Baby Beetroot

Autumn is the season for root vegetables and one of our favourites is beetroot. If you are able to find them, spend that little extra and treat yourself to a bunch or two. They are a bit of a pain to clean. Be sure to rinse them well to remove all the sand. Trim off the leaves, leaving a little bit of the stalk. If the leaves are fresh and in good condition, you can use them too. Just walk briefly until wilted and they make a great side dish.

Place the beetroot on an oven tray lined with foil. Lay the beetroot on top, add some fresh thyme, whole unpeeled garlic cloves, a good drizzle of olive oil and a sprinkling of coarse sea salt. Wrap the ends of the foil tightly together and place in a 210 C oven for about 1-1,5 hours until tender. Allow to cool slightly and then peel of the skin with the help of a small knife. Serve as is or with a balsamic and olive oil dressing. The uses for beetroot are seemingly endless.

 


Bilder & de Clercq's New Recipes Week 28 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Lamb meatballsChicken wingsBrocolli and pulled pork pasta


Bilder & de Clercq's New Recipes Week 27 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Smoked haddock risottoQuiche LorraineWatercress cauliflower soup


Bilder & de Clercq's New Recipes Week 26 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Mexican TortillaCod with BaconMushroom BurgerBeetroot, Egg and Anchovy Salad


Babylonstoren

Earlier this year, to celebrate 10 years of working together, we travelled to Mischa's home town of Cape Town in South Africa.

We were greeted by warm summer sunshine, the most amazing food and gorgeous wines. For some time now, we had heard about the beautiful wine estate of Babylonstoren, situated between Franschoek and Stellenbosch. Driving up on the long dirt road on a scorching hot Sunday afternoon, with vineyards on either side and the mountains ahead of us, we were certainly in for a treat.

The manicured and sculpted gardens, also referred to as the Versaille of Africa, welcomed us. The fertile land produces the most amazing, ripe and varied ingredients which are used in their two restaurants, The Greenhouse, which offers a more laid back and relaxed atmosphere and their fine-dining restaurant Babel.

Hours can be spent wandering through the gardens and surroundings. If you have more time, and the budget, you can also stay in the Farm Hotel, which is tailored to be your home away from home. There's also a spa where you can be pampered and rejuvenated.

The shop sells the most beautiful local produced - think artisan breads baked right on the premises, meat, cheese, fruit and vegetables. Not to mention their own label wines, books and other beautiful items.

The only way to best appreciate this magnificent part of the world is not by reading the written word, but by experiencing it trough photos and images, or better yet, by going and visiting it for yourself.

For more information, visit Babylonstoren.


Bilder & de Clercq's New Recipes Week 25 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Fennel butter bean saladSteak with chickpeasMushroom Ravioli


Bilder & de Clercq's New Recipes Week 24 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Spelt pastaLamb StewChicken Quinoa Soup

 


Tempura Green Beans

If you're looking for an easy and delicious snack to serve with drinks, look no further. There isn't really and hard and fast recipe, so here's what you need to do:

Get some Japanese tempura flour from your local Asian grocer or supermarket. Whisk it up with cold sparkling water until it's the consistency of cream. Dip trimmed green beans into the batter and deep fry them in hot sunflower or vegetable oil.

In the meantime make a simple jalapeño ponzu dipping sauce. Take some soy sauce and season it to your liking with fresh or pickled chopped jalapeño, some yuzu juice (from a Japanese citrus fruit) or some lime juice if you can't find yuzu juice and some sesame oil.

Drain the tempura green beans on kitchen paper and serve the hot and crunchy with the dipping sauce on the side.


Bilder & de Clercq's New Recipes Week 23 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Rhubarb CrumbleCourgette Noodles with PrawnsSteak Sandwich


Bilder & de Clercq's New Recipes Week 22 - 2016

As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:

Confit Duck SaladRoasted Tomato and Pepper SoupOne Pan Pasta