Recipes

All types of delicious food recipes from Asian to European recommended by epicure. From starters to desserts step by step! Find your favorite menu easily!
04.11.14
Taking its name from the Spanish island of Minorca, Mahon cheese is a soft to hard white cheese produced from cow’s milk, and its rind goes perfectly with oil or paprika. Here, the peppers are marinated in garlic-olive oil for a richer Mediterranean-inspired flavour. Serve this as an antipasto platter.
04.11.14
Vegetarians will appreciate these meaty mushrooms, marinated in balsamic vinegar, chilli powder, sherry and herbs for a tangy and spicy touch.
03.11.14
If you can’t get enough of lobster, here’s five ways to savour the undisputed king of crustaceans.
02.10.14
This soup is a meal in itself, served thick and hearty in the cold Holland weather, but it’s been lightened here for tropical weather enjoyment with thinner texture and a cooling swirl of cream.
02.10.14
Get acquainted with the length and breadth of China’s regional specialities. This recipe for a light, refreshing broth will bring you a step closer to understanding the wondrous complexity of Chinese cuisine.
01.10.14
Reminiscent of chee cheong fun, our local version of rice flour rolls, these burst at the seams with minced pork and wood ear fungus, seasoned with just a splash of umami-rich fish sauce. The translucent skins are usually delicately steamed over a fabric covered pot but can also be made in a non-stick pan. They won’t be as thin, but they’ll do a better job of encasing the generous filling...
02.09.14
Shaped like a teardrop, the bright pink-purple-hued banana blossom (also known as a banana heart or inflorescence, the flower located at the end of a banana fruit cluster) looks deceptively like a large artichoke. The blossom is commonly found in many Southeast Asian kitchens, and can be use variedly in different dishes.
02.09.14
A delightful end to any Thai-inspired meal, these baked tapioca cakes are great for entertaining or to satisfy the occasional afternoon craving.
01.09.14
We’ve brought our A game to the dining table. Think magnificent lamb racks, hulking Porterhouse steaks, glistening pork chops and bacon (but of course) spiked in whisky, bourbon and rum. Eat up, drink up.
30.07.14
Even epicureans will admit: nothing satisfies quite like tummy-warming homestyle fare. Here are six perennial favourites that are unlikely to ever lose their appeal.
04 Nov 2014

Grilled red pepper wrapped with Mahón cheese

Taking its name from the Spanish island of Minorca, Mahon cheese is a soft to hard white cheese produced from cow’s milk, and its rind goes perfectly with oil or paprika. Here, the peppers are marinated in garlic-olive oil for a richer Mediterranean-inspired flavour. Serve this as an antipasto platter.
04 Nov 2014

Tomato bruschetta with anchovies and basil

Vegetarians will appreciate these meaty mushrooms, marinated in balsamic vinegar, chilli powder, sherry and herbs for a tangy and spicy touch.
03 Nov 2014

Lobster roll

If you can’t get enough of lobster, here’s five ways to savour the undisputed king of crustaceans.
02 Oct 2014

Summer-weight erwtensoep (pea-soup) with crispy parma ham

This soup is a meal in itself, served thick and hearty in the cold Holland weather, but it’s been lightened here for tropical weather enjoyment with thinner texture and a cooling swirl of cream.
02 Oct 2014

Bamboo shoot soup with beancurd & meat strips

Get acquainted with the length and breadth of China’s regional specialities. This recipe for a light, refreshing broth will bring you a step closer to understanding the wondrous complexity of Chinese cuisine.
01 Oct 2014

Bánh cuốn (steamed rice rolls)

Reminiscent of chee cheong fun, our local version of rice flour rolls, these burst at the seams with minced pork and wood ear fungus, seasoned with just a splash of umami-rich fish sauce. The translucent skins are usually delicately steamed over a fabric covered pot but can also be made in a non-stick pan. They won’t be as thin, but they’ll do a better job of encasing the generous filling...
02 Sep 2014

Banana blossom salad

Shaped like a teardrop, the bright pink-purple-hued banana blossom (also known as a banana heart or inflorescence, the flower located at the end of a banana fruit cluster) looks deceptively like a large artichoke. The blossom is commonly found in many Southeast Asian kitchens, and can be use variedly in different dishes.
02 Sep 2014

Ba bin (baked tapioca cake)

A delightful end to any Thai-inspired meal, these baked tapioca cakes are great for entertaining or to satisfy the occasional afternoon craving.
01 Sep 2014

Aged rum mojito rack of lamb

We’ve brought our A game to the dining table. Think magnificent lamb racks, hulking Porterhouse steaks, glistening pork chops and bacon (but of course) spiked in whisky, bourbon and rum. Eat up, drink up.
30 Jul 2014

Cereal prawns

Even epicureans will admit: nothing satisfies quite like tummy-warming homestyle fare. Here are six perennial favourites that are unlikely to ever lose their appeal.