Author: MaitreMarcel

30th November 2021

My father’s favourite dessert with pears, ginger and dough

If there is one thing that my father cherishes from the Amsterdam-Jewish ancestry on his mother’s side, then it is this dessert that he often makes himself.
It’s called “Peren & Kuchel” in Dutch/Yiddish and that means ‘pears and cake’ but that does not really describe it well as the ‘cake’ is a ball of dough that slowly cooks in the pear-liquid.

21st November 2021

Pancakes, à ma façon

Pancakes are so well-known and common that there are many recipes. I started making mine from a Dutch cookery book ‘Margriet” that my parents gave me when I left the house to study. For a while, I added yeast to get thicker pancakes as I was looking for a more substantial dish than the French crêpes that are great for desserts but not as a […]

14th March 2021

Axoa, a Basque veal dish

I had been reading a book that involved a police woman from the Basque country and I wanted to prepare something of the local cuisine. Axoa is a dish of simmered shoulder of veal with peppers, chili and Espelette chili powder. I first cut a red and yellow bell pepper into small squares and chopped up a large onion. Then I sliced the veal in […]

31st December 2020

Tournedos Rossini

This exquisite dish lends its name from Italian composer Gioachino Rossini who lived in Paris for two long periods in his life.

It is not only exquisite but also extravagant as it combines three nobel and expensive ingredients — beef filet, foie gras and truffle.

7th September 2020

Borlotti bean soup with vegetables and sausage

The farmers where we buy vegetables had returned from a short week off to visit their family and when they re-opened there were a lot of fresh new products among which several kinds of beans. Borlotti beans look nice with their purple etchings on a white background. Hariciot coco Borlotti in French, they can be used in stews and dried for later use in winter. […]