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Recipes

Portuguese Caldo Verde with kale and chorizo

Portuguese Caldo verde soup

Portuguese Caldo Verde (potato and kale soup with chorizo)

Light potato soup with kale and chorizo
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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Portuguese
Keyword: chorizo, kale, potato
Servings: 4 People
Author: Bart van der Lee

Ingredients

  • 1.5 litre vegetable stock
  • 325 gram potato
  • 1 bay leaf
  • 150 gram curly kale
  • 50 gram chorizo

Instructions

  • Peel the potatoes and cut them into cubes. Cook the potatoes in the stock with the bay leaf till it is completely cooked.
  • Remove the bay leaf and blender with a handheld blender.
  • Wash and chop the kale.
  • Peel the skin from chorizo and slice in half-moon slices.
  • Add the kale and the chorizo to the broth and cook for 10 minutes till the kale is tender.
  • Skim off any fat from the chorizo whilst cooking.
  • Season with salt and finish with a drop of olive oil.
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Quinoa and corn salad with celeriac

Quinoa and corn salad

Quinoa, corn and celeriac salad

Earthy flavours of celeriac and quinoa with sweet corn and herbs
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Grains, Salad
Cuisine: Latin American
Keyword: Quinoa, salad
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

  • 200 gram multi coloured quinoa
  • 1 corn on the cob
  • 1 small celeriac
  • 5 gram parsley
  • 5 gram chives
  • 1 lemon
  • 15 ml olive oil

Instructions

  • Cook the quinoa in the rice cooker or in a small pot.
  • Cook the corn in lightly salted water for about 10 minutes till it's soft. Cut the grains off the cob.
  • Clean the celeriac and cut it into small cubes. Cook the cubes in lightly salted water till soft.
  • Chop the parsley and chives, add the quinoa, corn, and celeriac.
  • Add the lemon juice, olive oil, and some salt and serve.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: poached eggs, risotto, saffron, vegetarian
Servings: 4 people
Author: Bart van der Lee

Ingredients

  • 250 gram Carnaroli risotto rice
  • 25 gram butter
  • 1 piece onion
  • 1 litre vegetable stock
  • 20 treads saffron
  • 150 gram Parmesan cheese
  • 100 gram rocket
  • 6 piece super fresh eggs
  • 1 tbs vinegar

Instructions

  • heat the vegetable stock with the saffron and let it infuse for about half hour

for the poached eggs

  • bring a pot with water, the vinegar and some salt to a boil
  • crack the eggs into individual cups
  • add the eggs one by one to the slowly boiling water and poach for about 2 minutes

for the risotto

  • peel long shavings of parmesan with the peeler for decoration and grate the rest of the parmesan fine for in the risotto
  • wash and dry the rocket
  • peel and chop the onion fine
  • melt the butter and sweat the onion on low fire
  • add the rice and sweat together with the onions
  • add around 500 ml of the saffron stock in several stages to the rice whilst stirring regularly.
  • once the 500ml of saffron stock is absorbed you can add the grated parmesan and little bits of stock to keep the risotto runny
  • now heat up the eggs in a bit of hot water
  • taste the risotto for seasoning and keep it really nice and moist just before serving
  • add the warm poached eggs, rocket and parmesan shavings and serve directly
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Sticky duck legs with quince jus, spelt, broccoli, and pine nuts

Duck legs, spelt, duck and quince jus

Sticky duck legs with broccoli spelt and a duck jus with quince
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Course: Main Course
Cuisine: contemporary european
Keyword: duck legs, quince, spelt
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

for the duck legs

  • 4 duck legs
  • 25 gram butter
  • 500 ml brown chicken stock
  • 25 gram quince paste
  • 2 sprig rosemary

for the spelt

  • 200 gram spelt
  • 400 ml water
  • 200 gram broccoli
  • 30 gram pine nuts
  • 1 clove garlic
  • 1 red chilli
  • 5 gram fresh mint

Instructions

for the duck legs with quince jus

  • Clean and trim the duck legs and season them with salt. Heat a large frying pan with a little oil and fry the duck legs on the skin side untill they area nice and brown. this takes about 10-15 minutes
    remove all the fat from the pan and add the butter and roast the legs for another 5 minutes slowly in the butter on both sides
  • Remove the legs, add the quince paste, brown chicken stock, rosemary, and reduce the liquid till about half. add the legs back into the pan and cover with a lid. Cook for 45 minutes in a preheated oven at 180°C whilst basking the legs with the sauce every 15 minutes. after this remove the lid and roast for another 15 minutes whilst basking every 5 minutes. the duck legs will get a beautiful glaze from the reduced sauce and some browning on the top of the legs

for the spelt

  • Cook the spelt with the water and some salt till cooked. I use a small rice cooker but you can cook the spelt in a small saucepan with a lid as well
  • Chop all of the broccoli fine with a large chefs knife
  • Chop the garlic and the chilli
  • toast the pine nuts with a little bit of oil in a medium frying pan till golden brown. add the garlic and chopped chilli and sweat till soft. Add the broccoli and saute till the broccoli is half cooked. it should have a nice bite to it. Add the cooked spelt and mix together well
  • chop the fresh mint and finish the spelt with a bit of seasoning and the fresh mint
  • serve the spelt on a large plate and put the duck legs on top. serve the sauce seperate
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Ultimate guacamole with corn, chili, coriander, and lime

Guacamole with lime and coriander

Ultimate guacamole

A rich and creamy guacamole recipe with corn, chili and coriander
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Prep Time: 25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: avocado, guacamole
Servings: 2 People
Author: Bart van der Lee

Ingredients

  • 2 large ripe avocados
  • 1 corn on cob
  • 1 lime
  • 1 clove garlic
  • 15 gram extra virgin olive oil
  • 1 red chili
  • salt
  • 5 gram fresh coriander

Instructions

  • Cook the corn for 10 min in lightly salted water. Leave to cool down and cut the grains off the cob.
  • Clean the avocados from the skin and stone. Cut the avocado into large chunks.
  • Chop the Chili and coriander fine and add to the avocado.
  • Press the garlic and add to the bowl.
  • Add olive oil, lime juice, and salt and mix.
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Oxtail soup with black cabbage and young potato

Oxtail soup with black cabbage and young potato

Intense and fragrant oxtail soup with black cabbage and young potato
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Prep Time: 1 hour
Cook Time: 4 hours
Course: Soup
Cuisine: French
Keyword: black cabbage, oxtail, oxtail soup, recipe, soup, winter
Servings: 4
Author: Bart van der Lee
Cost: 15

Equipment

Ingredients

  • 750 gram oxtail
  • 4 lt water
  • 1 pc red onion
  • 3 stalks celery
  • 1 small leek
  • 2 cloves garlic
  • 2 sprigs thyme
  • 750 ml veal stock preferable home made
  • 500 gram small young potatoes
  • 250 gram black cabbage
  • 15 ml olive oil

Instructions

  • Roast the oxtail on 200°c for 20-25 minutes until golden brown
  • Add 4 liters of water and the roasted oxtail to a medium size pot and bring to a simmer. Cook for 2 hours whilst slowly removing fat and foam
  • Clean, wash and chop the onion, celery, leeks, garlic and thyme
  • add to the soup and Cook for 30 min un till the vegetables are cooked trough. Strain the liquid in a clean pot and separate the oxtail from the rest
  • Clean the oxtail meat carefully of the bone removing excess fat and tough bits
  • Add the 750ml veal jus to the soup and reduce this to about 1.5 litres or till a strong and fragrant broth is achieved. Keep skimming the fat and foam whilst reducing
  • Peel and cut the potatoes in cubes
  • wash and cut the black cabbage of the stem and in squares
  • Add the potato cubes and oxtail meat to the broth. Cook for 15 minutes
  • add the black cabbage and cook for another 5 minutes till the cabbage is just cooked
  • season the soup with salt to youss="wprm-recipe-details wprm-recipe-author wprm-block-text-normal">Bart van der Lee

    Equipment

    Ingredients

    • 200 gram couscous
    • 200 gram chicken or vegetable stock
    • 250 gram green asparagus
    • 25 gram brazil nuts
    • 25 gram walnuts
    • 15 ml olive oil
    • 5 gram mint

    Instructions

    • Heat the stock in a medium pot and add the couscous. Bring the liquid back to a boil and cover with a lid. Let it stand for 5 minutes and loosen up with a fork.
    • Trim the asparagus and blanch them in boiling water for 2-3 minutes.
    • Roast the walnuts and brazil nuts in the oven at 180°C for 7-9 minutes or until they are nice and brown.
    • Chop the nuts and asparagus coarsely and add them to the couscous.
    • Finish the dish with the chopped mint, pinch of salt and some olive oil.
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Brussel sprouts with pancetta and sage

Brussels sprouts with pancetta and crispy sage

Brussel sprouts with pancetta and sage

Brussels sprouts with crispy pancetta and sage

Wintery recipe with Brussels sprouts, pancetta and crispy fried sage
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Prep Time: 15 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: brussels sprouts, pancetta, sage
Servings: 4 people
Author: Bart van der Lee

Ingredients

  • 500 gram Brussels sprouts
  • 50 gram pancetta cubes
  • 15 gram butter
  • 10 leaves sage
  • 30 ml vegetable oil

Instructions

  • Clean and trim the brussels sprouts and boil them for 7-10 minutes. Or till they are nicely cooked all the way through.
  • Fry the pancetta cubes in a drop of oil until they are lighty browned. Drain off the fat and keep the cubes on a kitchen paper so the grease can get absorbed.
  • Heat the rest of the vegetable oil in a small pot or pan and fry the sage leaves in a few seconds till they are translucent and crispy. Move them to a kitchen paper and season lightly with salt.
  • Melt the butter in a clean pot and add the Brussels sprouts and pancetta. Heat thoroughly and add the sage at last.
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Green asparagus and corn salad with sage, mint, and lime

Corn and asparagus salad

Green asparagus and corn salad with sage mint and lime

A deliciously crunchy vegetable salad with corn, green asparagus and fresh herbs
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Prep Time: 20 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: asparagus, corn, sage
Servings: 4 people
Author: Bart van der Lee

Ingredients

  • 2 corn on the cob
  • 500 gram green asparagus
  • 1 red chilli
  • 5 sage leaves
  • 15 mint leaves
  • 40 gram olive oil
  • 20 gram lime juice

Instructions

  • Boil the corn for 10 minutes in water with some salt. Remove from the pan and let it cool down. Cut the corn off the cob and add it to your salad bowl.
  • Trim, cut, and blanch the asparagus in salted water.
  • Wash and chop the sage, mint, and chili.
  • Squeeze the lime and mix it with the olive oil.
  • Combine all the ingredients together in a salad bowl and season with salt to taste.
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Chili con carne with guacamole and rice

Chilli con Carne with guacamole and rice

Chili con carne with guacamole and rice

A chilli bowl full of flavour and punch
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Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: avocado, chili, rice
Servings: 4 people
Author: Bart van der Lee

Equipment

  • medium cooking pot

Ingredients

Voor de Chili con carne

  • 1/2 kg minced beef freshly minced from the butcher!
  • 500 gram fresh tomato peeled
  • 1 piece corn on the cob or a small can of corn
  • 1/2 piece red pepper
  • 1/2 piece red onion
  • 2 clove garlic
  • 150 gram kidney beans from the can
  • 1 piece knorr stock pot
  • 1/2 tsp cumin powder
  • 1/2 tsp mild Chilli powder
  • 1/4 tsp smoked paprika powder
  • 2 leaves bay
  • 1 tsp Oregano
  • 10 gram fresh coriander
  • 1 piece lime

For the Guacamole

  • 2 large ripe avocado
  • 5 gram verse koriander
  • 1 piece rode chilli
  • 1 piece lime
  • 1 clove garlic
  • 15 ml oliveoil exra virgin
  • 1 pinch salt

Instructions

For the Chili con carne

  • cook the corn on the cob in lightly salted water for 10 minutes, remove from the pan and leave it to cool down
  • peel the tomatoes and chop fine with a chefs knife
  • Peel the red pepper with a peeler, trim the insides and cut in cubes
  • clean the onion and garlic and chop small with a chefs knife
  • cut the corn off the cob, reserve half for the guacamole and the other half for the chilli
  • open the can of kidney beans and rinse off the liquid under cold water
  • heat a medium pan over high heat en stir fry the minced beef in a little oil till it turns dry and starts to brown
  • add the onions, garlic, red pepper and half the corn and cook for a few minutes over medium heat
  • Add the parika, cumin, smoked paprika and chilli powder and cook for another 3 minutes
  • add the stock pot, bay leaf, oregano, kidney beans and chopped tomato
  • mix well and cook togehter over low heat for about 30 min
  • season with salt and optionally more chilli powder for extra kick
  • hak de coriander grof en voeg net voor het serveren toe aan de chili samen met het sap van de limoen

for the Guacamole

  • skin and the de-stone the avocado and mash the flesh with a fork
  • presh the garlic and chop the chilli and add to the avocado
  • wash and chop the coriander
  • Add the reserved corn, olive oil, lime juice, coriander and a pinch of salt
  • saason with salt

For the rice

  • cooked white rice
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Ossobuco Milanese with refreshing Gremolata

Ossobuco Milanese is a real Italian classic that is worthy of its heritage. Soft fall of the bone veal shins in a rich tomato sauce is topped with refreshing gremolata for the kick. The bone marrow enriches the sauce and when spread over the meat it is a marriage made in heaven.

Ossobuco Milanese with gremolata

Ossobuco Milanese with gremolata

A real Italian classic of slow-cooked veal shins in a rich tomato sauce
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