Roasted cauliflower, gochujang sauce in crispy little gem

Pre-heat the oven at 210°C

Mix the florets of 1/4 cauliflower with some olive oil, garlic powder and salt. Roast in the hot oven for 20 mins

In the meantime boil 100g orzo in 9 mins

Softly fry 1/2 tsp grated garlic and 1/2 tsp grated ginger. Add 1/2 tbsp gochujang, 1/2 tsp miso, 1/2 tsp runny honey, 1/2tsp ketjap, 1/2 tbsp sushi vinegar and 1/2 tbsp sesame oil to make the sauce. 

Eventually add a bit of water

Mix the cauliflower with the sauce

Put 1 tbsp orzo on a little gem leaf, followed by some cauliflower, some sliced spring onion and finally some furikake

Repeat this several times to create either appetizers or a starter.

(Recipe by Jetske van der Elsen, video on her Insta)

Canneloni from Serano ham and tartare of bavette

Thinly slice 125 g bavette (flank steak), then the slices into strips and finally the strips into small cubes.

Mix with 1 tbsp olive oil,  1,5 tbsp soy sauce, a pinch of Piment d'Espelette and 1/2 hacked spring onion

Put 3 thin slices of Serano ham, slightly overlapping, on a large piece of cling film

Spoon the beef tartare as a sausage in the center and roll up tightly

Chill in the fridge.

Hack an anchovy and mix with 2 tbsp mayo, 1,5 tbsp Greek yoghurt and 1 grated clove of garlic.

Serve as shown, with some toast, cress and capers.

(Here Jeroen de Pauw's original recipe in Flemish)

Beetroots on caramelised onions with crispy onions

Pre-heat the oven at 200°C

Wrap 2 beetroots in alu foil, horizontally halve a head of garlic, wrap them too  and put in the hot oven for 30-40 minutes. With a cocktail stick you can check if the beets are cooked.

Thinly slice 400g onions (with a knife or mandoline), 

season with salt and panfry them in neutral oil. Start on a high heat so the onions can release their moisture. After 7-8 minutes lower the heat to medium, and keep stirring the onions until nicely caramelised and soft around 15 minutes. Add 1 tbsp balsamic vinegar and 1 tbsp butter.

Then blend them with 1 tbsp sushi vinegar, a tbs double cream, 4-5 cloves of the roasted garlic, pepper and salt to taste. 

Peel and finely slice another onion, 

deep-fry in 175°C arachide oil till golden brown and crispy.

Drain on kitchen paper and season with sea salt

Once the beets are done, quarter them and season with a good olive oil, salt and pepper.

Start plating with 2 tbsp mashed caramelised onions, add the beet and finish with the crispy onion and dill 

(Recipe by Jetske van der Elsen, see video on het Insta)

Celeriac steak, herbsalad

Peel a celeriac and cut into 1 cm slices.

Use a serving ring to create 6 cm discs, boil them in salted water for 5 mins., drain and dry

Mix 2/3 tbsp honey, 2/3 tbsp Dyon mustard, a splash of Noilly Prat, 1/3 tsp ras-el-hanout and 1/3 tsp za'atar.

Mix some fresh green herbs (fennel green, cervil, dill, parsley) and season with a dressing from 1/3 tbsp mustard, 1 tbsp cider vinegar, 1 tbsp sunflower oil, 3 crushed raspberries, salt and pepper

Boil  the celeriac for 13 mins, then grill on both sides, lacker with the honey sauce.

Start plating with the celeriac, add  segments of peach, then some crumbled blue cheese. 

Finish with the herb salad.

(Here Jeroen de Pauw's original recipe in Flemish)

Potato tartare

Cut a big yellow potato in very small cubes, boil them for about 5 mins in salted water, drain and dry.

Finely slice 2 small shallots and soak in 2 tbsp red wine vinegar and some salt.

Finely dice 2 cornichons and a tbsp salted capers.

Finely slice 2 tbsp estragon.

Mix the potato, shallot, cornichons, capers and estragon with 2 tbsp olive oil, 2 tsp Dyon mustard and some Worcester sauce and Tabasco.

Serve as shown, with an egg yolk on top. Finish with some more estragon.

(Here Merijn Tol's original recipe in Dutch)

Coriander grav'lax and beet salad

Halve a 400g filet of salmon (skin on)

Mixt tbsp sea salt, 1 tbsp caster sugar and 1 tbsp white peppercorns

Finely hack 40g coriander

Put 1 half of the salmon, skin side down on a large piece of clingfilm. Cover the fish with coriander, then with the salt mix,

Cover the saltmix with the rest of the coriander.

Then put the other half of the salmon on top, skin side up.

Press down and fold the clingfilm tightly around the fish.

Put in a shallow bowl with something heavy on top, like canned vegetables

Put in the fridge for 48 hrs, turning regularly.

Pack a coupe of yellow beetroots individually in all foil with some sea salt, bake in a 180°C oven for 35-45 mins. Then cool, peel and slice.

Make a dressing from 40ml olive oil, 30 ml white wine vinegar, 20 ml agave syrup, salt and pepper,

Remove the skin from the salmon, rinse well and dry with kitchen paper. Slice thinly.

Toast 1 tbsp sesame seeds. 

Serve as shown, with thin slices of spring onion and cress

(Here Kirsten Eckharts original recipe in Dutch)

Cheesecake with red fruit

Pre-heat the oven to 185°C

Crush 125g butter/vanilla biscuits in the blender, then mix with 4 tbsp molten butter and cover the bottom of a 15cm baking tin

Whisk 80g fine sugar with an egg, 2 extra egg yolks with 270g cream cheese (f.i. Phildelphia)

Spoon this on the cookie base

Bake 25 min in the hot oven, take out and cool.

Cover with 1 tbsp raspberry jam and 200g red fruit (strawberries, raspberries, 

(Recipe by Cees Holtkamp)

Haddock and mussel pie with Pernod and fennel

• 

  
  Heat a large saucepan over high heat. Add 1 kg mussels, cover with a lid, and cook, shaking the pan, for 4 minutes or until the mussels start to open. Remove from the heat, then strain, reserving liquid. Set aside.
• Heat 2 tbs oil in a saucepan over high heat. Add a sliced clove of garlic and 3 sliced eschalots and cook, stirring, for 3-4 minutes until translucent.
• Add 20g flour and cook, stirring, for 1 minute, then add 160 ml white wine, 65ml Pernod, 150 ml reserved mussel liquid, 1 bay leaf and 5g thyme, leaves picked. Reduce heat to medium-high and cook, stirring occasionally, for 20 minutes or until thick and reduced.
• Reduce the heat to medium, then add 200 ml cream and cook, stirring occasionally, for a further 20 minutes or until reduced by half.
  
  
  Remove saucepan from heat and stir through 50g creme fraiche.  Set aside to cool slightly, then cover and chill until completely cold.

  
  
  Meanwhile, remove the mussel meat from the shells and place in a large bowl. Discard the shells. Add 1 fennel bulb, cut in 8 parts and blanched, 4g chopped dill, 4g chopped chervil and the chopped leaves of 4g tarragon. Pour over half of the cream sauce and stir to coat and combine.
• 

  
  Transfer three-quarters mussel mixture to a buttered baking dish and place 250g haddock, skinless an in big pieces, on top. Top with the remaining mussel mixture and pour over the remaining cream sauce. 
  Roll out 180g puff pastry on a lightly floured work surface until 3mm thick. Cover dish with pastry, trimming excess, and brush with beaten egg. Chill for 30 minutes.
• 

  
  Preheat oven to 180°C. Place the pie dish on a baking tray (the pie filling may spill out during cooking) and make a small cross incision in the centre of the pastry for steam to escape. Bake for 35 mins or until pastry is golden and cooked through.
  Allow the pie to cool slightly, then top with extra chervil or flat-leaf parsley leaves to serve.
• Feeds 2
  
  
  (Here Guillaume Brahimi's original recipe for 8 pers)
  

 

Roasted green beans, chicken, za'atar

 
Looking good? No, it's not an elegant dish, but believe me: it tasts great. So I decided to share it with you

Trim 250g green beans and cover them allover with 2 tbsp olive oil

Finely hack 3 cloves of garlic

Season 3 chicken thighs with salt and pepper and pan fry them golden browns in 15 mins

Cover 100g quinoa with 200cl boiling water, put the lid on and boil for 12 mins

Pan fry the beans in a wok for 8 mins.

Softly fry the garlic in 1 tbsp oil, once done add the (drained) quinoa and 20g hacked coriander and fry for another min.

Start plating with the quinoa, followed by the beans and finally the sliced chicken.

Finish with 2 tsp za'atar and lime wedges

(Here Janneke Philippi's original recipe in Dutch)