Nov 262017

Bloemkool-zoete aardappel-pompoensoep
1 cauliflower
2 sweet potatoes
1/2 butternut pumpkin
2 shallots
2 cloves of garlic
1/2 el miso paste
1/2 el Dijon mustard
Juice of half a lemon
5 sprigs of thyme
1.5 l vegetable stock
1 pinch of chili powder
Salt and pepper to taste

Preheat the oven to 200°C.
Break the cauliflower florets of the cauliflower and cut the core into pieces. Cut the sweet potato, pumpkin and shallot into coarse pieces. Put the vegetables and garlic cloves in an oven dish. Put some olive oil in a jar and add a pinch of chilli powder and some salt and pepper. Rub the vegetables with the oil and put them in the oven for about 30 minutes.
Heat the vegetable stock. When the vegetables are done, keep some small cauliflower florets separately.
Remove the leaves from the thyme sprigs. Put the vegetables, miso pasta, Dijon mustard, lemon juice, thyme leaves, a dash of olive oil and stock in a blender and mix the soup. Season to taste with salt and pepper.
Serve with some the small cauliflower florets or croutons and seeds and a dash of pumpkin seed oil

Jun 282017

Kip tikka masala met Saag halloumi - chicken tikka masala with Saag halloumi
Jeroen Meus made Saag paneer, which is a side dish with spinach and paneer (Indian cheese). But paneer is hard to find and I tried it with halloumi cheese. That’s a solid salty Greek cheese that you can easily bake and doesn’t melt, but get’s a nice crispy crust. In addition, I made a curry with ‘tikka masala’, in much the same way that Jeroen did but he used madras curry.

Serves 4

500 gr chicken breast
250 ml coconut milk
400 gr of tomato cubes (tinned)
225 gr halloumi
250 gr spinach
Some sprigs of coriander
2 tablespoons of yoghurt
A pinch of cumin powder
1 ts turmeric
1/2 tbsp curry powder
Ginger grated (1 inch)
2 cloves of garlic
2 onions
1/4 chili pepper
Chili powder
1 large tomato
250 gr rice
Naan (Indian bread)
Arachid oil
165 gr tikki masala
Roasted sesame seeds
salt and pepper

Cut the onions in half-rings, cook half in some oil, add one pressed garlic, chilli pepper and grated ginger.
Bake in another pan the chicken fillet cubes in some oil and spice with salt and pepper.
Add turmeric and curry powder to the stewed onions. Add the tomato cubes and the tikki masala. Fill the empty jar of tiki masala with water and add it as well. Add the baked chicken cubes.
Pour in the coconut milk and bring to the boil. Simmer slowly on low heat.

Cook the rice according to packaging or in a rice cooker.

Cut the halloumi into cubes. Put some arachid oil in a pan with non-sticking layer and bake the halloumi cubes.
If the cubes have a nice brown crust, remove them from the pan and drain on kitchen paper.
Put the other half of the onion in the same pan together with one squeezed garlic clove.
Cut the fresh tomato into cubes and add them. Season with cumin, turmeric, salt and chili powder.
Rinse the spinach and add it to the pan. Add the baked haloumi and sprinkle some sesame seeds over it.

Serve the curry with Saag halloumi, naan and rice. Finish with a spoon of yogurt and some fresh coriander.

Have a beer with it.

May 242017

Goed gevulde gazpacho - Rich gazpacho
Serves 2:

4 tomatoes
1/2 fennel
2 cloves of garlic
1/2 green paprika (bell pepper)
1/4 cucumber
1 tablespoon of soybeans
2 tsp pumpkin seeds
2 tl sunflower seeds
1 tl tomato puree
2 slices of coarse bread
4 el water
olive oil
pepper and salt

Cut 1 slice of coarse bread into pieces and bake this in some olive oil, set aside to cool.

Cut these vegetables very fine: 1/4 fennel, 1/4 bell pepper, 1/8 cucumber and put aside

Take a blender and put in these vegetables cut into pieces: tomatoes, 1/4 fennel, 1/4 green paprika, half the cucumber, 1 slice of bread in coarse pieces, 2 cloves of garlic, water, a spoon of olive oil, pepper, salt and tabasco to taste and mix to a smooth soup. If the soup is too thick, add some water.

Put the soup in a soup bowl and dress with some pieces of fennel, paprika, cucumber, sunflower seeds, pumpkin kernels, soybeans and baked pieces of bread.

May 052017

Oosterse boedelsoep - Oriental noodle soup
Serves 2:

1 chicken breast
1 pack of mixed Japanese wok vegetables (by Albert Heijn)
(Or prepare yourself with eg. red onion, mushrooms, leek, sugar snaps, paksoi, yellow carrot)
1 clove of garlic squeezed
2 hard boiled eggs
1 El miso pasta
1 tbsp Korean chilli sauce
1 roasted sesame seeds
180 gr of Udon noodles
0.5 l chicken broth
Soy sauce
fish sauce
Spicy wok oil or arachid oil

Cook the udon noodles according to the package.
Heat the chicken broth.

Peel the hard boiled eggs and put them in a bowl of a mixture of 50 ml of mirin and 50 ml of soy sauce, make sure that they are completely in the sauce, cover with plastic foil and put on the side. In fact, it would be even better if you could have the eggs marinated for 8 hours.

Cut the chicken fillet into small pieces. Season with chicken herbs or pepper and salt.
Take a wok and heat some oil.
Add the chicken cubes and bake until they are almost cooked.
Then add the Korean chilli sauce, garlic and vegetables and stir-fry.
Mix the miso pasta with a little broth and add that to the vegetables.
Season with pepper, soy sauce, fish sauce to taste.
Add the chicken broth and bring to the boil. When the soup just starts to boil, turn the heat off.

Drain the noodles, rinse them with cold water.

Spoon the soup into bowls, put the noodles next to it and add 1 egg cut in half.
Sprinkle some roasted sesame seeds.

Mar 252017

kipkotelet - chicken cutlets
4 chicken cutlets
2 pieces of bacon, pancetta or smoked ham
1 large sweet onion
150 gr large brown mushrooms
1 clove of garlic squeezed
1 glass of red wine
1/2 glass of soy sauce
chicken seasoning or salt and pepper
olive oil

Heat the oven to 180°C.
Season the chicken with chicken-seasoning or salt and pepper.
Cut the onion into chunks.
Heat some olive oil in a cast iron pan and sauté the onion and garlic.
Add the chopped pancetta and mushrooms.
Add the chicken pieces and let it simmer.
Pour some red wine and soy sauce and let simmer for a moment.
Put the lid on the pan and put it in the oven at 180°C for about 30 min.

Oct 282016

Perentaart - Pear tart
(From to Jeroen Meus but a little different)

1 sheet ready-made shortcrust pastry
butter, flour

120 g butter (at room temperature)
100 g coconut blossom sugar
200 g ground almonds
140 g flour
2 eggs
1 cup milk
1 vanilla pod

2 ripe pears (eg. Doyenne)

2 tablespoons sugar
50 g flaked almonds

Melt little butter and spread a pie dish with it. Powder the mold with flour.
Cover the cake pan with a sheet of shortcrust pastry and press down firmly on the edges.

Weigh all the ingredients for the filling carefully. Put the flour and almond powder in a mixing bowl, keep the sugar separate.

Add milk and eggs together in a mixing bowl, add seeds of the vanilla pod to it.

Spoon the softened butter and coconut blossom sugar in the bowl of a food processor. Mix both ingredients into a homogeneous mass. Add the mixture of milk, eggs and vanilla to it. Mix for a while and then add the flour and almond powder. Mix to a smooth batter.

Preheat the oven to 180°C.

Spoon the batter into the cake pan on top of the pastry.

Peel the ripe pears and cut them into quarters.
Arrange the pear pieces in a star shape on the cake batter and press gently.

Put flaked almonds in a bowl and sprinkle with amaretto, put some sugar in a second bowl and add herein the moist almond flakes.

Spread the sugared almonds over the cake.

Bake for 45 minutes in preheated oven at 180°C.

Let the cake cool.

Sep 282016

Kip en rijst met courgette-currysoep - Chicken and rice with zucchini curry soup
1 onion coarsely chopped
2 zucchini coarsely chopped
2 stalks celery
1 leek
1 clove garlic
1 green pepper
2 tbsp green curry paste
Ginger (of an inch wide)
fish sauce
2 lime leaves
2 small chicken breasts or 1 large
1 liter chicken stock
coconut oil
1/2 cucumber cut into small cubes
Mint leaves
jasmine Rice

Melt the coconut oil in a large pot and fry the chopped onion. Add the crushed garlic and simmer it. Add the chopped celery, zucchini and leeks and simmer it.
Cut the green pepper into pieces, peel the ginger and cut into fine pieces, crush the lime leaves and add all this to the vegetables. Add the chicken stock and place the chicken breasts in the soup, possibly cut into pieces. Add fish sauce and bring to a boil. Cook until the chicken is cooked. Remove the chicken and lime leaves from the soup and add the curry paste. Let boil a bit and then blend the soup. Optionally, you can add some coconut milk, but it’s not necessary.

Boil or steam the rice. Cut the chicken into smaller pieces and fry briefly with some chicken seasoning. Mix the cucumber with rice and chicken and serve in soup bowls. Spoon some of the zucchini curry soup over, sprinkle some chopped mint leaves on top.

Sep 222016

Vietnamese loempia's - spring rolls
For 8 pieces

8 sheets of rice paper
100g mixed raw chopped vegetables (carrot, leek, celery, cabbage …)
4 large roman lettuce leaves
a handful of coriander sprigs
1 piece of cucumber 5cm
1 handful of chives cut into 5cm sprigs
1/2 chopped red peppers
1 clove garlic crushed
a handful of bean sprouts

For the dips:
Chili sauce with a little rice vinegar and sesame oil
Ponzu sauce: 8 tablespoons soy sauce, 5 tablespoons yuzu or lime-mandarin juice, 1 tablespoon water, 1 tablespoon mirin, 1/2 red pepper chopped fine.

Roll the lettuce leaves and cut into thin strips and set aside. Remove the seeds from the cucumber and cut the cucumber in julliennereepjes, add the other chopped raw vegetables. Add the garlic and the pepper to the vegetables, mix everything in a bowl.

Lay a sheet of rice paper in a plate with cold water until soft, lay the rice paper on a dry towel.
Take a handful of mixed vegetables and place it on the lower half of the rice paper, on top of a few sprigs of chives, bean sprouts and coriander.
Fold the sides of the rice paper in and roll up. Put aside for a while to rest. Cut the rolls in half and serve with the dipping sauces.

Sep 222016

Ramen (noedels) met zalm - Ramen (noodles) with salmon
Serves 2

100g dried ramen or Chinese egg noodles
1/2 l fish or vegetable stock (dashi may also be added)
2 salmon fillets
1 stalk mini bok choy
Some broccoli florets
A handful of bean sprouts
1/2 green pepper cut into rings
A few sprigs of coriander

For the terryakimarinade:
2 tablespoons sake
2 tbsp dark soy sauce
2 tbsp mirin
1/2 tbsp cane sugar
1/2 clove garlic crushed
2cm piece fresh ginger, peeled and grated

Mix all ingredients for the terryakimarinade and brush the salmon with the marinade.
Heat a griddle pan or grill device.
Steam the broccoli for 5 minutes.
Bring water to boil for the noodles and cook as directed on the package.
Heat the broth and add the hard pieces of bok choy, let it boil, add the broccoli and bok choy leaves. Remove from heat.
Grill the salmon for a few minutes, may still be pink on the inside.
Remove the vegetables from the broth and place in soup bowls, add the noodles and then some broth, place a piece of salmon on top. Garnish with green pepper, coriander and bean sprouts.

Aug 172016

Misosoep - Miso soup
1 spring onion
4 tbsp white misopasta
4 tsp vegetable stock powder
4 tbsp soy sauce
1 tbsp grated ginger
2 carrots into thin strips
10 mushrooms, sliced
10 radishes, sliced
1 handful of spinach
1 handful alfalfa sprouts or soy bean sprouts
1 pack rice noodles

You can also use other vegetables eg. Zucchini, fennel, peppers cut into strips.
Take 4 small “weck-pots” (or mason jars) and fill each jar with a tablespoon misopasta, a teaspoon vegetable stock powder, tablespoon of soy sauce and a little grated ginger.
Put the carrots on top, the mushrooms, radishes, spinach and alfalfa sprouts or soy bean sprouts.
Fill with dry rice noodles and sprinkle with chopped spring onion.
During your lunch break, fill the jar with boiling water, leave covered 4 minutes to rest before you start eating.