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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 re...
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Spermalie, second Thursday of 2012

Second Thursday of 2012, so time for a new cooking course. I don't have the greatest pictures, but the taste was great. Deep-Fried lemon sole with cucumber and Tartar sauce Pigeon with Madeira Sauce and Pom...
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Spermalie, first Thursday of 2012

Friends, followers, foodies, My last post is already 3 weeks ago, but in the meantime there happened a lot. Nicolas S. and Angela M. tried to save the E.U., the first pre-election started in the U.S.A., a New Z...
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Thailand

Dear follower, friends and cooks, I'm still working on a new blog post, but the post has to wait a little bit. Tomorrow I'm going to this place. The next two weeks I will stay in a country full of spi...
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The last two of 2011

Two weeks ago we made a delicious bouillabaisse with fresh fish. We had to clean and prepare redfish, cod, prawns, scallops, mussels, gurnard and monkfish. A bouillabaisse is a kind of French clear soup with s...
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Cooking course 1/12/11

Again 3-0 for chef René D and Spermalie. 3 small appetizers: easy to make, but very tasteful 1. a small roll of smoked salmon and homemade herb butter 2.  deep-fried shrimps with feta and olives 3. little ...
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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 ...
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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...
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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 ...
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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...