Jeroen

Pasta met chorizo, pompoen, feta en walnoten

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Pasta met chorizo, pompoen, feta en walnoten
 
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Makes: +/- 4 porties
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Ingredients
Saus
  • 2 uien
  • 40 gr chorizo
  • 2 teentjes knoflook
  • +/- 1 kg pompoen
  • 600 gr tomatenblokjes in blik
  • peterselie
  • 250 gr spaghetti
Salade bijgerecht
  • 200 gr feta kaas
  • 30 gr walnoten
  • 50 gr rucola
  • 200 gr zwarte olijven
Instructions
Recept
  1. Snijd de ui, chorizo en knoflook fijn. Deze kunnen na het snijden gemengd worden.
  2. Maak de pompoen schoon en snijd in blokjes.
  3. Rooster de walnoten.
  4. Snijd de feta in blokjes.
  5. Kook de ui, chorizo en knoflook tot ze zacht zijn.
  6. Roer vervolgens de tomaten in blik en de peterselie erdoor en breng de saus aan de kook. Breng op smaak met zout en peper.
  7. Meng de pompoen met wat olie en breng op smaak met zout en peper. Leg op een bakplaat bekleed met bakpapier en rooster de pompoen in een voorverwarmde oven op 200C gedurende 10 minuten of tot hij net gaar is.
  8. Kook ondertussen de pasta in kokend en licht gezouten water tot hij net gaar is, giet af en meng met de saus.
  9. Serveer de pasta met de gegrilde pompoen. Serveer met de feta, rucola, zwarte olijven en geroosterde walnoten.
Stuff to know
Deze hoeveelheid levert +/- 4 porties op.
Laat de chorizo weg voor een vegetarische versie.
Als de saus te dik lijkt, voeg dan wat extra ingeblikte gehakte tomaten of bouillon toe.
Als de saus te dun is, meng dan wat maïszetmeel met koud water en voeg dat toe aan de saus, die dikker wordt als hij weer aan de kook komt.

 

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Pasta with chorizo, pumpkin, feta and walnuts

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Pasta with chorizo, pumpkin, feta and walnuts
 
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Makes: 4 portions
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Ingredients
Sauce
  • 2 onions
  • 40 gr chorizo
  • 2 cloves of garlic
  • +/-1 kg pumpkin
  • 600 gr tinned, chopped tomatoes
  • parsley
  • 250 gr spaghetti
Salad side dish
  • 200 gr feta cheese
  • 30 gr walnuts
  • 50 gr rocket
  • 200 gr black olives
Instructions
Preparations
  1. Dice onion, chorizo, and garlic. These can be mixed once cut.
  2. Clean and dice the pumpkin.
  3. Toast the walnuts.
  4. Dice the feta cheese.
Cooking
  1. Cook the onion, chorizo, and garlic until soft.
  2. Next, stir in the tinned chopped tomatoes, and parsley and bring the sauce to a simmer. Season to taste.
  3. Coat the pumpkin with some oil and season to taste. Transfer to a baking tray lined with baking paper.
  4. Roast the pumpkin in a oven preheated to 200C for 10 min or until just cooked.
  5. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  6. Serve the pasta with the grilled pumpkin. Serve on the side the feta cheese, rocket, black olives and toasted walnuts.
Stuff to know
This quantity will yield +/- 4 portions.
Omit the chorizo for a vegetarian version.
If the sauce seems too thick, add some extra 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.

 

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Pasta with chorizo, pumpkin, feta and walnuts XL

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Pasta with pumpkin, feta and walnuts XL
 
Author:
Makes: 15-20 portions
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Ingredients
Sauce
  • 2 kg onions
  • 225 gr chorizo
  • 5 cloves of garlic
  • 5 kg pumpkin
  • 2,4 kg tinned, chopped tomatoes
  • parsley
  • 1,5 kg spaghetti
Salad side dish
  • 800 gr feta cheese
  • 200 gr walnuts
  • 300 gr rocket
  • 1,2 kg black olives
Instructions
Preparations
  1. Dice onion, chorizo, and garlic. These can be mixed once cut.
  2. Clean and dice the pumpkin.
  3. Toast the walnuts.
  4. Dice the feta cheese.
Cooking
  1. Cook the onion, chorizo, and garlic until soft.
  2. Next, stir in the tinned chopped tomatoes, and parsley and bring the sauce to a simmer. Season to taste.
  3. Coat the pumpkin with some oil and season to taste. Transfer to a baking tray lined with baking paper.
  4. Roast the pumpkin in a oven preheated to 200C for 10 min or until just cooked.
  5. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  6. Serve the pasta with the grilled pumpkin. Serve on the side the feta cheese, rocket, black olives and toasted walnuts.
Stuff to know
This quantity will yield 15-20 portions.
If the sauce seems too thick, add some extra 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.

 

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Franse rozijnenbroodjes

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Franse rozijnenbroodjes
 
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Makes: 24 broodjes
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Ingredients
Het deeg
  • 200 gr melk
  • 100 gr water
  • 14 gr instant gist
  • 40 gr suiker
  • 500 gr witte bloem
  • 12 gr zout
  • 250 gr boter
De banketbakkersroom
  • 250 gr melk
  • 2 eierdooiers
  • 30 gr witte suiker
  • 25 gr custardpoeder
Extra
  • 200 gr gedroogde rozijnen
  • 1 ei
Instructions
Het deeg
  1. Meng de melk, het water, de gist en de suiker. Laat de gist 5 min. ontwaken.
  2. Voeg de witte bloem en het zout toe. Kneed het deeg tot het elastisch en soepel is, ongeveer 10 min.
  3. Verpak het koude, ongerezen deeg in huishoudfolie en bewaar het minstens een uur (of een nacht) in de koelkast.
Vorm de boter.
  1. Haal de boter uit de koelkast.
  2. Rol de boter tussen twee vellen bakpapier tot een rechthoek van ongeveer 20x 25 cm. Bewaar het in de koelkast voor later of laat het wat zachter en plooibaar worden.
  3. Rol het deeg uit tot een rechthoek van ongeveer 20x50 cm. Leg de boter (niet te zacht en niet te hard) op één kant van het deeg en vouw de bovenkant over de boter zodat deze er helemaal omheen zit. Maak de randen dicht. Het deeg moet nu ongeveer 15x15 cm zijn, maar hoger dan toen je begon. Je hebt nu drie lagen.
  4. Draai het deeg en plaats de vouw aan je linkerkant. Rol het deeg weer voorzichtig uit tot een rechthoek zoals waarmee je begon.
  5. Borstel de overtollige bloem weg, bevochtig het deeg met een beetje water en vouw het bovenste derde deel van het deeg weer naar het midden en vouw het onderste deel er bovenop. Hiermee is de eerste toer voltooid. Je hebt nu negen lagen. Zet het deeg minstens 30 minuten in de koelkast.
  6. Draai het deeg een kwartslag tegen de klok in om de vouw aan de linkerkant te krijgen en herhaal het rollen en vouwen. Hiermee is de tweede toer voltooid. Je hebt nu zevenentwintig lagen. Koel het deeg ten minste 30 minuten in de koelkast.
  7. Draai het deeg tegen de klok in tot een kwart van de vouw aan de linkerkant en herhaal het rollen en vouwen. Hiermee is de derde en laatste toer voltooid. Je hebt nu eenentachtig lagen. Bewaar het deeg in plastic (een nacht) in de koelkast.
De banketbakkersroom en rozijnen.
  1. Meng wat van de koude melk met de eierdooiers, suiker en custardpoeder.
  2. Verwarm de rest van de melk.
  3. Giet de koude melk erbij en breng al roerend zachtjes aan de kook tot de banketbakkersroom dikker wordt.
  4. Doe het over in een schone bak, dek af met huishoudfolie, laat afkoelen en bewaar in de koelkast tot het helemaal koud is.
  5. Week de rozijnen minstens 30 minuten in lauw water en laat ze uitlekken.
De assemblage
  1. Haal het deeg uit de koelkast en laat het 10 minuten staan om op te warmen om beter verwerkbaar te worden. Rol het deeg uit tot een rechthoek van ongeveer 30 cm bij 50 lang. Borstel overtollig bloem weg.
  2. Smeer een dunne laag banketbakkersroom over het deeg, laat een centimeter vrij aan de onderkant die het dichtst bij je is.
  3. Verdeel de rozijnen gelijkmatig over de rechthoek.
  4. Rol het deeg op tot een cilindervorm, sluit de naad en snijd plakjes van ongeveer 2 à 3 centimeter dik. Leg ze op een met bakpapier beklede plaat.
  5. Laat de broodjes ongeveer 90 min rijzen in een tochtvrije plaats (of tot ze verdubbeld zijn in grootte).
  6. Bestrijk de bovenkant met het losgeklopte ei en bak de broodjes 15-20 minuten in de op 160 ˚C voorverwarmde oven of totdat ze goudbruin en gaar zijn.
  7. Laat afkoelen op een rooster voor het serveren.
Stuff to know
Dit recept levert 24 pains aux rozijnen op.
Gebruik koude melk en koud water om te voorkomen dat het deeg gaat rijzen direct na het kneden.
Als de boter te koud is, rolt hij niet en gaat het deeg kapot. Als het te zacht is, zal het uit het deeg druipen.
Door het deeg tussen de beurten in de koelkast te laten rusten, kan de boter opstijven en het deeg ontspannen.
Laat de pijnappelrozijnen niet op een te hoge temperatuur rijzen, anders smelt de boter.
Het is mogelijk om de ongebakken en ongerezen pains aux raisins een nacht in de koelkast te bewaren. Leg ze op de bakplaat en dek ze af met huishoudfolie. Laat ze de volgende ochtend op kamertemperatuur komen en normaal rijzen voordat je ze bakt.
Dit deeg is in wezen hetzelfde als dat voor croissants.

 

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French Pains aux raisins

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French Pains aux raisins
 
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Makes: 24 pains
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Ingredients
The dough
  • 200 gr milk
  • 100 gr water
  • 14 gr instant yeast
  • 40 gr sugar
  • 500 gr white flour
  • 12 gr salt
  • 250 gr butter
The pastry cream
  • 250 gr milk
  • 2 egg yolks
  • 30 gr white sugar
  • 25 gr custard powder
Extra
  • 200 gr dried raisins
  • 1 egg
Instructions
The dough
  1. Combine and mix the milk, water, the yeast and sugar. Let the yeast wake up for 5 min.
  2. Add white flour and the salt. Knead the dough until elastic and smooth, about 10 min.
  3. Warp the cold, unproven dough in cling film, and store in the fridge for at least an hour (or overnight).
Shaping the butter.
  1. Remove the butter from the fridge.
  2. Roll the butter between two sheets of baking paper into a rectangle about 20x 25 cm. Store in the fridge for later or allow it to become somewhat softer and pliable.
Folding the dough
  1. Roll the dough into a rectangle about 20x50 cm. Put the butter (not too soft nor too hard) on one end of the dough and fold the top over the butter to fully encase it. Seal the edges. The dough should now be about 15x15 cm but higher than when you started. You now have three layers.
  2. Turn the dough so that the fold is at your left. Roll the dough gently again into a rectangle like the one you started with.
  3. Brush away the excess flour, moisten with a little bit of water the dough and fold the upper third of the dough again to the centre and fold the lower third on top. This completes the first turn. You now have nine layers. Chill the dough in the fridge for at least 30 min.
  4. Turn the dough counter clockwise a quarter to get the fold at your left-hand side and repeat the rolling and folding. This completes the second turn. You now have twenty-seven layers. Chill the dough in the fridge for at least 30 min.
  5. Turn the dough counter clockwise a quarter get the fold at your left-hand side and repeat the rolling and folding. This completes the third and last turn. You now have eighty-one layers. Store the dough in a plastic bag (overnight) in the fridge.
The pastry cream and raisins.
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk.
  3. Pour in the cold milk and bring to a gentle the boil while stirring until the pastry cream thickens.
  4. Transfer it to a clean container, cover with cling film, allow to cool down and store in the fridge until fully cold.
  5. Soak the raisins for at least 30 min in lukewarm water and drain.
The assembly
  1. Remove the dough from the fridge and let it stand 10 minutes to warm up and become more workable. Roll the dough into a rectangle measuring about 30 cm by 50 long. Brush away excess flour.
  2. Spread a thin layer of pastry cream all over the dough leaving an inch free at the bottom nearest to you.
  3. Divide the raisins evenly.
  4. Roll the dough up into a cylinder shape, seal the seam and cut slices about an inch thick. Place them on a tray lined with baking paper.
  5. Let the swirls proof in a draft free sport about 90 min or until doubled in size.
  6. Brush the top with the beaten egg and bake the swirls in the oven preheated at 160 ˚C for 15-20 min or until puffed up, golden and filly cooked.
  7. Allow to cool on a wire rack before serving.
Stuff to know
This recipe will yield 24 pains aux raisins.
Use cold milk and water to avoid rising when you start making the dough.
If the butter is the cold, it won’t roll and destroy the dough. If it is to soft, it will ooze out of the dough.
Resting the dough in the fridge between turn allows the butter to firm up and the dough to relax.
Don’t let the pains aux raisins proof at a too high temperature or the butter will melt.
It is possible to store the uncooked and unproven pains aux raisins in the fridge overnight. Place them on the baking tray and cover them with cling film. The next morning, allow them to come to room temperature and to proof normally before baking.
This dough is essentially the same as the one used for croissants.

 

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Green beans in peanut sauce XL

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XL Green beans in peanut sauce
 
Author:
Makes: 20-25 portions
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Ingredients
  • 2 kg minced beef
  • 3 tspn paprika powder
  • 3 tspn ground ginger
  • 3 tspn ground coriander
  • 2 kg onions
  • 8 cloves of garlic
  • 1 kg yellow bell pepper
  • 1 kg red bell pepper
  • 2 kg milk
  • 700 gr peanut butter
  • 150 gr sweet soy sauce
  • 50 gr hot sauce
  • 2,5 kg green beans
  • 2,0-2,5 kg long grain rice
  • 300 gr fried onions
Instructions
Preparation
  1. Chop the onion and garlic.
  2. Dice the bell pepper.
  3. Top and tail the green beans.
Method
  1. Stir fry the minced beef with paprika powder, ground ginger, ground coriander and seasoning to taste until it has a dark, rich colour.
  2. Add the onion and garlic to the cooked minced beef. Cook until soft.
  3. Add the milk and peanut butter, sweet soy sauce and hot sauce to taste. Stir and heat gently to create a sauce.
  4. Allow the sauce to simmer to finish cooking the vegetables.
  5. Cook the green beans in salted boiling water until just done.
  6. Drain the green beans and add to the peanut sauce. Check and correct the seasoning.
  7. Meanwhile, cook the rice in salted boiling water until cooked. Drain and keep warm.
  8. Serve the sauce with the rice and fried onions.
Stuff to know
This recipe will feed about 25 people.
Add more milk or peanut butter if the sauce is too thick or too thin.
The spices and seasoning are to taste.

Green beans in peanut sauce XL
 
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XL Green beans in peanut sauce Author: Jeroen Prep time: 1 hour Cook time: 30 mins Total time: 1 hour 30 mins Serves: 20-25 portions
Ingredients
  • 2 kg minced beef
  • 3 tspn paprika powder
  • 3 tspn ground ginger
  • 3 tspn ground coriander
  • 2 kg onions
  • 8 cloves of garlic
  • 1 kg yellow bell pepper
  • 1 kg red bell pepper
  • 2 kg milk
  • 700 gr peanut butter
  • 150 gr sweet soy sauce
  • 50 gr hot sauce
  • 2,5 kg green beans
  • 2,0-2,5 kg long grain rice
  • 300 gr fried onions
Instructions
  1. Preparation
  2. Chop the onion and garlic.
  3. Dice the bell pepper.
  4. Top and tail the green beans.
  5. Stir fry the minced beef with paprika powder, ground ginger, ground coriander and seasoning to taste until it has a dark, rich colour.
  6. Add the onion and garlic to the cooked minced beef. Cook until soft.
  7. Add the milk and peanut butter, sweet soy sauce and hot sauce to taste. Stir and heat gently to create a sauce.
  8. Allow the sauce to simmer to finish cooking the vegetables.
  9. Cook the green beans in salted boiling water until just done.
  10. Drain the green beans and add to the peanut sauce. Check and correct the seasoning.
  11. Meanwhile, cook the rice in salted boiling water until cooked. Drain and keep warm.
  12. Serve the sauce with the rice and fried onions.
  13. Notes
  14. This recipe will feed about 25 people.
    Add more milk or peanut butter if the sauce is too thick or too thin.
    The spices and seasoning are to taste.

 

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Russian potato salad XL

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Russian potato salad XL
 
Author:
Makes: 25 portions
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Ingredients
  • 4 kg potatoes
  • 2.5 kg carrots
  • 1.25 kg green peas
  • 10 eggs
  • 300 gr apples
  • 670 gr gherkins
  • 20 radishes
  • 460 gr mayonnaise
Instructions
Method
  1. Peel the potato, dice, cook in salted boiling water, drain, and let cool down to room temperature. Season to taste.
  2. Peel the carrots, dice, cook in salted boiling water, drain, and let cool down to room temperature. Season to taste.
  3. Cook the green peas in salted boiling water, drain, and let cool down to room temperature. Season to taste.
  4. Cook the eggs for 9 minutes in boiling water, refresh under cold water and peel. Cut in half and set aside for later.
  5. Dice the apple, and gherkins. Slice the radishes.
Finish
  1. Mix in a large bowl the potatoes, carrots, green peas, and mayonnaise. Taste for seasoning.
  2. When ready to serve, place the Russian salad in the centre of the plate. Garnish with the boiled egg, radishes, and gherkins.
Stuff to know
This salad will be enough for 25 persons.
It is possible to make the salad a day ahead. Only dress when ready to serve.
Enrich the salad with diced cooked ham, diced apple, grilled asparagus,.

 

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Tuna niçoise salad XL

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Tuna niçoise salad XL
 
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Makes: 25 portions
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Ingredients
  • 4 kg new potatoes
  • 2,5 kg green beans
  • 1 kg cherry tomatoes
  • 530 gr sundried tomatoes
  • 1,2 kg olives
  • 1,2 kg tuna
  • 750 gr red onion
  • 3 cucumbers
  • 12 eggs
  • 2 icebergs
  • 800 gr mixed salad
  • 800 gr bell pepper
Dressing
  • 450 gr olive oil
  • 150 gr white wine vinegar
  • 30 gr mustard
  • 40 gr honey
Instructions
Preparations
  1. Cut the new potatoes in halves or quarters.
  2. Top and tail the green beans.
  3. Cut the red onion in semi-circles. Dice the bell pepper.
  4. Drain the tinned tuna, the olives, and the sundried tomatoes.
  5. Half the cherry tomatoes, olives, and the sundried tomatoes.
  6. Cut the cucumber lengthwise in four, remove the seeds and dice.
  7. Mix the olive oil, white wine vinegar, mustard, honey to a dressing. Season to taste and set aside for later.
Cooking
  1. Bring water to the boil, boil the eggs for 9 minutes, cool under running water, peel and set aside for later.
  2. Mix the new potatoes with some oil, salt and pepper and roast in the oven at 200C until just cooked. Allow to cool to room temperature.
  3. Cook the green beans in salted boiling water until just cooked, drain, and cool down to room temperature.
  4. Mix the dressing with the roasted new potatoes and the cooked green beans.
  5. Stir fry the red onion and bell pepper in some oil until soft and season to taste.
Assembly
  1. Build the salad using the ice berg lettuce, new potatoes, green beans, cherry tomatoes, cucumber, boiled eggs, the mixed salad, red onions, bell pepper, tuna and olives,
Stuff to know
This quantity will feed about 25 people.
Serve the salad either lukewarm rather or at room temperature but not fridge cold.
Replace the tuna by salmon.
Add some little gem to the dish.
Add some anchovies or green pesto.

 

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Quinoa-salade met bloemkool en aubergine

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Quinoa-salade met bloemkool en aubergine
 
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Makes: 4 porties
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Ingredients
  • 250 gr quinoa
  • 200 gr ui
  • 2 tenen knoflook
  • 340 gr kikkererwten (pot)
  • 500 gr bloemkool
  • 350 gr aubergine
  • 125 gr feta
  • 50 gr granaatappelpitjes
  • 50 gr amandelen
  • 100 gr rucola
Instructions
Basis
  1. Kook de quinoa gaar volgens de instructies op de verpakking.
  2. Snipper de ui en de knoflook. Roerbak deze in wat olie en voeg toe aan de gegaarde quinoa.
  3. Laat de kikkererwten uitlekken, spoel ze na met koud water en dep ze droog. Voeg ze toe aan de quinoa.
  4. Maak de quinoa op smaak met zout, peper en een vinaigrette naar keuze.
Vulling
  1. Snijd de bloemkool in kleine roosjes. Besprenkel ze met olie, zout en peper en rooster ze in de oven op 200C totdat de bloemkool gaar is en mooie donkere randjes heeft.
  2. Snijd de aubergine in blokjes. Roerbak deze enkele minuten in een pan totdat de groente gaar is. Breng op smaak met peper en zout.
  3. Snijd de feta in kleine blokjes.
  4. Hak de amandelen fijn en rooster in een koekenpan zonder olie goudbruin.
Afmaken
  1. Verdeel de quinoa-basis over de borden.
  2. Garneer de salade met de bloemkool, aubergine, feta, granaatappeltjes, feta, geroosterde amandelen en de rucola.
Stuff to know
Deze hoeveelheid is voldoende voor 4 personen.
Je kunt de salade ook voorbereiden en lauwwarm eten.
Om de quinoa te garen, kun je het beste eerst de quinoa even goed afspoelen in een fijne zeef en dan aan de kook brengen met twee delen water op één deel quinoa. Laat de quinoa zachtjes koken totdat al het water is verdwenen. Zet dan het vuur uit en laat de quinoa vijf minuten rusten met een deksel op de pan.
Je maakt een eenvoudige maar smaakvolle vinaigrette op basis van 150 gr goede olie, 50 gr wijnazijn, 17 gr honing en 10 gr mosterd.

 

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Quinoa salad with cauliflower and aubergine

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Quinoa salad with cauliflower and aubergine
 
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Makes: 4 portions
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Ingredients
  • 250 gr quinoa
  • 200 gr onion
  • 2 cloves of garlic
  • 340 gr chickpeas (pot)
  • 500 gr cauliflower
  • 350 gr aubergine
  • 125 gr feta cheese
  • 50 gr pomegranate seeds
  • 50 gr almonds
  • 100 gr rocket
Instructions
Basis
  1. Cook the quinoa according to the instructions on the packet.
  2. Chop the onion and garlic. Stir-fry these in some oil and add to the cooked quinoa.
  3. Drain the chickpeas, rinse with cold water and pat dry. Add them to the quinoa.
  4. Season the quinoa with salt, pepper, and a vinaigrette of your choice.
Vegetables
  1. Cut the cauliflower into small florets. Sprinkle with oil, salt and pepper and roast in the oven at 200C until the cauliflower is cooked and has nice dark edges.
  2. Cut the aubergine into cubes. Stir-fry these in a pan for a few minutes until the vegetables are tender. Season with salt and pepper.
  3. Cut the feta into small cubes.
  4. Chop the almonds and toast in a frying pan without oil until golden brown.
Assembly
  1. Divide the quinoa base between the plates.
  2. Garnish the salad with the cauliflower, aubergine, feta, pomegranates, feta, toasted almonds and the rocket.
Stuff to know
This quantity is enough for 4 people.
You can also prepare the salad and eat it lukewarm.
To cook the quinoa, it is best to first rinse the quinoa well in a fine sieve and then bring to the boil with two parts water to one part quinoa. Simmer the quinoa gently until all the water has disappeared. Then turn off the heat and let the quinoa rest for five minutes with a lid on the pan.
You can make a simple but good vinaigrette from 150 gr good oil,50 gr white wine vinegar, 17 gr honey and 10 gr mustard

 

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Chicken peanut butter sauce with rice

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Chicken peanut butter sauce with rice XL
 
Author:
Makes: 15 portions
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Ingredients
Chicken
  • 1.5 kg chicken breast
  • 80 gr sweet soy sauce
  • 50 gr ground ginger
  • 10 gr ground coriander
  • 15 gr ground paprika
  • 50 gr oil
Pickled cabbage
  • 800 gr white cabbage
  • 400 gr carrots
  • 200 gr water
  • 200 gr white wine vinegar
  • 65 gr sugar
  • 10 gr ground turmeric
  • 25 gr fresh ginger
Peanut sauce
  • 4 onions
  • 4 cloves of garlic
  • 2 kg milk
  • 700 gr peanut butter
  • 100 gr sweet soy sauce
  • 1 tspn sweet or hot chili paste
Other
  • 1.5 kg rice
  • 2 kg broccoli
  • 200 gr prawn crackers
  • Fried, crispy onions
Instructions
Chicken preparation
  1. Dice the chicken and marinade with the given ingredients for at least an hour or overnight.
Pickled cabbage
  1. Grate the carrots, slice the cabbage finely and mince the ginger.
  2. Bring the vegetables to the boil with the water, vinegar, sugar and turmeric and simmer for 20 to 30 min until soft and cooked. Don’t drain the cooking liquid, allow to cool, and store in the fridge until needed.
Peanut butter sauce
  1. Add the milk, peanut butter, sweet soy sauce, with sambal and lemon juice to taste, and mix until smooth.
  2. Allow to simmer until the sauce has the right consistency. Taste and adjust the seasoning.
Cooking the chicken
  1. Stir fry the chicken in badges until coloured and cooked.
  2. Add to the peanut butter sauce and keep warm until needed.
  3. Chop the onion and garlic and sweat off until translucent.
  4. Add them to the peanut butter sauce and keep warm until needed.
Finishing the dish
  1. Cook the rice in plenty of salted boiling water until done, drain and keep warm until needed.
  2. Cook the broccoli in salted boiling water until done, drain and keep warm until needed.
  3. Serve the chicken in the sauce with the rice and the broccoli. Serve on the side the pickled cabbage, the prawn crackers and the fried onions.
Stuff to know
This will be enough for 15 portions.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
Pork can replace the chicken.
The quantity of spices, sweet soy sauce and sweet/hot chili sauce can be adjusted to suit one’s taste.

 

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Mango cheesecake met tropisch fruit

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Mango cheesecake met tropisch fruit
 
Author:
Makes: 12-16 porties
Prep time:
Total time:
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Ingredients
Bodem
  • 200 gr biscuitjes
  • 125 gr boter
Vulling
  • 200 gr roomkaas
  • 400 gr kwark
  • 150 gr witte suiker
  • 150 gr yoghurt
  • 450 gr mangopuree
  • 18 gr gelatineblaadjes
  • 300 gr slagroom
Afmaken
  • 12 gr gelatineblaadjes
  • 180 gr water
  • 36 gr suiker
  • 360 gr mangopuree
  • muntblaadjes
  • vers (tropisch) fruit
  • geraspte kokos
Instructions
Bodem
  1. Vet een springvorm met boter en bekleed de bodem met bakpapier.
  2. Smelt de boter. Verkruimel de koekjes en meng met de boter. Verdeel de koekjes over de bodem van de springvorm en druk stevig aan. Zet de bodem tot gebruik in de koelkast.
Vulling
  1. Laat de gelatineblaadjes 5 minuten weken in ruim koud water.
  2. Verwarm de mangopuree en de suiker tot het kookpunt. Los de uitgeknepen gelatineblaadjes op in de warme mangopuree.
  3. Meng de roomkaas, kwark en yoghurt. Meng deze vervolgens door de c.
  4. Klop de room op tot yoghurt-dikte en meng deze met de cheesecake-vulling.
  5. Giet de cheesecake-vulling op de koude, opgesteven bodem van koekjes en laat enkele uren opstijven in de koelkast.
Afmaken
  1. Laat de gelatineblaadjes 5 minuten weken in ruim koud water.
  2. Verwarm het water en de suiker tot het kookpunt. Los de uitgeknepen gelatineblaadjes op in het warme water en voeg dat daarna toe aan de mangopuree.
  3. Laat dit mengsel afkoelen tot kamertemperatuur en giet de puree op de opgesteven cheesecake (als een tweede laag)
  4. Garneer de taart met vers (tropisch) fruit naar keuze, terwijl de afdeklaag nog wat vloeibaar is, en laat verder daarna opstijven in de koelkast.
  5. Garneer met munt en/of geraspte kokos naar eigen inzicht.
Stuff to know
Dit recept is voldoende voor een springvorm van 26 cm Ø en levert 12 tot 16 porties.
Maak de cheesecake ruim op tijd zodat die de tijd heeft om op te stijven.
Deze cheesecake wordt dus niet gebakken in de oven maar stijft op door de gelatine.

 

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Mango cheesecake with tropical fruit

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Mango cheesecake with tropical fruit
 
Author:
Makes: 12-16 portions
Prep time:
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Ingredients
Base
  • 200 gr biscuits
  • 125 gr butter
Filling
  • 600 gr cream cheese
  • 150 gr sugar
  • 150 gr yoghurt
  • 450 gr mango puree
  • 18 gr gelatine sheets
  • 300 gr double cream
Finishing
  • 12 gr gelatine sheets
  • 180 gr water
  • 36 gr sugar
  • 360 gr mango puree
  • mint leaves
  • fresh fruit
  • desiccated coconut
Instructions
Base
  1. Grease a springform pan with butter and line the bottom with baking paper.
  2. Melt the butter. Crumble the biscuits and mix with the butter. Spread the biscuits over the base of the springform pan and press firmly. Place the base in the fridge until ready to use.
Filling
  1. Soak the gelatine sheets for 5 minutes in plenty of cold water.
  2. Bring the mango puree and the sugar to a light boil. Dissolve the drained gelatine sheets in the hot mango puree.
  3. Mix the cream cheese, and yoghurt. Then mix it into the mango puree.
  4. Whip the double cream until it is yoghurt-thick and mix it with the cheesecake filling.
  5. Pour the cheesecake filling onto the cold, set biscuit base and leave to set in the fridge for a few hours.
Finishing
  1. Soak the gelatine sheets for 5 minutes in plenty of cold water.
  2. Heat the water and sugar to boiling point. Dissolve the squeezed-out gelatine sheets in the hot water and then add the mango puree.
  3. Allow this mixture to cool to room temperature and pour the purée onto the cheesecake (as a second layer).
  4. Garnish the cake with fresh (tropical) fruits of your choice, while the top layer is still a bit liquid, and let it set in the refrigerator.
  5. Garnish with mint and/or desiccated coconut as desired.
Stuff to know
This recipe yields a 26 cm Ø springform cheesecake and provides 12 to 16 portions.
Make the cheesecake well in advance so that it has time to set.
This cheesecake is not baked in the oven but stiffens thanks to the gelatine.
It is possible to replace 400 gr cream cheese by an equal amount of ‘fromage frais’.

 

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Gazpacho van tomaat en paprika

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Gazpacho van tomaat en paprika
 
Author:
Makes: 2 liter soep
Prep time:
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Ingredients
Soep
  • 70 gr rode ui
  • 1 teen knoflook
  • 500 gr kerstomaten
  • 400 gr paprika
  • 75 gr brood
  • 40 gr goede olie
  • 50 gr zongedroogde tomaten
  • ½ komkommer
  • 800 gr tomaten uit blik
  • 20 gr rode-wijnazijn
  • 200 gr water
Garnituur
  • ½ komkommer
  • Verse basilicum
  • croutons
Instructions
Soep
  1. Snipper de rode ui en rode ui.
  2. Snijd de tomaten, paprika, brood, zongedroogde tomaten en komkommer in grove stukken.
  3. Meng de gesneden groenten met tomaten uit blik, de rode-wijnazijn en het water
  4. Pureer de groenten met een staafmixer tot een homogene soep. Zeef de soep eventueel over een grove bolzeef voor een fijnere structuur.
  5. Breng op smaak met zout en peper.
Garnituur
  1. Rasp de andere helft van de komkommer of snijd deze in kleine blokjes.
  2. Roer het garnituur door de soep en laat deze een halve tot een hele dag rusten in de koelkast.
  3. Serveer de soep ijskoud met de verse basilicum en croutons als garnering.
Stuff to know
Deze hoeveelheid is voldoende voor +/- 2 liter soep.
Serveer de soep zo koud mogelijk.
Je kunt de olie gebruiken uit het potje zongedroogde tomaten voor extra smaak.
Als de gazpacho te dik is kun je een beetje water toe voegen. Is die te dun, dan voeg je wat extra brood toe.
Gazpacho is de bekendste soep uit de Spaanse keuken.

 

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Gazpacho with tomato and bell pepper

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Gazpacho with tomato and bell pepper
 
Author:
Makes: 2 liters
Prep time:
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Ingredients
Soup
  • 70 gr red onion
  • 1 clove of garlic
  • 500 gr cherry tomatoes
  • 400 gr bell pepper
  • 75 gr bread
  • 40 gr good oil
  • 50 gr sun-dried tomatoes
  • ½ cucumber
  • 800 gr canned tomatoes
  • 20 gr red wine vinegar
  • 200 gr water
Garnish
  • ½ cucumber
  • Fresh basil
  • croutons
Instructions
  1. Soup
  2. Chop the red onion and garlic
  3. Roughly cut the tomatoes, peppers, bread, sun-dried tomatoes, and cucumber.
  4. Mix the chopped vegetables with the canned tomatoes, the red wine vinegar, and the water
  5. Purée the vegetables with a hand blender to a homogeneous soup. If necessary, strain the soup through a coarse sieve to obtain a finer structure.
  6. Season to taste with salt and pepper.
Garnish
  1. Grate the other half of the cucumber or cut it into small cubes.
  2. Stir the garnish into the soup and allow it to rest for half a day or a whole day in the refrigerator.
  3. Serve the soup ice-cold with the fresh basil and croutons as garnish.
Stuff to know
This quantity is sufficient for +/- 2 liters of soup.
Serve the soup as cold as possible.
You can use the oil from the jar of sun-dried tomatoes for extra flavor.
If the gazpacho is too thick, you can add a little water. If it is too thin, add some extra bread.
Gazpacho is the most well-known soup in Spanish cuisine.

 

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Turkish flat bread pizza

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Turkish flat bread pizza
 
Author:
Makes: 4 pizzas
Prep time:
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Ingredients
Base
  • 2 Turkish breads
Sauce
  • 210 gr tomato puree
  • 200 gr tomato passata
  • 1 tbsp oregano
  • 1 tbsp basil
Garnish
  • 400 gr pepper
  • 250 gr courgette
  • 1 onion
  • 1 garlic clove
  • 150 gr salami
  • 410 gr artichoke hearts
  • 100 gr black olives
  • 200 gr grated cheese
Instructions
Base
  1. Preheat the oven to 180 °C.
  2. Cut the loaves horizontally and toast them in the oven until the top is toasted.
  3. This will be the base of the four pizzas.
Sauce
  1. For the sauce, mix the tomato puree, tomato passata, oregano, basil and salt and pepper to taste.
Garnish
  1. Dice the courgette and pepper and chop the onion and garlic. Add oregano and basil and seasoning to taste.
  2. Drain the artichoke hearts and olives and cut into cubes. Add some thyme and pepper to taste.
  3. Divide the sauce evenly between the four pizza bases.
  4. Top two pizzas with the salami, paprika, courgette and half of the onion.
  5. Top the other two pizzas with the remaining onion, artichoke hearts and olives.
  6. Garnish all pizzas with the grated cheese. Bake the pizzas in the oven for 10 to 15 minutes or until the vegetables and cheese are cooked. Serve as a side dish with a simple green salad.
Stuff to know
Two loaves of bread (so four bread pizzas) is enough for six people.
If you toast the bread in the oven first, the top will stay crispier after topping and baking.

 

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Pizza van Turks brood

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Pizza van Turks brood
 
Author:
Makes: 4 pizza's
Prep time:
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Ingredients
Basis
  • 2 Turkse broden
Saus
  • 210 gr tomatenpuree
  • 200 gr tomaten passata
  • 1 elpl oregano
  • 1 elpl basilicum
Garnituur
  • 400 gr paprika
  • 250 gr courgette
  • 1 ui
  • 1 teen knoflook
  • 150 gr salami
  • 410 gr artisjokharten
  • 100 gr zwarte olijven
  • 200 gr geraspte kaas
Instructions
Basis
  1. Verwarm de oven voor op 180 °C.
  2. Snijd de broden horizontaal door en rooster ze in de oven totdat de bovenkant getoast is.
  3. Dat wordt de bodem van de vier pizza’s.
Saus
  1. Meng voor de saus de tomatenpuree, tomatenpassata, oregano, basilicum en zout en peper naar smaak.
Garnituur
  1. Snijd de courgette en paprika in blokjes en snipper de ui en knoflook. Meng deze naar smaak met oregano en basilicum.
  2. Giet de artisjokharten en olijven af en snijd in blokjes. Meng deze naar smaak met wat tijm.
  3. Verdeel de saus homogeen over de vier pizzabodems.
  4. Beleg twee pizza’s met de salami, paprika, courgette en de helft van de ui.
  5. Beleg de andere twee pizza’s met de resterende ui, artisjokharten en olijven.
  6. Garneer alle pizza’s met de geraspte kaas. Bak de pizza’s 10 à 15 min de oven of totdat de groente en kaas gaar zijn. Serveer als bijgerecht bij een simpele groene salade.
Stuff to know
Twee broden, dus vier broodpizza’s, is voldoende voor 6 personen.
Als je de broden eerst roostert in de oven, blijft de bovenkant krokanter na het beleggen en afbakken.

 

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Dutch bread roll with minced meat

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Dutch bread roll with minced meat
 
Author:
Makes: 15 buns
Prep time:
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Ingredients
Bread
  • 500 gr white flour
  • 10 gr dry yeast
  • 285 gr milk
  • 10 gr salt
  • 50 gr soft butter
Minced meat filling
  • 750 gr minced beef
  • 3 gr ginger powder
  • 25 gr breadcrumbs
  • 2 gr salt
  • 1 gr black pepper
  • 4 gr oregano
  • 5 gr ground coriander
  • 12 gr Worcestershire sauce
  • 22 gr ketchup
  • 50 gr milk
Assembly
  • 1 egg to brush the top
  • 1 tbsp sesame seeds
Instructions
Bread
  1. Put the yeast in the bottom of the bowl. Heat the milk and butter to hand warm.
  2. Pour the milk onto the yeast and leave to rest for 5 minutes. Add the flour and the salt.
  3. Knead the dough until it is smooth, even and elastic, about 10 minutes.
  4. Round the dough, place it in a lightly floured bowl and cover with plastic wrap or a tea towel. Allow the dough to rise for one hour or until it has doubled in volume.
  5. Divide the dough into 15 portions, round them and place them on baking paper on a baking tray. Leave the buns to rest for 15 minutes at room temperature.
Minced meat filling
  1. Mix the ginger powder, breadcrumbs, salt, pepper, oregano, ground coriander, Worcestershire sauce, ketchup and milk with the minced meat until it is distributed evenly.
  2. Divide the minced meat into 15 portions.
Assembly
  1. Roll out the bread dough into ovals of about 10 x 15 cm.
  2. Spread the minced meat lengthways over the roll. Fold the sides inwards, dampen the far edge slightly and roll up. Place it with the seam side down on the baking tray lined with baking paper.
  3. Leave them to rise under plastic wrap or a tea towel for at least an hour or until they have doubled in volume.
  4. Preheat the oven to 180˚C.
  5. Brush the buns with a beaten egg, sprinkle with sesame seeds and bake for 15 to 20 minutes until brown and done.
  6. Leave the sausage rolls to cool on a wire rack.
Stuff to know
This will make about 15 bread rolls.
When heating the milk, don’t exceed 50 °C. it would kill the yeast.
Season and flavor the minced beef to your liking.

 

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Worstenbroodjes met gehakt

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Worstenbroodjes met gehakt
 
Author:
Makes: 15 broodjes
Prep time:
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Ingredients
Brood
  • 500 gr witte bloem
  • 10 gr droge gist
  • 285 gr melk
  • 10 gr zout
  • 50 gr zachte boter
Gehaktvulling
  • 750 gr rundergehakt
  • 3 gr gemberpoeder
  • 25 gr paneermeel
  • 2 gr zout
  • 1 gr zwarte peper
  • 4 gr oregano
  • 5 gr gemalen koriander
  • 12 gr Worcestershire saus
  • 22 gr ketchup
  • 50 gr melk
Afmaken
  • 1 ei voor de bovenkant
  • 1 elpl sesamzaadjes
Instructions
Brood
  1. Doe het gist onder in de kom. Verwarm de melk en boter tot handwarm.
  2. Giet de melk bij de gist en laat 5 minuten rusten. Voeg de bloem toe en het zout.
  3. Kneed dan het deeg tot het soepel is, egaal en elastisch, ongeveer 10 min.
  4. Bol het deeg op, leg het in een licht met bloem bestoven kom en dek af met plasticfolie of een theedoek. Laat het deeg een uur rijzen tot het in volume is verdubbeld.
  5. Verdeel het deeg in 15 porties, bol deze op en leg ze op bakpapier op een bakplaat. Laat de bolletjes een kwartier op kamertemperatuur rusten.
Gehaktvulling
  1. Meng de gemberpoeder, paneermeel, zout, peper, oregano, gemalen koriander, Worcestershire saus, ketchup en de melk met het gehakt totdat het netjes is verdeeld.
  2. Verdeel het gehakt in 15 porties.
Afmaken
  1. Rol de bolletjes brooddeeg uit tot ovalen plakje van ongeveer 10 x 15 cm.
  2. Verdeel het gehakt in de lengte over het broodje. Sla de zijkanten naar binnen, maak de verste rand een klein beetje nat en rol het broodje op. Leg het met de naad onder op de met bakpapier beklede bakplaat.
  3. Laat deze minimaal een uur rijzen totdat ze in volume zijn verdubbeld.
  4. Verwarm de oven voor op 180 ˚C.
  5. Bestrijk de broodjes af met een losgeroerd ei, bestrooi ze met sesamzaadjes en bak ze in 15 à 20 min bruin en gaar.
  6. Laat de worstenbroodjes afkoelen op een rooster.
Stuff to know
Deze hoeveelheid is voldoende voor 15 stuks.
Gebruik melk niet warmer dan 50 °C.
Je kunt de gehaktvulling ook naar eigen inzicht op smaak brengen.

 

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Parsnip soup XL

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Parsnip soup XL
 
Author:
Makes: 5 litres
Prep time:
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Ingredients
  • 2.5 kg parsnips
  • 200 gr green celery
  • 400 gr white onion
  • 400 gr white part of the leek
  • 5 cloves of garlic
  • 500 gr milk
  • 300 gr green apples
Instructions
  1. Peel the parsnips and finely dice them. Chop the onions, the white part of the leek, garlic and celery.
  2. Melt some butter in a saucepan. Add the parsnips, leek, garlic and celery and start cooking them on a medium heat.
  3. Lower the heat after a few minutes and add the milk and enough water to just cover the vegetables. Season with salt and pepper.
  4. Bring to a simmer and continue cooking the soup whilst stirring occasionally. Let the soup simmer until the vegetables are almost fully cooked, about 20 min.
  5. Dice the apple, add it to the soup and cook the soup for 10 more minutes.
  6. Puree the soup with a stick blender until really smooth. If the soup is too thick, add some milk or stock.
  7. Reheat the soup and taste for seasoning.
  8. When ready to serve, ladle the soup in a warm bowl and serve with some stir-fried green leeks op top.
Stuff to know
This quantity will make 5 litres.
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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Chicken vol-au-vent with French fries and broccoli

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Chicken vol-au-vent with French fries and broccoli
 
Author:
Makes: 4 portions
Prep time:
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Ingredients
Filling
  • 400 gr boneless chicken filet
  • 125 gr mushrooms
  • 125 gr onions
  • 2 cloves of garlic
Sauce
  • 25 gr butter
  • 25 gr white flour
  • 150 gr meat stock
  • 150 gr milk
  • 100 gr double cream
  • Mustard to taste
Side dishes
  • 1 kg French fries
  • 2 broccolis
  • 4 puff pastry vol-au-vents
Instructions
Filling
  1. Dice the chicken filet. Chop the onions, mushrooms, and garlic.
  2. Stir fry the chicken until just cooked. Season with salt and pepper. Set aside.
  3. Stir fry the mushrooms, onions, and garlic until cooked. Set aside.
Sauce
  1. Melt the butter on a low heat. Add all the flour at once and stir together to form a roux using a spatula. Cook for 5 minutes on a low heat.
  2. Add the stock to the roux and stir until smooth using a whisk. Increase the heat. Continue stirring and adding the milk and cream you have a smooth sauce.
  3. Return to a simmer and cook for a couple of minutes to cook out the flour. Season to taste with salt, pepper, lemon juice and mustard.
  4. Mix the sauce with the cooked chicken, mushrooms, onions and garlic. Keep warm until needed.
  5. Reheat the vol-au-vent briefly in the oven.
  6. Cook the French fries.
  7. Cook the broccoli in plenty of lightly salted boiling water, drain, and serve.
  8. Serve the chicken vol-au-vent with the French fries and broccolis.
Stuff to know
This quantity will make about 4 portions.
If the sauce is too thick, add some extra stock, milk, or cream.
The sauce is a close relative to a béchamel sauce. But with stock and cream and not just milk.
Make sure the stock you add to the roux is cold. The sauce will thicken when it comes to the boil again. if you start the sauce with a cold liquid, you have some time until the sauce thickens.

 

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Chicken vol-au-vent XL

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Chicken vol-au-vent XL
 
Author:
Makes: 70-80 portions
Prep time:
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Ingredients
Filling
  • 8 kg boneless chicken filet
  • 2,5 kg mushrooms
  • 2,5 kg onions
  • 10 cloves of garlic
Sauce
  • 500 gr butter
  • 500 gr white flour
  • 2 kg meat stock
  • 3 kg milk
  • 2 kg double cream
  • Mustard to taste
Side dishes
  • 18 kg French fries
  • 10 kg vegetables
  • 80 puff pastry vol-au-vents
Instructions
Filling
  1. Dice the chicken filet. Chop the onions, mushrooms, and garlic.
  2. Bake the chicken in the oven or stir-fry it until just cooked. Season with salt and pepper. Set aside.
  3. Stir fry the mushrooms, onions, and garlic until cooked. Set aside.
Sauce
  1. Melt the butter on a low heat. Add all the flour at once and stir together to form a roux using a spatula. Cook for 5 minutes on a low heat.
  2. Add the stock to the roux and stir until smooth using a whisk. Increase the heat. Continue stirring and adding the milk and cream you have a smooth sauce.
  3. Return to a simmer and cook for a couple of minutes to cook out the flour. Season to taste with salt, pepper, lemon juice and mustard.
  4. Mix the sauce with the cooked chicken, mushrooms, onions and garlic. Keep warm until needed.
  5. Reheat the vol-au-vent briefly in the oven.
  6. Serve with French fries and vegetables of your liking.
Stuff to know
This quantity will make about 80 portions.
If the sauce is too thick, add some extra stock, milk, or cream.
The sauce is a close relative to a béchamel sauce. But with stock and cream and not just milk.
Make sure the stock you add to the roux is cold. The sauce will thicken when it comes to the boil again. if you start the sauce with a cold liquid, you have some time until the sauce thickens.

 

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No bake cheesecake with red fruit XL

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No bake cheesecake with red fruit XL
 
Author:
Makes: 1 tray (30x50 cm) or 40 portions
Prep time:
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Ingredients
Sponge
  • 5 egg whites
  • 45 gr white sugar
  • 5 egg yolks
  • 80 gr white sugar
  • 100 gr flour
  • 25 gr maizena
  • 2 gr salt
Mousse
  • 900 gr (frozen) red fruit
  • 60 gr leaf gelatine
  • ½ lemon
  • 300 gr white sugar
  • 1350 gr cream cheese
  • 750 gr cold double cream
Montage
  • 300 gr red fruit confiture
  • 400 gr double cream
  • 200 gr mascarpone
Instructions
Sponge
  1. Preheat the oven to 180 °C and line the tray or trays with baking paper.
  2. Whisk in a 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 the flour, maizena and salt.
  3. Fold gradually and carefully first the egg yolks into the egg whites and then add the flour, maizena and salt.
  4. Spread the batter on two lined trays about a cm thick and bake at 200 °C for 10-15 min or until golden brown and fully cooked. Remove from the tray on a rack lined with a clean sheet of baking paper, remove the original baking paper and allow the biscuits to cool to room temperature.
Mousse
  1. Defrost the red fruit if necessary and bring to a simmer. Add the lemon juice and the sugar. Puree if necessary.
  2. Soak the gelatine 3 minutes in ample cold water until soft.
  3. Drain the gelatine and dissolve in the warm (but not boiling) fruit purée. Allow to cool to room temperature.
  4. Mix the fruit puree with the cream cheese.
  5. Whisk the cream to semi-soft peaks and fold into the fruit puree.
Montage
  1. Line the 2-inch gastronorm tray with a sheet of baking paper. Place the first biscuit layer and pour the fruit mousse on top. Spread evenly.
  2. Spread the confiture evenly on the second biscuit layer and position it confiture-side down on the mousse. Press lightly to make it adhere.
  3. Cool the cheesecake for several hours until the mousse sets.
  4. Flip the tray upside down to release the cake. The confiture-biscuit layer will become the base.
  5. Whisk the cold cream and mascarpone until stiff peaks and spread evenly on top of the cheesecake, about 1 cm thick
  6. Chill the cheesecake (or put if 10-15 min in the freezer) until the cream layer is firm.
  7. Cut the sides of the cheesecake and portion as desired.
  8. Decorate with some fresh strawberries, meringues, and some mint.
Stuff to know
This quantity will make about 40 portions and will fill a 2-inch gastronorm tray measuring 30 x 50 cm.
Use the red fruit of your liking such as strawberries, forest fruit, raspberries, etc.
Do not add the soaked gelatine to a boiling fruit puree, it will lose its setting capacity.

 

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Beetroot carpaccio with feta and walnuts

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Beetroot carpaccio with feta and walnuts
 
Author:
Makes: 4 portions
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Ingredients
Carpaccio
  • 4 red beetroot
  • 2 tbpn oil
  • 100 gr feta cheese
  • 50 gr walnuts
  • some rocket leaves
  • some balsamic reduction
Dressing
  • 60 gr walnut oil
  • 20 gr vinegar of your liking
Instructions
Carpaccio
  1. Preheat the oven to 180 °C. Coat the beetroot in oil, season them and roast in the oven until tender. Allow to cool and peel.
  2. Slice the cooked beetroot thinly (using a mandolin for example) and cut out discs using a circular cutter.
  3. Toast the walnuts in a pan without oil for a couple of minutes until fragrant.
  4. Dice the feta.
Dressing
  1. Combine the vinegar, salt and pepper.
  2. Stir in the oil and set aside. Voeg al kloppend de olijfolie langzaam toe.
Finish
  1. Dress the plates with the beetroot, feta cubes, toasted walnuts and rocket leaves.
  2. Garnish with the dressing and dots of balsamic reduction.
Stuff to know
This will be enough for 4 plates.
Roasting the beetroots in the oven will allow them to keep more flavor than when cooked in water. The roasting time will depend on their size.
Pick a vinegar of your liking, fig and balsamic ore good options.

 

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Carpaccio van rode biet met feta en walnoot

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Carpaccio van rode biet met feta en walnoot
 
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Makes: 4 porties
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Ingredients
Carpaccio
  • 4 rode bieten
  • 2 elpl olie
  • 100 gr feta
  • 50 gr walnoten
  • handje rucola
  • 1 elpl balsamico-reductie
Vinaigrette
  • 60 gr noten- of olijfolie
  • 20 gr wijnazijn naar keuze
Instructions
Carpaccio
  1. Verwarm de oven voor op 180 °C en bestrijk de bieten met olie, zout en peper. Rooster ze met schil en al in de oven totdat ze gaar zijn, laat afkoelen en verwijder de schil.
  2. Snijd de bieten in dunne plakjes en gebruik eventueel een steker om identieke schijfjes uit te steken.
  3. Rooster de walnoten enkele minuten in een pan zonder olie totdat ze lekker ruiken.
  4. Snijd de feta in kleine blokjes.
Vinaigrette
  1. Klop door elkaar zout, peper en wijnazijn.
  2. Voeg al kloppend de olijfolie langzaam toe.
  3. Bewaar in een flesje of potje en schud goed voor gebruik.
Opmaken
  1. Verdeel de schijfjes rode biet, blokjes feta, geroosterde walnoten, rucola speels over het bord. Versier met enkele druppels van de balsamico-reductie.
  2. Sprenkel de vinaigrette over het bord en serveer.
Stuff to know
Deze hoeveelheid is voldoende voor 4 personen.
Als je de bieten roostert in de oven, behouden ze meer smaak dan wanneer je ze kookt in water.
Gebruik een olie (walnoten-olie, olijfolie) en wijnazijn naar keuze (bijvoorbeeld vijg of balsamico)

 

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Pannetone

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Pannetone
 
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Makes: 2 borden
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Ingredients
Voordeeg:
  • 94 gr witte bloem
  • 7 gr gist
  • 67 gr water
Hoofdeeg:
  • 235 gr witte bloem
  • 60 gr water
  • 1 gr gist
  • 70 gr kristalsuiker
  • 10 gr vanillesuiker
  • 84 gr eierdooier
  • 2 gr honing
  • 7 gr zout
  • 74 gr zachte boter
Vulling:
  • 100 gr rozijnen
  • 1 tlpl citroenrasp
  • 1 tlpl sinaasappelrasp
  • 67 gr gekonfijte sinaasappelreepjes
Garnering:
  • 1 ei
Instructions
Voordeeg
  1. Meng de witte bloem, de gedroogde gist en het lauwwarme water en laat dit een half uur rijpen bij kamertemperatuur op een tochtvrije plek.
Hoofddeeg
  1. Voeg aan het voordeeg toe de resterende witte bloem, lauwwarme water, resterende gist, kristalsuiker, vanillesuiker, eierdooiers en de honing.
  2. Kneed met een elektrische mixer voorzien van deeghaken tot een egaal deeg.
  3. Voeg in gedeeltes het zout en de zachte boter toe en kneed totdat de boter door het deeg is opgenomen.
  4. Wel de rozijnen 10 minuten in ruim lauwwarm water, giet af en meng met de citroenrasp, sinaasappelrasp en gekonfijte sinaasappelreepjes door het deeg totdat de vulling goed is opgenomen.
  5. Verhuis het deeg naar een met olie ingevette kom, dek af met een theedoek en geef het een rijs van 60 min of totdat het deeg de helft in volume is toegenomen. Plaats de kom daarna een half uur (of langer) in de koelkast zodat de boter opstijft en het deeg beter te hanteren is
  6. Vet de beide bakvormen in en bekleed ze met bakpapier.
  7. Verdeel het deeg in twee gelijke delen, bol ze op en plaats ze in de bakvormen. Laat opnieuw rijzen totdat hun volume verdubbeld is. Dit kan enkele uren duren en is afhankelijk van de deegtemperatuur. Verwarm de oven voor op 180 °C.
Garnering:
  1. Bestrijk de bovenkant met losgeklopt ei, snijd kruislings in en leg er een klein klontje boter op. Decoreer eventueel met parelsuiker.
  2. Bak de broden 30-45 min de oven totdat ze goudbruin zijn en hol en licht aanvoelen. Laat afkoelen op een rooster voor consumptie.
Stuff to know
Deze hoeveelheid is voldoende voor 2 broden.
Pannetone is een zoet Italiaans luxebrood of cake met vruchten. Van oorsprong komt het uit Milaan en wordt vooral rond Kerstmis gegeten. Het is vergelijkbaar met brioche maar minder machtig. Het traditionele recept duurt drie dagen maar deze variant is minder tijdrovend.
Pannetone wordt traditioneel gebakken in smalle, hoge bakvormen.
Bak aanvankelijk met enkel onder- en bovenwarmte om te voorkomen dat de Pannetone te veel kleur krijgt. Je kunt altijd tegen het einde van de baktijd de fan inschakelen.
Je kunt de gekonfijte sinaasappelreepjes vervangen doorander gedroogd fruit naar keuze of sukade.

 

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Pannetone

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Pannetone
 
Author:
Makes: 2 loaves
Prep time:
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Ingredients
Starter:
  • 94 gr white flour
  • 7 gr instant yeast
  • 67 gr water
Main dough:
  • 235 gr white flour
  • 60 gr water
  • 1 gr instant yeast
  • 70 gr white sugar
  • 10 gr vanilla sugar
  • 84 gr egg yolks
  • 2 gr honey
  • 7 gr salt
  • 74 gr soft butter
Filling:
  • 100 gr raisins
  • 1 tspn lemon zest
  • 1 tspn orange zest
  • 67 gr confit orange peel
Finish:
  • 1 egg
  • 1 tbpn coarse sugar
Instructions
Starter
  1. Combine the white flour, instant yeast and lukewarm water. Allow to mature at room temperature for 30 min.
Main dough
  1. Add to the starter the remaining white flour, lukewarm water, remaining yeast, white sugar, vanilla sugar, egg yolks and honey.
  2. Knead the dough until smooth and elastic.
  3. Add the salt and butter in portions and mix well between the additions.
  4. Rehydrate the dried raisins for 10 min in ample lukewarm water and drain.
  5. Add the raisins, lemon zest, orange zest and orange confit to the dough and mis until the fruit is evenly dispersed.
  6. Transfer the dough to an oiled container, cover with a lit or a cloth and allow to proff for 60 min or until it has increased its volume by half.
  7. Transfer the dough to the fridge to harden the butter and to make it easier to handle the dough later it is possible to retard the dough overnight and to finish it the next day.
  8. Grease to baking dishes and line them with baking paper.
  9. Divide the dough in two equal portions, shape them into a ball and position them in the baking dish. Allow to prove until doubled in size. This can take up to several hours, depending on the dough temperature. Preheat the oven to 180 °C (no fan).
Finish:
  1. Garnish the top of the dough with egg wash, cut a cross across the top. Bake for 30-45 min or until it is golden brown and fully cooked. Remove from the oven and allow to cool completely.
Stuff to know
This quantity will make 2 loaves.
Pannetone is a sweet Italian bread filled with fruit. It is traditionally served in the Christmas period. It is comparable to the French brioche but less rich in butter. The traditional recipe takes three days to make, this variant takes a lot less time.
Pannetone is normally baked in round, cylindrical baking dishes.
Start baking with the fan off or the Pannetone will colour too quickly. You can always switch the fanon at the end of the baking process.
You can vary with the filling to suite your taste.

 

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Framboos en amandelgebak

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Framboos en amandelgebak
 
Author:
Makes: een taart van 20 x 30 cm
Prep time:
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Ingredients
Basis
  • 200 gr witte bloem
  • 8 gr bakpoeder
  • 100 gr bruine suiker
  • 1 tspn kaneel
  • 2 gr zout
  • 1 ei
  • 100 gr boter
Vulling
  • 50 gr hele amandelen
  • 300 gr frambozenjam
Kruimellaag
  • 100 gr witte bloem
  • 100 gr havermout
  • 100 gr bruine suiker
  • 1 tspn kaneel
  • 2 gr zout
  • 100 gr boter
Instructions
Basis
  1. Verwarm de oven voor op 180 °C. Vet de bakvorm in en bekleed de bodem met bakpapier.
  2. Meng de bloem, bakpoeder, suiker, zout en kaneel. Snijd de koude boter in kleine blokjes en voeg samen met het ei toe aan de bloem. Meng totdat het de consistentie heeft van broodkruimels. Druk deze tot een egale laag op de bodem van de bakvorm en plaats eventueel in de koelkast voor later.
Vulling
  1. Verdeel de frambozenjam en de gehakte amandelen over de bodem.
Kruimellaag
  1. Meng de bloem, havermout, suiker, zout en kaneel. Snijd de koude boter in kleine blokjes en voeg toe aan de bloem. Meng totdat het de consistentie heeft van groffe kruimels. Verdeel deze over de jam en amandelen.
  2. Bak de taart in de voorverwarmde oven op 180 °C gedurende 35–40 minutes of totdat een prikker die je erin steekt, er schoon uit komt. Laat in de vorm afkoelen op een rooster.
Stuff to know
Deze hoeveelheid is voldoende voor een bakvorm van 20 x 25-30 cm.
Voeg eventueel verse of diepvries frambozen toe,
Versier eventueel de bovenkant van taart na het afkoelen met een glaze gemaakt van poedersuiker gemend met een klein beetje koud water.

 

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Raspberry and almond tray bake

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Raspberry and almond tray bake
 
Author:
Makes: 20 x 30 cm traybake
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Ingredients
Base
  • 200 gr white flour
  • 8 gr baking powder
  • 100 gr brown sugar
  • 1 tspn cinnamon
  • 2 gr salt
  • 1 egg
  • 100 gr butter
Filling
  • 50 gr whole almonds
  • 300 gr raspberry jam
Crumble topping
  • 100 gr white flour
  • 100 gr oatmeal
  • 100 gr brown sugar
  • 1 tspn cinnamon
  • 2 gr salt
  • 100 gr butter
Instructions
Base
  1. Preheat the oven to 180 °C. Grease the baking tray and line the base with baking paper.
  2. Mix the white flour, baking powder, sugar, salt and cinnamon. Crumble the cold diced butter and the egg into the flour mixture until the mixture resembles coarse breadcrumbs. Press this mixture evenly into the base of the baking tray and refrigerate if used later
Filling
  1. Spread the raspberry jam evenly on the base and evenly distribute the chopped almonds.
Crumble topping
  1. Mix the white flour, oatmeal, sugar, salt and cinnamon. Crumble the cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Carefully spread this mixture evenly over the raspberry base.
  3. Bake in a preheated oven at 180 °C for 35–40 minutes, or until an inserted skewer comes out clean.
Stuff to know
This quantity will fill a tray measuring 20 x 25-30 cm.
Add some raspberries if desired.
It’s possible to decorate the top of the cooled traybake with a glaze made from icing sugar mixed with a little cold water.

 

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Bread with corn flour and cranberries

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Bread with corn flour and cranberries
 
Author:
Makes: 1 loaf of bread
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Ingredients
  • 10 gr instant yeast
  • 325 gr white flour
  • 175 gr corn flour
  • 10 gr white sugar
  • 8 gr salt
  • 25 gr butter
  • 300 gr water
  • 1 whole egg
  • 100 gr cranberries
Instructions
  1. Pour the lukewarm water in a bowl, add the yeast and butter and stir. Let the yeast wake up for several minutes.
  2. Add white flour, salt, and sugar and the egg. Knead the dough until elastic and smooth. Form the dough into a boll. Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, around 60 min.
  3. Soak the cranberries in hot water for at least 15 minutes and drain.
  4. Grease a cake tin and line the base with baking paper.
  5. Once the dough has doubled in size, knead cranberries through the dough, shape it into a loaf and place it in the tin. Make an incision along the top.
  6. Let the bread prove, in a draft free spot and covered with a cloth, until doubled again in size, around 60 min.
  7. Meanwhile, preheat the oven to 180˚C.
  8. Bake the bread for 30 min or until golden and done.
  9. Remove the bread from the tin and allow it to cool on a rack.
Stuff to know
This amount will yield 1 raisins breads.
Use egg, milk and butter at room temperature to accelerate the rising.
Corn flour is not the same as corn starch (‘maizena’). Corn flour is used similarly to other flours, whereas corn starch is mainly used as a thickener (béchamel sauce for instance).
You can tell if bread cooked by tapping its bottom : if it sounds hollow it's done, if it doesn't then return it to the oven for a little longer.

 

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Maisbrood met cranberries

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Maisbrood met cranberries
 
Author:
Makes: 1 brood
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Ingredients
  • 10 gr gist
  • 325 gr witte bloem
  • 175 gr maisbloem
  • 10 gr witte suiker
  • 8 gr zout
  • 25 gr boter
  • 300 gr water
  • 1 ei
  • 100 gr cranberries
Instructions
  1. Doe het gist onder in een kom en voeg het lauwwarme water en boter toe. Meng deze en laat dit enkele minuten staan zodat de gist wakker kan worden.
  2. Voeg toe de witte bloem, maisbloem suiker, zout en ei. Kneed dan het deeg tot het soepel is, egaal en elastisch, ongeveer 10 min.
  3. Bol het deeg op, leg het in een met bloem bestoven kom en dek af met een vochtige theedoek. Laat het een uur rijzen of totdat het deeg de dubbele hoeveelheid heeft
  4. Wel ondertussen de cranberries in warm water gedurende 10 min, giet af en laat uitlekken.
  5. Kneed de uitgelekte cranberries door het deeg.
  6. Bestuif de werkbank met bloem, leg het deeg erop en rol het tot een rechthoek. Rol het deeg over de lange kant stevig op, leg het in de ingevette broodvorm of cakeblik en snijd de bovenkant met een scherp mes in. Laat opnieuw afgedekt rijzen en in volume verdubbelen.
  7. Verwarm ondertussen de oven voor op 180 °C.
  8. Bak het brood 30 minuten of totdat het gaar is.
  9. Haal het brood uit de vorm en laat het op een rooster afkoelen alvorens aan te snijden.
Stuff to know
Deze hoeveelheid is voldoende voor 1 brood.
Het brood is gaar als het bruin is en het hol klinkt wanneer er op geklopt wordt.
Maisbloem is niet hetzelfde als maïzena, dat gebruikt wordt voor de béchamelsaus.
Haal het brood zodra het uit de oven komt uit de vorm en laat op een rooster afkoelen, omdat de korst anders slap wordt.
Zorg ervoor dat het water lauwwarm is en de eieren op kamertemperatuur om het rijzen te bevorderen.

 

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Sausage rolls

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Sausage rolls
 
Author:
Makes: 20 portions
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Ingredients
Meat filling
  • 500 gr beef mince
  • 2 gr ginger powder
  • 20 gr breadcrumbs
  • 2 gr salt
  • 1 gr black pepper
  • 3 gr dried oregano
  • 4 gr ground coriander
  • 8 gr Worcestershire sauce
  • 15 gr ketchup
  • 30 gr milk
Finish
  • 10 sheets puff pastry
  • 2 eggs
Instructions
Meat filling
  1. Line a baking tray with baking paper.
  2. Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk.
  3. Mix this with the beef mince until evenly distributed.
  4. Lightly defrost the puff pastry sheets if needed and brush one side with the beaten egg.
  5. Divide the meat filling along one side of the puff pastry in a cylinder shape and tightly roll the pastry around the filling, closing the seal.
  6. Brush the outside with the beaten egg and cut the rolls to size if needed.
  7. Store the rolls in the fridge until ready to bake.
  8. Bake the sausage rolls in a preheated oven at 200 for 15 min or until cooked through and golden.
Stuff to know
This quantity will be enough for 10 sheets measuring 19 by 10 cm.
Don’t allow the puff pastry to get too warm since it will become too soft to handle.
It is possible to prepare the sausage rolls a day in advance and only bake them when they are needed.
Use a piping bag to distribute the meat filling evenly on the puff pastry sheets.
Add cumin and use lamb mince for lamb sausage rolls. Serve with tzatziki.

 

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Saucijzenbroodjes

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Saucijzenbroodjes
 
Author:
Makes: 20 porties
Prep time:
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Ingredients
Gehaktvulling
  • 500 gr rundergehakt
  • 2 gr gemberpoeder
  • 17 gr paneermeel
  • 2 gr zout
  • 1 gr zwarte peper
  • 3 gr oregano
  • 4 gr gemalen koriander
  • 8 gr Worcestershire saus
  • 15 gr ketchup
  • 30 gr melk
Afwerking
  • 10 plakjes bladerdeeg
  • 2 eieren
Instructions
Gehaktvulling
  1. Meng de gemberpoeder, paneermeel, zout, peper, oregano, gemalen koriander, Worcestershire saus, ketchup en de melk.
  2. Meng dit met het gehakt totdat het netjes is verdeeld.
Afwerking
  1. Laat de plakjes bladerdeeg licht ontdooien en bestrijk ze aan één zijde met het losgeklopte ei.
  2. Verdeel het gehakt langs één zijde en rol het plakje op. Zorg ervoor dat de naad goed gesloten is.
  3. Leg de saucijzenbroodjes op een schaal en laat eventueel rusten in de koelkast.
  4. Bak de saucijzenbroodjes in de oven op 200 °C in ongeveer 15 min gaar en goudbruin.
Stuff to know
Deze hoeveelheid is voldoende voor 10 plakjes bladerdeeg van 19cm bij 10 cm.
Maak de saucijzenbroodjes eventueel een dag eerder en bewaar in de koeling tot gebruik.
Zorg ervoor dat het bladerdeeg goed koud is bij het verwerken anders wordt het veel te plakkering om mee te kunnen werken.
Gebruik eventueel een spuitzak om het gehakt te verdelen over de plakjes balderdeeg.

 

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Curry van zoete aardappel, kikkererwten en spinazie

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Curry van zoete aardappel, kikkererwten en spinazie
 
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Makes: 4-5 porties
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Ingredients
Curry
  • 400 gr ui
  • 2 tenen knoflook
  • 50 gr verse gember
  • 1 kg zoete aardappel
  • 1 elpl pataks curry pasta
  • 1 elpl madras curry powder
  • 1 elpl gemalen koriander
  • 1 elpl gemalen komijn
  • 1 tlpl gemalen gember
  • 140 gr tomatenpuree
  • 400 gr tomatenstukjes
  • 400 gr kokosmelk
  • 340 gr gegaarde kikkererwten
  • 150 gr verse spinazie
Extra
  • 100 gr yoghurt
  • 2 elpl verse koriander
Instructions
  1. Pel en snipper de ui. Schil en snijd de knoflook en gember fijn. Schil de zoete aardappel en snijd deze in blokjes.
  2. Roerbak in wat de ui, knoflook en gember totdat ze halfgaar zijn.
  3. Voeg de blokjes zoete aardappel toe en roerbak deze beetgaar.
  4. Voeg de curry pasta toe met de madraspoeder, gemalen komijn, gemalen koriander en gemalen gember en roerbak op een laag vuur totdat hun geur vrijkomt.
  5. Voeg de tomatenpuree toe en meng deze door de groeten. Voeg dan de tomatenstukjes toe en de kokosmelk. Breng de saus aan de kook en laat die sudderen totdat de groenten gaan zijn.
  6. Spoel de kikkererwten af onder koud water, laat ze uitlekken en voeg deze toe aan de saus om op te warmen.
  7. Proef de saus en voeg naar smaak eventueel zout, peper of citroensap toe.
  8. Kook ondertussen rijst in ruim kokend, gezouten water.
  9. Snijd de koriander fijn en meng deze met de yoghurt. Voeg naar smaak eventueel zout, peper of citroensap toe
  10. Voeg vlak voor het serveren de verse spinazie toe zodat deze iets kan slinken in de saus maar nog wel zijn structuur behoudt.
  11. Serveer de zoete aardappelcurry met de rijst, koriander yoghurt en indien gewenst naanbrood.
Stuff to know
Deze hoeveelheid is voldoende voor vier à vijf personen.
Als je de curry pasta en de specerijen even meebakt, komen hun geuren en smaken beter tot hun recht.
Als de saus te dun is, kun je wat maïzena mengen met koud water en dat aan de saus toevoegen. Die zal binden wanneer ze aan de kook is.
De hoeveel kruiden en specerijen kun je naar eigen smaak en inzicht aanpassen.
Je kunt chorizo of kip toevoegen voor een niet-vegetarische variant van dit gerecht.

 

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Sweet potato curry with chick peas and spinach

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Sweet potato curry with chick peas and spinach
 
Author:
Makes: 4-5 portions
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Ingredients
Curry
  • 400 gr onion
  • 2 cloves of garlic
  • 50 gr fresh ginger
  • 1 kg sweet potato
  • 1 tspn pataks curry paste
  • 1 tbspn madras curry powder
  • 1 tbspn ground coriander
  • 1 tbspn ground cumin
  • 1 tspn ground ginger
  • 140 gr tomato puree
  • 400 gr chopped tomatoes
  • 400 gr coconut milk
  • 340 gr cooked chick peas
  • 150 gr fresh spinach
Garnish
  • 100 gr yoghurt
  • 2 tbspn fresh coriander
Instructions
  1. Peel and dice onion and garlic. Peel the ginger. Puree onion, garlic and ginger till smooth.
  2. Sweat onion, ginger and garlic off in oil without colouring.
  3. Wash, peel and dice the sweet potatoes. Add to the pan. Cook until soft.
  4. Add curry paste with the madras powder, ground coriander, ground cumin and ground ginger and cook on low heat until fragrant.
  5. Add the tomato puree, cook for a minute and add the chopped tomatoes. Allow to simmer until the vegetables are tender.
  6. Add coconut milk and the drained, cooked chick peas to the sauce. Cook for several minutes, check seasoning and add lemon juice, salt or pepper to taste.
  7. In the meantime, cook the rice in salted boiling water until tender. Drain and keep warm.
  8. Add the spinach to the sauce and serve with the rice. Garnish with fresh coriander and yoghurt.
Stuff to know
This quantity will feed 4-5 people.
Frying off the curry paste and spices will release their flavour but do not burn them.
Bind the sauce if need be with corn flour mixed with some cold water.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
For a non-vegetarian version of this dish, add chorizo or chicken.

 

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Black forest gateau with cherries

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Black forest gateau with cherries
 
Author:
Makes: 20 portions
Prep time:
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Ingredients
Sponge cake
  • 9 egg whites
  • 81 gr sugar
  • 9 egg yokes
  • 144 gr sugar
  • 180 gr flour
  • 45 gr cacao powder
  • 2 gr salt
Cherry filling
  • 400 gr cherries
  • 300 gr cherry syrup
  • 100 gr sugar
  • 30 gr corn starch
Whipped cream
  • 600 gr double cream
  • 300 gr mascarpone
  • 75 gr sugar
Finish
  • 300 gr cherry jam
  • 200 gr dark chocolate
Instructions
Sponge cake
  1. Preheat the oven to 180 °C and line the trays with baking paper. Whisk in a bowl the egg whites to stiff peaks adding the smallest amount of sugar gradually. Whisk in another bowl the egg yolks and the remaining sugar until pale and fluffy. Sift together the flour and cacao powder and salt.
  2. Fold gradually and carefully first the egg yolks and then the flours and salt into the egg whites. Spread on the prepared trays about a cm thick and bake at 170 °C for 15 min or until golden brown and fully cooked. Remove from the trays, place the sponge on a second sheet of baking paper, peel off the old baking paper and allow to cool.
Cherry filling
  1. Mix some of the cold cherry juice with the corn starch. Bring the remaining juice and the cherries to the boil, then add the dissolved corn starch and sugar. Bring back to a simmer for a couple of minutes until thickened. Allow to cool to room temperature and store in the fridge until needed.
Whipped cream
  1. Whip the double cream until it is as thick as yoghurt. Add the sugar and mascarpone and continue whipping until stiff peaks form. Store in the fridge until needed.
Finish
  1. Cut from the sponge three squares each measuring 20 x 30 cm. Place the first one on a solid surface and cover with some cherry jam. Spread a one centimeter layer of cream over the jam layer and a border all around. Fill the inside with three quarters of the cooked cherry filling. Position the second sponge on top, cover with some cherry jam and spread a one centimeter layer of cream on top. Cover with the third and last sponge cake. Cover the sides and top of the cake with cream. Decorate the side with grated chocolate and garnish the top with the remaining cream and cherry filling. Allow to set in the fridge for an hour or more.
Stuff to know
This gateau is sometimes called ‘schwartschwalder kirchtaart’.
This gateau will measure about 20 by 30- cm and yields about 20 portions.
It is possible to replace the cherry jam with a syrup cooked from water, sugar and cherry liqueur.
Position the cake on a solid surface to facilitate the handling and cutting, for instance a chopping board of the same size as the cake.
Incorporating the mascarpone into the whipped cream allows it to holds it shape much longer.

 

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Zwarte Woudtaart met kersen

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Zwarte Woudtaart met kersen
 
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Makes: 20 porties
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Ingredients
Biscuit

  • 9 eiwitten
  • 81 gr suiker
  • 9 eidooiers
  • 144 gr witte suiker
  • 180 gr bloem
  • 45 gr cacao
  • 2 gr zout
Kersenvulling
  • 400 gr kersen
  • 300 gr kersenvocht
  • 100 gr suiker
  • 30 gr maïzena
Slagroom
  • 600 gr room
  • 300 gr mascarpone
  • 75 gr suiker
Afmaken
  • 300 gr kersenjam
  • 200 gr hagelslag
Instructions
Biscuit
  1. Verwarm de oven voor op 180 °C, en bekleed de bakplaten met bakpapier.
  2. Klop in een kom de eiwitten met de kleinste hoeveelheid 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.
  3. Zeef de bloem met de maïzena en zout in een kom. Meng in gedeelten eerst de eidooiers met de eiwitten en daarna de bloem en maïzena. Roer voorzichtig en niet meer dan nodig is. Strijk het beslag uit op de bakplaten en bak in het midden van de oven op 170 °C gedurende 15 min. of totdat het biscuit lichtbruin en gaar. Leg het biscuit omgekeerd op een ander vel bakpapier, verwijder het oude bakpapier en laat het volledig afkoelen.
Kersenvulling
  1. Meng een klein deel van het koude sap van de kersen met de maïzena. Breng het resterende sap en de kersen aan de kook en voeg de suiker en aangelengde maïzena toe. Breng opnieuw enkele minuten aan de kook totdat het begint te binden. Laat afkoelen en bewaar tot gebruik in de koelkast.
Slagroom
  1. Klop de koude slagroom op tot yoghurtdikte. Voeg de suiker en de mascarpone toe en klop met een mixer totdat de room stijf is. Bewaar tot gebruik in de koelkast.
Afmaken
  1. Snijd uit de biscuit drie plakken van 20 cm bij 30 cm. Leg de eerste plak op een stevige ondergrond en bestrijk met de kersenjam. Verdeel hierover een laag slagroom van ongeveer een centimeter dik. Spuit ook een rand rondom en verdeel driekwart van de kersenvulling over de taart. Leg op de room en kersen de tweede plak biscuit en bestrijk ook deze met de frambozenjam. Verdeel hierover een laag slagroom van ongeveer een centimeter dik en sluit af met de derde en laatste plak biscuit.
  2. Bedek de bovenkant en zijkanten met de slagroom en versier de zijkanten met hagelslag. Gebruik de resterende room en vlaaivulling voor de decoratie. Laat de taart een uur in de koelkast opstijven alvorens hem aan de snijden.
Stuff to know
Deze taart is bekend onder de naam ‘schwartschwalder kirchtaart’ of ‘black forest gateau’.
Deze hoeveelheid is voldoende voor een rechthoekige taart van 20 bij 30 cm en levert ongeveer 20 porties
Je kunt de plakken biscuit ook besprenkelen met een siroop van water, suiker en kersenlikeur.
Je kunt de hagelslag vervangen door gehakte chocolade.
De opgeklopte slagroom blijft langer stevig door de mascarpone toe te voegen.
Als de taart op een stevige ondergrond staat, is deze makkelijker te hanteren en te snijden. Gebruik hiervoor bijvoorbeeld een snijplank met vergelijkbare afmetingen.

 

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Apple crumble tray bake

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Apple crumble tray bake
 
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Makes: 40 portions
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Ingredients
Cake-base
  • 500 gr soft butter
  • 500 gr white sugar
  • 10 eggs
  • 500 gr pastry flour
  • 16 gr baking powder
Filling
  • 1 kg apples
  • 2 tbspn sugar
  • 2 tbspn custard powder
  • 1 tspn ground cinnamon
Topping
  • 250 gr butter
  • 250 gr sugar
  • 250 gr pastry flour
  • 250 gr coarse oat meal
Instructions
Cake-base
  1. Grease the tin with butter and cover the base with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter and sugar until smooth and fluffy. Gradually and slowly add the eggs to the mixture while whisking.
  3. Combine the flower and baking powder and add to the batter. Mix until combined.
  4. Spread the batter in the lined baking trays.
Filling
  1. Dice the apples, toss them in the sugar, custard powder and ground cinnamon to your liking.
  2. Place the apples on top of the cake batter.
Topping
  1. Crumble the cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs. Spread on top of the apple layer.
  2. Bake the cake at 180 °C for 50 to 60 minutes or until cooked through. Test with a skewer inserted into the center. When the cake is cooked, it comes out clean. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill one baking tray measuring 30x50 cm and makes about 40-60 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will split.
Use pastry flour rather than bread flour to avoid a chewy cake.
Use preferably tart apples like granny smith or Braeburns. Adjust the amount of sugar to taste. The custard powder will bind any liquid that comes off the apples. Possible add-ins are raisins, chopped nuts, dried fruits and ground cardamom.
Do not overcook the cake since it will continue cooking for a spell when cooling

 

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Koffie-karamelmousse

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Koffie-karamelmousse
 
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Ingredients
Koffie-karamelmousse
  • 150 gr suiker
  • 100 gr heet water
  • 400 gr melk
  • 12 gr oploskoffie
  • 5 eierdooiers
  • 65 gr suiker
  • 3 gr cacaopoeder
  • 10 gr gelatine
  • 250 gr slagroom
Garnering
  • 8 speculaasjes
  • 10 gr pure chocolade
  • 75 gr slagroom
Instructions
Koffie-karamelmousse
  1. Meng in een pan de suiker met een scheutje water en kook dit tot een lichte karamel.
  2. Voeg hier voorzichtig het hete water aan toe en verwarm totdat de karamel in het hete water is opgelost. Zet de pan aan de kant.
  3. Meng een scheutje koude melk met de eierdooiers.
  4. Laat de gelatine weken in ruim koud water.
  5. Verwarm de rest van de melk met de oploskoffie, de suiker, de karamel en het cacaopoeder.
  6. Giet een scheutje warme melk bij de losgeroerde eierdooiers en giet dit terug in de pan met de melk. Verwarm dit al roerend tot 85°C zonder het te laten koken.
  7. Laat de gelatine uitlekken en vervolgens oplossen in de warme koffie-karamel-melk. Laat dit vervolgens afkoelen tot kamertemperatuur.
  8. Klop de slagroom op en meng met de koffie-karamel-melk.
Garnering
  1. Verkruimel de speculaasjes en verdeel over de kopjes.
  2. Giet of schep de mousse op de speculaasjes en laat de mousse een nacht opstijven in de koelkast.
  3. Klop vlak voor het serveren de slagroom op en hak de chocolade grof. Versier de koffiekopjes en serveer.
Stuff to know
Deze hoeveelheid is voldoende voor 8 bakjes met een inhoud van 180 ml.
Wees de warme koffie beetje bij beetje toe aan de gloeiend hete karamel, het temperatuurverschil zal ervoor zorgen dat de karamel flink zal borrelen.
De koffie-karamel-melk moet op kamertemperatuur zijn voordat je die kunt mengen met de opgeklopte slagroom, anders verliest die laatste alle luchtigheid.

 

 

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Coffee and caramel mousse

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Coffee and caramel mousse
 
Author:
Makes: 8 cups
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Ingredients
Coffee and caramel mousse
  • 150 gr sugar
  • 100 gr water
  • 12 gr instant coffee
  • 400 gr milk
  • 5 egg yolks
  • 65 gr sugar
  • 3 gr cacao powder
  • 10 gr gelatine
  • 250 gr double cream
Garnish
  • 8 biscuits
  • 10 gr dark chocolate
  • 75 gr double cream
Instructions
Coffee and caramel mousse
  1. Combine the sugar with some water and cook to a light caramel.
  2. Add gradually and carefully the hot water and bring to a boil to dissolve the caramel. Set aside for later.
  3. Mix some of the cold milk with the egg yolks.
  4. Soak the gelatine in ample cold water.
  5. Warm the rest of the milk with the sugar, cacao powder, instant coffee, and the diluted caramel.
  6. Add some of the warm but not boiling milk to the egg yolks, stir to combine and pour back in the pot.
  7. Bring the milk to 85°C while stirring to bind the mixture.
  8. Drain the gelatine and allow it to dissolve in the. Allow to cool to room temperature.
  9. Whip up the double cream and fold through the coffee caramel milk
Garnish
  1. Crumble the biscuits and divide among the coffee cups.
  2. Spoon or pour the mousse on top of the biscuits.
  3. Allow to set overnight in the fridge.
  4. When ready to serve, chop the dark chocolate and whip the double cream. Garnish the desserts and serve.
Stuff to know
This quantity will fill 8 cups measuring 180 ml.
Only add the coffee gradually to the hot caramel since the temperature difference will make the caramel rise and bubble vehemently.
The coffee-milk needs to be back at room temperature before it's mixed with the whipped cream, or the latter will lose all its air.

 

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Brownie cheesecake met frambozen

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Brownie cheesecake met frambozen
 
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Makes: 10-20 porties
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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

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Brownie cheesecake bars
 
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Makes: 10-20 portions
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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

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Kip fajita’s met wraps
 
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Makes: 10 porties
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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

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Chicken fajitas
 
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Makes: 10 portions
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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

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XL Chicken fajitas
 
Author:
Makes: 100 portions
Prep time:
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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

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Chocolade-ijstaart
 
Author:
Makes: 10-12 porties
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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

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Chocolate ice cream tart
 
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Makes: 10-12 portions
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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

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XL Scones
 
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Makes: 50-60 scones
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Ingredients
Scones
  • 2000 gr plain flour
  • 80 gr baking powder
  • 24 gr salt
  • 572 gr cold butter
  • 60 gr white sugar
  • 850 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

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XL chocolate cake
 
Author:
Makes: 120-150 portions
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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

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Gemarineerde zalm met rode biet en radijs
 
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Makes: 4-5 porties
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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

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Beetroot cured salmon
 
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Makes: 5 portions
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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

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Minced meat Bobotie with yellow rice and green beans XL
 
Author:
Makes: 13-15 portions
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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

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Gehakt bobotie met gele rijst en sperziebonen
 
Author:
Makes: 4 porties
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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

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Minced meat Bobotie with yellow rice and green beans
 
Author:
Makes: 4 portions
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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

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Ham, egg and toast cups
 
Author:
Makes: 4 portions
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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

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Ham en kaas cups uit de muffinvorm
 
Author:
Makes: 4 porties
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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

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Royal chocolade-mousse-taart
 
Author:
Makes: 6-8 porties
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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

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Chocolate royal gateau
 
Author:
Makes: 6-8 portions
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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

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Chicken satay fried rice
 
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Makes: 3-5 portions
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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

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Chicken satay fried rice XL
 
Author:
Makes: 16-20 portions
Prep time:
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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

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Ovengebaken aardappelen gevuld met gehakt
 
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Makes: 7 porties
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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

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Caesar salad
 
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Makes: 4-6 portions
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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

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Caesarsalade
 
Author:
Makes: 4-6 porties
Cook time:
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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

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Parsnip and celeriac soup XL
 
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Makes: 80-100 portions
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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

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Butternut squash soup XL
 
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Makes: 100-120 portions
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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

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Chilli con carne XL
 
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Makes: 80-100 portions
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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

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Greek kofta's in tomato sauce XL
 
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Makes: 35-40 portions
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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

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Greek kofta's in tomato sauce
 
Author:
Makes: 4 portions
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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

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Griekse gehaktballetjes in tomatensaus met rijst
 
Author:
Makes: 4 porties
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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

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Roasted sweet potato salad XL
 
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Makes: 25-30 portions
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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

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Vijgen met honing, parmaham, ricotta en pistache
 
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Makes: 4 porties
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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

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Honey-roasted figs with Parma ham and ricotta
 
Author:
Makes: 4 portions
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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

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Clafoutis with cherries XL
 
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Makes: 60-80 portions
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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

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Clafoutis with cherries
 
Author:
Makes: 4-6 portions
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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

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Clafoutis met kersen
 
Author:
Makes: 4-6 porties
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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

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Apple crumble with custard XL
 
Author:
Makes: 100-120 portions
Prep time:
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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

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XL Banana cake with red fruit marbling
 
Author:
Makes: 100-120 portions
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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

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Flap jack granola bar XL
 
Author:
Makes: 60-75 portions
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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

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Apple crumble bake XL
 
Author:
Makes: 3 x 2-inch gastro baking tray (120 portions)
Prep time:
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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 the 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

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Sweet corn and Parma ham salad with radicchio
 
Author:
Makes: 4-6 portions
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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

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Mais en landham salade met radicchio
 
Author:
Makes: 4-6 porties
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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

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Pear and Brussel sprout salad with pecans and cranberries
 
Author:
Makes: 4-6 portions
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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

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Peer en spruitjessalade met pecannoten en cranberries
 
Author:
Makes: 4-6 porties
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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

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Brioche sterbrood met chocolade
 
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Makes: 1 brood van 26 cm doorsnede
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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

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Brioche star bread with chocolate
 
Author:
Makes: 1 bread 25 cm acrros
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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

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Greek veggie lentil eggplant casserole XL
 
Author:
Makes: 50-60 portions
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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

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Greek eggplant moussaka XL
 
Author:
Makes: 50-60 portions
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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

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Fish curry XL
 
Author:
Makes: 40-50 portions
Prep time:
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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.
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

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Pork sausage with potato dauphinois XL
 
Author:
Makes: 80 portions
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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

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Red lentil veggie curry XL
 
Author:
Makes: 40 portions
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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

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Fish pie XL
 
Author:
Makes: 50 portions
Prep time:
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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 carrots
  • 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

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Beef stroganoff XL
 
Author:
Makes: 60 portions
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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

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Cottage pie XL
 
Author:
Makes: 50-60 portions
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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

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Sticky toffee pudding XL
 
Author:
Makes: 40 portions
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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

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Peach and raspberry cheesecake XL
 
Author:
Makes: 40 portions
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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

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Chocolate and cherry trifle XL
 
Author:
Makes: 60-70 portions
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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

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Quiche XL with brie, broccoli and cashew nuts
 
Author:
Makes: 1 tray measuring 30x50x5 cm
Prep time:
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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-inch 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

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Quiche with bacon and cheese XL
 
Author:
Makes: 1 tray measuring 30x50x5 cm
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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-inch 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

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Steak and ale pie
 
Author:
Makes: 65-70 portions
Prep time:
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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
  • 10 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

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Chinese pork babi pangang XL
 
Author:
Makes: 30-35 portions
Prep time:
Cook time:
Total time:
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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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