Cabbage broth

Cabbage broth

Print Recipe
Servings 1 liter

Ingredients
  

  • 1 piece pointed cabbage
  • 1 piece savoy cabbage
  • 2 piece white onions
  • 1 sheet kombu/kelp
  • 25 g dried shiitake
  • 100 ml dashi broth
  • 50 ml ajipon/ponzu sauce
  • 4 piece pieces of small eggs
  • Olive oil
  • Some cabbage leaves of pointed red or savoy cabbage

Instructions
 

  • Cut one large pointed cabbage and two onions lengthwise into quarters. Roast the vegetables on a barbeque or in the grill pan until they have large black spots. Fill a soup pot with 2 l of water and add the cabbage, onions, kombu, shiitake, ponzu and the dashi broth. Bring to a boil. Cook gently for 30 minutes and then cool. Put the broth in the fridge overnight. Pour through a sieve with a fine cloth so that a clear broth remains. Boil over medium heat to half in ± 20 min. Season well with salt.
  • Line 4 coffee cups with plastic wrap, let them overhang. Pour 1 tsp olive oil into each cup and spread well. Tap a small egg over each cup and sprinkle with some salt and pepper. Fold the foil tightly and tie a kitchen string around it. Poach the bags for 5 min. in water at 90°Then put them in ice water to cool. Carefully cut the bag open: this is how the egg comes out whole.
  • Blanch the cabbage leaves in salted water. Tear the leaf into coarse triangles. Roast them under the oven grill and then add to the broth you serve in bowls with a poached egg in it and the cabbage leaves.
Tried this recipe?Let us know how it was!
/0 Comments/by

Chocolate cakes CG

 

Chocolat cakes CG

Print Recipe
Servings 6 persons

Ingredients
  

  • 120 g dark chocolate 70%, Valrhona, Guanaja
  • 110 g butter
  • 120 g brown sugar
  • 180 g whole eggs
  • 40 g T55 flour
  • 6 g cocoa powder
  • 10 g milk

Instructions
 

  • Melt the Guanaja chocolate with the butter in a water bath.
  • Add the sugar, then the eggs, the sifted flour with the cocoa powder and, finally, the milk.
  • Line circles 5.5 centimetres in diameter with baking paper, garnish them with the dough, then place them in the freezer for 30 minutes.
  • Preheat the oven to 200 °C.
  • Put the fondants in the oven and cook for about 6 minutes.
Tried this recipe?Let us know how it was!
/0 Comments/by

Madeleines (EN)

Madeleines (EN)

Print Recipe
Servings 36 small madeleines

Ingredients
  

  • 5 g Baking powder
  • 125 g Butter melted cooled down to 40ºC
  • 130 g Sugar
  • 150 g pastry flour
  • 20 g Honey
  • 150 g Egg
  • 1 pinch Salt

Instructions
 

  • It is best to make the dough a day in advance. The flavors then go together well.
  • Mix the eggs, sugar, salt and honey well together. Then add the sifted flour and baking powder and stir well, until you have an even mass.
  • Melt the butter gently and let cool to 45º, slightly warmer than lukewarm.
  • Then mix the butter in the dough and let cool. Then put in a piping bag and leave in the fridge for a few hours.
  • Preheat the oven to 175ºC.
  • Pipe the dough in the greased madeleine molds. Not completely full, because they rise in the oven. Bake for 8 minutes when using the hot air setting. 11 minutes otherwise. If they are nice brown, remove. Baking time also varies with the size of the Madeleines.
Tried this recipe?Let us know how it was!
/0 Comments/by

Sole a la meuniere

Sole a la meuniere

Print Recipe
Servings 4 persons

Ingredients
  

Sole

  • 4 North Sea sole 600 to 700 g each
  • 80 g butter
  • 4 tbsp parsley
  • 0.5 pcs lemon
  • 50 g extra butter for the sauce
  • Salt and pepper

Potatoes

  • 150 g coarse sea salt
  • 800 g Charlotte potatoes not too large
  • Olive oil
  • 20 g butter

Instructions
 

  • Skin the sole. Cut off the small fins on the sides of the sole and the head. Rinse off any impurities under cold, running water.
  • Pat dry with a clean towel. Season with salt and pepper.
  • Brown the butter in a non-stick pan over high heat. Place the fish in the pan and constantly add knobs of butter, making sure it doesn't burn. Brown both sides of the fish. Remove the fish from the pan and keep warm.

Sauce

  • Return the pan containing the sole to the heat. Add a knob of butter until it bubbles. Remove the pan from the heat. Finely chop the parsley. Season with salt, pepper, the juice of half a lemon, and the parsley. Place the North Sea sole in the pan.

Potatoes

  • Preheat the oven to 140°C (275°F). Fill a baking dish with the salt. Wash the potatoes with their skins and place them on the salt. Bake for 40 minutes. Peel the potatoes and mash them with a little butter and olive oil. It's quicker to boil the potatoes in their skins for 20 minutes, or until they are thoroughly cooked. Then peel and mash as described above.
Tried this recipe?Let us know how it was!
/0 Comments/by

Sole a la meuniere

 

Sole a la meuniere

Print Recipe
Servings 4 persons

Ingredients
  

Sole

  • 4 North Sea sole 600 to 700 g each
  • 80 g butter
  • 4 tbsp parsley
  • 0.5 pcs lemon
  • 50 g extra butter for the sauce
  • Salt and pepper

Potatoes

  • 150 g coarse sea salt
  • 800 g Charlotte potatoes not too large
  • Olive oil
  • 20 g butter

Instructions
 

  • Skin the sole. Cut off the small fins on the sides of the sole and the head. Rinse off any impurities under cold, running water.
  • Pat dry with a clean towel. Season with salt and pepper.
  • Brown the butter in a non-stick pan over high heat. Place the fish in the pan and constantly add knobs of butter, making sure it doesn't burn. Brown both sides of the fish. Remove the fish from the pan and keep warm.

Sauce

  • Return the pan containing the sole to the heat. Add a knob of butter until it bubbles. Remove the pan from the heat. Finely chop the parsley. Season with salt, pepper, the juice of half a lemon, and the parsley. Place the North Sea sole in the pan.

Potatoes

  • Preheat the oven to 140°C (275°F). Fill a baking dish with the salt. Wash the potatoes with their skins and place them on the salt. Bake for 40 minutes. Peel the potatoes and mash them with a little butter and olive oil. It's quicker to boil the potatoes in their skins for 20 minutes, or until they are thoroughly cooked. Then peel and mash as described above.
Tried this recipe?Let us know how it was!
/0 Comments/by

Pork roll with sauerkraut and mushrooms

 

Pork roll with sauerkraut and mushrooms

Print Recipe
Servings 4 persons

Ingredients
  

Sauerkraut

  • 250 g sauerkraut
  • 1 knob of butter
  • 1 bay leaf
  • 2 sprigs of thyme
  • salt and pepper

Meat

  • 600 g pork belly
  • 3 tbsp mustard
  • 6 sprigs of thyme
  • 250 g sauerkraut
  • 1 knob of butter
  • salt and pepper

Celeriac puree

  • 1/2 celeriac
  • 2 medium-sized floury potatoes
  • 1 knob of butter
  • 1/2 glass of milk
  • 1/2 tsp nutmeg
  • salt and pepper

Mushrooms

  • 200 g various types of mushrooms
  • 1 knob of butter
  • 4 sprigs of tarragon
  • salt and pepper

Instructions
 

Sauerkraut

  • Put the sauerkraut in a pan and add the butter and herbs. Let the sauerkraut soften by stewing it gently for about 10 minutes. Season with salt and pepper and let the sauerkraut cool.

Meat

  • Place the pork belly on the counter and season it with salt and pepper and spread the mustard on the inside.
  • Remove the leaves from the thyme and sprinkle them on the mustard.
  • Once the sauerkraut has cooled, squeeze it well so that most of the moisture is out and spread the squeezed sauerkraut over the meat.
  • Now roll up the meat and tie it with butcher's twine.
  • Put a knob of butter in the roasting pan and fry the roulade all around until it is nicely colored. Then put the roulade in an oven dish and put it in a preheated oven at 170℃ until the core is 70℃. This takes about 45 minutes. Remove the roulade from the oven and let it rest for at least 15 minutes before you cut it.

Celeriac puree

  • For the celeriac puree, peel the tuber and the potatoes and put them on with water and some milk and a little salt. Cook them until done and steam them dry. Mash the tuber with potatoes and add the butter and a little milk. Season with salt, pepper and a little nutmeg.

Mushrooms

  • Clean the mushrooms and cut them into equal pieces. Melt the butter and fry the mushrooms. When they are ready, season them with salt and pepper and some chopped tarragon.

Serving

  • Put some celeriac puree on the plate and arrange the mushrooms on top. Cut the roulade into slices and place a slice on a quenelle of celeriac puree. Decorate with some radicchio and lamb's lettuce for color.
Tried this recipe?Let us know how it was!
/0 Comments/by

Crème anglaise pandan

 

Crème anglaise pandan

Print Recipe
Servings 1 liter

Ingredients
  

  • 1 l milk
  • 1 pcs Vanilla pod
  • 1 pcs Lemon zest
  • 160 g Sugar
  • 10 pieces Egg yolk
  • 10 leaves pandan

Instructions
 

  • Cut the pandan leaves and boil them in some milk. After boiling, blend in the blender. Put them in a kitchen towel and drain the juice by sqeezing the towel.
    Measure the quantity and add milk until the required quantity mentioned in the ingredients.
  • Bring all of the milk with the vanilla pod and lemon zest to the boil. Mix the egg yolks with the sugar. Pour the boiling milk over the egg yolks while stirring, then return to the heat. Heat to 82/83 Cº, keep stirring.
  • Strain the cream and let the cream cool well under a piece of foil to prevent skin from forming.
Tried this recipe?Let us know how it was!
/0 Comments/by

Codfish in pil pil sauce

 

Codfish in pil pil sauce

Print Recipe
Servings 4 persons

Ingredients
  

  • 4 pieces medium cod loins/fillets
  • 6 cloves garlic peeled
  • Extra virgin olive oil
  • 1 tblsp parsely chopped
  • 1 piece dried red chilli pepper

Instructions
 

  • Desalt the cod by soaking the loins in water for 24 hours. Change the water every 6 to 8 hours. Once done, remove the pieces of fish from the soaking water, drain and dry well with kitchen paper or a clean tea towel.
  • Squeeze the garlic cloves from their skins and crush them lightly in a mortar, but without forming a paste. Take a frying pan (traditionally made of clay), with a diameter sufficient to place the pieces of fish loosely next to each other. Heat a generous layer of olive oil and fry the garlic. If desired, you can add two or three pieces of dried red chilli pepper. Arrange the cod with the skin up in the pan. This last is very important to obtain a good pil-pil sauce. Add more olive oil to cover the fish, just up to the edge of the fillet.
  • Place the frying pan on a low heat and move the fish back and forth rhythmically and gently by moving the pan. Keep the heat low and bring the oil to the boil. Poach the fish slowly. A few minutes later white bubbles will start to emerge from the loin, this is the gelatine which is responsible for thickening the sauce by emulsifying with the oil. Continue until all the oil has been absorbed and a creamy sauce has formed, that is the sign that the cod is cooked and ready to serve. Add the chopped parsely on top of the fish.
  • In this recipe patience is the essential ingredient for success, the result makes it well worth the effort!
Tried this recipe?Let us know how it was!
/0 Comments/by

Reerug met amandelfarce

 

Saddle of venison with almond farce

Print Recipe
Servings 6 persons

Ingredients
  

Saddle of venison

  • 600 g Saddle of venison with ribs still attached
  • 1 dl Wild stock
  • 4 tbsp Butter
  • 15 g Candied citrus peels
  • 1 tsp Vinegar
  • 5 tbsp Olive oil
  • 2 tbsp Peanut oil

Farce

  • 0.5 pieces egg
  • 0.75 tbsp Cream
  • 150 g venison tenderloins
  • 10 g Black pepper
  • 40 g flaked almonds
  • pepper/salt

Instructions
 

Farce

  • Puree the skinned venison tenderloins and half the egg in the food processor.
  • Add the cream and season the mixture with salt and pepper.
  • Grind the almonds into a coarse powder and mix with the coarse black pepper.
  • Season the saddle and the carré with salt, brush the meat thinly with the venison and bread the farce with the almond-pepper mixture.

Saddle of venison

  • Preheat the oven to 250 degrees. Brown the saddle of venison all around in butter and oil. Place the meat in the hot oven and reduce the temperature to 175 degrees. Roast for another 7 minutes. Cover and let rest. Stir the game stock through the roasting juices and sieve the gravy. Stir in olive oil and cubes of cold butter, and cook the gravy briefly. Add the citrus peels, salt and pepper to taste and a drop of vinegar to the gravy. Cut the venison between the bones into chops. Spoon the sauce over the chops and serve. On a plate or on a platter.
Tried this recipe?Let us know how it was!
/0 Comments/by

Gevulde koek

 

Gevulde koek EN

Print Recipe
Servings 12 cookies

Ingredients
  

Hard Viennese dough

  • 100 g caster sugar
  • 200 g soft butter
  • 0.5 egg
  • 1 tsp lemon zest
  • 3 g salt
  • 300 g Zeeland flour
  • 6 g baking powder

Cookies

  • 2 egg
  • 300 g almond paste
  • 60 blanched almonds

Greasing

  • 1 egg
  • 1 egg yolk

Instructions
 

Hard Viennese dough

  • First mix the caster sugar, butter, egg, lemon zest and salt.
  • Then mix in the baking powder and flour. Do not knead too much, it is mainly a good mix.
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour.
  • Roll out the dough to the desired thickness before use.

Cookies

  • Preheat the oven to 210℃.
  • Roll out the dough to a thickness of 2 mm. Cut out 24 round slices of 10 cm Ø.
  • Place 12 slices on a baking tray lined with baking paper.
  • Mix the almond paste with beaten egg until the paste can be piped.
  • Pipe balls of paste on the 12 slices of dough and cover them with the other slices of dough. Press the edges all around a little, with your thumbs or with a fork.

Brushing

  • Mix the egg and egg yolk and brush the top of the cookies with it. Press 5 almonds per cookie into the top.
  • After half an hour, brush the cookies again with egg and bake them in the preheated oven for 10 to 15 minutes.
Tried this recipe?Let us know how it was!
/0 Comments/by