article placeholder

Antwerp 12/11/11

12th of november: just one day after returning from a great snooker event in the “capital” of Flanders, I was unexpectedly back in Antwerp.  Sometimes “food happiness” is hidden in a very small, but nice coffee...
article placeholder

Cooking course: 3 – 0

Yesterday, it was Spermalie time again. And what an evening! After we prepared, cooked and ate everything, we, with all the members agreed: "this was the best evening since the beginning of the lessons." The 3 ...
article placeholder

A Thursday evening and a Cooking Course

Thursday evening, that's cooking course time. After one week of holiday I went back to Spermalie to learn some new things. And new things we learned. (click on the picture to see a bigger one) The evening st...
article placeholder

Impress family-in-law with a dessert: part two

Impress family-in-law with a dessert: part two Part two: Hazelnut and dark chocolate Bavarois with a walnut biscuit and a Toblerone top layer The recipe of this cake is hard to translate. If you are Dutch spe...
article placeholder

Impress family-in-law with a dessert: part one

Impress family-in-law with a dessert: part one Last weekend, my mother-in-law visited me and my girlfriend. I promised her I would cook for her. I knew she liked Bavarois or a cake with bavarian cream, so I ma...
article placeholder

a small letter addressed to Mr. Lays

Maybe you know it, maybe you don't, but Colruyt is a name of a warehouse in Belgium. And today they have, at this moment probably "had", a special beer "Westvleteren 12°". It's a limited edition, and of course ...
article placeholder

Acclimatization for the Thai Cuisine

It's Thursday today, but because it's holiday I can't offer you pictures of delicious dishes. Instead of those pictures I have to talk with you about some small things. Don't be afraid, I will not share whole m...
article placeholder

a “fantastic” product review

A product review Today i bought a new tool to use in the kitchen. Nothing special, but after using it one time I liked it already. My chef of the cooking course at Spermalie told me about it. I'm talking about ...
article placeholder

Cooking Course part …

Yesterday, like every thursday evening, i went to the cooking course at Spermalie in Ghent. For the first time it was a 3 - 0 victory for the chef René De Baets. We made 3 very nice dishes. This is my opinion o...
article placeholder

Cheesecake with blueberries and white chocolate

Cheesecake, I just start making it half a year ago, but I’m a big fan of it. Easy to make, you don’t need an oven and they taste – normally – very good.  What do we need? For the bottom: 40 grams of speculaas ...