Bonbon cinnamon

Servings 24 bonbons

Ingredients
  

  • 200 g whipped cream
  • 3 pcs Cinnamon stick
  • 1 pinch Salt
  • 100 g Chocolate dark. 53%
  • 400 g Chocolate white

Instructions
 

  • Bring the cream to the boil with the cinnamon sticks and a pinch of salt. Leave it on gently for 20 minutes. Then remove from the heat and remove the cinnamon sticks. Gradually stir the chocolate into the warm cream until it is a homogeneous mass. If necessary, heat the mixture in a bain marie. Let cool to room temperature. Make circles of white chocolate on greaseproof paper. Fill a piping bag with a nozzle of your choice with the mixture and pipe shapes onto the chocolate slices. Dip the bonbons through the tempered white chocolate. Finishing: mix the cinnamon powder with the icing sugar and sprinkle a little on each bonbon using a small sieve.
    Variation: use some seaweed in stead of cinnamon powder and icing sugar.
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Baguette

Cook Time 2 hours
Total Time 2 hours
Servings 4 stuks

Ingredients
  

  • 650 g Bloem
  • 400 g water
  • 20 g Gist
  • 10 g Zout

Instructions
 

  • Zorg voor de juiste temperatuur. Het totaal van omgeving, meel en water moet 54 zijn.Leg het meel in een ring op het werkblad.Giet het water in de ring. Kruimel het gist erin en werk het met de handen door het water, tot het is opgelost.Meng dan het meel door het water tot je een vrij vochtig deeg krijgt. Voeg dan beetje bij beetje het zout toe. Kneed dit 10 minuten door.Laat rijzen bij 23 graden voor 35 minuten.Verdeel het deeg dan in vieren. Maak een plak van ieder stuk, vouw de zijkanten iets in en rol het met de handen tot een langwerpige rol. Als het de goede dikte heeft, rol dan de uiteinden taps.Laat in bebloemde handdoeken nog 35 minuten rijzen bij 23 graden.Snijd in met een mesje en bak bij 250 graden, ongeveer 17 minuten, tot mooi bruin.
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Carrot gnocchi with saffron cream and langoustines

Course Main dish fish
Cuisine Italian
Servings 4 pax

Ingredients
  

Gnocchi

  • 300 g Potatoes
  • 200 g Carrots
  • 250 g Pasta flour
  • 0,5 tsp Nutmeg

saffron cream

  • 1 Tablespoon Olive oil
  • 2 Pieces Echalot
  • 4 Pieces Langoustine
  • 0,5 Glass White wine
  • 0,5 g Saffrano
  • 1 Dl Cream

Ham

  • 4 Slices Parmaham

Finish

  • 50 g Parmesan cheese
  • 4 Sprig Parsley

Instructions
 

Carrot gnocchi

  • Cook the potatoes and carrots. Grind them in a vegetable grinder or masher.
  • Knead the mixture into a dough with the flour and season with the nutmeg, salt and pepper. Roll the dough with a flour-pollinated worktop into a thin roll with a diameter of 1 cm. Cut the roll into pieces of 1.5 cm.
  • Sprinkle a little flour into a bowl. Press the pieces of dough with the teeth of an inverted fork, so they curl a little. Put the gnocchi in the bowl.

Langoustines and saffron cream

  • Heat the olive oil in a pan. Fruit the finely chopped shallot glassy. Add the langoustines and fry them on high heat until they are beautifulpink. Extinguish the langoustines with the wine, add the saffron and cream and let the mix reduce until half.

Procsiuto di Parma

  • Preheat the oven to 100 degrees C. Place the slices of ham on a baking tray and dry them in the oven in about 45 minutes.

Finish

  • Bring a pan with ample water and salt to a boil. Put the gnocchi in the boiling water. They're cooked when they float upstairs. When cooking in portions, put the cooked in a bowl and keep them warm in an oven of 80 degrees.
  • Then put the gnocchi at the langoustines in the saffron cream. Let this simmer for a few seconds. Put the dish over preheated plates and sprinkle it with the cheese. Garnish with the finely chopped parslye and prosciuto de parma.
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Apple pie

Recipy Holtkamp
Course Pastry
Cuisine Français
Servings 8 pax

Ingredients
  

Dough

  • 125 g butter
  • 125 g caster sugar
  • 3 g salt
  • 0,5 pieces eggs
  • 1 tbsp water
  • 250 g Pastry flour
  • 10 g Baking powder

Appareil

  • 100 g Sugar
  • 60 g Butter melted
  • 30 g Cornstarch
  • 2 pieces Eggs
  • 2 pieces Egg yolks
  • 1 pieces Vanilla pod

Bottom

  • 150 g Almond paste

Gel

  • 150 g Apricot jam
  • 2 tbsp water
  • 1 kg Apples Jonagold

Instructions
 

Dough

  • First mix the sugar and the butter thoroughly, using your hands. Then add the egg, pastry flour, baking powder and salt. Knead into a nice smooth dough, add some water if necessary. Do not knead too long, otherwise it will be too elastic.
  • Make a roll out of the dough and chill in the refrigerator for 2 hours.

Appareil

  • Mix the eggs, egg yolk and sugar together. Add melted butter, the seeds from the vanilla pod, and lastly, add the cornstarch. The eggs allow the mixture to bind together, the cornstarch helps this process. Mix until the sauce is smooth.

Forming the cake

  • Preheat the oven to 180°C.
  • Get the dough out of the refrigerator. Knead until it is smooth again. Then roll it to shape a round slab which is a couple of centimeters larger than the ring. Butter the ring and place the dough in. Make sure to cover the sides of the ring with the dough as well.
  • Roll the almond paste to shape a round slab, the same size as the bottom of the ring. Place on top of the dough. The paste ensures a dry soil, so that the moisture of the apples and the sauce does not penetrate the paste.
  • Peel the apples, drill with an apple drill and cut into cubic blocks of 0,5 × 0,5 cm. Put them in the ring, on a spherical pile.
  • Pour the appareil over the apples with a spoon. Make sure that all the apples are covered.
  • Place the cake in the oven and check whether the baking is not too fast. The apples will become darker, but shouldn't be too dark. If this happens, turn the oven to a lower temperature or place the cake a bit lower in the oven.
  • Bake for approximately 90 minutes. Check after 60 minutes the color. If it's dark already, lower the temperature.
  • After baking, allow the cake to cool down. Heat the apricot jam and water in a small pan with a thick bottom. Gently brush the liquid over the cake. Serve when the cake is fully cooled down.
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Madeleine almond

Servings 12 pieces

Ingredients
  

  • 60 g Almond flour
  • 70 g sugar
  • 10 g vanilla sugar
  • 20 g Flour
  • 2 pieces Egg whites
  • 1 pinch salt
  • 50 g Butter melted

Instructions
 

  • Mix the almond flour with half the sugar, the vanilla sugar and the flour.
  • Beat the egg whites with the salt until stiff, then add the rest of the sugar and continue beating until the sugar crystals have disappeared. Then carefully fold in the almond mixture, and finally the melted butter.
  • Place the batter in a piping bag and refrigerate for a few hours.
  • Then preheat the oven to 200 degrees.
  • Pipe the batter into buttered madeleine molds with a piping bag. Bake the madeleines in the preheated oven for 10 minutes.
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Nasi kuning tumpeng

Course Side dish
Cuisine Bali
Servings 6 pax

Ingredients
  

  • 125 ml Coconut milk
  • 1 pcs Sereh
  • 600 g White rice
  • 3 leaves Salam
  • 1 cm Kunyit

Instructions
 

  • Peel and grate or grind the kunyit and press the juice out. Wash the rice in cold running water and let it drain. Bruise and knot the sereh. Put the rice in a pan and pour the santen and wok water to 2 cm above the rice. Add the sereh, the salt leaves, salt and the kunyi juice. Bring to the boil and cook in an open pan for 8 minutes. Stir the rice with a wooden spoon, turn the heat down and let it boil slowly until the moisture evaporates. Put the rice in a steamer and steam with the rice cooked. Serve the rice in the shape of a pointed cone, garnished with flowers and / or cresses.
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Macarons

Course Pastry
Servings 50 pieces

Ingredients
  

  • 200 g Almond flour
  • 200 g Powdered sugar
  • 160 g Egg white In two equal parts
  • 200 g Sugar Fine sugar
  • 8 cl water

Instructions
 

  • Sieve the almond powder to remove all lumbs.
  • Mix almond powder and icing sugar very well.
  • Make a sirop of the sugar and water. Heat until 110ºC.
  • Whisk half of the egg whites foamy, using a blender.
  • Blend in the the sirop with the egg whites by pouring in slowly in the blender.
  • Blend the other half of the egg whites with the almond powder/icing sugar mixture. Blend until a paste. This is the moment to bring colour to the paste.
  • Mix a small part of the meringue with the paste to make it a little more fluid. Blend the other part of the meringue with the paste very carefully, but quickly.
  • Fill up a piping bag with the mixture. Make small rounds of the paste on baking paper. Smash the plate on the table to remove excessive air from the rounds.
  • Let it rest for 1 hour until the surface is not sticky anymore. Bake in a preheated oven on 145 ºC for 15 minutes.
  • After baking, let the baking paper shift off the plate on a cooled surface. This makes it easier to loosen the macarons and stop them from baking. Cool down.
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Tomato chutney

Servings 600 gram

Ingredients
  

  • 750 g Tomato
  • 1 tbsp Ghi
  • 1 pcs Cinnamon stick
  • 3 pieces Bay leaves
  • 3 pieces Cloves
  • 0.5 tsp cumin seeds
  • 2 pieces of dried chili pepper
  • 1 tbsp ginger grated
  • 3 tbsp brown sugar

Instructions
 

  • Blanch the tomatoes briefly, peel and puree with an immersion blender. Heat the ghi, lower the flame and fry the cinnamon stick, bay leaves, cloves, cumin seeds, chillies and ginger, stirring occasionally. Then add the tomatoes. Let the chutney cook over a low flame for about 25 minutes without a lid. Stir occasionally at first, but more often as the chutney thickens. Continue until almost all of the moisture has evaporated. Stir in the sugar and turn the flame up. Now stir faster for 5 minutes, until the chutney has thickened into a thick sauce. Remove the cloves, bay leaves and cinnamon stick and season with salt. Serve at room temperature.
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Bisque of shrimps with clams or mussels

Course Entree fish, Soup
Cuisine Dutch
Servings 6 pax

Ingredients
  

  • 200 g Shrimps Dutch
  • 1 pcs Carrots
  • 1 pcs Onion
  • 1 Branch Celery
  • 2 glass White wine
  • 1 pcs Leek
  • 1 tblsp Tomato paste
  • 125 ml Cream
  • 1 tblxp Olive oil
  • 1 dl Mayonaise
  • 1 Clove Garlic
  • 0.25 pcs Lemon for juice
  • 1 sniff Cayenne pepper
  • 5 brenches Chives
  • 500 g Clams Or mussels
  • 4 slices of bread Croutons

Instructions
 

  • Peal the shrimps and keep in the refrigerator.
  • Shortly pan fry the shrimp shells with the tomato paste in olive oil. Rince and cut the vegetables (carrot, leek, onion, celery) in mirepoix (bigger cubes) and add to the shrimp shells. Glace with white wine and add water just enough to cover the ingredients. Leave to simmer for 30 minutes.
  • Cook the mussels or clams with a glass of white wine just done. Pour and pass through a sieve. Keep the liquid and add to the shrimp shells and vegetables. Blender the soup and sieve.
  • Cook the soup again and let it reduce a little. Add the cream, reduce again, stir and bring to the taste with salt, pepper and lemon juice.
  • Cut small croutons of the bread and leave to dry in the oven at 100ºC.
  • Take half of the clams or mussels out of their shell and add with the shrimps to the soup. Place the other half of the clams or mussels in a bowl and pour the hot soup over it. Serve with the croutons and a rouille.
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Codfish with sauce mousseline

Servings 4 persons

Ingredients
  

  • 800 g cod fillet
  • 100 g of sea salt
  • 10 g Butter for baking
  • 10 g Butter for cooking in the oven
  • 20 ml Olive oil
  • 1 pinch pinch Fleur de sel
  • Puff pastry cookies
  • 200 g puff pastry
  • 1 pcs Egg

Spinach

  • 400 g Spinach Young spinach
  • 30 g Butter
  • 1 piece shallot
  • 0.5 clove Garlic

Mousseline Sauce

  • 3 pieces Egg yolk
  • 2 tbsp water
  • 45 g Butter in cubes
  • 2 tbsp lemon juice
  • 50 ml Cream

Instructions
 

Codfish

  • Preheat the oven to 140 °C. Roll the fish in coarse salt. After 8 minutes, rinse the fish under cold running water. Pat dry with a clean towel. Heat a fireproof pan with the butter and olive oil. Color the fish on the skin side. Season with pepper and a little salt. Turn the fish over, add butter and cook for another 5 minutes in the oven at 140 °C. Bake the fish in the oven with the melted butter. Remove the skin from the fish and season with some fleur de sel.

Puff pastry cookies

  • Roll out the puff pastry on the work surface. Take a dressing ring and cut out 16 moons. Place them on baking paper on a baking tray. Brush them with the egg yolk. Bake them in the oven at 190 °C for about 19 minutes until nicely browned.

Spinach

  • Put a pan on the stove and melt the butter. Finely chop the shallot and garlic. Stew the shallot and garlic glassy. Add the washed and dried spinach. Stir and season with salt and pepper.

Mousseline Sauce

  • Beat the egg yolks with the water over a low heat until smooth. As soon as the egg yolks start to set, take the pan off the heat. Gently stir the cubes of cold butter into the sauce until they are completely melted. Season with salt, pepper and lemon juice. Half whip the cream and add gently to the sauce.
Source: Peter Goossens
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