One of the great things about Italy is that there are so many regional and local recipes that there is always something new to discover. I have still not run out of ideas that I gathered during our trip to … Continue reading Cartellate Pugliesi
I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that … Continue reading Fish and Parsnip Balls with Tarragon
Panzerotti are deep-fried calzone, i.e. deep-fried filled pizza! They are delicious street food from Puglia in the deep south of Italy. In Campania they are called calzoni fritti. The funny thing is that I did not get to know these … Continue reading Panzerotti
Appelflappen are almost as common as a treat for New Year’s Eve in the Netherlands as oliebollen. Appelflappen are also known as “appelbeignets”, and to make it more confusing puff fastry envelopes stuffed with apple and then baked are also known as appelflappen. Appelflappen are apple fritters: apple slices dipped in batter and subsequently deep-fried. “Oliebollen en appelflappen” is a common term for what we have on New Year’s Eve. Continue reading “Appelflappen (Dutch Apple Fritters)”
Happy New Year everyone! May you eat well in 2014! On New Year’s Eve we eat oliebollen (literally: “oil balls”) in the Netherlands. Oliebollen are deep fried yeasted batter, often filled with raisins. They have been prepared in the Netherlands … Continue reading Oliebollen
The criteria for great deep fried chicken are easy: the crust should be crispy and light, the chicken should be tender and succulent. With a few simple tricks it is possible to achieve this every time: Use wings or drum … Continue reading Crispy Deep Fried Chicken
Tempura is one of my favorite Japanese dishes, that was actually introduced into Japan by the Portuguese in the 16th century. Seafood and vegetables are battered and deep-fried and served with a dashi-based dipping sauce. Just like with sushi you are probably not able to obtain the quality of professionally made tempura, but if you follow the recipe it should still be delicious! Making good tempura requires both some skill (to get a light and crunchy crust) and fresh high-quality ingredients. Tempura should be eaten as quickly as possible, so it’s best to make it in an informal setting where … Continue reading Tempura
Stefan's Gourmet Blog 