Planet Spermalie 2.4

Yesterday it was the second day of my theme week "in honor of grandfathers and their gardens". As I told you, it's my goal to make every day one dish with the vegetables of my grandfathers' garden. Yesterday ...

Shrimps and mango pasta salad

Sun is shining, the weather is sweet, yeah. Make you wanna move your dancing feet now. Before you can dance, you have to eat something, that's for sure. Something that's not too heavy, something that gives yo...

Spermalie, the last one

All good things come to an end, as you know. So, also my year at Spermalie came to an end. Last Thursday, I went to my last cooking course. Next Thursday, there is the real last cooking course. Unfortunately,...

What to do if …

Yesterday, one of my friends wanted to celebrate her birthday. Unfortunately her favorite Italian is closed on Wednesday. So what to do if (more…)...

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 onl...

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 yesterd...
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A “Record Store Day”-Dish

The unique culture surrounding over 700 independently owned record stores in the USA and hundreds of similar stores over the world is celebrated every third Saturday of April. This day is internationally known...
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Fast and easy beef burger with a fresh salad

The situation: Tuesday evening, my girlfriend has to work late, I have a date...with my TV. The only problem is that I really don't want to spend a lot of time in the kitchen. Neither do I want to order a pizz...
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Rice rolls with smoked salmon and fresh basil

This is the second recipe of the last try-out. This recipe is based on the recipe of one of my chefs at Spermalie, René De Baets. He still owns the copyright, of course. ;) The recipe takes a lot of work, but...