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Rood fruitsoep met hangop

Soup of red fruits and yoghurt curd

Print Recipe
Course Dessert
Cuisine Dutch
Servings 16 pax

Ingredients
  

  • 2 liter Yoghurt
  • 4 bags Vanillesuiker
  • 4 pinche Kaneel
  • 12 pieces Sinaasappel
  • 200 g Suiker
  • 4 spods Vanillestokje
  • 4 pinche Piment
  • 2 whole grains Rode peper
  • 1200 g Aardbei
  • 1200 g Kersen
  • 400 g Bosbessen
  • 400 g Blackberries

Instructions
 

  • Make a curd from the yoghurt. Get a towel and make it wet. Put it on to a sieve and pour the yoghurt in. Place a bowl under the sieve and let it rest for a few hours. You will see a lot of water in the bowl. The curd is now ready to use. Take it out of the towel and bring it to the taste with vanilla sugar.
  • Heat the orange juice with the sugar to solve the sugar. Add the vanilla pod and pepper. Let it infuse 5 minutes. Cool down and pass it through a sieve.
  • Blender half of the strawberries and mix with the spicy orange juice. Cut the remainder of the strawberries in quarters. Divide the cherries and other fruits over deep plates. Pour the orange juice over the fruits. Place a quenelle yoghurt curd in the middle of the plate and serve.
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Tomaatjestaart

Tomatoe pie

Print Recipe
Course Side dish
Cuisine Dutch
Servings 6 pax

Ingredients
  

  • 260 g Pound dough or puff pastry
  • 4 tblsp Rice white
  • 6 tblsp Mosterd
  • 2 tblsp Room
  • 500 g Cherry tomatoes Confit
  • 6 leaves Basilicum

Instructions
 

Dough

  • Roll the dough into a round disc of 3 mm thickness. Line a 20 cm diameter cake ring and 3.5 mm deep. Prick the dough and put in the refrigerator for half an hour.
  • Preheat the oven to 190ºC and bake the bottom for 40 minutes blind. He must be completely cooked. Then remove the filling and bake for another 15 minutes at 170ºC. Then let it cool down completely.

Filling

  • Cook the rice in water and salt. Then let it cool down. Stir in the mustard and cream. Add salt and pepper and spread the rice mixture over the cake base.
  • Spoon the tomatoes over the rice. Sprinkle everything with basil. Serve at room temperature with some sel de mer.
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Lamsrack sousvide

Lamb chops sous vide

Print Recipe
Cook Time 1 hour
Total Time 1 hour
Course Main course meat
Servings 4 pax

Ingredients
  

  • 4 pieces Lamb chops

Instructions
 

Preparation

  • Heat up the water bath to 55° C. Cut the racks from the body. Rub the racks with salt and pepper, 9 g salt and 1 g sugar per 1 kg meat. Let it rest for 14 minutes and wipe off with a paper towel. Vacuum pack the racks and let it process in the water bath for 1 hour. After, let it cool down quickly if you do not use the meat immediately to serve. Cool on iced water and freeze.

Finish

  • Defrost for a day in the refrigerator. Heat up to 55 ºC. Make a crust with a burner or put the chops under the grill for a few minutes.
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Rabarber sorbetijs

Rhubarb sorbet icecream

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Ingredients
  

  • 10 ml Wodka
  • 800 g rhubarber
  • 3,2 dl Grenadine
  • 300 g Fructose
  • 2,5 dl rhubarber juice 1 kg gives 5 dl juice

Instructions
 

  • Wash and peel the rhubarb. Cut into equal pieces. Cook together with the grenadine and fructose sugar. Heat moderate. Cook until 7/8 of the original weight of all ingredients.
  • Mash with a blender until a smooth consistency. Rub the mixture through a fine sieve and cool down.
  • Blend the mixture with the wodka and rhubarb juice.
  • Make the sorbet in the icing machine. Process for 20 minutes, take the mixture out of the machine and blend again. Continue the ice making for another 10 minutes. Store the sorbet ice in the freezer until needed.
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Salad of Carrot and quinoa, carrot juice, radices and tarragon mayonaise

Salad of Carrot and quinoa, carrot juice, radices and tarragon mayonaise

Print Recipe
Course Entree, Vegetarian
Cuisine World
Servings 6

Ingredients
  

Salad and juice

  • 3 pieces Carrots
  • 200 g Quinoa Cooked
  • 40 g Crème fraiche
  • 10 cl Vinegar. White wine
  • 1 g xanthan gum 1 g per liter
  • 10 g Ginger
  • 1 branch Lemon grass
  • 1 shoot Sunflower oil
  • 2 pieces Radish
  • 1 piece Carrots

Crunchy carrot

  • 1,5 dl Carrot juice
  • 1,5 g Arrowroot of maizena
  • 2,75 g Xanthan gum

Wintel-seroendeng

  • 1 piece Carrots
  • 1 piece Shallot
  • 100 g Coconut grazed
  • 50 g Cashew nuts
  • 1 el Brown sugar brown
  • 1 pinch Coriander powder
  • 1 branch Lemon grass
  • 2 g Ginger grazed
  • 1 piece Chili pepper

Dragonmayonaise

  • 40 g Egg yolk
  • 0,5 grove Dragon Only the leaves
  • 15 g Dragon vinegar
  • 1 tl Mustard
  • 2 dl Sunflower oil
  • 1 pinch Salt
  • 1 el water
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Gratinated asparagus with lamb pastrami

Gratinated asparagus with lamb pastrami

Print Recipe
Course Side dish
Cuisine Dutch

Ingredients
  

  • 1 kg Asparagus Whites, peeled and wooden part removed
  • 40 g Butter
  • 350 ml Milk Heated
  • 1 pcs Lemon
  • 75 g Cheese. Parmesan
  • 75 g Cheese Old Dutch
  • 1 Handful Chives Chopped
  • 100 g Lamb pastrami
  • 40 g Flour
  • 1 Handful Bread crumbs

Instructions
 

  • Heat the oven on 200°C. Cook the asparagus for 8 minutes.
  • Melt the butter in a sautee pan, add the flour and stir for about 1 minute on moderate heat. Slowly add the heated milk and stir with a wooden spoon until a smooth sauce. Season to your taste and stir until a creamy and rather thick sauce.
  • Set the pan aside, add some lemon zestes and a few tablespoons of lemon juice. Mix 2/3 cheese and chives through the sauce. Correct the seasoning if necessary.
  • Take a casserole and fill it with the asparagus. Add the lamb pastrami and the sauce bechamel. Cover with the remaining of the cheese and bread crumbs. Put in the oven for 20 minutes until the cheese and breadcrumbs are brown and crispy.
  • Sprinkle with some extra lemon zestes and chives and serve immediately.
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Lamb jus

Lamb jus

Print Recipe
Cook Time 6 hours
Total Time 6 hours
Course Sauce

Ingredients
  

  • 1 kg Lamb meat Neck or shoulder, cut into cubes
  • 3 g Pepper corn Squashed
  • 10 teentjes Garlic unpeeled
  • Thyme
  • Pepper
  • Salt
  • 1 l Chicken stock
  • 30 g Butter
  • 1 dl Groundnut oil

Instructions
 

Preparation

  • Cut the lamb meat into cubes, not too large, but equal in size. Heat the oil on medium heat. Sautéed the meat trimmings with the oil on medium heat. Complete the browning with the butter. Remove the meat from the pan. Peel, wash and cut all vegetables into mire poix. Crush the garlic cloves. Sautéed the vegetables int the same pan. Place back the meat and cover with the chicken stock. Season with salt. Reduce the liquid and pour additional stock. Reduce the liquid again and pour additional stock and cover the meat. Finally reduce the liquid until the desired texture and taste are reached. Strain and pour the liquid through a fine sieve. Store in a refrigerated place to cool. After cooling down freeze the jus for later use or use it directly.

Finish

  • Use as much jus as you need. Heat it up and reduce with pieces of fresh butter or olive oil until the desired thickness is reached. Keep it warm in the bain marie until service
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