No-bake stroopwafel cheesecake

Bekleed de bodem en randen van een 20 cm springvorm met bakpapier. Om te zorgen dat het bakpapier aan de randen blijft plakken, vet je de vorm eerst even in met een beetje boter of bakspray.
Maal 150 gr bastognekoek(kruimels) fijn in een keukenmachine en vermeng met 80 gr gesmolten ongezouten boter. Verdeel over de bodem van de springvorm. Druk aan met de bolle kant van een lepel en zet in de koelkast.

Smelt ondertussen 300 g witte chocolade au bain marie en laat even afkoelen. 

Klop 400 gr roomkaas romig. 

In een andere kom klop je 160 gr slagroom stevig. Voeg de slagroom toe aan de roomkaas en mix tot een glad mengsel.

Voeg nu de gesmolten chocolade toe, mix tot de chocolade volledig is opgenomen. 

Spatel 150 gr stukjes stroopwafel door de vulling en giet op de koekbodem. Strijk de bovenkant glad en laat de taart minstens 8 uur opstijven in de koelkast.

Verdeel 6 el dulce de leche over de no bake stroopwafel cheesecake. 

Halveer 6 mini stroopwafels en decoreer de bovenkant van de taart ermee door ze er rondom in te steken.

Verwijder de springvorm (en het bakpapier) en serveer.

(Here the original recipe from Laura's bakery)

 

Thai crab salad

Squeeze excess moisture from 100g crab meat. 

Place the crab, a finely chopped spring onion and 1/2 tbsp finely chopped fresh coriander leaves in a bowl. 

Combine 2 tbsp peanut oil, 2 tbsp lime juice and a crushed garlic clove in a jug. Add to crab mixture. Toss to combine

Place wild spinach leaves on 2 platters. 

Top each leaf with 1 tablespoon crab mixture. 

Top with thinly sliced red chilli. Serve.

Grilled pear and pickled walnuts with cheddar on toast

To begin the grilled pears, preheat the grill to a medium to high heat

Make the dressing by adding 1/2tbsp mustard, juice of 1/2 lemon, 1tsp walnut vinegar, paste of 1/2 clove of garlic, salt and black pepper. Whisk together and slowly add 50ml rapeseed oil. Reserve until required

Take a grill tray, drizzle a little oil over it and season the tray with salt and pepper. Peel and slice 2 pears across widthways. Lay them on the tray and gently grill them for 2 minutes

Remove the pear slices and then toast one side of 4 slices of sourdough bread. 

Turn the bread over and lay the pears onto the bread, followed by a few pieces of pickled walnut and 75g grated Cheddar cheese. Return to the grill until the cheese is golden

Serve topped with a handful of rocket and drizzle with the dressing

(Here Nathan Outlaws original recipe)

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Vegetarian portobello 'Babi Pangang'

 

Remove the stems of 3 portobellos and slice them in 4 mm slices.

Mix 2 tbsp ketjap manis, 2 tbsp sweet chili sauce, 1/2 tbsp five-spice, a pinch each of garlic powder, ginger powder ánd cayenne pepper then stir in the portobello slices to marinate.

Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise, salt and a laurel leaf

Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm.

Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil

Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce, 1,5 tbsp soy sauce, 2 tbsp ketchup and a splash of water and boil softly.Finally add 1/2 tsp five-spice and keep warm

Drain the portobello slices then dust them with 50g Maizena corn starch, using 2 hands to cover them well.

Heat a splash of arachide oil in a big frying pan and fry the mushrooms crispy in the hot oil. Drain on kitchen paper

Start plating with the carrot and cabbage salad, then add the crispy portobello slices and the sauce. Finish with coriander leaves 

Serve rice on the side

(Here the original recipe by Jeroen Meus in Flemish)

PS For the classical meat version: bring 300ml water to the boil, with 2 minced cloves of garlic, 3 star anise, 1 tsp ginger powder, 1 tbsp brown sugar, 3 tbsp ketjap manis, 1 tsp sambal and 2 tbsp rice wine

Add 2 porc chops from the shoulder, softly boil for 10 mins, kill the heat and leave the meat to cool in the marinade.

Dry the meat with kitchen paper and fry crisp in plenty of oil, about 2-3 mins per side. Serve in thin slices

Start plating with the carrot and cabbage salad, then add the crispy meat and the sauce. Finish with coriander leaves

Celeriac salad on grilled celeriac on celeriac cream. With blue cheese and crispy toast

Peel a large celeriac

First we need 3 thin slices, each the thickness of a matchstick. Then cut them into long matchsticks. Boil them briefly -about 90 sec- in salted water.

Spoon them out (keep the water) and rinse under cold water and reserve in a bowl.

Now we need two 15 mm slices of celeriac, then use a serving ring to cut out 10cm 'hamburgers'.

Hack the rest of the celeriac and boil in the salted water with 2 peeled cloves of garlic.

Heat a grillpan and pre-heat the oven to 175°C

Brush the 'hamburgers' with olive oil, then grill them in the very hot pan, after a couple of minutes turn them 90 degrees to create a nice cross pattern.

Transfer them to an oven plate, season with pepper and salt and sprinkle with za'atar.

Put them in the oven for 15 mins

Slice 1/2 baguette thinly, toast in butter till nice and crispy.

Tale the bowl with the celeriac julienne and add glugs of olive oil and white wine vinegar, 1/2 tsp whole grain mustard and some estragon and parsley leaves to finish the salad.

Mix the boiled celeriac with butter, butter, celery salt and nutmeg, then use the blender to create a nice runny cream.

Start plating with the celeriac cream, then the grilled 'hamburger' and finally the celeriac salad on top.

Finish with some crumbled blue cheese and the crispy toast.

(Here Jeroen Meus' original recipe in Flemish)

Hot smoked salmon, potato and watercress salad

1. 
   
   Preheat the oven to 200°C, 180°C fan
2. Whizz 50g sundried tomatoes in the small bowl of a food processor to a paste with 1/2 tbsp of the oil from the jar. Stir in 1 tsp mustard seeds and press on to the skinned side of a 300g hot smoked salmon fillet. 
3. Line a baking sheet with foil and drizzle with the oil. Place the salmon on top and bake in the oven for 10–15 mins. Leave to cool completely then slice into 4, carefully holding the topping in place as you slice.
4. Share 200g potato salad between 2 serving plates. Squeeze over a little lemon juice and season to taste. 
5. 
   
6. Blanch 40g watercress for at least 15 seconds in boiling water and allow to cool. Scatter over the potatoes and lay 2 slices of salmon on top of each plate.

(A Teso recipe)

'Nduja spiced prawns, ricotta and fennel piadina

Combine 100g ricotta, 1/2 lemon zest, 1 tbsp basil leaves, 1 tbsp chopped chives and 1 tbsp chopped mint with a pinch of salt and black pepper.

Heat a frying pan over medium heat and add a dash of oil, followed by 50g ‘nduja. Let it melt away, then add 12 king prawns for a couple of minutes, or until completely pink. Finish with a small squeeze of lemon juice, then remove from the heat

Slice 1/2  fennel head very thinly.
 

Heat a clean, dry frying pan over a medium heat and add a piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with a second piadina. In my electric table grill it was just 30sec per piadina.

Spread each piadina with some of the herbed ricotta, top with the fennel and some prawns and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest and fold

(Here the original GBK recipe)

Smoked eel mousse, caviar, brioche

Soak 1/2 leaf of gelatine in cold water for 10 mins

Bring 38g chicken stock to the boil, add the gelatine then blend with 100g smoked eel and a pinch of cayenne.

Whip 125g double cream and add to the eel mix.

Put the mouse in 7 cm moulds and freeze overnight.

Next day defrost in the fridge.

Use a 7 cm serving ring to cut out 2 discs from 1cm slices of brioche. Lightly brush with oil and brown on all sides in a 180°C oven, for about 10 mins.

Cover the brioches with the eel mousse, finish with  caviar, borage flowers  and some pieces of smoked eel

(Here Myriam Minne's original recipe in Flemish)

Mashed cucumber salad

Take two 1/4 cucumbers, peel and halve them lengthwise and remove the seeds. Crush with the underside of a small bowl. Season with fleur de sel, 3 tsp kalamansi vinegar and 2 tsp Mirin

Blend 10g mint leaves, 40 ml olive oil, 25 g toasted and salted pistachios and a pinch of salt into a pesto.

Slice 10g onion in brunoise, blanche for 30 sec, cool in ice water, dry and soak in a tsp kalamansi vinegar.

Mix 25g mayo with 1g lemon juice and the zest of 1/2 lemon, then add the onion.

Serve as shown, with the lemon mayo in the middle and drizzle with the pesto

(Original recipe was by Hiyar Dövmesi)

Beef short rib, daikon and miso pot pie

Cover 1 kg beef short ribs with water and bring to the boil, skimming off the scum. Once the ribs have boiled for a couple of minutes, drain and add back to the pan

Add 4 slices of fresh ginger, 1 clove,  5 garlic coves, 1 tbsp light soy sauce, 1 tbsp brown miso paste, 2 tbsp sugar, 700 ml beef stock, 500g daikon and 2 carrots, chopped into thick chunks and 1 onion, cut into large dice onion and bring to the boil. 

Reduce to a simmer, cover and simmer for 3 hours, or until the beef ribs are very tender 

Once the filling has finished cooking, remove the ribs, vegetables and ginger slices, discarding the ginger slices

Reduce the liquid over a high heat until reduced by one third

Combine 1 tbsp cornflour with 1 tbsp of water to make a slurry, and add it to the pie filling bit by bit until you are happy with the consistency

Preheat the oven to 180°C/gas mark 4

Transfer the filling to a 12-15cm pie dish (don’t worry too much about the size unless it differs drastically)

Roll out puff pastry on a lightly floured surface, cutting it into a lid that’s slightly larger than your dish. Roll the pastry gently around a rolling pin, starting at one edge, using it to pick up the pastry and place it on top of the pie dish. Use your fingers to crimp the edge to seal it, or press it onto the side of the dish

Brush the pastry all over with egg wash and transfer the pie to the oven to finish cooking for 40 minutes, or until the pastry is evenly golden

Rest for 10 minutes before serving

(Here GBCK's original recipe)

Crispy cheese, Serano, manchego and fig

Grate 40g Gouda cheese and press into 2 silicone flan moulds (7 cm)

Put in the microwave: at first on 900W for 1 min, then on 630W for 40 sec and finally on 450W for 50 sec. or till the bubbling stops. Cool and reserve.

Cut a fig in 4 parts, sprinkle with kalamansi vinegar.

Cut thinly sliced Serano ham into strips, then turn in small roses.

Cut Manchego cheese into 3 mm slices, then into small triangles.

Whisk 50g sour cream and 50g double cream together and season with salt and pepper.

Use a piping bag to put small dots of sour cream on the crispy cheese bottoms, then cover with fig, Manchego and Serano

Finish with green herbs, edible flowers and crumble from popped quinoa.

(Here Hap-en-Tap's original recipe in Flemish)

Salmon tartare, apple& kalamansi vinaigrette

Slice 70g smoked salmon and 170g fresh salmon into small cubes.

Mince 1/2 red onion and hack the leaves of 1 sprig of basil and add to the salmon, with 1 tbsp olive oil and the zest of a lime

Bring 120 ml apple juice to the boil and add a pinch of corn flour to thicken, then add some kalamansi (Asian lemon that looks like a mandarin) vinegar to your taste.

Finally add 2 tbsp dill/lavas oil*. 

Place a 5 cm serving ring in a 10cm serving ring and fill the space between them with the salmon mix.

Remove the rings and pour some vinaigrette in the middle, with a tsp salmon roe on top

Finish with edible flowers, dill and lime zest (and if you can get it with the pulp of finger lime a.k.a finger lime caviar)

(Here the original Hap & Tap recipe in Flemish)

* Blitz 15g dill, 10g lavas, 10g spinach and 150g grapeseed oil during 2 mins. Warm the oil in a 90°C oven during 2 hrs, sieve through a muslin cloth. Keep in a jam jar.

Ricotta, paprika and basil tart,

Set the oven at 200°C/gas mark 6. Put 5 red paprikas in a roasting tin, leaving a little space between them, then roast for a good 45 minutes until they are blackened and have started to collapse. Remove the tin from the oven, cover and leave the peppers to soften in their own steam. This will make removing their skins easier.

Roll out 320g puff pastry on a lightly floured board and line the base and sides of a prepared baking tin. Trim where necessary. Place a layer of baking parchment on top of the pastry and fill it with baking beans, then chill for 20 minutes.

Place a baking sheet in the oven and turn the heat up to 220°C/gas mark 7. Place the pastry case in the oven and bake for about 15 minutes until the edges are dry and lightly crisp. Carefully remove the beans and paper. Lower the heat to 200°C/gas mark 6.

Put 400g ricotta in a bowl, season with freshly ground black pepper. Peel a large clove of garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta. Finely grate and add 50g parmesan. Remove 10g basil and 10g parsley leaves from their stems, finely chop and add. Stir in 2 lightly beaten eggs, then 150 ml cream and 2 heaped tsp flour.

Spread the mixture over the pastry in the baking tin and smooth the surface. Bake for 35-40 minutes until just firm. The filling should still wobble a little.

Peel the skins from the peppers, remove the stems, cores and seeds, then place on top of the tart. Tuck the basil leaves among the peppers, then trickle over any juices left in the roasting tin from cooking the peppers. 

Leave the tart to settle for 20 minutes before slicing.

(Here Nigel Slater's original recipe and more)

Whiting fillet with golden beet and radish salad

To make the beetroot salad, cook 150g yellow beetroot in their skins in boiling salted water until you can pierce them easily with a knife. This should take about 40 minutesRefresh in ice water, peel, then cut into a 2cm dice and put into a salad bowl

Mix the beetroots with 1/2 tbsp cider vinegar, 1/2 tablespoon of rapeseed oil and 6 sliced radishes. Fold in 1 tbsp yoghurt, 1,5 tbsp mayonnaise and 5g parsley, 2,5g fresh mint and 2,5g chives and season with salt and pepper

Rinse whiting filets, ca 100g pp, under cold water and dry on paper towels. Season on both sides

Heat 1 tablespoon of rapeseed oil in a large frying pan, and fry the fish for 2-3 minutes on one side. Flip it over and cook for 30 seconds on the other side

Place a mound of salad in the middle of a plate and position the fish on top

Finish by scattering over some fresh watercress and a drizzle of rapeseed oil

(Here Simon Rogan's original recipe)

Weever, cockles, miso-sake

Bring 1 l water to the boil with 60g salt, then cool for at least 2 hrs.

Then add 2 filets of weever (Pieterman, vive) to pickle for 10 mins. 

Take out and dab dry.

Bring 100g sake and 100g chicken stock to the boil with 3,5 tbsp minced shallot and 150g cockles. Boil under a lid for 3 mins.

Drain and catch the cooking liquids.

Reduce the liquids till 50% and use the stick blender to mix with 1 tbsp miso, 2 tbsp whipped cream, 1/2 tsp lime zest and 1/2 tsp lime juice.

Halve 3 green asparagus, lengthwise and marinate in olive oil, lime juice, salt and pepper.

Pan fry the weever filets, skin side down, in olive oil and brush with miso

Serve as shown. Finish with lime zest (which I forgot), some Sweet Cicely (Roomse kervel) and a few spoonfuls of the miso-sake sauce

(A Blend Brothers recipe)

Cockles escabeche

Sweat a minced onion and thin slices of 8 cloves of garlic in 2 tbsp olive oil.

Peel and de-seed a red paprika, cut into small cubes and add to the onion mix, sweat a few more minutes.

Then add 200g sushi vinegar, 200g white wine, 700g chicken stock, 5 sprigs of thyme and a rich of cayenne pepper.

Simmer for 30 mins, cool and reserve.

Put 850g cockles in a pot with a spoonful of minced onion and a glug of white wine.

Bring to the boil under a lid.

Give a good shake once the cockles are open and add to the escabeche.

Marinate for an hour.

Serve as shown

(A Blend Brothers recipe)

Steak tartare with passion fruit

Finely slice 30g shallot, softly saute in 6 ml white wine till soft and cool. Hack 15 capers and 20g sun-dried tomatoes. 

Slice 200g bavette in strips and then in 5 mm cubes.

Mix everything, season with salt and pepper and add 15g grated Parmesan.

Slice 2 sweet potatoes into thick French fries. First boil them 5 mins in salted water, dry and then deep fry in 180°C archaide oil 

At the last moment add 20g ketchup, 20g passion juice, 5g soy sauce, 5g hacked chives and 2,5g cream to the meat and mix well

Serve as shown, finish with a spoonful of the sun-dried tomatoes oil.

(A Bernard Bach recipe)

PS Next time I'll make the fries with normal potatoes

Sambal tofu with cashews and ginger pickle

Pat dry 300g extra firm tofu with a clean tea towel, cut the block into four widthways, then into three lengthways, so you end up with 12 pieces. Cut each of these in half to give you 24 cubes.

In a shallow dish, whisk 2 peeled and crushed garlic cloves, 2 tbsp soy sauce and 1 tbsp lime juice, add the tofu, toss gently to coat and leave to marinate for at least 30 minutes, stirring twice in that time.

For the ginger pickle, put 100 ml rice vinegar, 1 tbsp sugar and a quarter-teaspoon of salt in a small pan and bring to a simmer on a medium-high heat. Off the heat, stir in 30g ginger, peeled and cut into matchsticks and leave to cool and pickle gently.

Now for the sambal. Put 60 ml olive oil in a large saute pan on a medium-high heat, add 300g peeled and finely chopped shallots, 6 peeled and finely chopped cloves of garlic, 30g mild fresh finely chopped chillies, the finely chopped stalks of 20g coriander, 3 lime leaves, finely chopped and 2 whole star anise, and cook, stirring often, for 20 minutes, until deeply golden and crisp. Add 2 hot dried chillies, 1,5 tsp caraway seeds, 1 tsp ground turmeric, 3 tbsp tomato paste, 1,5 tbsp maple syrup and a teaspoon of salt, and cook, still stirring often, for five minutes more. Add 150ml water and keep warm on a low heat.

Meanwhile, put 300 ml sunflower oil in a medium saucepan on a medium-high heat, and lift the tofu from its marinade, reserving any left in the bowl. Working in two or three batches, fry the tofu for two minutes, until golden with slightly dark edges, then transfer to a baking tray lined with kitchen paper while you cook the rest of the tofu. 

Put the fried tofu back in the reserved marinade and toss to coat. Lift the tofu into the pan of warm sambal (discard any excess marinade at this point), bring to a simmer and heat through for a couple of minutes.

Stir the leaves of coriander leaves into the ginger pickle. Transfer the tofu to a platter, top with 50g salted roasted cashews and ginger pickle, and serve another 50g cashews in two bowls alongside.

(Here Ottolenghi's original recipe and more)

Radicchio, Gorgonzola, roasted fig and hot honey piadina

Preheat the oven to 200°C/gas mark 6

Place 4 quartered figs in a baking tray and dot with butter. Mix 1 tbsp runny honey and 1 tablespoon lemon juice together and pour it over the figs, then transfer to the oven and roast for 15 minutes

Tear washed and dried radicchio leaves into smaller pieces if large, then toss with a tablespoon of lemon juice and a dash of olive oil. 

Season with salt and pepper

Heat a frying pan over a medium heat and add a piadina to the dry pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadina

Lay each piadina flat and top with some radicchio, then top with roasted figs and 70g crumbled Gorgonzola. 

Warm 1 tbsp honey and a pinch of chilli flakes in a small saucepan until runny, then drizzle on top

(Here the original GBCK recipe)

Peppered chicken and pickled watermelon salad

This dish delivers on multiple fronts: salt and spice from the peppered chicken and sweet and sharp from the pickled watermelon. Store any excess pickle in a sterilised jar in the fridge for up to two weeks, and use to spoon on salads or grilled meat.

Put 800g diced watermelon, 1 sliced jalapeño and 170g caster sugar in a large, sterilised jar, give it a gentle shake to coat, then leave to macerate for 20 minutes. Add 125ml vinegar, 2 camomile tea bags, 2 tbsp mint leaves, a teaspoon of salt and 175ml water and cover with a piece of greaseproof paper. Seal the jar and refrigerate overnight.

Now for the chicken. Combine 2 tsp mixed ground peppercorns in a medium bowl, and set aside a quarter-teaspoon of the mix. Add 2 tbsp flour and a half-teaspoon of salt to the remaining ground peppercorns.

Put 1 tbsp oil in a medium frying pan on a high heat. Sandwich 3 boneless and skinless chicken thighs between two sheets of greaseproof paper and use a rolling pin to bash it out to ½cm thick. 

Coat the chicken in the pepper-flour mixture, then lay them one by one in the hot pan and fry for three minutes on each side. Transfer the chicken to a board, sprinkle an eighth of a teaspoon of salt over them all, and leave to rest.

Drain the pickle solids and set aside. Return the frying pan to a medium-high heat and add 200ml of the watermelon pickling liquid; Cook down the pickling liquid for five minutes, until it turns orange and syrupy and has reduced by four-fifths, then take off the heat.

Meanwhile, mix very thin rings of banana shallot, 45g watercress and the drained watermelon pickle, then transfer to a large plate with a lip. Cut each chicken thigh at an angle into three or four slices and arrange on top. 

Spoon over the reduced syrup, sprinkle on the reserved quarter-teaspoon of ground peppercorns and serve with lime halves for squeezing over

(Here Ottolenghi's original recipe and more)