Ajo blanco, grapes, herb oil, anchovies

Blanch or finely chop 15 g fresh herbs (chives, parsley) with a little garlic and slowly blend with 50 ml olive oil until vibrant green. Strain through a muslin cloth or fine mesh sieve.

Toast 110g almonds in a dry pan until just starting to colour, then tip out and allow to cool. Set 20g aside as garnish. Soak 50g stale white bread in a little milk for 10 minutes if using, or cold water if not.

Put the remaining almonds into a blender or food processor. Squeeze out the bread and roughly tear into the blender. Add a dash of ice-cold water and whizz for a minute or so until fairly finely ground. Then, with the motor running, slowly add 300 ml ice-cold water, followed by 2 smashed garlic cloves, 1/4 peeled and chopped cucumber, 100 ml extra virgin oil and 1 tbsp sherry vinegar. Whizz until smooth, then season to taste. Sieve if desired, and then chill for at least 2 hours.

Divide between 2 shallow bowls. Quarter 4 white grapes, roughly chop the remaining almonds, then arrange on top of the soup and finish with a final drizzle of herb oil and a nice big anchovy from Cantabria

Feeds 2

(Here Simon Hopkinson's original recipe)

Oven roasted Jeruzalem artichokes, feta, hazelnuts

Pre-heat the oven at 185°C

Peel 300g Jeruzalem artichokes and cut them in 25 mm pieces, lightly cover them with olive oil, season with salt and pepper and put them in an oven dish on baking paper.

Roast them in the hot oven for 35 mins

Use the blender to make a dill oil from 8g dill, 50 ml olive oil and a clove of garlic

Halve 14 hazelnuts, put them in the hot oven for the last 7 minutes

Start plating with the artichokes, crumble 40g feta cheese over them and add the toasted nuts

Finish with some dill oil and some fresh dill

(Here Bo's original recipe in Dutch)

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Mortadella carpaccio, ricotta, cranberry-gremolata

 

Bring 60 ml white wine to the boil with 60 ml water and 30g caster sugar

Peel a raw red beetroot and use a mandoline to make very tin slices of beetroot, put them in a bowl and pour the boiling liquid over it. Marinate for 15 mins

Make the gremolata from 12g hacked parsley leaves, 1/2 grated clove of garlic, 40g hacked dried cranberries, the zest   of 1 bio lemon and 3 tbsp olive oil. Season with salt and pepper.

Peel 100g pistachios, halve them and toast them in a dry pan

Whisk 120 g ricotta till fluffy, transfer to a piping bag

Start plating with 2 slices of Mortadella and 4 slices of marinated beetroot

Follow with the ricotta and gremolata.

Finish with the toasted pistachios, some cress and a bit of olive oil 

(Here Hester de Goede's original recipe in the Dutch Delicious Magazine)

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Scallops with nectarine and mandarin sauce

Peel and de-seed a nectarine and blend with 1 tbsp water and 1/2 tbsp grated ginger

Melt 15g butter with1/2 tbsp caster sugar, add 1 sprig of thyme and 1/4 tsp cinnamon. Stir till the sugar is dissolved, add the nectarine puree and the juice of 1/2 mandarin. Remove the thyme.

Panfry 4 scallops in butter.

Serve as shown, with thyme leaves, segments of mandarin (cut a vif) and cubes of nectarine

(Recipe by Sonja Peeters in Delicious Magazine)

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Mackerel, garlic puree, wild asparagus and prawn crackers

Peel the cloves of 2 garlic bulbs and softly confit them in 30 mins in olive oil.

Pre heat the oven to 180°C

Then blend the garlic with 15 cl double cream and season with salt and pepper.

Halve 2 filets of fresh mackerel lengthwise and remove the bones.

Season with salt and pepper, brush with olive oil 

Bake in the hot oven for 12 mins

Steam 6 wild asparagus 3 mins

Serve as shown, with crumbled prawn crackers

(Here Myriam's original recipe in Flemish)

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Asparagus, sauce Maltaise and scampi

Reduce the juice of a blood orange till 50%. Cool a bit.

Peel 6 asparagus. Bring salted water to the boil, put in the spears and boil for 5 mins.. Turn off the heat, keep the lid on and wait 7 mins to finish the asparagus.

Make an Hollandaise by mixing 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a frothy sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Finish with the orange juice. Keep warm

Panfry 8 scampi in olive oil, season with salt and pepper

Serve as shown. Finish with some chervil

(Here Amylia de Schepper's original recipe in Flemish)

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Cherry tomatoes confit, baby squid, coriander oil

Dip 6 cherry tomatoes 10 sec in boiling water, then into ice water, then remove the skins.

Bring 150 ml olive oil to the boil, with 8 crushed cloves of garlic, 3 sprigs of thyme, 1 sprig of rosemary, 1/4 chili pepper and the zest of 1/4 lemon.

Add the tomatoes and softly boil for 5 mins. Then kill the fire, but let the tomatoes in the hot oil

Roughly hack 20g coriander and blend with a good glug of olive oil and salt and pepper

Clean 6 baby squid, make 5 slices on one side and panfry them briefly in olive oil

Take the tomatoes from the marinade and serve as shown, with 1 tbsp of the marinade and the coriander oil. Feeds 2.

(Here Jeroen de Pauw's original recipe for pulpo)

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Asparagus, ham, mayonaise blanc

Cut a waxed potato in small cubes, rinse under cold water, dry well then deep-fry in 180°C sunflower oil till light brown.

Drain on kitchen paper

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon 2 tbsp of the beaten egg white into 3 tbsp mayonaise. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Peel 6 asparagus, Cut off 3 cm from the top and 6 cm of the rest

Bring salted water to the boil, add the asparagus and boil for 5 mins. Then kill the heat and keep the asparagus under the lid for another 7 mins.

Deepfry the potato cubes a second time till nicely browned and crispy. Season with sea salt.

Roll the long asparagus parts in ham

Serve as shown, finish with black pepper and chives

(Here Harold's original recipe in Dutch)

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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

(Here Annelies' original recipe in Flemish)

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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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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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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)

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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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)

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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)

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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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Crispy pancetta, creamy salsify and zesty salsa verde

Pre heat the oven to 180°C

Put 6 slices of pancetta (1 mm thick) on a, with baking paper covered, baking dish.

Cover with another sheet of baking paper, then put another baking dish on top to keep them nice and flat

Bake them golden and crispy in about 20 mins

In the meantime peel 375g salsify, cut in 5 cm pieces and keep in cold water with some lemon juice to prevent colouring

Reserve 3 pieces, then boil the rest 20 mins in salted water with some lemon juice

Whisk a marinade from 1 tbsp lemon juice, 1/2 tsp lemon zeste, 1,5 tbsp olive oil and salt and pepper.

Cut the 3 reserved pieces of salsify in very thin slices and mix them with the marinade

Make a salsa verde from the leaves of 15g parsley and from 2 sprigs of oregano, 1/2 clove of garlic, 1/2 tbsp rinsed capers, 1 anchovy, 1/2 tbsp Dyon mustard, the juice and zest  from 1/4 lemon and 60 ml olive oil

Puree 250g boiled salsify with 13g butter, 37 ml double cream, 1//2 tsp Dyon mustard, salt and pepper

Cut the rest of the boiled salsify into thin slices

Start plating with a crispy slice of pancetta, cover it with the salsify cream and the slices of salsify, then spoon some salsa verde on top.

Repeat this and finish with the last slice of pancetta with some salsa verde on top

(A Dosia Brewer recipe in Delicious Magazine)

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Scallop, tamari, lemongrass, red chili, soy pearls

Mix 15 ml tamari (or soy sauce), 1/3 tbsp lemon juice, 1/4 tsp chili oil, 1/4 tsp hacked lemongrass (white part), 1/4 grated garlic, 1/2 tbsp palm sugar, 1 shredded lime leaf

Panfry 2 scallops

Serve with hacked chili pepper, lime leaf and soy sauce pearls

(Here Luke Nguyen's original recipe in Delicious Magazine)

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Maryland Crab Cakes

“This is the best crab cake recipe I’ve ever tried! Absolutely delicious and loaded with all crab, hardly any fillers.”

To start, whisk together 1 egg, 1,25 tbsp mayonnaise, 3/4 tsp Dyon mustard, 3/4 tsp Worcestershire, 1/2 tsp Old Bay (a mix of celery salt, hot paprika, smoked paprika, cinnamon and nutmeg), 1/8 tsp salt, 30g celery in very small cubes and 1 tbsp finely chopped parsley in a large bowl until well combined.

Then add 225g crab meat (double-checking for any bits of shell or cartilage) and the panko. Gently fold the mixture together until just combined. Be careful not to break up the delicate crab meat too much—the lumps are the best part!

Form the mixture into 4 cakes. Place them on a foil-lined baking sheet, cover, and refrigerate for at least an hour to help them firm up. Don’t skip this step—it makes a big difference in helping the crab cakes hold their shape when cooking.

Make the tartar sauce. In a small bowl, mix together 120g mayonnaise, 1/2 tsp mustard, 3/4 tbsp finely hacked gurkin, 1/2 tbsp minced red onion, 3/4 tbsp lemon juice, salt and pepper to taste. Whisk until smooth, then cover and chill until ready to serve.

Preheat a large nonstick pan over medium heat and add a thin layer of oil. Once hot, add the crab cakes and cook for 3 to 5 minutes on the first side, until golden brown.

Carefully flip the crab cakes and cook for another 3 to 5 minutes until both sides are golden and the centers are hot. Watch out for oil splatter!

Serve the crab cakes on 2 plates, with a bimi and the tartar sauce on the side. Enjoy!

(Here Jennifer Segal's original recipe)

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