Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch.
My favorite cuisines are French and Asian.
Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.
Voor een feestje of als appetizer. Bij een goed glas wijn of een fris biertje. Borrelhapjes zijn altijd een goed idee. Janneke maakt een borrelhapjestrio met ricotta-mascarponecrème.
kooktijd: 30 minuten
Zacht als een kussentje, zo hoort een bao in je mond te voelen. Je kan deze gestoomde Chinese broodjes kopen in de toko, maar we zouden delicious. niet zijn als we geen homemade versie voor je zouden ontwikkelen. Leuke uitdaging toch?
voorbereiding: 30 minuten.
kooktijd: 50 minuten.
rijzen: 1 uur 30 minuten.
totale tijd: 2 uur 50 minuten.
Houd je van heet & snel? Steek dan eerst de BBQ aan of zet de grillpan op het vuur! Deze spiesen heb je zonder veel poespas zo op tafel. Met vlees, vis of groenten maak je de lekkerste combi’s; van halloumi met perzik, zalm met miso tot kip met harissa. Om daarna – helemaal mellow – de lange avond buiten wijn te drinken.
Deze spekspiesen met honing-sojamarinade zijn de perfecte combinatie tussen umami en een vleugje zoet, waardoor ze gegarandeerd een succes zijn!
kooktijd: 40 minuten.
marineren: 1 uur.
Superlekker, zo'n knapperige flammkuchen net uit de oven. De pulled pork kun je zelf maken, maar dat is wel een project voor het weekend. Gelukkig kun je het kant-en-klaar halen in de supermarkt. Vervang pulled pork evt. door gebakken gyros- of shoarmareepjes.
Komend weekend: flammkuchen-party! Maak ook flammkuchen met zalm én met muhammara en spinazie.
totale tijd: 30 minuten.
Souvlaki is a popular fast food option in Greece and involves grilling meat on a skewer before stuffing into flatbreads with salads and sauces. In this version, hunks of pork shoulder are first marinated in oil, lemon, oregano, cumin, paprika and garlic.
Prep:15 mins. Cook:10 mins.
Wonton are quintessential Chinese dumplings, with a minced meat filling and thin flour wrapping. Due to its popularity and scale, the wonton varies in folding techniques and cooking method across all of China. This wonton soup recipe below, featuring pork wontons and a hot and sour broth, epitomises Sichuan cooking – spicy, sour and packed full of umami.
This hot and sour wonton soup epitomises Sichuan cooking – spicy and packed full of umami. All the better with delicate little wonton dumplings soaking up the broth.
Total time1 hr.
A signature Shanghai dish, these Chinese soup dumplings consist of a pork, and sometimes prawn, filling encased in a thin, chewy dough, crisped on the bottom and pleated at the top. The dumplings are served with chilli oil and black vinegar.
Considered the bigger, more rustic sibling of xiao long bao (smaller soup dumplings), the sheng jian bao, is now really popular in Chinatown. In our recipe, dumplings are filled with pork mince, shiitake mushrooms, spring onions and ginger.
Follow our recipe for the best ever Chinese soup dumplings. A pork, and sometimes prawn, filling is encased in a thin, chewy dough, crisped on the bottom, beautifully pleated at the top, and the first bite unleashes a torrent of heady, fragrant stock. The dumplings are served with chilli oil and black vinegar.
Total time: 1 hr and 20 mins + setting.
Though they have become a popular dish in Japan, gyoza, also known as potstickers, originate from China where they are called jiaozi (see below). Classic gyoza are usually filled with ground pork. Our recipe below for pork gyoza is served with a zingy homemade dipping sauce made of soy sauce, Japanese rice vinegar, sesame oil and red chilli.
Learn to make these punchy Japanese parcels with our step-by-step guide. They're served with a zingy homemade dipping sauce.
Total time: 1 hr.
Take your sausage roll skills to the next level with our posh sausage roll recipe, with added ginger and coriander spices for a special twist. Perfect for picnics, afternoon tea or a sharing supper, our sausage roll is the ultimate British comfort food snack.
Total time: 1 hr.
This Italian-inspired recipe comes straight from the kitchen at Maria G's in Kensington. It's a bit of a labour of love but is absolutely worth the effort for an impressive main at an autumnal dinner party.
This recipe will leave you with left-over pasta dough, and it’s best not to re-roll this to make more tortellini, as they will be dry. Instead, use it to make rough pasta scraps such as maltagliati – ideal covered in homemade pasta sauce.
Prep:1 hr and 20 mins.
Cook:4 hrs and 15 mins + resting.
An impressive make-ahead starter that’s ideal for entertaining, rillettes is a classic dish that never goes out of style. This pork and duck version features caramelised onions, mustard and apple to balance the rich meat.
Prep: 15 mins
Cook: 2 hrs and 30 mins.
This Smoked Al Pastor is a rich and savory pork with an awesome chili marinade. It’s smoky from the grill with gorgeous crispy edges. If you’re a fan of al pastor, you’ll love this smoky version of a delicious classic.
PREP TIME : 30 mins
COOK TIME : 6 hrs
MARINADE TIME : 4 hrs
TOTAL TIME : 10 hrs 30 mins.
Don’t have time to wait for the ribs on the grill to cook? This post will teach you all you need to make ribs on the grill in a time crunch. Cooking ribs on the grill doesn’t have to take all day!
PREP TIME : 5 mins
COOK TIME : 4 hrs
RESTING TIME : 15 mins
TOTAL TIME : 4 hrs 20 mins.
These crispy, sticky spareribs are sweet and perfectly messy with a great smoky flavor. I created this recipe to kick off grilling season early and give you a heads up about the Tyson Fresh Meats line-up of pork ribs perfect for summer smoking and grilling. Make sure to check out goodmessyribs.com to find Tyson® ribs near you. While you’re on the site, make sure to enter to win one of my all-time favorite grills, the Camp Chef® Woodwind SG with the Sidekick attachment. Ribs AND a new smoker?! Best way to start the summer!
PREP TIME : 10 mins
COOK TIME : 5 hrs 30 mins
TOTAL TIME : 5 hrs 40 mins.
These BBQ Meatballs are the ultimate made-from-scratch meatball bursting with amazing BBQ flavor. They’re delicious on their own or served alongside other tasty BBQ.
PREP TIME : 20 mins
COOK TIME : 1 hr 30 mins
TOTAL TIME : 1 hr 50 mins.
These smoked Asian-style ribs are cooked in a sweet and sticky sauce and are the best ribs you never knew you needed. They’re the perfect combination of Asian flavors and traditional American-style BBQ techniques. Warm aromatic spices pair beautifully with wood smoke to create these sweet and tangy sticky ribs.
PREP TIME : 25 mins
COOK TIME : 5 hrs 15 mins
TOTAL TIME : 5 hrs 40 mins.
This recipe will set you up for making Baby Back Ribs on your Traeger or any kind of smoker using the 2-2-1 method. In this recipe we are pairing the Ribs we got from our Moinkbox subscription with a Korean Gochujang BBQ Sauce for the perfect mix of Smoked Ribs paired with Korean style BBQ Sauce.
Prep Time: 10 minutes. Total Time: 5 hours and 10 minutes.
BBQ Pulled Pork is a classic backyard dinner dish and for good reason! Smoky, juicy, shredded pork is incredibly tasty piled high on potato rolls, topped with coleslaw, and drizzled with sweet and tangy BBQ sauce. Traditionally, smoked pulled pork can take 18-20 hours, but I’ll teach you how to do it in just 8 hours with the help of Heavy Duty Foil.
PREP TIME : 15 mins
COOK TIME : 7 hrs
RESTING TIME : 30 mins
TOTAL TIME : 7 hrs 45 mins.
These Beer Brats with Braised Red Cabbage are everything you’ll ever want in a sausage. The brats are incredibly flavorful from being slowly steeped in beer, spices, and onions, and every bite of these brats is a complete explosion of flavor.
PREP TIME : 10 mins
COOK TIME : 20 mins
TOTAL TIME : 30 mins.
Pork Chive Dumplings are one of the most traditional dumpling types you'll find in China. Chinese chives, also called garlic chives, are readily available at most Asian grocery stores.
PREP: 2 hours.
COOK: 10 minutes.
TOTAL: 2 hours 10 minutes.
Shanghai Pan-Fried Pork Buns, or shengjian bao (生煎包) or shengjian mantou (生煎馒头) in Chinese, are an iconic food that’s hard to get right. Our authentic recipe has cracked the code!
PREP: 2 hours.
COOK: 20 minutes.
TOTAL: 10 hours 20 minutes.
These super easy grilled ribs are a departure from your typical rib recipe. Why? You cut your ribs into individual pieces before marinating and grilling. The result is an extra juicy, all-around crispy, charred rib that’s like getting that coveted end piece every time!
PREP: 10 minutes.
COOK: 35 minutes.
TOTAL: 12 hours 45 minutes.
Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe—a 100% accurate, easy-to-follow egg roll recipe to make at home!
PREP: 1 hour 30 minutes.
COOK: 30 minutes.
TOTAL: 2 hours.
Braised Pork Belly with Meigan Cai (梅干菜焖肉) is a much simpler version of Mei Cai Kou Rou (梅菜扣肉). Both are well-known dishes from Shaoxing, China, and they are equally scrumptious.
I grew up only aware of this braised version, as it was a common home-cooked dish, and we never ate out in restaurants. Mei Cai Kou Rou, on the other hand, has been more “elevated,” so to speak. I think that due to its more delicate presentation, it’s more often seen on restaurant menus.
Nevertheless, both of these dishes are very festive and equally crowd-pleasing, especially around this time of year—with Chinese New Year celebrations on the horizon.
PREP: 45 minutes.
COOK: 1 hour 15 minutes.
TOTAL: 2 hours.
Here’s a potato salad without mayonnaise that’s something a little different to the usual! It’s a Red Potato Salad with crispy bacon bits and charred corn, drizzled with a cider vinegar dressing. And what makes this salad really tick? Marinating the hot potatoes in some of the dressing so it sucks up the flavour – BOOM!
Prep: 15 mins Cook: 15 mins.
This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life.
It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.
Perfect meat, perfect crackling … Every. Single. Time!
Prep: 5 mins Cook: 3 hrs Drying skin in fridge: 1 d.
These steamed pork bao make for a fragrant and satisfying breakfast according to the recipe developer Betty Liu. While they’re commonly found in Shanghainese breakfast markets, they can also be a savory snack or a welcome addition to any meal. In this rendition, ginger-scallion water is added to the pork filling to ensure the bao are both juicy and full of flavor.
PREP 1 hr.
BAKE 15 mins.
TOTAL 2 hrs 30 mins.
Dat je bij soulfood-deli De Vrouw met de Baard in Amsterdam de heerlijkste Indische, Molukse en Europese gerechten kunt eten is al even bekend. Nieuw is echter kookboek JIWA, waarin eigenaren Carl en Mas hun favoriete recepten hebben gebundeld. Wij mogen daar vast een heerlijk recept uit delen: klassieke Indonesische pangsit.
Voorbereiding 30 minuten. Kooktijd 10 minuten.
A hunk of impossibly tender, juicy pork meat on the bone, all wrapped in crispy crackling skin, you say? Be still my beating heart! Called Schweinshaxe, this slow-roasted German Pork Knuckle comes with a richly-flavoured beer gravy.
Of the many things Germans have perfected, pork roast is right up there. And key to this meaty art is of course amazing crackling, something most recipes fall short on with Pork Knuckle … but we cracked the code!
Prep: 20 mins Cook: 3 hrs “Marinating”: 1 d.
This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They’re then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!
Prep: 10 mins Cook: 25 mins.
Twice Baked Potatoes are jacket potatoes stuffed with a creamy, cheesy, buttery potato filling hit with salty pops of bacon. Think of it as the spud love-child of baked potatoes and mashed potato! This is pretty much every cheese lovin,’ carb monster’s dream come true.
Dainty food this ain’t – this is proper comfort food, dialled up to 11!
Prep: 15 mins Cook: 1 hr 15 mins.
Een tweede soep voor mijn kerstmenu, die had ik nog nodig. Ik had al een cappuccino van Zeeuwse mosselen met zuurdesemtoast, daar komt nu dus een witloofsoep met gekaramelliseerde appel, gestoofd witloof & spek met zuurdesemtoast met foie gras bij.
Ik gebruikte de Straffe Hendrik Quadrupel om een bierpekel te maken waarin ik het vlees 1 nacht liet trekken. Het nat pekelen – of brine in het Engels – is een manier van marineren van vlees. Natte pekel geeft het vlees veel meer smaak en het wordt er ook malser door. Voor het everzwijnkroketje kocht ik everzwijnfilet bij Meat The World in Lochristi, een online webshop van kwaliteitsvlees from farmer to fork. #nospon trouwens.
Je kan dit everzwijnkroketje als hapje serveren, maar je kan er ook een heus voorgerecht van maken door er een (witloof)salade bij te serveren bvb. Ik vond het recept op de website van Great British Chefs. Daar serveerden ze de kroketjes versneden in de vorm van een rechthoek, maar ik wilde balletjes. Heel even, toen ik ze aan het rollen was, vreesde ik dat ze gingen uiteenvallen in de friteuse, maar dat gebeurde dus niet. Ik voorzag ze van een dubbele laag panko en het ging helemaal goed!
VOORBEREIDINGSTIJD: 30 min. BEREIDINGSTIJD. 5 min. TOTALE TIJD: 14 uur
Onlangs deelde ik hier een recept voor een stoofpotje van hert. Daarvoor kocht ik voor de eerste keer vlees bij Het Zeeuwse Hert, 100% beïnvloed door Harold Kookt die een samenwerking heeft met de Nederlandse webshop van hertenvlees.
The sweetness of leeks and the depth of flavour that chicken thighs and bacon bring, plus rich cheese sauce and crunchy breadcrumbs, makes for a comforting midweek meal