Masterchef Bart van der Lee
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  • Grains and pulsesRecipesSide dishes

    Black rice with sugar snaps and sun-drenched tomato and mint

    by Bart van der Lee October 24, 2020
    by Bart van der Lee

    This quick and super healthy black rice recipe is a great side to some beautifully grilled fish or chicken. Add it to a roast dinner or simply have it as โ€ฆ

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  • Main coursesRecipes

    Poussin chicken and lentil stew with smoked paprika and cumin

    by Bart van der Lee October 24, 2020
    by Bart van der Lee

    This poussin chicken and lentil stew is a great wintery stew for those cold days when you need that little extra warmth and spice. The cumin and smoked paprika really โ€ฆ

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  • RecipesSoups

    Portuguese Caldo Verde with kale and chorizo

    by Bart van der Lee October 22, 2020
    by Bart van der Lee

    This traditional Portuguese caldo verde soup is a real crowd pleaser. A light potato soup with lots of healthy kale and chorizo

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  • Main coursesRecipes

    Roasted lamb rack with bulgur, butternut, asparagus, and Aleppo chili sesame sauce

    by Bart van der Lee October 21, 2020
    by Bart van der Lee

    Rack of lamb with bulgur and asparagus A Mediterranean combination of succulent lamb with bulgur, roasted butternut, green asparagus, and an Aleppo chili sesame sauce Print Recipe Pin Recipe Rate โ€ฆ

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  • Grains and pulsesRecipesSalads

    Quinoa and corn salad with celeriac

    by Bart van der Lee October 20, 2020
    by Bart van der Lee

    Quinoa, corn and celeriac salad

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  • RecipesSauces

    Thai red curry paste

    by Bart van der Lee October 20, 2020
    by Bart van der Lee

    Thai red curry paste

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  • Grains and pulsesRecipesSalads

    Quinoa with roasted red peppers and green beans

    by Bart van der Lee October 20, 2020
    by Bart van der Lee

    Quinoa with roasted peppers, green beans and herbs

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  • Grains and pulsesRecipesSalads

    Quinoa with yellow beans and chestnuts

    by Bart van der Lee October 20, 2020
    by Bart van der Lee

    Wintery quinoa salad with yellow beans and chestnuts

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  • Main coursesRecipes

    Thai red beef curry with aubergine and basil

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Thai red beef curry with aubergine and basil and served with fragrant basmati rice

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  • Main coursesRecipes

    Saffron risotto with poached eggs, rocket, and parmesan

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Creamy saffron risotto with poached eggs, rocket and Parmesan

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  • Main coursesRecipes

    Sticky duck legs with quince jus, spelt, broccoli, and pine nuts

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Succulent braised duck legs with quince jus and rosemary, spelt with broccoli and pine nuts

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  • DipsRecipes

    Ultimate guacamole with corn, chili, coriander, and lime

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Ultimate guacamole with corn and coriander

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  • RecipesSoups

    Oxtail soup with black cabbage and young potato

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Oxtail soup with black cabbage and young potato

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  • Main coursesRecipes

    Perfectly roasted poussin chicken

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Perfectly roasted poussin chicken. Wondered how long to cook a poussin chicken for? View the recipe here

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  • RecipesSalads

    Roasted fennel and chicory salad with brazil nuts, walnuts, and ricotta

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Roasted fennel and ricotta salad

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  • RecipesSide dishes

    Green beans with pine nuts, garlic, and chili.

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Green beans with pine nuts, garlic and chilli

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  • Grains and pulsesRecipesSaladsSide dishes

    Camargue rice with pomegranate, pecans, snow peas, and dill

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Camargue rice with pomegranate, pecans, snow peas and dill. A rich and crunchy rice recipe full of exiting textures and flavours

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  • RecipesSaladsSide dishes

    Couscous with crunchy nuts, asparagus, and mint

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Mediterranean couscous filled with crunchy nuts and asparagus

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  • RecipesSide dishes

    Brussels sprouts with pancetta and crispy sage

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    Wintery recipe with Brussels sprouts, pancetta and crispy fried sage

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  • RecipesSaladsSide dishes

    Green asparagus and corn salad with sage, mint, and lime

    by Bart van der Lee October 19, 2020
    by Bart van der Lee

    refreshing and crunchy side of corn and asparagus with sage, mint and lime

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  • Home
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