Honey and rosemary truffles

Cover the bottom of a  12 x 18 cm baking tin or dish with enough  clingfilm to have it hanging over all sides, to make it easier to get the ganache out later.

Add  2 sprigs of rosemary to 150 ml double cream and a heaped tbsp runny honey. Bring almost to the boil and let it simmer for about 15 mins. Take out the rosemary sprigs.

Break 150g dark chocolate (85%) into a heat resistant bowl and pour the hot, rosemary infused, cream onto the chocolate.

Add 1/2 tsp salt, 40g cubed butter and 2 tbsp Drambuie.

Puree with the stick blender into a smooth ganache.

Pour into the prepared baking tin and put in the fridge for at least 4 hours to solidify.

Then use the flaps of clingfilm to lift the ganache from the tin and cut into 2 x 3,5 cm truffles

Spoon cocoa powder onto a plate and roll each truffle trough the cocoa to cover on all sides

Serve with some salted caramel and course sea salt

(Made by Mme S., recipe by Yvette van Boven in Libelle Magazine)

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Fig and Roquefort tarte tatin

Pre-heat the oven at 210°C and line a baking tray with baking paper. 

Make two 10cm circles from fig slices. Drip with apple syrup. Cover with crumbled Roquefort and finish with the leaves of 5 sprigs of thyme.

Cover with 12 cm circles of puff pastry. Use a fork to make a series of holes in the pastry and brush with egg yolk,

Bake in the hot oven for 15 mins.

Serve as shown. With or without hacked salted peanuts 

(Made by Mme S.)

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Mortadella carpaccio, ricotta, cranberry-gremolata

 

Bring 60 ml white wine to the boil with 60 ml water and 30g caster sugar

Peel a raw red beetroot and use a mandoline to make very tin slices of beetroot, put them in a bowl and pour the boiling liquid over it. Marinate for 15 mins

Make the gremolata from 12g hacked parsley leaves, 1/2 grated clove of garlic, 40g hacked dried cranberries, the zest   of 1 bio lemon and 3 tbsp olive oil. Season with salt and pepper.

Peel 100g pistachios, halve them and toast them in a dry pan

Whisk 120 g ricotta till fluffy, transfer to a piping bag

Start plating with 2 slices of Mortadella and 4 slices of marinated beetroot

Follow with the ricotta and gremolata.

Finish with the toasted pistachios, some cress and a bit of olive oil 

(Here Hester de Goede's original recipe in the Dutch Delicious Magazine)

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Chicken and chorizo paella

Soak 0,2g saffron in 1 l hot chicken stock

Thinly slice 250g chorizo sausage. Mince 1 red onion. Thinly slice 6 garlic cloves.

Cut 500g beef tomatoes (Coeur de Boeuf) into cubes (or use a tin)

Quarter 375g candy peppers (orange, red and yellow)

Separate the leaves from 38g coriander, then slice the stems.

Cut 500g chicken thighs in 3 cm strips.

Panfry the chorizo in a dry paella pan or wide sauté pan on medium heat, for 3 mins

Remove the chorizo and fry the chicken in the chorizo oil for about 5 mins.

Add the garlic and the onion and fry another 2 mins, stirring from time to time

Add the rice and fry another 3 mins., deglaze with 250 ml white wine and stirr from time to time.

Add the chorizo, tomato cubes and peppers followed by the chicken stock, stir one more time and softly cook for 20 mins.

After 10 mins add the coriander stems.

Serve with the coriander leaves and lemon parts.

(Here the recipe in Dutch in Delicious Magazine)

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Scallops with nectarine and mandarin sauce

Peel and de-seed a nectarine and blend with 1 tbsp water and 1/2 tbsp grated ginger

Melt 15g butter with1/2 tbsp caster sugar, add 1 sprig of thyme and 1/4 tsp cinnamon. Stir till the sugar is dissolved, add the nectarine puree and the juice of 1/2 mandarin. Remove the thyme.

Panfry 4 scallops in butter.

Serve as shown, with thyme leaves, segments of mandarin (cut a vif) and cubes of nectarine

(Recipe by Sonja Peeters in Delicious Magazine)

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Bomba al cioccolato

 

Start by melting 75g butter, crush 220g Bastogne biscuits and mix the crumbles with the butter. 

Cover the bottom of a  22 cm springform  with enough  clingfilm to have it hanging over te sides, to make it easier to get the cake out later.

Put baking paper on the bottom before putting the biscuit mix in. Press well, then keep in the fridge for an hour to firm up

Then make 60 ml espresso, cool it down a bit then dissolve 2 gelatine leaves in the coffee.

Then warm 600 ml double cream and dissolve 55g caster sugar in it when it starts bubbling.

Take from the heat and stir in 300g hacked 80% chocolate and 200g hacked milk chocolat, whisk into a smooth mix.

When the bottom in the springform is solid pour in the chocolate and keep in de fridge overnight

Next day lift the cake by the overhanging clingfilm out of the springform, wait 20 min to reach room temperature.

Roast 35 hazelnuts 4 mins in a 175°C on one side, then  another 4 mins on the other side.

Serve as shown with salted caramel from a jar, hacked nuts, waffle cookies, cherries and raspberries

(Made by Mme S. Recipe by Lucy Nunes and Tracey Pattison in Delicious Magazine)

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Celeriac, pesto and steak

Toast 50g pinenuts in a dry pan and cool. Blend them with 25g basil, 25g sea banana (or double the basil), 1 clove of garlic ,50g grated Parmesan and enough extra virgine olive oil to make a smooth pesto. Taste and season with salt and pepper

Peel 2  waxy potato, cut in 1,5 cm slices and use a round slicer to cut out 3cm rounds, boil them 7 min in salted water and reserve

Peel 1/2 celeriac, cut into chunks and cook them in salted water for 15 mins

Get some garden peas from the freezer and put them in hot water

Put 2 plates in a 70°C oven to warm. Finely slices some fresh mint. Once the peas are unfrozen add the mint and tsp olive oil and put them in the warm oven

Blend the cooked celeriac with 100ml double cream , a pinch of nutmeg and a pinch of salt

Panfry 200g steak in olive oil and butter and add the potato rounds.

After 4 mins turn the heat down and let the potatoes simmer for a couple more minutes, wrap the meat in tinfoil and move to the warm oven

Start plating with the celeriac, then the pesto.

Cut the meat and add to the plates. Finish with the peas and the potatoes.

(Click here for Harold's original recipe in Dutch)

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Mackerel, garlic puree, wild asparagus and prawn crackers

Peel the cloves of 2 garlic bulbs and softly confit them in 30 mins in olive oil.

Pre heat the oven to 180°C

Then blend the garlic with 15 cl double cream and season with salt and pepper.

Halve 2 filets of fresh mackerel lengthwise and remove the bones.

Season with salt and pepper, brush with olive oil 

Bake in the hot oven for 12 mins

Steam 6 wild asparagus 3 mins

Serve as shown, with crumbled prawn crackers

(Here Myriam's original recipe in Flemish)

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Piementos de Padron, fried Panko and anchovies aioli

Mix 2 tbsp mayonnaise, 2 minced anchovies, 1 grated clove of garlic, 1/2 tsp lemon juice and 1/2 tsp olive oil

Toast 15g Panko in a dry pan,  ca 2-3 mins till nicely browned

Panfry 10 Padron peppers in 2 tbsp olive oil, can 5 min

Serve as shown

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Asparagus, sauce Maltaise and scampi

Reduce the juice of a blood orange till 50%. Cool a bit.

Peel 6 asparagus. Bring salted water to the boil, put in the spears and boil for 5 mins.. Turn off the heat, keep the lid on and wait 7 mins to finish the asparagus.

Make an Hollandaise by mixing 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a frothy sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Finish with the orange juice. Keep warm

Panfry 8 scampi in olive oil, season with salt and pepper

Serve as shown. Finish with some chervil

(Here Amylia de Schepper's original recipe in Flemish)

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Oyster Harold

Panfry 10g Panko in a dry pan. The moment it starts to brown add 1 tbsp butter. Followed by 1/4 finely minced shallot, 1/2 grated clove of garlic, 1/2 tbsp hacked parsley, 1/2 tbsp hacked spinach.

Cook for 1 min, reserve and add the zest en juice of 1/4 lemon

Open 2 oysters, let go of the liquid. Add the Panko mix and grated Pecorino

Put under the grill till the cheese is nicely brown. Finish with some cress 

(Here Harolds original recipe in Dutch)

Baked Alaska / Omelette Sibèrienne

Cover the inside of an 18 cm bowl with cling film, with enough hanging out to cover the top later on

Cut a 400g buttery pound cake into thin slices and cover the inside of the bowl with them.

Brush with Grand Marnier, before filling half the bowl with a good quality, slightly soft strawberry ice cream

Then fill the rest with vanilla ice cream till 1 cm from the top

Cover with the rest of the cake. Brush with Grand Marnier, then fold the overhanging wrap over it

Put in the freezer for 6 hrs

15 mins before serving get the bowl from the freezer and the Baked Alaska from the bowl (the cling film makes this very easy)

Put on a plate.

Beat 2 egg whites, 75g sugar and a pinch of salt in a mixing bowl until stiff peaks form.

Quickly spread this meringue over the cake dome, swirling in decorative patterns if desired. 

Use a kitchen blowtorch to caramelize the meringue

Serve with strawberries:

 

(Made by Mme S. Here the original recipe in Dutch)    

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Cherry tomatoes confit, baby squid, coriander oil

Dip 6 cherry tomatoes 10 sec in boiling water, then into ice water, then remove the skins.

Bring 150 ml olive oil to the boil, with 8 crushed cloves of garlic, 3 sprigs of thyme, 1 sprig of rosemary, 1/4 chili pepper and the zest of 1/4 lemon.

Add the tomatoes and softly boil for 5 mins. Then kill the fire, but let the tomatoes in the hot oil

Roughly hack 20g coriander and blend with a good glug of olive oil and salt and pepper

Clean 6 baby squid, make 5 slices on one side and panfry them briefly in olive oil

Take the tomatoes from the marinade and serve as shown, with 1 tbsp of the marinade and the coriander oil. Feeds 2.

(Here Jeroen de Pauw's original recipe for pulpo)

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Asparagus, ham, mayonaise blanc

Cut a waxed potato in small cubes, rinse under cold water, dry well then deep-fry in 180°C sunflower oil till light brown.

Drain on kitchen paper

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon 2 tbsp of the beaten egg white into 3 tbsp mayonaise. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Peel 6 asparagus, Cut off 3 cm from the top and 6 cm of the rest

Bring salted water to the boil, add the asparagus and boil for 5 mins. Then kill the heat and keep the asparagus under the lid for another 7 mins.

Deepfry the potato cubes a second time till nicely browned and crispy. Season with sea salt.

Roll the long asparagus parts in ham

Serve as shown, finish with black pepper and chives

(Here Harold's original recipe in Dutch)

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Red mullet with purple asparagus, mayonnaise, gin and lemon

To make the salsa verde, finely chop  7g olives, 4g capers and 4 anchovies, then mix in 12g  extra virgin olive oil. Transfer to a piping bag. 

For the mayonnaise, whisk 2 egg yolks, 1 tbsp Dyon mustard, 10g white wine vinegar and a pinch of salt together in a bowl. Whilst continuing to whisk, slowly drizzle in 125 ml grapeseed oil until a thick, pale yellow emulsion forms. Add more salt if needed. Transfer to a piping bag.

To make the pea purée, blanch 100g frozen peas in boiling salted water for 1 minute then blend with 20g olive oil. Transfer to a piping bag.

Steam 8 asparagus for 2 minutes, then refresh in iced water.

Select 20 leaves of baby salad

Whisk together 1 tbsp gin, 1 tbsp lemon juice and 3 tbsp extra virgin olive oil and use to dress the asparagus and salad leaves

When ready to serve, place 4 on a piece of baking paper and steam in a bamboo steamer for 3–4 minutes. Season with a little salt

Place 2 red mullet fillets on each, warmed, plate and arrange the salad around them. Add dollops of mayonnaise, pea purée and salsa verde. 

Serve immediately. Feeds 2.

(Here Andrea Sarri's original recipe for 4)

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Prawn on crisps

Mix 2 tbsp crème fraîche with 2 tsp sweet chili sauce and 1 tbsp chives

Panfry 2 king prawns

Serve on potato crisps

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Scallops, cauliflower, ham and hazelnuts

Pre-heat the oven to 200°C

Softly boil 200g cauliflower florets in 200g milk, 200g double cream and 1 tsp sea salt for about 15 mins

Put 2 slices of Serano ham on baking paper in an oven dish and bake in the hot oven for 10 mins, take out and cool

Panfry 10 hazelnuts in a dry pan till lightly coloured

Add some oil to the hot pan and fry 4 scallops

Serve as shown, with thyme leaves

(Here Annelies' original recipe in Flemish)

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Scampi, curry, apple

Sweat 1 tbsp minced onion, 1/2 minced clove of garlic and 1 tsp grated ginger in 1/2 tbsp butter till glazen

Cut 1/4 apple in small cubes and add to the onion with 1/2 tsp curry Madras, sweat till the apple is soft

Deglaze with the juice of 1/2 lime and reduce

Add 30 ml double cream and simmer 5 mins. Blend.

Clean 4 tiger prawns and put on a stick, panfry in 1 tbsp butter

Serve as shown with pink pepper

(Here Annelies' original recipe in Flemish)

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Pici al Ragù

Cut 500 g of stewing beef (sukade lappen in NL) in bitesize (3x3 cm) pieces. Fry in 20 grs butter till brown. Take out and keep warm

Cut 1/2 Autumn King carrot into 5x5 mm cubes. Fry 1 sliced onion and the carrot cubes in the butter for a couple of minutes.

De-glace with 150 ml red wine and 250 ml beef stock. Bring to the boil and add 1 tin of peeled tomatoes.

Cover the meat with 4 tbsp whole grain mustard and add to the pan.

Crumble 2 slices of spiced ginger bread over the stew and add 2 leaves of laurel, 5 sprigs of thyme and3 cloves

Cover and slowly stew on a low heat for at least 5 hours.

After 4,5 hours add 2 celery stalks, finely cut, for colour and a bite.

An half hour later transfer 50% to another pan, use a fork to pull the meat apart

Boil 125g handmade pici  and serve as shown above, with grated Parmesan

 

< Freeze the other 50% to serve another day as a stew with Gratin Dauphinois and spring onions

(recipe Yvette van Boven) 

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Potato gratin

Pre heat the oven to 190°C

Brush the cases of a muffin tray with oil

Melt 70g butter and add 2 minced cloves of garlic, 1 tbsp hacked parsley and 1 tbsp fresh thyme leaves. Season with salt and pepper

Peel 3 starchy potatoes and slice them thinly.

Mix the potatoes very thorough with the butter, all surfaces should be covered

Start filling the muffin tray with a small sprig of thyme, then a slice of buttery potato and then some grated Parmesan. Repeat this with potato and cheese till all cases of the tray are completely filled

Cover with alu foil and bake in the hot oven for 25 mins.

Remove the foil, use a chopstick to make a small hole in the middle of each gratin and put back in the oven for another 15-20 mins to become nicely browned and crispy

(Here a video with saltnpepper's original recipe)

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