Season 2 scallops with salt and pepper and flash fry in a bit of olive oil
Serve in their shells, cover with the salsa and a few drops of the frying oil
(Recipe by Bart Desmidt)
For the pesto put 4 tbsp olive oil, 4 tbsp capers, 8g parsley (stems hacked, leaves plucked), the zest of 1/2 lemon and 1 tbsp juice in the blender and whisk into a smooth pesto
Add 1 tbsp soaked and hacked raisins and2 tbsp toasted and hacked pistachios. Tast and season with salt and pepper. Add some water if too thick
Finely hack 3 anchoviesand mix with 3 tbsp mayonaise and 2 tbsp milk. Season with chili flakes and transfer into a piping bag.
Slice the lamb as thin as possible and put on 2 plates.Top with the pesto
Finish with stripes of mayo, some parsley leaves and hacked toasted pistachios.
Serve with toasted crostini. Feeds 2
(Recipe by Hester de Goede in Delicious Magazine)
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 your mayonaise into the beaten egg white. 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.
Remove the kitchen paper, and lightly brush the crab with molten butter. Put in a 70°C oven for a bit
Peel 6 asparagus. Boil them in salted water for 5 mins, then turn of the heat and leave them under a lid for 10 mins.
Use a serving ring to spoon a circle of fluffy mayonaise blanc on 2 plates. Then position the asparagus as shown. Put the crab on top, with some more mayo.
Finish with sea bananas and some black pepper.
(Recipe by Janneke Muileboom)
Meanwhile, cook 100g sushi rice according to packet instructions. Set aside and keep warm
Meanwhile, mix an 8g sachet dashi stock in a jug with 125ml wateruntil dissolved. Add 2 tbsp mirin and 1 tbsp dark soy sauce and stir to combine.
Crack 4 eggs into a medium bowl and beat with a fork until almost smooth.
Heat 2 tbsp vegetable oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel.
Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath.
Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.
Thinly slice 1 halved onion and place in same pan in a single layer.
Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced.
Return chicken to pan, arranging browned-side up in a single layer.
Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set.
Remove from the heat and stand, covered, for 2 minutes.
Divide rice between 2 large serving bowls.
Top with the chicken mixture and bimi's.
Sprinkle with extra spring onion and shichimi togarashi to serve. Feeds 2
Boil a clove of garlic till soft. Open a 200g can of chickpeas, rinse and put in the blender with 1/2 tbsp tahin, 50ml olive oil, a pinch of both cumin and smokedpaprika and the juice of 1/4 lemon.
Add the boiled garlic and 1,5 tbsp sour cream and mix into a smooth hummus
Clean 300g chicken livers, dry them with kitchen paper and put on a plate. Then grate another clove of garlic and 10g ginger over the meat. Mix well.
Take the leaves from 1 sprig of parsley, 1 sprig of mint and 1 sprig of corianderand hack them
Lightly moisten 2 Lebanese flatbreads and toast them in the hot oven for 2 mins
Quickly fry the livers in butter and olive oil. Season with ground cinnamon, salt and pepper.
Once nicely browned pour over 1 tbsp pomegranate syrup and the juice of 1/4 orange
Finish with the green herbs and a tbsppomegranate pips.
Serve with the flatbread. Feeds 2
Cut the top 1/3 from 6 (or more) cherry tomatoes. Season with salt, pepper, sugar and lemon juice.
Put in an oven dish, add 2 tbsp olive oil and thinly slice a clove of garlic, put the slivers between the tomatoes and and dry in de hot oven for 2 hrs.
Take them out to cool and put the oven on 180°C
Use your fingers to mix 15g flour, 15g unsalted butter and 10g grated Parmesan and crumble this dough onto a paper covered oven dish
Bake for about 8 mins till golden brown (check from time to time to avoid burning) and cool.
Serve as shown, starting with the stracciatella, then the cheese crumble and finally the tomatoes.
Finish with some garlic oil from the tomatoes and a pea shoot.
(PS next time I'll use a wider glass and 5 tomatoes pp)
Feeds 2
(Recipe by Janneke Philippi in her book Canapé)
Season 350g lambs neck, cut into 3-4 cm pieces and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.
Add a thinly sliced red onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises.
Add 5 crushed garlic cloves, 25g grated ginger, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric and 3 smashed cardamom pods and stir for 1 minute.
Add 200 ml coconut milk and 150ml water and stir until combined, scraping bottom of pan with a spoon.
Return the lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes.
Add 500g peeled smallish beetroots, cut into wedges and 200g rinsed and drained chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife.
Stir through 2 tsp garam masala, then check seasoning.
Sprinkle with crispy curry leaves, top with a dollop of Greek yoghurt (which I forgot on the photo) and serve with warm naan bread to soak up the sauce. Feeds 2.
Cut 4 chicken thighs in chunks and marinate them for an hour
Panfry the marinated chicken in a bit of olive oil for about 10 mins, then sprinkle 3 tbsp Panko over the meat and mix well, lower the heat and fry for a couple more minutes till the Panko is nicely browned
Serve as shown with spring onions, coriander leaves, potato croquettes and a nice salad with yoghurt dressing. Feeds 2.
Boil 2 small eggs 4 mins, then cool them under cold water
Whisk 1.2 tsp Dyon mustard and 2 tsp white wine vinegar, then add 2 tbsp olive oil and then 1 tbsp mayonaise. Season with pepper and salt
Make a batter from 50g Tempura flour, a bit of salt and 60-70 ml ice cold fizzywater
Put 50g flour on a plate and 50g Panko on another plate
Heat arachide oil to 180°C
Start plating with the dressing, then add 1/2 minced shallot, a teaspoon capersand chervil
Peel the cold eggs carefully and roll them trough the flour, then cover them with the batter and finally with the Panko, before deep frying them in the hot oil for a minute.
Serve as shown
(A Janneke Philippi recipe from her book Canapé)
Peel 75g waxy potatoes and cut into 5mm cubes, boil them in salted water for 4 mins and cool
Do the same with 75g Jeruzalem artichokes, panfry them softly in 2 tbsp olive oil for about 8 mins, nice browned on all sides. Set aside to cool.
Spoon 75g Delice de Bourgogne cheese (without the rind), 2 tbsp water and 60g sour cream in the food chopper of your stick blender to make a smooth cream, season with black pepper.
Take the leaves from some sprigs of parsley, chervil, tarragon, mint and dilland mix them with 1/2 tbsp olive oil, 2 tsp white wine vinegar and a pinch of salt
Peel a Granny Smith and cut 75g in 5 mm cubes
Mix the apple, potato and Jeruzalem artichoke cubes with 1,5 tbsp of the celery oil, season with salt and pepper.
Spoon the cheese cream in 2 coupes, add the tartare and finish with the herb salad and a thin cracker. Feeds 2.
(Recipe by Merijn Tol for Delicious Magazine)
Whip 400 ml (1 tin) condensed milk, 250 ml double cream, 250 g mascarpone and the seeds of a vanilla pod
Break up 300g dark chocolate and melt au bain marie, set aside to cool down a bit
Drain a 350g pot of Amarena cherries, keep the syrup.
Spoon 1/3 of the vanilla-cream mix in the pan, use the back of a spoon to smooth the top and add 1/3 of the cherries.
Followed by 1/3 of the melted chocolate.
Put in the freezer for 10 mins
< Repeat this procedure a third time with the rest, use a fork to create a pattern in the chocolate.
Fold the liner over the top and freeze for at least 4 hrs
Serve as shown with fresh cherries and some of the reserved Amarena syrup
Finely slice 1/2 carrot, 1/2 leek, 3 spring onions,50g taugé, 1/2 red onion, 50g king oyster mushrooms in long matchsticks
Briefly fry the mushrooms in sesame oil, season with salt and pepper
Use your hands to mix the veggies in a bowl with some of the batter, which should just stick to the vegetables
Mix 40 ml soy sauce, 1 tbsp honey and the juice of 1/4 lime. Finely mince 1/2 clove of garlic and 1/2 red chili, add to the sauce and leave for 10 mins
Make a salad from 2 tbsp coriander leaves, 2 tbsp sliced chives, 5 hacked leaves of mint, 1/2 thinly sliced red onion, the juice of 1/4 lime and 1/2 tbsp sesame oil and 1 tbsp black sesame seeds
Flatten 2 heaps of the veggie mix and pan fry them in some olive oil, 3 to 4 mins per side
Serve as shown. Feeds 2
Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.
Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion bottoms with the garlic for a few seconds until they start to give off their scent.
Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible.
Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce.
Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce.
Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.
Serve immediately with steamed rice.
Slice 2 Chinese aubergines lengthwise in half, then cut at an angle into 2 cm slices
Heat 2 tablespoons vegetable oil in a wok until very hot and tilt to coat on all sides, fry the aubergine until tender and browned, about 5 mins. Season with saltand pepper, remove from the wok and set aside
Hack 4 King oyster mushrooms in 3 cm pieces and stir fry them, about 5 mins. Remove and set aside
Add 1 more tbsp oil to the wok and add 2 tsp minced garlic and a small red chilli. Stir fry 20-30 secs. Add 1 tbsp XO sauce from a jar and 2 spring onions (cut into 4 cm pieces) and stir fry another minute
Stir in the soys sauce mixture, the aubergines, the mushrooms and a handful Thai basil leaves (which I didn't have, so used normal basil) and heat trough and the sauce slightly thickens.
Serve atop rice and garnish with more basil
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
Put 10g basil leaves, 50g crème fraîche and a glug of Noilly Prat in the blender to make the sauce
Mix white ice cream (but not the vanilla version) with grain mustardto taste, then put back in the freezer for a while
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')
Mix with 1 tbsp olive oil, 1,5 tbsp soysauce, 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.
Serve as shown, with some toast, cress and capers.
Thinly slice 4 ripe figs and lay them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios.
Finish with olive oil, estragon leaves, mustard cress and black pepper
Sprinkle 2 tbsp vin santo (or Pedro Jimenez ) over the dough and put in the freezer for 10 mins.
While the chocolate cools whip 250 ml double cream with 2 tbsp icing sugar.
Stir the chocolate butter from time to time and once cold enough spoon into the whipped cream, bit by bit. Add 2 tbsp amarena cherries (from a jar) and mix well
Pour the result on the cantuccini bottom, cover with alu foil and keep in the fridge during 3 hours.
Then cover with 100g blueberries, more amarena cherries and their syrup
Finally crumble a pink merengue over the tart.
Enjoy with an espresso and a small glass of vin santo
(recipe by Yvette van Boven)
Hack 1/2 tbsp pistachios , 1/2 green chili and 1 tbsp coriander leaves finely, Mix well and ad the zest and juice from 1/2 lime . ...
