Cut 200g pork belly in small cubes
simple food, looking good
10 March 2024
Pork belly, miso butter, orange zest and ginger
Cut 200g pork belly in small cubes
Crayfish, avocado and deepfried basil
Mix 1 tbsp sea salt with the zest of a lime
Finely slice a shallot.
Blend 1/2 avocado with the juice of 1/2 lime and 1 tsp mayonaise, transfer to a pipingbag
Slice the other half of the avocado into cubes
Wash and dry 100g crayfish
Use a servingring to create a nice circle of crayfish, shallot, avocado and dots of avocado cream
Warm 100 ml sunfloweroil to 170°C (check by dipping in a chopstick, the moment you see air coming from its tip the temp is tight). Toen deep fry basil leaves crispy and translucent in about 10 sec
Serve as shown, finish with a bit of the lime salt. Feeds 2
(Here the original recipe by Studio Philippi in Dutch)
Lightly curried chicken with mango mayonnaise
For the curried chicken, combine 1 small shallot, 1 garlic clove, 1 cm ginger, 1 lemon grass, the juice from 1 lemon, 1/4 tsp turmeric and 1/4 tsp garam masala in a liquidiser and blend thoroughly. Place the paste in a bowl and mix with 100 ml coconut milk, 100 ml yoghurt, 1 red chilli and 1/2 handful fresh coriander. Season with salt and pepper to taste
Cut a chicken breast lengthways into 6 strips, place in the bowl and mix carefully. Make sure the chicken is well coated. Cover with cling film and chill in the fridge to marinate for as long as possible, preferably overnight
Pre-heat the oven to 190°C
Place the chicken strips in a roasting tin and bake for about 15 minutes, turning them fairly frequently to ensure they are cooked right through
While the chicken is roasting, whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70ml grapeseed oil. Whisk into a nice thick mayonaise.
Once you have added all the oil, mix in the zest and juice of 1/4 lime.
Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress Feeds 2
5 March 2024
Salmon and sauerkraut quiche
Freeze 250g Münster cheese for 1-2 hrs and pre-heat the oven to 190°C
Cover the bottom of a 24 cm round baking tin with parchment paper
Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden.
Now fill with 500g sauerkraut followed by 400g slices of salmon filet
Slice 2 spring onions in rings and put them on top
Whisk 4 eggs with 200 ml double cream. Grate the Münster cheese over it and mix. Season with pepper and a bit of salt and pour over the sauerkraut
Bake in the hot oven for about 35 mins
I served it with a dill & mustard gravlax sauce
Feeds 6-8, can also be eaten cold
4 March 2024
Mozzarella caprese, aubergine, tomato seeds
Cut an aubergine in two 1 cm slices, cover with salt and leave for 10 mins, then wipe off the salt.
Brush with oil and panfry the slices in the grillpan, about 5 mins per side
Plate them and cover with slices of Mozzarella. Halve 4 cherry tomatoes and squeeze out the seeds on the Mozzarella.
Finish with some basil oil and the zest of a lemon
Serve with panfried Turkish bread
Tartare of chanterelles and hazelnuts
Mix 50g soft butter, 1 tbsp white miso, a grated clove of garlic and the zest of 1 orange
Jeruzalem artichokes with smoked eel
Ask your fishmonger for the bones and skins from 2 or 3 smoked eels (and buy 2 fillets)
Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.
In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.
Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts
Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces
Peel 8 Jeruzalem artichokes.
Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.
Marinate the slices. Boil the quarters in salted water for about 13 mins.
Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite
Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.
Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper
Add the cubes of smoked eel
Start plating with a few spoons of the cream, then the cubes and some wakame.
Finish with some crispy slices of artichoke and the last pieces of eel
Feeds 2
(Here a video of Michaël Vrijmoed making his recipe, in Flemish)
19 February 2024
Roasted cauliflower, gochujang sauce in crispy little gem
Pre-heat the oven at 210°C
Mix the florets of 1/4 cauliflower with some olive oil, garlic powder and salt. Roast in the hot oven for 20 mins
In the meantime boil 100g orzo in 9 mins
Softly fry 1/2 tsp grated garlic and 1/2 tsp grated ginger. Add 1/2 tbsp gochujang, 1/2 tsp miso, 1/2 tsp runny honey, 1/2tsp ketjap, 1/2 tbsp sushi vinegar and 1/2 tbsp sesame oil to make the sauce.
Eventually add a bit of water
Mix the cauliflower with the sauce
Put 1 tbsp orzo on a little gem leaf, followed by some cauliflower, some sliced spring onion and finally some furikake
Repeat this several times to create either appetizers or a starter.
(Recipe by Jetske van der Elsen, video on her Insta)
Canneloni from Serano ham and tartare of bavette
Thinly slice 125 g bavette (flank steak), then the slices into strips and finally the strips into small cubes.
Mix with 1 tbsp olive oil, 1,5 tbsp soy sauce, a pinch of Piment d'Espelette and 1/2 hacked spring onion
Put 3 thin slices of Serano ham, slightly overlapping, on a large piece of cling film
Spoon the beef tartare as a sausage in the center and roll up tightly
Chill in the fridge.
Hack an anchovy and mix with 2 tbsp mayo, 1,5 tbsp Greek yoghurt and 1 grated clove of garlic.
Serve as shown, with some toast, cress and capers.
Beetroots on caramelised onions with crispy onions
Pre-heat the oven at 200°C
Wrap 2 beetroots in alu foil, horizontally halve a head of garlic, wrap them too and put in the hot oven for 30-40 minutes. With a cocktail stick you can check if the beets are cooked.
Thinly slice 400g onions (with a knife or mandoline),
Then blend them with 1 tbsp sushi vinegar, a tbs double cream, 4-5 cloves of the roasted garlic, pepper and salt to taste.
Peel and finely slice another onion,
18 February 2024
Celeriac steak, herbsalad
Use a serving ring to create 6 cm discs, boil them in salted water for 5 mins., drain and dry
Mix 2/3 tbsp honey, 2/3 tbsp Dyon mustard, a splash of Noilly Prat, 1/3 tsp ras-el-hanout and 1/3 tsp za'atar.
Mix some fresh green herbs (fennel green, cervil, dill, parsley) and season with a dressing from 1/3 tbsp mustard, 1 tbsp cider vinegar, 1 tbsp sunflower oil, 3 crushed raspberries, salt and pepper
Boil the celeriac for 13 mins, then grill on both sides, lacker with the honey sauce.
Start plating with the celeriac, add segments of peach, then some crumbled blue cheese.
Finish with the herb salad.
(Here Jeroen de Pauw's original recipe in Flemish)
Potato tartare
Cut a big yellow potato in very small cubes, boil them for about 5 mins in salted water, drain and dry.
Finely slice 2 small shallots and soak in 2 tbsp red wine vinegar and some salt.
Finely dice 2 cornichons and a tbsp salted capers.
Finely slice 2 tbsp estragon.
Mix the potato, shallot, cornichons, capers and estragon with 2 tbsp olive oil, 2 tsp Dyon mustard and some Worcester sauce and Tabasco.
Serve as shown, with an egg yolk on top. Finish with some more estragon.
(Here Merijn Tol's original recipe in Dutch)
12 February 2024
Coriander grav'lax and beet salad
Halve a 400g filet of salmon (skin on)
Mixt tbsp sea salt, 1 tbsp caster sugar and 1 tbsp white peppercorns
Finely hack 40g coriander
Put 1 half of the salmon, skin side down on a large piece of clingfilm. Cover the fish with coriander, then with the salt mix,
Cover the saltmix with the rest of the coriander.
Then put the other half of the salmon on top, skin side up.
Press down and fold the clingfilm tightly around the fish.
Put in a shallow bowl with something heavy on top, like canned vegetables
Put in the fridge for 48 hrs, turning regularly.
Pack a coupe of yellow beetroots individually in all foil with some sea salt, bake in a 180°C oven for 35-45 mins. Then cool, peel and slice.
Make a dressing from 40ml olive oil, 30 ml white wine vinegar, 20 ml agave syrup, salt and pepper,
Remove the skin from the salmon, rinse well and dry with kitchen paper. Slice thinly.
Toast 1 tbsp sesame seeds.
Serve as shown, with thin slices of spring onion and cress
11 February 2024
Cheesecake with red fruit
Pre-heat the oven to 185°C
Crush 125g butter/vanilla biscuits in the blender, then mix with 4 tbsp molten butter and cover the bottom of a 15cm baking tin
Whisk 80g fine sugar with an egg, 2 extra egg yolks with 270g cream cheese (f.i. Phildelphia)
Spoon this on the cookie base
Bake 25 min in the hot oven, take out and cool.
Cover with 1 tbsp raspberry jam and 200g red fruit (strawberries, raspberries,
(Recipe by Cees Holtkamp)
10 February 2024
Haddock and mussel pie with Pernod and fennel
- Heat 2 tbs oil in a saucepan over high heat. Add a sliced clove of garlic and 3 sliced eschalots and cook, stirring, for 3-4 minutes until translucent.
- Add 20g flour and cook, stirring, for 1 minute, then add 160 ml white wine, 65ml Pernod, 150 ml reserved mussel liquid, 1 bay leaf and 5g thyme, leaves picked. Reduce heat to medium-high and cook, stirring occasionally, for 20 minutes or until thick and reduced.
- Reduce the heat to medium, then add 200 ml cream and cook, stirring occasionally, for a further 20 minutes or until reduced by half.Remove saucepan from heat and stir through 50g creme fraiche. Set aside to cool slightly, then cover and chill until completely cold.Meanwhile, remove the mussel meat from the shells and place in a large bowl. Discard the shells. Add 1 fennel bulb, cut in 8 parts and blanched, 4g chopped dill, 4g chopped chervil and the chopped leaves of 4g tarragon. Pour over half of the cream sauce and stir to coat and combine.
Transfer three-quarters mussel mixture to a buttered baking dish and place 250g haddock, skinless an in big pieces, on top. Top with the remaining mussel mixture and pour over the remaining cream sauce.Roll out 180g puff pastry on a lightly floured work surface until 3mm thick. Cover dish with pastry, trimming excess, and brush with beaten egg. Chill for 30 minutes.
Preheat oven to 180°C. Place the pie dish on a baking tray (the pie filling may spill out during cooking) and make a small cross incision in the centre of the pastry for steam to escape. Bake for 35 mins or until pastry is golden and cooked through.Allow the pie to cool slightly, then top with extra chervil or flat-leaf parsley leaves to serve.- Feeds 2
6 February 2024
Roasted green beans, chicken, za'atar
Trim 250g green beans and cover them allover with 2 tbsp olive oil
Finely hack 3 cloves of garlic
Season 3 chicken thighs with salt and pepper and pan fry them golden browns in 15 mins
Cover 100g quinoa with 200cl boiling water, put the lid on and boil for 12 mins
Pan fry the beans in a wok for 8 mins.
Softly fry the garlic in 1 tbsp oil, once done add the (drained) quinoa and 20g hacked coriander and fry for another min.
Start plating with the quinoa, followed by the beans and finally the sliced chicken.
Finish with 2 tsp za'atar and lime wedges
(Here Janneke Philippi's original recipe in Dutch)
22 January 2024
Deep-fried lemon smelt, saffron mayo
Soak a pinch of saffron in 1 tbsp boiling water for 12 mins
14 January 2024
Bressaola roll(s), smoked garlic cream and pistachios
Bring water with 6 cloves of smoked garlic to the boil. Refresh the water, bring to the boil again and boil the garlic for 8 mins.
Finely hack 1 tbsp salted and roasted pistachio nuts
Peel the garlic cloves and mas with 1 tbsp creme fraiche. Season with salt and pepper.
Brush slices of bresaola with the garlic mix, add a leaf of little gem and roll up
Sprinkle with pistachio and olive oil and finish with black pepper
(Recipe from Delicious Magazine)
Fig carpaccio, estragon oil
Pick the leaves from 3 sprigs of estragon and grind them in a mortar with some sea salt. Add 25 ml olive oil to finish them in a smooth oil.
Thinly slice 4 ripe figs and late them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios.
Finish with olive oil, estragon leaves, mustard cress and black pepper