Browsing Tag

recipes

Miso Fried Chicken – Tohru Nakamura

Recipe: Miso Fried Chicken by chef Tohru Nakamura of restaurant Werneckhof by Geisel in Munich, Germany

In the heart of Munich in Schwabing district you will find restaurant Werneckhof** by Geisel. The half German, half Japanese chef Tohru Nakamura serves you incredibly flavourful dishes from a modern cuisine with influences of German and Asian culinary culture. As there hasn’t been a great fried chicken concept in Munich, the chef saw an oppurtunity in the COVID-19 crisis and started a street food concept at the Schwabinger Wahrheit Hotel. It became a huge success. For those outside of Munich … Just try preparing Tohru’s recipe for the perfect comfort food: Miso Fried Chicken. Continue Reading

Spaghetti with date tomatoes and fresh herbs: Heinrich Schneider – Restaurant Terra

Spaghetti with date tomatoes and fresh herbs

Between the peaceful rural mountains of South Tyrol there’s a beautiful town called Val Sarentino. It is in this place that chef Heinrich Schneider and his sister Gisela have chosen to develop their Restaurant Terra. Luckily the stunning views of the valley are not the only great thing at Restaurant Terra. Heinrich Schneider wants his guests to taste the magic of the area in his dishes as well. With that in mind, the chef likes to take the authentic flavours of the region into a plate by sharing his recipe for a mouth-watering pasta dish: spaghetti with date tomatoes and fresh herbs. Something you can easily try at home. Continue Reading

Phad Thai: the authentic recipe

The authenic recipe of the Thai dish Phad Thai.

During World War II, the Thai government wanted to reduce the consumption of rice for economic reasons. Eating noodles was economic because with one bowl of rice, one can produce five bowls of noodles. As noodles were a Chinese product and not so popular among the local Thai people, the government modified a noodle stir-fry recipe by using more local ingredients and renamed it as ‘Phad Thai’, meaning the ‘Thai stir-fry’.

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Aged duck with shiitake: Jim Ophorst – PRU

Aged duck and sweet tamarind by chef Jim Ophorst of PRU restaurant.

Young, ambitious and adventurous: chef Jim Ophorst – or ‘Jimmy’ as most Asian people like to say – is a name to remember. With his restaurant called PRU, he has made the Thai island of Phuket a must visit stopover for foodies, establishing a truly unique dining concept. The restaurant is situated in the beautiful Trisara Resort at the Andaman coast. The location seems to be a piece of heaven, boasting understated, yet refined luxury and top-notch service. At the heart of the resort, you’ll find PRU restaurant. The elegant, yet atmospheric design of the dining home immediately gets you in the right mood. Simple, stylish designs combining the local identity and international class, natural materials and beautiful atmospheric lightning set the tone.

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Royal Summer Mule Gin cocktail

Yes! A new attribute to prepare drinks with: a silicone mold for perfectly round ice cubes. Well, ice balls rather than cubes. This has been on our wish list for a long time and now we will really start using it too. And so step one of the cocktail preparation of the day starts several hours in advance by the making the ice balls.
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Aviation cocktail with Marsala and edible flowers

You should never ever mess with a proven recipe, unless you happen to lack one of the main ingredients and if the substitute actually seems quite tasty. It will not be the same as the original, but that actually makes it quite exciting. Hence our idea for this variant of the “Aviation” cocktail.
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Salmon, fennel, pomegranate and snow pea salad

The more color, the healthier. Or so I’m told. This salad with salmon, fennel, snow pea and pomegranate is a winner in any case! We have used salmon marinated in Gin & Tonic for a change, creating a very subtle sharpness and bitterness, but as the rest of the dish is filled with fresh fruit and vegetables, this little sin will certainly be forgiven. 🙂 Continue Reading

Quiche with carrots, zucchini and eggplant

This vegetable swirl pie with carrot, zucchini and eggplant is guaranteed to impress, and with good reason, because cutting the veggies is not that easy. However, the satisfaction when the pie comes out of the oven will be even greater.
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Meliefste, Wolphaartsdijk

One of the most talked about things last year was restaurant Meliefste in the Dutch town of Wolphaartsdijk. The first Michelin star that many had predicted was unfortunately not obtained, but they did get a score of 16/20 at GaultMillau and numerous positive reviews. With the prospect of a weekend in Zeeland, it was of essence for us to visit Meliefste.
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Spicy carrot-pumpkin soup with nuts and seeds

Carrot and pumpkin, next to leek and tomatoes are probably the most obvious vegetables to make soup with, but we don’t mind, do we? It is and stays after all a proven top-notch combination. Never change a winning team, right? 🙂 Or maybe just a little, by playing with the seasoning and the garniture for example, something we did in this recipe.
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Spinach-purslane soup with cod and radish sprouts


You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs.  It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂
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Pasta with truffle and mushrooms

It’s one of the classics of all classics in the Italian kitchen: pasta with truffle. A rich, creamy taste that fits nicely with earthly elements. No matter how simple this dish is, we just went loose when selecting the ingredients.
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