Category Archives: 7 Ingredients

Info and Recipes for Ingrediets

Chicken liver pâté

Posted on September 1, 2013 by Robin

Homemade chicken liver pâté. Easy, cheap but special. This time I was inspired by a foie gras starter we had this summer in France. The chef added a little quatre épices which I liked very much. The problem with chicken … Continue reading →

Posted in Chicken, Homemade, Sandwiches | 1 Comment

Filet Américain

Posted on October 13, 2010 by Robin

Different from what the name suggests, this is a very typical dutch sandwich spread. I know that in France and Belgium they mean something else with “filet américain”, something the rest of the world calls “steak tartare”, but I’m dutch … Continue reading →

Posted in Beef, Homemade, Sandwiches | Tagged , , , | 33 Comments

Tomato Chilli Jam

Posted on April 17, 2010 by Robin

This jam sounds stranger than it is. Actually, it’s just a cross between ketchup and sweet chili sauce, which probably doesn’t sound very appealing either. Hmm, it’s nothing pretentious, it’s just a surprisingly nice condiment for cheese, (toasted) cheese-sandwiches, chicken, … Continue reading →

Posted in Homemade | Tagged , , , , , , , | 9 Comments

Rhubarb Lemonade Syrup

Posted on June 28, 2009 by Robin

I don’t have many good memories of my grandmother’s cookery, but her rhubarb lemonade was something special. I’m sure I didn’t even like rhubarb in those days, but I loved this lemonade. Fruity, tangy, sweet and very refreshing on a … Continue reading →

Posted in Drinks, Homemade | Tagged , , , , , | 2 Comments

Red Curry Paste

Posted on September 10, 2008 by Robin

I’m a big fan of the fresh taste of a Thai green curry. But the more warmthy flavour of a red curry is nice too. Like my green curry paste, I like to make my own. It’s not that much … Continue reading →

Posted in Homemade | Tagged , , , | 6 Comments

Sweet, Aromatic Soy Sauce (复制酱油)

Posted on June 29, 2008 by Robin

Another treasure from the sichuanese cuisine and Fuchia Dunlop’s “Land of Plenty”. This soy sauce is the base for the lovely “hot and garlicky” sauces and the famous Zhong dumpling dressing. It can be made in large quantities and keeps … Continue reading →

Posted in Homemade | Tagged , , , | 11 Comments

Can Eriği Crumble

Posted on April 29, 2008 by Robin

Always curious for new foods I don’t have to think twice when I see something new to me at my turkish vegetable shop. And this time it wasn’t that difficult to find out what it was either, because this fruit … Continue reading →

Posted in Dessert, Other Ingredients | Tagged , , , | 4 Comments

Garam Masala

Posted on April 26, 2008 by Robin

The literal meaning of garam masala is hot spices. Not hot as in spicy, but hot as in warming the body. You can buy ready made garam masala in the shops, but first of all the fragrance can never be … Continue reading →

Posted in Homemade | Tagged | 2 Comments

Green Curry Paste

Posted on April 19, 2008 by Robin

I know it’s easier to just buy green (or red) currypaste in a jar. But I think it’s fun to make some yourself. This way you know for sure what’s in it. No oil, for example. And you can increase the … Continue reading →

Posted in Homemade | Tagged , , , , , | 1 Comment

Comparing Sichuan Peppercorn Brands

Posted on April 19, 2008 by Robin

Golden Lily (left in photo) Dried Red Pepper (Fa-Chiu), product of China Packed by : Heng Cheung Company Imported by Liroy B.V. Rijswijk Price : € 2.00 for 113 grams The smell vaguely reminds me of sichuanpepper. It’s not even … Continue reading →

Posted in Which is Best? | Tagged , | 11 Comments

Sichuan Chili Oil

Posted on April 11, 2008 by Robin

The combination of chillies and sichuan peppercorns is just divine. And so typical of sichuan cuisine. I used to live in Beijing for 2.5 years. In this time I absolutely fell in love with Chinese cuisine, but sichuan cuisine in … Continue reading →

Posted in Homemade | Tagged , , , | 23 Comments

Fermented Black Beans

Posted on April 10, 2008 by Robin

Black beans or tausi are made by fermenting and salting soybeans. The process turns the beans black, soft, and mostly dry. The flavor is sharp, pungent, and spicy in smell, with a taste that is salty and somewhat bitter and sweet. … Continue reading →

Posted in Which is Best? | Tagged , , | 4 Comments

Kecap Manis

Posted on April 10, 2008 by Robin

  Kecap Manis is a thick, sweet, indonesian soysauce. In the Netherlands you can find the above brands. Which is best? I think ABC-brand is the best.  (second from the left in photo) Serving suggestions: * Babi ketjap (Indonesian sweet, stewed … Continue reading →

Posted in From the shop, Which is Best? | Tagged , | 8 Comments