Spermalie, fifth evening of 2012

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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 best Fish stew I ever ate. Especially the sauce was absolutely delicious. Everyone admitted, this was a great starter. And yes, also this dish is on my list of recipes I will make for sure.

Second dish: Milk-fed lamb with a herb crust, vegetables and a potato cup

They are cute, they are young and they are little, but damn they taste good. Probably you will not be surprised if I tell you that this dish was delicious?

Pain perdu with “speculoos”, papaya and lavender ice cream****

For a long time, I thought that lavender was something they only use to perfume your toilet. I never made something with lavender. Thursday I did for the first time. We made ice cream with vanilla and lavender. The first time I tasted, I thought immediately “toilet, toilet, toilet”, but when I tried the ice cream together with the papaya, “speculoos” and pain perdu it was really delicious. It’s an easy dish, but it looks so professional.

And it’s official, I’m reregistered for another year of cooking, but now on Tuesday.

Do you want to see all the pictures? This is the place to go

**** Speculoos is type of shortcrustbiscuit, traditionally baked for consumption on or just before St Nicholas’ feast in the Netherlands, Belgium and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The main ingredients are cinnamon, cloves, pepper, ginger, cardamom and nutmeg. (More info)

2 Responses

  1. Nico's Serendipity

    I always wondered, what do chefs do when they don’t like a certain ingredient or dish. For example, I just can’t eat lamb or goat cheese. I don’t like the taste, not the smell. How can you prepare them if you don’t enjoy them? Maybe that’s not ur case :)

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