Toast 2 tbsp pumpkin seeds, 2 tbsp pine nuts and 2 tbsp sunflower seeds in a dry pan, reserve,
Thinly slice 2 cloves of garlic and hack 8 anchovies and panfry them in 3 tbsp olive oil till the garlic is golden brown and the fish melted in the oil
Boil 200g spaghetti
Add 50 ml white wine to the anchovies oil, drain the pasta and stir into the anchovies oil.
Serve with 200g turnip greens, the toasted nuts and a mozzarella.
Season with pepper and eventually some extra virgine olive oil
(Here Yolanda van der Jagt's original recipe in Dutch)
Boil 20 broad beans 2 mins in salted water, cool and pod them
Slice the asparagus in 3 parts and briefly panfry them in butter
Serve as shown, with chervil, garden cress, mustard cress, mint and shavings of pecorino.
Season with salt and pepper, finish with some very good olive oil
(Another Blendbrothers recipe)
Get the filling out of 250g fennel sausages and season with 1 tsp paprika, 1 tsp ground cumin and a pinch of cayenne.
Grate 1 clove of garlic into 250g Greek yoghurt, season with salt and stir well.
Stir fry 200g spinach in a glug of olive oil and cool
Stir fry the minced meat for about 4 mins
Squeeze the water from the spinach, hack roughly and stir into the yoghurt
Start plating with the yoghurt/spinach, cover with the minced meat.
Finish with soft boiled eggs and some dill.
Serve with Lebanese or toasted Turkish bread
Cut a celery stick and softly fry the pieces in a glug of olive oil, add 500g fish bones and after 15 mins deglaze with 125 ml white wine.
Add 500 ml water, some sprigs of thyme, 1 laurel leaf, 6 black pepperscorns, some lavas and 1 bruised clove of garlic. Bring almost to the boil, simmer for 30 mins and sieve.
Softly fry 1 minced onion, 2 tbsp hacked lavas and some thyme tops in a tbsp butter till the onion is glassy.
Add 100 ml Noilly Prat and 100 ml white wine and reduce to 1/3.
Then add 100 ml of the fish stock and 100 ml double cream, simmer for 10 mins.
Sieve and whisk in 50g butter, add the zes and juice from 1/2 lemon, taste and season with pepper and salt
Peel 2 asparagus and boil 4 mins in water with a tbsp butter
Panfry 2 pieces of sole in butter, season with salt and pepper
Serve as shown with some sweet cicely and drops of the chervil oil
(A BlendBroters recipe)
Scrub one lemon and grate, then bring the juice (plus the juice from a second lemon) to the boil with 75g caster sugar and the zest. Stir till the sugar is dissolved.
Take from the heat, squeeze the soaked gelatine well and stir into the hot lemon juice. Cool.
Whisk 50 ml double cream and add 250g mascarpone, finally trickle in the cold lemon juice
Pour this cream in 4 ice glasses and keep in the fridge for 2 hours to firm up
Softly dissolve 25g sugar in 1 tbsp water and 2 tbsp limoncello, then turn up the heat a bit to create a golden caramel. Don't stir but shake the pan from time to time
Crumble 4 amaretti morbidi (the soft version) on baking paper, then pour the warm caramel over it and cool. Hack the result
10 mins before serving take the mousse from the fridge and sprinkle with the amaretti crunch (feeds 4)
(Here Janneke Philippi's original recipe in Dutch)
Put 200 ml fish stock, 40 ml double cream and 25 ml Noilly Prat into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash 10g sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.
When the fish stock and cream mixture has reduced to the required amount, add the another 25 ml cream, 30g unsalted butter and the juice from 1/2 lemon. Reduce a little more until it forms a thick, creamy, rich sauce.
Grill the salmon escalopes for 1 minute. To serve, lay the salmon slices on warmed plates, pour over some of the buttery sauce and sprinkle generously with sorrel.
I served it with panfried baby potatoes on the side to soak up the wonderful sauce
Pre-heat the oven to 180°C
Put 10 cherry tomatoes for 10 sec in boiling water, then in ice water to peel them easily
Put them in an oven dish with 20g bruised garlic cloves, a sprig of rosemary, some sprigs of thyme, 1/2 red and 1/2 yellow paprika (both peeled and sliced in brunoise) and 150 ml olive oil.
Put in the hot oven en bake for 45 mins
Put 2 filets of sea bass (80g each)in the reserved salted water, after 10 mins pat them dry
10 mins before the veggies are ready panfry the fish skin side down in a bit of olive oil for about 5 mins, then the other side for another 3 mins.
Serve as shown, the rosemary and thyme removed and with 1 tbsp capers, some oregano and basil leaves
(Recipe by Blendbrothers)
Make a tartar sauce from 1/2 minced onion, 100g mayo, 1/2 tbsp capers, 1 tbsp soy sauce, 1 tbsp hacked parsley and a hacked hardboiled egg
Them mix 150g tempura mix with ca 180ml ice-cold sparkling water into a thick batter, season with salt and pepper
Peel 1 big potato and slice with the mandoline, very thinly.
Divide the potato slices on baking paper on a baking tray, brush with olive oil, sprinkle some sea salt over them and bake for 15-20 mins in a hot (200°C) oven
Drag the fish trough the batter and fry in 180°C arachide oil, 4-6 mins. Finish with the zest and juice of a lemon, sea salt and some curry powder
(Based on a Blendbrothers recipe)
Cool in the fridge for one hour, then transfer to a piping bag
Dress 2 raw but salted herring with shallot, sea aster and samphire
Finish with dots of elderberry cream
(Recipe by Blendbrothers)
Start serving with the basil sauce, followed by 2 nice pieces of smoked trout.
Finish with the mustard ice cream and a basil leaf
(For the original recipe in Dutch go to the Facebook page 'Marjan's recepten')
