Lentils, Sausage and Cauliflower Think France, think a nice small bistro in a small street, off centre, nothing posh, no Michelin star in sight. It’s 12.30, time for a quick lunch. You enter the restaurant, take a seat and order today’s dish, the plat du jour. It turns out to be a generous helping of … More This Week’s Special
Mussels with Anise Moules marinière, Mosselen met Look, Mussels in Beer, Mussels with Piri Piri and Mussels with Anise, served with crusted bread or with French fries: mussels are great to combine. But first let’s talk mussel basics: They must be alive when you cook them. Like oysters, there is no alternative. It’s seafood; so … More Last Week’s Special
Clafoutis Cherries, cherries, cherries! We love them! The rich, sweet taste in combination with the right texture, it just wants you to eat one after the other. So what better summer dessert than Clafoutis? Small, black, dark red cherries are the best for Clafoutis. We used very tasty Belgian cherries, but these are actually a … More A Classic for You
