Snack/cheese board, 2-3 persons Equipment: baking tray or the Dutchdeluxes oven dish, Dutchdeluxes wooden board Ingredients 1 Camembert cheese in a wooden container Few sprigs of rosemary Olive oil Fresh baguette Salt and pepper Preparation Pre-heat the oven to 180 degrees Celsius. Remove the…
The sensational asparagus cake from Gerard Wollerich, is definitely a recipe for everyone that loves to changes it up once a while. These cakes are made of white asparagus and delicious egg yolk cream! Continue reading for the full recipe.
The fabulous lemon and coconut pie with a combination of white and caramel chocolate. With meringue and colourful flowers as finishing touch. This Lemon and Coconut pie is definitely worth every calorie! Continue reading for the full recipe.
The langoustine with celery root and tamarind compote in a shortly blanched pumpkin triangle. The art of langoustine, taste stunning!
Raw tuna with sweet & sour vegetables, the perfect surprise for your mom this Mother's Day. Continue reading for the complete recipe.
The combination of the different flavours, makes this recipe of turbot filet, truffle and cheese delicious. It might be one of my personal favourites. Sadly, this is Dick’s final recipe, but thankful for sharing his secrets with us.
Codfish cheek and ravigote creme, with a bit of dill for the finishing touch. New green and different. Tip, maybe do not share!
Delicious for Easter weekend! A delicious Blueberry cheesecake, perfectly made by Dick Middelweerd, chef of 2 michelin-starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.
Sole fillets with different shellfish and oysters and a sauce of plankton. An amazing starter of Dick Middelweerd, chef of 2 michelin starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.
For his final recipe, Rutger chose to use his favorite ingredient the langoustine. He combined this with some typical winter ingredients, pumpkin and carrots. Enjoy!