Tag: recipes

Although this is not necessary, a sweet garnish is often served with game. And then the question arises as to which wine is best served with it. We are also often asked which wine goes best with game dishes. And that is why we are giving you some handy tips here when it comes to combining game and wine. If you follow the two tips, you really can't go wrong.

Horeca Webzine likes to pay attention to the basis of our nutrition with facts, cooking tips and recipes from Frank Fol, The Vegetables Chef. And you as a subscriber have a chance to win a copy of 'De Grote Groentebijbel' every two months. Today: chicory, an iconic Belgian vegetable.

No, the lobster is not the tough husband of the leaner langouste! They are very different crustaceans. Here are the differences and a video recipe by Peter Goossens.

The use of juniper berries goes back to ancient Greek and Arabic medicine. Juniper berries are very healthy and a delicious seasoning for sauce that you can serve with any piece of game. With recipe for juniper berry sauce for game.

Classic pizzas are at the heart of Italian cuisine, embodying simplicity, authenticity, and the pure flavors of Italy. Here are twenty recipes for unique and creative pizzas, each with its own twist on the classic pizza with its own savory or sweet topping.

A New Year’s Eve menu is only truly complete with a dessert that leaves a lasting impression. It’s the final touch to the evening, a moment to round off the festivities with something special. Classics like tiramisu and crème brûlée are delicious, but why not exceed expectations with one of these 6 unique creations that will surprise and inspire your guests?

We are increasingly focusing on it. Quality coffee. But coffee and the cocktail have now found each other. Producers, bars and bartenders are embracing the coffee cocktail. With or without alcohol.

"Yes, but if you can work easier and faster with the Thermomix, why not?"

A bit of culinary history... credit where credit is due! As far as we know, no Belgian queen has inspired so many chefs. The dish is known by everyone and is also fairly appreciated.

What herring is to the Dutch, cod is to the Norwegians; the fish even features on banknotes. In many countries, dried cod is also a delicacy and known as stockfish, bakkeljauw and bacalhao.