Since I started with Harold Kookt I have discovered all kinds of new products and I hope to discover many more. But if you ask me now for a favorite 'new' discovery, there is only one answer: truffle. There are different varieties, each with their own taste, intensity, color and of course price. In this recipe I use autumn truffles, simply because they are currently available.
In addition, a super cool and delicious preparation of potato, a millefeuille; 'thousand layers'. It is also called a 'potato pavé', I haven't found a good Dutch name yet. They are thin slices of potato with butter, cheese and cream in between. You don't eat a whole tray, so a little fat won't hurt… First it goes in the oven, then it cools down and you bake them in the pan. The result is spectacular! It takes some time but it's worth the while.
I also started working with guinea fowl; fried, a gravy and a crispy skin. In this recipe I help you through the entire dish. Are you ready for it?