Dal curry

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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Cinnamon cooking class Sri Lanka

Egg plant modu

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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Easy Tiramisu

Course Dessert
Cuisine Italian

Ingredients
  

  • 125 ml Slagroom
  • 2 tbsp Suiker
  • 250 gram Mascarpone
  • 4 tbsp Melk
  • 18 pieces Lange vingers
  • 1 cup Strong coffee lukewarm
  • Cacaopoeder for decoration

Instructions
 

  • Make a strong cup of coffee and allow to cool. Break all the lady fingers into pieces.
  • Beat the whipped cream and sugar until stiff. In another bowl, add the milk and mascarpone, and stir until mixed. Scoop the whipped cream into the mascarpone mixture and stir gently.
  • Place some lady fingers on the bottom of your cup/pot/glass and pour a tablespoon of coffee on top. Add a layer of the mascarpone mixture. This is possible with a spoon, but for a more beautiful effect, use a piping bag with a cartel nozzle.
  • Continue making layers until the pot is full. So, after the cream comes the lady fingers, the coffee and the mascarpone mixture. Continue doing this pattern. Finish with a tuft of mascarpone and sprinkle some cacao powder on top. Place the pot in the fridge 15 minutes before serving.
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Lady fingers

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

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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Veal croquettes

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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Cheese ragout

Course Appetizer
Cuisine Dutch
Servings 1 kg

Ingredients
  

Vegetable stock

  • 650 g water
  • 1 pcs bouquet garni
  • 200 g carrot
  • 100 g celery
  • 100 g onion
  • 100 g leek

Cheese ragout

  • 80 g butter
  • 100 g flour
  • 6 g Gelatine
  • 2 pcs Eggs
  • 200 g Cheese old cheese
  • 50 g Gruyere cheese
  • 1 tblsp Mustard
  • to taste Worcestershire sauce
  • to taste pepper
  • to taste salt
  • to taste nutmeg
  • 1 tblsp parsely

Instructions
 

Vegetable stock

  • Bring the water to the boil together with the vegetables and the bouquet garni. Let it simmer for one hour. Pass through a seeve and set aside. You need half a liter of the stock.

Chees 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, eggs, worcestershire sauce and mustard. Bring to the taste with salt, pepper and nutmeg. Mix with the cheese and a last the parsely. Cool the ragout in a flat bowl overnight, covered with cling film.
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Tempura batter

Ingredients
  

  • 2 pcs Egg yolk
  • 0,5 l Ice water
  • 250 g Flour
  • 1 tsp Baking powder

Instructions
 

  • The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture: 1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy. 2). Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried. 3). Mix the batter just before frying. Making it ahead will produce a heavy coating. 4). Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere. 5). Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura. Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish. Mix the ingredients just before baking. The batter should be lumpy. The oil in which you bake must be about 180ºC.
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Bonbon chocolate white

Ingredients
  

  • 100 g Chocolate drop white
  • 300 g Chocolate. white

Instructions
 

  • Melt the 300 g chocolate au bain marie at 50°C. Then add the chocolate drops until the dark chocolate is 32°C, milk 31°C and white 29°C. Dip the filling in the chocolate, tap off and place the bonbons on greaseproof paper. Allow to solidify and further cool to room temperature.
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Veal stock

Course Broths
Cuisine Frans
Servings 2 liters

Ingredients
  

  • 2 kg Veal bones
  • 400 g Leek
  • 400 g Carrots
  • 100 g Celery
  • 1000 g Tomatoes
  • 2 pcs Bay leaves
  • 4 branch Thyme
  • 2 pcs Mace
  • 4 branch Peterselie
  • 6 l water
  • 0,5 l White wine
  • 200 g Onions
  • 300 g Mushrooms
  • 4 clove Garlic
  • 2 branch Dragon

Instructions
 

Preparations

  • Wash and cut the vegetables in mirepoix. Tomatoes do not have to peeled.

Cooking

  • A veal stock can be made in 2 ways, light or dark coloured. If you want to make a light coloured stock, you start with blanching the bones. Bring a pot with water to the boil, add the bones and cook for 5 minutes. Take the bones out and rince them under cold water. Take new water and cook the bones together with the vegetables. When you want a dark stock, you first brown the bones in the oven on 250ºC. When brown, add the carrots and onions, mix all and brown for another 5 minutes. Pour the grease out and deglace with white wine while scraping all brown and tasteful parts on the bottom of the pan. Place the pan on the stove and reduce until half. Add all vegetables and herbs, add water and bring to the boil. Turn the fire low and shimmer until all foam has disappeared. Let it go for at least 8 hrs. After this time, you seave the liquid and reduce until one third. Now you have got a demi glace. When you reduce until half, you have got a glace.
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