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Spermalie, still two evenings to go

"The end is near" is something a tribe from South-America said 1000 years ago. Unfortunately, this is true. At least, if you talk about my cooking course. Still to evenings are waiting me. In fact, I have only one evening left. I can't go to the last one, because of something else. More information will be... Read more →
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Spermalie, still 3 evenings to go

Still 3 evenings to go before the end of my first year of this cooking course. Times flies, if you have fun, you know. It's too early for a round-up of the last year. That's for in four weeks. Back to yesterday. It was again a windy and rainy day in Belgium. Luckily, I had my cooking course evening to pass the time and to exercise... Read more →
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Spermalie, still 5 evenings to go

Do you know this animal? No, it's not a horse dressed like a goat. It's a Damaliscus pygargus phillipsi, better known as a Blesbok or Blesbuck. It has a distinctive white face and forehead which inspired the name, because bles is the Afrikaans word for a blaze such as one might see on the forehead of a horse. (If you want to know... Read more →
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Spermalie, an other evening of 2012

It's already a long time ago that I wrote something about Spermalie. I couldn't go to the last course before the Easter holidays and that's almost three weeks ago. The next cooking course is Thursday, I can't wait to go. While cleaning my hard disk, I found some pictures of the last cooking course evening. I didn't share the pictures yet. So... Read more →
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Spermalie, fifth evening of 2012

The last “culinary Thursday” is already 3 weeks ago. A springbreak and an obligated reunion at my school were the reasons.  Thursday I finally went back.  There is nothing changed: great people, a very good chef and the most important thing, three delicious dishes. First dish: Fish stew with a cheese cookie To be honest, this was the... Read more →
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Spermalie, fourth evening of 2012

It's already two weeks ago I gave you an update about my Spermalie cooking course. Last week it was my birthday and I didn't go. Thursday I went back. Starter: Foie gras with a white sausage and apple Dear animal activists, Thursday my chef just decided to make foie gras. It wasn't my fault. So please don't shoot me. Normally I even don't... Read more →
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Spermalie, third evening of 2012

Last Thursday, after one week of break I went back to my cooking school. And like every Thursday we learned again to prepare some delicious dishes. As a starter we had fried scallops with green asparagus and red pepper. I know it's not the time of asparagus, but even without being the season of asparagus the dish was really good. I liked the... Read more →