,

Spruitjessoep met spekschuim

Brussles sprout soup and foam of bacon

Print Recipe
Course Soup
Cuisine Dutch
Servings 4 pax

Ingredients
  

Soup

  • 800 g Spruitjes
  • 1 pcs Onion
  • 2 clove garlic
  • 1 liter chicken stock
  • 300 g cream
  • 1 tsp Vadouvan

Foam of bacon

  • 100 g Cream
  • 50 g Smoked bacon

Instructions
 

Soep

  • Peel and cut the onnion and garlic clove. Peel the sprouts. Heat olive oil and fry the onion, garlic and sprouts. Glace with the chicken stock and bring to the boil. Lower the temperature and cook until the sprouts are done, about 15 minutes.
  • Blender the soup, cook again and add the cream. Bring to the taste with salt and pepper a

Foam of bacon

  • Bring the cream to the boil, lower the temperature and add the smoked bacon. Let it go for 20 minutes and sieve the cream. Cool down. Pour the cream into a kidde. Panfry the bacon parts until crispy.

Presentation

  • Before serving, heat up the soup and poor into soup bowls. Whisk the cream on to the soup and garnish with the crispy bacon.
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Pepper nuts

Dutch pepper nuts

Print Recipe
Course Pastry
Cuisine Dutch
Servings 1 pot

Ingredients
  

  • 250 G Flour
  • 10 g Baking powder
  • 125 g Brown basterd sugar
  • 100 g Butter cold
  • 6 tblsp Milk
  • 4 tl Dutch Speculaas spices
  • 1 pinch Salt

Instructions
 

  • Heat the oven to 175°C. Blend the flour with the sugar, the spices and salt. Cut the butter into cubes and add to the flour, together with the milk. Knead a dough. Make balls to the size of a small ball. Put them on a baking tray and bake for 25 minutes.
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Risotto with fresh ginger and lemon

Risotto with fresh ginger and lemon

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main course, Vegetarian
Cuisine Italian
Servings 4 pax

Ingredients
  

Saus

  • 2 tsp Olive oil
  • 0,25 piece Onion
  • 0,5 piece echallot
  • 1 clove Garlic
  • 1 leave sage
  • 250 g Pumpkin in cubes of 2,5 cm
  • 125 ml water

Risotto

  • 1 tblsp Olive oil
  • 0,25 piece Onion
  • 0,5 piese echallot
  • 1 clove Garlic
  • 250 g Risotto rice
  • 530 ml Vegetable stock
  • 75 ml White wine
  • 0,5 tblsp Ginger grated
  • 1 tblsp parsely chopped
  • 1 tblsp Butter
  • 4 tblsp Cheese. Parmesan grated
  • 2 tblsp Lemon juice

Instructions
 

Sauce

  • Heat the olive oil in a big sautee pan. Glaze the onion, echalot, garlic and sage on a middle heat. Add the pumpkin when the onion becomes glazy. Cover the pan with a lid and cook the pumpkin until soft cooked. Remove the sage and mash the soft pumpkin with a fork. Bring to the taste with salt and pepper and set aside.

Risotto

  • Wash the rice and let it rest in a sieve to dry a little. Bring the vegetable stock to the boil and turn off the heat. Heat in a sautee pan the oil and cook the onion, echalot and garlic until glazy. Add the rice and cook until glazy. Then you add the wine and let it, whilst stirring, reduce until it is almost taken by the rice. Add the stock in small bits, two soup ladles each time. Keep stirring. Add the next stock when the former stock has been taken by the rice. When the rice is half done, you add the pumpkin sauce, ginger and half of the amount of parsely. Keep on adding liquid and stirring. When the rice is al dente, turn off the heat. Add the butter, cheese and lemon juice. Stir well and bring to the taste with salt and pepper. Serve warm on heated plates.
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Turret of zucchini with filling of green peas

Turret of zucchini with filling of green peas

Print Recipe
Course Amuse, Appetizer, Vegetarian
Cuisine Italian
Servings 18 pieces

Ingredients
  

  • 3 pcs Courgette
  • 1 tblsp Olijfolie
  • 120 g Doperwten
  • 0,5 pcs Ui
  • 1 tblsp Mascarpone
  • 0,5 tsp Citroensap
  • 1 tblsp Geitenkaas creamy
  • 30 g Amandelschaafsel
  • 1 tblsp Poedersuiker

Instructions
 

Zucchini

  • Cut the ends of the zucchini and cut them diagonally into 5 cm pieces. Hollow them out with an apple drill. Cook in a large pan for 2 minutes and then quickly cool down in ice water. Pat them dry with kitchen paper. Grill the bevel on a grill pan to make grill stripes. Put away until later.

Stuffing

  • Cook the peas until tender with the olive oil, salt, white pepper, onion and water or broth so that they are just covered. Drain when done, remove the onion and puree. Add the mascarpone, lemon juice and goat cheese and stir until everything is well mixed. Transfer to a piping bag with a ribbed nozzle.

Almonds

  • Roast the almonds over low heat. If they are golden brown, sprinkle with powdered sugar for a light sweetness and then roast. Remove quickly from the heat and from the pan.

Finish

  • Place the zucchini towers with the flat side on a plate and fill them with the pea cream. Garnish with the almonds, black pepper and a drop of olive oil. Serve cold or hot.
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Rode mul met een huid van aardappelschijfjes

Red mullet with potato scales

Print Recipe
Course Main dish fish
Cuisine Frans
Servings 4 pax

Ingredients
  

Red mullet

  • 4 pcs Red mullet fillet
  • 400 g Potatoes Charlotte
  • 20 g Starch
  • 150 ml clarified butter
  • 1 pcs Egg yolk

Sauce

  • 80 g echallot
  • 25 cc Noilly Prat
  • 25 g White wine
  • 400 g heavy cream
  • 2 pcs oranges juice
  • 2 branches Rosemary

Instructions
 

Red mullet

  • Remove the bones from the mullet fillets. Lightly score the skin of each fillet, brush with egg yolk and season.

Potatoes

  • Peel and slice the potatoes thinly using a kitchen mandoline. Cut out 2 cm diameter disks using a small round cutter. Do not wash; pat dry with a clean cloth or kitchen paper. Cook the potato disks quickly in boiling water to soften without colouring. Once soft, drain and set aside to cool.

Mounting the fish

  • Dust each potato disk evenly with corn flour and arrange neatly over the fish fillets, skin side up, overlapping each other by half so as to form fish scales. Cut out pieces of parchment paper the size of the fillets and place over the potato scales. Keep refrigerated.

Sauce

  • Reduce the white wine and Noilly Prat together with the finely chopped echalots. Add the mullet bones to the liquid and reduce further. Adde the heavy cream. Reduce the orange juice with the rosemary until a few tablespoons and add to the sauce. Let it go for 15 minutes and then seave the sauce. Add a lumb of butter and the liver of the red mullet. Keep it warm until service.

Finish

  • Pan-fry the fish fillets paper side down first on medium heat until the potato scales are evenly cooked and golden brown in colour and the fish flesh starts getting white.Remove from the pan and present with the potato side up.
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Grenoblois

Grenoblois

Print Recipe
Course Pastry
Cuisine Frans
Servings 8 pax.

Ingredients
  

Dough

  • 250 g Meel
  • 150 g Boter
  • 1 pcs Eieren
  • 80 g Poedersuiker

Filling

  • 100 ml water
  • 100 ml Room
  • 100 g Boter
  • 200 g Walnoten
  • 200 g Suiker

Cake

  • 20 g Cacaoboterpoeder

Instructions
 

Dough

  • Put the flour in a bowl, together with the salt. Soften the cold butter. Crumble the butter and flour between your fingers. Add sugar and eggs. Knead well, not too long. Make a ball and let it cool down in the refrigerator for at least 1 hour. Get the dough out of the refrigerator and knead a little while to soften. Roll to a flat circle. The thickness should be so little, that you can look through it. Flour a little and fill a bakepan with the dough. Carefully push the dough to the sides and cut the remainings with a knife. Put in the refrigerator and heat the oven to 180ºC.
  • When out of the refrigerator again, make holes with a fork and put into the oven for about 25 minutes. Keep watching the colour. When it has a nice golden colour, the dough is done. Get the pan out of the oven and sprinkle with cacao butter powder.

Filling

  • Make a caramel with the sugar and water. Add some salt to the taste. Break the walnuts, not too much. When the caramel starts getting brown you add the butter. Stir well. Add the cream and after mixing add the walnuts. Let it cool down a little.

Finish

  • Pour the filling in the cake and let the cake cool down. A least a few hours until the cake is really cool.
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Caramlised chicory with provolone cheese

 

Caramalised chicory with provolone cheese

Print Recipe
Servings 4 persons

Ingredients
  

dough

  • 400 g Flour
  • 200 g Butter
  • 2 pcs Eggs
  • 1 tsp Salt

stuffing

  • 600 g Chicory
  • 1 bunch sage
  • 30 g Butter
  • 200 g provolone or other good melting cheese
  • caramel
  • 200 g Sugar
  • 6 tbsp water

Instructions
 

Dough

  • Make the dough by mixing all ingredients well and kneading a little at the end. Do not knead for too long, otherwise the dough will become too elastic. Place in the fridge for half an hour.

chicory

  • Cut the chicory in half and remove the hard core. Place the halves neatly next to each other on the work surface.

caramel

  • Make a caramel from the water and sugar. When it is brown, immediately turn off the heat. Pour the caramel directly into the tarte tatin baking tins.

Assemble and finish

  • Preheat the oven to 180ºC, hot air. Arrange the chicory halves neatly in a circle in the cake pan. Add a few knobs of butter and sprinkle with the chopped sage. Place the cheese slices on top. Roll out the dough into a round slice that is slightly larger than the pie pan. Place the dough slice on top of the chicory and cheese with the edges pressed down. Place in the oven and bake for another half an hour to 40 minutes, until the dough is nicely browned. Remove the mold from the oven and let it cool for a while. Then turn the mold between two plates, let the excess moisture drain. Serve hot.
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Duck Salad Landaise

Duck salad Landaise

Duck salad
Print Recipe
Course Entree poultry
Cuisine Frans
Servings 4 pax

Ingredients
  

Duck

  • 150 g duck stomach
  • 1 l Goose fat
  • 1 pcs Duck breast
  • 175 g Duck liver
  • 1 pcs Duck leg confit
  • 1 pcs Smoked duck breast

Dressing

  • 1 tsp Mustard
  • 2 tblsp Sherry vinegar
  • 2 tblsp chicken broth
  • 1 pcs echallot
  • 8 tblsp Olive oil

Garnish

  • 4 slices White bread
  • 1 pcs garlic clove
  • 150 g Green beans
  • 100 g Lettuce
  • 75 g Corn grains
  • 4 tblsp Pine nuts

Instructions
 

Duck stomachs

  • Rince the stomachs under cold water and dry with paper towel. Cook slowely in goose fat for 50 minutes.

Duck breast

  • Prepare the breast as instructed in the recipe for the duck breasts or cook sous vide. Use the fat to fry cubes.

Duck leg confit

  • Put the pot with the legs in a pan with warm water until the fat has melted. Take out the legs, remove the fat and debone the legs. Pull small pieces and place on a plate. Season with salt and pepper. Just before service, put the plate in a oven on 180ºC or 355ºF.

Dressing

  • Add the ingredients into a bowl and mix very well.

Garnish and vegetables

  • Season the slices of bread with the garlic cloves, roast and cut in two pieces. Brown the pine nuts slowly on medium heat. Blanch the green beans and pull into two along the long side.

Finish

  • Mix the salad in a bowl with the corn grains, green beans and dressing. Take out a hand and put in the middle a a plate. One plate for every person. Cut the duck stomachs into two pieces and dress around the salad. Cut the smoked and fried breast into thin slices and place against the salad. Cut the duck liver into thin slices and put them on top of the salad. Dress the pulled legs around the salad. Sprinkle the cubes of fat and the pine nuts over the salad and a bit of dressing. Season with see salt and pepper and serve with the garlic bread slices.
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chocolate pasta with mushrooms and bacon

 

Chocolate pasta with mushrooms and bacon

Print Recipe
Course Side dish
Cuisine Dutch
Servings 8 pax

Ingredients
  

Pasta dough

  • 160 g Pasta flour
  • 40 g Cocao powder
  • 2 pcs Eggs

Sauce

  • 1 pcs Echalot
  • 30 g Porcini dried
  • 300 g Mshrooms
  • 125 g Cream
  • 1 dl Mushroom stock
  • 125 g Prosciutto thick slices
  • White wine
  • Olive oil

Garnish

  • 150 g Onion
  • 100 g Bacon
  • 150 g Haricots verts

Instructions
 

Pasta

  • Make the pasta dough. Sieve flour, cocoa and salt on the working bench and make a pit in the middle. Break the eggs into the pit. Combine the eggs with a fork through the flour. As soon as the dough is dry, knead it and add as much water as needed. The dough must be moist when touched, but cannot stick on. Pack in with plastic foil and set aside to rest for 30 minutes or longer.
  • Take the dough out of the refrigerator and divide in pieces of around 70 grams. Roll out each piece and put through a pasta machine on setting 1. Put the slab of pasta 10 to 15 times through the pasta machine on setting 1 and each time, fold in three pieces and turn a quarter of a circle. If necessary, add flour. When the dough has become flexible, change the setting of the machine to a thinner setting. Put each slab once through this setting and then, place them on a dry cloth. again, change the setting to a thinner setting and repeat the process. Continue until each piece has been rolled through setting 5. Pass the pasta through the cutting tool to make fettuccine. Roll the pasta and add flour so that the pieces don’t stick to each other. Hang to dry on a pasta rack.

Sauce

  • Soak the porcini in warm water for at least 20 minutes. Take the porcini out of the water, squeeze the moisture out and cut into rough pieces. Keep the moisture in a separate bowl. Wash all the fresh mushrooms and cut into thin slices. Cut the prosciutto ham into small cubes.
  • Add butter or oil and shallot in a pan and fruit the shallot until glassy. Add porcini, the moisture, and a large dash of white wine. Let the moisture boil down. Add the ham and the mushrooms and cook until cooked. Let a lot of moisture boil down. Add mushrooms stock and whipped cream. Season with salt and pepper.

Garnish

  • Place the slices of bacon on a baking tray, lined with baking paper. Sprinkle with icing sugar and cover with baking paper and an extra baking tray so that the slices of bacon stay straight and flat through gravity. Place the tray in a preheated oven at 180˚C for around 15 to 20 minutes. Allow to cool down until you use it later.
  • Cut the onions in thin half-rings. Put in a pan with oil and cook slowly. Add sugar and allow to caramelize.
  • Blanche the haricots verts for a short while with some salt. Afterwards, immediately cool. Place them in a buttered-in plate and warm up in the oven right before presenting.

Finish

  • Cook the pasta shortly in a pan with sufficient water. Mix the pasta and the sauce and garnish with bacon and onion.
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Hutspot

Hutspot

Print Recipe
Course Main course meat
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 1 kg Potatoes
  • 1 kg Winter carrot
  • 500 g Onion
  • 200 g Celeriac
  • 100 g Butter
  • 100 ml Milk
  • 1 stuks Bay leaves
  • 250 g Bavette

Instructions
 

  • Peel the potatoes and carrots. Cut the onions, celeriac and carrots in cubes (brunoise). Cook the potatoes until done. In another pan, cook the other vegetables with the bay leave until done. Make a mash potato of the cooked potatoes with the milk and butter. Blend with the other vegetables. Serve with the bavette and a meat juice..
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