One of my all-time favorites, the Classic Cole Slaw. Arne Aben, one of my friends, got me hooked to this slaw, and since then, I can’t skip it anymore and I really like it. Simple, but very fresh to eat and easy to make.
- Oxheart Cabbage (about 4-500 grams of it)
- about 10 regular carrots
- 2 table spoons of white wine vinaigre
- 10 table spoons of yoghurt
- 2 table spoons of mustard
- 2 hands of almond scavings
- 2 hands of raisins
Simple as ever, but just cut up the cabbage in very fine slices and grate up the carrots. Mix it well with the vinaigre, yoghurt and mustard and finally, add the almonds and raisins.
Always good to have with a nice BBQ.
So, it’s spring time in Holland and there are a few things I really love about spring time. 2 Of the favorites of those things are Lamb and Asparagus! Combine that with my love of the grill and we have the basics for a great recipe for Lamb. I wanted to do this belgian style, which means living the good life! Beer and Mustard… Lovely.
To start with the marinade, I mixed up the following ingredients.
- 1/4 cup of mustard (with seeds)
- 1/2 cup of chopped onion
- 2 cloves of garlic, very well chopped
- 2 tablespoons of freshly cut rosemary (although I used the dried version)
- 1 cup of belgian wheatbeer (I used La Trappe, as you can see in the picture below)
- 2 tablespoons of lemon juice
- 3 tablespoons of Extra Vergine Olive Oil
Continue reading Lamb chops, Belgian Style, with asparagus
Lazy monday, kings day in the Netherlands, and the weather is goohood! Again! Even though all the weather guys and dolls told us otherwise.
I have a little ham lying around that’s just begging me to be eaten today. Who am I to disappoint such a nice little ham?
After careful consideration of the ham’s feelings, I kind of pushed him to go into a nice honey glaze on the OTP using the indirect grilling method. He agreed, and so it shall be done.
Continue reading Honey glazed ham, love it!
I was planning on doing some ribs, this weekend, since we celebrate the kings day on monday and the weather was good. This relaxes me a lot, and I started out being in anticipation all weekend. Nice! Should do them more often, I guess.
To start out with the ribs, I needed some BBQ sauce first, and the true master of BBQ, Steven Raichlen, had a great recipe in one of his books, called Kansas Style BBQ ribs, with some great accompanying sauce.
How to make that sauce is described below, including some great pics.
Continue reading Kansas style BBQ sauce
This sylvester eve 2014, we had a good meal, and a friend of mine made brisket. To accompany that, I decided that it was time to do some baked beans again. I love them, but I don’t make them quite often enough.
So, to start, I had to make sure that we had the ingredients. I decided to go with a serving for 12. If there are leftovers, I put them in the freezer. The choice for the baked beans was quite meaty, which I will not do again next time, but ok. It was very tasteful, nevertheless.
Continue reading Spicy Baked Beans from the DO