This traditional Portuguese Caldo Verde soup is a real crowd-pleaser. A light potato soup with lots of healthy kale en slices of chorizo to give it body. The recipe is super simple, cheap, and never misses.
Roasted lamb rack with bulgur, butternut, asparagus, and Aleppo chili sesame sauce
This delicious Mediterranean lamb rack dish is full of flavor. The bulgur comes with roasted butternut, sage, and hazelnuts. The green asparagus gives a real …
Quinoa and corn salad with celeriac
This Quinoa and corn salad with celeriac is crunchy, healthy, and delicious. The recipe is easy to follow and you will have a nutritious salad in no time that will pair with almost any dish.
Thai red curry paste
The backbone of Thai cuisine and the key ingredient for all your Thai red curries. You can also use this Thai red curry paste in stir-fries, soups and marinades so the possibilities are endless.
Quinoa with roasted red peppers and green beans
Are you are looking for a delicious and healthy lunch salad? look no further! My Quinoa with roasted red peppers and green beans will hit the spot and make you crave for more
Servings: 4 people
Equipment
Ingredients
- 200 gram multi coloured quinoa
- 2 pc red peppers
- 200 gram green beans
- 5 gram parsley
- 5 gram chives
- 1 pc lime
- 15 ml olive oil
Instructions
- Cook the quinoa in the rice cooker
- Roast the peppers in the oven on 220°c for 20 minutes or until they are completely cooked. Peel off the skin, clean out the inside and slice in strips
- Trim and cook the green beans in lightly salted water
- Chop the parsley, chives and mix together with the quinoa, beans and roasted peppers
- squeeze the lime and add this together with the olive oil to the mixture, season with salt and your delicious healthy quinoa salad is ready
Quinoa with yellow beans and chestnuts
This delicious quinoa with yellow beans and chestnuts dish works great as a salad or side dish. Pairs well with roasted meats and chicken or to have just on its own
Servings: 4 people
Equipment
Ingredients
- 200 gram multi coloured quinoa
- 200 gram yellow beans or green
- 150 gram cooked chestnuts
- 1 red chilli
- 5 gram chives
- 1 pc lemon
- 15 ml olive oil
Instructions
- cook the quinoa in the rice cooker
- cook the yellow beans in lightly salted water
- season the chestnuts with olive oil and some salt
- mix together all the ingredients and add the chopped chives, lemon juice and olive oil
- finish with a pinch of salt and serve
Thai red beef curry with aubergine and basil
This is my Thai red beef curry with aubergine and basil. A fiery red curry bursting with flavor and Thai aroma’s. Don’t be afraid, you can add as much spice as you like.
Servings: 4 people
Equipment
- food processor
Ingredients
For the rice
- 250 gram basmati rice
For the red curry paste
- 4 pc fresh red chilli
- 4 pc dried red chilli
- 4 cloves garlic
- 4 leaves kaffir lime
- 1 pc lime or kaffir lime
- 1 thumb ginger or galangal
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp shrimp paste or fish sauce
For the filling
- 400 gram beef fillet
- 1 pc aubergine
For the red curry sauce
- 1 tbs coconut oil
- 2 cloves garlic grated
- 1 thumb ginger or galangal grated
- 1 stalk lemongrass
- 4 tsp red curry paste
- 1 tsp coconut sugar
- 2 tsp fish sauce
- 2 leaves kafir lime
- 400 ml coconut milk
- 150 ml coconut cream
- 1/2 pc lime juice
- 1 pc red Chili chopped
- 10 gram fresh basil Thai
Instructions
For the rice
- Cook the rice in a rice cooker or pan
For the red curry paste
- Peel the ginger, clean the garlic and peel the skin of the lime. Cut the ingredients small and add them together with the rest of the ingredients to the food processor. Process for 8-10 minutes till the paste if really nice and smooth
For the filling
- Cut the beef and the aubergine in bite-sized pieces
For the red curry sauce
- Grate the garlic and ginger and sweat them in a pan with a bit of coconut oil. Add the red curry paste and saute for 2-3 minutes till fragrant
- Add the coconut milk, coconut cream and fish sauce and cook together for about 10 minutes till the coconut milk is reduced to a nice thick sauce
- add the aubergine cubes and cook for 3 minutes
- Season the beef cubes with salt and some coconut oil and sear in a really hot pan so the outside caramelises. The beef should stay pink inside so keep it short in the pan. Add the beef to the curry. Squeeze the lime and season with salt if necessary
- Serve the curry in a bowl with chopped chilli and basil leaves and serve the rice on the side
Saffron risotto with poached eggs, rocket, and parmesan
Super creamy Saffron risotto with poached eggs, rocket, and parmesan cheese. This is a real impressive Italian classic with a modern twist.
Servings: 4 people
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
Sticky duck legs with quince jus, spelt, broccoli, and pine nuts
A hearthy dish full of healthy fibre and delicious crunch. The duck legs will fall off the bone and the rich jus with quince gives that sweet note that we know goes so well with duck dishes
Servings: 4 people
Equipment
- deep casserole pot
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 minutesremove 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
Ultimate guacamole with corn, chili, coriander, and lime
My ultimate guacamole is super creamy with a real zing of garlic and lime. It gets extra crunch from the corn and coriander to finish it off.
Oxtail soup with black cabbage and young potato
Oxtail soup with black cabbage and potato is without a doubt one of my favorite soups. The rich both enhances the flavor of the roasted oxtail and the cabbage and potato bring the perfect balance to this soup.
Servings: 4
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 your taste
- Stir in the Olive oil just before serving
Perfectly roasted poussin chicken
Always wondered how to roast the perfect poussin chicken? Follow the few simple steps below and have great results time after time.
Servings: 4 people
Ingredients
- 2 baby poussin chicken
- 15 ml olive oil
- 50 gram butter
- 2 chicory
- 1 bunch coriander
Instructions
- Clean the chickens from feathers and impurities. Season with salt and olive oil.
- Add the chickens to an oven dish and roast them in the oven at 180°C for 45 minutes. Now add the butter and roast for 15 more minutes whilst basting the chickens with the butter.
- Leave the chickens to rest for 15 minutes before carving.
- Decorate a serving tray with chicory and coriander and serve the chickens hot.
Roasted fennel and chicory salad with brazil nuts, walnuts, and ricotta
This roasted fennel and chicory salad is filled with crunchy nuts and creamy ricotta. A filling salad that does well on its own. Or with many other delicious lunch dishes
Servings: 4 People
Ingredients
- 3 fennel bulbs washed
- 2 radicchio Tardivo or red chicory washed and dried
- 25 gram walnuts toasted
- 25 gram brazil nuts toasted
- 150 gram ricotta high quality dry ricotta
- 50 ml olive oil extra virgin
- 20 ml PX sherry vinegar good quality
- 2 gram maldon sea salt
Instructions
- Cut the fennel in quarters and toss with olive oil and salt. Keep the green seperate for garnish.
- Roast the fennel in the oven at 200°C for 15 minutes. Turn them over and roast for another 10 minutes or until they are golden brown. Leave to cool down at room temperature.
- Roast the walnuts and brazil nuts for 5-7 min till light brown.
- Wash the radicchio and fennel green and dry in a salad spinner.
- Mix the olive oil and PX sherry vinegar with a pinch of salt for the vinaigrette.
- Take a large dinner plate and carefully dress the fennel, chicory, ricotta and roasted nuts. Season lightly with salt and finish with the vinaigrette
Notes
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Green beans with pine nuts, garlic, and chili.
This green beans recipe with pine nuts, garlic and chili is so delicous it should be forbidden. Take your beans to the next level now.
Camargue rice with pomegranate, pecans, snow peas, and dill
Crunchy, healthy, and full of fibre. This rice dish is a statement on its own. The toasted pecans have a buttery taste that really brings out the flavors of the rice. Sweet bursts of pomegranate and lots of fresh herbs make this a real favorite and never gets old
Couscous with crunchy nuts, asparagus, and mint
A versatile side that pairs with almost anything. This couscous with crunchy nuts, asparagus and mint is easy, quick and delicious.
Servings: 4 people
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.
Brussels sprouts with pancetta and crispy sage
This Brussels sprout dish really packs some big flavors. Crispy pancetta and sage give texture, salt and aromas that compliment the bitterness of the Brussels sprouts. This all finished with a knob of butter and you have a these sprouts on their best
Green asparagus and corn salad with sage, mint, and lime
A great vegetable salad with lots of sage, mint, and lime. It’s light, refreshing, and full of flavor. Mix with your favorite olive oil and serve with anything from fish to meat or chicken. Super versatile and even great in its own.
Servings: 4 people
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.
Chili con carne with guacamole and rice
This heartwarming bowl hits every flavour note in the book. Served with guacamole and rice to make a delicious meal.
Ossobuco alla Milanese with refreshing gremolata
Ossobuco alla 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.