Ciambelline al Vino
Like every year since I moved to Brussels, the string of lights that now connect my side of the street
wine
Honey Saffron Custard, Rosé-Poached Apricots, Toasted Pine Nut Meringues
One of my favourite parts of cookbooks are the seemingly hidden recipes they often contain. Recipes snug into sidebars or at
read more Honey Saffron Custard, Rosé-Poached Apricots, Toasted Pine Nut Meringues
Ciambelline al Vino
Leftover wine is not really a problem I have to deal with regularly but even so these small doughnut-shaped Italian
A night of Svennish food at the bottle apostle
My friend Millen spontaneously invited me to join her and her boyfriend Philippe for a food and wine pairing at the bottle apostle just off Victoria Park. Work was hectic so I almost said no but in the end I could not pass up the opportunity. The concept One bottle shop. One sous-chef from viajante (Sven Wassmer). Six keen foodies and wine-aficionados. Six courses. The dishes 1. Amuse-bouche of flammkuchen / rice chip, sea trout / shallots No picture of the Flammkuchen or the shallots – my greedy self got the better of me. Overall the amuses-bouche were nice, though not spectacular in my mind. The Flammkuchen came with pickled carrot, a nice and yummy touch, but clearly not part of the traditional Flammkuchen recipes from Alsace, a piece of smoky and salty bacon just the way it should be, a sour-cream like topping for the crispy dough and shredded crispy chicken skin, again, not true to the original recipe but
REAL SIMPLE FOOD 