Skip to the recipe We were craving Swedish (or at least Scandinavian) pickled herring, and though even Ikea does decent pickled herring we obviously weren’t going there. But Spouse found a recipe! It was at Northern Delight, who do catering and workshops and also have some recipes on their website, hard to access because the
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17th century lemon sauce for fish
From a book I found in the bookcase when looking for something interesting to do with a sea bream: The Dutch Table: Gastronomy in the Golden Age of the Netherlands. The fish itself turned out to be rather meh but the sauce was delicious. It goes with any firm non-oily fish; we intend to try
Read on »Baghali Polo ba Machiche
That is, Iranian lamb stew. Adapted from a recipe in the NRC (one of the few serious Dutch newspapers) by Abdelkader Benali and Saïda Nadi-Benali. Skip to the recipe The only lamb in the supermarket (it was too warm to cycle 15 minutes to the Turkish butcher and back) was frozen New Zealand leg slices,
Read on »Hare fit for a king
Skip to the recipe (warning: it takes 7 hours but with 2 uninterrupted several-hours stretches) We wanted to eat one hare this season, but didn’t realise the hare season ends on December 31. Thanks to our excellent market poulterer Willie Kappert that didn’t mean we couldn’t get a hare at all, only that we had
Read on »Black salsify
Many people don’t eat black salsify, yummy though it is, because even if they can get it (it’s rather an uncommon vegetable) they think it’s daunting. Well, mine were daunting: they were over a foot and a half long. You’ll need slightly under a pound for 2 people: 3 of my giants or about 5
Read on »Hapless rhubarb
So it’s that delightful season between spring and summer. There should be a name for it — “May” comes close but it’s not completely accurate every year, there’s usually some overlap between it and June, and sometimes it doesn’t start until May is halfway through. Anyway, there’s rhubarb in the market. I bought some earlier
Read on »Mushroom cobbler
Meatless; contains egg, milk and butter. It’s extremely mushroomy. You can use any kind of mushrooms (possibly except shii-take, they’re too aggressive). We had dried porcini and fresh chestnut mushrooms, both from the supermarket. The broth was soaking-liquid of other dried mushrooms that I’d also blanched some champignons in to put on a pizza, augmented
Read on »Spinach and cheese omelette
Now that all the girls have moved to student lodgings, spinach is suddenly a possible vegetable again! It’s true that the last one to leave (Secunda) likes spinach, unlike her sisters, but this recipe is hard to make for more than two. 3-4 eggs depending on size splash of milk 1 tbsp flour (to keep
Read on »Peanut caramel biscuits
Or cookies. Both are equally delicious. We bought a bag of cheap salted peanuts, and they were so inadequate as a snack that next time we’ll get the more expensive kind again (won’t break the bank, about 20% more expensive). Good enough for baking, though. My experiment came out completely right the first time. They’re
Read on »The dream engine serves yummy food
I’ve known for as long as I remember that I can smell and taste in my dreams, though apparently not everybody can. There are even people who don’t dream in colour! The only dream I’ve ever had that I noticed was in black and white was a nightmare, laid out like an illustrated newspaper article,
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