Olijven kaviaar

Olive caviar

Print Recipe
Course Side dish
Cuisine Frans
Servings 100 gram

Ingredients
  

  • 200 g green olives for 100 gram juice
  • 2 dl Olijfolie
  • 1 g Agar agar

Instructions
 

  • Place a bowl of olive oil in the freezer. Blanche the olive three times. Rinse well with cold water after each time. After blanching, puree in a juice extractor until it is juice.
  • Pour this juice in a pan, add agar agar and bring to a boil while stirring with a whisk. Then, mix with a blender and allow to cool down a bit. But, make sure it stays above 40ºC, otherwise the fluid will solidify.
  • Suck the olive juice with a syringe and then drop into the ice-cold olive oil. There they form drops. Store in the refrigerator until use.
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Dutch Shrimp Croquettes

Dutch shrimp croquettes

Print Recipe
Course Aperitif
Cuisine Dutch
Servings 15 pieces

Ingredients
  

Shrimp stock

  • 1 pcs Sjalot
  • 10 gram Boter
  • 300 gram water
  • 1 kg Dutch shrimps Unpeeled

Roux

  • 80 gram Boter
  • 100 gram Bloem
  • 250 gram Melk
  • 250 gram shrimp stock from above
  • 6 gram Gelatine welled in cold water
  • 2 pcs Eidooier
  • 50 gram Room
  • Peper white
  • Zout
  • Cayennepeper
  • Few drops Tabasco
  • 1 tblsp Peterselie chopped

Finish

  • Bread crumbs fine
  • Bread crumbs big
  • 5 pcs Eiwit
  • 10 gram Bloem
  • Sunflower oil To deepfry

Instructions
 

Shrimp stock

  • Peel the shrimps (per kg, approximately 300 g of shrimp is left over) and keep the caps. Fry the shallot in a bit of butter. Stir in the shrimp caps and add water. Bring to a boil. Remove the pan from the heat and let it cool down. Pour the stock through a sieve and collect the fluid. Throw away the shrimp caps. There still remains 5/6 of the stock. Let it cool down.

Roux

  • For the roux, melt the butter in a pan with a thick bottom. Let the butter fizz, but prevent it from turning brown. Use a whisk to stir in the flour. Let the mixture continue to cook for 1 to 2 minutes until it is of a golden-yellow color and the mass releases from the pan. Gradually pour the broth and the milk into the roux at the same time, adding a little after the previous quantity has been absorbed. Keep stirring.
  • Let the ragout cook for a while until the flour is tender. Taste, and remove the pan from the heat when the ragout shines and no longer tastes mealy. Stir in the squeezed gelatine leaves.
  • Whisk egg whites and cream together. Incorporate the egg mixture with the ragout. Season with salt, pepper, cayenne pepper, and a couple of drops of tabasco. Add the peeled shrimp and then the chopped parsley to the ragout and stir. Cover the ragout and place in the fridge overnight.

Finish

  • Use an ice cream scoop to make balls of ragout, approximately 60 g each. Roll these through the fine bread crumbs on the work place, until forming the shape of a croquette. Whisk the eggs and add the flour. Dip the croquettes in the egg mixture, and then dip them into the big bread crumbs. Fry the croquettes in oil at 180°C for 3 minutes.
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Garnalen curry

Shrimp curry

Print Recipe
Course Side dish
Cuisine Sri Lanka
Servings 6 pax

Ingredients
  

  • 1 pcs Ui
  • 5 cloves Knoflook
  • 1 pcs Tamarinde
  • 1 pcs pcs Limoen
  • 2 Stuks Cloves
  • 2 Seeds Kardemon
  • 1 slice Gember
  • 0,5 can Kokosmelk
  • 0,5 can water
  • 500 g Garnalen raw, not cooked yet
  • 100 g curry paste
  • 5 threads Saffraan

Instructions
 

  • Peel shrimp and remove intestine
  • Marinate in curry pasta and salt and lime juice and leave for at least 20 minutes.
  • Fry the onion and garlic and ginger in the oil
  • Add coconut milk and water
  • Saffron, Add tamarind, cloves, cardamon and stir until it boils.
  • Then add the shrimp and cook and stir for 3 minutes.
  • Then add lime juice and lime zest and tomato and let stand for 10 minutes. The taste becomes deeper.
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Bitagal curry

Bitagal curry

Print Recipe
Course Side dish
Cuisine Sri Lanka
Servings 6 pax

Ingredients
  

  • 3 pcs Sjalotten
  • 1 pcs Knoflook
  • 1 pcs Tomaat
  • 100 G Bitagal or another fruitt
  • 0,25 tsp Zout
  • 0,25 tsp. Kurkuma
  • 0,25 tsp curry powder
  • 0,25 tsp mustard powder
  • 0,25 tsp Kaneel
  • 0,25 tsp chilli
  • 1 Mespinchpunt garam massala
  • 1 pcs Green pepper
  • 2 pcs Sjalot
  • 1 clove Knoflook
  • 4 pcs Apple cubes
  • 4 pcs Pandan leaves
  • 1 dl Coconut
  • 1 dl coconut cream

Instructions
 

  • Cut the fruit into thin slices. Mix all ingredients and cook for 15 minutes.
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Mango curry

Mango curry

Print Recipe
Course Side dish
Cuisine Sri Lanka
Servings 6 pax

Ingredients
  

  • 500 g Mango
  • 1 tsp Salt
  • 0,5 tsp Kurkuma
  • 1 tsp. Curry powder Roasted
  • 1 tsp Aplle cubes
  • 0,5 tsp. Chili powder
  • 1 tsp Cinnamom
  • 2 seeds Cardemom
  • 1 tblsp Sugar
  • 2 tblsp Oil e.g. sunflower oil
  • 2 pcs Shallots
  • 5 pcs Curry leaves
  • 5 pcs Pandan leaves
  • 0,5 Liter water

Instructions
 

  • Cut the mango into pieces, not too small. Mix well with all herbs and other ingredients. Keep the shallots and leaves separate. First fry it in the hot oil, then add the mango mixture. Also add the water.
  • Simmer for 15 to 20 minutes.
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Dal curry

Dal curry

Print Recipe
Course Side dish
Cuisine Sri Lanka
Servings 6 pax

Ingredients
  

  • 250 g Linzen red
  • 1 tsp Zout
  • 0,5 tsp Kurkuma
  • 1 tsp Curry powder
  • 0,5 tsp mustard powder
  • 1 tsp. Kaneel
  • 1 pinch garam massala
  • 0,5 tsp chili flakes
  • 3 pcs Sjalot
  • 1 clove Knoflook
  • 1 pcs Chili pepper
  • 5 pcs Curry leaves
  • 5 pcs Padam leaves
  • 2 Dl Coconut milk
  • 2 Dl coconut cream
  • 1 pcs Green pepper

Instructions
 

  • Place the lentils in the water for 15 minutes. Change the water every 5 minutes. Put all the ingredients and spices together and put on the heat and simmer for 15 minutes. Stir after 10 minutes.
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Aubergine modu

Cinnamon cooking class Sri Lanka

Egg plant modu

Print Recipe
Course Side dish
Cuisine Sri Lanka
Servings 6 Pax

Ingredients
  

Vegetables

  • 500 G Aubergines
  • 250 G Ui red
  • 5 Stuks Green pepper

Kruiden

  • 0,5 Tl Kurkuma
  • 1 Tl Peper
  • 1 Tl Kerriepoeder
  • 1 Tl Kaneel
  • 2 Peulen Cardemon
  • 1 Teen Knoflook
  • 1 Plakje Gember
  • 1 El Suiker
  • 2 El Coconut vinegar
  • 4 Stuks Curry leaves
  • 4 Stuks Pandan leaves
  • 0,5 tl Zout

Instructions
 

Vegetables

  • Cut the aubergines and onions lengthwise and then into oblique slices.
  • First fry the eggplant in plenty of oil in the wok until crispy and brown. Drain in a colander.
  • Fry the onions in the same oil, then shortly cut the peppers (with seeds). Then briefly bake the curry and pandan leaves. Set everything aside for later use.

Seasoning and serving

  • Cook herbs and vinegar for 10 minutes on low heat. After caramelizing, remove the ANP from the heat and mix the onions, peppers and leaves with the eggplant into the mixture
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Lady Fingers

 

Lady fingers

Print Recipe
Course Pastry
Cuisine Dutch
Servings 1 portion

Ingredients
  

Egg yolk mixture

  • 3 Egg yolk
  • 40 g Sugar Fine sugar

Egg whites

  • 3 Egg white
  • 1 pinch Salt
  • 50 g Sugar Fine sugar

Composition

  • 80 g Flour
  • 10 g Custard powder
  • Sugar Fine sugar for sprinkling

Instructions
 

Egg yolk mixture

  • Beat the egg yolks with the sugar until creamy.

Egg whites

  • Beat the egg whites until stiff with a pinch of salt. Incorporate the sugar slowly into the egg white mixture.

Composition

  • Preheat the oven at 180ºC, on the hot air level.
  • Scoop the egg whites carefully into the egg yolk mixture.
  • Sift flour and custard powder above the egg mixture and carefully scoop this through the mixture. Pour the mixture into a piping bag with a smooth nozzle a with of size 1.5cm.
  • Cover a baking tray with baking paper. Squirt straight 12cm long lines onto the baking paper. Sprinkle a bit of sugar above. Bake the lady fingers for 10-15 minutes.
  • You could also squirt different shapes. Adjust the baking time when the size is not similar to the size of the lady fingers. Look regularly in the oven to see when they are sufficiently baked. They must be a light brown color.
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Beef jus

Beef jus

Print Recipe
Course Juice
Cuisine Frans

Ingredients
  

  • 2 kg Beef or veal trimmings
  • Sunflower oil

Vegatables

  • 300 g carrots
  • 200 g shallots
  • 100 g cellery root
  • 1 pcs garlic head
  • 1 pcs Bouquet garni thym, parsley, bay leaves

Jus

  • 2 ltr chickenstock
  • 50 g butter

Seasoning

  • salt
  • black pepper

Instructions
 

  • Sautéed the meat trimmings with the oil. Complete the browing with the butter. Remove the meat from the pan. Peel, wash and cut all vegetables into mirepoix. Crush the garlic cloves. Sautéed the vegetables into the same pan. Place back the meat in the pan and cover with the chicken broth or white chicken stock. Season with salt. Reduce the liquid and pour additional broth. Reduce the liquid and pour again additional broth. 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. When needed heat up the jus and reduce with pieces of fresh butter
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Kalfskroketten

Veal croquettes

Print Recipe
Course Appetizer
Cuisine Dutch
Servings 12 pieces

Ingredients
  

Veal stock

  • 400 g veal neck
  • 650 g water
  • 1 kg Veal bones
  • 200 g Carrots
  • 100 g Celery
  • 1 pc Onion
  • 1 pc Bouquet garni

Veal ragout

  • 50 g Butter
  • 100 g Flour
  • 6 g Gelatine
  • 50 g Cream
  • 2 pcs Egg yolk
  • 1 tsp Worcestershire sauce
  • 1 tsp Mustard
  • to taste Salt
  • to taste Pepper
  • 1 tblsp Parsley
  • to taste Nutmeg

Croquettes

  • Bread crumbs Fine
  • Bread crumbs Rough
  • 5 pcs Egg white
  • 10 g Flour

Instructions
 

Veal stock

  • Put the veal bones in a pan en bring to the boil. Let ik cook a few minutes. Remove the bones and throw the water away. Clean the pan and put the bones together with the meat into the pan and fill it with cold water. Bring to the boil again and simmer if necessary. Add the carrots, celery, onion, bouquet garni. After two hours take away the meat and cut it in small cubes. Let the stock go for another 8 hours, seeve and cool down. You will need half a liter.

Veal ragout

  • Melt the butter in a pan and let it fizz without browning. Add the flour and stir until golden yellow. Let go a few minutes until shiny. Pour the stock little by little to the mixture until it is completely mixed and shiny. Let is go for a few minutes until it is done. Add the gelatine and then the cream, egg yolks, worcestershire sauce and mustard. Bring to the taste with salt, pepper and nutmeg. Mix with the cubes of veal meat and a last the parsely. Cool the ragout in a flat bowl overnight.

Croquettes

  • Make a ball of 75 grams of the ragout. Roll it out as a cylinder and roll it through the fine bread crumbs. Stir the egg whites with the flour and cover the rolls with it. At last roll the croquettes through the rough bread crumbs. Heat the oil up to 180ºC or 356ºF. Bake them in 4 minutes. Beware that the temperatures lowers when you add cold croquettes. So do not add too much at one time.
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