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
Tabasco

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
Mirin
pepper
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.

Dec 212016
 


By ​​Jeroen Meus, but in my weekday version.

For 2 people:

Two soles filleted
1 small onion
1 stalk celery
2 tomatoes
125 g mushrooms
125 g shrimp
curly parsley
190 ml fish stock
190 ml water
250 ml soy cream
1 dash of Noilly Prat (dry vermouth)
butter
pepper and salt
Pommes duchesse (from the freezer) sorry no time to make them from scratch

Cut the onion and celery coarse, melt butter in a saucepan and cook the onion and celery until translucent.
Clean the mushrooms, cut the bottom off and add them to the onion and celery.
Pour a dash of Noilly Prat vermouth and let it evaporate.
Add the fish stock, water and soy cream and let the sauce simmer for 30 minutes over low heat.

Cut each mushroom into halves or quarters, fry in a pan with some butter until golden brown.
Bring water to the boil in order to peel the tomatoes, cut the tomatoes into quarters and remove the seeds. Cut the flesh into small cubes and set aside.

Preheat the oven to 180°C.

Make sole rolls, each with two pieces, one thick and one fine filet.
Lay the first fillet on your worksheet. then lay a second small fillet. Note: lay the small tail piece on top of the thickest part of the fillet. So you get sturdy sole rolls which have the same thickness over the entire length.
Roll the double fillets and sprinkle a little pepper from the mill. Prick each roll it with a toothpick. Each roll contains now a half sole.
Span a sheet of aluminum foil on the dish and slide the fish in preheated oven at 180°C. Cook them in approximately 12 to 15 minutes.

Bake the pommes duchesse according to package directions.

Rinse the curly parsley and chop a handful of leaves finely.
Add the chopped tomatoes, fried mushrooms, parsley and shrimp to the sauce.

Serve the sole rolls with sauce and pommes duchesse.

Dec 102016
 

Glutenvrije amandel-appelcake
According to Jeroen Meus

163 g almond flour
125g brown sugar GRAEFFE
4 eggs
1 1/2 Jonagold apple
juice of 1/4 lemon
1/2 tablespoon amaretto or a few drops of almond extract

Preheat the oven to 165°C.
Peel the apples, remove core and cut into large pieces.
Melt a knob of butter in a casserole over medium heat.
Fry the pieces of apple in butter, stirring occasionally, add a spoonful of brown sugar sugar and lemon juice and let simmer a little further. Crush the big apple pieces with a wooden spoon.
Take a mixing bowl and break the eggs in it.
Add almond flour and sugar and mix everything with a whisk.
Spoon the stewed apples and mix to a batter. Add amaretto or almond extract
Pour the batter into a cake pan.
Bake in oven at 165°C for 50 minutes. Test, if the cake is cooked, with a fork prick. If no more dough sticks to the fork it is ready.
Let the cake cool and remove from the mold.
Dust the cake with icing sugar.

Oct 292016
 

Ragout van patrijs, fazant en kip - Ragout of partridge, pheasant and chicken
500 g fillets of partridge, pheasant and chicken
1 onion
2 cloves garlic
thyme
400g mixed wild mushrooms
400 ml soy cream light
pepper, salt, poultry seasoning
1 chicken bouillon cube
olive oil
juice of 1/2 lime

Heat some olive oil in a pan, add onion and crushed garlic and let it aanstoven, add sliced poultry, season with poultry seasoning.
Let the meat aanstoven few minutes, then add the mushrooms to mixed.
Fry the mushrooms as it, season with salt, pepper and thyme leaves
Pulverize the stock cube over it.
Add the soy cream light, season to taste.
Add lime juice and let cook a little further.
Serve with potatoes, mashed potatoes, fries or bread.

Oct 282016
 

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

1 sheet ready-made shortcrust pastry
butter, flour

Filling:
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
amaretto
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.

Oct 212016
 

Multigranenbrood - multi grain bread
500 g Flower (mix for 6 grain bread)
20 g flaxseed
200 ml lukewarm water
8 g of fresh yeast
100 g low-fat yogurt
22 g butter
5 g salt
1 El coconut blossom sugar

Pour the flour out on a desk or in a bowl. Add flaxseed and mix it with the flour. Dissolve the yeast in the water and gradually mix it with the flour, along with the yogurt. Add butter, salt and coconut blossom sugar and knead thoroughly until an elastic dough (5 to 10 min). Sprinkle occasionally with some extra flour to prevent sticking. Cover the dough with a cloth and let rise about 30 minutes in a draft-free warm place until the dough has doubled. Press the dough flat twice, fold it, bring it into the correct shape and place on a greased baking sheet or in a baking tin. Cover again and let rise 40 to 50 minutes at room temperature. Brush the risen dough with water and bake for 30 to 35 minutes in a preheated oven at 230°C. Remove the bread from the oven and let cool on a rack.

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.