Note
1 T = 1 Tablespoon (15ml)
1 t = 1 teaspoon (5ml)CHAPTERS
My Food Photo Archive
My other blogs
Comments made
- lasrecetasdearturo on Heston Blumenthal’s Perfect Spaghetti Bolognese
- spagbolblog on Heston Blumenthal’s Perfect Spaghetti Bolognese
- Keith P on Whiskey Chocolate Brownies
- RichardinJax on Heston Blumenthal’s Perfect Spaghetti Bolognese
- RichardinJax on Heston Blumenthal’s Perfect Spaghetti Bolognese
- Peter Bottelier on Dan Dan Noodles (担担面)
- Michael on Filet Américain
- Joost C on Lemongrass & Ginger Liqueur
Contact
Category Archives: Homemade
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
Posted in Chicken, Homemade, Sandwiches
Leave a comment
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
Posted in Beef, Homemade, Sandwiches
Tagged dutch, Filet Américain, hollandse Filet Américain, sandwich spread
31 Comments
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
Posted in Homemade
Tagged jam, jam van tomaten & chilipepers, peter gordon, sugarclub, tomatenchilijam, tomatenjam, tomato chili jam, tomato chilli jam
9 Comments
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
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
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
Green Curry Paste
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 curry pasta, curry paste, currypaste, green, green curry paste, thai
1 Comment
Sichuan Chili Oil
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