Recipe: Asparagus in Soy/Sake Sauce

My boyfriend and I found a recipe from a sauce that went so good together with asparagus, that this is now my favorite way to cook asparagus. It’s easy, and all you need are some Asian products you probably never heard of before. And if you’re a vegetarian, then you’ll love this too.

Served next to the duck from last week.

Served next to the duck from last week.


  • Green asparagus.
  • 80 ml sake
  • 80 ml mirin (what’s mirin?)
  • 80 ml shoyu (japanese soy sauce)
  • 1 1/2 tbs sugar

And Then..?

  1. Peel the ‘skin’ off the asparagus.
  2. cut them in pieces.
  3. Add the mirin, sake, shoyu, sugar and 80 ml water in a pan and stir till the sugar has melted.
  4. Add the asparagus and cook it until they’re done. Not too soft, not too hard.
  5. Take them out and serve.

Feature image by


I have a weakness for duck. I love it, I once had it in a restaurant, where the duck was so damn good, I’ve been looking for that same taste ever since. While I barely eat/cook duck at home, I usually eat it at my boyfriend his parents’ place. But this time, my boyfriend and I decided to give duck another try in our (very small) kitchen.



  • 1 (young) duck around (2,25kg)
  • 1 tsp seasalt
  • 1 tsp pepper
  • 1 tsp five-spice powder
  • 1 tbs soysauce
  • 2 tbs liquid honey
  • 2 tbs Chinese black vinegar (or lemonjuice)

For the plumsauce

  • 1 tablespoon olive oil
  • 1 tsp¬† ginger zest (optional)
  • 3 ripe plums
  • 1/2 tsp five-spice powder
  • 1 cinnamon stick (small)
  • 2 tbs Chinese rice vinegar
  • 4 tbs brown sugar
  • 1 – 2 tbs water

What’s Next?

  1. Preheat the oven on 200 Celsius degrees.
  2. Remove as much fast around the duck as you can. Don’t remove the skin.
  3. slice cuts in the duck (example: in the skin. Unless you only have one side of skin)
  4. In a small bowl, mix the salt, five-spice powder and the pepper together.
  5. Rub that over the duck, in the slices, everywhere.
  6. Put in the oven with the chest up (or the no-skin-part up) for 30 minutes in a roasting pan/tray.
    Note: Depending on the size of the duck it should be 30 minutes. Is the duck around 2,25 kg, then it should be 30 kg. Does it weight less, then it shouldn’t go that long into the oven, or else it will become very dry. Dry duck isn’t tasty.
  1. In meanwhile mix the soy sauce, honey and black Chinese vinegar/lemon juice in a bowl.
  2. When the duck is done in the oven, you carefully pour some of this mixture over the duck.
  3. Pour a coup of water in the roasting pan/tray.
  4. Lower the oven temperature to 170 Celsius degrees.
  5. Bake the duck another 75 minutes to 90 minutes. Depending on the size until it’s soft and barely cooked.
  6. While baking, pour some of the soy sauce/honey mix onto the duck every half hour.


  1. Make the plumsauce while the duck is in the oven.
  2. Heat up a bit of oil in a (frying)pan
  3. Add ginger (optional) and bake it for 1-2 minutes until they’ve become light brown.
  4. Undo the plums from their skin and cut them in pieces.
  5. Add the plum, five-spice powder, sugar, chinese rice vinegar and cinnamon in the pan.
  6. Scoop it around and let it simmer for 15 minutes, until the mixture is jam-like.
  7. When you’re done, you can either serve it warm, or on room-temperature.

When the duck is done…

  1. Cover the cooked duck up in tin foil and let it rest for 15 minutes on a warm place.
  2. Cut it in pieces and serve with rice, plumsauce and vegetables.
We served it with asparagus.

We served it with asparagus.

Gordon Ramsey

Lemony Lemon Cake

The official name is Lemony Lemon Brownies, by Becky Charms. But I don’t really think they are brownies, but instead it’s more of a delicious cake that melts on your tongue. It’s ab-so-lutely de-li-ci-ous.


The Lemony Lemon Cake

And how we do make this piece of heavenly cake? I changed a few things here and there in the ingredient list.


  • 3/4 cup all-purpose flour (94 grams)
  • 3/4 cup granulated sugar (150 grams)
  • A bit of salt.
  • 1/2 cup (1 stick) unsalted butter, softened (113 grams)
  • 2 eggs
  • 2 tablespoons lemon zest
  • 2,5 tablespoons lemon juice


  • 2 or 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup icing sugar (125 grams)



  • I used icing that you only need to warm up a little and can spread over cakes. Add only a little bit of lemon juice and zest or else it will become too thin and won’t harden.
  • This is also a great recipe for muffins. But they need longer than 24 minutes in the ovens.
  • Use a grater with not very big holes in it. Or else the zest will become too big, and you’ll find yourself chewing on lemon zest.

And Then What?

  1.  Preheat the oven to 350 degrees. (176-ish Celsius degrees)
  2. Grease a baking dish (that’s not super big) with butter and set aside.
  3. Zest and juice two lemons and set aside (two lemons might not be enough, depending on the size)
  4. Put the sugar, flour, salt and butter in a bowl and beat it until combined.
  5. In another bowl, whisk together the eggs, zest and juice.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until it’s smooth and creamy.
  7. Pour it into the baking dish and bake for 23-25 mins. The edges should turn golden. If you overbake it might become dry.
  8. Let the cake cool down completely before beginning with the icing.
  9. Mix the icing with the lemon juice and zest. If you use too much juice, the icing will become too thin and won’t harden enough.
  10. Spread the glaze over the cake, and let it harden up.
  11. Cut into pieces, and you’re done!



Goat Cheese Salad

I’d say this salad would be perfect for summer days. Because it’s light and just simply delicious!

I normally don’t like walnuts, but apparently when you roast them and cut them in tiny pieces they are pretty good! Especially with goat cheese. I got this recipe from my mother, and I don’t know from which book she got it from — nor does she! It’s actually used a starter, but I personally also like it as non-starter.

What Do You Need?

  • 100 gram goat cheese.
  • Roquette/rucola Lettuce.
  • 8 half walnuts.
  • 1 (red) apple.
  • 1 table spoon honey.
  • 2 tablespoons olive oil.
  • 1/2 table-spoon vinegar
  • 1 tablespoon lemon-juice
  • Salt or pepper.

How To Make It

  1. Get the crusts on the side off the goat cheese and cut the cheese in small pieces.
  2. Put the cheese and honey in a bowl and stir it around.
  3. Roast the walnuts (without oil).
  4. When the walnuts are done, cut them in small and fine pieces.
  5. Add the walnuts in the cheese and honey mixture.
  6. Cut the apple in pieces and add it to the mixture.
  7. Add salt to your taste.


  1. put the olive oil, lemon juice and vinegar in a small bowl. Add a little bit of pepper.

Take two plates, and put a bit of rucola lettuce on it. Put the goat cheese salad mixture on it, and sprinkle a bit of dressing on top of it. And you’re done!

You can also put it on a sandwich, just as delicious.

Goat 041