A large bucket filled with cold fresh water is filled to the brim with shiny animals looking at us accusingly and every now and then creating a flurry of activity inside the bucket. We take turns carefully peering inside. Some of us wonder how on earth we’re going to eat them all, some of us are already dreading the moment they will have to inevitably be killed. It’s funny when it comes to live animals; we all know (or we should all know) that the meat and fish we eat originated from animals that were once alive. Be it fluffy little lambs (now I don’t really want to think about that when eating lamb though!) or a cow that has transformed into a gorgeous piece of beef.

And during all the cooking classes we had we sure had our share of bloody adventures (remember the rabbit??) cleaning animals but most of them were already dead.


But I keep having this thing with lobsters and crayfish.. The opinions vary as to what is the best way to kill them, the most animal friendly way to kill them so to speak and boiling seems to be the preferred way for many as it should be fairly quickly and well, for me at least it is better then cracking a knife through the skullbut then again, what do I know?


In either case; it is not my favorite part of cooking but it has to be done and closing my eyes for that fact is not gonna make it any better… But maybe there was a reason I chose to do dessert last friday.. 🙂 (seriously, that was a coincidence!..) Last friday was again the day our cooking club got together for the 3th official session and counting the extra’s in between this was the 4th time. We had a rather large group this time, with 14 people cooking but the kitchen is big enough really so that’s all fine.

As a starter we had the crayfish prepared in 3 different ways and made with a delicious homemade potato salad, then we had a gazpacho with some grilled vegetables, the main was absolutely delicious lambchops with a parmezan crust (I will share the recipe for that below) and we had a grand dessert of melonsorbet (now that I had made, a cherrypie and raspberry bavaroise accompanied by strawberry coulis and whipped cream.

All in all it was again a delicious menu and I am already looking forward to the next session. In a way once every two months seems like a really long time in between but on the other hand, time flies and we all have busy schedules so it’s not so bad. Plus we do special things in between, like the Indonesian cooking we had and for july there might be an additional lesson on cleaning fish. Technique and less cooking involved.

First the lambrecipe and then some more pics.

Lambchops Milanese |
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Lampchops milanese

It's a very simple idea but sometimes it's the best thing that are the simplest.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 10


  • 20 lambchops
  • flour
  • egg
  • grated parmesan cheese
  • pepper and salt


  • Clean the bones of the lambchops and season them with pepper and salt. Have three bowls ready; one with flour, one with egg and one with the grated parmesan. Dip the lambchops into each plate, ending with the parmesan.
  • Do this shortly before you're going to bake them.
  • Bake the meat in a mixture of butter and oil and eat immediately!
  • Bak het vlees in een mengsel van boter en olie kort aan en houd ze warm in de warmkast.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!


20110701-_MG_3618The crayfish were all caught by Charlotte’s dad. Apparently they’re some sore of pest in the rivers and can be caught very easily. I honestly had no idea it would be so easy to catch them yourself. There were loads but what you end up with is very little! Obviously you can use the heads and other leftovers for making stock or something like that.





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