Easy Duck Gizzard Recipes
Are you fond of the taste of confit duck legs? Then you will definitely adore these three confit duck gizzard recipes! OK so what do we have here: a gizzard salad with green beans, peas, mint and corn salad. Yum!
Healthy Eating at University: What You Need to Know
Embarking on your university journey marks a pivotal chapter in your life. It’s a time filled with new experiences, learning opportunities, and, let’s face it, a fair share of challenges.Healthy Eating at University: What You Need to Know
Easy 4-Ingredient Spaghetti with Mussels
We make this dinner very often at home: classic spaghetti with mussels! It is so simple and so easy to make, with very little ingredients. The perfect dinner!
Easy 4-Ingredient Spaghetti with Mussels
Best Spanish Meatballs in Almond Sauce
Spanish albóndigas en salsa de almendras or silky meatballs in almond sauce with a hint of saffron… This is a highly surprising meatball dinnerHa!
Easy Masala Meatball Curry Recipe
Hungry to try something different tonight for dinner? How about we make a creamy masala meatball curry and put a bunch of that freshly homemade masala paste in it too!
Best Chorizo Ragu (Smoky Pasta Sauce)
A bowlful of al dente cooked pasta topped off with my chunky spicy chorizo ragu sauce. What is more to say? Try out this savory spaghetti sauce with a smoky twist! You will love this one.
Best Belgian Stoemp (Vegetable Mash & Sausage)
Here is my Belgian stoemp mash! Or in other words: a classic creamy savoy cabbage potato mash with pan fried sausage and a lovely beer and bacon onion sauce drizzled on top…Best Belgian Stoemp (Vegetable Mash & Sausage)
Best Basil Pesto Tortellini Pasta Salad
Do you know what I love so much about this pasta salad? The fact that you can serve this fresh basil pesto tortellini pasta salad warm or cold. As a delicious hot pasta and pesto dinner…Best Basil Pesto Tortellini Pasta Salad
Best Beer Braised Pork Cheeks Recipe
Are you looking for a good pork cheeks recipe? Then look no further! This very next one even has a Belgian twist to it. Pork cheeks braised in Belgian red ale, a beer by the name of Rodenbach.