Recipes of the season

Seasonal selection

Today’s cuisine: recipes using products of the moment.

Choose your dish

From a steaming bowl of soup to the last piece of dessert – every dish has its place at the table. Here are my favorites for each course: honest, homemade and with flavor that lingers.

Soup

Warm inside, full of flavor – from classics to surprises in the bowl.

Fresh salad with goat cheese, apple, walnuts and balsamic on a white plate

Appetizer

A sophisticated start to the meal – small in portion, big in flavor.

Main course

The star of the plate – from Flemish classics to creative dishes.

Dessert

The sweet finale – pastries, cakes and sophisticated pastry creations.

Latest recipes

Rijstkoji, gestoomde rijst geënt met Aspergillus oryzae voor fermentatie

Rice koji

Rice koji is steamed rice inoculated with Aspergillus oryzae. Essential for miso, sake, mirin and soy sauce. Discover the role of koji in Japanese cuisine.

Aspergillus oryzae (Koji-kin)

Aspergillus oryzae, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. Indispensable in fermentation.

Making and freezing applesauce

Easy applesauce recipe: step by step to make and freeze your own applesauce. Ideal with meat dishes or as a sweet treat.