Tagged with cream

Simple Shahi Salmon

Simple Shahi Salmon

I’ve just returned from a short business trip to Bombay in India. There wasn’t time for any specific food research, but I did enjoy the food immensely and even tried Indian wine for the first time (which was unexpectedly good). I posted photos of the food and wine I enjoyed in India on the Facebook … Continue reading

Venison Pasta Sauce (Ragù di Cervo)

Venison Pasta Sauce (Ragù di Cervo)

Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved. As you only have to stir every half hour or so, this is a perfect sauce to prepare during an autumnal (rainy) Sunday afternoon. It freezes well, so it makes sense to make a … Continue reading

Leek Royale (Royale de Poireaux)

Leek Royale (Royale de Poireaux)

Many recipes tell you to use the white part of leeks, so my attention was caught at once when Elie wrote about Leek Royale on his blog Oven-Dried Tomatoes. Royale de Poireaux is a French side dish that is essentially a leek ‘custard’ made with eggs and cream. The green part of the leeks is … Continue reading

Passion Fruit Crème Brûlée

Passion Fruit Crème Brûlée

When I posted my recipe for crème brûlée, I got suggestions to try white chocolate creme brulee (which I did and liked) and passion fruit creme brulee as well. Blogging is a continuing source of inspiration for my cooking, and vice versa, and fellow bloggers and followers play a vital role in that process. And so … Continue reading

White Chocolate Crème Brûlée

White Chocolate Crème Brûlée

When I posted my recipe for regular crème brûlée, CampariGirl suggested I should try making it with passion fruit or white chocolate. Since passion fruit appears to be out of season, I opted to make it with white chocolate. White chocolate pairs very well with strawberries, so I served it with strawberries as a garnish. I … Continue reading

Crème Brûlée

Crème Brûlée

Crème Brûlée is one of the best known and most delicious of French desserts. I used to make it often about a decade ago, long before I started blogging. Back then I made it so often that I got tired of it. But now I was reminded by a friend who asked for the recipe. … Continue reading

Fresh Fig Ice Cream (Gelato di Fichi)

Fresh Fig Ice Cream (Gelato di Fichi)

Fresh figs have to be imported and because they are quite perishable they are not often of a great quality, but sometimes some nice figs are available in the Netherlands. A nice way to use them is to make ice cream. I’ve used a recipe from SeriousEats that uses lemon zest and lemon juice to … Continue reading

Scampi with Orange, Cream, and Fennel

Scampi with Orange, Cream, and Fennel

Scampi (langoustines) are caught locally here, but most of them get exported. Luckily I work very close to the Albert Cuyp market, which has an excellent selection of fresh seafood. Silva Rigobello has been posting a number of scampi recipes lately, and this post was inspired by her recipe for ‘Parisian’ scampi with a cream … Continue reading

Fusilli with Crab and Fennel

Fusilli with Crab and Fennel

Although crab and fennel are perhaps not ingredients you use on an every day basis, this is one of those pasta dishes that can be prepared in half an hour and is thus perfectly suited for a weekday meal. That is, if you use crab meat that has already been picked out of the claws … Continue reading

Shrimp Ravioli (Ravioli ai Gamberoni)

Shrimp Ravioli (Ravioli ai Gamberoni)

Homemade ravioli are my specialty. I love to serve them at dinner parties and delight my guests with those parcels of delicate pasta with a scrumptious stuffing. The keys to good ravioli are to make the pasta as thin as possible, to make sure the parcels are closed tightly without any trapped air, to give … Continue reading

Homemade Pistachio Ice Cream

Homemade Pistachio Ice Cream

One of the ways to recognize ice cream with natural ingredients is by the color of pistachio ice cream. You see, the natural color of pistachio ice cream is brownish green, so when it looks bright green it means that food coloring has been used. The ice cream will be greener if the skins around the … Continue reading