Dressing

• Peel and chop the onion very small. Peel and grate the ginger. Mix together with the lime juice and rice vinegar in a deep bowl. Add the sugar, a pinch of salt and the ginger syrup.
• Add the sunflower oil and sesame oil. Mix well and taste. It must taste nice sweet and sour.

Cucumber

• Peel the cucumber, cut in half lengthways and remove the seeds. Then cut the cucumber into thin julienne. Mix 2 tsp salt and leave to withdraw. After half an hour, rinse the strings of cucumber under the tap and drain in a sieve.
• Put the cucumber in a deep bowl and pour the dressing over it. Stir briefly and let cool in the refrigerator.

Serving

• Cut the spring onion into thin, oval slices just before serving. Chop the mint and the parsley.
• Sprinkle the cucumber with the herbs, spring onions and lime zest and serve immediately.

• Rinse the shells under cold water and sort them.
• Saute the shallot in the olive oil. Add the diced tomatoes and garlic and deglaze with the white wine.
• Then put the shells in the pan, put the lid on and bring it to the boil.
• When the shells open, shake the pan briefly.
• Turn off the heat under the pan and drain into a bowl to save the liquid for the sauce.
• Cook the sauce in a saucepan and stir in the beurre manie until the sauce is thick. Add some cream if necessary.
• Put the cooked pasta in the sauce and add the shells as well.
• Sprinkle over the sea lavender, parsley and cayenne pepper and stir to combine. Serve hot.

Dag 1

• Take a clean pot and add water, rye flour and wheat flour. Stir together with a clean spoon. Scrape the wall of the tray clean. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.
• You may already see some bubbles, but that is not necessary. The mixture can also smell something, does not matter. This unpleasant odor disappears during the following days.

Dag 2

• Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.

Dag 3

• Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.

Dag 4

• The mixture must now be active and doubled in volume. After 24 hours it can be reduced to the level after the diet of day 3. If the mixture does not double, repeat day 3, if it doubled you continue with the specified quantities.
• Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours.

Dag 5, 6 en 7

• If the mixture has doubled in volume (or even tripled) in the last 24 hours, your starter is almost ready for use. From now on you only feed / change the mixture with water and wheat flour.

Dag 6

• Stir everything together with a clean spoon. Scrape the wall of the container with a pancake. Put the lid (loosely) on the tray and leave the mixture at room temperature for 24 hours. If the mixture can double or triple in day 7 in 6 - 8 hours, your dese is ready for use. You can also change the mixture from day 5 every 12 hours with the above ingredients to obtain an active desem that consists of only wheat flour.
• If you need more of it, you can give it more nutrition by, for example, replacing 100 grams of the desem with 200 grams of water and 200 grams of wheat flour (1: 2: 2). You can also enter / refresh the part that you would otherwise throw away.

Tartare

• Finely chop the beets with a chef's knife. Mix with the egg yolks and other ingredients.

Beetroot Carpaccio

• Cut the beet into thin transparent slices with the mandolin. Place the slices in the marinade to cook in acid.

Garnish

• Cut the radishes into thin slices. Peel the black radish and cut into thin slices. Role in the form of a rose. Marinate them just before serving with the marinade. Plan slices of the Parmesan cheese. Grate the Parmesan cheese. Turn the oven to 150ºC and sprinkle the cheese on a gel pad. Let it melt and remove from the oven when it starts to turn light brown. Put away until it has cooled down and then lay over a shape, for example a rolling pin, to harden.

Finish

• Mix the green herbs with the vinaigrette and place on the plates. Continue with the crunchy parmesan waffles, slice of parmesan cheese and herbs. Sprinkle with salt and pepper.

Egg yolk

• Beat the whipped cream until it no longer runs out. Mix during the beating with the spices.
• On the tartare, place a dot with whipped cream. Place a slice of carrot on top of it and press it down, so that an edge of cream is created. Drop a drop of olive oil on the carrot so that it is completely covered.
• Stick the thin slices of radish around the tartare.

• Finely chop the chocolate and put it together with the whipped cream in a fire-resistant bowl. Place the bowl in ice cold water.
• Add the grape sugar and egg yolk in another bowl and whisk until fluffy and light yellow.
• Mix the milk powder, sugar and salt.
• Add this to the milk, piment and cocoa powder in a pan.
• Stir the mixture well with a whisk.
• Heat the pan on the stove on a small pit until 85˚C.
• Then, pour a quarter fo the heated milk mixture into the bowl with the whisked egg yolk. This is called "making a wedding".
• Stir well using a whisk and pour the mixture into the pan.
• Increase the temperature of the fire and continue stirring the mixture with a whisk until it reaches a temperature of 85˚C.
• Pour the warm mixture directly into the bowl with the cooled whipped cream and cocoa. Mix this.
• Let the composition cool down to room temperature or place it in the fridge until you prepare the ice cream.
• Chop the caramelized macadamia nuts into chunks and add to the cooled mixture.
• Pour the mixture into the ice cream machine and let turn until the preferred consistency.