Mix 2 tbsp crème fraîche with 2 tsp sweet chili sauce and 1 tbsp chives
Panfry 2 king prawns
Serve on potato crisps
19 April 2026
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
12 April 2026
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 2 tiger prawns and put on a stick, panfry in 1 tbsp butter
Serve as shown with pink pepper and dill (which I forgot)
(Here Annelies' original recipe in Flemish)
27 March 2026
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
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)
24 March 2026
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
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)
22 March 2026
Asparagus with a creamy morille sauce
Pour 100 ml boiling water over 12g dried morilles and soak for 10 mins, then take the mushrooms out, dry them on kitchen paper and halve them. Keep the delicious liquid.
Sweat a minced shallot in 25g butter, add the soaked morilles ánd 120g fresh morilles and panfry for 5 mins
Deglaze with 2 tbsp sherry and 4 tbsp red wine and let the liquid evaporate.
Careful add the reserved mushroom liquid, avoid any grit to come with it.
When that also has almost evaporated add 150 ml double cream and 50 ml veal fond. Taste and season with salt and pepper.
Reduce and thicken a bit.
This way the morilles have been cooked for 10 mins in total, which they need to be safe to eat!
Peel 4 white asparagus, bring salted water to the boil, add the asparagus and boil for 5 mins. Then turn off the heat, keep the lid on the pan and after 8 more minutes they are done.
Serve the asparagus with the wonderful sauce and mushrooms
Rocky Road
Melt 400g dark chocolate (72%) au bain-marie.
Break 2 strawberry merengues into 2 cm pieces. Hack 25g dried cranberries.
Blend 1 vanilla merengue and 7g fresh basil leaves into powder, then add 30g unsalted pistachios and pulse once or twice into small pieces
Cover a 18x28ch oven dish with baking paper and fill with the strawberries merengues and 50% of the cranberries
Pour the molten chocolate over this mix
Cover with the green merengue powder and the rest of the cranberries, when the chocolate cooled a bit (otherwise the powder will melt)
Cover with baking paper and put in the fridge for 90 mins
Take from the fridge 40 mins before serving and hack in 12 pieces
Serve with mini marshmallows, cookie crumbs, dried cranberries, passionfruit etc
(Here Albert Hein's original recipe in Dutch)
Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle
16 March 2026
Forest quiche
Cover the bottom of a 24cm pie dish with baking paper, roll out 300g puff pastry, put in the pie dish and use a fork to make small holes
Mince 2 cloves of garlic and 1 shallot, brown them in 2 tbsp butter over low heat,
Then add 300g mixed forest mushrooms, roughly hacked .
Cook the whole over high heat without covering. To avoid a soggy quiche make sure no liquid is left
During this time, preheat your oven to 200°C. Beat 2 eggs in a bowl. Then add 100 ml liquid cream and 20g grated Gruyere. Season with salt and pepper.
Cover the puff pastry bottom with 1 tbsp Dyon mustard, then sprinkle with 60g grated Gruyere. Mustard and cheese will keep the pastry dry, so no need for double baking.
Finally pour the egg mix over the mushrooms and sprinkle with more grated cheese.
Bake in the hot oven for 30-40 minutes.
Serve this forest quiche with a green salad or an endive salad.
Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle15 March 2026
Tuna flan
Pre-heat the oven to 180°C
Whisk 3 eggs with 20 ml double cream.
Add 1 tbsp flour and 1 tbsp Dyon mustard, plus salt and pepper
Crumble 200g tuna from a tin, well drained and mix with the eggs, also add 50 g grated cheese and stir into a smooth mixture
Butter a muffins tin for 6 and fill with your mixture
Put in the hot oven for 20 to 25 mins, till the flans have nicely risen and browned
Serve as shown, with a bit of watercress salad
Recipe by savoryglobe on Insta
Creamed corn, seared scallops and jalapeño oil
Slice a jalapeño pepper into rings, Heat 50 ml sunflower oil, then pour the hot oil over the pepper and season with sea salt. Reserve
Blend 250 g corn kernels (from a tin, keep some apart for decoration), transfer to a sauce pan and mix with 15g salted butter, 40g cream cheese, 1/2 tsp paprika powder, 20g instant polenta, 1/2 tsp salt and 150 ml fish stock, stir well and softly boil for 5 to 7 mins to reduce a bit
Dry 2 scallops, then panfry them 1 min per side in butter. Use a kitchen burner to sear them
Serve as shown
(Here Winnie Verswijfels's original recipe in Flemish)
12 March 2026
Pear and Roquefort Flognarde
Pre-heat the oven to 180°C
Butter a 18x26cm cake tin. Peel 3 ripe pears, halve them lengthwise, remove the core and make 4 mm slices
Put them overlapping in the tin
Whisk 3 eggs in a bowl, add 60g flour and stir into a smooth batter. Add 250ml milk, 50 ml double cream, salt, pepper, 1 tsp hacked rosemary and 1 tbsp thyme leaves
Cut 200g Roquefort in cubes and put between the pear slices.
Pour the batter in the tin and put for 30 mins in the hot oven. Wait 5 mins before serving. Feeds 4
Serve with a green salad and toasted walnuts
11 March 2026
Salmon sushi in a glass
Pre-heat the oven to 180°C
Bring 100g sushi rice to the boil with 140 ml water. Simmer for 10 mins, then turn down the heat, keep the lid on, for 15 mins. Cool and mix with 1 tbsp sushi vinegar
Put 1/2 leaf of nori in the hot oven for 5 mins
Slice 125g very fresh salmon in 15x 15 mm cubes
Peel a ripe avocado, scoop out the meat and cut into cubes, sprinkle with lemon juice to stay green
Once the niro is crispy, use scissors to cut into 15x15 mm pieces
Serve a shown with sesame seeds, a heaped tsp caviar and soy sauce in a pipette
(Here Francine's original recipe in Dutch)
Chicken and mushroom vol-au-vent
Slice a chicken breast lengthwise in 3 parts, poach in 350 ml chicken stock for 15 min. Cool and pull apart with two forks
Pre heat the oven to 180°C
Clean 100g champignons and cut into small cubes, panfry them in 10g butter
Melt 30g butter in a saucepan, add 30g flour and stir well. Let it simmer for 1 mins to cook the flour. Then, bit by bit, add chicken stock. Stirring all the time, till you have a nice thick sauce
Add 1,5 tsp Dyon mustard, 2/3 tbsp Worcester, 1 tsp curry powder and 30 ml double cream and stir.
Slice 1,5 spring onion into thin rings and hack 1,5 tbsp parsley before stirring them into the ragoût
<Now put 2 store bought puff pastry shells (mine were from De Roset) in the hot oven for 7 mins
Add the pulled chicken and the mushrooms to the ragoût and warm trough, before spooning it into the hot puff pastry shells
Finish with some chervil
9 March 2026
Shrimp and sole vol-au-vent
Peel 500g brown shrimps. Roughly hack 2 shallots, Sweat them, with the heads and peel from the shrimps in a glug of olive oil.
Fillet 2 small soles
Pre-heat the oven to 180°C
Transfer the shallot and shrimp mix to a large pan, add the bones and heads of the soles and 700 ml water, a big peeled and hacked carrot and celery stick.
Softly boil for 15 mins. Cool a bit, then blend (1/4 at the time) into a pulp.
Put the pulp trough a sieve and press well with a spoon to get all the delicious liquid out
< Put 2 store bought puff pastry shells (mine were from De Roset) in the hot oven for 7 mins
Melt 30g butter in a sauce pan add 30g flour, stir well and softly cook for a minute or two.
Then laddle in 350 ml shrimp stock, bit by bit and stirring all the time, to create a nice thick ragoût.
Add 150g shrimps, the strips of sole and the juice of 1/2 lime.
Serve a shown, with some chervil on top. Freeze the rest of the stock
(Here Peter Goossens' original recipe in Flemish)
Asparagus 3 ways, smoked eel and egg
Peel 2 asparagus and use a potato peeler to slice them very thinly. Mix 20g olive oil, 2,5 g hazelnut oil and 10g white balsamic vinegar. Marinate the asparagus slices in it for half an hour
Peel 4 more asparagus, cover them in cold, salted water, bring to the boil and boil 7 minutes. Then cut the heat and keep for another 9 minutes. Take out and cool.
Half 2 of them lengthwise and cut into cubes. Mix with chives and white pepper
Blend the last 2 asparagus with 1 tbsp cooking liquid en a glug of double cream into a thick mousse. Transfer to a piping bag.
Boil an egg 8 mins, hack and season with olive oil, salt and pepper
Slice white bread into croutons and panfry them in olive oil
Cut 2 filets of smoked eel lengthwise and then in 3 parts
Serve as shown, finish with cress
(Here Peter Goossens original recipe in Flemish)
23 February 2026
Tuna tataki with wasabi nuts
Brush 300g tuna with olive oil, then roll trough a plate with white and black sesame seeds and furikake to cover all sides
Then panfry the tuna in a dry but very hot pan, about 40 sec per side. Cool and reserve
Puree an avocado with 1 tsp wasabi and the juice of 1/2 lime in the blender. Transfer to a piping bag
Once cool put the tuna in the freezer for 1 hour
After that the fish is much easier to slice. Let the slices get back to room temperature before serving
Halve a handful wasabi nuts.
Start plating with the tuna. Add dollops of the avocado mousse, add some soy beans and hacked wasabi nuts. Crush a papadum and stick some pieces between the tuna to add something crunchy.
Finish with the shiracha mayonnaise
(Here homechef Huibers' original recipe in Dutch)
Crispy basil leaves, crème fraîche and caviar
Deepfry p.p. 2 big basil leaves about 20 seconds in 125° arachide oil
Drain on kichenpaper
Serve with a small dollop of crème fraîche and caviar
(Here Nadia Aidi's original recipe)
9 February 2026
Asian prawn cocktail
Peel and clean 4 Giant Tiger prawns and marinate them in 2 tbsp soy sauce, 1/2 tbsp Tabasco sriracha, 1/2 tbsp grated ginger and 1/2 grated clove of garlic
Make a dressing from 1 tbsp mayonaise, 1/2 tbsp soy sauce and 1/2 tsp Tabasco sriracha
Start filling 2 nice glasses with pieces of iceberg lettuce, cubes of mango and avocado
Panfry the marinated prawns and cut them in small pieces, the add to the glasses.
Finish with a few drops of lime juice, the mayonaise, some sesame seeds and a few leaves of coriander
(Here Stephanie Bex' original recipe in Flemish)
Steak tartare on double fried potato
Peel a very big potato and cut out 2 90x33x20 mm rectangles, boil them about 8 to 9 mins. in salted water. Drain and cool
Make a kosho from the zest of 1/4 lime, 1/4 lemon, 1/4 orange and 1/2 finely hacked red chili. Weigh and add 20% salt
Deep fry the potatoes in 150°C fat, 3 to 4 mins.
Slice 125g bavette as thin as possible, then cut in tiny cubes, then hack
Mix the meat with 1/2 tbsp soy sauce, 1/4 tbsp Worcester, 1/2 egg yolk, the brunoise of 1/4 shallot and 1/4 sweet gurking, 1/4 tbsp Dyon mustard, 1/4 tbsp hacked capers. Season with salt and pepper.
Deepfry the potatoes a 2nd time, but now in 180°C fat, again 3-4 mins
Cover the French fries with the kosho, then with the steak tartare.
Finish with chives and chervil
(Here Loĩc van Impe's original recipe in Flemish)
Tuna tataki, Osietra caviar
Brush 150g sashimi grade tuna with olive oil, then roll trough black and white sesame seeds, then panfry in a dry pan, 1 min per side
Make a dressing from1,5 tbsp soy sauce, 1,5 tbsp rice vinegar, 2,5 tsp sesame oil and 1/2 tsp runny honey
Start plating with a tbsp wasabi mayonaise and use a fork to create ridges
Add slices of the tuna tataki and spoonfuls of Osiertra caviar
Finish with edamame and mustard cress
(Here Stephanie Bex' original recipe in Flemish)
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