Bumbu Rendang

Ingredients
  

  • 1.5 tbsp coriander seeds
  • 5 pieces Kemirinnuts roasted
  • 40 g ginger root peeled and sliced
  • 50 g galangal peeled and sliced
  • 10 g turmeric peeled and sliced
  • 10 pieces lombok peppers seeds and seeds removed, coarsely chopped
  • 2 pieces rawit seeds and seeds removed coarsely chopped
  • 1 pinch salt
  • 165 g shallot chopped
  • 10 cloves of garlic

Instructions
 

  • Toast the coriander seeds in a dry frying pan. Then rub well in a mortar.
  • Add the ground coriander seeds to the rest of the ingredients. In steps if you use a mortar or in 1 go if you use a blender. Pound or blender to a paste, possibly with a few tablespoons of oil.
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Rendang Padang

Ingredients
  

  • 1 portion Bumbu rendang padang
  • 1.25 liter coconut cream 24% fat (Kara)
  • 0.75 tbsp salt
  • 1 kg stew beef tail neck, shoulder, rib, cut into 2 cm cubes and sprinkled with salt
  • 0.5 tbsp tamarind paste
  • 4 leaves salam leaves
  • 8 stalks sereh bruised
  • 16 leaves lime leaves crushed
  • 2 tbsp chopped coriander

Instructions
 

  • Put the bumbu with the coconut cream in a pan or wok over high heat and mix well. Then add the stew with the tamarind paste, salam leaves, lemongrass and lime leaves. Let this simmer for at least 3 hours on low heat or in the oven at 120°C with the lid on the pan. Stir occasionally.
  • After 3 hours, increase the heat and remove the lid to allow the moisture to evaporate. When the fat floats to the top, cooking begins. Keep stirring until the meat turns dark brown and the sauce sticks to the meat.
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Muhamarra

Cuisine Middle East
Servings 6 persons

Ingredients
  

  • 5 red bell peppers quartered, seeded, and cored
  • 1 white onion peeled and roughly chopped
  • 2 plum or Roma tomatoes stems removed, halved lengthwise
  • 1 red chili stem removed
  • 5 tbsp olive oil divided
  • Salt
  • black pepper
  • tbsp tomato paste
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 8 cloves garlic peeled
  • 2 tbsp molasses pomegranate divided,
  • 100 g walnuts roughly chopped ans toasted
  • 100 g plus 1 tbsp for serving, pomegranate seeds
  • 1 tbsp parsley leaves for serving, roughly chopped

Instructions
 

  • Add the peppers, onion, tomatoes, and chili to a large parchment-lined baking tray. Toss with 3 tablespoons of oil, ½ teaspoon of salt, and plenty of black pepper. Roast in the oven for 20 minutes. 
    While the vegetables are roasting, add the tomato paste and 1 tablespoon of the oil to a small frying pan set over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the tomato paste is a deep red and is caramelized. Set aside to cool. 
    Add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently, until aromatic and you can hear a light popping noise, 1 to 2 minutes. Remove the spices from the heat and grind into a coarse powder with a mortar and pestle. 
    Remove the peppers and onions from the baking tray, add the garlic cloves, and mix lightly. Put the tray back in the oven and roast for another 20 minutes or until vegetables are softened and lightly charred. 
    Once they're cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all). Add the peeled roasted vegetables, the tomato paste mixture, the ground spices, 1 tablespoon of pomegranate molasses, ½ teaspoon of salt, and a good grind of pepper to a food processor and pulse into a coarse paste, leaving the mixture slightly chunky. Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds. 
    To serve, transfer the muhammara to a serving plate or bowl and create a slight well in the center. Garnish with the extra pomegranate seeds and parsley, then drizzle the remaining tablespoon each of pomegranate molasses and olive oil over the top. 
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Bretonse karameltaart

Prep Time 1 day
Cook Time 45 minutes
Course Patisserie
Cuisine Frans
Servings 1 pie

Ingredients
  

Dough

  • 275 g flour
  • 175 g salted butter at room temperature
  • 205 g sugar
  • 90 g egg yolks
  • 4 g baking powder

Caramel

  • 125 g sugar
  • 120 g creme fleurette liquid cream
  • 1 pod vanilla
  • 90 g salted butter

Instructions
 

Caramel

  • Melt the sugar in a thick-bottomed pan.
  • Put another pan on the heat to allow the scraped vanilla bean be infused with the creme fleurette.
  • When the caramel turns brown, remove the vanilla pod from the cream andTblsp add the cream to the caramel.
  • When the caramel turns brown, remove the vanilla pod from the cream and add the cream to the caramel.
  • Be careful, because the caramel is very hot.
  • Allow to get to 107°C, then add the butter into pieces, stirring well.
  • Use a hand blender if necessary.
  • Leave under foil and leave overnight.

Dough

  • Mix the butter with the sugar.
  • Add the flour, with the baking powder.
  • Then mix in the egg yolks.
  • Mix until a homogeneous dough is created.
  • Turn the dough into a ball and cool down for one hour.
  • Then get 400 g of dough and roll it out to 1 cm larger than the baking tin.
  • Roll out the remaining of the dough into a circle with the same diameter as the baking tin.
  • Cover the bottom of the baking tin with baking paper and grease in with butter.
  • Place the dough in the tin and make an upright edge of 1 cm.
  • Spread then the caramel in the shape on the dough.
  • Place on the other slice of dough.
  • Press the edge gently and then put 2 hours in the refrigerator.
  • Brush the top of the cake with egg yolk and carve a breton pattern on the cake with a fork.
  • Bake for 45 minutes and leave to cool before taking the cake out of the tin.
  • The cake is at its best the next day!
Academie du gout
Keyword Bretagne
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Ribollita

Prep Time 1 day
Course Soepen
Cuisine Italiaans
Servings 6 personen

Ingredients
  

  • 250 g gedroogde canellinibonen
  • 1 tl baksoda/baksoda
  • 500 g Toscaans brood oud brood
  • 500 g palmkool
  • 1 stuk ui fijngehakt
  • 1 stuk wortel fijngehakt
  • 2 stengels bleekselderij grof gesneden
  • 3 stuks aardappelen in blokjes
  • 2 teentjes knoflook fijngehakt
  • 2 takjes rozemarijn gestript
  • 1 el tomatenpuree
  • 1 stuks rode ui
  • 500 ml groentebouillon

Instructions
 

  • Week de bonen een nacht in ruim water met de baking soda. Zet in de koelkast.
  • Breek het brood in stukjes zodat het snel oud wordt.
  • Giet de bonen af, dek ze weer af en breng aan de kook. Draai vervolgens het vuur laag zodat het water niet gaat borrelen.
  • Schuim af naar behoefte en voeg wat salie toe. Na 1 tot anderhalf uur zijn ze gaar. Houd de helft apart en pureer de andere helft. Bewaar het kookvocht.
  • Verwijder de nerven uit de kool en snijd het blad in reepjes. Fruit de ui, bleekselderij, aardappel en knoflook in olijfolie in een grote pan met de rozemarijn. Als het begint te kleuren voeg je de kool toe. Voeg tomatenpuree en de gepureerde bonen toe aan de pan. Voeg voldoende kookvocht van de bonen, water uit de kraan of bouillon toe om alles onder te laten staan. Laten koken. Laat het een half uur sudderen tot de groenten al dente zijn.
  • Voeg dan de hele bonen toe. Kruid met peper en zout.
  • Rooster het brood en besprenkel met olijfolie, wrijf in met knoflook.
  • Doe de helft van het brood in een andere pan. Schep de helft van de soep erop, dan de rest van het brood en de rest van de soep. Laat afkoelen en zet in de koelkast.
  • Verwarm de volgende dag de soep en roer door. Voeg wat vloeistof toe als het te dik is.
  • Pel de rode ui en snijd hem in de lengte door. Snijd vervolgens de helften in flinterdunne plakjes.
  • Serveer de soep. Aan tafel kun je de rode ui erover sprenkelen en eventueel wat olijfolie.
Bron: Onno Kleyn/ Milou Simôes
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Risotto alla Milanese with mushrooms and panchetta

Course Hoofdgerecht vlees
Cuisine Italiaans
Servings 6 personen

Ingredients
  

  • 45 g Sjalot fijngehakt
  • 1 piece Marrow bone
  • 320 g Risottorijst Arborio, Carnaloni of Vialone
  • 1 dl Witte wijn
  • 2 l Bouillon rund en kip, heet
  • 20 draadjes Saffraan
  • 40 g parmigiano reggiano of Grana Padano DOP
  • 20 g Boter koud, in blokjes

Paddenstoelen

  • 200 g shiitakes
  • 100 g champignons
  • 100 g panchetta

Instructions
 

  • Maak de paddenstoelen schoon en snijd ze in grove stukken. Kleine paddenstoelen laat je heel. Bak ze kort in de olijfolie met wat boter tot ze mooi goudbruin zijn. Haal ze uit de pan leg ze apart.
  • Snijd de panchetta in repen en bak ze in een koekenpan knapperig. Leg dan apart.
  • Breng de bouillon aan de kook en pocheer daarin het mergpijpje. Als het zacht is, na ongeveer 15 minuten, het merg eruit drukken. Als je toevallig ook een ossobucco maakt, kun je het merg uit de kalfsschenkel gebruiken.
  • Week de saffraandraadjes in een paar lepels warme bouillon.
  • Smoor op laag vuur in een lage en ruime pan de sjalot, het merg en wat zout in een klein beetje boter. Roer er dan de rijst door tot alle rijstkorrels ingevet zijn met de boter. Verwarm dan door tot de rijst warm onder de duim is.
  • Blus af met de wijn en laat deze snel inkoken en absorberen door de rijst. Voeg een paar lepels kokende bouillon toe en kook de risotto al roerende beetgaar. Ga hierbij steeds met de lepel over de bodem van de pan om aankleven te voorkomen. Voeg steeds bouillon toe als de vorige is opgenomen door de rijst.
  • Het is de kunst bij risotto om een romig gerecht te maken dat precies mooi beetgaar is. De tijd die hiervoor staat is 15 tot 19 minuten. Stop met koken als de risotto nog net niet beetgaar is, hij gaart namelijk nog door op de weg van de pan op het bord naar de tafel.
  • Voeg 2 minuten voor het eind van de kooktijd de saffraan toe. Als de rijst bijna beetgaar is, doe je het vuur uit en roer er de kaas door en de ijskoude klontjes boter. Deze zorgen voor de romige consistentie doordat het langzaam smelt en alle rijstkorrel kan omvatten. Te warme boter smelt meteen en bereikt niet alle rijstkorrels.
  • Breng als laatste op smaak met zout en peper. Serveer in voorverwarmde borden.

Serveren

  • Doe tegen het einde van de kooktijd van de risotto de paddenstoelen erbij. Leg de risotto in een ring op de borden en garneer met de krokante panchetta. Leg er eventueel wat rucola of peterselie op.
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Veal in marsala with mixed mushrooms

Servings 6 persons

Ingredients
  

  • 500 g Veal escalope or topside
  • Flour
  • Salt
  • Pepper
  • 50 g Butter
  • Olive oil
  • 1 dl Marsala
  • 200 g mixed mushrooms
  • 4 sprigs Oregano
  • 4 sprigs Parsley

Instructions
 

  • Cut the meat into 5 mm slices and flatten them with a cleaver between two sheets of foil. Mix the flour with salt and pepper and coat the veal steaks in the flour.
  • Melt the butter over medium heat and add some more pepper and olive oil. Fry the veal steaks on high heat for 2 minutes per side. Add the marsala and heat for a few more minutes until the meat is tender. Then put them away and keep warm under aluminum foil on a warm plate.
  • Then put the mushrooms in the pan and fry them on high heat. Let them simmer with the lid on the pan until they have lost their moisture. Then remove the lid and turn the heat to high to allow the liquid to evaporate and the sauce to thicken.
  • Then put the meat on the plates, spoon the mushrooms on the meat, pour the sauce over the meat and some next to it. Top with parsley and oregano. Serve quickly before it cools.
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Éclairs with mocha glaze

Course Pastry
Cuisine Frans
Servings 20 Pieces

Ingredients
  

Dough

  • 100 g Flour
  • 100 Ml Water
  • 100 Ml Milk
  • 0,5 tsp Salt
  • 100 g Butter diced
  • 4 Pieces Eggs

Fill

  • 500 g Pastry cream

Glaze

  • 250 g white fondant
  • 50 Ml Water
  • 0,5 Cup Espresso coffee

Instructions
 

Dough

  • Preheat the oven to 200°C. Bring the pan with the milk, water, butter and salt to the boil. Remove the pan from the heat and stir in the flour. Put back on the heat and let the mixture cook for 1 to 2 minutes while stirring. Remove the pan from the heat again and stir in the eggs 1 at a time, until they have been absorbed and a nice smooth and flexible batter has been created. Fill a piping bag with an 8 mm nozzle with the batter and pipe sausage sized moulds of 10-12 cm on a baking paper-lined and lightly greased floured baking sheet. Bake in the oven for 20-25 minutes. Leave them to cool on a grid.

Fill

  • Beat the pastry cream with a whisk until smooth.
  • Cut them open on 1 long side and fill a piping bag with the cream and fill the éclairs.

Glaze

  • Heat the fondant with the water to 40ºC, stirring constantly, and mix in the coffee. You can cover the glaze on the èclairs with a spoon or you can pass them through the glaze. Let them stiffen and serve.

Notes

This dough is used for baking puffs and puffs, profiteroles, éclairs, moorheads, croqu-and-bouche, cheese puffs.
With one quantity of dough with 3 eggs you make 20-25 middle large puffs, enough for 6 portions for a dessert.
If you pipe the puffs, use a piping bag with a round nozzle of 1 – 1.25 cm diameter diameter.
Bake the puffs in a preheated oven at 200C for +/- 20-25 minutes. If you fry the dough for fritters, fry them in fat of 190 C for ± 3 – 5 minutes.
Golden rules for baking puffs:
Never let the water boil until the butter has melted - the water evaporates, causing the quantities no longer are right.
Bake the puffs on a water-moistened baking tin, so they rise better. Instead of a piping bag you can also place the puffs on the baking tin with the help of 2 tea spoons. Leave space between the puffs because of the rising.
Puffs should be nice in color, they often look overcooked before they are really crunchy. To maintain the crispiness, prick a small hole when cooked and put them back in the oven (with the oven door open) to give the steam the chance to escape. If you do not do this, there is a good chance that the puffs will collapse if they are finished.
The puffs are the best when they're fresh. You can also put them in the oven to pep them up. Always store the puffs in a can that is airtight.
Variations
Gougère: add 50 grams of cut cheese to the dough and make small piles on a baking tin. Sprinkle with grated cheese and bake in the preheated oven.
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Réunion

Crème brûlée with passion fruit and vanilla

Course Dessert
Cuisine Frans
Servings 6 Persons

Ingredients
  

  • 5 Dl Room
  • 1 Pieces Vanillestokje
  • 4 Pieces Egg yolks
  • 65 g Suiker
  • 2 Pieces Passion fruit
  • Rietsuiker for the caramel

Instructions
 

  • Pour the cream into the pan. Scrape the seeds from the vanilla pod and add in the cream with the stick. Bring the cream to the boil gently and leave a few minutes of simmering. Remove the pan from the heat and leave for a few minutes.
  • Preheat the oven to 150 °C. In a bowl, whisk the egg yolks with the white sugar into a creamy substance. Then slowly add the hot cream and stir well. Then remove the vanilla pod.
  • Scrape the passion fruit with a spoon and stir the pulp through the cream. Mix over crème brûlée in the bowl and put them a baking tray. Pour in warm water so that half of the bowls are underwater. Bake the custard for about 45 minutes. It's got to be a little soft in the middle.
  • Let it cool down. Put them in the refrigerator until further use.
  • Sprinkle the top of the crème brûlées with some cane sugar and spread it over the custard. Then caramelise with a gas burner and let the custard get cold again.
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Cannoli with ricotta

Course Pastry
Cuisine Italian
Servings 12 pieces

Ingredients
  

Dough

  • 150 g Bloem
  • 2 tsp Cacaopoeder
  • 1 tsp Oploskoffie
  • 1 Tablespoon Suiker
  • 20 g cold unsalted butter diced
  • 1 tsp dry marsala
  • 3 Tablespoon dry white wine
  • 1 Ei Beaten
  • Olie om te frituren

Fill

  • 300 g Ricotta
  • 150 g Suiker
  • 0,25 tsp vanilla extract
  • 0,5 tsp Citroenrasp
  • 1 Tablespoon Sukade Chopped
  • 6 Pieces bigarreaus in pieces
  • 15 g pure chocolade Grated
  • Poedersuiker

Instructions
 

Dough

  • For the dough, mix the flour, sugar, coffee and cocoa powder in a bowl. Work the butter through it and then the wine and the marsala wine, and mix everything until you have a loose, cohesive dough. Place the dough on a floured worktop and knead it lightly; some flour when needed. Place the dough in a plastic wrap for about 30 minutes in a cool place.
  • Lightly flour the worktop and roll out the dough into a sheet of approximately 32 x 24 cm. Cut the edges and then cut it into 12 squares of 8 x 8 cm. Grease cannoli tubes lightly with oil. Fold to each cannoli tube diagonally a square of dough and stick it with beaten egg. Press the edges firmly.
  • Heat the oil in a frying pan to around 180°C, or so hot it is a piece of dough crispy and golden brown in about 15 seconds. If smoke comes from the oil, it's too hot. Put the cannoli in it, a fewat a time, and fry until golden brown and crispy. Remove them with pliers and drain them on kitchen paper. Let the tubes get loose as soon as they are cooled down enough, slip and leave the cannoli on a grid to cool well.

Fill

  • For the filling, mash the ricotta with a fork. Mix the sugar and vanilla extract through it and then the lemon zest, the sukade, the bigarreaus and the grated chocolate. Fill the cannoli with a Tblsp or with a piping bag. Place them on a platter and pollinate them with icing sugar. The cannoli should not lie for too long once they are filled, because then they become soft.
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