cooked for 30 minutes; very different from green or black lentils. We add the lentils not only because of their taste, but also because they improve the texture of the soup. Give the soup a finishing touch by adding pumpkin seed oil, jus de truffe or truffle flavoured olive oil (for instance produced by Moulins de la Brague).
Pumpkin Seed Oil, Jus de Truffe or Truffle Flavoured Olive Oil
Chop de red onion in smaller but equal sized bits and put in a pan with olive oil. Put on moderate heat and give it some 5 to 10 minutes. Now add the chopped and seeded chilli pepper, the garlic and stir. Continue for 5 minutes on moderate heat. Add the chopped pumpkin and the lentils and stir for another 5 minutes. Peel the ginger, cut in cubes and put on a small wooden stick. This way you can easily remove the ginger later on. Now add boiling water and leave for 30 minutes to simmer or until the pumpkin is very, very soft. When done remove the ginger. Taste the ginger and decide how much ginger you want to add to the soup. We just love fresh ginger so we would add most of it. Blender the remainder into a smooth soup. You could pass it through a sieve to make sure it’s like a lovely velouté. Cool and transfer to the refrigerator for the next day. Warm the soup and add a splash of truffle flavoured olive oil or pumpkin seed oil and lots of cilantro before serving. You can also make a milder version by reducing the amount of chilli and ginger. Then add jus de truffe, a bit of olive oil and maybe some pepper before serving.
The Bay Bolete is a tasty, fairly common mushroom. Its cap is chestnut (bay) brown. They are easy to find under pines and other conifers in Europe and North America (but we’re not mushroom hunters) and unfortunately not so easy to find on the market. The main season for the Bay Bolete is late summer and autumn. Bay Boletes are rarely infested with maggots. They dry very well. When comparing the taste of Bay Boletes and Cepes we think that Cepes have a more powerful and complex taste whereas Bay Boletes are nuttier.
We remember Brussels sprouts from our youth: over- cooked, greyish, soggy and oh-that-smell (it’s sulphur actually)! Once in a blue moon we take a trip down memory lane and cook them this way, but we prefer a more modern approach, for instance steamed and served with a drizzle of olive oil. Nutmeg is a must by the way.
We very much enjoyed a glass of Portuguese Segredos de São Miguel, a full-bodied, warm red wine, made from grapes such as Alicante Bouschet, Aragonez, Touriga Nacional and Trincadeira. You will taste lots of fruit and a touch of toast. A juicy wine with nice acidity and smooth tannins. Fresh and vigorous finish.
You could also go for a Malbec. Taste wise the mushrooms and the sprouts are very powerful, so you’re looking for a wine that will clearly support the beef and will also combine with the nuttiness of the mushrooms and the touch of bitterness of the sprouts.
Here is what you need
150 grams of Bay Boletes
One glove of Fresh Garlic
200 grams of Brussels Sprouts
150 grams of excellent Beef (Tenderloin is best in this case)
Let’s Start Cooking
We begin with the Brussels sprouts: clean them (don’t cut in half as so many do nowadays) and cook or steam them until they are nearly okay. Set aside and let cool. Clean the mushrooms with a brush and/or kitchen paper. Slice (not too thin). Heat a skillet, add olive oil and butter. Add the sliced mushrooms and fry gently over medium heat. In parallel warm a pan with some butter and add the sprouts. The idea is to coat them with butter and warm them, giving them just the cuisson you prefer. Heat a second skillet with olive oil and butter, fry the beef and let rest for 5 minutes or so in aluminum foil. Season the sprouts with some nutmeg. Back to the mushrooms: add chopped garlic to the pan. Wait a few minutes and then add chopped parsley. You could make a jus in the skillet you used for the beef. Serve on a hot plate with extra nutmeg and black pepper.
Such a nice small dessert! It combines the gentle taste of a classic flan with the fruity orange. The fun is that the orange is in the flan itself, in the gel and of course in the zest. We’re sure you and your guests will appreciate the lightness and long taste.
We love to combine this dish with Rivesalte Ambré. If you can’t get hold of the Ambré, then go for another Rivesalte. The Ambré has a long, deep taste that supports the taste of the flan very well; it lifts it to an exquisite level. The Ambré comes with a hint of citrus; if it’s clementine even better.
20 grams of Sugar (depending on the sweetness of the orange juice)
For the gel
100 ml fresh Orange Juice
Grand Marnier or Cointreau
0,5 gram of Agar Agar
In a bowl mix the eggs and the egg yolks using a spoon. Make sure to do this very gently; we don’t want any bubbles in the mixture. Now add 20 gram of sugar to the orange juice and make sure it’s totally absorbed. Combine the juice and the egg and stir gently. Pass through a sieve. It’s important that the mixture is very smooth, so no bits of egg, sugar and orange. If not, pass through a finer sieve. If you have bubbles in the mixture then let rest in the refrigerator. Apply a very thin layer of butter to the coddlers, just enough to cover the inside. Pour the mixture in the coddlers, but nor more than 2/3. The mixture will set but not raise (or only a little bit). Close the coddlers, but not too tight. You want to test one during the cooking process and you don’t want to burn your hands. Set your oven to ‘classic’ and to 170° Celsius or 340° Fahrenheit . Place a large oven tray in the middel of the oven. When the oven has reached the right temperature, place the coddlers in the tray and add boiling water. The water should reach ¾ of the coddler, leaving ¼ free. Once in the oven reduce the temperature to 120° Celsius or 250° Fahrenheit and cook for 30 minutes. The flans are done when a metal pen comes out clean. Remove the coddlers from the oven and allow to cool. You can do this by putting them in cold water, but you can also give it a bit of time. When cool, dry the inside of the metal lid (condense). Transfer to the refrigerator. Reduce 100 ml orange juice and the Grand Marnier or Cointreau. When nearly reduced by 50% add the agar agar. Allow to simmer for a few minutes. You may want to test the consistency. Simply put some reduced liquid on a saucer, transfer to the freezer and wait for 2 minutes. The consistency will be a good indication of the final result. Now for the zest: most citrus fruit is waxed, so you may need to rub the orange. Put a bit of very thin orange zest on top of the flan and finish by pouring some (still warm) gel over it. Ideally this will cover the top (and the zest) and flow between the coddler and the flan. Put the coddlers in the refrigerator and let cool. Half an hour before serving, take them out of the refrigerator, remove the lid, dry the inside and put it back on again. If you can get hold of a nice edible flower, then put it on top of the gel, just before serving. You can serve them with a slice of confit of orange. And if you have made these anyway, why not dip them in deepest, darkest chocolate?
Not the kind of fish you want to meet when swimming in the sea, but definitely one you want to meet when shopping at the fishmonger. Make sure you bring some money because monkfish tends to be expensive. Great meat, delicate yet distinctive taste and not difficult to prepare as long as you’re not in a hurry. The sauce has to be made a day in advance. It needs time to cook and time to integrate. You will need to remove the skin of the monkfish. There seem to be several layers of skin and one is (when cooked) really rubbery and inedible. So take you knife, start at the tail end and move forwards, thus removing the membrane. You will find useful videos on the Internet. Unfortunately these videos suggest removing the main bone of the fish, which is a mistake for three reasons. You lose taste and meat plus you lose a natural indicator of the cuisson of the fish. Pitted black olives. Sounds simple but isn’t simple at all. Buy quality, for instance Niçoise or Kalamate and stay away from cheap and canned. Dry-cured black olives (the wrinkly ones like Nyon) can be overpowering. Monkfish is an essential ingredient of Zarzuela because of its texture and taste. In this recipe we combine the obvious: monkfish and tomato. We add a bouquet garni consisting of rosemary, thyme and bay leaf. The black olives give the required twist to the sauce and the dish as a whole.
We suggest a glass of Chardonnay to accompany the monkfish, provided the wine is not too woody; a light touch of oak will be best. Soave could also be a good combination.
Here is what you need
one Garlic Glove
Pitted Black Olives
Monkfish (200 gram per person, bone included)
Start by making the sauce. Gently fry the chopped shallot in a splash of olive oil. After a few minutes add the chopped garlic. Now add the chopped tomatoes and the pitted black olives (depending on their taste we suggest between 10 and 15). Add the bouquet garni and allow to cook on low heat for a number of hours. Make sure to check on a regular basis. When ready, remove the bouquet garni and transfer to a blender. Pass the mixture through a sieve. The sauce should be as smooth as possible. Transfer to the refrigerator and use the next day. Use a heavy iron skillet to fry the monkfish in olive oil. When nicely coloured, reduce the heat and start adding the sauce. Since the sauce is cold, you need to do it spoon by spoon. Coat the fish with warm sauce, again, and again. Use your knife to try separating the meat from the bone. When this is possible without applying too much pressure, the fish is nearly perfect. Remove the bone, turn the fish on the side that was connected to the bone and cook for one or two minutes. Taste the sauce; maybe you want to add some fresh black pepper. Serve on a warm plate with some crusted bread.