Maarten Hamelinck

Maarten Hamelinck

Maarten Hamelinck
More ideas from Maarten
Cep ravioli, sage and toasted nut butter. French cuisine from Raymond Blanc

Ravioli is a dish of endless variation, and learning how to make it from scratch is a technique well worth mastering

Salt cod brandade: "Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Salt cod brandade: "Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

Tartelette citron façon mojito (6)

lovely garnishing of lime/mint tartlettes with a surprise inside (recipe in French, but there is a quirky English translator)