Chicken, leek & bacon pie filling – thickening with flour

Watching tv has never been a big hobby of mine. Nowadays I practically never watch live tv (except for events like the Olympics), I only watch pre-recorded or on demand shows. My favorite show in the last few years has been the Australian version of MasterChef. I also tried the …

Cooking with oxtail

Winter time is the time for big hearty soups. One of my favorites is a good brown bean soup, using a recipe I got from my mom. Its a fairly simple recipe and uses a pack of dry mix oxtail soup for flavour together with beans, veggies and meat balls. However, one …

Beef pie filling – science of stewed meat

Ever experienced buying a nice looking piece of meat and after baking it in a frying pan for a little while, finding out that it’s dry and tough? I have for sure, and it’s probably due to the fact that you bought the wrong type of meat. In this post I’ll …

Science of making Fried fish / Kibbeling

In my Dutch Food series I recently described ‘kibbeling‘. It’s a Dutch fried fish snack and can be bought at just about every Saturday market in the country. You’ll smell the fried fish from far, making you hungry straight away. In that post I also give you a great recipe to …

French fries – Ingenious packaging

I like french fries, yes, really like french fries. But, I’m picky when it comes to french fries. There are so many types of french fries. They can be thin, thick, with or without skin, krinkled, flavoured, etc. etc. When I have the time I really enjoy making my own …

Dutch food – Kibbeling (fried fish) recipe

In my search for typical Dutch foods, I was reminded of another one last weekend: kibbeling (you pronounce: kibble-ing)! Kibbeling is a fried fish snack you can find in a lot of markets or seasides. It’s commonly sold fresh (that’s when it’s best) and with some sort of a sauce. I …

Homemade Cheese Science (1) – Indian paneer / Queso fresco

A typical Dutch lunch: sandwiches with cheese, Dutch cheese, a yellowish firm cheese, that can be sliced easily. This type of cheese is pretty elaborate to make and requires weeks, if not months, of ripening to get its firmness and flavour. However, there are a lot of other types of …