Stacked omelet, smoked salmon, apple, crab and brown shrimps

Make a cocktail sauce from 2 tbsp mayo, 1 tbsp ketchup, a few drops of whisky, a bit of cayenne pepper and 1 tsp worcester sauce.

Mix 80g brown shrimps with 1 tbsp cocktail sauce.

Do the same with 100g crab meat. Taste and add some lime juice.

Use 4 cm service rings and start at the bottom with cold omelet, followed by smoked salmon, then a slice of apple, then the crabmeat.

Then do it all again: with omelet, smoked salmon, apple and finally the shrimps.

Finish with frisée and crispy croutons. Add a tbsp yogurt to the rest of the cocktail sauce and spoon it around this tower of luxury.

(Click here for Jereoen Meus original recipe in Flemish)

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Crab and Gruyere quiche, mango mayo

Pre heat the oven to 175°C and brush a 23 cm quiche tin with olive oil.

Slice 2 shallots in thin rings and sweat them in olive oil for a few minutes.

Whisk 350 ml milk with 100g flour, then (one at the time) add 3 eggs and keep whisking to make a batter.

Season with pepper and salt and with 1 tbsp hacked parsley.

Finally fold 200g crab meat, 100g grated Gruyere and the shallots trough the batter and pour into the tin.

Bake in the oven for 40 mins.

In the meantime use the blender for making the sauce from 3 tbsp mayo, 1/4 ripe mango, 1/8 tsp sambal oelek, the juice from 1/4 lemon, salt and black pepper

(Recipe quiche: Nederlands Visbureau, sauce: food and friends)

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Cider-cured Iberico chops, caramelised onions and apples and a Bordelaise sauce

1. 
   
   Start a day in advance with making the brine: dissolve 3 tbsp salt in 700 cl of warm water in a large bowl. Add 1/2 tbsp freshly ground black pepper, pour 300 cl apple cider and mix. Drop 2 Iberico pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
2. For the  caramelised apples and onion heat 1 tbsp olive oil over medium high heat and add 2 peeled, cored and wedged apples, 1 sprig of thyme and a bay leaf. Cook, stirring occasionally, until the apple wedges are golden brown but not mushy, 5-10 mins. Remove from the heat and discard the herbs.
3. Add 1 tbsp olive oil add 1 tbsp butter and 3 large white onions, peeled and sliced. Then 1 sprig of thyme and another bay leaf. Season with salt and pepper. Reduce the heat to medium low and cook, frequently stirring, until the onions are soft and golden brown (20-30 mins). 

1. For the faux Bordelaise sauce pour 1 tbsp olive oil into a large saucepan, place over medium-high heat and add 1 chopped shallot and 1 chopped clove of garlic and then 2 sprigs of fresh thyme and a bay leaf. Cook until the shallots are light brown, then add 300 ml red wine and a good glug of port, lower the heat and simmer until reduced.
2. To prepare the Iberico chops, preheat oven to 200°C. Remove chops from brine and dry with paper towels. Rub them with olive oil and season well with salt and black pepper.Heat a tbsp olive oil in an oven-safe skillet and brown the chops, for 4 minutes a side. Place the pan in the oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
3. Add 2 tbsp honey and the pan drippings from the chops to the sauce (or 2 tbsp demi-glace* if you have it). Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in 3 tbsp unsalted cold butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops, with the onions and apple on the side
4. (A NYT recipe)
5. * I order mine from Joost & Paul
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Individual brill and veggies pie

OK, this does not look spectacular but it is ideal for a dinner party because you stick in in a 200°C oven the moment you serve the starters and it will be ready to serve 20 mins later.

Peel and slice 200g carrots (orange, yellow and purple). Peel 1/2 parsnip and cut into small cubes. Cook them for 4-5 mins (the purple carrot separately)

Season 2 filets of brill and pan fry for 2 mins per side. Remove from the pan and cut in small pieces. Put a clove of garlic in the press and fry with the cooked veggies for about 2 mins.

Melt 20g butter in another pan on a low heat and add 20 g flour. Cook well for 2-3 mins, the slowly slowly add 350 ml milk and keep stirring. Add 1 heaped tsp Dyon mustard. Taste and season with pepper and salt, then add the vegetables and the pieces of fish.

Divide the ragout over 2 individual ovenproof dishes and add a tbsp of finely cut herbs (dill, parsley, chives)

Cover with puffed pastry and brush with a beaten egg.

(Recipe Nederlands Visbureau)

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Chorizo and cauliflower bolognese

Remove the skin from 120g fresh chorizo sausages, pan fry during 5 mins the meat with a hacked clove of garlic and 1 tbsp oregano leaves in 1 tbsp olive oil.

Take out and reserve, use the chorizo fat to fry 200g finely hacked cauliflower, seasoned with black pepper, during 8 mins.

Add the chorizo and 1/2 tin (of 400g) diced tomatoes and 50 ml beef stock and simmer for another 5 mins.

In the meantime warm 250g courgette 'spaghetti'. Serve as shown with mozzarella slices and basil

(Donna Hay's recipe)

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Crispy noodle omelet

Cover 75g rice noodles with boiling water and leave for 5 mins. Then drain and reserve.

Mix 1 tbsp grated ginger with 1 tbsp grape seed oil and 1 pressed clove of garlic and fry for 1 min then add the noodles and 3 lengthwise sliced bimi's and wok for another 5 mins.

Whisk 3 eggs before adding to the pan and make sure all the noodles are well covered

Fry for about 4 mins, then add 50g bean sprouts, 2 sliced spring onions and 3 g coriander leaves

Fold and halve before serving with chili sauce and ketjap manis

(A recipe from Donna Hay)

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Beef tataki, wakamé, oyster mayo amuse

Open and hack an oyster, mix with 2 tbsp good mayonnaise. Serve with one or two slices of leftover grilled steak and some wakamé. Decorate with Thai basil and sesame seeds

(Idea: Lone Kjaer Ijze)

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Glazed miso chicken on sesame swede

Pre-heat the oven at 220°C

Peel 1/2 swede (koolraap) and cut into 1 cm thick slices. Mix 2 tbsp olive oil, 2 tbsp  sesame seeds and some sea salt in a bowl, then add the pumpkin slices and stir to cover well with the mix

Transfer to a paper covered baking tray and put in the oven for 20 mins.

Whisk 50g white miso with 1/2 tbsp sesame oil, 1/2 tbsp soy sauce, 30 ml mirin, 1 heaped tbsp lichtbrown sugar and 1/2 tbsp rice vinegar in a bowl.

Add 4 chicken thigh filets and stir well.

When the pumpkin has been in the oven for 20 mins, add the chicken and pour the rest of the miso marinade over it.

Put back in the hot oven for another 20 mins

Serve with sliced spring onion, coriander, lime and extra sesame seeds

(Recipe from Donna Hay's Everyday Fresh cookbook, she used pumpkin)

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