News - Realtasting

News (2004)

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2 1/2 tablespoon turmeric ground 1 tablespoon coriander seeds ground ▢1 tablespoon cumin seeds ▢2 tablespoon all spice ▢2 tablespoon ginger ground ▢2 tablespoon yellow mustard seeds dry ▢2 tablespoon fenugreek seeds ground ▢1 1/2 teaspoon black pepper (you can use white pepper) ▢1 whole clove dried, (use about 1/4 teaspoon ground) ▢1 teaspoon nutmeg ground, (optional) ▢1/2 teaspoon scotch bonnet peppe ground, (you can use cayenne pepper) Excellent mix to make Jamaican style curries.

Hutspot 2023

The classic from 1574. The dish that was created to celebrate the liberation from the spanish (They drowned was worth a bit of a party back then. Now a Dutch classic. Great for winter evenings. This is comfort food. I have updated the recipe with some better techniques to enhance the flavor experience. This serves 2 - 3 medium eaters

Sicilian Macrel Pasta

A dish I truly enjoy. Comfort food and style and class.

My Carrot Cake for You

Delicious carrot cake with raisins and barberries yummmie

Korean Fried Chicken

A dish I truly enjoy. Comfort food and style and class.

Ricecooker tips and restaurant quality rice!

Make restaurant quality rice!

Pickled Red Onions

So easy and delicious. Takes a few minutes and worth every second. A great condement

Sweet Sauer Sauce

So easy and delicious. Takes a few minutes and worth every second.

Tortilla - many -ways TACO TACO :D

So easy and delicious. Takes a few minutes and worth every second.

Poffertjes the Realway - Dutch mini pancakes :D

Delicious the world over my interpretation of this childhood classic. I love these and made with real yeast. Lots of flavor!

Lingue di Suocera - Crispy flat bread Go Italy

These are crispy and amazing and super easy to make. A little prep and ready to enjoy! Ratio:

Pasta with Oxtail Ragu

This is the classic pasta sauce. Pasta Bolognese does not exist however a good ragu does. Never ask for Bolognese in Italy. Ask for pasta with ragu. Enjoy this godly pasta sauce

Sous Vide Vegetables - Carrots

One of the key components of my BB a recipe coming soon.

Tysun Bites

He loves these doggy bites :). Healthy and delicious. Biggest fluffball in the world!

Passion Fruit Panna Cotta

An Italian classic. Easy to make difficult to master. Make a day in advance.

Pickling and Fermentation starter

A few hints and tips to get started this post will be expanded as time goes on. In general for fermentation use a 2.5% salt lake on average. Clean you vegetables with running water. Do not kill al the bacteria. For fermented garlic or chili take 3% salt lake. Sea salt is preferred. Work clean and use boiling water to disinfect and gloves. Avoid contamination. The same for the pickly. Use glas weights. Check for contaminations and scoop these of when white. If a severe faul smell disregard the batch for that jar. Takes around 2 weeks to get a nice fermentation taste after a few days until you have the tardness you like. Sauerkraut takes around a month. Once ok then store in the fridge and consume in approx. one month. Check for health of the fermentation before eating.