14 July 2021

Gamba's, fried rice, pineapple, cashew


Boil 100g rice in advance and cool.

Halve a ripe pineapple and remove the flesh, discard the tough part in the middle. Cube the rest.

Finely hack 2 cloves of garlic. Slice a red chili in rings. Mix 1 tbsp shrimp paste  with2 tbsp fish sauce and 2 tbsp soy sauce. Slice a spring onion in rings.

Warm 2 tbsp oil in the wok and fry 12 gambas. Reserve

Add the garlic to the wok and softly fry, turn up the heat and add the cold rice.

After 5 mins add the gambas, the chili and the pineapple. Stir fry for a couple of minutes

Add the sauce and stir.

Finally add 3 tbsp cashew nuts and the spring onion and stir fry a few minutes more.

Serve in the hollowed out pineapple halves and finish with coriander leaves and lime juice

(Recipe by culy.nl)

11 July 2021

Artichoke and anchovies


Use the stick blender to liquidise 4 hearts of artichoke (from a pot) with 30ml chicken stock. Continue with 20 ml olive oil and 2 tbsp cream to make a smooth puree. Taste and season with salt and pepper.

Transfer to a piping bag.

Cut two ⌀15 cm slices from a sour dough bread and fry crispy in olive oil 

Grate a tomato and mix with 3 tbsp olive oil, 1 tbsp chardonnay vinegar, 1/2 minced clove of garlic, some black pepper and sea salt.

Use the stick blender to make basil mayo from 100g mayo and 10g basil. Transfer to a second piping bag.

Finely slice 2 more hearts of artichoke.

Divide the artichoke creme over the bread, then cover with the tomato mix

Then add 8 salted anchovies and 8 sweat&sour anchovies, the sliced artichokes and half moons of 1/2 sliced sweet onion on each slice of bread. Season with sea salt, black pepper and drops of olive oil.

Finally add dots of basil mayo and the green of fennel.

Recipe by Sergio Herman

Baby squid, basil aioli




Season 8 extra small, cleaned, squid with sea salt and white pepper. Rub with a clove of garlic.

Slice 15g basil very fine, mix with 10g toasted and hacked pine nuts, 1 tbsp grated parmesan, 1/2 tbsp finely sliced shallot, 10g tasted and hacked almonds, 1/2 minced clove of garlic and 1/2 tsp chili flakes to make a pesto.

Add 3 tbsp olive oil and season with salt and pepper, 1 tsp lime zest and 1 tsp lime juice. Reserve.

Mince 2 cloves of garlic and mix with the yolk of an egg and 2 tbsp grapeseed oil, then slowly whisk in more oil, bit by bit, to make a nice thick aioli. Season with salt, pepper and lemon juice. Then add 20g of basil and use the blender to make a smooth green aioli.

Fry the squid in olive oil, during 60 sec. per side

Serve on a plate on the pesto, with the aioli on the side

Recipe by Sergio Herman


10 July 2021

Fregula, clams, olives and pistachios


Boil 80g fregula in salted water for 8 to 10 mins. Rinse under cold water and drain.

Rinse and drain 500g clams. Warm 15 ml olive oil, add the clams and 3 finely hacked cloves of garlic. Season with pepper and salt.

When (after 2 mins) the shells open, add 80 ml white wine and reduce  till 25% is left. Then add 2 finely diced shallots, 2 peeled and cubed tomatoes, 2 tbsp hacked olives, 2 tbsp salted butter, 8 tbsp cooked fregula and 1 tsp chili flakes.

Shake the clams. Taste and add salt and black pepper if needed.

Add 10g hacked parsley, 10g finely cut chives and 3 tbsp hacked pistachio nuts.
Drip 15ml olive oil over it as well as the juice and zest of a lime

Recipe by Sergio Herman





13 June 2021

Mozzarella with peas sott'olio, pakchoy and olives


Sott'olio 
simply means 'in oil' 

Trim 2 pakchoy's  and chop any larger stalks into small pieces. Bring a pan of salted water to the boil, then add the pakchoy. After 1 minute, add 100g frozen peas, then 3 minutes later, add 20 mint leaves. Cook for a further minute, then drain and place everything into a bowl. 

Pour in 30ml olive oil and season with salt and pepper.

To serve, tear a Mozzarella in half and arrange alongside the veggies. Season the cheese with black pepper.

Drizzle with extra oil and top with black, pitted, Taggiasca olives

(Here Ruth Rogers original recipe)

7 June 2021

Asparagus cannelloni with yoghurt béchamel


First, make the pesto. Put 40g fresh coriander, 40g hazelnuts, 2 tsp coriander seeds, 1/2 tbsp lemon zest, 1 crushed clove of garlic, 30ml oil, 1/4 teaspoon of salt and a good grind of pepper in the bowl of a food processor, then pulse a few times to turn into a coarse paste.

Put all the bechamel ingredients in a large bowl: 150g Greek yoghurt, 80ml whole milk, 1 egg yolk, 1 small crushed clove of garlic, 1/2 tbsp cornflour, 40g finely grated parmesan and 35g roughly grated low-moisture mozzarellawith 1/4 teaspoon of salt and a generous grind of pepper.

Whisk until smooth, then pour half of it into a roughly 17cm x 24cm baking dish (or 34x24 if you cook for 4 pers).

Heat the oven to 200°C (180°C fan) and set aside a third of the pesto. Lay a sheet of lasagne on a clean work surface with the shorter side facing you. Spread a spoonful of the remaining pesto over the sheet of pasta, then lay three green asparagus spears (buy 12 per 2 persons) horizontally on top and all facing the same direction.

Roll up the pasta into a cannelloni shape, with the asparagus sticking out slightly at each end. 

Carefully lift up the cannelloni and lay it seam side down in the baking dish on top of the bechamel. Repeat with the remaining 3 sheets of pasta, pesto and asparagus, laying each rolled cannelloni in the baking dish so they’re all facing the same direction.

Pour the remaining bechamel over the top of the pasta, taking care not to cover any exposed green asparagus, then bake for 35 minutes, until golden and bubbling.

Just before serving 2 cannelloni pp, stir 2 tablespoons of oil and 1/2 tbsp lemon juice into the reserved pesto, spoon a generous amount over the cannelloni and serve warm, with the remaining pesto in a bowl alongside.

(Here Ottolenghi's original recipe)


16 May 2021

Soft grape jelly with threads of chorizo



Peel 125g small seedless white grapes and divide over 2 small deep plates

Soak 1/2 leaf of gelatine during 10 mins in cold water. Then dissolve in 1 dl lukewarm verjus. Stir and cool.

Then spoon over the grapes and keep the plates in the fridge.

Decorate, just before serving, with cress and thin strips of chorizo slices

(Here Frank Fol's original recipe in French and Flemish)

5 May 2021

Salad of smoked trout and salmon, horseradish mayo


Panfry 250g baby potatoes in 2 tbsp butter

Mix 2 tbsp mayonaise with 1 tbsp yoghurt, 1 tbsp preserved horseradish, some dill and 1 tbsp capers. 

Peel and de-seed 1/8 cucumber and slice thinly.

Start plating with 10 leaves of baby spinach and the cucumber slices. Spread dollops of the horseradish mix.

Cool the potatoes when they are nicely browned and stir with some chopped dill, then add to the plates.

Finish with smoked salmon and smoked trout and finally grated fresh horseradish.

4 May 2021

Thai sea bass and vegetables


Heat the oven to 180°C


1. The rice: to give the rice some extra flavour crush 2 lemongrass and cut in 3 parts . Bring water to the boil and add the lemongrass, 1 cm fresh ginger and 3 kafir lime leaves (or lime peel). Simmer for 10 mins. Then add a 100g bag Basmati rice and boil another 10 mins. Drain.

*

2. The Thai sauce: peel and hack an onion, sweat the pieces in olive oil. Hack another pair of lemongrass and add to the onions, with 2 kafir leaves, a 3 cm piece of ginger, 1 finely cut chili pepper and 5 sliced white mushrooms. 

After 5 mins add 1 tbsp green curry paste.

5 mins later add 300 ml coconut milk and 200 ml chicken stock. 

Simmer for 15 mins, then pass through a sieve.

Whisk a tbsp butter into the 'jus' and add the juice of a lime and a tbsp rice vinegar and just before serving whip up a foam with the stick blender 

*

3. The crunch: toast 2 tbsp hacked salted peanuts in a dry pan, then add 2 tbsp (green) wasabi sesame seeds.

*

4. The veggies: blanch the white of 6 spring onions briefly in boiling water

Slice a ripe avocado into cubes, sprinkle with olive oil, sea salt and the zest of lime.

Halve 2 Little Gems lengthwise and panfry in olive oil, add the spring onion (I added some leftover baby paksoi and spinach leaves as well), season with pepper and salt.

*

5. The fish: panfry 2 filets of sea bass in olive oil, skin side down. Turn the fish, then put the pan in the oven for 3 mins.

*

Start plating with the salad, spring onions and avocado. Sprinkle the peanut/sesame mix over the veggies.

Fish on the side with the sauce. Serve the rice as a side dish.

(Here the video with Thierry Theys cooking, in Flemish)



2 May 2021

Soy-Butter Basted Scallops With Wilted Sea Aster and Sesame


  1. Heat the oven to 70°C.
  2. Season 2 scallops well with salt and pepper. Heat a cast-iron skillet over medium-high. Add 1 tbsp grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 1 to 2 minutes, until they begin to brown and form a crust on the bottom.
  3. Flip the scallops, add a tsp butter and 1 tbsp soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
  4. Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
  5. Add 1 tbsp butter to the skillet and heat over medium. Add a thinly sliced clove of garlic and a few red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of butter if needed. 
  6. Return the heat to medium-high and add 50g sea aster. Toss until the sea aster wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
  7. Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with sesame seeds
  8. Recipe by Colu Henry, inspired  by Naoko Takei Moore and Kyle Connaughton.

1 May 2021

Smoked trout, pomegranate , horseradish


Spoon 1 tbsp  prepared horseradish from a jar into 70 ml whipped cream. Taste and add salt if required.

Start plating with 150g smoked trout over a generous spoonful of pomegranate pips, followed by a firm dollop of the cream. Finish with grated horseradish, if you have...

(Here Onno Kleyn's recipe)

25 April 2021

Brill, asparagus, samphire, brown shrimps, lobster sauce


Start with the sauce. Per 2 persons sweat a sliced shallot in some butter. Add 100 ml  lobster or shrimp bisque, 100 ml white wine and 50 ml water. Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 75 ml cream and boil till you have a nice thick sauce.

Peel 6 white asparagus, remove the ends and boil during 6 mins in salted water. 

Add 50g samphire during the last 3 mins.

Dust 4 brill fillets in flour and fry in butter.

Serve as shown, with brown shrimps

(A Johan Seegers recipe) 



Asian crispy king prawn salad


Start with the vinaigrette by mixing 1 tbsp soy sauce, 1/2 tbsp Mirin, 1/2 tbsp sake, 1/2 tbsp rice vinegar and some grated garlic and ginger. Stir well and add 1/2 tbsp oyster sauce, 1/2 tbsp sweet chili sauce, 1/2 tbsp sesame oil, 1 tbsp sunflower oil, 1/2 tbsp lemongrass puree and the juice of 1/4 lime. Reserve in the fridge.

Toast a tbsp sesame seeds in a dry pan.

To give them a better bite cover 6 nice big prawns in coarse sea salt, during 4 mins. Rinse, dry with kitchen paper and keep in the fridge for 2 hours.

Then dust them with some curry powder and pepper.

Beat an egg in a soup plate

Crush 50g Panko and put in a 2nd plate

Drag the prawns first trough the egg, then trough the Panko.

Repeat this!!

Halve a red chili lengthwise, remove the seedy parts and slice half the pepper in a brunoise. Boil for 1 min in some water to make it less hot, drain and reserve

Slice 1/2 shallot in brunoise, rinse and drain.

Warm 1 tbsp agave syrup, add the shallot and red chili and sweat.

Add a small glug of sake, 1/2 tbsp Mirin and 1/2 tsp rice vinegar. Boil for 30 seconds, keep in the fridge.

Cut 50g cucumber (peeled and without the seeds), 50g carrot, a  baby paksoi and 25g leek in a julienne. Remove both ends from 25g taugĂ© (bean sprouts).

Mix the veggies with some enoki mushrooms, 1 tbsp rice vinegar, 1/4 tsp sesame oil and a few drops of lime juice.

Take the vinaigrette from the fridge and add the toasted sesame seeds.

Deep fry the prawns in sunflower oil, at 180°C till golden and crispy.

Start plating with the salad, then add the prawns. Cover them with the shallot compote and finish with the vinaigrette, some cress and coriander.

(A Jan Jaap Boerma recipe)





20 April 2021

Panfried asparagus, scrambled eggs, toasted brioche


Pre heat the oven at 180° C

Peel 6 white asparagus, remove the ends and boil during 6 mins in salted water. 

Whisk 4 eggs with some cream. Season with salt, pepper and parsley

Brush 2 thick slices of brioche with olive oil and toast them in the hot oven for about 10 mins.

Slice each asparagus in 3 parts, pan fry a few mins in butter, then add the eggs and scramble them.

Serve as shown with cress

(Here the video of Jeroen Meeus with his recipe, in Flemish)

18 April 2021

Scallops, chives, bacon


Hack 15g 
chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest.

Hack some bacon, pan fry and mix with chives

Halve 3 scallops and pan fry a minute on each side

Serve as shown 

14 April 2021

Roasted Potatoes With Anchovies butter and Tuna


  1. In a medium pot, cover 350g  baby potatoes with at least 2 cm of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they’re roasted later.
  2. Drain the potatoes, and let them cool until you can handle them.
  3. Heat oven to 235°C. 
  4. Use your hands to smash the potatoes to about 2cm thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
  5. Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
  6. Meanwhile, melt 5 tbsp unsalted butter in a small pot over medium heat. Stir in 6 chopped anchovies and 1 tbsp drained capers, and continue to cook until butter is brown and nutty. Stir in a finely grated clove of garlic and remove pan from heat.
  7. Pour brown butter all over the potatoes. Add 170g drained and flaked tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. 
  8. Scatter chopped green herbs (like parsley, celery leaves, dill) and thinly sliced red onions over the top and serve.
(Recipe by Melissa Clark in NYT)


11 April 2021

Steak tartare, melba toast, parmesan


Heat the oven to 150°C 

Slice 125g entrecote or bavette, the slices into small strips and the strips into very small cubes.

Mix the meat with 1 tbsp olive oil, 1/2 tsp ketchup, salt and pepper

Sprinkle 3 pieces of Melba toast with oilive oil, salt and pepper and bake in the oven during 5 mins

Then crush them, together with 1/2 leaf of nori into a nice crunch 

Use a serving ring to plate the meat, cover with the Melba/nori crunch followed by 25g of grated parmesan.

Mix 1 tbsp olive oil with 1 tbsp soy sauce.

Finish with some nice salad leaves, then pour some sauce on and around the result

(A Jonathan Zandbergen recipe)

Tartare of sea bass, Osietra caviar, chives oil


Finely slice 80g filets of sea bass in strips, then into very small cubes, then hack them even smaller.

Use slightly wet hands to make four 20g balls, put each ball on a 10x 10cm piece of plastic foil, take the 4 corners and keep turning like a screw to make the ball even more dense and round. Reserve in the fridge. 

Hack 15g chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest.

Take the fish balls from the foil and grate some lime zest over them.

Start plating with 1 tsp chives oil, then the sea bass and finally a dollop of black Osietra caviar and a sprig of chive

(Recipe by Jonathan Zandbergen)

7 April 2021

Roasted root veg with pistachio gremolata and yoghurt


Heat the oven to 220°C (200°C fan). 

Wash and peel 500g root vegetables, like red and yellow, beetroot, carrots, parsnips, sweet potatoes, water chestnuts, parsley roots. Cut the rounder roots, such as the beetroot, into quarters, and chop the longer vegetables, such as the carrots, into 2½cm-thick discs. 

Put all the vegetables (I added asparagus) in a large bowl, add 20 ml olive oil, 1/2 tbsp sesame seeds, 1/2 tsp garam masala, 11/4 tsp turmeric, 1/4 tsp black pepper and flaky salt to taste, and toss to coat.

Spread out the mixture in an even layer on an oven tray, add 40ml water and roast for 40-45 minutes, until the vegetables are golden brown, tender on the inside and slightly caramelised. Remove and squeeze over some lemon juice.

While the vegetables are roasting, in a medium bowl season 150g Greek yoghurt with salt and whisk to combine.

For the gremolata, put 35g shelled unsalted pistachios in a medium bowl, cover with boiling water and leave to sit for 30 minutes. Once the skins are soft, discard the soaking water and rub off the skins with your palms or a clean kitchen towel. Chop the pistachios, mix with 2 tbsp parsley,  2 peeled and grated cloves of garlic, the zest of 1/2 lemon and transfer to a bowl. 

Serve the roast vegetables with the yoghurt and gremolata alongside

Extra (1): Add some Merguez sausages to the mix

Extra (2): After 35 mins spread 100g cavalo nero on a second tray (midribs removed, lightly oiled and sprinkled with sea salt) and put in the same oven. That way they become nice and crispy in the last 10 mins, adding another dimension to the dish).

(Recipe by Nik Sharma)

5 April 2021

Blackened roast salmon with avocado & mango salsa


Heat oven to 200C/180C fan/gas 6. 

  • Mix 1 tbsp smoked paprika, 1/2 tsp oregano, 1/4 tsp cayenne, 1/2 tbsp palm (or light brown) sugar, zest of 1 lime, 1 crushed clove of garlic and 1,5 tbsp oil in a bowl with a good pinch of salt


    Drain a 400g can of black beans.

    Fry half of the spice paste in a saucepan for 3 mins, then add the beans, stir well and softly warm them

  • Remove the inside of a red paprika and blacken under the grill in about 10 mins.

    Slice a red onion very thinly


    Brush the remaining spice paste over two 150g salmon filets on, then . bake in the hot oven for 10 mins, until the salmon is not yet cooked through.

  • Meanwhile, for the salsa, halve, stone and finely chop 1 large ripe avocado and 1 small ripe mango. Mix with juice of 1 lime, 1/2 finely chopped red chilli, chopped coriander and some salt


    Remove the black skin from the paprika and slice. Mix the lukewarm beans with the salsa, the red onions and the paprika slices.


    Serve as shown with lime wedges for squeezing over.


    (Here the original recipe on BBC Good Food)