Paneling in English is a classic technique where you give meat, fish or vegetables a crispy coating by passing them through flour, egg and breadcrumbs one after the other.
It creates a golden brown, flavorful crust that keeps the inside juicy.
Paneling in English Read more »
Soy sauce (shoyu) is a Japanese fermented sauce made from soybeans and grain. Indispensable in ramen, soups, marinades and dips.
Soy sauce (Shoyu) Read more »
Mashed potatoes with stewed leeks, finished with crispy bacon. Belgian comfort food that goes with sausage, stew or a simple salad.
Leek puree with bacon cubes Read more »
A classic chicken stock is the perfect base for countless dishes. With a few simple ingredients and some time, you get a clear, flavorful broth that you can use for soups, sauces and stews. Homemade always tastes better than from a cube.
A classic French basic broth based on fish bones and heads. This light and delicate broth is the ideal base for fish soups, bisque and sauces such as a fish velouté. With simple ingredients and a short cooking time, you prepare a powerful flavoring.
Bouquet garni is a bundle of herbs such as thyme, bay leaf and parsley. Indispensable in broths, soups, sauces and stews.
A delicious bell pepper soup with a creamy twist. A splash of white wine and a spoonful of Heks’n cheese gives this soup extra depth and spice. Ideal as an appetizer or light meal.
Bell pepper soup with Heks’n cheese Read more »
Paksoi (bok choy) is an Asian leafy vegetable with crisp white stems and tender green leaves. Perfect in ramen, wok dishes and soups.
pak choi (Bok Choy) Read more »
Mirin is a Japanese sweet rice wine that adds sweetness and umami to ramen, sauces and marinades. Discover its varieties and uses.
Red miso paste (aka miso) is a Japanese fermented soybean paste with deep, savory flavor. Ideal for potent ramen, soups and stews.
Red miso paste (Aka Miso) Read more »
White miso paste (shiro miso) is a Japanese fermented soybean paste with rice. Mild and slightly sweet in flavor, ideal for ramen, soups and marinades
White miso paste (Shiro Miso) Read more »
Soybeans are protein-rich legumes and basis for miso, soy sauce, tofu and tempeh. Discover the varieties and their uses in cooking.
