Peach crumble. Star anise. Vanilla
Crème brûlée with coconut and tonka beans
One of my favorite desserts is undoubtedly crème brulée. Especially the combination between the cold cream and the warm, crispy surface just makes my mouth water. Everyone probably knows the "normal" version with vanilla, but this time I'm giving it a twist. The combination of coconut and tonka beans is simply indescribably delicious!
Chocolate pudding with long pepper from Java
We have this long pepper from Java in the range of our online spice shop. Apart from bringing some spice (less than traditional pepper), this long pepper from Java mainly adds a lot of aroma to your dishes. This pepper develops tasty aromas of violet, liquorice and resin. This is makes it an ideal pepper to go with desserts, such as this chocolate pudding.
Tiramisu with Mango, Passion Fruit and Combava
I just added Combava to the range of our online herb shop. And I wanted to try this out anyway. I set about incorporating it into a tiramisu. Not at all the classic tiramisu with cocoa and amaretto or nowadays with speculoos. No, this time I wanted to keep it fresh. It became a tiramisu with mango, passion fruit and, of course, my Combava.
The combava is a kind of small lime and is very intense and citrusy in flavour. Use it in moderation. You can also use it in fish sauces, for example.
- Thai Pumpkin soup with red curry, coconut and roasted peanuts
- Drunk mussels - Mussels with Gin
- Oatmeal with figs, almonds, honey and coconut
- Homemade Gazpacho
- Homemade gyros recipe with Greek orzo pasta
- Southern tomato pie with black olive tapenade
- Italian Burger with Fregola Sarda and Roasted Tomato Sauce
- Hendrick's Gin Tonic, Cucumber, Rosemary, and Voatsiperifery Pepper
- Recipe for Greek Tart with Feta Cheese, Tomato, and Oregano
- Recipe for Turkish Delight with Rosewater and Agar Agar