Cantaloupe sorbet

Cantaloupe sorbet

Ingredients:

  • 1 ripe melon (such as Cantaloupe, Charentais, or Galia), about 800 g (1.75 lb) of flesh

  • 100 g (½ cup) granulated sugar

  • 100 ml (⅓ cup + 1 tbsp) water

  • 2 tbsp fresh lime juice

  • zest of the lime

  • Fresh mint leaves for garnish (optional)

Instructions:

  1. Make simple syrup:
    In a small saucepan, bring the sugar and water to a boil. Let it simmer for 1–2 minutes until the sugar is fully dissolved. Allow it to cool completely.

  2. Prepare the melon:
    Cut the melon in half, scoop out the seeds, and remove the flesh. Cut it into chunks.

  3. Blend:
    Combine the melon, cooled syrup, and lime juice in a blender or food processor. Blend until smooth.

  4. Chill:
    Place the mixture in the fridge for at least 1 hour until well chilled.

  5. Freeze:

    • With ice cream maker: Pour the mixture into the machine and churn according to instructions (usually 20–30 minutes). Transfer to a container and freeze until firm.

    • Without ice cream maker: Pour into a shallow dish and freeze. Stir vigorously with a fork every 30–45 minutes to break up ice crystals, for about 3–4 hours, until it has a smooth sorbet texture.

To serve:
Scoop into bowls or glasses and garnish with mint or a little lime zest if desired.

by Bernadette Evers

Slow-roasted cherry tomatoes

Beautiful sweet roasted tomatoes! You can use them on crostini's with ricotta or in a salade with burrata and basil

Ingredients:

500 gram sweet small cherry tomatoes

1 tbsp olijfolie

1 tsp kosher salt

1/2 teaspoon fresh pepper

sprigs of thyme

Preparation:

Preheat the oven to 130 C

Put a baking sheet on an oven rack and place the tomatoes on top.

Brush the tomatoes with the olive oil, sprinkle with sprigs of thyme and season with salt and pepper.

Place the tomatoes in the oven until their skines are shriveled, but the tomatoes are still plump, about  75 min.

 

by Bernadette Evers

Pita with lamb meatballs

Pita with Lamb Meatballs

  1. Main course
  2. Serves 2
  3. Meat
  4. Ready in about 30 minutes

Equipment

- Chopping board

- Chefs knife

- Vegetable peeler

- Frying pan

- Bowl

Pantry

- Olive oil (6 tablespoons)

- Salt

- Pepper

 Ingredients

350 gr lamb meatballs

1 teaspoon ground cumin

200 ml Greek yoghurt
4 pita breads

1 bag lamb’s lettuce

3 tomatoes

1 cucumber

2 tablespoons tahini

Method

1

Slice the tomatoes. Peel the cucumber, halve lengthways, remove the seeds and slice thinly. Set the cut vegetables aside.

2

Season the Greek yoghurt with ground cumin to taste, salt, pepper and 1 tablespoon olive oil.

3

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb meatballs for about 10 minutes until golden brown.

4

Grill the tomato slices in a grill pan with 1 tablespoon olive over medium heat and season with salt and pepper. Heat the pita breads up in a toaster or preheated oven at 180° C.

5

Dress the lamb’s lettuce with 1-2 tablespoons olive oil, salt and pepper. Cut the pita breads open and spread with a layer of yoghurt. Fill the pitas with the cucumber, tomatoes, lettuce, lamb meatballs and remaining yoghurt. Spoon the tahini over the vegetables. Mix together the remaining salad and cucumber and serve on the side.

Pita met lamsgehaktballetjes

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vlees
  4. Bereidingstijd: ca. 30 minuten

Benodigdheden

- Snijplank

- Koksmes

- Dunschiller

- Koekenpan

- Kom

 

Voorraadkast

- Olijfolie (6 eetlepels)

- Zout

- Peper

 Ingrediënten

1 bakje lamsgehaktballetjes (350 gr)

1 bakje komijnpoeder (1 theelepel)

1 bakje Griekse yoghurt (180 gr)
4 pitabroodjes

1 zakje veldsla (75 gr)

3 tomaten

1 komkommer

2 eetlepels Tahini

Bereiding

1

Snijd de tomaten in plakken. Snijd de komkommer over de lengte in tweeen, haal de zaadjes eruit en snijd in dunne plakjes. Zet de gesneden groenten opzij.

2

Breng de Griekse yoghurt op smaak met komijnpoeder, zout, peper en 1 eetlepel olijfolie.

3

Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de lamsgehaktballetjes in ongeveer 10 minuten goudbruin.

4

Grill de tomatenschijfjes in de pan met 1 eetlepel olijfolie en bestrooi met zout en peper. Verwarm de pitabroodjes in een broodrooster of in een voorverwarmde oven van 180° C.

5

Maak veldsla aan met 1-2 eetlepels olijfolie, zout en peper. Snijd de pitabroodjes open en bestrijk ze met de Griekse yoghurt. Vul de pitabroodjes met de komkommer, tomaten en veldsla, de lamsgehaktballetjes en de resterende Griekse yoghurt.Lepel er wat tahini overheen. Meng restant van de sla en komkommer door elkaar en serveer het in een schaaltje erbij.

 

 

 

by Bernadette Evers