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

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.

• Wash the celery, pull the threads off with a peeler and cut the stems into 1 cm pieces. Blanch them in salted water, drain and let cool quickly. Pat dry and set aside. Roast the pine nuts without oil. Bake the bell pepper. Sprinkle with salt and pepper and set aside. Now fry the onion rings, garlic and herbs and zucchini on low heat until the onions turn glassy.
• Fry the eggplant cubes in the oil in the same pan and season with salt and pepper. Bake gently. Drain on kitchen paper.
• Then add the onion, zucchini, bell pepper, olives, pine nuts and raisins and simmer for another 10 minutes. Sprinkle with the brown sugar, pour over the vinegar and heat for another 5 minutes. Finally add the celery, basil and capers. Serve warm or leave it for another day. Then the flavors absorb well.
• The caponata goes very well with swordfish.

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.

• 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.