Brownie cheesecake met frambozen

Brownie cheesecake met frambozen
 
Author:
Makes: 10-20 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Brownie
  • 200 gr donkere chocolade
  • 200 gr boter
  • 261 gr suiker
  • 5 eieren
  • 130 gr witte bloem
  • 130 gr cacao poeder
  • 2 gr zout
Cheesecake
  • 500 gr roomkaas
  • 100 gr suiker
  • 50 gr yoghurt
  • 8 gr vanillesuiker
  • 2 eieren
  • 1 eidooier
  • 20 gr witte bloem
  • 125 gr frambozen
Instructions
Brownie
  1. Verwarm de oven voor op 200°C, vet de bakvorm dun in en bekleed de bodem met bakpapier.
  2. Smelt de gehakte chocolade en boter in een kom op een pan met bijna kokend water.
  3. Klop in een kom de eieren met de suiker los.
  4. Roer de gesmolten chocoladeboter erdoor tot een gladde massa.
  5. Meng de bloem met cacaobloem en spatel dit door het beslag.
  6. Schep het mengsel in de bakvorm en strijk het bovenop glad.
  7. Bak de brownie in 20 minuten nét gaar op 200°C.
Cheesecake
  1. Mix ondertussen voor de vulling de verse roomkaas, suiker, yoghurt en vanillesuiker totdat alles goed gemengd is.
  2. Mix één voor één de eieren en de dooier erdoor en vervolgens de bloem.
  3. Giet de cheesecake op de voorgebakken brownie en leg de frambozen in de cheesecake.
  4. Bak de cheesecake dan 20 min of totdat de vulling net stevig is.
  5. Laat de taart afkoelen in de vorm op een rooster na het bakken en laat verder afkoelen in de koelkast.
Stuff to know
Dit recept is voldoende voor een bakvorm van 20 bij 30 cm en lever 10-20 porties op.
Bak de brownie niet te gaar: hij bakt nog verder met de cheesecake. Maar hij moet wel stevig genoeg zijn om de cheesecake te kunnen dragen.
Vervang de frambozen bijvoorbeeld door aardbeien.
Laat diepvriesfruit eerst ontdooien om te voorkomen dat het beslag te veel afkoelt voor het bakken.

 

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Brownie cheesecake bars

Brownie cheesecake bars
 
Author:
Makes: 10-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Brownie
  • 200 gr dark chocolate
  • 200 gr butter
  • 261 gr sugar
  • 5 eggs
  • 130 gr plain flour
  • 130 gr cacao powder
  • 2 gr salt
Cheesecake
  • 500 gr cream cheese
  • 100 gr sugar
  • 50 gr yoghurt
  • 8 gr vanilla flavour
  • 2.5 eggs
  • 20 gr white flour
  • 125 gr raspberries
Instructions
Brownie
  1. Preheat the oven to 200˚C and line the tray with baking paper. Melt the chocolate and butter in a bowl on top of a pan with simmering water (au bain marie).
  2. Mix together the eggs and sugar. Add the melted chocolate and butter and stir to combine.
  3. Fold in the plain flour, cacao powder and salt.
  4. Pour the batter in the lined tray and bake at 180 for 20 min or until the brownie is just about cooked.
Cheesecake
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Add the eggs one by one and then the flour in this mixture until combined.
  2. Pour the filling on the almost fully cooked brownie base. Add the raspberries.
  3. Bake the cheesecake in the oven for about 20 min or until or until the cheesecake has just set. A skewer inserted in the centre comes out clean.
  4. Remove the cheesecake from the oven, cool to room temperature and store in the fridge. Slice when needed.
Stuff to know
This recipe will fill a tray measuring 20 by 30 cm and yields 10-20 portions.
Do not overcook the brownie. It will finish baking with the cheesecake on top.
Precooking the brownie base until just set will help to keep the layers distinct.
Replace the raspberries with another fruit (like strawberries).
Allow the raspberries to defrost first so they don’t cool the cheesecake mixture too much.

 

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Kip fajita’s met wraps

Kip fajita’s met wraps
 
Author:
Makes: 10 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Saus
  • 1 kg kipfilet
  • 2 rode uien
  • 2 tenen knoflook
  • 2 rode paprika’s
  • 2 gele paprika’s
  • 1 groenen paprika’s
  • 1 tlpl chilipoeder
  • 1 elpl gemalen komijn
  • 1 elpl gemalen koriander
  • 1 tlpl paprikapoeder
  • 280 gr tomatenpuree
  • 25 gr zoete chilisaus
Extra
  • 20 wraps
  • 100 gr zure room
  • 100 gr zoete chilisaus
  • 150 gr geraspte kaas
  • 5 tomaten
  • 1 ijsbergsla
  • 200 gr tortilla chips
  • 25 gr verse koriander
Instructions
  1. Snijd de kipfilet in reepjes en marineer in olie, chilipoeder, gemalen komijn, gemalen koriander en paprikapoeder. Dit kan ook al een dag eerder.
  2. Snijd de rode ui en knoflook fijn. Snijd de paprika´s in reepjes.
  3. Roerbak de kipfilet totdat die net gaar is. Haal die uit de pan en bewaar voor later.
  4. Roerbak de ui en knoflook net gaar.
  5. Voeg de paprika´s toe en roerbak deze beetgaar.
  6. Breng de groenten op smaak met chilipoeder, gemalen komijn, gemalen koriander, paprikapoeder en zout en peper naar smaak.
  7. Voeg de tomatenpuree, zoete chilisaus toe en meng deze met de groenten. Voeg de kip toe en eventueel wat bouillon of water toe als de saus te dik lijkt.
  8. Laat de saus een kwartier sudderen totdat de kip en groenten gaar zijn.
  9. Verwarm eventueel de wraps.
  10. Snijd de tomaat in plakjes, snipper de ijsbergsla, hak de verse koriander fijn en bewaar alle salade-ingrediënten in de koelkast tot gebruik.
  11. Serveer de kip fajita’s met de wraps en bied de tomaten, ijsbergsla, zure room, zoete chilisaus, geraspte kaas, tortilla chips aan als saladebuffet.
Stuff to know
Dit recept is voldoende voor ongeveer 10 porties.
De kruiden en specerijen kun je naar smaak aanpassen.
Voeg de kip weer toe aan het einde om te vorkomen dat die te gaar wordt en droog.
Bak voor extra smaak wat blokjes chorizo mee met de groenten.

 

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Chicken fajitas

Chicken fajitas
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 1 kg chicken breast fillet
  • 2 red onions
  • 2 garlic cloves
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 1 tspn chilli powder
  • 1 tbspn ground cumin
  • 1 tbspn ground coriander
  • 1 tspn ground paprika
  • 280 gr tomato puree
  • 25 gr sweet chilli sauce
Side dishes
  • 20 wraps
  • 100 gr sour cream
  • 100 gr sweet chilli sauce
  • 150 gr grated cheese
  • 5 tomatoes
  • 1 iceberg lettuce
  • 200 gr tortilla crisps
  • 25 gr fresh coriander
Instructions
  1. Cut the chicken breast fillet in strips and marinate in oil, chilli powder, ground cumin, ground coriander and ground paprika (possibly overnight).
  2. Dice the red onion and garlic. Cut the bell peppers in strips.
  3. Stir fry the chicken breast fillet in extra oil if needed until brown. Remove and set aside for later.
  4. Stir fry the onion and garlic and cook until softened.
  5. Add the bell peppers and cook until soft.
  6. Add the chilli powder, ground cumin, ground coriander and ground paprika and seasoning to taste.
  7. Add the tomato puree and sweet chili sauce. Stir to combine. Add some water or stock to get the right consistency without making the sauce too runny.
  8. Add the browned chicken to the sauce and allow the sauce to simmer for 15 min or until the vegetables and chicken are cooked.
  9. Reheat the wraps in the oven or steamer.
  10. Slice the tomatoes. Shred the iceberg lettuce, chop the fresh coriander and keep all the salad ingredients cold until service.
  11. Serve the chicken fajitas with the wraps. Offer on the side the sour cream, extra sweet chilli sauce, grated cheese, tomatoes, iceberg lettuce, tortilla crisps and chopped coriander.
Stuff to know
This recipe will yield about 10 portions.
The spices and seasoning are to taste.
Add the pre-cooked chicken at the end to prevent them from overcooking.
Add some diced chorizo for extra flavour.

 

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XL Chicken fajitas

XL Chicken fajitas
 
Author:
Makes: 100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 10 kg chicken breast fillet
  • 4 kg red onions
  • 50 gr garlic
  • 3 kg red bell peppers
  • 3 kg yellow bell peppers
  • 1 kg green bell peppers
  • chilli powder
  • ground cumin
  • ground coriander
  • ground paprika
  • 3.2 kg tomato puree
  • 250 gr sweet chilli sauce
Side dishes
  • 200 wraps
  • 1 kg sour cream
  • 1 kg sweet chilli sauce
  • 1.5 kg grated cheese
  • 4 kg tomatoes
  • 3 iceberg lettuces
  • 1 kg tortilla crisps
  • 150 gr fresh coriander
Instructions
Preparation
  1. Cut the chicken breast fillet in strips and marinate in oil, chilli powder, ground cumin, ground coriander and ground paprika (possibly overnight).
  2. Cut the red onion and bell peppers in strips.
  3. Slice the tomatoes. Shred the iceberg lettuce, chop the fresh coriander and keep all the salad ingredients cold until service.
Cooking
  1. Stir fry the chicken breast fillet in extra oil if needed until brown. Remove and set aside for later.
  2. Stir fry the onion and garlic and cook until softened.
  3. Add the bell peppers and cook until soft.
  4. Add the chilli powder, ground cumin, ground coriander and ground paprika and seasoning to taste.
  5. Add the tomato puree and sweet chili sauce. Stir to combine. Add some water or stock to get the right consistency without making the sauce too runny.
  6. Add the browned chicken to the sauce and allow the sauce to simmer for 15 min or until the vegetables and chicken are cooked.
  7. Reheat the wraps in the oven or steamer.
  8. Serve the chicken fajitas with the wraps. Offer on the side the sour cream, extra sweet chilli sauce, grated cheese, tomatoes, iceberg lettuce, tortilla crisps and chopped coriander.
Stuff to know
This recipe will yield about 100 portions.
The spices and seasoning are to taste.
Add the pre-cooked chicken at the end to prevent it from overcooking.
Add some diced chorizo for extra flavour.

 

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Chocolade-ijstaart

Chocolade-ijstaart
 
Author:
Makes: 10-12 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Deegbodem
  • 200 gr witte bloem
  • 2 gr zout
  • 100 gr koude boter
  • 70 gr poedersuiker
  • 1 ei
  • 1 elpl koud water
Chocolade-ijs
  • 6 eierdooiers
  • 120 gr suiker
  • 36 gr water
  • 50 gr cacaopoeder
  • 360 gr slagroom
Afmaken
  • 75 gr slagroom
  • 25 gr pure chocolade
Instructions
Deegbodem
  1. Verkruimel de koude boter door de bloem, suiker en zout totdat er een kruimelig deeg ontstaat dat lijkt op fijn zand.
  2. Meng hierdoor het ei en genoeg koud water en kneed kort tot een samenhangend deeg. Laat het deeg in plastic minimaal 30 min (of een nacht) in de koelkast rusten en opstijven.
  3. Vet de taartvorm in. Rol het deeg uit op tot de grootte van de vorm en bekleed die met het deeg. Laat het deeg minimaal 15 min rusten en opstijven in de koeling.
  4. Verwarm de oven voor op 180 °C. Bedek het deeg met bakpapier en een steunvulling en bak het gedurende 20 min de oven. Verwijder de steunvulling en bak de deegbodem nog eens 10 min of totdat het goudbruin is en volledig gaar. Laat daarna volledig afkoelen.
Chocolade-ijs
  1. Meng in een kom de eierdooiers, suiker en water. Plaats de kom op een pan met rustig kokend water zonder dat de bodem van de kom het water raakt (au bain marie). Mix de eiermassa licht en luchtig en verwarm het tot 70°C. Haal dan de kom van de pan met warm water af en blijf kloppen totdat het eiermensgel weer terug op kamertemperatuur. Dit wordt een pâte à bombe genoemd.
  2. Spatel hierdoor eerst de cacaopoeder en dan de opgeklopte slagroom.
  3. Spatel de ijsvulling in de voorgebakken en afgekoelde deegbodem en vries in tot gebruik.
Afmaken
  1. Versier de chocolade/ijstaart met opgeklopte slagroom en gehakte zwarte chocolade naar keuze.
Stuff to know
Deze tart is voldoende voor 10-12 porties.
In dit recept worden geen rauwe eieren gebruikt: ze zijn gegaard in de pâte à bombe en veilig.
Zorg ervoor dat het deeg koud blijft omdat het anders te zacht wordt om uit te tollen.
Gebruik bij voorkeur poedersuiker i.p.v. kristalsuiker omdat het deeg daardoor minder breekbaar en plakkerig wordt.

 

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Chocolate ice cream tart

Chocolate ice cream tart
 
Author:
Makes: 10-12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry case
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 70 gr icing sugar
  • 1 egg
  • 1 tbspn cold water
Chocolate filling
  • 6 egg yolks
  • 120 gr sugar
  • 36 gr water
  • 50 gr cacao powder
  • 360 gr double cream
Finish
  • 75 gr whipped cream
  • 25 gr grated dark chocolate
Instructions
Pastry case
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Knead briefly until smooth, wrap in plastic and refrigerate for 30 minutes (or overnight) to firm up before rolling out.
  3. Roll out the pastry on a floured surface and line the buttered bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  4. Cover and refrigerate for at least 20 minutes to chill the butter. Preheat the oven to 180°C.
  5. Blink bake the pastry case for 20 min, remove the filling and continue baking until fully cooked.
Chocolate filling
  1. Heat the egg yolks, water and sugar in a bowl placed on top of a pot with simmering water (au bain marie) while whisking until the mixture reaches 70°C. Remove from the pot and and continue mixing until the mixture is white, fluffy and back at room temperature. This mixture is called a pâte à bombe.
  2. Gently fold the cacao powder in the pâte à bombe.
  3. Whip the double cream until firm and add to the mixture.
  4. Fill the fully cooked and cooled pastry case with the pâte à bombe. Freeze until needed.
Finish
  1. Decorate the chocolate ice cream tarts with whipped cream and grated dark chocolate as desired.
Stuff to know
This quantity will make 10-12 portions.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make sure the dough is really cold or it will become difficult to handle.
Using icing sugar instead of granulated sugar will reduce the stickiness of the dough.

 

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XL Scones

XL Scones
 
Author:
Makes: 50-60 scones
Prep time:
Cook time:
Total time:
 
Ingredients
Scones
  • 2000 gr plain flour
  • 80 gr baking powder
  • 24 gr salt
  • 572 gr cold butter
  • 60 gr white sugar
  • 1700 gr cold milk
  • 6 eggs
Finish:
  • 2 eggs
  • 1 kg jam
  • 1 kg whipped cream
  • 100 gr sugar
Instructions
  1. Preheat the oven to 170°C.
  2. Mix the flour with the baking powder, sugar and salt.
  3. Crumble the cold butter with the flour until your mixture looks like bread crumbs.
  4. Mix in the eggs and milk until the dough comes together.
  5. Knead the dough briefly until it is smooth.
  6. Chill the dough (if needed) for later use and to relax it. This makes rolling easier.
  7. Roll out the dough on a floured surface until as thick as your pinky finger.
  8. Cut out the scones using a 5 cm Ø cookie cutter. Place the scones on a tray lined with baking paper. Reroll the cut offs and cut out more scones using up all the dough.
  9. Brush the top of the scones with the egg making sure it doesn’t run of the top.
  10. Bake the scones for 20 min or until risen, brown and fully cooked.
  11. Let them cool to room temperature, store in an airtight container and serve with butter, jam or whipped cream.
Stuff to know
This recipe will yield about 60 scones, depending on their thickness and diameter.
To crumble the butter and flour, use if possible a Hobart mechanical beater or a robot coupe mixer so your hands do not warm the dough too much.
Use cold butter, milk and eggs so the dough stays as cool as possible. If not, the butter will soften and make it stick.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dap the cutter in some flour every now and then to keep it from sticking to the dough.

 

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XL chocolate cake

XL chocolate cake
 
Author:
Makes: 120-150 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1500 gr butter
  • 1500 gr sugar
  • 30 eggs
  • 1250 gr flour
  • 48 gr baking powder
  • 250 gr cacao powder
  • 100 gr dark chocolate
Instructions
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower, baking powder and cacao powder.
  6. Combine the flour and baking powder by hand carefully with the mixture.
  7. Chop or melt the chocolate and stir into the batter.
  8. Fill the tin and bake the cake at 170 °C for 50 min or until a skewer inserted into the centre comes out clean.
  9. Let the cake cool in the tin on a wire rack.
Stuff to know
This quantity will fill 3 (2-inch deep) gastro trays (measuring 55 x 30 cm) and yields about 120-150 portions.
Do not overcook. The cake will continue cooking when cooling

 

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Gemarineerde zalm met rode biet en radijs

Gemarineerde zalm met rode biet en radijs
 
Author:
Makes: 4-5 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Gemarineerde zalm
  • 2 rauwe rode bieten
  • 500 gr verse zalm
  • 60 gr zout
  • 35 gr suiker
Salade
  • 100 gr gemengde salade
  • 100 gr radijzen
  • ½ komkommer
  • 1 citroen
Instructions
Gemarineerde zalm
  1. Rasp de rode bieten. Meng deze in een kom met de zout en suiker voor de marinade.
  2. Leg een deel van de marinade in een ovenschaal. Leg de zalm (met de huidzijde onder) in de marinade en bedek met de resterende marinade.
  3. Dek de zalm af met huishoudfolie en plaats er een tweede, kleinere, ovenschaal op en enkele gewichten om de marinade goed in de zalm te drukken.
  4. Zet de schaal één à twee dagen in de koelkast zodat de marinade zijn werk kan doen. Giet eventueel overtollig vocht weg. De zalm zal een rode kleur krijgen en veel steviger aanvoelen.
  5. Spoel onder een koude kraan de marinade van de zalm af, dep de zalm droog en snijd in mooie repen (zonder de huid).
De salade
  1. Meng de salade met een dressing naar keuze en breng op smaak met zout en peper.
  2. Snijd de komkommer in blokjes. Snijd de radijzen en citroen in plakjes.
  3. Serveer de plakjes gemarineerde zalm op het bedje van sla, met de komkommer, radijs en schijfjes citroen.
Stuff to know
Deze hoeveelheid is voldoende voor 4-5 porties.
De zout en de suiker onttrekken vocht aan de zalm, waardoor schadelijke bacteriën geen kans krijgen om te groeien. Bovendien wordt verandert de structuur van de zalm in die van gegaarde zalm en krijgt deze een mooie bietenkleur en -smaak.
Voeg eventueel korianderzaad, venkelzaad of de geraspte schil van een sinaasappel toe aan de marinade.
Verrijk de salade eventueel met mierikswortel, blokjes gare biet of enkele takjes dille.

 

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Beetroot cured salmon

Beetroot cured salmon
 
Author:
Makes: 5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Cured salmon
  • 2 raw beetroots
  • 500 gr fresh salmon
  • 60 gr salt
  • 35 gr sugar
Salad
  • 100 gr mixed salad
  • 100 gr radishes
  • ½ cucumber
  • 1 lemon
Instructions
Salmon cure
  1. Grate the beetroots. Mix in a bowl the beetroot with the salt and sugar to make the curing mixture.
  2. Check the salmon fillets for any remaining bones.
  3. Spoon some of the curing mixture in a shallow dish with sides. Place the salmon on top (skin side down) and cover generously with the remaining curing mixture.
  4. Cover the salmon with cling film, place a smaller tray on top of the salmon and weigh it down with a couple of tin cans or a carton of milk to press it down during curing.
  5. Refrigerate for one or two days. If needed, pour away the excess liquid, turn the salmon and reapply the weights.
  6. When ready to serve, remove the salmons from their tray and rinse them off to remove the cure. Pat dry and slice. Season with pepper if needed.
The salad
  1. Mix the salad with a dressing of your choice and season to taste.
  2. Dice the cucumber. Slice the radishes and lemon.
  3. Serve the salmon on a bed of salad with the diced cucumber, sliced radishes and a slice of lemon.
Stuff to know
This quantity will make about 4-5 portions.
The salt and sugar will draw moisture out of the salmon, it therefore becomes inhospitable for the microbe growth that causes food spoilage. It also ‘cooks’ the salmon and give it a much firmer appearance.
Make sure there is some rocket in the mixed salad.
If desired, add some coriander seeds, fennel seeds or citrus zest to the curing mix.
Enhance the salad with some horseradish, cubed cooked beetroot or dill sprigs.

 

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Minced meat Bobotie with yellow rice and green beans XL

Minced meat Bobotie with yellow rice and green beans XL
 
Author:
Makes: 13-15 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg onions
  • 8 cloves of garlic
  • 1.5 kg minced meat
  • 5 gr paprika powder
  • 5 gr ginger powder
  • 3 gr ground coriander
  • 8 gr ground turmeric
  • 280 gr tomato puree
  • 25 gr Worcestershire sauce
  • 250 gr apricot jam
  • 800 gr chopped tomatoes
  • 200 gr (vegetable) bouillon
  • 400 gr apples
  • 200 gr dried raisins
  • 150 gr bread
  • 250 gr milk
  • 8 eggs
  • 600 gr milk
  • 4 bay leaves
  • 1 kg rice
  • 2 tbspn ground turmeric
  • 1.8 kg green beans
Instructions
Preparation
  1. Stir fry the minced meat until brown.
  2. Dice the onion and garlic. Cook with the mince until semi-cooked.
  3. Add the paprika powder, ginger powder, ground coriander and ground turmeric and cook until fragrant.
  4. Add the tomato paste and stir to combine.
  5. Add the Worcestershire sauce, apricot jam, chopped tomatoes and stock , if needed , bring to a simmer and cook for 10-20 minutes.
  6. Cut the crust of the bread, dice it and soak it in the milk for a couple of minutes. Add both to the sauce and stir to combine.
  7. Peel and dice the apples. Add to the sauce, together with the dried raisins. Taste and adjust the seasoning if required. Refrigerate for further use if needed.
To finish
  1. Reheat the sauce if needed. Transfer the sauce to a greased ovenproof dish. Mix the eggs with the milk and pour on top of the sauce. Add the bay leaves. Bake in a preheated oven at 180°C for 30 to 40 minutes or until the eggs have set.
  2. Meanwhile, cook the rice in plenty of lightly salted boiling water with the turmeric to dye it yellow. Serve the oven dish with the yellow rice and cooked green beans.
Stuff to know
This quantity will yield about 13-15 portions.
Bobotie is a traditional dish of South-Africa.
Use, if possible, tart apples like bramleys or granny smith.
The amount of spices is to taste.
The exact amount of (vegetable) bouillon is hard to give. Only add the quantity needed to give the sauce the consistency you are happy with.

 

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Gehakt bobotie met gele rijst en sperziebonen

Gehakt bobotie met gele rijst en sperziebonen
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 uien
  • 2 knoflooktenen
  • 400 gr gehakt
  • 1 tlpl paprikapoeder
  • 1 tlpl gemberpoeder
  • 1 tlpl gemalen koriander
  • 1 tlpl kurkuma
  • 70 gr tomatenpuree
  • 6 gr worcestersaus
  • 60 gr abrikozenjam
  • 200 gr gepelde tomaten
  • 50 ml groentebouillon
  • 2 zure appels
  • 50 gr rozijnen
  • 40 gr brood
  • 60 gr melk
  • 2 eieren
  • 200 gr melk
  • 2 laurierblaadjes
  • 300 gr rijst
  • 1 tlpl kurkuma
  • 450 gr sperziebonen
Instructions
  1. Bak het gehakt gaar en goudbruin.
  2. Pel en snipper de ui en knoflook. Voeg deze toe aan de gehakt en bak half gaar.
  3. Voeg het paprika-, gember en korianderpoeder, kurkuma en zout en peper naar smaak en bak deze specerijen enkele minuten totdat het begint te geuren.
  4. Voeg de tomatenpuree en bak enkele minuten mee.
  5. Voeg toe de worcestersaus, abrikozenjam, gepelde tomaten, en bouillon indien nodig, breng aan de kook en laat 10 minuten rustig garen.
  6. Snijd de korsten van brood en snijd in blokjes. Week een paar minuten in de melk en voeg dit met de melk bij de gehaktsaus.
  7. Snijd de appels in blokjes. Voeg de appel en rozijnen toe aan de gehaktsaus. Proef en breng verder op smaak indien nodig.
  8. Schep de gehaktsaus over in een ovenvaste schaal. Klop de eieren met de melk los en schenk dit mengsel over het gehakt. Garneer de bovenkant van het eimengsel met de laurierblaadjes. Bak het gerecht 15 tot 20 minuten in een voorverwarmde oven op 180°C tot het ei is gestold.
  9. Kook ondertussen de rijst gaar in ruim kokend water met een snufje zout en de kurkuma om de rijst geel te kleuren. Serveer de gehaktschotel met de kurkuma-rijst en gekookte sperziebonen.
Stuff to know
Deze hoeveelheid is voldoende voor 4 personen.
Gebruik bij voorkeur zure appels voor dit gerecht.
De hoeveelheid specerijen is naar smaak.
De hoeveelheid bouillon is lastig geven. Voeg niet meer toe dan nodig om de saus de gewenste dikte te geven.
Dit recept is afkomstig uit Zuid-Afrika.

 

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Minced meat Bobotie with yellow rice and green beans

Minced meat Bobotie with yellow rice and green beans
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 onions
  • 2 cloves of garlic
  • 400 gr minced meat
  • 1 tspn paprika powder
  • 1 tspn ginger powder
  • 1 tspn ground coriander
  • 1 tspn ground turmeric
  • 70 gr tomato puree
  • 6 gr Worcestershire sauce
  • 60 gr apricot jam
  • 200 gr chopped tomatoes
  • 50 gr (vegetable) bouillon
  • 2 apples
  • 50 gr dried raisins
  • 40 gr bread
  • 60 gr milk
  • 2 eggs
  • 200 gr milk
  • 2 bay leaves
  • 300 gr rice
  • 1 tspn ground turmeric
  • 450 gr green beans
Instructions
  1. Stir fry the minced meat until brown.
  2. Dice the onion and garlic. Cook with the mince until semi-cooked.
  3. Add the paprika powder, ginger powder, ground coriander and ground turmeric and cook until fragrant.
  4. Add the tomato paste and stir to combine.
  5. Add the Worcestershire sauce, apricot jam, chopped tomatoes and stock -if needed- , bring to a simmer and cook for 10 minutes.
  6. Cut the crust of the bread, dice it and soak it in the milk for a couple of minutes. Add to the sauce and stir to combine.
  7. Dice the apples and add to the sauce, together with the dried raisins. Taste and adjust the seasoning if needed.
  8. Transfer the sauce to a greased ovenproof dish. Mix the eggs with the milk and pour on top of the sauce. Add the bay leaves. Bake in a preheated oven at 180°C for 15 to 20 minutes or until the eggs have set.
  9. Meanwhile, cook the rice in plenty of lightly salted boiling water with the turmeric to dye it yellow. Serve the oven dish with the yellow rice and cooked green beans.
Stuff to know
This quantity will yield about 4 portions.
Bobotie is a traditional dish of South-Africa.
Use, if possible, tart apples like bramleys or granny smith.
The amount of spices is to taste.
The exact amount of (vegetable) bouillon is hard to give. Only add the quantity needed to give the sauce the consistency you are happy with.

 

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Ham, egg and toast cups

Ham, egg and toast cups
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 slices of bread
  • 8 tbspns butter
  • 4 slices of ham
  • 4 eggs
  • 4 tspns grated cheese
Instructions
  1. Preheat the oven to 180 °C and grease 4 wells of a muffin pan with some butter.
  2. Cut off the crusts of the bread. Roll out the slices with e rolling pin until they are larger and thin. Brush the first one with melted butter and place a second slice on top, but a slight angle to make it look like a star shape. Brush this second bread slice with melted butter as well. Repeat this operation until you have four pairs.
  3. Press the bread carefully into the greased muffin wells to create a watertight cup.
  4. Place some chopped ham in each bread cup and the grated cheese.
  5. Mix the eggs in a measuring jug and season with salt and pepper to taste. Pour the egg in each bread cup.
  6. Bake until eggs are cooked through to your liking, approximately 10-12 minutes.
  7. Run a knife around the edge of each muffin well and pop the egg cups out.
  8. Serve warm immediately.
Stuff to know
This quantity will make 4 portions.
Don’t overfill the bread cups. The egg shouldn’t run between the bread cup and muffin tin.
Enrich the cups with cooked bacon bits or some smoked salmon.

 

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Ham en kaas cups uit de muffinvorm

Ham en kaas cups uit de muffinvorm
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 plakken brood
  • 8 elpl gesmolten boter
  • 4 plakjes ham
  • 4 eieren
  • 4 elpl geraspte kaas
Instructions
  1. Verwarm de oven voor op 180 °C en vet vier vormpjes van de muffin vorm in.
  2. Snijd de korsten van het brood. Rol elke plak brood uit met een deegroller totdat het groter is geworden en dus. Bestrijk de eerste plak met de gesmolten boter en leg de tweede plak er op, zodat er een stervorm ontstaat. Bestrijk ook de tweede plak met de gesmolten boter. Herhaal dit met de overige plakken brood.
  3. Plaats de plakken brood voorzichtig in de muffin vorm zodat er een waterdicht bakje ontstaat.
  4. Leg als eerste in elke brood-cup wat fijngesneden ham en geraspte kaas.
  5. Klop daarna de eieren los in een kom en breng op smaak met peper en zout. Giet in elke broodvorm een beetje ei.
  6. Bak de vormpjes dan af in de oven op 180 °C totdat de eieren gestold zijn, in ongeveer 10 tot 15 minuten.
  7. Maak de boordvormen eventueel los van de vorm en serveer ze als ze nog warm zijn.
Stuff to know
Dit recept is voldoende voor 4 porties.
Giet de vormpjes niet te vol om te voorkomen dat er ei tussen het brood en de muffinvorm komt.
Voeg eventueel wat gebakken spekjes toe of juist gerookte zalm.

 

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Royal chocolade-mousse-taart

Royal chocolade-mousse-taart
 
Author:
Makes: 6-8 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Biscuit
  • 2 eiwitten
  • 18 gr suiker
  • 2 eidooiers
  • 32 gr witte suiker
  • 40 gr bloem
  • 10 gr maïzena
  • 1 gr zout
Koekjeslaag
  • 100 gr speculaas
  • 25 gr pure of melk chocolade
  • 40 gr chocoladepasta
Chocolademousse
  • 165 gr pure chocolade
  • 4 eierdooiers
  • 40 gr suiker
  • 26 gr water
  • 240 gr room
Instructions
Biscuit
  1. Verwarm de oven voor op 180 °C en bekleed de bakplaat met bakpapier. Klop in een kom de eiwitten met hun suiker totdat het eiwit stijf is en niet uit de kom valt als je die op de kop houdt. Klop in een andere kom de eidooiers met de hun suiker totdat het mengsel licht en luchtig is. Meng een deel van het eiwit door de eierdooiers en meng tot een geheel. Voeg dit weer toe aan de eiwitten en meng voorzichtig. Voeg in gedeeltes de gezeefde bloem met maïzena en zout toe en meng tot een egaal beslag.
  2. Strijk het beslag uit op met bakpapier beklede bakplaten en bak in het midden van de oven op 180 °C gedurende 10 min. of totdat het biscuit lichtbruin en gaar. Verwijder de vorm en laat het biscuit omgekeerd op een ander vel bakpapier volledig afkoelen op een rooster.
Koekjeslaag
  1. Verkruimel de speculaas. Laat de chocolade en chocoladepasta smelten in een kom geplaatst op een pan met heet water (au bain marie). Meng hierdoor de speculaaskruimel.
  2. Snijd uit de biscuit een schijf die even groot is als de vorm en leg deze onder in de springvorm als bodem voor de taart. Verdeel de koekjeslaag hierover en plaats tot verder gebruik in de koelkast om op te stijven.
Chocolademousse.
  1. Laat de chocolade smelten in een kom in een kom geplaatst op een pan met heet water (au bain marie).
  2. Meng in een steelpan de suiker en water en kook dit tot 118°C.
  3. Klop ondertussen de eierdooiers schuimig met een handmixer. Giet dan al kloppend de hete suikersiroop op de eierdooiers en klop het eiermensgel licht en luchtig. Ga hiermee door totdat het weer terug is op kamertemperatuur. Dit wordt een pâte à bombe genoemd. Meng vervolgens met de warme, gesmolten chocolade.
  4. Klop de koude slagroom stijf en meng deze met de chocolade.
  5. Giet de mousse in de taartvorm en laat een nacht opschrijven in de koeling.
Afmaken
  1. Verwijder de ring van de springvorm en garneer de taart naar eigen inzicht met bijvoorbeeld cacaopoeder, geraspte witte chocola of stukjes pure chocolade.
Stuff to know
Deze hoeveelheid is voldoende voor een springvorm met een diameter van 18 en 6-8 porties.
Je kunt enkel de eiwitten opkloppen als er geen spoortje eigeel aanwezig is en de kom volledig vetvrij is.
Je kunt eventueel stevig plastic strips of bakpapier langs de binnenrand van de springvorm plaatsen om de taart makkelijker uit de vorm te halen.
Je kunt de taart ook invriezen voor later.

 

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Chocolate royal gateau

Chocolate royal gateau
 
Author:
Makes: 6-8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge base
  • 2 egg whites
  • 18 gr sugar
  • 2 egg yolks
  • 32 gr white sugar
  • 40 gr flour
  • 10 gr corn flour
  • 1 gr salt
Crunchy layer
  • 100 gr cookies
  • 25 gr pure or milk chocolate
  • 40 gr chocolate spread
Chocolate mousse
  • 165 gr pure chocolate
  • 4 egg yolks
  • 40 gr white sugar
  • 26 gr water
  • 240 gr double cream
Instructions
Sponge base
  1. Preheat the oven to 180 °C and line the tray with baking paper. Whisk in a clean and fat-free bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix and sieve the flour and corn flour and salt.
  2. Fold gradually and carefully first the egg yolks into the egg whites and then the flours and salt. Spread on the prepared tray about a cm thick and bake at 180 °C for 10 min or until golden brown and fully cooked. Remove from the tin on a rack, and allow to cool.
Crunchy layer
  1. Crumble the cookies of your choice. Melt the chocolate and chocolate spread in a bowl over a pot with hot water (au bain marie). Mix in the cookie crumble.
  2. Cut out the sponge a disc that fits snugly in the springform pan to make the base layer. Spread the crunchy cookie mix evenly on top, about half a centimetre thick, and reserve in the fridge until later.
Chocolate mousse.
  1. Melt the chocolate in a bowl over a pot with hot water (au bain marie).
  2. Mix in a pan the sugar and water and bring up to 118°C.
  3. Meanwhile, beat the egg yolks until pale and fluffy, using an electric hand held mixer.
  4. Pour the hot sugar syrup gradually on the eggs yolks whilst mixing until the egg yolks have become light and fluffy and they are back at room temperature again. They should double in volume. Mix with the warm, melted chocolate until combined.
  5. Whip the cold double cream until soft peaks form and mix with the chocolate. Pour the mousse on top of the cookie layer and allow to set overnight in the fridge.
Finish
  1. Remove the ring and decorate the gateau as you wish with, for instance, a dusting of cacao powder, grated white chocolate or grated pure chocolate.
Stuff to know
This recipe will fill a springform measuring 18 cm in diameter and yields about 6-8 portions.
In order to be able to whisk the egg whites, there can´t be any trace of egg yolk or grease in the bowl.
To make serving easier, place some plastic strips or baking paper on the inside of the springform ring.
It is possible to freeze the gateau for later use.
The egg yolks in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.

 

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Chicken satay fried rice

Chicken satay fried rice
 
Author:
Makes: 3-5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 gr rice
  • 250 gr chicken
  • 1 tbspn sweet soy sauce
  • ½ tspn ground turmeric
  • 1 tspn ground coriander
  • 250 gr onions
  • 250 gr carrots
  • 250 gr white cabbage
  • 2 cloves of garlic
  • 50 gr fresh ginger
  • ½ tspn ground cumin
  • 1 tspn ground curry powder
  • 1 tspn ground turmeric
  • 1 tspn ground coriander
  • 50 gr sweet soy sauce
  • 250 gr green peas
  • 75 gr bean sprouts
Satay sauce
  • 90 gr peanut butter
  • 125 gr milk
  • 25 gr sweet say sauce
  • 1 tspn sweet chilli sauce
Sides
  • 4 eggs
  • 25 gr prawn crackers
Instructions
Preparation
  1. Dice the chicken and marinade in the sweet say sauce, turmeric and ground coriander.
  2. Dice the onion and carrots, slice the cabbage and mince the garlic and ginger.
  3. Defrost the green peas if needed.
  4. Mix the eggs in a bowl with salt and pepper to taste.
Cooking
  1. Cook the rice in salted boiling water until done, drain and set aside until needed.
  2. Stir fry the onion, carrots and cabbage for about 10 minutes until soft.
  3. Add the garlic and ginger and cook for a couple of minutes
  4. Add the ground cumin, ground curry powder, ground turmeric and ground coriander and cook for a couple of minutes to release their flavour.
  5. Add the cooked rice together with the cooked chicken and the sweet soy sauce. Mix until combined to warm through.
  6. Add the defrosted green peas and bean sprouts and mix to warm though. Taste and correct the seasoning.
  7. Meanwhile, pour the eggs in a frying pan and cook until just set.
  8. To make the satay sauce, mix the peanut butter with the cold milk and bring to a gentle simmer. Sir in the sweet soy sauce and season to taste. Keep warm on a low heat until needed, adjusting the consistency if needed with extra peanut butter or milk.
  9. Serve the rice with the fried eggs, the satay sauce and the prawn crackers.
Stuff to know
This will be enough for 3-5 portions.
It is possible to use rice that has been cooked a day ahead.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
It is important to fry off the spices to make them much more aromatic and powerful.
Serve with a hot sauce (Tabasco or Sambal) if desired.
Pork can replace the chicken.
The quantity of spices, sweet soy sauce and sweet chili sauce can be adjusted to suit one’s taste.

 

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Chicken satay fried rice XL

Chicken satay fried rice XL
 
Author:
Makes: 16-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg rice
  • 1 kg chicken
  • 50 gr sweet soy sauce
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 1 kg onions
  • 1 kg carrots
  • 1 kg white cabbage
  • 8 cloves of garlic
  • 200 gr fresh ginger
  • 2 tspn ground cumin
  • 3 tbspn ground curry powder
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 200 gr sweet soy sauce
  • 1 kg green peas
  • 300 gr bean sprouts
Satay sauce
  • 350 gr peanut butter
  • 500 gr milk
  • 100 gr sweet soy sauce
  • 20 gr sweet chilli sauce
Sides
  • 16 eggs
  • 100 gr prawn crackers
Instructions
Preparation
  1. Dice the chicken and marinade in the sweet say sauce, turmeric and ground coriander.
  2. Dice the onion and carrots, slice the cabbage and mince the garlic and ginger.
  3. Defrost the green peas if needed.
  4. Mix the eggs in a bowl with salt and pepper to taste.
Cooking
  1. Cook the rice in salted boiling water until done, drain and set aside until needed.
  2. Stir fry the onion, carrots and cabbage for about 10 minutes until soft.
  3. Add the garlic and ginger and cook for a couple of minutes
  4. Add the ground cumin, ground curry powder, ground turmeric and ground coriander and cook for a couple of minutes to release their flavour.
  5. Add the cooked rice together with the cooked chicken and the sweet soy sauce. Mix until combined to warm through.
  6. Add the defrosted green peas and bean sprouts and mix to warm though. Taste and correct the seasoning.
  7. Meanwhile, pour the eggs in a frying pan and cook until just set.
  8. To make the satay sauce, mix the peanut butter with the cold milk and bring to a gentle simmer. Sir in the sweet soy sauce and season to taste. Keep warm on a low heat until needed, adjusting the consistency if needed with extra peanut butter or milk.
  9. Serve the rice with the fried eggs, the satay sauce and the prawn crackers.
Stuff to know
This will be enough for 16-18 portions.
The quantity of spices, sweet soy sauce and sweet chili sauce can be adjusted to suit one’s taste.
It is possible to use rice that has been cooked a day ahead.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
It is important to fry off the spices to make them much more aromatic and powerful.
Pork can replace the chicken.
Serve with a hot sauce (Tabasco or Sambal) if desired.

 

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Ovengebaken aardappelen gevuld met gehakt

Ovengebaken aardappelen gevuld met gehakt
 
Author:
Makes: 7 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Gehaktvulling
  • 750 gr gehakt
  • 250 gr ui
  • 3 knoflooktenen
  • 50 gr bleekselderij
  • 150 gr champignons
  • 8 gr gemalen koriander
  • 2 gr gemalen komijn
  • 3 gr paprikapoeder
  • 3 gr gemalen kurkuma
  • 2 gr zout
  • 70 gr tomatenpuree
  • 200 gr gezeefde tomaten
Aardappels
  • 7 grote aardappelen
  • ±4 eierdooiers
  • ± 50 gr zachte boter
  • 1 tlpl mosterd
Instructions
Voorbereiding
  1. Verwarm de oven voor op 180°C. Bak de hele aardappelen in de schil in de oven gedurende 60 minuten of totdat ze gaar zijn. Laat ze buiten de oven afkoelen totdat je ze vast kunt pakken.
  2. Roerbak ondertussen het gehakt bruin.
  3. Snijd de ui, knoflook, bleekselderij en champignons fijn en bak mee totdat de groten zacht is.
  4. Breng op smaak met gemalen koriander, gemalen komijn, paprikapoeder, gemalen kurkuma en zout en peper naar smaak.
  5. Voeg de tomatenpuree en roerbak kort voor alvorens de gezeefde tomaten toe te voegen. Laat sudderen totdat de groente gaar is. Bewaar eventueel in de koelkast tot gebruik.
  6. Snijd de gebakken aardappels doormidden en schep er voldoende aardappel uit om een bakje te krijgen dat je straks kunt vullen met de gehaktvulling maar laat de wanden dik genoeg om te voorkomen dat de aardappel zijn stevigheid verliest. Bewaar de uitgeholde halve aardappelen eventueel tot gebruik in de koelkast.
  7. Weeg de aardappelpuree. Voeg per 300 gr puree 1 eierdooier en 15 gr gesmolten boter toe. Breng op smaak met peper, zout en mosterd en meng grondig. Bewaar eventueel in de koelkast tot gebruik.
Afmaken
  1. Verwarm de oven voor op 180°C.
  2. Plaats de halve aardappelen op een met bakpapier beklede bakplaat en vul ze met het gehaktmengsel.
  3. Spuit met een spuitzak de aardappelpuree erop en bak in de oven gedurende 20 min of totdat de vulling warm is en de puree mooi gekleurd.
  4. Serveer met groente naar keuze en jus.
Stuff to know
Deze hoeveelheden is voldoende om 7 flinke aardappel te vullen. Neem bij voorkeur grote aardappels, die zijn gemakkelijker te vullen.
Doordat je de aardappels aanvankelijk in de oven bakt, is de puree minder waterig en daardoor veel steviger.
Bak de aardappels aanvankelijk niet te lang want anders zijn ze te gaar om uit te hollen.
Duw de aardappelpuree eventueel door een zeef of passe-vite om klontjes te verwijderen. Dat voorkomt problemen tijdens het spuiten van de puree.
Voeg eventueel blokjes wortel toe aan de gehaktvulling.
Dit recept is een variatie op de Engelse cottage pie.

 

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Caesar salad

Caesar salad
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dressing:
  • 1 tspn capers
  • 1 tspn Dijon mustard
  • 1 tspn lemon juice
  • 90 gr mayonnaise
  • 90 gr yoghurt
Croutons
  • 2 slices of bread
  • 2 tbspn oil
  • 1 tbspn Italians herbs
Salad
  • 2-3 chicken breast filets
  • 2 tbspn oil
  • 400 gr Romaine lettuce
  • 125 gr Parmesan cheese
  • 50 gr sundried tomatoes
Instructions
Dressing
  1. Rinse the capers, pat dry and chop coarsely.
  2. Mix them with the mustard, lemon juice, mayonnaise en yoghurt.
  3. Taste and season with salt and pepper.
Croutons
  1. Dice the bread and mix with the oil and herbs.
  2. Bake in the oven at 180°C for 10 min or until crisp and golden.
Salad
  1. Cut the chicken breast in half horizontally, oil them and season to taste with salt and pepper.
  2. Grill in a hot pan until cooked and golden. Allow to rest and cut into strips.
  3. Grate the parmesan cheese and chop the sundried tomatoes.
  4. Shred the lettuce and mix with enough dressing to lightly coat the leaves. Keep any left-over dressing.
  5. Place the dressed leaves of the plate. Garnish with the grilled chicken, croutons, sundried tomatoes, parmesan cheese. Serve remaining dressing separately.
Stuff to know
This will make enough for 4-6 portions.
The dressing should have the consistency of thick yoghurt.
You can use up old bread when making the croutons.
By grilling the chicken, it gets a lovely bbq flavour.
The parmesan cheese is quite salty, so do not over season the dressing nor the chicken.
Add anchovies of a (soft) boiled egg if you want.

 

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Caesarsalade

Caesarsalade
 
Author:
Makes: 4-6 porties
Cook time:
Total time:
 
Ingredients
Dressing:
  • 1 tlpl kappertjes
  • 1 tlpl dijonmosterd
  • 1 tlpl citroensap
  • 90 gr mayonaise
  • 90 gr yoghurt
Croutons
  • 2 plakken brood
  • 2 elpl olie
  • 1 elpl Italiaanse kruiden
Salade
  • 2-3 kipfilets
  • 2 elpl olie
  • 400 gr Romaine sla
  • 125 gr Parmezaanse kaas
  • 50 gr zongedroogde tomaten
Instructions
Dressing
  1. Spoel de kappertjes af, dep droog en hak fijn.
  2. Meng die met de mosterd, citroensap, mayonaise en yoghurt.
  3. Proef en breng op smaak met zout en peper.
Croutons
  1. Snijd voor het croutons het brood in dobbelsteentjes.
  2. Besprenkel deze met de olie en kruiden en bak in de oven op 180°C gedurende 10 minuten of totdat ze krokant en goudbruin zijn.
Salade
  1. Snijd de kipfilets horizontaal doormidden, kruid met olie, zout en peper en grill goudbruin en gaar. Laat even rusten en snijd in niet te dunne repen.
  2. Rasp de Parmezaanse kaas en snijd de zongedroogde tomaten in stukjes.
  3. Snijd de sla in stukken en meng die met genoeg dressing om alle slabladeren licht te bedekken. Bewaar eventuele overgebleven dressing.
  4. Leg op elk bord wat aangemaakte sla en verdeel erover de gegrilde kip, croutons, zongedroogde tomaten en Parmezaanse kaas. Serveer met eventueel overgebleven dressing.
Stuff to know
Deze hoeveelheid is voldoende voor 4-6 personen.
De dressing moet de dikte hebben van yoghurt.
Je kunt prima oud brood gebruiken voor de croutons.
Door de kip te grillen krijgt deze een aangename barcecuesmaak.
De Parmezaanse kaas is al zout dus voeg niet teveel zout toe aan de dressing.
Voeg eventueel ansjovis of (zacht)gekookte eieren toe.
Je kunt de Romaine sla vervangen door little gem of eventueel ijsbergsla.

 

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Parsnip and celeriac soup XL

Parsnip and celeriac soup XL
 
Author:
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12.5 kg parsnip
  • 2 kg celeriac’s
  • 1 kg potatoes
  • 2.5 kg onion
  • 50 gr garlic
  • 0.5 kg double cream
  • 2 kg apples or pear
Instructions
Preparation
  1. Peel the parsnips, celeriac’s and potatoes and finely dice them.
  2. Chop the onion and garlic.
Cooking
  1. Melt some butter in a saucepan.
  2. Add the parsnips, celeriac’s and potatoes and sauté them on a medium heat without browning them. Cook until soft.
  3. Add the onions and garlic. Continue cooking the vegetables on a medium heat and stirring occasionally. When the vegetables are soft, add enough milk and water to just cover the vegetables. Season with salt and pepper.
  4. Let the soup simmer until the vegetables are fully cooked, about 30 min. Puree the soup with a stick blender.
  5. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water, milk or stock.
  6. Add the cream. Reheat the soup and taste for seasoning.
  7. Dice the apple or pear.
  8. When ready to serve, ladle the soup in a (warm) bowl and sprinkle with the apple or pear bits.
Stuff to know
This quantity will make 80-100 portions.
Only add the apple or pear when serving the soup. If not, the fresh fruit will disintegrate too quickly.
Just before serving, you can add to the soup some cooked bacon bits
The liquid needed to make the soup can be (a mix of) milk, water or even some white wine. The more milk you use, the more ‘creamy’ and richer the soup will become.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Dice the vegetables finely so they cook evenly. Only puree the soup when the vegetables are really soft.

 

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Butternut squash soup XL

Butternut squash soup XL
 
Author:
Makes: 100-120 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 kg butternut squash
  • 6 kg carrots
  • 1 kg fresh celery sticks
  • 500 gr fennel
  • 2.5 kg onion
  • 50 gr garlic
  • 50 gr ground coriander
  • 25 gr ground paprika
  • 50 gr ground cumin
  • 500 gr double cream
  • 40 gr fresh coriander
Instructions
Preparation
  1. Preheat the oven to 180°C. Peel and dice the butternut squash. Toss it in some oil, ground coriander, ground cumin and season to taste. Place on a lined baking tray. Roast in the oven for 20 min or until the squash is soft.
  2. Peel the carrots and finely dice them.
  3. Chop the celery sticks, fennel, onion and garlic.
Cooking
  1. Melt some butter in a saucepan.
  2. Add the carrots, celery and fennel and start cooking them on a high heat to give them a good roasting flavour. Cook until soft.
  3. Lower the heat to medium and add the onions and garlic. Cook until soft.
  4. Add the roasted squash and to taste the ground coriander, ground cumin, ground paprika salt and pepper. Cook for a couple minutes so the spices can release their aroma.
  5. Continue cooking the vegetables on a medium heat and stirring occasionally. When the vegetables are soft, add enough stock or hot water to just cover the vegetables. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  6. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  7. Add the cream. Reheat the soup and taste for seasoning.
  8. When ready to serve, ladle the soup in a (warm) bowl and sprinkle with the fresh coriander to taste.
Stuff to know
This quantity will make 80-100 portions.
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh coriander when serving the soup. If not, the fresh coriander will turn brown quickly.
The amount of spices is to taste. Adjust accordingly.

 

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Chilli con carne XL

Chilli con carne XL
 
Author:
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 4 kg minced beef
  • 2 kg onions
  • 50 gr garlic
  • 2 kg bell peppers
  • 1 kg sweet potato
  • 3 kg carrots
  • 1.3 kg celery sticks
  • chilli powder
  • ground cumin
  • oregano
  • ground coriander
  • brown sugar
  • 1500 gr tomato puree
  • 1 kg tinned chopped tomatoes
  • 4 kg kidney beans
  • 1.3 kg sweet corn
Side dishes
  • 100 wraps
  • 1 kg sour cream
  • 2 kg tomatoes
  • 3 iceberg lettuces
  • 5 cucumbers
  • 1 kg tortilla crisps
  • 40 gr fresh coriander
  • 1 kg grated cheese
Instructions
Preparation
  1. Slice the tomatoes and cucumber. Shred the iceberg lettuce and keep all the salad ingredients cold until service.
  2. Rinse and drain the kidney beans and sweet corn.
  3. Chop the fresh coriander.
  4. Chop the onion and garlic. Dice the bell peppers, sweet potato, carrot and celery.
Cooking
  1. Stir fry the minced meat until brown.
  2. Add the onion and garlic and cook until softened.
  3. Add the carrot, celery and sweat potato and cook until soft.
  4. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  5. Add the bell peppers when the other vegetables are about semi-cooked.
  6. Add the tomato puree and the tinned chopped tomatoes. Stir to combine.
  7. Allow the sauce to simmer for 15 min or until the vegetables are just cooked.
  8. Add the kidney beans and sweet corn into the sauce to warm through.
  9. Serve the chilli con carne with the wraps and serve on the side the salad ingredients and grated cheese.
Stuff to know
This recipe will yield 46-50 portions.
The spices and seasoning are to taste.
Add the kidney beans and sweet corn at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.

 

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Greek kofta’s in tomato sauce XL

Greek kofta's in tomato sauce XL
 
Author:
Makes: 35-40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Greek kofta’s
  • 3500 gr minced meat
  • 225 gr milk
  • 100 gr dried bread crumbs
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Sauce
  • 1 kg onions
  • 45 gr garlic
  • 1 kg red bell pepper
  • 1 kg yellow bell pepper
  • 2 kg courgettes
  • 600 gr aubergine
  • 5 bay leaf
  • 600 gr tomato passata
  • 5 kg chopped tinned tomatoes
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Instructions
Mise en place
  1. Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
  2. Make little balls and store in the fridge until needed (can be done overnight).
  3. Dice the onion and chop the garlic.
  4. Dice the bell peper and courgette.
Sauce
  1. Fry the kofta’s in some oil until browned on all sides.
  2. Add the onions and garlic and cook until soft.
  3. Add the bell pepper and courgette and cook until soft.
  4. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  5. Add the tomato passata and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
  6. Serve with some cooked white rice.
Stuff to know
This quantity will yield 35-40 portions.
The amound of spices in the kofta's and the sauce are to taste and can be adjusted accordingly
It is possible to cook the kofta’s in the oven and add them to the sauce at the end.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.
Serve with iceberg lettuce, fresh tomatoes, feta cheese and cucumber.

 

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Greek kofta’s in tomato sauce

Greek kofta's in tomato sauce
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Greek kofta’s
  • 400 gr minced meat
  • 25 gr milk
  • 12 gr dried bread crumbs
  • 4 gr ground cumin
  • 2 gr thyme
  • 1gr cinnamon
  • 2 gr oregano
  • 2 gr ground coriander
Sauce
  • 2 onions
  • 2 cloves of garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 courgette
  • ½ aubergine
  • 1 bay leaf
  • 70 gr tomato puree
  • 800 gr chopped tinned tomatoes
  • 2 tbspn ground cumin
  • 1 tbspn thyme
  • 1 tspn cinnamon
  • 1 tbspn oregano
  • 1 tspn sugar
Instructions
Greek kofta’s
  1. Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
  2. Make little balls and store in the fridge until needed (can be done overnight).
Sauce
  1. Dice the onion and chop the garlic. Dice the bell pepper and courgette.
  2. Fry the kofta’s in some oil until browned on all sides.
  3. Add the onions and garlic and cook until soft.
  4. Add the bell pepper, courgette and aubergine cook until soft.
  5. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  6. Add the tomato puree and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
  7. Serve with some cooked white rice.
Stuff to know
It is possible to cook the kofta’s ahead of time and reheat them in the sauce.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.

 

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Griekse gehaktballetjes in tomatensaus met rijst

Griekse gehaktballetjes in tomatensaus met rijst
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Gehaktballetjes
  • 400 gr gehakt
  • 25 gr melk
  • 12 gr paneermeel
  • 4 gr komijn
  • 2 gr tijm
  • 1 gr kaneel
  • 2 gr oregano
  • 2 gr gehaktkruiden
Saus
  • 2 uien
  • 2 knoflooktenen
  • 1 rode paprika
  • 1 gele paprika
  • 1 courgette
  • ½ aubergine
  • 1 laurierblaadje
  • 70 gr tomatenpuree
  • 800 gr gepelde tomaten uit blik
  • 2 elpl komijn
  • 1 elpl tijm
  • 1 tlpl kaneel
  • 1 elpl oregano
  • 1 tlpl suiker
Instructions
Gehaktballetjes
  1. Meng de gehakt met het melk, paneermeel, komijn, tijm, kaneel, oregano en gehaktkruiden.
  2. Draai er balletjes van en laat die opstijven in de koelkast.
Saus
  1. Snijd de ui en knoflook fijn.
  2. Snijd de paprika’s, courgette en aubergine in mooie blokjes.
  3. Bak de gehaktballetjes rondom bruin in een ruime pan.
  4. Fruit de ui en de knoflook enkele minuten mee in de pan met de gehaktballetjes.
  5. Voeg dan de paprika’s, courgette en aubergine toe en roerbak die beetgaar.
  6. Breng de groente op smaak met tijm, komijn, laurier, kaneel, oregano en naar smaak zout en peper.
  7. Voeg toe de tomatenpuree en de gepelde tomaten met hun sap en breng de saus tegen de kook aan.
  8. Laat de saus sudderen totdat de gehakt en groenten gaar zijn, ongeveer 10 min. Proef de saus en breng verder op smaak indien nodig met zout, peper of andere specerijen.
  9. Serveer de gehaktballetjes met gekookte witte rijst.
Stuff to know
Je kunt de gehaktballetjes eerder bakken, terugkoelen en in de saus verwarmen.
Je kunt een te dunne saus binden door maïzena aangemaakt met koud water toe te voegen en kort mee te koken totdat de saus bindt.
Voeg eventueel toe zwarte olijven.
Gebruik lamsgehakt i.p.v rundergehakt.
De hoeveelheid specerijen is naar smaak.

 

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Roasted sweet potato salad XL

Roasted sweet potato salad XL
 
Author:
Makes: 25-30 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Salad
  • 5000 gr sweet potato
  • 5 tbspn ground cumin
  • 5 tbspn ground coriander
  • 3 tbspn ground paprika powder
  • 300 gr fresh spinach
  • 200 gr whole almonds
  • 400 gr feta cheese
  • 400 gr grilled red bell pepper
Dressing
  • 200 gr olive oil
  • 66 gr white wine vinegar
  • 20 gr honey
  • 10 gr mustard
Instructions
Salad
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Peel and dice the sweet potato. Mix with the oil, the ground cumin, ground coriander, ground paprika powder and salt and pepper to taste. Roast for 5 to 10 min or until just cooked. Allow to cool to lukewarm.
  3. Chop the almonds and roast in a frying pan of the oven until fragrant.
  4. Dice the feta and chop the grilled red bell pepper.
Dressing
  1. Mix the white wine vinegar, honey and mustard and salt and pepper to taste.
  2. Add the olive oil and mix until combined.
Finish
  1. Mix the roasted sweet potato with the dressing.
  2. Stir through carefully the roasted almonds, feta cheese, grilled red bell pepper and fresh spinach.
  3. Serve at room temperature.
Stuff to know
This will be enough for 25-30 people.
It is possible to roast the sweet potato ahead of time but only assemble the salad right before serving.
The amount of dressing is to taste. Don’t drown the salad.
It might be wise to remove the stalks of the spinach leaves if they are quite large. Otherwise, you are eating tooth picks...
Replace the spinach by mixed leaves and the feta with goat cheese.
Don’t overcook the sweet potato or it will become too soft and mushy to enjoy.
The amount of spices for roasting the sweet potato is to taste.

 

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Vijgen met honing, parmaham, ricotta en pistache

Vijgen met honing, parmaham, ricotta en pistache
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 plakken Parmaham
  • 250 gr ricotta
  • 25 gr honing
  • 30 gr pistachenoten
  • 50 gr rucola
  • honing-mosterd vinaigrette
  • 12 vijgen
  • 3 elpl olie
  • 3 elpl honing
  • balsamico-reductie
Instructions
Voorbereiden
  1. Meng de ricotta met de honing.
  2. Rooster de pistachenoten in een droge pan zonder vetstof totdat ze lekker beginnen te ruiken.
  3. Snijd de vijgen doormidden.
Afmaken
  1. Plaats op elk bord twee plakken ham naast elkaar.
  2. Verdeel de ricotta erover.
  3. Meng de rucola met de dressing en leg op de ricotta.
  4. Verwarm de olie met de honing in een koekenpan totdat die goed heet is.
  5. Leg de vijg met het snijvlak onder in de koekenpan en bak gedurende enkele minuten of totdat ze vijgen warm zijn en licht gekarameliseerd.
  6. Plaats de vijgen bij de salade.
  7. Garneer met de geroosterde pistachenoten en enkele druppels balsamico-reductie.
Stuff to know
Deze hoeveelheid is voldoende voor 4 voorgerechten.
Leg de rucola luchtig op de ricotta en druk haar vooral niet plat.
De vijgen hebben niet veel garing nodig in de pan. Je wilt vooral dat het snijvlak goed sticky is met de hete honing.
De crème van balsamico is een ingekookte, stroperige versie van balsamico-wijnazijn.
Je kunt de parmaham vervangen door een andere gedroogde ham naar keuze.
Voeg eventueel gegrilde peer toe.
Klik hier voor het recept van de honing-mosterd vinaigrette.

 

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Honey-roasted figs with Parma ham and ricotta

Honey-roasted figs with Parma ham and ricotta
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 8 slices of Parma ham
  • 250 gr ricotta cheese
  • 25 gr honey
  • 30 gr pistachio nuts
  • 50 gr rocket
  • Honey-mustard vinaigrette
  • 12 fresh figs
  • 3 tbspn oil
  • 3 tbspn honey
  • Balsamic reduction
Instructions
Preparation
  1. Combine the ricotta cheese with the honey.
  2. Roast the pistachio nuts in a dry pan without oil or butter until fragrant. Chop but no too fine.
Finish
  1. Place two slices of Parma ham on each plate.
  2. Spread the ricotta cheese on top.
  3. Dress the rocket with the dressing and place on top of the ricotta.
  4. Just before serving, heat the oil and honey in a pan until hot.
  5. Place the figs cut-side down in the pan and cook for two minutes or until the figs are warm and the cut-side has caramelised.
  6. Place the figs on the plate. Garnish with the roasted pistachio nuts and balsamic reduction.
Stuff to know
This quantity will make 4 starters.
Try to handle the rocket lightly so as not the crush it. You want to have height in the salad.
The figs don’t need much time. You only want them to be warm and slightly caramelised.
The balsamic reduction is a syrupy, sticky reduce balsamic vinegar.
Replace the Parma ham with any other dry ham of your choice.
Click here for the recipe of the honey-mustard-dressing.
If desired, add grilled pears.

 

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Clafoutis with cherries XL

Clafoutis with cherries XL
 
Author:
Makes: 60-80 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 5 kg destoned cherries
  • 50 whole eggs
  • 1100 gr white flour
  • 11 gr salt
  • 700 gr white sugar
  • 200 gr vanilla flavoured sugar
  • 2.0 kg double cream
  • 4.5 kg milk
Instructions
  1. Preheat the oven to 160 ºC and grease an ovenproof dish generously with butter.
  2. Remove the stone from the cherries if needed.
  3. Mix for the batter the eggs, white flour, salt, white sugar, vanilla sugar, double cream and milk until fully combined.
  4. Pour the batter in the prepared dish and add the cherries.
  5. Bake for 35 min of until a skewer inserted in the centre comes out clean.
  6. Allow to cool somewhat and dust with icing sugar. Serve lukewarm.
Stuff to know
This recipe will fill three 2-inch gastro trays yielding about 60-80 portions.
Use a shallow oven dish to make the cherries stand out. Or use individual ramequins.
The clafoutis should not be overcooked but just set.
Serve the clafoutis with thick yoghurt of chocolate ice cream.
The clafoutis is a French pastry classic. If the cherries are replaced with other fruit like figs or pears, it is called a flagnarde.

 

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Clafoutis with cherries

Clafoutis with cherries
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr destoned cherries
  • 5 whole eggs
  • 110 gr white flour
  • 1 gr salt
  • 70 gr white sugar
  • 20 gr vanilla flavoured sugar
  • 200 gr double cream
  • 450 gr milk
Instructions
  1. Preheat the oven to 160 ºC and grease an ovenproof dish generously with butter.
  2. Remove the stone from the cherries if needed.
  3. Mix for the batter the eggs, white flour, salt, white sugar, vanilla sugar, double cream and milk until fully combined.
  4. Pour the batter in the prepared dish and add the cherries.
  5. Bake for 35 min of until a skewer inserted in the centre comes out clean.
  6. Allow to cool somewhat and dust with icing sugar. Serve lukewarm.
Stuff to know
This recipe will make about 4 to 6 portions.
Use a shallow oven dish to make the cherries stand out. Or use individual ramequins.
The clafoutis should not be overcooked but just set.
Serve the clafoutis with thick yoghurt of chocolate ice cream.
The clafoutis is a French pastry classic. If the cherries are replaced with other fruit like figs, pears, it is called a flagnarde.

 

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Clafoutis met kersen

Clafoutis met kersen
 
Author:
Makes: 4-6 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr ontpitte kersen
  • 5 eieren
  • 110 gr witte bloem
  • 1 gr zout
  • 70 gr witte suiker
  • 20 gr vanillesuiker
  • 200 gr slagroom
  • 450 gr melk
Instructions
  1. Verwarm de oven voor op 160 ºC en vet de ovenvorm ruim in met boter.
  2. Ontpit, indien nodig, de kersen.
  3. Meng voor het beslag de eieren, witte bloem, zout, witte suiker, vanillesuiker, slagroom en melk tot een egale massa.
  4. Giet het beslag in de voorbereide vorm en voeg dan de kersen toe.
  5. Bak de clafoutis in circa 35 min gaar of totdat een prikker die je in het midden steekt, er schoon uitkomt.
  6. Laat afkoelen tot lauwwarm en serveer bestrooid met poedersuiker.
Stuff to know
Deze hoeveelheid is voldoende voor 4 tot 6 personen.
Gebruik een lage ovenschaal of taartvorm zodat de kersen zichtbaar zijn. Je wilt de clafoutis niet te diep maken.
Je kunt ook individuele ovenschaaltjes maken.
De clafoutis is gaar als een prikker die je erin steekt er schoon uit komt.
Serveer de clafoutis met dikke yoghurt of juist met chocolade-ijs.
De clafoutis is een Franse klassieker. Vervang de kersen door ander stevig fruit: vijgen, peren…. Het dessert heet dan een flagnarde.
Voeg aan het beslag wat verbrokkelde bitterkoekjes toe.

 

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Apple crumble with custard XL

Apple crumble with custard XL
 
Author:
Makes: 100-120 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Crumble:
  • 1500 gr white flour
  • 1500 gr oat meal
  • 1500 gr sugar
  • 1500 gr butter
  • 10 gr salt
Filling
  • 5 gr ground cinnamon
  • 10 kg apples
  • 250 gr sugar
Custard
  • 5 kg milk
  • 50 gr vanilla flavoured sugar
  • 200 gr white sugar
  • 250 gr custard powder
Instructions
Crumble
  1. Preheat the oven to.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon and cardamom.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Reserve cold until needed.
Filling
  1. Peel and dice the apple. Toss them with the sugar in a greased ovenproof dish.
  2. Spread the cold crumble mixture on top.
  3. Bake the crumble for 30 min at 180 °C in a preheated oven or until the top is cooked and golden.
Custard
  1. Mix some of the cold milk with the white sugar, vanilla flavoured sugar and custard powder.
  2. Bring the remainder of the milk to a simmer.
  3. Pour in the cold milk and sugar mixture and bring to the a gentle boil while stirring until the custard just boils and thickens noticeably. Taste and serve warm with the crumble.
Stuff to know
This quantity will fill three 2-inch gastro baking trays measuring 30x50 cm and makes about 100-120 portions.
The amount of sugar added to the diced apple is to taste and may depend on the sweetness of the apples used.
If desired, add chopped nuts, raisins, blackberries or a pinch of green cardamom to the filling.

 

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XL Banana cake with red fruit marbling

XL Banana cake with red fruit marbling
 
Author:
Makes: 100-120 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2250 gr white sugar
  • 25 eggs
  • 2250 gr sunflower oil
  • 1500 gr bananas
  • 2 tbpn cinnamon
  • 2 tbspn vanilla essence
  • 2250 gr flour
  • 40 gr baking soda
  • 30 gr salt
  • 900 gr red jam
Instructions
  1. Preheat the oven to 160 °C and grease and line the baking trays dish with baking paper.
  2. Mix in a bowl the sugar, oil, eggs, chopped banana’s, cinnamon and vanilla essence using a hand-held stick blender.
  3. Mix the flour with the baking soda and salt. Fold these dry ingredients in the banana puree until smooth.
  4. Spread the batter evenly in the lined ovenproof dish.
  5. Warm the jam if needed to make it more spreadable. Add dollops of red jam to the batter. Using a knife or a skewer, make swirling motions to create a marbling.
  6. Bake the banana cake at 160 °C (no fan) for 50-65 min or until cooked and golden.
  7. Remove from the oven and allow to cool in the tin on a wire rack before portioning.
Stuff to know
This quantity is enough to fill three 2-inch gastro tray (measuring 30 x 55 cm) and yields about 100-120 portions.
Add dried cranberry’s or raisins.
Cover the top with flaked almonds before baking.

 

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Flap jack granola bar XL

Flap jack granola bar XL
 
Author:
Makes: 60-75 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr butter
  • 680 gr golden Syrup
  • 400 gr demerara sugar
  • 250 gr standard cornflakes
  • 4500 gr granola mix
Instructions
  1. Grease a baking tray with some oil and line the bottom and sides with greaseproof paper.
  2. Preheat the oven to 150 °C.
  3. Melt the butter, golden syrup and brown sugar mixing thoroughly.
  4. Mix the granola mix and cornflakes together.
  5. When fully melted and dissolved, whisk the sugar mixture through the dry mix and make sure everything is completely coated.
  6. Press the mixture firmly into the prepared baking tray, using a sheet of baking paper and a flat surface to compress it.
  7. Bake for 17 minutes on 150 °C.
  8. Compress once more.
  9. Leave to cool overnight and portion as required.
Stuff to know
This quantity will fill two 2-inch gastro baking trays measuring 30x50 cm and makes about 60-75 portions.
The granola will set when cooling. Do not overbake.
Use golden syrup. It can’t be replaced with honey.
A simple everyday value muesli mix will do.

 

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Apple crumble bake XL

Apple crumble bake XL
 
Author:
Makes: 3 x 2-inch gastro baking tray (120 portions)
Prep time:
Cook time:
Total time:
 
Ingredients
Cake-base
  • 1500 gr soft butter
  • 1500 gr white sugar
  • 30 eggs
  • 1500 gr pastry flour
  • 48 gr baking powder
  • 2 kg apples
Topping
  • 750 gr butter
  • 750 gr sugar
  • 750 gr pastry flour
  • 750 gr coarse oat meal
Instructions
Cake-base
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter until smooth and fluffy.
  3. Add the sugar all at once and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Combine the flour and baking powder by hand carefully with the mixture.
  6. Spread the batter in the lined baking trays.
  7. Dice the apples and place on top of the cake batter.
Topping
  1. Crumble to cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs.
  2. Spread on top of the apples.
Finish
  1. Bake the cake at 170 °C for 40-60 min or until a skewer inserted into the center comes out clean.
  2. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill three 2-inch gastro baking trays measuring 30x50 cm and makes about 120 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will curdle.
Use pastry flour rather than bread flour to avoid a chewy cake.
Do not overcook the cake since it will continue cooking for a spell when cooling
Possible add-ins are raisins, chopped nuts, dried fruits and cinnamon.

 

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Sweet corn and Parma ham salad with radicchio

Sweet corn and Parma ham salad with radicchio
 
Author:
Makes: 4-6 portions
Prep time:
Total time:
 
Ingredients
Salade
  • 600 gr tinned sweet corn
  • 30 gr Parmesan cheese
  • 40 gr Parma ham
  • 100 gr radicchio
  • 1 tbspn fresh parsley
Dressing
  • 100 gr (olive)oil
  • 33 gr white wine vinegar
  • 15 gr honey
  • 6 gr mustard
Instructions
Salad
  1. Drain the sweet corn, rinse and allow to drain.
  2. Grate the Parmesan cheese and dice the ham.
  3. Cut the radicchio in half, remove the core and cut in thin strips.
Dressing
  1. Mix the white wine vinegar, honey and mustard with salt and pepper to taste.
  2. Add the oil and stir to combine.
Finish
  1. Mix the dressing with the sweet corn.
  2. Add the Parmesan cheese, dried ham, radicchio and chopped fresh parsley
  3. Taste and correct the seasoning if needed with honey, dressing, salt or pepper.
Stuff to know
This will make enough for 4-6 persons as a side dish.
You might not need all the dressing but it is difficult to make less. The amount of dressing is too taste.
Use any dried ham like the ones from Parma or the Black Forest. Replace by cooked bacon bits if desired.
Radicchio is a salad and closely related to chicory, hence the somewhat bitter taste.

 

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Mais en landham salade met radicchio

Mais en landham salade met radicchio
 
Author:
Makes: 4-6 porties
Prep time:
Total time:
 
Ingredients
Salade
  • 600 gr mais uit blik
  • 30 gr Parmezaanse kaas
  • 40 gr droge ham
  • 100 gr radicchio
  • 1 elpl verse peterselie
Dressing
  • 100 gr (olijf)olie
  • 33 gr witte-wijnazijn
  • 15 gr honing
  • 6 gr mosterd
Instructions
Salade
  1. Spoel de mais schoon onder koud water en laat goed uitlekken.
  2. Rasp de parmezaanse kaas en snijd de gedroogde ham in kleine stukjes,
  3. Snijd de radicchio doormidden, verwijder de harde kern en snijd in fijne reepjes.
Dressing
  1. Klop door elkaar zout, peper, wijnazijn, honing en mosterd.
  2. Voeg al kloppend de olijfolie langzaam toe en breng eventueel verder op smaak met zout en peper.
Afmaken
  1. Meng de dressing door de mais. Voeg de parmezaanse kaas, stukjes ham, radicchio en de verse peterselie,
  2. Proef de salade en breng verder op smaak met eventueel extra honing, dressing of zout en peper.
Stuff to know
Deze hoeveelheid is voldoende voor 4-6 personen.
Je hebt waarschijnlijk niet alle dressing nodig maar een kleinere hoeveelheid is bijna niet te maken. De hoeveelheid dressing die je toevoegt, is naar smaak.
Radicchio is een sla die nauw verwant is aan de witloof, wat ook blijkt uit zijn wat bittere smaak.
Gebruik als droge ham voor deze salade bijvoorbeeld Schwarzwalderham of parmaham.
Vervang de gedroogde ham eventueel door stukjes Engelse bacon.

 

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Pear and Brussel sprout salad with pecans and cranberries

Pear and Brussel sprout salad with pecans and cranberries
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Salad
  • 500 gr Brussel sprouts
  • 350 gr pear
  • 50 gr dried cranberries
  • 50 gr pecan nuts
Dressing
  • 100 gr (olive)oil
  • 33 gr white wine vinegar
  • 15 gr honey
  • 6 gr mustard
Instructions
Salad
  1. Remove the base of the sprouts and any outer leaves that are not good looking.
  2. Cut the sprouts in half and then in thin strips.
  3. Blanch the sprouts briefly in salted water for a minute, drain and refresh under cold running water to avoid overcooking. Drain again and dry using a tea towel or salad spinner.
  4. Dice the pear.
  5. Roast the pecan nuts in a pan without oil until they are toasted.
Dressing
  1. Mix the white wine vinegar, honey and mustard with salt and pepper to taste.
  2. Add the oil and stir to combine.
Finish
  1. Mix the dressing with the cooked and dry Brussel sprouts.
  2. Add the diced pear, dried cranberries and toasted pecan nuts. Taste and correct the seasoning if needed.
Stuff to know
This will make enough for 4-6 persons as a side dish.
Blanching the sprouts will keep them from overcooking and turning horrible.
Only add the nuts just before serving so they stay crunchy.
The amount of dressing is too taste.
Add cooked bacon bits if desired.
Replace the cranberries with Goji-berries or raisins

 

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Peer en spruitjessalade met pecannoten en cranberries

Peer en spruitjessalade met pecannoten en cranberries
 
Author:
Makes: 4-6 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Salade
  • 500 gr spruitjes
  • 350 gr peer
  • 50 gr gedroogde cranberries
  • 50 gr pecannoten
Dressing
  • 100 gr (olijf)olie
  • 33 gr witte-wijnazijn
  • 15 gr honing
  • 6 gr mosterd
Instructions
Salade
  1. Snijd het kontje van de spruiten en verwijder eventueel minder mooie blaadjes.
  2. Snijd de spruiten doormidden en daarna in fijne sliertjes.
  3. Kook de spruitjes enkele minuten kort in gezouten water, giet af en spoel na met koud water om ze af te koelen. Laat goed uitlekken en droog op een theedoek of met een slacentrifuge.
  4. Snijd de peer in kleine blokjes.
  5. Rooster de pecannoten in een koekenpan zonder olie totdat ze prettig ruiken.
Dressing
  1. Klop door elkaar zout, peper, wijnazijn, honing en mosterd.
  2. Voeg al kloppend de olijfolie langzaam toe en breng eventueel verder op smaak met zout en peper.
Afmaken
  1. Meng de dressing door de spruitjes.
  2. Voeg de peer, pecannoten en cranberries toe en eventueel naar smaak zout en peper.
Stuff to know
Deze hoeveelheid is voldoende voor 4-6 personen.
Door de spruitjes kort te koken voorkom je dat ze bitter en overgaar worden. Ze zijn echter ook niet rauw en bikkelhard.
Voeg eventueel toe uitgebakken spekjes of stukjes Engelse bacon.
Voeg de noten pas vlak voor het serveren toe anders zijn ze niet langer krokant.
De hoeveelheid dressing die je toevoegt, is naar smaak.
Vervang de cranberries door Goji-bessen of eventueel rozijnen.

 

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Brioche sterbrood met chocolade

Brioche sterbrood met chocolade
 
Author:
Makes: 1 brood van 26 cm doorsnede
Prep time:
Cook time:
Total time:
 
Ingredients
Briochedeeg
  • 300 gr roomboter
  • 500 gr bloem
  • 9 gr zout
  • 50 gr melk
  • 11 gr gist
  • 50 gr suiker
  • 200 gr chocolade spread
  • 6 eieren
Afmaken
  • 1 ei
Instructions
  1. Briochedeeg
  2. Verwarm de melk tot het lauwwarm is, los de gist erin op en voeg de suiker toe. Roer goed door elkaar en meng de eieren erdoor. Voeg de bloem en zout toe aan en kneed met een elektrische mixer voorzien van deeghaken tot een egaal deeg. Voeg in gedeeltes de zachte boter toe en kneed totdat de boter door het deeg is opgenomen.
  3. Vet een kom lichtjes in met olie, schep het deeg erin en dek af met plasticfolie of een deksel. Laat circa een uur rijzen op kamertemperatuur. Kneed het deeg kort door met een mixer en zet in de koelkast totdat de boter koud is geworden en het deeg hanteerbaar.
Ster maken.
  1. Bekleed een bakplaat met bakpapier. Verwarm de chocolade spread kort in de magnetron om die iets vloeibaarder te maken.
  2. Verdeel het deeg in 4 gelijke porties en bewaar ze tot gebruik in de koelkast.
  3. Rol de eerste deegbal uit tot een cirkel van 26 cm doorsnede. Leg deze op de bakplaat en bestrijk met de chocolade spread waarbij je een rand vrijlaat van 1 cm. Rol de tweede deegbal uit tot een cirkel met dezelfde maat en leg deze op de eerste. Druk de randen vast. Bestrijk met chocolade spread.
  4. Herhaal dit met de derde deegbal. Rol de vierde deegbal uit tot een cirkel en leg deze bovenop zonder hierop chocolade spread te smeren.
  5. Plaats een kopje of glas in het midden. Snijd het deeg in vier punten, snijd die elk doormidden en dan opnieuw weer doormidden zodat je zestien secties krijgt die in het midden nog aan elkaar vast zitten.
  6. Neem twee secties die naast elkaar leggen en draai ze tweemaal rond in tegengestelde richting. Druk de uiteinden tegen elkaar aan. Herhaal met de overige secties om een stervorm te creëren.
  7. Dek het deeg af met een theedoek en laat het op kamertemperatuur anderhalf à twee uur rijzen totdat het duidelijk in volume is gegroeid.
  8. Verwarm de oven voor op 160 °C. Kluts het ei en bestrijk de bovenkant van het brood ermee.
  9. Bak het brood in de oven in circa 35 minuten of totdat het goudbruin is en gaar.
  10. Haal de brood uit de oven en laat afkoelen alvorens het aan te snijden.
Stuff to know
Brioche is een klassiek Frans brood dat verrijkt is met eieren en boter. Dat maakt het erg lastig om met de hand te kneden. Je kunt beter een handmixer gebruiken.
Het verdient de aanbeveling het deeg een nacht in de koelkast te bewaren zodat het koud is als je het gaat verwerken.
Het is belangrijk dat de cirkels dezelfde diameter hebben. Gebruik bijvoorbeeld een bord om ze uit te snijden.
Laat de brioche voor de tweede rijs niet te warm worden om het uitsmelten van de boter te voorkomen.
Gebruik niet teveel ei om te bestrijken omdat de brioche anders te donker wordt.
Verwarm de melk niet boven lichaamstemperatuur omdat anders de gist sterft.


 

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Brioche star bread with chocolate

Brioche star bread with chocolate
 
Author:
Makes: 1 bread 25 cm acrros
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 70 gr milk
  • 14 gr dried yeast
  • 50 gr sugar
  • 8 eggs
  • 670 gr white bread flour
  • 12 gr salt
  • 400 gr soft butter
Extra
  • 200 gr chocolate spread
  • 1 egg
Instructions
Dough
  1. Combine the lukewarm milk with the yeast and sugar. Mix to combine.
  2. Add the eggs and mix to combine using a hand held mixer with the dough hooks.
  3. Add the flour and salt and mix for a couple of minutes until you’ve got a smooth dough.
  4. Add the soft butter in portions while continuing to mix until the dough is smooth and elastic.
  5. Transfer the dough to a lightly oiled bowl, let the dough rest and rise for 1 hour min covered with cling film.
  6. Knock the dough back and store the dough in the fridge until needed and cold enough to handle, preferably overnight.
Shaping
  1. Line a baking tray with baking paper and gently warm the chocolate spread in the microwave to make it easier to spread.
  2. Divide the dough in four. While keeping the other three dough balls in the fridge, roll out the first ball to a circle measuring 30 cm in diameter. Place on the baking paper an spread with the chocolate spread, making sure to leave about 1 cm of free border all around.
  3. Roll out the second circle, place on top of the first one and press the border with your fingers to join them together. Cover again with chocolate spread (always leaving a little border).
  4. Repeat with the third dough ball. Roll out the remaining one and use it to cover the stack but do not spread it with chocolate.
  5. Position a cup in the middle to avoid cutting too far. Divide the dough in four, cut them again half and in half again to have sixteen sections that all are the same size. It's extremely important that you don't cut the centre of the disc.
  6. Take two sections that are next to each other and turn them twice in opposite directions and pinch the edges. Repeat the operation with the remaining sections.
  7. Cover the star loosely with a clean cloth and let the dough rise, about 1.5-2 hours, in a draft free spot until doubled in size
  8. Preheat in the meantime the oven to 160˚C. Beat the egg, brush it gently onto the bread and bake in the oven for 40 min or until golden brown and fully cooked.
  9. Remove from the tray and let cool down slightly before cutting.
Stuff to know
Brioche is a classic French bread that is rich in eggs and butter. Use a hand held mixer to knead since the dough is too soft and sticky to handle. Cooling the dough in the fridge until really cold makes it easier to handle.
Use for instance a dinner plate to cut circles that all have the same diameter.
The milk is at the right temperature when it is not hot nor cold to the touch or it will kill the yeast.
The dough should not be too warm during proving to keep the butter from oozing out.
It is possible to freeze the dough after the first rise or the keep it (overnight) in the fridge.


 

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Greek veggie lentil eggplant casserole XL

Greek veggie lentil eggplant casserole XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 kg red lentils
  • 2 kg onion
  • 100 gr garlic
  • 400 gr tomato puree
  • 30 gr thyme
  • 30 gr Oregano
  • 30 gr cinnamon
  • 10 gr paprika powder
  • 100 gr sugar
  • 4 kg tinned chopped tomatoes
  • 10 aubergines
  • 10 kg potatoes
  • 2 kg milk
  • 2.5 kg yoghurt
  • 15 eggs
  • 1 kg grated cheese
Instructions
Preparations
  1. Peel and dice onion and garlic.
  2. Cut the aubergine in slices.
  3. Peel and slice the potato 5 mm thick.
Cooking
  1. Sweat off onion and garlic without colouring in some oil in a pan. Add tomato puree and cook out for several minutes.
  2. Add red lentils, chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon to taste and let the sauce simmer until the vegetables and red lentils are cooked. Check the seasoning and consistency, adding extra liquid if needed to be able to cook the red lentils.
  3. Meanwhile, fry the aubergine in some oil a frying pan in batches until light brown. Drain on paper.
  4. Peel and slice the potato 5 mm thick. Cook in lightly salted boiling water until just done, drain and let them dry on a cloth.
  5. Grease the oven trays with some butter. Layer the oven dish with some tomato sauce and slices of aubergine. Finish with the potatoes.
  6. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  7. Bake the casserole 45 min at 180 ̊C or until cooked and golden brown on top.
Stuff to know
This quantity will feed 50-60 people.
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.

 

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Greek eggplant moussaka XL

Greek eggplant moussaka XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4.5 kg minced beef
  • 2 kg onion
  • 100 gr garlic
  • 400 gr tomato puree
  • 30 gr thyme
  • 30 gr Oregano
  • 30 gr cinnamon
  • 10 gr paprika powder
  • 100 gr sugar
  • 4 kg tinned chopped tomatoes
  • 10 aubergines
  • 10 kg potatoes
  • 2 kg milk
  • 2.5 kg yoghurt
  • 15 eggs
  • 1 kg grated cheese
Instructions
Preparations
  1. Peel and dice onion and garlic.
  2. Cut the aubergine in slices.
  3. Peel and slice the potato 5 mm thick.
Cooking
  1. Fry off the minced beef in some oil in a pan until cooked and browned.
  2. Sweat off onion and garlic without colouring. Add tomato puree and cook out for several minutes.
  3. Add chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon to taste and let the sauce simmer until the vegetables are cooked. Check the seasoning and consistency.
  4. Meanwhile, fry the aubergine in some oil a frying pan in batches until light brown. Drain on paper.
  5. Peel and slice the potato 5 mm thick. Cook in lightly salted boiling water until just done, drain and let them dry on a cloth.
  6. Grease the oven trays with some butter. Layer the oven dish with some tomato sauce and slices of aubergine. Finish with the potatoes.
  7. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  8. Bake the casserole 45 min at 180 ̊C or until cooked and golden brown on top.
Stuff to know
This quantity will feed 50-60 people.
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Replace the minced beef with red lentils for a vegetarian option.

 

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Fish curry XL

Fish curry XL
 
Author:
Makes: 40-50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1.5 kg onions
  • 300 gr fresh ginger
  • 100 gr garlic
  • 2 kg carrots
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr madras powder
  • 25 gr turmeric powder
  • 200 gr tomato puree
  • 2.5 kg tinned chopped tomatoes
  • 1.2 kg coconut milk
  • 4 kg white fish
  • 2 kg spinach
  • 3.5 kg rice
  • 25 limes
  • 40 gr fresh coriander
Instructions
Preparation
  1. Peel and dice onion and garlic. Peel and grate ginger. Wash, peel and dice the carrots.
  2. Cut the limes in half.
  3. Chop the fresh coriander.
  4. Remove any large stalks on the fresh spinach.
Cooking
  1. Sweat onion, ginger, carrots and garlic off in some oil without colouring until translucent.
  2. Add curry paste, ground ginger powder, ground coriander, madras powder and turmeric powder and sweat off for a minute on low heat until fragrant.
  3. Add the tomato puree and sweat off for a minute on low heat until fragrant.
  4. Add the chopped tomatoes and the coconut milk. Let the sauce simmer until the vegetables are tender.
  5. Check the seasoning and puree the sauce until smooth.
  6. Add the fish and spinach to the sauce and let them simmer in the sauce until done.
  7. Meanwhile, cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Meanwhile, grill the halved limes and serve as a garnish with the sauce, vegetables and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 40 to 50 people.
Frying off the curry paste and spices will release their flavour but do not burn them.The spices are to taste.
It is possible to replace the fresh spinach by frozen.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.

!Variations
Spice up the dish by adding ground cinnamon, ground cardamom, ground cumin, ground coriander, ground turmeric and/or ground chilli powder to your liking.

 

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Pork sausage with potato dauphinois XL

Pork sausage with potato dauphinois XL
 
Author:
Makes: 80 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12.5 kg potatoes
  • 2.2 kg milk
  • 4.2 kg double cream
  • 25 gr thyme
  • 10 gr grated nutmeg
  • 50 gr cloves
  • 3 bay leaves
  • 90 pork sausages
  • 6 kg green vegetables
  • 2.5 kg apples
Instructions
Preparations
  1. Peel the potatoes, do not wash them, and slice them as thick as a pound coin.
  2. Preheat the oven to 160°C and line the tray with baking paper, bottom and sides.
  3. Heat but do not boil the milk and cream, add seasoning, garlic, thyme, grated nutmeg to taste and bay leave and let them infuse.
  4. Lay the tray with the potato slices and strain the milk and cream on the potatoes to just cover them.
  5. Cover the tray with tin foil and bake for 90 min or until the potatoes are just cooked. Remove the foil and bake for another 10-15 min or until the potatoes are cooked and the top is golden brown as well.
  6. Remove the tray from the oven, cover the top with baking paper and place another baking tray on top that is just large enough to cover the potatoes.
  7. Place on top of this tray some heavy tins to press down the dauphinoise. Leave to cool and set in the fridge overnight if not serving straight away.
Cooking
  1. The next day, turn the tray upside down on a chopping board, unmould the dauphinoise, peel the baking paper of and trim the edges and cut in portions.
  2. Place them on a new baking tray lined with baking paper and reheat in the oven for 15 min at 180°C when needed.
  3. In the meantime, bake the pork sausages on lined baking trays in the oven for 25 min at 180°C or until cooked through.
  4. Serve the pork sausage with the dauphinoise potatoes, a green vegetable of your liking and an apple piece (or compote).
Stuff to know
This quantity will feed 80-90 people.
Do not wash the potatoes to keep the starch which will help to set the dauphinois.
You can either serve the dauphinoise potatoes right after baking or store them in the fridge overnight to firm up and cut into individual portions that you reheat in the oven.
Use a mandolin to help to cut even slices.

!Variations
Replace some potatoes by sweet potato or celeriac.
Use rosemary instead of thyme
Add some finely chopped cooked bacon to the potato dauphinoise.


 

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Red lentil veggie curry XL

Red lentil veggie curry XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg onion
  • 50 gr garlic
  • 200 gr fresh ginger
  • 1 kg carrot
  • 25 gr red curry paste
  • 35 gr ground cumin
  • 35 gr ground coriander
  • 35 gr garam massala
  • 35 gr curry madras
  • 200 gr tomato paste
  • 1500 gr tinned tomatoes
  • 2 kg red lentils
  • 2500 gr sweet potato
  • 6 aubergine
  • 1.5 kg bell pepper
  • 40 gr fresh coriander
  • 3 kg rice
Instructions
Preparations
  1. Peel and dice the onion and garlic. Peel and finely chop the ginger.
  2. Wash, peel and dice the carrots.
  3. Dice the aubergine, peeled sweet potato and bell pepper.
  4. Chop the fresh coriander.
Cooking
  1. Sweat the onion, ginger and garlic off in some oil without colouring until soft.
  2. Add the carrots to the pan and cook until soft.
  3. Add the curry paste with the ground cumin, ground coriander, garam masala and madras powder to taste, and cook on low heat until they release their flavour.
  4. Add the tomato paste, chopped tomatoes, the red lentils and as much vegetable stock as needed to cover the lentils and bring to a simmer. On medium heat, simmer until half cooked.
  5. Add the aubergine, peeled sweet potato and bell pepper and stir into the sauce. Simmer until both he lentils and the vegetables are cooked, about 30 min.
  6. Season the sauce to taste with salt, pepper and some lemon juice.
  7. Garnish the sauce with fresh coriander and serve with naan bread or boiled rice.
Stuff to know
This recipe will make about 40
The lentils go in first since they take the longest to cook. Only add salt when the lentils are cooked since salt will keep the lentils from cooking through when added together. When cooked, they will disintegrate into the sauce and thicken the stew.
Frying off the curry paste and spices will release their flavour but do not burn them. The spices and seasoning is to taste.
Add some hot water if the sauce seems to dry. Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India.

 

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Fish pie XL

Fish pie XL
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3.6 kg white fish
  • 1.6 kg smoked fish
  • 4.5 kg milk
  • 25 gr thyme
  • 4 bay leaves
  • 1 kg onion
  • 100 gr garlic
  • 3 kg carrot
  • 400 gr butter
  • 400 gr flour
  • 900 gr sweetcorn
  • 3 kg green peas
  • 10 kg potatoes
  • 2 kg milk
  • 250 gr butter
  • 6 kg broccoli
  • 8 lemons
Instructions
Preparations
  1. Peel and dice the onion, garlic and carrots.
  2. Peel and dice the potatoes.
  3. To poach the fish, heat the milk with the thyme and bay leaves until almost boiling. Add the fish to the milk (in batches if needed) and poach until cooked. Remove the fish from the milk, let it cool somewhat and flake it.
  4. In a different pan, melt the butter. Add all the flour at once and stir together to make a roux. Cook on a low heat for a couple of minutes. Add some of the fish-milk to the roux and stir until smooth.
  5. Continue adding the milk until you have a smooth sauce. Return to the boil and cook for a couple of minutes to cook out the flour. Season to taste and remove the bay leaves.
  6. Stir fry onion, garlic and carrots in some oil until cooked.
  7. Cook the potatoes in salted boiling water for 15 min or until tender. Drain and mash with some milk and seasoning to taste.
Cooking
  1. Preheat the oven to 180 °C and grease an ovenproof dish. Mix with the sauce the cooked onion, garlic, carrot, the sweet and the defrosted green peas.
  2. Spread the sauce and vegetables in the dish. Spread the flaked fish on top.
  3. Cover the fish with the mashed potato. Place some knobs of butter on top of the mash and bake the fish pie in the oven for 20-30 min or until golden.
  4. Serve the fish pie with a vegetable of your choice and a slice of lemon.
Stuff to know
This recipe will make about 50 servings.
It is possible to cook the components ahead of time and only assemble the dish right before baking and serving.
If possible, use floury potatoes to make the puree.
Do not make the mash too soft, you might not need all the milk.

!Variations
Add some cooked shrimp.
Substitute some white wine for the milk.

 

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Beef stroganoff XL

Beef stroganoff XL
 
Author:
Makes: 60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 kg stewing beef
  • 40 gr ground coriander
  • 20 gr paprika powder
  • 3 kg onions
  • 150 gr garlic
  • 4 kg mushrooms
  • 3 kg bell peppers
  • 400 gr tomato puree
  • 250 ml water
  • 3.6 kg tinned tomatoes
  • 1 beef stock cube
  • 75 gr Worcestershire sauce
  • 600 gr crème fraîche
  • 2.5 kg gherkins
  • 40 gr parsley
Instructions
Preparations
  1. Cut the meat into strips and season with salt, pepper and paprika powder.
  2. Dice the onion and garlic. They can be stored together.
  3. Dice the mushroom and bell peppers. They can be stored together.
  4. Chop the parsley.
Cooking
  1. Stir fry the meat until nicely brown.
  2. Sweat off the onion and garlic in the same pan.
  3. Add paprika powder and ground coriander and cook until fragrant.
  4. Add the tomato puree, tinned tomatoes, Worcestershire sauce to taste and some beef stock if needed and bring to a simmer. Season to taste.
  5. Transfer the meat and veg to an gastro tray and allow to cook gently in the oven at 150°C until the meat is tender, for about 2 or 3 hours. Cool the sauce and refrigerate if not needed right away.
  6. Slice the mushroom and bell peppers and stir fry with some salt, peer and paprika powder.
  7. Reheat the sauce (if cooled down) and add the mushroom and bell peppers to the pan.
  8. When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning. Spoon the stroganoff on the plate and serve the gherkins on the side. Serve with rice, pasta or new potatoes.
Stuff to know
This quantity will feed 60 people.
Stewing the beef first and adding the mushrooms and bell pepper later avoid the latter becoming soggy.
It allows you to make the stew ahead of time and only cook the mushrooms and bell pepper when reheating the stew.
Correct the thickness of the sauce if need be by stirring in some corn starch mixed with cold water. The sauce will thicken when boiling.
Use chicken instead of beef.

 

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Cottage pie XL

Cottage pie XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 3 kg minced beef
  • 1 kg onion
  • 10 garlic cloves
  • 200 gr celery
  • 600 gr mushrooms
  • 280 gr tomato puree
  • 800 gr tomato passata
  • 32 gr ground coriander
  • 8 gr ground cumin
  • 12 gr paprika powder
  • 12 gr ground tumeric
  • 8 gr salt
Potato
  • 28 baking potatoes (± 10 kg)
  • ±16 egg yolks
  • ± 200 gr soft butter
  • 4 tspn mustard
Instructions
Preparation
  1. Preheat the oven to 180°C. Place the whole baking potatoes in the oven and bake for 60 to 90 minutes or until cooked but still firm (like a jacket potato).
  2. In the meantime, stir fry the beef mince until well browned.
  3. Finely dice the onion, garlic, celery and mushrooms. Add to the mince and cook until soft.
  4. Stir in the tomato puree, tomato passata and season to taste with ground coriander, ground cumin, paprika powder, turmeric and salt and pepper. Cook until done and set aside for later.
  5. When the potatoes are baked, remove them from the oven and allow to cool until they are no longer too hot to handle. Cut the potatoes in halve and scoop out enough mash to create a hollow but leave enough potato to keep the potato from collapsing. Store in the fridge until later if needed.
  6. Weigh the mash you have scooped out. Per 300 gr of dry mash, mix in 1 egg yolk and 15 gr of melted butter. Mix until well combined and lump free. Season with mustard, salt and pepper to taste. Store in the fridge until later if needed.
Finish
  1. Place the hollowed potato halves on a baking tray lined with baking paper.
  2. Spoon the cooked minced beef in the potato. Pipe the mash on top of the minced beef.
  3. Bake the stuffed potatoes in the oven for 20 min or until the filling is warm and the top is golden.
  4. Reheat the gravy.
  5. Serve the stuffed potato with a suitable vegetable and gravy.
Stuff to know
This quantity will fill 28 big potatoes (about 55-60 halve potatoes).
Do not overcook the potatoes or they will be too soft to handle.
Do not scoop out to much mash or the potato will be too fragile to be stuffed.
Use preferably large potatoes, since they are easier to fill.
The initial bake of the potatoes in the oven makes for a dryer mash, that is firmer and easier to pie on top of the stuffed potato halves.
To make sure the mash is smooth and free of lumps, push it through a sieve or potato masher
Add finely dices carrots if desired to the filling.


 

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Sticky toffee pudding XL

Sticky toffee pudding XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pudding
  • 667 gr raisins
  • 1000 gr water
  • 200 gr butter
  • 667 gr brown sugar
  • 40 gr vanilla sugar
  • 8 eggs
  • 22 gr bicarbonate of soda
  • 667 gr white flour
  • 21 gr baking powder
Sauce
  • 167 gr butter
  • 333 gr brown sugar
  • 333 gr double cream
Instructions
Pudding
  1. Preheat the oven to 170˚C. Grease with butter the base and sides of a gastro tray and line with baking paper.
  2. Bring the raisins and water to the boil, take it off the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the raisins and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the flour and baking powder and fold it in the batter.
  7. Transfer the mixture to the prepared tray spreading it evenly.
  8. Bake for 50-60 minutes or until firm and springy to the touch . A skewer inserted in the centre comes out clean.
Sauce
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
This recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
It is possible to make the sticky toffee pudding a day ahead if it is wrapped in enough cling film.
Do not overcook the pudding or it will become dry.
Only add the bicarbonate after pureeing the raisins otherwise the mixture will foam too much.
The traditional recipes uses dates but raisins are a cheaper alternative.

 

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Peach and raspberry cheesecake XL

Peach and raspberry cheesecake XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 800 gr ginger biscuits
  • 300 gr butter
Filling
  • 2250 gr cream cheese
  • 500 gr sugar
  • 287 gr yoghurt
  • vanilla flavour
  • 13 eggs
  • 75 gr white flour
  • 1250 gr tinned peaches
Topping
  • 750 gr raspberry jam
  • 100 gr white chocolate
  • mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the gastro tray with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tray and press them down. Store the tray with crumble base in the fridge until later use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour to taste until combined.
  2. Add the eggs gradually and mix until smooth. Stir in the flour until combined.
  3. Drain the peaches and divide equally over the chilled base of the cheesecake.
  4. Pour the filling on the crumble bottom to cover the peaches.
  5. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  6. Remove the cheesecake from the oven, cool to room temperature on a wire rack and store in the fridge.
Topping
  1. When ready to serve, spread the raspberry jam on top of the cheesecake.
  2. Decorate with the grated white chocolate and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
The name peach melba refers to the combination of peaches, raspberry and vanilla.
The cheesecake is allowed to have a slight wobble when removed from the oven. It will continue to cook a bit further when cooling down.
Prepare the cheesecake well in advance so that is has time to cool.

 

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Chocolate and cherry trifle XL

Chocolate and cherry trifle XL
 
Author:
Makes: 60-70 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Chocolate cake
  • 450 gr white flour
  • 100 gr cacao powder
  • 32 gr baking powder
  • 5 gr salt
  • 240 gr sugar
  • 4 eggs
  • 500 gr milk
  • 167 gr butter
Chocolate pudding
  • 4.4 kg milk
  • 220 gr sugar
  • 220 gr custard powder
  • 400 gr dark chocolate
Finish
  • 1280 gr cherries
  • 1400 gr double cream
  • 150 gr almond flakes or grated chocolate
  • 750 gr black cherry jam
Instructions
Preparation
Chocolate cake
  1. Preheat the oven to 180°C.
  2. Mix the white flour, cacao powder, salt and sugar in a bowl. Mix together the egg, milk and melted butter and pour onto the dry ingredients. Mix briefly and pour in shallow oven proof dish lined with baking paper.
  3. Bake the chocolate cake for 15 min or until a skewer inserted in the centre comes out clean.
  4. Allow the cake to cool in the tin on a wire rack.
Chocolate pudding
  1. Mix some cold milk with the custard and sugar until smooth.
  2. Bring the remaining milk to the boil. Pour in the cold custard-milk and bring to the boil. Simmer until the custard thickens. Chop the dark chocolate and allow to melt into the hot custard of the stove. Pour in a clean container, cover with cling film and allow to cool to room temperature.
  3. Drain the cherries. Toast the almond flakes in a dry pan until golden.
Finish
  1. Place the drained cherries in the bowl(s). Dice the cake and place on top. Scoop a spoonful of cherry jam in each bowl. Pour on the custard to cover. Allow to cool and set in the fridge for a few hours.
  2. Garnish with whipped double cream and the toasted almond flakes.
Stuff to know
This recipe will make about a 60-70 portions.
Cut the cake in small cubes to make for a better presentation.
The custard will thicken when cooling so do not overcook it.
Dress the trifle in either a large bowl or individual little (plastic) glasses.
This dessert can be made a day ahead. Garnish with the whipped cream and toasted almond flakes or grated dark chocolate just before serving.

 

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Quiche XL with brie, broccoli and cashew nuts

Quiche XL with brie, broccoli and cashew nuts
 
Author:
Makes: 1 tray measuring 30x50x5 cm
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry:
  • 600 gr flour
  • 10 gr salt
  • 300 gr cold butter
  • 3 egg
Filling:
  • 1 kg onions
  • 25 gr garlic
  • 1.5 kg broccoli
  • 400 gr cashew nuts
  • 600 gr grilled bell peppers.
Topping:
  • 15 eggs
  • 1000 ml cream
  • 500 gr milk
  • 600 gr brie
Instructions
Preparations
  1. Mix flour and salt. Dice the cold butter. Add butter to flour and rub it into flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 30 minutes before rolling out.
  2. Roll out the pastry to fit into the greased tart or pie pan. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  3. Preheat oven to 180 °C and place rack in centre of oven. With a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill tart or pie pan with uncooked rice or dried beans. Bake crust for about 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.
  4. Cut the broccoli in florets and cook them in lightly salted water until just cooked. Refresh under cold water, drain and set aside for later.
  5. Dice the onion and garlic and sweat them off until just cooked. Season to taste and set aside.
  6. Slice the brie. Drain the grilled bell peppers.
Cooking
  1. Add the onion, garlic, broccoli, cashew nuts and grilled bell peppers to the prebaked pastry cases.
  2. Mix eggs with cream and seasoning and pour that in the pastry case. Cover with the brie.
  3. Bake the quiche in the oven at 180 °C for 25 min or until the eggs have set. Let cool for a couple of minutes and serve.
Stuff to know
This quantity will fill a standard 2-icnh gastro tray measuring 30x50x5 cm.
It is recommended to make the dough in a food processor. Combine the flour and salt in the bowl of the machine and add the really cold and diced butter as well as the eggs. Beat on a low setting until the mixture starts to look like fine breadcrumbs. Add some ice-cold water if the mixture is too dry and pulse the machine until the dough just comes together and becomes cohesive. Shape into a disc and refrigerate until needed. Do not overwork the pastry or it will be tough.
Resting the pastry after making and lining the tin will avoid it from braking and makes it easier to handle.
Baking the crust before adding the filling, known as blind baking, will reduce the chance of having an under-cooked and soggy base.
The quiche is done when a knife inserted in centre comes out clean.

 

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Quiche with bacon and cheese XL

Quiche with bacon and cheese XL
 
Author:
Makes: 1 tray measuring 30x50x5 cm
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry:
  • 600 gr flour
  • 10 gr salt
  • 300 gr cold butter
  • 3 egg
Filling:
  • 600 gr lardons
  • 1 kg onions
  • 1 leek
  • 25 gr garlic
Topping:
  • 12 eggs
  • 800 ml cream
  • 400 gr milk
  • 400 gr grated cheese
Instructions
Preparations
  1. To make the pastry, mix the flour and salt. Dice the cold butter. Add butter to flour and rub it into flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 30 minutes before rolling out.
  2. Roll out the pastry to fit into the greased tart or pie pan. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  3. Preheat oven to 180 °C and place rack in centre of oven. With a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill tart or pie pan with uncooked rice or dried beans. Bake crust for about 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.
  4. Cook out the bacon or lardons until cooked. Remove from the pan but keep the fat.
  5. Dice the onion, garlic and leek. Sweat off the onion, garlic and leek in the remaining bacon fat until just cooked. Season to taste and set aside.
Cooking
  1. Add the cooked filling to the prebaked pastry cases. Mix eggs with cream and seasoning and pour that in the pastry case. Sprinkle the cheese on top.
  2. Bake the quiche in the oven at 180 °C for 25 min or until the eggs have set. Let cool for a couple of minutes and serve.
Stuff to know
This quantity will fill a standard 2-icnh gastro tray measuring 30x50 cm.
It is recommended to make the dough in a food processor. Combine the flour and salt in the bowl of the machine and add the really cold and diced butter as well as the eggs. Beat on a low setting until the mixture starts to look like fine breadcrumbs. Add some ice-cold water if the mixture is too dry and pulse the machine until the dough just comes together and becomes cohesive. Shape into a disc and refrigerate until needed. Do not overwork the pastry or it will be tough.
Resting the pastry after making and lining the tin will avoid it from braking and makes it easier to handle.
Baking the crust before adding the filling, known as blind baking, will reduce the chance of having an under-cooked and soggy base.
The quiche is done when a knife inserted in centre comes out clean.

 

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Steak and ale pie XL

Steak and ale pie
 
Author:
Makes: 65-70 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Stew
  • 5 kg stewing beef
  • 2 kg mushrooms
  • 2 kg onion
  • 100 gr garlic
  • 1 kg celery
  • 1 kg swede
  • 400 gr tomato puree
  • 100 gr flour
  • 2 kg ale
  • 2000 ml beef stock
  • 75 gr Worcestershire sauce
  • 1 0 bay leaves
  • 40 gr thyme
  • 40 gr parsley
  • 10 kg potato
  • 3500 gr puff pastry
  • 10 eggs
Extra
  • 9 kg green vegetable
  • 5 iceberg lettuces
  • 3 cucumbers
  • 2 kg tomatoes
Instructions
Preparations
  1. Dice the beef and quarter the mushrooms.
  2. Peel and dice the onion and garlic, swede and celery.
  3. Peel, cut the potatoes.
  4. Shred the iceberg lettuces, deseed and dice the cucumbers and slice the tomatoes. Mix with a salad dressinf of your liking and store in the fridge until needed.
Cooking
  1. Heat the oil and brown the meat on all sides in a frying pan, cooking in batches. Remove the meat from the pan with a slotted spoon and transfer it to the tray in which it will be cooked in the oven later.
  2. Fry the mushrooms in the same pan and remove from the pan with a slotted spoon. Transfer to the oven dish.
  3. Sweat off the onion, garlic, swede and celery in the same pan until softened.
  4. Add the flour and cook out for several minutes
  5. Add the tomato puree and cook out for several minutes. Add the ale, stock and Worcestershire sauce to taste and bring to a simmer. Deglaze the pan and pour everything in the oven tray containing the meat
  6. Add the bay leaf, thyme and salt and pepper to taste. Cover the oven tray with a lit and stew the beef for 3 hours in the oven at 150 °C or until the meat is very tender. Let the stew cool completely, preferably overnight.
  7. Cook the potatoes till just tender, drain and cool.
Finish
  1. Preheat the oven at 180 °C.
  2. Divide the beef stew and potatoes between the individual oven dishes. Sprinkle the parsley on top.
  3. Roll out the puff pastry and cut out lids that fit neatly on top of the oven dishes. Place the lid on the oven dishes and brush them with the beaten egg.
  4. Bake the pies for 20 min in the oven until the puff pastry is cooked and the filling is hot.
  5. Serve with a green vegetable of your choice and salad on the side.
Stuff to know
This recipe will feed 65-70 people.
Make the stew ahead of time to allow it to cool completely before adding the puff pastry lits. It will enhance the flavour and keeps the puff pastry from getting soggy through the steam coming off the heat filling underneath.
Rather than using expensive steak, choose stewing beef which is more affordable and more flavourful after stewing for a couple of hours.
It is recommended to stew in the oven rather than on the stovetop, since the temperature control is more precise and the dish doesn’t burn as easily. In the oven, that heat is coming from all directions more or less equally. On the stovetop, the heat is coming only from the bottom.
It is possible to serve the potatoes on the side rather than inside the pie.
It is possible to make a large pie rather than individual ones.
For food safety reasons, the stew needs to cool as quickly as possible to fridge temperature. It is recommended to divide the stew in smaller containers placed in I sink full of cold water.

 

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Chinese pork babi pangang XL

Chinese pork babi pangang XL
 
Author:
Makes: 30-35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 3.5 kg pork loin
  • 500 gr sweet soy sauce
  • 200 gr tomato puree
  • 300 gr tomato ketchup
  • 150 gr honey
  • 90 gr lemon juice
Sauce
  • 1.5 kg onions
  • 400 gr fresh ginger
  • 100 gr garlic
  • 2 kg carrots
  • 1.6 kg white cabbage
  • 35 gr ground coriander
  • 35 gr ground ginger
  • 35 gr chinese five spice
  • 280 gr tomato puree
  • 300 gr sweet soy sauce
  • 600 gr tomato ketchup
  • 50 gr brown sugar
  • 500 gr green peas
Extra
  • 2.5 kg rice
  • 330 gr prawn crackers
Instructions
Preparation
  1. For the marinate, mix the sweet soy sauce, tomato ketchup, honey and lemon juice. Cut the meat into 1 cm cubes and allow to marinade for a couple of hours or overnight.
  2. Dice the onion and chop the garlic and ginger. They can be mixed one cut.
  3. Dice the carrot and shred the cabbage.
  4. Defrost the green peas.
  5. Remove the meat from the marinade but reserve it.
Cooking
  1. Cook the onion, the garlic and ginger in some oil until soft. Add the carrot and cabbage to the pan and cook until softened.
  2. Add the ground coriander, ground ginger, brown sugar and Chinese five spice and cook for a minute until fragrant. Add the tomato puree, the reserved marinade, the sweet soy sauce and tomato ketchup to make the sauce. Allow the vegetables to simmer together until cooked, about 15 min.
  3. Add the green peas and cook for a minute in the sauce to warm them through. Taste the sauce and correct the seasoning if needed.
  4. Meanwhile, stir fry the pork in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  5. Meanwhile, cook the rice in plenty of boiling and lightly salted water. Drain when cooked and keep warm.
  6. Serve the sauce with the meat, the cooked rice and prawn crackers.
Stuff to know
This will make 35 portions.
The precise proportions of the sauce and spices depend on personal taste.
If the sauce is too thin, mix some corn starch and cold water and stir it into the sauce, which will thicken when it comes back to the boil.
Make sure you use the sweet soy sauce (kecap manis) rather than the salty one.

Variations
Use some dry sherry or Chinese rice wine to make the sauce.
Add some diced bell pepper.

 

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Pork sweet and sour XL

Pork sweet and sour XL
 
Author:
Makes: 35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 2.5 kg pork
  • 50 gr ginger powder
  • 50 gr ground coriander
Vegetables
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
Sauce
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
Extra
  • 2.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparation
  1. Dice the pork and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
Cooking
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the pork in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the pork and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce.

 

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Chicken curry tikka massala XL

Chicken curry tikka massala XL
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 5 kg chicken
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 25 gr garam massala
Vegetables
  • 2.5 kg onions
  • 400 gr fresh ginger
  • 4 kg carrots
  • 125 gr garlic
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr garam masala powder
  • 35 gr turmeric powder
  • 900 gr tomato puree
  • 4 kg chopped tinned tomatoes
  • 1.6 kg coconut cream
  • 50 gr lemon juice
Extra
  • 6 kg green beans
  • 3.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparations
  1. Dice the chicken and marinate the chicken in some oil, ginger powder, ground coriander, garam masala, preferably overnight.
  2. Dice the ginger and onion. Finely chop the fresh ginger. Mix together.
  3. Dice the carrots and mix with the other vegetables.
  4. Top and tail the green beans.
  5. Chop the fresh coriander.
Cooking
  1. Heat some oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat the ginger, onions, garlic and carrots off in a clean pan until semi-cooked.
  3. Add the curry paste, ginger powder, ground coriander, garam masala and ground cumin to taste and fry off for a minute until fragrant.
  4. Add the tomato paste and cook for a minute.
  5. Add the tinned tomatoes, the coconut cream and lemon juice. Allow the sauce to simmer until the vegetables are cooked, adding some extra stock or water if needed.
  6. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  7. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Add the chicken to the sauce and vegetables. Serve with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed about 50 people.
Do not overcook the chicken or it will be dry.
Use the spices according to personal taste.
If the sauce is too thin, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

 

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Chicken sweet sour XL

Chicken sweet sour xl
 
Author:
Makes: 35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinade
  • 2.5 kg chicken
  • 50 gr ginger powder
  • 50 gr ground coriander
Vegetables
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
Sauce
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
Extra
  • 2.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparation
  1. Dice the chicken and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
Cooking
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn-starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the chicken in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the chicken and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce

 

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Chicken stew XL Moroccan style

Chicken stew XL Moroccan style
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 kg chicken
  • 40 gr ground ginger
  • 40 gr ground cumin
  • 40 gr ground coriander
  • 2 kg onions
  • 100 gr garlic
  • 400 gr fresh ginger
  • 40 gr curry paste
  • 200 gr tomato puree
  • 20 gr ground ginger
  • 20 gr ground cumin
  • 20 gr ground coriander
  • 3 kg sweet potato
  • 1 kg aubergine
  • 100 gr honey
  • 2 kg chicken stock
  • 1 kg dried raisins
  • 1 kg green beans
  • 2 kg pears
  • 40 gr fresh coriander
  • 3.5 kg rice
Instructions
Preparations
  1. Dice the chicken and season with the ground ginger, ground cumin, ground coriander and salt and pepper to marinate, preferably overnight.
  2. Chop finely the onion, garlic and ginger. They can be stored together.
  3. Peel and dice the sweet potato.
  4. Dice the aubergine.
  5. Top and tail the green beans.
  6. Chop the fresh coriander.
Cooking
  1. Heat the oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat off the onion, garlic and ginger until half-way cooked.
  3. Add the sweet potato and the aubergine to the pan and cook several minutes until half-way cooked.
  4. Add the curry paste, ground ginger, ground cumin, ground coriander and cook until they release their flavour.
  5. Add the tomato puree, honey, chicken stock, dried raisins and seasoning to taste.
  6. Simmer the stew on a low heat for 20 min or until the vegetables are cooked.
  7. Peel the pears and cut them into wedges. Stir into the sauce to warm up but do not overcook them.
  8. If the sauce is too thin, mix some corn starch with some cold water and stir into the sauce, which will thicken when boiling again. Taste for seasoning.
  9. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  10. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  11. Serve the chicken and stew with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 50 people.
Do not add too much stock or the sauce with be watery. If so, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

Variations
Add some chopped whole almonds without cooking them too long so they stay crunchy.
Replace the sweet potato with butternut squash.
This dish is traditionally prepared in a tajine, a traditional earthenware North-African slow cooker.

 

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Beef burgers with buns and salad XL

Beef burgers with buns and salad XL
 
Author:
Makes: 100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Burgers
  • 10 kg minced beef
  • 450 gr onion
  • 90 gr garlic
  • 36 gr ginger powder
  • 360 gr breadcrumbs
  • 36 gr salt
  • 18 gr black pepper
  • 45 gr dried oregano
  • 144 gr ground coriander
  • 270 gr Worcestershire sauce
  • 300 gr ketchup
  • 1000 gr milk
Extra’s
  • 100 burgers buns
  • 4 iceberg lettuces
  • 4 kg tomatoes
  • 4 cucumbers
  • 1.5 kg mayonnaise
  • 1.5 kg grated cheese
  • 1.5 kg ketchup
  • 750 gr red onions
  • 2.5 kg gherkins
Coleslaw
  • 3 kg carrots
  • 3 kg white cabbage
  • 1 kg mayonnaise
Instructions
Preparations
Burgers
  1. Line a baking tray with baking paper.
  2. Chop the onion and garlic very finely and sweat off in some oil for 10 min or until soft and fully cooked. Season to taste.
  3. Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk. Mix this with the beef mince and cooked onions and garlic until evenly distributed. Cook off a small portion for tasting and correct seasoning if needed.
  4. Weigh out 125 gr per portion and shape this into a burger using a ring mould. Store the burgers in the fridge to firm up for a minimum of 30 min or overnight.
Extra’s
  1. Slice the burgers buns, tomatoes and cucumbers.
  2. Shred the iceberg lettuce
  3. Cut the red onion in semi-circles.
Coleslaw
  1. Peel and grate the carrots. Cut the white cabbage in fine strips.
  2. Mix the carrots with the white cabbage and mayonnaise and season to taste.
Cooking
  1. Bake the burgers in a preheated oven at 180˚C for 15 min or until cooked through.
  2. Serve the burgers in the bun and serve on the side the coleslaw, the onion, tomatoes, cucumbers, lettuce, grated cheese and condiments.
Stuff to know
This quantity will make 95-100 burgers.
Cooling the burgers will help them to keep their shape when cooking. Do not make them too wet or they won’t hold their shape.
The burgers are easier to shape if using a ring mould with the desired diameter.
It is possible to grill the burgers on a barbecue or on the hob.
It is possible to make the burgers without the onions and garlic.

Variations
Add some mustard if desired to the burger mix.
Make individual meatballs from the same mixture.
Add cumin and use lamb mince for lamb kofta’s. Serve with tzatziki.

 

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Lasagne XL

Lasagne XL
 
Author:
Makes: 80-90 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Lasagne
  • 7 kg minced beef
  • 70 gr ground coriander
  • 35 gr paprika powder
  • 3 kg onion
  • 2 kg celery
  • 4 kg carrot
  • 250 gr garlic
  • 1.6 kg tomato puree
  • 10 kg tinned chopped tomatoes
  • 1 kg milk
  • 70 gr thyme
  • 70 gr oregano
  • 3 kg bell pepper
  • 3 kg courgette
  • 2 kg lasagna sheets
White sauce
  • 800 gr butter
  • 800 gr flour
  • 6.4 kg milk
  • 50 gr lemon juice
  • 3 kg grated cheese
Instructions
Preparations
  1. Dice onion, celery, carrot, garlic. These can be mixed once cut.
  2. Dice the bell pepper and courgettes.
Cooking
  1. Preheat the oven to 180 °C and grease the lasagne dishes with oil or butter.
  2. Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
  3. In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
  4. Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, milk, thyme and oregano and bring the sauce to the boil. Season to taste.
  5. When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of milk if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
  6. Return to the pot and stir through the cooked minced beef and bell pepper and courgette. Season to taste.
White sauce
  1. In a different pan, melt the butter, add the flour to make a roux and cook on a low heat for several minutes. Add the cold milk little by little and bring to the boil to thicken while whisking.
  2. Simmer for 10 min or until the béchamel sauce is thick. Season and add lemon juice to taste.
Finish
  1. Assemble the lasagne by placing a third of the tomato sauce in an oven proof dish, followed by a layer of lasagne sheets, a second layer of sauce, another layer of lasagne sheets, a final layer of sauce and then the final layer of lasagne sheets. Finish with the white sauce.
  2. Sprinkle with grated cheese and bake in the oven for 25 min or until the top is golden and the pasta is cooked.
Stuff to know
This quantity will yield 80-90 portions.
Some people assemble the lasagna and keep it in the fridge until finishing it in the oven. However, it will take considerably longer to cook since the uncooked lasagna will be stone cold in the centre. It is recommended therefore to make it from scratch and cook it soon after assembly.
Keep the lasagna sheets from overlapping each other. Otherwise, they won’t cook properly.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef with the bell pepper and courgette not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children. The courgette and bell pepper will be cooked in the oven and retain their crunchiness.
The sauce needs to be a bit thinner than a standard bolognese sauce since some of the extra liquid will be absorbed by the pasta sheets when they cook.

Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Infuse the béchamel sauce with a couple of bay leaves.
Cook off with the minced beef some lardons if desired.
Add some spinach to the sauce.

 

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Pasta bolognese XL

Pasta bolognese xl
 
Author:
Makes: 80-90 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 8 kg minced beef
  • 70 gr ground coriander
  • 35 gr paprika powder
  • 2 kg celery
  • 4 kg carrot
  • 3 kg onion
  • 250 gr garlic
  • 1.5 kg tomato puree
  • 12 kg tinned chopped tomatoes
  • 5 bay leaves
  • 60 gr thyme
  • 60 gr oregano
  • 6 kg pasta
Roast vegetables
  • 6 kg bell pepper
  • 6 kg courgette
  • 1 kg aubergines
Salad side dish
  • 2 kg grated cheese
  • 4 kg tomatoes
  • 4 cucumbers
  • 3 iceberg lettuces
  • 700 gr mixes salad leaves
Instructions
Preparations
  1. Dice onion, celery, carrot and garlic. These can be mixed once cut.
  2. Dice the bell pepper, courgettes and aubergines.
Cooking
  1. Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
  2. In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
  3. Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, bay leaves, thyme and oregano and bring the sauce to the boil. Season to taste.
  4. When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of chopped tomatoes if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
  5. Return to the pot and stir through the cooked minced beef. Season to taste.
  6. Toss the bell pepper, courgette and aubergine with some oil and roast on a baking tray in the oven preheated to 180 °C for 15 min or until cooked through. Season to taste.
  7. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  8. Serve the pasta with the grilled vegetables and on the side the cheese and salad items.
Stuff to know
This quantity will yield 80-90 portions.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children.
The bell pepper, courgette and aubergine are roasted separately in the oven to avoid overfilling the cooking pot and allows them to retain their crunchiness.
If the sauce seems to thick, add some tomato juice, tinned chopped tomatoes or stock. If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.

!Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Cook some lardons off with the minced beef if desired.
Add some spinach to the sauce.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until lightly charred. Add them to the sauce before blitzing.

 

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Mokka layer cake

Mokka sqaure
 
Author:
Makes: 25 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Biscuit layer
  • 8 egg yolks
  • 128 gr white sugar
  • 8 egg whites
  • 72 gr white sugar
  • 160 gr white flour
  • 40 gr corn starch
  • 2 gr salt
Coffee cream
  • 1000 gr milk
  • 25 gr instant coffee
  • 235 gr white sugar
  • 9 egg yolks
  • 125 gr white flour
  • 429 gr soft butter
Chocolate ganache
  • 275 gr double cream
  • 400 gr dark chocolate
  • 125 gr soft butter
Praliné hazelnuts
  • 100 gr water
  • 100 gr white sugar
  • 100 gr hazelnuts
Garnish
  • Chocolate flakes
  • Chocolate-covered coffee beans
Instructions
Biscuit
  1. Separate the eggs. Sift the flour and corn starch. Line the baking tray with baking paper.
  2. Beat the egg whites while gradually adding the sugar until stiff peaks form. Beat in a separate bowl the egg yolks with their sugar until fluffy. Carefully fold first the egg yolks and then the flours into the egg whites until combined.
  3. Spread onto the baking tray and bake in a preheated oven at 200 °C for 10 min or until done and cooked through. Remove from the oven and allow to cool down to room temperature on a wire rack.
Coffee cream
  1. Bring the milk, instant coffee to the boil. Mix in a bowl the egg yolks, flours and sugar. Pour in some of the hot milk, mix to combine and pour it back in the pot. Bring to a gentle boil while stirring until the mixture thickens. This is the pastry cream. Take off the heat and add gradually half of the cubed butter. Cover with plastic foil and allow to cool to room temperature.
  2. Mix the reaming soft butter in a bowl and add gradually the pastry cream (at room temperature) until combined and smooth. Store in the fridge until needed but allow it to come back to room temperature before using it or it will to too hard to handle.
Chocolate ganache
  1. Bring the cream to a boil and pour onto the chopped chocolate. Stir until the chocolate had melted into the cream.
  2. Add the soft butter, stir until smooth and allow to cool to room temperature.
Paliné hazelnuts
  1. Cook the sugar and water to a caramel. Add the chopped hazelnuts and pour the hot mixture onto baking paper.
  2. Allow to set and break up.
Assembly
  1. Place the first of the three cake layers on a solid base (cutting board for instance). Cover with half the coffee cream and place the second cake layer on top. Cover with the ganache (that should not be too runny) and the third cake layer.
  2. Spread the top and sides with the remaining coffee cream, reserving some for final decoration.
  3. Decorate the sides with the caramelised hazelnuts and the top with the chocolate flakes, remaining coffee cream and chocolate-covered coffee beans.
Stuff to know
This recipe will make a cake measuring 25 x 30 and yields about 25 portions.
Serve the cake at room temperature.
This coffee cream is less heavy than a traditional butter cream since some of the butter is replaced by the pastry cream.
Allow the chocolate ganache to cool down to room temperature or it will be too runny. Reheat if needed in the microwave to the right consistency.
Be careful when making the caramel: it is extremely hot.

 

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Mokka carré

Mokka carré
 
Author:
Makes: 25 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Biscuitlaag
  • 8 eidooiers
  • 128 gr witte suiker
  • 8 eiwitten
  • 72 gr witte suiker
  • 160 gr witte bloem
  • 40 gr maïzena
  • 2 gr zout
Koffiecrème
  • 1000 gr melk
  • 2 elpl oploskoffie
  • 235 gr witte suiker
  • 9 eidooiers
  • 125 gr bloem
  • 429 gr boter
Chocolade ganache
  • 275 gr room
  • 400 gr pure chocolade
  • 125 gr zachte boter
Praliné
  • 100 gr water
  • 100 gr suiker
  • 100 gr hazelnoten
Garnering
  • chocoladevlokken
  • mokkaboontjes
Instructions
Biscuit
  1. Splits de eieren. Klop in een kom de eiwitten stijf waarbij je de suiker in drie keer toevoegt totdat het eiwit stijf is en niet uit de kom valt als je die op de kop houdt. Klop in een andere kom de eidooiers met hun suiker totdat het mengsel licht en luchtig is. Spatel in gedeelten de eierdooiers door de eiwitten.
  2. Zeef de bloem en maïzena en spatel in gedeeltes luchtig door je eimengsel. Strijk het beslag over de bakplaten en bak af op in het midden van de oven op 200 °C in 5-10 min. Verwijder de vorm en laat het biscuit omgekeerd volledig afkoelen op een rooster.
Koffiecrème
  1. Breng in een pan de melk, oploskoffie met de helft van de suiker aan de kook. Roer de eidooiers met de rest van de suiker los en roer de bloem erdoor. Meng een scheutje melk door het eimengsel, schenk terug in de pan en roer heel goed door op een zeer laag vuurtje totdat de crème tegen de kook aan is en dik wordt. Dit is je banketbakkerscrème. Snijd dan de helft van de boter in kleine blokjes en roer deze van het vuur af met een garde in gedeeltes door de warme maar niet meer kokende banketbakkerscrème.
  2. Dek af met plastic folie en laat afkoelen tot kamertemperatuur. Klop in een schone kom de resterende boter luchtig en voeg in gedeeltes de banketbakkerscrème toe (op kamertemperatuur) totdat de crème egaal is. Zet even in de koelkast tot gebruik maar verwerk het niet te koud.
Chocolade ganache
  1. Breng de room tegen de kook aan en hak de chocolade. Giet al roerend de hete room op de chocolade en meng tot een egale glanzende ganache.
  2. Meng vervolgens de zachte boter erdoor. Laat afkoelen tot kamertemperatuur anders is de ganache te vloeibaar om te verwerken.
Praliné
  1. Breng in een steelpan de suiker en water aan de kook en kook tot een karamel. Voeg de gehakte hazelnoten toe en stort uit op bakpapier om uit te harden.
Opbouwen
  1. Leg de eerste van drie lagen biscuit op een stevige ondergrond en bestrijk met de helft van de koffiecrème. Leg hierop de tweede laag plak biscuit, verdeel hierover de niet te vloeibare ganache en dek af met de tweede plak biscuit. Strijk hierop de tweede laag koffie-botercrème.
  2. Maskeer ook de bovenkant en de zijkanten. Bekleed de zijkanten met me gekarameliseerde hazelnoten. Versier de bovenkant taart met de resterende koffiecrème en bijvoorbeeld mokkaboontjes.
Stuff to know
Deze hoeveelheid is voldoende voor een taart van 25 bij 30 cm en levert 25 porties.
Serveer de taart op kamertemperatuur.
De koffiecrème is luchtiger en minder machtig dan een traditionele botercrème doordat een deel van de boter is vervangen door de banketbakkerscrème. Je kunt deze koffiecrème eerder maken en in de koelkast bewaren. Laat op kamertemperatuur komen om het te kunnen gebruiken.
De chocolade ganache moet afkoelen na bereiding anders is die te vloeibaar. Verwarm eventueel in de magnetron indien te koud.
Wees voorzichtig met de hete karamel: een brandwond is zo ontstaan.

 

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Apricot and almond cake

Apricot and almond cake
 
Author:
Makes: 1 cake and 10 slices
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr whole almonds
  • 280 gr flour
  • 16 gr baking powder
  • 2 gr salt
  • 120 gr white sugar
  • 2 eggs
  • 200 gr milk
  • 45 gr butter
  • 15 gr amaretto
  • 45 gr orange juice
  • 100 gr dried apricots
Instructions
  1. Preheat the oven to 180 °C, grease a cake tin and line the base with baking paper.
  2. Roast the almonds in the oven for 5 min and chop them not too finely.
  3. Mix the flour, baking powder, salt and sugar.
  4. Mix in a different bowl the eggs, milk, melted butter, amaretto and orange juice
  5. Mix the liquid ingredients into the flour until just combined.
  6. Chop the apricots and add them with the almonds to the batter.
  7. Scoop the batter in the prepared tin and bake at 180 °C for 25 min or until a skewer inserted in the centre comes out clean.
  8. Allow to cool on a wire rack before unmoulding.
Stuff to know
This quantity will fill 1 cake tin and yields about 10 slices.
Amaretto is an almond liquor, the cake can be made without it.
It is possible to bake 12 muffins rather than a single cake.
Do not overmix the batter of the cake becomes though.
Use fresh apricots if available.
Replace the melted butter with vegetable oil if desired.

 

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Abrikoos en amandelcake

Abrikoos en amandelcake
 
Author:
Makes: 1 cake
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr amandelen
  • 280 gr bloem
  • 16 gr bakpoeder
  • 2 gr zout
  • 120 gr suiker
  • 2 eieren
  • 200 ml melk
  • 45 gr boter
  • 15 gr amaretto
  • 100 gr gedroogde abrikozen
  • 45 gr sinaasappelsap
Instructions
  1. Verwarm de oven voor op 180 °C, vet een cakeblik in en bekleed de bodem met bakpapier.
  2. Rooster de amandelen in de oven gedurende 5 min en hak grof.
  3. Meng de bloem, bakpoeder, zout en suiker in een kom.
  4. Meng de eieren, de melk, de gesmolten boter, amaretto en sinaasappelsap in een andere kom.
  5. Voeg dit toe aan de kom met droge ingrediënten en roer kort tot een beslag.
  6. Snijd de abrikozen kleiner en voeg met de gehakte amandelen toe aan het beslag.
  7. Schep het beslag in het ingevette cakeblik.
  8. Bak meteen op 180 °C gedurende 25 min of totdat een prikker er schoon en droog uitkomt.
  9. Laat afkoelen op een rooster en verwijder de vorm.
Stuff to know
Dit recept is voldoende voor 1 cakeblik en ongeveer 10 plakken.
Amaretto is likeur met amandelsmaak. Je kunt het recept ook maken zonder deze toe te voegen.
Meng de muffins niet te lang, het beslag mag licht klonterig zijn. Anders wordt de cake taai.
Gebruik eventueel verse abrikozen in het seizoen.
Je kunt de gesmolten boter vervangen door neutrale olie.
Je kunt het beslag ook in 12 muffin-vormpjes bakken.

 

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Burger with a summer couscous salad

Burger with a summer couscous salad
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr couscous
  • 400 gr water or stock
  • 2 red onion
  • 2 cloves of garlic
  • 350 gr courgette
  • 400 gr bell pepper
  • 2 tspn paprika powder
  • 2 tspn ground coriander
  • 2 tspn ground cumin
  • 100 gr dried tomatoes
  • 100 gr olives
  • 4 tbspn fresh parsley
  • 4 hamburgers
  • Cherry tomatoes
  • cucumber
  • rocket
Instructions
  1. Bring fort he couscous the water or stock to the boil. Pour the couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Allow to stand for 5 min or until the couscous has absorbed all the liquid and is cooked. Season if need be to taste with salt and pepper.
  2. Chop the red onion and garlic and stir fry until cooked.
  3. Dice the bell pepper and courgette finely and add to the onion. Cook until just cooked.
  4. Add the paprika powder, ground coriander, ground cumin and stir fry until they release their flavour.
  5. Stir the cooked couscous through the vegetables.
  6. Slice the dried tomatoes, olives, fresh parsley and add them to the couscous.
  7. Meanwhile, cook the burgers until done.
  8. Serve the burgers with the couscous salad, some cherry tomatoes, sliced cucumber and dressed rocket leaves.
Stuff to know
This recipe will make about 4 portions.
The amount of liquid needed for the couscous varies per brand. Check the packaging for instructions.
If you use stock, be careful not to add too much salt.
A recipe to make your own burgers can be found here.

 

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Burger met zomerse couscoussalade

Burger met zomerse couscoussalade
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr couscous
  • 400 gr water of bouillon
  • 2 rode uien
  • 2 knoflooktenen
  • 350 gr courgette
  • 400 gr paprika
  • 2 tlpl paprikapoeder
  • 2 tlpl korianderpoeder
  • 2 tlpl komijnpoeder
  • 100 gr gedroogde tomaat
  • 100 gr olijven
  • 4 hamburgers
  • 4 elpl verse peterselie
  • Kerstomaten
  • Komkommer
  • rucola
Instructions
  1. Breng voor de couscous het water of de bouillon aan de kook.
  2. Voeg de couscous toe, plaats een deksel op de pan, zet het vuur uit en laat 5 min weken of totdat de couscous gaar is. Breng indien nodig verder op smaak met peper en zout.
  3. Snipper de rode ui en knoflook en roerbak in wat olie beetgaar.
  4. Snijd de paprika en courgette in fijne blokjes en voeg toe aan de uien.
  5. Voeg toe het paprikapoeder, korianderpoeder, komijnpoeder en roerbak deze even mee totdat ze hun geur afgeven.
  6. Bak ondertussen de hamburgers gaar in een andere pan.
  7. Roer de gare couscous door de roergebakken groente.
  8. Snijd de gedroogde tomaat, olijven en verse peterselie fijn en roer door de groente en couscous. Breng indien nodig nog verder op smaak met peper en/of zout.
  9. Serveer de hamburgers met de couscoussalade, enkele kerstomaten, plakjes komkommer en wat aangemaakte rucola.
Stuff to know
Deze hoeveelheid is voldoende voor 4 personen.
De benodigde hoeveelheid vocht verschilt per soort couscous. Volg de aanwijzingen op de verpakking.
Als je bouillon gebruikt voor de couscous, wees dan voorzichtig met hoeveel zout je toevoegt.
Hier vind je het recept voor zelfgemaakte hamburgers.

 

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Avocado en aardappelsalade

Avocado en aardappelsalade
 
Author:
Makes: 4-6 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Dressing
  • 250 gr mayonaise
  • 125 gr ketchup
  • 30 gr zoete chili saus
  • 12 gr verse peterselie
  • 25 gr kappertjes
Salade
  • 600 gr krielaardappelen
  • 2 rode paprika’s
  • 1 rode ui
  • 3 avocado’s
  • 250 gr kerstomaten
  • 200 gr landham
  • ½ komkommer
  • 100 gr rucola en veldsla
Instructions
Dressing
  1. Meng voor de dressing de mayonaise, ketchup, zoete chili saus, fijngehakte verse peterselie, kappertjes en naar smaak zout en peper.
Salade
  1. Kook de aardappelen beetgaar in gezouten water, giet af en laat iets afkoelen.
  2. Meng de aardappelen met een deel van de dressing zodat ze met een dun laagje ervan zijn bedekt.
  3. Snijd de rode paprika en rode ui in niet te kleine blokjes en bak kort in een koekenpan en wat olie totdat ze groente beetgaar is. Breng op smaak met peper en zout.
  4. Snijd de avocado’s door de helft, verwijder de pit en snijd in niet te kleine stukken.
  5. Snijd de kerstomaten doormidden.
  6. Snijd de plakken landham doormidden en rol op tot een rolletje.
  7. Snijd de komkommer in plakjes.
  8. Verdeel de dressing over het bord en bouw de salade verder op met de aardappeltjes, stukken avocado, roergebakken paprika en rode ui, kerstomaten, rolletjes ham, plakken komkommer en de rucola en veldsla. Serveer eventueel resterende dressing apart.
Stuff to know
Deze hoeveelheid is voldoende voor 4-6 personen.
Meng de dressing met de aardappelen als die nog lauwwarm zijn, want dan nemen ze de dressing beter op.
Vervang de kappertjes door fijngesneden augurk.
Vervang in de dressing de chilisaus en ketchup eens door mosterd en dragon.

 

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Avocado and potato salad

Avocado and potato salad
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dressing
  • 250 gr mayonnaise
  • 125 gr ketchup
  • 30 gr sweet chili sauce
  • 12 gr fresh parsley
  • 25 gr capers
Salad
  • 600 gr small potatoes
  • 2 red bell peppers
  • 1 red onion
  • 3 avocado’s
  • 250 gr cherry tomatoes
  • 200 gr Parma ham
  • ½ cucumber
  • 100 gr rocket and watercress
Instructions
Dressing
  1. Mix for the dressing the mayonnaise, ketchup, sweet chili sauce, chopped fresh parsley and capers. Season to taste with salt and pepper.
Salad
  1. Parboil the small potatoes in salted boiling water until just tender, drain and mix with just enough dressing to coat them lightly.
  2. Dice the red onion and bell peppers and stir fry until just cooked. Season to taste with salt and pepper.
  3. Cut the avocado’s in half, remove the stone and cut them in not too small chunks.
  4. Halve the cherry tomatoes and slice the cucumber.
  5. Halve the slices of Parma ham and roll them up.
Finish
  1. Spread some dressing on the plate.
  2. Position op top the cooked and dressed potatoes, stir fried red onion and bell peppers, avocado chunks, Parma ham, cherry tomatoes, cucumber slices and rocket and watercress. Serve any remaining dressing on the side.
Stuff to know
This salad will provide 4-6 portions.
It is recommended to mix the dressing through the potatoes when they are still lukewarm since they will take on the flavour better.
Use ripe avocadoes for the best flavour.
Replace the capers with chopped gherkins.
Replace in the dressing the sweet chili sauce and ketchup with mustard and fresh tarragon.

 

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Chocolade chip koekjes

Chocolade chip koekjes
 
Author:
Makes: 25 koekjes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr boter
  • 200 gr bruine suiker
  • 84 gr witte suiker
  • 16 gr vanillesuiker
  • 50 gr pindakaas
  • 2 ei
  • 380 gr witte bloem
  • 8 gr bakpoeder
  • 6 gr zout
  • 300 gr donkere gehakte chocolade
Instructions
  1. Klop de boter luchtig en voeg toe al kloppend toe de bruine suiker, witte suiker, vanillesuiker en de pindakaas.
  2. Voeg in gedeelte de eieren toe en klopt het geheel luchtig en egaal gemengd.
  3. Meng in een andere kom de bloem, bakpoeder en zout.
  4. Spatel dit handmatig door de boter tot een egaal deeg.
  5. Spatel dan de gehakte chocolade door het deeg.
  6. Laat het een deeg een uur in de koelkast rusten totdat het deeg stevig is en hanteerbaar.
  7. Verwarm de oven voor op 190 °C en bekleed een bakplaat met bakpapier.
  8. Rol van het deeg balletjes van 50 gr en leg deze op het bakpapier.
  9. Druk elk balletje iets platter en bak de koekjes af in 15 min of totdat de koeken bruin zijn en gaar. Laat afkoelen en harder worden op een rooster.
Stuff to know
Deze hoeveelheid is voldoende voor 25 koekjes
Boter en eieren moeten op kamertemperatuur zijn om een goed en luchtig klopdeeg te verkrijgen.
De koekjes worden harder tijdens het afkoelen.
Voeg eventueel gehakte pecan-noten toe.
Gebruik bij voorkeur pure chocolade voor een diepere chocoladesmaak.

 

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Chocolate chip cookies

Chocolate chip cookies
 
Author:
Makes: 25 cookies
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr soft butter
  • 200 gr brown sugar
  • 100 gr white sugar
  • 1 tspn vanilla flavour
  • 50 gr peanut butter
  • 2 eggs
  • 380 gr white flour
  • 8 gr baking soda
  • 6 gr salt
  • 300 gr dark chocolate buttons
Instructions
  1. Cream the butter with the brown sugar, white sugar and peanut butter.
  2. Add the eggs, one at the time, and continue mixing until smooth.
  3. Mix in a separate bowl the white flour, salt and baking soda.
  4. Add to the mixture and mix until it comes just together.
  5. Mix in the chocolate chunks until combined.
  6. Chill the dough in the fridge for an hour until cold enough to handle.
  7. Line a baking tray with baking paper and preheat the oven to 180°C.
  8. Weigh out 50 gr portions of dough and shape them into a ball. Flatten them slightly and place on the baking tray with some room between them since they will spread.
  9. Bake for 14 min or until cooked and golden. Transfer to a wire rack and allow to cool and become crunchy.
Stuff to know
This recipe will make about 25 cookies
Use butter and eggs at room temperature since they are easier to work with.
The cookies will become crunchy when cool.
Add some chopped pecan nuts to the dough along with the chocolate chips.
Use chocolate buttons if available.

 

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Bietjessalade met nectarine

Bietjessalade met nectarine
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Salade
  • 4 rode bieten
  • 4 gele bieten
  • 4 witte bieten
  • 100 gr walnoten
  • 100 gr Parmezaanse kaas
  • 4 nectarines
  • 150 gr gemengde sla
Dressing:
  • 100 ml olijfolie
  • 30 ml witte-wijnazijn
  • 15 gr honing
  • 6 gr mosterd
  • Balsamico-crème
Instructions
  1. Kook de bieten gaar in licht gezouten kokend water en laat afkoelen. Schil ze en snijd de bieten in wedges. Breng ze op smaak met een beetje peper en zout.
  2. Rooster de walnoten in een droge koekenpan totdat ze lekker beginnen te ruiken. Bestrooi ze met een snufje grof zout.
  3. Rasp de Parmezaanse kaas grof.
  4. Snijd de nectarines in wedges.
  5. Meng voor de dressing de mosterd, witte-wijnazijn, honing, yoghurt en olie. Breng op smaak met een beetje peper en zout. Maak de gemengde sla aan met de dressing.
  6. Versier het bord met de balsamico-crème en verdeel erover de verschillende kleuren biet, de nectarine, de geroosterde walnoten, gemengde sla, Parmezaanse kaas en een beetje dressing.
Stuff to know
Speel met de kleuren en de vorm om het gerecht mooi te dresseren. Gebruik gewoon rode bieten als de gekleurde varianten niet te verkrijgen zijn.
Voeg pas de walnoten toe vlak voordat je de salade serveert anders worden die zacht.
Gebruik zonnebloempitten i.p.v. geroosterde walnoten.
Vervang de Parmezaanse kaas door geitenkaas.

 

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Beetroot and nectarine salad

Beetroot and nectarine salad
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Salad
  • 4 red beetroot
  • 4 yellow beetroot
  • 4 white beetroot
  • 100 gr walnuts
  • 100 gr Parmesan cheese
  • 4 nectarines
  • 150 gr mixed leaf salad
Dressing:
  • 100 ml olive oil
  • 30 ml white wine vinegar
  • 15 gr honey
  • 6 gr mustard
  • Balsamic-cream
Instructions
  1. Cook the beetroot in lightly salted boiling water until done. Allow to cool, peel and cut in wedges. Season with salt and pepper.
  2. Toast the walnuts in a dry frying pan until fragrant and season with some coarse salt.
  3. Grate the parmesan cheese.
  4. Cut the nectarines in wedges.
  5. Mix for the dressing the mustard, honey, white wine vinegar, olive oil and seasoning to taste.
  6. Combine the mixed leaf salad with some dressing.
  7. Decorate the plate with the balsamic-cream and place the red, yellow and white beetroot on the plate with the nectarines, toasted walnuts, mixed leaf salad, Parmesan cheese and some extra dressing.
Stuff to know
Alternate the colours for the presentation. Alternatively, use only red beetroot.
Only add the walnuts or they will become soggy.
Replace the walnuts with sunflower kernels.
Replace the Parmesan cheese with goat cheese.

 

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Perzik met hangop en praliné

Perzik met hangop en praliné
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Hangop
  • 1000 gr yoghurt
  • 1 limoen
  • 16 gr vanillesuiker
Praliné
  • 50 gr witte suiker
  • 20 gr amandelen
Perziken
  • 1 sinaasappel
  • 300 gr witte wijn
  • 60 gr suiker
  • 4 perziken
Garneren
  • 250 gr aardbeien
  • amandelen
  • Verse munt
Instructions
Hangop
  1. Zet een vergiet of (bol)zeef in een ruime kom zonder dat de zeef de onderkant van de kom raakt. Spoel een schone theedoek om en wring uit. Leg deze doek in de zeef. Giet de yoghurt in de doek.
  2. Zet de kom in de koelkast gedurende enkele uren totdat het vocht uit de yoghurt in de kom is gedruppeld. Giet af en toe het vrijgekomen vocht weg.
  3. De achtergebleven dikke yoghurt in de doek is de hangop. Breng de hangop verder op smaak met de vanillesuiker en de zest van de limoen. Schep deze in een schoon bakje en bewaar tot gebruik in de koelkast.
Praliné
  1. Meng de suiker met een beetje water en kook tot een lichte karamel. Zet het vuur uit en voeg de gehakte amandelen toe. Giet de karamelamandelen uit op bakpapier en laat afkoelen en hard worden.
  2. Hak de amandelen fijn in een keukenmachine en bewaar deze praliné tot gebruik in een luchtdicht afgesloten bakje.
Perziken
  1. Zest de sinaasappel en pers de vrucht uit. Meng het sinaasappelsap met de witte wijn en suiker. Breng dit tegen de kook aan. Snijd de perziken in kwarten en gaar in de wijn enkele minuten totdat de perziken iets zachter zijn geworden maar niet uit elkaar vallen.
  2. Haal de perziken uit het pocheervocht en kook het in totdat het stroperig begint te worden.
Garneren
  1. Snijd de aardbeien in plakjes. Hak de amandelen grof.
  2. Lepel eerst de hangop in een kommetje of op een bord.
  3. Verdeel de aardbeien, ingekookt pocheervocht en lauwwarme perziken erover op een speelse manier.
  4. Maak af met de verse munt, gehakte amandelen en de praline.
Stuff to know
Gebruik bij voorkeur verse perziken voor dit dessert.
Verdeel pas vlak voor het serveren de praliné over het gerecht omdat die snel zijn krokantheid verliest.
Kook de karamel niet te donker anders smaakt die bitter.

 

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Poached peaches with yoghurt and praline

Poached peaches with yoghurt and praline
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Yoghurt
  • 1000 gr yoghurt
  • 1 lime
  • 16 gr vanilla sugar
Praliné
  • 50 gr white sugar
  • 20 gr almonds
Peaches
  • 1 orange
  • 300 gr white wine
  • 60 gr sugar
  • 4 peaches
Garnish
  • 250 gr strawberries
  • almonds
  • fresh mint
Instructions
Yoghurt
  1. Place a sieve in a bowl without it touching the bottom. Moisten a tea towel and line the sieve.
  2. Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours, pouring away every now and then the liquid that will drain though the cloth in the bowl.
  3. Scoop the thickened yoghurt from the tea towel in a clean container and flavour as desired with, the vanilla and the lime zest. Store in the fridge until needed.
Praline
  1. Minx the sugar with some cold water and cook to a blond caramel. Turn of the heat and add the chopped almonds. Pour onto baking paper and allow to cool and harden.
  2. When cool, chop in a food processor until fine crumb and store in an airtight container.
Peaches
  1. Zest the orange and press the fruit. Mix the zest, orange juice with the white wine and sugar and bring to a simmer. Quarter the peaches and poach several minutes until soft but not mushy.
  2. Remove the peaches and reduce the poaching liquor until syrupy.
Garnish
  1. Quarter the strawberries and chop the almonds.
  2. Spread the thick yoghurt into bowls or onto a plate. Decorate with the lukewarm peached, reduced poaching liquid, strawberries, almonds, praline and fresh mint.
Stuff to know
It is recommended to use fresh peaches for this dessert.
Only add the praline last minute or it will go soggy.
Don’t cook the caramel too dark or it will taste burnt.

 

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Steak with Greek lentil salad

Steak with Greek lentil salad
 
Author:
Makes: 5 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 red onions
  • 2 cloves of garlic
  • 1 yellow bell pepper
  • 2 tspn ground cumin
  • 2 tspn ground coriander
  • 2 tspn paprika powder
  • 500 gr cooked lentils
  • 2 tbspn honey
  • 1 tbspn lemon juice
  • 250 gr cherry tomatoes
  • 100 gr olives
  • 150 gr sun dried tomatoes
  • 150 gr feta
  • 4 steaks
Instructions
  1. Peel and dice the onion and garlic. Cook in some oil until translucent.
  2. Clean an dice the bell pepper. Cook with the onion until soft.
  3. Stir in the ground cumin, coriander and paprika powder and cook for a minute until fragrant.
  4. Rinse and drain the cooked lentils. Add them to the vegetables together with the honey and lemon juice to reheat them and finish cooking the vegetables.
  5. Quarter the cherry tomatoes, cut the olives in half, slice the sun dried tomatoes and crumble the feta.
  6. Meanwhile, season and pan fry pan fry the steaks to your liking and allow them to rest for a couple of minutes.
  7. Add the cherry tomatoes, olives, sun dried tomatoes and feta to the lentils and season to taste with salt and pepper.
  8. Serve the steak with the salad and some dressed rocket and cucumber on the side.
Stuff to know
This quantity will be about 4-5 portions.
If using cooked lentils, they only need to be reheated.
Don´t add to much salt since the feta and olives are salty already.
To add extra flavour, add some fresh basil to the lentil salad.
The cherry tomatoes, olives, sun dried tomatoes and feta do not need to be cooked so only add them at the very end.

 

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Biefstuk met Griekse linzensalade

Biefstuk met Griekse linzensalade
 
Author:
Makes: 5 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 rode uien
  • 2 knoflooktenen
  • 1 gele paprika
  • 2 tlpl gemalen komijn
  • 2 tlpl gemalen koriander
  • 2 tlpl paprikapoeder
  • 500 gr gekookte linzen
  • 2 elpl honing
  • 1 elpl citroensap
  • 250 gr kerstomaat
  • 100 gr olijven
  • 150 gr gedroogde tomaat
  • 150 gr feta
  • 4 biefstukken
Instructions
  1. Snipper de ui en knoflook en bak in wat olie glazig.
  2. Maak de paprika schoon, snijd in blokjes en bak mee met de ui en knoflook.
  3. Voeg toe de gemalen komijn, koriander en paprikapoeder en roerbak enkele minuten totdat ze de specerijen hun geur afgeven.
  4. Spoel de linzen schoon in een vergiet onder koud stromend water en voeg toe aan de groenten samen met de honing en citroensap. Laat sudderen op laag vuur totdat de groenten gaar zijn en de linzen warm.
  5. Snijd de kerstomaten in vieren, halveer de olijven en snijd de gedroogde tomaten in reepjes. Verkruimel de feta.
  6. Bak ondertussen de biefstukken tot de gewenste garing en laat enkele minuten rusten.
  7. Voeg de kerstomaten, de olijven, de gedroogde tomaten en feta toe aan de linzen en draai het vuur uit. Proef en breng op smaak met zout en peper.
  8. Serveer de biefstukken met de salade en wat aangemaakte rucola en komkommer.
Stuff to know
Deze hoeveelheid is voldoende voor 4-5 personen.
Als je gare linzen gebruik, hoef je die enkel op te warmen.
Voeg voor nog meer smaak verse basilicum toe.
De kerstomaten, de olijven, de gedroogde tomaten en feta hoeven niet te garen, dus voeg ze pas op het einde toe aan de linzen.
De feta en olijven zijn al zout, dus voeg niet teveel zout toe.

 

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Red summer fruit panna cotta

Red summer fruit panna cotta
 
Author:
Makes: 8-10 portions
Prep time:
Total time:
 
Ingredients
Panna cotta base
  • 500 ml milk
  • 500 ml double cream
  • 10 gr gelatine
  • 100 gr white sugar
  • 16 gr vanilla sugar
Topping:
  • 100 gr red jam
  • 400 gr strawberries or other red fruit
Instructions
Panna cotta base
  1. Soak the gelatine in ample cold water for 10 min.
  2. Warm half of the milk in a pot to dissolve the white sugar and vanilla sugar. It doesn’t have to boil.
  3. Drain the gelatine and allow to melt in the warm milk. Stir until smooth.
  4. Mix the remaining milk and double cream in a bowl. Pour in the warm milk with the gelatine and mix until smooth.
  5. Pour in a tray lined with cling film and refrigerate overnight to set.
Topping:
  1. Decorate with the red fruit jam and summer fruit to your liking.
Stuff to know
This quantity will yield about 8-10 portions.
Do not boil the milk, hot to the touch is enough to dissolve the sugar and gelatine.
Only heating part of the base mixture means that the base will cool down and set quicker.
The amount of sugar is too taste.
Add the zest of a lime for a more exciting version of this dish.
Panna cotta is a traditional Italian set pudding.

 

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Panna cotta met rood zomerfruit

Panna cotta met rood zomerfruit
 
Author:
Makes: 8-10 porties
Prep time:
Total time:
 
Ingredients
Panna cotta basis
  • 500 ml melk
  • 500 ml slagroom
  • 10 gr gelatine
  • 100 gr suiker
  • 16 gr vanillesuiker
Garnering
  • 100 gr rode jam
  • 400 gr aardbeien of ander rood fruit
Instructions
Panna cotta basis
  1. Laat de gelatine10 min weken in ruim koud water.
  2. Verwarm de helft van de melk, de suiker en de vanillesuiker totdat de suiker is opgelost. De melk hoeft niet te koken.
  3. Laat de gelatine uitlekken en laat oplossen van het vuur af in de hete melk.
  4. Meng de resterende melk en slagroom en giet hierbij al roerend de warme melk met de opgeloste gelatine.
  5. Giet de pudding in de vorm die is bekleed met plastic folie, dek af met plastic folie en laat in de koeling minimaal een nacht opstijven.
Garnering
  1. Versier met de rode jam en verse aardbeien.
Stuff to know
Dit recept is voldoende voor 8-10 personen.
Laat de melk vooral niet koken; verwarmen is genoeg om de gelatine en suiker op te laten lossen.
De pudding kan het best een dag van te voren gemaakt worden.
De hoeveelheid suiker in het recept kan naar smaak worden aangepast
Voor een spannendere versie, voeg toe de zest van een limoen aan de vulling.

 

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Amerikaanse pannenkoeken

Amerikaanse pannenkoeken
 
Author:
Makes: 20-24 pannenkoeken
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr witte bloem
  • 32 gr bakpoeder
  • 30 gr witte suiker
  • 5 gr zout
  • 750 gr melk
  • 4 eieren
  • 50 gr gesmolten boter
Instructions
  1. Meng de bloem, bakpoeder, witte suiker en zout.
  2. Meng de eieren en de melk.
  3. Roer in gedeeltes de eieren en melk door de bloem en roer goed met een garde om klontjes te voorkomen.
  4. Voeg als laatste de gesmolten boter toe en giet het beslag eventueel door een zeef om klontjes te verwijderen.
  5. Verwarm een koekenpan op middelhoog vuur en smelt een klein beetje boter. Giet een beetje beslag in de pan en wentel de koekenpan totdat je een pannenkoek hebt van 5 mm dikte en ongeveer 10 cm doorsnede. Bak deze rustig tot de bovenkant droog is en er allerlei gaatjes ontstaan.
  6. Draai de pannenkoek voorzichtig om en bak de andere kant totdat ze gaar is en goudbruin.
  7. Houd de pannenkoeken eventueel warm op een bord geplaatst op een pan met heet water terwijl de resterende pannenkoeken bakt.
Stuff to know
Deze hoeveelheid is voldoende voor 17-20 pannenkoeken.
Het bakpoeder in het recept zorgt ervoor dat de pannenkoeken tijdens het bakken hoger zullen worden. Ze zijn duidelijk dikker dan de Nederlandse versie.
Deze pannenkoeken worden traditioneel in Amerika en Canada gegeten bij het ontbijt met jam, ahornsiroop, bosbessen of honing.
Gebruik genoeg boter om te voorkomen dat de pannenkoeken vast gaan zitten aan de pan maar niet te veel om een vette smaak te voorkomen.

 

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American pancakes

American pancakes
 
Author:
Makes: 20-24 pancakes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr flour
  • 32 gr baking powder
  • 30 gr white sugar
  • 5 gr salt
  • 750 gr milk
  • 4 eggs
  • 50 gr melted butter
Instructions
  1. Mix the flour, baking powder, white sugar and salt in a bowl.
  2. Crack the eggs and whisk them.
  3. Add the milk to the eggs. Whisk until blended.
  4. Add the milk and eggs gradually to the dry ingredients and whisk to make a thick smooth batter.
  5. Finally, stir in the melted butter. Pass the batter through a fine strainer to remove any lumps.
  6. Heat a frying pan. Melt a knob of butter in the hot frying pan and pour some batter into the pan to make pancakes about 10 cm across. Pivot the frying pan until the batter is equally spread and form a thin layer about 5 mm thick.
  7. Bake until the top is dry and holes start to appear, then flip the pancake over carefully with a spatula and bake the other side until done and golden.
  8. Remove from the frying pan on a plate and keep warm until serving on top of a pot with boiling water. Continue baking until the batter is used up.
Stuff to know
This recipe will make about 20 pancakes.
Serve with jam, maple syrup, sugar, blue berries, caramel or chocolate sauce, etc.
The base of the pancakes is sufficiently cooked when the top is dry and holes start to appear. This is caused by the baking powder.
Use enough butter to keep the crepes from sticking to the frying pan but not too much, or the pancakes will have a buttery taste. You can reheat the pancakes in the oven when they are not immediately served.

 

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Croque monsieur with ham and cheese

Croque monsieur with ham and cheese
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Béchamel sauce
  • 60 gr butter
  • 60 gr white flour
  • 500 ml cold milk
  • 1 tspn lemon juice
  • ½ tspn nutmeg
Finish
  • 16 slices of bread
  • 8 slices of ham or bacon
  • 8 slices of cheese
  • 8 tbspn grated cheese
Instructions
Béchamel sauce
  1. Melt the butter. Add all the flour at once and stir together to form a roux. Cook on a low heat for a couple of minutes. Add some cold milk to the roux and stir with a whisk until smooth. Continue adding the milk until you have a smooth sauce.
  2. Return to a simmer, and cook for a couple of minutes to thicken. Season to taste with salt, pepper, lemon juice and nutmeg.
Finish
  1. Preheat the oven to 200°C.
  2. Spread half of the slices of bread with a thin layer of béchamel sauce and add a slice of ham (or cooked bacon) and a slice of cheese.
  3. Spread the other half of the slices of bread with a thin layer of béchamel sauce and place sauce-side down on the filing. Press down gently to adhere.
  4. Spread the top with a thin layer of béchamel sauce and sprinkle the grated cheese on top.
  5. Place on a baking tray lined with baking paper and bake in the oven for 10 min or until the filling is hot and the cheese has melted.
Stuff to know
This will make about 8 portions.
These croquet monsieur are great served at lunch time or as a savoury snack with some salad.
Replace the white sauce with butter for a quicker version
Use white or brown bread.
The French name for this creation is croque monsieur. With a baked egg on top, it becomes a croque madame.

 

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Tosti ham en kaas uit de oven

Tosti ham en kaas uit de oven
 
Author:
Makes: 8 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Bechamelsaus
  • 60 gr boter
  • 60 gr bloem
  • 500 ml koude melk
  • 1 tlpl citroensap
  • ½ tlpl nootmuskaat
Afmaken
  • 16 boterhammen
  • 8 plakken ham
  • 8 plakken kaas
  • 8 elpl geraspte kaas
Instructions
Bechamelsaus
  1. Smelt de boter in een pan zonder dat deze bruin kleurt. Voeg in een keer de bloem toe en roer die door de boter totdat er een roux ontstaat. Laat de roux in circa 3 minuten garen op laag vuur maar niet kleuren. Voeg dan al roerend met een garde beetje bij beetje de koude melk toe. Klop de saus glad met een garde.
  2. Breng de saus rustig aan de kook, zet het vuur lager en laat enkele minuten zachtjes garen en indikken. Breng de saus op smaak met citroensap, zout en peper en nootmuskaat.
Afmaken
  1. Verwarm de oven voor op 200°C.
  2. Bestrijk de helft van de plakken brood met een beetje bechamelsaus. Leg op de helft een plak ham en een plak kaas. Bestrijk de resterende boterhammen met een beetje bechamelsaus en leg omgekeerd op de vulling.
  3. Bestrijk de bovenkant met een beetje bechamelsaus en strooi de geraspte kaas erover.
  4. Leg de tosti’s op een bakplaat bekleed met bakpapier en bak de tosti's totdat de kaas gesmolten is en de vulling warm.
Stuff to know
Deze hoeveelheid is voldoende voor 8 porties.
Vervang voor een snellere versie de bechamelsaus door roomboter.
Serveer de tosti's als hartig lunchgerecht met bijvoorbeeld een frisse salade.
Gebruik naar keuze wit of bruin brood.
De Franse naam voor dergelijke tosti’s is croque monsieur. Als je er een spiegelei oplegt, spreek je van een croque madame.

 

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Citroentaart met meringue

Citroentaart met meringue
 
Author:
Makes: 12-16 porties
Prep time:
Cook time:
Total time:
 
Ingredients
  • Deeg
  • 120 gr boter
  • 80 gr poedersuiker
  • 25 gr amandelpoeder
  • 200 gr bloem
  • 1 ei
  • 2 gr zout
Lemon curd vulling
  • 300 ml citroensap
  • 6 citroenen
  • 225 gr witte suiker
  • 6 eieren
  • 75 gr boter
  • 14 gr gelatine
Italiaans schuim
  • 4 eiwitten
  • 50 gr witte suiker
  • 70 gr water
  • 250 gr witte suiker
Instructions
Deeg
  1. Snijd de koude boter in blokjes en doe die in het bakje van een keukenmachine. Voeg een deel van de bloem toe en draai kort totdat er een kruimelig deeg ontstaat dat lijkt op fijn zand. Meng dit met de rest van de bloem, poedersuiker, amandelpoeder, zout en het ei en kneed dit kort en snel tot een samenhangend en egaal deeg. Laat het deeg gewikkeld in plastic minimaal een uur rusten en opstijven.
  2. Vet de vorm in. Rol het deeg uit tot de grootte van de vorm, bekleed die met het deeg en laat het opnieuw minimaal een half uur rusten in de koeling terwijl de oven word voorverwarmd op 180 °C. Bekleed de taartvorm met bakpapier en steunvulling en bak de taart 20 min in de oven totdat het deeg gaar is en goudbruin. Laat afkoelen op een rooster.
Lemon curd vulling
  1. Zest de citroenen. Pers de citroenen uit en meet af de benodigde hoeveelheid citroensap. Verwarm het citroensap, citroenzest en de suiker totdat de suiker is opgelost en het mengsel helder. Klop met een garde in een kom de eieren los. Voeg hieraan toe al kloppend en in gedeeltes een deel van het lauwwarme citroensap toe zodat de eieren kunnen wennen aan het warme sap. Roer goed, giet het eimengsel terug in de pan bij het resterende citroensap.
  2. Verwarm de saus al roerend tot maximaal 85°C. De saus wordt dan dikker maar mag niet koken wan dan ontstaan er klontjes ei in de saus. De saus heeft de juiste dikte als je een streep kunt trekken op een houten lepel die blijft staan en niet doorloopt.
  3. Week de gelatine in ruim koud water. Laat de saus iets afkoelen en roer de boter in kleine stukjes door de lauwwarme lemon curd voor de binding. Laat de gelatine uitlekken en los op in de nog warme lemon curd. Schenk de lemon curd in de voorgebakken taartvorm en bewaar tot gebruik in de koelkast.
Italiaans schuim
  1. Klop de eiwitten tot zachte pieken en voeg aan het einde in gedeeltes de kleine hoeveelheid suiker toe.
  2. Kook het water en de grote hoeveelheid suiker tot 121°C en giet al kloppend in een dun straaltje bij de eiwitten. Blijf kloppen totdat de eiwitten weer op kamertemperatuur zijn.
  3. Spuit of schep het eiwitschuim over de taart en brand het schuim af met een gasbrander.
Stuff to know
Deze hoeveelheid is voldoende voor een lage vlaaivorm van 26 cm doorsnede.
Laat de lemon curd niet boven de 85°C komen anders krijg je klontjes ei in de saus.
Italiaans schuim maak je door hete suikersiroop te gieten op stijfgeklopte eiwitten. Door de hete suikersiroop zijn de eiwitten voldoende verhit om veilig te kunnen eten. Deze meringue hoeft dus niet in de oven te worden afgebakken maar kun je branden met een gasbrander voor een mooi roostereffect.
Roer gedroogde cranberries of gesmolten witte chocolade door de lemon curd.
Gebruik sinaasappelsap als variatie.

 

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Lemon meringue pie

Lemon meringue pie
 
Author:
Makes: 12-16 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 120 gr butter
  • 80 gr icing sugar
  • 25 gr ground almonds
  • 200 gr white flour
  • 1 egg
  • 2 gr salt
Lemon curd
  • 300 ml lemon juice
  • 6 lemons
  • 225 gr white sugar
  • 6 eggs
  • 75 gr butter
  • 14 gr gelatine
Italian meringue
  • 4 egg whites
  • 50 gr white sugar
  • 70 gr water
  • 250 gr white sugar
Instructions
Pastry
  1. Dice the cold butter. Put in a food processor with some of the flour. Pulse until it resembles coarse sand. Mix with the remaining flour, icing sugar, ground almonds, salt and egg.
  2. Knead briefly until the dough is smooth, wrap in cling film and allow to cool and rest at least 30 min the fridge.
  3. Butter the loose-bottomed flan tin. Roll out the pastry and line the tin. Allow to cool and rest at least 30 min the fridge when you preheat the oven to 180 °C. Line the pastry with baking paper and a weight and blind bake for 20 min or until the pastry is golden brown and fully cooked. Allow to cool to room temperate on a wire rack.
Lemon curd filling
  1. Zest the lemons. Soak the gelatine in ample cold water. Press the lemons and measure the amount of juice needed. Warm the lemon juice, lemon zest and white sugar until the sugar has dissolved.
  2. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth. Pour this back in the pan with the remaining lemon juice.
  3. Bring the lemon curd gently up to 85°C stirring continuously without boiling the lemon curd until the lemon curd thickens. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd. Squeeze out the water from the gelatine and allow to dissolve in the still warm lemon curd. Pour in the baked pastry and store in the fridge until needed.
Italian meringue
  1. Whisk the egg whites until soft peaks, adding the sugar gradually at the end until soft peaks form.
  2. Boil the water and the larger amount of sugar until 121°C. With the mixer running, pour the hot sugar syrup in a thin stream over the egg whites.
  3. Beat until the egg whites are stiff and glossy and back at room temperature.
  4. Pipe or spoon the Italian meringue on top of the lemon curd filling and toast with a kitchen torch.
Stuff to know
This quantity will fill a 26 cm loose-bottomed flan tin.
Whipping a hot sugar syrup into foamy egg whites makes them safe to eat without additional baking.
Don´t allow the lemon curd to boil or get above 85°C to avoid curdling the eggs.
Add cranberries or melted white chocolate to the lemon curd.
Substitute lemon juice with juice from orange juice

 

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Mais en mango salsa

Mais en mango salsa
 
Author:
Makes: 6 porties
Prep time:
Total time:
 
Ingredients
  • 1 mango
  • 285 gr mais
  • 200 gr gegrilde paprika
  • 3 bosuitjes
  • 1 elpl verse koriander
  • 1 tlpl gemalen komijn
Instructions
  1. Schil de mango en snijd in kleine blokjes.
  2. Giet de mais af, spoel af in een vergiet onder koud water en laat uitlekken.
  3. Snijd de gegrilde rode paprika in fijne blokjes.
  4. Snijd de bos-ui in ringetjes.
  5. Meng voor de salsa de mango, mais, gegrilde paprika, bos-uitjes met de verse koriander, gemalen komijn en naar smaak zout en peper.
  6. Bewaar in de koelkast tot gebruik en serveer op kamertemperatuur.
Stuff to know
Deze hoeveelheid is voldoende voor 6 personen.
Voeg naar smaak eventueel toe zoete chilisaus of de zeste van een limoen.
Voeg eventueel toe gemalen cayenne of chilipoeder voor een pittigere salsa

 

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Sweet corn and mango salsa

Sweet corn and mango salsa
 
Author:
Makes: 6 portions
Prep time:
Total time:
 
Ingredients
  • 1 mango
  • 285 gr tinned sweetcorn
  • 200 gr grilled red bell pepper
  • 3 spring onions
  • 1 tbspn fresh coriander
  • 1 tspn ground cumin
Instructions
  1. Peel and dice the mango
  2. Rinse the sweet corn under cold running water and allow to drain over a colander
  3. Dice the grilled red bell pepper and chop the spring onions.
  4. Mix the mango, sweet corn, grilled red bell pepper and spring onions with the fresh coriander, ground cumin and season with salt and pepper to taste.
  5. Store in the fridge until needed and serve at room temperature.
Stuff to know
This will make enough for 6 portions.
Add in sweet chilli sauce and/or the zeste of a lime.
Add some cayenne powder for more heat.

 

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Geroosterde zoete-aardappelsalade

Geroosterde zoete-aardappelsalade
 
Author:
Makes: 4-6 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Salade
  • 1000 gr zoete aardappel
  • 2 tlpl gemalen komijn
  • 2 tlpl gemalen koriander
  • 1 tlpl paprikapoeder
  • 50 gr olie
  • 150 gr spinazie
  • 100 gr amandelen
  • 200 gr feta
  • 200 gr gegrilde rode paprika
Dressing
  • 100 gr olijfolie
  • 33 gr witte-wijnazijn
  • 10 gr honing
  • 5 gr mosterd
Instructions
Salade
  1. Verwarm de oven voor op 180 °C en bekleed een bakplaat met bakpapier.
  2. Schil de zoete aardappels en snijd die in blokjes die even groot zijn als een dobbelsteen.
  3. Meng de blokjes met de olie, gemalen komijn, gemalen koriander en paprikapoeder en naar smaak zout en peper.
  4. Rooster de blokjes in de oven gedurende 5 tot 10 min of totdat ze groente net gaar is. Laat afkoelen tot lauwwarm.
  5. Hak de amandelen grof en rooster ze 5 min in de oven of in een droge koekenpan totdat ze lekker ruiken.
  6. Snijd de feta en de gegrilde rode paprika in kleine blokjes.
Dressing
  1. Klop door elkaar zout, peper, wijnazijn, honing en mosterd.
  2. Voeg de olijfolie al kloppend langzaam toe.
Afmaken
  1. Meng de dressing met de geroosterde zoete aardappels.
  2. Meng voorzichtig hierdoor de geroosterde amandelen, blokjes feta, stukjes gegrilde paprika en de spinazie.
  3. Serveer op kamertemperatuur.
Stuff to know
Rooster eventueel de zoete aardappel een (halve) dag van te voren en maak de salade pas af vlak voor het serveren.
Vervang de spinazie door gemende sla en de feta door geitenkaas.
Rooster de zoete aardappel niet te lang want anders wordt die te gaar en te zacht.
De hoeveelheid specerijen waarmee je de zoete aardappel roostert kun je aanpassen aan je smaak.
Voeg lekker brood toe en maak van de salade een vegetarisch lunch- of hoofdgerecht.

 

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Roasted sweet potato salad

Roasted sweet potato salad
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Salad
  • 1000 gr sweet potato
  • 2 tspn ground cumin
  • 2 tspn ground coriander
  • 1 tspn ground paprika powder
  • 50 gr oil
  • 150 gr fresh spinach
  • 100 gr whole almonds
  • 200 gr feta cheese
  • 200 gr grilled red bell pepper
Dressing
  • 100 gr olive oil
  • 33 gr white wine vinegar
  • 10 gr honey
  • 5 gr mustard
Instructions
Salad
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Peel and dice the sweet potato. Mix with the oil, the ground cumin, ground coriander, ground paprika powder and salt and pepper to taste. Roast for 5 to 10 min or until just cooked. Allow to cool to lukewarm temperature
  3. Chop the almonds and roast in a frying pan of the oven until fragrant.
  4. Dice the feta and chop the grilled red bell pepper.
Dressing
  1. Mix the white wine vinegar, honey and mustard and salt and pepper to taste.
  2. Add the olive oil and mix until combined.
Finish
  1. Mix the dressing with the roasted sweet potato.
  2. Stir through carefully the roasted almonds, feta cheese, grilled red bell pepper and fresh spinach.
  3. Serve at room temperature.
Stuff to know
This will be enough for 4-6 people.
It is possible to roast the sweet potato ahead of time but only assemble the salad right before serving.
Replace the spinach by mixed leaves and the feta with goat cheese.
Don’t overcook the sweet potato or it will become too soft and mushy to enjoy.
The amount of spices for roasting the sweet potato is to taste.
Add some bread and turn this dish into a vegetarian lunch of main course.

 

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Vinaigrette with honey and mustard

Vinaigrette with honey and mustard
 
Author:
Makes: 450 gr
Prep time:
Total time:
 
Ingredients
  • 300 gr olive oil
  • 100 gr white wine vinegar
  • 35 gr honey
  • 20 gr mustard
Instructions
  1. Mix the white wine vinegar, honey and mustard with salt and pepper to taste.
  2. Add the olive oil gradually while whisking.
  3. Store in a bottle or jar and shake well before use.
Stuff to know
This will make about 450 gr of dressing.
It is possible to mix the ingredients with a stick blender.
The dressing can be kept at room temperature for a month.
Replace the white wine vinegar with balsamic vinegar.
Add in some finely chopped herbs.

 

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Granola

Granola
 
Author:
Makes: 1250 gr
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg muesli
  • 50 gr hazelnuts
  • 100 gr honey
  • 50 gr sunflower oil
  • Dried fruit to taste
Instructions
  1. Preheat the oven to 180 °C and line a baking tray with baking paper.
  2. Roast the hazelnuts in the oven until golden and chop roughly.
  3. Mix the muesli with the chopped hazelnuts, honey and sunflower oil.
  4. Spread over the baking tray and roast in the oven for 10 min or until golden.
  5. Allow to cool and store in an airtight container.
Stuff to know
Muesli was invented by the Swiss Zwitser Bircher-Benner around 1900. Muesli became popular in the rest of Europe around 1960. It contains nowadays cereals, barley, spelt as well as nuts, dried fruit, coconut shaving or chocolate bits.
When baked with a sweetener (honey) and oil, it becomes granola.
Enrich the granola with extra nuts before baking or with extra dried fruits after baking.
The amount of honey and nuts is to taste. More honey will make bigger clusters.
Avoid olive oil, whose flavour is too overpowering. Use sunflower oil instead.

 

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Granola ontbijtcruesli

Granola ontbijtcruesli
 
Author:
Makes: 1250 gr
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg muesli
  • 50 gr hazelnoten
  • 100 gr honing
  • 50 gr olie
  • Gedroogd fruit naar smaak
Instructions
  1. Verwarm de oven voor op 180 °C en bekleed een bakplaat met bakpapier.
  2. Rooster de hazelnoten in de oven enkele minuten totdat ze goudbruin zijn. Hak ze in grove stukken.
  3. Meng de muesli met de geroosterde hazelnoten, de honing en de olie totdat alles goed is gemengd.
  4. Verdeel dit over de bakplaat en rooster in de oven gedurende 10 min. of totdat de granola een roosterkleur en –smaak heeft gekregen.
  5. Laat afkoelen en bewaar in een luchtdicht afgesloten container.
Stuff to know
Muesli is een uitvinding van de Zwitser Bircher-Benner het rond het jaar 1900. Bij ons werd muesli populair in de jaren 1960. Tegenwoordig bevat muesli ook tarwe, gerst, rogge en spelt evenals noten, gedroogd fruit, kokosrasp en/of chocola.
Wanneer dit wordt gebakken met olie en een zoetstof, spreken we van cruesli. De Engelse naam is granola.
Je kunt na het bakken de cruesli verrijken met rozijnen of ander gedroogd fruit.
De hoeveelheid honing en noten is naar smaak. Meer honing zorgt voor grotere clusters na het bakken.
Je kunt prima eenvoudige muesli zo omzetten in smaakvolle cruesli.
Gebruik liever geen olijfolie want die smaak is te overheersend. Zonnebloemolie is beter.

 

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Pasta met gerookte zalm en groene asperges

Pasta met gerookte zalm en groene asperges
 
Author:
Makes: 4 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Saus
  • 25 gr boter
  • 1 rode ui
  • 1 knoflookteen
  • 25 gr bloem
  • 500 ml koude melk
  • 1 tlpl citroensap
  • ½ tlpl nootmuskaat
Pasta
  • 4 eieren
  • 250 gr pasta
  • 750 gr groene asperges
  • 200 gr gerookte zalm
  • 1 elpl pijnboompitten
  • 8 kerstomaatjes
  • 1 elpl Parmezaanse
Instructions
  1. Smelt de boter in een pan en laat deze uitbruisen.
  2. Snipper de ui en knoflook en fruit deze in de boter totdat ze glazig is.
  3. Voeg in een keer de bloem toe en roer die door de ui en boter totdat er een roux ontstaat. Laat de roux in enkele minuten garen maar niet kleuren.
  4. Voeg dan al roerend met een garde beetje bij beetje de koude melk toe. Klop de saus glad met een garde.
  5. Breng de saus aan de kook, zet het vuur lager en laat enkele minuten zachtjes garen. Breng de saus op smaak met citroensap, zout en peper en nootmuskaat.
  6. Kook de eieren in ruim kokend water gedurende acht minuten. Laat even schrikken onder koud water en pel ze.
  7. Kook de pasta in ruim kokend water met wat zout beetgaar.
  8. Giet de pasta af en roer door de saus heen. Houd de saus warm.
  9. Verwijder ondertussen de harde onderkant van de groene asperges. Bestrijk ze met wat olie en grill ze in een grillpan totdat ze warm zijn en beetgaar. Breng op smaak met peper en zout.
  10. Leg de asperges op de voorverwarmde borden. Lepel de pasta met witte saus erover. Snijd het gekookte ei doormidden en plaats naast de pasta. Leg de plakken gerookte zalm erbij en maak af met geroosterde pijnboompitten, kerstomaatjes en geraspte Parmezaanse kaas.
Stuff to know
Groene asperges hoef je niet te schillen. Verwijder wel de houterige onderkant.
De witte saus wordt in de klassieke keuken een béchamelsaus genoemd.
Voeg naar smaak eventueel dille toe.
Vervang de ham door gerookte zalm of door gebakken zalmfilet.

 

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Pasta with green asparagus and smoked salmon

Pasta with green asparagus and smoked salmon
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 25 gr butter
  • 1 red onion
  • 1 clove of garlic
  • 25 gr flour
  • 500 gr cold milk
  • 1 tspn lemon juice
  • ½ tspn nutmeg
Pasta
  • 4 eggs
  • 250 gr pasta
  • 750 gr green asparagus
  • 200 gr smoked salmon
  • 1 tbspn pine nuts
  • 8 cherry tomatoes
  • 1 tbspn Parmesan cheese
Instructions
  1. Melt the butter in the pan. Dice the red onion and garlic and fry off in the butter until soft.
  2. Add the flour and stir to a thick paste. Cook the roux for a minute.
  3. Stir in the cold milk to make a white sauce that will thicken when the milk warms up.
  4. Season to taste with the lemon juice, nutmeg, salt and pepper.
  5. Allow to simmer for a couple of minutes while you cook the pasta in plenty of boiling water with some salt until almost cooked. Drain the pasta and stir into the sauce. Keep warm.
  6. Meanwhile, boil the eggs in plenty of boiling water for 8 minutes. Refresh briefly under cold running water and peel.
  7. Toast the pine nuts in a dry pan until coloured.
  8. Remove the wooden end from the green asparagus. Brush with some oil and grill until hot and half cooked.
  9. Position the asparagus on the plate. Spoon the pasta and white sauce on top. Garnish with the cooked egg, toasted pine nuts, smoked salmon and cherry tomatoes.
Stuff to know
Green asparagus don’t need to be peeled. Just remove the wooden end.
The white sauce is a classic béchamel sauce.
If desired, add some dill.
Substitute the smoked salmon with a grilled salmon fillet or grilled ham.

 

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