Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.
simple food, looking good
4 November 2024
Juicy tiger prawns, crispy kohlrabi and dill mayo
Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.
Whipped goat's cheese, blackberries, pancetta on sourdough toast
Use the blender to turn 25g blackberries, 1,5 tbsp mascarpone, 60g soft goat's cheese, 25g grated Parmesan into a smooth créme. Season with 1/2 tsp peperoncino (or chili flakes) and some salt
Keep in de fridge for 30 mins
Halve another 25g blackberries and marinate 10 mins in 1 tbsp red wine vinegar, do the same with 1/3 celery stick, thinly sliced
Panfry 2 slices of pancetta in a dry pan till golden and crispy, drain on kitchen paper
Deepfry 4 sage leaves crispy in oil, drain and sprinkle some salt on them
Use a serving ring to cut 2 6 cm circles from a thick slice of sourdough bread, butter them and then panfry on both sides.
Cool the toasted bread then cover them thickly with the cheesecrème
Put the blackberries, celery, pancetta and sage on top
(Recipe by Merijn Tol for Delicious Magazine)
28 October 2024
Beetroot and potato rösti, smoked wild salmon and horseradish cream
Peel and roughly grate 200g Nicola potatoes and 1 big cooked red beetroot, add 1 finely hacked garlic, 1 tbsp flour and 1 beaten egg. Mix well and season with pepper and salt
Divide in two heaps and flatten. Melt 20g butter and pour over the cookies. Put in the fridge for at least one hour.
In the meantime mix 50g mascarpone, 1 tbsp mayo, 1 tsp Dyon mustard, the juice of 1/4 lime and 1 tbsp horseradish cream, season with salt and pepper. If you have one, grate some fresh horseradish into the mix.
Panfry the cookies in 3 tbsp olive oil, 3-4 mins per side, until browned and crispy.
Serve with slices of smoked wild salmon
Finish with lime wedges and dill
16 October 2024
Lamb chops, sea aster, corn
Panfry 4 lamb chops in a little butter, 2 mins per side. In the meantime wok a handful of sea aster in a little olive oil
Serve as shown with some corn from a tin
6 October 2024
Carne crude with anchovies and lemon zest
Slice 200g fillet of beef in 4x4 mm cubes. Roughly hack 50g hazelnuts and toast them in 1 tbsp olive oil. Drain and finely hack 4 anchovies.
Mix the meat with 2/3 of the hazelnuts, 2 tbsp good olive oil, the anchovies and the zest of 1/2 lemon. Taste and season with salt and pepper
Serve as shown with watercress, finish with olive oil, fresh pepper, the last of the hazelnuts and more lemon zest.
23 August 2024
Nori “Fish Finger” Tacos with Tartar Sauce
11 August 2024
Red snapper with ginger and coconut curry
Heat oven to 70°C
Season 2 red snapper (or red sea bass) filets generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
Add 2 teaspoons oil to the skillet. Add a julliened spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add 1 tbsp minced ginger and 1 tsp dried turmeric and cook, stirring frequently, 1 minute. Add a julliened carrot, 80g halved snow peas and 80g green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
Add a tin of coconut milk to a saucepan and 1 tablespoon red curry paste, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired.
Divide the sauce among 2 shallow bowls. then the vegetables and the fish, garnish with coriander (and as I had some left over courgette flowers I added them as well) and serve.(Here Patrick Jamon's original recipe)
21 July 2024
Iwashi Mirin Boshi (grilled sardines)
Start with a marinade: bring 50 ml soy sauce, 15 ml mirin, 1 tbsp sake, 2 tbsp caster sugar and 1/2 tsp salt to the boil, then take from the fire
Mix 25g potato starch with 50ml water, mix with the soy sauce, but... by bit and stirring well
Remove the heads from 4 sardines, slice the belly side open, remove the innards, put them skin side down, flatten and remove the spine but leave the tail
Marinade in the soy mix for at least 3 hrs.
Preheat the oven at 230°C
Pat the sardines dry with kitchen paper, put on parchment paper in een oven dish and put in the hot oven for 3-5 mins.
Sprinkle with furikake, serve with sea aster and lemon
Feeds 4
(Recipe by Hokkai Kitchen)
16 July 2024
Spiced beef with aubergine
Preheat oven to 220°C.
Line a baking tray with baking paper. Deeply score cut sides of 2 small aubergines, halved lengthwise, in a 1.5cm cross-hatch pattern. Place cut-side up on tray. Brush with 1 tbs oil, season and roast for 25-30 minutes until browned and tender.
Heat 2 tbsp oil in a frying pan, add 250g minced beef and cook, breaking up with a wooden spoon, for 7-8 minutes until browned.Mix 100g Greek yoghurt, 1,5 tsp sumac and the juice of 1/4 lemon in a bowl. Season.
14 July 2024
Cherry viennetta
Double line the inside of a 1-liter loaf pan with either plastic wrap, parchment paper, or wax paper. Make sure all the sides are fully covered, and to leave some overhanging the sides. If using plastic wrap, make the lining as smooth as possible. If using parchment or wax paper, tape the overhang to the outside of the container.
Whip 400 ml (1 tin) condensed milk, 250 ml double cream, 250 g mascarpone and the seeds of a vanilla pod
Break up 300g dark chocolate and melt au bain marie, set aside to cool down a bit
Drain a 350g pot of Amarena cherries, keep the syrup.
Spoon 1/3 of the vanilla-cream mix in the pan, use the back of a spoon to smooth the top and add 1/3 of the cherries.
Followed by 1/3 of the melted chocolate.
Put in the freezer for 10 mins
Spoon in another 1/3 of the cream mix, 1/3 of the chocolate and 1/3 of the cherries, freeze for 10 mins
< Repeat this procedure a third time with the rest, use a fork to create a pattern in the chocolate.
Fold the liner over the top and freeze for at least 4 hrs
Serve as shown with fresh cherries and some of the reserved Amarena syrup
(Here Yvette van Boven's original recipe in Dutch)
Red mullet, veggies a la grecque
Peel and quarter a good-sized bulb of fennel Blanch the fennel until just soft (4 to 5 minutes) in a pot of boiling, salted water.
Finely chop 2 cloves of garlic, peel and dice 1/2 carrot, 1/2 stick of celery and 1 shallot.
Heat a tablespoon of extra-virgin olive oil in a clean pan on a moderate hob. Fry the shallots, carrots, garlic and celery for 2 to 3 minutes until all the veg are starting to soften and just about to colour
Add a tbsp oil for frying to a hot, non-stick frying pan. Ensure 2 filets of red mullet (skin on, pin-boned and scaled) are dry and the surface of the pan is covered with oil before gently placing the fish into the pan. Do this slowly, laying the fish skin-side-down, away from you so as not to splash.
To serve, season the fennel dish and stir through 1 tsp chopped parsley or chives.
13 July 2024
Korean veggie pancakes
Start with the batter: 50g flour, 15g rice flour, 8g corn flour and 1/2 tsp baking powder, 1/2 tsp onion powder,1/2 tsp white caster sugar, 1 tsp kurkuma, salt, pepper and 110 ml ice cold water
Finely slice 1/2 carrot, 1/2 leek, 3 spring onions,50g taugé, 1/2 red onion, 50g king oyster mushrooms in long matchsticks
Briefly fry the mushrooms in sesame oil, season with salt and pepper
Use your hands to mix the veggies in a bowl with some of the batter, which should just stick to the vegetables
Finely slice 1/2 clove of garlic and 1/2 red chili. Mix 50 ml soy sauce, 1 tbsp honey and the juice of 1/4 lime, add the garlic and chili and leave for 10 mins
Make a salad from 2 tbsp coriander leaves, 2 tbsp sliced chives, 5 hacked leaves of mint, 1/2 thinly sliced red onion, the juice of 1/4 lime and 1/2 tbsp sesame oil and 1 tbsp black sesame seeds
Flatten 2 heaps of the veggie mix and pan fry them in some olive oil, 3 to 4 mins per side
Serve as shown. Feeds 2
12 July 2024
Chicken Katsu Flatbread
I tried this recipe with tacos, but decided flatbread would be nicer.
First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds, then add 95g yoghurt.
Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel.
1 July 2024
Citrusy chicken, fennel and potato tray bake
The recipe asked for Ottolenghi's citrus and spice blend, which I did not have, so I mixed 1 tsp sumak, 1,5 tsp nigella seeds, 4 tsp lemon zest, 6 heaped tsp toasted ground cumin, 2 tsp palm sugar, 1 tsp garlic powder and some sea salt
Place 30g butter, 3 tbsp olive oil, 2 tbsp of the spice mix, 1 tbsp lime juice and 5 garlic cloves (peeled and smashed with the back of a knife in a small saucepan, along with 1 teaspoon of salt and a good grind of black pepper and mix. Warm gently on a low heat until the butter has melted and set aside.
Place 4 chicken thighs onto the tray and arrange a large fennel bulb, halved and each half cut into 4 wedges and 250g red lady potatoes, skin on and sliced in 3 mm rounds around to fit - it’s ok for some of the potatoes to overlap each other (they will shrink as they cook).
Pour over the butter/oil mixture and use your hands to give everything a good coating.
Roast for 40 minutes until the chicken is well browned and the potatoes and fennel are starting to catch around the edges, using the juices to baste everything once or twice during cooking. After 20 mins add some cherry tomatoes
Remove from the oven and drizzle over 2 tbsp double cream, followed by a good grating of parmesan
Serve with more of the parmesan alongside. Feeds 2
(Here Ottolenghi's original recipe for four)
18 June 2024
Spaghetti, artichokes, Gorgonzola and pumpkin seeds
Panfry 390g grilled artichoke hearts (from a jar) 3 mins in 2 tbsp oil, then add a minced onion and a minced clove of garlic
After another minute crumble 120g Gorgonzola over the artichokes, 1 min later add 120g double cream and stir well.
Keep warm on a low flame.
Tear a slice of brown bread and crumble in the kitchen machine, then panfry crispy in 1 tbsp oil with 2 tbsp pumpkin seeds and 1 minced clove of garlic
Boil 100g spaghetti al dente, drain and add to the Gorgonzola sauce, taste and season with black pepper.
Serve as shown, with the breadcrumbs and pumpkin seeds on top. Feeds 2
(Here Janneke Philippi's original recipe in Dutch)
17 June 2024
Spicy Korean lamb chops
Make a marinade from 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp Mirin and 50g gochujang. Add 1 minced clove of garlic, 1/2 tbsp grated ginger and 1/4 tsp sesame oil.
6 June 2024
Artichoke and goat’s cheese frittata with cherry tomatoes
Whisk 6 eggs and 120 ml double cream together in a bowl, then stir in 3 tbsp hacked herbs (dill, chives, parsley, chervil), the zest of a lemon, the artichoke mixture and 60g crumbled soft goat’s cheese. Season.
Bake frittata and tomatoes for 20-25 minutes until edges of the frittata are puffed and cooked and the centre is just set.
2 June 2024
Quails, estragon, grapes
Put 8 sprigs of tarragon in 2 quails, season with pepper and salt
Brown on all sides in 2 tbsp clarified butter, add 150 ml white wine and boil for 30 sec, then add 350 ml chicken stock and 150g white grapes. Bring to the boil again, put a lid on the pan and boil for 9 mins.
Remove the bird and the grapes and keep warm in a 70°C oven, then reduce the cooking liquid till syrupy
Serve as shown
(Great Recipe from The Food In France)
Cockles steamed in sake
Thinly slice 1/2 leek.
Wash 500g cockles, or vongole, thoroughly under cold water. The put them in 1 liter water with 20g rock salt, put a lid on and keep in a dark plate for 1 hour. They will open slightly, so rinse them again to get out the sand,
Drain, then cook in 50 ml sake. As soon as they open drain and keep the cooking liquid. Keep the cockles warm in a 70° oven.
Add 20g butter, the leek and 1 tbsp light soy sauce and reduce for about 2 mins.
Serve as shown
(A Hokkai Kitchen recipe)
27 May 2024
Stir-fried chicken in XO sauce
Mix 5 tbsp plain flour with 1/2 tsp Madras curry powder, a good pinch of salt and several grinds of the peppermill, and toss 400g boneless chicken thighs, cut into bitesize pieces, in it in a large bowl. Set aside while you chop the other ingredients.
Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.
Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion bottoms with the garlic for a few seconds until they start to give off their scent.
Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible.
Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce.
Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce.
Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.
Serve immediately with steamed rice.