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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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

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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 oven 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)

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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. 

Now spoon your pan-fried forest mix in

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. 

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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

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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)

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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

(Here Yvette van Boven's original recipe in Dutch)

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

Taste and eventually season with salt and pepper

<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

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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

Poach the strips of sole in the stock, take out and keep warm

< 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)

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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)

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