Het recept voor deze Luikse gehaktballetjes kregen we van Menu op Maat, een website met heerlijke menu’s…

Het recept voor deze Luikse gehaktballetjes kregen we van Menu op Maat, een website met heerlijke menu’s…

I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though. There is a long list of ingredients below - and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only if you let it steep in the pan, in a cold...

Mughlai Chicken

I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common…

I don’t think I could say how often I’ve made this since settling into my new kitchen. Not that I’m ashamed of being repetitive – I find that comforting – but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. I always get the chicken in its marinade a day ahead, but if you don’t have time…

Chicken Traybake With Bitter Orange and Fennel

Herbed leg of lamb

Herbed leg of lamb

Yakitori: gegrilde kip in saus - Koken & Eten - Voor nieuws, achtergronden en columns

Yakitori: gegrilde kip in saus - Koken & Eten - Voor nieuws, achtergronden en columns

Varkenskoteletten met venkelzaad en rode wijn

Varkenskoteletten met venkelzaad en rode wijn

Gevulde kalfsborst - Koken & Eten - Voor nieuws, achtergronden en columns

Gevulde kalfsborst - Koken & Eten - Voor nieuws, achtergronden en columns

Kalfslever met ui, tijm en bloemkoolkruim

Kalfslever met ui, tijm en bloemkoolkruim

Pinterest
Search