Category Archives: Homemade

Recipes for making your own sauces, bumbu’s etc

Chicken liver pâté

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

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Filet Américain

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

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Tomato Chilli Jam

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

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Rhubarb Lemonade Syrup

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

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Red Curry Paste

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

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Sweet, Aromatic Soy Sauce (复制酱油)

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

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Garam Masala

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

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