Sautéed Asparagus, and Purée With King Trumpet Mushrooms

Course Vegetarian
Cuisine Frans
Servings 4 servings



  • 1 bunch thick green asparagus
  • 1 bunch white asparagus
  • Fresh coarsely ground black pepper to taste
  • Lemon salt to taste
  • 1 tablespoon Olive oil
  • 2 tablespoons unsalted butter
  • 1 cup Vegetable stock

Green Asparagus Purée

  • Scraps from the trimmed green and white asparagus
  • 2 tablespoons unsalted butter cubed
  • 1 tablespoon Olive oil
  • 2 tablespoons Shallot small dice or brunoise
  • 1 garlic clove chopped
  • 4 sprigs lemon thyme leaves picked
  • 1 cups to 1½vegetable stock
  • 4 tablespoons heavy cream
  • Maldon salt and fresh cracked black pepper to taste

King Trumpet Mushrooms

  • 8 king trumpet mushrooms
  • 2 tablespoons Olive oil
  • 2 Garlic cloves crushed
  • ½ bunch thyme sprigs
  • Maldon salt and fresh cracked black pepper to taste



  • Trim the woody ends off all the bunches of white and green asparagus and set aside for stock. Then cut about 1 cm worth of thin slices off the remaining asparagus, starting from the trimmed end. Slice until both the white and green asparagus spears reach about 5 inches long.
  • Reserve thin slices for asparagus purée.
  • Heat a large cast-iron pan over medium-high heat. Season the asparagus spears liberally with black pepper and lemon salt. Add the oil to the hot pan and let it start to smoke. Add the asparagus spears in an even layer along with any remaining seasoning from the tray. Sauté for 90 seconds or until the green of the asparagus brightens and the white begins to char. Flip the spears, add the butter, and shake the pan so the butter can melt to the bottom. Let the butter brown and the asparagus spears char for another 90 seconds.
  • Deglaze the pan with vegetable stock. Turn off the heat and place a folded piece of aluminum foil on top of the asparagus to steam for 2 to 5 minutes. Check for doneness with the edge of your knife. If you feel resistance, let the asparagus simmer on low heat for another 2 minutes. If your knife slides through the asparagus fairly easy, remove from heat and reserve for plating.

Green Asparagus Purée

  • Melt the butter in a large, shallow saucepan over mediumlow heat. Add the shallots and garlic with 1 tablespoon olive oil and sauté for 3 minutes or until translucent and slightly tender. Do not get any color on the shallots and garlic. Add the asparagus slices, season with 2 pinches of salt, a dash of pepper, and lemon thyme. Stir together with a wooden spoon and sauté for another 3 to 5 minutes or until the asparagus is softened. Be sure not to get any color on the asparagus. The green asparagus should have a vibrant green color—if it starts to gray it is overcooked. Deglaze the pan with enough vegetable stock to submerge the cooked vegetables and let the liquid come to a simmer. Turn the heat off, cover with a lid, and let rest for 2½ minutes. The asparagus should be soft when pinched between your thumb and finger and tender to the bite. Remove the lid and bring the heat back to medium. Add the cream and bring to a boil for 1 to 2 minutes. The purée will separate if the cream is cold when blending. Taste and season with more salt as needed.
  • Transfer the asparagus mixture to a blender. If you still have a decent amount of cooking liquid in the pan, do not pour all of it into the blender. Reserve to begin and add as needed or you may end up with soup instead. Start blending on low speed, then gradually increase to medium and blend for 1 minute to emulsify all the ingredients. The purée should be silky smooth and hold to the spoon when scooped. Taste and season with more salt as needed. If your purée is not coming together, add a few tablespoons of the reserved cooking liquid to the blender to thin it out. If you don’t have extra cooking liquid, use vegetable stock instead. Cool down slightly and pour into an 8-ounce squeeze bottle.

King Trumpet Mushrooms

  • Heat 1 tablespoon olive oil in a large skillet over mediumheat. Slice the trumpet mushrooms in ½ lengthwise. Use the tip of a paring knife to score the cut side of the mushrooms on the bias, moving diagonally across the flesh. Repeat the process in the opposite direction to create a crosshatch pattern.
  • Place the mushrooms cut side down in the sauté pan and cook for 3 to 5 minutes or until the scored sides start to become golden-brown. Add the remaining 1 tablespoon of olive oil to the pan and flip the mushrooms over. Add the garlic and thyme sprigs and cook until fragrant, about 2 minutes. Drain the mushrooms on a plate lined with paper towels.
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Lamb stew with horseradish puree and garlic mayonnaise

Course Main course meat
Cuisine Dutch
Servings 4 pax


  • 1,5 kg lamb poulet
  • 5 cloves fermented black garlic
  • Olijfolie
  • 2 trays Tomaat Cherry Sicilië
  • 500 g Aardappelen Dore
  • 1 pot garlic mayonaise
  • 1 Mierikswortel
  • 300 g Knolselderij chopped
  • 100 g Wortelen chopped
  • 1 pot Lamb juice
  • few branches Postelein
  • 1 Citroen grated
  • 1 tblsp Komijnzaad whole seeds
  • 2 tblsp Kerriepoeder
  • 1 tblsp Zonnebloemolie
  • 4 tblsp Tomatenpuree
  • 4 tblsp Poedersuiker
  • 1 dash Gembersiroop
  • 1 brown bread
  • 2 tblsp Bloem



  • Sprinkle the lamb poulet with a generous pinch of salt, cumin seeds and curry powder. Mix everything well. Puree the fermented garlic with the sunflower oil into a smooth paste. Add the garlic paste, half of the tomato puree, powdered sugar and a generous dash of ginger syrup to the lamb poulet. The powdered sugar makes the poulet softer and together with the tomato puree provides a nice shine on the meat. Let the meat marinate for 1.5 hours. Cut the crusts off the bread and make 6 equal rectangles (about 7 by 5 cm). Sprinkle the slices with olive oil (alternately). Sprinkle with some pepper and salt. Bake the slices for 12 minutes at 150 degrees. Halve 3 tomatoes per person and dry them in the oven at 80 degrees for approximately 40 minutes. Cook the potatoes until tender, crush them and sieve through a fine sieve. Mix 1 tablespoon of the garlic mayonnaise into the potatoes and grate fresh horseradish to taste.

Preparation of the lamb

  • Heat a dash of oil in a pan and briefly fry the carrot and celeriac. Add the remaining tomato puree and lamb and fry the lamb so that the flavors are released. Add the lamb gravy and a splash of water, so that the meat is just covered. Let the meat stew for 60 minutes. Remove the carrot and celeriac from the pan. Add flour to bind the moisture and let it simmer for another 30 minutes. The lamb is ready when it still has structure and does not look exactly like pulled pork. Season with salt, pepper and a dash of ginger syrup.


  • Place a dash of potato horseradish puree in the center of the plate. Put the brown country bread toast on it. Generously spoon the lamb on the toast. Playfully add a touch of garlic mayonnaise and potato horseradish puree to the lamb meat. Arrange the dried tomatoes and a few watercress or purslane leaves on the meat. Grate a little bit of lemon over it (this removes the heavy from the lamb and smells delicious when serving the dish) and sprinkle the dish with the lamb gravy.
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Crumble of tomatoes

Course Side dish
Cuisine Frans
Servings 4 pax


  • 30 g Pijnboompitten roasted and chopped
  • 70 g Boter cold, in cubes
  • 100 g Bloem
  • 40 g Kaas Parmesan, coarsely grated
  • 1 kg tomatoes sweet tomatoes, seeds removed and chopped
  • 2 pcs uien chopped
  • 2 cloves Knoflook chopped
  • 1 bunch Basilicum teared
  • 3 tblsp Olijfolie
  • 1 tsp Basterdsuiker brown
  • 1 branch Rozemarijn
  • 3 branch Tijm
  • 1 pcs Bay leaves
  • Zout


  • Preheat the oven to 180º C. Make a crumble dough of butter, flour, cheese, pine nuts and a pinch of salt and put it in the fridge for 30 minutes. Meanwhile, place the tomato cubes in a sieve, sprinkle with some salt and drain well. Fry the onion in 1 tbsp olive oil. Mix the drained tomatoes with the sugar, garlic and basil. Spread a baking dish with olive oil and spread the onion on the bottom, followed by the tomatoes. Put the herbs in between and cover with the crumbly pastry. Put in the oven and bake for 30 minutes.
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Asparagus cake

Course Main course
Cuisine Dutch
Servings 4 pax


  • 1 kg asperges white and fresh
  • 25 g Boter
  • 5 sheets Filodeeg defrost
  • 3 pcs Eieren mid size
  • 100 g Geitenkaas
  • 15 g Basilicum fresh
  • 125 ml room fresh


  • Preheat the oven to 200 C. Bring a large pan of water to the boil. In the meantime, peel down the asparagus from just below the cup and remove the woody bottom. Put the asparagus in the pan and cook for 10 minutes. Remove from the pan with a skimmer and drain well.
  • Meanwhile, melt the butter in a saucepan and cover the foil dough on both sides. Cover the bottom of the quiche with the foil dough. Beat the eggs in a large bowl and grate the cheese above.
  • Put the basil with the whipped cream in a high cup and puree smooth with the hand blender. Stir through the egg-goat cheese mixture and add pepper and any salt. Pour the egg mixture into the quiche form and place the asparagus in it. Bake the quiche for about 20 minutes in the middle of the oven until golden brown and done.
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Rhubarber and strawberry cake

Course Pastry
Cuisine Frans
Servings 2 cakes of 20 cm


Pate sucre

  • 300 g pate sucre

Amandel creme

  • 100 g Boter
  • 100 g Basterdsuiker
  • 100 g Ei
  • 100 g Amandelmeel


  • 200 g Rabarber

Gepocheerde rabarber

  • 500 g Rabarber
  • 500 g aarbeiensap


  • 150 g Amandelen
  • 50 g Rabarber
  • 100 g Aardbeien


Pate sucre

  • Verwarm de oven voor op 160ºC. Rol het deeg uit tot 2 cirkels en laat ze in een ronde vorm zakken. Bak ze ongeveer 15 minuten.


  • Laat de boter zacht worden tot een zalfachtige substantie. Meng met de basterdsuiker. Voeg dan de eieren toe, meng goed en voeg dan het amandelmeel toe.


  • Was de rabarber en snijd in 1 cm lange stukken. Als er draden aan de rabarber zitten, moet je ze eerst schillen.
  • Breng de amandelcreme aan op de gebakken bodem tot een kwart van de rand.
  • Leg hierop de stukje rabarber in concentrische cirkels en bak op 160ºC gedurende 15 minuten.

Gepocheerde rabarber

  • Was de rabarber en snijd hem in stukjes. Doe het aardbeiensap in een pan en kook het. Verlaag het vuur, voeg de rabarber toe en bedek het met bakpapier om alle hitte te behouden. Controleer het koken van de rabarber door het te voelen, het moet gekookt worden terwijl het stevig blijft, anders zal het niet binden.
  • Haal de rabarber uit het sap zodra het gaar is. Snijd de stukjes in stukjes van 6 cm lang, snijd ze in twee schuine kanten en stukken van 2 cm lang. Neem de snippers en bak ze tot je een marmelade krijgt. De kooktijd van rabarber is afhankelijk van de grootte en versheid. Rabarber kan van tevoren worden gekookt en vervolgens gedurende 5 dagen in zijn koude aardbeiensap worden bewaard. Aarzel niet om het aardbeiensap te verwarmen (zonder het opnieuw te koken) als de rabarber te langer moet garen.


  • Verwijder voorzichtig de schil van de amandelen en snijd in stokjes. Was de rabarber, snij in dunne plakjes en driehoeken. Snijd de aardbeien in twee of vier, afhankelijk van hun grootte.


  • Bedek de basis van de gekookte taart met rabarbermarmelade tot de bovenkant van het deeg.
  • Plaats bovenop de marmelade de rabarberstukken en afgeschuinde stukken, waardoor de taart enige hoogte krijgt. Leg er verse amandelstukjes, aardbeien en rauwe rabarberdriehoeken bovenop.
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Eggplant flan with zucchini

Course Side dish
Cuisine Italian
Servings 6 pax


  • 1 pcs Ui slices
  • Olijfolie
  • 250 g Eggplant slices
  • 200 g Zucchini cubes
  • Zout
  • 1 glass Room
  • 1 pcs Ei
  • 1 pcs Eidooier
  • 3 el Parmesan cheest grated
  • Boter


  • Fry the onion in a pan with some oil. Add the eggplant slices and the zucchini cubes. Sprinkle with a little salt and bake for 15 minutes. Puree the vegetables, et the cream, egg, egg yolk and cheese.
  • Butter the molds and pour in the mixture. Put in the oven for an hour in a bain marie at 180ºC.
  • Put the flans on a plate and serve.
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Zucchini flowers stuffed with ricotta

Course Amuse
Cuisine Italian
Servings 12 flowers



  • 12 pcs Courgettebloemen
  • 0,5 l full mlk
  • 3 tblsp Bloem
  • 1 pcs Ei beaten
  • Olijfolie


  • 250 g Ricotta
  • 1 pcs Ui chopped
  • 125 g Almond paste grated
  • 2 tblsp Basilicum cut finely
  • 125 g Almond shavings or pin tree seeds
  • 2 tblcp Peterselie



  • If necessary, wash the flowers carefully, dry them with soft kitchen paper and remove the pistils and possibly the stem.
  • Make a batter from the flour, milk, egg and a dash of olive oil. Use a wide bowl so that the flowers can lie in it without kinking.


  • Prepare all ingredients and mix well with a spatula. Then transfer them to a piping bag.
  • Fill the courgette flowers with the filling. Put the flowers in the batter and fry in the hot oil until they are brown all around.
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Course Dessert
Cuisine Italian
Servings 6


  • 2 pcs Eieren
  • 2 pcs egg yolks
  • 200 ml Room
  • 80 g Suiker
  • rasp of 1 orange
  • 75 g pure chocolate
  • 1 dash Vin Santo or white wine


  • Chop the dark chocolate into pieces and place it on the bottom of a cake pan lined with baking paper.
  • Put the eggs, egg yolks, 40 grams of sugar, a dash of Vin Santo and orange zest in a bowl. Heat this mixture, beating with a whisk au-bainmarie, until the mixture has the thickness of yogurt. Then transfer the bowl to a layer of cold water and keep beating until it has cooled to room temperature (this entire process takes more than fifteen minutes, so ask someone else to take it over from a lame arm).
  • Beat the cream with 40 grams of sugar as thick as a yogurt. Mix the whipped cream and eggs and pour into a cake tin. Put the semifreddo in the freezer. Remove from the freezer just before serving and cut into thin slices and serve.
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Trout with spring vegetables and beetroot jelly

Course Main dish fish
Cuisine Frans
Servings 4 pax



  • 500 gr Trout if possible, wild


  • 1 pcs Courgette
  • 24 pcs mini carrots different colors
  • 2 pcs turnip
  • 4 pcs asperges white
  • 4 pcs mini artichok
  • 8 pcs Spring onion
  • 5 dl Visfond
  • Olijfolie
  • Boter
  • 1 pcs Citroen


  • 1 pcs Sjalotje chopped
  • 25 cl Room
  • 1 bunch Dragon
  • Fleur de sel
  • Peper


  • 2 pcs Red beetroot done, roasted preferred.
  • 0,5 liter water
  • 10 g Agar agar
  • 0,5 tl Sherry vinegar


  • 1 pcs Ui
  • 1 knob Boter

Barigoule saus

  • 0,5 dl Olijfolie
  • 1 pcs orange zestes
  • 1 pcs Lemon zestes
  • 25 g Ui chopped
  • 1 branch Tijm
  • 5 g Knoflook
  • 2 branches Koriander
  • 1 leave Laurier
  • 0,5 dl dry white wine
  • 1,5 dl Kippenbouillon
  • Zout
  • Peper



  • Clean the fish, but leave the skin on it. Cut into 4 slices and bake them on the crispy sheet.


  • Wash the vegetables and peel the carrots, spring tubers, spring onions and asparagus. Clean the artichokes and place immediately in lemon water.
  • Tour (in equal pieces, for example half moons, cut) the turnips, carrots and courgettes.
  • Blanch the carrots, zucchini and turnips. Glaze them in butter, olive oil and fish stock.
  • Cut the asparagus and spring onions into thin strips. Stir fry the asparagus ribbons in the sunflower oil.

Sauce Barigoule

  • Sauté the artichokes in the olive oil with the herbs and zest. Pour in the wine and reduce to 0.25th part.
  • Then pour in the chicken stock until they are covered and cook under a lid over medium heat for 10 minutes, until done. Cool the artichokes quickly and cut them into nice pieces.

Beetroot jelly

  • Blend the beetroot with the water in a food processor. Strain through a chinois. placing a weight on the pulp to help it drain. Transfer the juice to a saucepan, reserving the pulp for later. Add the agar-agar to the juice and bring to a bare simmer for 2 minutes. Add the sherry vinegar and season with salt and pepper. Place a rectangular frame on a tray lined with nonstick baking paper. Pour in the juice to 1 mm thickness. Place in the refrigerator to set.

Beetroot purée

  • Peel and finely chop the onion. Gently sweat them in the butter and add the preserved beetroot puree. Cook gently for a few minutes and keep stirring. Puree for 2 minutes with the hand blender or in the food processor until it is a nice smooth mash. Season the salt and pepper to taste in a piping bag with a nozzle 10.

Beetroot tubes

  • Cut the beet jelly into 6x4 cm strips. Spray some beetroot puree on the short side and roll tightly to make a roll. Put away in the cooling.

Taragon sauce

  • Gently fry a shallot in the butter. Deglaze with white wine and reduce until the sauce is syrupy. Then add the cream and reduce a little. Then add the finely chopped tarragon and let stand for a while. Sprinkle this sauce over the fish.


  • Heat all vegetables except the artichokes with some fish broth. Heat the artichokes in the barigoule sauce. Cut the beet rolls into slices, you can leave them whole. Make the heated plates nicely, so that all vegetables, fish and colors come into their own. Garnish with some tarragon leaves and chard.
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Bean salad

Course Side dish
Cuisine Spanish
Servings 4 pax


  • 400 g green peas
  • 400 g garden peas after peeling
  • 3 pcs bosuitjes chopped
  • 2 cloves Knoflook chopped
  • 2 tblsp white balsamico vinegar
  • Olijfolie
  • 50 g Chorizo julienne
  • 1 pcs Mozarella
  • 1 pcs Tomaat cut in cubes


  • Blanch the beans and peas until al dente. Mix them with the other ingredients. Let stand for 15 minutes and season with salt & pepper. · Place the mozzarella and tomato in brunoise on the salad.
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