Lemon Posset

Lemon Posset

  1. Dessert
  2. Serves 2
  3. Vegetarian
  4. Ready in about 15 minutes (followed by setting in the freezer)

 

Equipment

- Chopping board

- Chefs knife

- Grater

- Citrus juicer

- Sieve

- Serving glasses

 

Pantry

- Sugar (60 g)

 

Ingredients

250 ml cream

1 lemon

250 gr strawberries

10 gr mint

 

Method

1

Cut the strawberries into small pieces and mix in a bowl with sugar to taste.

2

Pour the cream into a bowl. Grate in the lemon zest and add 40 g sugar. Squeeze the juice from half the lemon.

3

Add the lemon juice to the cream and whisk until stiff.

4

Spoon a layer of the sugared strawberries into 2 serving glasses and spoon the lemon posset over. Place in the freezer for about 30 minutes to firm up.

5

Finely chop the mint leaves. Divide the remaining strawberries over the glasses and sprinkle with the chopped mint.

 

Lemon Posset

  1. Dessert
  2. Serves 2
  3. Vegetarian
  4. Ready in about 15 minutes (followed by setting in the freezer)

 

Equipment

- Chopping board

- Chefs knife

- Grater

- Citrus juicer

- Sieve

- Serving glasses

 

Pantry

- Sugar (60 g)

 

Ingredients

200ml cream

1 lemon

250 gr strawberries

10 gr mint

 

Method

1

Cut the strawberries into small pieces and mix in a bowl with sugar to taste.

2

Pour the cream into a bowl. Grate in the lemon zest and add 40 g sugar. Squeeze the juice from half the lemon.

3

Add the lemon juice to the cream and whisk until stiff.

4

Spoon a layer of the sugared strawberries into 2 serving glasses and spoon the lemon posset over. Place in the freezer for about 30 minutes to firm up.

5

Finely chop the mint leaves. Divide the remaining strawberries over the glasses and sprinkle with the chopped mint.

 

Citroen”posset”

  1. Dessert
  2. Tweepersoons
  3. Vegetarisch
  4. Bereidingstijd: ca. 15 minuten ( moet nog wel opstijven in vriezer)

 

Benodigdheden

- Snijplank

- Rasp

- Koksmes

- Citruspers

- Pannetje

- Zeef

- Serveerglazen

 

Voorraadkast

- Suiker( 60 gram)

 

Ingrediënten

1 potje slagroom (250 ml)

1 citroen

1 doosje aardbeien (250 gram)

1 zakje munt (10 gram)

 

Bereiding

1

Snijd de aardbeien in kleine partjes en meng ze met suiker naar smaak in een kom.

2

Schenk de room in een kom. Rasp de citroen, doe deze bij de room samen met 40 gr suiker. Pers de ½ van de citroen uit.

3

Klop het citroensap door de room en klop de room stijf.

4

Leg wat gesuikerde aardbeien onderin het glas en verdeel de citroen “posset” over de glazen potjes en zet ze in de vriezer voor ongeveer 30 min.

5

Hak de muntblaadjes fijn. Verdeel de aardbeien over de glazen en strooi de muntblaadjes er overheen.

 

 

 

 

 

 

 

 

 


Beetroot Salade with Buratta

Beetroot Salad with Burrata

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

 

Equipment

- Chopping board

- Chefs knife

- Roasting dish

- Frying pan

 

Pantry

- Olive oil (5 tablespoons)

- Salt

- Pepper

- Sherry or red wine vinegar (1 tablespoon)

 

Ingredients

500 gr cooked beetroot

1 slice sourdough bread

1 ball burrata

1 tsp cumin seed

15 gr dill

1 stalk rosemary

15 gr chervil

1 pack bull’s blood

 

Method

1

Preheat an oven to 180° C. Cut each beetroot into 6 wedges and place in a roasting dish with 2 tablespoons olive oil, salt and pepper. Place in the oven for 15 minutes.

2

Break the slice of sourdough bread into crumbs and finely chop the rosemary. Add both ingredients to a bowl with 1 teaspoon cumin seeds and 1 tablespoon sherry or red wine vinegar.

3

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the breadcrumbs until golden brown. Place in a bowl and set aside.

4

Fry ¾ of the bull’s blood in 1 tablespoon olive oil for 10 seconds, season with salt and pepper. Pick the chervil leaves and finely chop the dill. Mix the beetroot together with the herbs and season with salt and pepper.

5

Divide the bulls blood between 2 plates and spoon the beetroot on top. Tear the burrata between the 2 plates, laying it on top and finish with the uncooked bulls blood leaves.

 

Bietensalade met burrata

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

Benodigdheden

- Snijplank

- Koksmes

- Ovenschaal

- Koekenpan

 

Voorraadkast

- Olijfolie (5 eetlepels)

- Zout

- Peper

- Sherry of rode wijnazijn

 

Ingrediënten

500 gr gekookte biologische bieten (500 gram)

1 snee zuurdesembrood

1 bolletje burrata

1 theel komijnzaad

15 gr dille

1 takje rozemarijn

15 gram kervel (15 gram)

1 zakje bullsblood

 

Bereiding

1

Verwarm de oven voor op 180 C. Snijd de bietjes in 6 partjes en doe ze in een ovenschaaltje met 2 eetlepels olijfolie, zout en peper. Zet ze in de oven voor 15 minuten.

3

Verkruimel de snee zuurdesembrood en hak rozemarijn fijn, doe alles in een kom met 1 theelepel komijnzaad en 1 eetlepel sherryazijn.

4

Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak broodkruim goud- bruin. Doe ze in een kommetje. Bak ¾ van het bullsblood met 1 eetlepel olijfolie voor 10 seconden, breng op smaak met zout en peper. Pluk de kervelblaadjes en snijd de dille fijn. Doe de bietjes samen met de kruiden in een kom, breng op smaak met zout en peper.

5

Verdeel het bullsblood over 2 borden. Schep de bietjes er bovenop. Leg de burrata er bovenop en maak af met het  resterende bullsblood.

 

 

 

 


Pea/ mint puree

Fresh peas are in season now!

Pea/ mint puree

Ingrediënten:

250 gram fresh or frozen peas

some fresh mint

1-2 small garlic gloves, grated

Zest of a 1/2 a lemon

salt and pepper

Preparation

Put all the ingredients in a magimix to make puree. Season withe the zest of lemon and salt and pepper.


Stuffed Tomatoes

Tomatoes are incredibly versatile and are at the best towards the end of summer when they have had time to absorb the sun's rays and become beautifully ripe and flavourful.

English

serves 2

Ingredients
4 beef steak tomatoes
1 shallot
1 clove garlic
20g panko
3 sprigs thyme
1 small bunch chives
400g minced veal
1 small bunch flat leaf parsley
50g grated Parmesan
4 tablespoons olive oil
salt and pepper

Method
Preheat an oven to 210°C. Finely chop the shallot and garlic. Heat a frying pan with 1 tablespoon olive oil and sweat the shallot for 2 minutes. Add the garlic and fry for a further 1 minute.

Slice off the top of the tomatoes (this is the lid) and set aside. Scoop out the flesh and finely chop.

Finely chop the chives and parsley. Pick the thyme leaves from the stalks. In a bowl mix the shallot, garlic, panko, thyme and half the chives and parsley with the minced veal and season with salt and pepper. Fill the tomatoes with the meat mixture.

Place the chopped tomato flesh in a roasting dish and place the tomatoes on top. Replace the lids on the already stuffed tomatoes and bake in the oven for 20 – 30 minutes.

Remove the tomatoes from the oven and sprinkle over the grated Parmesan, parsley and chives and serve.

Nederlands

voor 2 personen

Ingrediënten
4 coeur de boeuf tomaten
1 sjalotje
1 teentje knoflook
20gr panko
3 takjes tijm
1 bosje bieslook
400gr kalfsgehakt
1 bosje bladpeterselie
50gr geraspte Parmezaan
4 eetlepels olijfolie
zout en peper

Bereiding
Verwarm de oven voor op 210 C. Snijd knoflookteentje en sjalotje fijn. Verwarm een koekenpannetje met 1 eetlepel olijfolie en smoor hierin het sjalotje 2 minuten en voeg dan knoflook toe voor nog eens 1 minuut.

Snijd het kapje van de tomaten af en zet opzij. Haal het vruchtvlees uit de tomaten en hak het fijn.

Hak de bieslook en peterselie fijn. Pluk de blaadjes van de takjes tijm.  Meng de sjalot, knoflook, panko, tijm, de ½ van de bieslook en peterselie door het gehakt in een kom. Breng op smaak met zout en peper.

Doe het vruchtvlees in de ovenschaal en zet de tomaten er bovenop. Zet de deksels van de tomaten op de gevulde tomaten en zet de schaal in de oven voor 20-30 minuten.

Haal de tomaten uit de oven en rasp er Parmezaan overheen. Verdeel ze over 2 borden.


Light summer salad

As a light lunch for 3 or for 4 as starter

Ingredients
500g cooked organic beetroot
1 tablespoon sherry vinegar
50g curly kale leaves
70ml creme fraiche
2 teaspoons prepared horseradish
1 fennel bulb
100g sliced smoked halibut
1 lemon
4 tablespoons extra virgin olive oil
salt and pepper

Method

Cut the beetroot into thin segments and place in a bowl. Add 1 tablespoon sherry vinegar, 2 tablespoons olive oil, salt and pepper and leave to marinate.

Shave the fennel thinly on a mandolin or with a sharp knife and place in a bowl. Add 2 tablespoons olive oil, lemon juice to taste, salt and pepper. Leave this too to marinate.

Mix the creme fraiche with the horseradish, salt and pepper and set aside.

To serve, spoon some of the horseradish creme fraiche on the base of each plate. Top with the shaved fennel, followed by the beetroot.

Drape pieces of the smoked halibut around and top with the curly kale leaves. Drizzle over the dressing left from marinating the beetroot and serve.

 


Guacamole Hamburger

This is one of our all time favourite recipes for BBQ season and the best guacamole you'll ever make!

English

Serves 2

Ingredients
2 beef hamburgers
2 pita breads
2 ripe avocados
20g pickled jalapeno chilli
1 tomato
3 spring onions
1 lime
1 small bunch coriander
50g rocket
2 tablespoons olive oil
salt and pepper

Method
Slice the avocados in half, remove the seeds and spoon out the flesh into a bowl. Mash with a fork. Finely chop the jalapeno chillies, tomato, spring onions and coriander and stir through the avocado. Season with lime juice, salt and pepper.

Heat a grill pan over medium heat. Warm the pitas through on the grill pan for 1-2 minutes on each side. Slice them open.

Flatten the hamburgers with the palm of your hand and brush them with 1 tablespoon olive oil. Gill them in the pan for about 4-5 minutes on each side.

Dress the rocket with 1 tablespoon olive oil, salt and pepper. Fill the pitas with rocket, the hamburgers and a generous spoonful of guacamole.

Serving tip: Serve with tortilla chips.

Nederlands

voor 2 personen

Ingrediënten
2 runderhamburgers
2 pita broodjes
2 rijpe avocado’s
20g gepekelde jalapeno pepers
1 tomaat
3 lente uien
1 limoen
1 bosje koriander
50g rucola
2 eetlepels olijfolie
zout en peper

Bereiding
Snijd de avocado’s in tweeën, verwijder de pitten en lepel het vruchtvlees in een kom. Plet grof met een vork. Snijd de jalapeno pepers, tomaat, lente uien en koriander fijn en meng door de avocado. Breng op smaak met limoensap, zout en peper.

Verwarm een grillpan op medium vuur. Verwarm de pita broodjes in de grillpan voor 1-2 minuten aan elke kant. Snijd ze open.

Plat de hamburgers met je hand en bestrijk ze met 1 eetlepel olijfolie. Doe ze in de pan en grill ze ongeveer 4-5 minuten aan elke kant.

Maak de rucola aan met 1 eetlepel olijfolie, zout en peper. Vul de pitabroodjes met wat rucola, de hamburgers en een flinke lepel guacamole.

Serveer tip: Lekker geserveerd met tortilla chips.


Lamb Burgers with Crispy Carrot and Feta

A recipe for all those meat-lovers! We all love a good burger and this is a great twist on a lamb burger. Lamb is perfectly in season in spring and the protein everyone should be eating now.

English

Ingredients
400g minced lamb
4 brioche buns
1 large carrot
60g feta
50g sriracha
75g rocket
2 spring onions
2 teaspoons ground cumin
4 tablespoons olive oil
salt and pepper

Method
Preheat an oven to 200°C. Peel the carrot and using the vegetable peeler, cut into long ‘ribbons’. Finely slice the spring onions.

Season the minced lamb with the spring onions, ground cumin, sriracha, salt and pepper to taste and shape into 4 hamburgers. Place the carrot ribbons on an oven tray and mix with 3 tablespoons olive oil, salt and pepper. Roast until they are crispy, about 20-25 minutes.

Place the brioche buns in the oven for 5 minutes and slice in half.

Heat a grill pan over medium heat with 1 tablespoon olive oil and grill the hamburgers for 3-4 minutes on each side. Crumble the feta.

Spread the remaining sriracha over the buns and place on the rocket. Lay on a burger and sprinkle the crumbled feta over. Top with the crispy carrot and close with the remaining bun half.

Nederlands

Ingrediënten
400g lamsgehakt
4 briochebroodjes
1 grote winterpeen
60g feta
50g sriracha
75g rucola
2 lenteuien
2 theelepels komijnpoeder
4 eetlepels olijfolie
zout en peper

Bereiding
Verwarm de oven voor op 200C. Schil de wortel en trek slierten met de dunschiller. Snijd de lenteuien fijn.

Kruid de lamsgehakt met de gesneden lenteuien, komijn, sriracha, peper en zout naar maak en maak er 4 hamburgertjes van. Doe de wortelslierten in een ovenschaal met 3 eetlepels olijfolie, zout en peper en rooster ze “crispie” in de oven voor ongeveer 20-25 minuten.

Doe de broodjes voor 5 minuten in de oven en snijd ze daarna overlangs in tweeen.

Verwarm een grillpan op medium vuur met 1 eetlepel olijfolie en grill de hamburgers 3-4 minuten aan elke kant. Kruimel de feta.

Verdeel de resterende sriracha over de broodjes, leg de rucola er bovenop. Leg op de rucola de hamburger en kruimel de feta er overheen. Verdeel de wortelslierten over de feta en zet de andere helft van het briochebroodje er bovenop.


Panzanella

As we near the end of summer, tomatoes are at their ripest and best. Keep cool yet satisfied on a warm day with this delicious and flavourful salad Italian bread salad.

Serves 2

Ingredients
1 tin tomatoes
2 red peppers
700 g mixed coloured tomatoes
2 ciabatta rolls or 1 ciabatta bread
1 bunch basil
1 ball buffalo mozzarella
4 tablespoons olive oil (4 tablespoons)
red wine- or Sherry vinegar (to taste)
salt
pepper

Method
1
Preheat the oven to 220 °C. Place the peppers in a roasting tray and roast until black. Alternatively, blacken over an open flame on a gas stove. Transfer to a bowl and cover with cling film. Allow to stand for a few minutes.
2
Lower the oven temperature to 180 °C. Cut the ciabatta into rough cubes. Place them in a roasting tray and bake in the oven until they have dried out and are crunchy. Set aside to cool.
3
Place the tinned tomatoes in a bowl and blend until smooth using a stick blender. Season with salt, pepper, red wine- or sherry vinegar and the olive oil. This dressing should be slightly too sour.
4
Peel the peppers; discard the seeds and slice into strips. The juices that have been released from the peppers can be added to the dressing. Slice the tomatoes into wedges.
5
Pick the basil leaves from the stalks. Tear the mozzarella into pieces. Mix the ciabatta cubes, tomatoes, peppers and basil in a bowl with the dressing. Season with salt and pepper.
6
Divide the salad between two plates and top with the torn mozzarella.


Cold Roasted Beetroot and Fennel Soup

A refreshing summer soup made with ingredients usually associated with the colder months.

Serves 2

Ingredients
500 g pre-cooked beetroot
1 fennel
3 celery stalks
1 onion
2 vegetable stock cubes
1 bay leaf
1 small cucumber
1 small red onion
1 bunch radishes
1 orange
4 tablespoons olive oil
salt and pepper
dark country bread to serve

Method
1
Preheat the oven to 200 ° C. Cut the beetroot into chunks. Drizzle with 2 tablespoons of olive oil and roast for 15 minutes. Cut the fennel in half, remove the hard core. Keep the green twigs separate. Cut the fennel and celery into small pieces. Peel and chop the onion.
2
Heat 2 tablespoons of olive oil in a pan. Add the fennel, celery, onion and bay leaf and sweat for 5 minutes over medium heat. Dissolve the bouillon cubes in 1 liter of hot water.
3
Pour the warm stock into the pan and simmer for 20 minutes. Add the beets to the pan, remove the bay leaf. Blend the soup with a stick blender until smooth. Add a little extra water if the soup us too thick.
4
Cut the cucumber, red onion and radishes into small cubes. Chop the green fennel fronds and stir through the cubed vegetables. Grate the zest from orange and mix it through the finely chopped vegetables.
5
Season the soup with salt and pepper.
6
Divide the soup between 2 bowls and sprinkle the cucumber mixture. Drizzle with a little olive oil and serve with dark farmhouse bread.


Preserved Tomatoes

A great way of preserving tomatoes when they are at their best during the summer months. Use them during the winter in pasta sauces, on cheese sandwiches or in a tomato salsa.

Ingredients
2 litres water
60 gr caster sugar
30 gr salt
4 bay leaves
5 cloves
1 tablespoon mustard seeds
130 ml white wine vinegar
2 tablespoons sunflower oil
1 kg firm ripe tomatoes, cut into pieces
10 sprigs dill, roughly chopped
100 g celery, roughly chopped
6 cloves garlic, peeled
2 onions, finely sliced

Method

Bring a large pan with the water, sugar, salt, bay leaves, cloves and mustard seeds to the boil. Once the water has boiled, turn off the heat and allow the water to cool so that all the flavours are released.

Once it's completely cooled, add the vinegar and mix well. Pour the sunflower oil into a 2 liter preserving jar. Place the tomato, dill, celery and garlic in the jar. Add the onions last, so that they are on top. Pour over the cooled liquid, close the lid and place the jar in a warm place (25 C) for 10 days.

The tomatoes, if well sealed, can keep for up to 6 months.