Hungarian Goulash, an authentic stew packed with potatoes, vegetables and slow cooked beef. In the past couple of weeks I’ve been cooking dishes representing the countries that my colleagues are from and this week it’s Andi’s turn, she’s from Hungary. Hungary has got quite an interesting cuisine but I thought…
Beef
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Continue ReadingIn the Netherlands we’re not really well known for our haute cuisine, but that doesn’t mean we don’t have good food. We have some amazing stews, soups, stamppots, seasonal dishes, seafood, sweets and snacks in our repertoire. Brabant is pretty well known for their worstenbroodjes (sausage rolls) and their Bossche…
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Continue ReadingAs mentioned before we’re slowly emptying out our freezer so we can defrost it. The freezer that never stops giving still has some surprises left, we can still make a chicken stock, there are some pita breads in there and beef stock. Last night I used up all the puff…
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Continue ReadingI’m absolutely loving this little food project I’ve created for myself, making dishes I usally wouldn’t know about or come across in recipe books. This week I’m cooking in honour of my colleague Natasa who is from Bosnia. I’m not really well known with the cuisine from that area, although…
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Continue ReadingWe’re eating less and less meat nowadays but when we do we make sure it’s an amazing piece of organic meat and splash out on quality and a good bottle of wine, we make it a real treat. The wine we already had, a lovely Nero d’Avola, great with many…
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Continue ReadingAlthough the Netherlands isn’t really known for it’s haute cuisine dishes, there are quite a few traditional dishes that I absolutely love, like raw herring, kroketten or pea soup with smoked sausage for example. Another one of my favourites is stamppot, which literally translates to ‘mashed pan’. It’s mashed potatoes…
